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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Rollerblade Cookies
Yield: Makes about 4 dozen cookies
Ingredients:
1-1/4
cups honey
1
cup packed brown sugar
1/2
cup (1 stick) butter, softened
1
egg yolk
5-1/2
cups self-rising flour
1
teaspoon ground ginger
1
teaspoon ground cinnamon
1/2
cup milk
1
egg white
1
tablespoon cold water
Toasted oats cereal
Assorted colored decorating icings, colored sugars and colored sprinkles
Preparation:
1.
Beat honey, sugar, butter and egg yolk in large bowl at medium speed of electric mixer until light and fluffy.
2.
Combine flour, ginger and cinnamon in small bowl. Add alternately with milk to butter mixture; beat just until combined. Cover; refrigerate 30 minutes.
3.
Preheat oven to 350°F. Grease cookie sheets.
4.
Roll dough on lightly floured surface to 1/4-inch thickness. Cut out cookies using 3-1/2-inch boot cookie cutter. Place 2 inches apart on prepared cookie sheets.
5.
Beat egg white and water in small bowl until combined. Lightly brush bottom of each boot with egg white mixture. Place 6 toasted oats on bottom of each boot to represent wheels.
6.
Bake 8 to 10 minutes or until lightly browned. Cool 2 minutes on cookie sheets. Remove to wire racks; cool completely.
7.
Decorate cookies with colored icings, sugars and sprinkles as shown in photo.
This recipe appears in:
Butter & Sugar
