Coconut Raspberry Delights
by Jacki Williams, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies, Holiday
Prep Time: 20-30 minutes (plus cooling times)
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies
These coconut macaroon-like cookies are first dipped in melted chocolate and then topped with raspberry preserves, or caramel and sea salt. OMGoodness, they are SO GOOD!!! Our favorite cookie so far, this season.
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Ingredients:
1 7-ounce package flaked coconut (2 2/3 c.)
2/3 c. sugar
1/3 c. all-purpose flour
1/4 tsp. salt
3 egg whites, slightly beaten
1/2 tsp. almond extract
4 ounces chocolate-flavor candy coating
1/4 c. raspberry preserves
Editor's Note: We couldn't resist making a Salted Caramel variation! Simply use melted caramel (made with leftover caramel candies from last week's recipe, Caramel Apple Bars) and a sprinkle of sea salt, in place of raspberry preserves.
Directions:
Preheat oven to 325 degrees. Use lightly greased, non-stick, or parchment-lined cookie sheets.
Stir together coconut, sugar, flour and salt.
Stir in egg whites and almond extract.
Drop coconut mixture by teaspoon into 1 inch size mounds onto prepared baking sheets, about 1 inch apart. They will spread lightly but not too much. Lightly flour your thumb and press into the center of each mound to make an indentation.
Bake in oven for about 20 minutes or until edges are golden.
You may need to press indentations again after baking (I used the back of a small measuring spoon). Cool cookies completely; 10-20 minutes.
Melt chocolate candy coating in the microwave for 1 minute, stir, melt 30 seconds more and stir, repeat again as needed. If chocolate starts to harden you can stir in about 1/2 tsp. vegetable oil. Works like a charm. 4 ounces of chocolate is the perfect amount for 3 dozen cookies.
Holding the top of cookie (not the sides-unless you want to coat your fingers in hot melted chocolate as well) carefully dip only the bottom of each cooled cookie into melted chocolate. Lift and swirl a bit to drip off excess chocolate, you can also use the back of a spoon to make sure each cookie is coated well.
Place cookies, candy coating sides and let stand for 30 minutes (or cool in refrigerator).
Note: We were watching a football game so it was no problem to leave them on the counter for 30 minutes. Normally, I would have opted for a quicker set in the fridge to save time.
Fill cookie indentations with raspberry preserves. The original recipe called for seedless raspberry jam or preserves, but I used what I had (not seedless) and they turned out amazing.
For our Salted Caramel variation, use melted caramel and sea salt in place of the preserves. (Tip: Add a dab of butter to the caramel candies when melting so it will be a little softer and easier to eat on top of these delicious cookies. YUM!)
These cookies store well in the fridge or freezer. Layer between waxed paper in zip-lock freezer bags or in airtight containers.
Enjoy!
Recipe edited and photos added by CookieClubRecipes.com
Originally submitted by Jacki Williams and featured in our 2011 Annual Cookie Club Recipes Cookbook, pg. 109
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Christmas Thumbprint Cookies with Jam
by Denise Brotton, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies
These jam filled cookies are pretty for the holidays and taste so good. Everyone loves them!
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Ingredients:
8-ounce package cream cheese, softened
3/4 c. butter (not margarine), softened
1 c. sugar
2 tsp. vanilla
2 1/4 c. flour
1/2 tsp. baking soda
Jam or preserves
Directions:
Preheat oven to 350 degrees.
Beat cream cheese, butter, sugar, and vanilla together in large bowl.
In a separate bowl stir together flour and baking soda. Add flour mixture slowly to creamed mixture and mix well.
Shape cookie dough into balls and place on cookie sheets.
Editor's Note: When baking these cookies we used parchment paper, however, it is not necessary. It would also be fine to use ungreased baking sheets.
Press indent into each cookie ball with your thumb.
Editor's Note: Choose your favorite jam or preserves to use; store bought or homemade, regular or no sugar added. We chose blackberry jam and red raspberry preserves for variety. We also made a few with guava jelly (purchased on our last trip to Florida). YUM!
Fill each cookie indent with a teaspoonful of jam or preserves.
Bake 10 - 12 minutes. Careful, do not overbake.
Enjoy!
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Viennese Crescents - Pastry with Apricot Jam
by Barb Schieler of Chesterfield, MO, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 45 Minutes (chill overnight)
Level: Impressive Baking Skills
Yield: 60 Cookies
Print Recipe...
Cream Cheese Pastry…
1 c. butter or margarine, softened
1 8-ounce cream cheese, softened
2 c. flour
1/2 tsp. salt
Directions:
In large bowl of mixer, beat butter and cream cheese until blended. With fingertips, blend in flour and salt until dough is smooth. Cover and chill overnight. Let stand at room temperature 15 to 30 minutes before rolling. Keep unused portion refrigerated.
Crescents…
1 egg yolk beaten with 1 tsp. milk
1/2 c. finely chopped blanched almonds
2/3 c. apricot jam
Directions:
Roll pastry 1/2-inch thick, cut in 3-inch squares then cut into triangles. Brush with egg/milk mixture. Sprinkle lightly with almonds and press gently into dough. Put 1/2 tsp. jam on wide edge of triangle then roll from wide edge to point. Curve to make crescent, place point down on lightly greased cookie sheets, brush with egg/milk mixture and sprinkle with remaining almonds. Chill 30 minutes. Bake in preheated 350-degree oven 18 to 20 minutes or until puffed and golden.
Enjoy!
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Cranberry Cherry Ribbon Cookies
by Jennifer Mackey, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 30 Minutes
Level: Impressive Baking Skills
Yield: 3 Dozen Cookies
Print Recipe...
Filling...
Ingredients:
3/4 c. dried cranberries, about 3 ounces
1 1/3 c. cherry preserves, or sour cherry jam
1 1/2 T. sugar
1/8 tsp. almond extract
Directions:
Process cranberries, preserves or jam, and sugar in food processor until coarsely pureed. Transfer mixture to saucepan. Cook, stirring occasionally, until comes to boil; immediately remove from heat. Let stand until cooled slightly. Stir in almond extract. Cover and refrigerate for at least 1 hour or until well chilled, or freeze for 30 minutes to speed chilling.
Dough...
Ingredients:
2 c. plus 2 T. flour, all-purpose
1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2/3 c. unsalted butter, softened
1 large egg
2 1/4 tsp. vanilla extract
1/2 tsp. almond extract
Directions:
Stir together flour, baking powder and salt; set aside. Beat together sugar and butter until well blended and smooth. Add egg, vanilla and almond extract and beat until well blended. Beat or stir in the flour mixture until incorporated. Let dough stand for 10 minutes.
Line a 4 1/2 x 8 1/2-inch loaf pan with aluminum foil, letting the foil overhang the long sides by about 3 inches. On top of the foil, line the pan with 2 long sheets of plastic wrap laid crosswise, overlapping in the middle and overhanging the longer sides by about 4 inches.
Divide the dough into 1/4's. Working on waxed paper, roughly pat each portion into shape of loaf pan. Pat one dough portion into bottom of loaf pan, forming a smooth, even layer. Spread 1/3 of filling over dough. Repeat layers, using all dough and all filling. Fold plastic wrap over dough. Freeze until loaf is cold and very firm, at least 1 1/2 hours or longer.
Preheat oven to 350 degrees. Grease several large baking sheets or coat with nonstick cooking spray. Carefully peel plastic wrap from loaf. Trim off and discard the excess dough so sides of loaf are straight up and down, not flared. Wipe knife between cuts. Carefully cut loaf crosswise into 1/3's, forming 3 - 2 3/5 x 4-inch blocks. Cut each block into 1/4-inch thick slices to produce 2 3/4-inch long ribbons. Carefully transfer cookies to baking sheets, placing about 2 inches apart.
Bake cookies, 1 sheet at a time, in upper 1/3 of oven for 9 to 14 minutes, or until just slightly darker at edges. Reverse sheet from front to back halfway through baking to ensure even browning. Transfer cookies to wire racks and cool completely. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Enjoy!
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