Best Cookies Blog

Friday, May 1, 2015

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 heat oven to 350 degrees.
2 coat baking sheet with vegetable cooking spray.
3 in heavy, 3-quart saucepan over low heat, mix sugar, honey, sesame oil, cinnamon, vanilla and almond extract.
4 stir and cook just until sugar is dissolved.
5 remove from heat, and mix in oats and sesame seeds to coat completely.
6 spread evenly on cookie sheet.
7 bake 10 minutes.
8 stir, then sprinkle whole and sliced almonds on top.
9 bake 10 minutes to toast almonds.
10 cool in pan, then mix with cranberries and raisins in bowl.
11 store airtight.

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

1 we'll start with the blue. boil a teakettle full of water, and when it is boiling, pour two cups of the water into a clear pitcher or heatproof bowl. add the blue gelatin powder. stir until dissolved. add 1.5 cups cold water (or equivalent amount of ice if you want it to solidify faster). add 1/2 cup vodka (or more, to taste). pour into individual dixie cups. drop one blueberry into each cup, it will float on top.
2 next, the red. do the same as you did in step one, but add 1/2 cup light rum to taste instead of vodka. pour into dixie cups and drop a slice of strawberry or a raspberry into each cup.
3 next, the . start heating fruit juices to a simmer in a saucepan. pour the room temperature rum into a large bowl, and sprinkle gelatin over the rum, avoiding clumps. let it sit a minute, then add hot fruit juice while stirring with a fork (a beater makes it too fuffy). add sugar and stir until dissolved. pour into individual dixie cups.
4 set dixie cups of all colors on cookie sheets to cool in the fridge. you can stack full cookie sheets on top of one another. chill until set.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 cream butter until light.
2 add all other ingredients, except the powdered sugar.
3 mix well.
4 shape into 1" balls and place on a greased cookie sheet.
5 bake at 350 degrees 15 minutes.
6 (these should be light in color. do not brown!) cool and roll in powdered sugar.

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

1 preheat oven to 400* f.
2 place flour and salt in a bowl and whisk to combine.
3 in a food processor, cream sugar and butter until smooth.
4 add vanilla and flour mixture and process in pulses until well mixed into a smooth dough.
5 form into 1-inch balls and place on an ungreased cookie sheet.
6 bake at 400* f for 10-12 minutes. cookies should not get brown, so start checking on them after 8-9 minutes.
7 roll hot cookies in additional powdered sugar and cool. dust with additional powdered sugar, if desired, while still warm.

Total Time: 13 hrs Preparation Time: 1 hr Cook Time: 12 hrs

1 combine butter, peanut butter, corn syrup and vanilla.
2 mix with electric mixer at low speed until smooth and well-blended.
3 gradually add powdered sugar until mixture is no longer sticky and can be handled with hands.
4 divide into six large portions or 18 small portions (small one the size of normal eggs).
5 with hands, shape each portion into an oval with a flat bottom and place on paper towels.
6 cover loosely and let sit 12 hours at room temperature.
7 place almond bark in top of double boiler, bringing water to a boil.
8 simmer until almond bark melts.
9 carefully dip bottom of each egg into almond bark and place on large cookie sheet or plates covered with wax paper.
10 refrigerate 15 minutes.
11 place eggs on wire rack over waxed paper. spoon almond bark over eggs.
12 place eggs in refrigerator about 15 minutes or until firm.
13 decorate with icing as desired.

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

1 beat 6 eggs into a batter and put aside. combine flour, sugar, marmalade, and lemon rind and mix well.
2 form cigar-shaped cookies and dip into egg batter. sprinkle with confectioners sugar and lay them in a buttered pan, shaping them into an "s".
3 bake at 360° until golden brown.

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

1 preheat oven to 375°f.
2 drain and rinse beans.
3 chop pimiento, save liquid.
4 mince garlic.
5 mix beans, pimientos, oil from pimiento jar, 1 tbsp olive oil and garlic in sauce pan.
6 heat bean mixture on low.
7 add dash of salt.
8 place bread slices onto cookie sheet and toast in oven at 375°f for 3-5 minutes.
9 add dried blueberries to bean mixture and stir.
10 arrange toast on a platter and spoon bean mixture onto each slice.
11 drizzle remaining olive oil over toast and beans while on platter.
12 sprinkle crushed red pepper flakes on top.