recipelink.com Chat Room Recipe Swap
Cookie Recipes - 2000-10-29 (22)

Kelly~WA (05:11:58) :
Speedy Little Devils

1 stick butter, melted
1 box devil's food cake mix
1 16-oz. jar Marshmallow Fluff
1 cup peanut butter (I heat it a little in the microwave)

In a bowl, mix butter and cake mix to form a crumble
mixture. Set aside 3/4 of a cup and crumble the rest into a 9 x
11-inch cake pan. Remove the lid from the jar of Fluff and
warm the glass jar for 30 seconds in the microwave. Plop a
little Fluff on top of crumble mixture randomly. Then heat the
peanut butter and drizzle it on top of the marshmallow. Use
remaining cake mixture and crumble it on top as the last
layer. Bake at 350 for 15 to 20 minutes or until the
marshmallow puffs up. When cool, cut into small bars.

Makes 16 bars

Kelly~WA (05:11:25) :

Magic Unbake Cookies

1/2 cup butter
1/2 cup milk
6 tbsp. unsweetened cocoa
2 cups sugar
1 tsp. vanilla
3 cups instant oatmeal

Combine butter, milk, cocoa, sugar and vanilla in a saucepan. Cook over
medium heat, stirring constantly until all butter is melted and all ingredients
are mixed together.

Cook over high heat until mixture comes to a rolling boil. Boil for 3
minutes.

Remove from heat and add oatmeal.

Spread mixture onto cookie sheet covered with wax paper. Allow to cool
1 hour (do not refrigerate).

Once cooled, cut or break into bite-sized pieces.

yields: 2 to 3 dozen cookies

Kelly~WA (05:11:08) : Hamburger Cookies

1 can prepared white icing, divided
Red, yellow and green food coloring
1 small pkg. flaked coconut
1 box vanilla wafers
1 box thin mints
1 small pkg. flaked coconut
Honey
Sesame seeds

Divide icing and tint one half dark red and the remaining half
yellow. Put coconut in zip-top bag with 4 to 5 drops of green
food coloring, and shake well to tint.

To assemble: Use one vanilla wafer cookie for the bottom
bun. Spread yellow icing on flat part of cookie. Place mint
pattie on top of yellow icing. Put dollop of red icing on top of
mint pattie and sprinkle with tinted coconut. Put second
vanilla wafer on top and press together gently. Brush small
amount of honey on top of vanilla wafer and sprinkle with
sesame seeds. Allow to dry.

Makes 20 cookies

Kelly~WA (05:10:52) :
Cheesecake Cookies

One small box of instant cheesecake pudding and pie filling
3/4 cup of low-fat baking mix such bisquik
2 eggs
1/4 cup of canola oil

Collect one large bowl and one smaller bowl. Preheat oven to 375
degrees. Combine flour and instant pudding-pie mix in the large bowl.
Blend with a wooden spoon. Combine eggs and canola oil in the smaller
bowl. Whisk until smooth. Mix wet and dry ingredients thoroughly using
the wooden spoon.

Spray a cookie sheet with nonstick cooking spray. Drop batter by
teaspoonfuls onto the cookie sheet. Spray a flat spatula with nonstick
coating. Gently flatten each cookie, leaving a pattern of lines. Repeat so
that the second set of lines crosses the first at a right angle.

Put cookie tray inside the oven on the center rack and carefully note the
time. After 5 or 6 minutes, check the cookies. Watch them they bake
quickly. Cookies are done when a toothpick inserted comes out clean.

Kelly~WA (05:10:35) :
Boiled Cookies

1/2 cup butter
3 cups sugar
6 tbsp. cocoa
3/4 cups milk
2 tbsp. vanilla
1/4 tsp. salt
3 cups oatmeal
1/2 cup peanut butter

In a large saucepan, cream butter, sugar and cocoa. Add milk
and vanilla and stir well. Boil for 6 minutes. Add salt, oatmeal
and peanut butter and beat until thick. Drop by tablespoonful
on wax paper. Let set, then serve.

Makes 3 dozen cookies

Kelly~WA (05:10:19) :
Cake Mix Cookies

1 box of your favorite cake mix
1/2 cup oil
2 eggs
1/2 bag chocolate chips (optional)

In a bowl, combine mix, oil and eggs using a mixer or by hand. Add
chocolate chips.

Drop in small balls on cookie sheet. Bake at 350 for 8 to 10 minutes.

Kelly~WA (05:09:39) :

Chocolate-Almond Fingers

2 sticks (1 cup) butter or margarine, softened
1/2 cup powdered sugar, sifted
1 1/2 cups all-purpose flour
1/8 tsp. salt
2 cups toasted almonds, chopped
1 tsp. almond extract
1 6-oz. pkg. (1 cup) semisweet chocolate chips
1 tbsp. shortening

Cream softened butter or margarine in a bowl. Add sugar and
mix well. In a separate bowl, mix together flour and salt. Add
to creamed mixture, blending well. Use a food processor to
grind the toasted almonds to the consistency of coarse sand.
Add almonds and extract to batter and mix well. Cover and
chill mixture for up to an hour.

Preheat the oven to 325 degrees. Take one tablespoon of
dough at a time and shape it into a 2-inch roll. Do this until all
dough is used. Place the rolls on a lightly greased cookie sheet
and bake for 20 minutes, or until cookies are slightly brown.
Let cookies cool on a rack.

While they are cooling, melt chocolate chips and shortening in
the top of a double boiler or in a microwave-safe bowl in the
microwave. If you are microwaving the chips, keep stirring
every 30 seconds or so until it reaches the consistency of
thick syrup. (If chocolate mixture gets too thick, thin it with a
little hot water.) Dip one half of each cooled cookie in
chocolate mixture and place on wax paper and let the
chocolate harden.

Makes approximately 6 dozen cookies

Kelly~WA (05:09:11) :

A-1 Ginger Cookies

3 sticks (1 1/2 cups) butter, softened
1/2 cup dark molasses
2 cups sugar
2 eggs
4 cups all-purpose flour
4 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves

In a bowl, cream the butter, molasses, sugar and eggs. Beat
well. In a separate bowl, combine flour, baking soda,
cinnamon, ginger and cloves. Add to butter mixture and stir.
Refrigerate the dough for several hours.

Preheat the oven to 350 degrees. Roll dough into small balls
and roll in granulated sugar. Place 1 inch apart on cookie
sheets. Bake for 8 to 10 minutes, until firm and light brown.

Makes 36 to 48 cookies

Carolyn-NJ (04:10:48) : I love Beth Sigworth’s version of an old standard that I found on cookierecipe.com. Crispy edges and chewy centers. I think the difference might be the combination of butter and shortening. Key is not to overbake! Very quick, simple, everyone loves them, and your kitchen smells wonderful! Makes approx. 3 to 4 dozen, depending on size.

MRS. SIGG’S SNICKERDOODLES

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F.
2. Cream together butter, shortening, 1-1/2 cups sugar, the eggs, and the vanilla. Blend in the flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon in a custard cup. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets (I always use parchment paper).
4. Bake 8 to 10 minutes or until set, but not too hard (you tend to think centers are not done). Remove immediately from baking sheet.

recipelink.com (02:25:16) :
Fruited Shortbread Cookies
Serving Size : 36

2 1/2 c flour
1 tsp cream of tartar
1 1/2 c confectioner's sugar
1 9 oz box nonesuch mincemeat
1 tsp vanilla
1 tsp baking soda
1 c butter, softened
1 egg

1. Preheat oven to 375F.

2. Combine flour, soda, and cream of tartar.

3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat.

4. Add dry ingredients. Mix well - batter will be stiff.

5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly.

6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioner's sugar, milk and vanilla while still warm.

recipelink.com (02:20:09) :
Bizcochitos
Serving Size : 48

1 cup Lard or shortening
1/2 cup Sugar
1 Egg
3 cup Flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
1 teaspoon Anise seed
3 tablespoon Sweet wine

topping
1/4 cup Sugar
1 tablespoon Cinnamon

Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. Source: unknown

recipelink.com (02:13:16) :
Peppermint Candy Cookies
Recipe By : Frugal Gourmet's Christmas
Serving Size : 36

1 cup butter -- softened
1/2 cup confectioner's sugar
1 teaspoon vanilla
2 1/2 cups flour, all-purpose
1/2 cup walnuts -- chopped

candy mixture
1/4 pound peppermint candy -- crushed
1/2 cup confectioner's sugar

The Filling
2 tablespoons cream cheese -- softened
1 teaspoon milk
1 drop red food coloring
1/2 cup confectioner's sugar
3 Tablespoons candy mixture -- see above

Cream the butter, sugar and vanilla together until fluffy. Add the flour and walnuts and blend to form dough. Wrap in plastic wrap and chill for 1 hour.

Candy mixture: In a small bowl combine both ingredients. Set aside. Three tablespoons of this mixture is used in the filling and the remainder is used to garnish the cookies.

The filling: In a bowl blend together the cream cheese, milk, food coloring and the confectioner's sugar until smooth. Blend in 3 T of the candy mixture.

Remove the dough from the refrigerator and for each cookie pinch off a rounded teaspoon of the dough. Form into a ball and shape around your thumb to make a little compartment in the middle. Place about 1/4 teaspoon of the cream cheese filling in the depression. Pinch the dough back together and roll it back into a ball. Repeat the process with the remaining dough and filling. Place the balls on a nonstick cookie sheet. Bake in a preheated 350 oven for 10-12 minutes. Do not brown.

Remove cookies to a cooling rack. To garnish, roll the cooled cookies in the remaining candy mixture.

recipelink.com (02:09:24) :
Coconut Drops
Recipe By : Jo Anne Merrill
Yield: about 5 dozen.

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oats -- not instant
3 1/2 ounces dried coconut
3/4 cup vegetable shortening
3/4 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg

1. Sift flour, baking powder, baking soda and salt into a large bowl. Add the oats and coconut; set aside.

2. Cream shortening with both sugars until light and fluffy. Can use an electric mixer set at medium speed. Beat in vanilla and egg until well mixed. Gradually add flour mixture to make a stiff dough.

3. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie sheets. Bake in preheated 375-degree oven for 10 minutes or until golden brown.

4. Cool on cookie sheet for 5 minutes then remove to wire rack to cool completely.

recipelink.com (02:08:36) :
Cocoa-Mallow Cookie-Wiches
Recipe By : Pillsbury Chocolate Lovers II
Makes: 30 sandwich cookies

cookie
1 c sugar
1/2 c butter -- softened
1 tsp vanilla
1 lg egg
1 c milk
2 c flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

filling
2 c powdered sugar
1 c marshmallow cream
1/4 c butter
1/4 c shortening
3 tsp milk
1 tsp vanilla

Heat oven to 375F. Grease cookie sheets. In large bowl, combine sugar, 1/2 cup butter, 1 teaspoon vanilla and egg; blend well. Stir in 1 cup milk. Lightly spoon flour into measuring cup; level off. Add remaining ingredients, mixing well. Drop dough by rounded teaspoonfuls 2 inches apart on prepared cookie sheets. Bake at 375F for 7 to 9 minutes or until edges appear set. Cool 1 minute; remove from cooking sheets. Cool.

In large bowl, combine all filling ingredients, beat until light and fluffy, about 2 minutes. Place flat slice of 2 cookies together with 1 tablespoon filling , sandwich-style. Store in tightly covered container.

recipelink.com (02:06:35) :
Chewy Oatmeal Cookies
Recipe By : Quaker Oatmeal
Serving Size : 30

3/4 cup shortening -- butter flavored
1 1/4 cups brown sugar -- firmly packed
1 egg
1/3 cup milk
1 1/2 teaspoons vanilla
3 cups oats, rolled (raw) -- quick/ old fashioned
1 cup flour -- all-purpose
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup raisins
1 cup walnuts -- chopped

Heat oven to 375 F. Lightly grease cookie sheet with shortening. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart. Bake for 10-13 min., or until lightly browned. Cool 2 min. on cooling rack.

recipelink.com (02:04:35) :
Nearly Brownie Cookies
Recipe By : Nathalie Dupree

8 ounces semisweet chocolate
3 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 cup semisweet chocolate bits
2 1/2 cups pecans -- chopped coarse

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil. Melt the semisweet chocolate and the butter in a small pan over low heat, stirring until smooth, or in the microwave. Sift together the flour, baking powder, and salt. In a bowl beat the eggs, sugar, and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients, until just blended but smooth. Stir in the chocolate bits and the nuts. Drop by heaping teaspoonfuls, 1 inch apart, onto prepared cookie sheets. Bake 10 to 12 minutes, taking care to not overbake. Remove from oven and cool on a rack. May be made ahead several days or frozen.

Yield: 50 to 60 cookies

recipelink.com (02:01:22) :
No-Bake Chocolate Oatmeal Cookies
Recipe By : Jo Anne Merrill
Serving Size : 36

1 1/2 cups sugar
1/2 cup margarine
1/3 cup milk
1/4 cup pecans -- chopped
1/4 cup dried coconut
2 cups oats -- quick-cooking
6 ounces chocolate -- small pieces
2 tablespoons candied citrus peel

* Use candied lemon peel or other fruit peels if preferred.

1. Fit the steel knife blade into the work bowl of a food processor. Process sugar, margarine and milk until mixture is smooth. Add pecans, coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best taste). Process with 5-6 quick on/off motions to mix well.

2. Line cookie sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper. Refrigerate at least 1 hour before serving. To store, put into an airtight container and refrigerate.

recipelink.com (02:00:33) :
Grannie's Peanut Butter Cookies

1 cup butter or margarine
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla
1 cup peanut butter, creamy or chunky
2 eggs, beaten
1 1/4 cup all-purpose flour
1 cup bran
3/4 cup rolled oats
2 tsp baking soda

1) Melt butter. Beat together with the sugars, vanilla, peanut butter and eggs.
2) In a separate bowl, combine the flour, bran, oats, and baking soda.
3) Stir mixture into butter mixture.
4) Drop by teaspoons onto ungreased cookie sheet.
5) Bake at 350 degrees for 15-18 minutes.
6) Remove to a rack to cool.
Source: unknown

recipelink.com (01:53:02) :
Oatmeal & Dried Cranberry Cookies
Recipe By : LA Times
Serving Size : 30

3/4 c sugar
3/4 c brown sugar
1 c butter -- room temp
2 egg
1 tablespoon vanilla extract
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
4 cups oats, rolled (raw)
1 cup cranberries -- dried

Cream butter & sugars, beat in eggs and vanilla until smooth. Stir in oats and cranberries. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly. Bake at 325 until lightly browned, about 12-15 min. Remove and cool on wire racks.

NOTES : This is a big hearty cookie with ample oats so they'll travel well without crumbling. Store in airtight containers up to one week or freeze for another time.

recipelink.com (01:51:20) :
Cinnamon Walnut Biscotti
Recipe By : Nancy Dooley

2 C. flour
1 C. plus 2 T. sugar -- divided
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs -- divided
1 egg yolk
1 tsp. vanilla extract
1 T. orange zest
1 1/2 C. walnuts -- coarsely chopped and toasted
1/4 tsp. ground cinnamon
1 tsp. water

Preheat oven to 300F. Grease and flour baking sheet.
Using an electric mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda and powder, and salt in a large bowl until blended. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface. Add walnuts and knead 3 minutes or until walnuts are evenly distributed. Divide dough in half. On baking sheet, shape each piece of dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet. In a small bowl, combine remaining 2 T. sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix. Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes longer. Transfer cookies to wire rack to cool completely. Store in an airtight container.

Makes about 2 1/2 dozen biscotti

recipelink.com (01:50:01) :
Chocolate Meringue Bars
Recipe By : Annice's files
Serving Size : 36

1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
2 eggs -- separated
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons milk -- or water
6 ounces chocolate chips
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup nuts -- optional

Beat margarine, sugars, egg yolks, and 1 tsp. vanilla. Mix dry ingredients, and add with milk (or water). Spread in 9"x13" pan. Sprinkle with chocolate chips. Beat egg whiles to soft peaks, beat in brown sugar and remaining vanilla. Fold in nuts. Spread carefully over chips. Bake 30-35 min. at 325F. Cut when cool.

recipelink.com (01:42:05) :
Bainbridge Butterscotch Shortbread
Recipe By : Katherine Hall Page, 1994
Serving Size : 36

1 cup unsalted butter
1/2 cup dark brown sugar
2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped walnuts or pecans

Sift the flour, salt, and baking powder together and set aside. Cream the butter until soft and gradually add the sugar. Add the flour mixture a little at a time and mix well. Refrigerate for one hour.

Divide the dough in half and keep one portion in the refrigerator while rolling out the other to approximately 1/4" thickness. (The dough gets soft quickly.) Sprinkle the dough with the nuts and gently press them in with the rolling pin. Cut into 1-1/2" squares.

Pix uses a paper pattern as she is hopeless at estimating things like this, unlike Faith. Prick with a fork and place the squares on an ungreased cookie sheet. Repeat with the rest of the dough.

Bake until golden brown, approximately 15 minutes in a preheated 350F oven. Makes 6 dozen squares. This is a devastatingly rich, crumbly cookie.