Photographs by DiAne N. Gates
The holidays are over, evenings are still long, and what better way to finish the day than cookies and milk, or cookies and coffee, or cookies and a dish of ice cream?
January is ready to turn into February and what special Valentine doesn’t like to receive something homemade and sweet?
You can double-hit Aunt’s Christmas cookies for Valentine’s Day too! Just pop a chocolate kiss in the middle of each cookie, or a candy heart, or…And they are delicious, different, and downright yummy!
1 package yellow cake mix
4 1/2 ounces Cool Whip thawed
Cherries or Chocolate Kisses or Candy of choice
Stir cake mix and thawed Cool Whip. Add beaten egg and stir ’til mixed. Mixture will be thick. Roll into balls then roll is powdered sugar. Bake at 350 degrees for 12 to 14 minutes. While still warm top with half a cherry, or chocolate kiss, or candy of your choice.
And if you’re a chocolate fan, use a chocolate cake mix instead. Who doesn’t love chocolate and cherries?
If you have any left-over, please ship them to me…never enough cookies at our house!
Friend Noreen Collins brought these oh so pretty cookies to our Bible study last week and each bite demanded another! And they make at least five dozen cookies, so they’re great to share or take to a pot luck.
I must admit I doctored Noreen’s recipe just a tad by adding cinnamon to the mix. Next time I’m going to add either lime or lemon zest and grated ginger. I’ve also thought about adding coconut flavoring rather than vanilla…perhaps even peppermint flavoring. But be careful with the peppermint…a little goes a long way.
2 cups quick oats
2 cups sugar
3 tablespoons flour
1/4 teaspoon baking powder
1 cup softened butter
1 tablespoon vanilla (or flavoring of choice)
1/2 teaspoon cinnamon
1 cup finely chopped nuts (I used a pecan/walnut mixture)
Place all ingredients, but nuts, into mixing bowl and beat on medium speed ’til blended. Doesn’t take long. Add minced nuts and gently mix.
Line cookie sheets with parchment paper. Use 1/2 teaspoon of mix per cookie…that’s right, I said 1/2 teaspoon! The cookie will spread as it bakes. So give them plenty of room… I place nine cookies per cookie sheet. Cook at 350 ’til lightly browned. This only takes a little over five minutes. Be sure to watch during that last minute lest you have toasty roasties.
Let sit for several minutes to cool before removing them from cookie sheet onto cooling rack. These cookies keep very well for several days and are delicious with a cup of coffee for breakfast…shame on me!
Store in covered jar with parchment between layers. I’m sure you’ll love these dainty wafers.