Cookie Countdown...Chocolate Dipped Macaroons

I love coconut, so macaroons are one of my favorite cookies.

Chocolate-Dipped Coconut Macaroons

Victor Schrager

Makes 32 macaroons

Hands-on Time: 30m

Total Time: 2hr 05m

Ingredients

• 1 14-ounce package sweetened shredded coconut (about 5 cups)
• 4 large egg whites
• 2/3 cups sugar
• 1/3 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

Directions

1. Heat oven to 325° F.

2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.

3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.

4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

Tip

If you’re short on time, omit the chocolate and serve these deliciously chewy cookies plain.

Nutritional Information

Serving Size: 1 cookie

Calories 112; Calories From Fat 60; Fat 7g; Sat Fat 5g; Cholesterol 0mg; Sodium 54mg; Protein 1g; Carbohydrate 14g; Sugar 11g; Fiber 1g; Iron 0mg; Calcium 2mg

Cookie Countdown...Chocolate Crinkles

Chocolate Crinkles II

Rated: Submitted By: Ingrid Photo By: Shalaine_1 Prep Time: 20 Minutes Cook Time: 12 Minutes Ready In: 5 Hours Servings: 72

"Chocolate cookies coated in confectioners' sugar...very good!"

INGREDIENTS:

1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract

2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar

DIRECTIONS:

1.	In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.	Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.	Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 12/8/2010

Cookie Countdown...Gingerbread Cookies

These are my Minions favorites around the holidays.  They really just like to bite the heads off.

Gingerbread Cookies for the Holidays

Recipe courtesy Alex Guarnaschelli

Prep Time:

40 min

Inactive Prep Time:

15 min

Cook Time:

10 min

Level:

Easy

Serves:

about 6 dozen cookies

Directions

This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.

Ingredients

The foundation:

• 1 1/2 sticks lightly salted butter, softened
• 1 2/3 cups sugar
• 1 orange, zested

The dry ingredients:

• 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground dry ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt

The wet ingredients:

• 2 eggs
• 1/2 cup dark molasses
• 1 lemon, juiced

Easy Orange Frosting, recipe follows

In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.

Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.

In another bowl, whisk together the eggs, molasses and lemon juice.

Preheat the oven to 350 degrees F.

When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.

Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.

Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.

Why not have a little frosting on your gingerbread

Easy Orange Frosting:

• 1 cup powdered sugar
• Finely grated zest of 1 orange
• 1 to 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon orange liqueur
• 1/4 teaspoon light corn syrup

In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.

Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.

The Variation:

I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes.

These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

Printed from FoodNetwork.com on Wed Dec 08 2010

© 2010 Television Food Network, G.P. All Rights Reserved

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Cookie Countdown...Mexican Wedding Cookies

I usually call these Snowball Cookies for Christmas but they are traditionally Mexican Wedding Cookies.

Mexican Wedding Cookies (Polvorones)

Rated: Submitted By: CRISCO® Prep Time: 20 Minutes Cook Time: 15 Minutes Ready In: 35 Minutes Servings: 24

"These Mexican Wedding Cookies with chopped walnuts are a sweet treat for any occasion!"

INGREDIENTS:

1 cup CRISCO® Butter Shortening* 2 cups powdered sugar, divided 2 teaspoons vanilla extract 2 cups Pillsbury BEST® All Purpose

Flour 1/2 teaspoon baking soda 1/8 teaspoon salt 2 cups finely chopped walnuts

DIRECTIONS:

1.	Heat oven to 350 degrees F.
2.	Combine shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
3.	Combine flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 12 inches apart.
4.	Bake 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Printed from Allrecipes.com 12/8/2010