Frost Bite Cookies Recipes

FROSTED BUTTER RUM BRICKLE BITES

Steps:

• Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

FROST BITE COOKIES

Steps:

• Combine orange juice (or liquor) and raisins in a small bowl and let stand overnight (or--if you are like me and want to make them right now--cover and microwave for 1 minute, cool covered).
• Beat butter and sugar in a large bowl until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda in another large bowl and stir into butter mixture.
• Add raisins, any soaking liquid, and oats and mix well.
• Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flattening slightly.
• Bake at 350°F 10 to 12 minutes.
• Transfer to racks and cool completely.
• Microwave chocolate and oil 3 to 4 minutes on low power in a small deep bowl, stirring once.
• Let stand 2 minutes, stir until smooth.
• Dip one-third of cookie in chocolate and set on waxed paper.
• Chill until chocolate is firm.
• STRIP VERSION:.
• Divide dough into 4 equal portions.
• Place 2 portions, at least 6 inches apart, on baking sheet.
• Pat each portion into a 12-inch-long log with well-floured hands (dough will be sticky) and flatten each log to 1 1/2 inches wide.
• Bake until golden brown, 12 to 14 minutes.
• Cool on baking sheets 2 minutes.
• Cut logs diagonally into 1-inch-wide strips.
• Follow directions for dipping cookies.