Recipes

[Beebee2]

I condensed the cookie recipes, editing only to save space, for my files and am posting it here for anyone else who may find it useful.

The original post may be found in several installments at:

http://community.qvc.com/forums/Kitchen-and-Food/topic/134783/yummmm-cookies.aspx

Chocolate Chip Holiday Tea Cookies

1 cup butter (softened)
½ Cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup finely chopped nuts
2 cups (12 oz pkg) Nestle toll house semi-sweet chocolate morsels (divided)

Preheat - oven to 350

Beat – butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls, place on ungreased baking sheets

Bake for 10 to 12 minutes or until light golden brown on bottom. Cool for 2 min on baking sheets, remove to wire racks to cool

Microwave – remaining morsels in heavy duty plastic bag on high for 30-45 seconds, knead, microwave again 10 to 20 seconds intervals until smooth, squeeze to drizzle over cookies, Refrigerate for 5 minutes or until chocolate is set.

Cranberry-White Chocolate Shortbread

2 cups butter (softened)
1 cup sugar
4 cups flour
1 pkg (6 squares) bakers white chocolate, chopped
1 ½ cups dried cranberries

Oven 350

Beat butter & sugar in large bowl with mixer until light & fluffy, add flour, mix well, stir in chocolate and cranberries.

Drop rounded tablespoons of dough, 2 inches apart, onto baking sheet, flatten slightly

Bake 10 to 14 min or until lightly browned

Thumbprint Cookies

1( 8 oz) pkg Philadelphia cream cheese (softened)
¾ cup butter (softened)
1 cup sugar

2 tsp vanilla
2 ¼ cups flour
½ tsp baking soda
1 cup chopped pecans
1 ¼ cups raspberry preserves

Oven 350

Beat cream cheese, butter, sugar & vanilla with mixer, Add flour, baking soda and pecans, mix well, refrigerate 30 min

Shape dough into 1-inch balls, place 2 inches apart on baking sheets, indent centers

Bake 10 min, fill each cookie with 1 tsp preserves. Bake 8 to 10 min or until golden brown

Santa’s Snickers Surprises

2-sticks butter(softened)
1C-Creamy peanut Butter
1C-Light Brown Sugar
1C-Sugar
2-Eggs
1tsp.-Vanilla
3 1/2 C-All Purpose flour (sifted)
1tsp-baking Soda
1/2tsp-Salt
1pkg.- Snickers miniatures (13 oz.)
1pkg-Dove Milk or Dark Chocolate Gifts (11oz.)- Optional

1. Combine the butter, peanut butter, and sugars using a mixer on medium to low speed until light and fluffy.
2.Slowly add eggs and vanilla until thoroughly combined. Then mix flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all snickers miniatures.
5. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
6. Place a snickers in the center of each piece of dough.
7. Form the dough into a ball around snickers.
8. Place on a greased cookie sheet and bake @325 degrees for 10-12 minutes.
9. Let cookies cool on baking rack.

For the holidays spruce up Santa’s surprise by drizzling Dove milk chocolate gifts over the top of each cookie


Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg
1 tsp. vanilla

Bake 325 - 15 min


Best Chocolate chip Cheesecake Bars

Lg cookie dough stick - Nestles
1 c sugar
2 eggs
2 cream cheese
1/4 cup mini choc chips

Cut cookie dough stick in half. Put 1/2 back in refrigerator and let the other half come to room temperature. Press room temp half of cookie dough in 9 x13 pan. Mix other ingredients except chocolate chips and pour over. Sprinkle chocolate chips over top, then crumble chilled dough and over top. Bake at 350 for 35 mins. Bring to room temperature before refrigerating. Hide well in fridge if you want any


POTATO CHIP COOKIES

1/2 lb. butter or margarine (not light)
1/2 cup sugar
1 1/2 cups flour
1 1/2 teaspoons vanilla
1/2 cup finely crushed potato chips (in blender)
1/2 cup crushed pecans or walnuts

Cream butter (if soft it creams easily with a wooden spoon), add sugar and vanilla. Add flour, mix thoroughly. Add crushed potato chips and nuts, also mix thoroughly. Drop by 1/2 teaspoons onto cookie sheet. Bake at 350 for 12 minutes until light brown around the edges. Let cool on cookie sheet before removing. Makes 5 – 6 dozen. Blue Ribbon winner at New Jersey State Fair. If pan is real greasy wipe with paper towel before reusing. I put in frig ½ hour before baking

Cinnamon Pecan Bars

1/2 cup softened butter
1 egg
1/2 cup flour
1 1/4 tsp. cinnamon
1/4 tsp. salt
1 cup finely chopped pecans

Grease an 8X8 inch pan.** Cream butter; add sugar creaming thoroughly. Add egg and beat till fluffy. Sift flour, cinnamon, and salt together. Add to creamed mixture and mix until blended. Stir in pecans. Turn into the pan and spread evenly. Bake at 350 degrees for 40 minutes. Cut into small bars. While still warm, run a knife around the edge of the pan to loosen it. Sprinkle with confectioner's sugar while still warm, but not hot.

** I ALWAYS triple this recipe and bake them in a jelly roll pan (10 1/2" X 15 1/2" ). I bake for the same time (40 mins.)

Macadamia, White Chocolate, Craisin Cookies

1 cup butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 tsp vanilla extract
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups (one 11 oz bag) Ghirardelli Classic White Chips
1 1/2 cups Macadamia nuts, chopped
1 bag of Craisins

Preheat oven to 350 degrees. Cream butter & sugars until fluffy. Add vanilla & eggs, one at a time & beat well.
Blend in flour, baking soda & salt. Stir in white chips, nuts & craisins. Drop bu teaspoon onto ungreased cookie
sheets. Bake for 10-12 minutes. Let cool & enjoy!!!

Chocolate Chip Cookies

2 ¼ c Flour
1 tsp Baking Soda
½ tsp Salt
1 c (2 sticks) Butter
¾ c Packed Brown Sugar
¾ c Granulated Sugar
1 tsp Vanilla
2 Eggs
1 ½ c Chocolate Chips
Optional
1 c Nuts
Chunks of Chocolate Bar

1. Pre-heat oven to 375
2. Mix flour, baking soda, and salt. Set aside.
3. Beat butter, sugar, vanilla and eggs until light and fluffy
4. Blend in flour mixtures, stir in chips and optional ingredients
5. Drop on ungreased foil lined baking sheet from a teaspoon about 2” apart

Bake for 10 minutes

So-So Pretzel Turtles (So Good-So Easy)

waffle-like small pretzels (Snaps by Snyder's of Hanover work best, but any small pretzel will do)
Rolos (candies in the bag)
Pecan Halves

1 .Place pretzels on a foil-lined cookie sheet.
2. Place a Rolo on each pretzel.
3. Set oven at 350 degrees and insert cookie sheet immediately, before the oven heats up.
4. Leave in oven 6-7 minutes until the Rolos are glistening. They will retain their shape even though they are melted.
5. Remove from oven and place a pecan half on top of each Rolo, smashing the Rolo.
6. Put in refrigerator about 1 hour to set.

GRANDMA LORETTA'S SUGAR COOKIES

1 CUP BUTTER
1 CUP OIL
1 CUP SUGAR
1 CUP POWDERED SUGAR
2 T. VANILLA
4 CUPS FLOUR
2 EGGS
1 TSP. BAKING SODA
1 TSP CREAM OF TARTAR
1 TSP. SALT
SUGAR TO ROLL IN LATER

PREHEAT OVEN TO 375. THOROUGHLY CREAM, OIL, BUTTER AND BOTH SUGARS. ADD VANILLA AND EGGS. STIR OR WHISK TOGETHER ALL THE DRY INGREDIENTS. MIX SLOWLY INTO LIQUID PART OF BATTER. PUT IN FRIDGE FOR 20 MIN. OR SO JUST TO CHILL DOWN AGAIN. ROLL INTO SMALL BALLS ROLL INTO THE EXTRA SUGAR AND PLACE ON NON STICK OR PARCHMENT PAPER LINED COOKIE SHEET. I CAN FIT ABOUT 12 ON NORMAL SHEET. DIP A GLASS THAT IS SLIGHTLY DAMP IN SUGAR AND GENTLY PUSH DOWN ON BALLS. BAKE APPROX. 10-12 MINUTES ACCORDING TO YOUR OVEN. LET COOL A MINUTE OR 2 ON SHEET AND THEN PUT ON COOLING RACK. I PUT THE DOUGH IN FRIDGE IN BETWEEN BATCHES TO KEEP CHILLED. I GET ABOUT QUITE A FEW DOZEN IT DEPENDS ON THE SIZE YOU MAKE YOUR BALLS. I HAVE GOTTEN 72 COOKIES BEFORE. I HAVE PLACED A FEW DROPS OF FOOD COLORING IN THE ROLLING SUGAR ACCORDING TO THE HOLIDAY. THE DECORATIVE SUGAR IN THE BAKING AISLE DOESN'T WORK FOR ROLLING. STORE IN AN AIR TIGHT CONTAINER AND STAND BACK AND WATCH THEM DISAPPEAR!


ALMOND BARK COOKIES

Melt 1 lb. almond bark for 2 minutes in microwave
Add 1/2 cup peanut butter (I use extra crunchy)

Stir well, then add 1 1/2 cup of rice crispiest and
1 1/2 cup of marshmallows then 1/2 cup
of dry salted peanuts. Mix and drop by spoonful
on wax paper.


CHOCOLATE CHIP COOKIES


2 1/2 CUPS FLOUR 1 1/2 CUPS LIGHT BROWN SUGAR

1 TSP BAKING SODA 1 EGG

1/2 TSP SALT 2 TSP VANILLA

3/4 CUP (1 1/2 STICKS OF BUTTER)

1 CUP SEMI-SWEET CHOCOLATE CHIPS (MELTED AND COOLED)


PREHEAT OVERN TO 350 DEGREES. COMBINE FLOUR, BAKING SODA AND SALT. SET ASIDE. IN LARGE BOWL, COMBINE MELTED BUTTER AND BROWN SUGAR; MIX WELL. STIR IN EGG AND VANILLA UNTIL WELL BLENDED. ADD FLOUR MIXTURE AND STIR UNTIL JUST COMBINED. STIR IN CHOCOLATE CHIPS.

DROP BY TABLESPOONS (FOR LARGE COOKIES) ON NONSTICK COOKIE SHEET

BAKE FOR ABOUT 12 MINUTES OR UNTIL GOLDEN BROWN.


Heath Bar Cookies

saltine crackers
shortening for greasing foil
1/2 cup margarine
1/2 cup butter
1 cup light brown sugar, packed
1 6 oz package semisweet chocolate chips

Preheat oven to 400 degrees.

Line a 10 x 15 jelly roll pan with foil. Grease foil w/shortening and line foil with saltines. Fill in edges with broken pieces of saltines.

Melt margarine, butter and brown sugar in a saucepan. Bring mixture to a boil; cook and stir for 3 minutes.

Pour mixture over saltines. Bake 5 minutes. Remove from oven; sprinkle with chocolate chips.

Wait a few minutes for chocolate to soften and melt slightly, then spread chocolate with a spatula to the edge of the pan. Allow to cool completely; cut into bars with a knife.

Forgotten Cookies

2 egg whites
1 cup sugar
Pinch salt
1Tbs vanilla
10oz bag of Andes mint chips
1 cup of pecans
Parchment baking paper

Beat egg whites till foamy add salt and vanilla.. Gradually add sugar till glossy beat till foam is stiff and I mean stiff then add the andes chips and pecans... spoon out on the parchment paper on cookie sheet.. Preheat oven 350 while making cookies.. Put cookies in the oven and turn it off.. dry day necessary.. no humidity

THE COOKIE RECIPE

1 C. all purpose flour
½ C. lt brown sugar
½ C. sugar
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

MIX WELL
Add to mixture ½ C. regular Crisco
2 eggs
1 Tbs. Vanilla (pure Mexican extract, double strength if possible)

MIX AGAIN
Add 1/3 bag Peanut Butter Chips
1/3 bag mini chocolate chips
1/3bag of toffee chips (if you want to)

MIX AGAIN
Add 1 C. chopped pecans

MIX AGAIN
Add 1 C. 1 minute oatmeal

MIX AGAIN (add a little more oatmeal if still real tacky). I usually freeze the dough overnight and the make the balls the next day while dough is still kind of hard ..it defrosts while you are making the balls.. I just use a spoon to scoop and roll ball the size of a quarter round. You can freeze the sugar coated cookie balls to use at another time. Scoop mixture with a teaspoon into a ball and roll in granulated sugar. Bake on PARCHMENT PAPER cookie pan at 330 deg. for 15 minutes in a convection oven. Times may vary with individual ovens and type of oven.

Remove parchment paper with cookies on it.

Immediately push M&M’s into the cookies before they get hard.

Use M&M’s available for the season (Christmas, Valentine’s Day, Easter, Halloween).

Some stores still have M&M’s in bulk, by individual color.

Makes about 3½ dozen cookies per batch.

Changes- used 1/3 package of candies of each type per batch of cookies.. that way you can get 3 out of a set.. mix as usual –refrigerate or freeze overnight.. roll balls later in sugar. you can freeze balls and cook later if you wish.. Use parchment paper on the pans and no sticking.. just slide off the pan and put the M & M’s in .. You have to use new parchment every time.. Works great…you don’t have to put on paper towels..


Peanut Butter Tandy Kakes

1 jar 12 oz Peanut butter
2cups flour
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup scalded milk
2 tablespoons butter
1 jelly roll pan( large jelly roll pan about 15inches long)
2 large 16oz Hershey bars or 9 plain Hershey bars

heat milk to scalding with 2 tablespoons butter, let cool slightly, beat eggs together with teaspoon vanilla, add sugar, then add milk and flour beat thoroughly, pour onto jelly roll pan that is greased with butter, bake in 350 degree over for about 20 minutes until edges are slightly brown, take out of over and cover with peanut butter, let cool in refrigerator for about 1 hr, then take out and cover with melted Hershey bars,( easier time melting if done slowly and with some butter) when completely covered store in refrigerator in the jelly roll pan until 1/2 hr before serving, let them sit at room temperature then cut into small squares, these are a great hit anytime of the year.....


5 Star Oatmeal Chocolate Chip Cookies:

1/2 cup butter, softened
1/2 cup butter flavored Crisco

cream together then add....

1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp. pure vanilla extract

mix all together then add....
1 cup flour
2 1/2 cups oats
1/2 tsp. baking soda
3/4 tsp. salt

begin stirring in mixer and add chocolate chips (as many as you want)

Use small dough scoop and place on ungreased teflon cookie sheet.

Bake 10 minutes at 350. They will look undone when you remove them. Leave them cool on pan and they will brown up. They are chewy on the inside with a slight crisp outside.


Coconut Thumbprint Cookies

325 degrees

1 cup butter or margarine 2 cups flour

1/4 tsp. salt 1 cup angel flake coconut

1 cup sifted confectioners sugar 3/4 cup finely chopped or ground pecans

1 tsp. vanilla flavoring

Cream butter. Add salt and confectioners sugar, blend well. Add flavoring

and blend. Add flour slowly and mix well. Stir in coconut and pecans.

Chill dough, then shape into walnut sized balls. Place on an ungreased

cookie sheet and bake 8 minutes. Remove from oven and make a

small indention in each cookie with a small measuring spoon (1/4 tsp size).

Return to oven and bake 12 to 15 minutes longer or until lightly browned.

Cool on sheet. Fill each indention with jam or jelly.

CHOCOLATE SHADOWS

1/2 cup semi-sweet chocolate pieces
1/4 tsp. peppermint extract
1&1/4 cups all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg

Oven 375degrees makes about 42 cookies

In small saucepan, melt chocolate pieces over low heat stirring constantly. Remove from heat. Stir in peppermint extract. Set aside; cool. In large mixing bowl, combine remaining ingredients except melted chocolate. Blend well at low speed. Add melted chocolate and stir just to revel. Shape into balls, using a rounded teaspoon for each. Place on ungreased cookie sheets. Flatten with bottom of glass which has been greased and dipped in sugar. (This was always my daughter's favorite job.) Bake at 375 degrees for 8 to 10 minutes. Cool.

Merry Chocolate Chip Cookies

1 1/4 cups butter or margarine, softened to room temperature.
1/4 cup shortening ( I use all butter)
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs

4 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag (12 ounces) semisweet chocolate chips
1 bag (16 ounces) M&M's

1. Heat oven to 375. Beat butter, shortening, sugars, vanilla and eggs in large bowl with electric mixer on medium speed. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and chocolate candies.

2. Drop by level tsps about 2 inches apart onto ungreased cookie sheet.

3. Bake 10 to 11 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheet; remove from cookies sheet to wire rack. About 9 dozen cookies.

Cinnamon Spiced Hot Chocolate Cookies

* 1 cup all-purpose flour
* 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup plus 1 tablespoon packed light brown sugar
* 1/2 cup plus 1 tablespoon granulated sugar
* 3 tablespoons sweet butter, at room temperature
* 3 tablespoons margarine
* 1/2 teaspoon ground cinnamon
* Generous pinch ground black pepper
* Generous pinch cayenne pepper
* 1 teaspoon vanilla extract
* 1 egg white
* 1/2 cup dolce de leche, optional (I didn’t do)
* 1/4 cup almonds, finely chopped, optional (I didn’t do)

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Orange No Bake Cookie

3/4 box powdered sugar
1 cup chopped pecans
1 stick margarine, melted
1 lb box vanilla wafers, crushed
6 oz can frozen orange juice, thawed
1-2 cups shredded coconut

Mix all ingredients except coconut in a bowl(by hand.)

Shape into 1" balls. Roll balls in coconut. Refrigerate

Aunt Gertrude's Persimmon Cookies

1/2 cup shortening
1 cup sugar
1 egg
2 cups flour
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp baking soda
1 cup persimmon pulp (about 3 persimmons)
1 cup raisins
1 cup nuts

Cream shortening, sugar and egg. Add dry ingredients. Mix in persimmon pulp, raisins and nuts.

Drop by teaspoon full on ungreased cookie sheet. Bake at 350 degrees for 15 minutes. Cool to room temperature and store in an airtight container (like Lock n Lock). They can be frozen if you want to make ahead.

Cookie recipe

1 cup Peanut Butter (crunchy or smooth)
1 cup Sugar
1 egg

(really, that's it...no flour, etc.)

Drop by tablespoons on cookie sheet. Use a fork to make a crisscross design. Bake at 350 degrees for 12-14 min. until dough starts to set. Let cool a few minutes & it will harden up as a regular cookie would.

Chocolate Spice Cookies

4 cups flour
2 cups sugar
2/3 cup Hershey unsweetened cocoa
2 tblsp. baking powder
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon

Mix all the above together then add

1 cup Crisco
2 eggs
2 tsp. vanilla

Mix again and add
½ cup sweet vermouth
1 ½ cup chopped walnuts or pinolis

if dough is a little dry add a bit more vermouth
roll by teaspoon and bake at 325 for 13 minutes. (ungreased pan)

Glaze:

Dissolve 6 tblsp. of unsweetened cocoa in 5 tblsp hot water, add 3 tblsp. melted butter. Blend in 3 cups powdered sugar. Dip the tops of the cookies in the glaze and place on rack to dry.

Russian Tea Cakes

Prep time: 1:00 hr. Total Time: 1:15 hr. Make 4 doz.

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Oreo Truffles

1 lb. Oreos, crushed
8 oz. cream cheese, cubed
1 lb. white dipping chocolate, also known as almond bark

Crush the oreos into the bowl of your electric mixer; add cream cheese that has been cubed. Run mixer for a little bit; it will all come together and be rather mushy, tacky. Chill for one hour. Then take spoonfuls (or a small cookie scoop) and make small balls, then dip into the melted almond bark (almond bark can be melted in the microwave). Place on waxed paper and let set up. There are good cold or room temperature. They also freeze well.

Caramel Fudge Turtle Cookies

Prep. Time 45 minutes Total Time: 1:10 Yields: 3 dozen

1 pouch Betty Crocker® Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
2 tablespoons Gold Medal® all-purpose flour
12 caramels, unwrapped
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves

1. Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
2. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
3. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.

Lemon Cheese Logs

1cup sugar
1cup butter or margarine softened
1package 3oz. cream cheese softened
1egg yolk
2 &1/2cups all-purpose flour
1cup finely chopped walnuts
1/2teaspoon salt
1 large lemon, peeled and grated
1 package 6oz semi-sweet chocolate morsels melted
1 large container of chocolate sprinkels

Cream sugar, butter and cream cheese in large mixing bowl until light and fluffy. Beat in egg yolk. Stir in flour, walnuts, salt and lemon peel. Cover and refrigerate dough at least 2 hours.

Heat oven to 325*. Shape about 1 tablespoon of dough into a log( about 1&1/2 inch long). Repeat with remaining dough. Place on ungreased baking sheets. Bake until light brown about 12 minutes. Cool on wire racks.

Dip ends of logs in melted chocolate, then dip chocolate coated ends into sprinkels. Let stand on wire racks until chocolate sets.

Store between layers of waxed or parchment paper in air tight containers at room temperature. To store longer place container in refrige or freeze up to 3 months.

Nutmeg Logs

Bake at 350 for 12-15 minutes.?

Sift together:
3 c. flour and 1 tsp nutmeg?

Cream together:
1 c. butter
2 t. vanilla
2 t. rum flavoring
Add 3/4 c. sugar gradually

Blend in 1 beaten egg

Add dry ingredients and mix well?

Shape pieces into long rolls (1/2 inch in diameter)

Cut into 3 inch lengths

Place on ungreased cookie sheet, bake until light golden brown.?

Cool and spread frosting on top. Mark frosting with fork tines to resemble bark.

Sprinkle lightly with nutmeg.?

Frosting:
3 T. butter
1/2 t. vanilla
1 t. rum flavoring
2 1/2 c. powdered sugar
2 - 3 T. milk

CHRISTMAS ROLL OUT COOKIES

1 cup butter (no substitutes), softened
1 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
3 cups plain flour

2 tsp. baking powder

GLAZE:
1 cup confectioner's sugar
2 Tbls. water
1 Tbls. light corn syrup
food coloring(optional)

In a mixing bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to creamed mixture and cream well. (Dough will be very stiff. If needed, stir in the last cup of flour mixture by hand. Do NOT chill.) On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees for 6-7 minutes or untill edges are lightly browned. Cool 2 minutes before removing to wire racks; cool completely.

For glaze: Combine the powdered sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, adding sprinkles as desired.

YIELD: about 6 dozen (2-1/4-in. cookies).

**I always double the recipe and put the glaze in several small bowls, adding different color tint to each bowl. Makes a delicious, colorful variety of cookies.

DIPPED GINGERSNAPS

2 cups sugar
1 ½ cup oil
2 eggs
½ cup molasses
4 cups flour
4 teaspoons baking soda
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon salt
2 12 ounce packages white or vanilla chips
¼ cup regular Crisco, (not butter-flavored)

Beat sugar and oil til well blended with Kitchenaid mixer. Add eggs one at a time, mixing well. Stir in molasses. In a separate bowl, mix all dry ingrediants together, add these to the wet mixture. Shape into ¾ inch size balls, roll in granulated sugar and place on a Cooks Essential cookie pan. Bake for 10 minutes in a 350 degree oven. Cool completely. In a double-boiler pan, melt the Crisco and chips. Dip the cooled gingersnaps halfway into the white chip mixture, place on a cookie pan that has been covered with waxed paper. Put into fridge to set. Store in a Lock and Lock to stay fresh. This makes a very moist and chewy gingersnap….a favorite at work and home

Sugar Cookies

1 Cup powdered sugar
1 Cup granulated sugar
1 Cup butter
1 Cup vegetable oil
2 eggs, beaten
2 tsp vanilla
5 Cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt

Cream butter and sugars well. Add remaining ingredients, and mix well. Roll into small balls, or use a small cookie dough scoop. Press with cookie stamp, or a fancy glass bottom dipped in sugar. You can also sprinkle more sugar over the top.

Bake in 350 oven for 10-12 minutes

cookie recipe

Take any box cake mix, (My favorites are lemon, Devil’s food or spice),
1/3 to ½ cup oil, one egg.

Mix all together in a bowl and make cookie balls.

Roll in sugar and place on cookie sheet.

Bake at 350 degrees 8 to 10 minutes.

Let cool and eat.

CORNFLAKE COOKIES

½ cup peanut butter
1 cup butterscotch chips
6 cup cornflakes

Melt butterscotch chips and peanut butter over medium heat and add cornflakes. Drop by spoonfuls onto cookie sheet or was paper. Refrigerate.

(This recipe is written out to layer in a jar and give as a gift................but I just bake them and eat them!! They are wonderful!!!!!)

CRANBERRY PECAN CRUNCH COOKIE MIX

Gift in a jar

Serves: Approx. 18 cookies

Comments: I thought this would be great for a holiday cookie….but I find myself making these year round.

2/3 cup sweetened dried cranberries
1/2 cup pecans, chopped
1/2 cup dark brown sugar
1 cup Bisquick
1/2 cup light brown sugar
1 cup Bisquick

Layer ingredients in a wide mouth canning jar in the order given. Pack each layer before adding the next.

On the card...

1 Jar Cranberry Pecan Crunch Cookie Mix
1/2 cup butter
1 egg
1 tsp. vanilla

In a large bowl cream the butter, egg and vanilla. Add the cookie mix and stir until blended. Shape into one-inch balls. Place on greased cookie sheet. Bake for 10 to 12 minutes (I bake 9-10 minutes) or until cookies are a light brown. Transfer to wire racks to cool.

*Note: I add ¾ cup white chocolate chips to the dough…….Double yum!!

Christmas Cookie

4 cups All Purpose Flour
1 teasp Double Acting Baking Powder
1 1/2 cups Butter
1 cup Sugar
3 ounces Jello (small package)
1 Egg
1 teasp Vanilla
Additional (large) Jello

Cream Butter with Sugar and Jello. Add Egg and Vanilla, beat well. Mix Flour and Baking Powder, add gradually mixing until smooth. Force dough through cookie press onto lightly greased baking sheet. Sprinkle with Additional Jello. Decorate as desired. Bake at 400 for 13-14 minutes until edges are golden brown.

Mincemeat Cookies

This is a variation on my dad’s recipe. These cookies seem to be the most popular with our houseguests. A plate of these—warm, out of the oven, with a glass of cold milk—and I’m in heaven.

Yields approximately 6 dozen cookies:

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon cinnamon (optional)
* ½ teaspoon allspice (optional)
* 1 cup vegetable shortening or butter (see Note)
* 1 ½ cups sugar
* 1 teaspoon vanilla extract
* 3 large eggs
* 1 cup chopped walnuts (optional)
* 2 cups mincemeat

1. Place a rack in center of the oven and preheat to 350 degrees.
2. Sift together the flour, salt, baking soda, cinnamon, and allspice in a medium bowl and set aside. With the mixer, beat the shortening until creamy. Add the sugar gradually and mix until light, about 2 minutes. Add the vanilla and eggs, and beat until smooth. Add the flour mixture in two parts, beating well after each addition. Scrape the sides of the bowl with a rubber spatula if necessary. Stir in the nuts and mincemeat with the mixer on low or by hand.
3. Drop the batter by heaping teaspoonfuls, 2 inches apart on a nonstick or lightly greased cookie sheet. Bake until golden brown, about 12 to 14 minutes.

Note: Shortening and butter both make a good cookie.

Note: I usually add all optional items because I like the added flavor and crunch of walnuts.

Peanut Butter Balls

6 cups Rice Krispies cereal
1 cup butter
1 40 oz jar peanut butter (can be either smooth or chunky)

1 1b. box of powdered sugar (if too gooey- add more sugar)

Melt butter in a heavy saucepan over low heat. Add peanut butter, stir until well blended. Remove from heat. Combine powdered sugar and Rice Krispies in a large bowl. Pour hot peanut butter mixture over all. Mix thoroughly using hands, Shape into 1 inch balls. Place on wax paper lined cookie sheets and refrigerate one hour. (If I am in a hurry, I just put them in the freezer for about 15 or 20 minutes.)

Melt in double boiler:

12 ox pkg. choc chips
4 oz Herseys choc. bar
1/2 bar paraffin wax

Put a long pick in each ball and dip it into the melted chocolate mixture, then put on wax paper to get hard. When they are hard. I use the tip of the long tooth pick to put a little bit of the chocolate mixture on the hole that is left when you take the tooth pick out of the ball.

Pamela's "Neiman-Marcus" Cookies


- 2 c butter
- 4 c flour
- 2 tsp soda
- 5 c blended oatmeal (measure oatmeal then blend in blender until it's a fine powder)
- 2 c sugar
- 24 oz chocolate chips
- 2 c brown sugar

1. Preheat oven to 375 degrees. Mix dry ing. together in a bowl. Cream butter and both sugars in another bowl; mix with dry ing. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 10 minutes. Makes 112 cookies. Recipe can easily be halved. **This is the recipe taken directly from the story.

Editorial Note: A poster submitted info that she said this Neiman Marcus recipe lacked some ingredientsl

PRATO BISCOTTI

(Prato is a wool-manufacturing town near Florence, Italy)
1 ¼ cups unblanched whole almonds
2 cups flour

1 cup sugar
1 tsp baking soda
Pinch of salt
3 eggs
½ tsp vanilla extract
Extra flour (for the board)

Set the oven @ 350 degrees. Place the almonds on a baking sheet and toast them for 8 to 10 minutes or until they begin to perfume the kitchen. Remove them from the oven and let them cool.

Reduce the oven temperature to 300 degrees. Line a baking sheet with foil, then butter and flour it.

Place the flour, sugar, baking soda and salt in an electric mixer and stir to combine. I n a separate bowl, beat the eggs lightly with the vanilla. With the mixer set on low speed, blend the liquid ingredients into the flour mixture. The dough will cohere after a minute or two but will be messy & sticky

Beat in the nuts and mix just until they break up. Turn the dough out on to a well-floured surface. Using a pastry scraper and more flour as it is needed, turn the dough over onto itself three or four times to distribute the nuts.

Let the dough rest for a minute. Divide it into two equal pieces. With lightly floured hands, elongate each piece into a strip 2 03 inches wide and 12 inches long. Carefully transfer the strips to the baking sheet, leaving four inches between them.

Bake the strips for 45 to 50 minutes or until they are golden. Remove them from the oven and leave them on the baking sheet for 5 minutes or until they are cool enough to handle.

Carefully transfer the strips to a cutting board. Using a sharp serrated knife cut the strips on a diagonal into ½ inch slices.

Place the slices on the baking sheet, cut sides up. Return the sheet to the oven and bake the biscotti for 35 minutes.

Remove them from the oven and transfer to a rack to cool. Store the cookies in a container that admits air, which will keep them from softening. Makes about 2 dozen.

COFFEE BONBONS:

1 cup butter
3/4 cup confectioners sugar

1/2 teaspoon instant coffee granules
1-3/4 cup all-purpose flour

CHOCOLATE GLAZE:
1 tablespoon butter
1/2 oz. unsweetened chocolate
1 cup confectioner’s sugar
2 tablespoons milk

In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine coffee and flour; stir into creamed mixture and mix well.

Chill. Shape into 3/4 in. balls and place on ungreased baking sheets. Bake at 350F for 18-20 minutes. For glaze, melt butter and

chocolate in a sauce pan. Stir in sugar alternately with milk; beat until smooth. Frost cookies while still warm.

(I love coffee, so I used expresso powder to get a more intense coffee flavor. Delicious!)

Almond-Raspberry Thumbprints

1 1/2 cups blanched slivered almonds
1 cup butter, softened
3/4 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup seedless raspberry jam (can substitute another flavor of jam)

Heat oven to 350 . Place almonds on a jelly-roll pan and bake until golden but not brown, about 5 minutes. Cool. Pulse the almonds in a food processor until finely chopped. Beat the butter, sugar and almond extract in a large mixing bowl at medium speed until light and fluffy. Beat in chopped almonds. Reduce speed to low, and beat in the flour and salt just until combined.

Shape dough into 1-inch balls. Place the balls 2 inches apart on ungreased cookie sheets. With your index finger, press down the center of each ball to make a deep well. Bake 6 minutes. Remove from oven and carefully re-press fingerprint. Spoon about ¼ teaspoon jam into each indentation. Return to oven and bake until edges are golden, about 6 to 8 minutes more. Leave on cookie sheet for one or two minutes or cookies will fall apart. Transfer cookies to a wire rack to cool. Repeat with remaining dough and jam.

Makes 4 dozen

RIBBON COOKIES

1 cup butter or margarine, softened
1 ¼ cups sugar
1 egg
1 tsp. vanilla extract
2 ¼ cups regular all-purpose flour
1/3 tsp. salt
1 ¼ tsp baking powder
1 square unsweetened chocolate, melted and cooled
¼ cup finely chopped nuts of your choice or omitted

Red food coloring

1. Cream butter until light and fluffy; gradually add sugar, beating well.
2. Add egg and vanilla, beat well.
3. Combine dry ingredients, add and mix well.
4. Divide dough into 3 equal parts.
5. Stir chocolate and nuts into one part.
6. Add a few drops of food coloring to another part.
7. Line 9 x 5 x 3 meatloaf pan with wax paper, allowing enough to cover dough.
8. Dampen fingers, then pack plain dough on bottom of pan, next, spread chocolate portion on dough, lastly pack pink dough on top.
9. Fold waxed paper over top and press down with fingers to smooth top and press layers together.
10. Chill at least 24 hours. For best results to help press layers together place some type of weight on top of dough – I use an aluminum foil wrapped brick.
11. Preheat oven to 350 degrees.
12. Remove dough from pan, peel off wax paper. Cut dough in half lengthwise, then slice about ¼” thick. Work with ½ of dough at a time, refrigerate other portion.
13. Put cookies 1” apart on ungreased cookie sheet, bake for 10 minutes (do not allow to brown). Makes about 6 dozen.

To store: Store in airtight container. Can be frozen. Good keepers and shippers.

Peanut Butter Chocolate Chip Cookies

Preheat Oven to 350 degrees

Prepare cookie sheets - either with light spray of oil or use Reynolds non-stick foil to line the cookie sheets

In a large bowl, mix the following with power mixer - low to med. speed.

1-1/2 Cups Creamy Peanut Butter?
1 stick Margarine (or ) 1/2 Cup Butter?
3 Eggs?
1 Tsp. Vanilla

Add the following: and mix with beaters on low to med. speed. ?
2 Tsp. Baking Soda?
1 Cup Sugar?
1 Cup Brown Sugar?

Stir in the following: by hand or with mixer dough hooks?
4-1/2 Cups Oatmeal (quick oats)

Now stir in assorted chips and nuts: The amount is up to you.?

If you only use choc chips and nuts, then add?
2 Cups Chocolate Chips?
1 Cup Chopped Black Walnuts??

If you want a big assortment - then add
1 Cup Chocolate Chips ?
1/2 C.Mint Choc Chips?
" English Toffee Chips?
" Cherry Chips?
" Peanut Butter Chips?
" Coconut?
" Chopped Black Walnuts

Because this mixture is rather dry and loose, I do the following:?

I wet my hands in water, then scoop up a big tablespoon of cookie mix?

I place the cookie mix in my hands, press together and mold with both hands into a round cookie?

I place it on the cookie sheet and press slightly to flatten some - so it looks like a small hamburger patty?

Space the cookies about 1-1/2 inches apart on the sheet.

Bake for 8-10 minutes - this recipe makes about 3 dozen cookies (depending on the size you make)

Working the cookie dough in your hands - forming the cookie, helps to mold the peanut butter and oatmeal/chips together.

I usually do a test batch of 4-6 cookies to adjust the size of the baked cookie I want.

There is NO flour used in this recipe. I usually make a double batch - these freeze quite well!


Candy Recipe

This is a quick candy recipe, and is nice displayed with cookies on a tray.

Small pretzel squares called pretzel "snaps"

Bag of Rolo candies

Pecan halves

Place pretzel squares in single layer on microwave-safe plate. Top each with a Rolo. Heat at 50% power for 10 seconds, should mostly melt the Rolo (may need 5 add'l seconds). You want the Rolo to be soft, but not run off the pretzel. Remove from microwave & top each with pecan half. Can use either baking pecan halves, or Planter's brand snack nuts.


Delicious Vinegar Cookies; No Egg Recipe!

1 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon distilled white vinegar
1 teaspoon baking soda
1 cup chopped walnuts

Cream butter or margarine and sugar. Add other ingredients. Drop by teaspoon on lightly greased cookie sheet. Bake for 18-20 minutes. Great w/Colored Sugar or frosted!

PINWHEEL COOKIES

DOUGH:
1 cup Crisco shortening
2 cups brown sugar

3 eggs
4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon soda

Mix dough and chill. Take out of refrigerator and divide the dough into three equal parts. Roll 1/4 inch thick and then spread with the filling. Then roll up, like a jellyroll..Wrap each part in

aluminum foil and refrigerate overnight. Then the next day, take out and slice and bake. Bake at 350 degrees for 12-15 minutes. Store in airtight container. Yield: 4 dozen cookies

FILLING:
1 sugar
2 1/4 cups chopped dates
1 cup water
1 cup chopped nuts

Put the filling in a saucepan and cook until the sugar is dissolved; about two minutes.Stirring constantly....

Wookie Cookies

This is an actual official recipe for Wookie Cookies (or, as they're called in the Holiday Special, "Wookie-ookies"), taken from "The Star Wars Cookbook: Wookiee Cookies and Other Galactic Recipes":

2 ¼ cups all-purpose flour ?1 teaspoon baking soda ?1 teaspoon salt ?1 teaspoon ground cinnamon ?1 cup unsalted butter, at room temperature ?1 cup packed brown sugar ?½ cup granulated sugar ?2 large eggs ?1 ½ teaspoons vanilla extract ?1 cup milk chocolate chips ?1 cup semi-sweet chocolate chips

1. Preheat the oven to 375º ??2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl. Stir with the wooden spoon until well mixed. Set aside. ??3. Put the butter, brown sugar, and granulated sugar in another mixing bowl. Using the electric mixer set on high speed, beat together until well blended and creamy, about 3 minutes. Beat in the eggs and vanilla extract. Add the flour mixture and stir with the wooden spoon until blended. Stir in the chocolate chips. ??4. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used up all the dough. Be sure to leave about 1 inch between the cookies because they spread as they bake. ??5. Using pot holders, put the baking sheets in the oven. Bake until golden brown, about 10 minutes. ??6. Again, using pot holders, remove the baking sheets from the oven. Lift the cookies from the baking sheets with a spatula, and place on cooling racks. Let cool completely. ?Makes about 3 dozen cookies.

Gooey Butter Cookies

1/2 c. butter (not margarine)
1/4 tsp. vanilla
1 egg
8 oz. cream cheese, softened
1 box butter cake mix
powdered sugar

Beat butter, vanilla, egg and cream cheese until light and fluffy. Mix in dry cake mix. Chill at least 30 minutes. Drop by teaspoons in bowl of powdered sugar; roll into balls (do not flatten). Bake at 350 on lightly greased cookie sheet for 10-12 min.

Hermits

1 cup shortening
2 cups brown sugar
2 eggs
3½ cups sifted flour
1tsp. soda
1tsp. salt
1 tsp. each nutmeg and cinnamon
½ cup cold coffee
2½ cups raisins
1¼ cups chopped nuts

Dredge the raisins and nuts with the last addition of the flour mixture, and add last. Drop by teaspoonfuls.

Bake at 400 for 8-10 minutes. Makes 7-8 dozen.

Peanut butter and chocolate bars

Base crust:
8 medium sized shortbread, vanilla ,or chocolate chip cookies. ( or you could make a shortbread crust from scratch)..and omit the butter
1/4 cup butter melted

Chocolate layers:
2 1/2 cups of your favorite chocolate chips or chunks
The peanut butter filing
1 and 1/2 cups of creamy peanut butter ( you can sub chunky)

1/2 cup salted butter softened...or unsalted and a pinch of sea salt if desired
3 cups confectionery sugar
2 tsp vanilla extract

325* in a 8 x 8 pan

In a food processor or blender or heavy duty mixer...process the cookies until finely ground. ( You could put them a zip lock bag and crush them with a rolling pin)

Add butter and blend to a crumb texture

Press in bottom of 8 x 8 pan ( I have used 9 x 9..thinner or add a touch more ingredients)

Bake crust 10 minutes. .lightly golden

Melt chocolate (be careful not to hot or it will seize up ) You can add a small dab of oil or butter to the chocolate for a smooth consistency..

pour 1/2 chocolate over baked crust.. spread evenly...put in the refrigerator..

Keep remaining chocolate warm and melted

Peanut butter filling:
Blend peanut butter and butter until smooth.
Slowly beat in confectionery sugar...then add the vanilla
Beat until smooth

Take crust out of refrigerator
Spread peanut butter mixture evenly over chilled chocolate layer...
Then ..pour remaining warm chocolate over the peanut butter layer. .spread until evenly smooth..
Chill in refrigerator until set up and firm...cut into bars....Yummy

Chocolate cookies

Stir up a batch of delicious chocolate cookies using whole grain oats and high-fiber cereal.

Servings: About 3-1/2 dozen cookies

1 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
2 eggs

1 cups Gold Medal all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Fiber One original bran cereal
1-1/2 cups quick-cooking or old-fashioned oats
3/4 cup white vanilla baking chips

1. Heat oven to 350 degrees F. in large bowl, stir together butter, sugars and eggs. In small bowl, stir together flour, cocoa, baking soda and salt; stir into butter mixture. Stir in cereal, oats and baking chips.

2. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.

3. Bake 9 minutes. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in tightly covered container.