Surprisepackages Recipes

SURPRISE PACKAGE COOKIES

Steps:

• In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in vanilla.
• Combine the flour, baking powder and salt, and gradually add to creamed mixture. Cover and refrigerate dough for 2 hours or until easy to handle.
• With floured hands, shape tablespoons of dough around 42 candies (you will have rectangular cookies).
• Place cookies 2 inches apart on greased baking sheets. Bake at 375 for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
• In a saucepan or microwave, melt remaining candies and drizzle over tops of cookies.

SURPRISE PACKAGE COOKIES

Steps:

• Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.

SURPRISE MERINGUES

Steps:

• Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

SURPRISE PACKAGE COOKIES

Steps:

• 1. In a mixing bowl, cream butter and sugars. Add eggs,one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands shape a tablespoonful of dough around 42 candies, forming a rectangular cookies.
• 2. Place 2 inches apart on greased baking sheets. Bake at 375 for 10 to 12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies.