Register Here for More Menus,
Recipes, and Specials
_________________________

With Love From
Darling's Kitchen

42. Back to School and
OMG Cookies

Renny Darling

 

For more of Renny Darling's Recipes 
Please visit our website:
www.rennydarling.com

For More Articles, Click Here:
Article Archive

Dear Fans,

The fragrance of cookies baking in the oven... filling every nook and cranny in your home...TRULY assures everyone  that LOVE is very close by.

Enjoy with Love,
Renny Darling

______________________________

The Recipes
__________

-Easiest Chocolate Chip Cookies
-Easiest Lemon Cookies with
White Chocolate Chips & Lemon Glaze
-Easiest Apricot Cookies with Pecans &
Apricot Cream Glaze

 

______________________________________
Easiest Chocolate Chip Cookies

 1 package yellow cake mix (15.25 ounces)
    2 eggs
 1/3 cup oil
    1 tablespoon water, or a little more to loosen the batter. 

    1 cup semi-sweet chocolate chips

    1 cup mini-marshmallows

In the large bowl of an electric mixer, beat together first 4 ingredients until mixture is blended. Beat in chocolate chips. Batter will be stiff.  

Spread dough evenly in a buttered 9x13-inch baking pan.  Now, dot the top evenly with the marshmallows. With your fingers or the handle of a wooden spoon press the marshmallows into the batter.  Bake in a 350° oven for about 20 minutes or until top is golden brown.  Allow to cool in pan.  When cool, cut into squares and let the kids tell the rest.  Yields 24 squares.

Important Note: -Marshmallows are not beaten into the batter but spaced on top and then buried into the batter.  This is a safe way to mix them in, as mini-marshmallows have a tendency to stick together and will hurt the baking process.


______________________________

-Easiest Lemon Cookies with White Chocolate Chips &
Lemon Glaze

This delicious little cookie is very, very lemon.  One medium grated lemon will yield about 3 tablespoons.  2 tablespoons will go into the batter and the 1 tablespoon will go into the glaze.  Cut the cookies when cool and then glaze.  Cookies will be easier to separate and glaze will look  smoother.

    1 package yellow cake mix (15.25 ounces)
    2 eggs
  1/3 cup oil  
    1 tablespoon water, or a little more to loosen the batter.

    2 tablespoons grated lemon.  Use fruit, juice and peel.
    1 cup white chocolate chips.

 In the large bowl of an electric mixer, beat together first 4 ingredients until mixture is blended. Beat in white chocolate chips and lemon. Batter will be stiff.     

Spread dough evenly in a buttered 9x13-inch baking pan.  Bake in a 350° oven for about 19-20 minutes or until top is golden brown.  Allow to cool in pan.  When cool, cut into squares and then brush top with Lemon Glaze.  Allow glaze to firm up before serving.  Yields 24 squares.

 Lemon Glaze:
    1 tablespoon grated lemon with juice
    1 cup sifted powdered sugar

Place lemon in a bowl and add powdered sugar until glaze is thick and can be brushed on the top of cooled cookies.  Add a little lemon juice to make glaze a brushing consistency.  I cannot give you an amount because the lemon peel and juice will vary.

___________________________________

-Easiest Apricot Cookies with Pecans &
Apricot Cream Glaze

    1 package yellow cake mix (15.25 ounces)
    2 eggs
 1/3 cup oil
    1 tablespoon water, or a little more to loosen batter.

 3/4 cup prepared chopped apricots, (see note)
1 cup chopped pecans

In the large bowl of an electric mixer, beat together first 4 ingredients until mixture is blended. Beat in apricots and pecans. Batter will be stiff.      

Spread dough evenly in a buttered 9x13-inch baking pan.  Bake in a 350° oven for about 19-20 minutes or until top is golden brown.  Allow to cool in pan.  When cool, cut into squares and then brush top with Apricot Cream Glaze.  Allow glaze to firm up before serving.  Yields 24 squares.

 Apricot Cream Glaze:
    2 tablespoons chopped apricots, (see note)
    1 cup sifted powdered sugar
    2 tablespoons cream, about


In a bowl, stir together apricots and powdered sugar. Start adding cream until glaze is a thick brushing consistency, which means that the glaze is not thin as drizzling consistency.

Note:
To Chop Apricots:

In the food processor add 1 cup dried apricots with 2 tablespoons sugar and process until the apricots are coarsely chopped.  The sugar helps to keep chopped apricots from gumming together.  Any leftover apricots can be stored in a plastic bag and can be used for other cakes or cookies.
___________________________________

For More Recipes & Menus, Visit Me At:

www.rennydarling.com

________________________
It would be  so nice to hear from you. 
Please let me know the kind of recipes you most like to receive
and any suggestions you want to share.  
Please email me  rennydarling@aol.com
and share your thoughts with me.

Thanks and Bye,
Renny Darling
___________________________________

BROWSE THE

RENNY DARLING COOKBOOK LIBRARY

Each Title

$21.95 plus $3.99 S&H

To Order Click Below

Articles Place an Order  


Book Covers Title 1-8

Book Covers 7-12

 

 

__________________________

The entire contents of this Web site are copyrighted and protected by
both United States copyright laws and international treaty provisions.
None of the text in this Web site may ever be reproduced, in
original or modified form, for any commercial or other purposes,
without express written permission by Renny Darling.


01