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Christina WNY
Inactive
Buffalo, NY
USA
305 Posts |
 Posted - 10/22/2004 : 05:25:18 AM
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Mimi, Your secret is safe with me. 
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 10/22/2004 : 06:37:34 AM
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I made these great soft cookies for the first time last Christmas. They were a big hit!
Frosted Ginger Creams
1/4 c. shortening
1/2 c. sugar
1 egg
1/3 c. molasses
2 c. flour
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/3 c. water
Frosting
1 1/2 oz. cream cheese, soft
3 T. butter, soft
1 c. plus 3 T. powdered sugar
1/2 tsp. vanilla
1-2 tsp. lemon juice
In a large mixing bowl, cream the shortening and sugar. Beat in egg and molasses. Combine the dry ingredients and gradually add to the creamed mixture alternately with water (dough will be soft). Drop by heaping teaspoonfuls 2" apart on greased cookie sheet. (I don't do that, I use parchment paper and no grease). Bake at 400 for 7-8 minutes or til tops are cracked. Cool.
In a small bowl, beat cream cheese, butter and powdered sugar til light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistancy. Frost cooled cookies. Makes about 4 dozen. Store in frig. |
Bonnie |
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 10/22/2004 : 06:50:29 AM
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This is another cookie I made last year. Goody-goody!
Lemon-Cream Sandwich Cookies
3/4 c. butter, soft
1/2 c. powdered sugar
2 tsp. lemon extract
1 1/2 c. flour
1/4 c. corn starch
Lemon Filling
1/4 c. butter, soft
1 1/2 c. powdered sugar
2 T. lemon juice
2 tsp. lemon zest
Cream butter and powdered sugar. Beat in extract. Combine flour and cornstarch, beat into creamed mixture. Divide dough into 2 balls, wrap in plastic and refrigerate 1 hour.
On a lightly floured surface, roll out each portion of dough to 1/8" thickness. Cut into 2" rounds. Place on ungreased cookie sheet (I use parchment paper). Bake at 350 for 10-12 minutes. Cool.
For filling, cream butter and sugar, beat in lemon juice and zest. Spread over bottoms of half of the cookies and top with remaining cookies. Makes 2 dozen |
Bonnie |
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 10/22/2004 : 08:43:32 AM
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This is a very pretty and tasty cookie. I have never seen anyone else make these so they are always a hit!
After Halloween, I make sure to buy 1/2 off Life Savers so I have them on hand for Christmas.
You can use your own favorite cut-out, roll-out cookie recipe, but I'll give you a recipe too.
Stained Glass Window Cookies
1 c. sugar
1/2 c. butter, soft
1 egg
1/4 c. milk
1/2 tsp. vanilla
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
Life savers, separate colors, crushed (I put the separated colors in a ziplock bag and use a hammer to crush them)
Cream the butter and sugar together. Add egg, milk, and vanilla. Beat well. Stir together the dry ingredients and blend into the creamed mixture. Divide dough into thirds. Cover and chill 1 hour.
On a lightly floured board roll out dough to 1/4 ". This is where it gets fun. Use cookie cutters and cut out the dough into desired shapes. Then transfer the cut-outs onto a foil-covered or parchment lined cookie sheet, about 2" apart. Then use a smaller cookie cutter to cut out the centers of the cookies. Remove the center cut-out dough(you can bake these center cut-outs or gather them up and re-roll for more). Now take your crushed Life savers and carefully fill the center of the dough. Make sure you fill the whole cut-out portion and fill it kind of high. Bake 350 for 10 minutes. Makes about 3 dozen. If you want to make them thinner, roll out dough to 1/8" thickness and bake 7-8 minutes and you will get 4-4 1/2 dozen cookies.
The centers of the cookies are semi-transparent and look like stained glass.
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Mimi
Star Contributor
USA
1690 Posts |
Posted - 10/23/2004 : 07:01:18 AM
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Sorry for the delay...here is the Secret Shopper Cherry Cookie recipe, and Gail, since you will be making them at your daughter's, just blindfold her while you make them!!! Just kidding, we will include her in our trusted group.
2/3 cup shortening
2/3 cup sugar
1 egg
1/2 cup milk
1 tsp. vanilla
2 cups flour
1/2 tsp. baking powder
1/2 tsp. soda
1 cup coconut
1/2 cup chopped cherries (the bottled ones in cherry juice)
Cream the shortening and sugar, then add the egg, milk and vanilla and mix well. Mix all the dry ingredients, add to the wet and stir in the coconut and cherries (no juice, save it for the frosting).
Preheat oven to 375, and drop batter by rounded teaspoonfuls on slightly greased cookie sheets. Bake for about 10 minutes. They are done when the edges around the bottom of the cookies are brown, but the tops should not be browned. Remove to cooling racks and cool completely.
Iceing
1 stick of softened butter
1 box of powdered sugar sifted
cherry juice
Cream the butter and sugar then add the cherry juice a little at a time to get to spreading consistency.
These are really pretty cookies because the chunks of red cherries can be seen in the cookie and the iceing is a pretty pink. I believe what makes them light and delicate is the coconut, however, you can't taste it. My DH despises coconut and he has eaten a zillion of these. To this day, he still has no idea!!! Enjoy!!! |
Mimi |
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GailGibbsYoung
Star Contributor
Salem, OR
USA
1003 Posts |
Posted - 10/24/2004 : 07:34:01 AM
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Mimi.....these cookies sounds wonderful. I can hardly wait to make them. You're an  for sharing. |
MSPA GOLD CERTIFIED dejlg4
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Mimi
Star Contributor
USA
1690 Posts |
Posted - 10/24/2004 : 08:34:38 AM
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| Thanks Gail...sometimes it's difficult being an , but I do try!!! Hope your family loves them like mine. |
Mimi |
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Nora
Star Contributor
PA
USA
6323 Posts |
Posted - 10/27/2004 : 10:27:13 AM
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This peanut butter cookie is insanely simple and the cookies are so flavorful.And no, I didn't forget to list flour; these don't use it.
1 cup peanut butter, chunky, creamy, whatever you like
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
Combine all.Shape into balls (use about a level tablespoon). Place 2 inches apart on ungreased cookie sheets and flatten w/fork. Bake at 350 16-18 minutes, til set.Cool on sheets 5 minutes,remove to rack.
This makes about 2 dozen. If you want to fancy them up, dip them in a chocolate coating. |
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IllinoisKelly
Member
Bloomington, Illinois
USA
38 Posts |
Posted - 10/31/2004 : 06:51:56 AM
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Cookies are my bag!!
Sceret butter cookie recipe (for cut outs)
2 sticks butter- unsalted and softened
1 C white sugar
Cream these together
2 eggs
add them after they have been slightly beaten
1 t vanilla
add them
2 1/2 C flour
1 t. baking powder
pinch salt
add those together and slowly add to the wet mixture. Beat until put together only- the shorter time, the better. Refrigerate for a couple of hours. Roll, cut out, bake at 350 for 7-10 minutes until bottoms are a little brown. Cool
Frosting
Beat:
1 brick cream cheese
1/2 stick butter
1 overflowing t of vanilla
1/2-3/4 bag od 2 lb powdered sugar.
If you have a stand mixer, but the ingredients together and let it go for 5 minutes. Other wise until smooth. Color, put into plastic bags and pipe onto the cookies.
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Gold in St Louis '04 |
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Jean_GA
Valued Contributor
Atlanta, GA
USA
106 Posts |
Posted - 10/31/2004 : 07:46:47 AM
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I love cookie recipes! Here is one I made several batches of last Christmas to give away (and saved some for my family (me) to eat as well).
Chocolate-Dipped Crescents
1-1/2 cups powdered sugar
1 cup butter, softened
1 egg
1-1/2 tsp almond extract
2-1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1 pkg (6 oz - 1 cup) semi-sweet chocolate chips, melted
Combine powdered sugar and butter. Beat at medium speed scraping bowl until creamy - 1 to 2 minutes.
Add egg and almond extract and continue beating until well mixed 1 to 2 minutes.
Reduce speed to low, scrap bowl and add flour, cream of tartar, baking soda and beat 1 to 2 minutes.
Shape into 1" balls. Roll balls into 2" ropes; shape into crescents. Place 2" apart on cookie sheets. Bake 8 to 10 minutes at 375 degrees. Cool completely. Dip 1/2 into melted chocolate; sprinkle remaining half with powdered sugar after chocolate has set. |
MSPA Gold Plus Shopper shopping Northwest Metro Atlanta |
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Jean_GA
Valued Contributor
Atlanta, GA
USA
106 Posts |
Posted - 10/31/2004 : 07:59:59 AM
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Here is another recipe my mom and I made year's ago! They tend to be a bit dry, but they are delicious.
Mexican Mocha Balls
1 cup butter
1/2 cup sugar
2 tsp vanilla
2 cups sifted flour
1/4 cup unsweetened cocoa
1 T instant coffee powder
1/2 tsp salt
1 cup finely cut nuts
1/2 cup maraschino cherries
confectioner's sugar
Cream butter and sugar. Add vanilla. Sift and add flour, cocoa, coffee and salt. Add nuts and cherries. Chill dough 1 hour. Shape into 1" balls. Bake at 325 degrees for 20 minutes. While warm dust with confectioner's sugar. Makes 6 dozen. |
MSPA Gold Plus Shopper shopping Northwest Metro Atlanta |
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Jean_GA
Valued Contributor
Atlanta, GA
USA
106 Posts |
Posted - 10/31/2004 : 08:04:19 AM
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Okay here's another one. These make a pretty contrast on the same plate with the Mexican Mocha cookies.
Snowdrops
2 cups sifted all-purpose flour
1/4 tsp salt
1 cup butter
1/2 cup sifted confectioner's sugar
1 tsp vanilla
confectioner's sugar
Heat oven to 350 degrees. Sift flour and salt. Beat butter, 1/2 cup confectioner's sugar and vanilla until light and fluffy. Work in sifted dry ingredients until mix is smooth. Form 1" balls, and place on ungreased cookie sheets. Bake 12 to 15 minutes. DON'T BROWN. Dust with confectioner's sugar. Make 3-1/2 dozen. |
MSPA Gold Plus Shopper shopping Northwest Metro Atlanta |
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 11/19/2004 : 12:59:33 AM
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| Help! Christmas is only 36 days away and I'm still looking for some more recipes. Come on everyone, helppp. |
Bonnie |
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BransonRose
Member
Branson West, MO
USA
35 Posts |
Posted - 12/01/2004 : 04:36:36 AM
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| Do you have a chocolate spritz recipe? |
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BransonRose
Member
Branson West, MO
USA
35 Posts |
Posted - 12/01/2004 : 04:41:55 AM
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This is a great idea. Here is my favorite.
Mexican Wedding Cakes
1 c Butter, room temperature
1/2 c Powdered sugar
1/4 ts Salt
1 ts Vanilla extract
2 c Sifted flour
More powdered sugar
Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated 400 degree oven about 12 minutes, or until golden brown. Roll cookies in powdered sugar while hot, and again after they have cooled. Freezes well.
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TXbecky
Valued Contributor
Texas
USA
165 Posts |
Posted - 12/07/2004 : 01:00:48 AM
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This is a great little cookie to make and only takes a few minutes to complete the entire batch. There is only one pot and maybe two spoons to clean besides the measuring utensils. I make these for one of my nephews every time he visits because he just can't seem to get enough. Of course, that's just an excuse because we all love them too.
Chocolate Oaties (sometimes called Boiled Cookies)
2 c sugar
1/2 c milk
1 stick margarine
1 T cocoa
2 1/2 c raw oatmeal (quick cooking oats)
2 tsp vanilla
1/2 c peanut butter, smooth or chunky
Melt margarine in 2 qt saucepan. Add cocoa and mix well. Add sugar and milk. Stir and bring to a rolling boil. After mixture comes to a rolling boil, cook for 1 1/2 minutes. Remove from heat and add oatmeal, vanilla, and peanut butter. Stir quickly to mix. Drop by teasponfuls onto wax paper and cool.
** For a variation I added 1/2 cup of marshmallow creme. This lightened the cookie. My sons loved them, but I prefer the original recipe.
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Becky
MSPA Gold Certified |
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Jen_in_MD
Star Contributor
MD
USA
1168 Posts |
Posted - 12/08/2004 : 05:56:37 AM
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I just got this recipe from a friend, and I wanted to share....they're REALLY good!
Chocolate Yummies
3 cups Kellogg's Rice Krispies cereal
7 graham crackers, whole pieces
2 1/2 cups mini marshmallows
1 package (12 oz, 2 cups) semi-sweet chocolate morsels
2/3 cup light corn syrup
3 tablespoons margarine or butter
1/2 cup crunchy peanut butter
1) Coat 13x9x2-inch microwave safe dish w/cooking spray. PLace 6 whole pieces graham crackers in single layer in bottom. Cut remaining piece to fit in bottom. Sprinkle marshmallows over crackers.
2) Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave and cool completely.
3) In 2-quart microwave safe mixing bowl, combine chocolate morsels, corn syrup and margarine. Microwave on HIGH about 1 1/2 minutes or until chocolate can be stirred smooth. Stir in peanut butter. Add rice krispies cereal, mixing until combined. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator. Yield: 36 pieces.
Enjoy! |
MSPA Gold certified: #5bqyg3
Specializing in hotel, spa, and fine dining evaluations throughout MD, DC, and Northern VA |
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UpstateNYKat
Star Contributor
Rochester, NY
USA
1100 Posts |
Posted - 12/08/2004 : 06:36:32 AM
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Does anyone have a good Snickerdoodle recipe?
I made these Snicker surprise cookies last year and they were a big hit!
1/2 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package Snickers miniature candy bars
1. Preheat oven to 300 degree Fahrenheit.
2. In a medium bowl, sift together flour, baking soda, and salt.
3. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
4. Add eggs and vanilla and combine thoroughly.
5. Then mix in flour mixture.
6. Cover and chill dough 2-3 hours.
7. To form cookie, scoop a tablespoon of chilled dough and flatten.
8. Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
9. Place on a greased cookie sheet.
10. Bake for 10-20 minutes.
11. Cool cookies on a rack.
12. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.
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Katrina
Part time shopper Rochester, NY
Silver Certified #junxlc |
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LauraB
Star Contributor
Frederick, MD
USA
921 Posts |
Posted - 12/09/2004 : 12:26:44 PM
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Since I am making these now, I thought I'd post them. They are one of my favorite Christmas cookies. These are a soft, moist cake-like cookie.
Devil's Food Drops with Mocha Frosting
For cookies:
1/2 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
2 sq. chocolate, melted and cooled (sweetened or unsweetened, according to your taste)
2 cups flour
1/2 tsp baking soda
pinch salt
3/4 cup sour cream
1/2 cup finely ground walnuts (optional - my kids like it better without - I like it with)
Cream butter and sugar
Beat in egg, vanilla
stir in chocolate
sift together flour, soda and salt
Add flour mixture alternately with sour cream
Stir in walnuts
Drop from tsp onto greased or nonstick cookie sheet
Bake at 350 for 10 minutes
Frost with Mocha Frosting when cool
Mocha Frosting
1/4 cup softened butter or margerine
2 Tblsp cocoa
1 1/2 tsp vanilla
2 tsp instant coffee in 3 Tblsp milk or
4 Tblsp double strength coffee
2 1/2 - 3 cups confectioner's sugar
Cream butter and cocoa
Add vanilla
Beat in coffee alternatively with sugar
Beat until smooth and frost cookies
Eat cookies!
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MSPA Gold Certified #4xgoix |
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Nora
Star Contributor
PA
USA
6323 Posts |
Posted - 12/11/2004 : 09:48:46 AM
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| Take any good,basic cookie dough and wrap it around a bite-size Snickers,Milky Way, Mounds,or whatever you prefer and bake (usually the same time as recommended in the dough recipe). When finished and cooled, you can "gild the lily" by sprinkling with powdered sugar, or dipping in chocolate (milk, dark, white). There's no limit to the possibilities and these are easy and impressive. |
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~Cookie Exchange~ - Please share your favorite recipes!!