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HERE IS A VERY EASY RECIPE!!!
PILLSBURY SUGAR COOKIE DOUGH & CINNAMON/SUGAR.
SLICE COOKIE DOUGH AND SPRINKLE WITH CINNAMON/SUGAR AND BAKE ON 350 FOR 10
AND YOU HAVE SNICKER DOODLES.
RUSTON, LA USA - Thursday, December 28, 2000 at 13:51:52 (EST)
This one is for the people who think they don't have time to bake (but
dont want to bring "bakery bought goods") Makes 2 dozen cookies (in less
than 15 minutes!)
1 package of ready made chocolate chip cookie dough (my cousin also uses
the peanut butter cookie dough - you choose!)
1 bag of Reeses peanut butter cups (put in the freezer)
You will need a mini-muffin tin.
Divide the cookie dough evenly and place in the mini muffin tin cups. Bake
at 350 for approx. 5 minutes or until the top starts to get brown. Place
the unwrapped, frozen Reesces in each cup. Bake for another 3-5 minutes until
done. Remove when cool. Enjoy!
Fort Lauderdale, FL USA - Tuesday, December 26, 2000 at 12:33:31 (EST)
FRENCH BUTTER CREAMS
1 1/2 cups powdered sugar
1 tsp. baking soda
1 tsp. cram of tarter
1/4 tsp. salt
1 cup butter
1 tsp. vanilla
Beat all above at low speed with mixer. Add 2 1/4 cups flour by hand. Chill.
Roll in ball. Flatten with riss cross and sprinkle with red or green sugar.
Bake 350 degrees.
SIOUX CITY, IA USA - Saturday, December 23, 2000 at 17:29:49 (EST)
Chocolate Kisses -- Actually this is more of a Candy recipe. Hope you
12 oz Jar creamy peanut butter
2/3 C Softened margarine
1 tsp Vanilla
1 lb Confectioner's sugar
6 oz Package semi-sweet chocolate chips
6 oz Package milk chocolate chips
3 tsp Melted paraffin wax
Mix together first four ingredients, Use hands make into smooth 1 inch balls.
Chill. Melt Chocolate and wax together. With a toothpick, dip the peanut
butter balls in the chocolate mixture, Drop balls onto wax paper to
harden.(optional) add some rice krispies to the peanut butter mixture to
give it a crunch, or sprinkle with chopped nuts while the chocolate is still
North Beach, MD USA - Saturday, December 23, 2000 at 09:41:52 (EST)
Cinnamon Walnut Specials
1c butter (softened)
2c flour (all purpose)
3/4c brown sugar
1tsp baking soda
1/2tsp baking powder
1cup chopped walnuts
1tsp vanilla extract
Take butter and sugars and beat till creamy, add vanilla, nutmeg, cinnamon,
cardamom, baking soda,and powder.mix well, add eggsbeatin then add flour.
Unlike most recipes i don't mix the baking soda and flour and powder togeather.
once mixed to a stiff mixture turn in walnuts.
preheat oven to 375
bake for 9-11 minutes
Clearwater, Fl USA - Friday, December 22, 2000 at 10:20:08 (EST)
1 cup shortening
1 cup white sugar
1 cup brown sugar
1 tblesp. milk
2 eggs beaten
1 tesp. vanilla
2 cups sifted flour
1 tesp. soda
1/2 tesp. baking powder
1/2 tesp. salt
2 cups rolled oats
2 cups coconut
2 cups corn flakes
1 pkg. choc, chips
Cream shortening, add sugar gradually, Then milk eggs, and vanilla. add sifted
dry ingredientas. Then oats coconut, corn flakes, and choc, chips.
Mix well and form into small balls or drop from spoonfuls on ungreased cooky
sheet and press lightly with a fork.
Bake in 375 degree oven about 10 minutes
panama city beach, fl USA - Thursday, December 21, 2000 at 09:53:37 (EST)
choco refrig cookies
1 cup of sugar
1 tsp. vanilla
1/4 tsp. salt
2/3 cup oleo
2 tsp. baking powder
2 sq. chocolate
2 cups flour
3/4 cup nuts
put on greased sheet bake at 350 for 10 minutes makes 3 1/2 doz.
choco refrig cookies
USA - Monday, December 18, 2000 at 21:53:38 (EST)
Cream: 2 cups butter
1 tsp. vanilla
2 tsp. brandy extract
1-1/2 cups sugar
Mix in: 5 cups flour
3 tsp. nutmeg
Using about a cup of dough at a time, shape into a roll 5/8" in diameter
and about 12 inches long. Cut into 2 inch lengths. Bake at 350 degrees for
12 minutes. DO NOT OVERCOOK.
1/2 cup butter creamed with:
1 teaspoon vanilla
1 teaspoon brandy extract
2-1/2 cups powdered sugar
2-1/2 Tablespoons cream
Beat until smooth and creamy. Frost each cookie bar and sprinkle lightly
with nutmeg. ENJOY!
Mary Butler Brown
Troutdale, OR USA - Monday, December 18, 2000 at 17:09:39 (EST)
Seven Layer Cookie
A baked cookie but no flour involved - truly devine!
1 stick butter
1+ cup Graham Cracker crumbs
1 bag Choolate chips
1 bag Butterscotch chips
1 can Eagle Brand Condensed milk
1 bag nuts (we use walnuts but whatever you are fond of)
1 bag/can coconut flakes
Use 11x13 Pan. Preheat oven to 350 degrees - Place stick of butter on pan
and set in oven to melt ( watch it so it doesn't burn ). Once melted , pour
Graham crumbs over butter till covered and this give you the bottom layers.
Make sure all butter is covered so use extra if necessary or little less
also. Next add chips - both Chocolate and Butterscotch. Then add coconut
and nut. Cover with condensed milk (stay away from edges with milk - it tends
to burn and stick) and put back in over. Bake for 30 - 40 minutes depending
on oven. Let cool and cut into squares or cut out with cookie cutter. Enjoy!
Campobello, SC USA - Monday, December 18, 2000 at 11:28:52 (EST)
Fattigmand Norweign Christmas Cookies
6 egg yolks
1 1/4 teas salt
1/2 cup powdered suger
2Tablespoons plus 1 teas rum flavering
2 teas vanilla
2 to 2 1/2 cups flour
* Vetetable oil for deep frying
Divide Dough into forths,and put them into plastic wrap.
Roll out to very thin , almost transparent.
Put deep fryer on 375 for 1/2 min until light brown
Put them on paper towels to cool
When cooled off, sprinkle confetionary sugar on top
Newberg, OR USA - Monday, December 18, 2000 at 00:38:40 (EST)
Norman Rockwell's Oatmeal Wafers
These are large, thin wafers tat are crisp, crunchy and fragile. They are
a favorite of Norman Rockwell, the great illistrator of Americana.
1/2 c. sifted all purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 pound butter
1/4 c. granulated sugar
1/2 c. light brown sugar (packed)
1/2 tsp. vanilla extract
2 Tblsp. water (measure carefully)
1 c. old fashioned oatmeal
3/4 c. walnuts chopped medium fine
preheat oven to 350, Cut aluminum foil to fit cookie sheets. Sift together
the flour, salt, and baking soda, and then set aside. In a small bowl cream
butter with electric mixer. Gradually add both sugars and beat for 2 to 3
minutes. Add the vanilla, water, and egg and beat wel. On low speed gradually
add the sifted dry ingredients, scraping the bowl with a rubber spatula and
beating only until smooth. Stir in the oatmeal and nuts. Use a rounded Tablespoon
of dough for each cookie. Place them 3 to 4 inches apart on the foil. With
the back of a wet spoon, flatten each cookie until it's 1/4 to 1/3 inch thick.
Bake for 13 minutes or until evenly browned. These must be timed carefully;
if underbaked bottoms will be wet and sticky and difficult to remove from
the foil. If overbaked they will taste burnt and bitter. Slide foil with
cookies off baking sheet and let cool. Then carefully and gently peal the
foil from the cookies. The cookie bottoms will look like they are glass coated
and smooth. Turn them upside down on a cookie rack to cool5 to 10 minutes
and ten store airtight. These cookies I only make in the fall and winter.
If it is humid out it will take away the delicate crispness. Believe me I
know they sound like a pain to make but are so worthwhile trying. They are
our absolute favorite cookie not only for the mouthwatering taste but for
the wonderful textures. Give them a try I bet you will have a new favorite
too. P>S> If you do overbake them I find I kind of like that flavor,
and if underbaked they won't release from foil just stick back in the oven
for a minute or two and try again. Enjoy
Monticello, IN USA - Sunday, December 17, 2000 at 10:17:57 (EST)
1 cup butter creamed
1/2 cup fruit sugar
cream butter and fruit sugar
2 1/4 cups flour
mix flour with creamed butter and sugar.
roll into ball and refridgerate for approximately 20 mins.
roll out dough on floured surface, cut with cookie cutter,
bake for about 18 - 20 mins at 300. Watch cookies, if they start to brown
aroud the edges take them out.
You can purchase fruit sugar at the natural food stores.
R.R.#2 Bridgewater, N.S. Canada - Wednesday, December 13, 2000 at 22:48:35
HOLIDAY MINT COOKIES
3/4 cup margarine
1 1/2 cup packed brown sugar
2 Tblsp water
12 oz. pkg chocolate chips
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 pound package Andies (green) mints
1 small package Andies (red) mints
Preheat oven to 350.
Heat margarine, brown sugar and water in saucepan over low heat until margarine
is melted. Add chocolate chips and cook, stirring until partially melted.
Remove from heat and stir until completly melted.
Pour mixture into large mixing bowl - let cool slightly. With mixer set at
medium, beat in egss ONE at a time. Reduce speed to low and add dry ingredients.
Beat just until blended. Refrigerate dough for 1 hour.
Line cookie sheets with foil. Break green mints in half. Use a grater to
make shavings with the red mints.
Roll dough into balls, placing 2 inches apart on cookie sheet. Bake for 12
- 13 minutes. Remove from oven and immediately place 1/2 of green mint on
top of hot cookie. Let melt and then swirl over cookie to create an icing.
Let cool briefly and sprinkle with shavings of red mints. (if place shavings
on top too soon they will melt)
Let set over night to let icing harden.
Robin - I found your site after I had mailed out invites for a cookie exchange
(Land O'Lakes Butter had an ad in Decembers Sunset Magazine with the idea).
This will be my cookie. It is favorite of mine, since I love mint chocolate
chip ice cream. You site has been very helpful in giving tips for hosting
my upcoming party. - Connie Strouse
Cotati, CA USA - Tuesday, December 05, 2000 at 21:16:15 (EST)
Paintable Sugar cookies
These cookies are fun for all ages!!
1 1/2 cups confectionary sugar
1 cup butter
1 1/2 teas vanilla
2 1/2 cups flour
1 teas baking soda
1 teas cream of tartar
Mix sugar and butter, add egg and vanilla,Mix well.Add all dry ingredients.When
mixed well refridgerate 2-3 hours. Preheat oven 375*. Roll dough to 1/8"
and cut into shapes**.place on lightly greased cookie sheet. Bake 7-8 mins
until lightly browned on edges.
** paint cookies before baking. You can use either 1 egg yolk mixed with
1/4 teas water OR evaporated milk mixed with food coloring. If using egg
mixture your cookies will be shiny.Divide egg mixture into small cups and
Rexford, ny USA - Sunday, December 03, 2000 at 19:15:56 (EST)
You'll change your mind about excluding these no bake cookies once you
try them. They are always the first cookies to disappear off a plate. A little
expensive, but awesome!
Corn Flake Dainties
5 McIntosh Toffee Bars
3 tablespoons of cream
1/2 cups of coconut
3 cups of corn flakes
Mix bars and cream in double boiler or heavy pan. When melted add coconut
and corn flakes. Drop by teaspoon onto wax paper. Let set, then butter hands
and roll each cookie into a ball. These freeze well. Store with wax paper
inbetween each layer.
USA - Thursday, November 30, 2000 at 17:48:45 (EST)
Swedish Oatmeal Cookies
1 1/2 cups of flour
1 cup of brown sugar Filling
1 cup of white sugar 1/3 cup of brown sugar
1/2 cup of margarine 1/4 cup of margarine
1/2 cup of shortening 1 tablespoon of corn
1 teaspoon of vanilla syrup
3 cups of oatmeal nuts optional
2 eggs Mix in sauce pan and
1 teaspoon salt on low heat till ready
1 teaspoon baking soda to use
Cream margarine and shortening. Add eggs and vanilla and cream together.
Mix in flour and then add oatmeal. Drop by teaspoon onto greased cookie sheet.
Cook 4 minutes and then remove from oven. Indent the middle of each cookie
and spoon in some of the filling mixture. Return to oven till cookie is done.
Approx. 3 minutes. Let cool on pan a bit before removing to wire racks. Makes
4-5 dozen cookies
USA - Thursday, November 30, 2000 at 17:29:30 (EST)
1 CUP POWDERED SUGAR
1 CUP SMOOTH PEANUTBUTTER
PINCH OF SALT
1/2 CUP CRUSHED WALNUTS
OPTIONS (RED & GREEN CHERRIES CHOPPED, DATES CHOPPED)
FEATHER FLAKE COCONUT
METHOD 1 :
MIX INGRDIENTS AND ROLL INTO BALLS.
METHOD 2 :
MAKE THIN ICING WITH ICING SUGAR AND WATER IN A SMALL BOWL,
THEN PLACE COCONUT ON A PLATE AND THEN ROLL BALL IN THIN GLAZE AND THEN ROLL
PLACE ONTO COOKIES SHEET,
PLACE INTO REFRIDGERATOR UNTIL SET.
YUMMY AND FAST.
Victoria, BC Canada - Monday, November 27, 2000 at 14:01:21 (EST)
New Zealand Holly Cookies
2 cups all-purpose flour,
1 cup granulated sugar,
1 tsp. ground cinnamon,
3/4 tsp. baking powder,
1/2 cup butter,
1 slightly beaten egg,
1/4 cup milk,
2/3 cup raspberry jam,
2 cups sifted powdered sugar,
1/2 tsp. vanilla, 2 - 3
Red cinnamon candies,
green food coloring.
In a medium mixing bowl, combine flour, sugar, cinnamon, baking powder, and
1/4 tsp. salt. Cut in butter till pieces are the size of small peas.
Make a well in the center. Combine the egg and the 1/4 cup milk; add all
at once to dry mixture. Stir till moistened. On a lightly floured surface,
dough to 1/8-inch thickness. Cut into 2-inch circles or flowers with cookie
cutter. Place on ungreased baking sheet.
Bake in 375 oven for 8 - 10 minutes or till light brown on the bottom. Cool
on wire rack.
Place about 1/2 tsp. raspberry jam on the bottom of 1 round, top with another
round. Repeat with remaining cookies.
In a small mixing bowl, stir together powdered sugar, vanilla, and enough
milk to make a glazing consistency. Spread top of each cookie with some of
the glaze. For holly berries, while icing is still wet, drop 2 or 3
cinnamon candies on each cookie. Allow icing to dry. Using a small paintbrush,
paint several holly leaves and a stem on each cookie with the green food
Per cookie: 76 cal., 1 g pro., 14 g carbo, 2 g fat, 10 mg chol, and 38 mg
sodium. Makes about 3 dozen.
MD USA - Friday, November 17, 2000 at 14:41:37 (EST)
Ann Hodgman's Honest to God, the Best Peanut Butter Cookies I Swear
(Ann's title, from her book "One Bite Won't Kill You.")
2 cups creamy Skippy's peanut butter (regular, not reduced fat)
2 cups sugar
2 large eggs
2 teaspoons baking soda
Pinch of salt
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Grease 2 cookie sheets or cover with parchment
2. Beat peanut butter and sugar in medium bowl with electric mixer until
Beat in eggs and then baking soda, salt and vanilla.
3. Roll dough into 1-inch balls and place 2 inches apart on cookie sheets.
With tines of a fork, press cross hatches into the balls to flatten them.
4. Bake cookies, one sheet at a time, in middle of oven, for 10 minutes or
they are puffy and golden brown, or about 12 minutes for crisp cookies. (I
to make them crisp.) Let sit on cookie sheets for a couple of minutes; then
transfer to wire rack to cool. Makes about 3 dozen cookies.
Happy baking, Sylvia Carter
USA - Thursday, August 24, 2000 at 14:34:27 (EST)
Psssst! Disclaimer! I cannot be held responsible if a submitted recipe
does not work out!