Tag: Desserts

Cinnamon Crackle Cookies

By Recipes

Ingredients

  • 1/2 cup butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 24 drops red food coloring
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons Red Hots candy, crushed

For rolling the cookie dough:

  • 1/2 cups powdered sugar
  • 1/2 cup granulated sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.

Place Red Hots into a plastic food storage bag and crush using a rolling pin or meat tenderizer

In a mixing bowl, cream butter and sugar. Beat in egg, vanilla, and red food coloring

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually blend in the flour mixture until just combine, then fold in crushed candy

Pour granulated sugar and powdered sugar onto two large plates. Roll a tablespoon of dough into a ball and roll first in granulated sugar, then in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 10-15 minutes. Remove from oven and let cool 3-5 minutes before transferring to cooling rack.

Cranberry Coconut Cookies

By Recipes

Ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated white sugar
  • 1 egg
  • 1/2 teaspoon lime juice
  • 1 1/4 cups all-purpose flour (may substitute 1/2 cup for white whole wheat flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened flaked coconut
  • 1/2 cup dried cranberries

Directions

Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.

In a mixing bowl, cream butter, brown sugar, and white sugar until smooth. Beat in the egg and lime juice until light and fluffy.

In a separate bowl combine flour, baking powder, baking soda, and salt. Gradually blend in the flour mixture, then fold in the coconut and dried cranberries.

Drop dough by tablespoon onto parchment paper on a cookie sheet. Bake for 8 to 10 minutes, or until lightly toasted. Let cool 5 minutes then remove to wire racks.