Cookie Gift Baskets Tip & Recipe Blog

Archive for March, 2010

Add a spring time touch to your sugar cookies by adding a splash of lemon!  Use your favorite cookie cutters like flowers, butterflies, bees, etc. to create a delicious sunny treat.

Ingredients

• 1  lemon
• 3 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking powder
• 1/2 teaspoon(s) salt
• 1 1/4 cup(s) sugar
• 1 cup(s) butter (no substitutions), softened
• 1 large egg
• 1 teaspoon(s) vanilla extract
• Optional frosting and sprinkles

Directions

1. From the lemon, grate 1 tblsp peel and then squeeze 1 tblsp juice. Set aside.

2. Combine flour, baking powder, and salt, then set aside. In large bowl beat sugar and butter on low speed until blended. Increase speed to medium-high then beat 3 minutes or until light and creamy, frequently scraping bowl with spatula. Reduce speed to low; beat in egg, vanilla, and lemon peel and juice until mixed. Beat in flour mixture, just until mixed, occasionally scraping bowl. Divide dough into 4 equal pieces; flatten each into a disk shape then wrap each in plastic wrap and refrigerate 1 hour or overnight, until firm enough to roll. (Or place dough in freezer 30 minutes.)

3. Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 disk of dough to 1/4-inch thickness. With floured 2 1/2- to 4-inch favorite springtime cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings to reroll later. Place cookies, about 1 inch apart, on ungreased large cookie sheet.

4. Bake cookies 10 to 12 minutes or until lightly browned. With wide metal spatula, transfer cookies to wire racks to cool, about 10 minutes. Repeat with remaining dough and trimmings.

5. When cookies are cool, if you like, decorate with frosting and sprinkles.

Easter just wouldn’t be the same in our family without delicious chocolate nests!  A few simple ingredients come together to make a fun dessert that is both creamy and crunchy!

You can top them with a variety of candies – jelly beans, Robin’s Eggs, foil covered chocolates or even an Easter Chick Peep!

• Wax paper
• 1 2/3 to 2 cups (11- to 12-ounce package) Butterscotch or Semi-Sweet Chocolate Morsels
• 1/4 cup creamy peanut butter
• 10 ounces chow mein noodles
• 30 – 60 pieces of egg shaped candies

1. Line trays with wax paper.
2. Microwave chips in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Stir in peanut butter until well blended.
4. Add chow mein noodles to mixture; toss until coated. Scoop about about 2 rounded tablespoons (about the size of an ice cream scoop) and drop onto prepared trays then immediately shape into nests. Refrigerate until ready to serve. Before serving, place one or two candies in each nest. Store prepared nests in covered container.

You may not find gold at the end of these rainbows, but the delicious flavor makes up for it!

4 colors of cookie dough are rolled into a log and then sliced to create a rainbow shaped treat!

Are you looking to serve up something cool and green this St. Patrick’s Day?  This recipe combines delicious Mint Chip ice cream with a cookie crumb crust for a dessert that strikes gold.

This is a great plan-ahead dessert because it can be frozen up to 2 months.

Ingredients

• 2 packages (14 ounces each) cream-filled chocolate sandwich cookies, crushed
• 1/2 cup butter, melted
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 1/2 cup butter, cubed
• 2 ounces unsweetened chocolate
• 1 gallon mint chocolate chip ice cream, softened
• 1 carton (16 ounces) frozen whipped topping, thawed
• Shaved chocolate

Directions

• In a large bowl, combine the cookie crumbs and butter. Press into two 13-in. x 9-in. dishes. Refrigerate for 30 minutes.
• In a small saucepan, combine milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from the heat then cool completely.
• Spread ice cream over each crust. Spoon cooled chocolate sauce over top; evenly spread to cover. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting. Garnish with shaved chocolate.
  

Makes 2 desserts – 12 to 15 servings each.