Mocha and Orange Sablé Icebox Cookies

 http://portandfin.com/mocha-orange-sable-icebox-cookies/

 Recipe type: Dessert

Author: Finn

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

The dough for these Christmas cookies can be made ahead of time and frozen, giving you more time to rest and relax over the holiday season!

Ingredients

• Chocolate Espresso Dough:
• 1½ cups flour
• ½ Tbsp finely ground espresso beans
• ½ cup cocoa powder
• 1 cup butter, room temperature
• 1 cup icing sugar
• 1 tsp vanilla extract
• 1 cup walnuts, chopped
• .
• Orange Sablé Dough:
• 1¼ cup whole blanched almonds
• 1 cup icing sugar
• ¾ cup butter, room temperature
• 3 Tbsp finely grated orange zest (~3 oranges)
• 1 large egg
• 1 Tbsp fresh lemon juice
• 1½ cups flour
• 1 cup dried cranberries, chopped

Instructions

1. In a large bowl, sift together the flour, cocoa powder and ground espresso. In a second bowl, beat together the butter, sugar and vanilla until light and creamy- about 3-4 minutes. Gradually mix in flour mixture. Add 1 cup chopped walnuts and mix. Wrap in plastic and store in fridge.
2. For the orange sablé dough, place almonds and sugar in a food processor and process until the mixture resembles coarse cornmeal or sand (hey! Sablé! That's the name of the cookie)  and set aside. In a large bowl, beat butter and zest together until light and fluffy- roughly 2-3 minutes. Add the almond mixture and mix until just combined. Add egg and lemon juice and mix to combine. Add flour and mix until just combined. Add cranberries and- you guessed it- mix until just combined. Wrap the dough in plastic and refrigerate.
3. Bring the orange sablé dough to room temperature. Line an 8" inch square pan with plastic wrap. Press the orange dough into the bottom of the lined pan, smoothing the top as flat as possible. Cover with plastic and return the dough to the fridge for another hour.
4. Bring chocolate dough to room temperature. Remove plastic wrap from the top of your orange dough and press the chocolate layer overtop, smoothing the top as flat as possible and pressing it into the pan.
5. Cover the now layered doughs with plastic wrap and chill for at least 2 hours or as long as overnight.
6. Remove the dough block from the pan-mould and remove the plastic wrap from the top and bottom. Cut dough into 2"x8" bricks. At this point you can wrap the 'bricks' up and freeze what you don't want to use right away or you can start this next step right away.
7. Heat oven to 350 degrees. Line a baking sheet with parchment paper. Slice each brick log into ¼" inch thick slices and lay the slices on the parchment, at least ½" inch apart. Bake until firm, roughly 10-12 minutes. Cook on a wire rack with the dough-divide (between the chocolate and orange) laying perpendicular to the wires (I learned this one the hard way, when they're still warm and soft they can break right down the seam!)

Fannie May Fudge

December 2019 Connie and I were shopping for ingredients and a woman in front of us
had a pile of Hersheys chocolate on checkout belt. Commenting 'that looks like a party'
got us the story of how she makes fudge for her whole family every Christmas.
Nice lady that she was, she asked for my email address and sent the recipe -
Connie made it and it is rich, creamy, and sweet! That is after a day of eating cookies.
Really yummy - and we recommend a small piece
PREP:				Cook time:
Temp:	stovetop			Makes:	lots
Ingredients:
1	12 oz	Hershey Bar
1	large	Package Semi-Sweet Morsels
2	squares	Unsweetened Bakers Chocolate
1	cup	Milk (I used Whole Milk)
4	cup	Sugar
25	large	Marshmallows
1	cup	Chopped Walnuts (Omit for plain)
0.5	pound	Butter
Method:
#1	Melt butter over low heat in large pan
#2	Stir in sugar and milk.
#3	Bring just to a boil and remove from heat.
#4	Add marshmallows, all chocolate and nuts.
#5	Stir and stir and stir and stir til all is incorporated.
#6	Spread in a greased 9 X 13 pan.
		Or line pan with long parchment (overhang ends) to ease in removal
Put in fridge to chill til solid and cut into small squares. Makes a bunch.

Chewy Chocolate Cookies II

350F

 

45 minutes  48 servings 115 cals

• 1 1/4 cups margarine, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup chopped walnuts

Directions

• Prep 15 m
• Cook 9 m
• Ready In 45 m

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

Footnotes

• Reynolds® parchment can be used for easier cleanup/removal from the pan.
• Originally found on Safeway site, when searching also found on Allrecipes

Nutrition Facts

Per Serving: 115 calories; 6.7 g fat; 13.5 g carbohydrates; 1.5 g protein; 8 mg cholesterol; 90 mg sodium. Full nutrition

Spooky Chewy Brownie Cookies

https://www.hersheys.com/recipes/en_US/recipes/5515/chewy-brownie-cookies.html

375^oF for 7-9 minutesutes

Ingredients

• 2/3 cup shortening
• 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon water
• 1-1/2 cups packed light brown sugar
• 1-1/2 cups all-purpose flour
• 2 eggs
• 1/4 cup chopped walnuts (optional)
• 1/4 teaspoon baking soda
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

1. Heat oven to 375°F.

2. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoons 2 inches apart onto ungreased cookie sheet. Sprinkle chopped walnuts on each cookie, pressing down lightly.

4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not over bake. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Makes about 36 cookies.

Made by Cheryl