Love Food, Will Share

My Food Journal

Cookies

Chocolate Dipped Cookies

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We are into double digits here at Love Food, Will Share, the day’s having been passing by so quickly. I am having such a great time introducing these recipes to you. Day 10 of the Twelve Days of Christmas Treats features Chocolate Dipped Cookies. These cookies are mixed full of cocoa powder, they are not overly sweet but have a nice mixture of dark chocolate in the cookie and a creamy balance from the white chocolate they are dipped in.

These cookies by far have the most steps in the recipe, but not to worry, I have included a lot of photos to give you step-by-step instructions. You also need to plan ahead if you are  making these cookies, as they need to be refrigerated for 2 hours after you mix them. By refrigerating them the dough hardens and it’s easier to slice them before they bake. Enjoy!

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Recipe adapted from The Pioneer Woman

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Chocolate Dipped Cookies

Yield: 36

Chocolate Dipped Cookies

Ingredients

  • 2 sticks Salted Butter, Slightly Softened
  • 1 cup Powdered (Confectioners) Sugar
  • 1 whole Egg
  • 2 teaspoons Vanilla
  • 2-1/2 cups Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 teaspoon Salt
  • 6-8 ounces melting chocolate (I used green wafers but white almond bark works well also)
  • Red Sprinkles or other cookie decorations

Instructions

  • Cream softened butter with powdered sugar. Add egg and vanilla and mix to combine. Add dry ingredients and mix together until dough comes together. Divide the dough in two, roll each piece of dough be approx. 12 inches long and 3 inches in diameter. Wrap each piece in plastic wrap and refrigerate for 2 hours.
  • After 2 hours, remove from fridge and let the dough rest for 30 minutes. Preheat oven to 375 degrees.
  • Unwrap the dough and cut cookies to be about ¼ inch thick. Place the cookies on a baking sheet about 2 inches apart. Bake the cookies for approx. 8 – 10 minutes, being careful not to burn. Cookies will remain the same general size and shape after they bake. Remove from oven and place cookies on a cooling rack. Allow them to cool completely.
  • Melt your chocolate in a small saucepan on low heat until melted. Dip the end of each cookie in the melted chocolate and place on a baking sheet lined with a baking sheet, waxed paper or parchment paper. Sprinkle the cookies with red sugar. Let the cookies set in the refrigerator.
https://www.lovefoodwillshare.com/chocolate-dipped-cookies/

 

Chocolate Cookies

Chocolate Cookies

 

 

Chocolate Cookies

Chocolate Cookies

 

 

Slice & Bake

Slice & Bake

 

 

 

 

 

 

 

Dip in chocolate

Dip in chocolate

 

 

Add Sprinkles

Add Sprinkles

 

 

 

 

 

 

 

Chocolate Cookies Dipped

Chocolate Cookies Dipped

 

 

Chocolate Cookies Dipped

Chocolate Cookies Dipped

 

 

 

 

 

 

 

 

Chocolate Goodness

Chocolate Goodness

 

 

Chocolate Cookies Dipped in Chocolate

Chocolate Cookies Dipped in Chocolate

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Snowball Cookies

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Welcome to Day 9 of the Twelve Days of Cookies, things are really moving along quickly! Today’s feature is Snowball Cookies.  These cookies are morsels of coconut dusted in powdered sugar and they melt in your mouth!

It snowed today in Wisconsin (that’s no surprise), and as I looked out a window at my office, it reminded me of these cookies. The snowflakes were falling ever so slowly through the air, it was mesmerizing to watch. It was one of those rare moments where you truly enjoy the winter weather.

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This recipe adapted from Taste of Home

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Snowball Cookies

Yield: 4 1/2 Dozens

Snowball Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups flaked coconut, chopped
  • Additional confectioners' sugar

Instructions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-13 minutes or until lightly browned. Cool on pans for 3 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar. Yield: 4-1/2 dozen.
https://www.lovefoodwillshare.com/snowball-cookies/

 

Roll the dough into balls.

Roll the dough into balls.

 

 

Bake and roll in powdered sugar.

Bake and roll in powdered sugar.

 

 

Snowball Cookies

Snowball Cookies

 

 

 

 

 

 

Snowball Cookies

Snowball Cookies

 

 

 

 

 

 

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Brickle Nuggets

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Day 7 of the Twelve Days of Christmas Treats is here and today’s feature is Brickle Nuggets. This probably doesn’t seem like a Christmas Cookie, but I think it’s important to have an easy drop cookie in the line-up. This recipe is easy to whip together and takes minimal time to bake. So, if you are not much of a baker, this is the recipe for you.

This cookie is pretty much an oatmeal cookie with Heath English Toffee Chips added in, the toffee chips are the the star of this recipe! This cookie is thin and crispy with the chewiness of the toffee chips in the center. Enjoy!

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Brickle Nuggets

Brickle Nuggets

Ingredients

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 8-oz package English toffee bits (about 1 1/3 cups)

Instructions

  • Preheat the oven to 375F. Lightly grease or spray cookie sheets.
  • In a large bowl, with an electric mixer, beat together the butter and brown and granulated sugars on medium speed until light, 2 to 3 minutes. Beat in the egg, vanilla, baking powder, and salt. On low speed, gradually beat in the flour just until mixed. Stir in the oats and toffee bits.
  • Pinch off pieces of the dough and roll between your palms into balls a bit larger than 2.5 cm (1-inch) in diameter. Place on the prepared cookie sheets, spacing them about 6 cm (1 1/2 inches) apart.
  • Bake in the center of the oven until firm to the touch and golden on the bottom and around the bottom edges, 10 to 12 minutes. Let cool on the cookie sheets for 1 minute, then transfer to wire racks to cool completely.
https://www.lovefoodwillshare.com/brickle-nuggets/

This recipe yields lots of cookies!

This recipe yields lots of cookies!

 

It's easy to eat more than one of these at a time.

It’s easy to eat more than one of these at a time.

 

Brickle Nuggets

Brickle Nuggets

 

 

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Peppermint Sugar Cookies – Official Launch

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Welcome to Love Food, Will Share where I hope I can inspire you to make delicious and nutritious meals in your kitchen. It has been a dream of mine for over three years to start a food blog, I am so happy this day is here. I enjoy cooking and often share my recipes with family and friends, and now I will share them with you!

What is a food blog? It is a place where I will post recipe’s and share information about food, restaurants, businesses and much more. There are many different ways you can follow me;  Facebook, Twitter, Instagram, Pinterest or sign up for e-mail updates. So, take the time to sign up for updates and share this information with your family and friends. Thank you for your interest in my blog.

My first set of posts will be, Twelve Days of Christmas Treats. I have put together some simple and delicious treats for you to make and share with friends and family this holiday season. Day 1 of the Twelve Days of Christmas Treats is Peppermint Sugar Cookies. These cookies are light and crisp and the peppermint candy canes add a festive touch.

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Peppermint Sugar Cookies

Yield: 4 Dozen Cookies

Peppermint Sugar Cookies

Ingredients

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 Eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • Dash salt
  • 1 package (11-1/2 ounces) chocolate, melted
  • 6 candy canes, crushed

Instructions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.
  • Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
  • Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set.
  • Note: You can sprinkle these cookies with cookie decorations in place of candy canes.
https://www.lovefoodwillshare.com/official-launch-peppermint-sugar-cookies/

I would recommend dipping about 6 cookies at a time, then adding the crushed candy canes. You don’t want the chocolate to set before you get the candy canes added.

Peppermint Sugar Cookies

Peppermint Sugar Cookies

I used red chocolate in the recipe. If you can’t find the red chocolate (I bought mine at Fleet Farm), you can use white almond bark and add some red food coloring to make it red or you have the option to just use white or milk chocolate.

Peppermint Sugar Cookies

Peppermint Sugar Cookies

Please take a moment and give me comments and feedback below, it would be greatly appreciated.

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