ORANGE-SPICE COCOA
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Sift 1 cup confectioners' sugar, 1/4 teaspoon ground cardamom and 1/2 cup cocoa powder into a bowl. Bring 6 cups milk to a simmer over medium heat. Whisk in the cocoa mixture until smooth. Fold 1/2 teaspoon orange zest into 1 cup whipped cream. Divide the cocoa among 6 mugs. Top with the whipped cream.
PECAN SANDIES COOKIES
Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.
Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
COCOA SANDIES..
recipe supposedly developed in Hershey kitchens..this is an intensely chocolate, buttery cookie, half is dipped in chocolate frosting, which gives it a sophisticated look
Provided by grandma2969
Categories Dessert
Time 45m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350*.
- In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
- On a lightly floured surface, roll the dough to about 1/2" thickness.
- Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
- Bake the cookies for about 20 minutes or until just firm.
- Cool slightly on sheet, then transfer them to a wire rack to cool completely.
- GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
- To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
- Place on a wax paper lined rack until the glaze is set.
- Store the cookies in layer, seperated by waxed paper.
- In tightly covered container in a cool, but not cold place.
Nutrition Facts : Calories 2148.8, Fat 113.9, SaturatedFat 69.5, Cholesterol 289.8, Sodium 1072, Carbohydrate 268.3, Fiber 9.6, Sugar 162.3, Protein 19.1
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