Recipes and baking tips; all you need for the most memorable Christmas cookies ever. Over 570 recipes and counting! Browse our collection of scrumptious modern and traditional Christmas cookie recipes.
Type in Recipe name or ingredient to search.
A unique refrigerator cookie, a combination of brownie and macaroon flavors and textures.
Makes about 48
3 ounces cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup finely chopped walnuts
1/3 cup butter, softened
1 1/2 cups all-purpose flour
1 cup granulated white sugar
1/4 cup Dutch process cocoa powder
3 tablespoons milk
1/2 teaspoon baking soda
To Make Filling:
Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Wrap tightly in plastic food wrap and refrigerate filling.
To Make Dough:
Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat untill combined. Work in the rest of the flour. Chill dough until firm enough to roll. Place dough between 2 sheets of waxed
paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days. Cut into 1/4-inch slices (using a very sharp knife or waxed dental floss slid under log and crisscrossed at top). Put on greased cookie sheets and bake at 375 F (190 C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.
Note: Originally posted by "Marbalet" to the now-defunct Holiday Cookie Club at Epicurious.com
1-2 of 2 reviews
A cookie baker Dec 17, 2011
Would make this again.
This is a crunchy and tasty cookie and l will make again. Next time l will use 1/2 chocolate dough and 1/2 white and slice 1/2" thick.
Using cling wrap to roll out dark dough is easy but l did found the chocolate layer was very thin, therefor l wish to try dividing dough in half. Changing to 1/2" slices may change the texture but worth a try. 4 stars
Florence Toye in Victoria BC Dec 7, 2006
Would make this again.
I found this recipe to be very light and crisp yet sweet and moist. I definitely will keep this recipe in my collection. This recipe was fun to make and even more fun to eat. Delicious. 5 stars
Share your original or adapted recipe