SURPRISE PACKAGE COOKIES
"Each of these buttery cookies has a chocolate mint candy inside," says Lorraine Meyer of Bend, Oregon. "They're my very favorite cookie and are always part of our Christmas cookie trays."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 1/2 dozen.
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.
Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
SURPRISE PACKAGE
Steps:
- Work quickly so the wrappers don't dry out.
- Put one wrapper on work surface and lightly wet edges with your finger dipped in water.
- Lay cheese evenly in the center of the wrapper and top diagonally with a pickle spear.
- Fold in the two corners over the spear ends, fold up the bottom corner over the spear and roll up tightly and place seed side down on an oil sprayed foil lined baking sheet.
- Brush lightly with Olive oil and sprinkle with seeds.
- Bake at 400 for 10 minutes, turn over and sprinkle with more seeds.
- Continue to bake another 6-10 minutes or so, until golden and crispy.
- Plan on 1-2 per person.
SUNDAY SURPRISE
This was something I made one Sunday evening to use the leftover produce from the weekend. My husband liked it so much, I make it all the time now. Leftover French or Italian bread works great with the mushroom juices. This can be reduced to serve less people. Also it's great to add in whatever kinds of extra veggies you have in the house.
Provided by COWMOO
Categories Everyday Cooking Vegetarian Protein Tofu
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a deep frying pan over high heat, saute butter, tofu, onion and Chinese five- spice seasoning until onions begin to appear translucent.
- Stir mushrooms into the frying pan, and reduce heat to medium-high. Let cook for 15 minutes; you will notice the mushrooms releasing their juices. Stir constantly, so that nothing gets burned onto the bottom of the pan.
- Place torn bread in the bottom of each serving dish. Sprinkle shredded cheese over top of the bread. With a ladle, scoop out mushroom-mixture (including the mushroom broth) and ladle it over the bread and cheese. Serve immediately.
Nutrition Facts : Calories 506.1 calories, Carbohydrate 27.3 g, Cholesterol 75.2 mg, Fat 34.1 g, Fiber 3.4 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 534.7 mg, Sugar 7 g
SURPRISE PACKAGE COOKIES
These cookies have Andes mints tucked inside them, plus melted chocolate on top...sometimes I also add a bit of cocoa to the dough to make double chocolate cookies. Cooking time includes 2 hours for chilling dough. ZWT 3: U.S. (Andes mints)
Provided by lucid501
Categories Dessert
Time 3h
Yield 3 1/2 dozen, 21 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in vanilla.
- Combine the flour, baking powder and salt, and gradually add to creamed mixture. Cover and refrigerate dough for 2 hours or until easy to handle.
- With floured hands, shape tablespoons of dough around 42 candies (you will have rectangular cookies).
- Place cookies 2 inches apart on greased baking sheets. Bake at 375 for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
- In a saucepan or microwave, melt remaining candies and drizzle over tops of cookies.
Nutrition Facts : Calories 319.1, Fat 12.5, SaturatedFat 7.9, Cholesterol 41, Sodium 158.8, Carbohydrate 49.1, Fiber 1.1, Sugar 32, Protein 3
SURPRISE PACKAGES
This was 2nd Place winner in the 1994 Chicago Tribune Holiday Cookie Contest. The baker: Carol Feezell. While I don't know Ms. Feezell, I most certainly admire her creativity and patience, and for difficulty she deserved first place. For the contest, she decorated the cookies with a confectioners' sugar/milk glaze, and then "package ribbons" of piped royal icing. They were adorable! She recommends high-quality individually wrapped rectangular shaped choccies, like Andes mints, Hershey's miniatures, or Lindt orange chocolate thins. I recommend buying an extra package of candies if your children are helping form them!
Provided by Cinnamom in Illinois
Categories Dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Heat oven to 325 degrees. Have ready ungreased baking sheets.
- Beat butter in large bowl of electric mixer until light and fluffy.
- Beat in half of the flour, all of the sugar, the vanilla and water until thoroughly combined. Beat in remaining flour.
- Use a scant 1 tablespoon of dough and press it thin and flat with your hands. Put a chocolate wafer in the center and fold the dough over to completely cover each chocolate to form a neat, rectangular package. Pinch edges to seal.
- Place 1 inch apart on the ungreased cookie sheets.
- Bake until bottoms are lightly browned, about 15 to 20 minutes. Cool 2 minutes on the baking sheets, then remove to wire racks to completely cool.
- After cooling, cookies can be glazed or decorated to resemble Christmas packages.
Nutrition Facts : Calories 74, Fat 5.2, SaturatedFat 3.2, Cholesterol 13.6, Sodium 0.9, Carbohydrate 6, Fiber 0.2, Protein 0.9
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