Recipe: Cookie Recipes (23) Part 1 of 3 - 09-02-97 Recipe Swap (updated)

23 COOKIE RECIPES - PART 1 OF 3
Recipe Swap - September 2, 1997

RECIPES IN THIS FILE:
Chocolate Mint Snow-Top Cookies
Girl Scout Thin Mints
Blueberry Bars
Raspberry Pecan Bars
Double Chocolate Rocky Road Bars
Gooey Butter Cookies
Mayonnaise Cookies
Marcus Lemon Crumb Squares
Baker's One Bowl Brownies
Fat-Free Oatmeal Cookies
Odessa's Potluck Sugar Cookies
No Bake Cherry Cheese Squares
Cottage Cheese Melt-Aways
Peanut Butter Bars
Chocolate Chocolate Chip Biscotti
Rum Balls or Amaretto Balls
High Tea Lemon Cookies
Strawberry Bars
Skillet Cookies
Thumbprints by Rose
Zucchini Drop Cookies
Cocoa Kiss Cookies
Raspberry Filled Sugar Cookies

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CarolB, FL: Betsy posted these once. They are great!

CHOCOLATE MINT SNOW-TOP COOKIES
Makes 36 cookies

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 (10 oz) pkg nestles mint chocolate chips (1 1/2 cups), divided use
6 tbsp butter, softened
1 cup sugar
1 1/2 tsp vanilla extract
2 eggs
Confectioner's sugar

In bowl, combine flour, baking powder and salt; set aside.

Over hot (not boiling) water, melt 1 cup chips, stirring until smooth. (Or, microwave chips in bowl on HIGH power 1 minute; stir. Microwave on HIGH 30 seconds longer; stir until smooth.)

In bowl, beat butter and sugar until creamy. Add melted mint morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint morsels.

Wrap dough in plastic wrap; freeze until firm.

Preheat oven to 350 degrees F.

Shape dough into 1-inch balls; coat with confectioners' sugar. Place on ungreased cookie sheet.

Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.

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CarolB, FL: Dear Todd, I thought you might like this easy recipe for what has to be the favorite girl scout cookie [Thin Mint Cookies] -- at least it is at my house!

GIRL SCOUT THIN MINTS
Source: Diana Conry

"Believe it or not, these taste exactly like the real thing!"

1 box Ritz Crackers
1 bag Wilton dark chocolate candy melts
Peppermint oil

In double boiler melt the candy melts. Add several drops of peppermint oil to the melted chocolate. Dip Ritz crackers, one at a time in chocolate/mint mixture. Place on waxed paper to dry.

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Cookie, NH: These sound like something Velma would make. Bet they're good!

BLUEBERRY BARS
Makes 2 dozen

1/2 cup shortening (or butter, softened
3/4 cup white granulated sugar
3 eggs, divided use
1/3 cup milk
1 3/4 teaspoon almond extract, divided use
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1 1/2 cups fresh blueberries
FOR THE TOPPING:
6 tablespoons cream cheese, softened
1/3 cup confectioner's sugar

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan.

TO MAKE THE CRUST:
Cream shortening, sugar, one egg, milk and 3/4 teaspoon almond extract in a large bowl. Slowly add in flour and baking powder, stirring constantly.

Spread crust evenly in baking pan. Top with blueberries.

TO MAKE THE TOPPING:
In a medium bowl, beat two eggs, and cream cheese until smooth. Beat in powdered sugar and remaining 1 teaspoon almond extract. Spread over blueberries.

Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.

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RASPBERRY PECAN BARS
As Prepared by Francesca's Dessert Caffe for The Third Place Coffeehouse
From: CarolB, FL
Makes 20 bars

2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 egg yolks
1 teaspoon vanilla extract
1 cup chopped pecans, divided use
2/3 cup seedless raspberry jam
2 tablespoons fresh lemon juice

Position rack in center of oven; preheat to 325 degrees F. Butter an 11 3/4- by-7 1/2-inch baking pan.*

In a medium-size bowl, stir together flour, baking powder, baking soda and salt.

In a large mixing bowl, with an electric mixer, beat butter until creamy, about 1 minute. Gradually add sugars and continue to beat until light and fluffy, 1 to 2 minutes. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 tablespoons of pecans and stir in rest.

In a small bowl, stir together jam and lemon juice.

Press about half of dough evenly in bottom of pan. Spread with jam mixture. Flour hands and crumble remaining dough evenly over top. Sprinkle with reserved pecans.

Bake 50 to 60 minutes, until golden brown and firm. Cool in pan on rack. When cool, cut lengthwise down center and then crosswise to make 20 bars.

*A 9- by 11-inch glass baking dish will work. Use 2/3 of dough to cover bottom of larger dish and reduce baking time to 40 minutes. Bars will be thinner.

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Cookie, NH: These sounded yummy to me.

DOUBLE CHOCOLATE ROCKY ROAD BARS
Makes 36 bars (depending on how you slice 'em!).

1 1/2 cups graham cracker crumbs
1/2 cup butter, softened
1 1/2 cups coconut
1 1/2 cups nuts, chopped
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup sweetened condensed milk
3 squares (1 ounce each) semisweet chocolate, melted

Combine crumbs and butter. Press into a 13x9-inch baking pan. Sprinkle coconut over crumbs; add a layer of nuts, marshmallows, and chocolate chips. Drizzle condensed milk evenly over top.

Bake at 350 degrees F for 25 to 30 minutes. Remove from oven and drizzle with melted chocolate. Cool before cutting.

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GOOEY BUTTER COOKIES
From: CarolB, FL - 09-02-97

1 (2-layer-size) pkg. yellow cake mix
1 (8 oz.) pkg. cream cheese, softened
1/2 stick (1/4 cup) butter or margarine, softened
1/2 tsp. vanilla
1 egg yolk
Powdered sugar (for coating)

Combine add all other ingredients, except powdered sugar; cream together. Chill dough for a time, so it will be easier to handle.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease a cookie sheet.

Roll chilled dough into balls. Roll each ball in powdered sugar and place on prepared cookie sheet, 2-inches apart.

Bake 10 -12 minutes. Remove immediately from cookie sheet to a rack to cool.

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MAYONNAISE COOKIES
Source: Jerelu - AOL Cookbook
From: Crabby, VA

1 cup mayonnaise (must be real mayonnaise)
1 cup plus 1 tsp. sugar
2 cups flour
1 tsp. baking soda

Combine mayonnaise and sugar.

Combine flour and baking soda; add to mayonnaise mxture; mixing well (it is not necessary to use a mixer, but blend real well).

Form into balls and place on a cookie sheet. Press crisscross on with a fork dipped in flour.

Bake at 325 degree F oven for about 12 minutes or until lightly browned.

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MARCUS LEMON CRUMB SQUARES
Source: Neiman Marcus
From: Cookie, NH
Makes 2 dozen

1 (15 oz) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 1/2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 cup dark brown sugar, firmly packed
1 cup oatmeal (uncooked)

Blend together condensed milk, lemon juice, and lemon rind; set aside.

Sift together flour, baking powder and salt; set aside.

Cream butter; blend in sugar. Add oatmeal and flour mixture and mix until crumbly.

Spread half the oatmeal mixture in an 8x12x2-inch buttered baking pan and pat down. Spread condensed milk mixture over top and cover with remaining crumb mixture.

Bake at 350 degrees F until brown around edges (about 25 minutes). Cool in pan at room temperature for 15 minutes, then cut into 1 3/4-inch squares. Chill in pan until firm.

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CarolB, FL: These are my favorite brownies. It is just like the recipe on the package except with rum instead of vanilla!

BAKER'S ONE BOWL BROWNIES
Source: Baker's Chocolate
Makes 2 dozen squares

4 squares (1 ounce each) Bakers unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla (or rum)
1 cup flour
1 cup chopped walnuts

Melt chocolate and butter in saucepan over low heat. Take off heat and add rest of ingredients. Pour into 13x9" pan, which has been lightly sprayed with Pam.

Bake at 350 degrees F (325 for glass dish) for 30 minutes. DO NOT OVERBAKE!!! Check at 25 minutes for doneness. Cool in pan.

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Risa G., NJ: Here is one that you won't have to break your diet for:

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FAT-FREE OATMEAL COOKIES
From: Risa G., NJ - 09-02-97
Makes about 2 1/2 dozen cookies (depending on the size you like)

1 cup all-purpose flour
1 cup quick-cooking oats (uncooked)
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large egg whites
1/3 cup corn syrup
1 tsp vanilla
3/4 cup raisins

In large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, and cinnamon. Add remaining ingredients, stirring until all ingredients are moistened. Dough will be thick.

Drop dough by heaping teaspoonfuls onto baking sheet sprayed with cooking spray (or whatever).

Bake at 350 degrees F for 8 to 10 minutes or just until set. Do not overbake (or they'll turn into hockey pucks). Cool five minutes on baking sheet (at which point they'll set up nicely), then remove to wire rack to cool.

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CarolB, FL: I posted these once, but they are a tried and true.

ODESSA'S POTLUCK SUGAR COOKIES
Makes 5 dozen large cookies

1 cup butter or margarine, softened
1 cup peanut oil
2 cups sugar
2 eggs
2 teaspoons vanilla
5 cups self-rising flour*

Cream butter, oil and sugar; beat in eggs and vanilla. Gradually add flour to liquid mixture, blending well.

Roll into balls 1 1/2-inches in diameter. Place on ungreased cookie sheet and flatten with a glass, dipped in sugar.

Bake at 350 degrees F for 8-12 minutes.

*To make your own self-rising flour, to each cup of all-purpose flour add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

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NO BAKE CHERRY CHEESE SQUARES
Source: Cherry Marketing Institute
From: Cookie, NH
Makes 9 servings

"Fluffy, light and just a hint of lemon."

1 1/4 cups graham cracker crumbs
1/2 cup granulated sugar, divided use
1/3 cup butter or margarine, melted
1 package (3 ounces) cream cheese, softened
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
1 can (21 ounces) cherry filling and topping
1/2 teaspoon almond extract

Combine graham cracker crumbs, 1/4 cup of the sugar and melted butter in a mixing bowl; mix well. Press crumb mixture firmly into the bottom of a 9x9x2-inch baking pan. Let crust chill while preparing the rest of the ingredients.

Put cream cheese, remaining 1/4 cup sugar, lemon peel and vanilla in a medium mixing bowl. Beat with an electric mixer on medium speed 2 to 3 minutes, or until smooth.

Fold in whipped topping. Pour into prepared crust.

Combine cherry filling and almond extract. Pour over cheese filling. Refrigerate, covered, ready to serve.

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COTTAGE CHEESE MELT-AWAYS
From: CarolB
Makes 3 dozen cookies

FOR THE PASTRY:
1 (8-ounce) container cream-style cottage cheese (1 cup)
1 cup (2 sticks) butter, softened
2 cups all-purpose flour
1/4 cup ( 1/2 stick) butter, melted
FOR NUT FILLING:
2 tablespoons ground cinnamon
3/4 cup packed light brown sugar
3/4 cup chopped walnuts or pecans

TO PREPARE THE PASTRY:
Beat cottage cheese and softened butter in mixing bowl until smooth. Add flour; mix until dough forms a ball. Flatten into a round; wrap in waxed paper. Refrigerate several hours or overnight.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Divide dough into thirds. On a floured surface, roll out each ball into a 12-inch circle about 1/8 inch thick. Brush each circle of dough with a third of the melted butter.

TO PREPARE THE FILLING:
Combine cinnamon, brown sugar and nuts. Sprinkle a third of the filling over each circle of dough.

TO ASSEMBLE AND BAKE:
Cut each circle into 12 wedges. Beginning at outer edge, roll up each wedge tightly. Place, point side down, on greased cookie sheets.

Bake 25 to 30 minutes.

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PEANUT BUTTER BARS
From: Cookie, NH
Makes 12 servings

1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs beaten
2 tsp. vanilla
2 cups flour
1 cup oats, uncooked
2 tsp. baking soda
1/2 tsp. salt
3/4 cup chocolate chips
Peanut Butter Icing (recipe follows)

Preheat oven to 350 degrees F. Grease a jelly roll pan or two 13x9-inch baking pans. (Recipe may be halved and made in one 13x9-inch pan.)

In mixing bowl cream butter and sugars together, add vanilla and eggs; mix well.

Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into prepared pan(s). Sprinkle with chocolate chips.

Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool 10 minutes in pan.

Drizzle icing over top and cut into bars.

PEANUT BUTTER ICING

1 cup powdered sugar
4 tbsp. peanut butter
4 tbsp. milk

Combine the powdered sugar, peanut butter and milk together.

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CHOCOLATE CHOCOLATE CHIP BISCOTTI
From: Risa G., NJ
Makes: about 4 dozen

"Biscotti are very crunchy. That's why they're perfect for dunking in coffee, tea, hot chocolate, cappuccino, and espresso."

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
5 eggs
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips

Preheat the oven to 350 degrees F.

In a large bowl, combine all the ingredients except the chocolate chips; mix well with a spoon. Stir in the chips until well blended; the dough will be thick and sticky.

Place half of the dough on a 10x15-inch rimmed cookie sheet that has been coated with nonstick baking spray; form a slightly rounded 4x12-inch loaf that is about 3/4-inch thick. Repeat with the remaining dough, place next to the first loaf.

Bake for 30 minutes. Remove from the oven and reduce the temperature to 325 degrees F.

Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2-inch-thick slices. Lay the slices cut side down on a cookie sheet.

Bake for 15 more minutes. Turn the cookies over and bake for another 15 minutes, or until very crisp. Allow to cool, then store in an airtight container.

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RUM BALLS OR AMARETTO BALLS
From: Cookie, NH
Makes 24

1 (18 oz) bag semisweet chips
1 (14 oz) can sweetened condensed milk
1/4 cup dark rum
TO GARNISH:
Unsweetened cocoa powder and powdered sugar sifted together, or coconut, or chopped nuts or chocolate sprinkles.

Melt chips and condensed milk over low heat (or microwave).

Remove from heat and stir in rum, it may take a bit of stirring before the rum is completely absorbed, so be patient.

Chill for 3-4 hours until not too gushy but, not too hard.

Shape into 3/4-inch balls and roll in a combo of unsweetened cocoa powder and powdered sugar sifted together, or coconut, or chopped nuts or chocolate sprinkles.

VARIATION:

AMARETTO BALLS:
Omit rum and add 3 tablespoons amaretto and 1/2 teaspoon pure almond extract.

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Linda, Or: These are my signature cookies. I take them to all my book signings. They are absolutely wonderful. They are an old-fashioned recipe (check out all the cornstarch). Have not found anyone who does not like them.

HIGH TEA LEMON COOKIES
Makes 6 dozen cookies

2 cups butter, room temperature
2/3 cup powdered sugar
1 tsp. grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups cornstarch
Lemon Frosting (recipe follows)

Preheat oven to 350 degrees F.

In a large bowl, beat butter until creamy. Add powdered sugar; cream together until light and fluffy. Add lemon zest and vanilla extract; beat well.

Sift flour and cornstarch into butter mixture and beat well until well mixed.

Roll cookie dough into 1-inch balls. Place onto ungreased cookie sheets.

Bake 15 minutes or until bottoms are light brown. Carefully remove from oven and cool on wire racks (when warm, the cookies are delicate).

When cool, spread Lemon Frosting onto top of cookies.

LEMON FROSTING
This recipe makes enough frosting for a double batch of cookies.

1/3 cup butter, room temperature
1 tsp. grated lemon zest
1/3 cup fresh lemon juice
4 cups powdered sugar

In a medium bowl, combine butter, lemon zest, lemon juice, and powdered sugar; stir until well mixed.

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STRAWBERRY BARS
From: Cookie, NH

1 cup flour
1 cup rolled oats, uncooked
1/2 cup butter or margarine, softened
1/3 cup brown sugar, packed
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup strawberry jam

Preheat oven to 350 degrees F. Coat a square baking pan with shortening or nonstick spray.

In a large bowl, mix everything but the strawberry jam together. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.

Take the 2 cups of the mixture and press it into the bottom of the pan. You can use a spoon or, if you like, your hands. Make sure you cover the entire bottom of the pan!

Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.

Bake for 25 minutes. Remove from the oven, and allow it to cool for at least 15 minutes before cutting into bars.

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TURTLE BARS
From: Cookie, NH

TURTLE BARS
2 cups all-purpose flour
1 1/2 cups packed brown sugar, divided use
1/2 cup butter or margarine, softened
1 cup pecan halves
FOR THE TOPPING:
2/3 cup butter or margarine
1/2 cup packed brown sugar
1 cup (6 ounces) semisweet chocolate chips

In a mixing bowl, beat flour, 1 cup brown sugar and 1/2 cup softened butter on medium speed for 2-3 minutes. Press firmly into an ungreased 13x9x2-inch baking pan. Arrange pecans over crust.

Combine 2/3 cup butter and the remaining 1/2 cup brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over pecans.

Bake at 350 degrees F for 18-22 minutes or until bubbly.

Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares.

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Velma TN: My family expects these for Christmas every year, and they ship well if you have someone in college.

SKILLET COOKIES

1 stick (1/2 cup) butter or margarine
3/4 cup sugar
2 eggs, well beaten
1 small package of pitted dates, cut up
1/2 cup chopped nuts
1 teaspoon vanilla
2 cups Rice Krispies cereal
Coconut.

Melt butter in skillet or saucepan; cool. Add sugar to eggs to butter. Add dates. Let come to a boil on low to medium heat, and boil until thick - about 10 minutes. Cool mixture well.

Add nuts, vanilla, and Rice Krispies; gently stir in.

Take about two tablespoons of the mixture and roll into fingers, and then in coconut.

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THUMBPRINTS BY ROSE
From: Cookie, NH
Makes 24

3 cups flour
1/4 teaspoon salt
1 1/2 cups butter or margarine, softened
3/4 cup sugar
4 eggs, separated
2 teaspoons vanilla
1 1/2 cups nuts, finely chopped
6 ounces fruit filling, Apricot or Raspberry
1 tablespoon milk

Stir together flour and salt. Set aside.

Cream butter with mixer for 1 minute. Add sugar and beat until fluffy (approximately 2 minutes). Add egg yolks and vanilla. Beat additional 2 1/2 minutes. Gradually add flour and salt mixture and continue to mix until it is all added (approximately 5 minutes). Mixture will appear crumbly but will press together between your fingers.

Chill for 1 to 1 1/2 hours.

Beat egg whites and milk together with fork and keep at room temperature.

Heat oven at 350 degrees F.

Roll dough in the palm of your hands into 3/4- to 1-inch balls. Place each into egg white mixture and roll in nuts. Place on ungreased cookie sheet about 1-inch apart. Press down center of each with your thumb. Fill with fruit filling of your choice.

Bake for 15 to 18 minutes at 350 degrees - between nut coating the dough should appear slightly brown.

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ZUCCHINI DROP COOKIES
From: Cookie, NH
Makes 3 dozen cookies

1 cup grated zucchini (unpeeled)
1 cup sugar
1/2 cup butter or margarine, softened
1 tsp. baking soda
1 egg
2 cup flour
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup nuts, chopped
1 cup raisins

Beat together thoroughly the zucchini, sugar, butter and baking soda until creamy. Add eggs. Beat well; set aside.

Sift flour, spices and salt together. Add dry ingredients with nuts and raisins to the zucchini mixture. Drop by teaspoon on greased baking sheet.

Bake at 375 degrees F for 12 to 15 minutes.

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COCOA KISS COOKIES
Source: Johnson, 1990's
Makes 4 1/2 dozen cookies

1 cup butter or margarine, softened
2/3 cup sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup finely chopped pecans
1 (9 oz.) bag Hershey's Kisses Chocolates, unwrapped
Powdered sugar (to garnish)

In large mixer bowl, beat butter, sugar and vanilla until creamy.

In separate bowl, stir together flour and cocoa powder; blend into butter mixture. Add pecans; beat on low speed until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375 degrees F.

Mold scant tablespoon of dough around each unwrapped chocolate piece, covering chocolate piece completely. Shape into balls; place on ungreased cookie sheet.

Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Roll in powdered sugar. Roll in sugar again before serving, if desired.

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RASPBERRY FILLED SUGAR COOKIES
From: Cookie, NH

1 cup sugar
1 cup softened butter
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Raspberry jam

In large bowl, combine first 5 ingredients; blend well. Stir in dry ingredients and mix well. Chill dough.

Roll dough to 1/4-inch thickness on floured surface. Cut with 2- to 2 1/2-inch round floured cookie cutter.

Place half of cookies on ungreased cookie sheets. Place teaspoon of raspberry jam on each. Top with another cookie; press edges to seal with tip of finger. Prick tops once with fork. Sprinkle tops with sugar.

Bake at 400 degrees F for 8 to 10 minutes or until edges are light brown. Immediately remove from pans.