Kathy's Recipe Korner
MOM'S KITCHEN
COOKIE ARCHIVES

cookies

Chocolate--Ethnic--Fruit--Holiday--Misc.

(smileTested and liked by me)

(sad Tested and Not liked by me)

Chocolate

spacerCOOKIE B and W Chocolate-Dipped Shortbread Cookies
spacerCOOKIE Brookies sad
spacerCOOKIE Cherry-Chocolate Cookies
spacerCOOKIE Chewy Chocolate Chip Oatmeal Breakfast Cookie
spacerCOOKIE Chocolate Bottomed Macaroons
spacerCOOKIE Chocolate Chunk Cookies
spacerCOOKIE Chocolate Covered Cherry Cookies smile
spacerCOOKIE Chocolate-Dipped Banana Sandwich Cookies
spacerCOOKIE Chocolate-Espresso Kisses
spacerCOOKIE Chocolate-Macadamia Nut Clusters
spacerCOOKIEChocolate Peanut Sweeties
spacerCOOKIE Chocolate Peanut Butter Cup Cookiesnew
spacerCOOKIE Chocolate Peanut Butter Truffles
spacerCOOKIE Cookie Balls
spacerCOOKIE Craisin Oatmeal White Chocolate Chunk Cookiessmile
spacerCOOKIE Death by Chocolate Cookies
spacerCOOKIE DoubleTree Hotel Chocolate Chip Cookies
spacerCOOKIE Easy Oatmeal Cran-White Chip Cookie
spacerCOOKIE Fudgy Butterscotch Chip Cookies
spacerCOOKIE Milk Chocolate Florentine Cookies
spacerCOOKIE Moon Pies
spacerCOOKIE Oreo Balls
spacerCOOKIE Red Velvet Whoopie Pies
spacerCOOKIE Rocky Road Cookie Pizza
spacerCOOKIE Triple Chocolate Cookies

Ethnic

spacerCOOKIE Chinese Fortune Cookies
spacerCOOKIE German Honey Cookies

Fruit

spacerCOOKIE Apple Pie Cookiesnew
spacerCOOKIECherry-Walnut Balls
spacerCOOKIE Date-Nut Pinwheels
spacerCOOKIEHoney Lemon Cookiesnew
spacerCOOKIE Lemon Crinkle Cookiesnew
spacerCOOKIE Pumpkin Choc. Chip Pecan Cookies
spacerCOOKIE Pumpkin Pie Sugar Cookiesnew
spacerCOOKIE Raspberry Cream Wafersnew
spacerCOOKIE Raspberry Thumbprint Cookies
(Cookie Mix)


Holiday

spacerCOOKIE Belgian Christmas Cookies
spacerCOOKIE Candy Cane Shortbread Bars
spacerCOOKIE Cherry-Filled Heart Cookies
spacerCOOKIE Chocolate Chip with Candy Canessmile
spacerCOOKIE Easter Nest Cookies
spacerCOOKIE Easter Eggs
spacerCOOKIE Easy Cutout Cookies new
spacerCOOKIE Easy Peppermint Kiss Cookies
spacerCOOKIE Halloween Peanut Butter Spider Cookies (photo)
spacerCOOKIE Heart Cookie Dessert
spacerCOOKIEHeart Cookies
spacerCOOKIE Holiday Biscotti
spacerCOOKIE Holiday White Chocolate Macaroon Cookies (Cookie Mix) new
spacerCOOKIE Lemon Hearts
spacerCOOKIE Love Letters
spacerCOOKIE Red Velvet Santa Hats
spacerCOOKIESkinny Mummy Cake Balls (WW) (photo)
spacerCOOKIE Spritzsmile
spacerCOOKIEStrawberry Angel Cookies
spacerCOOKIE Sugar Cookie Nests
spacerCOOKIE Vanilla Lace Cups
spacerCOOKIE Wilton Bunny Cookiessmilesmile (photo)


Oatmeal

spacerCOOKIE Oatmeal Jumbosnew
spacerCOOKIE Oatmeal-Pecan Lace Cookies

 

Peanut Butter (Nuts)

spacerCOOKIE Chocolate Peanut Butter Cup Cookiesnew
spacerCOOKIE Double Chocolate Peanut Butter Thumbprint Cookiesnew
spacerCOOKIEPeanut Blossom Cookiessmile
spacerCOOKIE Peanut Butter and Jelly Cookies new
spacerCOOKIE Peanut Butter Chocolate Chunk Cookiesnew
spacerCOOKIE Peanut Butter-Honey Refrigerator Cookiesnew
spacerCOOKIE Peanut Butter Rolo Cupsnew
spacerCOOKIE Pecan Pie Cookiesnew
spacerCOOKIE Macadamia Nut Tea Cakes
spacerCOOKIE Magical Peanut Butter Cookies
spacerCOOKIE Nutella-Stuffed Cookiesnew
spacerCOOKIE Pecan Tassies
spacerCOOKIEQuick Peanut Butter Chip Cookies new
spacerCOOKIE Skippy Truffle Cookie



Misc

spacerCOOKIE Butterscotch Cookies

spacerCOOKIE Coconut Butter Cookies
spacerCOOKIE Coconut Macaroonsnew

spacerCOOKIE Hard Molasses Cookiesnew

spacerCOOKIE Honey Bee Cookies new
spacerCOOKIE Honey Crunch Cookies new

spacerCOOKIE Knapsack Cookies

spacerCOOKIE Rolled Ginger Cookies
spacerCOOKIE Rugelach smile
spacerCOOKIE Shortbread Cookiesnew

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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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cookie bowl

 

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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cookie bowl

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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cookie bowl

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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cookie bowl

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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