White Chocolate Coconut Cookies

White Chocolate Coconut Cookies

1 tsp. baking powder
1 tsp. baking soda
2 1/4 cup all purpose flour
1/2 tsp salt
1 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 tsp. vanilla extract
1 cup quick cooking oats
3/4 cup shredded coconut flakes

Preheat oven to 350

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy with a hand held electric mixer. Beat in the egg. Add the baking powder, baking soda, flour and salt, beat until just combined. Fold in the oats, vanilla extract and shredded coconut flakes.

Form walnut sized balls of the mixture and drop onto parchment paper-lined sheet pans. Bake in a preheated oven for about 10 minutes until the bottom of the cookies are golden brown. Remove from oven and cool completely.

Glaze:
8 ozs. white chocolate, melted

When the cookies are cool, dip them halfway into the melted white chocolate. Let them dry completely.

Variation- after dipping them into white chocolate, then dip into 3/4 cup of toasted shredded coconut flakes.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1/2 cup butter, softened

1 cup sugar

1 egg

1/4 cup milk

1 tsp vanilla

1 3/4 cups flour

1/3 cup cocoa

1/2 tsp baking soda

1/2 tsp salt

16 to 18 large marshmallows

Preheat oven to 350

In a large mixing bowl, cream butter and sugar. Add egg, milk and vanilla, mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.

Drop by rounded teaspoons onto ungreased baking sheets. Bake at 350 for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half, cut side down onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.

Icing

6 tablespoons butter, softened

2 tablespoons baking cocoa

1/4 cup milk

1 3/4 cup confectioners sugar

1/2 tsp vanilla

For icing, in a small saucepan, combine sugar, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small mixing bowl, beat in confectioners sugar and vanilla until smooth. Spread over cooled cookies.

Make 3 dozen.

Limoncello-Glazed Ricotta Drops

I saw this recipe the other day and I knew I had to try it. These cookies are so light and refreshing they will become a new favorite of your household.

Limoncello-Glazed Ricotta Drops

2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 cup ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon limoncello liqueur
1 teaspoon lemon zest

Preheat oven to 350°F.

In a medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.
In large mixing bowl, cream together the butter and sugar. Add the egg and beat until the mixture become light and fluffy. Beat in the ricotta, vanilla extract, lemon extract, limoncello liqueur and lemon zest.

Add in the flour mixture and beat until well combined.

Drop the dough using a tablespoon sized cookie scoop onto a parchment-lined baking sheet. Bake for 12 to 13 minutes until cookies appear set and edges turn a pale golden brown. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack.

Glaze

3/4 cup confectioners' sugar
2 tablespoons limoncello liqueur
Grated lemon zest (optional

In small bowl, mix the confectioners' sugar with 1 tablespoon of the limoncello. Slowly add up to 1 more tablespoon of the liqueur until the glaze reaches a spreading consistency. You may need to add a drop of water. Spread the glaze on the cookies using a butter knife. If desired, sprinkle with a bit of lemon zest while the glaze is still moist. Arrange in a single layer and allow the glaze to dry completely before covering.

Store in the refrigerator.

Adapted from Lynne's recipe.

Fudge Puddles

Fudge Puddles

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/2 tsp salt

Preheat oven to 325

In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for 1 hour.

Drop tablespoon of dough into light greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle make a 3/8 to 1/2 in deep indentation in the center of each cookie. (This may not be necessary they may sink on their own).

Cool in pans for 5 minutes, before removing to wire racks to cool completely.

Fudge Filling

1 cup milk chocolate chips
1 cup (6 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

In microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling.