Submitted Cookie Recipes  --2004 Thank you for visiting my pages. I would love it if you would Add to these recipes! Spicy Cranberry Bars 2/3 cup brown sugar 2/3 cup sugar 2 sticks of butter 1 teaspoon of vanilla 2 eggs 2 1/4 cup flour 1 teaspoon baking soda. 1 cup of dried cranberries 1/2 cup of chopped walnuts Cream sugars with butter. Add vanilla and eggs and stir well. Fold in flour and soda. Add cranberries and nuts and mix well. Spread in 9 X 13 baking pan (or, I use a jelly roll pan). Bake at 400 degrees for about 20 minutes. Let cool for 20 minutes, then frost with a thin white icing to which you've added pumpkin pie spices (cinnamin, ginger, ground cloves, and/or nutmeg) to your taste. Cut into bars. Tami Cowden <tdcowden@tamicowden.com> Las Vegas , nv USA - Saturday, December 11, 2004 at 20:48:14 (EST) Benne Wafers Submitted by: Holly at www.allrecipes.com Ingredients: 1 cup sesame seeds 3/4 cup butter, melted 1 1/2 cups packed brown sugar 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place the benne (sesame) seeds on an un-greased baking sheet and toast for 10 to 12 minutes, until light brown. Watch close so that they don't burn. 3. In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined. 4. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet. 5. Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container. My notes: This is one of my favorites! I found it at allrecipes.com when looking for ways to use up sesame seeds. They are delicious! Depending on how long they cook, they can be chewy or crispy and are delicious both ways. I have frozen the dough and gotten along well with that also. When you make the recipe, it makes a very small amount of dough but it really is important to drop in tiny amounts. I use a greased measuring teaspoon and don't fill it all the way. They spread a lot during baking and make a nice thin wafer. These store very well in an airtight container and stay fresh for quite a while! They are a nice, unusual addition to plates of Christmas cookies and I usually choose these to take along to Christmas family potlucks since no one else makes anything similar. Jennifer Ort <ortmonsters@mstar.net> Kansas City, MO USA - Thursday, December 09, 2004 at 12:21:36 (EST) Chocolate-Kahlua Truffle Cookies 2-1/2 cups finely crushed chocolate wafers or plain cookie crumbs* 1 cup finely chopped walnuts, pecans, pine nuts, almonds or hazelnuts 1 cup sifted confectioners sugar 1/3 cup Kahlua or other liqueur 1 to 2 tablespoons water 2/3 cup semisweet plain chocolate chopped 1 tablespoon solid vegetable shortening 1 cup white chocolate chopped. • I buy Famous Chocolate Wafers that are usually kept in the ice cream topping section. In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, confectioners sugar and Kahlua or other liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-in balls. Place on a waxed paper-lined baking sheet. In a small, heavy sauce pan heat semisweet (plain) chocolate and shortening over low heat til melted. In another small, heavy saucepan heat white chocolate till melted. With a fork, dip half the cookies into the dark chocolate mixture to coat; place on baking sheet. Dip remaining cookies in melted white chocolate to coat; place on baking sheet. With the tip of a spoon, thinly drizzle white chocolate mixture in a zigzag pattern over cookies coated with dark chocolate. Repeat with dark chocolate, drizzling over cookies coated with white chocolate mixture. Refrigerate for about 30 minutes or til chocolate is firm. Store in refrigerator. Peg Swanson <swanson.51@osu.edu> Columbus, OH USA - Monday, November 29, 2004 at 15:40:24 (EST) Frosty Walnut Balls (my husbands favorite) Cream 1/2 cup soft butter and 1/3 cup sifted confectioners' sugar. Stir in 1 tablespoon water and 1 teaspoon vanilla. Add 1-1/4 cups sifted all-purpose flour and dash salt. Mix well. Stir in 1/2 cup chopped walnuts. Roll in 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake in slow oven (300) about 20 minues, or till cookies are set but not brown. While warm, roll in confectioners' sugar. Makes about 2 1/2 dozen cookies Deborah Morales <debroelm@msn.com> Nampa, ID USA - Thursday, November 04, 2004 at 15:24:36 (EST) Best Friend's Favorite Cookie 1 Egg 1 C Butter 3/4 C White Sugar 3/4 C Brown Sugar 1 C Flour 1 1/4 C Quick Oats 3/4 C Flaked Coconut 1 t B. Powder and Soda 1/2 t Salt I add more flour. I have also added whole wheat flour as well as crushed flax seed. I find that it is a soft cookie. My family like them on the hard side. For a little more zip I have add slivered almonds as well. Put egg in bowl beat. In separate bowl add butter and both sugars with salt. Cream well. Mix in flour, oats, coconut and baking power and baking soda. Drop by teaspoonsful onto cookie sheet. Bake 350 for 12 - 15 mins. Gailynn Scammell <bmelton@mts.net> Lorette, MB Canada - Thursday, October 21, 2004 at 08:45:47 (EDT) CHOCOLATE MINT SUGAR DROP COOKIES 2 1/2 Cups All Purpose Flour 1 1/2 Teaspoons Baking Powder 3/4 Teaspoon Salt 1 1/4 Cups Sugar, Divided 3/4 Cup Vegetable Oil 2 Eggs 1 Teaspoon Vanilla or Peppermint Extract (or you can use 1/2 of each) 1 1/2 Cups (One 10 oz. package) Mint Favored Semi-Sweet Chips Preheat oven to 350F. In small bowl combine flour, baking powder, and salt - set aside. In large bowl combine 1 cup sugar and vegetable oil. Beat in eggs and extract(s). Gradually add flour mixture. Stir in mint chips. Form small balls and roll each one in remaining sugar.Place on ungeased cookie sheet and bake 8-10 minutes. Yeild-5 1/2 dozen. WHILE COOKIES ARE STILL WARM YOU CAN ROLL EACH ONE AGAIN IN SUGAR. E. Jillian Brontee <ElleJillian@aol.com> Branchburg, NJ USA - Wednesday, October 20, 2004 at 13:45:17 (EDT) This is my all time favorite cookies. Sooooooooo easy to make. Peanutbutter Cookies 1C. Peanutbutter 1C. Sugar 1 Egg Mix all together and roll into balls,flatten with a fork, bake at 350 for 12 minutes. Beverly Shunk <hbshunk@yahoo.com> Missoula, Mt USA - Sunday, October 17, 2004 at 08:38:55 (EDT) COCONUT CHEWS  (An awesome Bar Cookie) 24 Servings Base: 3/4 cup powdered sugar 3/4 cup butter 1 1/2 cups flour 9cake flour better) Filling: 2 eggs 1 cup packed brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 cup chopped walnuts 1/2 cup coconut Icing: 1 1/2 cups powdered sugar 2 tablespoons butter 2 tablespoons orange juice 1 teaspoon lemon juice If you like a really tart icing, use concentrated frozen orange juice out of the can, and Real Lemon Concentrated Lemon Juice. Preheat oven to 350 9X13 Baking dish 1. Mix powdered sugar ad butter 2. Stir in flour 3. Press into a 9x13 dish/pan (I think galss workd better) 4. Bake 12-15 minutes. I bake it until it sort of puffs, not the full time, It is going to be baked again with the filling and the base comes out nicer that way. Filling: While Base cools... 1. Beat eggs, then add remaining filling ingredients, mix well. 2. Spread over baked base 3. Bake 20 minutes 4. COOL absolutely cold before cutting, in the frig, good idea 5. Mix up icing and frost. Cut when frosting is SET. This is so rich, I usually make squares and then triangles out of these.Or very small squares. Note: It is a good idea to carefully remove cold bars intact onto a cutting board, and then cut by pressing down evenly with your chef knife, wiping knife clean after each and every cut. Or another suggestion was also using a plastic knife, I have personally not tried that yet. Lynn Allgood <lynr417@AOL.com> Conehatta, MS USA - Friday, October 15, 2004 at 12:06:35 (EDT) MELTAWAYS Combine: 1 c. unsalted softened butter ½ c. powdered sugar 1 tsp. vanilla Gradually add: 2¼c. cake flour ¼ tsp. salt stir in ¾ c. chopped pecans. Drop by tsp. to ungreased cookie sheet. Bake @450º for 7 minutes until peaks are very light brown. DO NOT OVERBAKE!! While warm, NOT hot, roll in powdered sugar. These will literally melt in your mouth. *this is my mom's recipe & a MUST BAKE favorite. Hope you enjoy & happy eating! Millie Lytle <buzymillie@aol.com> Carol Stream, IL USA - Thursday, June 10, 2004 at 07:54:09 (EDT) I am seeking a receipe for a cookie called MeltAWays. If you have it, I would appreciate you sending me an e-mail.Thanks for your time. Sandra Bell <sandybell63@hotmail.com> Houston, TX USA - Friday, January 02, 2004 at 09:22:47 (EST) Psssst! Disclaimer! I cannot be held responsible if a submitted recipe does not work out!