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Tuesday, December 21, 2010

Cookies, Cookies, Cookies!

Coconut Macaroons

1 (14) ounce Eagle Brand Sweetened Condensed Milk ( I didn't have any on hand, so I made my own) *Recipe below*
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14) ounce packaged flaked coconut

1.Preheat oven to 325*
2.In large bowl, combine the condensed milk, egg white, extracts and coconut; mix well. Drop by teaspoons onto foil-lined greased & floured baking sheets; slightly flatten each mounded with a spoon.
3. Bake 15-17 mins or until lightly browned around the edges. Immediately remove from baking sheets. ( Macaroons will stick if allowed to cool on baking sheets0; cool on wire racks. Store loosely covered at room temperature. Makes about 4 dozen.

2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

*Pecan Pie Cookies*

1 cup firmly packed brown sugar
3/4 cup land O Lakes butter, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose unbleached flour
1 teaspoon baking powder

1 cup chopped pecans
1/2 cup firmly packe brown sugar
1/4 cup Heavy whipping cream
1 teaspoon vanilla

Heat oven to 350*
Combine all cookie ingredients except flour & baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour & baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all the filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling.

Bake 8-12 minutes or until lightly browned.
Cool 1 minute; remove from cookie sheets.

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