Choco Caramel Cookies Recipe

These scrumptious treats may look like a familiar Christmas cookie, but a butterscotch-flavored dough and the caramel-filled candies offer a sweet twist.

INGREDIENTS:

• 48   

  caramel filled chocolate candies (such as Hershey's Caramel Kisses)
• 1   cup 

  (2 sticks) unsalted butter, softened
• 2   tablespoons 

  butterscotch-flavored sundae syrup (such as Smucker's)
• 1 1/4  cups 

  packed dark-brown sugar
• 2   teaspoons 

  imitation butter flavoring
• 2   

  eggs
• 3 3/4  cups 

  all-purpose flour
• 1/2  teaspoon 

  salt
• 1/2  cup 

  turbinado sugar (Sugar in the Raw)

• 
  

  
  

DIRECTIONS:

1. Unwrap candies. Heat oven to 350 degrees F.

2. Beat butter, butterscotch syrup, brown sugar, and flavoring in a large bowl until well blended. Add eggs; beat well after each addition.

3. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Let dough rest, refrigerated, for 30 minutes. Shape 1 level tablespoonful of dough into 1-inch ball. Roll in turbinado sugar. Place on ungreased baking sheet. Repeat.

4. Bake at 350 degrees F for 10 to 11 minutes per batch, or until set. Gently press an unwrapped candy piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely.

Decorator Icing

This versatile icing is ideal for piping, but it can also be thinned with water and painted over cookies; it dries to a beautiful matte finish. To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.

INGREDIENTS:

• 4   cups 

  confectioners' sugar
• 1/2  teaspoon 

  cream of tartar
• 6   tablespoons 

  pasteurized liquid egg whites, or equivalent reconstituted dried egg whites
• 1   teaspoon 

  vanilla extract
• Food coloring, (optional)
• Water for thinning, if needed
• 
  

DIRECTIONS:

1. Sift sugar and cream of tartar into a large mixing bowl. Add egg whites and vanilla; beat with an electric mixer at low speed until mixed. Increase speed to high and beat until icing has thickened and holds peaks, 8 to 10 minutes.

2. Decorate cookies (see Cookie-Decorating Tips, with Holiday Cookie Cutouts recipe). While working, keep the icing covered with a damp towel to prevent it from drying out. Let cookies stand until icing has set, about 30 minutes.

Tip:

1. Ingredient Note: To avoid health concerns about uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.

nutrition information

Per Serving: cal. (kcal) 20, carb. (g) 5, sodium (mg) 2, Potassium (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Cherry Crumble Pie Bars

Try our new Cherry Crumble Pie Bars Recipe

INGREDIENTS:

• 2   cups 

  all-purpose flour
• 1 1/4  cups 

  finely ground almonds
• 3/4  cup 

  packed brown sugar
• 1   cup 

  butter, cut up
• 3/4  cup 

  granulated sugar
• 1  tablespoon   

  cornstarch
• 1/2  teaspoon 

  finely shredded lemon peel
• 4   cups 

  frozen unsweetened pitted tart red cherries, thawed and drained
• 1/2  teaspoon 

  almond extract

DIRECTIONS:

1.  Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.

2. For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.

3.  Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.

4.  Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars. Makes 32 bars.

Storage

Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months.

Snickerdoodle Croissant Cookies

These cookies, filled with a sugary cinnamon and nut filling, take the shape of miniature croissants.

INGREDIENTS:

• 1/2  cup 

  butter, softened
• 2  3  ounce package 

  cream cheese, softened
• 1/2  cup 

  packed brown sugar
• 1   teaspoon 

  vanilla
• 1/8  teaspoon 

  salt
• 1 2/3  cups 

  all-purpose flour
• Milk
• 1/2  cup 

  finely chopped toasted pecans
• 2   tablespoons 

  packed brown sugar
• 3/4  teaspoon 

  ground cinnamon
• 1/4  teaspoon 

  ground nutmeg
• Powdered sugar (optional)

DIRECTIONS:

1. In a large bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup brown sugar, the vanilla, and salt. Beat until combined, scraping bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough into three equal portions; shape each portion into a disk. Cover and chill dough in the refrigerator for 1 hour.

2. Preheat oven to 350 degrees F. On a lightly floured surface, roll each portion of dough into a 9-inch circle. Lightly brush each round with milk. In a small bowl combine nuts, the 2 tablespoons brown sugar, the cinnamon, and nutmeg. Sprinkle nut mixture evenly over each dough circle, leaving a 1/2-inch border. Using a pizza cutter or sharp knife, cut each circle into 12 wedges. Starting from a wide end, roll up each wedge. Bend ends of each roll to shape it into a crescent. Place crescents 1 inch apart on ungreased cookie sheets.

3. Bake for 14 to 16 minutes or until bottoms are lightly browned. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely. If desired, sprinkle with powdered sugar before serving.

Storage
To Store: Place cookies, without powdered sugar, in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Sprinkle with powdered sugar before serving.

Nutrition information

Per Serving: cal. (kcal) 86, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 3, carb. (g) 9, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 4, pro. (g) 1, vit. A (IU) 146, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 47, Potassium (mg) 27, calcium (mg) 10, iron (mg) 0, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Friendship Cookies

For a truly multicultural dessert, make all three shades of cookie dough.

INGREDIENTS:

• 1 1/2  cups 

  slivered almonds
• 4   cups 

  all-purpose flour
• 1/2  teaspoon 

  cinnamon
• 3   sticks 

  butter (1-1/2 cups), softened
• 1   cup 

  sugar
• 2   

  large eggs
• 1/2  teaspoon 

  vanilla
• 3   tablespoons 

  cocoa powder, divided
• Hard red candies, such as Life Savers
• Pink decorating icing
• Sprinkles
• 
  

DIRECTIONS:
1. In food processor, grind almonds to fine crumbs. Add flour and cinnamon, and pulse to blend. In mixer bowl, combine butter and sugar, and beat at medium speed until light and fluffy, about 3 minutes. Beat in eggs and vanilla. With mixer on low speed, beat in flour mixture until well combined. Remove 1/3 of dough, gather into a ball, and flatten into a disk. Place between 2 pieces of plastic wrap. Roll out dough to 1/8-inch thickness. Refrigerate until firm, 2 hours to 3 days. Add 1 tablespoon cocoa powder to remaining dough in mixer, beating to blend. Remove 1/2 of remaining dough, and roll and refrigerate as before. Add 2 tablespoons cocoa powder to remaining dough in mixer, beating to combine. Roll and refrigerate as before.

2. Place candies in a heavy plastic bag. Using a hammer or heavy pan, crush into small pieces.

3. Heat oven to 350 degrees F. Line baking sheets with foil. Roll out dough to 1/8-inch thickness. Using a hand-shaped cookie cutter, cut out as many hands as possible. Transfer to foil-lined baking sheet, 1 inch apart. Using a small heart-shaped cookie cutter, cut a heart from palm of each hand. Bake 13 minutes.

4. Remove cookies from oven, and spoon crushed candies into hearts, filling slightly above cookie tops. Bake 4 minutes more, or until candies have melted. Let cookies cool completely on baking sheet, then peel from foil. Reroll scraps and repeat with remaining dough. Pipe rings on fingers using decorating icing, and attach sprinkles for jewels.

Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

ingredients

• 2   cups 

  rolled oats, (not quick-cooking)
• 1/2  cup 

  whole-wheat pastry flour, (see Ingredient Note)
• 1/2  cup 

  all-purpose flour
• 1   teaspoon 

  ground cinnamon
• 1/2  teaspoon 

  baking soda
• 1/2  teaspoon 

  salt
• 1/2  cup 

  tahini, (see Ingredient Note)
• 4   tablespoons 

  cold unsalted butter, cut into pieces
• 2/3  cup 

  granulated sugar
• 2/3  cup 

  packed light brown sugar
• 1   

  large egg
• 1   

  large egg white
• 1   tablespoon 

  vanilla extract
• 1   cup 

  semisweet or bittersweet chocolate chips
• 1/2  cup 

  chopped walnuts

DIRECTIONS:

1. Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

2. Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined--the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

3. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

4. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Tips:

1. Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

2. Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

3. MAKE AHEAD TIP: Store in an airtight container for up to 2 days or freeze for longer storage.

Nutrition information

Per Serving: cal. (kcal) 102, Fat, total (g) 5, chol. (mg) 7, sat. fat (g) 2, carb. (g) 14, Monosaturated fat (g) 1, fiber (g) 1, pro. (g) 2, sodium (mg) 45, Potassium (mg) 53, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet