Ingredients:

• 500g of ground almonds
• 500g of white sugar
• 100 g monato (or 200g of sweet potatoes )

For scattering:

• pine nuts ( or coconut flour, cashew nuts,…anything you like )
• chocolate

Directions:

1. Mix ground almonds and white suhar together in bowl.
2. Peel the potatoes and cut them into quarters. Boil them in a saucepan until they are cooked. Drain water and mash them with a fork.
3. Add mashed potatoes to almonds and sugar and mix well until you get a lump of dough ( do not add water! The mass will be join together itself).
4. Pre-heat oven to 175C. Grease cookie sheets. Spoon out dough with a teaspoon. Roll dough into small balls in your palms. Then roll the balls in pine nuts, chocolate or anything you like. Brush each ball with a bit of egg white. Place on greased cookie sheet.
5. Bake cookies ( balls ) just long enough to brown the pine nuts ( about 10 minutes )
6. Balls have to cool down ( you may put them into fridge ). Served cold.

Cocoa and coffee come together deliciously in these treats preferred by my husband.

Prep time: 25 min
Cook time: 10 min
Ready in: 35 min

Servings: 33

Ingredients:

• 1 / 2 cup ( or 115g ) butter or margarine
• 1 1 / 2 cups ( or 250g ) semisweet chocolate chips, divided
• 2 teaspoons ( or 2g ) instant coffee granules
• 2 eggs
• 3 / 4 cup ( or 150g ) sugar
• 3 / 4 cup ( or 165g ) packed brown sugar
• 2 teaspoons ( or 10ml ) vanilla extract
• 2 cups ( or 250g ) all – purpose flour
• 1 / 3 cup ( or 30g ) baking cocoa
• 1 / 2 teaspoon ( or 2g ) baking powder
• 1 / 4 teaspoon ( or 2g ) salt

Directions:

1. In a saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in eggs, sugars and vanilla. Combine flour, cocoa, baking powder and salt; fold into the chocolate mixture. Add the remaining chocolate chips. Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until tops appear slightly dry and cracked. Cool for 1 minute before removing to wire racks.

A juicy maraschino cherry is the pleasant surprise tucked inside these unique cookies.

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min

Servings: 18

Ingredients:

• 1 cup butter ( no substitutes ), softened
• 1 / 2 cup confectioners’ sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 cups all – purpose flour
• 1 cup quick – cooking oats
• 1 / 2 teaspoon salt
• 36 maraschino cherries, well drained

Coating:

• 2 cups confectioners’ sugar
• 1 / 4 cup milk
• 2 cups flaked coconut, finely chopped

Directions:

1. In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

Ready for holidays. Easy and with chocolate.

Prep time: 45 min
Ready in: 45 min

Servings: 48

Ingredients:

• 3 1 / 4 cups ( or 585g ) crushed vanilla wafers
• 3 / 4 cup ( or 90g ) confectioners’ sugar
• 1 / 4 cup ( or 20g ) unsweetened cocoa powder
• 1 1 / 2 cups ( or 180g ) chopped walnuts
• 3 tablespoons ( or 45ml ) light corn syrup
• 1 / 2 cup ( or 120ml ) rum

Directions:

1. In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa, and nuts. Blend in corn syrup and rum.
2. Shape into 1 inch balls, and roll in additional confectioners’ sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners’ sugar before serving.

I tried this  no-bake cookie recipe last Christmas and they were a big hit. Simple to make and very good!

Servings: 36

Ingredients:

• 3 cups ( or 540g ) vanilla wafer crumbs
• 1 / 2 cup ( or 40g ) ground pecans
• 3 tablespoons ( or 15g ) cocoa
• 1 cup ( or 120g ) confectioners’ sugar
• 3 tablespoons ( or 45ml ) light corn syrup
• 1 / 3 cup ( or 80ml ) water
• 2 teaspoons ( or 8g ) rum flavored extract
• 1 / 4 cup ( or 30g ) confectioners’ sugar

Directions:

1. In a medium bowl, mix vanilla wafer crumbs, ground pecans, cocoa, 1 cup confectioners’ sugar, corn syrup, water, and rum flavoring together.
2. Roll mixture into 1 inch balls, and then roll in remaining confectioners’ sugar. Store, covered, about a week before serving.

Delicious is all I can say.

Servings: 12

Ingredients:

• 1 cup(or 170g) butterscotch chips
• 1/2 cup(or 130g) peanut butter
• 1/2 cup(or 75g) salted peanuts
• 2 cups(or 90g) chow mein noodles

Directions:

1. Melt butterscotch chips and peanut butter on top of a double boiler, or in a microwave. Blend together.
2. Stir peanuts and noodles gently into the melted peanut butter mixture.
3. Drop dough by forkfuls onto waxed paper. Cool until set.