Posted by sherry on December 13, 2000 at 14:27:48:
In Reply to: christmas cookies posted by evelyn on December 13, 2000 at 13:42:51:
: I'm looking for any homemade cookie recipies. I have no experience in baking so I really would like to try to bake for the first time. Thanks
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* Exported from MasterCook *
Chocolate Peanut Butter Cup Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine -- softened
3/4 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
3/4 cup smooth peanut butter
2 large eggs
1/3 cup baking cocoa
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 cup semisweet or milk chocolate chips
1 cup peanut butter chips
10 individual full size Reese's peanut butter cups, cut into 8 pieces each OR 1 to 1/2 cups Reese's Bites
Preheat oven to 350 degrees F.
Cream butter and sugars together.
Add vanilla, peanut butter and eggs; mix well.
Add cocoa; mix well.
Stir in flour and baking soda; mix well.
Fold in chips and peanut butter cups.
Bake on ungreased cookie sheet for 8 - 10 minutes. (I use a stainless steel cookie scoop to drop the cookies)
Let cool for 1 or 2 minutes on sheet before removing or they will fall apart.
Yield:
"5-6 dozen"
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CHOCOLATE CHUNK SHORTBREAD
1 cup butter at room temperature
1/2 cup sugar
1 3/4 cup all purpose flour
2 100-g milk chocolate bars with honey and almond nougat, (Toberlone) cut into 1/4-inch pieces
1. Preheat oven to 300*F and lightly butter 2 cookie sheets.
Beat butter until light and fluffy. Gradually add sugar until well blended and light. Very gradually beat in flour, scraping down sides as necessary. Stir in chocolate pieces until combined.
2. On a well-floured surface, with floured fingers or rolling pin, pat or roll shortbread to about 1/2-inch thickness. Try to have chocolate evenly spread throughout. Using a floured 2-inch cookie cutter or glass cut out shortbread circles. Place circles on cookie sheet, spacing a couple of inches apart. Gather scraps and repeat, cutting until all the dough is used up.
3. Bake 8 to 12 minutes, depending on thickness of cookies, until light golden brown around the edges and on underside of cookie. Carefully transfer to a rack to cool, as cookies are crumbly. Let cookies stand on cookie sheet for a few minutes to allow the chocolate to firm up.
Enjoy!
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Potato Chip Cookies - delicious!
4 sticks margarine, softened
1 cup sugar
3 and one half cups flour
1 cup crushed potato chips
2 tsp. vanilla
powdered sugar
Mix all ingredients except powdered sugar. Chill dough for a few minutes. Roll into one inch balls and place on cookie sheet. Flatten slightly with tines of fork. Bake at 350 for 10 to 12 minutes. Place on wire rack to cool. While still warm, sprinkle with powdered sugar. People go crazy over them - not too sweet, a little salty and crunchy. Makes about 3 dozen.
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Ritz Crackers
Creamy Peanut butter
Chocolate flavored almond bark (WalMart)
Put a 1/2 tesps. or so of P. Butter on cracker, top with another cracker and press to spread butter to the edge. Using tongs, dip the "cookie" in melted chocolate to completely cover and place on wax paper to harden.
Note: follow package directions to melt chocolate in microwave. I then keep warm on an electric warming tray while I leasurely sit at the table and dip away while watching a good movie. When I want to get extra creative, I melt a bit of white almond bark and drizzle over the cookies. Talk about easy, and the best part is, they are very good!!
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Almond Cookie Mice:
1 cup butter or margarine, room temperature
1 cup packed light-brown sugar
1 large egg
2 teaspoons almond extract
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
For decoration: peanut halves (dry roasted, unsalted), chopped raisins, red licorice laces, cut in 3" lengths.
Beat butter and sugar in large bowl with electric mixer until fluffy. Beat in egg and extracts. Gradually beat in flour until blended. Dough will be stiff. Cover and refrigerate 1 hour or until well chilled. Heat oven to 325°. Have cookie sheets ready. Shape rounded tablespoonsful of dough into 1 1/4" balls. Taper each ball at one end to form a teardrop shape, press one side flat. Place flat sides down 2" apart on ungreased cookie sheets. Press in sides of balls to raise "backs" of mice (they spread slightly as they bake). Gently push 2 peanut halves in each for ears and 2 pieces of raisin for eyes. With a wooden pick make a 1" deep hole at tail end (large end). Bake 9 - 12 minutes until bottoms are lightly browned. Remove to rack, insert licorice tails; cool completely. Makes 45 - 2" mice. If "ears" fall off, glue in place with light corn syrup.
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Cake Mix Cookies
I take any cake mix, add 1/3 cup of oil and 2 eggs. You can add any type of nut,chips, coconut or candy. Roll into balls and then press down slightly. You can roll into sugar for extra sweetness. Bake at 350° for 8-10 minutes or until done.
I find that devils food or chocolate come out great. If using yellow, you may need to chill slightly.
Enjoy
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Cake Mix Cookies
Makes 2 dozen
Ingredients
1 (18.5 ounce) package yellow cake mix
1/3 cup vegetable oil
2 eggs
2 cups semisweet chocolate chips
Directions
1 Preheat oven to 350 degrees F. Grease cookie sheets.
2 Mix together cake mix, oil and eggs.
3 Stir in chips until just blended.
4 Drop by teaspoon onto greased cookie sheets.
5 Bake 8 to 10 minutes. Remove from pan to cool.
Makes 2 dozen
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This week's Cookie of the Week is brought to us by Cheryl Reyes from Missouri. She likes these cookies not only for their delicious flavor, but because they are simple to make. Cheryl and her son Matthew, who is 9, make these often. He loves to cook!
Keep the cookies in an air tight container. Lemon cake mix is especially delicious. Putting powder sugar on the spoon before making the small dough balls helps make the dough easier to handle.
What you need:
One cake mix any flavor
One tub of cool whip or any bargain whip- a large tub
One egg
What you do:
Mix all ingredients together with a spoon till well mixed. Fill a large bowl with powdered sugar ( about 2-3 cups).
Take your cake mixture and roll it into small balls. Dip them each into the powered sugar.
Place balls of dough on cookie sheet and bake at 350 degrees Fahrenheit. Bake about 8 min or until they are light brown and set.
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Easy Lemon Cake Cookies with Icing
Makes 2 dozen
Ingredients
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 cup confectioners' sugar
1/4 teaspoon lemon extract
1 tablespoon milk
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
2 Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
3 To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!
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Crescent Cake Cookies
Makes 1 1/2 dozen
Ingredients
1 cup finely ground almonds
3 drops almond extract
1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cup butter, softened
1 egg yolk
Directions
1 Combine almonds, almond extract, flour, and sugar until thoroughly mixed. Work in butter and egg yolk with hands; until well blended. Chill the dough for one hour.
2 Preheat the oven to 350 degrees F (175 degrees C).
3 Pinch off pieces of dough about the size of your thumb and shape into crescents. Place on greased cookie sheets and bake for about 16 minutes.
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Chocolate Chocolate Chip Cake Cookies
Ingredients
1 cup unsalted butter
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup unsweetened cocoa powder
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
3 In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
4 Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined - about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
5 Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.
4 Dozen
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LEMON SNAPS
1 pkg. Lemon Cake mix
3/4 cup oil
1 egg
1/4 cup lemon juice
Powdered sugar
Preheat oven to 375 degrees.
Stir cake mix and oil together. Add egg and lemon juice; stir until smooth. Drop dough by spoonfuls about 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes or until golden brown. When cool, sprinkle with powdered sugar. Yield: 4-5 dozen
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