Today marks day seven of Week of Cookies. For my last cookie recipe, I had to share my all-time most requested recipe, my Butter Pecan Cookies. This cookie is soft and chewy, with bits of pecans, white chocolate, and butterscotch. Best of all, it’s a simple drop cookie recipe, meaning you drop the dough by the spoonful onto your baking sheet. No cookie cutters or decorating required.
Week of Cookies continues with a festive and simple cookie. Today I’d like to share with you my recipe for for Mint Chocolate Shortbread Cookies. These cookies have a rich chocolate taste with a hint of mint. They’re dipped in dark chocolate and adorned with a few Christmas sprinkles. My husband and I both agreed that these cookies were practically a thin mint twin. Hopefully the girl scouts don’t come after me!
We made it to day five of week of cookies, where I share a holiday cookie recipe for your cookie tray or gift giving. Today I want to share with you my recipe for Lemon Coconut Snowball Cookies. These snowball cookies are quick and easy because they require only 5 ingredients for the dough, and another three ingredients for the topping. The cookie base is a buttery, lemon flavored shortbread. Topping the cookie is a light lemon icing, which is then rolled in shredded coconut. These sweet little cookies are festive and fun for the winter, with very little effort.
Week of Cookies continues on The Toasty Kitchen today with a rich, chocolatey cookie. Today I am sharing with you my recipe for Dark Chocolate Hot Cocoa Cookies. Not only are these cookies easy, they are an adorable addition to your holiday cookie tray. It’s like you’re looking down at a mug of hot cocoa, with marshmallows floating on top. The mini marshmallows are added in the last few minutes of baking, giving them just enough time to melt without toasting.