Best Delores No Bake Moon Rock Cookies Recipes

NO BAKE MOON ROCKS

Steps:

• Combine all ingredients EXCEPT half of the coconut. Mix thoroughly.
• Shape into one inch balls.
• Roll balls in remaining coconut.
• Store on waxed paper lined cookie sheet in refrigerator.
• Chill several hours or overnight.

LAVENDER GIN GOAT CHEESE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Mix the butter, sugar and gin together until thoroughly blended. Mix in the flour, lavender and salt until it gets doughy. Roll out the dough on a floured surface to 1/2 inch thick. Freeze for 10 minutes.
• Roll the dough into about 24 little balls and dunk them in the beaten eggs. Put the balls on a silicone baking mat on a baking sheet and smash them with your thumb to make craters. Put some goat cheese in each crater. Bake until lightly golden on the edges, about 10 minutes.

MOON ROCKS

Steps:

• Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
• Stir until chocolate is smooth and fully melted. Allow to cool slightly.
• Mix together the Kellogg's® Coco Pops®, chocolate melts and marshmallows and add the melted chocolate. Be sure the chocolate is not too hot as it will melt the marshmallows.
• Put a little vegetable or olive oil on your fingers and roll the mixture into teaspoon sized balls and place onto a tray lined with greaseproof paper or in paper patty cups.
• Refrigerate until required.
• * 900-watt microwave used. Timings may vary.

MOM'S RAISIN ROCK COOKIES

Steps:

• Put raisins in a large sauce pan. Add enough water to the pan to cover the raisins.
• Simmer 5 minutes.
• Remove from heat. Add baking soda to pan and let cool. Drain when cool.
• Cream butter and sugar together.
• Add salt, eggs, spices, vanilla, flour, walnuts, and drained raisins. Mix well.
• Drop by rounded tablespoons on a greased baking sheet.
• Bake at 400 degrees apx 12 minutes per batch.

SUMAC SUGAR COOKIES

Steps:

• Mix up the butter and sugar until really combined. Mix the flour, sumac, baking powder and salt, and then add to the creamed butter slowly, mixing together until a dough is formed. Divide the dough into thirds, wrap in wax paper and place in the freezer to speed chill for 45 minutes.
• Transfer the dough to the fridge to keep cool while rolling out. Preheat the oven to 375 degrees F.
• On a clean work service, sprinkle some powdered sugar. Also sprinkle some powdered sugar on a rolling pin or wine bottle. Roll out the dough to desired thickness. Work quickly to keep the dough COLD. Keep in mind that the thinner you roll them, the shorter the cooking time. Do you want wafers or cookies? Your choice. Bake these guys, in batches if necessary, on a silicone baking mat on a cookie sheet until they are just golden brown on the edges, 8 to 10 minutes. It might be wise to rotate the sheet halfway through baking, depending on your oven.
• Remove from the oven, let them cool and give them to the kids to decorate. Celebrate sumac.

RUSSIAN ROCKS

Steps:

• Drop by tea spoon on oiled cookie sheet.
• Bake 350 for about 12 minutes.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.