Well, I hope you have been baking up a storm with all those cookie recipes I've been posting.
How about a few last cookie recipes before we start with holiday hors d'oeuvres!
Double Fudge Chocolate Chip Cookies
Like a chocolate chip cookie only fudgier and chocolatey-er. I can't think of anything more yummy than sitting down with a plateful of these and an icy glass of milk!
Makes 2 dozen (2 1/2 inch) cookies
Uses parchment lined cookie sheets
12 oz semi sweet chocolate chips (divided)
3 tablespoons butter
1/2 cup sugar
3 tablespoons all purpose flour (white)
1/4 teaspoon baking powder
1 cup walnuts (halves and pieces)
Put 6 oz. chocolate chips into a microwave safe bowl. Put butter on top. Microwave until butter and chocolate are melted. Stir together well. Cool slightly.
Meanwhile whisk together eggs, sugar, flour and baking powder. Stir into chocolate mixture. Fold in remaining chocolate chips and walnuts. Dough will look like a batter rather than a cookie dough. Refrigerate dough about 1/2 hour (longer is OK) or until it firms up enough to shape into balls.
When dough is chilled and you're ready to bake, position oven rack so cookies will bake in center. Preheat to 375 degrees. Line cookie sheets with parchment paper. (Greasing cookie sheets, using pan spray or non stick pans not recommended.)
Divide dough evenly into 24 pieces. Roll each piece into a ball and place balls about an inch apart on parchment lined pans. Bake cookie 10-14 minutes or until bottom is lightly browned. When done, cookies should look shiny and set but the centers will be soft and fudgey.
Remove cookie from oven. Cool on pan 1 minute then slide entire sheet of parchment paper (with cookies on it) onto cooling rack. Let cookies cool completely ( at least 1 hour) before attempting to remove from parchment.
Karla's cookie tip: There are only 3 tablespoons of flour in this recipe which may look strange but it's right.
Honey Rum Chocolate Balls
An adult, make ahead cookie that's a must on every southern table. Don't waste these on the kiddies!
Makes 2 1/2 dozen (1 inch) cookies
No baking required but cookies need to mellow about 2 weeks
1 cup semi sweet chocolate chips
3 tablespoons honey
2 3/4 cups vanilla cookies (crushed into fine crumbs)
1/2 cup powdered sugar (sifted)
1 cup walnuts (chopped)
1/2 cup dark rum (approximately)
Put chocolate and honey into a microwave safe bowl. Heat until just melted - about 2 minutes. Stir in remaining ingredients adding enough rum to make a mixture that you can form into 1 inch balls.
Roll balls in powdered sugar or dip into additional melted chocolate. Refrigerate or freeze at least 2 weeks before serving to let the flavors mellow. At serving time, roll powdered sugar coated balls in additional sugar.
Karla's cookie tip: If the mixture is a little too soft to form into balls because you've added a bit too much rum, simply add additional cookie crumbs to thicken it.
Yummy Raisin Bars
So wonderful you won't be able to stop munching.
Make filling first so it can cool a bit while you make the crust and crumbs. There are no eggs in this recipe.
Makes one (8 X 8 X 2 inch) pan
1/2 cup sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon lemon juice
1 1/2 cups raisins
Stir sugar, cornstarch and salt together in a medium sauce pan.. Whisk in water and lemon juice. Stir in raisins. Bring to a boil over medium heat. Cook, stirring constantly, until thick - about 3 minutes. Cool at room temperature while preparing crust and crumbs.
Crust and Crumbs
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dark brown sugar
1 stick butter (1/2 cup, melted - margarine not recommended)
1 1/4 cups old fashioned oatmeal (uncooked - instant or quick cooking not recommended)
1/2 cup walnuts or pecans (coarsely chopped or use 1/4 cup sunflower seeds)
Mix everything but nuts (or sunflower seeds) together using a heavy duty mixer until it looks like uniform crumbs. (Mixture will not come together. It stays like crumbs and does not make a dough.) Stir in nuts or seeds by hand.
Spread 1/2 the mixture into the bottom of ungreased pan. Using fingers, evenly press crumbs down firmly. (Mixture looks like it won't work, but it does!)
Dollop raisin filling over top and carefully (so you don't disturb the bottom crumbs) spread to cover. Sprinkle remaining crumbs evenly over entire top and using fingers and or palm of hand, press down firmly.
Bake 25-35 minutes or until top crumbs are lightly browned and firm to a medium touch. Do not over bake.
Remove from oven, cool 10 minutes in pan then press a knife into cookies to cut into squares and loosen edges. Leave cookies in pan until completely cooled - about 1 hour. Cut through cookies again before removing from pan.
Karla's cookie tip: To cut neatly, press the knife into cookies and lift knife to reposition. Do not drag knife though cookies.
Check back tomorrow as we count the days till Christmas with scrumptious recipes, festive holiday tips and gifts ideas from the kitchen.
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