Chocolate Crunch Cookies
(A no bake recipe, easy to make with kids)
16 ounces milk chocolate (I tend to use Ghiradelli bars, some folks use Hershey, whatever you like)
4 ounces unsweetened chocolate
12 ounces semisweet chocolate (or chocolate chips)
10 cups cornflakes
1. In a large metal pot (don't use non-stick it effects the chocolate) melt the chocolates over very low heat stirring gently just until melted and glossy. Don't overheat. Can also melt in a double boiler.
2. Remove from heat and add the cornflakes, gently stirring until they are all coated (will take a few minutes), careful not to crush them.
3. Drop by spoonfuls (I make mine small) on waxed paper. Cool at room temperature to set for two to three hours. Yield 9 - 11 dozen depending on size. Store at room temperature. Don't refrigerate.
People always ask what is in the crunch cookies. The sum is really equal to much more than the parts. Picture of them posted below.
Soft Iced Lemon Cookies
1 cup sugar
1/2 cup ( 1 stick) unsalted butter, softened
1/2 cup sour cream
1 tablespoon grated lemon peel
1/2 teaspoon lemon extract (or 1 tablespoon fresh lemon juice)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup confectioner's sugar
1 to 2 tablespoons lemon juice
1/1 teaspoon grated lemon peel
1. Preheat oven to 350 degrees.
2. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sour cream, eggs, lemon peel and lemon extract; continue beating until well mixed (1 to 2 minutes).
3. Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).
4. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Combine powdered sugar, lemon peel, and enough lemon juice for desired glazing consistency in small bowl. Frost cooled cookies with glaze. Can decorate with lemon rind or colorful sugars.
Makes 3 dozen cookies
Here is a link to the Chocolate Almond Lace Cookies which I posted in the past on Chowhound
They look like the kind you get at a bakery but taste so much better. Photo below but mine rarely come out perfectly round. It doesn't matter though.
I have to make the Peanut Butter Cup cookies pictured below as they are highly requested.
I also make Chocolate Crunch Cookies (cornflakes and melted chocolates) and Chocolate Almond Lace Cookies (aka Florentines).
Non-chocolate offerings usually include the traditional Mexican Wedding Cakes a/k/a Russian Tea Cakes, Snowballs etc... and a soft lemon cookie with lemon icing.
todao, the DH and his Sweet Tooth thank you for posting the Walnut Caramel Triangle recipe that is almost-but-not-quite-as-good as your perfected family recipe. He declares it's a keeper.
I only made one change; cooking the mixture of sweetened condensed milk, whipping cream, and vanilla extract in the microwave to thicken - it began to burn in the saucepan so I lowered the heat, stirring like a madwoman, at the end - finishing in the microwave.