Two very good cookie recipes I am sharing with you today. The tropical chewies are a new one for me. I received the recipe from a friend a year or two ago in a clipping from a food network magazine and never had the chance to try them. Just looking at the ingredient list made me think of tasting a little bit of paradise.
The gingerbread boys recipe is very special to me. It was given to me by my grandma who has been making them for Christmas for over 50 years. She made them when my dad was very young and I remember going over to her house when I was little to bake them with both of my grandparents. Now it is my turn to continue making these cookies every Christmas. Even the cookie cutter I used is special! It is also over 50 years old and it’s still being used for the same cookies today. My grandma got it for free in a bag of flour way back in the day. To decorate these cookies, I recruited my sisters to help me out.
1 1/2 sticks butter, melted
3/4 cup dark brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1 tsp salt
2 cups white chocolate chips
1 cup chopped macadamia nuts
1/2 cup chopped almonds
3/4 cup shredded coconut
Preheat oven to 350 degrees F. Beat butter, brown sugar, and white sugar together. Add vanilla extract and eggs; stir until combined.
In a separate bowl, combine flour, baking soda, and salt. Slowly add dry mixture to the butter mixture. Stir in chocolate chips, macadamia nuts, almonds, and shredded coconut. Cover and chill dough for 30 minutes.
Scoop dough into 1-inch balls, placing on ungreased cookie sheet 2 inches apart, and sprinkle with coconut; bake 12 to 15 minutes or until golden brown on the bottom. Move to wire rack to cool completely.
1 cup Crisco vegetable shortening
1 cup sugar
1 cup light molasses
2 tbsp vinegar
5 cups sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Preheat oven to 375 degrees F. Thoroughly cream shortening and sugar together. Stir in eggs, molasses and vinegar; beat well.
In a separate bowl, sift together the flour, baking soda, salt and spices. Stir into molasses mixture. Chill overnight.
On a lightly floured surface, roll dough to 1/8-inch thick, cut with gingerbread cookie cutters. Place cookies 1 inch apart on a greased cookie sheet. Decorate with candies and sprinkles.
Bake for 6 to 7 minutes. Cool slightly then remove to wire rack to cool completely. Finish decorating with icing if preferred.
The chewies were, well, chewy, and very delicious. The gingerbread cookies brought back a lot of memories and tasted just how I remembered. Everyone in my family was after the cookies like sharks!