Submitted by: Connie Anderson, St. Michael
1 pkg. graham crackers, crushed
1/2 c. butter, melted
1 can sweetened condensed milk
1 c. shredded coconut
1 c. chocolate chips
1 c. chopped walnuts
Combine the crushed graham crackers and butter; press into the bottom of a 9x13 inch baking pan. Layer rest of the ingredients in order listed. Bake at 350 degrees for 25 minutes. Enjoy!
Apple Pie Oatmeal Cookie
Submitted by: Kim Marx, Albertville
1 c. instant oats
3/4 c. whole wheat flour
1-1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
1/8 tsp. salt
2 T. coconut oil
1 lg. egg, room temp.
1 tsp. vanilla
1/2 c. honey
1 c. diced apple
Combine all dry ingredients. Add all wet ingredients; chill 30 minutes.
Roll into balls on a greased cookie sheet-parchment paper works wonderful. Flatten slightly
Bake in a oven preheated to 325 for 13-15 minutes. Fully cool prior to removing. ENJOY!
Submitted by: Cherryl Williams, Buffalo
2/3 c. granulated sugar
1 c. real butter
1/2 tsp. almond extract
2 c. flour
1 c. powdered sugar
1 tsp. almond extract
4 tsp. water
In a large bowl combine sugar, butter and almond extract (beat until creamy). Slowly add flour. Shape into 1” balls. Place 2” apart on cookie sheet.
Thumb print before baking. Fill with 1/4 tsp. jam in center of dough. Bake at 350 degrees for 14 minutes or until edges are slightly brown. Let sit on baking sheet before removing (one minute).
Glaze: In a small bowl stir together powdered sugar and almond extract. Gradually stir in water for a thin glaze. Drizzle over cookies while hot.
Death by Chocolate Cookies
Submitted by: Shannon Kolhei, Delano
8 oz. semisweet chocolate chips
1/4 c. unsalted butter, cubed
3/4 c. packed light brown sugar
2 large eggs, room temperature
1-1/2 teaspoons pure vanilla extract
1/2 c. all-purpose flour
1/4 tsp. baking powder
Pinch of salt
4 oz. dark chocolate chips
4 oz. milk chocolate chips
Melt the semi-sweet chocolate chips in a double boiler, or the microwave.
In a large bowl, combine the melted chocolate with the butter, brown sugar, eggs, and vanilla until smooth. Cool the mixture for 15 minutes, until room temperature.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Stir into the wet mixture. Add dark and milk chocolate chips, and stir to combine.
Spoon onto cookie sheets lined with parchment paper or silicone mats. Chill for 30 minutes.
Preheat oven to 350°F. Bake for 12-15 minutes, or until puffed and set to touch.
Cool for 1-2 minutes on the baking sheets before transferring to wire racks to cool completely.
Peanut Butter Cup Cookies
Submitted by: Tammy Prestidge, Waverly
1-3/4 cup flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter, softened
1/2 c. white sugar
1/2 c. peanut butter
1/2 c. brown sugar
1 egg, beaten
1 tsp. vanilla extract
2 T. milk
40 miniature peanut butter cups unwrapped
Preheat oven to 375 degrees. Sift together salt, flour and baking soda; set aside. In another bowl, cream together butter, sugars and peanut butter until fluffy, and then beat in egg, vanilla and milk. Add flour mixture and mix well.
Shape into small balls and place in mini muffin pan. Bake at 375 for about 8 minutes. Remove from oven and press mini peanut butter cup into each cup and let cool. When cool, carefully take out of pan.
Submitted by: Sheri Hanson, Buffalo
10 oz. semisweet chocolate wafers (about 2 cups), divided
3/4 c. (packed) dark brown sugar
1/2 c. unsweetened cocoa powder
2 T. malted milk powder
1 T. baking powder
1-1/2 tsp. kosher salt
2 c. all-purpose flour, plus more for parchment paper
3/4 c. (1-1/2 sticks) chilled unsalted butter, cut into pieces
1 tsp. vanilla extract
2/3 c. plus 1/2 c. heavy cream
1 T. light corn syrup Flaky sea salt
Pulse 6 oz. chocolate wafers in a food processor until finely chopped.
Transfer to a large bowl. Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea.
Add to bowl with chocolate and toss to combine. Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you’ve added all the cream.
Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4” thick (you might not have to roll it very much).
Punch out rounds with 1-1/2 inch round cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes. Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13–18 minutes. Let cool on baking sheet.
Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
Do Ahead: Dough can be made 1 day ahead; keep it chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.
Quote of the Week:
“Men are not great or small because of their material possessions. They are great or small because of what they are.”
~ James Cash Penney