Sugar Charms Recipes
CHOCOLATE CHARMS
The dusting of cocoa on these little cookies, much like that on a chocolate truffle, may seem to promise a similar velvety interior, but the illusion is fleeting. One bite reveals the unmistakable crumbly texture of shortbread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Sift together flour, cocoa, and salt into a bowl. Set aside.
- Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 5 minutes. Add sugar, and beat about 2 minutes more, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.
- Using a spoon, form dough into 1-inch balls; place on prepared baking sheet. Bake until firm, 20 to 25 minutes, rotating halfway through. Cool completely on wire rack. Dust with cocoa powder just before serving.
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LUCKY CHARMS COOKIES RECIPE | MYRECIPES
From myrecipes.com
4.7/5 (3)Total Time 1 hr
- Pulse cereal (without marshmallows) in a food processor until finely ground. Stir together flour, salt, baking soda, and ground cereal in a large bowl. Set aside.
- Beat together butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. With mixer on low speed, add eggs 1 at a time, beating until combined. Add vanilla.
- With mixer running on low, gradually add flour mixture, beating until just combined. Fold in marshmallows with a rubber spatula. Chill 30 minutes or up to an hour. Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop dough with a 1 to 1 1/2 tablespoon ice cream scoop. Dip each scoop into sprinkles, and place on prepared baking sheet, about 2 inches apart. Bake in preheated oven until light brown around edges, 8 to 12 minutes. Transfer to a wire rack to cool. Sprinkle with edible gold flakes, if desired. Enjoy!
SUGAR CHARMS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine BritishTotal Time 30 minsCategory TreatCalories 350 per serving
- Grease two large baking trays with the oil. Crush the fruit-flavoured sweets by colour and put into separate bowls. Arrange small clumps of coloured sweets onto the trays.
- Put the mints in a saucepan over a medium heat. Cook gently until melted, stirring occasionally with a metal spoon. Once melted completely, remove from the heat immediately, otherwise the mixture will burn and discolour.
- Working quickly, design your charm shapes (making sure they have a hole for threading the ribbon) by drizzling spoonfuls of the melted mints over the clumps of coloured sweets on the trays – they will melt into your shape and add interest to your design.
- If the mixture hardens while you are working, return it to a low heat to soften, but try to make as many as you can in one go – the more you heat the mixture, the less clear the final charms will be. Leave to set for about 10 mins until hard and cool enough to handle, then remove from the tray by hand – be careful as they will be quite brittle. Tie a length of ribbon through each charm for hanging on the tree. Pack in a box between sheets of baking parchment so they don’t stick together. Eat within 3-4 days, or keep as a decoration for up to 4 weeks.
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