Recipe of the Day December 16 - Cookies!

15 years ago

Basil Lime Cookies

2 cups sifted all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2/3 cup softened butter or margarine

1 egg

1 teaspoon vanilla extract

3 tablespoons fresh cinnamon basil, chopped

1 tablespoon finely chopped lime peel

Sift first 3 ingredients; set aside. In large mixer bowl, beat butter until light. Gradually beat in sugar; add egg, vanilla, basil and lime peel, beating until very light and fluffy.

At low speed, beat in dry ingredients in 3 0r 4 additions. Turn out dough onto lightly floured surface; divide in half. Shape each half into a roll 6-7 inches long. Roll in plastic wrap.

Refrigerate until firm, at least 8 hours.

When ready to bake, preheat oven to 375. Cut dough into 1/8 inch slices and place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned (do not overcook).

Immediately remove from sheet with spatula and place on wire rack to cool. When completely cool, store in airtight container.

NOTE: Rolls of dough may be frozen. Thaw for a short time in refrigerator just before baking.

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Comments (9)

susan_on
15 years ago
Those cookies sound really good, but what were you doing up at that hour?
liira
15 years ago
Chocolate Sambucca Cookies

12 squares of semi-sweet bakers chocolate
4 tablespoon of butter or margarine
3 lg eggs
1/3 cup sambucca liquor
1 cup finely grind almonds
1 cup sugar
2/3 cup flour
3/4 teaspoon baking soda
1/2 icing sugar

Melt chocolate squares with butter. Let cool.
Whisk eggs, 1/2 cup sugar, sambucca together. Add melted chocolate. Spoon in flour, almonds, baking soda and mix with spoon. Batter should be soft. Wrap bowl with saran wrap and refridgerate for 4 hours or overnight. With floured hands, spoon batter and make into 1'balls, roll into a mixture of 1/2 cup of icing sugar and 1/2 cup of sugar. Put about 1' apart on baking sheet. Bake at 350 for 10-12 minutes. These cookies should puff and crack.

I found this receipe in a 1996 Christmas issue of Goodhouse Keeping Magazine and have made them every Christmas since. Family, friends and co-workers love them.
I have played around with this receipe and found using less chocolate and more sambucca, you then can taste the flavor of the sambucca better. Also I found keeping the batter in the fridge overnight is also better.
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nodakgal
15 years ago
I want to make these yet for Christmas, I hope I have time cause they sound right up our alley!

Coconut Balls 2
-------- ------------ --------------------------------
2 pounds powdered sugar
1 can sweetened condensed milk
1/2 cup chopped pecans
1 teaspoon vanilla
2 cup coconut
1/4 cup butter -- softened
Coating
6 ounces semi-sweet or milk chocolate chips -- (could be up
to 18 ounces)
1 tablespoon shortening -- (could be up to 3)
Mix together all ingredients, except coating ingredients.
Chill.
Form into 1-inch balls. Chill again on waxed paper lined cookie sheet.
Dip in a chocolate coating. Chill for another hour.
Melt chocolate & shortening over low heat; stirring constantly. (Use 1
tablespoon of shortening for every 6 ounces of chocolate.)
When mixture is smooth remove from heat. Dip each truffle into coating. (I
found dropping them in the chocolate & then fishing them out with a spoon
worked best. But work quickly or they will melt.) Then either place them on
foil or in paper candy-cups (they look like muffin papers only smaller) and
allow to
harden.
Mix 1/4 cup powdered sugar & 1/2 teaspoon of milk. Drizzle over truffles in
various designs
zeetera
15 years ago
Not really cookies but they look easy to make. Cheerio Christmas trees.

{{!gwi}}

6 cups Honey Nut CheeriosÂ® cereal
6 tablespoons butter or margarine
4 1/2 cups miniature marshmallows
Green food color
Red cinnamon candies or sliced gumdrops

1. Line a cookie sheet with waxed paper.

2. Pour the cereal into a 4-quart bowl. Set the bowl aside.
1. Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Remove the saucepan from the heat.
4. Stir in the food color until the mixture is evenly colored. Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.

5. Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.

6. Press the candies into the trees to decorate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

Here is a link that might be useful: Recipe here
nodakgal
15 years ago
I have butter out softening for the Coconut balls....

I KNOW there are more cooke recipes out there!
Who's next?
abby221
15 years ago
Cream Cheese Spritz

2 c butter, softened
1 8 oz cream cheese, softened
1 c sugar
4 c flour
2 t vanilla

Cream butter,cream cheese, sugar and vanilla. Add flour until mixed. Use cookie press to shape. Decorate as desired. Bake 8-10 minutes at 375 degrees on ungreased cookie sheet.
sheilajoyce_gw
15 years ago
What is basil cinnamon????
luckygardnr
Original Author
15 years ago
Sheilajoyce, it's not basil cinnamon, it's cinnamon basil. It's a type of basil that has a slight cinnamon flavor to it. I would think you could use regular sweet basil and add a 1/4 tsp cinnamon to the recipe instead.
nodakgal
15 years ago
Oh boy! I am finally done forming the coconut balls. Had many,many interruptions. I tasted one (I haven't dipped them in choc yet) and just plain it was delish!