Wondering what Mommy Homework is??? Each week you will have an “assignment” here to share in our comments here on this site. You will love this-both sharing AND enjoying answers by others. Some of them, I compile into an ebook (contributors can resell as a product of their own–be sure to submit your email and full name when you register so I can credit you appropriately!).
The result is AWESOME!
We get to know each other…we are encouraged in our journey…and we glean super ideas from other great moms!
Ready for this week’s MH? This is a good one!
Our topic this week is “Virtual Christmas Cookie Swap”
Your Assignment This Week…
I know that many, many, MANY miles separate all of us. However, you have gotta love the internet for bringing us together home-to-home, mom-to-mom. How about a fun Mommy Homework assignment this week? Let’s have a Virtual Christmas Cookie Swap! Sound like fun? Here is how we will do it!
Grab your recipe book and pull out your favorite Christmas Cookie Recipe. Share it this week! I LOVE cookies. I plan to bake cookies and make candies all week long. We are on the countdown now. These make great gifts AND they are the perfect snack for family nights. So, let’s swap our best recipes this week! I can’t wait! Yummmmmmmm!
Ready to dig in? Grab a cup of tea…settle in for a bit. You will want to dig into this one sweet friends!!
Love ya!
Cindy….who just LOVES this time of year and the excuse to make goodies for those I love so much!
PS! Please remember to use your real name if you want credit for your Mommy Homework Credit. 
PPS! You CAN just share and not participate in Mommy Homework, BUT I would LOVE for you to get some goodies along the way!
PPSS! Want to check your credit? Here is the newest update: http://www.talk-a-latte.com/ebooks/MommyHomeworkCredits.pdf
PPPSS! If you are new, all you do to share your MH is first register (see the link on the bottom of the page–scroll all the way to the very bottom), then log in with your name and password that you select. Share away!
Deadline–Friday at midnight CST.
Chocolate Mint Treasures
Cookies
1/2 cup granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg yolk
1 1/2 cups all-purpose flour
1/4 cup unsweetened baking cocoa
Mint Filling
1/4 cup butter or margarine, softened
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
2 drops green food color
1/4 cup semisweet chocolate chips
1/4 teaspoon shortening or butter
1. Heat oven to 375°F for baking stone or 350°F for dark or nonstick cookie sheet. In large bowl, beat granulated sugar, 1 cup butter and the vanilla on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
2. Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
3. Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
5. Place chocolate chips and butter or shortening in a small bowl. Microwave on High about 1 minute or until softened. Scrape into a small plastic zipper bag and seal; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.
***If it’s still not chocolatey enough for you, you can toss a 1/2 cup of mini-morsels into the cookie dough after adding the flour and cocoa.
Here’s my all-time favorite cookie…for Christmas gift-giving or any time of the year!
It’s a true winner…delicious!
Cowboy Cookies
1 cup butter
1 cup light brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
2 cups plain flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
2 cups rolled oats
1 small pkg. semi-sweet chocolate chips
1/2 cup chopped nuts (I use pecans)
Cream sugars, butter, eggs, and vanilla until fluffy. Sift dry ingredients and stir in. Add oatmeal, chocolate chips, and nuts. Drop by teaspoonfuls onto cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes around 8 dozen.
Hi Cindy, I left a comment on your FB page, not sure if I should leave the recipes here or not, and not quite sure how the point system works or what it is? But, I’ll post my favorite anyways! 😀
ok! I would have to say my favorite cookie recipe and the one we come back to year after year, is the 4-in-one Cookie Dough from craft foods. I have used the 4 variations below, but have also gotten creative and made up our own, whatever strikes! :
4-in-One Cookie Dough
The cream cheese adds richness and flavor to this simple, versatile recipe.
1 pkg (8 oz) Philadelphia Cream Cheese, softened
3/4 cup butter(1 1/2 sticks)
1 cup granulated sugar
2 tsp. vanilla
2 1/4 cups flour
1/2 tsp baking soda
1. Beat cream cheese, butter, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
2. Add flour and baking soda, mix well.
3. Wrap and refrigerate for half an hour.
Proceed below to the variation of your choice. They look great on their own or together on a tray.
Pinwheel Cookies
1. Divide above dough in half.
2. Add 2 sq. melted Bakers Semi-sweet Baking Chocolate to one half of dough, mix until well blended.
3. Divide each half into 2 equal parts (you should have 2 white and 2 chocolate pieces).
4. Roll 1 of the white and 1 of the chocolate dough pieces each into a 10 x 8 inch rectangle on floured surface.
5. Place rolled out chocolate dough onto rolled out white dough and press gently to form even layer.
6. Starting from the short side, roll up dough tightly to form a log; wrap in plastic wrap. Repeat with remaining dough.
7. Refrigerate 1 hour.
8. Preheat oven to 350 F.
9. Cut dough into 1/4 inch thick slices; place on ungreased baking sheets.
10. Bake 10 to 12 minutes or until lightly browned.
Makes about 5 dozen cookies.
Thumbprint Cookies
1. To the basic dough recipe above, add 1 cup finely chopped pecans.
2. Refrigerate 30 minutes.
3. Preheat oven to 350.
4. Shape dough into 1 inch balls. Place on ungreased baking sheets.
5. Indent centers.
6. Bake 10 minutes.
7. Fill each cookie with about 1 tsp. of your favorite preserves.
8. Continue baking 8 to 10 minutes or until golden brown.
Sugar Cookie Cut-Outs
1. Preheat oven to 350.
2. Roll basic dough recipe above to 1/8 inch thickness on lightly floured surface.
3. Cut into assorted shapes and place on greased baking sheets.
4. Bake 10 to 12 minutes until edges begin to brown.
5. Transfer cookies to wire tack.
You can frost these when they cool, or sprinkle with colored sugars before baking – use your imagination!
Pecan Bars
1. Preheat oven to 350.
2. Press dough firmly onto bottom of ungreased 15 x 10 x 1 inch baking pan (cookie sheet).
3. Bake for 20 minutes or until lightly browned.
4. Meanwhile, combine until well blended:
2 eggs
1 cup firmly packed brown sugar
2/3 cup light corn syrup
1/4 cup (1/2 stick) melted butter
1 tsp. vanilla
5. Stir in 3 cups chopped pecans.
6. Spread the egg/nut mixture evenly onto the warm crust.
7. Bake an additional 20 to 25 minutes or until the topping is firm around the edges and slightly soft in the center.
8. Cool and cut into 60 bars.
Brunekake
Cream together:
1 cup margarine or butter, softened
1 cup sugar
Add:
1 teas. vanillinsocker (vanilla powder) (could use vanilla extract)
2 Tblsp. Golden Corn Syrup (or honey)
2 cups flour (can use combination white/wheat)
1 teas. baking soda
Form 6 long rolls. Bake 2 at a time on ungreased cookie sheet at 350 degrees for 15 minutes. Cut in diagonal pieces while warm. Remove from pans and let cool completely. Store in an airtight container.
NOTE:
These Brunekake cookies were made by my grandparents every Christmas. Grandma always had a large tin FULL of them! I’m not sure where they got the recipe, but Christmas just isn’t the same without making some of these! They are so easy to make and taste so good! They are great by themselves or dunked in coffee or tea! Enjoy!
Love, Sheri
Monster Cookies
3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 tsp vanilla
1 tsp corn syrup
2 tsp baking soda
1 stick butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1/4 cup raisins, optional
1 cup semi-sweet chocolate chips
1 cup M&Ms
I like to add various ingredients each time, such as nuts or different colored M&Ms, or sometimes I drop the chocolate chips and double the M&Ms
preheat oven to 350
beat eggs
add ingredients in order listed
mix well
bake 12-15 minutes
Hope you enjoy these!
Drewe Llyn’s Trail Bars
This recipe is one of our FAVORITES! I remember a fun day when we were invited to Drewe Llyn’s home and she made these for us. Sweet memories! I begged for the recipe and this recipe has been a favorite now for over 16 years–yes, we have been buddies THAT long! 🙂
1 cup light corn syrup
1/2 cup packed brown sugar
1/4 tsp. salt (optional)
1 1/2 cup peanut butter (smooth or chunky)
1 tsp. vanilla (optional) 1 cup dry milk
1 cup granola cereal (crush large lumps)
1 cup whole bran cereal 1 cup raisins
1 package (6 ounce) semi-sweet chocolate pieces
In a heavy saucepan, combine syrup, sugar, and salt; bring to a boil.
Remove from heat; stir in peanut butter and vanilla.
Stir in remaining ingredients except chocolate; cool slightly.
Add chocolate; press into 9 X 13-inch pan lined with waxed paper (can just spray with Pam).
A larger pan works well- the thinner it is the easier it is to eat!
Refrigerate 30 minutes; cut into bars.
Store in the refrigerator in an airtight container.
You can substitute Quick Oats for some of the cereal or raisins, if substituting for raisins, add more peanut butter.
No Bake Cookies
I saw someone asking about this recipe. This is one of the family favorites too. In fact, I expect to make some of these tomorrow. 🙂 We are planning to spend the day cleaning and getting ready for Matthew to come home. SOoooo….I think these need to be whipped up tomorrow. I lovingly bring them here for our “Virtual Cookie Swap!” ENJOY! Pass the next goodie……
1 stick margarine, melted
1/2 cup cocoa
3 cups Quick oats
1/2 cup peanut butter
2 cups sugar
1 tsp. vanilla
1/2 cup milk
nuts, if desired
Cook margarine, cocoa, sugar and milk until bubbles from around the side.
Remove from heat and add oats, peanut butter and vanilla.
Drop on waxed paper and cool.
How about basic truffles?
12 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 teaspoon vanilla extract
DIRECTIONS
1. In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.
HAYSTACKS
INGREDIENTS
* 2 cups semisweet chocolate chips
* 2 cups butterscotch chips
* 12 ounces peanuts
* 5 (5 ounce) cans chow mein noodles
DIRECTIONS
1. Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles.
2. Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.
This is a recipe I just found on the internet really liked. My brother’s fire department was having their Christmas party and I made these with my 2 year old to take along. One of the fire fighters said that they are addicting. 🙂 A nice quick and easy cookie for the Christmas season or anytime.
Butterscotch No Bake Cookies
Melt together over med heat:
2 12 oz packages of butterscotch chips
1/2 cup peanut butter
Turn off heat and stir in:
6 cups corn flakes (I think I only used 5 cups)
Drop by spoonfulls on to wax paper and cool until hardened.
I hope you have a great Christmas!
Cathy Dunlap
Snickerdoodle Cookie Recipe
This is a simple cookie recipe that will surely delight young and old. The cookies are coated with cinnamon and sugar for an extra special taste.
Ingredients
• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
Directions
Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.
Gingerbread Cookie Recipe
I make these cookies into several kinds of shapes and have a party to decorate them. We all love this of cookie recipe!
Ingredients
• 1/2 cup butter shortening
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• 1 large egg
• 1 tablespoon vinegar
• 2 1/2 cups all purpose flour
• Candies and frostings for decorating if desired
Directions
Preheat oven to 375 degrees. Beat shortening in a mixing bowl on high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl occasionally. Mix in the molasses, egg, and vinegar until well combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover tightly with plastic wrap, and chill for at least 3 hours.
Grease a cookie sheet with butter shortening. On a lightly floured surface roll the dough to 1/8 inch thick for 2 and 1/2 round cookies and the dough to 1/4 inch for 6 inch gingerbread people cookies. Cut dough with your favorite cookie cutters. Place cookies 1 inch apart on baking sheet. Bake round cookies for 5 to 6 minutes and gingerbread people cookies for 6 to 8 minutes. Edges of cookies should be lightly browned. Cool cookies for 1 minute on cookie sheet then transfer to wire rack and cool completely.
Melt Aways
1 cup butter
3/4 cup cornstarch
1/2 cup powdered sugar
1 cup flour
Mix in order given. Bake 325 degrees for 15 minutes.
Thumbprint Cookies
1/2 c. butter or shortening
1/4 c. brown sugar
1 egg yolk
1/2 t. vanilla
1 c. flour
1/4 t. salt
Roll into balls. Dip in egg white. Roll into finely chopped pecans or walnuts. Place on ungreased sheet for 5 minutes at 375 degrees. Remove from oven and press thumb on top to make an indention. Return to oven for 8 more minutes. You can fill in the “thumbprint” with frosting of your choice or jam.
Soft Sugar Cookies (these are best for frosting with buttercream frosting)
1/2 c. butter
1 c. sugar
1 egg
Mix these together and add 3/4 t. vanilla
Mix 2 1/2 c. flour
1/2 t. salt
1/2 t. soda
Add dry to wet and add 1/2 c. sour cream. Mix well. Refrigerate for 30 minutes before rolling out. Bake at 400 degrees for 6-8 minutes.
Merry Christmas Baking!!
Julie Bertsch
Sheri Hagemann
Cherry Winks
2 1/4 cup sifted flour
1 tsp bk powder
1/2 tsp salt
1/2 tsp bk soda
3/4 cup soft butter
1 cup sugar
2 eggs
2 TBSP milk
1 tsp vanilla
1 cup chopped nuts
1 cup finely cut dates
1 cup finely cut cherries
2 1/2 cup cornflakes
18 Maraschino cherries cut into quarters
Sift flour, bk pwd, bk soda, salt
Blend butter, sugar, eggs, and beat well. Add milk, vanilla and then add dry ingredients, with the nuts, dates and cherries. Mix.
Crush cornflakes into crumbs
Shape dough into balls (1 level TBSP size) and roll into cornflakes. Place on greased sheet and top each with 1/4 of cherry
Bake 375 for 12 min. or until lightly brown. Makes approx. 6 doz.
What a great idea!! We have a favorite recipe that is soooo simple and sooo yummy! They taste like peanut butter fudge!! Enjoy!
The Incredibles
1 cup peanut butter
1 cup sugar
1 egg
Mix together. Roll into small balls and place on cookie sheet. Press down slightly. Bake at 350 about 8 minutes. Enjoy!
We also freeze the cookie balls so we can enjoy these at any time by just popping some out of the freezer and baking!
Vicki Merrill
I am loving these cookies! Some recipes are old favorites and others sound so yummy. I cannot wait to try them. My mother made these last on cookie baking days & called them “Bake while you sleep cookies”. They are also known as meringues. They lend themselves well to many variations. Enjoy!
4 egg whites–room temperature best but not necessary
1/8 tsp cream of tartar
1 tsp vanilla
1 C sugar–granulated
————————————————————-
about 1/2 C add-ins if desired–mini chocolate chips, chopped nuts, etc.
you can also add food coloring or other flavoring-mint extract, etc.
you can add 1Tbsp cocoa; you can dip the finished cookies in melted chocolate–this variation was one of FoodNetwork’s special 12 cookies last week or so.
————————————————————–
Whip egg whites in large bowl until foamy. Add vanilla & cream of tartar.
Beat until soft peaks form.
Continue beating while adding sugar a little at a time. Beat until stiff peaks.
Place on cookie sheet that has been covered with parchment or foil. You can use teaspoons, a cookie scoop or get fancy & pipe with cake decorating tips.
You can also make these any size–bite size or as we call them Daddy size 🙂
These will not spread so you can place them pretty close.
Put cookie sheet into preheated to 350 degree oven–then shut off and go to bed.
Alternately you can bake at 225 degrees for 1-2 hours until set & dried. You do not want these to brown–especially if left their beautiful snowy white. Once fully dried, store in single layer in air tight container. Not sure how long they keep–they’ve never lasted long enough to find out!
If you have extra egg yolks you can try this recipe I found on recipezaar. Sounds good. Cream cheese cookies that you can make in a cookie press.
http://www.recipezaar.com/Cream-Cheese-Cookies-18364
The Lord’s blessings upon you!
Hillary in Indiana
Oh, this is a special time of the year and I am loving the new recipes that have been posted. I am just now starting my baking so this is at the right time. This is basically the only time I make candy during the year so my family really enjoys it.
N. M. Cookie
2 c butter
4 c flour
2 T soda (club soda)
2 c sugar
5 c blended oatmeal *
2 tsp baking powder
2 tsp vanilla
1 pkg of chocolate chips
2 c brown sugar
1 tsp salt
1 Hershey Bar (grated)
4 eggs
3 c chopped nuts (your choice)
* Measure oatmeal and blend in a blender to a fine powder.
Cream the butter and both sugars. Ad eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips. Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 mins at 375 degrees. Makes 112 cookies.
Peanut Butter Reese’s Cups
Cup:
1/2 c brown sugar
2 1/2 c powder sugar
1 stick butter
1 tsp vanilla
2 c peanut butter (smooth)
Mix all ingredients by hand. Press evenly in a 9×13″ cookie sheet
Topping:
1/2 stick butter
1 pkg chocolate chips
Melt butter and chips; pour over mixture. This is a family at Christmas time but is enjoyed at anytime of the year. Fix it and we are sure you will enjoy it!
S’More Bars
1/2 c oleo
1 1/2 c graham crackers crumbs
1 (14 oz) can sweetened condensed milk
1 c mini marshmallows
Preheat oven to 350 degrees. Melt the oleo in a 13x9x2″ baking pan in a warm oven or microwave (be careful if you use the microwave as it may splatter!) Sprinkle the crumbs over the melted oleo in the pan. Pour the milk over the crumbs. Sprinkle with chips. Press the chips down gently. Bake at 350 for 25 mins. Remove from oven and sprinkle with marshmallows. Press them down gently. Bake 2 more mins. Let cool. Cut into bars. Enjoy. Makes 24 bars.
Best Rolled Sugar Cookies
1 1/2 c butter, softened
2 c white sugar
4 eggs
1 tsp vanilla extract
5 c all-purpose flour
2 tsp baking powder
1 tsp salt
Cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.
Gingerbread Boys & Girls
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight. Preheat the oven to 375 degrees. Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.
Swedish Thumbprint Cookies
1 cup butter, softened
1/2 cup white sugar
2 cups sifted all-purpose flour
1/2 cup any flavor fruit jam
Preheat oven to 375 degrees. Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves. Bake 15 to 20 minutes or until golden brown at the edges.
I hope everyone has a wonderful time baking!
Orilla Crider
Chocolate Chip Cookies
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons instant espresso coffee powder
1-1/2 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies
These are wonderful!!
Shannon Fisher
Hi Cindy,
We made cookies from your `Christ Centered Christmas` e-book for our cookie exchange & they were a BIG hit. Esp. the `Praline Cookies`. So easy to make, too!! THANKS 🙂 We also made the `no-bake cookies` (above)(Delish!!) Their already here, so I won’t reprint. I have some other favorites tho, from elsewhere.
`Praline Cookies`
1C butter 1C firmly packed brown sugar
2t vanilla extract 2C flour
1/4t salt 3/4C pecan halves
* Preheat oven to 350*
Cream together butter, brown sugar, and vanilla.
Stir in flour & salt. Mix well.
Chill dough for 30min.
Form dough into 1″ diameter round balls.
Place on ungreased cookie sheets.
Place a pecan half in center of each ball.
Press down lightly.
Bake 13 – 15 min. or til golden brown.
Yields: approximately 3 1/2 dozen
`Crescent Cookies`
1C butter(softened) 5T powdered sugar
2t vanilla extract 1/2C chopped pecans
1/2C chopped walnuts
*Cream butter & powdered sugar in mixing bowl. Add vanilla, flour, pecans & walnuts. Form into crescents. Bake at 350* for 20min. Dust with powdered sugar while still warm.
`Butter Pecan Cookies`
1 box Butter Pecan cake mix 3/4C oil
3eggs 1C chopped Pecans(optional)
*Preheat oven to 350*
Mix all ingredients.
Drop by heaping t. onto parchment lined pan.
Bake for 10 – 12min.
Michelle Fitzgerald
Chocolate Crinkles:
1 box extra moist chocolate or devils food cake mix
8 oz cream cheese
1 egg
Powdered sugar for rolling
Mix first three ingredients until soft dough forms. Chill if needed to get a stiff dough. Roll into walnut sized balls, roll balls in powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 for about 11 minutes. Let cool slightly before removing from pan. Sprinkle with more powdered sugar. Cookies will remain soft.
Did someone say COOKIE SWAP? Woo Hoo! I can’t wait to dig into all these recipes!!
Here are a couple of our favorite.
Peanut Butter Cup Cookies
Ingredients:
1 3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 c. butter
1/2 c. white sugar
1/2 c. peanut butter ( I use natural)
1/2 c. brown sugar
1 egg, beaten
1 tsp. vanilla
2 TBS. milk
A bunch of Mini Peanut Butter Cups
Instructions:
Preheat oven to 375 degrees.
Sift together flour, salt, and baking soda.
In a different bowl cream together the butter, sugar, peanut butter and brown sugar until fluffy.
Beat in the egg, vanilla and milk.
Add flour mixture and mix well.
Take a rounded tablespoon of dough and shape into balls and place on an ungreased cookie sheet or mini muffin pan.
Bake at 375 for about 8 mins. Don’t over cook.
Remove from oven and immediately press an “unwrapped” PB cup into each ball.
Cool and remove from pan.
ENJOY!
And then there are these yummy
Snowballs!
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
1 TBS water
1 tsp vanilla
2 cup flour
1 cup quick oats
1/2 tsp salt
jarred maraschino cherries or Hershey’s kisses
Coating:
2 cups powdered sugar
1/4 cup milk
2 cups flaked coconut, chopped
Directions:
In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats, and salt; gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry or Hershey’s kiss, forming a ball.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 for 18-20 mins. or until bottoms are browned. Cool on racks.
Combine sugar and enough milk to achieve smooth dipping consistency.
Coat cookies in mixture then roll in the coconut.
Enjoy!!!
Oh boy this is going to be great. I hope you enjoy mine as much as I’m sure I’ll enjoy yours.
MERRY CHRISTMAS!!!!
Kim Wilson
Butter Snow flake cookies
* 2 1/4 cups all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1 cup butter
* 1 (3 ounce) package cream cheese, softened
* 1 cup white sugar
* 1 egg yolk
* 1 teaspoon vanilla extract
* 1 teaspoon orange zest
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
2. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
One of my favorites is:
Shortbread by Nell
3 sticks butter
3 cups sifted flour
3/4 cup sugar
3/4 cup rice flour
mix together with fingers and pat int 9 x 12 pan.
Bake for 1 hour at 250 degrees til light white. Cut while warm. Sprinkle with sugar if desired.
Cindy, We had these cookies at a cookie exchange a couple of years ago and they are sooo wonderful! Everytime I make them for someone, they ask for the recipe. I have also used Reese’s Pieces instead of the Butterfingers. Yummy!!! ;o)
Butterfinger Cookies
1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 eggs
1-1/4 cups Peanut Butter
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 Butterfinger candy bars (2.1 ounces each), chopped
Directions:
In a large mixing bowl, cream butter and sugars until light and fluffy. beat in egg whites. Stir in peanut butter and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in candy bars.
Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 4 dozen.
Love, Heather
I have another one that all my kids (save the one who is allergic to peanuts)
say we can’t have any holiday without: no bake, easy, quick
Peanut Butter Squares
3/4 cup melted butter
12 oz. melted choc chips (1 bag)
1 1/2 cup peanut butter
2 cups graham cracker crumbs
2 cups powder sugar
Combine butter and crackers.
Beat in peanut butter and xx sugar.
Press into 9 x 13 pan.
Frost with chocolate chips.
Let sit at room temperature until firm. Cut into squares
DO NOT REFRIDGERATE
Here is one of my favorite simple Christmas cookie recipes
Toffee Bars
-Preheat oven to 375. Cover a cookie sheet with foil. Completely cover with saltine or graham crackers.
-In a saucepan, melt 2 sticks of butter (cut into small pieces). After melted, add 1 c. packed brown sugar.
-Stir until bubbles form and the sugar is dissolved into the butter.
-Boil for about 3 minutes more while stirring (do not let it scorch).
-Pour mixture over crackers and tilt the cookie sheet to cover evenly.
-Bake for 7 minutes in a 375 oven.
-Remove from oven and pour 1 package of chocolate chips on. When the chips begin melting, spread the chocolate evenly over the crackers. You could also top with nuts.
-Cool at least 1 hour in fridge.
Julia Reffner
Coffee House Cookies (from Delightful Desserts by Pampered Chef)
We make these a few times a month. They are great to make on a weeknight because this recipe doesn’t make a big batch – just the right number to eat after dinner (and have for breakfast the next day!)
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
¾ cup packed brown sugar (I usually use a little more)
1 egg
1 teaspoon vanilla
1 cup coarsely chopped walnuts or pecans (I omit these because not everyone here likes nuts)
**1 cup semi-sweet chocolate chunks
**2 bars favorite chocolate candy (i.e. snickers, milkyway, peanut butter cups, etc.)
**I seldom have candy bars or the chocolate chunks on hand, so the kids just pour in a bunch of chocolate chips until it looks “right”!
Preheat oven to 350. Combine flour, baking soda and salt in a bowl and mix well. In a separate bowl (I use the stand up mixer) beat butter and brown sugar until creamy. Add egg and vanilla; beat well. Gradually beat in flour mixture.
(Since we just use chocolate chips we skip this next step.) Stir 2/3 cup of the nuts and 2/3 cup of the chocolate chunks into dough. Cut candy bars into small pieces, about the size of chocolate chunks; set aside.
Using a large scoop (about 3 tablespoons) drop 6 level scoops of dough, 3 inches apart, onto cookie sheet. Flatten scoops slightly with palm of hand. Lightly press half of the remaining nuts, chocolate and candy into tops of cookies. (I just make regular size cookies – they go farther that way.)
Bake 14-16 minutes (less if you make smaller cookies) or until cookies are almost set. Centers will be soft on the large ones. Don’t overbake. Cool 7 minutes, then remove cookies to cooling rack. Repeat with remaining dough.
Enjoy!
Kristin Girod
Here is my favorite Christmas cookie recipe. Do not double unless you have extra hands helping!!
Almond Bark Drop Cookies
1 lb. almond bark
1-1/2 cups Rice Krispies
1-1/2 cups Fruit Loops
1-1/2 cups colored marshmallows
1-1/2 cups cashews (peanuts can be substituted)
Mix last 4 ingredients in a bowl. Melt almond bark. Pour over mixture and stir to coat. Drop by teaspoonful onto wax paper.
The first ones are ready to eat by the time you are finished dropping the mixture!!!
Heres my cookies to exchange:
Chocolate Macaroon Bars
1 1/2 cups gramcracker crumbs
1/3 cup sugar
1/4 cup cocoa
1/3 butter, melted
1 – 14 oz. sweetened Condensed Milk (NOT Evaporated)
2 2/3 cup flaked coconut ( 7oz. package)
2 cups fresh white bread crumbs (4 slices0
2 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips (semi-sweet)
Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, cocoa, and butter; press firmly on bottom of 13×9-inch baking pan. Bake 10 minutes. meanwhile, in a medium bowl, combine remaining ingredients; mix well. Spoon evenly over prepared crust. Bake 30 minutes or until lightly browned. Cool. Cut into bars. Store covered in refrigerator.
My friend Sarah Johnson’s Shortbread Cookie recipe (She uses a cookie stamp to make them.)
Cream together:
1 cup butter
3/4 cup confectionary sugar
Gradually add:
2 1/4 cups flour
1 teaspoon vanilla
bake in a 325 degree oven until golden around the edges.
For stamp info. http://www.rycraft.com
God bless you all and have a Merry Christmas!
Love,
Barb Dunay
I have not quite recovered from our annual Christmas Cookie Marathon – this is year 18. We started at 7:00am and ended a little after 9:00pm. (My feet are still tired!)
I had to share a recipe that we developed last year called “LemonDoodles”. Here goes:
Lemondoodles
3 C flour
1 T plus 1 tsp. baking powder
½ tsp. salt
1 ½ C plus 2 T sugar
1 C butter
Juice from ½ lemon
Zest from 1 lemon
2 large eggs
Preheat oven to 375. Line baking sheets with parchment or lightly spray with Pam.
Sift flour, baking powder, and salt together in small bowl. Set aside
Combine zest from 1 lemon with 2 T. sugar in a small bowl. Stir together. Set aside.
Using electric mixer, cream butter, 1 ½ C sugar and lemon juice together in large mixing bowl until light and fluffy.
Add eggs and beat until they are blended.
Add half the flour mixture and mix on low speed. Add remaining flour mixture and mix again.
Measure out generously rounded tablespoons of the dough and roll them into balls.
Place a couple balls in the zest/sugar mixture and roll to coat. (or put the mixture in a Ziploc bag, put the balls in the bag and shake to coat.)
Place balls 2 inches apart on prepared sheets. Bake until the centers are risen and slightly cracked and the edges are crisp. (12 – 18 minutes)
Cool cookies on cookie sheets and enjoy!
ok, well maybe one more although this is not for cookies, but is easy and always a hit.
Spiced Pecans
2 ½ C pecan halves
2 tsp vegetable oil
1 C Sugar
1 tsp cinnamon
¾ tsp salt
¼ C water
1 tsp vanilla
Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300 degree oven 20 – 25 minutes stirring frequently. (Sometimes I just put the dry pecans – no oil – on a baking sheet and bake them for 4-8 minutes.) Cool.
Combine sugar, cinnamon, salt and water in a saucepan, cook stirring over medium heat until sugar is dissolved.
Boil to 236 degrees or soft ball stage. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto waxed paper (I use parchment paper) and use fork to separate pecans.
Raspberry and Almond Shortbread Thumbprints
PREP TIME 30 Min
COOK TIME 18 Min
INGREDIENTS
•1 cup butter, softened
•2/3 cup white sugar
•1/2 teaspoon almond extract
•2 cups all-purpose flour
•1/2 cup seedless raspberry jam
GLAZE
•1/2 cup confectioners’ sugar
•3/4 teaspoon almond extract
•1 teaspoon milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
3. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
4. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
Recipe yields 3 dozen
Haystacks (Mureiko Version)
1/2 – 1 C. peanut butter
1 bag butterscotch morsels
Melt in microwave or in double boiler.
Add Chow Mein noodles to desired consistency. (I use one bag.)
Drop on wax paper.
Eat when hardened!
Yummy!!!!!!!
My kids favorite:
Daddy’s Peanut Butter Cookies
1 cup crunchy peanut butter
1 egg
1 cup sugar
1 tsp vanilla
Mix all ingredients and form into 1-inch balls. Press flat on greased cookie sheet with a fork. Bake 10 minutes at 350 degrees.
My favorite is to make a regular butter cookie and add 1/4 tsp peppermint to the batter. If you add some red food coloring to 1/2 the dough and then roll the 2 doughs into candy cane shape they are both pretty and delicous. Very Christmas oriented for a pot luck if your family is suppose to bring desert.
These aren’t cookies, but they make a great addition to a cookie tray for variety.
Candied Pecans
1 lb. (4 cups) pecan halves
1 egg white
1 Tbsp. water
3/4 c. sugar
1 tsp. each cinnamon and salt
Beat egg white with water until frothy. Add nuts and mix well. In a separate bowl, mix sugar, cinnamon and salt. Pour over the nuts and mix well. Spread on cookie sheet. Bake 1 hour at 250 degrees, stirring every 20 minutes. Remove at once to wax paper to cool.
Enjoy!
My favorite is not really a cookie. It’s kind of a Candy Sandwich.
My son and I spent Christmas with my grandmother about 20 years ago and she made these for the kids. The were such a hit she made them and took them to several dinners. Everyone loved them. It is too simple a child can make these. However please supervise them.
Ingredients:
Ritz crackers
Smooth peanut butter
Candy coating -Chocolate bark or white almond bark
Pretzels
Put peanut butter on crackers, make a sandwich with them. Melt chocolate or almond bark over hot water. Dip peanut butter sandwich in melted chocolate or almond bark. Place on wax paper. Allow coating to harden.
After you have finished coating all of the peanut butter sandwiches , use the left over coating to coat pretzels. Place them on seperate wax paper allow to harden.
Enjoy!
The White Chocolate or Almond bark are my favorites.
Blessings
Lisa
Biscotti for Coffee!
*I change this recipe around often. Take out the lemon and almonds, add cocoa powder, walnuts, cranberries are delicious!! Use your imagination! Drizzle with melted frosting…..pack and give!! Oh, my! I do need to make some tomorrow!!
Blessings!!!
Kelly Martin
INGREDIENTS
3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons lemon zest
1 teaspoon almond extract
1/2 cup toasted almonds, finely chopped
1 egg white
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet.
Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.
Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet about 4 inches apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.
Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.
Preheat oven to 325 degrees F (165 degrees C). Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.
Bake 10 minutes, or until crisp. Cool on wire rack. Make several days before serving. Store in a paper bag to soften slightly. For longer storage place in a sealed container.
We bought a LARGE bag of Craisins at Sam’s and have made several batches of these…Yummy!…
Oatmeal Cranberry White Chocolate Chunk Cookies
¾ cup (1 ½ sticks) butter, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups old-fashioned oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
6 ounces Craisins (sweetened cranberries)
2/3 cups white chocolate chunks or chips
Preheat oven to 375º . Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in Craisins and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack. Makes approx. 2 ½ dozen cookies. (Tip: remove cookies from cookie sheet promptly so they don’t stick.)
Enjoy!
Christi Snover
Hi, my name is Heather and this is one of my favorite cookie recipes! My grandmother used to make these and they are really easy to make.
Ice Box Cookies
1 Cup Packed Brown Sugar
1 Cup Sugar
1 Cup Melted Butter
2 Eggs
*** 1 Cup Nuts ***
3 3/4 Cup Flour
1 tsp Baking Soda
Pinch Salt
Here’s the easy part: Combine all ingredients in the order given and mix well.
Divide the dough into 4-6 sections and roll each section into a log. Wrap each log in waxed paper and chill for at least 2 hours. When chilled, slice the logs about 1/4 inch thick and place on greased cookie sheet. These do not spread out too much. Bake at 400 for 5 minutes. Cool on wire rack.
*** This recipe calls for nuts, but I have a child with nut allergies so we just elliminate the nuts and they are just as tasty!
Toffee Bars
1/2 cup margarine or butter
1/2 cup sugar
1/4 tsp salt
1 cup all purpose flour
1 14oz can (1 1/4 cups) sweetened condensed milk
2 TBS margarine or butter
2 tsp vanilla
6oz semi-sweet chocolate chips
* Preheat oven to 350 degrees
* In a mixing bowl beat the 1/2 cup of margarine or butter, sugar, and salt with an electric mixer on medium to high speed until thoroughly combined.
* Stir in flour.
* Press into the bottom of an ungreased 13x9x2 inch baking pan.
* Bake in a 350 degree oven about 15 minutes or until edges are slightly brown
* In a medium saucepan heat the sweetened condensed milk and the 2TBS margarine or butter over medium heat till bubbly, stirring constantly. Continue to cook and stir for 5 minutes more (mixture will thicken and become smooth).
* Stir in the 2 tsp vanilla
* Spread over baked layer
* Bake for 12-15 minutes or until golden
* Sprinkle chocolate chips over the cookie immediately after removing from the oven. Let stand 2-3 minutes or until softened.
* Spread evenly over top
* Cool, chill 5-10 minutes until chocolate is set.
* Cut into bars
Enjoy these delicious cookies.
Cindy Schultz
This is a yummy recipe that I copied from a book of my brother’s when he was toddler. I use this for all my shaped cookies. Enjoy!
Cookie Monster Cookies
3/4 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cup flour
1 tsp baking powder
Mix butter and sugar.
Add 2 eggs and vanilla. Mix.
Add flour and baking powder.
Mix and Chill 1 hour.
Roll out. Cut out with cookie cutters or such.
Bake at 375* until lightly browned at edges. (The time varies with oven and thickness of cookie. Set for 6 min. and watch carefully after that.)
Cool on rack, then frost and decorate.
Mexican Wedding Cookies
This is one of our favorite cookies for Christmas, and they are fun and easy to make.
1/2 c. powdered sugar
1 c. butter
2 tsp. vanilla
2 c. all purpose flour
1 c. finely chopped nuts
1/4 tsp. salt
Powdered sugar
Preheat oven to 325. Beat powdered sugar, butter and vanilla together until light and fluffy. Stir in flour, nuts and salt. Mix until dough forms. Shape into 1 in. balls. Place 1 inch apart on ungreased cookie sheets.
Bake at 325 for 15 – 20 minutes or until set, but not brown. Immediately remove from cookie sheet. Cool slightly; roll in powdered sugar. Cool completely and then roll in powdered sugar again. Makes 5 dozen cookies.
I like to also make these with miniature chocolate chips instead of nuts-they are soooo good when they come out of the oven all ooey and gooey and melted!! They are also great to make this way if someone is allergic to nuts. The guys my husband work with love these cookies, and so do our neighbors!
Enjoy!!! Cheryl
ICE BOX SUGAR COOKIES
Can make dough ahead of time to have on hand in the fridge or freeze it for later!
1 cup butter (no substitutes) softened
2 cups sugar
2 eggs
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
DIRECTIONS:
Combine flour, baking soda and salt; gradually add to creamed mixture. on a lightly floured surface, shape dough into three 10″ logs (I usually make 2 fatter ones). Tightly wrap each roll in waxed paper. Chill for 1 hour or until firm. Cut into 3/8″ slices; place on greased baking sheets. Sprinkle with sugar. Bake at 375 for 8-10 minutes or until lightly browned. Cool on wire racks. Yields about 8 dozen
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla.
These cookies are very easy to make and the Kisses hold their shape very well so you don’t need to worry about it melting out from the dough and making a mess.
HIDDEN KISSES
1 cup softened butter, (no substitutes)
1/2 cup sugar
1 tsp vanilla
2 1/2 cup flour
1 bag Hershey’s Kisses(take off foil 🙂 )
Preheat oven to 375 degrees. Cream together butter, sugar, and vanilla in a large bowl until fluffy. Gradually add in the flour. Take about 1 Tbsp. of the dough up and around the Kiss. Once the candy is completely surrounded by the dough, roll it again in the palm of your hand until a ball forms. Repeat until all your dough or candy is gone. Bake for only 10-11 minutes. Cool.
Here is an easy cookie recipe I just used at a cookie party:
Easy Butter Pecan Cookies
¾ cup butter
1 pkg. 3.75 oz. Instant butterscotch pudding mix
1 ¼ cup all purpose flour
½ cup chopped pecans (I use about 1 cup)
Beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1 ½ inch balls. (I used a small cookie scoop instead.)
Place 2 inches apart on greased baking sheets; flatten slightly with a greased glass or your hands. Bake at 375 degrees for 10-13 minutes or until light golden brown. Remove from pans to wire racks. Recipe gives yield of about 2 dozen cookies. By using my changes the yield was increased to about 4 dozen.
Good variation: Roll warm cookies in confectioner’s sugar.
Blessings,
Judy Joiner
I used to love it when my Mom would make these! And they’re so simple the kids can do them!
Lemon Whippersnappers
1 lemon cake mix (will work with any flavor, as long as it doesn’t have pudding)
1 egg
2 cups whipped topping
1/2 cup powdered sugar
Combine cake mix, egg and whipped topping. Refrigerate dough, then roll into balls and coat with powdered sugar. Place on greased baking sheet and bake at 350F for 10-12 minutes.
I used to make Spritz cookies before I got too busy. I can’t find my Betty Crocker cookbook, so I looked on the internet for the Betty Crocker recipe. Here is what I found. I probably won’t have time until after Christmas to make them, but they will still be yummy.
Betty Crocker’s Spritz Cookies
1 cup butter, softened
1/2 cup sugar
2 1/4 cups Gold Medal® all-purpose flour
1/4 teaspoon salt
1 egg
1/4 teaspoon almond extract or vanilla (You can use tsp. of each)
Food color, if desired
Heat oven to 400ºF. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Makes 5 dozen.
Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Tips for using a cookie press: Keep dough cool. If cookies start sticking and won’t come out of the press, fill press with dough and let refrigerate 10 minutes.
Carolyn Jenkins
Okay, I also found this recipe on the internet and it looked and sounded so good I thought I would share it if it’s okay, even though I haven’t tried it yet. I hope to make these after Christmas along with the other cookies. (I made pumpkin bread and gave some away for presents, so cookies aren’t urgent for me right now.)
Big Soft Ginger Cookies
INGREDIENTS
• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water (or orange juice)
• 1/4 cup molasses
• 2 tablespoons white sugar
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
In the reviews, there was a warning not to make these cookies unless you’re on an all-cookie diet. [Yum!] Another person suggested using an extra 1/2 cup of flour to make it fluffier.
Okay, this is not a cookie but it is so good and I want to share it.
White Chocolate Oreo Fudge
1 cup sugar
3/4 cup butter
1 (5oz) can evaporated milk
2 (12oz) pkgs white chocolate morsels
1 (7oz) marshmallow cream
3 cups coarsely crushed oreos, divided
pinch of salt
Line a greased 9″ square pan with aluminum foil; set aside.
Combine first 3 ingredients in a medium saucepan. cook over medium-high heat, stirring constantly, until mixture comes to a boil; cook 3 minutes, stirring constantly. Remove from heat; add white chocolate morsels, marshmallow cream, 2 cups oreos, and salt. Stir until morsels melt.
Pour fudge into prepared pan. Sprinkle remaining 1 cup oreos over fudge, gently pressing cookies into fudge. Cover and chill until firm.
Lift uncut fudge in aluminum foil from pan; remove foil, and cut fudge into squares.
makes 4 lb.
Finally I am here, 🙂 just so happens we had a friend of our dd come over and bring a recipe this is one of my NEW favorite cookie recipes. The girls make a batch and we shared it with 2 other families. They are easy and yummy here yins go:
Grandma’s Ginger Molasses Cookies
oven 350 degrees
2 c Sugar
1 1/2 c butter
2 eggs
1/2 c molasses
4 c flour (you may need more)
1 t salt
4 t soda
2 t ginger
2 t cinnamon
Mix butter and sugar until creamy. Add eggs and molasses. Mix well. Beat in flour adn other dry ingredients.
Chill well.
Form into round balls maybe the size of ping pong balls, roll in powdered sugar.
Bake 10-15 minutes
these are really yummy we all enjoyed them. Even the neighbor who we shared some with asked for the recipe too.
Blessings yins
Nancy~Jane
I Thes 4:11
I saw a recipe for Gingerbread cookies above, but we made gingerbread for the first time this year and it was NOT a hit. At the end of the Gingerbread recipe is the instructions for Blonde Gingerbread, you simply substitute light Corn Syrup for Molasses. It was the Molasses we did not like, so next time I will make the blonde Gingerbread and see how that goes over. After this one is the recipe I use to make cookie bouquets, they cost about $5 to make each one depending on where you shop.
Valerie Neal
Wilton’s Grandma’s Gingerbread Recipe
Ingredients:
5 to 5 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons powdered ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups unsulphured molasses*
2 eggs, beaten
Preheat oven 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups of the dry ingredients and mix again.
Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make the dough firm. Roll out on a lightly floured surface to a 1/4 inch thickness and cut out cookies with Cookie Cutters or pattern for house.
Bake 6-10 minutes for small to medium size cookies and 10-15 minutes for large cookies.
If you’re not going to use your gingerbread right away, wrap dough in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure to remove it 3 hours prior to rolling so it softens and is workable.
*Substitute 1 1/4 cups light corn syrup for molasses to make Blonde Gingerbread.
Makes 40 medium-sized cookies.
Rich Rolled Sugar Cookies (Great for Cookie Bouquets)
Using an electric mixer, beat until very fluffy and well blended:
1 cup (8 ounces) unsalted butter, softened
2/3 cup (4.75 ounces) sugar
Add and beat in until evenly incorporated:
1 large egg
1/4 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoons vanilla
(Make sure you scrape down the sides of the bowl during this step to get a totally homogenized mixture before going on to the next step)
Stir in until well blended and smooth (I just use the mixer to mix it in; no need to hand stir):
2 1/3 cups (11.75 ounces) all-purpose flour
You will end up with between 24-26 ounces of dough. Divide the dough in half (12-13 ounce pieces) and roll flat (about a 12 inch circle) between two pieces of wax paper.
Now, here’s my two cents: before I cut out my cookies, I put the rolled-out dough in the freezer for 10-15 minutes. I then immediately cut out my cookies (believe me, this dough softens quickly) and pop them in the oven for 12-14 minutes at 350 degrees. EVERY cookie I have ever made keeps a perfect shape. I swear. If you adhere to the recipe and use the freezer trick, you will get perfect results every time. . As soon as cookies are cool enough to handle brush sugar glaze on one side, let dry, cover other side. Then use melted chocolate to “glue” your sticks to cookie, let dry, decorate and put in your cookie boquet container.
Wilton’s Sugar Glaze
1 cup powdered (icing) sugar 1 tablespoon light corn syrup
1 tablespoons water
Stir ingredients together well. If desired, color with Wilton’s Icing Color. Stir often during use to prevent a mottled look on the cookie. To use, brush onto cookie with a pastry brush and let dry for at least one hour before decorating.
This first one is my absolute favorite treat. They are kind of like a toffee. So delicious and so easy to make!!!!
Crookies!
1. Spread 1 sleeve of saltines on baking sheet
2. Melt on med-low heat 1 stick of butter & 1 cup of brown sugar until ooey and gooey.
3. Pour evenly over crackers.
4. Bake for 5 minutes on 350degrees will be bubbly.
5. Remove from oven and sprinkle 1 bag of MILK chocolate chips. They will melt fast, spread with back of spoon.
6. Pop into fridge or freezer until set & break apart.
RECIPE
CRANBERRY NOELS
Makes about 5 dozen
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract or rum
1/2 teaspoon salt
2 1/2 cups all-purpose flour
3/4 cup dried cranberries
1/2 cup chopped pecans
3/4 cup shredded unsweetened coconut
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk, vanilla, and salt. Beat until just combined. Gradually add flour, cranberries, and pecans. Mix on low speed until fully combined.
2. Divide dough in half. Shape each half into 8-inch logs, about 2 inches in diameter. Roll logs in coconut, pressing lightly to coat the outside of logs. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
3. Heat oven to 375°. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to ungreased baking sheets, about 1 1/2 inches apart. Bake until edges are golden, about 12 minutes. Transfer to a rack to cool. Store up to 2 weeks in an airtight container.
Another favorite we make every year is Big Macs! I saw these at a bake sale and had to copy them. My husband is a Store Manager for McDonald’s so these are perfect for our family!
Layer:
one vanilla wafer
orange icing
green tinted coconut
mini mint patty
another vanilla wafer
spread corn syrup in top and sprinkle with sesame seeds
These are adorable!!
We like to all gather around the table and make them assembly line fashion-the kids look forward to it every year!
Thanks for all the great recipes!!
Dawn Spice
Easy favorites to make at Christmas — not really a cookie more like a candy
1. Buckeyes
Bag of rolos
Bag of pretzels (small regular or square shaped)
Pecans
Cover cookie sheets with parchment paper or tin foil. Unwrap all the rolos. Assemble in the following manner — pretzel topped by rolo. Bake at 225 for 8 minutes. Remove from oven, press pecan into rolo so that it presses down into pretzel. Work quickly before they cool. Put in fridge to set.
2. Pretzel Kisses
Bag of Hershey’s Kisses (try experimenting with different flavors — peppermint, cherry cordial, truffle, etc)
Bag of pretzels (small regular or square shaped)
Walnuts, Medium M&M’s, Pecans, Maraschino cherries
Cover cookie sheets with parchment paper or tin foil. Unwrap the kisses. Assemble on cookie sheets with pretzel on the bottom topped by a kiss. Bake at 225 for 8 minutes. Remove from oven, press desired topper on kiss and push down into the pretzel. Work quickly before they cool. Put in fridge to set.
I’ve made chocolate truffle kisses topped with walnuts, cherry cordial kisses topped with maraschino cherries, caramel filled with pecans, peppermint kisses topped with red M&M’s, the possibilities are endless…
Purchased holiday designed Chinese food boxes at Michael’s which I used for the containers — using different kinds of kissses means they’ll be a nice variety.
Great for taking to hostesses during the holidays or teacher gifts — great if the kids help make them with you for their teachers.
I have many, many Christmas cookie recipes I’d like to share, but this is one that is lighter on calories and cholesterol (in case anyone is worried about those).
Meringue Surprises (makes approx. 3 1/2 doz)
2 egg whites
1 tsp vanilla
1/2 tsp salt
1/2 c sugar
6 ozs. mini chocolate chips and/or mint chocolate chips (see below)
red or green food coloring, optional
Combine egg whites, vanilla, and salt (and a few drops food coloring, if desired)–beat until stiff. Gradually beat in sugar until stiff and satiny. Fold in chocolate chips. Drop by tablespoonfulls fairly close together on a greased cookie sheet or parchment paper. Bake at 300 degrees F for 30 minutes.
(NOTE: You can make either a batch of light red cookies and use plain mini chocolate chips or make light green cookies and add mint chocolate chips. We usually make a batch of each one. If mint chocolate chips are too hard to find, substitute Andes’ mint candy chips–these come in the regular Andes’ green/chocolate color or in peppermint which is red/white.)
Blessings to you all as we celebrate our Savior’s birth!
Amy
Cake Mix Cookies
1 box any flavor Cake Mix
1/2 cup oil
2 eggs
1 T water
1-2 tsp any flavor extract (optional)
Use electric mixer to blend together, roll into one inch balls, flatten and bake for 8-10 minutes at 350.
This is a quick, easy and inexpensive recipe when you need a cookie in a pinch. I like to mix up the dough, roll it into a log and freeze- then I can just cut off as many cookies as I need whenever I need them quick. You can experiment with flavors- chocolate cake with mint extract, yellow cake mix with lemon extract, white mix with vanilla extract for a sugar cookie, or my kid’s favorite- sprinkle cake mix without any extra flavoring. Enjoy!
Hi Ladies,
I am sure you all bake chocolate chip cookies, but I thought this year I would give away homemade dough as a gift. They were well received so I thought I would share that recipe and one of the others that is a favorite here.
Chocolate Chip Cookies
2 Cups Butter (4 sticks)
1 1/2 Cup Sugar
1 1/2 Cup Brown sugar
4 eggs
5 cups flour
1 tsp baking soda
1 tsp salt
2 tsp vanilla
1 1/2 bag to 2 bags semi sweet chocolate chips
Mix together the butter and sugars. Add eggs. Mix flour, baking soda and salt in bowl. Add to butter and sugar mixture. Add vanilla and then chocolate chips.
I put all these in my stand mixer and by the time I get everything measured it is time to add it. This makes a double batch and you can even make it ahead of time and freeze it.
Bake at 375 for 10-12 minutes and remove after 1 minute cooking on sheet. Cool and enjoy.
My husband doesn’t like desserts but this one disappears quickly. The kids even get the job of rolling the balls and covering them in the cinnamon and sugar. It is a great family dessert and activity.
Snickerdoodles
(Double Batch)
1 Cup margarine (2 sticks)
3 cups all purpose flour *
2 cups sugar
2 eggs
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp cream of tartar
4 TBSP Sugar
2 tsp ground cinnamon
Mix butter and *half of the flour, sugar, eggs, vanilla, baking soda, and cream of tartar. Beat till completely combined. Add remaining flour and combine. Cover and chill 1 hour. (I put mine in the freezer so it gets colder and easier to handle.)
Shape into 1 inch balls and roll in sugar and cinnamon mixture.
Bake for 10-11 minutes or till edges are golden brown. 375 degrees. Cool on wire racks. Makes about 72.
GIngersnaps also go over well here and I only make them at Christmas. Here is our recipe.
2 1/4 Cups all purpose flour
1 cup brown sugar (packed)
3/4 cup shortening or cooking oil
1/4 cup molasses
1 egg
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp cloves
1/4 cup sugar
Combine 1/2 the flour, all of the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat till combined. Add remaining flour. Shape into one inch balls and roll in sugar. Bake at 375 for 8-10 minutes till set and tops are crackled. Cool on wire rack. Makes about 4 dozen.
Merry Christmas ladies. I can’t wait to try some of these new recipes. Enjoy.
In His Grace,
Jeniver Boyer
Here is a new recipe that is becoming a new favorite of ours! I saw it in my Nov/Dec 2008 “Cooking with Paula Deen” magazine. One thing that caught my eye is that the woman who submitted the recipe to the magazine (Cassi Anderson of Virginia) had been making these with her mom since she was a little girl! I love tried and true recipes. SOOOO yummy.
Homemade Kit Kat Bars
75 club crackers
1 cup butter
2 c graham cracker crumbs
1 c firmly packed brown sugar
1/2 c whole milk
1/3 c sugar
2/3 c creamy peanut butter
1/2 c semisweet chocolate morsels
1/2 c butterscotch-flavored morsels
Line an ungreased 13 x 9-inch baking pan with 1 layer of crackers. Set this aside. In a large saucepan, melt butter over medium heat and add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and pour half of the mixture over the layer of crackers. Place another single layer of crackers over the butter mixture. Pour the remaining butter mixture on top of the crackers. Place another layer of crackers on top of the butter mixture. Set aside. In a small saucepan, combine peanut butter, chocolate morsels and butterscotch morsels. Melt them over medium-low heat, stirring constantly. Spread over the last layer of crackers as the top of the bars. Cover and chill for an hour or more before cutting into bars. Keep them in the refrigerator. SOOOOO good!!
I love baking for Christmas, and this is my cookie of choice this year. Enjoy!
Cranberry-Chip Cookies
Ingredients:
1/2 c. softened butter
1 egg
1 tsp. vanilla
1 1/8 c. all-purpose flour
1/3 c. brown sugar, packed
1/3 c. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. quick-cooking oats
1/2 c. dried cranberries
1/2 c. white chocolate chips
1/2 c. chopped walnuts
Instructions: Cream together butter, egg and vanilla in a medium bowl. Add the rest of the ingredients. Mix until well blended. Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 350 degrees for 8 to 10 minutes or until the edges turn golden. Cool on wire racks. Makes about 3 dozen.
I don’t make many cookies but we love chocolate so here are 3 things the kids enjoy making.
“Puppy Chow”
9 cups of chex cereal (rice, corn or wheat – I mix ours 1/2 and 1/2)
1 large bag of m & m’s
1-2 cups nuts
Put those 3 in a big bowl.
Melt 1 bag of chocolate chips and 1 cup of peanut butter together. Takes a minute or two in the microwave. Pour this over the chex, nuts and m & m’s. Then pour powdered sugar (maybe 2 cups) over that and mix well.
We make this for church functions and everyone loves it. I’m giving it for neighbor gifts this year too.
“Chocolate covered peanuts”
We use the white bark and a bag of choc. chips. Melt that in the microwave then pour in the nuts (whatever kind you like). Drop onto wax paper. Make as big or as small as you like. Can also make choc. covered raisins that way.
“Confetti crisps” (a Pampered Chef recipe)
40 squares of saltine crackers or graham crackers
3/4 cup brown sugar
3/4 cup butter (not margarine)
1 tsp vanilla
1 cup – or more if you want 🙂 chocolate chips
1 cup pretzels broken up in small pieces
1/3 cup chopped peanuts
1/3 cup mini m & m’s
1/3 cup raisins (optional)
Preheat oven to 350. Arrange crackers side by side in single layer on cookie sheet or bar pan.
Combine brown sugar, butter and vanilla and cook over medium heat stirring occasionally til mixtures comes to a full boil. Boil, stirring constantly for 4 minutes.
Immediately pour sugar mixture over crackers and spread evenly. Bake 10-12 minutes or til bubbly and lightly browned. Remove from oven.
Immediately sprinkle baked crackers with choc. chips. Let stand for 3 minutes allowing chips to soften then spread evening over surface. Sprinkle with pretzels, peanuts, m & m’s and raisins. Lightly press toppings into melted chocolate. Let stand at room temp to cool completely. Refrigerate 20 minutes to firm chocolate. Cut into squares.
Katie Anderson
Tina Ketchens
This is a very easy, quick recipe if you are in a hurry!
1 Box Cake Mix
1 egg
1/4 cup oil
1/4 cup water
1 cup (chocolate chips, raisins, nuts, etc.)
Mix ingredients, bake at 350 degrees 15 + minutes or until done!
I have made chocolate chocolate chip, white chocolate macadamia nut, etc. Almost a no-fail recipe!
These take a little time and patience but my kids love them, and they have been a favorite at our house since they were little wee ones!
Meringue Kisses
3 egg whites
1 tsp vanilla extract
1/4 tsp. cream of tartar
1/4 tsp. peppermint extract (optional) – I do not use this
dash of salt
1 cup granulated sugar
green sugar crystals
red sugar crystals
1 bag chocolate kisses
In a small bowl, beat egg whites with vanilla extract, cream of tartar, extract, and salt until soft peaks form. Very slowly add the granulated sugar, and beat until very stiff. Take a small amount of the mixture and drop onto an ungreased cookie sheet. Place a chocolate kiss in the center and cover with a small amount of the mixture. Repeat until cookie sheet is full. Sprinkle with red and green sugar crystals. Bake at 275 until the cookies are slightly tan and hard — 5 to 10 minutes. Place on cooling rack for 20 minutes. Yields 3 dozen.
Enjoy!!
Cheryl Scarlett
I did a ton of baking this year, as we gave everybody cookies as gifts. Here’s one:
Chocolate Crinkles
yields 2dz
1 1/2c flour
1 1/2c sugar
1 1/2t baking powder
3/4t salt
6T butter, melted
3/4 cup cocoa powder
3 eggs
1/2t vanilla
3/4c confectioners’ sugar
1. In large bowl, whisk together flour, sugar, baking powder, and salt. In separate bowl, combine butter with cocoa and stir until smooth. Cool to lukewarm. Add eggs and vanilla, stir to combine, then add to the dry ingredients. Mix thoroughly.
2. Scoop with a tablespoon-sized cookie scoop and roll each ball in confectioners’ sugar. Place on lightly greased baking sheets.
3. Bake at 350 for 12-14 minutes. Let cool on pan for 5 minutes before transferring to a rack.
I love these cookies! They taste like brownies in cookie form. =)
~Kathleen
Here’s a recipe to use with a cookie press. It reminds me of those little sugar cookies in tins I see around Christmastime.
1c sugar
2c butter
2 eggs (one whole, one separated)
2t vanilla
5c flour
3/4t salt
2T milk
Topping:
pinch salt
coarse white sugar
1. In large bowl, cream sugar and butter. Beat in whole egg, egg yolk (reserve the white), and vanilla. Add flour one cup at a time, and the salt, beating until smooth. Add milk, as necessary, to make a stiff dough. Divide into four pieces, wrap well, and refrigerate overnight.
2. Use cookie press to shape dough onto lightly greased baking sheets. (You’ll probably need to leave the dough out on the counter to soften a little.) Beat together the egg white and salt. Brush the cookies with this glaze and sprinkle with coarse sugar.
3. Bake at 350 for 10-15 minutes (depending on the size of your cookies), until set. Transfer to a wire rack to cool.
~Kathleen
Okay, here’s ONE more! We live in a heavily Dutch area, and speculaas are a popular spice cookie. They’re usually shaped with special wooden molds to look like windmills or religious figures. I used a tiny windmill mold, but you can shape or stamp them, or use a cookie press. I haven’t tried them as a drop cookie.
Speculaas
Whisk together 2 3/4c flour, 1T cinnamon, 1 1/4t allspice, and 1/4t nutmeg.
In separate bowl, beat 1 1/2 sticks softened butter, 1 1/4c brown sugar, 1 large egg, 1T milk, 2t vanilla, 1/4t almond extract, and 1/2t lemon zest.
Stir in the flour mixture until well blended. Wrap in plastic and refrigerate overnight.
Shape the cookies however you want and bake at 350 for 10-20 minutes, depending on the size of your cookies. Let cool on baking sheet a minute or two, then transfer to racks.
~Kathleen
Here’s a family favorite — my grandpa always brought them to us, then my mom made them, and now I do! I just told my husband I needed to make them soon, and he said, “Oh boy, I guess I’m going to have to exercise self-control, ‘cuz those are addictive!”
Mocha Cakes
(please don’t ask me why they’re called “mocha” — they are a family recipe but my mom doesn’t know why either 😉 )
1 angel food cake, cut into small cubes
1 lb. 10x sugar
1 t. vanilla
6 T butter
hot water
1 large jar dry roasted peanuts, finely chopped
Mix sugar, vanilla and butter together with enough hot water to make a smooth syrup (thick enough to coat, but not too thick). Dip cake pieces into syrup and then roll in ground peanuts. Chill before serving to set glaze. If syrup thickens while making cakes, just as additional hot water as needed to thin syrup.
NOTE: White or colored coconut may be substituted for the peanuts — they’re also yummy! Also, the quality of your angel food cake makes a BIG difference! I always buy an angel food cake from a bakery — they are bigger and lighter than what they sell in our grocery store. I usually have to make a second batch of glaze to finish the one large angel food cake.
Peanut Butter Chocolate Chip Cookies (from Taste of Home)
1/2 C butter
1/2 C sugar
1/3 C packed brown sugar
1/2 C chunky peanut butter
1 egg
1 t vanilla
1 C flour
1/2 C old-fashioned oats
1 t baking soda
1/4 t salt
1 C semisweet chocolate chip
Cream butter and sugars. Beat in peanut butter, egg, vanilla. Combine flour, oats, baking soda and salt. Stir into creamed mixture. Stir in chocolate chips. Drop by rounded tablespoons onto greased cookie sheet. Cook 10 -12 minutes at 350 degrees. Cool 1 minute on cookie sheet before removing.
My daughter loved making these (until she found out the peanut butter triggered her migraines). We use to make them and sell them at my husband’s work place while he was there and everyone loved them.
Teresa
This isn’t a cookie exactly, but it is better….
Club Med White-Chocolate Bread
(Makes 6 small loaves)
5 cups white flour
3 cups wheat flour
1 teaspoon yeast
1 tablespoons gluten, wheat
3 ½ cups water
2 teaspoons salt
2 ¾ cups white chocolate chips
Place the flour, yeast and gluten in bowl and mix on Medium for 1 minute. Add water and mix for another 2 minutes. Add salt and continue to mix for another 8 to 10 minutes. Add chips and mix for an additional 2 minutes. Take dough out of the bowl and lightly knead into a ball. Let rest for 15 to 20 minutes. Cut the dough into 6 pieces and form into desired shape. Let loaves proof for about 45 minutes on baking pan lined with parchment paper or Silpat. Preheat oven to 450˚. Bake for about 20 minutes.
Enjoy!
We love this in our house
Bahama Blessings
Heidi Jo Kemp
Sugar Cookies with Frosting
3 cups flour
1 tsp baking soda
2 tsp cream of tartar
mix together
cut in 1 cup butter or margarine
2 eggs
1 cup sugar
1 tsp vanilla
1 1/2 tsp almond extract
mix together in another bowl
Mix and combine all, smash into a ball and refrigerate 1 hour.
Roll out thick and cut into desired shapes. Bake at 400 degrees for 8-10 minutes.
Frost while still warm with frosting made from powdered sugar, milk, vanilla and almond extract.
A bit of work but WELL worth it!
Enjoy!
Lori Duncan
This is my all time favorite. The taste of this cookie is divine!! I make mine as thumbprint cookies with a candied cherry in the middle with white chocolate drizzled across the top. YUM!!!
CHOCOLATE BUTTER COOKIES
Shape this chocolate cookie dough into a variety of shapes and make a variety of cookie shapes from one dough.
Preparation time: 30 min Chilling time: 2 hrs Baking time: 7 min
Yield: 3 dozen cookies
3/4 cup sugar
3/4 cup LAND O LAKES® Butter, softened
1 egg
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; beat, gradually adding flour and cocoa and scraping bowl often, until well mixed.
Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate until firm (2 hours or overnight).
Heat oven to 375°F. Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.
Recipe Tip
If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies.
Recipe Tip
Too much flour can make your cookies dry and crumbly. To measure flour, lightly spoon flour into measuring cup and level off with a straight edge.
VARIATIONS:
Nut Rolls: Shape dough into 2 to 3-inch logs. Bake as directed. Cool completely. Dip both ends of each cookie into melted chocolate chips, then in finely chopped nuts.
Surprise–Filled: Shape dough into 1-inch balls. Make depression in center of each cookie with back of teaspoon. Bake as directed. Cool completely. Fill with maraschino cherry half. Spoon melted vanilla milk chips over top of cookie.
Cut-Out Cookies: Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 3-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake as directed. Decorated as desired.
Donna Scott
This is an Australian recipe but should convert no worries. Remember our cup is 250ml, the teaspoon is the same 5mls.
Belgian Biscuits
1 cup packed brown sugar
200g butter
1 large egg 60g
1 tsp cinnamon
2 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
2 cups plain flour
Cream butter and sugar by hand or in mixer until light coloured. Add the egg and spices, mix to combine. Sift the flour, cream of tartar and baking soda. Fold into the creamed mixture.
Turn dough out onto a floured board and form into 3 sausage shaped rolls about 5cm in diameter. Chill in freezer or fridge until firm enough to cut into thin slices.
Place on lightly greased tray, leaving space for spreading. Bake at 180 deg C for about 10 minutes or until edges just start to darken. Cool on a rack.
We decorate ours with icing and coloured sugar to look like Christmas balls.
Makes 90 to 100. Dough keeps well if wrapped really well. Soften by thawing in fridge overnight.
Our other regular is Sugar cookies cut into stars and dusted with icing and Christmas trees iced and decorated.
Best Wishes
Jen in Oz
I was going to put a recipe for sugar cookies (ice box cookies) but I see quite a few so here’s two other favorites, not really cookies but yummy none the less.
ALMOND ROCK BARS
30 whole graham wafers
1 cup sliced almonds (have also used walnuts)
1 cup butter
3/4 cup brown sugar
1 cup chocolate chips
Grease cookie sheet. Place wafers in rows on sheet. Sprinkle nuts over wafers. Boil butter and brown sugar for 3 minutes. Dribble over nuts evenly. Bake at 350 for 8 minutes. Remove from oven and leave for 1 minute. Sprinkle chocolate chips over and spread when soft. Cut into squares while warm. Cook and remove from pan.
PEANUT BUTTER SQUARES
1/2 cup peanut butter
1 package butterscotch chipits
1/4 cup butter
Melt all together then add:
2 cups mini marshmallows
2 cups rice krispies
Mix thoroughly and pat into buttered 9″ square pan.
Kelly Benedict
“Buttertscotch Bars”
1/4 c. shortening
1 c. packed brown sugar
1 tsp. vanilla
1 egg
3/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. of butterscotch chips
Heat oven to 350*
Heat shortening in 1 1/2 court sauce pan over low heat until melted; remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in to a greased square pan (8X8X2″). Bake for 25 min. Once done cut in to 2″ squares while warm. Makes about 16 squares.
*If you are using self rising flour, omit baking powder and salt.
White Chocolate Peppermint cookies
1 cup butter
3 cups flour
1/2 tsp baking soda
1/2 tsp baknig powder
3/4 tsp salt
2 eggs 1 cup sugar
1 tsp vanilla
1 pkg of white chocolate chips
1 box of candy canes
Preheat oven to 375 degrees. Crush candy canes and set aside.
Blend butter with dry ingredients. Beat eggs, adding sugar and vanilla. Combine with butter mixture. Stir in 1/2 cup of crushed candy canes. Shape into 2 logs and wrap in waxed paper. Refrigerate until frim.
Slice thin and bake for 8 to 12 minutes. (until golden). Cool on wire rack.
Melt white chocolate chips in microwave or in a double boiler. Dip the cookies or drizzle the white chocolate over the top with a spoon. Sprinkle with remaining peppermint.
These cookies are beatiful for the Christmas season and have a light peppermint flavor. For a stronger peppermint flavor, substitute peppermint extract for the vanilla.
Hope you enjoy.
Laney Homan
DROP SAND TARTS
1 & 1/2 Cup Sugar
1 Cup melted Butter (use real butter)
2 eggs
2 Cups Flour
1/2 teaspoon Baking Soda
Mix together, let stand 10 minutes.
Drop by 1/2 teaspoons on to parchment lined cookie sheet.
Bake at 350 degrees for 10 minutes.
What I do is put the cookies in the oven until they flatten a little, then I
remove them and sprinkle them with colored sugar. Then pop them back
in the oven for the remainder of the 10 minutes or until they are lightly
browned.
We love this easy recipe. My son asked me to write it out for his little
recipe box.
Blessings, Kym Keeley
Well, I just learned of this cookie recipe last year and it reminds me somewhat of the Sandi cookie, but of course homemade is so much better. And the kids love them.
Alice’s Cookies
2 sticks of butter
3/4 sugar
2 cups flour
1 tsp. vanilla
1 cup pecans
The directions I received are lacking in, well, direction, but here they are:
Drop by iced tea spoons..Cook at 350degrees about 10 – 15 minutes. When brown on bottom. Cool and put in jar.
This is what I have done:
I mix the softened butter and sugar together until fluffy then add the vanilla then the flour and mix until all mix together well. Stir in pecan pieces.(You can also just put a half pecan peice on each cookie instead and then cook. Either way –Yummy!!!) Then follow the previous directions.
You will not want to stop eating them. Hope you enjoy.
Merry Christmas to all.
Cindy I know your son is either home or will be home tomorrow, I know you will enjoy having him home.
God Bless you and your family.
Jessica Abel
Ok – now I’m hungry!
Here’s our current faves:
Paula Deen’s Hidden Mint Cookies Recipe
1 log (16.5 oz.) refrigerated sugar-cookie dough
15 chocolate-mint wafers or cookies
1 lg. egg, beaten
2 tbsp. chopped walnuts or pecans
Directions
1. Preheat oven to 375°F. Grease large cookie sheet.
2. Cut cookie log crosswise into 1/4-inch-thick slices (you should get 30 slices). Place some cookie slices, 3 inches apart, on prepared cookie sheet (cookies will spread a lot). Place a mint wafer in the center of each cookie; top with a second cookie. Brush top of cookies with some egg; sprinkle with some nuts.
3. Bake 12 to 15 minutes or until lightly browned. Transfer to wire rack to cool, about 20 minutes. Repeat with remaining cookie slices, mints, and nuts.
4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.
Pecan Clusters
1 bag (12 oz.) chocolate kisses
1 jar (7.5 oz.) marshmallow crème
2 1/2 c. sugar
1 can (5 oz.) evaporated milk
4 tbsp. butter
2 c. pecan halves
Directions
1. Place chocolate kisses in large bowl with marshmallow crème; set aside.
2. In 2-quart saucepan, stir sugar and evaporated milk; add butter and heat to boiling on medium. Reduce heat to medium-low and simmer 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts.
3. Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto waxed paper. Cool completely, at least 1 hour.
4. Store clusters in tightly sealed container, with waxed paper between layers, at room temperature, up to 1 week or in freezer up to 3 months.
Well mine isn’t a cookie recipe either, but we have this several times throughout the Christmas season. I grew up calling it Bubble Loaf, but I have had several friends call it Monkey bread.
18 Rhodes frozen biscuits
1/2 cup butter
2/3 cup brown sugar
1 small package of Cook and Serve Butterscotch pudding
Place the 18 biscuits in a bundt pan. Cook butter and brown sugar until sugar is dissolved. Sprinkle entire package of pudding over biscuits and then pour butter mixture over the top. Cover and let rise overnight. Next morning preheat oven to 350 degrees and bake for approx 20 minutes or until golden brown on top.
Hope you like this as much as we do! My kids would eat this everyday if I let them!!
Stacey
These are sooo yummy and they make great gifts! The dipping part is fun for kids.
White Chocolate Dipped Gingersnaps
1 C oil
2 C sugar
1/2 C molasses
4 1/2 C flour
4 tsp baking soda
1 tsp salt
2 Tbsp. ginger
2 tsp. cinnamon
Sugar
3 C white chocolate chips
3 Tbsp. oil
Beat oil, sugar, eggs, and molasses. Stir in dry ingredients. Roll dough into small balls and roll in sugar. Bake on lightly greased cookie sheets ( or silpat mats) at 350 for 7-10 minutes. ( They will crack.) Cool completely. Combine chips and oil in a small glass bowl. Microwave at 50% power, stirring every 30 seconds until smooth. Dip cookies half way into the white chocolate and lay on waxed paper till set.
Teri Helms ;0)
Our current Favorite:
Candy Cookie Cups
1/2 cup finely chopped macadamia nuts
1 package(18oz)individually portioned refrigerated white chip macadamia nut cookie dough
24 miniature peanut butter cups
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each. Cut each portion of cookie dough in half; place each half in a muffin cup. Bake at 325 degrees for 11-13- minutes or until goldon brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks.
Yield: 2 dozen.
Easy for the kids to make and yummy.
Hi,
I went to a cookie exchange and this was my favorite cookie this year. It is from the magazine Southern Living by a gal named Evelyn Thrasher.
Cake Mix Cookies
1 (18.25) pkg cake mix any flavor
1 lg egg
1/2 of a 8 oz whipped topping
1 c chopped pecans (opt)
1/2 c sifted pwd. sugar
combine 1st 3 ingredients well, dough will be sticky. dust hands with pwd. sugar & roll into balls. coat balls with pwd sugar & bake at 350’F for 10-12 min.
These were so tender and had great flavor.