Recipe: Cookie Recipes - 2000-07-28 (26)

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07-28-2000 - 26 Cookie Recipes

Christy.AZ (09:25:03Raspberry Mushy Drink

1/2 cup frozen raspberries
1 or 2 ice cubes
3/4 cup (more or less) tofu vanilla ice cream
1 cup of skim milk
Whirl in a blender. May take a while because the raspberries can be stubborn. Fairly low fat, too!

Becky,LA (09:23:51* Exported from MasterCook *

NEIMAN MARCUS COOKIES
Recipe By : BECKY
Makes : 112

2 cups butter -- softened
2 cups sugar
2 cups brown sugar -- packed
4 large eggs -- beaten
2 teaspoons vanilla
4 cups flour
5 cups oatmeal -- flour consistency
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
24 ounces chocolate chips
1 Hershey bar -- grated
3 cups pecans -- chopped

Cream the butter, sugars, eggs, and vanilla.
Add premixed flour, salt, oatmeal, soda and baking powder
Mix in chips, hershey bar, and nuts.
Roll into balls and place 2 inches apart on cookie sheet.
Bake for 10 minutes at 375 degrees.
Cool on rack.

Carolyn-NJ (09:20:53This was my son's favorite cookie when he was growing up. It came from my mother's old handwritten cookbook. It doesn't make a big batch but I prefer this recipe to other similar cake-like sugar cookies. For whatever reason, it does not do well if you try to double the recipe.

Mom's Soft Jumbo Sugar Cookies

Mix together:
cup Crisco shortening
1 cup granulated sugar

Beat in: 1 egg

Sift Together:
2 cups all-purpose flour
teaspoon baking soda
teaspoon salt

Also need:
cup buttermilk
1 teaspoon vanilla extract

Stir flour mixture alternately in sugar mixture with cup buttermilk and 1 teaspoon vanilla (start and end with flour).

Drop by TABLESPOON to greased cookie sheet (on parchment paper is best). Sprinkle generously with mixture of cinnamon and sugar. Bake 10-12 minutes in a 375 degree oven. (Time will depend on size of cookie - sometimes it takes mine 15 min. since I use a scoop for even size.)

Susan,IL (09:05:07

Reese's Chew Chocolate Cookies
Recipe By : Hershey's Chocolate Classics

1 1/4 cups butter or margarine -- softened
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Reese's peanut butter chips -- 12 ounce packageCream butter and sugar in a larger mixer bowl until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda, and salt; gradually blend into creamed mixture. Stir in peanut butterchips.

Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. Do not overbake. (Cookies will be soft; they will puff during baking and flatten upon cooling.) cool until set, about 1 minute. Remove from cookie sheet; cool completely on wire rack.

Makes about 4 1/2 dozen cookies.

Becky,LA (09:05:02

MOM'S REFRIGERATOR OATMEAL CRISPIES
Recipe By : MOM
Makes : 60

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 large eggs -- beaten
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
3 cups oats(regular or quick cooking)
1 1/2 cups nuts -- chopped

Thoroughly cream shortening and Sugars.
Add eggs and vanilla. Beat well
Add flour, salt and soda. Stir well. Add Oatmeal and nuts.
Make into rolls wrapped in wax paper.
Chill thoroughly or may be frozen.
Slice in. thick. place on ungreased cookie sheet.
Bake at 350 degrees for 10 minutes of until brown.

Susan,IL (09:04:24

Ritz Mint Cookies (Girl Scout Cookies)
Recipe By : Susan Wilson

1 pound Mint Chocolate melting chips (Wilton's)
1 package Ritz crackers

Melt Chocolate. Dip Ritz crackers. Drain well. Place on wax paper on a cookie sheet. Place in freezer till set.

Susan,IL (09:03:24

Thumbprint Cookies
Recipe By : Granny Wilson

1/2 cup butter
1/4 cup brown sugar
1 egg -- separated
1/2 teaspoon vanilla
1 cup flour -- sifted
1/4 teaspoon salt
walnuts -- finely chopped
assorted Jams or jellies

Mix thoroughly the butter, brown sugar, egg yolk, and vanilla. sift together then add; flour and salt. Beat egg whites and set aside. Roll small balls (about 1 inch). Dip in beaten egg whites. Roll in finely chopped nuts. Place 1 inch apart on ungreased baking sheet. Bake 5 minutes. Remove from oven and quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer. Fill the thumbprint with your favorite flavored jelly or jam. ( Our favorite is raspberry or strawberry)

Susan,IL (09:02:41

MandM Cookie Pops
Recipe By : Susan Wilson
Makes : 15

2 1/4 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
3/4 cup sugar
1/2 cup light brown sugar
2 eggs -- large
2 teaspoons vanilla
2 cups MandM candies

In a large bowl, mix flour, baking powder and salt. In a separate bowl cream butter and sugars, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add flour mixture until combined. Add MandM's and stir again. Preheat oven to 300 degrees. Using 1/3 cup measuring cup, drop dough onto baking sheets about 3" apart. Insert a popsicle stick at least 1 inch deep into each one to form a pop. Bake for 30-35 minutes. Set the baking sheet on a wire rack to cool. Using a metal spatula, transfer to wire rack to cool completely.

NOTES : For chewier cookies refrigerate dough overnight.

Becky,LA (09:02:28

BECKY'S EASY PEANUT BUTTER COOKIES
Recipe By : BECKY

1 14-ounce can Eagle Brand sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
granulated sugar

In large mixing bowl, beat sweetened condensed milk,
peanut butter, egg, and vanilla until smooth.
Add biscuit mix. Mix well.
Chill at least one hour.
Preheat oven to 350 degrees.
Shape dough into 1-inch balls.
Roll in sugar.
Place two inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 6-8 minutes or until lightly browned (do not overbake)
Cool. Store tightly covered at room temperature.
Makes about 5 dozen cookies.
** Great with the new chocolate Eagle Brand

Susan,IL (09:01:42

These are my all time favorites!

Peanut Butter Kisses
Recipe By : Susan Wilson
Makes : 40

2/3 cup smooth peanut butter
1/4 cup unsalted butter -- softened
1 cup brown sugar
2 eggs -- large
2 teaspoons vanilla
1 1/2 cups flour
1/4 teaspoon salt
granulated sugar for coating
40 Hershey's kisses

Preheat oven to 350 degrees. In a large bowl, using a handheld electric mixer, set on medium, beat the peanut butter and brown sugar until combined. One at a time, beat in eggs, then the vanilla. On low speed, blend in the flour and salt. Shape the dough into 1 inch balls and roll in sugar to coat lightly. Place on ungreased baking sheets about 2 inches apart. Bake 12-15 minutes until lightly brown. Remove to wire rack to cool. Immediately place a kiss into the center of the ball and crack the cookie.

Susan,IL (09:01:03

Chocolate Filled Snowballs
Recipe By : Granny Wilson

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
2 cups flour -- sifted
1 cup walnuts -- finely chopped
1 package Hershey's kisses
Confectioner's sugar

Beat butter, sugar, and vanilla until light and fluffy. Add flour and nuts. Blend well. Chill dough. Remove foil from kisses. Using about 1 Tablespoon for each, shape dough around kiss. Be sure to cover kiss completely.. Bake on an ungreased cookie sheet at 375 degrees for 12 minutes or until set but not brown. Cool slightly, then roll in confectioner's sugar. Cool completely. roll in more sugar before serving if necessary.

Seppo-NY (09:00:44This recipe fits all of the criteria you have been searching for, for that "perfect" oatmeal raisin cookies. These cookies are served at Disneyland and are just the BEST! Disneyland Oatmeal Raisin Cookies

3 1/4 cups flour
1 TBSP. baking powder
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 cups plus 2 TBSP. Crisco shortening
1 3/4 cup brown sugar, packed
1 1/2 cups white sugar
3 eggs
1 tsp. vanilla(I use the pure stuff, not imitation)
4 cups regular oats
2 1/2 cups raisins

Blend flour, baking powder, cinnamon, salt and baking soda in a bowl. Set aside. In another bowl, blend shortening, brown sugar, sugar, eggs and vanilla. Beat till fluffy. Mix in dry ingredients until well blended, about 2 minutes. Add raisins and oats and mix. On a greased cookie sheet, put scoops (balls) of dough about 2 1/2 TBSP. for each. (or you can use a # 24 size scoop). Spray a little PAM spray on your palm and press down on each ball until about 1/4" thick, and about 3" across. Bake at 350* 9-12 minutes. Cool on sheets, then remove. YUM YUM! 2 dozen large cookies - Melanie Archer

Carolyn-NJ (08:50:15My family and friends (and me) loved these cookies.

MRS. FIELDS' OATMEAL RAISIN CHEWS

2-1/4 cups all-purpose flour
tsp baking soda
tsp salt
1 cup quick oats (not instant)
1 cup (packed) dark brown sugar
cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 tablespoons honey
2 tsp vanilla extract
8 ounces raisins (about 1-1/2 cups)
3 ounces walnuts, chopped (about cup) (optional)

Yield: About 2-1/2 dozen without walnuts
About 3 dozen with walnuts

Preheat oven to 300 degrees.

In a medium bowl, combine flour, soda, salt, and oats. Mix well with wire whisk and set aside.

In a large bowl, blend sugars with an electric mixer set at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add honey, vanilla, and eggs. Mix at medium speed until light and fluffy.

Add the flour mixture, raisins, and walnuts, if desired, and blend at low speed just until combined. Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 1-1/2" apart. Bakes for 18 to 22 minutes or until cookies are light golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.

Victoria__Pa (11:50:28SOFT MOLASSES COOKIES

1 c. sugar
1 c. shortening
1/2 c. molasses
1 egg
1- 6oz. plain yogurt
3 c. flour
2 tsp. baking soda
1 tsp. cinnamon

PREHEAT OVEN TO 350.
Mix first 5 ingredients in large bowl. Stir in remaining ingredients. Drop by scant tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 8-10 min or till set.

recipelink.com (10:43:26
Dolly Parton's Christmas Sugar Cookies
Makes : 24

1 cup sugar
3 cups sifted flour
1 1/2 tsp grated lemon rind
2 cups butter, softened
2 large egg yolks

Cream sugar and butter in a medium-size bowl. Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent. Chill dough for 3 hours. Preheat oven to 350 degrees F. Roll out dough with rolling pin. Cut into shapes and place on greased cookie sheets. Bake until tops get light brown, about 8 minutes.

Betsy.at.TKL (10:29:05
DANISH JAM COOKIES

1 cup Mazola margarine or butter
1/2 cup sugar
1/2 cup Karo syrup (light or dark)
2 eggs, separated
2 1/2 cups unsifted flour (add 3/4 c. more, if needed
2 cups chopped walnuts

In large bowl with mixer, beat at medium speed butter and sugar until smooth.

Beat in syrup and egg yolks. Stir in flour. Chill 1 hour. Shape into 1-inch balls. Dip into slightly beaten egg whites. Roll into nuts. Place 2 inches apart on greased cookie sheet.

With thumb, make indentation in center of each. Bake in 325 degree oven for 20 minutes until golden. If necessary, press again with thumb. Remove from cookie sheet. Place on rack. While still warm, fill with jam or cherries.

Makes 4 dozen

Kelly~WA (10:07:35Cloud Cookies

3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup superfine granulated sugar (NOT powdered)
1/4 cup chopped nuts
2 cups chocolate chips

Beat egg whites, cream of tartar and salt until soft peaks form. Add
vanilla.

Gradually add sugar, beat until stiff. Fold in chocolate chips and nuts.

Drop by teaspoonful on a cookie sheet covered with parchment paper or
foil.

Bake until dry at 300 degrees, about 25 minutes (sometimes this takes
35-45 minutes).

You can also add 2 tablespoons of cocoa to make Chocolate Clouds.

Kelly~WA (10:03:28Brown Sugar Meringues

2 egg whites
1 cup brown sugar
1 cup chopped pecans
1 teaspoon vanilla

Beat egg whites until stiff. Add sugar slowly, and beat until very
stiff. Add vanilla and mix well.

Fold in pecans by hand.

Drop onto lightly greased cookie sheets and bake for 45 minutes in 250
degree oven.

Store in tightly sealed container.

Kelly~WA (10:01:30Praline Meringues

1 egg white, room temperature
1 teaspoon vanilla extract
1 cup firmly packed brown sugar
1-1/2 cups chopped pecans

Beat egg white until foamy. Gradually add sugar, 2 tabespoons at a time,
beating till soft peaks form.

Fold in vanilla and pecans.

Drop by heaping tablespoon 3 inches apart on an ungreased cookie sheet.
Bake at 225 degrees for
1 1/2 hours.

Turn oven off. Cool cookies in oven one hour. Do not open door. Serve
immediately or store in an
airtight container.

Kelly~WA (10:00:31Mocha Meringues

1 egg white
1/8 teaspoon cream of tartar
2 tablespoons white sugar
1/4 teaspoon vanilla extract
1 tablespoon cocoa
1/2 teaspoon instant coffee powder

Beat egg white and cream of tartar with a mixer at high speed until soft
peaks form. Gradually add
sugar, vanilla, cocoa, and coffee powder.

Drop mixture onto foil lined baking sheet in 12 mounds. They should be
about 2 inches apart.

Bake 40 minutes at 250 degrees F (120 degrees C), or until firm.

Turn off oven, and let meringues cool in oven for 1 hour.

Do not open oven door while the cookies are cooling. Makes 1 dozen.

Kelly~WA (09:59:53Brownie Meringues

2 egg whites
Dash of salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup granulated sugar
1 package (6 ounces) semisweet chocolate chips, melted and cooled
3/4 cup nuts, chopped

Beat egg whites with salt, vinegar, and vanilla until stiff peaks form.
Gradually add sugar, beating until
stiff peaks form. Fold in chocolate and nuts.

Drop from a teaspoon onto a greased cookie sheet.

Bake at 350 degrees about 10 minutes.

Kelly~WA (09:58:20

NO BAKE OATMEAL - PEANUT BUTTER COOKIES

PART 1:
1/4 cup Cocoa
2 cups Granulated sugar
1/2 cup Margarine
1/2 cup Milk --

PART 2:
1/2 cup Peanut butter
3 cups instant oatmeal
1 teaspoon Vanilla

Stir and boil above PART 1 ingredients 1 MIN. ONLY. Remove from heat.

Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper
and let stand until firm.

Kelly~WA (09:57:31No Bake Chocolate Cookie

12 oz Chocolate chips
1 can Sweetened condensed milk
1 tb Butter
1 tb Water
Graham crackers
Coconut
Chopped nuts

In a pan, stir together chips and butter until the chips melt.
Stir in 20 crushed graham crackers, 1/2 cup coconut and 1/2 chopped nuts. Drop by teaspoon on wax paper

Kelly~WA (09:56:34Refrigerator Nut Cookies

1 c Granulated sugar
1 c Butter or margarine, softened
2 Eggs
1 1/2 ts Vanilla
3 c Flour
1 ts Salt
1/2 ts Baking soda
1/2 c Pecans; chopped

Recipe by: Sue Klapper
In a large bowl, mix sugar, butter, eggs and vanilla. Stir in
flour,
salt, baking soda and nuts. Divide dough into 3 parts. Shape each
part
into a roll. Wrap in waxed paper and refrigerate at least 4 hours.
Preheat
oven to 400. cut dough into 1/8 inch slices. Place 1 inch apart on
ungreased baking sheets. Bake until light brown, about 7 to 9
minutes.
Cinnamon Slices: Substitute 1/2 cup granulated sugar and 1/2 cup
packed
brown sugar for the sugar and 1 T. cinnamon for the vanilla; omit the
nuts.
Yield: about 7 dozen.

Kelly~WA (09:56:06REFRIGERATOR COOKIES

1/2 c Butter or Margarine
1 Egg
2 ts Vanilla
1 t Baking powder
dash Salt
1 c Flour
1 c Dates, unsugared, chopped
1 c Coconut, shredded
1 c Walnuts or Pecans

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs.
Roll
logs into remaining nuts (1/4 c each). Wrap in waxed paper and chill
(or
freeze) until firm enough to slice. Preheat oven to 350 degrees. Slice

cookies 1/4 inch thick and place on a nonstick cookie sheet. Bake
10-12
minutes until light golden brown. Cool on wire racks.

Kelly~WA (09:54:46REFRIGERATOR SPICE COOKIES

1/4 c Honey
1/2 c Soy margarine
1/2 c Light molasses
2 c Unbleached white flour
1/4 c Ground almonds
1/2 ts Grated orange peel
1 t Ground cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground cardamom
1/2 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey,
margarine, molasses and bring to a boil. Remove from
heat and let cool for 3 minutes. While mixture is
cooling, combine remaining ingredients in a large
bowl. Stir in honey mixture until well combined.
Divide dough into 4 equal pieces and roll each piece
into a log. Wrap each log in plastic wrap and
refrigerate 2 or 3 hours or overnight. Preheat oven to
375F. Lightly coat a non-stick baking sheet (why if
it's non-stick would one have to do this?) with
cooking spray and set aside. Lightly flour work surface.
Roll each log into a thin dough about 1/8" thick. Cut
into shapes with cookie cutters. Transfer to baking
sheet and bake for 5 minutes or until firm. Cool on
wire cooling racks. Makes 4 dozen