FILLINGS
ICING
COOKIES These will dress up any cookie box. Heat oven to 350. Mix butter,
sugar and vanilla thoroughly. Work in flour and salt until dough holds
together. Add up to two tablespoons of milk or cream if batter is too
crumbly. Divide dough into quarters---each quarter should make one dozen
cookies. Mold dough by tablespoons around each of the following (one dozen
of each): Half an Andes mint; A Maraschino Cherry, 3 chocolate chips (or
your favorite semi-sweet chocolate); and a pecan. BE SURE TO MARK THEM WHEN
YOU BAKE THEM SO YOU'Ll KNOW HOW TO FROST THEM! Bake 12 - 15 minutes or
until set but not brown.
ICING Mix together sugar and cream. Divide icing into four custard cups.
Use food coloring to color pink, green and yellow. Add chips to remaining
icing and microwave until melted, mix together. Frost by dipping baked
cookies into icing as follows Andes mint: Green. Maraschino Cherry: Pink.
Pecan: Yellow. Chocolate Chips, Chocolate.
TERRY'S NOTES These freeze relatively well for about 1 month --- after that
the quality of the centers diminishes greatly.
Per serving: 1112 Calories; 64g Fat (47% calories from fat); 10g Protein;
155g Carbohydrate; 1mg Cholesterol; 57mg Sodium
Recipe by: Betty Crocker
From The Chocolate Archives, Dec 1997, http://www.choco.com
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!