Today was more of a lazy day than a baking day.......we didn't get around to making sugar cookie dough until the afternoon, and then it had to chill for 2-4 hours. No bother. There's no reason to rush through the cookies and make ourselves crazy. We did bake the Peanut Butter Blossoms, and they are to die for! I'm not the biggest fan of peanut butter on the planet, but I do love a peanut butter cookie. We scrapped the idea of the honey nut cluster cookies. We can make them another time for ourselves but frankly, we're happy with five kinds. So here's the cookies by the numbers: In the past 24 hours, we have gone through 12 cups of flour, 10 eggs, 7 cups of sugar/brown sugar and 9 sticks of butter! And what have we achieved? Lots of Christmas cookie memories and a tradition we hope to share with our child(ren) someday. And now.....the Rollo cookie recipe that friends have asked for. They are my ultimate favorite Christmas cookie! TIP: Unless you have a big stand mixer like a KitchenAid, do not use a handmixer for these cookies. The dough gets so heavy, it will smoke out your motor and render your mixer useless!
Rollo Cookies
2 1/2 c. flour
3/4 c unsweetened cocoa powder
1 t baking soda
1 c. sugar
1 c brown sugar
1 c (two sticks) butter, softened
2 tsp vanilla
2 eggs
48 unwrapped rollos
1 c. chopped pecans
1 T. sugar
Preheat oven to 375. In med bowl, combine flour, cocoa and baking soda. Mix well and set aside. In lg bowl, blend 1 c. sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs. Beat well. Add flour mix, a little at a time and blend well.
For each cookie, shape dough around a rollo, covering completely. (Helps to coat hands with cooking spray!!) In small (cereal-sized) bowl, combine chopped pecans with T. of sugar. Press one side of each ball in pecan mix. Place nut-side-up on ungreased cookie sheet. Bake 7-10 minutes.
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