C is for Cookie, Cookie Starts with C (cookies & bars)

[StillJulie]

Please post cookie and bar recipes here.

[StillJulie]

Malted Milk Cookies


1 cup butter, softened
3/4 cup packed brown sugar
1/3 cup sugar
1 egg
2 teaspoons vanilla
2 1/4 cups flour
2 tablespoons instant chocolate drink mix (like Nestle Quick)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups malted milk balls, crushed

In a mixing bowl, cream butter and sugars.
Beat in egg and vanilla. Combine flour, drink mix,
baking soda and salt; gradually add to creamed mixture.
Stir in malted milk balls. Shape into 1 1/2-inch balls.
Place 2 inches apart on greased baking sheets. Bake at
375 degrees for 10 to 12 minutes or until set. Cool for
one minute before removing from pans to wire racks.
Makes 3 dozen.

[StillJulie]

Peanut Butter Bars by Susan (littlelambs)

1/2 cup butter or margerine, softened (I use the real thing)
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 teaspoon vanilla
1 cup flour
1/2 cup quick cooking oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Icing...
1/2 cup confectioner's sugar
2 tablespoons creamy peanut butter
2 tablespoons milk

Cream together butter, sugars and peanut butter! Add egg and vanilla and mix well! Combine flour, oats, baking soda and salt and stir into creamed mixture! Spread into greased 9x13 baking pan and sprinkle with chocolate chips! Bake at 350 for 20 or 25 minutes or until lightly browned! Cool for 10 minutes! Combine icing ingredients and drizzle over bars!!

[StillJulie]

No Bake Peanut Butter Bars

3/4 c graham cracker crumbs
1/2 c butter
Combine these two ingredients

2 c powdered sugar
1/2 c chunky peanut butter...
Mix into the cracker crumbs. Mix will be stiff

Press into a 8 in square (we like a thinner bar so we use a 9 x 13 pan - you really
have to press to get it flattened around the pan

1 cup chocolate chips (we go for the whole bag) melted in microwave.
Pour over peanut butter mix and chill at least 30 minutes.

To us it's basically a candy...rather like pb cups.

Yum Yum

[StillJulie]

Breakfast Cookies

Ingredients

1 cup vegetable oil
1-1/2 cup brown sugar
4 eggs, beaten
1 cup milk
2 cups flour
3 cups bran cereal
3 cups quick cook oats
1-1/2 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
2 cups raisins
1 cup sunflower kernels
flaked coconut (optional)

Procedure

Blend oil, sugar, eggs, and milk. Add rest of ingredients and mix together. Spoon
onto greased cookie sheet and bake 350 degrees until brown (about 15 - 20
minutes).

Misc. Comments:

Yields about 4 dozen bigger sized cookies.

These work as pan bars too.

For the bran cereal...
i've substituted lots of things - just kept the quantity the same. i've used oat bran, wheat bran,
wheat germ. sunflower seeds, etc.

I use Raisin bran cereal or that cereal that has bran flakes and almonds and other
healthy things. I don't crush it, I just throw it in and mix it. The original recipe calls
for just bran (oat or wheat like Emyanne said) but I use the cereal because that's
what I have on hand. I think it would be just fine to substitue Grape Nuts. It's a
pretty flexible recipe.

[StillJulie]

Banana Cookies-great way to use up your bananas!



I take these on outings. Camping, church, etc. and they are a hit!

Banana Cookies

½ c. shortening
½ c. butter
1 c. white sugar
2 eggs
1 t. vanilla
1 c. bananas, mashed
½ c. (*) buttermilk
3 cups all-purpose flour
1 ½ t. soda
½ t. salt
1 c. nuts, chopped

Preheat oven to 375 degrees.

Mix together shortening, butter, sugar, and eggs until light and creamy. Combine bananas and buttermilk and add to cream mixture. Add vanilla.

In a separate bowl sift together flour, soda, and salt. Add to cream mixture. Fold in the nuts. Chill in the refrigerator for 1 hour.

Drop by teaspoonfuls on lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for about 10 minutes or until lightly browned. Cool and then frost with your favorite frosting.

(*) You may substitute ½ c. evaporated milk for buttermilk but add 1 t. white vinegar.

Frosting:

2 ½ confectioner’s sugar, 2 T. soft butter or marg., ½ c. milk and ½ t. vanilla. Beat until soft and fluffy and spread on tops of cooked cookies.

Yields 3 dozen cookies

[StillJulie]

Vanilla Wafer Cookies

This recipe is from a Taste of Home from 1997.

1/2 cup butter (no substitutes), softened
1 cup sugar
1 egg
1 tb vanilla extract
1 1/3 cups all-purpose flour
3/4 ts baking powder
1/4 ts salt


In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.


Yield: about 3 1/2 dozen

[StillJulie]

Molasses Cookies


This recipe was given to my Grandma, from her mother-in-law and in our family they've always been called Grandma O'Neil cookies. And my Grandma always mixed the ingredients with her hands.

1 c. sugar

1 c. butter

1 c. molasses

1/4 c. water

3 eggs, beaten

2 tsp. cinnamon

2 tsp. ginger

1/2 tsp. salt

2 tsp. baking soda, disolved in molasses

5 - 6 cups flour

Put sugar, butter, molasses in bowl and add baking soda, stirring well. Then add mixture of other ingredients. Make a ball, size of a walnut; take small glass and dip bottom in bowl full of sugar, pressing ball flat. Put ball on cookie sheet. Bake @ 350 degrees until brown.

[StillJulie]

Pecan Bars

1 c. light brown sugar, packed
1/4 c. butter
1 egg
3/4 c. chopped pecans
1/4 tsp. salt
1 tsp. vanilla
1 c. flour
1/2 tsp. baking powder

Melt butter with sugar, do not overcook. Cool slightly; add beaten egg, salt and vanilla. Sift flour and baking powder; add to egg mixture. Fold in pecans.

Bake in a 9" square pan, greased and floured for about 45 minutes at 300.

You may use self rising flour and omit salt and bakng powder.

Yumm..

Vanessa

[StillJulie]

chocolate marshmallow cookies

1 1/2 cups flour.
1/2 cup cocoa powder.
1/2 teaspoon salt.
1 teaspoon baking soda.
1/2 cup crisco.
1 cup brown sugar.
1/2 cup milk.
2 eggs.
1 teaspoon vanilla.

mix all together and drop by spoonfuls on cookie sheet. sprinkle semi sweet
chocolate chips on top. bake for 4 minutes at 350 degrees. put half a marshmallow
on top. bake for another 5 minutes til golden brown.

[StillJulie]

Devils Food Cookies~ or any kind of cookie

This is the easiest cookie recipe ever. You can adapt it depending on the box cake
mix you choose. These are the moistest cookies you can make.

1 box of cake mix (Betty Crocker or something similar)
2 eggs
1 stick of butter (softened)
chocolate chips (you decide how much you'll use )


Mix all the ingredients (I mix choc. chips in last) and then drop onto an ungreased
cookie sheet and bake @350 for 8-10 minutes.

Comment by Betsy:
This sounds very similar to the chocolate cookies with butterscotch chips. Have you
tried it that way? Yummy! (Now I'm going to have to try this recipe.)

[StillJulie]

Silver Dollar Cookies (soft, dropped sugar cookie)

1 c cooking oil
2 sticks margarine
1 c white sugar
1 c powdered sugar
1 t vanilla
2 eggs
1 t soda
1 t salt
1 t cream of tartar
4 1/2 c flour

~Cream sugar, oil, and margarine. Add eggs and vanilla. Sift dry ingredients, then blend into creamed mixture. Drop by heaping teasoons onto an ungreased cookie sheet. Flatten. Bake 12 - 15 minutes at 350 degrees. Don't overbake. Remove from oven before tan in color.

These can be sprinkled with sugar before baking or iced afterward.

makes approx. 5 dzn cookies.

[StillJulie]

Grandma's sugar cookies (soft cut-outs)

3 c flour
2 t baking powder
1 t soda
1/4 t nutmeg
1 c shortening
1 t vanilla
2 eggs
1 c sugar
4 T milk

Sift flour, baking powder, soda, and nutmeg. Cut in shortening as for pie crust. Beat eggs slightly; add sugar, vanilla and milk. Beat thoroughly and then add to dry ingredients. Mix well. Roll out to 1/4" thickness on floured surface. Cut into shapes with cookie cutters. Bake at 400 degrees until lightly browned (8-10 min)


*Note... this is the tradtional way to make this cookie. I prefer to roll mine to about 1/8" thickness and then bake for an extra minute or 2 till they are browned and crispy. It's a good recipe to make everybody in the family happy, no matter which way they like their cookies!

*Another note, you can do this in the kitchen aid, but don't mix it for long after you add the wet ingredients or your cookies will be tough. They are very tender when mixed by hand.

[StillJulie]

Cream Cheese Sugar Cookies


**KEEP WELL CHILLED & WORK WITH SMALL AMOUNT AT A TIME!**

1 c. sugar
1 c. margarine
30 oz. cream cheese
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla extract
1 egg
2 1/4 c. flour

Combine all ingredients, flour last. Roll out on foil paper very thin and cut out. Bake on foil 8 minutes in 350 oven.

(Note: I put these in my very old cookie press. It worked well with *really* small amounts. It it was in the press to long, it got too warm.)

Enjoy!

[StillJulie]

cream cheese cut-outs

1 cup butter (no sub.)
1 3oz. softened cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla
2 1/2 cups flour
mix sugar, cream cheese and butter until well blended.
beat in egg yolk and vanilla. add in flour (small amounts) until blended. refrigerate before rolling.

make sure rolling surface and rolling pin are well floured.
bake at 375 for 15 min.

i don't have a serves number....i usually double the recipe though!

[StillJulie]

cookies in a jar - 10 minute gift to prepare

ingredients:

3/4 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/3 cup sugar
1 cup mini chocolate chips
1/3 cup brown sugar
1 cup quick cooking or old fashion oats
1/2 cup mini peanut butter chips or white chocolate chips or more chocolate chips.

Now: layer like this

layer the ingredients in a 1-quart glass canister or jar in the following order (form bottom to top)

sugar, then 1 cup chocolate chips, then brown sugar, then flour mixture (flour, baking powder, soda, salt), oats, then peanut butter chips.

tap jar gently on the counter to settle each layer before adding the enxt one. Cover, attach baking directions to jar.

Baking directions:

heat oven to 375. Empty contents of the jar into a large bowl. add 1/2 cup (1 stick) butter, 1 slightly beaten egg and 1 tsp vanilla extract. Stir until well mixed. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheet.

Bake 8 - 10 minutes or until edges are lightly browned. Remove from cookie sheet to wire rack. Cool completly. Makes 2 dozen.

[StillJulie]

The Sugar Cookie Recipe Ruthie always asks for


(from 30 Day Gourmet freezer cooking site)

1 cup butter/margarine
1 cup sugar
1 egg
2 cups flour (I usually add about 1/2 c more)
1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp vanilla

Icing:
3 cups powdered sugar
3 Tbsp. milk
3 Tbsp light corn syrup
3/4 tsp. almond extract
food coloring

In a large mixing bowl, cream the butter, sugar and egg together. Add the dry ingredients. Cover hands with flour and divide dough into large balls. Roll out dough (no need to refrigerate---HA! That's what the recipe says, I disagree. It is too sticky for me to work well with, so I refrigerate it for an hour or so) with sock covered rolling pin onto flour-dusted surface. Cut out shapes and transfer to ungreased cookie sheet. Bake at 375º for 8 minutes.

For icing:
In a medium mixing bowl, stir powdered sugar and milk until smooth. Beat in corn syrup and almond extract. Icing will become shiny. If too thick, add more corn syrup a little at a time. Icing may be divided into bowls and made into various colors using food coloring.

[StillJulie]

Charlie Chew bars..

Mix 1 yellow cake mix, 1/3 cup olive (or other) oil, 1 egg. Mix, press into greased 9 x 13 pan. Bake @ 350 degrees. 15 minutes.

After taking out of oven, pour 3 cups mini marshmallows on top and bake for another 4 minutes or until brownish. Take out of oven.

In pot on stovetop, melt 2 cups semi-sweet chocolate chips, 1/4 cup olive oil, 2/3 cup corn syrup. When melted, take off heat and stir in 2 cups crushed rice type cereal. Spread on top and top with m & ms or nuts.

yum! (may need to put in frig to harden)

[StillJulie]

Whole Wheat Oatmeal Cookies

1 cup margarine (softened)
1-1/2 cups brown sugar
2 eggs
1-1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. vanilla
1 cup chocolate chips
4 cups oatmeal
pecan halves for tops (optional)

Cream together margerine and sugar. Add all other ingredients. Drop dough on a baking sheet and bake at 350 degrees for 12-15 min.

Makes about 3 1/2 - 4 dozen

***I got this recipe from a flour mill we toured. Very good!

[StillJulie]

Toffee Cookies

1 Package Butter Pecan Cake Mix
1/2 Package of Toffee Chips
1/3 Cup Oil
2 Eggs
1/2 Cup Chopped Pecans

Mix and drop by teaspoon onto cookie sheet.
Bake in oven at 350 degrees for 8-10 minutes.

WONDERFUL!!!!

[StillJulie]

7 Spice Oatmeal Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
1 teaspoon ground cumin
a pinch ground cloves
a pinch cayenne

a pinch of all-spice

1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla
3 cups old-fashioned or quick-cooking rolled oats
chocolate chips

Preheat oven to 350°F.

Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).

Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 13 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely

Enjoy

[StillJulie]

Big Oatmeal Raisin Cookies

3 1/4 c flour
1 Tbls. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
4 c. rolled oats
2 1/2 c. dark raisins

1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, cinnamon, salt, and baking soda in mixing bowl. Set aside.
3. Cream shortening with brown sugar and sugar until fluffy. Beat in eggs and vanilla until smooth.
4. Stir in reserved flour mixture until just blended. Stir in oats and raisins until just blended. Do not overmix.
5.Using ice cream scoop, scoop out cookie dough into 4 dozen large balls.
6. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4 inch thick and 3 inches in diameter.
7. Bake for 9 to 12 minutes or until lightly browned. Cool slightly and transfer cookies from sheets to cool completely on racks. Store in tightly sealed container.

Makes 4 dozen cookies.

[StillJulie]

Cake Mix Cookies

1 package cake mix, any flavor
2 large eggs
1/2 cup oil
1 cup chocolate chips, m&m's, or nuts.

Combine all ingredients and mix together. Drop by tablespoons on a greased cookie sheet. Bake at 350 degrees for about 12 minutes.

My teenage son and his friend loved these when they tried them today and my Little Guy has "snitched" way too many so far. Very, very yummy. I used yellow cake and m&m's. Consider the possibilities.....chocolate cake with mint chocolate chips, mint m&m's, peanut butter m&m's, Reese pieces, spice cake with vanilla chips, lemon cake with nuts, etc.

I found this recipe on the Frugal Homeaker.com site.

[StillJulie]

Chocolate Oatmeal No-Bake Cookies (preacher cookies)

Especially for you, mommakate!!!!!

2 c. sugar
2 heaping Tbsp cocoa
5 Tbsp margarine
1/2 c. milk

Mix together, bring to a boil. Let boil for 1 minute. Remove from heat.

Add:
1/2 c. peanut butter
2 1/2 c. quick oats

Mix together and drop by spoonfuls on wax paper. Let cool.
Delicious!!!! The ils beg me to make these for every get-together.
Enjoy!!!!

[StillJulie]

Di's Oatmeal Chocolate Chip Cookies

1½ C flour
1 tsp baking soda
1 tsp cinnamon (optional)
1 C butter, softened
½ C brown sugar
1 C sugar
1 egg
1 tsp vanilla
1½ C oats
1 c chocolate chips


Cream butter and sugar. Add egg and vanilla. Add dry ingredients. Bake @ 350° 10-12 minutes.

Enjoy!!

[StillJulie]

Peanut Butter/Chocolate Star Cookies

1/2 cup shortening (I like to use Crisco butter flavored sticks)
3/4 cup creamy peanut butter
1/3 cup sugar, plus some more for rolling cookies in
1/3 cup brown sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Beat shortening and peanut butter. Add sugars. Beat. Add egg, milk, and vanilla. Beat. Gradually add flour, baking soda, and salt. Beat.

Shape into 1 inch balls. Roll in sugar. Bake 8-10 minutes at 375 degrees. Remove from oven. Place star on each cookie.

Makes about 4 dozen. (aka not enough)


To eat them Julie style, you must put a few in the fridge so the chocolate will harden. Gooey chocolate is no good. Also need a tall glass of milk. There is absolutely nothing wrong with eating 6 of this in one sitting. That is what they're for.

[StillJulie]

Chocolate (minty if you like) Krinkles

1/2c. oil
4 oz. unsweetened chocolate (melted over double boiler)
2 c. sugar
4 eggs
2 t. vanilla
1t. mint extract (optional)
2c. flour
2t. baking pwder
1/2t. salt
1c. powdered sugar

Sift last 4 ing and set aside. Mix together 1st 5 ing.. Chill dough overnight. Roll approx 1 tablespoon dough into a ball and then roll in powdered sugar. Place 2 inches apart on greased cookie sheet or on parchment paper. Bake 10-12 min (careful not to brown them) at 350.

[StillJulie]

Russian Tea Cakes or some call them Kolache...

2c. soft butter
1 c. powdered sugar
2 t. vanilla
4 1/2 c. flour
1/2 t. salt
1 1/2 c. walnuts fine chopped

Combine and roll into balls on cookie sheets. When cool enough to handle, roll 4 times in powdered sugar. Try to roll them when they are just hot from the oven. It works better.

"Bake at 325 for 20 minutes"

[StillJulie]

Nanny's Raisin Puffs

These are sooooo good spread the next day with butter on the bottom and microwaved for just a second and then had with tea or coffee... --also a favorite of my dh's.

1c. dark raisins
1/2 c. golden raisins( bring raisins to a boil in just enough water to cover them and let them sit for a bit to rehydrate them-makes al the difference in teh world)
1/2c. chopped pecans
1c. butter flavored Crisco_ no substitutes_
1 1.2 c sugar
2 eggs
3 1/3 c flour
1 t. baking soda
1t. salt
Cream Crisco sugar together, add eggs. mix in separate bowl teh flour, soda and salt together, then add to Crisco mixture. Combine just enough, not too much. Add in raisins that have been drained and cooled slightly. scoop a tablespoon(like a spoon you eat cereal with) and it doesn't get rolled round, per se, but roll it in red and green sugar crystals mixed with plain white sugar. Bake at 350 for 10-12 min.

[StillJulie]

Molasses Spice Cookies or Rich Man's Cookies

They are called "Rich Man's cookies" becasue of the spices used. These are MY favorite cookie in teh entire world. I cannot make them or I will eat them.

recipe is From Cook's Illustrated.

Molasses Spice Cookies with Orange Essence
1/2002

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.

Makes about 22 cookies 1 cup granulated sugar (about 2 1/2 ounces)
3 teaspoons grated orange zest
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark


1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. In workbowl of food processor, process 2/3 cup sugar and 2 teaspoons orange zest until pale orange, about 10 seconds; transfer sugar to 8- or 9-inch cake pan and set aside.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter and 1 teaspoon grated orange zest with brown sugar and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in orange sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

These also make teh house smell amazing.

[StillJulie]

Double and/or Triple Chocolate Cookies

Thick and Chewy Double Chocolate Cookies
9/1999

To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 more minute. If not completely melted, heat an additional 30 to 45 seconds at 50 percent power. Semisweet chocolate chips may be added for a bigger chocolate punch; if used, they will slightly increase the yield on the cookies. We recommend using a spring-loaded ice cream scoop to scoop the dough. Resist the urge to bake the cookies longer than indicated; they may appear underbaked at first but will firm up as they cool.

Makes about 3 1/2 dozen cookies 2 cups unbleached all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon table salt
16 ounces semisweet chocolate , chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 tablespoons unsalted butter (1 1/4 sticks), softened but still firm
1 1/2 cups light brown sugar
1/2 cup granulated sugar


1. Sift together flour, cocoa, baking powder, and salt in medium bowl; set aside. Melt chocolate in medium heatproof bowl set over pan of almost-simmering water, stirring once or twice, until smooth; remove from heat. Beat eggs and vanilla lightly with fork, sprinkle coffee powder over to dissolve, and set aside.

2. In bowl of standing mixer fitted with paddle attachment (or with hand mixer), beat butter at medium speed until smooth and creamy, about 5 seconds (15 seconds with hand mixer). Beat in sugars until combined, about 45 seconds (1 1/2 minutes with hand mixer); mixture will look granular. Reduce speed to low and gradually beat in egg mixture until incorporated, about 45 seconds (1 1/2 minutes with hand mixer). Add chocolate in steady stream and beat until combined, about 40 seconds (1 minute with hand mixer). Scrape bottom and sides of bowl with rubber spatula. With mixer at low speed, add flour mixture and mix until combined, about 40 seconds (1 minute with hand mixer). Do not overbeat. Cover with plastic wrap and let stand at room temperature until consistency is scoopable and fudgelike, about 30 minutes.

3. Meanwhile, adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Leaving about 1 1/2-inches between each ball, scoop dough onto parchment-lined cookie sheets with 1 3/4-inch diameter ice cream scoop.

4. Bake cookies until edges have just begun to set but centers are still very soft, about 10 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

5. Cool cookies on sheets about 10 minutes, slide parchment with cookies onto wire rack and cool to room temperature; remove with wide metal spatula.

To make Triple Cocolate cookies, add your favorite Chocolate chips

oh man, when you need a chocolate fix, these are teh best.

[StillJulie]

Chocolate-Cherry Bar Cookies with Hazelnuts
11/2003

If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.

Makes about 50 cookies
Butter Cookie Dough

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
3/4 cup superfine sugar (5 1/2 ounces)
1 cup dried chopped cherries
1/4 teaspoon table salt
16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
2 teaspoons vanilla extract
2 tablespoons cream cheese , at room temperature
1 1/2 cups semisweet chocolate chips (9 ounces)
1 1/2 cups hazelnuts (7 ounces), toasted, skinned, and chopped


1. In bowl of standing mixer fitted with flat beater, mix flour, sugar, cherries, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.

2. Press dough in even layer into parchment-lined 17 1/2 by 12-inch baking sheet. Bake cookies on lower-middle rack in 375-degree oven until golden brown, about 20 minutes.

3. Immediately after removing baking sheet from oven, sprinkle evenly with chocolate chips; let stand to melt, about 3 minutes.

4. Using offset icing spatula, spread chocolate into even layer, then sprinkle evenly with chopped hazelnuts. Cool on wire rack until just warm, 15 to 20 minutes.

5. Using pizza wheel, cut into 1 1/2-inch diamonds. Transfer cookies to wire rack to cool completely.

[StillJulie]

Macaroons

Do NOT get freaked out by the shape of these cookies. Its really quite easy. Think of how a pyramid looks, then take and make the cookies into pyramids. Dip just the very bottoms into semi-sweet chocolate.

Also, the rest of teh cream of cocomut can be used to make Virgin Pina Colads for you and the kids. Make Ice Cubes out of pineapple juice. Then get your bananas out and your blender. whir them all up together! Red Lobster! eat your heart out! YUM!


Cream of coconut, available canned, is a very sweet product commonly used in piña colada cocktails. Be sure to mix the can's contents thoroughly before using, as the mixture separates upon standing. Unsweetened desiccated coconut is commonly sold in natural food stores or Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes.

Makes about 4 dozen 1-inch cookies 1 cup cream of coconut
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
1/2 teaspoon table salt
3 cups unsweetened, shredded, desiccated coconut (about 8 ounces)
3 cups sweetened shredded coconut (or flaked), about 8 ounces


1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line two cookie sheets with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.

2. Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.

3. Drop heaping tablespoons of batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Form cookies into loose haystacks with fingertips (see illustration 1, below), moistening hands with water as necessary to prevent sticking. Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.

4. Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.

Once you have had one of these, you will never go back.

[StillJulie]

Butter Cookies (great for cut outs)


2c. sugar
2tsp. soda
1tsp. vanilla
6Tbsp. milk
2 eggs
1c. butter
1c. shortening
1/2tsp. salt
4c flour

Mix well all ingredients. Place in refrigerator to cool. Makes ideal roll out Christmas cookies.

[StillJulie]

yummy cut out cookies


1 1/2 cup powder sugar
1 cup butter (do not substuitute)
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
CREAM TOGETHER 1ST 5

2 1/2 cups flour (all purpose)
1 tsp cream of tartar
1 tsp baking soda
BLEND TOGETHER THE LAST 3

SLOWLY ADD DRY TO CREAM, MIX WELL. (sometimes i have add to add more flour)

refridgerate for 1 hour

roll out to desired thickness

bake at 350*F for approx. 6-10 minutes thickness determines time.

Frost with....
3 cups powder sugar
1/3 cup butter
1 1/2 tsp almond extract

THE RULE AT OUR HOUSE IS FROSTING NEEDS TO BE AS THICK AS THE COOKIE

[StillJulie]

Soft Chocolate Cookies
This is taken from the Best of Country Cookies cookbook which is one of the Taste of Home Books

Soft Chocolate Cookies
(Beth Struble)

1 cup butter or margarine, softened
1½ cups sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
¾ tsp baking soda
½ tsp salt
Confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a fork if desired. (We didn't.) Bake at 350º for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Yield: 5 ½ dozen.

[StillJulie]

No Bake Cookies

Ericanaysha's recipe:
1/2 cup butter
1 3/4 cups sugar
4 tablespoons cocoa
1/2 cup evap milk
2 tsp vanillia
3 cups oatmeal
1/2 cup peanut butter

mix sugar, milk, and butter. Boil for 3.5 mins. Remove from heat, add pb, vanilla, cocoa, and oatmeal. Mix and spoon onto wax paper to cool.
Mommy to Natalie!



abby4cy
Here's my No Bake Cookie Recipe
--------------------------------------------------------------------------------
2 Cups of Sugar
2 Sticks of Butter
1/2 cup milk

Slowly bring to boil over medium heat. Boil for 1 minute. Remove from heat.

Add:

1/2 cup Baking Cocoa
1/2 cup peanut butter
4 cups oatmeal
1 Tsp vanilla

Stir together. Drop by spoonfuls on wax paper. Let cool. EAT!!

~Abby~

[StillJulie]

Gingerbread Men

actually called 'gingerbread people' in the Betty Crocker cookbook!

1 c packed brown sugar
1/3 c shortening
1 1/2 c dark molasses
2/3 c cold water
7 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp salt
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground cinnamon

Mix brown sugar, shortening, molasses and water. Stir in remaining ingredients. Cover adn refrigerate at least 2 hours (NOTE--very, very important or they'll give you trouble when rolling out!!)

Heat oven to 350º. Roll dough 1/4 inch thick on FLOURED board/surface. Cut with gloured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. (add choc chips for eyes at this point--or whatever other decorations--or frost when cooled) Bake until no indentation remains when touched, 10-12 minutes. (I wrote on my recipe to take them out after 9 minutes). The recipe says it make 2 1/2 dozen 2 1/2 inch cookies, but I wrote down that it made over 5 dozen gingerbread men. Maybe I don't roll mine that thick?

[StillJulie]

Gingerbread drop cookies by 2lp

these are drop cookies but really yummy

my kids raved about them all year long

Gingerbread cookies from allrecipes.com

INGREDIENTS
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

[StillJulie]

White chip maple cookies...

COOKIE
1 cup shortening
1/2 cup butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 tsp maple flavoring
3 cups flour
2 tsp baking soda
2 cups white chips
1/2 cup chopped pecans

FROSTING
1/4 cup softened butter
4 cups confec. sugar
1 tsp maple flavoring (I use more, flavor to taste)
4-6 tsp milk

DIRECTIONS
Cream shotening, butter and brown sugar. Add eggs, 1 at a time, beating well after each. Beat in vanilla and maple flavoring. Combine flour & baking soda and gradually add to creamed mixture. Stir in vanilla chips and pecans.

Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake at 350 for 8-10 minutes... or until golden brown.

Frost, top with more pecans and enjoy!!

They are sweet... and kinda expensive actually (maple flavoring and pecans are not cheap)... but very yummy if you like maple!! My in-laws just came home from New Mexico where my bil has pecan trees... I get mine for free!

[Yakky]

Orange Drop Cookies

2/3 cup shortening
3/4 cup sugar
1 egg
1/2 cup orange juice (i squeeze it from a REAL orange.. usually takes 2 oranges)
2 TBSP grated orange rind
2 cups flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt

Heat oven to 400. Mix shortening, sugar, and egg thoroughly. Stir in orange juice and rind. Stir dry ingredients together and blend in. Drop round teaspoons of dough about 2" apart on ungreased baking sheet. Bake 8-10 minutes or until delicately brown on edges. Frost with icing.

Orange Butter Icing:
2 1/2 TBSP soft butter
1 1/2 cups sifted powdered sugar
1 1/2 TBSP orange juice (again, i use the REAL stuff)
2 tsp. grated orange rind

Blend butter and sugar. Stir in juice and rind.
Makes icing for about 4 dozen cookies.

[Saralynn]

Bake at 325 F for 20 minutes

2 cups sugar
1/2 lb butter (1 cup)
3 eggs
2 1/2 C flour
1 1/2 tsp. baking powder
4 tsp almond extract

Mix all the ingredients together. Divide into 3 small pie pans. Brush the top with milk and sprinkle with almonds. (I used slices and like slivered too). Enjoy!

[thebeckery]

cake mix cookie question from momof4inAk

--------------------------------------------------------------------------------

If you have made the cake mix cookies:

what types/flavors have you made? have you ever had any that didn't turn out? what kind is your favorite? Any tips? I read on one website that I should add a tablespoon of oil to each batch.

The recipe I have is one cake mix, 1/2 cup of butter softened, and 1 egg. Anything else I need to add?


I am thinking of making some for the holidays.

My ideas are:
chocolate w/ cherries
yellow w/ pumpkin & some spice
white w/orange zest & cranberries
spice w/ apples


what do you think? would all the cookies taste similar because of the cake mixes, or would each one be unique? I have only made one batch of the cake mix cookies - yellow w/chocolate chips. Dh loved them!

Since I am dieting I am going to rely on dh & kids to be my tasters.
__________________
--------------------------------------------------------------------------------

from MaeinTX -

Last Christmas I did
chocolate with white chocolate chips
lemon with macadamia nuts
and a Cinnamon swirl one that I didn't add anything too.

I thought they each tasted unique since the flavors were very different.


--------------------------------------------------------------------------------
from EllieFunt-

I've done yellow with craisens (big hit!)
chocolate with peanut butter chips (so-so hit)
carrot cake with raisens (yummy)


--------------------------------------------------------------------------------
from illinibaby1

I've done chocolate cake mix with mints (the ones that are yellow, green, and pink w/ white sprinkles on the bottom). Take the cookies out 1-2 min before they are done, add the mints and then back for 1-2 more min.


--------------------------------------------------------------------------------
from joy2bmom -

I made pumpkin ones b4 - used butter flavored cake mix. Everyone loved them. I haven't made any other flavors. I would imagine they all taste different just like the different flavored cakes would taste!

Have fun! Let us know which are hits & which are misses!


--------------------------------------------------------------------------------
from carlislehomemom -

I usually do 1/2 cup of oil and an egg to each cake mix for the cookies...I love doing yellow cake with chocolate chips

carrot cake with white chocolate chips

spiced cake with cream cheese frosting
__________________


------------------------------------------------------------------------------

from momof4inAk-

I made the chocolate cherry cookies last night. I wanted to have a test run, to make sure they worked out.

I used one devils food cake mix
1 stick of butter (softened)
1 egg
2T of oil (I read on another website that it makes the cookies moist)
and one can of cherry pie filling.

The cookies were like cakes. In fact I made only a dozen cookies, then I spread the rest in a 9x13 and baked it like a cake.

I think I need to use dried cherries instead of the canned pie filling.

Also, is oil better or butter? Should I melt the butter or just softened?


--------------------------------------------------------------------------------
from illinibaby1 -

I always use butter.

Here's what I did for my mint cookies and they are like chewy but not cakey cookies

1pkg devils food cake
1/4cup softened butter (15-20 sec in microwave will do the trick)
1 egg
4 tbsp water
30-36 large mint drops (dried fruit or pb cups would work too)

cut butter into cake mix, add water and egg mix, shape into 1/2 in balls, place 2 in appart bake for 10 min at 350, remove cookies from oven and press in mints, return to oven for 1 min, cool on wire rack.
The dough will be sticky may have to add more or less water depending upon consistiancy. GL! PM me if you have any q's!

-Melissa


--------------------------------------------------------------------------------
from illinibaby1 -

You could also use fresh or frozen cherries or fruit. That might work too



--------------------------------------------------------------------------------
from JenRen -

I do 1 cake mix, 1/2 C. oil and 2 eggs.

I've made Chocolate cake mix with Chocolate chips (our fav!!!)

Chocolate cake mix with andes mint chips(they are in the baking isle by the chocolate chips) I love them but dh says they are just ok

I've also done strawberry cake mix and roll the dough in powdered sugar then bake them. They are good too but I'm a chocolate fanatic!

[thebeckery]

Red Velvet Cookies
Yields 18 cookies
Ingredients:
1 box of Duncan Hines red velvet cake mix
2 eggs
1/3 cups of vegetable oil
1 container of vanilla or cream cheese frosting

DO NOT MIX ACCORDING TO BOX INSTRUCTIONS! Preheat oven to 350 degrees. Mix cake mix, eggs and vegetable oil until it is at a cookie dough consistency. Roll into 1” balls and place 2” apart on a lightly greased cookie sheet. Bake for 9 to 12 minutes (or until a brownie consistency). DO NOT OVERBAKE! You need to take the cookies out when they look ALMOST done. If you look at them and think "they need a couple more minutes" then take them out NOW! If you cook them until they look done then they will get very hard and not be the right texture for this recipe. Let cookies cool. Pair them up according to size. Turn the first cookie upside down, cover with frosting and top with another cookie. ENJOY!

[roscoepc1]

1/2 pound butter, softened
(do NOT substitute margarine)
1/2 tsp salt
1/2 cup sugar
1/2 cup confectioner's sugar
2 cups flour
1/2 cup cornstarch

In mixing bowl, cream together butter, salt and both sugars. Gradually blend in flour and cornstarch which have been sifted together. Shape dough into a 15 inch x 2 inch x 1 inch rectangle; chill. (I do this in waxed paper...using it to contain and press together the dough....tap it down so one side is flat, flip, and do next side, and so on until your rectangle is the way you want it) Slice cookies 1/4 inch thick; place on ungreased cookie sheet. Bake at 325 degrees for 15-18 minutes. Do NOT overbake...cookies wil not brown (until they are burnt). Cool on wire rack. Yield: 5 dozen cookies.
(I do a double batch in my KitchenAide quite easily, and I use my silver-tone insulated cookie sheets with great success....)

[DDofEve]

For a dark chocolate cake mix I do
1/2c melted butter
2 large eggs
1/4 c brown sugar
1 tsp vanilla
1/2 c. chopped nuts
1c. semi sweet morsels

Better than Subway Double chocolate cookies and 1/4 of the time than my from scratch Triple Chocolate cookies. THESE WERE A HUUUGE HIT!

I do not know about the other kinds of cake mix.

[4littlelambs]

The recipe is actually called Chewey Surprise Cookies, but I usually just use it for PB Chocolate Chip cookies. I have never had a hard cookie from this recipe, even when I forgot them in the oven a few extra minutes. Every time I make them I am asked for the recipe.

Ingredients
1 1/2 c butter
1 1/2 c peanut butter
1 1/2 c sugar
1 1/2 c brown sugar
4 eggs
3 3/4 c flour
2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp. salt

Candy Ideas: Mild Duds, Snickers, Rollos, Milky Ways, Rese Pieces, M-n-M's, Chocolate Chips

Instructions:
Mix butter, pb, sugar, brown sugar till creamy, mix in one egg at a time.
Mix dry ingred. separately, then slowly add to cream mixture.

If using mildkuds, snickers or other candy bar - chill dough 2 hr., wrap dough around candy, roll in sugar, put on ungreased cookie sheet and bake 10-12 min. at 350 degrees.If using a baking stone you may need to add one or two minutes to your cooking time.

If using choc. chips, or other candy - add candy and chill 2 hr., drop cookies on ungreased cookie sheet and bake 10-12 min. at 350 degrees. If using a baking stone you may need to add one or two minutes to your cooking time.
__________________
LisaMarie
Wife to Nate - Youth Pastor and all around outdoor guy.
Mom to ds8, dd5, dd3, ds1 and baby due October 2

[4littlelambs]

Chewy Peanut Butter Chocolate Chip Cookies
I use this one
Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 1 Hour
Yields: 24 servings

"These cookies are really chewy and addictive."
INGREDIENTS:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup 2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet
chocolate

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Edit/Delete Message

[Flautista]

I make them at Easter time. I got the recipe from Cooks.com.

BUTTERSCOTCH BIRD NESTS

1 (12 oz.) bag butterscotch bits
1 lg. can chow mein noodles
1 c. chopped, salted peanuts (optional)
1 bag sm. jelly beans

Melt butterscotch bits in a pan over low heat. Add noodles and peanuts to the melted bits and stir. Drop large spoonfuls of the mixture onto 2 cookie sheets lined with waxed paper. Shape into a nest. Put 4 or 5 jelly beans in the center. Chill in the refrigerator.

*Note: I never put in the peanuts or jelly beans, but use pastel-colored peanut M&Ms. They look more like eggs.

[Saralynn]

A friend shared this with a group of us this morning.

Whether you are celebrating Easter or Passover this year, this sounds like a really fun activity to try with the kids!!!

Easter Story Cookies
Ingredients:
• Bible
• 1 c whole pecans
• 1 tsp. vinegar
• 3 egg whites
• pinch of salt
• 1 c granulated sugar
• 1 qt. or gal. size zipper bag
• wooden spoon
• tape
Directions:

1. Preheat oven to 300 degrees.

2. Place pecans in ziploc bag and let kids beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read: John 19:1-3. Then
Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his
head. They clothed him in a purple robe and went up to him again and again, saying, "Hail, king of the
Jews!" And they struck him in the face.

3. Let each child smell the vinegar. Add teaspoon of vinegar into the mixing bowl. Explain that when Jesus
was thirsty on the cross He was given vinegar to drink. Read John 19:28-30...Later, knowing that all was
now completed, and so that the Scripture would be fulfilled, Jesus said, "I am thirsty." A jar of wine
vinegar was there, so they soaked a sponge in it, put the sponge on a stalk of the hyssop plant, and
lifted it to Jesus' lips. When he had received the drink,Jesus said,"It is finished." With that, he bowed his head and gave up his spirit.

4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read
John 10:10-11. The thief comes only to steal and kill and destroy; I have come that they may have life,
and have it to the full. "I am the good shepherd. The good shepherd lays down his life for the sheep."

5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own
sins. Read Luke 23:27 A large number of people followed Him, including women who mourned and wailed for
Him.

6. So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the
story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm
34:8--Taste and see that the Lord is good; blessed is the man who takes refuge in Him~and John 3:16--"For
God so loved the world that He gave His only begotten son, that whoever believeth in Him shall not perish
but have everlasting life."

7. Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color
white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah
1:18--"Come now, let us reason together," says the Lord. "Though your sins are like scarlet, they shall
be as white as snow; though they are red as crimson, they shall be like wool." And John 3:1-3 Now there
was a man of the Pharisees named Nicodemus, a member of the Jewish ruling council. He came to Jesus at
night and said, "Rabbi, we know you are a teacher who has come from God, for no one could perform the
miraculous signs you are doing if God were not with him." In reply Jesus declared, "I tell you the truth,
no one can see the kingdom of God unless he is born again."

8. Fold in broken nuts.

9. Line cookie sheet with waxed paper. Drop mixture by spoonfuls onto waxed paper.

10. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60 As
evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple
of Jesus. Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. Joseph
took the body, wrapped it in clean linen cloth, and placed it in his own new tomb that he had cut out of
rock. He rolled a big stone in front of the entrance to the tomb and went away.

11. Place the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape
and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66 "Take a guard," Pilate
answered. "Go, make the tomb as secure as you know how." So they went and made the tomb secure by putting
a seal on the stone and posting a guard.

12. GO TO BED. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers
were in despair when the tomb was sealed. Read John 16:20 "I tell you the truth, you will weep and mourn
while the world rejoices. You will grieve, buy your grief will turn to joy." And John 16:22 "So with you~
Now is your time of grief, but I will see you again and you will rejoice, and no one will take away your
joy."

13. On Easter morning, open the oven and remove the cookies. Take a bite. Notice~the cookies are hollow. On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9 After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning,
and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead
men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was
crucified. He is not here; He has risen, just as He said. Come and see the place where He lay. Then go
quickly and tell His disciples: "He has risen from the dead and is going ahead of you into Galilee. There
you will see Him. Now I have told you." So the women hurried away from the tomb, afraid yet filled with
joy, and ran to tell His disciples. Suddenly Jesus met them, "Greetings," He said. They came to Him,
clasped his feet and worshiped Him.

[MaryannL]

I have a Mango tree growing in the back yard. None of us really like mangos. So I decided that I would try something different and make "healthy" cookies from our tree instead of throwing them over the fence for everyone else to take. Enjoy!!!

MANGO COOKIES

1/2 cup butter
1 cup sugar
1 egg
1 tsp baking soda
1 tablespoon molasses (optional)
1 cup mango puree
1/2 tsp vanilla
2 cups flour
1/8 tsp salt
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 cup chopped Macadamia nuts (optional)

Preheat oven to 350F.
Remove skin and seed from mango. Place the remains in a blender and puree until smooth. (Note: mango puree is available already processed in the freezer section).

Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses (optional).

Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Use the blender to coarsely chop the Macadamia nuts, being careful not to overprocess (or just break them up coarsely with a knife, if desired). Stir into the cookie batter using a wooden spoon.

Drop by teaspoonfuls onto greased cookie sheets, flattening with the tines of a fork to make a criss-cross pattern.

Bake 12-15 minutes or until done.

Makes 2-3 dozen cookies, depending on size.

website: www.cooks.com

[Saralynn]

Sugar Cookies-dropped on the pan, then sprinkled with sugar or iced when cool.

Bazaar Sugar Cookies page 97 Community United Methodist Church, Manito, Illinois

1 1/2 C. sugar 4 eggs
4 c. all purpose flour 1 tsp. soda
1 c. butter or oleo 2 tsp. vanilla
2 tsp. cream of tartar 1 tsp. salt

Cream sugar and butter together. Add eggs and vanilla. Mix in dry ingredients which have been sifted together. Chill at least 6 hours. Roll out and cut with cookie cutters. Bake at 350 until just starting to brown. Ice and decorate.
Variations:
1. do not chill. Spread into a greased jelly roll pan and bake untnil golden brown. Ice and cut into bar cookies.
2. Add about 1/2 cup more flour to dough. Chill. Roll into balls, roll in colored sugar or cinnamon-sugar and bake.
3. Do not chill. Drop onto greased cookie sheet. Sprinkle with colored sugar or leave plain and ice when baked.

*I do not chill for 6 hours, I put it in a freezer bag, smoosh it flat and put it in the freezer for 20-30 minutes if I am going to roll them out. :) These are my Aunt Mary's recipe.

Sara

[mamamunchkin]

Let's not forget the pb cookies.

1 egg
1 cup sugar
1 cup peanut butter (crunchy or creamy)

Mix together. Bake at 350 until they smell yummy. :biglaugh:

[Saralynn]

Snickerdoodles:

Mix together:

1 c. softened butter
1 1/2 c. sugar
2 eggs

Sift together and stir in: 2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Chill dough, roll into balls or scoop with small Pampered Chef cookie scoop (1 Tbsp).
Roll in a mixture of sugar and cinnamon. I use about 1/2 cup sugar- 1c. and 1 tsp. cinnamon.

Place about 2 inches apart on baking sheet (I use a stone), Bake at 375 until light brown, but still soft. They will puff up while you're baking and then go flat making a crinkle top when they cool.

These are awesome with coffee. :D

Sara

[Aurora]

Here is my Oatmeal Raising Cookie recipe - it's my kids' & hubbie's favorite.


1c. unsalted butter, softened
1c. firmly packed light brown sugar
1/2c. sugar (plus extra for sprinkling)

1tsp. pure vanilla extract
2 large eggs
1 1/2c. all purpose flour
1tsp. baking soda
1/2tsp. salt
1tsp. cinnamon
1tsp nutmeg (plus extra for sprinkling)
1c. raisins (sometimes I'll use dried cranberries instead & add a half cup of chopped nuts)
3c. uncooked oatsPreheat oven to 350 degrees. Mix all ingredients, adding the raisins (and nuts, if using) last. Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Sprinkle cookie tops with a little bit of sugar & freshly grated nutmeg. (Sometimes I'll drizzle honey instead of using sugar.) Transfer to cooling racks until completely cool.

[Amy F in LA]

My 7yo ds won 1st place at the 4h cookie contest


One box of chocolate cake mix
1 stick of butter (margarine)
1 bag chocolate chips
2 eggs

mix and bake for 8 - 10 min @ 350.

[Ten From Him]

Time to start some holiday baking. http://www.cookingtlc.net/forums/images/smilies/bake.gif

[Januinely~me]

dough:

1/2 c. butter, softened
2/3 c. sugar
1 egg, separated
2 tbsp. milk
1 tsp. vanilla extract
1 c. all-purpose flour
1/3 c. Hershey's cocoa
1/4 tsp. salt
1 c. pecans, finely chopped

caramel Filling:

14 light caramels (I use Kraft), unwrapped
3 tablespoons whipping cream

drizzle:

1/2 c. Hershey's semi-sweet chocolate chips
1 tsp. shortening

Directions:

In small mixer bowl beat butter, sugar, egg yolk, milk and vanilla until creamy. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350 degrees. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on lightly greased cookie sheet. Press thumb gently in center of each ball. Bake 10 to 12 minutes or until set. Press center of each cookie with thumb to make indentation. Immediately spoon about 1/2 teaspoon Caramel Filling in center of each cookie. Carefully remove from cookie sheet; cool on wire rack. In small microwave-safe bowl place chips and shortening. Microwave at HIGH (100%) 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies. Makes about 2 dozen cookies.

CARAMEL FILLING:

In small saucepan place caramels and whipping cream. Cook over low heat, stirring often, until caramels are melted and mixture is smooth.

[Januinely~me]

~2 cups flour
~1 tsp baking soda
~2 tsp cinnamon (divided)
~1 tsp ground ginger (Oops! I just realized I accidently put nutmeg in, instead. :blush: But, my dds and I tried the dough and it does taste good with nutmeg, so the choice is yours. :D)
~1/4 tsp salt
~1 cup butter or marg
~1 1/2 cups brown sugar
~1 egg
~1 1/2 tsp vanilla
~2 cups chocolate chips
~1 cup chopped pecans or walnuts (optional)
~2 cups icing sugar

In a bowl mix: flour, baking soda, 1 1/2 tsp cinnamon, ginger (or nutmeg:giggle:) and salt. Set aside. In another bowl cream butter (or marg); add brown sugar, egg & vanilla & beat well. Add dry ingredients to wet & mix well. Stir in chocolate chips & nuts. Refrigerate overnight or until firm. Form balls using 1 TBSP of dough. Mix 1/2 tsp of cinnamon with icing sugar. Roll balls in sugar mixture. Place balls 2" apart on ungreased cookie sheet. Bake in a 350* preheated oven for 15 mins. Makes 3 dozen.

[mom2riandkayl]

crust:

1 cake mix, any flavor
1 stick margarine

filling:
8 oz pkg cream cheese
2 eggs
1 t vanilla
4 c powdered sugar

mix crust ingredients. Press into a greased 9x13 inch pan.

mix filling ingredients. Pour over crust. Bake at 350 degrees for 30 minutes.

I usually sprinkle w/ additional powdered sugar after they're cool.

If you use a lemon cake mix they taste almost like lemon bars. They're really good w/ other kinds of cake mix, too.

[Januinely~me]

6 eggs
1 lb. brown sugar
2 c. white sugar
1/2 lb. butter
1 tbsp. Karo (I prefer light)
1 tsp. vanilla
4 tsp. soda (mix in flour)
1 lb. crunchy peanut butter
1 1/2 c. flour
7 c. oatmeal (dry)
1/2 lb. chocolate chips
1/2 lb. M&M candies

Mix in above order, drop by desired sized spoonfuls onto greased cookie sheet, bake at 350 degrees for 10 minutes on center rack in oven. Serves 70 Monster size or 150 large pieces.

[StillJulie]

Mom's O'Henry bars

Mix together:

4 c oatmeal
1 c brown sugar
1/2 c white sugar
1 c butter, melted (or some other oil)

Spread on cookie sheet. Bake for 12 minutes at 350 degrees. Cool.


Melt 1 c. chocolate chips, 1 c. crunchy peanut butter. Mix together and spread on top. Refrigerate until set.

[thebeckery]

:bump:

[mamamunchkin]

Yummy Yummy crumbly cookies....

Meringue cookies

4 egg whites
1 cup sugar
1/2 tsp (or more) vanilla
1/2 cup chocolate chips

Mix egg whites until soft peaks. Add sugar slowly until it forms hard peaks. fold in vanilla and chips.

Scoop by tablespoon on to greased and floured pan.

Bake at 200 for 1 hour. Then turn off the oven and let sit for another hour in warm oven.

When they pull off easily, they are done. They are super yummy. And one point for you ww people.

[1joyfulbelle]

EAZY OATMEAL CHOCOLATE CHIP BAR COOKIES
Printed from COOKS.COM

1 1/4 c. all-purpose flour
1 c. brown sugar
1/2 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1 tsp. vanilla
1 egg
1 c. quick oats
1/2 c. peanut butter
1/2 c. chocolate chips

Combine all ingredients except oats and chocolate chips. Beat until well blended. Stir in oatmeal and chips. Press into greased 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes. The edges should be golden but the center should be soft. Cut into 2 inch squares.

[StillJulie]

Just-the-best Cookies

3-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 egg
1 cup cooking oil
1 tsp. vanilla
2 cups cornflakes, crushed
1 cup rolled oats
1/2 cup coconut
1/2 cup chopped pecans
Powdered sugar (optional)

Combine flour, soda, and salt; set aside.
In very large mixing bowl, beat butter with electric mixer
on medium speed for 30 seconds. Add sugars; beat until
until light and fluffy. Add egg and beat until combined.
Stir in oil and vanilla. Stir in flour mixture. Fold in the
crushed cornflakes, rolled oats, coconut & pecans.
Shape into balls the size of small walnuts (well-rounded
teaspoonsful). Place balls 3 inches apart on ungreased
cookie sheets; flatten each with fork dipped in water.
Bake in 325 degree oven for 12 to 14 minutes or until
lightly golden. Let stand on cookie sheet for 2 minutes.
Remove to wire rack: cool. Dust with powdered sugar,
if desired. Makes 4-1/2 dozen.

[1joyfulbelle]

Mix 1 cup peanut butter with 2/3 cup butter, softened, until well-blended. Mix in 1 tsp of vanilla. Beat in two cups of brown sugar until light and fluffy. Beat in 3 eggs, one at a time. Stir in 1 cup flour and 1/2 teaspoon salt. When well blended, spread batter in well-greased 9 x 13 pan. Bake at 325 degrees for 35 minutes or until center springs up when lightly touched.

Cool slightly. Mix 3/4 cup powdered sugar with 2 teaspoons of water (adjust water until the consistency is like a glaze). Drizzle over slightly cooled bars. Melt 1/4 cup semisweet chocolate chips with 1 teaspoon shortening. I do this in the microwave for a couple minutes, stirring at intervals. Once that is mixed and melted well, drizzle that over the bars as well. This makes a really pretty top for the bars. Cool completely before cutting into bars. Makes 36 bars.

[1joyfulbelle]

Ranger Cookies

1 cup shortening 1 teaspoon salt
1 cup white sugar 1 teaspoon baking powder
1 cup brown sugar 1 cup oatmeal
2 eggs 1 cup coconut
1 teaspoon vanilla 2 cups Rice Krispies
2 cups flour

Cream shortening with brown and white sugar, add eggs, and vanilla and cream well. Sift flour with soda, salt, and baking powder. Combine oatmeal, Rice Krispies, and coconut. Fold dry ingredients into creamed mixture. Mix well. Drop by teaspoonsful on cookie sheet. Do not overbake. 350 degrees for 10 minutes.

4-5 dozen

[cshoremom]

These are heavenly, easy to make, and so yummy!
they taste like Almond Joy's WITHOUT the almonds....

Ingredients:

1 2/3 c. shredded coconut
1 can sweetened condensed milk
1/2 c. flour
1 c. Nestle semi-sweet chocolate chips
dash salt

Mix all ingredients well

drop by teaspoonful onto greased cookie sheet

Bake 10-12 min. in a 350 degree oven...
( or until golden)

[cshoremom]

These are heavenly, easy to make, and so yummy!
they taste like Almond Joy's WITHOUT the almonds....



Correction: They taste like Mounds!!! ( Thank you Linda!!!!)

[Flautista]

Correction: They taste like Mounds!!! ( Thank you Linda!!!!)

:rofl:

[cnnc]

Monster Cookies

12 eggs
2lbs brown sugar
4lbs sugar
1 Tbsp. vanilla
8 tsp. soda
1lb margarine
3lbs peanut butter (I usually use 3 of the 17.2oz jars, the extra PB helps the centers caramelize)
18 cups Quick Oats
1lb Chocolate chips (I only use the 12oz bag, it's plenty!)
1lb M&Ms (even though it's not quite 16oz, I use the "Medium" bag, it's sufficient!)

Mix in order given.

Drop by flattened TBSP onto lightly sprayed cookie sheet

Bake @ 350* for 12-15 minutes. (My oven only takes about 10-11mins, just be careful to not let them get brown around the edges!)

I always make the full-sized recipe, and freeze most of it until we need it for various get-togethers for the holidays. If you spoon the dough into quart sized freezer bags (only about half full, if that) being sure to get all the air out, smoosh it flat and they stack wonderfully in the freezer. Each bag should equal approximately 2 dozen cookies. But you can always use half at a time if you only want to bake 1 dozen.