I love Christmas! It’s my favorite holiday. Love baking and listening to Christmas music. This post contains three of the recipes I made to give to my friends. I did not calculate the Weight Watchers Points Plus values for these recipes because on Christmas because you should give yourself a little treat and not worry about the calories so much. Enjoy!
This was my first time making coconut macaroons and they came out great! As you can see, I placed an almond on top of each macaroon. I was planning on making these Almond Joy Coconut Macaroons and wanted to drizzle melted dark chocolate on top. However, when I went to microwave the semi-sweet baking chocolate squares, my microwave caught on fire!!! I thought maybe there was a piece of foil on one of the squares but it turned out that my microwave was just old and died! So feel free to add the drizzled chocolate on top of the cookies when they’re done baking!
I forgot to include the almonds and the bakers chocolate squares in this picture.
Beat egg whites and salt. Add sugar gradually.
Add flour and extracts.
Drop dough in rounded teaspoons onto greased cookie sheet. Add almonds on top and bake at 300 degrees for 20 minutes.
Remove from oven and drizzle melted chocolate over them like I wish I could have!
Coconut Macaroon Cookies (Adapted from http://southernfood.about.com/od/coconutcookies/r/bl40323a.htm)
2 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups flaked coconut
1/4 cup all-purpose flour
30 whole almonds
chocolate (melted) for drizzling over baked cookies
Grease and flour baking sheets and preheat oven to 300°.
In a small bowl with hand-held mixer, beat egg whites and salt at high speed until soft peaks form.
Sprinkle sugar in, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. This will take a few minutes after each addition of sugar. (Whites should be in stiff glossy peaks by the time you’re done.)
Beat in vanilla. With a rubber spatula, fold in coconut and flour.
Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Place almond on top of each cookie.
Bake at 300° for 20 minutes, or until lightly browned. Drizzle melted chocolate over cookies.
With spatula, carefully remove cookies to rack to cool. Store in tightly covered container for up to 3 days.
Makes about 30 cookies.
Double Chocolate Peppermint Bark
This recipe is so EASY to make. You only need 3 ingredients. Can’t believe something so simple tastes so good. And thank God my microwave was still working when I made this recipe!!!
Just THREE ingredients!!!
Prepare candy canes by unwrapping each one and placing them in large ziplock bag. Use a rolling pin to crush them into little pieces. You can also use a food processor. (Mine broke; not having much luck this month with appliances!)
Put entire bag of semi-sweet chocolate chips in microwave-safe bowl and melt in 30 second intervals.
Spread melted chocolate over parchment paper on a cookie sheet. Put in freezer for 20 minutes.
Place bag of white chocolate chips in bowl and microwave at 30 second intervals.
Blurry picture but add about half of crushed candy canes to melted white chocolate.
Remove cookie sheet from freezer. Spread melted white chocolate over the hardened semi-sweet chocolate layer. Add remaining crushed candy canes on top and press down with a spatula. Put back in freezer.
Remove from freezer and lift candy off parchment paper. Break into small pieces.
Double Chocolate Peppermint Bark
1 bag white chocolate chips
1 bag semi-sweet chocolate chips
1 box of 12 candy canes
Line cookie sheet with parchment paper.
Crush candy canes with rolling pin and bag or food processor.
Melt bag of semi-sweet chocolate chips in 30 second intervals in microwave until smooth.
Spread melted chocolate over the parchment paper and place in freezer for 20 minutes.
Place bag of white chocolate chips in bowl and microwave in 30 second intervals until smooth.
Add about half of the crushed candy canes to the melted white chocolate.
Take cookie sheet out of freezer. Spread melted white chocolate mixture over the semi-sweet chocolate layer.
Add remaining crushed candy canes on top of white chocolate and press down with spatula.
Place in freezer.
Remove candy bark from parchment paper (it will be one giant piece.)
Break into smaller pieces.
Peanut Butter Cup Cookies
These cookies are like a traditional peanut butter cookie but miniature Reese’s Peanut Butter Cups make them even better! They make 40 delicious bite-sized cookies.
I forgot to include the whole milk in the ingredient list.
In bowl, mix baking soda, salt, and flour. Set aside.
In another bowl, add butter, brown sugar, white sugar, and peanut butter.
Cream the above ingredients with electric mixer.
Beat in eggs, vanilla, and milk.
Gradually beat in flour mixture.
Shape the dough into 40 balls and put in ungreased mini-muffin tin. Bake at 375 degrees for 8 minutes.
Remove from oven. Let cookies rest for about 8 minutes.
Press miniature Reese’s cup and immediately place in refrigerator.
Peanut Butter Cup Cookies (Source:Allrecipes.com)
1 and 3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature Reese’s Peanut Butter Cups
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
Unwrap peanut butter cups and put in freezer (makes it easier to put in cooked cookies.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Refrigerate for 20 minutes to make the dough easier to work with.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes.
Remove from oven and and let rest for 8 minutes. Press a mini peanut butter cup into each ball.
Place in refrigerator for at least 20 minutes and carefully remove from pan.