| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 48 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 1/2 | c | Confectioner's sugar |
| 1 | tb | Vanilla |
| 3 | c | Flour |
| 1/8 | ts | Salt |
| 6 | Andes mints; halved | |
| 12 | Pecan halves | |
| 36 | Chocolate chips | |
| 12 | Maraschino cherries | |
| 2 | c | Confectioner's sugar |
| 5 | tb | Light cream |
| Food coloring; pink yellow, green | ||
| 15 | Chocolate chips |
INSTRUCTIONS
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”