EASY CINNAMON THINS
When a co-worker's husband came home from Iraq, we had a potluck for him. These cookies with coarse red sugar matched our patriotic theme. -Janet Whittington, Heath, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt candy coating; stir until smooth. Stir in extract., Dip crackers in candy coating mixture; allow excess to drip off. Place on waxed paper. Decorate with candies and colored sugar as desired. Let stand until set.
Nutrition Facts : Calories 75 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE-CINNAMON SKELETON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield about 14 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Whisk the flour, cocoa powder, cinnamon, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla until creamy, 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the flour mixture and beat until combined, about 2 minutes. Divide the dough in half; pat each piece into a disk and wrap in plastic wrap. Refrigerate until firm, 1 hour.
- Roll out each dough disk between 2 sheets of parchment paper until 1/4 inch thick. Refrigerate until firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into shapes using a 4 1/2-inch gingerbread man cookie cutter and arrange 2 inches apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft, freeze 10 minutes before cutting.) Refrigerate until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are set but still soft, 15 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable plastic bag and snip off a corner. Pipe skulls and bones onto the cookies. Let set 30 minutes.
- To decorate the cookies, first make the outline of the skull, eyes, nose, mouth and bones. Then thin some icing with a little water and pipe into the outline of the skull; use a toothpick to help.
CINNAMON THINS
This recipe was found on a C & H sugar box. If you need a sweet-tooth fix, this will do it. Great with a spot of tea!
Provided by Cocoa
Categories Drop Cookies
Time 20m
Yield 7 Dozen
Number Of Ingredients 8
Steps:
- Cream butter and sugar until light and fluffy.
- Add egg and beat well.
- Combine flour with baking powder and salt.
- Add to creamed mixture and mix well.
- Drop onto greased cookie sheet in marble-sized balls.
- Press flat with bottom of greased glass dipped in the sugar-cinnamon mixture.
- Bake in 350°F oven 10 minutes.
- Remove from cookie sheet and cool.
Nutrition Facts : Calories 379.7, Fat 14.1, SaturatedFat 8.6, Cholesterol 61.4, Sodium 261.9, Carbohydrate 60.1, Fiber 1, Sugar 35.8, Protein 4.3
CHOCOLATE-DIPPED COOKIES
This tender, flavorful cookie from our Test Kitchen is made even better by being dipped in chocolate. The contrasting drizzle is a fancy finishing touch.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.
Nutrition Facts : Calories 247 calories, Fat 14g fat (10g saturated fat), Cholesterol 17mg cholesterol, Sodium 82mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
YUMMY CHOCOLATE DIP
Turn fresh fruit into an irresistible and tantalizing snack or dessert with this dreamy, creamy chocolate dip. Four ingredients and 10 minutes are all it takes! You could also serve with graham cracker sticks for an easy after-school snack. -Stacey Shew, Cologne, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate chips; stir until smooth. Stir in 1/2 cup whipped topping, cinnamon and extract; cool for 5 minutes. , Fold in remaining whipped topping. Serve with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 155 calories, Fat 9g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
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