Cookie Recipes

Try These Delicious And Easy To Make Cookie Recipes
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Tuxedo Cookie Recipe

Posted by Internet News | 4:00 AM |




Ingredients

    * 3  egg whites
    * 2  tablespoons powdered sugar
    * 1  tablespoon unsweetened cocoa powder
    * 1/4  cup granulated sugar
    * 1  tablespoon cornstarch
    * 1  teaspoon vanilla
    * 1/4  teaspoon cream of tartar

Directions

Let egg whites stand at room temperature for 30 minutes. Line a cookie sheet with parchment paper or foil; set aside. In a small bowl, stir together powdered sugar and cocoa powder; set aside. In another small bowl, stir together granulated sugar and cornstarch; set aside.

Preheat oven to 300°F. In a large bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl over). Gradually add the granulated sugar mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Divide mixture in half. Gradually fold cocoa powder mixture into half of the egg white mixture.

Place white and chocolate egg white mixtures into separate pastry bags, each fitted with a 1/2-inch star tip (or place in two heavy resealable plastic bags and cut a small hole in corner of each bag). Pipe twenty-four chocolate stars or mounds, each about 1 inch wide, onto prepared cookie sheet. Pipe a 1-inch-wide white star on top of each chocolate star. Repeat with remaining egg white mixtures, reversing the white and chocolate layers. Bake for 10 minutes. Turn off oven and let cool in oven for 30 minutes.

Makes: 48

Strawberry Peanut Butter Bars

Posted by Internet News | 1:15 PM |

Ingredients

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 tsp baking powder
* 1/4 tsp salt
* 2 eggs
* 1 tsp vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small whole strawberries, halved or quartered

Directions

1. Heat oven to 350 degrees F. Line 13x9x2 inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

1 cup flour, all purpose
1 cup flour, whole grain wheat
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves, ground
1/4 teaspoon ground ginger
15 ounces pumpkin, canned
1 egg
1/4 cup maple syrup

Preheat oven to 325.

1. Grease baking sheet with non stick cooking spray.

2. Stir flours, sugar, baking soda, cinnamon, cloves and ginger in a mixing bowl until well combined.

3. Add pumpkin, egg and syrup in a small bowl and mix together.

4. Add to flour mixture and beat until well combined, but do not over mix.

5. Scoop 2 tablespoons dough onto baking sheet. Flatten with moist spatula or fork.

6. Continue with the rest of the dough.

7. Bake 15 minutes or until browned.

1 point per cookie

Easy Almond Bars Recipe

Posted by Internet News | 3:23 AM |

Ingredients

1 1/4 cups butter
2 cup flour
2 cup powdered sugar
8 oz. cream cheese, softened
2 eggs
1/2 cup sugar
2 teaspoon almond extract, divided
1 1/2 tablespoon milk

Instructions

1. For the crust, combine 1 cup butter, flour and 1/2 cup powdered sugar. Mix well and pat into even layer in a 9 by 13 inch pan. Bake crust at 350 degrees F for 20 to 25 minutes.

2. For the filling, beat together cream cheese, eggs, sugar and 1 teaspoon almond extract. Pour mixture over crust while crust is still hot. Bake 15 to 20 minutes at 350 degrees F. Cool.

3. For the frosting, whisk together 1 1/2 cup powdered sugar, 1/4 cup butter, milk and 1 teaspoon almond extract. Spread frosting evenly on baked, cooled cookies.

Yule Log Recipe

Posted by Internet News | 9:21 AM |

Ingredients

* 2 cups plus 2 tbs. all purpose flour
* 1 cup tightly packed dark brown sugar
* 1 cup butter
* 1/2 tsp salt
* 2 tsp maple extract
* 1/4 tsp vanilla
* 1 cup nuts chopped fine
* 1 tbs water

Instructions

Mix all ingredients together. Roll a ball in your hand, slightly less than a ping pong ball size; then roll into small logs, about the size of a small finger.Place on cookie sheet about 1" apart. Chill for about 1 hour. Bake at 350 for 12 to 15 minutes. Roll in confectioners sugar while warm. Cool thoroughly and store in airtight container.


Ingredients

  • 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.
YIELD: 36

Swiss Honey Spice Cookie Bars

Posted by Internet News | 5:16 AM |

Ingredients

2/3 cup clover honey
2/3 cup granulated sugar
1 tablespoon Kirsch (cherry brandy) or orange juice
2 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
finely grated peel (yellow part only) of one large lemon
1/4 cup finely chopped candied lemon peel
1/4 cup finely chopped candied orange peel
2/3 cup finely chopped blanched slivered almonds
2 1/4 cup all-purpose or unbleached white flour (or more)
1 1/2 cup powdered sugar
1/8 teaspoon vanilla extract

1. Preheat the oven to 350F degrees.

2. Generously grease two 10-by-14-inch or larger baking sheets.

3. Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat.

4. Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not
boiling.

5. Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until
completely incorporated.

6. Stirring vigorously, gradually add 2 1/4 cups of flour to the pan; the mixture will become very
stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be
careful not to over-flour.

7. Set the mixture aside until cooled to barely warm.

8. Sprinkle a work surface generously with flour.

9. Divide the dough in half.

10. Roll out half of dough into an 8 1/2 by 13 inch rectangle, frequently running a spatula under the
dough and dusting the work surface. As needed, also dust the top of the dough and the rolling
pin with flour.

11. Transfer the dough to a prepared baking sheet
.
12. Repeat with the second half of the dough.
.
13. Prick the dough lightly all over with the tines of a fork.

14. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway
through the baking to ensure even browning.

15. Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on
the edges; avoid over-baking, as cookies will become crunchy and hard.

16. Carefully run a spatula under the dough rectangles to loosen them from the pans.

17. When just cool enough to handle, transfer the rectangles to a cutting board and cut away any
uneven, dry edges using a large serrated knife.

18. Deeply score the rectangles, but do not cut completely through the surface, lengthwise and
crosswise, to yield 1-by-2 1/2-inch bars.

19. Return the scored rectangles to the baking sheets.

20. In a small saucepan, stir together the powdered sugar, vanilla, and 3 tablespoons of water until
thoroughly blended.

21. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent.

22. Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over
the entire surface.

23. Let stand until the glaze sets and turns white again, about 1 hour.

24. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let
stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks.

Yields: 60



Oatmeal Raisin Pecan Cookies

Posted by Internet News | 11:45 AM |

Ingredients

  • 1 cup, unsalted butter
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 tbsp sour milk
  • 2 1/2 cups all purpose flour
  • 2 cups old fashioned oats
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 cup ground pecans
  • 3/4 cup raisins
In a mixing bowl, cream butter and brown sugar. Add eggs and milk then mix well. Measure out 1/2 cup pecans and blend until they reach a fine texture. Combine flour, oats, baking soda, cinnamon, and pecans. Slowly add to wet mixture and mix well. Fold in raisins. Drop a rounded tablespoon 2 inches apart on lightly greased baking sheet. Bake at 350 degrees for 12-15 minutes or until lightly browned.

Number of Servings: 2 dozen large cookies

Potato Chip Cookie Recipe

Posted by Internet News | 9:00 AM |

An unusual cookie recipe made from potato chips and butterscotch chips with a slight salty flavor.
A quick and simple drop cookie recipe.

  • 1/2 cup shortening
  • 1/2 cup margarine
  • 1 cup brown Sugar
  • 1/2 cup white Sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 3 cups potato chips with ridges, crushed
  • 1 (6oz) pkg butterscotch chips
  • 1 cup nuts, chopped
Cream shortening and sugar. Add eggs & vanilla. Mix flour and soda. Add to creamed mixture. Add potato chips, nuts and butterscotch chips. Drop by spoon on baking sheet. Bake at 325 F for 12-15 minutes.

Number of Servings: 20


These drop cookies have pureed fresh strawberries and chopped pecans in the batter.
Suggestion: Add a few drops red food coloring to the dough for a festive red Christmas presentation..

Ingredients

  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 1/2 tsp baking soda
  • 2 eggs, beaten
  • 1 pint hulled strawberries, pureed in blender
  • 3 cups all-purpose flour, sifted
  • 1/4 tsp salt
  • 3/4 cup pecans, finely chopped
  • Powdered sugar, for sifting
Directions:
Preheat oven to 350 degrees and lightly grease cookie sheets. In a large bowl, with an electric mixer, cream together sugar, butter and baking soda. Add eggs and strawberry puree, then mix just until blended. Stir in flour, salt and pecans until well-blended. Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake cookies about 12-15 minutes per sheet or until set and very lightly browned. Cool about 1 minute, then remove cookies to a wire rack. Allow to cool slightly and sift powdered sugar over tops. Cool completely before serving.

Number of Servings: about 4 dozen cookies





Ingredients

  • 1 1/2 cups butter, softened
  • 4 ounces almond paste
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 3/4 cup flour
  • 2 cups ground almonds
  • 1 cup cherry preserves, large pieces finely minced
  • 18 candied cherries, halved
In a large mixing bowl cream butter, almond paste, sugar and vanilla. In another bowl combine flour, salt and almonds. Gradually mix into creamed mixture, divide dough in half, and refrigerate 20 minutes. Preheat oven to 325 degrees. On a lightly floured surface, roll out half of dough to 1/8 inch thickness, and cut into circles with a 2 1/2 inch cookie cutter. Place 1 inch apart on ungreased baking sheets and bake 10-12 minutes then remove to racks to cool. Repeat with remaining dough. Spread 1 teaspoon cherry preserves on bottom of half the cookies, then top with remaining cookies. Place a dot of cherry preserves on top of each cookie and press in half of a candied cherry. Store in airtight container.

Number of Servings: 36


Double Chocolate Cookies

Posted by Internet News | 5:12 AM |


Ingredients

  • 2 cups biscuit baking mix
  • 1 (14 ounce) can sweetened condensed milk
  • 8 (1 ounce) squares semi-sweet chocolate, melted
  • 3 tablespoons butter or margarine, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup chopped nuts

Directions

  1. Preheat oven to 350 degrees F. In large bowl, combine all ingredients except white chocolate chips and nuts; beat until smooth. Stir in remaining ingredients.
  2. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking sheets.
  3. Bake 10 minutes or until tops are slightly crusted (do not over bake). Cool. Store tightly covered at room temperature.


Ingredients

  • 16 maraschino cherries with stems
  • 1/3 cup marshmallow creme
  • 1 tablespoon finely chopped maraschino cherries
  • 32 vanilla wafer cookies
  • 4 ounces vanilla-flavor candy coating

Directions

1. Place maraschino cherries with stems on paper towels; drain well. Line a baking sheet with waxed paper; set aside. In a small bowl, stir together marshmallow creme and chopped maraschino cherries. Spread about 1 teaspoon of the maraschino cherry mixture on the bottom of one cookie. Top with another cookie, bottom side down. Place on prepared baking sheet. Repeat with remaining cookies and maraschino cherry mixture.

2. In a small saucepan, heat and stir candy coating over medium-low heat until melted and smooth. Cool slightly.

3. Dip cookies halfway into the melted candy coating. Return to baking sheet. Holding a cherry by the stem, dip bottom of cherry into the melted candy coating. Place cherry on top of candy-coated side of one cookie. Hold for several seconds or just until set. Repeat with remaining cherries and cookies. Let cookies stand until candy coating sets. Makes 16 sandwich cookies.

TO STORE: Place sandwich cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

Spritz Blossoms Cookie Recipe

Posted by Internet News | 6:40 AM |


Ingredients:

  • 1 1/2 cups butter, softened
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3 1/2 cups all purpose flour
  • 1 recipe Powdered Sugar Icing
  • Coarse sugar

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Force unchilled dough through a cookie press fitted with a star or flower disk onto an ungreased cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are lightly browned. -Transfer to a wire rack and let cool.

3. Brush tops of cookies with Powdered Sugar Icing and, while still wet, sprinkle with coarse sugar. Place a. cinnamon or peppermint candy in center if desired.

Arrange on waxed paper and allow to stand until icing is dry. Makes 80 cookies.

Powdered Sugar Icing: In a medium bowl stir together 2 cups powdered sugar, 1/2 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make a thin icing. Makes about 2/3 cup.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Makes: 80 cookies

Strawberry Cheesecake Bars

Posted by Internet News | 4:08 AM |


Ingredients

  • 1 pouch Betty Crocker® sugar cookie mix
  • 1/3 cup butter, melted
  • 2 tablespoons flour
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 teaspoon vanilla
  • 2 eggs
  • 3/4 cup strawberry spreadable fruit

Directions

Heat oven to 350°F.

Mix together cookie mix, butter, flour and 1 egg. Press in greased 13x9-inch pan. Bake 15 to 18 minutes until light golden brown. Cool 15 minutes.

Beat cream cheese, sugar, vanilla and 2 eggs until smooth. Spread over cookie crust.

Spoon spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals.

Bake 25 to 30 minutes until filling is set. Refrigerate to chilled, about 2 hours.

Makes: 32 bars


Ingredients

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 2 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons strawberry jam
  • 1/4 cup green decorator sugar (optional)

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
  3. On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
  4. After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.

Hazelnut Marshmallow Bars

Posted by Internet News | 3:45 PM |


Ingredients

  • 1 10-1/2-ounce package tiny marshmallows
  • 1 cup hazelnuts (filberts), toasted* and coarsely chopped, or coarsely chopped peanuts
  • 2-1/2 cups semisweet chocolate pieces
  • 1/2 cup chocolate-hazelnut spread
  • 1/2 cup whipping cream
  • 1/4 cup butter, softened
  • Powdered sugar (optional)

Directions

1. Line a 13x9x2-inch baking pan with foil, extending the foil up over the edges of the pan; set aside. In a extra large bowl, combine marshmallows and nuts; set aside. In a medium saucepan, combine chocolate pieces, chocolate-hazelnut spread, whipping cream, and butter; heat and stir over medium-low heat until mixture is smooth.

2. Add chocolate mixture to marshmallow mixture; stir to coat well. Spoon mixture evenly into prepared pan, pressing down lightly. Cover and chill for 30 minutes.

3. To serve, remove mixture from pan by lifting foil. Place on a cutting board; cut into 18 bars while cold. Cut each bar diagonally in half. If desired, sprinkle with powdered sugar.

Note: To toast hazelnuts: Preheat oven to 350 degrees F. Place the nuts in a shallow baking pan. Bake in preheated oven about 10 minutes or until nuts are toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub nuts with the towel to remove loose skins.

TO STORE: Layer bars between pieces of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Keep chilled until ready to serve (bars soften at room temperature).

Makes 36 bars.



Ingredients

* Nonstick cooking spray
* 2 cups all-purpose flour
* 2 teaspoons freshly grated nutmeg or 1 teaspoon ground nutmeg
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 2 cups packed brown sugar
* 2/3 cup butter
* 2 eggs
* 2 teaspoons vanilla
* 3/4 cup dried cranberries
* 1-1/2 cups fresh or frozen cranberries, thawed
* 3/4 cup coarsely chopped white chocolate (3 ounces)

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over pan edges. Lightly coat foil with nonstick cooking spray; set aside. In a small bowl, combine flour, nutmeg, baking powder, and baking soda; set aside.

2. In a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted and smooth. Cool slightly. Stir in eggs, one at a time, into slightly cooled mixture, beating well after each addition. Stir in vanilla. Add flour mixture; stir just until combined. Stir in dried cranberries. Spread batter in prepared pan. Sprinkle batter with fresh cranberries. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven. Sprinkle top of bars with white chocolate.

3. Cool in pan on a wire rack. Using the foil, lift the uncut bars out of the pan. Cut into bars. Makes 24 bars.

To Store: Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Macaroon Cookie Bars

Posted by Internet News | 10:30 AM |


Ingredients

  • 2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
  • 1/2 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 2-3/4 cups flaked coconut
  • 3 egg whites, lightly beaten
  • 1/2 teaspoon vanilla
  • 1/2 cup semisweet chocolate pieces
  • 1 teaspoon shortening
  • Toasted whole almonds (optional)

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.

2. In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.

4. Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.

5. In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.

Makes 48 bars.


Ingredients

* 1/2 cup butter, softened
* 3/4 cup packed brown sugar
* 1 egg
* 1/2 teaspoon vanilla
* 1 cup all-purpose flour
* 1/8 teaspoon salt
* 3/4 cup semisweet chocolate pieces
* 1/3 cup chopped walnuts or pecans
* 1/3 cup chocolate-covered toffee pieces

Directions

1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.

2. Spread dough evenly in an ungreased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars. Makes 36 bars.

Christmas Fruitcake Cookies

Posted by Internet News | 2:55 AM |


Ingredients:

1/4 c. butter
1/4 c. jelly(any flavor)
1/2 c. brown sugar
2 eggs, beaten
2 tsp. baking soda
1 1/2 tbsp. milk
1 1/2 c. flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 lb. raisins
1 lb. pecans, chopped
1/2 lb. candied cherries, chopped
1/2 lb. candied pineapple, chopped

Directions

Cream together the butter, sugar, eggs and jelly. Dissolve the baking soda in milk and add it to the creamed butter mixture. Sift together the flour and the spices, and stir half of this into the butter mixture. Dredge the nuts and fruits in the remaining flour and combine all.

Drop by rounded tablespoonfuls onto greased cookie sheets and decorate tops with sliced candied fruits and cherries, if desired.

Bake in a preheated 300°F oven for about 20 minutes.



Stained Glass Cookie Recipe

Posted by Internet News | 7:50 AM |



These are cookies which have open spaces which are filled with crushed hard candy (yellow and red work best) After baking they appear to look like stained glass.

Ingredients:

  • 2/3 cup butter
  • 1 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tbs milk
  • 40 fruit flavored hard candies

Directions:

  1. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. Or use parchment paper as a liner.
  2. In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs.
  3. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk. Refrigerate dough about 45 minutes before rolling.
  4. On a lightly floured surface, roll the dough 1/4 inch thick. . Cut into 1/4 to 1/2 inch wide strips and, on a well-buttered baking sheet, form into window frames.
  5. Place candies inside window frames.
  6. Bake for 10 minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.
Yield 3 dozen


Ingredients

* 4 eggs, separated
* 2 cups confectioners' sugar
* 1 pinch salt
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 tablespoon ground anise seed
* 1 tablespoon cold water

Directions

1. Beat egg whites with water until stiff.

2. In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.

3. Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.

4. The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.

5. Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

Yields: 30 cookies


1 cup butter
1 cup sugar
2 eggs
2 1/2 cups all purpose flour
2 teaspoon ground cardamom
2 teaspoon ground cinnamon
1/2 tespoon mace
1/4 teaspoon white pepper
Dash of ground cloves
Dash of ginger

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom, cinnamon, mace, pepper, ginger and cloves. Stir into the sugar mixture just until blended.

3. Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2 inch pieces, and place them on an ungreased baking sheet.

4. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

Yields: 100


Ingredients:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 cup chopped walnuts
Icing Ingredients:

1/2 teaspoon grated orange zest
3 tablespoons orange juice
1 1/2 cups powdered sugar

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and powdered sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Yield: 48 cookies



Christmas Hidden Mint Cookies

Posted by Internet News | 7:03 AM |


Ingredients:

Cookies:

1 roll refrigerated sugar cookies
3/4 cup chopped unwrapped thin rectangular creme de menthe candies.

Frosting:

2 1/4 cups powdered sugar
1/4 cup butter or margarine, softened
1 to 2 drops green food color, if desired
2 to 3 tablespoons milk

Garnish:

24 thin rectangular creme de menthe candies, unwrapped

Directions:

1. Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.

2. Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.

3. In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each creme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

4 dozen cookies

Lemon Ginger Snowballs

Posted by Internet News | 3:46 PM |


Ingredients:

  • 1/2 cup shortening
  • 1 Tbsp. grated fresh ginger or finely chopped crystallized ginger
  • 1 Tbsp. vanilla
  • 2 tsp. honey-lemon-ginseng flavor green tea (from one .1 oz. tea bag)Do not brew tea.
  • 1 tsp. finely shredded lemon peel
  • 1 cup packed brown sugar
  • 2 tsp. ground ginger
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 large eggs
  • 2-1/2 cups all-purpose flour
  • Granulated sugar
  • 1 recipe Powdered Sugar Glaze, (recipe below)
  • Toppings: coconut, powdered sugar, white nonpareils (optional)

Directions

1. In large mixing bowl beat shortening, ginger, vanilla, tea, and lemon peel on medium until fluffy. Add brown sugar; beat until well-combined. Beat in ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining by hand. Refrigerate dough 1 hour or until easy to handle.

2. Heat oven to 350 degrees F. Shape dough in 1-inch balls. Roll in granulated sugar and place on two ungreased baking sheets.

3. Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Transfer to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry. Makes 4 dozen cookies.

Powdered Sugar Glaze: In bowl stir together 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency

Coconut Fudge Macaroons

Posted by Internet News | 3:20 AM |


Ingredients:

1 (17 1/2oz) package sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Directions:

1. Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.

2. Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

3. Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.

TIP: Put toppings in squeeze bottles with nozzles for easy, no mess drizzling.

YIELD: about 2 1/2 Dozen cookies

No Bake Santa Cookies

Posted by Internet News | 1:59 PM |


Ingredients

2 (6 ounce) packages white chocolate baking squares, chopped
1 (1 lb) package Nutter Butter sandwich cookies
red sugar crystals
32 vanilla chips or white chocolate chips
64 miniature semisweet chocolate chips
32 red hot candies

1. In a heavy saucepan over low heat, melt white chocolate squares stirring occasionally.
2. Dip one end of each cookie into melted chocolate
3. Place on wire racks
4. For Santa's hat, sprinkle red sugar on top part of chocolate
5. Press one vanilla chip off center on hat for pom pom, let stand until set. Note: you can also use a mini marshmallow cut in half for the pom pom.
6. Dip other end of cookie into melted chocolate for beard, leaving center of cookie uncovered. 7.Place on wire racks.
8. With a dab of melted chocolate, attach semisweet chips for eyes and a red hot for nose.
9. Place on waxed paper until chocolate set.


Makes: 32 cookies

Billy Goats Cookie Recipe

Posted by Internet News | 7:21 AM |


The scent of these soft baked cookies will drive your sensory organs wild! "Billy Goats" are also known as "Rocks" on the west coast due to their shape. Loaded with spices! Enjoy!

Ingredients:
1/2 cup vegetable shortening
1 cup sugar
2 eggs
2 teaspoons vanilla
1/4 cup sour cream
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cup chopped walnuts
2 cup finely chopped dates

Instructions

1. Preheat the oven to 375'F and grease cookie sheets.

2. Cream shortening and sugar together.

3. Add the eggs and vanilla and beat until smooth and blended, then add in sour cream.

4. Combine flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Stir and toss them together.

5. Add to the first mixture and beat until completely mixed.

6. Add in nuts and dates and mix well.

7. Drop by heaping teaspoonfuls about 2 inches apart on the prepared cookie sheets.

8. Bake about 12 minutes, until the cookies are delicately browned around the edges.

9. Transfer to racks to cool completely.

Yields: 50 cookies

Salted Caramel Bars

Posted by Internet News | 2:25 PM |

Ingredients

  • 10 tbsp unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 egg yolk
  • 1-2/3 cups all-purpose flour
  • Caramel Topping (recipe below)
  • Sea salt flakes

Directions

1. Heat oven to 350 degrees F. Line a 9-by-9-inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.

2. In a bowl, stir together the butter, sugar and salt. Whisk in egg yolk, then stir in flour. Transfer dough to pan and press the mixture evenly into the bottom, building up edges slightly. Prick dough all over with a fork, then freeze 5 to 7 min until firm. Bake until light brown, 25 to 30 min.

3. Prepare topping and pour evenly over shortbread; cool in pan at least 2 hr. Carefully lift bars from pan using parchment and transfer to a cutting board. Cut into squares and top with sea salt flakes. Makes 36, 1-1/2-inch squares.

Caramel Topping: In a small, heavy saucepan over medium-high heat, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 6 tbsp light corn syrup, 1 tsp salt, 2 tbsp granulated sugar and 2 tbsp heavy cream; cook and stir until sugar is dissolved. Bring to a boil. Once mixture bubbles, stir constantly until thickened, 5 min. Remove from heat and mix in 1/2 tsp vanilla extract. Pour on top of warm or cooled shortbread.

Lemon Star Cookies

Posted by Internet News | 2:43 PM |


Ingredients

  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 1 egg
  • 1-1/2 teaspoons lemon extract
  • 1/2 cup sour cream
  • 1 teaspoon grated lemon peel
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 6 tablespoons butter
  • 3/4 teaspoon lemon extract
  • 3 drops yellow food coloring, optional
  • 3 to 4 tablespoons milk
  • Yellow colored sugar, optional

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and peel. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into three balls; cover and refrigerate for 3 hours or until easy to handle.
  • Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.
  • For frosting. In a bowl, combine the confectioners’ sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies and sprinkle with colored sugar if desired. Yield: 9 dozen.


Ingredients:

1 2/3 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 (12 oz) package (2 cups) White Chocolate Chips
1 cup flaked coconut, toasted, if desired
3/4 cup macadamia nuts or walnuts, chopped

Directions:

1. Preheat oven to 375° F.

2. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract
in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 3 dozen


* 3 cups all purpose flour
* 3/4 teaspoon baking soda
* 3/4 teaspoon salt
* 3/4 cup white sugar
* 1 cup packed light brown sugar
* 1 cup butter, softened
* 2 eggs
* 1 tablespoon vanilla extract
* 1 cup vanilla baking chips
* 1 cup chopped macadamia nuts
* 1 cup dried cranberries

Directions

1. In a medium bowl set aside flour, baking soda and salt.
2. Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.
3. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
4. Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.


Oatmeal Pumpkin Cookies

Posted by Internet News | 6:39 AM |

Ingredients:
1 (16oz.) can pumpkin
1 cup rolled oats
½ teaspoon nutmeg
1 teaspoon vanilla
2/3 cup canola oil or apple sauce
1 2/3 cup sugar
1 teaspoon baking soda
3 teaspoon ground flax seeds
1 teaspoon ground ginger
2 cups flour
1tsp cinnamon
½ cup raisins
¾ teaspoon salt
2 tablespoons molasses
½ cup chocolate chips
8 ounces chopped walnuts

Directions:
1. In a big bowl, take oil or apple sauce, vanilla, pumpkin, flax seeds, molasses and sugar, mix well and put aside.

2. Mix together oats, flour, cinnamon, ginger, baking soda, nutmeg and salt in another bowl. Add the above mixture while stirring continuously.

3. When you think all ingredients have blended thoroughly, add the chopped walnuts, raisins and chocolate chips and mix again.

4. Grease a baking sheet and pour the cookie batter into it. Bake the cookies in a preheated oven at 350° F. It takes 16 minutes for the cookies to set completely.

5. After it cools, take out and cut with a cookie cutter. Store them in air tight containers.

Zesty Orange Cookies

Posted by Internet News | 2:21 AM |



Ingredients

* 1 box orange cake mix
* 1/2 cup vegetable oil
* 2 large eggs
* 1 heaping tablespoon grated orange peel

Instructions

1. Mix ingredients together.

2. Drop by tablespoons on ungreased baking sheet.

3. Bake for 12 minutes in 350 degree F oven.

Shortbread Cookies Recipe

Posted by Internet News | 5:22 PM |


Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water

Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.

Preheat oven to 375

Slice the log into 1/3 inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool to room temperature.

Yield: 65 cookies

Tips: Store in airtight container for up to a week.

Hermit Cookies

Posted by Internet News | 7:47 AM |

1 1/2 cups brown sugar
1/2 cup white sugar
1 cup shortening
3 eggs
1/2 cup molasses
2 3/4 cups flour
1 cup raisins
1 tsp. baking soda
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
Cream butter and sugar together. Add eggs, one at a time, beating well after each addition.

Stir in molasses. Sift dry ingredients together and gradually add to mixture. Add raisins. Combine well.

Drop by teaspoonfuls onto a greased cookie sheet. Alternatively, spread in a brownie pan if bars are desired.

Bake at 350°F for 30-35 minutes.

Soft Pineapple Cookies

Posted by Internet News | 4:56 AM |

Ingredients

2 cup sugar
1 cup shortening
4 eggs
1 teaspoon vanilla or coconut extract
1 cup crushed pineapple, drained
4 1/2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup finely chopped nuts or shredded coconut

Instructions:

1. Heat oven to 350F degrees.

2. Cream sugar and shortening.

3. Add eggs one at a time to blend.

4. Add drained pineapple and nuts.

5. Combine dry ingredients and add to creamed mixture.

6. Blend into a stiff mixture.

7. Drop by tablespoonfuls onto a lightly greased cookie sheet a few inches apart.

8. Bake 350F about 15 minutes or until browned at edges and appears set.

9. Remove to racks to cool


Yield: Makes three to four dozen cookies

Chocolate Pudding Cookies

Posted by Internet News | 2:39 AM |



Ingredients:

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 cup all-purpose baking mix
1/4 cup oil
1 egg
1/4 cup sugar(for topping)

PREHEAT oven to 350°F. Mix dry pudding mix and baking mix in medium bowl. Stir in oil and egg with wooden spoon until mixture forms ball.

SHAPE dough into 36 small balls, each about 1/2 inch in diameter. Place, 2 inches apart, on ungreased baking sheets. Flatten each cookie with bottom of drinking glass; sprinkle with sugar.

BAKE 5 to 8 minutes or until cookies feel set to the touch. Cool on wire racks.

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