Will’s welcome home party was a huge success, and these cookies were a great big hit!! Friends and family gathered to celebrate our soldier’s safe return from Afghanistan, and they enjoyed a delicious feast and many tasty treats.
Upon hearing that I volunteered to bake cookies, my close friend and “baker extraordinaire”, Teresa, insisted on contributing to the cookie tray, and there was no way that I could resist this generous offer…her cookies are totally wonderful!
No kidding…there were at least 25 lbs. of cookies presented in my Longaberger* basket hostess tray, which included 14 different kinds, to be exact! Included were:
- Chocolate Almond Macaroons
- Sugar Crusted Snowballs
- Jam Sticks
- Chocolate-Espresso Shortbread Wedges
- Double Coconut Biscotti
- Italian Iced Cookies
- Chocolate Biscotti (recipe from Great Cookies by Carole Walter)
- Turtle Bars
- Peanut Butter Munchies
- Chocolate Espresso Balls
- Jan Hagels (recipe from Great Cookies by Carole Walter)
- Butter Cookies
- Pignoli Cookies
- Florentine Cookie Bars (omitted the cherries and currants)
Here are the rest of the recipes:
Sugar Crusted Snowballs
- 1/4 cup sugar
- 3/4 cup softened butter
- Dash of salt
- 1 tsp. vanilla
- 1 tbsp. brewed coffee
- 1 cup mini chocolate chips
- 1 3/4 cups flour
- Additional coffee and granulated sugar for coating and dipping baked cookies
Mix sugar, butter, coffee, vanilla and salt. Beat well. Add flour and chocolate chips, and mix well. Chill dough for at least 1 hour. Shape dough into 1" balls. Place on ungreased, non-stick cookie sheet, or parchment paper on a cookie sheet. Bake in preheated oven at 325 for 15 - 20 minutes. Cookies do not brown or change shape. Remove cookies and let cool completely on wire rack. Dip or brush cookies (quickly) in brewed coffee. Immediately roll in granulated sugar.
if you put the sugar in a ziplock bag, you can shake them quickly. Let dry on wire rack so cookies get a crusty shell.
Chocolate Espresso Balls
- 2 sticks softened butter
- 1/2 cup sugar
- 2 tsp. vanilla extract
- 1 tbsp. ground espresso beans regular coffee works too
- 1 3/4 cups flour
- 1/4 cup cocoa
- 1/2 cup mini chocolate chips
- Approx. 1/2 cup white chocolate for frosting
Cream butter and sugar. Add vanilla and espresso. Mix until blended. Mix in flour, cocoa and chocolate chips. Roll dough into 1" balls and place on parchment lined cookie sheet. (Cookies spread very little) Bake 15 - 20 minutes, until firm. When cookies are cooled, frost with melted white chocolate and sprinkle with jimmies.
Toffee Turtle Bars
- 1/2 C butter softened
- 1 C firmly packed brown sugar
- 2 C flour
- 1 C broken pecan pieces
- 2/3 C butter
- 1/2 C firmly packed brown sugar
- 1 C chocolate chips
Mix butter, brown sugar and flour until mixture resembles fine crumbs. Press mixture firmly into ungreased 9 x 13-inch pan.
Sprinkle pecan pieces over crumb mixture.
Combine 2/3 C butter and brown sugar in small heavy saucepan, until mixture comes to a boil. Boil and stir 1 minute. Turn off heat and let mixture stop boiling over the heat.
Pour mixture over pecans.
Bake 18-20 minutes until set.
Remove from oven and sprinkle with chocolate chips. When chips have melted, spread evenly over bars.
Cool in pan before cutting into bars.
Thank you, Teresa, for your whopping contribution and for helping make the cookie tray doubly delicious!
Hope you all enjoy these recipes and find them helpful when creating your own “Party Perfect” cookie tray…for any occasion!
*Longaberger: beautiful, but expensive, line of hand-crafted baskets. I was obsessed. I’m over it.