Yes, I know. Day six was yesterday. Just so you know, in my world life comes first, THEN the blog. Yesterday turned out to be more hectic than I planned. But lucky you… you all get two posts today. See? It all works out.
For day 6 of our cookie exchange, I’m sharing with you all of the recipes that have been emailed to me over the past week. They all look so very delicious. (I’m such a sucker for cookies- if you didn’t realize that by now.) These recipes are in no particular order, and if you still have recipes to email it’s not too late! To be eligible for the giveaway, you have until Monday, December 14th at Midnight (MST) to do one of these three things:
- Email your favorite cookie recipe to dinnersonme(at) gmail (dot) com
- Add your cookie recipe to your own blog and use Mr linky (scroll down to bottom of post) to link up
- If your favorite cookie recipe is found elsewhere on the web (Martha Stewart’s site for example) then leave a comment and include the link to the recipe
Thank you to all of you that have emailed, commented and linked so far! Oh, and because food blogs just aren’t as much fun without photos, here’s one for you. The recipe for this one is way back here.
2 cups flour
1 cup butter (softened)
1/3 cup whipping cream
Mix flour, butter and cream. Cover and refrigerate until firm.
Heat oven to 375.
Roll out dough about 1/8 in thick. Cut into 1” rounds or what ever shape you want.
Roll in sugar, put on a cookie sheet and poke 4 times with a fork.
Bake until set not brown, ~7 minutes. Remove from cookie sheet, cool.
Once cool make cookie sandwiches by putting together with filling.
3/4 cup powdered sugar
1/4 cup butter (softened)
1 tsp vanilla
Few drops of water, if necessary
Food coloring, I use red or green at Christmas time
Mix powder sugar, butter, and vanilla until smooth and fluffy. Beat in water if necessary, until smooth and spreading consistency. Tint with color and frost.
Seven Layer Bars
1/2 c. margarine, melted
1 1/2 c. graham cracker crumbs
1 c. chopped nuts
1 c. chocolate chips
1 c. butterscotch chips
1 1/3 c. flaked coconut
1 can sweetened condensed milk
Pour melted margarine into bottom of 9x13 inch pan. Layer crumbs, nuts, chocolate and butterscotch chips, and coconut on top of each other. Pour sweetened condensed milk over all. Bake at 350 for 25 minutes.
½ c. butter 1 tsp. baking soda
¾ c. sugar 1 ½ tsp. ginger
1 egg, beaten 1 tsp. cinnamon
2 tsp. molasses ½ tsp. cloves
2 c. flour
Blend butter and sugar (adding sugar gradually). Blend in egg and molasses. Add dry ingredients. Chill dough one hour. Roll thin and cut into small shapes. Bake at 350° for 6-8 minutes. These are best when cut into small shapes.
***Lynne was my roommate in college. I don't know what she called her cookies, but in my cookbook, they are named after her.***
3 C flour
2 tsp cinnamon
1 1/2 C sugar
1 1/2 tsp. baking powder
1 1/2 C brown sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
Add to dry ingredients and mix well:
1 1/2 C oil
2 1/4 C oatmeal
1/2 C chocolate chips
1/2 C nuts (optional)
1 tsp. vanilla
Form into balls--dip tops in additional sugar, place on ungreased cookie sheet. Bake 375 for 10-12 minutes.
Cookies need to sit on cookie sheet a few minutes before removing.
Reese’s Mini Bites
Prepare brownie recipe or mix according to directions. Fill mini muffin tins about 2/3 full--bake 350 for 5 minutes.
Remove from oven, push mini Reese's Peanut Butter Cups in to each muffin--return to oven for 5-8 additional minutes.
*** It's hard to get these out, so I line my pan with mini paper muffin cups.***
Place as many pretzels on a parchment lined cookie sheet as you can. Place a Rolo candy on each pretzel. Place in 350 oven for 5 minutes. Remove from oven and push 1 whole pecan onto each melted Rolo. Allow to sit a few minutes before you remove from pan.
[note from Andy: these are really yummy and it’s the ONLY way I will EVER eat a pretzel :-) ]
Swedish Almond Cake
1 1/4 C sugar
1 1/2 tsp. almond extract
2/3 C milk
Add and mix well:
1/2 tsp. baking powder
1 1/4 C flour
Add and mix well:
1 stick melted butter
Pour into greased 9x13 pan. Bake 350 for 50 minutes. Dust with powdered sugar when cool.
Cookie Grandma Cookies
We call these Cookie Grandma Cookies because Ben's great g-ma (“cookie grandma”) made these all the time. But I've also called them Scotchies or Peanut Butter Krispies.
1 C Sugar
1 C Corn syrup
1 C Peanut butter
6 cups Rice Krispies
1/2 pkg Butterscotch chips
1/2 pkg Chocolate chips
Put sugar and corn syrup in a 3 quart saucepan and cook over moderate heat until mixture bubbles. Remove from heat and stir in the peanut butter.
Add the rice krispies. Stir well and press into greased 9x13 pan.
Melt the butterscotch and chocolate chips together in the microwave for 30 seconds at a time, stirring in between. Spread over top of rice krispie mixture.
Cut while still warm as it is too hard to cut after they are refrigerated/cooled.
Cookie Jar Gingersnaps (from The Cookie Lover's Cookbook by Elizabeth Wolf-Cohen)
2 C all-purpose flour
1 TBS ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 teaspoon ground cloves
1/2 tsp allspice *
1/2 tsp salt
3/4 C white vegetable shortening
1 C sugar
1/4 C molasses
Sugar, for rolling
*the allspice is my own addition to the recipe. I like the extra flavor, but it's optional.
1. Preheat oven to 350 F. Sift flour, ginger, baking soda, cinnamon, ground cloves, and salt into a medium bowl.
2. In a large bowl, using an electric mixer, beat the shortening for 1 minute, until soft. Gradually add the sugar and cont beating until the mixture is light and fluffy. Beat in the egg and molasses, then stir in the flour mixture just until blended.
3. Pour the sugar into a medium bowl. Using a heaped teaspoon, scoop out the mixture. Using your palms, roll into 3/4 inch balls and roll in the sugar. Place 2 inches apart on ungreased baking sheets.
4. Bake for abt 10 min until the cookies are slightly rounded and the tops are lightly browned and crackled. Remove cookies to cooking racks.
Texas Chocolate Chip Cookies
1 cup butter 1 tsp baking powder
1 cup sugar 1 tsp baking soda
1 cup brown sugar 12 oz. Semi-sweet choc. chips
2 eggs 4 oz. Chocolate bar, grated
1 tsp vanilla 1 1/2 cups nuts (opt.)
2 to 2 1/2 cups flour
2 cups oatmeal—blended to powder. OR use infant oatmeal cereal
1/2 tsp salt
Cream together butter & sugars. Add eggs & vanilla. Mix well. Add dry ingredients, mixing well. Stir in chocolate chips, grated chocolate & nuts. Place by rounded spoonful 2” apart on greased cookie sheet. Bake 375 for 8-10 mins. Makes 4 doz.
Pumpkin Chocolate Chip Cookies
[note from Stephanie: I hear that these cookies are low on the Weight Watchers point system. They are moist and tasty, too – not to mention a snap to mix up.]
2 spice cake mixes
1 29 oz. Can pumpkin
12 oz. Semi-sweet chocolate chips
Mix cake mix and pumpkin together, stir in chocolate chips. Drop by spoonful onto greased cookie sheet. Bake at 350 for 8-10 minutes. Cool slightly before removing from pan. Cool completely before serving or storing.
Chocolate Covered Cherry Cookies
(Stephane a.k.a. mayasmom23)
- 1-1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup softened butter
- 1 cup sugar
- 1 egg
- 1-1/2 teaspoons vanilla
- 1 (10 ounce) jar maraschino cherries
- 1 (6 ounce) package semisweet chocolate chips
- 1/2 cup sweetened condensed milk
Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl, set aside. In another bowl, beat butter and sugar on low speed until fluffy. Add the egg and vanilla, beat until well blended.
Gradually add in the flour mixture and blend well until smooth. Shape into 1 inch balls by rolling a small amount of dough between the palms of your hands. Place on ungreased cookie sheet.
Using thumb, press down center of ball making an indentation. Drain cherries, reserving the juice. Place a cherry in the center of each cookie.
For frosting: In a small saucepan, combine chocolate chips and sweetened condensed milk. Heat over low heat until chocolate is melted. Add 1 tablespoon and 1 teaspoon reserved cherry juice and stir.
Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If frosting gets too thick, add a little more cherry juice. Bake in oven at 350° for 10 minutes. Cool on wire rack.
Makes 48 cookies.