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  #111  
Old 12-03-2011, 06:00 PM
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Default Hot Cocoa Cookies (YUM!)

Ingredients

1 stick (4 oz.) unsalted butter
7 bars (3.5 oz. each) semisweet chocolate—12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups (packed) light brown sugar
3 eggs, at room temperature
1 1/2 tsp. pure vanilla extract
30 marshmallows

Directions:

In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)

Position a rack in the upper third of the oven; preheat to 325°. Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.
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  #112  
Old 12-17-2011, 07:29 AM
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Default Pecan Goodie Cups

Ingredients

3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour

FILLING:

1-1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halves


Directions

In a large bowl, beat butter and cream cheese until light and fluffy.
Gradually add flour, beating until mixture forms a ball. Cover and
refrigerate for 15 minutes. For filling, in a small bowl, combine
the brown sugar, eggs and butter.

•Roll dough into 1-in. balls. Press onto the bottoms and up the sides
of greased miniature muffin cups. Spoon filling into cups; top each
with a pecan half.

•Bake at 350° for 20-25 minutes or until golden brown. Cool for
2-3 minutes before removing from pans to wire racks. Yield: 4 dozen.
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