Sweet Martha's Cookies Lunds & Byerlys

FileChocolate Chip Cookies kimberlykv.jpg Wikimedia Commons

Combine all ingredients except for candy coating in a large bowl. 1 cup butter, 1 pound powdered sugar, 1 tablespoon vanilla extract, 14 ounces shredded coconut, 14 ounces sweetened condensed milk, 10 ounces maraschino cherries, 3 cups finely chopped pecans. Refrigerate for at least two hours.

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Cover with paper towel and microwave in 30 second intervals until the butter is completely melted. Let cool to room temperature. Add in the powdered sugar, vanilla extract, coconut, sweetened condensed milk, and pecans. Stir until well combined and the pecans and coconut are evenly distributed.

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Step 4: Line 2 large baking sheets with parchment paper or wax paper. Roll the chilled mixture into 1-inch balls, and place half of the balls on each of the paper-lined baking sheets. Small balls are best because this candy is quite rich! Step 5: Place the baking sheets in the fridge for 2 hours or until firm.

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Stir together the butter, pecans, vanilla, and salt in a large mixing bowl. Gradually stir in the sugar until combined (the mixture will be dry). Add the coconut and condensed milk stir until well combined. Refrigerate for 2 hours, or until firm enough to roll into balls.

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Add the vanilla and salt and mix well. Add the coconut and pecans and mix until just combined. Cover and refrigerate for at least one hour to allow the mixture to firm up. . Use a 1 tablespoon scoop to portion the mixture out and roll it into balls. Place on a large rimmed baking sheet lined with wax paper.

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Add coconut, pecans, and vanilla; mix well, using a large, sturdy spoon. Chill until firm enough to handle, about 30 minutes.. Form into small balls and place onto wax paper-lined cookie sheets. Chill until very firm, at least 2 hours. Melt chocolate chips in the top of a double boiler over simmering water. Using a toothpick, dip each ball into.

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Cookie Method. Preheat the oven to 350F. Beat the butter, granulated sugar, and brown sugar together in a medium bowl until light and fluffy. Add the egg, and beat to incorporate. Sift the flour, baking soda, cinnamon, nutmeg, and cayenne into the mixture and stir to combine.

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DIRECTIONS. Mix together flour, butter, sugar, eggs, and nutmeg in bowl until well-mixed. Roll out dough and twist into pretzel shapes or simple twists. Put onto baking pan and place in oven for 10-15 minutes at 400F. Sprinkle powdered sugar or drizzle honey onto cookies for extra sweetness.

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Cool completely and chop. Mix softened butter and confectioner's sugar together with a wooden spoon or spatula in a large bowl until fully combined. Add sweetened coconut flakes, condensed milk, vanilla extract, almond extract, pecans, and cherries, and stir until fully incorporated. Refrigerate filling mixture for at least 3 hours or overnight.

Martha Washington Candies Recipe Candy recipes homemade, Christmas

Martha Washington candy is basically just bites of coconuty, pecan-studded, chocolate-coated heaven, made popular over 100 years ago by an old-fashioned candy company.. It's the sort of recipe a grandmother loves to make on the fly come the holiday season or church potluck when cookies just won't do. Once you bite into the melted chocolate.

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Indulge in a traditional Christmas delight with Martha Washington candy, a timeless holiday favorite. Imagine a luscious center brimming with sweetened coconut, vibrant maraschino cherries, and crunchy pecans, all enveloped in a velvety chocolate shell. This confection is ideal for gifting or adding a touch of nostalgia to your holiday cookie assortment. Embrace the festive

Martha Washington Cookies Recipe Allrecipes

1 cup butter, melted. 14 ounces sweetened condensed milk. 1 pound chopped pecans. 14 ounces coconut. 12 oz semi-sweet chocolate chips. 1/4 lb paraffin. Combine sugar, butter, milk, pecans, and coconut. Roll into small balls and chill. Melt chocolate and paraffin in a double boiler.

Hopeful Christmas Cookies

Directions. Preheat oven to 250 degrees F (120 degrees C). Beat egg whites and salt until foamy; gradually add brown sugar and vanilla. Continue beating until stiff peaks are formed. Fold in pecan halves. Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.

Pin on Cookies

Set aside. Make the Filling: In a large bowl, melt the butter. Add the sweetened condensed milk, coconut, powdered sugar, pecans, vanilla, and the prepared maraschino cherries. Mix together until combined. Chill & Roll Into Balls: Cover the bowl and chill in the refrigerator for at least 30 minutes.

Sweet Martha's Cookies Lunds & Byerlys

Instructions. Add sugar, melted butter, extract, sweetened condensed milk, and coconut to a large bowl and combine with a spoon until all the mixture is wet. Fold in the cherries, and pecans. With gloved hands, form small 2 tablespoon-sized balls. The mixture will be slightly sticky, but still formable.

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Directions for Cookies. Beat together the soft butter and sugar. Blend in all ingredients except the currants/craisins. Throughly drain currants/craisins and fold into mixture. Chill dough (which will be soft) for 12- 24 hours. Preheat oven to 350. Drop teaspoonfuls of the dough onto a baking sheet lined with parchment paper, allowing for.