Chocolate Candy Cane cookies

Agnes Ward Stratford, ON    Made by Cari and Zander

350°F 8-10 min.      YIELD:                                 REFRIGERATE

Cookie Ingredients:

¾ cup butter, softened

1 pkg 8oz. cream cheese softened

1 cup granulated sugar

4 oz. semisweet chocolate, melted and cooled

2 tsp vanilla extract

2 ½  cups all-purpose flour

½ tsp baking soda

Drizzle:

6 oz. white baking chocolate

2/3 cup crushed spearmint candies

·       In a large bowl, cream the butter, cream cheese and sugar until fluffy.

·       Beat in melted chocolate and vanilla.

·       Combine flour and baking soda; gradually add to creamed mixture and mix well.

·       Refrigerate for 1 hour.

·       Divide dough into 48 pieces; shape each into a 3-inch rope. Place 2 inches apart on parchment lined baking sheets, curve the top of each cookie to form the handle of the candy cane.

·       Bake at 350 for 8-10 minutes or until set. Cool for 1 minute before moving parchment to wire rack to cool completely.

·       Melt chocolate in microwave – in 20 second increments, stirring after each 20 seconds – until smooth.

·       Drizzle over cookies and sprinkle with candies. Let stand until set.

Orange Dreams

Baked: 2014, 2019

Susan Warren North Manchester, Indiana - From Best-Loved Cookies and Bars 2009

Drop cookies - 350F oven

Yield 4-1/2 Dozen

 

Ingredients:

·         1 cup butter, softened

·         ½ cup sugar

·         ½ cup packed brown sugar

·         1 egg

·         1 tablespoon grated orange peel

·         2-1/4 cups all-purpose flour

·         ¾ teaspoon baking soda

·         ½ teaspoon salt

·         1-1/2 cups vanilla or white chips

Directions:

1.       In a large bowl, cream the butter and sugars until light and fluffy. Beat in egg and orange peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in vanilla chips.

2.       Drop by rounded tablespoonfuls 2 in apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Hot Cocoa Cookies Drop - Nikki

Ingredients:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup powdered hot cocoa mix - Swiss Miss - 5 packets
1 cup (2 sticks) butter, softened
3/4 cups packed brown sugar
3/4 cups granulated sugar
1 tsp vanilla extract
2 eggs
2 cups white chocolate chips

Directions:
Preheat oven to 350 degrees. Cream together butter and both sugars. Add cocoa mix. Add eggs 1 at a time. Add vanilla. Slowly add in flour alternating w/salt and baking powder. Stir in chips. Drop by rounded spoonfuls onto baking sheet. Bake 10-13 minutes. Allow to cool for 2-4 minutes on cookie sheet before removing to cooling rack. Makes about 3-4 dozen depending on size.

Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

Chocolate Chunk Oat Bars

Kaitlin picked this recipe, I loved it! turned out great. We used part white chip, part Caramel (what we had avail) and the chocolate chunks.

Bake time: 30 min 375F
2 cup all purpose flour
1 tsp baking soda
1 tsp salt
2 cups packed brown sugar
1 cup (2 sticks) butter, softened
2 eggs
2 tbsp water
2 tsp vanilla
3 cups uncooked old-fashioned oats
2 cups semisweet chocolate chunks, divided
2 cups white chips, divided

Heat oven to 375F
Line 13” x 9” baking pan with parchment paper..
Combine the flour, salt & baking soda, in a small bowl.
Cream butter and brown sugar in large bowl with electric mixer.
Beat in egg, water and vanilla; beat until well blended.
Stir in flour mixture & oats; mix well.
Stir in 1 ½ cups chocolate chunks & 1 ½ cups white chips.
Spread dough evenly in prepared pan; sprinkle with remaining cup of chips.
Bake about 30 minutes or just until center feels firm..
Cool on wire rack.

Makes: 64 bars

2007 Made by Kaitlin & Joules