Foodie Friends Friday Linky Party #74

Welcome to the Foodie Friends Friday COOKIE Party!!

Last week's recipes that received the MOST CLICKS!! 

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Sugared Chocolate Cookies

There is no need to dunk these cookies in milk.  They are perfectly soft and have just the right amount of sweetness.

Sugared Chocolate Cookies (approx 30-35 cookies)

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 
White sugar, for garnish

In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined.

In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. 

Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds.  I used a small piece of paper to guide my cuts to keep my cookies uniform size.

Cover all sides in sugar.

Place on a greased or parchment paper lined cookie sheet and bake for 10 minutes. Let set for 2 minutes and then remove to a wire rack to cool. 

This made cookies approximately 3-1/2 inches in diameter.  You could probably make the logs a little smaller and bake the cookies less time if you wanted a smaller cookie.

Washington County Fair Blue Ribbon in Chocolate Brownie Cookie Category

2014

Mexican Wedding Cakes

These cookies are a holiday favorite but could be made any time of the year.  It is a very delicate, light, melt in your mouth cookie. You'll find yourself eating more than one!

Mexican Wedding Cakes (makes 50+)

1-1/2 cups butter, softened
3/4 cup powdered sugar
1-1/2 teaspoons vanilla extract
3 cups flour
3/4 cup finely chopped nuts (walnuts or pecans can be used)
1/4 teaspoon salt
Additional powdered sugar for dipping

Cream butter, powdered sugar, and vanilla.

 In separate bowl combine flour, nuts, and salt.

 Stir (or beat on low) into butter mixture. 

 Scoop 1" balls (small cookies scoop heaped a little.)  

Roll smooth and place on ungreased cookie sheets. You can put them fairly close as they do not spread.

 Bake at 325 degrees for 20-25 minutes until lightly browned. 

 Roll in powdered sugar while they are still warm.

 Cool on wire racks. (Can be frozen at this stage)

 Roll in powdered sugar again.

Makes great gifts!