Christmas Cookie RecipesSubmitted Cookie Recipes - 2001
Add your favorite cookie recipe!
million dollar cookies
2cups shorting
1cup white sugar
2 eggs
21/2 tsp.vanilla
2 tsp. soda
2 tsp. baking powder
2 tsp. cream of tarter
pinch of salt
4 cups of flour
sift dry ingredients together and set aside.cream sugar and shortening.add eggs and vanilla.mix well.
form into small balls and roll in sugar or colored sugar(for holidays).bake 350*until light brown.
i beat the eggs a little because dough is quit stiff.i have to use my hands to get the dough mixed good.may have to set oven at 375* this makes a lot of cookies.recipe can be divided in half.the cookies melt in your mouth.
nyra schleifer <nrs51826@aol.com>
janesville, wism USA - Monday, December 24, 2001 at 13:26:01 (EST)
CoCoPuffs2 egg whites, 1/4 tsp. vanilla, dash salt, 2 cups sugar, 1 1/2 cups coconut, 1 Cup Brown Sugar. Beat first three ingredients until soft peaks form. Slowly add sugar until glossy and stiff peaks form. Fold in coconut. Bake on a greased cookie sheet for 20 minutes or until lightly brown at 325 degrees. Enjoy!
rebecca zertuche <rebecca_zertuche@hotmail.com>
san antonio, tx USA - Sunday, December 23, 2001 at 17:26:48 (EST)
Easy Christmas Cookies
Ingredients:
1 box of your favorite cake mix (I recommend lemon or chocolate)
2 eggs
1/2 cup of vegtable oil OR 1 stick of melted butter
Optional Ingredients:
W/ chocolate cake mix - 1/2 bag of chocolate chips
W/ lemon cake mix - pecans(as many as you want)
Mix ingredients well
Spoon onto greased cookie sheet
Cook for 8-10 minutes at 350 degrees Fahrenheit
Let them cool for 5 minutes on the pan, then let them cool on a cookie rack
Enjoy!!!
Lyra
Charleston, WV USA - Thursday, December 20, 2001 at 15:55:46 (EST)
I wanted thank you for providing a wonderful list of cookie recipes. The recipe that I'm submitting is not a cookie recipe but the holidays are never complete without FUDGE, so here is my recipe for
"No Cook Peanut Butter Fudge".
1/2 cup of Butter or Margarine
3/4 cup of Peanut Butter
1/2 cup light corn syrup
1 tsp vanilla
1 pound of Confectioners' Sugar
In a medium bowl, beat butter until creamy; add peanut butter, corn syrup and vanilla, blending in well. Sift confectioners sugar into a bowl. Work the dough with your hands until all the sugar is mixed in. Pat fudge into an 8 inch square pan; cut into squares and freeze until firm, about 30 minutes.
Susan Ford <fordsl@home.com>
Sarasota, FL USA - Saturday, December 15, 2001 at 20:34:18 (EST)
easy recipe!!
go to the store and buy a pack of pillsbury's sugar cookie's! also buy some fresh strawberries, chocolate syrup and powdered sugar! make the cookie's extra large.. dip the strawberries in the chocolate. Sprinkle a lil' bit of powdered sugar on the cookies! bake just the cookies! once you take the cookies out of the oven, add the chocolate strawberrie's to the tops of the cookies. sprinkle a lil' more powdered sugar and whala!!! delicous treat! and great for party's!!
ashley <ofireflyangel0@aol.com>
upper marlboro, md USA - Saturday, December 15, 2001 at 17:47:02 (EST)
Lemon Squares
1 cup butter
1/2 cup confectioner's sugar
2 cups all-purpose flour
1/8 teaspoon salt
4 egg
2 cups sugar
4 tablespoons flour
2 tablespoons corn starch
6 tablespoons lemon juice (from fresh squeezed lemon- strained)(can use concentrate-will need to dilute)
1 tablespoon grated lemon peel (optional)
Combine the butter, powdered sugar, 2 cups of flour,and salt. Mix with blender until mixture is well blended. Pat evenly into a 15 x 10 x 1 inch (approx.) pan and bake at 350F for 20 minutes.
Next beat eggs slightly. Stir in sugar, 4 tablespoons flour, 2 tablespoons corn starch, lemon juice, and lemon peel (if used). Mix well and spread over baked crust. Bake at 350F for 25 minutes. Remove from oven and sift powdered sugar over the top. Let cool, then cut into squares or diamond shaped bars.
Yield: about 3 dozen
Michelle <gremillionm@hotmail.com>
Goudeaux, La. USA - Saturday, December 15, 2001 at 16:10:51 (EST)
No - Bake Cookies
2 cups sugar
1 teaspoon vanilla
1/4 cup cocoa
Pinch of salt
1/2 cups milk
1/4 pound margarine
3 cups quick oatmeal
Mix sugar, cocoa, milk and oleo
Bring to a boil
Remove from heat
Add rest of ingredients
Drop by spoon on waxed paper
Gerta Donovan <gd@mediaone.net>
Williamsburg , VA USA - Friday, December 14, 2001 at 19:08:31 (EST)
BANANA NUT COOKIES
Makes 3-4 dozen
These are a family favorite. My mom got the recipe from a neighbor 30yrs ago and we're still making them.
Cream 1c shortening, 1-1/2c sugar
Add in 3-4 ripe mashed bananas
Add in 3 eggs gradually beating after each addition
Add 1-1/2tsp vanilla extract
Mix together 3c flour, 2-3/4tsp baking powder, 1tsp salt, 1/4tsp baking soda.
Add dry ingredients to creamed mixture. Blend until smooth.
Add 1-1/2c chopped walnuts
Drop by tablespoonful on ungreased cookie sheet & bake 10-12 mins at 400 degrees.
Remove from cookie sheets to wire rack. Cool and store in air tight container.
***Excellent with small amout of butter spread on top of cookie before eating them.
Kelly Snyder <kcompanik@yahoo.com>
Murrieta, CA USA - Sunday, November 25, 2001 at 01:29:36 (EST)
FUDGE PUDDLES
Makes 4 dozen
I made these cookies as gifts for my staff last year. They started asking in September if they would get them this year too!
Cookie:
1/2c butter, softened
1/2c creamy peanut butter
1/2c white sugar
1/2c packed brown sugar
1 egg
1/2tsp vanilla extract
1-1/4c all-purpose flour
3/4tsp baking soda
1/2tsp salt
Filling:
1c milk chocolate chips
1c semi-sweet chocolate chips
1 (14oz) can sweetened condensed milk
1tsp vanilla extract
3/4c pecan halves
Directions:
Preheat oven to 325
Sift together flour, baking soda & salt.
Cream butter, peanut butter and white & brown sugars.
Mix in egg and 1/2 tsp vanilla.
Stir in flour mixture into creamed mixture.
Shape dough into 48 balls, 1 inch each.
Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
**I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.
Kelly Snyder <kcompanik@yahoo.com>
Murrieta, CA USA - Sunday, November 25, 2001 at 01:21:22 (EST)
Cinnamon Flops
1 1/2 cups sugar
2 tblsp melted butter
1 beaten egg
2 cups flour
2 tsp baking powder
1 cup milk
mix and pour in a well greased pan. mix the following
and sprinkle on the mixture
1 cup brown sugar
4 tbsp melted butter
1 teaspoon cinnamon
bake for 20 minutes at 425 degrees
susan saunders <susansaunders@msn.com>
Earlville, IL USA - Wednesday, November 21, 2001 at 02:00:57 (EST)
Pumpkin Cookies
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup butter,softened
1 1/2 cups granulated sugar
1 cup solid packed pumpkin
1 egg
1 tsp vanilla extract
combine dry ingredients.
cream butter and sugar and add pumpkin
egg and vanilla. beat until creamy.stir
in dry ingredients and blend well.drop
by tablespoonful smooth tops of cookies.
bake in preheated 350 degrees F for 15 to 20 minutes.cool on rack
can top with glaze if desired.
optional ingerdients:
1cup raisins
1cup chopped nuts
1cup rolled oats
1cup crushed pineapple,drained
susan saunders <susansaunders@msn.com>
Earlville, IL USA - Wednesday, November 21, 2001 at 01:57:42 (EST)
Germantown Cookies
1 cup sugar
1 cup brown sugar
1 cup butter or margarine
2 eggs
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. orange peel
1 cup oatmeal
1 cup coconut
1 cup pecan, chopped
Preheat oven to moderate speed (350 degrees).
Cream sugar and butter or margarine. Add eggs, then vanilla. Sift
dry ingredien ts (flour, soda, powder, salt and orange peel)
together. Add to first mixture. Add oatmeal, coconut and nuts.
Roll out to 2" thickness and cutout with a 2" biscuit cutter and
place on cookie sheet or drop by Tablespoonfuls onto cookie sheets.
Bake for 12 minutes. Let cool on pan for 2 - 3 minutes. Move to
cooling surface (paper towels or cooling racks) and let completely
cool.
Make appoximately 40 cookies.
LindaK <l_kadlec@hotmail.com>
V, MS USA - Tuesday, November 20, 2001 at 04:27:26 (EST)
SNICKERS COOKIES
These are the easiest and most scrumptious cookies ever. If you don't
tell folks how they are made, they'll never guess!
18 oz refrigerated cookie dough (choc chip or sugar cookie)
24 bite size snicker bars, unwrapped
Slice cookie dough 1/4" thick. Wrap each slice around one candy
bar, covering completely. Place 2" apart on an ungreased cookie
sheet and bake at 350 for 8-10 minutes.
MB Partlow <mbpartlow@home.com>
Colorado Springs, CO USA - Wednesday, November 07, 2001 at 20:08:21 (EST)
PEANUT BUTTER MUNCHES
1 CUP SMOOTH OR CRUNCHY PEANUT BUTTER
1 CUP WHITE SUGAR
1 LG. EGG
MIX ALL THREE INGREDIENTS TOGETHER DROP BY THE TEASPOON OR ROLL INTO BALLS AND PRESS WITH A FORK UNTO A LIGHTLY GREASED COOKIE SHEET AND BAKE FOR 10 - 12 MINUTES @ 325%F OR 160%C
LET THE KIDS MAKE THESE AND THEY TO WILL FEEL LIKE THEY CONTRIBUTED TO THE COOKIE EXCHANGE
DOROTHY GIBAS <howtomakemoney@shaw.ca>
SHAWNIGAN LAKE, BC CANADA - Tuesday, November 06, 2001 at 12:23:54 (EST)
Chocolate Drops
I found this great recipe for chocolate drops in Cookies For Dummies. These tasty cookies are a snap to make. You can make a variation of the above recipe; Chocolate Nut Drops & by adding 1 cup finely ground or minced walnuts or pecans to the dough after adding the dry ingredients. Proceed to shape and bake the same as Chocolate Drops.
Preparation time: 20 minutes
Baking time: 12 minutes
Yield: 4 dozen
8 ounces bittersweet or semisweet chocolate, finely chopped
1cup (1 stick) unsalted butter, cut into small pieces
1/3 cup superfine sugar
3 eggs
1 teaspoons vanilla extract
2 cups all-purpose flour
1 cup natural cocoa powder
Pinch of salt
1 cup confectioners sugar
1. Melt the chocolate and butter together in the top of a double boiler over hot water. Stir often with a rubber spatula or a whisk to ensure even melting. Remove the top pan of the double boiler and thoroughly dry the bottom and sides. Transfer the mixture to a large mixing bowl. Stir in the sugar and blend well. Add the eggs one at a time, stirring after each addition. Blend in the vanilla.
2. Sift together the flour, cocoa powder, and salt. Add to the chocolate mixture in four stages, blending well after each addition. Cover the mixture tightly with plastic wrap and chill for 1 hour.
3. Preheat over to 350 degrees. Line a cookie sheet with parchment paper. Place 1 cup of the confectioner;s sugar in a small bowl.
4. Pinch off walnut-size piece of the dough and roll into balls. Roll each balls in the confectioner;s sugar to coat completely. Arrange the balls on the cookie sheet, with 2 inches between them. Bake for 12 to 14 minutes, until firm.
5. Remove the cookie sheet from the oven and transfer the cookies to cooling racks. Dust the tops of the cookies with the remaining confectioner;s sugar. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
MaryJane
USA - Friday, September 28, 2001 at 17:13:12 (EDT)
Oatmeal Raisin Giants
These are my all-time favorites. They're a giant version of cookies I grew up eating and still love. They're also one of my most requested cookies by friends and family of all ages.
Preparation time: 20 minutes
Baking time: 20 minutes
Yield: About 3 dozen
1 cup (2 sticks) unsalted butter, softened
1 cups sugar
2 eggs
2 teaspoons vanilla extract
1 cups old-fashioned rolled oats
2 cups all-purpose flour
Pinch of salt
1 teaspoon baking soda
1 cups raisins
1 cup roughly chopped walnuts
1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
2. Using a mixer and mixing bowl, beat the butter until fluffy, about 2 minutes. Add the sugar and mix together until smooth. In a small bowl, lightly beat the eggs with the vanilla and add to the butter mixture. Blend well. Add the oats and blend thoroughly.
3. Sift together the flour, salt and baking soda. Add to the butter mixture in three stages, blending well after each addition. Stir in raisins and walnuts.
4. Scoop out large spoonfuls (about 2 tablespoons each) and roll into balls. Place the balls on the cookie sheet, leaving 3 inches between them. Bake for 20 to 22 minutes, until the cookies are golden and set. Remove the cookie sheet from the oven and transfer the cookies from the parchment paper to cooling racks. Store in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
MaryJane
USA - Friday, September 28, 2001 at 17:13:12 (EDT)
Peanut Butter cookies *easy and good*
1 cup of peanut butter any kind will do
1 cup of sugar
1 egg
you may want to grease the cookie sheet but anyway place in the oven at 350 for 10-12 or when golden around the edge
Kamie Cregar
- Monday, September 24, 2001 at 15:57:03 (EDT)
MINT PILLOWS
(Mix together)
1 c. sugar
1 c. real butter, softened
1 egg
1 tsp. vanilla
(Mix together and add to first ingredients)
3 c. flour
1 tsp. baking powder
1/4 tsp. salt
Divide dough in half. Roll dough into 2 equal rectangle sections. Arrange Andes Mints in rows on one section of dough. Place the second section of dough over the mints. Cut dough between mints into little rectangle pillows. Press edges and seal each pillow. You may have to wet your fingers some with water. Place pillows on an ungreased cookie sheet.
Bake 400 for 8-9 minutes (don't over bake) this is kind of like pie dough
Cool completely and sprinkle with powdered sugar and drizzle with almond bark (add food coloring if you'd like a color of icing)
If you like Andes Mints....these are wonderful....the mint doesn't melt inside....stays nice and firm just like you buy them.
Lynn <lknepp@dmrtc.net>
Montgomery, In USA - Monday, January 08, 2001 at 08:08:30 (EST)
