1 14oz bag of flaked coconut
2/3 cup sugar
1/4 tsp salt
3 tbsp flour
1 tsp almond extract
4 egg whites
1 bag of semi-sweet chocolate chips
Preheat oven to 325. Combine first 4 ingredients in a mixing bowl. Add almond extract and egg whites and mix until completely combined. Scoop tablespoon amounts on a greased cookie sheet and bake for 20 minutes or until edges are golden brown. Let cool on wax paper. Melt chocolate chips in microwave and dip half of each cookie in chocolate. Place back on wax paper and let chocolate harden completely. (You can speed it up by putting them in the freezer for a few.
This recipe is so easy and the cookies taste just like an Almond Joy!I need some easy Christmas cookie recipes.?
Jingle Bell Cookies
bells
Ingredients
4 cups flour
2 cups sugar
1 tsp. salt
1 tsp. double-acting baking powder
2 tsp. cinnamon
2 tsp. dry ground ginger
1 cup shortening
1/4 cup unsalted butter, softened
1 tbsp. pure vanilla extract
1 cup hot water
4 egg whites
1 cup crushed pecans
Red and green sprinkles for decorating
Ribbon for hanging cookie, if desired
Directions
Preheat oven to 350掳 F.
In bowl, combine flour, sugar, salt, baking powder, cinnamon and ginger. Mix together with a fork.
In a second bowl, or in the bowl of an electric mixer, combine shortening, softened butter, and vanilla extract. Gradually add hot water, as needed. Dough should not be too sticky, as you will need to roll it out.
Finally, add egg whites and crushed pecans.
Mix until thoroughly combined.
Once mixture is soft, roll out on a floured surface.
Cut using bell-shaped cookie cutter. Arrange on greased baking dish or cookie sheet.
Cook for 10 minutes at 350掳 F.
After removing the cookies from the oven, you can decorate them with red and green sprinkles. To make a cookie ornament: Poke a small hole in the top of the bell and thread a red or green ribbon through the hole.
PHIL MI need some easy Christmas cookie recipes.?
There are several on the site sourced below including :
Ginger Biscuits
Ingredients
2 oz vegan margarine
1 oz sugar
4oz flour
1 teaspoon ground ginger
Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.
White-Chocolate Cherry Shortbread
Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
How about trying rice crispie squares? They are pretty easy. You can also get them red/green this time of year. Everyone loves them.
ingredients:
1/2 cup butter or margerine- 1 1/2 c.graham cracker crumbs-1{14 oz.}can eagle brandsweetened condensed milk-1 {12oz}pkg chocolate chips - 1{6 oz pkg butterscotch chips -1 c. chopped pecans 1 cup flaked coconut
Preheat oven to 350degrees {325 if using glass baking dish}in 13x9 baking pan,melt butter.Sprinkle graham cracker crumbs over the butter.Pour sweetened condensed milk evenly over crumbs.Top evenly with chocolate chips ,butterscotch chips coconut and nuts;press down gently.Bake 25-30 minutes or until lightly browned.Cool thoroughly before cutting.Store loosely covered, at room temperature.And of course ENJOY!!
Corn Flake Candy
1 2/3 cup Corn Syrup
1 2/3 cup sugar
Boil until sugar is melted, remove from heat, then add
1 2/3 tablespoon vanilla
2 1/2 cup peanut butter
* * *
10 cups Corn flakes
In a big pan that is coated with butter, put in 10 cups Corn Flakes.
Pour the above mixture over the Corn Flakes and stir with a large spoon that is coated with butter. I have even coated my hands with butter for the last of them to be put on wax paper so not to burn my hands as it is still very hot.
Stir until Corn Flakes are covered. Spoon out on wax paper and let cool.
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No Bake Cookies
2 cups sugar
1/2 cup milk
1 stick butter
1/2 cup peanut butter
4 tablespoons cocoa
3 cups oats
1 teaspoon vanilla
Boil sugar, milk, butter and cocoa for 1 1/2 minutes (until all the sugar is melted).
Start timing when mixture comes to a boil.
Remove from heat.
Add peanut butter, oats, and vanilla.
Mix until blended.
Drop by spoon fulls onto waxed paper to set and cool.
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