1 package (3 oz)
cream cheese, at room temperature
3/4 cup packed
light-brown sugar
1 egg yolk
1 teaspoon
coconut extract
Directions
Combine
flour, cocoa powder, baking powder and salt in small bowl.
Beat
together butter, cream cheese and brown sugar in large bowl until
smooth and creamy, about 2 minutes. Beat in egg yolk and
coconut extract. On low speed, gradually beat in flour mixture in
3 batches until well blended. Stir in 3 cups of the coconut.
Cover bowl with plastic wrap; chill 1 hour until firm enough to
handle. Spread remaining coconut on waxed paper.
Heat
oven to 350 degrees
Using
level tablespoon, shape dough into 1-inch balls; roll in remaining
coconut. Place on ungreased baking sheet, spacing about 2
inches apart.
Bake
at 350 degrees in oven 10 to 15 minutes or until firm to touch.
Cool on baking sheet or wire rack for 1 minute. Then press
indentation into center of each cookie, using back of 1/2-teaspoon
measuring spoon. Spoon about 1/4 teaspoon mini chocolate
chips into each indentation. Top with 3 jellybeans.
2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
1 Egg
2 tb Brandy or Milk
1 ts Vanilla
1 Egg Yolk +
1 tb Milk beaten together
3 tb Sesame Seeds
In a medium
bowl combine the flour, baking powder, salt and set aside. In a
large bowl combine butter and sugar, beating until fluffy. Add
egg, brandy, vanilla and beat well after each addition. Add flour
mixture / cup at a time blending will after each addition. Roll 1
teaspoon of dough on a lightly floured surface into a 6 inch rope,
fold in half and twist 2 or 3 times, pinch ends together. Place 1
inch apart on 3 greased cookie sheets. Brush with egg/milk
mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a
preheated 375oF oven until golden. Cool on rack. Store in an air
tight container at room temperature. Makes 4/ dozen cookies.
1/4 c margarine
1/2 c brown sugar
1/2 c dark molasses
3 1/2 c flour
1 ts baking soda
1/4 ts cloves
1/2 ts cinnamon
1 ts ginger
1/2 ts salt
1/4 c water
Preheat oven to 350 degrees.
Blend
the margarine and sugar until creamy, then beat in the molasses.
Sift
together the flour, baking soda, cloves, cinnamon, and ginger.
Add
the dry ingredients to the margarine mixture in three parts
alternating with the water. The dough will be stiff; you may need
to work in the last third of the flour with your hands.
Roll
the dough to any thickness you like, directly onto a nonstick
cookie sheet; then cut out bunny rabbits with a cookie cutter.
Bake
for 8 minutes or longer, depending on their thickness. When done,
the dough should spring back when pressed.
In a large mixing
bowl, cream the butter and sugar until light and fluffy. Beat in
the peanut butter, egg, and vanilla, blending well.
Thoroughly
blend the flour and baking soda. Gradually add to the creamed
mixture.
Fold
in the chocolate chips and refrigerate the dough for at least 1
hour.
Preheat
the oven to 350 degrees F.
Shape
the dough into 3/4-inch balls and place on ungreased cookies
sheets 3 inches apart. with the bottom of a glass, press each ball
into a cookie 1 1/2-inches in diameter.
12 ounces
semisweet chocolate, chips or squares, chopped
1/4 cup solid
vegetable shortening
Orange Filling
2 jars (7.5
ounces) marshmallow cream
5 cups
confectioners' sugar
1/4 cup grated
orange rind
2 teaspoons
orange extract
1/8 teaspoon salt
(white baking
chocolate for garnish, optional)
Directions:
Bottom
Chocolate Layer: line bottom of 151/2 x 10 1/2 x 1 inch
jelly-roll pan with aluminum foil
Melt
1 cup chocolate and 2 tablespoons shortening in top of double
boiler over hot, not boiling water, until smooth. Pour in
prepared pan, spreading evenly with long thin metal spatula.
Refrigerate about 20 minutes, until firm.
Tape
waxed paper to bottom of second 15 1/2 x 10 1/2 x 1-inc jelly-roll
pan. Invert chocolate onto paper. Peel off foil.
Refrigerate.
Orange
Filling: Combine marshmallow cream, 4 1/4 cups
confectioner's sugar, orange rind and extract, and salt in
medium-size bowl. Stir with wooden spoon until thick mass
forms. (knead mixture with hands if necessary to incorporate
ingredients).
Lightly
dust work surface with a little of remaining 3/4 cup
confectioners' sugar. Turn marshmallow mixture out onto
prepared surface. Knead until smooth, about 2 to 3 minutes.
Tape
waxed paper to bottom of first jelly-roll pan. Lightly dust paper
and rolling pin with remaining confectioners' sugar. Roll
filling out to 1/8-to1/4-inch thickness, to size of jelly-roll
pan.
Remove
sheet of chocolate from refrigerator. Let stand to soften
slightly, about 5 minutes. Carefully invert filling on top
of chocolate; peel off waxed paper. Return to refrigerator
and chill about 15 minutes.
Top
chocolate layer: Melt together remaining chocolate and
shortening in top of double boiler over hot, not boiling water,
until smooth. Remove filling from refrigerator. Pour
chocolate over top, smoothing over entire surface with long thin
metal spatula. Return to refrigerator and chill 15 to 20
minutes or until firm enough to cut.
Using
1 1/2 - 2-inch mini cookie cutters, cut into simple shapes. Or cut
into 1-inch squares.
If
desired, melt white chocolate and use to decorate shapes.
Put eyes on bunnies and chicks, tails on bunnies and wings on
chicks. Also to decorate cut out Easter Egg shapes.