Christmas Casserole Cookie Recipe

November 7, 2007 in All Cookie Recipes, Christmas Cookies, Cookies with Nuts | No comments

Christmas Casserole Cookies
Makes about 36
2 eggs

  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 cup chopped walnuts or pecans
  • 1 cup snipped dates
  • 1 cup shredded coconut
  • sugar for rolling

Prepartion:

  1. Beat eggs well, then add sugar gradually while beating until fluffy.
  2. Stir in remaining ingredients and turn into ungreased 2-quart casserole.
  3. Bake in preheated 350 oven for 30 minutes.
  4. Remove from oven and stir well with wooden spoon.
  5. Cool, form into small balls, and roll in additional sugar.
  6. Cool throughly.

Popularity: unranked [?]

Gingerpop Cookie Recipe

November 5, 2007 in All Cookie Recipes, Christmas Cookies, Spice Cookies | No comments

Gingerpop Cookies

  • 1 (14 1/2 ounce) package gingerbread cake and cookie mix
  • 1/3 cup lukewarm water
  • About 18 wooden sticks with rounded ends
  • Sugar
  • Easy Pink Frosting — (recipe follows)
  • Candy-coated chocolate candies, candy corn, licorice or gumdrops, if desired

EASY PINK FROSTING

  • 1 cup vanilla ready-to-spread frosting
  • 2 drops red food color

Mix gingerbread mix (dry) and water in large bowl with spoon. Cover dough with plastic wrap and refrigerate about 15 minutes or until slightly firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden stick into side of each ball until tip of stick is in center of ball. Place balls about 2 inches apart on ungreased cookie sheet.

Press bottom of glass into dough to grease, then dip into sugar; press on balls to flatten slightly. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet with spatula to wire rack. Cool completely. Spread Easy Pink Frosting over each cookie with knife, then immediately top with candies to make a face design or decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.

Popularity: unranked [?]

No-Bake Peanut Butter Squares

November 3, 2007 in All Cookie Recipes, Cookies with Nuts, No-Bake Cookies, Peanut Butter Cookies | No comments

No-Bake Peanut Butter Squares

  • 2 cups powdered sugar
  • 1 cup butter or margarine — softened
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 2 3/4 cups graham cracker crumbs
  • 1 cup chopped peanuts
  • 1 (12 ounce) package semisweet chocolate chips (2 cups)
  • 1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over bars. Refrigerate about 1 hour or until chocolate is firm. Remove from pan, using foil to lift; fold back foil. Cut into 6 rows by 6 rows. Refrigerate about 2 hours or until firm.
Store covered in refrigerator.

Popularity: unranked [?]

Mousse Bars Recipe

November 1, 2007 in All Cookie Recipes, Bar Cookies, Chocolate Cookies | No comments

Mousse Bars

  • 1 1/2 cups vanilla wafer crumbs (about 40 wafers)
  • 1/4 cup butter or margarine — melted
  • 3/4 cup whipping (heavy) cream
  • 1 (6 ounce) package semisweet chocolate chips (1 cup)
  • 3 eggs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • Chocolate Topping — (recipe follows)

CHOCOLATE TOPPING

  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon shortening

Heat oven to 350º. Mix wafer crumbs and butter with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Bake 10 minutes.

Heat whipping cream and chocolate chips over low heat, stirring frequently, until chocolate is melted; remove from heat. Cool 5 minutes. Beat eggs, sugar and salt in large bowl with wire whisk until foamy. Pour chocolate mixture into egg mixture, stirring constantly. Pour over baked layer. Bake 25 to 35 minutes or until center springs back when touched lightly. Cool 15 minutes.

Spread with Chocolate Topping. Refrigerate uncovered about 2 hours or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE TOPPING:

Melt chocolate chips and shortening over low heat, stirring frequently, until smooth.

Popularity: unranked [?]

Choco-Mint Snaps (Christmas Cookies)

October 27, 2007 in All Cookie Recipes, Christmas Cookies | No comments

Choco-Mint Snaps
Makes about 72

  • 4 (1-ounce) squares unsweetened chocolate
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups vegetable shortening
  • 2 cups sugar
  • 2 large eggs
  • 1/3 cup light corn syrup
  • 2 1/2 tablespoons water
  • 2 teaspoons peppermint extract
  • 1 teaspoon vanilla extract
  • Additional sugar for rolling
  1. Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
  2. Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside.
  3. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
  4. Add eggs and blend well.
  5. Add reserved chocolate, corn syrup, water, and extracts and blend well.
  6. Stir in flour mixture until just blended.
  7. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

Popularity: unranked [?]

Amish Ginger Cookie Recipe

October 24, 2007 in All Cookie Recipes, Christmas Cookies, Spice Cookies | No comments

Amish Ginger Cookies
Makes about 48

  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup unsulfured molasses
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoon baking soda
  • extra granulated sugar
  1. Preheat oven to 350 F.
  2. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined.
  3. Add the remaining ingredients and mix until well combined.
  4. Roll dough into 1-inch balls and roll in the extra granulated sugar.
  5. Place balls on ungreased baking sheet.
  6. Bake for 5 – 7 minutes until barely turning brown.
  7. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

Popularity: unranked [?]

David’s Secret Ingredient Chocolate Chip Cookies

October 22, 2007 in All Cookie Recipes, Chocolate Chip Cookies | No comments

David’s Secret Ingredient Chocolate Chip Cookies

Ingredients:

  • 4 1/2 cups crispy rice cereal
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.

Popularity: unranked [?]

« Older entries § Newer entries »