1 package (3 oz)
cream cheese, at room temperature
3/4 cup packed
1 egg yolk
flour, cocoa powder, baking powder and salt in small bowl.
together butter, cream cheese and brown sugar in large bowl until
smooth and creamy, about 2 minutes. Beat in egg yolk and
coconut extract. On low speed, gradually beat in flour mixture in
3 batches until well blended. Stir in 3 cups of the coconut.
Cover bowl with plastic wrap; chill 1 hour until firm enough to
handle. Spread remaining coconut on waxed paper.
oven to 350 degrees
level tablespoon, shape dough into 1-inch balls; roll in remaining
coconut. Place on ungreased baking sheet, spacing about 2
at 350 degrees in oven 10 to 15 minutes or until firm to touch.
Cool on baking sheet or wire rack for 1 minute. Then press
indentation into center of each cookie, using back of 1/2-teaspoon
measuring spoon. Spoon about 1/4 teaspoon mini chocolate
chips into each indentation. Top with 3 jellybeans.
2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened
1 c Powdered Sugar
2 tb Brandy or Milk
1 ts Vanilla
1 Egg Yolk +
1 tb Milk beaten together
3 tb Sesame Seeds
In a medium
bowl combine the flour, baking powder, salt and set aside. In a
large bowl combine butter and sugar, beating until fluffy. Add
egg, brandy, vanilla and beat well after each addition. Add flour
mixture / cup at a time blending will after each addition. Roll 1
teaspoon of dough on a lightly floured surface into a 6 inch rope,
fold in half and twist 2 or 3 times, pinch ends together. Place 1
inch apart on 3 greased cookie sheets. Brush with egg/milk
mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a
preheated 375oF oven until golden. Cool on rack. Store in an air
tight container at room temperature. Makes 4/ dozen cookies.
semisweet chocolate, chips or squares, chopped
1/4 cup solid
2 jars (7.5
ounces) marshmallow cream
1/4 cup grated
1/8 teaspoon salt
chocolate for garnish, optional)
Chocolate Layer: line bottom of 151/2 x 10 1/2 x 1 inch
jelly-roll pan with aluminum foil
1 cup chocolate and 2 tablespoons shortening in top of double
boiler over hot, not boiling water, until smooth. Pour in
prepared pan, spreading evenly with long thin metal spatula.
Refrigerate about 20 minutes, until firm.
waxed paper to bottom of second 15 1/2 x 10 1/2 x 1-inc jelly-roll
pan. Invert chocolate onto paper. Peel off foil.
Filling: Combine marshmallow cream, 4 1/4 cups
confectioner's sugar, orange rind and extract, and salt in
medium-size bowl. Stir with wooden spoon until thick mass
forms. (knead mixture with hands if necessary to incorporate
dust work surface with a little of remaining 3/4 cup
confectioners' sugar. Turn marshmallow mixture out onto
prepared surface. Knead until smooth, about 2 to 3 minutes.
waxed paper to bottom of first jelly-roll pan. Lightly dust paper
and rolling pin with remaining confectioners' sugar. Roll
filling out to 1/8-to1/4-inch thickness, to size of jelly-roll
sheet of chocolate from refrigerator. Let stand to soften
slightly, about 5 minutes. Carefully invert filling on top
of chocolate; peel off waxed paper. Return to refrigerator
and chill about 15 minutes.
chocolate layer: Melt together remaining chocolate and
shortening in top of double boiler over hot, not boiling water,
until smooth. Remove filling from refrigerator. Pour
chocolate over top, smoothing over entire surface with long thin
metal spatula. Return to refrigerator and chill 15 to 20
minutes or until firm enough to cut.
1 1/2 - 2-inch mini cookie cutters, cut into simple shapes. Or cut
into 1-inch squares.
desired, melt white chocolate and use to decorate shapes.
Put eyes on bunnies and chicks, tails on bunnies and wings on
chicks. Also to decorate cut out Easter Egg shapes.