Kitchen Sink Cookies

 

Kitchen Sink Cookies:

Click here for a printer-friendly recipe

Yield: 5-6 dozen (depending on the size)

• 1 c unsalted butter, room temperature
• 1 ½ c creamy peanut butter
• 2½ c brown sugar, firmly packed
• 2 large eggs
• 1 egg white
• ½ c sour cream
• 2 tsp. pure vanilla extract
• 3½ c all-purpose flour
• 1 tbsp. baking soda
• ½ tsp. salt
• 2 c sweetened flaked coconut
• 2½ c semi-sweet chocolate chips

Preheat oven to 350°F

On medium speed, using a stand mixer combine the butter and peanut butter together until creamy. Add the brown sugar, and beat until well blended and creamy. Blend in eggs, egg white, sour cream, and vanilla. Making sure to scrape down sides and blend until combined.

In a separate bowl, combine flour, baking soda, and salt.

Gradually add the flour mixture into the creamed mixture. Beat until combined. Mix in the coconut and chocolate chips until all folded in.

Drop tablespoon sized balls onto a ungreased baking sheet. Make sure to space them about 2 inches apart.

Bake for 10-15 minutes.

Let them cool on the pans for 2-3 minutes. Then transfer the cookies to a wire rack to completely cool.

Store in an airtight container for up to 1 week.

 

White Chocolate Cherry Cookies

I have always loved maraschino cherries, but in a cookie?

You might hesitate and think, but don’t think cause it just works!!

It works REALLY well!!

 

Printer Friendly Recipe

Yield: about 4 dozen

Ingredients:

2 ½ cups all-purpose flour

¾ cups granulated sugar, divided

1 cup cold unsalted butter, cubed

½ cup finely chopped maraschino cherries, drained

12 oz. white baking chocolate, finely chopped, divided

½ tsp. pure almond extract

2 tsp. shortening

Directions:

Preheat oven to 325°F

In a large bowl combine the flour, and ½ cup of the sugar. Cut in the butter until it resembles crumbs. Knead in the cherries, ⅔ cup white chocolate and almond extract. Knead until a ball forms.

Shape into ¾ inch balls. Place on an ungreased baking sheet. Using the bottom of a glass, flatten the rolled balls by dipping the bottom in the rest of the granulated sugar first.

Bake for 10-12 minutes. Remove from the baking sheets to wire racks to completely cool.

In a microwave melt the shortening and remaining white chocolate on 50% for 30 second intervals. Make sure to stir after each interval, until the chocolate is completely melted and smooth.

Dip half each cookie into the chocolate; allow the excess to drip off. Place on wax or parchment paper to set.

Source: Adapted from Taste of Home; Best Loved Cookies and Bars 2009