Name: Pizzelle Cookies
Yield: 60 cookies
Ingredients: 6 eggs; 3 1/2 cups of flour (approximate); 1 1/2 cups sugar; 1 cup of unsalted butter, melted (1/2 lb) - do not use more than one cup; 4 tsp baking powder; 2 tbsp vanilla or anise

Pizzelle Cookies

Posted on September 30, 2019September 30, 2019 by Tollyclub

What are your favourite cookies? I made these pizzelle cookies with my mom and they are my favs to make for our Tollyclub events. Hope you enjoy them as much as my family does!!

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Pizzelle Cookies

Category: Cookie, Recipe

Servings: 60 cookies

* Tollyclub approved **

Ingredients

6 eggs

3 1/2 cups of flour (approximate)

1 1/2 cups sugar

1 cup of unsalted butter, melted (1/2 lb) - do not use more than one cup

4 tsp baking powder

2 tbsp vanilla or anise

Instructions

Beat eggs adding sugar gradually. Beat until smooth. Add cooled, melted butter and vanilla or anise.

Sift flour and baking powder and add to egg mixture.

Dough will be sticky enough to be dropped by spoonful (about 1 1/2 tbsp) onto pizzelle maker.

Follow the pizzelle maker instructions- I check every 1 to 2 minutes until the cookies are a light tan in color.

Cool on rack and stack as you go

Serve plain or dusted with powdered sugar.

While hot, shape into a cone or roll into a cylinder and fill with your favorite cream filling.

Store in an airtight container

© Liz Trythall (MsLyzz)

6.1.4
http://www.tollyclub.com/pizzelle-cookies

Enjoy!

MsLyzz

PS: Don’t have a pizzelle cookies maker? I sent my daughter this one from Amazon.

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Butter Pecan Cookie Balls

Posted on September 20, 2019September 21, 2019 by Tollyclub

Did you know pecans are a rich source of energy and contain nutrients, minerals, antioxidants and vitamins essential for wellness? And what better way to enjoy them, than in cookie form with these Butter Pecan Cookie Balls???

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Butter Pecan Cookie Balls - Liz Trythall (MsLyzz)

Category: Cookie, Recipe

* Boat tested and Tollyclub approved **

Ingredients

1 15.25 oz package Super Moist Butter Pecan Cake Mix

1 large egg

1 8 oz tub cool whip (thawed)

3/4 -1 cup chopped pecans

Powder sugar

Instructions

Preheat oven to 350 degrees. Line cookie sheet with parchment paper

Mix cool whip and eggs in a large bowl. Combine with cake mix and pecans

Roll dough in to round balls and roll in powder sugar

Place on baking sheets. Bake 12-15 minutes or until golden brown. Cool for 1 minute on the cookie sheet before removing to a wire rack to cool completely.

© Liz Trythall (MsLyzz)

6.1.4
http://www.tollyclub.com/butter-pecan-cookie-balls

Enjoy!

MsLyzz

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4th of July Cookies

Posted on July 3, 2019September 21, 2019 by Tollyclub

Make your Tolly’s 4th of July celebrations extra yummy with these patriotic and easy cookies!

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4th of July Cookies - Liz Trythall (MsLyzz)

Category: Cookie, Recipe

* Boat tested and Tollyclub approved **

Ingredients

1 box sugar cookie mix

½ (8 oz ) cream cheese

1 egg, beaten

1 cup white chocolate chips

1 teaspoon of each color of sprinkles (red, white, and blue)

Optional : 1 tsp imitation rum, lemon or almond extract

Instructions

Preheat oven to 350 degrees or convection oven to 325 degrees.

In a large bowl, stir in the sugar cookie mix . Add the beaten egg, cream cheese and extract (if using). Add white chocolate chips with the sprinkles.

Scoop the cookie dough into small balls and place on greased cookie sheet.

Bake for 14-17 minutes.

© Liz Trythall (MsLyzz)

6.1.4
http://www.tollyclub.com/4th-of-july-cookies

Enjoy!

MsLyzz

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Ms Paige’s Peanut Butter Cookie Balls

Posted on June 12, 2019June 12, 2019 by Tollyclub

These decadent peanut butter cookie balls are delicious and easy to make on a Tolly of any size!

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Ms Paige’s Peanut Butter Cookie Balls – Liz Trythall (MsLyzz)

Category: Cookie, Recipe

* Boat tested and Tollyclub approved **

Ingredients

1 Krusteaz butter sugar cookie mix

2 eggs

2 tbsp water

1 jar (24 oz) Skippy Extra Chunky Peanut Butter (Costco size 😊 I use the whole jar)

1 bag Reese’s Peanut Butter Cups (miniatures for bite size cookies or regular for larger cookies )

Instructions

Mix cookie mix, eggs and peanut butter.

Spoon into round balls

Place Reese’s in center covering Reese’s and roll into a ball

Place on cookie sheet

Bake at 325 convection oven (14 minutes ) OR 350 regular oven (8-10 minutes )

Yield: 36 small or 18 large
© Liz Trythall (MsLyzz)

6.1.4
http://www.tollyclub.com/ms-paiges-peanut-butter-cookie-balls

Enjoy!

MsLyzz

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Coconut Macaroons (GF) – Liz Trythall (MsLyzz)

Posted on May 30, 2019May 30, 2019 by Tollyclub

These coconut macaroons need only three easy ingredients and give you all the yummy coconut flavour with NO flour!

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Coconut Macaroons (GF) - Liz Trythall (MsLyzz)

Category: Cookie, Recipe

Ingredients

1 14 oz bag sweetened, flaked coconut (this is slightly more than 5 1/2 cups coconut)

1 14 oz can sweetened condensed milk (leave about 2 tbsp in the can)

1 teaspoon Vanilla (optional)

Instructions

Preheat oven to 325°F convection oven or 350°F standard oven

Combine almost the entire can of sweetened condensed milk (leave about 2 tablespoons in the can) with coconut. Stir to combine.

Let the dough set for 5-10 minutes, to allow the coconut to absorb the milk.

Scoop or spoon mixture, about two tablespoons, onto baking sheets that are covered with parchment paper or silicone baking mats.

Bake for approximately 25 minutes or until starting to turn golden brown.

Remove from oven and allow to cool for approximately five minutes, then transfer to a wire baking rack to cool.

RECIPE NOTES
You do not need to specifically measure the sweetened condensed milk, just pour most of it into your bowl, leaving approximately 2 TBSP in the can.
Store covered, best eaten 4-5 days
© Liz Trythall (MsLyzz)

6.1.4
http://www.tollyclub.com/coconut-macaroons

Enjoy!

MsLyzz

See more Tollyclub recipes or send your favourite Tolly recipes to share with other members