FOOD & DRINK taste of summer
Instructions
1 Preheat oven to 375 degrees
and lightly grease cookie sheet
or line with parchment paper.
2 Combine dry ingredients and
set aside.
3 In large bowl, cream butter
and sugar together. Beat in
the eggs, one at a time. Stir in
vanilla.
4 Stir in dry ingredients until
well mixed, then stir in chocolate
chips, coconut and almonds.
Drop by rounded tablespoons
onto the prepared cookie sheets.
5 Bake 8-10 minutes. Cook
on baking sheet for 5 minutes
before removing to wire rack to
cool completely.
OLIVIA’S FAMOUS
SNICKERDOODLES
This is an easy favorite for a
traditional cookie that brings
lots of smiles
Ingredients
1 1/2 cups sugar
1/2 cup salted butter
2 eggs
2 3/4 cup self-rising flour
Topping
1/3 cup sugar
1 teaspoon ground cinnamon
Instructions
1 Preheat oven to 400 degrees
2 Cream butter and sugar with
a mixer until fluffy and beat in
eggs.
3 Slowly mix in flour.
Form into round
balls of dough.
4 Mix together
1/3 cup sugar with
cinnamon
5 Roll balls into mixture. Place
two inches apart on ungreased
cookie sheet.
6 Bake for 8 - 10 minutes and
transfer to cooling rack when
done.
12 TOOMBS COUNTY MAGAZINE
A cookie’s best friend
LOVEY’S FUDGY BROWNIES
This is not your ordinary brownie...fudgy on
the inside with a slightly crisp top.
Ingredients
2 sticks unsalted butter
4 oz. unsweetened baker’s chocolate,
chopped
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup all purpose flour
1/2 tsp. salt
1 cup chopped walnuts or chopped pecans
Instructions
1 Preheat oven to 350 degrees. Grease a
9x13x2 inch pan.
2 In a large saucepan heat butter over low
heat until 1/2 melted. Add chocolate and
stir until melted. Remove from heat, stir
in sugar with wooden spoon.
3 Beat in eggs one at a time. Stir in vanilla.
4 Add flour and salt all at once and mix
until blended. Stir in nuts.
5 Bake 30 minutes.
CHOCOLATE ICED
BUTTERSWEETS
Melt in your mouth and slightly time
consuming but worth every minute
Cookie –
1 cup powdered sugar
1 cup butter, softened
½ tsp. salt
2 tsp. vanilla
2 cups all purpose flour
Preheat oven to 350°. In a large bowl,
cream powdered sugar, butter, salt and
vanilla until light and fluffy. Slowly
blend flour into creamed mixture.
Shape dough into balls, using a teaspoon
full of dough for each cookie and place
on a greased cookie sheet. With thumb,
make an imprint in the center of each
cookie. Bake for 12-16 minutes or
until very lightly browned on edges.
Immediately remove from cookie sheet.
(To make a deeper imprint in cookie,
press again immediately after removal
from oven). Fill each warm cookie with
½ tsp. of filling.
Filling –
1 cup powdered sugar
2 Tbsp. flour
1 tsp. vanilla
3 ounce cream cheese, softened
½ cup chopped pecans
½ cup coconut (optional)
In a small bowl, cream powdered sugar,
flour, vanilla, and cream cheese until
light and fluffy; stir in nuts and optional
coconut. Set aside.
Frosting –
½ cup chocolate chips
2 Tbsp. water
2 Tbsp. butter
½ cup powdered sugar
In small saucepan, melt chocolate
chips with water and butter, stirring
constantly until melted. Remove
from heat, whisk in powdered sugar
and blend until smooth. Drizzle over
cookies.
Yield: Approximately 3 Dozen
Easy
and
Quick
Perfect
for
Parties