Cherry-Almond Ornament Cookies

Yield: 30 to 36 cookies

Prep: 35 mins  

Bake: 325°F 14 to 15 minsper batch

 

Ingredients

• 30 - 36 maraschino cherries with stems
• 3/4 cup butter, softened
• 1/4 cup cream cheese, softened (2 ounces)
• 1/2 cup sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1/2 cup finely chopped candied cherries
• 1 recipe Cherry-Almond Frosting

Directions

1. Place maraschino cherries on paper towels to drain while preparing cookies. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper; set aside.

2. In a large bowl combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in half of the flour just until combined. Beat in candied cherries and the remaining flour.

3. On a lightly floured surface, roll dough to 1/2 inch thick. Using a 1-1/2- to 2-inch fluted round cutter, cut out dough. Place cutouts 1 inch apart on prepared cookie sheet.

4. Bake in the preheated oven for 14 to 15 minutes or until bottoms are light brown. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool completely. Pipe or spoon Cherry-Almond Frosting onto cookie centers. Top each cookie with a maraschino cherry.

• Storage Layer unfrosted cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Frost and top cookies as directed in Step 4.

 

Cherry-Almond Frosting

 

Ingredients

• 3 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 cups powdered sugar, plus 1/2 - 1 cup additional
• 1 tablespoon cherry liqueur or milk

Directions

In a medium bowl combine cream cheese and butter. Beat with an electric mixer on low speed for 30 seconds. Gradually beat in 2 cups powdered sugar. Beat in cherry liqueur or milk. Gradually beat in 1/2 to 1 cup additional powdered sugar to make a frosting of spreading consistency.

Chocolaty Caramel Thumbprints

Makes: 36

Prep: 30 mins  

Chill: 2 hrs  

Bake: 350°F 10 mins per batch

 

Ingredients

• 1 egg
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 16 vanilla caramels, unwrapped
• 3 tablespoons whipping cream
• 1 1/4 cups finely chopped pecans
• 1/2 cup (3 ounces) semisweet chocolate pieces
• 1 teaspoon shortening

Directions

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. Makes 36 cookies.

• Tip *If desired, transfer the warm chocolate mixture to a resealable plastic bag. Cut a small hole in one corner of the bag. Drizzle cookies with chocolate mixture.

 

Choco-Berry Tartlets

Makes: 36

Prep: 30 mins 

Cool: 5 mins  

Bake: 350°F 10 mins

 

Ingredients

• 1 cup bittersweet chocolate pieces
• 1/2 14 ounce can (2/3 cup) sweetened condensed milk
• 1/2 cup seedless red raspberry jam
• 1/2 cup coconut, toasted
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 2/3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Directions

1. For filling, in medium saucepan combine chocolate and milk. Stir over low heat just until chocolate is melted and smooth; remove from heat. Stir in jam. Fold in coconut. Cover; set aside. Preheat oven to 350F. Grease thirty-six 1-3/4-inch muffin cups (recipe works best in metal pans); set aside.

2. In a large mixing bowl beat butter with electric mixer for 30 seconds. Beat in sugar, egg, and vanilla until well combined. Add flour, cocoa powder, baking powder, baking soda, and salt. Beat on medium speed just until combined. Divide dough in 36 equal pieces; shape in 1-inch balls. Evenly press a ball of dough on bottom and up sides of each muffin cup. Divide filling among cups.

3. Bake for 10 to 12 minutes or until crust is set and dry. Cool in muffin cups on wire rack for 15 minutes. Carefully remove tartlets; cool completely on rack. Sprinkle with sifted powdered sugar. Makes 36 tartlets.

Chocolate Pillows

Makes: 2 servings

Prep: 20 mins  

Cook: 1 min each

 

Ingredients

• 1/2 cup port or red zinfandel*
• 1 tablespoon sugar
• 1/4 cup dried tart cherries
• 1 tablespoon butter
• 2 cups canola oil or cooking oil
• 12 wonton wrappers
• 1 egg, beaten
• 1 3 ounce bar bittersweet or semisweet chocolate, cut into 6 pieces
• Sugar
• Vanilla ice cream
• Grated bittersweet or semisweet chocolate

Directions

1. For sauce, in a small saucepan heat port to boiling; reduce heat. Boil gently, uncovered, 3 to 4 minutes or until reduced to 1/3 cup. Add 1 tablespoon sugar; cook and stir 1 minute. Add cherries; cook 2 minutes more, stirring occasionally. Remove from the heat and whisk in butter; cover to keep warm.

2. Meanwhile, heat oil in a 2-quart saucepan over medium heat until temperature reaches 350 degrees F. While oil heats, lightly brush edges of one wonton wrapper with some of the beaten egg. Place 1 piece of chocolate in center atop wonton wrapper. Place another wonton wrapper atop. Press edges to seal.

3. Cook filled wontons, one at a time, in hot oil for 1 minute or until golden brown, turning frequently to brown evenly. Remove with a slotted spoon and drain on paper towels. Adjust heat as needed to maintain oil temperature. Cool wontons slightly. Sprinkle wontons evenly with sugar.

4. Serve wontons with sauce and ice cream. Sprinkle ice cream with grated chocolate and serve with two spoons. Makes 2 servings.

From the Test Kitchen

• Tip *If using zinfandel, increase sugar in sauce to 2 tablespoons.

 

Peanut Butter Munchies

Makes: 32 servings

Prep: 40 mins  

Bake: 350°F 8 mins per batch

 

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup peanut butter
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 3/4 cup sifted powdered sugar
• 1/2 cup peanut butter
• 2 tablespoons granulated sugar

Directions

1. Preheat oven to 350 degree F. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.

2. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside.

3. For peanut butter filling, in a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

4. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls.

5. Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.

6. Bake cookies in preheated oven for 8 minutes or until theyre just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. Makes 32 cookies.

• Storage Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Minty Cocoa Fudge Sandwich Cookies

Makes: 36 servings

Prep: 30 mins  

Chill: 1 hr  

Bake: 350°F 7 mins to 9 mins  

Stand: 1 hr

 

Ingredients

• 3 1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/3 cups butter, softened
• 1 1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14 ounce can sweetened condensed milk
• 1 10 ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

• Tip *If you can't find mint-flavor semisweet chocolate pieces, use 1-1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.
• Storage Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Triple-Decker Decadence

Yield: about 14 cookie stacks

Prep: 40 mins  

Chill: 1 hr 30 mins  

Bake: 350°F 8 hrs

 

Ingredients

• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed dark brown sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 egg
• 2 teaspoons vanilla
• 1 1/3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• Chocolate Ganache

Directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking soda, salt, and pepper; beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.

2. In a small bowl, whisk together flour and cocoa powder. Gradually beat or stir into egg mixture. Divide dough into two portions. Shape each portion of dough into a 1-1/2-inch-diameter log (about 8 inches long). Wrap each log in plastic wrap and chill for 1 hour or freeze for 30 minutes or until firm enough to slice.

3. Preheat oven to 350 degrees F. Working with one roll at a time, unwrap chilled dough and cut into slices about 1/4 inch thick. Place slices 2 inches apart on an ungreased cookie sheet.

4. Bake in the preheated oven for 8 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

5. For each three-cookie stack, spread 1 teaspoon Chocolate Ganache evenly over the bottom side of one cookie. Top with a plain cookie, top side up. Spread with 1 teaspoon Chocolate Ganache. Top with another cookie, top side up. Pipe remaining Chocolate Ganache over tops of cookie stacks. Chill 30 minutes to set. Makes about 14 cookie stacks.

 

TIP: 

Storage Layer plain cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before stacking and serving. Or store stacks in an airtight container in the refrigerator for up to 2 days.

Chocolate Ganache

Ingredients

• 6 ounces chopped bittersweet chocolate
• 1/3 cup whipping cream

Directions

In a small microwave-safe bowl, combine chocolate and whipping cream. Microwave on 100 percent power (high) for 1 minute. Stir until mixture is melted and smooth. Let stand about 30 minutes or until mixture thickens enough to spread. Makes about 1 cup.

 

Fudge Ecstasies

Makes: 36 servings

Prep: 20 mins 

Bake: 350°F 8 mins 

 

Ingredients

• 1 12 ounce package (2 cups) semisweet chocolate pieces
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons butter
• 2 eggs
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon baking powder
• 1 cup chopped cashews,pecans or almonds

Directions

1. Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a medium heavy saucepan heat and stir 1 cup of the chocolate pieces, the unsweetened chocolate, and butter until melted. Remove from heat; add the eggs, sugar, flour, vanilla, and baking powder. Beat with wooden spoon until combined, scraping sides of pan. (Mixture will be thin.) Stir in remaining 1 cup chocolate pieces and nuts.

2. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes or until edges are firm and surfaces are dull and crackled. Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 36 cookies.