1 cup softened salted butter
1/2 cup powdered sugar
1/4 tablespoon vanilla extract
1/4 tablespoon almond extract
2 cups all purpose flour
3/4 cup diced maraschino cherries
2/3 cup chocolate chips
1/4 cup nuts- optional
Drain your cherries and place onto a few sheets of paper towel to remove most of the cherry juice, then dice
In a large mixing bowl, mix together your butter, powdered sugar, vanilla extract, and almond extract
Now mix in your flour
Fold on your maraschino cherries and chocolate chips
Knead your dough in your hands to remove and air bubbles and form into a log shape
Roll your dough log in Saran Wrap and refrigerate over night
Preheat your oven to 350° and line a baking sheet with a piece of parchment paper
Unwrap and slice your dough in thick slices
Bake for 12-14 minutes or until golden brown
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
1/2 cup pecans, chopped
1/3 cup packed brown sugar
1/4 cup corn syrup
1/8 teaspoon salt
1/4 cup semi sweet or milk chocolate chip for decorating
Preheat oven to 400 degrees.
In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about 1/8-1/4″ up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.
1 cup butter, softened
2 cups brown sugar
1/3 cup milk or half n’ half
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon salt
3 cups old fashioned rolled oats
2 cups semi sweet chocolate chips
1 can sweetened condensed milk
2 cups caramels
1/3 cup heavy cream
1 teaspoon coarse sea salt
1/4 cup Diamond Shake & Spoon Chopped Pecans
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil and grease with cooking spray.
Cream together butter and sugar until light and fluffy. Add eggs, vanilla, and milk and mix until combined. In another bowl stir together flour, salt, and oats.
Combine wet and dry ingredients and mix well. Spread 2/3 of the batter into the bottom of your prepared pan.
In a medium sauce pan combine chocolate chips and condensed milk and sit over medium heat until completely melted and smooth. Pour into pan over the layer of oatmeal batter.
In a microwave safe bowl combine caramels and heavy cream and microwave on high for 2 minutes. Stir and return to microwave 20 seconds at a time, stirring after each, until smooth. Pour over fudge layer.
Drop teaspoons of remaining dough over the caramel until remaining dough is used up. Sprinkle sea salt and pecans over the top. Bake for 25 minutes. Allow to cool completely before cutting into bars.
1 1/4 cup graham crackers, finely crushed (1 sleeve)
1 cup flour
1 1/2 tsp baking powder
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg, separated
3 oz cream cheese, softened
1/4 cup granulated sugar
2 tsp lemon zest
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Pre-heat oven to 375F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely
2 1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1 stick (1/2 cup) salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut
In a medium sized bowl, combine coconut and pecans; set aside.
In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil and stir for 3 minutes.
Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.
Drop by large spoonfuls on wax paper. Let harden completely — about an hour to an hour and a half — before serving.
1 c. flour
1 c. sugar
1 tsp. cinnamon
2 tsp. baking powder
1/4 c. melted butter
1/2 c. milk
Sift the flour. Mix dry and wet ingredients in separate bowls, then combine.
Pour into a buttered, 8″ square pan, and bake at 400 degrees for 20 – 30 minutes.