The Great Coconut Cookie

1/3 c butter or margarine

3  oz cream cheese softened

¾  cup sugar

1 egg yolk

2 tsp almond extract

2-tsp orange juice

1 c flour (sifted)

2 tsp baking powder

¼ tsp salt

14 0z sweetened coconut flake


Beat butter, cream cheese and sugar, add egg yolk, almond extract and orange juice, beat well.  Stir together flour, baking powder, salt and gradually add to butter mixture until-well blended.  Stir in 4 cups of coconut.  Cover and refrigerate for 1 hour.  Heat  oven to 350 degrees.  Shape dough into 1” balls, roll into remaining coconut and place on cookie sheet, bake 12-15 minutes.  Cool and store.

Salted Dark Chocolate Truffle Cookies

courtesy of

6 tablespoons unsalted butter

4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating


In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover the cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Shirley's Peanut Butter Graham Cookies

2 cups peanut butter, chunky
2 cups CNS graham cracker crumbs
1 cup confectioners' sugar
1/2 cup corn syrup, dark
1/4 cup CNS semi-sweet chocolate chips, melted
candy sprinkles  


In a large bowl, combine peanut butter, graham cracker crumbs, confectioners sugar, and corn syrup. Mix until smooth. Shape into 1-inch balls. Place on waxed paper-lined cookie sheets.  Drizzle melted chocolate over balls or roll in colored sprinkles. Store covered in refrigerator.

Ricotta Cookies​

1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners' sugar
1 tablespoon lemon extract
1/2 cup colored candy sprinkles


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.