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Dainty Cookies for a Special Touch
By Brenda Hyde
Dainty cookies can be used for so many occasions, and add a special
touch that your guests will love. These can be used for bridal showers
or luncheons, as well as small afternoon wedding receptions. You can
also pack them into a pretty tin for an anniversary gift, or send newly
married couples off on their special trip with a treat to enjoy.
Brownie Kisses
Ingredients:
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/2 tsp. baking powder
3/4 cup flour
1/3 cup butter, room temperature
1 egg
1 tsp. vanilla
30-34 milk chocolate candy kisses, unwrapped
Preheat oven to 350 degrees. In a large bowl, beat all ingredients
except kisses until well blended. Wrap a heaping teaspoon of
dough around each kiss, Place 2 inches apart on ungreased
cooking sheets. Bake at 350 for 8-10 minutes or until set. Remove
from oven and cool on racks. Makes 30-34 cookies.
Red-Hot Treats
Ingredients:
1/2 cup red-hot candies
1/2 cup margarine
2 tablespoons sugar
1 egg
1 1/2 cups flour
1 tsp. baking powder
Place red-hot candies into food processor or blender. Process until
finely chopped. Remove 3 tablespoons crushed candies; set aside.
Add margarine, sugar, egg, flour and baking powder to remaining
crushed candies in a large bowl. Mix until well-blended with mixer or
by hand. Form into a roll about 7 inches long. Wrap in plastic wrap
or foil; freeze overnight. Preheat oven to 375 degrees. Cut slices
from log about 1/4 inch thick. Place 2 inches apart on ungreased
cookie sheet. Sprinkle with reserved crushed red-hots. Bake 9-11
minutes or until golden brown. Remove from cookie sheets and cool
on racks. Makes 26-30 cookies.
Mexican Cookie Hearts
Ingredients:
1 cup sifted flour
1/8 tsp. baking soda
1/8 tsp. nutmeg
1 tsp. cinnamon
1/2 cup soft butter
1 cup sugar
Preheat oven to 400 degrees. Sift flour with baking soda and spices;
set aside. In large bowl, beat butter with sugar until very light and
fluffy. At low speed, beat in flour mixture just until well combined.
On lightly floured surface, roll dough 1/4 inch thick. Using 2 inch
heart shaped cookie cutters, cut out dough. Reroll, and cut leftover
dough the same way. Place 1 1/2 inches apart on ungreased cookie
sheets. Bake 8-10 minutes. Remove from oven, let stand about 2
minutes, remove to wire rack; cool completely. Makes about 4 dozen.
Cream butter, cream cheese and sugar in large bowl until
light and fluffy. Add egg yolk, almond extract and juice; beat
well. Combine flour, baking powder and salt, gradually add to
creamed mixture. Stir in 3 cups of coconut. Cover tightly;
chill one hour or until firm enough to handle. Shape dough
into 1 inch balls; roll in remaining coconut. Place on ungreased
cookie sheet. Bake at 350 degrees for 10-12 minutes or until
lightly browned. Remove from oven; immediately press one
unwrapped kiss on top of each cookie. Cool 1 minute. Carefully
remove from cookie sheet; cool completely on wire rack. Makes
about 4 1/2 dozen cookies.
Sugar-Cookie Hearts
Ingredients:
1 cup butter, softened
1/2 cup sugar
1 large egg
1 tablespoon vanilla
1/4 tsp. salt
2 cups flour
pink or red colored sugar
In medium size bowl with mixer, beat butter, sugar, egg, vanilla
and salt until fluffy. Beat in flour. Refrigerate dough, tightly
wrapped,
at least 1 hour. Preheat oven to 325 degrees. Roll out dough to 1/4
inch thickness. Cut with heart-shaped cookie cutter. Place cookies,
1/2 inch apart, on ungreased baking sheets. Sprinkle with pink or
red colored sugar. Bake cookies 12-15 minutes or until edges just
start to brown. Makes 3 dozen, 2 1/2 inch hearts. You may use
mini heart cutters also.
Lemon Love Bars
Ingredients:
1 cup flour
1/3 cup powdered sugar
5 tbs. solid vegetable shortening
1 cup sugar
2 tbs. flour
2 tsp. lemon zest
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
7 tbs. fresh squeezed lemon juice
Extra powdered sugar
Combine 1 cup flour, confectionery sugar and solid vegetable shortening
in a
bowl. Using a fork or a pastry blender, combine until the mixtures
becomes a
coarse meal. Press mixture into the bottom of a 11" x 7" lightly greased
baking dish.
Bake at 350 degrees for 20 minutes. In a separate bowl, combine the
sugar,
flour, lemon zest, baking powder, salt and eggs and whisk until
completely
blended. Pour the mixture over the crust after it is finished baking.
Return the baking dish to the oven for an additional 20 to 25 minutes.
Let
cool for 30 minutes before cutting. Cut a small square of paper or card
board;
trace and cut a 2 inch heart to use as a template. Cut your bars the
same size as your square template. Place your heart template on
the surface of the bar, and sprinkle powdered sugar carefully over the
top.
Remove your template and you should see a heart design! Do this with
each
bar.
Dainty Rose-colored Macaroons
Ingredients:
4 cups flaked coconut
1 can sweetened condensed milk (14 ounces)
1/2 tsp. almond extract
1 (3 ounce) package strawberry gelatin
In a large bowl, combine all ingredients. Mix thoroughly, making
sure gelatin is blended evenly. Cover and refrigerate at least
2 hours. Preheat oven to 350 degrees. Shape into 1 inch balls
and place on well-greased baking sheets. Bake 8-10 minutes
or until lightly browned around edges. Remove from oven and let
cookies cool on baking sheet 5 minutes before placing on wire
racks to cool. Cookies will be soft. Makes about 4 dozen cookies.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing