Mimi’s Cyber-Cookbook Chapter 12: Cookies
November 19th, 2012 | 
Author: ‘Tis the season! I’m making these for our cookie exchange with the Wilton snowflake cutter, frosted in white with the white sparkling sugar. One of my favorites thanks to Tonkmom, Schmitty and Blizlady! So what are you all making this year????
White Velvet Cut-Out Cookies
Posted originally by Schmitty at Mimi’s Cyber-Kitchen 11-03-99
Reposted by blizlady on 12-19-2005 as her very favorite
1 pound butter or ½ pound margarine and ½ pound butter, softened (I use all butter)
1 (8 oz.) package cream cheese, softened
2 c. white sugar
2 egg yolks (I use 2 whole eggs)
1 tsp. vanilla extract
4 ½ c. flour
Cream butter and cream cheese; add sugar and egg yolks.
Add remaining ingredients. Chill for at least an hour.
Preheat oven to 350 degrees. Spray or grease cookie sheets.
Roll out on lightly floured board and cut into desired shapes. Do not roll too thin.
Bake 10-12 minutes (I baked mine 12-13 minutes). Be careful not to overbake them. Frost and decorate as desired.
Powdered Sugar Glaze
Posted by Tonkmom at Mimi’s on 1-09-2004
Note from Tonkmom: This is the best tasting and easiest to work with frosting I’ve used. It’s from Land-O-Lakes. If you add a little more powdered sugar than called for, it’s great for piping decorations too.
My Note: Best I’ve tried and liked too. It tastes good and does harden for stacking. It’s the one I intend to use from now on.
2 ½ c. powdered sugar, sifted (I didn’t sift)
2 tbsp. water
1 tbsp. butter, softened
1 tbsp. light corn syrup
½ tsp. almond extract or vanilla (I used vanilla)
Dash of salt to cut sweetness (I skipped but may try next time)
Food color if desired
Combine powdered sugar, water, butter, corn syrup and vanilla in mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding water if necessary to reach desired spreading consistency. Tint with food color as desired.
Glaze cooled cookies. Let stand until hardened (6 hours or overnight)
Yield: 1 1/3 cups
Notes after the white velvet snowflake marathon yesterday:
Made 3 1/2 dozen snowflakes with the Wilton next to largest cutter. Worked well baking them 9 minutes on the heavier cafeteria style cookie sheets, allowing to cool on the sheets a few minutes before removal to avoid breakage was good, and thinning the icing with 4 1/2 to 5 tbsp. water made a lovely shiny glaze.
Posted in Mimi's Cyber-Cookbook
Love these and may add these this year….
Opal’s Orange Drop Cookies
(Rick’s favorites)
Cream:
1 c. shortening
2 c. sugar
2 eggs
Combine and Add:
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
salt (I just shake a little in)
Blend in:
1 c. sour milk
Juice and grated rind of 1 orange
Drop by teaspoons onto ungreased cookie sheets.
Bake at 350 degrees for 10-12 minutes. Bake high in the oven ( I bake in the oven center).
Cool and Frost:
1 c. confectioner’s Sugar
1 tbsp. softened butter
Enough orange juice to make it of spreading consistency
Yield dropped by heaping teaspoons: About 6 dozen
Sherry, you are so prepared! I haven’t given Christmas cookies one thought.
Oh Becky, Do I wish that were true! I’m always scurrying about in a state of being overwhelmed for the past few years. Activities I participate in keep me moving and headed in a good direction, hopefully!
Yum my favorite of all the chapters. I make these every year for Christmas. My son in law loves them Little bleeper won’t wiat until they’re cooled.
last year he ate 2 dozen in one sitting. Somebody didn’t get to take any home.
Ginger Cookies
1 cup sugar
1 cup molasses
1 cup shortening
2 eggs
2 tsp baking powder
1 and 1/2 heaping tsp ginger
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp cardamom
4 to 5 cups flour
1/2 cup hot water with 1.2 tsp baking soda in it
Method
Breheat oven to 375
Cream shortening, sugar and molasses until well blended and smooth,
Min in eggs,one at a time until well incorporated.
Combine spices and baking powder
Add spices and water with baking soda to sugars alternatly starting and ending with the spices
Add flour in 1/2 cup measures until a stiff but pliable dough forms.
Shape into a rectangle and chill for 1 hour or overnight
Bring to roon temerature and knead
Roll ourt 1/4 inch thick and cut into desired shapes
Bake for 10 minutes or until edges are crisp
Decorate as you like
Note If you make ginger boys you may add raisin or currant eyes and buttons before baking
Darn finger slips. A couple of mistakes need fixing The cardamom should only be 1/2 tsp and the baking soda should also be 1/2 tsp
From our DIL:
Chocolate Gob cookies…one of my favorite chocolate recipes…the mounds bars and Oreos make it extra special!
.3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cream-filled chocolate sandwich cookies, coarsely chopped (16 cookies) (I use Oreos)
3 (1.75-oz.) Mounds bars, chilled and chopped
1 to 2 cups semisweet chocolate morsels
Preparation
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating until light and fluffy. Add eggs and vanilla, beating until blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating until blended. Stir in cookies, candy bars, and desired amount of chocolate morsels. Chill dough 30 minutes.
Drop dough by 1/4 cupfuls 2″ apart onto baking sheets lined with parchment paper. Bake at 350° for 10 to 12 minutes or until barely set. Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely.
Just throught I’d move the cookie a day ’til Christmas recipes that we have thus far to the cookbook chapter…
Fruitcake Drop Cookies
(from Marian)
1 c. flour
¼ tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
4 tbsp. butter, softened
½ c. sugar
1 egg
½ c. chopped, blanched almonds
½ c. chopped Brazil nuts
2 tbsp. brandy
1 pkg. (8 oz.) dates, chopped
1 container (4 oz.) mixed candied fruit
1 container (4 oz.) candied red cherries, chopped
1 container (4 oz.) candied pineapple, chopped
Combine flour, soda, salt and cinnamon; set aside.
In a medium bowl, cream butter and sugar until fluffy and light colored. Beat in egg and brandy.
Stir in flour mixture half at a time, blend well to make a soft dough. Stir in dates, candied fruits, almonds and Brazil nuts.
Drop batter by teaspoons 1-inch apart onto lightly greased cookie sheets.
Bake at 350 degrees about 12 minutes or until firm and lightly browned. Remove to a wire rack and cool completely.
Here’s another from my friend, Dot. She makes the best filled cookies ever! This one is a definite make for me this year. Can’t wait to give this one a try and hoping mine turn out as great as hers do! I’ll probably fill them with date ‘n nut or apricot more so than raisin for around here. Just thinking and thought I’d share. Getting all ‘Christmassy’!! Happy Day to all!
Dot’s Raisin Filled Cookies
Cream:
1 c. Crisco shortening
2 c. sugar
3 eggs
2 tsp. vanilla
2 tsp. salt
2/3 c. sour milk, butter milk or milk
Add:
6 c. flour
1 tsp. baking soda
1 tsp. baking powder
Mix to combine evenly. Chill for 2 hours.
Remove from refrigerator, roll out on floured board.
Cut out cookies (one plain, one with the donut hole in center).
Place bottom cookie on cookie sheets, add filling then top with cookie with donut hole.
Filling:
2 c. raisins
2 c. brown sugar
6 heaping tbsp. flour
2 c. water
Bake at 300 degrees about 15 or 20 minutes (Dot says to start checking them in 15 mins.) or until lightly browned.
Meryl:
November 26, 2012 at 4:11 pm
JAM THUMBPRINTS
*Note: I recommend using parchment paper – without it, the cookies will stick to the pans. Also, the coconut burns quickly on top, so the last time I made these, I baked at a lower oven temperature – at 325 F for about 22-25 minutes..
INGREDIENTS:
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 2/3 cup)
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt (I used regular salt)
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used both, and used all fruit-sweetened jam – I prefer the raspberry, but they’re both good)
DIRECTIONS:
Preheat oven to 350 degrees F. (My note: line cookie sheets with parchment paper).
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. (I divided the dough in half and placed each half onto a piece of plastic wrap, flattened into disks, and covered with extra plastic wrap). Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet (about 1 1/2 – 2 ” apart), and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. (I baked one sheet at a time, about 16 – 17 minutes). Cool and serve.
Yield: 32 cookies
Ina Garten – Barefoot Contessa
http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html
SherryPA:
November 27, 2012 at 1:16 pm
These are the ones that I spent a zillion hours on last year for the cookie exchange. Love this recipe!
Date ‘n Nut Pinwheel Cookies
(Sherry’s)
Prepare Filling:
Set aside 1 c. chopped walnuts
Cook over low heat, stir until mixture gets gooey:
1 lb. dates, chopped
½ c. sugar
¾ c. water
Once gooey, stir in walnuts and mix well.
Set aside to cool.
Combine and mix well:
1 c. granulated sugar
1 c. brown sugar, packed
½ c. shortening
½ c. butter, softened
1 tsp. vanilla
3 eggs
Combine and then mix in with above mixture (I combine and add it all at once):
1 tsp. baking soda
½ tsp. salt
4 c. flour
Stir until well combined (I just toss it in the Kitchen Aide mixer).
Roll out half of the dough at a time on wax paper with some flour (use as little as possible) into an 11” x 14” or 14” x 16” rectangle. (I press it out with my hands as much as possible then use the rolling pin). Spread with half the date mixture (easier to drop by teaspoons all over dough then spread it). Roll up jelly roll style, wrap and chill in wax paper for several hours (cover ends of rolls with plastic wrap to prevent drying). Slice in ¼-inch slices and place about 1 ½ inches apart on lightly sprayed sheets. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.
Yield: Averaged 54 cookies per batch
Nice dough to handle and roll with the wax paper too!
(Note: May try 4 rolls per batch for smaller cookies sometime)
SherryPA:
November 27, 2012 at 1:19 pm
Hoping to make some batches of these for the anise addicts. You could just use vanilla or another flavor. We always use the anise and have made tons of these and am SO grateful for that electric pizzelle iron!
Ann’s pizzelles
3 eggs
1/2 c. butter, softened
1 c. sugar
1 3/4 c. flour
1 tsp. vanilla
1 tsp. oil of anise
Preheat iron and brush with vegetable oil with pastry brush (I do very lightly with the new iron one time only). Cream butter and sugar. Add flavorings and then the flour. Dough will be quite stiff. Drop by tablespoons in center of iron, and cook for about 50 seconds. Turn out onto a rack to cool. I usually double the recipe and get about 64 cookies. My iron makes two at a time, and they go pretty fast once I get my little assembly line going!
SherryPA:
November 28, 2012 at 6:58 am
Becky, I have both kinds of pizzelle irons, and that electric one is the bomb! These are good and add nice color to a tray…and are fast and easy!
Church Window Cookies
12 oz. milk chocolate chips
½ c. butter
1 c. chopped walnuts or pecans
10 ½ oz. bag multi-colored mini marshmallows
Flaked sweetened coconut
Melt together the chocolate chips and butter. Allow it to cool.
Add the chopped nuts and marshmallows and mix well to blend.
Sprinkle a nice layer of coconut onto each of 4 sheets of wax paper. Divide the chocolate/marshmallow mixture into four even amounts. Spoon each amount onto the wax papers into a log form. Sprinkle coconut on top. Wrap up securely with the wax paper and place in plastic ziplock bags. Refrigerate until it sets up. Cut into slices to serve. Yield: 4 logs.
Notes: Be sure the chocolate is melted well and ‘syrupy’ for easier mixing and shaping. I used a 16 oz. bag of milk chocolate chips from the Amish Store that worked out well.
November 29, 2012 at 1:18 am
Mom loves these ones, it’s her recipe. Guess I should make her a batch at some point. It’s been a very long time since I’ve made them.
Chocolate Marshmallow Cookies
½ c. shortening
¾ c. sugar
1/3 c. cocoa
1 egg
½ tsp. salt
1 tsp. baking powder
1 ½ c. flour
½ c. milk
1 tsp. vanilla
1 c. chopped nuts
15 of 20 large marshmallows
Cream shortening and sugar. Add cocoa and egg. Mix and sift dry ingredients together and add alternately with milk to shortening and sugar mixture. Add flavoring and nuts.
Bake at 350 degrees for about 8 minutes.
When removed from the oven, immediately place half a marshmallow which has been cut horizontally on top of each and return to the oven for 1 ½ minutes. Cool completely and then ice with chocolate frosting.
Chocolate Frosting:
3 tbsp. melted butter
1 ½ tbsp. cocoa
1 tbsp. milk
½ tsp. vanilla
1 ½ c. confectioner’s sugar
Blend all ingredients adding enough confectioners sugar for spreading consistency.
Yield: About 2 ½ dozen cookies.
SherryPA:
November 30, 2012 at 6:42 am
My cousin’s recipe. I’ve never spread them out on a sheet and have never iced them either. Just drop them on the wax paper like other no-bakes. I like the nuts and coconut in these ones
Cindy’s No-Bake Cookies
Boil together for 1 minute:
2 c. sugar
½ c. milk
½ c. baking cocoa
¼ lb. (1/2 c.) margarine or butter
Add boiled mixture quickly to:
3 c. rolled oats
1 1/2 tsp. vanilla
½ c. chopped nuts
1 c. coconut
Spread out on large cookie sheet, then add icing.
Icing
¼ lb. (1/2 c.) margarine
¼ c. milk
¼ c. baking cocoa
About 2 ½ c. confectioner’s sugar
NOTE: Can be dropped onto wax paper without icing too
SherryPA:
December 1, 2012 at 4:33 am
Meryl, I think I’m going to make your Jam Thumbprints to take to a Christmas caroling neighborhood party thing Thursday night. We are all taking a couple plates of cookies, mixing them up and then handing them out in that neighborhood. I’m assuming the jam cooks in enough that it wouldn’t be too messy for this kind of activity. Looking forward to trying them! Thank you again for the recipe.
Here’s a great anise one without the pizzelle iron. Love these!
Italian Ricotta Cookies
from Trudy and Mary
1 c. butter, softened
2 c. sugar
3 eggs
15 oz. Ricotta cheese
2 tsp. vanilla
4 c. flour
1 tsp. salt
1 tsp. baking soda
In a large bowl, cream butter and sugar. Add eggs one-at-a-time. Beat well after each addition. Beat in Ricotta cheese and vanilla.
Combine flour, salt and baking soda than gradually add to the creamed mixture. Drop by teaspoons 2-inches apart on greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool on a wire rack then glaze.
Glaze
4 c. powdered sugar
3 or 4 tbsp. milk
½ tsp. anise flavoring
Mix together and dip tops of cookies glaze. Place on a cookie sheet and sprinkle with colored sugar. Allow to dry completely before storage.
Yield: About 8 dozen
SherryPA:
December 1, 2012 at 4:25 pm
Here’s one for tomorrow. This is from my friend Deb…..it’s been a long time since I’ve made these ones too, but they are good and much faster than rolling, cutting and filling IMHO.
Deb’s Easy Filled Drop Cookies
Prepare Filling (see recipe below or filling of your choice) and let cool while preparing the cookie dough.
Cookie Dough:
1 c. soft shortening
2 c. brown sugar
2 eggs
½ c. water
1 tbsp. vanilla
3 ½ c. flour
1 tbsp. baking soda
¾ tsp. salt
Cream shortening, sugar and eggs blending well. Add baking soda and salt to the flour. Stir vanilla into the water. Add liquids and dry ingredients to the creamed mixture blending well. Drop by teaspoons onto ungreased baking sheets. Place 1 tsp. filling in center and then cover with another teaspoon of batter. Bake at 375 degrees for 12-15 minutes. Makes about 3 ½ dozen cookies.
Date Filling:
2 c. chopped dates
¾ c. water
¾ c. sugar
Dash of salt
Cook in a saucepan until thickens, stirring constantly. Let cool.
My Note: I used a #7 decorating tip for on top with dough making a loose spiral. Got 6 or 7 dozen this way using small teaspoons so they weren’t big globs on the trays.
SherryPA:
December 2, 2012 at 6:05 pm
These are delicious with or without the peanut butter:
Trudy’s Peanut Butter Meltaway Brownies
1 c. butter (not margarine)
½ c. buttermilk
1 c. water
¼ c. cocoa
2 eggs, beaten
2 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
1 c. peanut butter
Icing:
½ c. butter
¼ c. cocoa
6 tbsp. buttermilk
4 c. powdered sugar
1 tsp. vanilla
Spray bottom of a jelly roll pan (10” x 15” x 2”).
Preheat oven to 350 degrees.
In a saucepan combine butter, buttermilk, water and cocoa on low heat. Stir until butter melts. Allow to cool to room temperature. Meanwhile, in a large bowl, combine flour, sugar, baking soda and vanilla. Add cooled milk. Mix and beat with mixer until combined. Add eggs. Beat. Pour into pan and bake for 25 minutes. While cake is still hot, spread peanut butter evenly to cover entire cake. Place in refrigerator until cold (approximately 1 hour).
Icing: In a saucepan melt butter, buttermilk and cocoa until butter melts. In a bowl, mix powdered sugar, vanilla and milk mixture. Spread on top of peanut butter. Allow to cool in refrigerator before cutting to serve.
SherryPA:
December 2, 2012 at 7:47 pm
These are not cookies but are delicious and addictive if you want to add them to your holiday treats. A lady just called the other day that I had given the recipe to about a month ago to say what it hit they were at Thanksgiving and her family now wants them at every holiday celebration…and she’s in charge. This is a nice lady that I met at a craft show/bazaar that I hadn’t known previously. I’m glad to have been able to help her and that we had exchanged contact info. We purchased her kraut cutter!
Lisa’s Glazed Walnuts
(from my sister)
2 egg whites
1 c. brown sugar, unpacked
1 pinch salt
¼ c. margarine, NOT real butter
1 lb. walnuts or pecans
¼ tsp. each cinnamon, ginger, nutmeg
1 tsp. vanilla
Beat egg whites stiff (like stiff meringue). Add sugar, salt, spices, and vanilla. Melt margarine on cookie sheet with sides. Mix nuts through meringue. Dump into the pan with margarine and mix together gently. Pat down evenly in one layer. Works well in a Teflon-coated pan. Bake at 250 degrees for about 45 minutes stirring every 10 minutes until nuts are crispy but not burned. Store in a tightly covered container when cool
hmarx:
December 4, 2012 at 5:54 am
Oreo Truffles
1 lb Oreo cookies 3 sleeves
8 ounces cream cheese — room temperature
1 teaspoon vanilla extract or peppermint
1 lb milk chocolate
1/2 lb white chocolate
Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly.
With slotted spoon, lift balls out of chocolate and let excess chocolate drip off.
Place on wax-paper-lined cookie sheet.
In separate double boiler, melt white chocolate.
Using a fork, drizzle white chocolate over balls.
Let cool.
Store in airtight container, in refrigerator.
I usually make a double batch with vanilla extract and another double batch with peppermint extract. These get gobbled up quick!
SherryPA:
December 4, 2012 at 6:13 am
Fast, easy and good!
Nothings
(from Deb E.)
1 ½ c. sugar
½ lb. margarine (2 sticks or 1 cup)
4 eggs
2 c. flour
1 tbsp. vanilla
Mix and beat all ingredients for 3 minutes. Spread into a greased cookie sheet with sides (12” x 18” x 2”).
1 can cherry pie filling:
Put cherry pie filling about 3 or 4 across the pan and 5 or 6 the length of the pan.
Bake at 350 degrees for 25 – 35 minutes.
Frost while warm with:
1 c. powdered sugar
1 tbsp. shortening (think I’ll skip this next time and see how it works)
Small amount of milk or canned milk
Mix to kind of a thick spreading consistency
Note: Our middle son ate these as a teenager until he made himself sick! I don’t think he eats many things like this even today. It only takes once…that’s why I quit drinking colas many years ago!
I’ve mostly only used cherry filling for his but any would probably work.
Good recipe…
SherryPA:
December 4, 2012 at 8:24 pm
Here’s one of my Mom’s for tomorrow for the mincemeat lovers…
Mom’s Mincemeat Cookies
Cream:
1 c. shortening
2 c. brown sugar
2 eggs
Mix and add to creamed mixture:
½ c. liquid cold coffee with 1 tsp. baking soda
Combine and add to creamed mixture:
3 ½ c. flour
1 tsp. salt
Fold in last:
2 c. mincemeat
Chopped nuts as desired
Bake in a preheated 375 degree oven for about 7 minutes
SherryPA:
December 6, 2012 at 1:22 am
Gloria’s Colossal Cookies
Preheat oven to 350 degrees
Ingredients:
½ c. butter or margarine, softened
1 ½ c. granulated sugar
1 ½ c. firmly packed brown sugar
4 eggs
1 tsp. vanilla
1 jar (2 cups) chunky peanut butter
6 c. oatmeal, uncooked
6 oz. chocolate chips
2 ½ tsp. baking soda
Instructions:
Cream butter and sugars. Add eggs and vanilla mixing well. Add peanut butter; mix well. Stir in oats, chocolate chips and baking soda. Mix well. Drop by scant quarter cups 4 inches apart onto ungreased baking sheets. Flatten with a fork to 2 ½ inches in diameter. Bake at 350 degrees for 10-12 minutes. Cool 1 minute before removing from trays. Yield: About 4 ½ dozen
Variation: For smaller cookies, drop by tablespoons flattening to 1 ¼ inch diameter. Bake at 375 degrees for 8-10 minutes. Yield: About 9 dozen.
SherryPA:
December 7, 2012 at 2:39 am
Marian’s Kifli
Dough:
4 c. flour
2 c. margarine
4 egg yolks, slightly beaten
1 c. sour cream
Filling:
1 ¼ lb. ground walnuts
1 c. granulated sugar
½ c. milk
1 tbsp. almond extract
1 egg, beaten (to brush cookies before baking)
Confectioner’s sugar (to roll baked cookies in)
Instructions:
Make dough: Place flour in a large bowl. Cut in the margarine until it resembles coarse crumbs. Add egg yolks and sour cream, stir until combined. Turn out onto a lightly floured surface and knead until smooth and can be shaped into a ball. If too sticky, knead in a little more flour. (Dough can be refrigerated until ready to use if desired).
Make filling: In a medium bowl, combine ground nuts, granulated sugar, milk and extract; blend well.
Preheat oven to 400 degrees. Grease cookie sheets.
Shaping Kifli: On a lightly floured surface, roll out ¼ of the dough at a time to measure 16” x 12” and 1/8” thick. With a pastry wheel, cut into 2-inch squares.
Place a generous ½ tsp. filling into the center of each square then bring two opposite corners overlapping over the filling. Pinch corners together to seal.
Place on cookie sheets, brush with egg
Bake 9 to 12 minutes (mine bake in 9) or until golden.
Remove and roll in confectioner’s sugar. Cool completely before storing.
Makes about 16 dozen.
SherryPA:
December 7, 2012 at 10:55 pm
Deanie’s Strawberry Cookies
Heat ½ c. butter over medium heat. When partly melted, add 2 slightly beaten eggs and 1 cup granulated sugar; Mix thoroughly. Blend in an 8 oz. package of chopped dates. Cook and stir constantly until thick (about 7-10 minutes). Remove from heat. Stir in ½ tsp. salt, 1 tsp. vanilla, 1 cup chopped nuts and
2 ½ cups Rice Krispie cereal; mix thoroughly and cool to lukewarm. Shape into the form of strawberries and roll in red sugar. When cold, use a dab of green butter cream icing for a stem.
Makes about 5 dozen.
Years ago I tracked Deanie down for this recipe. SO pretty and good!
Just moving more of the cookie a day ’til Christmas recipes to the cookie chapter
December 9, 2012 at 3:23 am(Edit)
Hedge Hog Cookies
5/5 star rating
1 cupfinely chopped walnuts
1/2cupfinely chopped dates
1/2cuppacked brown sugar
1 cupflaked coconut (divided)
1 egg, lightly beaten
Directions:
Combine the walnuts, dates and brown sugar in a large bowl.
Add egg and half of the coconut, mix well.
Shape into balls, roll in remaining coconut.
Bake at 350 degrees for 12 to 14 minutes or until lightly browned.
Remove to rack to cool.
Yield: about 18
Hedge Hogs
From Guy Travaglio’s Phone Party
Preheat oven to 350 degrees F.
Blend:
1 c. brown sugar
2 eggs, beaten well
Add:
2 c. coarsely chopped nuts
1 c. coarsely chopped dates
2 c. coconut, saving ½ c. set aside
Taking one teaspoon at a time, roll into finger roll shapes. Roll last in remaining ½ cup of coconut. Place on cookie sheets and bake 10-12 minutes until lightly browned.
Yield: About 4 dozen
SherryPA:
December 10, 2012 at 1:08 am(Edit)
Dot’s Coconut Maraschino Cherry Cookies
2 c. sugar
1 c. shortening
1 c. milk
2 eggs
2 tsp. vanilla
2 c. coconut
4 c. flour
½ tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 jar (10 oz.) maraschino cherries, chopped
Cream sugar and shortening. Add eggs. Combine flour, salt, baking powder and baking soda. Add half of dry ingredients to creamed mixture, then half the milk. Add cherries along with the rest of the dry ingredients and the rest of the milk. Mix well. Drop by teaspoons (Dot uses tablespoons) onto ungreased cookie sheets.
Bake at 325 degrees 8 – 10 minutes. Cookies will be soft and lightly browned in spots.
Yield: 6 dozen
My Note: A very pleasant little sugar cookie with the nice accents of coconut and cherries. Very good!
SherryPA:
December 11, 2012 at 2:30 am(Edit)
Cream Cheese Cookies
(In memory of Aunt Kit)
Cream:
1 c. butter, softened
1 pkgs. (3 oz. each) cream cheese, softened
1 c. sugar
¼ tsp. salt
1 tsp. vanilla
Add and then beat well:
1 egg
2 tbsp. milk
Add:
2 c. flour
Stir in ½ c. toasted coconut if desired
Drop by teaspoons onto ungreased sheet. Top with a walnut half if desired.
Bake at 325 degrees for about 20 minutes.
SherryPA:
December 11, 2012 at 6:05 pm(Edit)
Here’s tomorrow’s recipe. It’s going to start early and run late so figured I’d best post it now. Might be away for a couple of days next week too if anyone else wants to pop in here. Sure would like to make these tomorrow along with Meryl’s Jam Thumbprints. Not so sure the chocolate can happen though…we’ll see….
Chocolate Thumbprint Cookies
This one won a blue ribbon for someone at the county fair a few years back. I did get to sample them, and they were DELICIOUS… but I have not yet made them myself…bet I ‘need’ to though!
1/2 c. butter, softened
2/3 c. sugar
1 egg yolk
2 tbsp. milk
1/4 c. cocoa
1/4 tsp. salt
1 c. chopped nuts
2 tbsp. sugar
1 tsp. vanilla
1 c. flour
1 egg white, slightly beaten
Cream butter, 2/3 c. sugar, egg yolk, milk and vanilla. Combine flour, cocoa, and salt. Blend dry ingredients into creamed mixture. Chill dough. Roll into one-inch balls. Combine 2 tbsp. sugar with chopped nuts. Dip balls into nuts mixture. Place on lightly greased cookie sheet. Press a thumbprint into each cookie. Bake at 350 degrees F. for 10-13 minutes. As soon as cookies are removed from the oven, place a spoonful of filling (recipe follows) into the middle of each thumbprint. Place a Hershey Kiss candy on top of the filling. Remove from cookie sheet and cool.
Vanilla Filling:
1 c. confectioner’s sugar
2 tbsp. softened butter
1 tbsp. milk
1/2 tsp. vanilla
Mix until well blended.
I have no notation as to how many it makes…sorry…
SherryPA:
December 12, 2012 at 6:43 pm(Edit)
Here’s another for tomorrow. David is one of our sons.
Treasure Cookies
(David’s favorites minus the chocolate chips)
1 ½ c. graham cracker crumbs
½ c. unsifted flour
2 tsp. baking powder
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
½ c. margarine or butter, softened
1 (3 ½ oz.) can flaked coconut (1 1/3 cups)
1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)
1 c. chopped walnuts
Preheat oven to 375 degrees. In a small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat Eagle Brand Milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.
Makes about 3 dozen
A 1996 Borden, Inc. recipe
SherryPA:
December 14, 2012 at 7:48 am(Edit)
These ones I love but haven’t made them in years. Don’t think they will happen this year either. I’m about all cookie baked out and still need to do Dot’s Filled Cookies and the Pinwheels…gotta keep DH and the Mama happy maybe!!!
Bon Bon Cookies
(A Better Crocker recipe)
Vanilla Cookie Dough:
½ softened butter
¾ c. sifted confectioner’s sugar
1 tbsp. vanilla
Food coloring, if desired
1 ½ c. flour
½ tsp. salt
Filling of choice: candied cherries, chocolate kisses, pitted dates, or nuts
Instructions:
Step 1: Preheat oven to 350 degrees, gather all ingredients and equipment
Step 2: Cream butter, sugar, vanilla and food coloring (if using) thoroughly
Step 3: In a separate bowl, combine flour and salt. Add to creamed mixture in
step 2. If mixture is dry, add 1 or 2 tbsp. milk or cream.
Step 4: Wrap a level tablespoon of dough around a piece of filling covering the
filling completely.
Step 5: Place 1 inch apart on ungreased baking sheets.
Step 6: Bake 12 to 15 minutes
Step 7: Cool. Dip tops of cookies in icing (recipe below). Makes 20 to 25 cookies
Variations:
Chocolate Cookie Dough: Blend in 1 square unsweetened chocolate (1 oz.), melted
Penuche Cookie Dough: Use ½ c. brown sugar (packed) in place of confectioner’s sugar
Icings:
Vanilla Icing:
Mix 1 c. sifted confectioner’s sugar, 2 tbsp. milk or cream, 1 tsp. vanilla and food coloring as desired.
Chocolate Icing:
Add 1 square unsweetened chocolate (1 oz.), melted and ¼ c. cream to the vanilla icing above.
SherryPA:
December 15, 2012 at 2:39 am(Edit)
Have made tons of these. Not exactly a cookie but close enough maybe!
Funnel Cakes
(from the Flax Scutching)
1 c. flour
¾ c. milk
1 egg
1 tsp. baking powder
1/8 tsp. salt
Combine until well blended. Preheat oil in electric skillet to 370 degrees F. Pour batter through a funnel into the hot grease beginning with a little in the center and working your way out to complete the interlocking circles. You decide the size you want. Cook to a nice golden brown but not burned.
Out to drain on a thick layer of paper toweling and sprinkle with powdered sugar through a sifter. Serve at once.
SherryPA:
December 15, 2012 at 5:03 pm(Edit)
Here’s one for tomorrow. I won’t be around much to be on here.
Date Nut Oatmeal Cookies
Preheat oven to 350 degrees
Mix and set aside:
2 ¼ c. flour
1 and 1/3 tsp. baking soda
2 tsp. baking powder
Cream:
1 ¼ c. shortening
1 c. brown sugar
1 c. granulated sugar
2 eggs
Combine dry ingredients and cream ingredients
Fold in:
1 c. quick-cooking oatmeal
1 c. coconut
1 c. chopped walnuts
1 lb. box chopped dates (raisins can be substituted if desired in place of the dates and nuts)
Mixture will be very thick. Drop by teaspoons onto a greased cookie sheet. Bake for 8 to 10 minutes or until lightly browned. The centers may not look done – I take mine out after 8 minutes, and they are just right for us. Yield: About 4 dozen
SherryPA:
December 17, 2012 at 5:09 am(Edit)
Chocolate Crinkles
½ c. shortening
1 2/3 c. sugar
2 tsp. vanilla
2 eggs
2 squares (1 oz. each) unsweetened chocolate, melted
2 c. flour
2 tsp. baking powder
½ tsp. salt
1/3 c. chopped nuts
1/3 c. milk
Powdered sugar
Cream sugar, shortening and vanilla. Beat in eggs, then chocolate.
Sift dry ingredients together and then add alternately with milk. Add nuts.
Chill for about 3 hours.
Form into balls, roll in powdered sugar and then bake on greased cookie sheets 2 or 3 inches apart. 350 degrees for about 15 minutes.
Yield: About 4 dozen.
SherryPA:
December 17, 2012 at 10:54 am(Edit)
Here’s one for tomorrow:
Cherry Cups
2 (8 oz. each) pkgs. cream cheese, softened
2 eggs
½ c. sugar
¼ tsp. vanilla
2 can cherry pie filling
30 or more vanilla wafers
30 small foil cupcake pan liners
Fit a vanilla wafer into the bottom of each mini-muffin tin foil liner.
Mix until smooth:
cream cheese, eggs, sugar and vanilla
Fill each cup ¾ full with cheese filling. Place on a cookie sheet and bake at 375 degrees for 15 minutes. When cool, place 2 or 3 cherries and a little juice in each cup. Refrigerate.
SherryPA:
December 18, 2012 at 3:41 am(Edit)
And for tomorrow!
Toni’s Apricot Cookies
1 c. shortening
3 eggs
1 ½ c. sugar
Pinch of salt
3 tsp. baking powder
2 tsp. baking soda
1 ½ c. milk
1 tsp. vanilla
Flour to form a soft dough
Roll out dough in parts. Cut in small squares, fill with purchased jar of apricot filling or make your own, and connect opposite ends. Bake
That’s all I was given for this recipe, and it’s been so long since I’ve made it that I can’t remember and didn’t note how much flour I had used nor the baking time. But it is a good recipe, I do remember that. Toni is a great cook
SherryPA:
December 20, 2012 at 6:04 am(Edit)
Thought I’d post Kimberlyn’s Chocolate Chip cookie recipe. It is now the favorite here and the only one I make. All of her effort is certainly appreciated around this household! Thanks again Kim!
Kimberyln’s Chewy Chocolate Chip Cookies
posted by Kimberlyn59 11-29-105 7:51 AM
I have been searching for years for the perfect Chocolate Chip Cooky. Big, fat cookies with a chewy (not cakey) interior and a sugary crunch on the outside. These are great! I requested help from the folks at egullet.org and cyber-kitchen.com (Mimi’s) and got lots of suggestions. I tried 3 different recipes. After an exhausting and thorough baking marthon and tast test, making a couple of adjustments to the recipes, this recipe was the winner. We tasted all the cookies cooled down and then again the next morning. (By the way, Mr. Kim thinks I am insane). The only things that I did differently were to use bread flour (Alton Brown suggests that for chewy cookies)and to omit the nuts(not a big fan of nuts in cookies or fudge). I used a 3 T. cooky scoop and so my cookies took almost 20 minutes to bake. These are beautiful cookies–high and crackly, they look like bakery cookies, but taste SO much better. The chips are the key. I used Ghirardelli, but am going to try chunking up some better chocolate some other time. I am a big milk chocolate fan, but have realized that with such a sweet cooky, semisweet is better.
Chewy Chocolate Chip Cookies
Source of Recipe
Abra at egullet.org
1 c. softened butter
1/2 c. granulated sugar
1 1/2 c. packed brown sugar
2 eggs
2 1/2 t. vanilla extract
3 c. AP flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
9 oz. semisweet chocolate chips
9 oz. chopped pecans
Preheat oven to 350 degrees.
Mix as usual and bake for about 11 minutes.
Sherry’s Notes: I dropped them by globs from a regular teaspoon on heavy cookie sheets. Got 4 dozen and baked them 11 or 12 minutes. Did not use nuts and used regular chocolate chips and tossed in the whole 12 oz. bag. Excellent recipe!
These were excellent! I love these silicon spoon spatulas!
Caramel Filled Chocolate Cookies
(from Trudy)
1 c. butter, softened
1 c. plus 1 tbsp. granulated sugar, divided
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla
2 ½ c. flour
¾ c. baking cocoa
1 tsp. baking soda
1 ¼ c. chopped pecans
1 pkg. (13 oz.) Rolo candies
4 oz. white chocolate, melted
In a bowl, cream butter, 1 c. granulated sugar and brown sugar. Add eggs one at a time, beat well; add vanilla.
Combine flour, cocoa, baking soda; add to creamed mixture. Beat just until combined. Stir in ½ c. nuts.
Shape 1 tbsp. dough around each candy, form into a ball.
In a bowl, combine remaining granulated sugar and nuts. Dip cookie halfway into the mixture. Place nut side up 2 inches apart on a greased cookie sheet.
Bake at 375 degrees for 7 to 10 minutes. Cool 3 minutes on cookie sheets then put on rack to cool. Drizzle with white chocolate. Makes about 4 dozen.
My Note: These were excellent without the white chocolate too…
Just transferring the remaining cookie a day ’til Christmas recipes to the cookie chapter…
SherryPA:
December 21, 2012 at 6:05 am(Edit)
These are ones I want to make but haven’t tried yet:
Peppermint Meltaway Cookies
from Silver Boxes (stephssilverboxes.blogspot.ca)
1 cup butter, softened – make sure it’s at room temperature or you won’t have good results.
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch (yes, you read that right – 1/2 cup)
Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners’ sugar
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies (I use candy canes)
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, & extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.
Yield: approx. 3 1/2 dozen.
stephssilverboxes.blogspot.ca
**Update: for those of you that have been asking, these are similar to a shortbread cookie. You really could change up the flavours however you wanted!**
SherryPA:
December 21, 2012 at 6:10 pm(Edit)
Here’s one my friend just made for December 22nd. So darn cute and so good! She also melted red and green hard mint candies to make a tray to present them on. It’s Pinterest recipe. I can’t get the picture to paste on…sorry. I also see on Pinterest that these sleighs can be made with varying sizes of candy bars and tied together with a ribbon and bow. Not sure I’ll get them made for the Christmas dinner table at each place, but there is always next year.
Chocolate Chip Cookie Sleds
Prep: 20 Mins
Cooking:18 Mins
Level: Intermediate
Cooling: 30 Mins
Yields:10 Sleds
Ingredients:
1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
1/3 cup ready-to-use white frosting
20 (5 1/4-inch) WONKA SweeTart Candy Canes
NESTLÉ and WONKA assorted Holiday Candy
Edible white glitter (optional)
Chocolate Chip Cookie Sleds are THE perfect ‘baketivity’ for kids. These
chocolate chip cookie sleds feature makeshift sled runners made out of candy
canes. You can even decorate them with Santa’s favorite candies! Make
mini-sleds by using mini candy canes.
Directions:
PREHEAT oven to 325° F. Grease or foil-line a large baking sheet.
PLACE whole bar of dough on prepared baking sheet. Allow to soften for 5
to 10 minutes. Using fingertips, pat dough gently to form an 11 x 8-inch
rectangle.
BAKEfor 18 to 20 minutes or until light golden brown. Cool on baking sheet
for 10 minutes; remove to wire rack to cool completely. Gently slide cookie onto cutting board. Trim edges of rectangle as needed.
CUT cookie into 4 x 2-inch rectangles, or to about the length of the candy canes
you will be using. (Cut in half lengthwise and you should have 2 long rectangles that are 4 inches wide. Cut each long rectangle into 5 pieces. This should giveyou ten 4 x 2-inch rectangles.) Use about 1 teaspoon frosting on backside of cookies to attach candy canes (1 teaspoon per candy cane should do). Let stand for 30 minutes or until set. Once set, turn the sled over so the candy canes are on the bottom.
SPRINKLE sled with glitter (to look like snow), if desired. Fill sled with candies.
Cook’s Tip:
You can make mini-sleds by using mini candy canes and cutting
cookies into smaller rectangles. Also, if you would like to personalize the sleds
with your child’s initial, pipe it on. Here’s how: Add frosting to small plastic
food storage bag, snip off tiny corner from bag and pipe initial onto cookie.
Be sure to let it dry before adding any candy cargo!
SherryPA:
December 23, 2012 at 4:04 am(Edit)
These were so pretty and good too!
Trudy’s Poinsettia Cookies
1 c. butter, softened
1 c. powdered sugar
1 egg
2 1/3 c. flour
Red sugar
¾ tsp salt
2 or 3 drops red food coloring
In a large bowl, cream butter and sugar. Beat in egg and food coloring. Combine flour and salt. Gradually add to creamed mixture. Divide dough in half and wrap in plastic wrap. Refrigerate for at least one hour. On a lightly floured surface, roll out dough into a 10” x 12” rectangle. With a knife, cut dough into 2 inch-squares. Place 1 inch apart on a greased baking sheet. Cut through dough from each corner of the square to within ½ inch from center. Fold alternating points of square to center to form a pinwheel; pinch gently at center to seal. Sprinkle with red sugar. Bake at 350 degrees for 7-9 minutes or until set. Cool on a wire rack.
Topping:
1 c. powdered sugar
4 tsp. milk
Red hot cinnamon candies
Combine sugar and milk. Put a small amount in center of each cookie. Top with red hot candies.
Yield: About 5 dozen
SherryPA:
December 23, 2012 at 7:04 pm(Edit)
And here’s the last one, then I’m done!
Can you tell we like anise! These are excellent for our taste buds.
God bless your Christmas and New Year!
Steph’s Tod Odds
Italian Anise Cookies
Beat: 7 eggs
Add:
1 ½ tsp. vanilla
½ c. evaporated milk
¾ c. vegetable oil
3 tsp. oil of anise
Combine and add to the liquid ingredients:
5 c. flour
5 tsp. baking powder
¾ c. granulated sugar
Knead dough until it can be handled and is not sticky. Roll pieces into strips the size of a pencil. Fold into figure eights and place on cookie sheets for baking.
Bake at 350 degrees for 7-10 minutes.
Cool and Frost.
Frosting:
Combine:
1 tbsp. softened butter or margarine
1 lb. confectioner’s sugar
Enough milk to make a frosting of medium consistency
A few drops of vanilla and a few drops of oil of anise flavoring as desired
Those Caramel Filled Chocolate Cookies and these ones were ones from our cookie exchange. Just got the recipes. These ones were really good too, but I am so done with cookies at the moment…cookie overdosed. Mom is also asking for more of Meryl’s Jam Print ones….. please, we love them too but not just yet!
Jane’s Rich Cocoa Crinkle Cookies
2 c. granulated sugar
¾ c. vegetable oil
1 c. Hershey’s Cocoa
4 eggs
2 tsp. vanilla extract
2 1/3 c. all-purpose flour
2 tsp. baking powder
½ tsp. salt
Powdered sugar
Combine granulated sugar and oil in a large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
Cover; refrigerate until dough is firm enough to handle; at least 6 hours.
Heat oven to 350 degrees F. Grease cookie sheet or line with parchment paper. Shape dough into one-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Yield: About 6 dozen cookies
These are excellent if you like a chewy little date cookie, which I do. Pat brought her cookie exchange cookies in late. Well worth waiting for!
Pat’s Double Date Delight Oatmeal Cookies
2 sticks (1 c.) butter
1 c. brown sugar, packed
½ c. granulated sugar
2 eggs
1 tsp. vanilla
1 ½ c. all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
3 c. quick oats
2 pkgs. (8 oz. each) chopped dates
Cream butter and both sugars together. Add eggs and vanilla; combine well. Combine flour, baking soda and cinnamon then mix into other ingredients. Add oats and dates last mixing well until everything is evenly combined. Drop by teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 11 or 12 minutes or until golden brown.
Yield: 4 dozen