Sugared Chocolate Cookies

There is no need to dunk these cookies in milk.  They are perfectly soft and have just the right amount of sweetness.

Sugared Chocolate Cookies (approx 30-35 cookies)

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 
White sugar, for garnish

In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined.

In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. 

Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds.  I used a small piece of paper to guide my cuts to keep my cookies uniform size.

Cover all sides in sugar.

Place on a greased or parchment paper lined cookie sheet and bake for 10 minutes. Let set for 2 minutes and then remove to a wire rack to cool. 

This made cookies approximately 3-1/2 inches in diameter.  You could probably make the logs a little smaller and bake the cookies less time if you wanted a smaller cookie.

Washington County Fair Blue Ribbon in Chocolate Brownie Cookie Category

2014

Mexican Wedding Cakes

These cookies are a holiday favorite but could be made any time of the year.  It is a very delicate, light, melt in your mouth cookie. You'll find yourself eating more than one!

Mexican Wedding Cakes (makes 50+)

1-1/2 cups butter, softened
3/4 cup powdered sugar
1-1/2 teaspoons vanilla extract
3 cups flour
3/4 cup finely chopped nuts (walnuts or pecans can be used)
1/4 teaspoon salt
Additional powdered sugar for dipping

Cream butter, powdered sugar, and vanilla.

 In separate bowl combine flour, nuts, and salt.

 Stir (or beat on low) into butter mixture. 

 Scoop 1" balls (small cookies scoop heaped a little.)  

Roll smooth and place on ungreased cookie sheets. You can put them fairly close as they do not spread.

 Bake at 325 degrees for 20-25 minutes until lightly browned. 

 Roll in powdered sugar while they are still warm.

 Cool on wire racks. (Can be frozen at this stage)

 Roll in powdered sugar again.

Makes great gifts!

Foodie Friends Friday Linky Party #73

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Last week's recipes that received the MOST CLICKS!! 

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Peanut Butter Snowballs

These creamy treats are a nice change from the usual milk chocolate and peanut butter combination.  They can be made ahead and frozen.

Peanut Butter Snowballs(makes about 35)

2 cups powdered sugar
1/2 cup creamy peanut butter
6 Tablespoons butter, softened
1 pound almond bark

In a bowl combine peanut butter and butter. 

 Stir in powdered sugar.  It will look dry.  Keep smushing into it and it will slowly combine.

All of the powdered sugar will work in.

 Use a 1 inch cookie scoop and dip out balls.  Place them on a cookie sheet covered with wax paper.

 Roll smooth. Place in refrigerator for 30 minutes.

Melt almond bark in a double boiler.  Poke cooled ball with a toothpick and dunk into the almond bark.  Tap toothpick on the side of the bowl to knock off excess.

Place back on the wax paper. See that hole from the toothpick? Just use the toothpick to swirl the almond bark around or add a small dab before it hardens. 

If this recipe look familiar is this the base I used for the Bloodshot Peanut Butter Eyeballs.

Cheesy Bacon and Ranch Chicken Pasta

Cheesy Bacon and Ranch Chicken Pasta

4 ounces pasta (I used gluten free penne)
8 ounces of bacon
1/2 Tablespoon olive oil
1 pound boneless skinless chicken breast, cut into 3/4-1" chunks
2 Tablespoons flour
1/2 T dry ranch mix
1-1/2 cups milk
4 ounces Velveeta or 1 cup shredded cheddar cheese

Cook pasta according to package directions.  Drain and keep a lid on pot until sauce is ready.

Meanwhile, cook bacon in large skillet until crisp.  Drain on paper towel, reserving 1 Tablespoon of the bacon grease in the pan.

Add chicken and cook until no longer pink.  (My chicken was a little frozen so it gave way to juices and didn't brown as nice as it would otherwise.)

 Sprinkle flour onto chicken and stir to coat.

Add milk, stirring as you go to keep lumps from forming.  I really like my flat whisk for this job!

Cook until thick and bubbly.

Stir in ranch seasoning.   Use more than 1/2 Tablespoon if you like.  

Add in cheese and bacon, stirring until cheese is melted. Stir in drained pasta and serve.

Foodie Friends Friday Linky Party #72

Welcome to the Foodie Friends Friday Anything Goes Party!!

Last week's recipes that received the MOST CLICKS!! My REUNION BREAKFAST CASSEROLE made the list!!

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