COOKIES (75)
Source of Recipe
Friends, www,???
List of Ingredients
Best-Ever Chocolate Chip Cookies
1½ Cups. Sifted, all-purpose flour
1 Tsp. Baking Soda
1 Tsp. Ground cinnamon
1 Cup Butter, softened
½ Cup Light brown sugar, firmly packed
1 Cup Granulated sugar
1 Large Egg
1 Tsp. Vanilla extract
1½ Cups Old-fashioned rolled oats
1 Cup Semi-sweet chocolate chips
Mix together flour, baking soda and cinnamon; set aside. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with pastic wrap; chill for 1 hour. Preheat
oven to 350°. Grease two baking sheets. Shape dough into 1-inch balls. Place cookies, 2" apart, on prepared baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges. 10 to 12 minutes. Transfer warm cookies to wire racks and cool completely.
MOLASSES GINGER COOKIES
2 1/2 cups flour
1 tsp. soda (put in molasses)
1 tsp. ginger
1 tsp. cinnamon
3/4 cup margarine
1 cup white sugar
1/2 cup molasses (dissolve soda in it)
1 egg unbeaten
Cream sugar and margarine add egg and molasses. Sift dry ingredients together and add to wet
ingredients. Roll in small balls, press each down with a glass bottom dipped in flour. Bake at 325 F
for 10 minutes or till brown
Oatmeal Raisin Cookies
Cook in micro till hot:
1 1 / 2 cup raisins
1 / 2 cup water
1 cup margarine
remove and add:
3 / 4 cup brown sugar
3 / 4 cup white sugar
1 egg
1 tsp. Baking soda
then add;
2 cups flour
3 cups oatmeal
roll in a log and refrigerate overnight and slice to bake 350.
World's Best Cookies
1 Cup Butter
1 Cup Granulated sugar
1 Cup Brown sugar
1 Egg
1 Tsp. Vanilla
1 Cup Salad oil
1 Cup Rolled oats, regular-uncooked
1 Cup Crushed cornflakes
1/2 Cup Coconut, shredded **
1/2 Cup Chopped walnuts or pecans
3 1/2 Cups All-purpose flour, sifted
1 Tsp. Baking soda
1 Tsp. Salt
Preheat oven to 325°. Cream together butter and sugars until light and
fluffy. Add egg and vanilla; mix well; add salad oil and mix well. Add oats,
cornflakes, coconut and nuts; stir well. Add flour, baking soda and salt; mix well.
Form into balls the size of a small walnut. Place on ungreased cookie sheet.
Flatten with a fork dipped in water. Bake 12 minutes. Allow to cool on cookie
sheet for a few minutes. For extra sweetness, sprinkle the warm cookies with
additional granulated sugar. Makes 8 dozen.
** May substitute nestle's crunch peices in place of the coconut and cook
about two minutes less than recommended.
Brownies
1 C Shortening
7 Tbls. Hersheys cocoa
4 Eggs
2 C Sugar
2 C Flour
1/2 Tsp. Salt
1 Tsp. Vanilla
1 C Nuts, chopped
Melt together shortening and cocoa and let cool. Blend together eggs and
gradually add granulated sugar. Beat until disolved. Mix flour, salt, vanilla and
chopped nuts. Add to egg mixture and cooled cocoa mixture. Grease pan with
Bakers Joy and bake at 350 degrees 25-30 minutes. Frost with a can of chocolate
frosting and cut into squares.
GOO GOO CLUSTERS
1 large bag miniature marshmallows
1 bag chocolate chips
2 c. dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.
Neiman-Marcus Cookie
2 cups butter
4 cups flour
2 tsp. Soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups of brown sugar
1 tsp. salt
18 oz. Hershey Bar
4 eggs
1 tsp. baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice).
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar, & nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for ten minutes at 375 degrees (190 degrees C). Makes 112 cookies.
GINGER SNAP CLONE COOKIES
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
1. Preheat oven to 350 degrees. 2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla
in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt,
cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water.
Continue to mix until ingredients are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere
between the palms of your hands then press the dough onto the cookie. Flatten
to about 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies
are crispy when cool.
COCONUT MACAROONS
2/3 cup all-purpose flour
5 1/2 cups flaked coconut
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extracT
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with
aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the
sweetened condensed milk and
vanilla using your hands until well blended. Use an ice cream scoop to
drop dough onto the prepared
cookie sheets. Cookies should be about golf ball size. 3 Bake for 12 to
15 mintues in the preheated oven, until coconut is toasted.
COCONUT MACAROONS
2 2/3 cups coconut
2/3 cup sugar
1/4 cup flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
1 cup chopped walnuts
In a bowl combine coconut, sugar, flour and salt. Beat in egg whites and
extract. Stir in walnuts or almonds if preferred. Drop by teaspoonfuls onto a
lightly greased cookie sheet. Bake at 325 degrees for 20-25 minutes or until
golden. Remove from cookie sheet immediately.
Dish Pan Cookie Recipe
2 cups brown sugar 2 cups white sugar
2 cups cooking oil 4 eggs
1 teaspoon vanilla
4 cups all-purpose { plain} flour 1 / 2 teaspoon salt
2 cups chocolate chips
2 cups quick cooking oatmeal
2 cups shredded coconut
4 cups corn flakes 1 cup chopped nuts
1 cup raisins
1 cup chopped dates
1 teaspoon baking soda
Mix all ingredients together. Form into balls and place on an ungreased
cookie sheet. Bake at 350 degrees for ten to twelve minutes. This makes a dish pan
full of cookies.
MEXICAN WEDDING COOKIES
2 c. butter
1 c. powdered sugar
4 c. sifted flour
1/2 tsp. salt
2 tsp. vanilla
Cream butter. Add powdered sugar gradually. Cream until smooth. Add remaining
ingredients. Blend well. Mixture will be stiff. Pinch off pieces of dough and
place on ungreased cookie sheets. Bake in 400 degrees oven for 12
minutes.Roll cookies in powdered sugar immediately after removing from oven.
SOFT CHOCOLATE CHIP COOKIES
3 cups unbleached all-purpose flour
1 1/4 teaspoons kosher salt (or 1 teaspoon regular table salt)
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
2 large eggs
2 tablespoons dark corn syrup
1 tablespoon light cream or whole milk
2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped toasted walnuts or pecans
MEXICAN WEDDING COOKIES
Ingredients
· ½ cup unblanched almonds
· ½ cup pecans
· 2 sticks (1 cup) cold unsalted butter, cut in small pieces
· 1 ¾ cups confectioners' sugar
· 1 tsp. vanilla extract
· 2 cups flour
· 1 tsp. anise seeds
Directions
· Heat oven to 325ºF
· Finely grind almonds and pecans in food processor.
· Add butter and process until smooth.
· Add ¼ cup confectioners' sugar and vanilla. Process until blended.
· Add flour and anise seeds; process until blended.
· With lightly floured hands, roll dough into a thick log.
· Cut log in 8 equal pieces.
· Roll each in to a 12 inch rope.
· Cut each rope in 8 pieces.
· Roll some pieces into balls; others into crescents.
· Place about 1 inch apart on ungreased cookie sheet.
· Bake until bottoms are light brown; about 18 minutes.
· Cool on sheets on a wire rack about 15 minutes.
· Gently roll warm cookies in remaining confectioners' sugar. Cool, then roll
in sugar again.
CHOCOLATE MEXICAN WEDDING COOKIES
Ingredients
· 1 cup butter or margarine, softened
· 1/3 cup confectioners' sugar
· 2 teaspoons vanilla extract
· 1 3/4 cups all-purpose flour
· 1 cup ground pecans
· 1/2 cup sweet ground chocolate and cocoa
· 3/4 teaspoon ground cinnamon
· pinch salt
· 1/2 cup confectioners' sugar
· 1/4 cup sweet ground chocolate and cocoa
· In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.
· Add the vanilla extract. In a separate bowl, combine the flour, ground pecans, cocoa,spices
· Gradually add the dry ingredients to the creamed mixture. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm. Preheat oven to 325 degrees F (180 degrees C). Shape the dough into 1-inch balls.
· Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating. Makes 16 cookies
RASPBERRY SHORTBREAD
2 c. all-purpose flour
6 Tbsp. sugar
2 Tbsp. cornstarch
3/4 c. margarine
Raspberry Filling
3 sq. semi-sweet chocolate,
melted
Combine flour, sugar and cornstarch; cut in margarine until crumbly. Shape
into ball; knead 4 minutes. Divide in half; wrap and chill 30 minutes. Roll each
half to 1/4-inch thickness on floured surface. Cut into 2 1/2-inch rounds or
holiday shapes; place on baking sheet. Make 3/4-inch wide indentation in
center of each cookie; fill with 1 1/2 teaspoons Raspberry Filling. Bake at 375
degrees for 8 minutes or until lightly
browned. Cool. Drizzle with melted chocolate. Raspberry Filling: Heat 1/2 cup
seedless raspberry
preserves and 2 teaspoons cornstarch to a boil; cool.
RASPBERRY BARS
Crumb Mixture:
2 1/4 c. flour
1 c. sugar
1 c. chopped pecans
1 c. butter
1 egg
10 oz. jar raspberry preserves
Preheat oven to 350 degrees. Grease 8-inch square pan. In 3 quart mixer bowl,
combine all ingredients except raspberry preserves. Beat at low speed,
scraping sides of bowl until mixture is crumbly (2 to 3 minutes). Reserve 1 1/2 cups
crumb mixture. Set aside. Press remaining mixture in greased baking dish.
Spread preserves to within 1/2-inch from edge of crumbs. Crumble remaining crumb
mixture over preserves. Bake near center of oven for 42 to 50 minutes. Cool;
cut into bars. Note: Apricot jam can be substituted for raspberry preserves.
HOMEMADE BROWNIES
Brownies:
2 c. sugar
1 1/2 stick butter, melted
2 c. unsifted flour
1/2 tsp. baking powder
1 tsp. vanilla
1/2 c. plus 2 Tbsp. cocoa
1 c. nuts
4 eggs, beaten
1 c. Hershey semi-sweet chocolate chips or minichips (if desired)
Cream butter and sugar; add beaten eggs and vanilla. Add to cream mixture. Mix together well and add nuts. Use an 11 x 7-inch slightly greased pan. Bake at 325 degrees for 30 minutes. Do not overbake and center of brownies will still be soft for mchewy brownies. Frost when cool with frosting given.
Frosting for Brownies: Mix ingredients. Frost brownies
Frosting for Brownies:
1 stick butter (soft)
4 Tbsp. cocoa
6 Tbsp. milk
1 tsp. vanilla
1 box powdered sugar
Hershey Syrup Brownies
Brownies: Mix ingredients for brownies together and put in greased and floured cake pan (13 x 9-inches). Bake at 350 degrees about 35 minutes or until toothpick comes out clean.
Cream together:
1 stick butter or margarine
1 c. sugar
Add:
4 eggs
1 tsp. vanilla
1 c. flour
1 can Hershey's chocolate syrup
1/2 c. nuts (optional)
1 c. Hershey semi-sweet chocolate chips or minichips (if desired)
Frosting
Stir sugar, milk and butter and after coming to a boil, let boil for Two minutes.
1 1/2 c. sugar
6 Tbsp. milk
6 Tbsp. Butter
Remove from Heat. Add chocolate chips and vanilla. Beat until melted. Add chocolate chips and vanilla. Beat until melted and smooth. Spread on cooled brownies.
6 oz. pkg. chocolate chips
1 tsp. vanilla
COCOA BROWNIES
1/2 c. shortening
1 c. sugar
2 eggs
1 tsp. vanilla
2/3 c. flour
1/2 c. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped nuts
1 c. Hershey semi-sweet chocolate chips or minichips (if desired)
Fudge Frosting
Heat oven to 350 degrees. Mix shortening, sugar, eggs, and vanilla until well
blended. Measure flour. Blend dry ingredients; mix in. Stir in nuts, spread
in well greased pan (8 x 8 x 2-inch). Bake about 30 minutes, cool; cut into
2-inch squares. Makes 16 brownies. If using self-rising flour, omit baking powder
and salt. Frost with Fudge Frosting for brownies.
BROWNIES
· 4 squares BAKER'S Unsweetened Chocolate
· 3/4 cup margarine/butter
· 2 cups sugar
· 3 eggs
· 1teaspoon vanilla
· 1 cup all-purpose flour
· 1 cup chopped nuts (optional
· 1 / 2 cup chocolate chips if desired
Instructions
1. Heat oven to 350.
Microwave chocolate and margarine in large microwavavle bowl on high for 2
minutes or until margarine is melted.
Stir until chocolate is completely melted.
Stir sugar into melted chocolate mix.
Mix in eggs and vanilla until well blended.
Stir in flour and nuts.
Spread in greased 13 x 9-inch pan.
Bake for 30-35 minutes.
DO NOT OVERBAKE. (yuck)
FORGOTTEN COOKIES (EGG WHITES)
PREHEAT OVEN TO 325 DEGREES
2 EGG WHITES
2/3 CUP SUGAR
PINCH SALT
BEAT UNTIL "VERY" STIFF.
ADD:
1 CUP CHOCOLATE CHIPS
1 CUP CHOPPED PECANS, LARGE PIECES
1 TSP VANILLA
DROP BY TEASPOONFUL ON TO FOIL LINED COOKIE SHEET. PLACE IN OVEN. TURN OVEN
OFF. LEAVE IN OVEN OVERNIGHT.
SOFT CHOCOLATE CHIP COOKIES
1 cup brown sugar
1 cup shortening -- see note*
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
2 1/2 cups all-purpose flour -- sifted
1/2 cup nuts -- chopped
12 ounces chocolate chips
Cream shortening and sugar until smooth. Beat eggs and add soda (which has
been dissolved in 1 tbsp. warm water). Sift flour and salt together and add to
the creamed mixture. Add vanilla and fold in nuts and chocolate chips. Drop by
teaspoonful onto lightly greased cookie sheet. Bake at 375 F. for 8 to 10
minutes or lightly browned around edges and puffy.
NOTES : If you like soft, cake-like cookies.....then you'll enjoy this one. I
used half shortening and half butter where it calls for shortening.
GLORIAS
-----COOKIES-----
1 18 oz devils food cake mix
2 tablespoons Water
2 tablespoons Cooking oil
1/4 cup Bitter cocoa powder
-----FILLING-----
1 Envelope unflavored gelatin
1/4 cup Cold water
1 cup Crisco
1 teaspoon Vanilla
1 pound Powdered sugar +1 cup
mix up cookies take small balls roll them in your hands place in cookie sheet
bake 350 for 10 to 15 minutes let cool and put in filling.
.
TURTLES
1 (14 oz.) bag caramels
1/3 cup plus 1/4 cup evaporated milk
1 (18 oz.) pkg. chocolate cake mix
1 cup miniature marshmallows
1/2 cup butter, melted
1 (6 oz.) pkg. chocolate chips
1/2 cup walnuts, chopped
DIRECTIONS:
Melt caramels in saucepan with 1/3 cup milk, stirring until smooth. Combine
remaining 1/4 cup milk with cake mix, marshmallows and butter, mix well. Press
half of cake mixture into bottom of greased 13- x 9- x 2-inch baking pan. I
use a small buttered spatula for this; it can be tricky, as you want to spread
it evenly, without any holes.
Bake in a preheated 350° F. oven for 6 minutes. Sprinkle chocolate and nuts
evenly over top, drizzle with caramel mixture. Top with remaining spoonfuls of
cake mixture, evenly distributed overall, pressing down gently. Bake at 350°
F. for 18 to 20 minutes. Cool completely, cut into small bars. I refrigerate
them a bit for easier cutting.
COCONUT WASHBOARDS
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups packed brown sugar
2 eggs
1/4 cup water
1 tsp. vanilla extract
4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup flaked coconut
In a mixing bowl, cream butter, shortening, and sugar for 2 minutes or until
fluffy. Add eggs; mix well. Gradually add water and vanilla; mix well. Combine
flour, baking powder, baking soda, and salt; add to the creamed mixture. Fold
in coconut. Cover and refrigerate for 2-4 hours. Shape into 1-inch balls. Place 2 inches apart on greased baking sheets; flatten with fingers into 2-1/2 in. x 1-in. oblong shapes. Press lengthwise with a floured fork. Bake at 400° F. for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to
a wire rack. Yield: about 9 dozen.
TURTLE BARS
1/2 cup butter -- melted
1-1/2 cups vanilla wafer crumbs
2 cups semisweet chocolate chips
1 cup pecans -- chopped
12 ounces caramel topping
Recipe
Combine butter and wafer crumbs in a 13- x 9- x 2-inch baking pan; press into
bottom of pan. Sprinkle with chocolate morsels and pecans. Remove lid from
caramel topping; microwave at HIGH 1 to 1-1/2 minutes or until hot, stirring
after 30 seconds. Drizzle over pecans. Bake at 350 degrees F. for 12 to 15
minutes or until morsels melt; cool in pan on a wire rack. Chill at least 30
minutes; cut into squares. Yield: about 2 dozen (1 per serving).
FUDGE BROWNIES
Mix:
1 cup sugar
3 Tablespoons shortening (*not* butter)
dash of salt
3 1/2 Tablespoons plain flour
2 beaten eggs
Add:
3 Tablespoons cocoa
1 teaspoon vanilla extract
Bake at 325 degrees in a greased iron skillet around 20 minutes (more or
less, depending on the size of your skillet). Fudge will be done when the top is
crusty all the way across.
JELLO COOKIES
· 3/4 cup butter
· 1 cup sugar
· 1 (3 ounce size) Jell-O, ( strawberry,cherry,lime or lemon)
· 2 eggs
· 1 Tablespoon vanilla
· 2 1/2 cups flour
· 1 teaspoon baking powder
· 1 teaspoon salt
Instructions
2. In mixing bowl, cream sugar with butter, gelatin, eggs,and vanilla mixing well. Add flour, baking powder, and salt, mix, add to creamed mixture, and mix well.3. Roll into balls and place on ungreased cookie sheet.about 1 1/2 inches apart.Flatten with glass dipped in sugar. 4. Bake at 350 degrees about 10 minutes. Cookie should not brown. Makes about 4 dozen.
Cake Mix Cookies
1/2 cup peanut butter
1/2 cup oatmeal
2 eggs 1/3 cup milk
1/4 cup oil
1 tsp cinnamon
1 tsp. Cloves
1 tsp. Allspice
1 box cake mix [any flavor]
Mix all ingredients together and drop by teaspoonful onto ungreased cookie sheet. Bake at 350 for 12 minutes
Butter Cookies (Confectioner's Sugar Cookies)
1 cup butter (I use 1/2 butter and 1/2 margarine-the dough doesn't melt as
fast)
1 1/2 cup powdered sugar
1 egg 1 tsp vanilla
2 1/2 cup flour
1 tsp baking soda
1 tsp. Cream of Tartar
Cream butter. Add sugar. Beat until light. Add egg and vanilla. Beat until
fluffy. Add dry ingredients. Stir just until mixed. Refrigerate. Roll, cut and
bake for 6 minutes at 350. (ungreased cookie sheet) Cool , frost and decorate.
Variations:
Spread unbaked shapes with egg white and decorate with sprinkles-then bake.
Add 1 cup chopped nuts (walnuts or pecans here in Texas). Roll in 1" balls.
Bake, cool and toss in a paper lunch sack with confectioner's sugar to coat.
Roll dough in 1" balls. Bake, cool and toss in paper bag with sugar/cinnamon
mixture to coat.
Add 1 cup of candied fruits to dough. Roll in 1" balls. Bake and cool.
Divide dough in half. Color dough and use dough as basis of pinwheel cookies
or checkerboard cookies.
Brown sugar shortbread
1 cup butter -- softened
1/2 cup packed brown sugar
2 1/4 cups flour
In a mixing bowl, cream butter and sugar. Gradually stir in the flour. Turn
onto a lightly floured surface and knead until smooth, about 3 min. Pat into a
1/3" thick rectangle measuring 11x8". Cut into 2x1" strips. Place 1" apart on
ungreased cookie sheets. Prick with a fork. Bake at 300 degrees for 25 min. or
until bottom begins to brown. Cool for 5 min.; remove to a wire rack to cool
completely.
Cookies On A Stick
Ingredients:
1 pkg. Sugar Cookie Mix
Ready to Spread Frosting
Red Food Color
Craft Sticks
Assorted sprinkles and topping of your choice
Heart shaped cookie cutter
Prepare cookie dough according to instructions. Roll cookie dough on floured
surface about 1/4 inch thick. Cut with heart shape cutter. Carefully insert
wooden stick 2 inches into the bottom part of the heart. Carefully smooth dough
on both sides of the cookie. The wooden stick should not be portruding from
the cookies. Place cookies on a greased baking sheet in a preheated oven and
bake according to the instructions of mix. Remove cookies from oven when baked
and cool. When cookies are completely cool and decorate with your favorite
frosting, candies, or sprinkles. Kids will have fun eating cookies on a stick.
BANANA BARS
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 C. shortening
1 C. granulated sugar
1 egg
1 tsp. baking soda, dissolved in 1 T. water
1 tsp. vanilla extract
1 1/3 C. ripe mashed bananas
Sift together dry ingredients. Cream shortening and sugar. Add egg and beat
well. Stir in baking soda mixture and vanilla extract. Add dry ingredients
alternately with bananas, beating well after
each addition. Spread into a greased 15 x 9-inch jellyroll pan. Bake at 350ºF
for 25 to 30 minutes.
Luscious Lemon Bars
Crust: Press into bottom of 9 x 13 pan and bake 15 minutes at 350 degrees
3/4 cup soft butter
3 T. granulated sugar
1 1/2 cups flour
Filling:
4 beaten eggs
2 cups sugar, or 1 cup brown and 1 cup white
6 T. lemon juice
1/4 cup flour
Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour into
slightly cooled crust and bake 25-30 minutes longer. Cool and dust with
confectioner's sugar.
Coconut Bars Filling
Crust: Press into bottom of 9 x 13 pan and bake 15 minutes at 350 degrees
3/4 cup soft butter
3 T. granulated sugar
1 1/2 cups flour
Filling
3 eggs, separated
2 1/4 cups light brown sugar
1 cup nuts
3/4 cup flaked coconut
Beat egg whites until stiff, but not dry; set aside. Beat egg yolks until
thick and lemon colored. Beat in brown sugar. Stir in nuts and coconut. Fold in
egg whites and spread over crust. Pour into slightly cooled crust and bake
25-30 minutes longer. Cool and dust with confectioner's sugar
CAKE MIX COOKIES
Ingredients
1 pkg. (2-layer size) chocolate cake mix
2 eggs
1 cup MIRACLE WHIP Salad Dressing
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1/2 cup chopped PLANTERS Walnuts
Preparation
Mix cake mix, eggs and salad dressing in large bowl with electric mixer on
medium speed until blended. Stir in remaining ingredients.
Drop rounded teaspoonfuls of dough onto greased cookie sheets.
Bake at 350°F for 10 to 12 minutes or until edges are lightly browned. Can
be iced or not.
FOOD FOR THE GODS
3/4 c. graham crackers
1 c. sugar
1 tsp. baking powder
3 eggs, separated
1 c. nuts
3/4 c. dates
Roll crackers, add sugar and baking powder, mix thoroughly. Add beaten egg
yolks, dates and nuts. Fold in stiffly beaten egg whites and place in a well
greased pan. Bake in 350 degrees oven for 30 to 35 minutes
Chocolate Shots
1 c Unsalted butter; softened
1 c Confectioners' sugar
2 tb Vanilla extract
1 1/2 c All-purpose flour
1/2 ts Baking soda
1 c Rolled oats; not instant
3 Bottles chocolate sprinkles or multi colored, etc.
1. Beat butter in large bowl of electric mixer at high speed until creamy,
about 1 minute. Add sugar and vanilla; beat until light and fluffy, about 2
minutes. Grandually beat in flour and baking soda until smooth. Stir in oats.
Refrigerate dough in mixer bowl 10 minutes for easier handling.
2. Remove dough from refrigerator. Divide dough into 2 to 3 equal pieces.
Roll each piece into a log about 1 1/2 inches in diameter. Pour sprinkles into
pie plate; roll logs in sprinkles to coat evenly. Wrap logs in plastic wrap and
refrigerate overnight.
3. Heat oven to 325'F. Cut dough into 1/4-inch slices. Bake on greased baking
sheet until lightly browned and slightly firm to the touch, about 20 minutes.
Remove to cooling rack
Cookies from Cake Mix
1 Cake Mix (any flavor)
1/2 C. oil
1/4 C. Flour
2 Eggs, beaten
Mix well (add chopped nuts, chocolate chips, m&m's or anything else you
desire).
Bake at 350 for 8-10 minutes. Do not overbake
GROUND ALMOND COOKIES
1/2 cup shortening
1/2 cup butter
2/3 cup ground blanched almonds
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Mix together shortening, butter and almonds. Sift in flour and salt. Add
vanilla. 2 Chill dough until firm. 3 Preheat oven to 325 degrees F (170 degrees
C). 4 Roll dough with hands into 3 inch lengths, pencil thick. Form into
crescents on ungreased baking sheet. Bake until just slightly brown -- about 16
minutes. Cool on pan 5 While still slightly warm, carefully dip in a mixture of
confectioner's suger and cinnamon. These are extremely fragile cookies -- handle
with care!
PUMPKIN CHOCOLATE CHIP COOKIES
1/2 cup butter, softened (unsalted, if possible)
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 cup pureed cooked pumpkin (canned pumpkin works great!)
1 egg, beaten
1 teaspoon vanilla
2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt (omit if using salted butter)
1 cup semi-sweet chocolate chips -or- 1/2 cup each semi-sweet and milk
chocolate chips>
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Lightly grease baking sheets. Cream butter with
sugars until fluffy. Blend in pumpkin, egg, and vanilla.
Sift flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add to
pumpkin mixture and blend well. Stir in chocolate chips and walnuts. Drop batter
by heaping teaspoons onto prepared baking sheets. Bake until lightly browned,
12-14 minutes. Remove cookies to wire rack and cool completely. These are
cake-type cookies.
Angel Cookies
Measure and sift together:
2 1/4 cups sifted flour
1 teaspoon cream of tarter
3/4 teaspoon baking soda
Beat together until light and fluffy in large bowl:
1/2 cup butter or margarine
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspon vanilla
Add dry ingredients. Blend in:
1/2 cup finely chopped walnuts.
Form dough into small balls about the size of walnuts. Dip in water and then
in sugar. Place on cookie sheet about 2" apart. Bake at 375 for 12-15 min
Danish Butter Cookies
1 1/4 cups unsalted butter -- softened
1 1/2 cups sugar
3 egg yolks -- beaten
2 1/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 1/2 teaspoons almond flavoring
Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining
ingredients. Mix well. Chill dough. Roll dough into small balls and place
on an ungreased cookie sheet. Press dough with any press or glass dipped in
sugar. Bake at 325 degrees for 12 to 15 minutes. Remove immediately from
cookie sheet and cool.
Mrs. Fields Granola Date Bars
Filling:
1 1/2 cups (8 oz.) chopped dates
1/2 cup shredded sweetened coconut
3/4 cup half-and-half or light cream
1 tsp. pure vanilla extract
Granola Base:
2 cups quick oats (not instant)
3/4 cup all-purpose flour
1 cup dark brown sugar, firmly packed
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 cup salted butter, melted
To prepare filling: Heat dates, coconut and half-and-half in medium saucepan over medium heat. Stir occasionally until mixture boils and thickens, about 15 minutes. Remove from heat and stir in vanilla. Set aside to cool.To prepare the granola base: Combine oats, flour, sugar, soda and cinnamon in medium bowl. Mix well with wire whisk. Pour melted butter over dry ingredients and stir with large wooden spoon until thoroughly moistened. Press about 3 cups of the granola mixture into bottom of an 8x8 inch bakingpan. Place in refrigerator about 30 minutes to harden. Preheat oven to 350 degrees. Spread the cooled date filling evenly over granola base. Sprinkle the remaining granola mixture (about 3/4 cup) over the date filling. Bake for
25-30 minutes or until the granola topping is slightly browned and crisp. Cool .cut into 2-inch squares
Tuxedo Brownie Cups
1 pkg (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 Tbsp milk
1 pk (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced orange zest, mint leaves, melted semi-sweet
chocolate for baking (optional)
1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake)
2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gently remove the brownies from the pan. Cool completely. Repeat with remaining batter.
3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
4. Pipe mixture into cooled brownie cups. Arrange strawberry slices on top.
Garnish as desired. Place in airtight container and refrigerate
ALMOND JOY MACAROON COOKIES
4 egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup toasted and chopped almonds
1 Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well.
2 Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet.
3 Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove and cool
Raspberry Pecan Rugalah
1 pkg (8 oz) cream cheese, softened
1 cup butter, softened (250 mL)
2 tablespoons sugar (25 mL)
2 cups all-purpose flour (500 mL)
Filling:
1 cup toasted coarsely chopped pecans (250 mL)
1/2 cup golden raisins, (optional) (125 mL)
1/4 cup sugar (50 mL)
1/4 cup packed brown sugar (50 mL)
3/4 teaspoon cinnamon (4 mL)
3/4 cup raspberry jam (175 mL)
Topping:
1 egg
2 tablespoons coarse or granulated sugar (25 mL)
Preheat oven to 350ºF (180ºC)
In bowl, beat cream cheese with butter until fluffy; beat in sugar. Using wooden spoon, gradually stir in flour. Form dough into ball; cut into quarters and shape into rounds. Wrap each in plastic wrap; refrigerate for at least 2 hours or up to 1 day. Let stand at room temperature for 15 minutes before rolling.
Filling:
In small bowl, combine pecans, raisins (if using), granulated and brown sugars, and cinnamon. In separate bowl, stir jam with 1 teaspoon (5 mL) water untilspreadable.On lightly floured surface, roll out 1 round of dough into 11-inch (28 cm) ircle. Carefully spread 3 tablespoons (50 mL) of the jam evenly over top.
Sprinkle with one-quarter of the nut mixture. Using sharp knife, cut circle into 12 pie-shaped wedges. Starting from wide end, roll up each wedge to form crescent shape. Place on foil, or parchment lined baking sheets; refrigerate for 30 minutes. Repeat with remaining dough and filling.
Topping:
Beat egg lightly; brush over surface of chilled cookies. Sprinkle sugar over top. Bake in oven for about 25 minutes or until golden brown. Let cool on racks.
7 LAYER BARS
1/4 c. (1/2 stick) butter
1 c. graham cracker crumbs
1 c. shredded coconut
1 (6 oz.) butterscotch pieces
1 (6 oz.) pkg. semi-sweet
chocolate pieces
1 can sweetened condensed milk
1 c. chopped nuts
These are called seven layer bars because ingredients are layered, not mixed.
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle graham cracker crumbs evenly
over the melted butter and press down. Sprinkle the coconut on next, chocolate
and butterscotch pieces and nuts. Then drizzle condensed milk over all. Press
lightly. Bake for 30 minutes. Cool in pan on wire rack. Cut into bars.
SHREDDED WHEAT LAYER BARS
1/4 c. (1/2 stick) butter
5 shredded wheat biscuits (large size)
1 c. (3 1/2 oz. can) coconut
1 c. (6 oz. pkg.) chocolate bits
1 c. (6 oz.) pkg. Butterscotch bits
1 1/2 c. (15 oz. can) sweetened condensed milk
1/2 c. coarsely chopped nuts
Melt butter in a 13 x 9 x 2-inch pan. Sprinkle shredded wheat evenly over the
melted butter and press down. Sprinkle the coconut on next, chocolate and
butterscotch pieces and nuts. Then drizzle condensed milk over all. Press
lightly. Bake for 30 minutes. Cool in pan on wire rack. Cut into bars.
CHOCOLATE COOKIES FOR ICE CREAM BARS
2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt;
set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat
butter, sugar and eggs on medium speed until light and fluffy, about 2 minutes.
Add vanilla and mix to combine. Gradually add dry ingredients, combine on low
speed. Cover bowl with plastic wrap, chill until firm, about 1 hour.
Heat oven to 350 degrees F.
Line baking sheets with silpats (French nonstick baking mats) or parchment
paper. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on
prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8
minutes. Transfer to a rack to cool. Cool on baking sheets for 5 minutes before
transferring to a wire rack to cool. Repeat with remaining dough.
RANGER COOKIES
1/2 c. shortening
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1 c. flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. vanilla
1 c. crushed cereal (any kind)
1/2 c. coconut
Cream shortening and sugars together. Add egg, flour,
baking powder, baking soda, salt and vanilla. Beat until
fluffy. Add cereal and coconut and mix well. Drop by teaspoon
on greased sheet. Bake 10 to 12 minutes at 375 degrees.
Double Chocolate Cake Cookies
1 Pkg any brand chocolate cake mix
2 large eggs
1/2 cup vegetable oil
1/2 cup chocolate chips or chocolate chunks
Open cake mix and pour into large mixing bowl. Add chocolate chips or
chunks. Mix together. In separate bowl crak the eggs and add oil. Beat slightly.
Pour mixture into cake mix. Stir together. Mixture will be thick. Shape into
walnut sized balls and place on ungreased cookie sheets. Bake in a preheated oven
at 375 for about 9 minutes. Remove from oven and let sit 5 to 7 minutes.
Remove from cookie sheet carefully to a cooling rack. They will firm up as they
cool.
Chocolate Chip Krispie Cookies
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups puffed rice crispies cereal
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
In small mixing bowl combine flour, soda and salt. Set aside. In large mixing
bowl, beat together margarine and sugar until light and fluffy. Add egg and
vanilla. Beat well. Add flour mixture, mixing until combined. Stir in rice
cereal and chocolate morsels. Drop by level measuring tablespoon onto baking
sheets coated with cooking spray. Bake at 350°F about 12 minutes or until lightly
browned. Remove immediately from baking sheets and cool on wire racks. Store in
airtight container.
TEA COOKIES
4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 cups sugar
2 eggs
1/2 cup buttermilk
1/2 pound (2 sticks) butter, softened
1 teaspoon vanilla
Preheat oven to 350 degrees F.
In a large bowl sift flour, baking soda, and baking powder together. Add
remaining ingredients and blend well. Dough should be soft. Roll dough out onto a
floured surface until approximately 1/4 inch thick. Cut dough into desired
shapes and bake on a slightly greased sheet pan for 10 to 12 minutes.
ROSETTES
2 eggs
1 Tbsp. sugar
1/4 tsp. salt
1 tsp. vanilla
1 c. milk
1 c. flour
Heat fat (I used oil) to 360 degrees to 375 degrees in deep fat fryer.Place
the irons in hot oil while mixing batter. Oil is hot enough when a cube of
bread will brown in oil in 30 seconds. Mix well all the ingredients except the
eggs. Add slightly beaten eggs to the other ingredients. Do not over mix as this
causes rosettes to be bubbly! Tap hot iron on folded cloth to remove excess
oil. When rosette is fried in hot oil, tip iron
upside down to drain oil. Push rosette off iron with fork. Dip in sugar while
warm. If rosettes arent crispy, oil isn't hot enough (or too much flour). If
they fall off Iron too soon, oil is too hot.
PIZZELLES
3 c. all purpose flour 4 1 /2 cups flour
1 c. butter or margarine, melted 1 1 / 2 cup margarine, melted
4 tsp. double acting baking powder 6 tsp. Baking powder
1 1/2 c. sugar 2 1 /4 cup sugar
4 Tbsp. vanilla or anise extract 6 T. Extract
6 eggs 9 Eggs
Preheat electric Pizzelle iron as manufacturer directs. Into large bowl,
measure all ingredients. With mixer at low speed, beat ingredients until well
blended, occasionally scraping bowl with rubber spatula.
Pour 2 tsp. batter at a time onto the center of the Pizzelle iron. Cover and
bake as manufacturer directs.
(Do not lift cover during baking.) When done, lift cover and loosen Pizzelle
with fork. Remove to wire rack to cool. Store Pizzelles in tightly covered
container to use up within 3 weeks. Can also form into a cone and fill with
whipped cream.
GINGERBREAD
2 1/4 cups sugar
3/4 cup water
1/3 cup dark corn syrup
1 1/2 tablespoons ground ginger
1 1/4 tablespoons ground cinnamon
2 teaspoons ground cloves
1 1/4 cups butter or margarine
1 tablespoon baking soda
1 tablespoon water
6 cups all-purpose flour
Decorations: sugar crystals, decorator frosting, red cinnamon candies
Cook first 6 ingredients in a saucepan over medium heat, stirring until sugar
dissolves. Add butter, stirring until melted.
Combine baking soda and 1 tablespoon water; stir into sugar mixture. Pour
sugar mixture into a bowl; gradually add flour, beating at medium speed with a
heavy-duty electric mixer until blended.
Divide dough into thirds. Roll one-third of dough to 1/8-inch thickness on a
lightly floured surface (chill remaining dough). Cut with a 5 1/2-inch
gingerbread man cutter, and place on lightly greased baking sheets.
Bake at 350° for 10 to 12 minutes. Cool 1 minute on pan; remove cookies to
wire racks, and cool completely. Repeat procedure with remaining dough. Decorate
as desired. Yield: Makes 3 dozen
Triple batch cookies
Combine and divide into thirds
2 cups margarine
2 cups white sugar
1 1 /2 cups brown sugar
2 teaspoon baking soda
4 eggs
chocolate chip oatmeal peanut butter
into 1 / 3 add: into 1 / 3 add: into
1 / 3 add:
2 cups flour 1 3 / 4 cup flour 2 cups flour
12 oz choc chips 1 3 / 4 cup oatmeal 2 / 3 cup oatmeal
1 / 2 tsp extra baking soda
drop by spoon form into loaf 2 X 3 " roll into balls and press with
bake 350 12 min refrigerate overnight a floured fork.
slice into slices and bake 350 10-12 min
bake 350 12 min
shortbread or butter cookies
combine:
1 cup margarine
1 /2 cup sugar
1 tsp. Vanilla
2 cups flour
(optional: 1 / 2 cup finely chopped nuts)
for Shortbread: press into a square on cookie sheet about 1 / 3 inch thick
prick with fork all over. 350 12-15 min. cut while slightly warm
for cookies: roll into balls or finger shapes bace at 325 for 12- 15 min.
POWDERED SUGAR COOKIES
Combine till creamy:
1 1/ 4 cup margarine or crisco
2 1 / 2 cups powdered sugar
then add and mix:
2 eggs
1 tsp vanilla
2 tsp cream of tartar
2 tsp. Baking soda
then add:
4 cups flour (if using margarine, it may take 5 cups flour)
roll in balls, flatten with sugar dipped glass.
OR: put sugar (and cinnamon if desired) in plastic bag and add balls and
shake to cover, then press cookies with glass.
OR: form into a roll about the size of a dime and cut into lengths, and dip
into melted chocolate or almond bark when cool. 350 10-12 min.
Franz Moms white and Brown Sugar Rolled Cookies
Combine as you would pie crust till crumbly like cornmeal: (use hands)
White sugar cookies brown sugar cookies
5 cups flour 4 1 / 2 cups flour
1 tsp. Baking soda 1 tsp. Baking soda
2 tsp. Baking powder 1 tsp. Baking powder
2 cups white sugar 2 cups brown sugar
1 cup margarine 1 cup margarine
then add:
2 beaten eggs 2 beaten eggs
1 / 2 cup milk 1 tsp. Vanilla
1 tsp. Vanilla
roll and cut on floured board…..350 12-13 min.
RITZ COOKIES
Sandwich together 2 ritz cookies with peanut butter. Chill. Then dip into
melted chocolate or almond bark…DELICIOUS!!!!!
CAKE MIX BISCOTTI
COMBINE:
1 pkg chocolate cake mix
1 cup flour
1 /2 cup softened margarine
1/ 4 cup hersheys syrup
2 eggs + 1 Tablespoon water
1 tea vanilla
3 /4 cup mini chips
3 / 4 cup finely chopped nuts
Combine with rubber gloves and form on ungreased cookie sheet into 2 logs 12
x 2 x 2
Bake 350 for 30-35 min. cool for 15 min or till able to cut into 1 / 2 inch
slices. Place cut side down on baking sheet. Bake for 10 min. Remove to
cool. Can frost with melted chips if desired.
POTATO CHIP COOKIES
2 sticks oleo
1 c. brown sugar
1 c. white sugar
2 eggs
2 c. flour (may need 1 / 2 to 1 cup more)
1 tsp. Baking soda
2 c. crushed potato chips
nuts
Cream oleo, sugars and eggs. Then add the flour, soda, potato chips and nuts.
Drop by teaspoonful on cookie sheet. Can press with a floured fork or glass
if desired.
sheet. Bake at 325 degrees for 13 minutes.
POLVORONES
Polvorones.- from the spanish word polvo, or dust-, are so named because they are stremely delicate and crumble easily. That is why they are often sold individually wrapped in tissue paper in pastry shops. Traditionally polvorones are made with lard, but butter also produces a wonderfully short cookie.
1 tablespoon confectioners' sugar plus about 1 cup for dusting
1 eggs yolk
1 teaspoon lemon juice
2 teaspoons brandy
2 cups all-purpose flour
1/2 teaspoon ground anise seeds
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/2 pound unsalted butter, softened
In a cup, stir together 1 tablespoon sugar egg yolk, lemon juice, and brandy
until smooth. In a large bowl, combine flour with the anise, lemon zest,
cinnamon, and salt.
In a electric mixer, cream the butter well. Beat in the egg yolk mixture,
then beat in half of the flour mixture. Using a wooden spoon, gradually
incorporate remaining flour mixture.
Preheat the oven to 300 degrees F. Roll out the dought to about 3/8 inch
thick on a floured surface. Using a 3-inch fluted-edge round cookie cutter, cut
out cookies. Bake on an ungreased baking sheet about 30 minutes, or until the
cookies are lightly browned and firm to the touch. Let cool about 2 minutes.
Sift sugar onto a sheet of waxed paper. Dredge cookies in sugar. Arrange cookies
on a serving plate and sut with remaining sugar. Makes 10 to 12 cookies.
Pizzells Powdered Sugar
Combine:
6 eggs, beaten
3 / 4 cup Mazola oil
1 / 2 Pound Powdered sugar
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon anise oil
4-5 cups flour
NUT BALLS…HOPES
1 cup margarine
3 / 4 cup powdered sugar
2 tsp vanilla
2 1 / 4 cup flour
3 / 4 cup chopped nuts
Mix together like pie crust. Squeeze into balls or logs. 300 for 15 min. Roll in powd sugar
Or dip in chocolate.
ANOTHER NUT BALL COOKIE
1 c. butter
1 c. confectioners sugar
2 tsp. vanilla
2 c. flour
1 c. chopped nuts
Cream butter, sugar and vanilla. Add flour, salt and nuts. Shape into balls; place on ungreased sheet. Bake at
300 degrees for 12 to 15 minutes. Roll in confectioners sugar or dip in chocolate.
PECAN SANDIES
1 c. butter
2/3 c. sugar
1 egg yolk
1/8 tsp. cream of tartar
2 tsp. vanilla
2 c. sifted flour
1 c. finely chopped nuts
confectioners sugar
Preheat oven to 325 degrees. Cream together butter and sugar. Add water, egg yolks vanilla, flour and nuts. Chill 4 hours. Shape into balls. Bake on ungreased cookie sheets for 20 minutes or until bottoms are brown.
PAYDAY COOKIES
1 1/2 cups graham cracker crumbs
1/2 cup flour
2 teaspoons baking powder
14 ounces sweetened condensed milk
1/2 cup butter, softened
4 ounces flaked coconut
12 ounces semisweet chocolate chips
1 cup chopped pecans
In small bowl mix together the graham cracker crumbs, flour and baking powder.
In large mixer beat milk and butter until smooth. Mix in graham cracker mixture until well blended.
Stir in coconut, chocolate chips and pecans. Place mixture in refrigerator until firm.
Roll dough into balls and place on ungreased cookie sheets.
Bake at 375 degrees for 9 to 10 minutes, or until lightly browned.
Store cooled cookies, loosely covered, at room temperature.
Recipe
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