Choice Morsels

This recipe was a new holiday cookies recipe I tried from Pinterest for the 2016 holiday season! It's a shortbread, so it's a mild, buttery cookie with a festive touch of Maraschino cherry and rich semi-sweet or dark chocolate bits! They're a "refrigerator cookie," meaning you mix it up, roll it up in wax paper, refrigerate then cut and bake a couple hours later. They're best made in advance before serving--as much as 2 to 3 weeks and should stored in the refrigerator until you're ready to put them out. They do get a richer flavor over time! Shortbread cookies should be made with real butter for best performance & flavor! Maraschino Cherry & Chocolate Chip Shortbread Cookies Ingredients: 1 cup Unsalted Butter, softened at room temperature. (that's 2 sticks) 1/2 cup Confectioners Sugar 1/2 Tablespoon Vanilla 1 cups all-purpose Flour 2/3 cup Semi-Sweet or Dark Chocolate Chips 3/4 cup Maraschino cherries, chopped, then ...

Have you got all your cookie baking done?  Looking for a new idea to try? Today's Good Eating recipe is for an old favorite:   a mocha dipped coffee-based sugar cookie called, "Coffee Dipped Dainties." This is a vintage recipe from a holiday cooking magazine I purchased in 1976!  Dainties make an elegant looking cookie for your cookie tray! You'll need a small jar of instant coffee for this recipe! Coffee Dipped Dainties Ingredients:  1 Tablespoon instant coffee  2 teaspoons boiling water 2 1/2 cups unsifted all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 1 cup sugar  1 egg 2 teaspoons lemon juice 1 teaspoon vanilla extract Glaze: 4 Tablespoons instant coffee 6 Tablespoons boiling water 4 cups sifted confectioners sugar 2 teaspoons vanilla extract 1 1/2 cups ground pecans (or a nut of your choice or none at all) Direct...