Submitted Cookie Recipes --2003
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PEANUT BUTTER BEARS
1CUP PEANUT BUTTER
1 ½ CUPS GRANULATED SUGAR
½ CUP PACKED BROWN SUGAR
1 ½ TSP. BAKING SODA
1 TSP. VANILLA
2 ¼ CUPS ALL-PURPOSE FLOUR
DECORATIONS (IF YOU WANT)
Steps 1. Preheat oven to 350*. Put shortening and peanut butter in the mixing
bowl. Beat with the electric mixer on medium speed until well mixed. Stopping
the mixer to scrape with rubber spatula. Stop the mixer.
2. Add the granulated sugar, brown sugar, and baking soda. Beat with the
electric mixer on medium speed until well mixed, stopping the mixer to scrape
the bowl. Stop the mixer.
3. Add eggs and vanilla. Beat with the electric mixer on medium speed until
well mixed. Stop the mixer.
4. Add the flour, ½ cup at a time, to the peanut butter mixture. Beat
with the electric mixer on medium speed until well mixed. Stop the mixer;
stir in any remaining flour with the wooden spoon.
5. To make one bear, shape the dough into balls of the following sizes: one1-inch
ball, one ¾-inch ball, six ½-inch balls, and one ¼-inch ball.
On the ungreased cookie sheet use your hand to press gently on the1-inchball,
flatten it to ½-inch thickness for the body. Attach the ¾-inch
ball for the head; flatten it to ½-inch thickness.
Attach the six ½-inch balls for the arms, legs, and ears. Place the
¼-inch ball on the head for the nose. Repeat with remaining dough, leaving
about 1 ½-inch space between each bear.
Or, form dough into other shapes such as bunnies, butterflies, or dinosaurs.
For even baking, all cookies must be about the same size. Prep: 20 minutes
plus shaping Bake: about 10 minutes per batch Makes 24-36 cookies
suncook, NH USA - Friday, December 19, 2003 at 10:31:18 (EST)
Peanut Butter Balls
18oz of cruncy peanut butter
3 cups of rice crispy's
1 lb. powered sugar
1 1/2 sticks of butter
mix above and roll into balls chill, melt 16 oz of chocolate chips or peanut
butter chips with 4 oz paraffin wax. Dip balls into hot chocolate and place
on wax paper to cool
Irvine, CA USA - Tuesday, December 16, 2003 at 14:19:00 (EST)
Pecan Dreams: This is a tradition in our family.
2 cups plain flour
1 tsp of vanilla
1/2 lb of butter (soft)
2 tbs of water
6 rounded tsp of powdered sugar
2 cups chopped pecans
Mix well and then shape into small logs on a cookie sheet. (This recipe makes
Bake at 275 for 1 hour. Let stand for about five minutes and then take about
a cup of powdered sugar and roll each cookie through sugar until completely
Mt. Juliet, TN USA - Friday, December 12, 2003 at 09:43:08 (EST)
Fruit Cake Cookie Recipe
I found this fruit cake cookie recipe on the web last year and made them.
My family and friends flipped over them and will be expecting them again
this year. I looked for the recipe on the web again this year but it's gone.
I'm glad I copied and pasted it. They are wonderful and better than fruitcake.
You'll love the aroma of these cookies while they're baking. This recipe
makes a lot of cookies and make wonderful gifts.
FRUIT CAKE COOKIES (excellent)
1 c. brown sugar
2 sticks butter
1 tsp. soda
2 tablespoons vanilla
6 c. pecans, chopped
3 c. sifted cake flour
1 lb. candied pineapple
1 lb. candied cherries
1 lb. pitted chopped dates
12 oz. white raisins
Add first three ingredients then add a little bit at a time. Drop by teaspoon
on greased cookie sheet. Bake at 300 degrees for 20 minutes. Cool before
NC USA - Saturday, December 06, 2003 at 11:15:45 (EST)
ORANGE DROP COOKIES
These cookies have been made at Christmas time in my family for as long as
i can remember!! They're absolutely delicious. Light, cake-like and scrumptous!!
They're absolutely delicious. Light, cake-like and scrumptous!! Enjoy!!
ORANGE DROP COOKIES
1 cup butter
1 1/2 cups sugar
1 cup sour cream
3 TBLSP grated orange rind
4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup orange juice
1/4 cup butter- melted
2 cups powdered sugar
1 TBLSP grated orange rind
2 TBLSP orange juice
Preheat oven to 375* In medium bowl, cream together butter, sugar and sour
cream until smooth. Beat in eggs one at a time, then stir in grated orange
rind. Combine the flour,baking powder,baking soda and salt; stir into sugar
mixture, alternating with oj. Drop by tsp full unto ungreased cookie sheets.
Bake 8 to 10 minutes and allow to cool for several minutes before removing
from the cookie sheets. Mix frosting and ice cool cookies. Makes aprox.6
Bismarck, ND USA - Sunday, November 23, 2003 at 14:54:32 (EST)
I found this receipe in a kids cookbook and can't seem to keep them around
very long. I always double the receipe for this reason.
1 egg white
1/2 cup sugar
1/4 tsp vanilla
dash of salt
1/2 cup toasted coconut
1/2 cup large-flake regular oats
1 cup cornflakes
- heat oven to 350 grease pan or use parchment - beat the egg white until
stiff - stir in sugar, vanilla and salt, beat for a few more seconds - combine
coconut, oats and cornflakes - mix dry and wet ingredients - drop tsps of
dough 2 inches apart - bake for 10 min or lightly browned, makes 18
Oshawa, ON Canada - Thursday, November 06, 2003 at 10:27:44 (EST)
I'd had just about given up on maccaroons until a friend gave me this
receipe. These are truely awsome. I hope you enjoy them as much as we do.
4 egg whites
2/3 cups sugar
1/2 cup flour
1/8 tsp salt
1 8oz. can crushed pineapple well drained
4 cups unsweetened coconut
- heat oven to 325 and line pan with parchment paper - beat egg whites, then
gradually add supar until stiff - fold in flour and salt - stir in pineapple
and coconut - drop 1 tbsp of dough 2 inches apart - bake 12-17 min - cool
for 1 min then cool on a rack, makes 24 ENJOY!!!!!!!
Oshawa, on Canada - Thursday, November 06, 2003 at 10:19:41 (EST)
One of my family's absolute favorite cookies!!!
CREAMY CASHEW COOKIES
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt *
1 cup butter or margarine, softened (Land 'O Lakes)
2 cups firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup sour cream (Penn Maid)
3 cups roasted cashews,
chopped Whole cashews, for garnish
Brown Butter Frosting
1 cup butter (Land 'O Lakes)
4 cups confectioners sugar
6 tablespoons heavy cream
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease 2 cookie sheets. Combine flour, baking
powder, baking soda and salt in a bowl. Beat butter and brown sugar in mixer
bowl until light and fluffy. Beat in eggs and vanilla. At low speed, beat
in sour cream, then dry ingredients.
Stir in cashews. Drop dough by rounded teaspoonfuls onto cookie sheets. Bake
12 minutes, until lightly browned. Repeat with remaining dough.
Brown Butter Frosting: Melt butter in saucepan over medium heat, until lightly
browned. Remove from heat; whisk in confectioners sugar, then cream
and vanilla until smooth. Spread warm frosting on cookies. Garnish each with
a whole cashew. Makes 9 dozen. * If using salted cashews, omit salt from
NJ USA - Wednesday, October 29, 2003 at 13:20:52 (EST)
Chocolate Peanut Butter Chip Cookies
(My family and friends actually beg me to let them come over and help
make these cookies, so they can take plenty home, AFTER eating plenty here.)
They even hide them from eachother after they get them home!
2 sticks butter
1&1/2 cups sugar
2 tsp. vanilla
2 cups all purpose flour
2/3 cup cocoa
3/4 tsp. baking soda
1/2 tsp. salt
12 oz. (or 2 cups) Reese's Peanut Butter Chips
In large bowl, cream together butter, sugar, eggs (one at a time) and
vanilla until fluffy. Combine dry ingredients (except chips); add to creamed
mixture. Beat well. Fold in chips. Drop dough by tablespoonfuls onto ungreased
baking sheet. Flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool.
Makes 4 dozen 2&1/2-inch cookies.
Crittenden, KY USA - Sunday, October 26, 2003 at 12:39:19 (EST)
Farmland Flax Cookies
1/2 c. butter, softened
1/2 c. packed brown sugar
1/3 c. granulated sugar
1/2 tsp. vanilla
1 c. All Purpose flour
3/4 c. quick cooking oats
2/3 c. flax seed meal
1 tsp. baking soda
Beat together butter and sugars 'till light; beat in egg.
in a separate bowl, whisk together flour, oats, flax and baking soda. Stir
into butter mixture 'till soft dough forms.
Drop by level tablespoons, 2" apart on an ungreased, rimless cookie sheets.
Bake in the top and bottom thirds of a 350' F oven, rotating and switching
pans halfway through baking, till golden -approximately 12 minutes.
Let cool in pan on rack for 2 minutes. Transfer to rack and let cool completely.
Makes about 40 cookies.
These cookies will brown very quickly if not watched. They have a great taste
and are a very healthy choice. My grandson loves them - and so do I!
They can be made ahead; layer between waxed paper and freeze in airtight
containers for up to 1 month.
For those who are watching their nutrition, each cookie has
69 calories, 3 grams total fat (2 grams saturated fat), 9 grams carbohydrate,
1 gram fibre, 57 mg sodium, %RDI, 1% calcium, 4% iron, 2% vitamin A and 5%
Hinton, Alberta Canada - Sunday, January 05, 2003 at 01:43:16 (EST)
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does not work out!