Tag: homemade cookies

Christmas, Food

Grinch Cookies

meghanewhite

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That mean ol’ Grinch inspired some really fun cookies. I can’t help but think of watching the classic Christmas cartoon special each year. The book is even better. In honor of the grumpy one you can enjoy this delightful cookie. It’s soft, chewy, and easy to make. The red hot is to represent the Grinch’s heart. You can use heart shaped sprinkles, or even M&M’s. I could not find the heart shaped sprinkles so red hots worked great.

Grinch cookies are a nice way to add something new to your holiday baking. They are delicious and a great conversation piece. These would be fun to make with kids. You could make a whole theme with the cookies, book, and cartoon, or movie. Or just make them to share with your friends and family. Have fun with these adorable cookies.

Happy baking!

“Behold, the Lamb of God who takes away the sin of the world!” John 1:29

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Grinch Cookies

Yield: 40 cookies

Ingredients

2 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (4 oz.) softened butter

1 1/4 cups granulated sugar

2 eggs

1/2 tablespoon vanilla extract

1/4 tsp almond extract

green food coloring

1/2 cup powdered sugar

cinnamon red hots or heart-shaped sprinkles

Instructions

  1. Preheat oven to 350°. Line baking sheets with parchment.
  2. In a small bowl whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl beat butter and sugar until well combined and creamy. Add eggs one at a time and blend until combined. Add the vanilla and almond extract. Add the green food coloring creating the color you desire. I used 12 drops.
  4. Slowly add the flour mixture to the egg mixture until combined. Don’t over mix.
  5. In a small bowl add the powdered sugar. Roll the cookie dough into 1 inch balls and evenly coat in the powdered sugar. Place on the baking sheet.
  6. Bake for 10 to 12 minutes, until the edges and bottoms are slightly golden brown, and the cookies are crinkled on top.
  7. While the cookies are still hot place a candy at the center and gently press. Let the cookies cool for a few minutes and then transfer to a wire rack to cool completely.

Notes:

  • These cookies puff up while baking.
  • Make sure to place the candies on the cookies immediately after the cookies are out of the oven.
  • Be generous with the powdered sugar to ensure it sticks while baking.

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Food, mustard seed sentinel

Almond Roca Bars

meghanewhite

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Do you love toffee? Do you love chocolate? How about chocolate and toffee together? Have you ever had Almond Roca? It’s one of my husband’s favorite candies. You can experience the incredible flavor of Almond Roca with this very simple bar recipe.

I have been making Almond Roca bars for twenty-five years. Yikes, that means I’m old. Wisdom comes with age, right? So take my wise advice, and make these scrumptious bars. They are easy to make and absolutely delightful. 

A soft buttery toffee crust topped with Hershey chocolate and crunchy almonds is a winning combo. Almond Roca bars are great to give out as gifts. You can cut them small or large. You can make the almonds chunky or really fine. Both ways are very good. These bars get devoured every time I make them. 

Enjoy Almond Roca without all of the fuss of making candy. This decadent dessert tastes like you spent hours in the kitchen. The longest part of making these bars is waiting for them to set up. Give these amazing Almond Roca bars a try. You will be so glad you did.

Happy Eating!

All things are possible to him who believes. Mark 9:23 

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Almond Roca Bars

Ingredients 

1 cup softened butter

½ cup granulated sugar

½ cup brown sugar

1 egg yolk

1 cup flour

1 teaspoon baking powder 

4 to 6 Hershey chocolate bars

1 ½ cups finely chopped almonds

Directions 

  1. Preheat oven to 325°
  2. Line a 9×13 baking pan with parchment or aluminum foil. Extend the paper or foil beyond the edges to easily remove the bars from the pan.
  3. In a large mixing bowl cream the butter and sugars using a hand mixer.
  4. Add the egg yolk and mix until combined.
  5. Add the flour and baking powder. Mix until combined. The batter will be smooth and thick. 
  6. Spread onto the bottom of the prepared pan.
  7. Bake for 25 minutes or until golden brown.
  8. When the crust is out of the oven and still hot, lay the Hershey bars on top and let them sit for about 30 seconds so the chocolate can melt. Carefully spread the melted chocolate over the crust. Do not tear the crust.
  9. Sprinkle chopped almonds over the melted chocolate.
  10. Cool completely and cut into bars.

Notes

  • The batter for the crust is thick like peanut butter. It will take a few minutes to carefully spread it out onto the parchment or foil
  • Using  foil/parchment makes removing and cutting the bars much easier.
  • Place the baked bars in the fridge to cool faster.
  • They are easier to cut when they are completely cool.
  • Store the bars in an airtight container at room temperature.

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Go to Mustard Seed Sentinel to get all of my monthly recipes. Meghan’s Corner.

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