Three-in-One Cookie Stacks
Divide and conquer the cookie quandrum. One dough with extras added makes three different and delicious cookies!
Yield: about 5 dozen cookies.
Ingredients
- 1 cup granulated sugar
- 1 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 1 egg
- 2 1/2 cups Gold Medal all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon coconut extract, if desired
- 1/2 cup flaked coconut
- 1/2 teaspoon almond extract
- 3 or 4 drops red food color
- 1/4 cup chopped maraschino cherries, well drained
- 1 tablespoon unsweetened baking cocoa
- 1/2 cup miniature semisweet chocolate chips
- Additional sugar
Instructions
- Heat oven to 375 degrees F.
- In large bowl, mix 1 cup sugar, the butter, vanilla extract and egg with spoon.
- Stir in flour, cream of tartar, baking soda and salt. Divide dough into thirds.
- Mix coconut extract and coconut into one third of dough.
- Mix almond extract, red food color and cherries into another third of dough.
- Stir cocoa and miniature chocolate chips into last third of dough.
- Shape dough by rounded teaspoonsful into 1-inch balls with floured hands. Place 2 inches apart on ungreased cookie sheet. Flatten each with greased bottom of glass dipped in additional sugar.
- Bake cookies 7 to 9 minutes or until edges are set.
- Cool slightly; remove from cookie sheet to wire rack.
- Cool completely, about 15 minutes.
Notes
High Altitude (3500-6500 ft) No changes.
Special touch: Stack cookies in alternating colors in a glass canning jar with screw-on lid. Tie a pretty ribbon and a few jingle bells around lid for an extra-special touch.
Nutrition
Per serving: Calories 75 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 55mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars ncg); Protein 1g
Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2%
Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker
