Hidden Treasure Balls Recipes

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HIDDEN TREASURE COOKIES



Hidden Treasure Cookies image

These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 48

Number Of Ingredients 8

1/2 cup powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup finely chopped nuts
1/4 teaspoon salt
12 caramels, each cut into 4 pieces
Additional powdered sugar

Steps:

  • Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
  • Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
  • Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g

SIMPLY WONDERFUL TREASURE BALLS



Simply Wonderful Treasure Balls image

I haven't made these yet but found the recipe on a newspaper clipping in Mom's grey cookbook. Sure that either she or my big sister made these for us one Christmas.

Provided by Chabear01

Categories     Dessert

Time 45m

Yield 36 cookies, 1 serving(s)

Number Of Ingredients 8

1 cup butter (2 sticks)
1 cup powdered sugar
2 egg yolks
1 teaspoon almond extract
1 teaspoon lemon extract
2 cups pre-sifted all-purpose flour
2 (3 1/2 ounce) jars red glace cherries
powdered sugar

Steps:

  • Preheat over to 300 degrees.
  • Cream shortening and sugar together thoroughly. Mix in egg yolks and flavor extracts. Add flour gradually. Shape dough around glace cherry and form into balls approximately one inch around. Reserve 12 cherries and cut into quarters. Press lightly on top of cookies. Place on ungreased cookie sheet and bake for 15-20 minutes. Roll cookies in powdered sugar while still warm.

Nutrition Facts : Calories 3762, Fat 194.9, SaturatedFat 120, Cholesterol 865.6, Sodium 1523.5, Carbohydrate 476.4, Fiber 9.9, Sugar 279, Protein 33.3

BURIED CHERRY COOKIES



Buried Cherry Cookies image

These little hidden treasures are sure to tempt your sweet tooth anytime! Great for adding onto your holiday trays to family, friends and co-workers. Cooking time is time per tray.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 50m

Yield 42-48 serving(s)

Number Of Ingredients 12

1 (10 ounce) jar maraschino cherries, reserve juice (42-48)
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
1 1/2 cups flour
1 (6 ounce) package semisweet chocolate pieces (1 cup)
1/2 cup sweetened condensed milk or 1/2 cup low fat sweetened condensed milk
4 teaspoons reserved cherry juice

Steps:

  • Preheat oven to 350.
  • Drain cherries, reserving juice. Halve any large cherries.
  • In a medium mixing bowl beat butter with an electric mixer, on medium to high speed, for 30 seconds.
  • Add the sugar, baking powder, baking soda, and 1/4 teaspoon of salt. Beat until combined, scraping sides of bowl.
  • Beat in egg and vanilla until combined.
  • Beat in cocoa powder, and as much of the flour as you can with mixer.
  • Stir in remaining flour using a wooden spoon.
  • Shape dough into 1" balls.
  • Place balls about 2" apart on an ungreased cookie sheet.
  • Press your thumb into the center of each ball. Place a cherry in each center.
  • For Frosting:.
  • In a small saucepan combine chocolate pieces and sweetened condensed milk.
  • Cook and stir, over low heat, until chocolate is melted.
  • Stir in 4 teaspoons reserved cherry juice.
  • Spoon 1 teaspoon frosting over each cherry, spreading to cover (frosting may be thinned with additional cherry juice, if necessary).
  • Bake for 10 minutes, or until edges are firm. Cool 1 minute on cookie sheet.
  • Transfer to a wire rack, and let cool.
  • Note:
  • For best results DO NOT substitute imitation chocolate pieces.

Nutrition Facts : Calories 102.4, Fat 3.9, SaturatedFat 2.4, Cholesterol 12.2, Sodium 32.2, Carbohydrate 16.2, Fiber 0.9, Sugar 11.6, Protein 1.3

HIDDEN TREASURE CAKE



Hidden Treasure Cake image

I found this recipe in Kraft's 'What's Cooking' magazine. I made it tonight and it was a real hit. The original recipe suggests four different jello and fruit combinations: strawberry jello with chopped fresh strawberries, orange jello with canned drained mandarin oranges, lemon jello with fresh blueberries, or lime jello with fresh raspberries.

Provided by Jaime in Winnipeg

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 (284 g) prepared angel food cake
1/2 cup boiling water
1 1/2 cups thawed Cool Whip Topping
1 (85 g) package gelatin powder (strawberry, orange, lemon or lime)
1 cup fresh raspberries or 1 (10 ounce) can mandarin oranges, drained, divided
1/2 cup ice cube
cold water, to fill to 3/4 cups

Steps:

  • Place cake on serving plate and cut a slice off the top 3/4 inches thick.
  • Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
  • Remove the cake cutout.
  • Stir water into the jello powder until powder is completely dissolved.
  • Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
  • Set aside 1/2 cup of jello mixture in medium bowl.
  • Add the Cool Whip and stir with a wire whisk until well blended.
  • Cool in the fridge for 10- 15 minutes or until thick enough to spread.
  • Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
  • Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
  • Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
  • Garnish the top of the cake with the remaining 1/4 cup of the fruit.

Nutrition Facts : Calories 210.2, Fat 8.5, SaturatedFat 5.2, Cholesterol 30.8, Sodium 210.7, Carbohydrate 22.9, Fiber 0.4, Sugar 11.7, Protein 11.8

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