Stuffed Lemon Cookies
Lemon Curd Filling:
1/4 cup Caster Sugar
1 teaspoon Cornstarch
1 Egg
3 tablespoons Fresh Lemon Juice
1/4 lemon only the yellow peel Lemon Peel
1 and 1/2 tablespoons Unsalted Butter
Lemon Cookie Dough:
1/2 cup Unsalted Butter Room Temperature
1/2 cup Caster Sugar
3/4 of a lemon Lemon Zest
1 teaspoon Vanilla Paste or Vanilla Extract:
1 Egg
1 and 2/3 cups All-Purpose Flour
A pinch Salt
1/2 teaspoon Baking Soda
Granulated White Sugar For coating the cookies
Lemon Curd Filling Preparation:
In a medium-sized, heatproof bowl, combine caster sugar with 4 grams of cornstarch.
Whisk in one egg, followed by fresh lemon juice and the peel from approximately 1/4 lemon.
Place the bowl over a bain-marie, stirring often, and cook for approximately 8 minutes or until the mixture starts to thicken. Continue stirring constantly for an additional 2 minutes until it reaches a thick consistency.
Remove from heat, add unsalted butter, and mix thoroughly to cool the mixture rapidly.
Cover the surface of the curd directly with plastic wrap and refrigerate for a minimum of 30 minutes. This can be prepared a day in advance.
Divide the chilled lemon curd equally into 10 portions on a lined tray and freeze for at least 1 hour or until solid.
Lemon Cookie Dough Preparation:
In a large bowl, cream together unsalted butter, caster sugar, the zest from 3/4 lemon, and 1 teaspoon of vanilla paste or extract until smooth and well combined.
Incorporate one egg using a whisk.
Sift in all-purpose flour, a pinch of salt, and 1/2 teaspoon of baking soda, gently folding the mixture with a spatula until it forms a soft, non-sticky dough.
Refrigerate the dough for at least 20 minutes, or until it is firm enough to handle, especially in warmer climates.
Using a large ice cream scoop (approximately 2 inches in diameter), portion the dough, flatten each piece, and place one scoop of the frozen Lemon Curd Filling in the center. Fold the dough around the filling and roll it into a ball.
Coat each cookie ball in granulated white sugar and place them on a lined baking tray, spaced at least 2 inches apart.
Repeat the process until all the dough is used, yielding approximately 9-10 cookies. Work swiftly to prevent the Lemon Curd Filling from melting.
Bake in a preheated fan oven at 350°F for 8-9 minutes. The cookies should be very soft in the center with slightly golden edges.
Remove from the oven and allow to cool on the baking tray.
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Chocolate Cake Mix Cookies
1 15-to 16-ounce box devil's food cake mix
1 tsp. baking powder
2 large eggs
1/3 c. vegetable oil
2 tsp. vanilla extract
3/4 c. red and green sprinkles
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Whisk the cake mix and baking powder in a large bowl to get rid of any lumps. Add the eggs, vegetable oil and vanilla and mix well to combine. Cover and refrigerate until the dough just begins to firm up, about 30 minutes.
Spread the sprinkles in a shallow bowl. Scoop and roll the dough into balls (about 2 tablespoons each), then roll the balls in the sprinkles. Place on the baking sheets, about 2 inches apart. Bake until the tops of the cookies are slightly puffed and cracked and the edges are set, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.
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Red Velvet Sandwich Cookies
For Cookies:
4 oz. unsweetened chocolate, chopped
2 c. granulated sugar
2 sticks salted butter, at room temperature
2 large eggs
3 tbsp. buttermilk
5 tsp. red food coloring
1 tbsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
4 oz. white chocolate, chopped
For Filling:
8 oz. cream cheese, at room temperature
2 c. powdered sugar
2 tbsp. unsalted butter, at room temperature
1 tsp. vanilla extract
White nonpareils, for decorating
For the cookies: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Put the unsweetened chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 1 minute. Let cool.
Beat the granulated sugar and butter in a large bowl with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low and slowly drizzle in the cooled melted chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the buttermilk, food coloring and vanilla.
Whisk the flour, baking powder and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the chocolate mixture in two batches. Scrape the bowl once and mix a final time until well combined. Fold in the chopped white chocolate.
Roll generous tablespoonfuls of the dough into balls and place them about 2 inches apart on the prepared pans. Bake until the cookies are puffy and set, about 12 minutes. Let cool 2 minutes on the pans, then remove the cookies to a rack to cool completely.
For the filling: Beat the cream cheese, powdered sugar, butter and vanilla in a large bowl with a mixer on high speed until smooth, about 4 minutes.
Spread or pipe a dollop of the filling on the flat side of half of the cookies. Top with the remaining cookies to make sandwiches. Roll the sides of the cookies in the nonpareils. Refrigerate 15 minutes to set.
Source: Ree Drummond
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Sugar Cookies
Sift together flour, baking powder, and salt. Set aside.
Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine.Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375°F.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. Yield: about 3 dozen-2 1/2 inch
Recipe courtesy of Alton Brown
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Pumpkin Spice Cookies
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine, softened
1/2 cup raisins, if desired
1 cup Betty Crocker™ Rich & Creamy vanilla frosting
Heat oven to 375°F (350°F for dark or nonstick pans). Lightly grease or spray cookie sheet.
In large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in raisins.
On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.
Bake 10 to 13 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.
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Easy Halloween Cookies
1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1 pouch (7 oz) Betty Crocker™ black decorating cookie icing
1 pouch (7 oz) Betty Crocker™ orange decorating cookie icing
Assorted Betty Crocker™ Halloween sprinkles
Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Shape dough into 32 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
Decorate cookies as desired, using cookie icing and sprinkles. Store in airtight container.
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Persimmon Cookies
1 1⁄2 cups sugar
1⁄2 cup soft butter
1 cup persimmon pulp
1 room temperature egg
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1 cup chopped craisins (optional)
In a large mixing bowl, cream together the sugar and butter. Add the persimmon pulp and egg. Set aside.
Sift together the flour, soda, salt, nutmeg, and cinnamon.
Combine dry ingredients with persimmon mixture and blend well.
Optional add craisins.
If you have extra persimmon that is semi ripe, you can make small cube size and add to the mixture.
Drop by spoonful on cookie sheet or use a small ice cream scoop. Bake at 375°F for 15-20 minutes.
Source: Jennifer Woodward
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Chocolate Peanut Butter Cup Cookies
One 16.5-ounce package refrigerated peanut butter cookie dough
1 bag of 24 miniature chocolate-peanut butter cups
Preheat the oven to 350°F.
Slice the cookie dough into 1-inch-thick slices, then into quarters. Place one quarter into each cup of a mini muffin pan. Bake for 9 to 11 minutes.
While the dough is still warm, push a peanut butter cup into each muffin cup and let cool in the pan. When the cookies are cool, use a spoon to remove them.
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Red Velvet Whoopie Pies
For the Cookies:
1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the Filling:
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling:
Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
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B and W Chocolate-Dipped Shortbread Cookies
1 cup flour
1/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest
Pinch salt
8 tablespoons (1 stick) unsalted butter, cold, chunked
2 cups chopped dark chocolate
Combine the flour, sugar, vanilla extract, orange zest and salt in a food processor; pulse to lightly mix. Add the butter and pulse until combined. Form the dough into a disk and wrap in plastic. Chill for 30 minutes.
Preheat the oven to 350° F.
On a lightly floured work surface, roll the cookie dough out to a 1/4-inch thickness. Cut out cookies using a 1 1/2-inch round cutter. Arrange the cookies, spaced at least 1-inch apart, on a parchment-lined baking sheet.
Bake until the cookies are a pale golden brown, about 15 minutes, rotating halfway through. Let cool slightly, then transfer the cookies to a wire rack to cool completely.
Heat an inch of water in a small saucepot. Place the chocolate in a heatproof bowl and set it over the saucepot. Bring the water to a simmer. When the chocolate has melted, immediately remove the bowl from the saucepot and whisk the chocolate until smooth. Dip the cookies halfway into the chocolate and place them on parchment paper to set. Once the chocolate has set, enjoy.
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Chocolate-Dipped Banana Sandwich Cookies
Cookies:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
4 tablespoons unsalted butter, melted
2 tablespoons milk
1 large egg yolk
Banana Filling:
4 tablespoons unsalted butter, at room temperature
2 tablespoons vegetable shortening
3/4 cup confectioners' sugar
1/2 teaspoon banana extract
1/4 teaspoon pure vanilla extract
1 firm but ripe banana
Bittersweet Ganache:
1 pound bittersweet chocolate chips
3 teaspoons vegetable shortening
For the cookies: Sift the flour, granulated sugar, cocoa powder and baking soda together in a medium mixing bowl and set aside. Whisk the butter, milk and egg yolk together in a separate bowl until uniform in color and texture. Add the butter mixture to the flour mixture and stir until it forms a dough. Divide the dough in half and place each half onto a sheet of plastic wrap or parchment paper. Form into two logs about 1 to 1 1/2 inches in diameter. Refrigerate for at least 4 hours to overnight.
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Remove one dough log at a time from the refrigerator. Slice into 1/4-inch-thick slices and place onto the baking sheets. Bake until firm and set, 8 to 10 minutes. Set aside on a rack to cool. Repeat with the second log.
For the banana filling: Add the butter and shortening to a small bowl and beat with an electric mixer on medium speed until combined, about 1 1/2 minutes. Reduce the speed to low and add the confectioners' sugar in two batches. Add the extracts and mix until combined; set aside.
Slice the banana into 3 dozen 1/8-inch-thick slices.
To assemble the cookies: Place a heaping 1/2 teaspoon filling on each cookie. Place a banana slice on the filling, making sure it does not overlap the edge, and then cover with another cookie and press down gently.
For the bittersweet ganache: Pour a couple inches of water into the saucepan and heat over medium-low heat to just below a simmer. Put the chocolate and shortening in a metal bowl and place over the hot water to melt, stirring often. If the water starts to steam too much, remove the bowl from the pan to avoid scorching the chocolate. When fully melted, remove from the heat, leaving the bowl of chocolate over the water. Using two forks, dip the sandwich cookies into the melted chocolate, turning gently to coat, and remove to wax paper. Allow to sit at room temperature until the chocolate is completely set, at least 2 hours.
Source: Food Network Kitchen
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Pumpkin Pie Sugar Cookies
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
Pumpkin Filling
4 oz cream cheese, very softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar Save $
3/4 teaspoon pumpkin pie spice
Topping
1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting
Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
Bake 8 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.
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Apple Pie Cookies
1 package Refrigerated Pie Crust (2 crusts)
5 oz Caramel Topping
10 oz Apple Pie Filling
1 Egg
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Sugar
Apple Pie Recipe
Preheat the oven to 350°F.
Spray cookie sheet with non stick spray and set aside.
Allow crusts to warm slightly to make them easier to work with.
Dust work area with flour and slightly roll out crusts.
Spread a thin layer of caramel on one of the crusts.
Use a knife to chop pie filling into smaller pieces and spread over top of caramel.
Cut other crust into 1/2? strips.
Use strips to create a lattice top over pie covered crust.
Cut out circles and transfer to prepared baking sheet.
Beat egg in bowl until well blended.
Mix together sugar, cinnamon and nutmeg.
Brush lattice tops with egg wash and sprinkle with sugar mixture.
Bake for 20-25 minutes or until golden brown.
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Pecan Pie Cookies
1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter , melted
1/2 cup pecans , chopped
1/3 cup packed brown sugar
1/4 cup corn syrup
2 eggs
1/8 teaspoon salt
Optional
1/4 cup semi sweet or milk chocolate chip for decorating
Preheat oven to 400°F.
Combine butter, pecans, brown sugar, corn syrup, salt and eggs. While constantly stirring, cook on the stovetop over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
Unroll dough and using a 3? cookie cutter, cut out circles. Gently fold about 1/8-1/4? up on the edges.
Spoon 1 tablespoon of the pecan mixture into each circle.
Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set. Source: Pinterest
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Nutella-Stuffed Cookies
2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled
Whisk together the flour, salt, baking powder and baking soda in a large bowl.
Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300°F. Line 2 baking sheets with parchment.
Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Raspberry Cream Wafers
2 1/3 cups all purpose flour
1 1/2 cups butter, softened, divided
1/3 cup heavy cream
1/4 cup sparkling sugar
1 1/2 cups powdered sugar
2 tablespoons raspberry jam
2 teaspoons lemon juice
Combine flour, 1 cup of the butter and cream in a
large bowl until blended. Divide dough into thirds;
shape each into a flattened ball. Wrap in plastic wrap;
chill about an hour.
Heat oven to 375°F. Roll one round of dough at
a time to 1/4 inch thickness on a floured counter. Cut
with 1 1/2-inch cookie cutter. Place on parchment
lined baking sheet about 1 inch apart and sprinkle with
sparkling sugar. Pierce each cookie 3 or 4 times with
a fork. Bake 9-12 minutes or until edges begin to brown.
Cool on wire rack.
Filling
Beat remaining 1/2 cup butter, powdered sugar,
raspberry jam and lemon juice in medium bowl
with mixer until light and fluffy - about 2-3
minutes.
Just before serving, sandwich two cookies together
with 1 teaspoon of the filling. Makes 60 wafers.
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Chewy Chocolate Chip Oatmeal Breakfast Cookie
2 medium ripe bananas, mashed
1 cup of uncooked quick oats*
1/4 cup chocolate chips
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the chocolate chips and place a tablespoon of each on the cookie sheet. Bake 15 minutes. Makes 16 cookies.
Source: Skinnytaste.com
Servings: 8 • Size: 2 cookies • Points +: 2 pts • Smart Points: 3
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Honey Lemon Cookies
2 1/2 C. all purpose flour
1/2 tsp. baking soda
3/4 C. butter, softened
1/4 C. honey
2/3 C. sugar
1 large egg yolk
1 Tbs. grated lemon peel
1/2 tsp. vanilla extract
In a bowl, mix flour and baking soda. Place butter, honey and sugar in a separate bowl until light and fluffy. Add egg yolk, lemon peel and vanilla. Whisk until smooth. Stir in dry ingredients until combined. Divide dough and roll each half into an 8-inch log. Wrap and freeze for at least 4 hours.
Preheat oven to 350°F. Grease 2 cookie sheets. Cut logs into 1/4-inch thick slices. Arrange 1/2-inch apart on prepared cookie sheets. Bake 6 to 8 minutes until golden.
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Lemon Crinkle Cookies
1 box Lemon Cake Xix
1 Egg
2 cups Cool Whip, thawed
½ to 1 cup powdered sugar
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky! Form dough into tablespoonfuls and roll in powdered sugar. Bake for 8 to 10 minutes in hot 350 oven until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely. Barb MacNeil
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Chocolate Chunk Cookies
2 sticks unsalted butter, softened
1 C packed brown sugar
1/2 C sugar
2 large eggs
1 tsp. baking soda
1 1/2 tsp. vanilla
1/4 tsp. salt
2 1/4 C flour
3 semisweet chocolate bars (4 oz. each) coarsely diced
1 C unsalted mixed nuts (without peanuts) coarsely chopped
Preheat oven to 375°F. Lightly grease 2 large cookie sheets; set
aside. In a mixing bowl, cream the butter and sugars with an electric mixer
utnil fluffy. Add the eggs, baking soda, vanilla and salt; beat until
thoroughly combined. Mix in the flour at low speed until blended. Stri in
the chocolate and nuts. Drop the dough by rounded tablespoons onto the
prepared cookie sheets. Bake for 10 to 12 minutes, until golden. Let cool
for 1 minute on the sheets, then transfer with a spatula to racks to cool
completely.
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Peanut Butter and Jelly Cookies
1/2 C sugar
1/2 C packed brown sugar
1/2 C shortening
1/2 C peanut butter
1 egg
1 1/4 C flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Jelly or jam
Heat oven to 375 degrees. Mix sugars, shortening, peanut butter, and egg.
Stir in flour, baking soda, baking powder and salt. Shape dough into 3/4
inch balls. Place 2 inches apart on ungreased cookie sheet. Bake until set
but not hard, about 10 minutes. Cool slightly before removing from cookie
sheet; cool completely. Put cookies together in pairs with jelly or jam.
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Honey Bee Cookies
1/2 C butter, softened
1/2 C packed brown sugar
1/2 C honey
1 egg
1 1/2 C flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Heat oven to 375°F. Beat butter, brown sugar, honey and egg in med.
bowl on med. speed, scraping bowl constantly, until smooth. Stir in
remaning ingredients. Drop dough by teaspoonfuls onto ungreased cookie
sheet. Bake until set and light brown around edges (surfaces of cookies
will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before
removing from cookie sheet. Cool on wire rack.
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Peanut Butter-Honey Refrigerator Cookies
2/3 C peanut butter
1/2 C sugar
1/2 C honey
1 egg
2 1/4 C baking mix
1/4 tsp. baking soda
1/2 C chopped peanuts
Mix peanut butter, sugar, honey and egg. Mix in remaining ingredients.
Divide dough into halves. Shape each half into roll about 1 1/2 inches in
diameter. Wrap and refrigerate at least 8 hours. Heat oven to 400 degrees.
Cut rolls into 1/8 to 1/4 inch slices. Place about 1 inch apart on
ungreased cookie sheet. Bake until light brown, about 8 minutes. Remove
immediately from cookie sheet.
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Fudgy Butterscotch Chip Cookies
1 C sugar
1/2 C butter, softened
1 1/2 tsp. vanilla
1 egg
1 1/2 C flour
1/2 C cocoa
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C butterscotch-flavored chips
Heat oven to 375 degrees. Beat sugar, butter, vanilla and egg until light
and fluffy. Beat in flour, cocoa, baking powder, baking soda and salt on
low speed about 1 minute. (Dough will be stiff.) Stir in butterscotch
chips. Shape into about 1 1/4 inch balls. Place about 2 inches apart on
ungreased cookie sheet; flatten slightly. Bake until set, 8 to 10 minutes.
Remove immediately from cookie sheet; cool.
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Quick Peanut Butter Chip Cookies
1 C peanut butter
1/2 C sugar
1/2 C packed brown sugar
1/4 C shortening
1/3 C water
1 6 oz. pkg. semisweet chocolate chips
2 C baking mix
Heat oven to 400 degrees. Mix peanut butter, sugars, shortening and water.
Stir in chocolate chips. Stir in baking mix. Shape dough by rounded
teaspoonfuls into balls. Place on ungreased cookie sheet. Flatten in
crisscross pattern with fork dipped in flour. Bake until light brown, 8 to
10 minutes. Cool slightly; remove from cookie sheet.
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Easy Cutout Cookies
1 16 oz. pkg. golden pound cake mix
1/3 C butter, softened
1 tsp. almond extract
1 egg
Glaze (see below)
Heat oven to 375°F. Mix half of the cake mix (dry), the butter,
almond extract and egg in large bowl until smooth. Stir in remaining cake
mix. Divide dough into halves. Roll each half 1/8 inch thick on lightly
floured board. Cut into desired shapes. Place on ungreased cookie sheet.
Bake until edges are light brown, 6 to 8 minutes. Cool slightly before
removing from cookie sheet. Cool completely. Spread with glaze and, if
desired, decorate with coconut, nuts, colored sugar, small candies or
chocolate.
Glaze
Mix 2 cups powdered sugar and 2 Tbsp. water until smooth. If necessary,
stir in additional water, 1 tsp. at a time, until desired consistency. Tint
with food color if desired.
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Peanut Butter Rolo Cups
1 package of peanut butter cookie mix
36 Rolos
Prepare cookie mix according to package directions. Roll into 1 inch balls. Place balls into greased miniature muffin tins. Then press the dough onto the bottom and sides of tin to form a 'cup'
Bake at 350 for 11-13 minutes. Place one Rolo inside each cup immediately after removing from oven. Cool and then remove from pans.
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Shortbread Cookies
1½ cups butter, softened
1 cup powdered sugar
1 teaspoon vanilla
3½ cups flour
¼ teaspoon salt
Caramel Layer
15 oz of caramel (I use Peter's caramel that comes in a 5 lb. block because I can simply just melt it down in the microwave as is and its ready to go, no evaporated milk required, but you can use Kraft caramels as well. Just follow package directions for melting)
Chocolate layer
2 cups milk chocolate chips
2 teaspoons shortening
Preheat oven to 350°F.
In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.
Dump dough onto a lightly flour surface.
Roll dough out to ½ inch thick.
With a small biscuit cutter, cut out cookies and place on greased cookie sheet.
Bake at 350° F 14-16 minutes.
Remove from oven and let cookies cool completely.
Melt caramel according to package directions. Spread over cooled cookies. Let caramel cool completely before spreading on the chocolate.
In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.
Let chocolate set before eating and serving. I popped mine in the fridge/freezer to get the chocolate to set faster. Source: ChefinTraining.com
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Oreo Balls
1 package Oreo Cookies
1 block cream cheese, softened
1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)
Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
Mix the softened cream cheese into the smashed oreos.
Roll the mixture into balls.
Melt chocolate in the microwave.
Cover balls in chocolate then leave to set in the fridge.
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Coconut Macaroons
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325° F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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Triple Chocolate Cookies
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips
Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350° F (or 325 if convection option is available).
Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.
Source:
Food Network
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Chocolate-Macadamia Nut Clusters
8 ounces of bittersweet or semisweet chocolate, chopped (I used choc. chips)
1/4 cup butter
1 cup sugar
2 large eggs
1 1/2 tsp. vanilla
3 tbl. flour
1/4 tsp. baking powder
1 1/2 cups unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut
In a heat;proof bowl set over (but not touching) barely simmering water in a pan,
stir bittersweet chocolate and butter, stirring often until mixture is melted and smooth.
In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth.
Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then
beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
Drop dough in 1-tablespoon portions about 2" apart on buttered baking sheets.
Bake cookies in a 350°F. regular or convection oven just until firm on the edges but still soft
when pressed in the middle, 8-10 minutes. Let cookies cool on sheets for 5 minutes, then use a spatula
to transfer to racks to cool completely. (If the cookies are still a little warm, you can
put them into cup cake papers and make clusters. If they are allowed to cool completely,
they are just a nice fairly flat cookie. I liked the clusters myself.)Sunset Magazine
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DoubleTree Hotel Chocolate Chip Cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 350°F.
Grind oats in a food processor or blender until fine. Combine the ground
oats with the flour,
baking soda, salt and cinnamon in a medium bowl.
Cream together the butter, sugars, vanilla, and lemon juice in another
medium bowl with an
electric mixer. Add the eggs and mix until smooth.
Stir the dry mixture into the wet mixture and blend well. Add the
chocolate chips and nuts to
the dough and mix by hand until ingredients are well-incorporated.
Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the
scoops about 2
inches apart. You don't need to press the dough flat. Bake for 16-18 minutes
or until cookies are
light brown and soft in the middle. Store in a sealed container when cool to
keep soft. For the
best results, chill the dough overnight in the refrigerator before baking
the cookies.
Makes 20 Cookies
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Milk Chocolate Florentine Cookies
2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup light or dark corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups (11.5 oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels
Preheat oven to 375° F. Line baking sheets with foil.
Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
Bake for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
Microwave morsels in medium, uncovered, microwave-safe bowl on MED-HI (70%) power for 1 minute; Stir.
Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals,
stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies.
Top with remaining cookies to make sandwiches. Source:
Nestle
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Holiday White Chocolate Macaroon Cookies (Cookie Mix)
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup flaked coconut
1 2/3 cups white vanilla baking chips
1/2 teaspoon coconut extract
1 teaspoon shortening
Betty Crocker® red and green decorating sugars
Coarse white sparkling sugar
Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until soft dough forms. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.
In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.
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Hard Molasses Cookies
3/4 c. cooking oil
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
Mix together cooking oil, sugar, molasses, and egg. Sift flour, soda,
cloves, ginger, cinnamon, and salt. Mix with first 4 ingredients.
Refrigerate overnight. Roll into 1 inch balls. Roll in sugar. Bake at 350°F for 10 to 12 minutes. Makes 4 dozen. Cousin Sandy
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Double Chocolate Peanut Butter Thumbprint Cookies
1 1/2 cups all-purpose flour
1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1 cup granulated sugar
1 cup chunky or creamy peanut butter (not all-natural), divided
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Preheat oven to 350° F.
Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.
Shape dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.
Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Source: Nestle
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Peanut Butter Chocolate Chunk Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup creamy or chunky peanut butter
3/4 cup (1 1/2 sticks) butter or margarine, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks
3/4 cup chopped cocktail peanuts
Preheat oven to 350°F.
Combine flour, baking soda and salt in a small bowl. Beat peanut butter, butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks and peanuts. Drop by rounded tablespoon onto ungreased baking sheets; press down slightly.
Bake for 9 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Source:
Nestle
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Oatmeal Jumbos
1 cup peanut butter
1/2 cup butter
1-1/2 cups packed brown sugar
1/2 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups rolled oats
3/4 cup chopped peanuts, walnuts, or pecans
1-1/2 cups candy-coated milk chocolate pieces
In a large mixing bowl beat the peanut butter and butter
with an electric mixer on medium to high speed for 30 seconds.
Add the brown sugar, granulated
sugar, baking powder, and baking soda; beat until combined.
Beat in the eggs and vanilla until combined. Stir in the rolled
oats. Stir in the nuts and the candy-coated milk chocolate pieces.
Drop dough by 1/4-cup measures or scoops 4 inches apart onto an
ungreased cookie sheet. Bake cookies in a 350°F. oven for
about 15 minutes or until edges are lightly browned. (Or, for
small cookies, drop dough by rounded teaspoons about 2 inches
apart onto an ungreased cookie sheet. Bake cookies in a 350° F oven
about 10 minutes or until edges are lightly browned.) Cool 1 minute
on the cookie sheet. Transfer cookies to wire racks; cool. Servings: 26 Source: Better Source: Homes and Gardens
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Rocky Road Cookie Pizza
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semisweet chocolate chips
1/3 cup caramel topping
Heat oven to 350°F. Grease 12-inch pizza pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 17 minutes or until light golden brown.
Sprinkle marshmallows, peanuts and chocolate chips evenly over crust. Drizzle with caramel topping.
Bake 8 to 10 minutes longer or until topping is melted. Cool completely, about 1 hour 15 minutes. Cut into wedges.
Soruce: Pillsbury
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Honey Crunch Cookies
1 C sugar
1 C packed brown sugar
1 C butter, softened
2 eggs
1 tsp. vanilla
4 C toasted oat cereal with crushed nuts and honey
2 C flour
1 C regular or quick cooking oats
1/2 C chopped walnuts
1/2 C flaked coconut
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Heat oven to 350°F. Mix sugars, butter, eggs, and vanilla in 4 quart
bowl. Stir in remaining ingredients. Drop dough by 1/4 cupfuls about 2
inches apart onto ungreased cookie sheet. Flatten each ball to 2 1/2 to 3
inches in diameter. Bake 6 minutes; rotate cookie sheet 1/2 turn. Bake
until golden brown, 5 to 6 minutes longer. Cool 1 minute; remove from
cookie sheet.
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Brookies
1 box
brownie mix
1 pkg
chocolate chip cookie dough, refrigerated
Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)
By Patricia Hayes
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Cookie Balls
Using 1 pkg.Oreos or Nutterbutter*** Cookies (or 1/2 pkg. each)
Crumble cookies to nothing (as fine as possible)
Cream 8 oz. Philly Cream Cheese then mix with crushed cookies
(could add chopped nuts) and form into balls.
***Add 3/4 cup powdered sugar to Nutterbutter crumbs
Melt 1 pkg. (12 oz.) Semi sweet chocolate chips (or more)
Drop cookie balls into mixture and place on wax paper or foil to cool.
Melt 1/4 pkg. + or - White chocolate chips and put into small
baggie and cut very tiny corner off and use to decorate tops.
Store in fridge.
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Chocolate Peanut Sweeties
1 cup peanut butter*
1/2 cup butter (no substitutes), softened
3 cups confectioners' sugar
5 dozen miniature pretzel twists (about 3 cups)
1 1/2 cups milk chocolate chips
1 tablespoon vegetable oil
In a mixing bowl, beat peanut butter and butter until smooth.
Beat in confectioners' sugar until combined.
Shape into 1-in. balls; press one on each pretzel.
Place on waxed paper-lined baking sheets.
Refrigerate until peanut butter mixture is firm, about 1 hour.
In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.
Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down.
Refrigerate for at least 30 minutes before serving. Store in the refrigerator.
*Please Note: Reduced-fat or generic-brand peanut butter is not recommended
for use in this recipe. Yield: 5 Dozen
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Strawberry Angel Cookies
Crisco® Original No-Stick Cooking Spray
1 (16 oz.) package Pillsbury® Angel Food Cake
3/4 cup Smucker's® Strawberry Sugar Free Preserves
OR 1 cup Smucker's® Special Recipe Strawberry Preserves
3 tablespoons mini semi-sweet chocolate chips
Heat oven to 325°F. Coat baking sheet with no-stick cooking spray.
Beat together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
Bake 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
Tip: Store between sheets of wax paper to keep from sticking together. Smuckers
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Death by Chocolate Cookies
1 pkg (8 squares) Baker's Semi Sweet Baking Chocolate
3/4 cup brown sugar
1/4 cup butter
2 egg
1 tsp. vanilla
1/2 cup flour
1/4 tsp. baking powder
1 pkg. (6 squares) Baker's white baking chocolate, coarsely chopped
2 cups chopped macadamia nuts
Heat oven to 350°F.
Microwave semi-sweet chocolate in large bowl on high 2 min. Stir until chocolate is melted and smooth.
Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.
Stir in flour and powder. Stir in white chocolate and nuts.
Drop by scant 1/4 cupfuls onto ungreased cookie sheet.
Bake 13-14 min. or until cookies are puffed and feel set to the touch. Cool 1 mi; remove from sheets and cool completely.
Makes 18 large cookies.
Source: Baker's One Bowl
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Chocolate Bottomed Macaroons
3 cups shredded coconut
1 1/2 tbl. cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp. vanilla
4 oz. bittersweet chocolate, broken up
Heat oven to 350°F.
Mix coconut, cornstarch, sugar, egg whites and vanilla in heat proof bowl.
Set bowl over a pot of boiling water or double boiler. Heat, stirring until the mixture thickens, about 4 minutes. Remove and set aside.
Spoon out macaroons, about a scant tablespoonful each, and place on ungreased baking sheet.
Bake for 10-15 min. Remove to wire rack.
Place chocolate in small micro-safe bowl and heat on HIGH power for 1 min. Stir until smooth. Dip bottoms of cookies in chocolate, allowing excess to drip back into bowl.
Place on waxed paper lined baking sheet and set in refrigerator.
Recipe courtesy of Family Circle, December 2007
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Cherry-Filled Heart Cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/2 cup sugar
4-1/2 teaspoons cornstarch
1/2 cup orange juice
1/4 cup red maraschino cherry juice
12 red maraschino cherries, chopped
1 tablespoon butter or margarinev Additional sugar
In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.
Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill.
Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour.
Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each.
Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar.
Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.
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Chocolate Covered Cherry Cookies
1.5 c. flour
½ c. butter
½ c. cocoa
1 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. baking powder
1.5 tsp. vanilla
1/4 tsp. baking soda
1 10z jar maraschino cherries
1 pkg. (6z) choc. chips
½ c. condensed milk
In a large bowl, stir flour and next 4 ingredients.
In another bowl, beat together butter and sugar
on low speed until fluffy.
Add egg & vanilla - beat well.
Gradually add dry ingredients to creamed mixture;
beat until well blended.
Shape dough into ½ balls.
Place on ungreased cookie sheet.
Press down center of dough with thumb.
Drain cherries, reserving juice.
Place cherry in center of each cookie.
In small sauce pan, combine chocolate pieces and condensed milk.
Heat till chocolate pieces are melted.
Stir in 4 tsp. cherry juice.
Spoon about 1 tsp. frosting over each cherry,
spreading to cover cherry.
Frosting may be thinned by adding more juice if necessary.
Bake 350° for 10 min.
Makes approx. 38 cookies.
(THE BEST XMAS COOKIES IN AUNT T'S COLLECTION)
Thanks to my Aunt Theresa
from Greenwich, CT -
ref: 12/07/97
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Heart Cookies
3/4 cup shortening (use part butter or margarine)
1 cup sugar
2 eggs
1/2 tsp. lemon flavoring
2 1/2 cups flour
1 tsp. baking powder
1 tsp. salt
Mix shortening, sugar, eggs and flavoring thoroughly.
Stir flour, baking powder, and salt together.
Blend in. Chill at least 1 hour.
Heat oven to 400°F.
Roll dough 1/8" thick on lightly floured board.
Cut in heart shapes. Bake. Cool.
Frost with pink frosting or put 2 baked cookies
together with red-tinted peppermint-flavored icing.
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Love Letters
2 c. flour
½ c. sugar
1 tsp. salt
1 c. butter or marg.
2 tsp. finely grated lemon rind
finely grated rind of 1 orange
1/2 cup sour cream
Heat oven 475°F.
Blend flour, sugar and salt; cut in butter and
rinds until mixture resembles coarse meal.
Blend sour cream in evenly.
Gather dough into firm ball. Divide in half.
Roll on well-floured board to 1/8" thickness.
Cut in 3x2" pieces; fold ends to center, overlaping slightly;
seal with tiny piece of candied cherry.
Place on ungreased baking sheet.
Brush tops with water; sprinkle with sugar.
Bake 6-8 min. Makes about 4 dozen.
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Vanilla Lace Cups
1/2 (24-ounce) package vanilla candy coating,divided
Microwave half of the candy coating squares in a
2 cup measuring cup at high for 1-2 min. or until melted,
stirring every 30 sec.
Pour into a heavy duty zip lock bag; seal.
Snip a tiny hole in corner of bag, drizzle evenly over muffin liners.
Let stand until set.
Repeat procedure with the other half of candy coating.
Remove muffin liners carefully. Fill with fruit or your favorite filling.
(You can use dark chocolate coating, if you prefer)
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Pecan Tassies
2 sticks unsalted butter, softened
6 oz. cream cheese
2 cups flour
FILLING:
3 large eggs, slightly beaten
1 3/4 cups packed brown sugar
3 tbl. unsalted butter, softened
3/4 tsp. vanilla
1/4 tsp. salt
1 cup pecans, chopped
Decoration: confectioners sugar
Dough: Beat butter and cram cheese in large bowl with mixer until well combined. Beat in flour until blended. Shape dough into a 1" thick disk, wrap and refrigerate at least 30 min. until firm.
Heat oven to 375°F. Have ungreased miniature muffin pan ready.
Divide dough in quarters. Roll each portion into a 6" long log. Cut 1 log in 12 equal pieces. With floured hands, flatten each piece to a 3" round and fit into muffin cup.
Filling: Beat first 5 ingredients until well mixed. Spoon 2 tsp. into each muffin cup; top with pecans.
Bake 20 min. Cool briefly in pan on wire rack, then carefully remove cups, loosening them with tip of knife. Place on rack to cool completely.
Repeat with remaining dough and filling. Dust tassies with confectioners' sugar.
Source: Recipe courtesy Woman's Day Magazine - ref:12/10/05
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Magical Peanut Butter Cookies
1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon.
Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet.
With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie.
Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement.
Cool slightly before removing from pan.
Source: Paula Deen, FoodNetwork - ref:04/30/05
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Skippy Truffle Cookies
1 cup Skippy peanut butter (I used crunchy)
1 cup firmly packed light brown sugar
1 large egg
1 tsp. baking soda
1/2 cup semi-sweet chocolate chips
Preheat oven to 350°F. In small bowl, with wooden spoon, combine all ingredients except chips until blended. Stir in chnocolate just until combined.
On ungreased cookie sheet, using slightly rounded teaspoonfuls, drop dough 2" apart. (Do not flatten) Bake 9 min. or until cookies are puffed and golden. (Cookies will be very soft.) On wire rack, place baking sheets and let stand 5 min. Remove cookies from sheets and cool completely.
Source: Skippy: http://www.peanutbutter.com - ref:12/18/04
Chocolate Peanut Butter Truffles
1 pkg. (8 squares) Semi-Sweet Baking Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP, thawed
Suggested coatings: powdered sugar, unsweetened cocoa, finely chopped Peanuts, multi-colored sprinkles, Coconut, finely crushed Cookies, grated Semi-Sweet Baking Chocolate
MICROWAVE chocolate in microwavable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. ADD peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour. SCOOP truffle mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in suggested coatings. Store in refrigerator.
KRAFT KITCHENS TIPS:
Easy Truffle Squares: Prepare truffle mixture as directed. Spread in foil-lined 8-inch square pan. Refrigerate 1 hour. Lift out of pan onto cutting board; cut into 1-inch squares. Press squares in suggested coatings.
Kraft Kitchens - ref:12/06/03
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Holiday Biscotti
2 1/4 cups flour
½ cup dried cranberries
1 ½ tsp. baking powder
2 tbl. grated orange rind
Pinch salt
2 tbl. cocoa powder
½ cup unsalted butter
2 ounces white chocolate,
melted with 1 tsp. vegetable oil
½ cup light brown sugar
2 eggs
1 tsp. vanilla
Heat oven 375°F. Grease large baking sheet.
Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind.
Gather mixture into ball. Divide in half. Knead cocoa into half the dough. Using floured hands, roll each portion into 14" log.
Place on prepared sheet. Press dough slightly to flatten so each log is 2" wide. Bake in oven 25 minutes or until lightly browned. Remove to wire rack to cool.
Lower oven to 325°F. Cut loaves into 3/4" thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes.
Cool on rack. Drizzle with chocolate. Family Circle Magazine -ref:12/17/02
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Belgian Christmas Cookies
2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds 1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar
Preheat oven to 375°F.
Cream butter with extract; add brown sugar gradually, creaming until fluffy.
Add eggs, one at a time, beating thoroughly after each addition.
Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.
Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.
Bake for 10 - 12 minutes. Cut into bars while still warm. www.allrecipes.com - ref:11/16/02
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Chinese Fortune Cookies
" Write your own fortunes and place them in cookies. Great for parties. "
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar
Preheat oven to 400° F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm. Makes 1 dozen. www.allrecipes.com - ref:08/24/02
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Butterscotch Cookies
2 1/4 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup marg., softened
1/4 cup shortening
1/4 cup peanut butter
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1-12z pkg. butterscotch morsels
1 cup nuts
Preheat oven 350°F.
In a small bowl combine flour,
salt, and baking soda;
set aside.
In large bowl, mix
marg., shortening,
peanut butter and sugars
until light and fluffy.
Add flour mixture.
Stir in morsels, vanilla and nuts.
Mix well.
Drop by teaspoonfuls
on ungreased cookie sheets.
Bake for 10 min.
Cool on wire racks.
An original recipe from my sister Pam Jensen Beach, FL
ref:03/01/98
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Pumpkin Choc. Chip Pecan Cookies
1 c. shortening
1 c. sugar
1 large egg
1 c. canned pumpkin
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
16z choc. chips
1 tsp. vanilla
1/2 c. pecans
Combine flour, cinnamon, soda, powder, and salt. in small bowl. Set aside.
Beat shortening and sugar in large mixer bowl until creamy.
Beat in pumpkin, egg and vanilla until blended;
gradually beat in flour mixture. Stir in chips and nuts.
Drop dough by tablespoon onto lightly greased cookie sheet.
Bake at 350°F for 13 min.
Remove to wire rack.
Cool completely. From the archives of my Aunt Mary Sandisfield, MA - ref:10/18/98
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Craisin Oatmeal White Chocolate Chunk Cookies
2/3 cup Margarine, soft
2/3 cup Brown sugar
2 Eggs
1 ½ cup Old fashioned oats
1 ½ cup Flour
1 teaspoon Baking soda
½ teaspoon Salt
6z package Craisins
2/3 cup white chocolate chunks
Preheat oven to 375° F.
Using electric mixer, beat margarine
and sugar together in medium bowl
until light and fluffy.
Add eggs, mixing well.
Combine oats, flour, soda,
and salt in separate bowl.
Add to butter mixture in several additions,
mixing well after each addition.
Stir in craisins and chocolate.
Drop by rounded spoonfuls
onto ungreased cookie sheets.
Bake 10-12 min. Kathy's Kookbook - ref:4/25/99
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Moon Pies
Pastry:
4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 tablespoons dark corn syrup
1/2 cup vegetable oil
2 eggs
6-7 tablespoons cold water
Filling:
1/2 cup chopped dates
1/2 cup orange marmalade
1/2 cup coarsely chopped walnuts
1/4 cup sweetened flaked coconut
1/4 cup coarsely chopped raisins
Glaze:
1 egg
1 tablespoon milk
Preheat oven to 375°F.
Combine dates, marmalade, walnuts,
coconut and raisins in medium bowl; set aside.
Sift together flour, baking powder, and sugar.
Slowly beat in corn syrup and oil.
Add eggs, one at a time.
Add a little of the cold water,
use just enough to hold dough together.
Roll out dough between two pieces
of wax paper until 1/8" thick.
Carefully remove the top sheet of wax paper.
Cut out 4" rounds.
Place about 2 tablespoons
of filling in the center of each round.
Gather the edges of dough,
pinch together to seal in the filling.
Form pastry into a ball shape and place about
2" apart on an ungreased cookie sheet,
seam side down.
Slightly flatten balls to flatten tops.
Make the glaze by whisking together the egg and milk.
Brush tops and sides of the pastry with the glaze.
Bake 25-30 minutes or until golden browned,
DON'T OVERBAKE.
Let cool on cookie sheet 1 minute
then transfer cookies to wire racks
to cool completely.
Courtesy of The Cookie Tin - ref:9/19/99
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German Honey Cookies
(Honigplätzchen)
1/2 cup granulated sugar
1/2 cup butter
1/2 cup honey
1 egg
1 tsp. vanilla extract
1/2 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. ground ginger
Preheat oven to 350°F.
Lightly grease cookie sheets or
line with parchment paper.
In a saucepan, combine sugar, butter,
and honey over low heat.
When melted remove from heat and let cool.
Beat eggs, vanilla, baking soda and ginger.
Slowly add to cooled honey mixture.
Gradually add flour.
Drop by the spoonful on to
cookie sheets about 2" apart.
Bake 12-15 minutes or until golden brown.
Transfer to wire racks to cool.
Thanks to the Holiday Webring: http://www.web-holidays.com/ - ref:9/26/99
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Knapsack Cookies
3/4 cup shortening
½ tsp baking soda
¾ cup white sugar
1/8 tsp salt
¾ cup brown sugar
2 cups rolled oats
2 eggs
2 cups Rice Krispies
1 tsp vanilla
½ cup shredded coconut
2 cups flour
½ cup dried fruit or nuts
1 tsp baking powder
Combine shortening and sugars, add eggs and vanilla,
then add dry ingredients. Add Rice Krispies last.
The mixture will be a crumbly dough.
Refrigerate.
Place walnut-sized balls on
greased cookie sheet and press slightly.
Bake at 350°F 10 minutes.
Makes about 5 to 6 dozen cookies.
Thanks, Marcia from: Kula, HI - ref:8/19/00
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Tested and liked by me)
Tested and Not liked by me)
B and W Chocolate-Dipped Shortbread Cookies
