merlyn_4401: (Default)
[personal profile] merlyn_4401
I wanted new cookie recipes for the holidays, so I thought it would be fun if we could all exchange a recipe or two. Happy baking!

Thumbprint Cookies

9/12/11 18:43 (UTC)
[identity profile] merlyn4401.livejournal.com
1 cup butter, softened
3/4 cup sugar
2 large eggs, separated
1 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
1 1/4 cups finally chopped pecans
1/2 cup red currant or other flavored jelly, stirred

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks and almond extract, beating until blended.

Combine flour and salt; add to butter mixture, beating at low speed until blended. Cover and chill dough 1 hour.

Shape dough into 1 inch balls. Lightly beat egg whites. Dip each ball in egg white; roll in pecans. Place 2 inches apart on ungreased cookie sheets. Press thumb in each cookie to make an indentation.

Bake at 350 for 15 minutes. cool 1 minute on cookie sheets; remove to wire racks to cool completely. Press centers again with thumb while still warm; fill center of each cookie with jelly.

Makes 3 1/2 dozen

Cathedral Cookies

9/12/11 18:45 (UTC)
[identity profile] thexphial.livejournal.com
Cathedral Cookies

1/2 cup butter
12 oz chocolate chips
2 eggs, well beaten
1 package of colored mini marshmallows
1/2 cup of confectioner's sugar

Melt the butter and the chocolate chips over medium low heat, stirring constantly
Remove from heat and stir in eggs
Let cool until the mixture is tacky
While mixture is cooling, tear off three sheets of wax paper and put 1/3 of the confectioner's sugar on each sheet
Stir in marshmallows slowly
Divide into three equal parts and pour each part into the middle of a sheet of wax paper
Roll each sheet up so the whole mixture is covered in sugar
Refrigerate for at least 3 hours
Unwrap and slice each roll, the cookies will look like stained glass windows.

Cowboy Cookies

9/12/11 19:02 (UTC)
[identity profile] sewawkward.livejournal.com
Ingredients:
1 C. Butter or Margarine
1 C. Brown Sugar
1 C. Sugar
2 Lg. Eggs
1 tsp. Vanilla or Coconut Extract
1 tsp. Baking Soda
1 tsp. Baking Powder
2 C. Flour
1 C. Chips (any left over)
2 C. Oats (quick or old fashion)
1/2 C. Nuts (any chopped) and/or coconut flakes

In a large bowl cream together butter and sugar, add eggs and extract. In a separate bowl sift together baking soda, baking powder, and flour slowly add to creamed butter mixture once dough forms fold in oats, chips, and nuts. Drop by teaspoon full 2" apart onto parchment lined cookie sheet.
Bake for 10-12 min at 375

Re: Cowboy Cookies

9/12/11 22:50 (UTC)
[identity profile] blondebeaker.livejournal.com
My late Gramma used to make these all the time! It was one of the first cookie recipes I learned to make with her. Seeing this has brought back a ton of awesome memories.

Peanut Butter Cookies

9/12/11 19:11 (UTC)
[identity profile] idemandjustice.livejournal.com
1/2 c shortening
1/2 c peanut butter
1/2 c white sugar
1/2 c brown sugar
1 egg
1 1/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Mix shortening and peanut butter, add sugars and egg. Blend in dry ingredients. Form dough in 1" balls, 3" apart on a cookie sheet. Flatten, bake 10-12 minutes at 375.

Chewy Chocolate Coconut Bars

9/12/11 19:16 (UTC)
[identity profile] idemandjustice.livejournal.com
10 tbsp unsalted butter
1 2/3 c shortbread cookie crumbs (Keebler Sandies are cheapest)
1 3/4 c sweetened flaked coconut
6 oz bittersweet chocolate, coarsely chopped
14 oz sweetened condensed milk

Preheat oven to 350. Melt butter in a small saucepan. Pour into a 9x13" baking pan, tilting the pan so the butter covers the bottom evenly. Sprinkle the cookie crumbs evenly over the bottom of the pan. Sprinkle 3/4 cup coconut evenly over the crumbs. Scatter the chocolate over the coconut, then scatter the remaining coconut over the chocolate. Drizzle the condensed milk evenly over the top.

Bake for 22 - 25 minutes, until the coconut is golden brown in spots and the condensed milk is bubbling. Let the bars cool completely on a wire rack. Refrigerate briefly for easier cutting. Serve at room temperature or chilled.

9/12/11 19:20 (UTC)
[identity profile] noodledays.livejournal.com
I'll check later for other recipes I love, but these are so easy and nice to do in a hurry. They're more like candy than a cookie, but people seem to love them.

Chinese Noodle Cookies

1 (6 oz.) pkg. butterscotch chips
2 (6 oz.) pkgs. chocolate chips
1 (303) can Chinese noodles
1 c. cashews (or other nuts, like peanuts)

Melt chips, add cashews and noodles. Drop tablespoons of mixture on wax paper. Store after cookies are set.
Edited 9/12/11 19:21 (UTC)

9/12/11 21:07 (UTC)
[identity profile] faecat.livejournal.com
I've heard those called Bird's Nest cookies :)

10/12/11 17:15 (UTC)
[identity profile] idemandjustice.livejournal.com
I think I've heard them called hay stacks!

20/12/11 03:44 (UTC)
[identity profile] mvenus929.livejournal.com
I think haystacks use coconut. At least, the ones I'm familiar with.
[identity profile] we-got-caught.livejournal.com

1 cup peanut butter
1 cup sugar
1 egg

Preheat oven to 350. Combine ingredients and roll in balls (about a teaspoon). Place on ungreased cookie sheet and bake at 350F for about 6-8 minutes. You don't want to overbake them, they are best when they are slightly underbaked. :)

If desired, press a Reese's Cup or Hershey Kiss into the center when they come out. Otherwise, press with a fork for the traditional peanut butter cookie appearance.

Dough freezes just fine and recipe can be doubled into infinity.
[identity profile] jadesymb.livejournal.com
We make these ALL THE TIME. Love them. I like to add a teaspoon or so of Vanilla to it.

Brownies, not cookies

9/12/11 20:49 (UTC)
[identity profile] jadesymb.livejournal.com
My husband is gluten free and he makes these all the time and they are SO GOOD. They freeze really well too. And you don't have to buy weird flours. Also, we have made it dairy free without any issues at all (Just use Earth Balance Vegan Spread instead of butter) and it is AMAZING.

How to make a Chocolate Gluten Free Brownie

Chocolate Gluten Free Brownie Recipe
What you need

9” circular cake pan
5 TBS of butter
6 ounces of chocolate
½ cup white sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
Pinch of salt
¼ cup of gluten free unsweetened baker’s coco powder
Place the chocolate and butter in a small bowl and heat in the microwave for 30 seconds. Preheat the oven to 350 degrees Fahrenheit.
Using a butter knife mix the chocolate and butter until smooth. If the chocolate is not completely melted heat again in the microwave for 30 seconds and then stir again.
Line the cake pan with Aluminum foil and then apply some nonstick spray to the foil. Let the foil come up above the sides of the pan so that it is easy to remove they brownie once it is done.
In a bowl combine the eggs, vanilla, salt, and both sugars with mix well. Mix in the chocolate and butter mixture until smooth. Add the coco powder and mix well.
Bake the brownie for 24 to 26 minutes. Remove and let cool for 10 minutes. Remove the brownie from the pan by lifting the edges of the Aluminum foil. Serve warm or cool in the refrigerator for a firmer brownie.


Read more at Suite101: How to make a Chocolate Gluten Free Brownie | Suite101.com http://robert-mayer.suite101.com/how-to-make-a-chocolate-gluten-free-brownie-a288774#ixzz1g4Z2fAYw

Peanut Butter Fudge

9/12/11 20:50 (UTC)
[identity profile] jadesymb.livejournal.com
My favorite "fudge" can be made in quick in the microwave. LOVE IT (Thank you Alton Brown!)

Ingredients
8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar
Directions
Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week.

9/12/11 21:42 (UTC)
[identity profile] chapstickqueen.livejournal.com
Easiest cookies ever:
1 box cake mix - I like strawberry best for these
1 container cool whip - using light or fat-free is fine
1 egg

Mix together. Yes it will be very sticky. Drop 1 tsp glob-fulls in powdered sugar, roll around to coat. Bake for 8-10 minutes at 350.

Wait to cool..
EEEEAT!

Makes about 30 cookies.
Edited 9/12/11 21:43 (UTC)

9/12/11 21:45 (UTC)
[identity profile] chapstickqueen.livejournal.com
Chocolate Butterscotch Pretzel Cookies
Makes 24-30 cookies

1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt

Directions:

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, butterscotch chips, and preztels. Cover and refrigerate for an hour.
Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.

Soooooooooooooooooooooooo yummy!

No Roll Sugar Cookies

9/12/11 22:14 (UTC)
[identity profile] jadesymb.livejournal.com
My mom makes these and they are too die for. I like to put M&M's on top instead of sugar.

No Roll Sugar Cookies
½ c butter flavored Crisco
½ c margarine
1 c sugar
1 egg
1 tea vanilla
2 table almond flavor or amaretto
-mix above in mixer-
½ tea baking soda
½ tea salt
½ tea cream of tarter
2 c flour
Mix well. Place on cookie sheet and top with colored sugar or M & M’s. Bake 350 for 10 to 12 min.
Edited 9/12/11 22:16 (UTC)

9/12/11 22:55 (UTC)
[identity profile] blondebeaker.livejournal.com
Hermit Cookies!

1 cup shortening
2 cups light brown sugar
2 eggs
1/2 cup cold black coffee
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 cups chopped raisins
1 1/4 cups chopped walnuts

Directions:

1 Preheat oven to 400 degrees.
2 Cream together shortening, brown sugar, and eggs.
3 Stir in coffee.
4 Sift together and stir in flour, baking soda, salt, nutmeg, and cinnamon.
5 Mix raisins and walnuts into the dough.
6 Chill at least 1 hour.
7 Drop by rounded teaspoonfuls about 2" apart on lightly greased baking sheet.
8 Bake at 400 degrees 8-10 minutes, until set, or until when touched lightly almost no imprint remains.
9 Do not overbake.


[identity profile] misscrankypants.livejournal.com


1 box of Red Velvet Cake Mix
1 cup of All-Purpose Flour
2 sticks of softened butter
1 egg
2 cups of White Chocolate Chunks
Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy. Slowly add cake mix and flour. Once combined, add egg and mix completely. Add white chocolate chunks, and mix for a minute or so until well combined. Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}