“Oh, oh, oh it’s magic. You know…”
When I read the name of these treats, I was hooked. I had that song in my head and that was that. As an added bonus, I had everything I was going to need to make these in my pantry.
Once I got started, I quickly figured out why they are called magic blondies–these little gems came together in a snap. So easy and, since I’m taking them to a party, so perfectly contained in individual cupcake liners. Be sure to whip up a batch for yourself soon.
Martha Stewart Holiday Cookies, 2006
2/3 c. sweetened flaked coconut
2/3 c. semisweet choclate chips (they’d be great with white chocolate chips, too)
2/3 c. chopped walnuts
2/3 c. dried cherries or cranberries
1 2/3 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. coarse salt
9 TBSP unsalted butter
1 c. packed light-brown sugar
2 large eggs
1 tsp. pure vanilla extract
1. Preheat oven to 350 F. Line standard-sized muffin tins with paper liners. (I ended up with 15 blondies).
2. Stir together coconut, chocolate chips, walnuts, and cranberries. Set aside.
3. Whisk together flour, baking powder, and salt. Set aside.
4. Put butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes.
5. Add eggs and vanilla. Mix until combined.
6. Reduce speed to low. Add flour mixture in batches. Mix until well combined, scraping down sides of bowl in between additions.
7. Mix in 1 c. of coconut mixture by hand.
8. Using a standard-sized scoop, divide batter evenly into muffin cups. Sprinkle remaining coconut mixture on tops.
9. Bake until a toothpick inserted into the center comes out with a few crumbs, but is not wet, 20-25 minutes.