Arlene and Patti are back at it again, baking up some unique cookies for your Christmas table. Patti shows Arlene how to make the cutest Austrian peach cookies that look and taste like little peaches, then they make Italian cookies from her grandma’s recipe, classic thumbprints, and Oreo balls!
Austrian Peach Cookies
These cut little cookies look and taste just like peaches!
Ingredients
Cookie
- 1 cup white sugar
- 3/4 cup vegetable oil
- 1/2 cup milk
- 2 eggs
- 3/4 tsp baking powder
- 2 – 3 tsp peach brandy
- 3 – 4 cups flour
Filling
- 1 cup peach preserves
- 1/2 cup chopped almonds
- 3 ounces cream cheese (slightly less than half a package)
- 3/4 tsp cinnamon
- 1/2 tsp vanilla extract
Decoration
- peach flavored Jell-O (dry mix)
- red sugar
Instructions
- Preheat oven to 350 degrees. In a bowl, combine sugar, oil, milk, eggs, baking powder and brandy. Blend thoroughly. Work in enough flour until a soft dough forms. Roll dough into walnut sized balls. Place on baking sheets and bake in preheated oven about 15 minutes. Cookies will be pale. Remove to wire rack and cool completely.
- When cooled, turn cookie over and scrape out cookie by gently rotating tip of knife against flat side of cookie, leaving a small shell. RESERVE CRUMBS.
- To make the filling, in a bowl, combine 2 cups of the crumbs, peach preserves, almonds, cream cheese and vanilla. Blend together. Place a bit of this filling into each cookie shell and press two cookies, bottom to bottom, together. This forms the peach. Brush lightly with peach brandy. Then dip one end into red sugar (for blush), then roll in peach flavored Jell-O and add peach stem on top of each cookie. Makes 4 dozen cookies. Enjoy!
Patti’s Thumbprint Cookies
A favorite cookie, perfect for all occasions.
Ingredients
- 1 cup softened butter
- 1/2 cup brown sugar
- 2 eggs, separated
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 cup Finely chopped walnuts or sprinkles
- 1/2 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar, or more
- 1 tsp vanilla
- 1 tbs Milk
Instructions
- Preheat oven to 350 degrees. Grease cookie sheets or line with parchment paper.
- In a bowl, combine butter, brown sugar, egg yolks, and vanilla and mix well using a mixer. Add flour and blend until dough forms.
- Shape dough into 3 dozen balls. Dip each ball into beaten egg white, then into chopped nuts. Place on cookie sheet and place your thump into center of cookie to make an indentation.
- Bake in preheated oven for 10 to 15 minutes or until light brown in color. Remove cookies to cooling rack. Cool completely.
- To make butter cream icing, beat butter, Crisco, powdered sugar, vanilla and enough milk to make the icing the consistency you like. (You may not need a full Tbs of milk.) You may add food coloring for special holiday effect.
- Fill the indentation of completely cooled cookies with butter cream. Makes 3 dozen cookies. Enjoy!
Italian Christmas Cookies
An old family recipe from Patti's grandmother.
Ingredients
Cookie
- 4 eggs
- 1 cup milk
- 1 cup vegetable oil
- 4 tsp anise extract
- 1 1/2 cups white sugar
- 5 cups flour
- 5 tsp baking powder
Icing
- 2 cups powdered sugar
- 1 tsp vanilla
- milk
- colored sprinkles
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
- In a bowl, mix together eggs, milk, oil and anise extract. Add sugar, flour and baking powder gradually. The dough will be sticky. Flour your hands and start to roll into balls the size of walnuts. Place on prepared pan and bake for 10 to 15 minutes. Remove from pans and cool completely on wire racks.
- To make icing, in a bowl, mix powdered sugar, vanilla and enough milk to make a spreadable icing. (Start with a just few tablespoons at a time, so that icing doesn't become too thin.) Ice each cookie and sprinkle with multi-colored sprinkles. Makes 6 dozen cookies. Enjoy!
Oreo Ball Truffles
These irresistible treats are made from crushed Oreos, dipped in chocolate!
Ingredients
- 1 package Oreo cookies
- 1 package cream cheese (8 oz)
- Chocolate for dipping (2 bags of melted chocolate chips should work)
Instructions
- Place Oreos in a food processor and grind entire package into crumbs. Cut cream cheese into chunks and add to processor. Blend until well mixed. Dump into bowl and mix until completely combined.
- Using hands, roll mixture into little balls. Place in refrigerator until firm.
- In a double boiler, over low heat, melt dipping chocolate. Using a fork or toothpicks, dip each ball into melted chocolate. Place on waxed paper so chocolate doesn't stick as it sets up. Makes lots. Enjoy!
Transcript
- ♪ Make yourself at home ♪ ♪ Enjoy the time we share ♪ ♪ With a dash of this and a pinch of that ♪ ♪ Mixed all up with care ♪ ♪ The best company and conversation ♪ ♪ Recipes and new creations ♪ ♪ We’re cooking up something good ♪ ♪ Here at home ♪ ♪ We are cooking up something good ♪ ♪ Here at home ♪
- Well hello and welcome to “At Home” today. Ya know what? I know you’re not gonna believe it, but this is the first of two Christmas cookie programs. Programs we’re gonna show you how to make some delicious cookies, easy to do, nice variety, to give as gifts, to entertain when you have people drop in, make a nice big pot of coffee. You know, we always do this every year. We do Christmas shows and we begin them this week, the first week after Thanksgiving, and they go right up to Christmas dinner. Well, this week and next week are the cookie shows. And I gotta tell you, not only are our guests, I have two guests that are gonna do them, gonna show you great recipes, but don’t forget, you know, we’re offering our “At Home for the Holidays” cookbook that has a lot of good recipes in it. And if you would be interested in securing a copy, there’s an 800 number that you can call and I’ll tell you what it, this is a great cookbook but for a limited time, we’re also offering this free. This is “Arlene’s Favorite Top 10 Cookies” and honest to goodness, this is so nice because I laid this booklet out so that you can indeed write your own favorites on this side, my favorites on this side, when you’re done, you have 20 recipes that when you’re gonna make cookies, you don’t have to look through this cookbook or that cookbook or the next, you just grab it. You got 20 recipes for delicious cookies. You put your favorites and my favorites together, you got lots of good cookies. If you’re doing a wedding, if you’re doing some kind of a shower, if you’re doing graduation, whatever, this is gonna be a handy tool, and you’re gonna wanna get this. I’m really pleased with this and with the cookbook. So today we’re gonna show you how to make them. We’re gonna give you some ideas on how to present them and even how to wrap them up and put them in the freezer, which is what our today’s “At Home” hint is about. And here it is right now. Here’s today’s “At Home” hint. To keep Christmas cookies frozen without freezer burn, wrap cookies in layers with wax paper between, and then wrap again with foil or place the cookies in an airtight container. If you’ve got a helpful hint, you’d like to share with us, we want to hear from you. Send your hint to: At Home Hints, Cornerstone Television, Wall, PA 15148-1499. Well, to get things started here in the kitchen, the “At Home” kitchen, for your holiday baking is one of my best friends, Patti Macey. You know, she comes by every once in a while and gives us some great cookie ideas. Plus she’s also one of my prep chefs. So I’m really happy you’re with us now. Patti, you’re gonna do four cookies and we’re gonna move along, so pay attention. We’re gonna offer the recipes, but these are different and I think you’re gonna like them. I know one’s from your grandmother.
- Yes.
- Right? And the first one is something that I saw and here we have a whole platter full. These are called peach cookies. Look at that, is that not the cutest little thing you’d ever wanna see? That is so darling, I just love it.
- [Patti] They’re big Andy’s favorites too.
- Are they? Okay, and a little plastic leaf goes on there and there’s two cookies put together and she’s gonna show us how to make it. Okay, let’s get started.
- The dough is the easiest part of this recipe.
- Okay.
- And what you do is you put in a cup of sugar.
- And you do this in the mixing bowl, right?
- [Patti] And then you put in your oil, 3/4 cup of vegetable oil.
- [Arlene] 1/2 a cup of milk.
- [Patti] 1/2 cup milk, right.
- [Both] Two eggs.
- I’m reading them off so make sure we get everything in there.
- And then you just mix it up just a little bit.
- So you just wanna blend that, okay.
- Just a little mix.
- Make sure that that’s gone to town. All right now about how many cookies does this make?
- [Patti] This makes about four dozen.’ What’s on this platter is about what it makes.
- So that would be 80 cookies, but it’s four dozen when you put them together, okay. And you can get these little plastic leaves at any cake or candy supply place. So you just wanna look for them. Go in and ask them for peach leaves. And they’re about what? $4 or $5 for a hundred or something like that, maybe?
- Ya know, I don’t remember, don’t thin they’re that much. I think they’re only a couple dollars for 50, something like that. And what’s in here is four cups of flour and some baking powder.
- [Arlene] Baking powder ’cause that’s gonna give it the lift, right? These are cute little cookies and you can see that when they bake, they don’t bake real brown.
- No, you wanna bake them light.
- You wanna keep them light. Okay, now do we you bake this on a grease sheet?
- No, I bake all my cookies on parchment paper.
- Why?
- They bake nicer. They’re easier to remove.
- [Arlene] That’s the truth.
- [Patti] They keep your cookie sheets cleaner, you don’t have to stop to wash a sheet all the time. So they’re real nice, that’s all I ever use.
- Okay, now what’s going on here? Is this almost there?
- Yeah, just about there.
- Isn’t it neat, when it comes together, that’s a wonderful dough because it just pulls off the side of the pan.
- [Patti] Yes, and it’s easy to work with. I guess the oil in there makes it easy to work with.
- [Arlene] Sure it does. Okay, now do you let that go for a little while?
- [Patti] No, it’s done.
- Is that done? Okay, and then we’re gonna shape them?
- Yeah, you just roll ’em into balls.
- Okay, with your hands?
- Yep.
- Ooh, sorry. I’m anxious to get started here ’cause I got lots. And about how big? About like that?
- Mm, a little smaller.
- Little smaller.
- You don’t want them real big.
- Do these puff up when they bake?
- Mm-hmm.
- [Arlene] Oh they do, okay.
- Like this ’cause you fill them. Yeah, you’re gonna have two of those cookies.
- Do you put them that close?
- Mm-hmm, they don’t spread out that much.
- Okay,, so you’re gonna pan all of these, like she’s she’s showing you here, and then you’re gonna bake them in a preheated 350 degree oven.
- Right.
- For how long?
- About 10, 15 minutes, I think.
- 10 To 15 minutes, okay, about 15 minutes. And you say they’re gonna be pale in color, right?
- Yes.
- Okay, let’s go to the next step. Assume that these are all baked and when they’re done they come out looking like these.
- Right.
- Okay, so you see there’s not color on these at all. In fact they’re very pale, little brown on the bottom which is good. Okay, now whatta we do with them after they’re cool right?
- After they’re cool. This is when it gets work. You have to hollow this out. When you hollow it out.
- With a little knife?
- [Patti] You have to use a little paring knife. Then you just hollow the inside out and don’t worry if you break ’em you can always use the.
- [Arlene] But you need to do that when they’re cool. ‘Cause if you do it when they’re hot, they’ll break apart big time, right?
- So you just hollow them out like that.
- All right, let me see that. Okay, so you take a little paring knife. Not clear to the top though, right?
- [Patti] No.
- [Arlene] Okay, now every one of these you hollow out?
- Yeah, because that’s part of your filling. The cookie crumbs are part of the filling that goes inside.
- So you keep the cookie crumbs and then you add to the cookie crumbs in this, a cup of peach preserves.
- Right.
- 1/2 of chopped almonds.
- Right.
- Some cream cheese, cinnamon, some vanilla.
- Right.
- And show them, that’s what it looks like.
- And this is what it looks like. It’s a stiffer filling.
- Okay, let’s show that to the camera over here. And it’s supposed to be stiff like this?
- Yes, mm-hmm.
- [Arlene] ‘Cause that’s really a paste, isn’t it?
- [Patti] Right, and that’s what you use to fill the cookies with and it holds them together.
- You just mix it by hand?
- [Patti] Yes, but make sure your cream cheese is soft or it’ll never.
- Always, ugh. You’ll have a mess.
- Been there, done that.
- Okay, now show us how you put them together.
- Okay.
- So you just take a little bit of that. You spoon it in there. These look like little mushrooms, don’t they?
- Yeah.
- They look like when you fill mushrooms, they do. Oh, you fill both sides, okay.
- Fill both sides and then you just put ’em together.
- Okay, so you try to match them up or anything?
- [Patti] Yeah.
- [Arlene] What about these pieces hangin’ out?
- [Patti] That’s fine.
- [Arlene] That’s okay?
- [Patti] Mm-hmm.
- [Patti] Oh okay. And then whatta we do?
- And then once they’re put together, you take your peach Schnapps or Brandy and you lightly rub it on the cookie.
- [Arlene] All over it?
- [Patti] Mm-hmm.
- [Arlene] Oh, okay.
- [Patti] Lightly rub the cookie all over.
- [Arlene] So that picks up the flavor, right?
- [Patti] Picks up the flavor and then you’re able to add your sugar, which is your blush.
- [Arlene] No wait, this is a orange sugar?
- [Patti] That’s actually red. It just looks orange
- It’s a red, okay. under the lights.
- [Arlene] And then what are we doing?
- [Patti] And then you roll it in peach jello. And you have to use Gelatin brand Jell-o because of the color of peach.
- ‘Cause it comes out that, okay.
- It comes out that color. And that’s a peach.
- And that’s our peaches. And then once it sets up
- That’s gorgeous. and the liquids get in the peach color comes on to it.
- Now you freeze those?
- You can, yeah.
- You can freeze the, okay. Let’s go on the next one now.
- Okay.
- Okay? Tell you what, why don’t you talk them through it? I’ll get a bag and we’ll put that in here.
- ‘Cause we could use the same mixer.
- Patti makes thousands of cookies every holiday season. She does cheesecakes. She does nut rolls. I have been in her kitchen helping her out and I’ll tell you what I feel like we’re an elf in the, you know, North Pole. She works day and night. Now you tell me you don’t do so much of that anymore. She used to go days,
- Nah, I’m gettin’ too old. Literally, without sleeping to accommodate all that she had to do.
- And I have several really good friends who come and help me.
- Yeah, okay.
- And they actually enjoy it
- Okay, we got a couple minutes here now. Walk us through the next one.
- All right, the next one.
- That’s our Austrian peaches
- We just showed you.
- ‘Cause these are my favorite growing up as a little girl. My grandma made them for me all the time. My grandma Fiasco. And her little Italian cookies.
- She’s neat.
- They’re very light. Yeah, my grandma’s a cool lady
- Yeah, okay, let’s go through them. `
- Okay. And this is a real easy recipe to make. There’s four eggs.
- Okay.
- Go in there. Cup of milk.
- Milk. Kind of almost the same batter, huh?
- [Patti] It’s similar but this is a lot more stickier.
- [Arlene] Oh, is it?
- [Patti] Yeah.
- [Arlene] Okay.
- [Patti] There’s a cup of oil.
- All right.
- There’s anise.
- And that says four
- Which I’m not a huge fan. teaspoons.
- Of anise.
- But in these cookies.
- Oh you have to have it.
- They’re so good.
- I love it.
- Okay, 1 1/2 cups of sugar?
- Right, 1 1/2 cups of sugar.
- Okay, and this is your five cups of flour right?
- Okay, not that one yet.
- Not this one. This looks like powdered sugar, Pat.
- No, it’s it’s flour.
- Is it, okay? We think it is, all right.
- [Patti] We hope it is.
- [Arlene] Okay, so you mix that first and then we do the 5 1/2 cups of flour and baking powder, right?
- Right.
- You mix that together. And the baking powder’s in there, that’s why. There’s baking powder sittin’ on top.
- Oh, okay.
- And there’s a lot of baking powder in it and that’s what makes it so light. These cookies, they’re a big cookie, but they’re so light. And then all you do is add your flour.
- This is really a very, very light, beautifully colorful. I think these are great. These are just great on a Christmas. ‘Cause this is a little something different.
- [Patti] Yep.
- And you know, I wanted to kinda present a cross section of some of the different kinds of cookies rather than the same ones we do. And this is an Italian cookie. It’s not a biscotti and it’s not a cannoli but it’s a light and delicious cookie. Okay, so we mixed that up.
- Mixing that up.
- And then we’re gonna drop them on parchment paper.
- Yeah.
- You spoon them out?
- No, that’s why you need the flour.
- Cause you’re gonna flour your hands.
- And you roll them out just like you did for these ones.
- Okay, and when you roll them out, about the same size?
- Yeah, these really get big.
- So they need to be further apart on the sheet too, right?
- Right, and these get big. With all the baking powder in ’em they really get big. And see it’s a sticky. It’s almost like a batter.
- Oh it’s sticky, yeah.
- So you have to flour your hands to do that.
- Right.
- Okay, so you just rub it over there. Is it that thin, huh?
- Yeah.
- That’s amazing. Is it hard to get it to set up?
- [Patti] Yeah.
- [Arlene] Need a little bit more flour?
- [Patti] Yeah, maybe a little bit more flour. It’s a little thinner, maybe from the lights.
- Well, not only that, if it’s the day you’re making these, if it’s a wet day outside, guess what? Moisture’s in the air and you’ll need to adjust your flour. I’ve had that happen lotsa times, haven’t you?
- [Patti] Mm-hmm.
- Okay, we puttin’ that on or off?
- On.
- Okay, oh, all right, let’s do that.
- See if you can fix that there.
- I think we can.
- That’s kinda gooey and hard to figure out.
- Yeah, you just want me to get all gooed up, too.
- Yeah, I did. And she succeeded, thank you very much.
- I like to share my goo.
- I know Really, I’m tellin’ ya. Okay, ya know what? She’s gonna plate these up, get this batter right, we’re gonna take a break, we come back we’ll show ya how to finish them, and we got a whole lot more. Stay with now, we’ll be right back.
- [Patti] Yeah, that one.
- Well, if you’ve just joined us, you’ve missed two wonderful cookies that Patti Macey, my special guest today, is sharing for your pleasure for the holidays. Now we’ll show you here how she added a little bit more flour. We just wanna show you what they look like. This is what they’re supposed to look like. See, they keep their shape? So we added more flour because they were a little bit wet. And now we’re gonna show you after they bake for how long?
- About 10 minutes.
- About 10 To 15 minutes.
- Right.
- And again, these should not be brown on the top, right?
- They’re very light.
- [Arlene] They are very light, okay.
- And then the icing you use is just a simple, powdered sugar.
- A little milk.
- Little bit of milk, little vanilla. It’s like a glaze.
- So there’s not really any butter in here to make it a frosting.
- No, no. It’s just a glaze.
- This is this thin glaze. And all you do is ice ’em up.
- [Arlene] Okay, and you wanna get these little multicolored.
- [Patti] Sprinkles.
- [Arlene] Sprinkles, yeah.
- [Patti] And just put a little sprinkle on top.
- [Arlene] And you just, like that. Isn’t that gorgeous?
- And these are very easy to make.
- Absolutely.
- And it’s something the kids will enjoy helping too, putting the sprinkles on and icing.
- Absolutely.
- And you know what? You have to make the holidays something that your kids are gonna enjoy too, because you wanna create memories with them. It’s really important. You know, we have our memories. I get letters all the time. My grandma used to make that and I used to help her. My Aunt Minnie made it well, you know what? When you’ve got kids, you need to give them some memories. They need to know how to do it too. So let the kids get involved in this. I bet your girls did, huh?
- Yeah, they do. My son, too.
- And probably Andrew, too. Oh my son loves to cook.
- It’s nice to have Brittany and the little punkin’ over there sittin’.
- Yes it is.
- They come to help you today.
- Yes they did, they always help me.
- All right, so that’s our Italian cookie. Let’s get started with the next one.
- Okay thumbprints. I love thumbprints.
- Thumbprints, I do too. Okay, I’ll get this outta the way. And what do we need to start?
- Okay, we need the bowl.
- Yeah, we need the bowl.
- And then we need.
- Need some butter?
- Yeah, butter.
- Margarine here.
- Yeah.
- Here we go. Some eggs.
- Yeah, in this recipe, it doesn’t matter as much if you use butter or margarine, as long as you use a decent margarine.
- Right.
- If you use the real cheap stuff, it might not hold up as well.
- Well, you know what? You gotta watch what the moisture content in the margarine is. That’s why people are having trouble with their cookies. Because they made a 60% liquid, well, try to make a cookie with that. Your cookies are going all over the cookie sheet and you’re wondering why, right? Okay.
- Okay, and this, you just use the egg yolks not the whites and you reserve the whites to dip them in.
- Oh, okay. And what she’s talking about dip them in is this platter right here.
- Right.
- Isn’t this awesome?
- And you could roll them in nuts or sprinkles.
- So she rolled them in ground nuts or you can roll them in sprinkles in case some people can’t eat nuts. It’s nice to keep that in mind too. Some people can’t do nuts. So that’s just a well thought out person that does that for their company. When you think about every aspect of it.
- I like the sprinkle ones every now and then. I think the kids like them too.
- Well, I think kids will pick that up rather than nuts. I really do.
- [Patti] And they’re pretty, they’re real festive looking.
- [Arlene] Absolutely.
- [Patti] They really brighten up a cookie tray.
- [Arlene] It does, very nicely, now.
- [Patti] All you do is mix this up.
- [Arlene] Okay.
- It doesn’t take long.
- It’s a drier dough, huh?
- Yeah, and I mix all my cookie doughs in a mixer anymore. It does such a nice job. It incorporates things so much better than my hands.
- Yeah, and you know what? When you’re making lots of them, like she does for her business, her hands would be like either size this or she’d have carpal tunnel so bad she’d be walking around like this. So I’m glad. This is an investment in this kind of a tool and I’ll tell you if you’re gonna do any major baking, you wanna have that.
- Right, and all you do is roll these in balls. Now when I do them this makes three dozen.
- Makes three dozen, okay.
- So when I do them, I make all three dozen balls ’cause sometimes you get too many, too little. So you can always pinch ’em off.
- Okay, but now when does this come into play?
- Well usually I roll out the whole pan but for today we’re not. And all you do is you–
- Need a fork?
- Uh-uh.
- No?
- No, all you do is dip it and egg white, roll ’em in nuts.
- [Arlene] Okay, and put them.
- Put ’em on your thing and then put your thumb in them.
- [Arlene] And that’s all?
- And that’s all you do.
- And that’s at 350, too, huh?
- Yes.
- Now do you put two pans of cookies in the oven at the same time?
- No.
- Always just do one, so do I. ‘Cause I think they don’t bake evenly.
- They don’t. They’ll burn on the bottom.
- Yeah, too close to the heat, I think.
- Sometimes if it looks like the top ones are getting done, I’ll put some in the bottom just to get ’em started, get ’em goin’.
- Okay, so would you do the sprinkles now before you? Would you do them in the egg white and then the sprinkles?
- Yeah, I would.
- Do the egg white and the sprinkles.
- Same thing. Same exact way.
- Okay, and you’re also going to fill these with what kind of an icing?
- I use an icing that has butter, shortening, and the powdered sugar. Milk, that’s kind of.
- Could you buy a can of icing?
- I don’t see why you couldn’t..
- The vanilla one and just color it.
- As long as it’s something
- that stiffens up a little bit or you could use jelly. Or preserves or something like that also. And chocolate icing’s good in them, too.
- Good, let’s try the last one. We’re in a hurry ’cause we’re cookin’ like crazy here today to show you all these ’cause I hope that this is gonna jog your thinking cap to say, man, I gotta make some of these, not just for your entertaining, but to give as a gift. How about somebody that doesn’t cook very often or doesn’t bake too well and says, man, I haven’t had. There’s a lady at our church. I take her cookies every year because she doesn’t bake anymore. And she waits for them. A big can of them.
- I have a lady friend who we bought our house from.
- Same thing, huh.
- Who I take her box of cookies.
- Okay, now this one we’re gonna use the hand mixer and these are called.
- [Both] Oreo balls.
- Yes. All it is is Oreo, this is a whole package.
- Do you believe that that’s with the white cream and everything, it comes out like that? In a food processor?
- Food processor. Could you do ’em in a blender, ya think?
- [Patti] I don’t know, I’ve never tried.
- [Arlene] Right, okay.
- [Patti] And then a softened cream cheese and all you do is mix ’em up.
- [Arlene] Okay, we shoulda had a bigger bowl.
- [Patti] That’s all right.
- [Arlene] Let me hold the bowl while you do it.
- [Patti] I’m so used to using that big mixer.
- [Arlene] I know. It’s hard, isn’t it, to go back to a little one.
- [Patti] Yeah, this looks like chocolate goo when you’re done.
- [Arlene] Okay, but now what are we doing with these? Are we making these into a ball?
- [Patti] We make ’em into balls.
- [Arlene] And then whatta you do?
- [Patti] And then you refrigerate it or freeze it, I like to freeze it ’cause it sets up the chocolate better when you go to dip them.
- [Arlene] Okay, and?
- And then all you do is dip them in melted chocolate. You could either buy the chocolate discs at a cake and candy store or I guess you could melt down chocolate chips.
- Chocolate bars.
- Or chocolate bars or whatever you use.
- Okay.
- But this is actually my son’s favorite. Oh yeah, he saw me making them today and kept trying to steal them.
- [Arlene] Aw, gee, okay.
- [Patti] Okay, this should be good.
- Yeah, okay, roll them up.
- And all you do, it’s like chocolate goo.
- Okay.
- And all you do is roll them up. You don’t have to bake them.
- No baking, no baking, all right.
- And it’s so easy. There are only three ingredients.
- You stick it in the freezer or just the fridge?
- You could do either/or. I prefer the freezer ’cause I do everything quick and it gives ’em a quick freeze. You’re ready to use ’em. And then the chocolate sets up right away.
- Okay, we’re coming right back and we’re gonna be at the table when we come back and we’re gonna show you all the cookies we’ve done today. And here’s the way you can get today’s recipes. In fact, the whole month’s recipes. We’ll be right back. Well, here we are in the dining room with Patti, my special guest, and her kids. This is lovely little Jenna and over there’s Brittany and Andrew is not here. And of course their dad, Andy, he’s not here either, but we’re just sitting here ooh-ing and ah-ing at all these wonderful cookies. Let’s take a trip around the table. Let’s talk about what we’ve done today. First, there are the peaches, aren’t they gorgeous? I tell you what those in a little box with a doily in it would be a wonderful gift for somebody. Next to it’s her grandma’s Italian cookie. Thank you, Grandma Fiasco, we appreciate that. Next to that are the thumbprints with either the sprinkles or the ground nuts. And here are the Oreo bars, ho ho ho, boy. Everybody’s got an eye on one of those because they are really moist. You have to keep those refrigerated? Probably.
- It’s like a candy.
- With the cream cheese? Oh maybe.
- Maybe with the cream cheese you should. And don’t forget to order our cookbook. Don’t forget now. When you order it with the 800 number we’ve already talked to you about it and you’ll be seeing the commercial running if you’re watching Cornerstone. You get this great cookie book of my top 10 favorites, plus there’s a place for you to write all of your top 10 favorites in and then you have 20 recipes for your favorite cookies right here in this one little booklet. This is great and it’s free with every order. Well I thank you for being here.
- Thank you for having us.
- I know that these cookies all will freeze very nicely, won’t they?
- Yes, they will. Okay, and just like our hint said, be sure you put wax paper between the layers and you want an airtight box or container because air is the enemy, okay? So we’ve given you some ideas, now next week you’re not gonna wanna miss it because again, a good friend of mine’s coming and she’s gonna show us how to do more Christmas cookies. Thanks for being here, family.
- Thank you for having us.
- Nice to see you. We love you all. And we love you. Be sure to join us next time. It wouldn’t be the same without you. We’ll see you then.
- [Announcer] Furnishings provided by Levin Furniture featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.
- [Announcer] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
Thank you so very much for showing these recipes again. We really enjoy watching and baking.
God Blessings