Confetti Cookies and a Shaker Card

Yay, it's Friday!  I think that deserves a celebration.

Our oldest son raved and raved about these cookies over vacation.   So naturally, I had to make them when we got home and I must say, they are absolutely delicious and pretty and happy and did I say delicious?  Yep...all that with one very important caveat.

Do not under any circumstances use rainbow sprinkles from the grocery store.  No, no, no.  They have a weird taste and would ruin an otherwise perfect sugar cookie.   

I went on a hunt for really good tasting sprinkles and I found them!

You will want to go to Nuts.com quickly...I mean like right now, because you will want to make this cookie right away, and order some.  I just realized my review is at the top of the page!  They are sweet and pretty and wonderful and and reasonably priced and come in a resealable bag and the coolest box evah!  (and no, they did not pay me to say that!)  

I was so pleased with mine, I sent some to our son (along with some chocolate sprinkles) for his birthday.  Yeah, I sent him a check too.  :)

He proclaimed them delicious and loved the surprise.  

If you want to make the cookies, the recipe is here on the King Arthur Flour site.  Please use real butter and full fat cream cheese and roll them in these fabulous sprinkles prior to baking.

I made a confetti card too!   It's a cool shaker card in lots of bright pretty colors.  

I used lots of tiny beads, glass rhinestones, and some smaller beads for lots of shaking fun.

To create the round shaker, I die cut two nesting circles from Fun Foam with my Spellbinders circle dies.  I layered two of the circles to give plenty of shaking room for the confetti.

Here are the rest of the supplies:

Cardstock - Neenah 110 lb. and Papertrey Ink
Stamps & dies - Papertrey Ink Confetti Toss, Scene It Celebration, A2 Noted Die Collection
Ink - Amuse Pigment inks (LOVE!)
Other - Spellbinders circle dies, Fun Foam, beads, glass rhinestones, enamel dots, clear acetate

Celebrate the weekend and make some Confetti Cookies!

Thanks for stopping by!

WOYWDW81? Minty Middles Cookies!

My only workdesk this week has been in the kitchen and at the sewing machine.  This is one of the cookies that's always on the Christmas gift list.  There's a yummy surprise inside this one.  I triple this recipe for gift giving.  Merry Christmas to Julia and the ladies at WOYWD!!

Minty Middle Treasures

1/2 c. granulated sugar

1/4 c. brown sugar

1/4 c. shortening

1/4 c. butter, softened

1/2 t. vanilla

1 egg

1 2/3 c. all purpose flour

1/2 t. baking soda

1/4 t. salt

About 2 dozen Andes mint candies, unwrapped

Almond Frosting

Sugar or candy sprinkles

Heat oven to 400 degrees.  Beat sugars, shortening, butter, vanilla and egg in large bowl with electric mixer on med speed.  Stir in flour, baking soda and salt.

Shape about 1 T. dough around each mint.  Place 2 inches apart on baking sheet.

Bake 9-10 minutes or until light brown.  Remove from cookie sheet to wire rack to cool completely.  Frost and sprinkle.

Almond Frosting

1 c. powdered sugar

1 T. plus 1-2 t. milk

1/4 t. almond extract or vanilla

food color if desired

Mix all ingredients until smooth and thick enough to coat.

That's it.  Simple and oh so yummy!  Enjoy!

Grrr...blogger didn't post this again! Threw it into draft.

CAS98, Teapot Tuesday and Double Drizzle Pecan Cookies

I finished the cookie baking!!  Yahoo!!  Wednesday and Thursday will be delivery days. 

 I still have a few sewing gifts to complete but wanted to play in the CAS and Teapot Challenges this week.  I couldn't resist the inspiration piece for the CAS98 challenge this week.  I'd love to own that gorgeous apron!  I combined it with the MMTPT125 Challenge to make a card for teapotter Kris Chirhart (krischir) who is having surgery on BOTH of her wrists on  December 22nd.  If you'd like to send Kris a card to cheer her up, I know she'd love it.  I can't imagine surgery on both wrists and not being able to do anything!!

                                                     
Our teapot is a plain white pot and we were supposed to use watercolors, oils or chalks and paint a still life, portrait or abstract or whatever.  I don't draw or paint, not one bit of artistic talent in these old bones...I can barely draw a straight line with a ruler.  Soooo, I used chalk ink to stamp the Damask design...good thing the inspiration piece was an apron, 'cause I'm hiding cookies in my pockets!

Supplies:
Paper - SU Le Jardin DP, Neenah Solar white
Ink - Versamark Aloe Vera
Stamps - PTI Damask Designs
Accessories - MS punch, May Arts silk ribbon

Now these are worth getting in trouble for!   Super easy and you can squiggle to your hearts delight.  These are from Taste of Home.

Double Drizzle Pecan Cookies

1/2 c. butter, softened
1 1/2 c. packed brown sugar
1 egg
1 t. vanilla extract
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1 1/4 c. chopped pecans, toasted

Carmel Drizzle
1/2 c. packed brown sugar
1/4 c. heavy whipping cream
1/2 c. confectioner's sugar

Chocolate Drizzle (note: I used Ghiradelli Candy Making bar)
1 ounce semi-sweet chocolate
1 T. butter

Cream the butter and brown sugar until light and fluffy.  Beat in egg and vanilla.
Combine flour, b. powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1 inch balls; roll in pecans.  (I forgot this part and just stirred them in.)
Place 2" apart on cookie sheets.  Bake at 350 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes on cookie sheet then move to wire rack to cool completely.

After all cookies are cooled, bring brown sugar and heavy whipping cream to a boil.  Remove from heat and stir in confectioner's sugar.  Immediately drizzle over cookies.

Melt chocolate and butter in microwave (1-2 min.) Stir until smooth.  Drizzle over cookies.  Let stand until set.  Store in airtight container.

Enjoy!!

Ambrosia Cookies

I tried a new recipe this year and it's wonderful!!  Chock full of mouth watering yumminess!!  DH was hovering over the cooling racks. 

Don't let the ingredient list scare you.  These take only minutes to stir up and bake once you gather the goodies and they are sooooo worth it.

                                        

Ambrosia Cookies

1 c. butter, softened
1 c. granulated sugar
1 c. firmly packed dark brown sugar
2 large eggs
2 c. flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. old fashioned oats, uncooked
1 c. chopped dates
1 c. golden raisins
1 c. flaked coconut
1 c. chopped pecans
1 t. grated orange rind
1 t. grated lemon rind
1 t. vanilla extract
1/2 t. almond extract
1/2 t. orange extract
candied cherries, halved (I didn't have enough so I quartered them)

Beat buter and sugars until light fluffy.  Add eggs, one at a time, beating well after each addition.

Combine flour and next 4 ingredients, stir well.  Add the flour and all remaining ingredients except cherries.  Stir well.

Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets.  Lightly press cherry half (or quarter!) into each cookie.

Bake at 350 degrees for 12-15 minutes.  Cool slightly on baking sheets, remove to wire rack to cool completely.  Cookies will firm as they cool.

Makes about 8 dozen.

Enjoy!!

Chocolate Covered......

                               

Anyone want to hazard a guess what this is? 

I didn't make it  - my DH did!!  He took the car for an oil change today and said he saw this on the travel channel while he was waiting.  He talked about it all morning and I mean ALL morning.  Thankfully, I had everything he needed...only 2 ingredients. 

Are you ready?.............................

It's Chocolate Covered...............

BACON

and it's delicious...I could have eaten it all...by myself, all for me...alone, no sharing, mine! 

 He decided to take it to the kids on Christmas...humpf...unless I eat it first!

Here Come the Christmas Cookies!!

The cookie baking is well underway!   Here's a new recipe I tried this year and  it has only 4 ingredients.  My DH loved them so much I had to hide them so there would be some for the cookie trays....:-D

  This recipe came from Fine Cooking.  Super Yummy!

Peppermint Meringue Kisses

1 c. confectioner's sugar

Whites from 2 large eggs

1/8 t. pure peppermint extract

1/3 c. finely chopped peppermint hard candies 

(A good way to work out your stress!  Just put the peppermints in a doubled zip type freezer bag, grab a meat mallet and pound away.  You want very small pieces.)

Heat the oven to 175 degrees.  Line 1 large cookie sheet with parchment (do not use a non-stick liner).  Sift the confectioner's sugar twice to remove all lumps and divide into two fairly equal portions.

Put the egg whites in a medium bowl.  Beat with an electric mixer on med. speed until foamy.  Increase the speed to medium high and beat until the whites hold soft peaks.  Continue beating while gradually adding one portion of the confectioner's sugar.  Beat until firm, glossy peaks form.  Add the peppermint extract and mix briefly.  Sift the remaining confectioner's sugar over the meringue and gently fold in until blended.

Scoop the meringue into a large pastry bag fitted with a large star tip.  Pipe swirled kissed (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet.  Sprinkle the finely chopped peppermint candies over the kisses.

Bake until dry and crisp, about 3 hours.  Turn the oven off and let the meringues cool in the oven for 1 hour.  Serve immediately or cover and store at room temperature for up to 1 week.

Enjoy...more cookies on the way!



A Card, A Calendar Page and a Cookie!

Gosh, it felt good to actually make a card...finally!  Had to take an unexpected trip to the doctor this afternoon as I've been having some uncomfortable symptoms.  She gave me an antibiotic and is running some tests so praying they come back ok.

 

This card is deceptively Clean and Simple.  The Clean and Simple challenge on SCS this week is to create a Valentine.  A little assist from The Cutting Cafe, a Making Memories Sabrina transparency sheet, a scrap of paper, a punch and some ribbon made this one super simple.  I simply copied one of the sentiments from The Cutting Cafe's awesome Valentine Big Stuff set using Print Shop directly onto my cardstock, added the transparency and embellishments and done!

 

Here's the calendar page I promised to post.  This year's calendar uses the template from Amuse. (proceeds donated to charity)  I had to make 24 sets this year so my embellishments were minimal.  My little Snow Angel (SU retired) has Flower Soft Polar White on the snowman's earmuffs, and the child's hat and coat sleeves.  I used my Prismacolor markers to color then glittered up the snow everywhere I could to make it sparkle.  The stand up calendar case with the nifty little sleeve to hold it in place is from calendar-case.com

    

And finally, a cookie!  Chocolate Crinkles....yum!  The secret to this cookie is not to overbake it so that it comes out soft and fudgy.  Cookies keep baking after they're removed from the oven so I take mine out a minute or so ahead of time.  The center of the cookie will look a bit shiny but that means it's not overdone, crumbly and dry.

  Chocolate Crinkles (about 6 dozen) 

2 c. sugar

1/2 c. vegetable oil

2 t. vanilla

4 oz. unsweetened baking chocolate, melted and cooled

4 eggs

2 c. all purpose flour

2 t. baking powder

1/2 t. salt

1 c. confectioner's sugar

 

Mix sugar, oil, vanilla and chocolate in large bowl.  Stir in eggs, one at a time.  Stir in flour, baking powder and salt.  Cover and refrigerate at least 3 hours.

 

Heat oven to 350 degrees.  Drop dough by teaspoonfuls into confectioner's sugar; (I use a small scoop)  roll in the sugar to coat.  Shape into balls.  Place on parchment or Silpat lined cookie sheet.

 

Bake 9-12 minutes (ovens vary) or until almost no indentation remains when touched.  Remove from cookie sheets to wire rack and cool.   Freezes well.

 

Thanks for stopping by!

   

Merry Christmas! The Whole Story

Day 8 Gingerbread Stars
I nearly forgot I promised a peek at the filled tray! Here is one all wrapped up and ready to go. Each tray contained 17 different kinds of cookies plus peppermint bark and was topped off with a giant Gingerbread Snowflake ala Martha Stewart (just click the link for the recipe and directions) below.

This is a view of the tray before the addition of the Gingerbread Snowflake. Below the Snowflake, I've listed all the varieties of cookies I baked this year. You can click on the names in red to be taken to the recipes.
Lemon Sugar Cookie Stars, Chocolate Expresso Pinwheels, Cinnamon Twists, White Chocolate Macadamia, Mint Chocolate Chip, Hazelnut Crinkles, Princess Gems, Peppermint Bark, Oatmeal Cranberry White Chocolate Chunk, Russian Teacakes, White Chocolate Tropical Macaroons,

Date Nut Pinwheels, Apricot Pineapple Pinwheels, Lora's Ginger Cookies, Clear the Cupboard Cookies, Lemon Crinkles, and Chocolate Crinkles.

Hope your Christmas was filled with Happy Memories!

Day 7 - Princess Gems

12 Days of Cookies

A little over 20+ years ago, I tasted a cookie that was so amazing I just couldn't forget it. We moved away before I could track down the recipe but I never forgot the taste of that incredible cookie. Then we were transferred to Minnesota where there was a lovely little shop that carried all kinds of baking supplies and I found the recipe. It calls for a very unusual ingredient...Bakers' ammonia. Yes, it actually smells like ammonia, in the jar (do not take a big whiff of it!) and while it's baking, but after the ammonia cooks away...you're left with a cookie that's light and airy and that literally melts in your mouth! You can read about Ammomia powder and it's uses here.

Princess Gems

Makes approx. 10-1/2 dozen

1 c. butter
1/2 c. butter flavor shortening
2 t. Bakers' ammonia
2 c. sugar
1-1/2 c. all purpose flour
1 c. flaked coconut

Preheat oven to 300 degrees F.

Cream butter and shortening. Add the Bakers' Ammonia and sugar and cream well. Add flur, a little at a time, mixing thoroughly. Fold in coconut.

For into 3/4" balls and place 1" apart on ungreased cookie sheet (Silpat or parchment lined).

Bake 18-20 min. or until light brown around the edges. Sift with confectioner's sugar when cool.

Note: If you plan to freeze these, do not sift on the the confectioner's sugar until ready to serve.

Enjoy!

I will post a completed cookie tray on Christmas Day and will resume the cookie recipes on the 26th.

From my heart to yours, Merry Christmas!

Day 6 - Russian Teacakes

12 Days of Cookies
These cookies go by lots of names but I have an old cookbook my step-Mom gave me that she used so much it's falling apart. (When I get my new camera..(tomorrow!!) I'll try to get a photo of it.

Enjoy these crunchy, sugared, nut-filled snowballs!

Russian Teacakes

1 c. soft butter
1/2 c. sifted (I don't) confectioner's sugar
1 t. vanilla
2-1/4 c. all purpose flour
1/4 t. salt
3/4 finely chopped nuts (I toast mine first)

Cream together the butter, confectioner's sugar and vanilla with electric mixer. Gradually add flour and salt, mixing on low speed just until combined.

Stir in nuts.

Chill dough. Roll into 1" balls. Place on cookie sheet. Bake in preheated 400 degree oven for 10-12 minutes or until set and very slightly browned.

While still warm, roll in confectioner's sugar. Place on wire rack to cool. Roll in confectioner's sugar again.

Makes about 4 dozen.

Enjoy!!

Day 5 - Chocolate Espresso Pinwheels

Day 5 -Chocolate Expresso Pinwheels

Remember how much fun pinwheel cookies were to eat when you were a kid? I used to eat around and around until I got to the middle. This cookie is punched up a notch with the addition of expresso powder...yum! You can keep these in the freezer and just slice some off when unexpected guests pop in.

Chocolate Espresso Pinwheels (Fine Cooking)
Makes about 10 doz. 2 inch cookies

3 c. unbleached all purpose flour
1/2 t. salt
1/4 t. baking soda
1-1/4 c. unsalted butter, slightly softened
1-1/4 c. sugar
1 large egg
1-1/2 t. pure vanilla extract
1 t. instant espresso powder
2 T. boiling water
3 T. unsweetened Dutch-processed cocoa powder (this is different than reg. cocoa powder)
3 ounces bittersweet chocolate, melted and still warm

Sift together the flour, salt and baking soda.

Cream butter on mid-low speed with an electric mixer until smooth, about 2 minutes. Add the sugar in a steady stream and mix for another 2 minutes. Add the egg and vanilla and mix until well combined, scraping the bowl as needed. Reduce the speed to low and add the dry ingredients in two additions, mixing just until combined.

Remove 2 cups less 2 Tablespoons of the dough and set aside.

Dissolve the expresso powder and cocoa powder in th boiling water and set aside to briefly cool.
Then, mix into the remaining dough. Reduce mixer speed to low, add the warm melted chocolate and mix just until thoroughly combined.

Portion each flavor of dough into 3 equal pieces. (I use a kitchen scale for this) Shape each piece into a 5 x 5 inch square on a piece of plastic wrap and wrap well. (The chocolate will be thicker than the vanilla. Refrigerate for 30 min.

While dough is chilling, tear off 12 (12") squares of waxed paper. Roll each piece of dough into a 7" x 7" square between two sheets of the waxed paper. Without removing the waxed paper, layer the squares of dough on a baking sheet and refrigerate for 10-15 min.

To shape the cookies, remove one swuare of the vanilla and one square of the chocolate dough from the refrigerator, peel off the top sheet of waxed paper from each then invert the chocolate square over the vanilla square (or vice versa!) Keep the layers as even as possible.
Use a rolling pin to gently roll the two layers to seal them together. Peel off the top layer of waxed paper. Starting with the edge closest to you, carefully curl the edge of the dough up and over with your fingertips, so no space is visible in the center of the pinwheel.

Use the waxed paper to continue rolling the dought into a tight cylinder. After the cylinder is formed, roll it back and forth to slightly elongate and compact it. It should be about 9 inches long and 1-1/2 inches wide. Roll tightly in plastic wrap and refrigerate. Repeat with remaining dough.

Refrigerate about 3 hours or freeze for up to 3 months.

Preheat oven to 350 degrees. Use a sharp bladed knife to slight the dough into 3/16" rounds (I use that plastic ruler again!). Bake 12-14 minutes until the tops of the cookies feel set. Don't let them brown too much on the edges. Let stand on the pan for 1 minutes then transfer to a rack to cool. When cool, store in an airtight container for up to 2 weeks. or freeze for up to 3 months.

Enjoy!

Day 4 - Cinnamon Twists

12 Days of Cookies - Day 4

This is another of my all time favorites and a staple on the Christmas tray. My mom always took the leftover pie crust and made us cinnamon twists out of it by rolling the dough and then sprinkling with a mixture of cinnamon and sugar. She'd give them a twist or two before baking. This cookie uses the same technique and reminds me of those highly anticipated little treats.

It's a tender, not too sweet cream cheese dough that's brushed with an egg wash, then embedded with cinnamon, sugar and finely shopped walnuts...delish!...especially with a fresh, steaming cup of coffee or tea...or a cold glass of milk...or all by themselves!! :-)

Cinnamon Twists
1 pkg. (8 ounces) cream cheese, softened

1 c. butter, softened

2-1/2 c. all purpose flour

3/4 cup walnuts

1 c. sugar

2 t. ground cinnamon

1 large egg, beaten

In large bowl, with mixer at low speed, beat cream cheese and butter until blended. Scrape bowl.

Increase speed to high; beat until light and creamy, about 2 minutes. Reduce speed to low, gradually add 1 c. flour and mix until blended. Mix or stir in remaining 1-1/2 c. flour until smooth.

On lightly floured sheet of plastic wrap, pat dough into a 9" x 9" square. Wrap in plastic wrap and refrigerate 2 hurs or until dough is firm enough to roll.

Fit food processor with knife blade. Finely grind walnuts with 1/4 c. sugar. In small bowl, stir cinnamon and remaining 3/4 c. sugar into walnut mixture until well blended; set aside.

Preheat overn to 400 degrees. On lightly floured sheet of waxed paper, place dough square. Cover with another sheet of waxed paper. Roll with rolling pin into 11" x 11" square. With pastry brush, brush some beaten eggover the top of the dough, making sure to coat the edges. Sprinkle with 1/2 of the walnut mixture. Gently press the mixture into the dough.

Carefully invert the dough onto another sheet of lightly floured waxed paper, nut side down. Brush with beaten egg; sprinkle with remaining walnut mixture and gently press nut mixture into dough.

Cut dough lengthwise into three 3-1/2" pieces (I keep a plastic ruler in my kitchen tool drawer just for baking), then cut the pieces crosswise into (66) 3-1/2" x 1/2" strips in all.

Twist each strip twice then place about 1" apart on parchment or Silpat lined cookie sheets. Bake twists 15-17 minutes or until lightly browned. Gently loosen twists (if using Silpat liners, they will lift right up). Cool on wire racks. Makes 5-1/2 dozen.

Enjoy!!

Day 3 - Date Nut Pinwheels

12 Days of Cookies - Day 3

I've been making these Date Pinwheels for years. They're a family favorite and a favorite on the cookie trays we give away every Christmas.

Before you say you don't like dates, give this recipe a try. It's fruity, chewy and crisp all at the same time. They're delicious and the flavor improves the next day. This recipe breaks my butter rule. Butter would make the cookies brown too much and dough too soft.

Date Nut Pinwheels

4 dozen

1/2 c. shortening

1 c. firmly packed dark brown sugar

1 egg

1-1/4 c. all purpose flour

1/2 t. baking soda

1/4 t. salt

1 t. cinnamon

Filling

1 (8 ounce) pkg. chopped pitted dates

1/2 c. sugar

1/4 c. water

1 c. finely chopped pecans

Combine dates, sugar, and water in a med. saucepan. Cook over med. heat 3-5 minutes or until thickened, stirring constantly. Remove filling from heat; stir in pecans. Let cool.

Cream shortening; gradually add sugar, beating well at med. speed of an electric mixer. Add egg, and beat well. Combine flour, soda, salt, and cinnamon; gradually add to creamed mixture, mixing well. Shape dough into a ball.

Place dough on a lightly floured surface; rollin to a 16" x 8" rectangle. Spread filling over dough, leaving a 1/2" margin on all sides. Starting at long side, carefully roll dough, jellyroll fashion; pinch seam and ends of roll to seal. Wrap dough in wax paper, and chill at least 1 hour.

Unwrap roll, and cut into 1/4" slices. Place 1 inch apart on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Let sit on cookie tray for a minute then remove to wire rack.

Enjoy!

Day 2 - Oatmeal Cranberry White Chocolate Chunk Cookies

12 Days of Cookies - Day Two
Edited to add: It's important to note that your cookies will only be as good as your ingredients. If your cranberries are stale...dried and sugary, you won't get good flavor from them. Additionally, if you sub out margarine or shortening for the butter, your cookie may spread too much.

Mmmm....this is a good any time of year cookie. The drizzle of white chocolate takes them over the top. Enjoy!

Oatmeal Cranberry White Chocolate Chunk Cookies

Makes about 4 dozen.

Total time: about an hour

2 c. all purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. table salt

1 c. unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla extract

3 c. old fashioned oats

1 c. dried cranberries (or dried cherries, chopped)

6 oz. good quality white chocolate, chopped or white chocolate chips (Ghiradelli)

Extra white chocolate for drizzling or dipping.

Whisk together:

flour, baking soda, baking powder and salt in a medium bowl. Set aside.

Cream butter, both sugars, eggs and vanilla in a large bowl with a mixer until light and fluffy.

Add flour mixture; stir with a rubber scraper or wooden spoon until completely blended. (I use the lowest speed on my Kitchenaid mixer, mixing just until the mixture is almost completely combined.)

Fold the oats, cranberries, and white chocolate into the dough until evenly distributed.

Drop in mounds (see previous post for scoop info) about 2 inches apart on prepared baking sheets. (note: do not grease your baking sheets..this adds extra fat which may cause your cookies to spread too much. Use parchment or a Silpat liner)

Bake in a preheated 350 degree oven for 11-13 minutes or until golden but a little moist. (All cookies continue to cook a bit after removal from the oven so always slightly under bake for a soft cookie.) Let cookies cool on the pan for a few minutes, then remove to a wire rack.

If desired, drizzle or dip into white chocolate. (Oh, yes! :-)

It's Time for the 12 Days of Cookies! White Chocolate Tropical Macaroons

12 Days of Cookies - Day 1

Christmas at our house means it's time for marathon cookie baking. My husband's employees start asking sometime in October if I'm going to be baking. It's my favorite way to bless our friends and neighbors during the holiday season. I make about 15 different kinds. Some chocolate, some minty, some spicy, some crunchy, some nutty, and some fruity and some chocolate. My cookie doughs are all in the refrigerator awaiting the start of the oven.

These cookies all freeze well so if you're giving cookie trays as gifts, like I do, then keep them in the freezer in air tight containers until you're ready to make the trays. That way, you trap that just baked flavor.

Before I show you the Day 1 cookie, I thought I'd show you my favorite cookie tools. These 3 scoops are my secret to cookies that are similar in size and shape. I use the tiny one when I'm making cookies at Christmas or when I prepare any kind of cookie tray with a variety of choices. That way, people can sample a few instead of having to choose just one. Who wants just one cookie at Christmas time anyway?

I use the middle one for basic cookie baking and the large one for cupcakes or really big cookies.

Now onto the main event..one of my very favorite cookies! When I made this cookie for the first time, my reaction was "Oh, my...awesome!" I was so smitten, I wrote that quote in my cookbook.

This recipe came from a magazine type cookbook from Southern Living called "Our Best Recipes". It's easy and truly delicious. If you love tropical flavors and ease of preparation, this recipe is for you...Be prepared for compliments, um, that is if you don't eat them all yourself!

White Chocolate Tropical Macaroons

Makes 4 dozen

Prep: 30 min.

4 ounces white chocolate, chopped (I simplify and use Ghiradelli white chocolate chips)

1 cup sugar

1/4 teaspoon gr. ginger

1/4 teaspoon gr. cinnamon
4 egg whites (at room temperature)
2 c. flaked coconut
1 c. finely chopped dried pineapple
1/2 c. finely chopped macadamia nuts (you may substitute pecans although I haven't tried them)

Microwave chocolate in a small glass bowl at High 45 second to 1-1/2 minutes or until melted, stirring one. Set aside.

Stir together sugar, ginger, and cinnamon.

Beat egg whites at high speed with an electric mixer until foamy. Add sugar mixture, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes).

Fold in white chocolate, coconut, dried pineapple and macadamia nuts. Drop mixture by rounded tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. (I use Silpat liners but if you don't have them be sure to use the parchment)

Bake at 350 degrees for 12-13 minutes or until edges begin to brown. Let sit on the tray for a few minutes before removing to a wire rack to cool completely. It's ok if the tops crack a little. They are light and airy and this is natural.

Store in an airtight container or freeze if you're making lots of different cookies for gift giving.