Super-Fast Cookie Platter

A phlebotomy final, three christmas parties, and a dead camera battery all combined to keep me from posting these last few days. However, lest you think that I have abandoned my decision to host the 12 days of cookies on leggycooks; I have 

three

 new recipes for you! 

As the title denotes these cookies are super fast and are a great last minute idea for a cookie platter, which is exactly what I made them for. Among the recipes are my All-time Favorite Chocolate Chip Cookies, Pecan Snowballs (a.k.a. Mexican Wedding Cookies), and Classic Sugar Cookies. All three of these recipes went from mixing bowl to plate in less than 2 hours, and they taste great too (especially the C.C. cookies: ). So with out further ado here are the recipes!

All-time Favorite Chocolate Chip Cookies

6 Tbl. softened salted sweet cream butter

2 Tbl. plain yogurt

1 egg

1/4 cup plus 2 Tbl. brown sugar

1/4 cup plus 2 Tbl. white sugar 

1 tsp. vanilla extract

1 cup plus 2 tbl. flour

1 tsp. baking soda

1 cup milk chocolate chips

Preheat oven to 375 degrees

Beat together butter, yogurt, sugar, and vanilla. Next beat in the egg just until the yolks disappear into the batter.  Slowly add in the flour and baking soda and mix until you get a cohesive batter, then mix in the chocolate chips. Drop batter by rounded tablespoons onto cookie sheet leaving at least two inches of space between them. Bake 10-12 minuets until edges are brown, cool pan on wire rack until cookies are completely cool.

Pecan Snowballs

adapted from “Mexican Pecan” Cookies on Allrecipes

2 cups all-purpose flour

1 cups very soft butter

1 2/3 cups chopped pecans

1/4 tsp. vanilla extract

2 Tbl. confectioners’ sugar

1 cup confectioners’ sugar for rolling

Preheat oven to 375 degrees F (190 degrees C).

Mash together the flour, butter, pecans, and 2 Tablespoons of confectioners’ sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.

Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.

Let the cookies cool completely, then roll in remaining confectioners’ sugar.

Classic Sugar Cookies

1 egg 

1/4 cup shortening

1/4 cup butter

1/2 cup white sugar

1/4 cup brown sugar

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

In a large bowl beat together the butter shortening, sugar, vanilla and egg. Slowly add in the dry ingredients and then cover and chill dough in fridge for 3 minuets and up to 1 day. Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired shapes. Place on an ungreased cookie sheet and bake at 375 degrees F for 10 to 12 minutes

Advertisements