New Taste of Home Cookie Book

I hope any cookie bakers out there were able to grab this mag.

I get it every year and it is always enjoyable!

I didn't make a ton of new recipes this Christmas-I made 3 from this book.

This was a chocolate cookie called Fudgy Cocoa Drops pg 29-Yield 1 dozen....I thought it was a typo
 but all of the dough fit in a cereal bowl.
These were yummy.

The recipe: Fudgy Cocoa Drops

Ingredients

•1/4 cup butter, softened

•1/2 cup sugar

•4-1/2 teaspoons 2% milk

•3/4 teaspoon vanilla extract

•3/4 cup all-purpose flour

•1/4 cup baking cocoa

•1/2 teaspoon baking powder

•1/8 teaspoon baking soda

•1/8 teaspoon salt

•2 teaspoons ground almonds



Directions

•In a small bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in almonds. Cover and refrigerate for 10 minutes.

• Roll dough into 12 balls. Place 2 in. apart on an ungreased baking sheet. Bake at 350° for 13-18 minutes or until set and tops are cracked. Cool for 2 minutes before removing to a wire rack. Yield: 1 dozen.

Nutritional Facts 1 cookie equals 103 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 94 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.

This is a big =(

This was a cinnamon cookie recipe called Cinnamon Stars, pg 9.

As you can see-I didn't make stars. I tried to but it was not working out.

Here is the before:

Here is the after...

this is after the after....

they smelled good...I don't know what happened.

Cinnamon Stars Recipe

Ingredients

•1 cup butter, softened

•2 cups sugar

•2 eggs

•2-3/4 cups all-purpose flour

•1/3 cup ground cinnamon



Directions

•In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

• On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.

• Bake at 350° for 15-18 minutes or until edges are firm and bottom of cookies are lightly browned. Remove to wire racks to cool. Yield: 5 dozen.



Nutritional Facts 1 serving (1 each) equals 78 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 33 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.

This was a drop sugar cookie called Santa's Sugar Cookies.

They were good-not very sweet tho. Pop's enjoyed them-he's "not a big sweet's eater"...

The recipe: Santa's Sugar Cookies

**I did not dip these or decorate them**

Ingredients

•1 cup shortening

•1-1/2 cups sugar

•2 eggs

•1 teaspoon vanilla extract

•2-1/4 cups all-purpose flour

•1 teaspoon cream of tartar

•Dash salt

•1 package (11-1/2 ounces) milk chocolate chips, melted

•14 peppermint candies, crushed



Directions

•In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar and salt; add to creamed mixture and mix well. Cover and refrigerate for at least 1 hour or until firm.

• Shape dough into 3/4-in. balls. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

• Dip one end of each cookie into melted chocolate; sprinkle with crushed peppermint. Place on waxed paper; let stand until set. Yield: 4 dozen.



Nutritional Facts 1 cookie equals 128 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 12 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.