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Chewy Craisin Cookies
Valerie Graham
3/4 c. shortening
3/4 c. white sugar
1/2 c. honey
1 egg
1/2
tsp. grated orange peel
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. quick cooking oats
1 c. craisins
(Ocean Spray)
Crean together shortening, sugar, honey, egg and peel. Stir in flour,
soda, salt and oats;
beat well. Add craisins. Drop by tablespoonfuls
onto greased baking sheet. Bake above oven center at
375 degrees for
8-10 minutes, or until evenly browned. Let stand on sheets 2-3
minutes;remove to wire racks
to cool. Make about 3 dozen.
Dark Chocolate Stars or Santa’s
Don and Roxann Benbow
Set oven at 375 F, Bake 7 Min, Chill 1 Hour
1 cup Butter, softened
1 1/4 cups Granulated Sugar
½ cup Dark Chocolate Pieces or
2 oz Dark Chocolate Bar, melted and cooled
½ teaspoon Baking Powder
½ teaspoon Salt
2 Eggs
1 Tablespoon Milk
1 ½ teaspoon Vanilla
3 cups all-purpose Flour
Fudge Filling Recipe or about
1 cup of purchased
hot fudge
or chocolate fudge ice cream topping
3/4 cup Dark Chocolate pieces or 3 ounces Dark
Chocolate bar, melted(optional)
Unsweetened Cocoa powder (optional)
1. In large bowl, beat butter for 30 seconds. Add granulated sugar,
the
melted ½ cup chocolate pieces or 2 ounces chocolate bar, the baking
powder, and ½ teaspoon salt; beat until combined. Beat in eggs,
milk,
and vanilla. Beat in as much of the flour as you can. Stir in
any
remaining flour. Divide dough in half. Cover dough and chill for
1 hour
or until easy to handle.
2. Preheat oven to 375 F. On a lightly floured surface, roll a
portion of
dough 1/8 " thick. Using a floured 2 ½ or 3" star- or santa shape
cookie cutter, cut out dough. Using a 1" star or santa shape cookie
cutter
cut out the center of half of the star/santa shape cutouts. Re-roll
trimmings.
Place large and small cutouts 2" apart on ungreased cookie sheet.
3. Bake in preheated oven for 7to 8 minutes or until edges are
firm.
Transfer cookies to a wire rack; cool 1 hour.
4. To assemble cookies, place a small amount of Fudge Filling
or
hot fudge topping on bottom of large whole cookie. Top with cutout
large cookies bottom sides down. Spread bottoms of half of the
small
cookies with filling. Top with remaining small cookies bottom
sides
down. If desired, drizzle sandwich stars with additional melted
chocolate or sprinkle with cocoa powder or ground powder chocolate
pieces.
Makes about 36 large cookies and 18 small sandwiches.
Fudge Filling: In a small saucepan, melt ½ cup
dark chocolate pieces
or semisweet chocolate pieces over low heat, stirring constantly.
Remove pan from heat; cool filling. In a bowl, combine on 3 ounce
package cream cheese, softened and 1/3 cup powdered sugar. Stir
in
melted chocolate and 1/4 teaspoon vanilla until filling is smooth.
If necessary, stir in 1 to 2 Tablespoons hot water to make a filling
of spreading consistency.
To Store: Layer filled cookies between waxed paper in an airtight
container; cover. Refrigerate up to 3 days or freeze up to 3 months.
Reciepe found in BH and G/ Christmas Cookies 2005 magizine
Killer Chocolate Chip Cookies
Michelle Kilpatrick
2 cups (1 tub) Parkay Margarine
2 cups brown sugar
2 cups sugar
2
tsp vanilla
4 eggs
5 cups old fashioned oatmeal
4 cups flour
1 tsp baking soda
2 tsp baking powder
6 Hershey
bars (broken into pieces)
1 tsp salt
24 oz chocolate morsels
3 cups nuts (ground in blender) (walnuts, pecans, hazelnuts
or whatever
you desire) any combo of nuts up to 3 cups
Measure oatmeal and blend into a fine powder. Mix
together oatmeal,
flour, baking soda, baking powder and salt. Cream butter and sugars.
Add vanilla.
Mix well. Add eggs. Mix well. Add flour mixture to
butter/sugar mixture a little at a time. Add
chips, chocolate, and nuts
mixing well after each addition. Roll into balls and place 2 inches apart
on un-greased
cookie sheet. Bake 12 - 13 minutes at 375 F.
Tip: Chill dough for at least 1 hour for
easier rolling. Chill
between batches. Be aware this is a messy job and takes about 3 hours to
bake the
entire recipe. This recipe may be cut in half.
Old-Fashioned
Ranger Cookies
Kris Davis
1 cup margarine
3/4 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2
cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups corn flakes
2 cups quick cooking
oats
1 cup flaked coconut
1 cup raisins, optional
Cream margarine and sugars until light and fluffy.
Add eggs and
vanilla--beat until well blended and smooth. Sift flour, baking soda,
baking powder and salt in
separate bowl. Add corn flakes, oats and sifted
flour mixture to the creamed mixture. Stir in coconut and
raisins. Drop
onto un-greased cookie sheets. Bake at 350 F for 10-12 minutes. Makes
6-7 dozen cookies.
Chocolate Snowballs
Melissa Brady
Cookie Mix:
1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups
all-purpose flour
1 teaspoon baking powder
1 pinch salt
--------------------------------------------------------------------------------
1/2
cup butter or margarine, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
1/4 cup unsweetened baking cocoa
1/2
cup finely chopped almonds
1 teaspoon almond extract
60 Kisses® milk chocolates, unwrapped
3/4 cup powdered sugar
Heat
oven to 375 degrees F. In large bowl, stir cookie mix, butter,
egg, flour, cocoa, almonds and extract until soft dough
forms.
Shape dough into sixty 3/4-inch balls; wrap each around 1 chocolate.
Place 2 inches apart on ungreased cookie
sheet.
Bake 8 to 10 minutes or until set. Immediately remove from cookie
sheet. Cool slightly, about 5 minutes.
Roll
cookies in powered sugar. Cool completely, about 15 minutes.
Re-roll cookies in powdered sugar. Store tightly covered.
Chocolate and Peanut Butter Squares
Patti Davies
1 package graham crackers crushed, (a box usually comes with 3 packages
- around 10-11 crackers)
margarine 1 and 3/4 sticks
1 cup creamy peanut butter
2 cups confectioners'
sugar
6-8 ounces of semi-sweet chocolate ( approx. a bit less than a bag of
chocolate chips)
Step 1:
Crush the crackers in a zip lock bag till crumbly
Step 2: Melt margarine in a bowl (microwave works fine!)
Step
3: Add the peanut butter, Graham crumbs and sugar to the melted
margarine
Step 4: Mix well and spread in
a 9"X13" pan
Step 5: Refrigerate for a half hour, (or if you're anything like me
and you're in a rush... just
stick it in the freezer for 5 minutes!)
Step 6: In the meantime melt the chocolate... I always add some
margarine
to melt it with to make it smooth and creamy.
Step 7: Spread the melted chocolate over the peanut butter part
Step
8: Let cool and cut into squares and place in small cupcake
holders
Caramel Pecan Turtles
Diana Klevin
1 cup Crisco or 1 Crisco stick
1 1/2 cups sugar
1/2 cup brown sugar
2 TBLS milk
3 eggs
1 tsp vanilla
4
to 5 cups flour
1 1/2 tsp baking soda
1 1/2 tsp cream of tartar
1 tsp salt
CARMEL AND CHOCOLATE TOPPING:
28
carmels
2 TBLS milk
3 cups pecan halves
1--6oz bag semi-sweet chocolate chips
Cream Crisco shortening and
sugars together. Add milk. Beat in eggs
one at a time; add vanilla. Combine flour, baking soda, cream
of tartar
and salt. Mix into creamed mixture. Chill one hour. Heat oven to 350
F. Roll out
1/3 of dough at a time to 1/4" thickness on a floured
surface. Cut out with a round 2 1/3" cookie cutter.
Place 2" apart on
un-greased baking sheets. Bake 5-6 minutes until edges are slightly
golden. Remove to
cooling rack. For topping, combine caramels and milk in
microwave safe bowl. Cover with waxed paper.
Microwave at 50% for 1
minute, stir, repeat until smooth. (or melt on a range top in small
saucepan on very low heat)
Drop rounded teaspoonfuls on top of each cookie.
Place 3 pecan halves around edge of caramel. Place chocolate chips in
microwave safe cup. Microwave
at 50% for 1 minute, stir, repeat until
smooth. (Or, once again, melt on range top in small saucepan on very low
heat)
spread rounded teaspoonfuls over top of caramel. Don't !
cover pecans. Cool completely. Makes 5 dozen.
Healthy chocolate peanut butter cookies
Kim and Mike Marchant
ingridents
3/4 cup butter softened
1/2 cup white sugar
1 cup
packed brown sugar
2 egg whites
1 egg
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking
soda
1 teaspoon ground cinnamom
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups quick cook oats
1/2 cup
peanut butter chips
1/2 cup semi- sweet chocolte chips
Pre heat oven to 350
In a large bowl cream together
butter, white sugar and brown sugar
until light and fluffy. Add egg whites and eggs one at a time, beating well
with
each addition, then stir in vanilla.
Combine flour baking soda , cinnamon, nutmeg, and salt into the creamed
mixture.
Then stir in quick oats, peanut butter and chocolate chips.
Drop onto ugreased cookie sheet.
Bake 8 -10 minutes
allow to cool 5 minutes before removing.
Western Cookies
Cathi Russell
1 cup shortening
1 cup white sugar
1 cup brown sugar
1/4 cup hot water
2 eggs
2cups sifted all-purpose
flour
1 tsp soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups Rice Krispies or Corn Flakes
1 cup
quick cooking oatmeal
1 cup coconut
1/2 cup nuts
Cream shortening and sugars. Add hot water and beat until
light and
fluffy. Add eggs and vanilla--beat until well blended and smooth. Sift
flour, soda, powder and
salt in separate bowl. Add Rice Krispies,
oatmeal and sifted dry ingredients to the creamed mixture. Stir in coconut
and nuts. Bake at 350 F for about 10-12 minutes. Makes about 6 dozen.
Pumpkin Cookies
Jennifer Davis
1 (16oz) can pumpkin
4 1/2 cups all-purpose flour
1 1/2 cups sugar
1 cup light brown sugar, packed
1 cup softened butter
4 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp maple extract
1 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp ground cloves
4 eggs
In a large mixing bowl combine all ingredients and beat together until
well blended, scraping bowl occasionally. Preheat oven to 350 F. Drop batter onto un-greased baking sheets and bake
for 16-18 minutes. Makes 6-7 dozen.
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