Coated Cookie Drops Recipes Recipe Cards

COATED COOKIE DROPS

Steps:

• Place the cookies in a food processor; cover and process until finely crushed. In a small bowl, beat cream cheese and crushed cookies until blended. Roll into 3/4-in. balls. Cover and refrigerate for at least 1 hour., In a small saucepan over low heat, melt white candy coating, stirring until smooth; dip half of the balls to completely coat. Melt chocolate candy coating and dip remaining balls. Place on waxed paper until hardened., Drizzle white candies with remaining chocolate coating and chocolate candies with remaining white coating. Or melt red or green coating and drizzle over balls. Store in the refrigerator.

CHOCOLATE DROP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
• In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.

CANDY COATED CHOCOLATES GIFT JAR COOKIE MIX

Steps:

• In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy coated chocolates, raisins, oats, remaining candies, and brown sugar. Pack down well after each addition and attach a tag with the instructions.
• Enclose a card with the following instructions: 1) Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets; 2) In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir in the contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets; 3) Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SUGAR COATED COOKIES

Steps:

• Preheat oven to 325*.
• Combine orange juice and peel; set aside.
• Cream butter and sugar. Beat in water and vanilla. Combine flour and salt and gradually add to creamed mixture. Stir in chocolate chips and walnuts.
• Roll into 1 inch balls and place 1 inch apart on ungreased baking sheets. Bake for 12 to 15 minutes or until lightly browned. Remove to wire racks to cool.
• Strain reserved oranje juice/peel mixture. Drop cookies quickly in juice, then roll in additional sugar. Let dry.
• Store in an air tight container.

COATED COOKIE DROPS

Steps:

• Place the cookies ion a blender or food processor; process until finely crushed. In a small bowl beat cream cheese and crushed cookies until well blended. Roll into 3/4-inch balls. Cover and chill for at least 1 hour.
• In a small saucepan over low heat, melt white candy coating, stirring until smooth. Dip half of the balls completely coating them. Melt the chocolate candy coating the same as above then coat the remaining balls completely in the chocolate coating. Place on wax paper until hardened.
• Drizzle candies with remaining alternate colored candy coating to decorate. Store in the refrigerator.