Betty's Chocolate Cherry Cordial Dessert Recipe

In this video, Betty demonstrates how to make a gorgeous and luscious sweet treat... Chocolate Cherry Cordial Dessert recipe. It is made of vanilla ice cream, and is chock full of maraschino cherries, pecans, and chocolate pieces.

Simply Irresistible!




Ingredients:

1-1/2 quarts to 2 quarts vanilla ice cream, softened
1 cup maraschino cherry halves
1-1/2 cup chopped pecans
(4) 1.55 oz. milk chocolate bars, finely chopped (I used a large 5 oz. bar of dark chocolate; the dark chocolate freezes harder, and is harder to chew, but the taste is more chocolate-y.)
Reddi Whip topping for garnish
Stemmed maraschino cherries for garnish

In a large bowl, combine 1-1/2 quarts to 2 quarts softened vanilla ice cream, 1 cup maraschino cherry halves, 1/2-cup chopped pecans, and 4 chopped milk chocolate bars.

Spoon the mixture into a 9-inch springform pan. Cover with aluminum foil and freeze at least 4 hours (preferably overnight), or until firm all the way through.

Remove the sides from the springform pan. Cut into wedges and serve on a nice serving dish. Garnish with a dollop of Reddi Whip and a stemmed maraschino cherry. Serve immediately. Yum!


Always Enjoy!

Paula Deen's Peanut Butter Balls

Just like me... when Paula makes this simple Peanut Butter Ball recipe... it takes her back to her childhood. When I saw this recipe, I thought waaay back and conjured up these little balls although I think that my mom finished them off by dipping some of them in chocolate. I hope you enjoy!



Ingredients

1 cup creamy peanut butter
1 cup Tupelo honey (if you can't find it... use another good quality honey)
1-1/3 cups powdered milk
1-1/2 cups crushed nuts or cereal

Directions

Mix ingredients and refrigerate for 2 hours so that you can mold them into balls.

Remove from refrigerator and mold into balls about the size of a quarter then roll them in your crushed cereal or nuts (of your choice).

Cover a cookie sheet with plastic wrap and fill the sheet with rolled peanut butter balls.

Place in the refrigerator for a couple of hours and enjoy.

Always Enjoy!

Bread Pudding and Caramel Sauce Recipe

One of my subscribers requested a recipe for Bread Pudding. The following recipe video by "freitasex" (which I think is "Freita's ex"), appears to be a pretty tasty pudding and also includes a delicious Caramel Sauce recipe. I've also included my very own Chocolate Bread Pudding in the next post. I hope that you will enjoy!



Ingredients

6 eggs
32 oz of light cream or half and half
1 cup white sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
8 cups any dry day old bread or croissants (cut into 1-inch pieces)
1 cup raisins

Directions

Mix together your first 7 ingredients in a large bowl.

Soak bread crumbs and raisins in custard for about 2-3 hours (use a heavy dish or bowl to weigh the crumbs down into the mixture).

Spray an 11x8-inch glass baking dish with Pam. Add bread crumbs and raisins evenly in dish.

Place above baking dish into a 13x9-inch baking dish and use as a water bath by placing boiling water into the larger dish before baking.

Bake pudding in a 350°F or 180C preheated oven for 50 minutes.

Caramel Sauce

4 oz butter
2 T corn syrup
2/3 cup brown sugar
2/3 cup heavy cream

In a small heavy pan, whisk together sauce ingredients as shown in the video... adding the heavy cream toward the end.

Note: If you decide to substitute the French baguette for raisin bread, you can still add additional raisins.

Note: To prevent scalding accidents, place your pudding dish into the larger dish and carry both to the oven before filling with boiling water.

Always Enjoy!

Chocolate Bread Pudding Recipe

This awesome recipe for Chocolate Bread Pudding is a favorite of many of my chocoholic friends. I remember my mother making this delicious pudding for the holidays when I was growing up with a dollop of "real" whipped cream on top. And yes, she made her own whipped cream!

Your Ingredients: (serves 10 to 12)

1 (one-pound) loaf brioche bread
2 cups whole milk
2 cups heavy cream
1 whole vanila bean, cut in half lengthwise and seeds scraped
8 ounces Ghirardelli semisweet chocolate, chopped
4 ounces Ghirardelli bittersweet chocolate, chopped
1.5 sticks melted butter
8 large egg yolks (freeze the whites for a meringue)
1 cup granulated sugar
real whipped cream
mini-chocolate chips

Directions:

PREHEAT oven to 325°F.

BUTTER a 13x9-inch baking dish. (You'll also need a roasting pan to serve as a water bath container.)

CUT brioche into 1-inch cubes and place them in the buttered dish.

ADD the milk, cream, vanilla seeds, and vanilla pod to a large saucepan over medium heat and bring to a boil. Turn heat down low and simmer for about 1 minute. Remove from heat, cover, and allow it to stand for 30 minutes to intensify the vanilla flavor.

WHISK together the egg yolks and sugar; set aside.

REMOVE the vanilla pod (discard) and reheat the milk-cream mixture to boiling.

REMOVE from heat and whisk in the chocolate and butter, stirring constantly until the chocolate is melted. Pour the chocolate mixture into the egg yolk mixture and whisk until all ingredients are very well blended.

POUR custard over the brioche cubes and use a fork to poke holes through cubes, making sure that custard is soaking through. Cover with plastic wrap and let pudding stand for 2-hours, occasionally pressing the cubes down into pudding. In the meantime, fill a large saucepan with water and heat over high heat to boiling. Turn off heat once it comes to a boil.

PLACE your baking dish inside of the larger pan and place in the preheated oven. Being very careful, fill the outer pan with enough hot water to reach the halfway point of the pudding dish. Bake until pudding is set, about 45 to 60 minutes. Remove from oven and cool on a wire rack for 15 to 20 minutes before serving.

SERVE warm and top with a dollop of whipped cream and sprinkle a few mini-chocolate chips on top for garnish.

Always Enjoy!

Paula Deen's Chocolate Gooey Butter Cookies Recipe

Paula Deen bakes these yummy Chocolate Gooey Butter Cookies with cake mix... now how easy is that?




Your Ingredients

1 stick butter (room temperature)
1 8-oz pkg cream cheese

Beat together until creamy

Add:

1 egg and beat until well mixed

Add:

1 tsp vanilla
1 box moist chocolate cake mix

Beat together until well incorporated.

Batter will be stiff but to keep the cookies from spreading too much, cover and refrigerate cookie dough for about 2 hours.

Roll dough into balls a bit smaller than a walnut then roll in powdered sugar.

Bake in a 350-degree oven for about 10-minutes.

Sprinkle with a little extra powdered sugar for attractive cookies before serving.

Always Enjoy!

Chocolate Mousse

This recipe request for Chocolate Mousse comes from Thalia.

I must confess that I’ve never made any type of mousse, although I love to order it while dining out because it’s just so darn creamy and yummy.

This recipe is from my girlfriend Andre’ who lives in Florida. She’s a pretty good source for tons of things. Well, maybe not all things. No…on second thought, there are some things that I’ve learned to refrain from asking her.

With good reason, I might add. For instance, one day I asked her why she didn’t listen to a particular CD on her computer since it was right there in her bedroom. She said, “Don’t be silly…I don’t feel like going downstairs and disconnecting the CD player to bring it up here to place it on top of my computer and find a plug and all of that.”

I said, “No Andre’, there's no need for that. You have a built-in player right inside your computer. It looks like the drawer in your player downstairs.”

She got extremely defensive and started ranting and raving about…”What do you know about my computer…when my son gave it to me he didn’t put any drawers in it! I don’t have any drawers and I wish you’d stop telling me about some stupid computer drawer that I don’t have!”

Well, just to let you know…I’d used her computer frequently while I was visiting. I’d played tons of music from the drawer that she ‘just didn’t have’ and even danced to it!

About two hours later, she sheepishly admitted “Oh, that’s where it is…they should put the damn thing where I can see it!”

So Thalia, luckily for you, she’s not that absentminded when it comes to digging up recipes. I hope that the following recipe will whet your appetite.

NOTE: You will need an Insta-Read Cooking Thermometer (or a candy thermometer).

Your Ingredients:

4 large eggs, separated
1/2-cup + 1/4-cup granulated sugar
1/2-stick unsalted butter, cut into pieces
1/4-cup water
1/2-pound bittersweet (NOT unsweetened) or semisweet chocolate, chopped

PLACE the large (empty) bowl of an electric mixer in the fridge.

PLACE a saucepan of water over medium heat and allow it to simmer.

IN a large stainless steel bowl, add the egg yolks, sugar, butter, and water.

USE a wire whisk to blend the ingredients.

PLACE the bowl over the simmering water and whisk constantly until the thermometer reaches 160ºF, about 3-4 minutes (you’re dealing with raw eggs).

ADD the chocolate and continue whisking until the mixture is smooth and glossy. Turn off the heat but leave the bowl over the simmering water.

REMOVE the chilled bowl from the fridge and add the egg whites. Beat the whites until they have soft peaks.

GRADUALLY add the remaining 1/4-cup of sugar and continue beating until stiff peaks form (but not dry).

FOLD in about a third of the egg whites into the chocolate mixture (to temper). Then fold in the remaining whites.

DIVIDE the mousse into 6 fancy dessert glasses, place a piece of plastic wrap on each, and chill overnight.

GARNISH with a dollop of whipping cream (the real stuff) and sprinkle a few raspberries on top.

YUM! Thalia, please let me know if you enjoy this recipe.

Always Enjoy!

Little Chocolate Cookies

Kristen requested this recipe to pacify her sweet tooth. I hope that Kristen shares these cookies with her chocolate lover friends…it’d be a shame to hide them!

I hope you enjoy them Kristen!

Your Ingredients: (makes about 4 dozen little cookies)

2 sticks butter, room temperature
1-cup granulated sugar
1/2-cup golden brown sugar, packed
2 eggs
2-tsp pure vanilla extract
2-cups all-purpose flour
2/3-cup good quality cocoa
1-tsp baking powder
1-tsp baking soda
1/2-tsp salt
12-ounce package semi-sweet chocolate chips
1-cup semi-sweet chocolate chunks

PREHEAT oven to 350ºF.

IN the large bowl of an electric mixer, beat the butter, sugars, eggs, and vanilla until light and fluffy.

IN another bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt to blend well.

ADD the flour mixture to the butter mixture and mix until well blended.

REMOVE from mixer and stir in chocolate chips and chunks.

FORM cookie dough into walnut-sized balls and arrange balls on ungreased cookie sheets about 2-inches apart.

PLACE the filled cookie sheets, one at a time, into the preheated oven on the center rack.

BAKE cookies for 8-10 minutes. (if you’d like a softer cookie, bake for around 7-8 minutes)

REMOVE from the oven and allow cookies to set for a couple of minutes and then transfer to a cookie cooling rack to cool completely.

Always Enjoy!

Chocolate Snickerdoodles

How can you resist these yummy little bites?

Your Ingredients:

1/2-cup butter, room temperature
1-cup granulated sugar
1/4-tsp baking soda
1/4-tsp cream of tartar
1/8-tsp of salt
1 large egg
1-tsp pure vanilla
1-cup all-purpose flour
1/3-cup unsweetened cocoa powder
1/4-cup Heath Bar chips
1/4-cup semi-sweet chocolate chips
3-tbsp sugar
1-tsp ground cinnamon

PREHEAT oven to 375ºF.

IN the bowl of an electric mixer, beat butter on high about half a minute.

ADD sugar, baking soda, cream of tartar, and salt and beat until ingredients are well combined.

BLEND in egg and vanilla.

ADD the flour and cocoa and blend well. Remove from mixer and stir in the Heath Bar chips.

IN a small bowl, whisk together the 3-tablespoons of sugar and cinnamon.

ROLL about a teaspoon of the cookie dough in your palms to form a ball and roll the ball into the sugar cinnamon mixture.

PLACE balls of dough onto ungreased cookie sheets about an inch apart.

BAKE in preheated oven until edges are firm, about 8-11 minutes (oven temperatures vary).

REMOVE from oven and allow to rest about a minute and then transfer cookies to a cookie rack to cool completely.

Always Enjoy!

Fudge Fudge Fudge

I used to try to stay away from the Fannie May Candies store before they did whatever it was that they did. It didn’t work though. Personally, I’m glad that they aren’t hanging out on the corner, in plain view anymore! They used underhanded trickery to get me in there every time. I’d be walking along, minding my very own business and WHAM!…they’d sneak up on me so fast you would have thought they were attached to my necklace.

Well, no more! I’m glad to be rid of them and their extra smooth and creamy milk chocolate fudge that you could get with or without nuts. The very nerve of them, having those delectable square pieces of velvety maple walnut fudge right in the window where you couldn’t help but look at them.

And do you know how they GOT YA? They had the unmitigated gall to give you a SAMPLE! Can you believe them???

Oh gosh…I sure do miss them. Sniff…sniff…sniff.

I found this fudge recipe in Aunt Nancy’s box and it looks like she’d had it for ages although I don’t remember her offering any. Hmmm…perhaps she ate it all. Now, although this recipe for fudge pales in comparison to my favorite old candy store, it’s a pretty darn good substitute for the non-commercial baker.

Your Ingredients:

NOTE: You will need a candy thermometer. (20 bucks or less)

2-tbsp butter, divided and room temperature
4-cups sugar
1 (12 oz) can evaporated milk
1 stick butter
2 (12-oz) pkgs Hershey’s semi-sweet chocolate chips
1 (7.5 oz) jar Marshmallow Fluff
2-tsp pure vanilla extract
2-cups walnuts, chopped

BUTTER the inside of a medium-sized heavy saucepan with 1-tbsp of butter.

BUTTER a 13x9-inch pan with the remaining 1-tbsp of butter. (you can also add parchment paper to the buttered pan and also butter the top of the parchment)

COMBINE sugar, evaporated milk and 1 stick of butter in the buttered saucepan.

COOK over medium heat, stirring frequently, until mixture reaches the soft-ball stage, about 236 F.

REMOVE pot from heat. DO NOT stir, DO NOT remove the thermometer, and let it rest in a bowl of cold water until the temperature reaches about 110-120 degrees F., about 10 minutes.

STIR in chocolate chips, Marshmallow Fluff, vanilla and walnuts. Blend well until chocolate and fluff are melted.

SPREAD evenly into prepared pan and score the fudge into 1-inch squares. Allow fudge to cool on the counter at room temperature for about 4 hours.

CUT into 1-inch squares. Store in the fridge.

Always Enjoy!

Fast Recipe For Chocolate Torte

This decadent chocolate torte is for serious chocoholics. I was at a convention about 10 years ago, and several of us decided to have coffee and pastry for brunch in the hotel where we were staying. After being seated, our waiter rolled over a pastry cart laden with delectable goodies. My eyes immediately fell upon what appeared to be a slightly deflated slice of chocolate cake with fresh raspberries and whipped cream atop.

Well of course, that was on a Sunday, which is one of the days that I metamorphose into Your Smiling Snooper (remember people, weekends). I asked our dessert waiter what had happened to the poor, pathetic looking slice of cake. He wasn’t at all taken aback by what my tablemates surely considered a rude question. He smiled broadly and said, “This my dear, is a wonderfully delicious slice of a flourless chocolate torte.” Skeptic that I am, I demanded to know how you could make a torte without any flour. He said, “I will prove how delicious by allowing you and your friends to sample it.” Well how in the heck could we pass that offer up?

And then we were hooked.

FLOURLESS CHOCOLATE TORTE (serves 10-12)

Your Ingredients:

Butter for preparing cake pan
Unsweetened cocoa powder for dusting pan
15-ounces bittersweet chocolate (chopped)
2-1/4 sticks unsalted butter
7-egg yolks
10-tablespoons granulated sugar, divided
1-1/2-tablespoons dark rum
1-1/2-teaspoons pure vanilla extract
1-pinch salt
5-egg whites, room temperature
3-1/2 cups raspberries
confectioners’ sugar


PREHEAT oven to 300˚F.

BUTTER and dust with cocoa powder a 9-inch springform cake pan with 2-inch sides. You can also use a heart-shaped springform pan.

FILL the bottom of a double boiler with water (but DO NOT allow the water to reach the bottom of the top pan that you will place on top).

HEAT the water to simmering.

PLACE the bittersweet chocolate and 2-1/4 sticks of butter in the top pan of the double boiler.

WHISK the chocolate and butter until fully melted and well blended. Set aside to cool slightly.

PLACE the whisk attachment onto your electric mixer.

IN a large mixing bowl, beat together the egg yolks, 7-tablespoons granulated sugar, rum, vanilla and salt on medium-high speed until mixture is pale and very thick, about 3-5 minutes.

POUR in the chocolate and butter mixture and continue beating until well blended.

IN another large deep bowl, which is squeaky clean and dry, use another clean whisk attachment to beat the egg whites until foamy which should only take about 1 minute. DO NOT overbeat.

GRADUALLY add the remaining 3-tablespoons of granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes.

SCOOP half of the egg whites into the chocolate mixture bowl and gently fold in. Add the remaining egg whites and continue folding until no streaks remain.

POUR the batter into the prepared pan and spread evenly.

BAKE until the torte puffs slightly and when you insert a toothpick into the center, it comes out moist, but not runny, about 40 minutes.

DO NOT overcook the torte because you think the toothpick should be dry.

REMOVE from oven and transfer the torte to a wire rack to cool for at least 30 minutes.

SET the springform pan on a large, wide can to remove the pan’s spring side. Let the spring side slide down.

COOL torte completely. When completely cool, cover with plastic wrap and refrigerate overnight.

SERVE on individual dessert plates. Sprinkle lightly with confectioners’ sugar and top with a dollop of whipped cream and fresh (or thawed and drained) raspberries on the side or on top.

Note: You will achieve your best results when beating egg whites by using a spotlessly clean, dry bowl and beater. Any grease or fat, including egg yolk, will prevent the whites from expanding to their full volume. DO NOT overbeat or they will become clumpy and grainy, and the torte won’t rise as successfully. Gently fold the beaten egg whites into the batter to prevent them from deflating.

Always Enjoy!

Fast Dessert Recipe For Chocolate Romantics

This pie has to be one of the most luscious that I have ever tasted. If left alone, I could eat the entire thing only stopping to take a breath for air! I received this recipe from a friend of my aunt who owned a catering business before she retired many years ago. I can only imagine that her catered affairs were remembered fondly for this dessert.

Now...just so you'll know how very dedicated I am to my readers, I've given a great deal of thought to this pie recipe and its many useful occasions (other than a boring old catered affair) and decided that it would be just perfect for your own affairs of the heart…

If you’re already in love, this pie will serve as one of those extra special little touches that will add a little more pizzazz to your relationship. You know...a little champagne and pie after a most romantic evening, sitting by the fire and gazing into each others eye's and well...you know...another piece of pie.

But if you’re only in the planning stage of love…what the heck is wrong with you? Planning stage? I think not. No such thing. What are you thinking? Or more importantly, who are you thinking? Get in that closet, find that one sexy outfit you own (only because you inherited it from your sibling who’s happily attached now because she (or he) asked The Smiling Chef what to do) and get in that kitchen and find that heart-shaped pan and stir up that sticky chocolate and light those scented candles and warm up that gooey caramel and…

Hey wait a minute! That’s not right. Something (or someone) is missing. Oh well, I’ve gotta run…I’m way too confused. I’ll leave it to you to straighten this whole thing out. But after you do, please come back and try this luscious concoction. You’ll be hooked.


CHOCOLATE ROMANTIC DREAM PIE (serves 2, preferably)

If you’d really like to set the stage with this pie, you’ll need to bake it in a fancy-schmancy 9” heart-shaped nonstick springform pan. That way, you can remove the sides and show off your stuff!

Your Ingredients:

4 cups pecans, toasted and divided
1/4 cup granulated sugar
1/2 stick butter, melted (4 tablespoons)
1 (14 oz) bag caramels
2/3 cup heavy whipping cream (divided in half for 1/3 cup each)
1 pkg (8 squares) semi-sweet baking chocolate
1/4 cup confectioner’s sugar (powdered sugar)
1/2 tsp pure vanilla

whipped topping

pecan halves

PREHEAT oven to 350˚F.

PLACE 4 cups of pecans evenly in a dry skillet. Cook over medium-low heat, stirring frequently to prevent burning. When pecans begin to release their flavor, in about 3-4 minutes, remove from heat.

ADD 2 cups of the toasted pecans to the food processor and pulse until finely ground.

REMOVE ground pecans from processor and place in a medium bowl.

ADD granulated sugar and melted butter to the ground pecans and use a fork (or your clean hands) to make sure the mixture is well blended.

PRESS crumb mixture firmly onto the bottom and up the side of a 9” pie plate or 9” heart-shaped springform pan. Be careful to cover all naked spots so the filling won’t seep through later.

BAKE crust in preheated oven for 12-15 minutes or until crust is lightly browned. I’d begin watching it after 10 minutes though, since oven temperatures vary.

REMOVE from oven and set aside to cool completely. (don’t worry if the crust has puffed up in places, just gently flatten them with the back of a spoon or your fingertips, being careful not to tear crust)

USING the top of a double boiler, melt caramels and 1/3-cup of the whipping cream until caramels are completely melted. Stir often and don’t heat mixture to boiling. (if you don’t have a double boiler, just place a glass or stainless bowl over a simmering pot of water)

POUR melted caramel mixture into cooled crust (use a heatproof rubber spatula to scrape every drop). Set aside.

WASH and dry upper part of double boiler (or bowl) because you’ll need it again.

CHOP the remaining 2 cups of pecans (rough chop) and sprinkle evenly over the caramel layer. Set aside.

PLACE baking chocolate, the remaining 1/3-cup of whipping cream, the powdered sugar and vanilla in your double boiler on simmering heat. Stir often and don’t heat to boiling. When chocolate is completely melted, pour over the pie and spread to evenly cover the top of the pie in a swirl pattern.

CHILL in refrigerator overnight.

REMOVE pie from fridge about 20 minutes before serving. If you chose a springform baking pan, now would be the time to remove the sides.

PLACE a slice of pie on a decorative dessert plate and top with a dollop of whipped cream and a pecan half in the center.

Or…you can make chocolate curls…

PLACE a waxed paper-lined metal pan in the freezer to chill.

WARM a 4-ounce chunk of semisweet chocolate in the microwave for about 30 seconds. Don’t let it melt…you only want it soft enough to work with.

USE a vegetable peeler to make curls by pressing into the chocolate while peeling them off the smoothest widest edge of the chocolate. The harder you press, the thicker the curls. (if you mess some up at first, just eat them)

LET the curls fall onto the chilled waxed paper-lined pan and refrigerate (not freeze) until ready to garnish your delicious creation.

STORE any leftover pie (it’s highly doubtful though) in refrigerator.

Always Enjoy!

Fast Easy Dessert Recipes Are Great For The Holidays!

When I was growing up, every year, beginning with the week of Thanksgiving through New Year’s Day, my mom always had our home filled with incredibly mesmerizing aromas. And then we’d visit my great Aunt Nancy and be met at the door with the same deliciously intoxicating scents. It’s a wonder that my mom or aunt had time to do anything besides bake!

The tradition has followed me into my home and I get enormous pleasure when I’m able to tantalize my own family with those great aromas. And they get plenty of pleasure from sampling!

It’s always nice to have an array of desserts and other tasty treats around because you never know who might stop by for a cup of tea or glass of eggnog during the holidays. And it would be absolutely sinful not to offer your guest a few freshly baked cookies to accompany it!

MERRY CHERRY CHOCOLATE CHIP WALNUT COOKIES (makes 4 dozen)

Your Ingredients:

1-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup cornstarch
1/2 tsp baking powder
1/8 tsp salt
2 sticks chilled unsalted butter (cut into chunks)
1 tsp pure vanilla extract (not imitation or blended)
1 large egg
1/2 cup whole milk
1 cup semi-sweet chocolate chips
1 cup dried tart cherries
3/4 cup chopped walnuts

PREHEAT oven to 375°F.

LIGHTLY butter 4 cookie sheets and set aside (or use butter flavored cooking spray).

COMBINE the flour, sugar, brown sugar, cornstarch, baking powder and salt in a food processor and pulse a couple of time to blend.

ADD the chilled butter and pulse until the mixture is well combined (about 10 to 15 pulses).

ADD the vanilla and egg and pulse about 4 or 5 times.

ADD about half of the milk and pulse about 3 times.

ADD the remaining milk slowly and pulse until the dough forms a sticky ball (about 4 or 5 times).

REMOVE the dough from the processor and place into a bowl.

STIR in chocolate, dried cherries and walnuts until well combined.

SHAPE into a ball, cover with plastic wrap and refrigerate for about half an hour.

REMOVE from fridge and use a mini cookie scoop (or use a teaspoon) to drop dough onto prepared cookie sheets.

BAKE for 10 to 12 minutes (after the first batch of cookies come out, you’ll be more precise about baking time since oven temperatures vary).

COOL on a cookie rack.

STORE all that are left in an airtight container!

Always Enjoy!