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Normally, I am not a chocolate cookie sort of gal but this recipe intriqued me many years ago and after making the cookies, I was sold and have been baking them ever since!
The recipe is from a cookbook entitled Best-Of-Friends, Festive Occasions by Darlene Glantz Skees. I am the proud owner of three cookbooks by Darlene and I use them fairly often.
As you can see, there is a Rolo surprise in the middle...you could easily refer to these as Turtle Cookies!
Rolo Cookies:
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup granulated sugar
1 cup firmly packed brown sugar
1 cup unsalted butter, softened
2 tsp. vanilla extract
2 eggs
1 cup chopped pecans, divided
9 oz. package Rolo candies
2 tablespoons sugar
4 oz. candy coating
In a small bowl, beat granulated sugar, brown sugar and butter together until light and fluffy. Add eggs and vanilla, beat well. Add flour mixture (flour, cocoa, baking soda) and blend well. Stir in 1/2 cup chopped pecans.
With floured hands, shape about 1 tablespoon dough around one Rolo, covering completely.
In small bowl, combine remaining 1/2 cup pecans and 2 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets (I generally use parchment paper).
Bake at 375 degrees for 7 - 8 minutes, or until set and slightly cracked. Cool about 2 minutes, remove from cookie sheets, cool completely on wire rack.
Melt candy coating or white chocolate chips over low heat stirring until smooth. Drizzle chocolate over the cooled cookies.
Incidently, you will probably have a few Rolo's left over so you can sneak a treat while the cookies are in the oven.
If you like lemon, this is a cookie you will enjoy because not only do the cookies contain lemon so does the icing! These are not for the faint of heart!
The Valentine Treats book pictured is authored by Sara Perry and the napkins are a Vera Bradley product (given to me by Caribe @ Christmas).
I used various garnishes such as chopped pistachio's, edible pearls, heart confetti's, sprinkles, red hots, and conversation hearts to decorate.
Lemon Cookies:
1 cup flour
3/4 cup cornstarch, plus 1 tablespoon
1 teaspoon baking powder
1/4 tsp. salt
1 stick unsalted butter, softened
1/2 cup sugar, plus 1 tablespoon
2 large egg yolks, room temperature
1 -2 tablespoons finely grated lemon zest
3 -4 tablespoons fresh lemon juice
1 teaspoon Madagascar vanilla extract
1 3/4 cups powdered sugar
Whisk together flour, cornstarch, baking powder, and salt in a bowl. In another bowl, beat butter and sugar (granulated) at medium/high speed until pale and fluffy (3 - 4 minutes). Mix in egg yolks, lemon zest, and vanilla. On low speed, gradually add the flour mixture just until combined. Shape the dough into a disk shape, wrap in Saran and refrigerate for at least an hour.
Preheat oven to 350. On a floured surface, roll out dough to about a 1/2 inch thickness. Using a heart shaped cookie cutter, cut out dough and place on parchment lined cookies sheets (easy clean-up). Space about 2 inches apart and chill for 10 - 15 minutes.
Bake cookies for 10 - 12 minutes, rotating the sheets half-way through. Allow cookies to cool completely on racks.
Icing:
Stir together the powdered sugar, and 3 tablespoons lemon juice in small bowl.
Spread carefully on cookies and place desired garnish's on top and allow to dry.
Credit is given to Martha Stewart for this recipe!
As you can see, my blog has a new look...thanks to Courtney!
I really like the fresh new look and appreciate Courtney putting it together for me!
Pictured above is Courtney and Matt at Mom's recent birthday get-together!
Thanks again, Courtney and I love you and Matt!
You would think that after a year-or-so this blogger would remember to take photo's of a dish in the making but once again I forgot and just have pictures of the end result.
I first made this 7-Up Salad back in 1973...how can I remember? Well, Ben and I were married in the late fall of 1972 and I started getting interested in being a bit domestic the following year.
A dear friend who has since passed gave me this recipe and we have treasured it ever since! It is almost a dessert so if you are watching calories you may want to avoid making this!
7-Up Salad
2 packages lemon jello
2 cups boiling water
2 cups 7-Up
2 bananas, sliced
1/2 cups chopped pecans
1 cup colored mini marshmallows
1 large can crushed pineapple, drained (juice, saved)
1 cup pineapple juice
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 tablespoon butter
1/2 pint whipping cream, whipped
Grated cheddar cheese for garnish
Dissolve jello in boiling water, add 7-Up and allow to chill until syrupy.
Add pineapple, banana slices, nuts, and marshmallows. Place in fridge until firm.
Mix flour and sugar together well. Add beaten egg and pineapple juice and cook until thick. Remove from heat and add butter and allow to cool.
Fold in the whipped cream and spread over the salad.
Trim with grated cheddar cheese and enjoy!
Dale Evans