Cookies

[Ehelldame]

CHOCOLATE DIPPED PECAN SPRITZ
One of my favorite cookies. It is such an upscale cookie that it makes a great gift.

1 ½ cups butter, softened (no substitutions)
1 cup sugar
1 egg
1 teaspoon vanilla
½ tsp. Almond extract
3 cups flour
1 cup finely ground pecans
1 tsp. Baking powder
¾ cup semisweet chocolate chips
¾ tsp shortening
(I used Ghirardelli Dipping Chocolate for this instead of chocolate chips)

In a mixing bowl, cream butter and sugar; beat in egg and extracts. Combine the flour, pecans, and baking powder; gradually add to the creamed mixture.

Using a cookie press fitted with disk of your choice, press dough 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 5 – 7 minutes or until set (do not brown). Remove to wire racks to cool.

In a microwave, melt chocolate chips and ¾ tsp shortening; stir until smooth. Dip cookies halfway in chocolate; allow excess to drip off. Place on waxed paper to harden. Yield: 12 ½ dozen.

[Cz. Burrito]

PEANUT BUTTER MUNCHIES

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tablespoons granulated sugar

Preheat oven to 350 degrees. In medium bowl stir together flour, cocoa powder and baking soda; set aside.

In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter until combined. Add egg, milk, vanilla; beat well. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. From the chocolate dough into 32 balls about 1 1/4 inches in diameter. Set aside.

For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth. Shape mixture into 32 ( 3/4-inch) balls.

On a work surface, slightly flatten a chocolate dough ball. Top with peanut butter ball. For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball.

Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a buttered glass dipped in 2 tablespoon granulated sugar.

Bake cookies in preheated oven for 8 minutes, or until just set and surface slightly cracks. Let stand 1 minute. Transfer to wire racks, cool. Makes 32.

To store: Place cookies in layers separated by waxed paper in an airtight container. Cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Better Homes and Gardens Christmas Cookies 2002

[kckgirl]

Got this recipe from a college friend's mother, and it's been a big hit at all family Thanksgivings and X-mases since!

Pumpkin Chocolate Chip Cookies recipe (OOGA-BOOGA)

Cream together:
1 cup butter (room temperature)
3 cups sugar

Beat in:
2 eggs
2 cups pumpkin, canned or cooked
2 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 tsp. nutmeg
2 tsp. cinnamon

Stir in:
5 cups all-purpose flour

When mixed well, add:
12 oz. pkg. mini chocolate chips

Drop by teaspoonfuls onto well-greased or nonstick cookie sheets. Bake 350 degrees for 12 minutes.

This recipe makes 100+ cookies. I usually cut the recipe in half for a more manageable number.

Tip: freeze extra pumpkin in 1 cup amounts in ziploc bags for future batches. Pumpkin may separate when thawed, but just drain some of the liquid off and it'll work fine.

[MelJill]

Cookie Dough Truffles

Ingredients:

• 1/2 c. butter, softened
• 3/4 c. packed brown sugar
• 2 c. all purpose flour
• 14 oz can sweetened condensed milk
• 1 t. vanilla extract
• 1/2 c. miniature semisweet chocolate chips
• (Optional) 1/2 c. chopped walnuts
• 1-1/2 lbs candy coating (see notes)
  

In mixing bowl, cream the butter and brown sugar until light and fluffy.  Add the flour, milk, and vanilla; mix well.  Stir in the chocolate chips, and if desired, walnuts.  Shape into 1-inch balls; place on waxed paper lined cookie sheets.  Loosely cover and refrigerate for 1-2 hrs or until firm.

In microwave safe bowl, melt candy coating, stirring often until smooth.  Dip balls in coating; place on waxed paper-lined cookie sheets.  Refrigerate until firm (about 15 minutes).

*Note:  Candy coating may be divided as 1-1/4 lb of main coating, which should be a chocolate; 1/4 lb of a colored candy-coating which is then drizzled over the finished 'truffles' for a more artistic presentation.

Store in refrigerator.  Should make between 5 and 5-1/2 dozen.

Tastes just like cookie dough, but no raw eggs.

[ggawlak]

WHITE CHOCOLATE CRANBERRY COOKIES

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
3/4 cup sugar
2 large eggs
2 teaspoons lemon extract
1 1/2 cups dried cranberries
1/2 cup chopped pecans (or any nut you prefer)
1 1/2 cups white chocolate chips
1 tablespoon shortening


Preheat oven to 350°F.

Mix dry ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then lemon extract. Add dry ingredients and beat just until blended. Stir in cranberries, 1 cup of white chocolate chips, and pecans.

Drop dough onto cookie sheets and bake until just golden, about 10-12 minutes.  Cool.

Melt the remaining 1/2 cup of white chocolate chips and tablespoon of shortening in the microwave.  Using a fork, drizzle white chocolate over each cookie with a rapid side to side motion and let set.

[Venus193]

PB and Chocolate Conspiracy

1 cup peanut butter (any type)
1 bag peanut butter chips
1 10-12 oz bag plain M&Ms
Cocoa Pebbles cereal

Melt peanut butter and chips over low heat, stirring constantly to avoid burning.  When fully melted, remove from flame and stir in M&Ms first, then cereal.  Add cereal gradually, as the objective is to add enough so that the mixture can hold together without being too wet.

Press mixture into a shallow lasagne pan and refrigerate a minimum of 5 hours.  Cut into bars or squares.

Optional, to kick it up another notch: 

Melt large bar of unsweetened chocolate with 1 cup sugar (or 25 packets Splenda), spread on top of cereal mixture, and make a second batch of cereal mixture to put on top of the chocolate.  This should be refrigerated overnight prior to cutting.

The author of this recipe disavows all responsibility for broken diets.

[retreadbride]

These are good anytime but I usually make them at Easter

Lemon Meltaways

1 and ¼ cup flour
¾ cup butter, softened
½ cup cornstarch
1/3 cup powdered sugar
1 tbl lemon juice
1 tsp grated lemon peel
Frosting (recipe follows)

Combine all cookie ingredients except frosting in large bowl. Beat at low speed, scraping sides and bottom of bowl, until well mixed. Divide dough in half. Shape each half into an 8x1” roll. Wrap in saran wrap and refrigerate till firm. (1-2 hours)

Preheat oven to 350F. Cut each roll into ¼ inch slices. Place 2” apart on cookie sheet. Bake 8-12 minutes or till set. Cookies will NOT brown. Cool completely before frosting.

FROSTING
¾ cup powdered sugar
¼ cup butter, softened
1 tsp grated lemon peel
1 tbl fresh lemon juice

[aline]

Chocolate Peanut Butter Swirl Cookies

Ingredients
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 cup Smart Balance  (not butter or margarine)
1 1/2 cups packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoon vanilla
20 oz. (2 packages) Nestle Swirls peanut butter/chocolate chip

Directions
1. Put oven rack in middle position and preheat oven to 375˚F. Line baking sheet with parchment paper and set aside.

2. Whisk together flour, baking soda and salt.

3. Beat together butter and sugars with an electric mixer at high speed until fluffy (about 3 minutes). Add eggs to mixture, beating until creamy (about 1 minute). Beat in vanilla. Reduce speed to low and mix in flour mixture slowly until combined. Stir in chips by hand.

4. Scoop batter into approximately 1 inch circles, then drop onto cookie sheet about 2 inches apart. Bake until golden, 7-10 minutes. Transfer to a rack to cool.

Makes about 30 cookies.

[GotSquatch]

Double Chocolate Chip

*great for those who don't bake alot and need a last minute bake sale or office treat*

1 chocolate cake mix (anybrand will do)
2 eggs
1 stick of butter, melted
2 cups of chocolate chips
1 cup walnuts, finely chopped (optional)

Mix cake mix and melted butter untill blended.  Add eggs one at a time untill mixed in.  Add chocolate chips and walnuts.

Scoop onto cookie sheet and bake at 375 for about 10 minutes.

These are nice and soft, kind of like brownie cookies. 

[Nimblicity]

Vanilla Crescents (Vanille Kipferl)

This is a cookie traditionally served around Christmastime in Austria.  I hope the metric-to-cup conversions are right, but you are better off with a scale.

approx:

210 g (1 3/4 sticks) butter
280 g (2 1/3 cups) flour
110 g (1/2 cup) sugar
140 g (1 1/2 cups) finely ground nuts (traditionally almonds)
1 egg
dash of vanilla extract
powdered sugar

Mix the room-temperature butter with the flour, sugar, almonds, egg and vanilla.  Knead this mixture until totally homogenous.  Cool in the fridge for 30-60 min.  Form little crescents from the dough about two inches long and place on a cookie sheet.  Bake at 350° for about 15 minutes.  Turn the hot cookies in powdered sugar until evenly coated, then let cool.  The cookies are very brittle, so don't worry if they keep breaking!  In Austria, it's common to use something called vanilla sugar which is powdered sugar with vanilla flavoring, in the last step, and to omit the extract.  But I don't think it'll affect the taste.

Makes a load of cookies!

[Brentwood]

SOUR CREAM NUT COOKIES

This is an old recipe, but very easy and delicious. Even my son likes these cookies, and he's very picky about things with nuts.

1/3 cup shortening
2/3 cup sugar
1 egg
1-2/3 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sour cream (regular, not light)
1/2 cup finely chopped nuts (I like pecans with this)

Preheat oven to 400 degrees. Mix shortening, sugar and egg thoroughly. Sift together dry ingredients and blend into shortening mixture alternately with sour cream. Stir in nuts. Drop dough by teaspoonfuls about 2 inches apart on greased baking sheet. Flatten with greased  bottom of glass dipped in sugar. Combine one tablespoon of sugar with 1/4 tsp nutmeg and sprinkle over the tops of cookies. Bake about 10 minutes. Makes 2-1/2 to 3 dozen cookies.

[Brentwood]

My husband loves these bars. They are chewy and delicious.

CHERRY-COCONUT BARS

1 cup all-purpose flour
1/2 cup butter
3 tablespoons powdered sugar
2 eggs, slightly beaten
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
3/4 cup chopped nuts
1/2 cup flaked coconut
1/2 cup quartered maraschino cherries

Preheat oven to 350 degrees. With hands, mix 1 cup flour, butter, and powdered sugar until smooth. Spread with fingers in a thin layer on the bottom of an ungreased square pan, 8x8x2 inches. Bake about 25 minutes.

Stir the rest of the ingredients into eggs. Spread over the top of hot baked pastry and bake another 25 minutes. Cool. Cut into bars while still slightly warm. Makes 18 bars.

[Brentwood]

My mother made these cookies often when I was a child.

BUTTERMILK COOKIES

1 cup Crisco, part butter
2 cups sugar
2 eggs
1 cup buttermilk
4 tsp vanilla
6 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Mix, drop by spoonfuls onto cookie sheet, bake 8 to 10 minutes at 400 degrees.

Variations: Substitute orange juice for buttermilk
Or, substitute mapleine flavoring for vanilla, use brown sugar instead of white, and add chopped pecans.

These cookies are also good frosted.

[Brentwood]

This is another childhood favorite of mine.

CHEERIOS BARS

Bring to a boil 1 cup light Karo syrup and 1 cup sugar. Remove from heat. Stir in 1 cup peanut butter until melted. Add 6 to 8 cups Cheerios and stir to coat. Press into a greased or buttered 9 x13 pan. Let set up, then cut into squares. These can be frosted while still warm by sprinkling chocolate chips over the top and spreading with knife as the chips melt.

[cicero]

Granolan bars from All Recipes:
http://allrecipes.com/Recipe/Granola-Bars-III/Detail.aspxINGREDIENTS


    * 2 cups quick cooking oats*
    * 1 cup all-purpose flour
    * 3/4 cup packed brown sugar**
    * 3/4 cup raisins
    * 1/2 cup wheat germ
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground cinnamon
    * 1/2 cup chopped English walnuts***
    * 1/2 cup vegetable oil
    * 1/2 cup honey
    * 1 egg
    * 2 teaspoons vanilla extract


DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray.
   2. In a large bowl, stir together oats, flour, brown sugar, raisins, wheat germ, salt, cinnamon, and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg, and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan.
   3. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan before turning out onto a cutting board and cutting into bars.

my notes:
* note that you need altogether 3.5 cups of grain/flours. I just put together what I have. sometimes more oats, less flour, no wheat germ etc. I also usually use WW flour i/o of all purpose. so for example, I use 2.5 cups of oats and 1 cup of WW flour.
**you can put less sugar, but do not omit the honey (that's what glues it together). you can use molasses i/o the honey.
*** you can add whatever you want - i usually add pecans and cranberries, chopped dark chocolate etc.
These freeze well.