Day 7 of the 12 Days of Cookies – Coconut-Orange Snowballs!

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea’s Recipes , but this year is being organized and ran by Sandy of At the Baker’s Bench . How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December. These cookies are coming from bon appetit’s Holiday Cookie-a-Day Slideshow . These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day! Andrea of Andrea’s Recipes Claire of The Barefoot Kitchen Courtney of Coco Cooks Di of Di’s Kitchen Notebook Kelly of Sass & Veracity Michelle of Big Black Dogs RJ of Flamingo Musings Sandy of At the Baker’s Bench Tiffany of The Nesting Project So this is the 7th cookie I have made for the 12 days of cookies.? Unfortunately this is the 8th day of the project!? All I am going to say is better luck next year!? There is just no way I cold keep up the pace! For the 7th cookie I choose to make the Coconut-Orange Snowballs.? They looked so elegant on all the plates I had seen.? Fortunately the coconut flavor is real mild because I didn’t use the coconut extract in it just the toasted coconut as no one in the house is really a huge fan of coconut. Coconut-Orange Snowballs Ingredients: 1 1/4 cups sweetened flaked coconut 1 cup (2 sticks) unsalted butter, room temperature 2 1/4 cups sifted powdered sugar (sifted, then measured) 1 1/2 teaspoons vanilla extract 3/4 teaspoon coconut extract 2 1/4 cups all purpose flour 1 1/2 tablespoons grated orange peel 1/2 teaspoon salt Directions: Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes. Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.) Would I make these again? ? Don’t think so.? I found them a little dry.? That could have been my fault for skipping

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Day 7 of the 12 Days of Cookies – Coconut-Orange Snowballs!

12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea’s Recipes , but is being organized and ran by Sandy of At the Baker’s Bench .? How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way!? There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December. These cookies are coming from bon appetit’s Holiday Cookie-a-Day Slideshow . These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day! Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year) Claire of The Barefoot Kitchen Courtney of Coco Cooks Di of Di’s Kitchen Notebook Kelly of Sass & Veracity Michelle of Big Black Dogs RJ of Flamingo Musings Sandy of At the Baker’s Bench Tiffany of The Nesting Project For my first cookie and to kick of the event I have chosen and rather simple cookie.? I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing!? Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right? Triple-Chocolate Cranberry Oatmeal Cookies ?( bonappetit.com ) Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays. Makes about 30 Ingredients 1 cup all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup sugar 1/2 cup (packed) golden brown sugar 1 large egg 1 teaspoon vanilla extract 1 cup old-fashioned oats 1/2 cup semisweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup white chocolate chips 1/2 cup coarsely chopped fresh or frozen cranberries 2 ounces milk chocolate or white chocolate, chopped (for drizzling) Preparation Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature. Would I make these again? Not so sure.?

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12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…