Hunky Dorys Booger Cookies Recipes

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HUNKY DORY'S BOOGER COOKIES



Hunky Dory's Booger Cookies image

I did not make this recipe up. I found it in a book my daughter brought home for school. I didn't want to lose this recipe, because I plan on making it. So if you make it before I do let know how it tastes!!

Provided by josamky1063

Categories     Dessert

Time 25m

Yield 24-36 cookies

Number Of Ingredients 14

1/3 cup powdered sugar
1 cup margarine or 1 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1 (3 1/2 ounce) package instant pistachio pudding mix
1 egg
2 cups unbleached flour
1/2 cup chocolate chips
walnuts or pecans
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 -3 tablespoon milk
3 -5 drops green food coloring
1 (16 ounce) bag Hershey chocolate kisses (dark chocolate if you are really evil)

Steps:

  • Preheat oven to 350 degrees.
  • Ina large bowl, cream 1/3 cup powdered sugar, 1 cup of butter, 1 teaspoon of vanilla, and the almond extract, pudding mix, and egg in your cauldron until well blended.
  • Lightly spoon flour into the measuring cup.
  • By hand, bit by bit, stir in the flour and 1/2 cup of chocolate chips until well blended.
  • Chant your favorite spell while you stir; it makes the time pass more quickly.
  • Shape into 1-inch balls, and roll in the eye of newt (pecans or walnuts also work nicely, if you like them).
  • Place 2 inches apart on lightly greased cookie sheet.
  • With thumb or wand, make imprint in center of each cookie.
  • Bake for 10 to 14 minutes until edges are light brown.
  • Let cool completely.
  • In a smaller cauldron, combine all filling ingredients until smooth, and place a very scant teaspoon of this filling onto the center of each cookie. Top with a witch's hat.

Nutrition Facts : Calories 252.9, Fat 14, SaturatedFat 4.4, Cholesterol 12.8, Sodium 105.9, Carbohydrate 29.5, Fiber 1.1, Sugar 19.7, Protein 2.9

COPYCAT BERGER COOKIES



Copycat Berger Cookies image

After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it-I landed on a reproduction of the famous cookie I'm so proud of. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 35 cookies

Number Of Ingredients 14

1 cup unsalted butter, softened
1-1/2 teaspoons salt
2 teaspoons vanilla extract
1 tablespoon baking powder
1-1/2 cups sugar
3 large eggs, room temperature
4-1/2 cups all-purpose flour
1 cup sour cream
CHOCOLATE ICING:
4 tablespoons unsalted butter
3-1/2 cups semisweet chocolate chips
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1-1/2 cups sour cream

Steps:

  • Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix., Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle., Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely. , For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes. , Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 296 calories, Fat 17g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

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