If you don’t know what to share in your cookie swap, we do!
Becky Low shares twelve days worth of Christmas cookies.
Melted Frosty Cookies
1 cup butter, softened
1 ½ cups sugar
1 teaspoon vanilla
2 ⅔ cups four
⅓ cup cocoa
1 ½ teaspoons cream of tarter
½ teaspoon baking soda
1/4 teaspoon salt
Additional sugar for rolling
24 ounces almond bark or white chocolate chips
Mini chocolate chips
Mini Reese Peanut Butter cups
Preheat oven to 400 F. Unwrap peanut butter cups, cut in half from top to bottom; set half the cut pieces aside. Cut tops off remaining halves, set aside.
Beat together softened butter and sugar until creamy. Beat in eggs and vanilla.
Whisk together flour, cocoa, cream tarter soda and salt. Stir dry ingredients into sugar and butter mixture. Roll dough into walnut size balls, then into sugar. Place on lightly greased cookie sheet (or parchment paper lined sheet) and slightly flatten.
Melt white chocolate in microwave in 30 second bursts, stirring after each burst, until melted. Spoon chocolate over cookie making a puddle of white. While chocolate is still melted, place cut peanut butter cups on each puddle of white simulate top hat and brim. Place 2 mini chocolate chips and a single orange sprinkle under hat brim for eyes and carrot nose. Allow chocolate to set up.
Bake 8-10 minutes
For all of Becky Low’s recipes for the 12 Days of Christmas Cookies, visit the Dairy Council website www.dairycouncilutnv.com