By request from Janet, over at Janet's Journal:
Coconut Rum Cookies
(makes about 36 cookies)
1/2 cup butter (softened)
1 cup sugar
1 cup unsweetened flake coconut
1/2 t rum extract
1 cup flour (sifted)
1 t baking powder
Preheat oven to 400 degrees F. Lightly grease baking sheets. In a large bowl, cream together butter and sugar until light. Beat in egg. Add coconut and rum extract. Mix well. In a separate bowl, soft together flour, and baking powder. Gradually add dry mixture to wet mixture, stirring until well combined. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake for 9-14 minutes or until edges of cookies are golden brown. Remove from oven and allow to cool briefly on baking sheets before removing to cool completely.
And because this one turned out so frickin' awesome again this year, I had to share it:
Peanut Butter Fudge
2 cups packed light brown sugar
2 cups white sugar
4 T butter
1 cup evaporated milk
1 ½ cups peanut butter
2 t vanilla
2 cups mini-marshmallows
Butter pan (8 x 10”, or larger depending on the thickness you want. 8 x 10” pans produce thick fudge.) In a medium saucepan, combine both sugars, evaporated milk and butter. To start, place pan on medium heat until butter is melted and all ingredients have combined. Turn heat up to medium-high until mixture is at a rolling boil. Boil for approximately 5 minutes, or until the mixture reaches soft ball stage (234 degrees F). Remove from heat and immediately stir in remaining ingredients. Stir quickly but thoroughly until all ingredients are combined (taking care not to slop hot sugar mixture over the sides of the pan). Once peanut butter and marshmallows are completely melted and combined with sugar mixture, pour into pre-buttered pan to cool.
And now, because someone out there apparently dreamed of a white Thursday before Christmas, I have to go back to shoveling. Blech.
Enjoy the treats, Everyone, and I hope you're all having an awesome holiday season.
Ho Ho Ho. And all that jazz.