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recipelink.com Chat Room Recipe Swap
Cookie Recipes - 2000-10-15 (11)
Cali,CA (06:07:31) :
Cape Cod Oatmeal Cookies
(rec. from Fannie Farmer cb, these are great with dried cranberries instead of raisins...try it!)
1 1/2 C all-purpose flour
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 egg, lightly beaten
1 C sugar
1/2 C melted shortening
1/2 C melted butter
1 Tbsp. molasses
1/4 C milk
1 3/4 C uncooked quick (not instant) oats
1/2 C raisins
1/2 C chopped nuts (I use walnuts & toast them first)
Preheat oven to 350 deg.. Mix flour, baking soda, cinnamon, and salt together in a large bowl. Stir in remaining ingredients. Drop by teaspoonfuls on ungreased cookie sheets & bake until edges are brown, about 12 minutes.
Sue,.MA (03:21:32) :
Snowball Cookies
1/2 cup butter
1 cup sugar
1 each egg
1 cup chopped dates
2 cups Rice krispies®
1/2 cup chopped walnuts
1/2 teaspoon vanilla
grated coconut
Put first 4 ingredients in saucepan. After it comes to a boil, cook 5 minutes (watch that it doesn't burn) Remove from heat. Add 2 heaping cups Rice Krispies, 1/2 C chopped nuts and 1/2 tsp vanilla. Roll in grated coconut -- about a good heaping teaspoonful.
Kelly~WA (11:27:45) :
No Bake Deluxe "Hamburger" Cookies
24 vanilla wafer cookies
12 small peppermint patties
4 drops green food coloring
12 medium green gumdrops, sliced
2 tablespoons sesame seeds
4 small rolls of apricot fruit leather
1/2 cup flaked coconut
Place the coconut and the food coloring in a bowl with a lid. Shake till all coconut is covered. Set aside.
Place 12 of the vanilla wafers flat side up on a cookie sheet. After unwrapping all of the peppermint patties, place them on top of the wafers.
Unwrap the fruit roll-ups (optional) and cut into squares. Place on top of the all of the patties to look like cheese. Then place the sliced gumdrops on the top of that. Add the coconut.
Place the other half of the wafers over the top of the coconut. With a small kitchen brush lightly paint a VERY small amount of water on the tops of the cookies. Finally shake or sprinkle a small amount of sesame seeds over the wafers.
Makes 1 dozen
Kelly~WA (11:26:40) :
Yummy, Simple, No-Bake, Peanut Butter Cookie Balls
1 cup peanut butter
1 cup butter, softened
2 cups confectioners' sugar
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
Mix ingredients by hand, roll into balls.
Roll or dip into the following ingredients: coconut, cocoa, sprinkles, icing sugar, graham cracker
crumbs. Refrigerate. Enjoy!!!
Makes 2 dozen
Kelly~WA (11:26:13) :
Stroopwaffels
(These are wonderful served on top of a cup of fresh coffee. The heat from the coffee warms the
stroopwaffel and causes the filling to melt slightly.)
4 cups all-purpose flour
1/2 cup white sugar
1 cup butter
2 eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water
1 1/2 cups packed brown sugar
1 cup butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
Dissolve the yeast in the warm water.
Cut 1 cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set
aside to rise for 30 to 60 minutes.
Roll dough into balls and bake in a pizelle iron.
To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn
syrup until it reaches the soft ball stage (234-240 degrees F 112-115 degrees C).
Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.
Makes 24 cookies
Kelly~WA (11:25:36) :
Chocolate-covered Peanut butter Balls
aka Buckeye Balls
1/2 cup butter, melted
1 pound confectioners' sugar
1 1/2 cups peanut butter
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 tablespoon shortening
Combine the melted butter or margarine, confectioners'
sugar, peanut butter and the vanilla together and mix
well. Refrigerate for 1 hour or until firm. Roll into 1 inch
balls and place on waxed paper.
In the top half of a double boiler melt the chocolate
chips and shortening, stirring constantly. Use a
toothpick to dip balls into the melted chocolate, leaving
a small uncovered area so balls resemble buckeyes.
Place balls on waxed paper. Use fingers to blend in
toothpick holes. Refrigerate until chocolate is firm.
Makes 3 dozen
Kelly~WA (11:25:11) :
Babe Ruth Bars
(These taste like Babe Ruth candy bars."
Ingredients
1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups corn flakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts
Heat sugars, syrup, and peanut butter in a heavy pan until smooth.
Mix corn flakes, chips, and peanuts in buttered 9 X 13 pan.
Pour peanut butter mixture over all and mix. Press gently into pan. Allow to cool. Cut into bars.
Makes 18 bars
Kelly~WA (11:24:37) :
Cereal Chocolate Roll
(A no-bake, jelly roll-like cookie)
3/4 cup corn syrup
3/4 cup white sugar
2 tablespoons butter
4 1/2 cups crisp rice cereal
1/3 cup butter
3 tablespoons milk
1 1/2 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
3/4 cup peanut butter
Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat
and add peanut butter, butter or margarine, and crispy rice cereal.
Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on
wax paper.
To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in
cocoa and mix well.
Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.
Makes 2 dozen
Kelly~WA (11:24:15) :
Quick, Easy and Wonderful Butterfinger Bars
2/3 cup white sugar
2/3 cup white corn syrup
1 (16 ounce) jar crunchy peanut butter
3 cups corn flakes cereal
2 cups milk chocolate chips
Heat sugar and syrup together in heavy pan until boiling. Add peanut butter. Mix until well blended.
Pour over corn flake cereal , coating the cereal well.
Press into a 9 x 13 inch pan. Melt chocolate chips in a small sauce pan. Spread over batter. Chill for
20 -25 minute. Cut into bars
Makes 2 dozen
Kelly~WA (11:23:25) :
Clark Bars
1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Grease a 9x13 inch pan.
Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing
bowl. Press the mixture into the prepared pan.
In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well
mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4
hours. Cut and serve.
Makes 2 dozen
Kelly~WA (11:22:43) :
Mock Peanut Brittle
1 cup light corn syrup
1 cup white sugar
1 cup peanut butter
8 cups corn flakes cereal
Grease one 9x13 inch baking pan.
Combine the corn syrup with the sugar and cook, stirring constantly over medium high heat. Once sugar has dissolved stir in the peanut butter. Pour mixture over corn flakes and stir to coat. Spread mixture into the prepared pan and let cool.
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