• Choose a category
• All
• Classic-Fiction

By Root 2117 0

after they are completely cooled. Both individual and bar cookies can be frozen with equal success. With either type, it is best to frost at a future date when the cookies have been thawed. Place the cookies in freezer bags or airtight freezer containers for up to 12 months. Double-wrap cookies to prevent them from getting freezer burn or absorbing odors from the freezer. Label the cookies clearly with the name of the cookie and the date. Cookies can be frosted after thawing at room temperature for 15 minutes.

Shipping Cookies

A care package full of home-baked cookies may be the best gift ever. To ensure perfect delivery, follow my tips below:

Biscotti, bar, and drop cookies can best withstand mailing; tender, fragile cookies are apt to crumble when shipped.

Line a heavy cardboard box, cookie tin, or empty coffee can with aluminum foil or plastic wrap. Wrap four to six cookies of the same size together in aluminum foil, plastic wrap, or plastic food bags and seal securely with tape; repeat until the container is full.

Place the heaviest cookies at the bottom of the container and layer the wrapped cookies with bubble wrap or crumpled paper towels. Use either of these to line the container. Seal the container with tape.

ALMOND APRICOT DROPS

These crisp cookies disappear quickly whenever I make them, and I make them often because they are so simple to prepare and the recipe can easily be doubled for large gatherings, pitch-ins, or cookie trays.

2 cups Corn Chex cereal, coarsely crushed

½ cup slivered almonds

½ cup chopped, dried apricots

1¼ cups white chocolate chips

¼ teaspoon almond extract

Line cookie sheets with wax paper.

Combine the cereal, almonds, and apricots in a large bowl. Set aside momentarily.

In a microwave-safe medium mixing bowl, melt the white chocolate chips on high for 2 minutes, stirring after 1 minute. Stir in the almond extract and then stir mixture into cereal mixture.

Working quickly, drop by tablespoonfuls onto wax-paper-lined sheets. Let cool until firm. Store in airtight container between sheets of wax paper.

MAKES ABOUT 28 COOKIES.

ALMOND JOYFUL COOKIES

This outstanding milk chocolate–coconut cookie is extremely simple to make and especially wonderful to eat. The finished product strongly resembles a delicious candy bar of a similar name.

1 (16.5-ounce) roll refrigerated sugar cookie dough

¾ cup shredded coconut

1 cup milk chocolate chips

¾ cup whole almonds, coarsely chopped

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the coconut, milk chocolate chips, and almonds; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks and cool completely.

MAKES 30 COOKIES.

Baker’s Note

Sliced or slivered almonds, coarsely chopped, may be substituted for the chopped whole almonds.

APPLE-CRANBERRY HARVEST COOKIES

Cranberries, apples, and nuts, covered in a quick and spicy dough, make for a festive, fuss-free cookie. If other nuts, such as almonds or pecans, are what you have on hand, use them interchangeably with the walnuts, or leave them out altogether if you prefer.

1 (18.25-ounce) package spice cake mix

1 teaspoon ground cinnamon

1/3 cup vegetable oil

2 large eggs

1 cup peeled and finely chopped tart apple (e.g., Granny Smith)

2/3 cup dried cranberries

1 cup chopped walnuts

Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.

Place half of the cake mix in a large mixing bowl along with the cinnamon, oil, and eggs. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix, apple, and cranberries with a wooden spoon until all dry ingredients are moistened.

Drop dough by teaspoonfuls, 2 inches apart, on prepared