Cookie Recipes

Try These Delicious And Easy To Make Cookie Recipes
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INGREDIENTS

2 cups sugar
2/3 cup butter
2 eggs
1 tsp vanilla extract
1 tsp baking powder
2 cups flour
1 cup macadamia nuts, chopped
1/2 tsp nutmeg
Eggnog Icing* (see below)

DIRECTIONS

1. Preheat oven to 350 F. Line a 13 x 9 x 2 inch baking pan with foil, grease foil, set pan aside. In a medium sauce pan, cook and stir sugar and butter over medium heat until butter melts. Remove from heat. Cool slightly.

2. Stir eggs and vanilla into sugar mixture. Stir in flour, baking powder and nutmeg. Stir in nuts.

3. Spread mixture evenly into prepared pan. Bake for 25 to 30 minutes or until edges just begin to pull way from sides of pan. Cool in pan on a wire rack. Use foil to remove from pan; place on cutting board. Cut into diamonds. Drizzle with Eggnog Icing. If desired, sprinkle with nutmeg. Yield: About 36 bars

EGGNOG ICING*
In a small bowl combine 1 cup powdered sugar, 1/4 tsp vanilla, and 1 tbsp eggnog. Stir in additional eggnog, 1 tsp at a time until icing reaches drizzling consistency. Drizzle icing over bars.

FOR STORAGE
Layer bars between sheets of waxed paper in an airtight container. Cover. Store at room temperature up to 3 days or freeze uniced bars up to 3 months. Thaw and ice.

WEIGHT WATCHERS PointsPlus+ =4

Nutrition Information (per bar)

Calories144
Total Fat (g)7
Saturated Fat (g)3
Monounsaturated Fat (g)3
Cholesterol (mg)21
Sodium (mg)39
Carbohydrate (g)21
Total Sugar (g)15
Fiber (g)1
Protein (g)1
Calcium (DV%)2
Iron (DV%)3
Percent Daily Values are based on a 2,000 calorie diet.


INGREDIENTS

1 pouch (17.5 oz) sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 tsp mint extract
6 to 8 drops green food coloring
1 egg
1 cup creme de menthe baking chips
1 cup semi-sweet chocolate chunks

DIRECTIONS

1. Heat oven to 350°F. In a large bowl, stir cookie mix, butter, extract,
food color and egg until soft dough forms.
Stir in creme de menthe baking chips and chocolate chunks.

2. Using a small cookie scoop or teaspoon, drop dough 2 inches apart
on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove
from cookie sheet to a wire rack. Serve warm or cool completely.
Store tightly covered at room temperature.

YIELD: 36 cookies.

HUGE CHCOCOLATE CHIP COOKIES

Posted by Internet News | 9:03 AM |


Ingredients

1/2 cup shortening
1 cup brown sugar, packed
1 egg
1/2 cup sour cream
1 1/2 tsp vanilla extract
3 cups chocolate chips, divided
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 F.

2. Cream shortening with sugar. Mix in egg, sour cream and vanilla extract.

3. Melt 1 1/2 cups chocolate chips and blend with creamed mixture.

4. Mix in flour with salt, baking powder and baking soda.
Add dry ingredients to creamed mixture, stirring until smooth.

5. Fold in nuts and remaining chocolate chips.

6. Chill dough 1/2 hour. Use an ice cream scoop or
1/4 cup dough for each cookie.

7. Place on 3 greased baking sheets. Flatten slightly to 3 inches.
Bake 10 to 12 minutes or until still slightly soft in the center.

Yield: 16 Large cookies


INGREDIENTS

1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1 1/2 tsp instant coffee
1/3 cup sugar
1/3 cup brown sugar, packed
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup flour
2 tbsp plus 2 tsp baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1/3 cup English toffee bits or almond brickle chips
1 oz milk chocolate, melted

DIRECTIONS

Preheat oven to 350° F.

1. In a microwave safe bowl melt butter and chocolate; stir until smooth.
Stir in coffee until dissolved; cool for 5 minutes. Transfer to a small bowl.
Add the sugars, egg and vanilla.

2. Combine the flour, cocoa, baking powder and salt; add to
chocolate mixture and mix well. Stir in toffee bits.

3. Drop by rounded tbsp 2 inches apart onto a baking sheet
lightly coated with cooking spray.

4. Bake for 8 to 10 minutes or until set. Cool 1 minute before removing
to a wire rack to cool completely. Drizzle with melted milk chocolate.

Yield: 15 cookies Weight watchers PointsPlus+ =4 per cookie

Nutrition Information

1 cookie equals:

152 calories
7 g fat (4 g saturated fat)
25 mg cholesterol
94 mg sodium
22 g carbohydrate
1 g fiber
2 g protein


INGREDIENTS

1 lb butter(4 sticks), softened
1 cup sugar
1 tsp vanilla extract
3 1/4 cups flour
1 1/2 cups potato chips, coarsely crushed

DIRECTIONS

1. Preheat oven to 300°F.

2. In a large bowl, cream butter and sugar. Slowly add flour and vanilla until well blended. Stir in potato chips, mix well.

3. Drop by rounded teaspoons 2 inches apart onto ungreased
cookie sheets. Using a fork, flatten each cookie.

4. Bake 20 to 22 minutes or until light golden around edges.
Let stand 5 minutes then remove to a wire rack to cool completely.

Yield: about 4 dozen

CHOCOLATE CHERRY BARS

Posted by Internet News | 10:18 AM |


INGREDIENTS

1 cup butter,softened and divided
2 1/2 cups brown sugar, packed
1/2 tsp baking soda
1/4 tsp salt
4 eggs, divided
1 1/2 tsp vanilla extract, divided
2 1/2 cups flour
1 1/2 cups quick oats
6 oz bittersweet chocolate, chopped
2 cups fresh Bing or Royal Anne pitted cherries
1/2 cup slivered almonds, toasted

DIRECTIONS

1. Preheat oven to 350 F. Line a 13x9x2 inch baking pan with foil; set aside. In a mixing bowl beat 1/2 cup of the butter on medium to high 30 seconds. Add 1 cup of the brown sugar, the baking soda and salt. Beat until combined, occasionally scraping bowl. Beat in 1 egg and 1/2 tsp of the vanilla. Beat or stir in 1 1/4 cups of the flour. Stir in oats and set aside.

2. For Filling: In a sauce pan stir remaining 1 1/2 cups brown sugar and 1/2 cup butter over medium heat until combined. Cool slightly. Stir in remaining 3 eggs and 1 tsp vanilla; lightly beat with a wooden spoon. Stir in the remaining 1 1/4 cups flour and chocolate.

3. Set aside 3/4 cup oats mixture; press remaining in pan. Spread filling top with cherries, dot with reserved oats mixture and sprinkle with nuts.
Bake for 25 minutes until top is light brown and filling is moist. Cool on rack 1 hour.
Cover and refrigerate at least 2 hours.

4. Lift from pan and cut with serrated knife. Store covered at room temperature.

Yield: 25 Bars

Nutrition Information

Calories280
Total Fat (g)13
Saturated Fat (g)6
Monounsaturated Fat (g)5
Polyunsaturated Fat (g)1
Cholesterol (mg)54
Sodium (mg)124
Carbohydrate (g)40
Total Sugar (g)26
Fiber (g)2
Protein (g)4
Vitamin A (DV%)0
Vitamin C (DV%)1
Calcium (DV%)4
Iron (DV%)10
Percent Daily Values are based on a 2,000 calorie diet.

CANDY CANE COOKIES

Posted by Internet News | 4:44 AM |


INGREDIENTS

1/2 cup unsalted butter, room temperature
1/2 cup solid shortening (Crisco)
1 cup powdered sugar
1 egg
1 tsp vanilla extract
3/4 tsp peppermint extract
2-1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp red food coloring

TOPPING:
1/4 cup finely crushed candy canes
2 tbsp granulated sugar
1 egg white, beaten

DIRECTIONS

Preheat oven to 375 F.

1. In large bowl of electric mixer, cream butter, shortening, powdered sugar and egg until light and fluffy. Add extracts.

2. In another bowl stir together flour and salt and add gradually to creamed mixture. Beat until just combined.

3. Divide dough in half. Add food coloring to one half, mixing well to distribute color. Wrap each half separately in waxed paper. Refrigerate dough at least one hour.

4. Line a baking sheet with parchment paper. Pull off about 1 heaping tsp of each dough. On a lightly floured surface roll each portion into a five inch long rope.

5. Place ropes side by side on a cookie sheet and carefully twist together to look like a candy cane. Repeat with remaining dough. Bake 9 10 minutes or
until edges are golden.

6. While cookies are baking, stir together the crushed candy canes and granulated sugar. Remove cookies from oven, and while still on cookie sheet, brush each lightly with beaten egg white and sprinkle with candy-sugar mixture. Remove to wire rack to cool completely.

Yield: 3 Dozen

Italian Spice Cookies

Posted by Internet News | 2:56 PM |


INGREDIENTS

3 cups flour
1 cup sugar
2 tsp baking powder
1/4 cup cocoa
1 tsp ground cinnamon
1 tsp ground cloves
1 cup butter
2 egss
1/2 cup strong coffee, cooled
1 tsp vanilla extract
1/2 cup walnuts, chopped
Powdered Sugar Drizzle ( See Recipe Below)

DIRECTIONS

1. If desired, line cookie sheets with parchment paper and set aside. In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon and cloves. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. In a medium bowl, whisk together eggs, cooled coffee and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts. If necessary cover and chill dough until easy to handle (1 to 2 hours).

3. Preheat oven to 375 F. Shape dough into walnut sized balls (about 1 1/4 inches in diameter). Place balls about 2 inches apart on ungreased or parchment lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft. Do not overbake.) Transfer cookies to a wire rack and let cool. Drizzle with icing. Let icing dry.

Powdered Sugar Drizzle:

In a small bowl, stir together 1 cup powdered sugar and enough milk (1 to 2 tbsp) to make an icing of drizzling consistency.

Yield: About 3 Dozen Cookies

Nutrition Information:

Servings Per Recipe about 3 dozen cookies
Calories132,
Total Fat (g)7,
Saturated Fat (g)4,
Monounsaturated Fat (g)2,
Polyunsaturated Fat (g)1,
Cholesterol (mg)25,
Sodium (mg)61,
Carbohydrate (g)17,
Total Sugar (g)8,
Fiber (g)1,
Protein (g)2,
Calcium (DV%)3,
Iron (DV%)4,
Percent Daily Values are based on a 2,000 calorie diet


INGREDIENTS

1/2 cup butter, softened
1 cup sugar
1teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/2 cup sour cream
1 egg
1tsp finely shredded orange peel
1/2 tsp lemon extract
2 1/2 cups flour
Powdered Sugar Icing (see recipe below) or
your favorite frosting

DIRECTIONS

Preheat oven to 375 F.

1. In mixing bowl, beat butter with electric mixer 30 seconds.
Add sugar, baking powder, soda and salt; beat well.
Beat in sour cream, egg, peel and lemon extract.

2. Beat in as much flour as possible with mixer.
Using wooden spoon, stir in remaining flour. Divide in half.
Cover and chill 1 to 2 hours or until easy to handle.

3. On a well floured surface, roll out half of dough at a time to
1/4 inch thickness. Using a cookie cutter cut dough into desired shapes.
Place cookies 1inch apart on an ungreased cookie sheet.

4. Place in oven and bake 6 to 7 minutes or until edges are firm and
bottoms are light brown. Transfer to a wire rack to cool.

5. Prepare the powdered sugar Icing. Spread the mixture over cookies.
Immediately top each cookie with candied citrus peel or let dry and paint
designs on each with food coloring.

Yield: 40 to 50 cookies

Powder Sugar Icing Recipe:

In a medium mixing bowl beat together 4 cups sifted powdered sugar and 1/4 cup milk.
Stir in additional milk if needed 1 teaspoon at a time until glaze is easy to spread.

Nutrition Information:

Calories105
Total Fat (g)3
Cholesterol (mg)13
Sodium (mg)50
Carbohydrate (g)18
Fiber (g)0
Protein (g)1
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Percent Daily Values are based on a 2,000 calorie diet

PECAN COOKIE BALLS

Posted by Internet News | 12:04 PM |


INGREDIENTS

1/2 cup unsalted butter, room temperature
1/4 cup powdered sugar
1 tbsp Grand Marnier Liqueur
2 tsp freshly grated orange rind
1 cup sifted flour
1/2 cup finely chopped pecans
Additional powdered sugar for dusting

Directions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper. In a mixer bowl, cream together
butter and 1/4 cup powdered sugar until light and fluffy. Mix in liqueur and orange rind;
mix well.
Add flour and pecans and mix until combined.

3. Wrap dough in plastic wrap or waxed paper and chill for one hour or until firm.

4. Form dough into small balls, making about 30.
Place dough 1 inch apart on prepared baking sheet.

5. Bake for 13 to 15 minutes or until cookies are golden brown around the bottom edges.
Let set for a minute on baking sheet then transfer to a wire rack.

6. While the cookies are still warm, carefully roll them in additional powdered sugar to coat.

7. Cool completely.
Store cookies in airtight container for up to 2 weeks or they can be frozen for several months.

Yield: About 30 cookies.


INGREDIENTS

Cooking spray
1 1/4 cups firmly packed light brown sugar
3/4 cup butter flavored shortening
1 large egg, lightly beaten
1/3 cup milk
1 tsp vanilla extract
1/2 tsp almond extract
3 cups quick oats, uncooked
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 (6 oz) pkg white chocolate chips
1 (6 oz) pkg semi sweet chocolate chips
1/2 cup sliced almonds
1/2 cup red candied cherries, coarsely chopped,
OR (1/2 cup maraschino cherries, well drained and chopped)

DIRECTIONS

1. Preheat oven to 375º F.

2. Spray baking sheets with non stick cooking spray.

3. Mix brown sugar, shortening, egg, milk, vanilla and
almond extracts in large bowl.
Beat at medium speed until well blended.

4. Mix oats, flour, baking soda and salt in large bowl.
Add to shortening mixture; beat at low speed just until
blended. Stir in white baking chips, chocolate chips,
almonds and cherries by hand.

5. Drop dough by rounded tablespoonfuls, 2 inches apart
onto prepared baking sheets.

6. Bake 10 to 12 minutes or until cookies are lightly browned.
Cool 2 minutes on baking sheet; transfer to cooling rack
to cool completely.

Yield: 3 1/2 to 4 Dozen

SCOTTISH GINGER COOKIES

Posted by Internet News | 4:35 AM |


INGREDIENTS

1 1/2 cups (375ml) vegetable shortening
2 cups (500ml) sugar
2 eggs or 1/2 cup (125ml) egg substitute
1/2 cup (125ml) molasses
4 cups (1 liter) unbleached white flour
2 tsp (10ml) baking soda
2 tsp (10ml) cinnamon
2 tsp (10ml) ground cloves
2 tsp (10ml) ground ginger
granulated sugar for topping

Directions

1. Preheat oven to 375 F. (190 C.)

2. Cream shortening and sugar in a bowl;
add eggs and molasses. Beat until fluffy.

3. Combine flour, baking soda and spice in separate bowl.
Stir into the shortening mixture.
Roll dough into (2 1/2 cm) 1 inch balls.

4. Dip cookies in sugar and place on greased baking sheets.
Bake for 12 minutes.

YIELD: 80 cookies


Ingredients

12 tbsp butter, softened
12 tbsp lard, softened
2 cups firmly packed light brown sugar
about 15 cups flour
1 tbsp ground mace
2 tbsp ground cloves
2 tbsp ground cinnamon
4 cups molasses, warmed
2 tbsp grated lemon peel
3/4 cup brandy
2 tbsp baking soda
1/4 cup milk

Instructions

1. In a large bowl, mix together the butter and lard
and cream with the sugar. Add flour to bowl.

2. Mix mace, cloves and cinnamon with molasses and add to bowl.
Mix all together, using your hands.

3. Add lemon peel and brandy. Dissolve baking soda in the milk and
add to dough.
The dough should be stiff but pliable.
If necessary add more flour.

4. Roll dough about 1/8 inch (3 mm) thick and cut
into shapes of stars, crescents, animals, etc.
Bake on buttered baking sheets in oven 10 minutes or
until crisp and well browned.


Ingredients:

1 cup butter, softened
1 cup packed brown sugar
1 tsp ground nutmeg
1 cup canned pumpkin
1 egg
2 tsp vanilla extract
2 cups flour
2 cups white baking pieces
pecan halves, optional

Directions:

Preheat oven to 350 F.

1. In a large bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add brown sugar, nutmeg and baking soda.
Beat until combined scraping bowl occasionally.
Beat in pumpkin, egg and vanilla until combined.
Beat in as much flour as you can with the mixer.
Using a wooden spoon stir in any remaining flour.
Stir in white baking pieces.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
If desired press a pecan half gently onto each cookie.
Bake preheated oven 11 to 14 minutes or until edges are firm.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack to cool.

YIELD: About 5 dozen cookies

STORAGE

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.


INGREDIENTS:

1/2 cup shortening
3/4 cup packed brown sugar
3/4 tsp baking soda
1 tsp ground ginger
1 tsp ground allspice
1/4 tsp salt
1/4 cup molasses
1 egg
2 cups flour
1/2 cup dried tart red cherries
3 oz bittersweet chocolate, chopped

DIRECTIONS:

1. Preheat oven to 375 degrees F.

2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice and salt.
Beat until well combined. Beat in molasses and egg until combined. Beat in as much flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Stir in cherries and chocolate.

3. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for about 8 minutes or until bottoms are lightly browned.
Cool on wire racks.

YIELD: About 3 dozen cookies

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

CHOCOLATE RASPBERRY TARTS

Posted by Internet News | 6:32 AM |


INGREDIENTS:

1 recipe Chocolate Pastry, (recipe below)
6 oz semisweet or bittersweet chocolate,
chopped (1 cup)

2 tbsp butter
1 large egg, lightly beaten
1/3 cup granulated sugar
1 tbsp raspberry liqueur or raspberry flavored syrup
2 tsp vanilla extract
1 recipe Chocolate Buttercream, (recipe below) (optional)

DIRECTIONS:

1. Prepare Chocolate Pastry. Heat oven to 375 F.
Divide pastry in 24 balls.
Evenly press each ball on bottom and sides of 24 ungreased
1 3/4 inch muffin cups, using floured fingers if necessary. Set aside.

2. For filling; in small saucepan heat and stir chocolate and
butter over medium low heat until melted and smooth.
Remove from heat. Stir in egg, sugar, liqueur and vanilla.
Spoon 1 scant tablespoon filling in each pastry shell.

3. Bake 12 to 15 minutes or until pastry is firm and filling is puffed.
Cool in pans 10 minutes. Run sharp thin blade knife around tassie edges;
carefully remove from pans.
Cool on wire rack. Pipe or dollop on a small amount of Chocolate Buttercream.

4. To store refrigerate tassies in single layer in airtight container up to 3 days.

Makes 24 tarts.

CHOCOLATE PASTRY DIRECTIONS:

In food processor combine 1 1/4 cups all purpose flour, 1/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt. Pulse to combine. Add 1/2 cup cold butter, cut up. Cover and process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed cover and refrigerate until easy to handle.

CHOCOLATE BUTTERCREAM DIRECTIONS:

In a medium mixing bowl beat 1/4 cup softened butter on medium high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.

Nutritional Information:

Percent Daily Values are based on a 2,000 calorie diet.

Calories138
Total Fat (g)7
Saturated Fat (g)5
Monounsaturated Fat (g)2
Cholesterol (mg)30
Sodium (mg)52
Carbohydrate (g)16
Total Sugar (g)10
Fiber (g)1
Protein (g)2
Calcium (DV%)1
Iron (DV%)4

CHERRY WALNUT BALLS

Posted by Internet News | 5:01 PM |


Ingredients:

1/4 cup coarsely chopped maraschino cherries
1 cup powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
2 cups flour
3/4 cup chopped walnuts, toasted*
Powdered Sugar

Directions:

1. Preheat oven to 325F.

2. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.

3. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract and vanilla until combined. Scrape side of bowl occasionally.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour, nuts and cherries with
a wooden spoon.

4. Shape dough into 1 inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
Cool 5 minutes on cookie sheets on wire racks.
Roll warm cookies in powdered sugar to coat.
Transfer cookies to wire racks and cool completely.

5. If desired roll cooled cookies in additional powdered sugar before serving.

Makes about 48 balls

NOTES:

To toast nuts spread them in a single layer in a shallow baking pan. Bake in a preheated 325 F. oven 8 to 10 minutes or until nuts are slightly golden brown stirring once or twice. Cool completely. Chop nuts and set aside.

TO STORE:

Place cookies in layers seperated by pieces of waxed paper in an airtight container and cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Thaw cookies if frozen before serving.


Ingredients:

1 (8 oz) bar cream cheese, softened
1 stick unsalted butter (room temperature)
1/3 cup sugar
2 cups flour
1/2 tsp course salt
1 egg yolk
1 1/2 cups jam, jelly or preserves

Directions:

1. In a large bowl using an electric mixer beat cream cheese, butter and sugar until light and fluffy.
With mixer on low speed add flour and salt; beat until combined. (don't over mix)

2. Divide dough into 3 portions; flatten each into a disk. Roll each disk to an 1/8 inch thickness between sheets of parchment. Stack dough (still in parchment) on a baking sheet; refrigerate 20 minutes. (To store, wrap in plastic and freeze on sheet up to 2 weeks. Thaw until pliable before
using.

3. Preheat oven to 375 degrees with racks in upper and lower thirds. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time peel off parchment (save for baking).
With a 2 1/2 inch round or 2 inch star shaped cookie cutter, cut out cookies.
Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash. Shape cookies (see hint below); arrange 2 inches apart on two parchment lined baking sheets and refrigerate 20 minutes. Scraps can be rerolled.

4. Bake until cookies are light golden brown, about 15 minutes, rotating sheets halfway through.
Let cool completely on wire racks.

Yield: 48 Pieces

(Store cover and keep at room temperature up to 4 days)

HINT:

Jams, jellies, and preserves that include pectin work best as a cookie filling. If you like, brush top of filled star cookies with egg wash and sprinkle with sugar before baking. When using rounds of dough, firmly pinch edge to form 4 corners. If using star-shaped dough, fold points over to center and press lightly to seal.

Cranberry Nut Cookies

Posted by Internet News | 2:15 PM |


Ingredients:
2/3 cup butter softened
1 cup sugar
1 cup packed brown sugar
1 egg
1/4 cup milk
2 tbsp lemon juice
2 cups flour
1/4 cup ground walnuts
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 1/2 cups halved fresh or frozen cranberries
1 cup chopped walnuts

Directions:

1. In a large bowl cream cream together butter,
granulated sugar and brown sugar until light and fluffy.
Beat in egg, milk and lemon juice.

2. In another bowl combine together flour, GROUND walnuts, baking powder,
salt and baking soda. Gradually add to creamed mixture and mix well.
Stir in the cranberries and CHOPPED walnuts.

3. Drop by heaping tablespoonsful, 2 inches apart, onto lightly
greased baking sheets. Bake at 350 F. 16 to 18 minutes or until golden brown.
Remove to wire racks to cool.

Yield: 5 Dozen (60 Cookies)

Luck O' The Irish Cookies

Posted by Internet News | 10:16 AM |


Ingredients:

3/4 cup butter (1 1/2 sticks)
2/3 cup sugar
1/4 tsp salt
1 egg
1/4 tsp peppermint or vanilla extract
A few drops green food coloring
2 cups flour
Green colored sugar

Directions:

1. In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt; beat until fluffy.

2. Add the egg, peppermint extract or vanilla and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

5. Unwrap rolls and slice crosswise so the slices are 1/4 inch thick. To shape each shamrock place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet.
Cut a stem from a fourth slice and attach to the shamrock(save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

6. Bake in a 350 degree F.oven about 8 minutes or until edges are light brown.
With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

Make Ahead Tip:

Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or store the baked cookies in a freezer container in the freezer up to 2 weeks.

Chocolate Peanut Cookie Recipe

Posted by Internet News | 11:52 AM |


Ingredients:

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/4 cup milk
1 tsp vanilla
2 cups flour
3/4 cup semisweet chocolate pieces
3/4 cup honey roasted peanuts
3/4 cup coarsely chopped bite-size
chocolate covered peanut butter cups (about 15)

Directions:

1. In a large mixing bowl, beat the butter
and peanut butter with an electric mixer for 30 seconds.
Add the sugars, baking soda and salt.
Beat until combined scraping sides of the bowl occasionally.

2. Beat in egg, milk and vanilla.
Using the mixer beat in as much of the flour as you can.
Stir in remaining flour by hand.
Stir in the chocolate pieces, peanuts and peanut butter cups.

3. Drop generously rounded teaspoonfuls
2 inches apart onto an ungreased cookie sheet.
Bake the cookies in a 350° F. oven
for about 10 minutes or until lightly browned.
Transfer cookies to a wire rack to cool.

Yield: About 30 cookies


Ingredients:

2 eggs
1 (18 1/4 oz) pkg white cake mix
1/2 cup cooking oil

Directions:

1. Mix together cake mix, eggs and oil in a large bowl.
2. Make little balls with the dough and set on ungreased cookie sheets.
3. Bake at 350 degrees F. (175 degrees C.) for 4 to 10 minutes.

Yield: 24 Cookies

1957 Peanut Cookie Recipe

Posted by Internet News | 8:18 AM |


Heat oven to 375°

Cream together:
1/2 cup Crisco
1/2 cup butter (softened)
1 1/2 cups light brown sugar (packed in cup)

Stir in:
2 eggs
1 1/2 tsp. vanilla

Sift together:
3 cups sifted Gold Medal Flour
1/2 tsp. soda
1 tsp. salt

Mix all together then add:

2 cups salted peanuts

Drop rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Flatten with bottom of glass dipped in sugar.

Bake 8 to 10 minutes.


Ingredients:

2 3/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup butter at room temperature
1 cup sugar
1 large egg
1 tbsp vanilla extract
green food coloring

Directions:

1. Measure the flour, baking soda and salt into a medium sized bowl. Stir well and set aside.

2. In a large bowl, cream the butter and sugar with an electric mixer for about 1 minute. Add the egg and vanilla extract and mix until well combined.

3. Gradually add the flour mixture to the butter and sugar, mixing well after each addition. The dough should be stiff.

4. Add several drops of green food coloring. Knead the dough until the color is evenly distributed.

5. Gather the dough into two balls, flatten into disks beginning at the edge of the dough and working toward the center. Cover with plastic and chill for at least 2 hours or overnight.

6. After the dough has chilled, place one half on a large piece of plastic wrap, cover with another piece of plastic wrap and then roll until it is 1/4 inch thick. Lift off the top sheet of plastic wrap and cut out shamrocks, beginning at the edge of the dough and working toward the center.

7. Place each shamrock on an ungreased baking sheet. Heat the oven to 350 degrees. Bake for 8 minutes or until the edges begin to lightly brown. Remove to a rack to cool. Decorate them with green candies or frosting(optional)

Makes about 34.

Ingredients:
* 2 cups unsalted butter, room temperature
* 1 cup sugar
* 2 cups light brown sugar
* 4 eggs
* 1 tbs vanilla extract
* 4 1/2 cups flour
* 2 teaspoons baking soda
* 1 (24 oz) semi-sweet chocolate bar
* 1 (12 oz) white chocolate bar
* 14 oz macadamia nuts

Instructions

1. Preheat oven to 375 F.

2. With a heavy cleaver, chop up the chocolate bars and nuts. ( substitute chocolate and white chocolate chips for the bars if you are not feeling too upset).

3. In large bowl, beat butter and sugars until blended.

4. Beat in eggs and vanilla.

5. Add flour and baking soda; whip until smooth.

6. Throw in chocolate chunks and nuts.

7. Throw batter by tablespoonfuls onto an ungreased baking sheet, tossing so the cookies land two inches apart.

8. Bake at 375 until golden, about 10 to12 min.

9. Using a spatula, pry the cookies loose from the baking sheet, and allow them to cool on wire racks.

Yields: 48

Old Time Oatmeal Cookies

Posted by Internet News | 10:09 AM |

Ingredients:

1 egg, beaten
1/4 cup sugar
1/4 cup half and half
1/4 cup milk
1/2 cup oatmeal
2 cups flour
2 teaspoons baking powder
1 teaspoon salt

Directions:

Beat egg until light, add sugar, cream, and milk; then add oatmeal, flour, baking powder, and salt, mixed and sifted. Toss on a floured board, roll, cut in shape, and bake in a moderate oven (350 F.).



Ingredients

2/3 cup whole wheat pastry flour
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned pumpkin
3/4 cup packed light brown sugar or 1/3 cup Splenda sugar blend
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Directions

1. Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

2. Whisk whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

3. Whisk pumpkin, brown sugar(or Splenda), eggs, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonsful onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

4. Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

Yield: 36 cookies

Nutritional Information:

Per cookie: 68 calories; 2 g fat (0 g sat, 1 g mono); 12 mg cholesterol; 12 g carbohydrates; 1 g protein; 1 g fiber; 67 mg sodium; 76 mg potassium.


1 Carbohydrate Serving

Grandma's Sugar Cookies

Posted by Internet News | 2:35 PM |

Ingredients

  • 2 Cups butter
  • 2 Cups powdered sugar
  • 1 Cups sugar
  • 2 eggs 1 tsp. vanilla
  • 2 tsp lemon zest
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 4 1/2 Cups flour
  • 1/2 Cup sugar
Directions:

Melt butter and add to sugars and mix. Let cool to room temperature and beat in egg one at a time. Then add vanilla, lemon zest, baking soda, cream of tartar and salt and mix well. Chill dough for at least one hour or over night. Preheat oven to 325 degrees and place rack in middle of oven. Grease cookie sheet. Roll dough into walnut sized balls, roll in sugar. Place balls on cookie sheet and flatten balls with greased glass. Bake for 10 to 15 minutes. Cool 2 minutes on cookie sheet then remove to wire rack.

Ingredients

  • 1/2 stick (1/4 cup) (unsalted) butter, at room temperature
  • 1/3 cup granulated sugar
  • 2 tablespoons cold water
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup pecans, broken
  • 1/4 cup confectioners sugar
Directions:

Preheat oven to 350 degrees. Beat butter with an electric mixer for 30 seconds. Add sugar and continue beating until mixture is light and fluffy. Add water and vanilla extract then beat well. Stir in flour and pecans. Roll into one-inch balls and flatten on nonstick baking sheet; bake for 20 minutes. Allow to cool. Pour confectioners' sugar in a plastic bag. Add cookies and shake gently to coat.
 
Number of Servings: 3 dozen.

Valentine Iced Heart Cookies

Posted by Internet News | 5:07 AM |

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 3 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Prepared vanilla frosting and red colored sugar, optional

Directions


  • In a large bowl, cream butter and sugar. Add egg, beating well. Add extracts; mix well. Combine the flour, baking powder and salt; add to the creamed mixture until combined. Cover and refrigerate for 3 hours or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a  3 inch heart shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets.
  • Bake at 325° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Decorate with frosting and colored sugar if desired. Yield: 3 dozen.


1 1/2 c. powdered sugar
1 c. margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes.

Makes about 5 dozen. Store in airtight container or freeze.

For Stained glass cookies:

Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.



Ingredients for 1 recipe Sugar Cookie Dough, at room temperature.

3 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate, very finely chopped
3 tablespoons orange marmalade
1 egg white, beaten with 1/2 teaspoon water
White sanding sugar, for sprinkling

Equipment: 2 inch by 2 1/2 inch heart shaped cookie cutter

Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with sugar cookie dough recipe and chill for 2 hours.

Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.

Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8 inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 inch by 2 1/2 inch heart shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment lined baking sheets.

Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4 inch border around the edges. Brush the outer edge of the hearts lightly with egg white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cutouts. Lightly brush the surface of the cookies with egg white wash and sprinkle generously with sanding sugar. Bake until set, about 12 to 14 minutes. Let cool on pan slightly before transferring to a rack to cool completely.


Yield: 2 dozen

Giant Valentine Cookie Recipe

Posted by Internet News | 5:25 PM |


Ingredients:

1 cup plus 1 tablespoon all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 3/4 cups semi-sweet chocolate chips, divided
Decorator icing (in tubes, optional)

Directions:

preheat oven to 375 F.

   1.  Grease and line an 8 1/2 or 9 inch heart               shaped pan with waxed paper.

   2. Combine flour, 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 1 cup morsels; spread into prepared pan.

   3. Bake for 20 to 30 minutes or until golden brown.       Let cool in pan for 10 minutes; remove to wire         rack to cool completely.

   4. Microwave remaining morsels in small,             microwave safe bowl on MEDIUM HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; spread over cookie. Decorate with icing.

Makes 1 large cookie.

Baking Sheet Cookie Variation: Preheat oven to 375° F. Pat dough into 8 inch Heart on ungreased baking sheet with floured hands. Bake for 15 to 20 minutes until golden brown. Cool completely on baking sheet on wire rack.

Valentine's Day will be here soon!  This recipe calls for candy hearts. They will be available very soon in your market. Possibly now. Stores, as a rule put Valentine candy out soon after Christmas.
  
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter, softened
4 ounces cream cheese, softened
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon orange juice
1 medium orange peel, grated
5 cups sweetened flaked coconut, divided
25 to 30 Nestle's Crunch Hearts, unwrapped
    or Nestle's Butterfinger Hearts

Directions:

Preheat oven to 350 F.

Combine flour, baking powder and salt in medium bowl.

Beat sugar, butter and cream cheese in medium mixer bowl until creamy. Add egg yolk, vanilla extract, orange juice and grated orange peel; beat well. Add flour mixture; beat until well combined. Stir in 4 cups coconut. Cover and refrigerate for 30 minutes or until firm enough to handle.



Shape dough into 1 1/2 inch balls; roll balls in remaining coconut. Place on ungreased baking sheets.

Bake for 12 to 15 minutes or until lightly browned. Remove from oven; immediately press 1 Nestle Heart on top of each macaroon. Cool for 1 minute; remove to wire racks to cool completely.

Yield: 25

Pecan Pie Bars

Posted by Internet News | 3:26 PM |

Ingredients

  • 2 cups all purpose flour
  • 1 cup dark brown sugar, divided
  • 1 cup butter or margarine, melted
  • 1 large egg, beaten
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions


  1. Heat oven to 350 degrees F. Spray bottom of 13x9-inch baking pan with non-stick cooking spray. In large bowl, combine flour, 1/2 cup brown sugar and butter. Spread on bottom of prepared pan. Bake for 20 minutes.
  2. In medium bowl, beat together egg, sweetened condensed milk, vanilla and remaining brown sugar. Stir in pecans. Pour on top of baked cookie layer. Bake 25 minutes. Cool. Cut into bars. Store leftovers covered at room temperature. Yields  24 bars

Easy Molasses Cookies

Posted by Internet News | 9:08 AM |

Ingredients:


  • 3/4 cup margarine, melted
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup granulated sugar

Directions

  1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
 Yield: 30 cookies

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