Mid-Week Mixers: Paula Deen’s Meemaw Christmas Cookies

cookiesCOOKIES! That’s what I think of when I think of Christmas. There are always different kinds scattered around during family get-togethers. Share YOUR favorite cookie recipe in the comments.

Naomi says: Being a lover of Paula Deen, she is ALWAYS represented in my Christmas packages. I stumbled upon this recipe off of one of the sites where I always see her recipes and knew that they needed to be a part of it. After I tasted these yummy morsels, I also knew that they weren’t just for Christmas!

I have to be honest. When I first saw them I must admit that I was intrigued enough that I knew I needed to t make them, but “concerned” enough that I didn’t know if they were going to get to stay on my trays. Sure enough, I found myself munching on these. I don’t know WHY I ever doubted Miss Paula! They were good not dipped, dipped and the crushed peppermint really gave them a nice twist.

So, don’t think these are just for Christmas…bake away!

Ingredients:

3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon salt
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup puffed rice cereal
1 cup sweetened flaked coconut
1 cup rolled old-fashioned oats
1 (8-ounce) package toffee bits
White chocolate chips, melted, optional
Peppermint hard candies, crushed, optional

Directions:

1) Preheat the oven to 350 degrees F.

2) In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

3) Using an electric mixer, cream the butter and sugars. Scrape the sides of the mixer bowl and beat in the oil, egg, and vanilla until smooth. Beat in the flour mixture in 3 small additions, scraping the sides of the bowl after each one. Slowly beat in the rice cereal, coconut, and oats. Fold in the toffee bits and refrigerate the dough, covered, for 1 hour.

4) Drop rounded tablespoons of dough on 2 cookie sheets. Bake until the cookies are golden around the edges, 12 to 14 minutes. Transfer the cookies to wire racks to cool.

5) If desired: Using a double boiler, melt the white chocolate. Dip the cookies into the white chocolate and sprinkle crushed peppermint to decorate. Allow to cool or serve warm.

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About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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