| Recipe of the Month |
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| Echo's Recipes |
October Recipe of the Month: Echo Bodine's Almond Chocolate Thumbprints 1 c butter 1 c powdered sugar 1½ tsp. almond flavoring 2 egg yolks 10 drops red and yellow food coloring 2¼ c. flour ½ tsp baking powder ¼ tsp salt Cream butter, sugar and add egg and flavoring. Add dry ingred. Roll into balls. Make a well in the center, bake on trays lines with parchment. Bake at 350 for 10-12 minutes. Remake well using back of measuring spoon. Cool. Fill with chocolate filling and add a candy corn. Filling ¾ c dark chocolate chips 3 Tblspn Whipping cream 3 Tblspn butter Melt together, cool slightly. Each cookie will take about 1 tsp of filling. |
| I Christmas Bark I found this recipe in People magazine Holiday 2006 issue. Some I made with mint chocolate chips and sprinkled crushed candy canes on the top (the biggest hit of all). Another kind was half a bag of peanut butter chips and half a bag of chocolate chips or cherry chips. Then I sprinkled pecans on top. It was really fun to get creative and very inexpensive. 1 sleeve saltine crackers 1 cup butter half cup light brown sugar 12 oz semisweet chocolate morsels 1 cup chopped pecans Preheat oven to 350 Place crackers in one layer on parchment lined baking sheet (with sides) Melt butter and brown sugar in medium saucepan. Cook for 3 minutes, stirring constantly Pour butter-sugar mixture over the crackers. Spread evenly. Bake for 15 minutes Remove from over and sprinkle with chocolate morsels. When they start to melt, spread evenly over entire layer of crackers. Sprinkle chopped pecans on top. Refrigerate 1 hour. Remove from refrigerator and crack into pieces. |
Root Beer Float Cookies 1 c. granulated sugar 1 c. packed brown sugar 1c. softened butter 1/2 c buttermilk 2 eggs 2 tsp. root beer extract 1 tsp. vanilla 4 c. flour 1 tsp. baking soda 1/4 tsp. salt Lightly grease the cookie sheets. 375* Beat wet ingredients first, then add dry ingredients. Bake for 10-12 minutes. cool completely and then frost Frosting 1 c. powdered sugar 1 tblsp. half and half 2 tsp softened butter 1 tsp. root beer extract. (I always end up putting way more cream in than this says). Let them dry completely before storing them. |
| BIG SOFT GINGER COOKIES These cookies soften even more a day after baking. . 2¼ cups all-purpose flour 2 tsp. ground ginger 1 tsp. baking soda ¾ tsp. ground cinnamon ½ tsp. ground cloves ¼ tsp salt (optional) ¾ cup butter or shortening 1 cup sugar 1 egg ¼ cup molasses 2 Tbsp. sugar Combine flour, ginger, soda, cinnamon, cloves & salt. Set aside In lg. bowl, beat butter or shortening with electric mixer on low speed for 30 seconds to soften. Gradually add 1 cup sugar, beat till fluffy. Add egg and molasses, beat well. Stir dry ingredients into beaten mixture. . Shape into 1½ inch balls (one heaping tablespoon dough each). Roll in the 2 Tbsp. sugar and place on an ungreased cookie sheet about 2 inches apart. . Bake in a 350* oven about 10 min.till light brown and still puffed. . Do not overcook. Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 24 three inch cookies |
| Peppermint Chocolate Thumbprints 1 c butter 1 c powdered sugar 1½ tsp. peppermint flavoring 2 egg yolks 10 dropsgreen food coloring 2¼ c. flour ½ tsp baking powder ¼ tsp salt Cream butter, sugar and add egg and flavoring. Add dry ingred. Roll into balls. Make a well in the center, bake on trays lines with parchment. Bake at 350 for 10-12 minutes. Remake well using back of measuring spoon. Cool. Fill with chocolate filling and sprinkle with crushed candy cane.. Filling ¾ c dark chocolate chips 3 TBls Whipping cream 3 TBls butter Melt together, cool slightly. Each cookie will take about 1 tsp of filling. |
| December Recipe |
| Dotty's Potato Chip Cookie Recipe 1 cup butter softened 1/2 c. sugar 1 tsp. vanilla 11/2 c. flour 1/2 cup chopped nuts 1/2 cup crushed potato chips confectioners sugar to sprinkle on baked cookies. 350 degrees line baking sheets with parchment paper roll into balls. 2 inches apart press down with fork (dip it in sugar to prevent sticking) 13-15 minutes. allow cookies to set on baking sheet for a few minutes before tranferring to wire rack. sprinkle with dusting of powdered sugar. I make melting chocolate and drizzle on cookies: 3 Tbls. whipping cream 3 Tbls. butter 3/4 c. chocolate chips Melt in microwave about 1 min. 20 seconds. stir until lumps are melted and then drizzle on cookies. |
| Peppermint Spritz Cookies 1 c. butter 2/3 c sugar 3 egg yolks 1 tsp. peppermint flavoring Green food coloring 21/2 c flour Oven 400*. Mix first four ingredients together thoroughly. Work in flour Use ¼ dough at a time using a cookie press. Bake on un-greased baking sheet for 7-9 minutes until set but not brown. Makes about 6 doz. cookies Chocolate Drizzle 3 Tblsp. butter ¾ c. chocolate chips 3 Tblsp. Heavy whipping cream Melt together in microwave. 20 second intervals stirring after each time. |
| Marion’s Butter Cookies 1 c. powdered sugar 1 c. softened butter 1 egg 1 tsp. vanilla 2 c. flour ½ tsp. soda ½ baking powder Pinch of salt 350* Put a walnut or almond on top Bake for 12 minutes I frosted them with Almond Icing. You can find powdered sugar icing in any cookbook. Just use almond instead of vanilla flavoring. |
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| July 2011 Recipe |
| June 2011 Recipe |
| Pumpkin Date Cookies 1 ½ c. granulated sugar 1 c. canned pumpkin ½ c butter, softened 1 egg 1 tsp. vanilla 2 ¾ c. flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon ½ tsp nutmeg ½ tsp. salt 1 pkg. (8 oz) chopped dates (which I substituted with Trail Mix) Bake at 375 for 10-12 minutes. Lightly grease cookie sheets. Cool completely before frosting Frosting ¾ c packed brown sugar ¼ c. butter 1 ¼ c. powdered sugar 1-2 Tbsp. Half and half 1 tsp. vanilla ½ c. finely chopped pecans for the top. In a saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted and mixture can be stirred smooth, stirring constantly. Remove from heat and add remaining ingredients. Stir until Smooth. Spread on cookies. Let dry completely before storing. |
