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Satisfy your sweet tooth with cookies

Posted: July 22, 2018 at 6 a.m.

Toffee Crunch Cookies

Ingredients

1 1/2 cups sifted all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups toffee baking bits

1/3 cup chopped pecans

Directions

1. Combine and sift flour, baking soda, and salt. In a separate bowl, cream butter or margarine. Add sugar, egg, and vanilla; mix until smooth and creamy.

2. Stir in dry ingredients; blend in toffee bits and pecans.

3. Drop tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350 degrees until done, 12 to 15 minutes. Remove from baking sheets and cool.

White Chocolate and Cranberry Cookies

Ingredients

1/2 cup butter, softened

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 tablespoon brandy

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 cup white chocolate chips

1 cup dried cranberries

Directions

1. Preheat oven to 375 degrees. Grease cookie sheets.

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Chewy Coconut Cookies

Ingredients

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 1/3 cups flaked coconut

Directions

1. Preheat oven to 350 degrees. Combine the flour, baking soda, and salt; set aside.

2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.

3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

NAN Dining Guide Spotlight on 07/22/2018

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