The Cookie Recipes

Cinnamon Sugar Butter Cookies

Topping:

• 3 Tbsp white sugar
• 1 Tbsp ground cinnamon

Cookies:

• 2 1/2 cup flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup dark brown sugar, packed
• 1/2 cup white sugar
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 tsp. pure vanilla extract

Oven 300. In a small bowl combine sugar and cinnamon for topping. Set aside. In a med. bowl combine flour, soda and salt. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer set at med. speed. Add the butter, and mix toform a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at med. speed until light and fluffy. Add flour mixture and blend at low speed just until combined. Do not over mix. Shape dough into 1″ balls and roll each ball in cinnamon-sugar topping. Place onto ungreased cookie sheets, 2″ apart. Bake for 18-20 min. Immediately transfer cookies with a spatula to a cool, flat surface. Yield: 3 dozen

Apple Pie Bars

CRUMB TOPPING

• 3/4 c All-purpose flour; unsifted
• 1/3 c Sugar
• 5 T Butter

BARS

• 2 c Plus 3 T. all-purpose flour; -unsifted
• 1/4 ts Salt
• 3/4 c Butter (1-1/2 sticks); -softened
• 1/2 c Sugar
• 1 lg Egg; lightly beaten
• 1 ts Vanilla extract
• 1 c Cheddar cheese; grated
• 1 ts Lemon rind; grated
• 1/2 ts Ground cinnamon
• 1/4 ts Ground nutmeg
• 5 c Assorted apples; peeled,
• -cored, and grated
• 1 T Fresh lemon juice

Heat oven to 425 degrees F. Grease a 13 x 9-inch baking pan.

Prepare Crumb Topping; set aside. In small bowl, combine 2 cups flour and the salt; set aside. In large bowl, with electric mixer on medium speed, beat butter and 1/4 cup sugar until combined. Add egg and beat until smooth. Stir in vanilla.

Gradually add flour mixture to butter mixture until soft dough forms. With fingers, press dough evenly into greased pan.

In large bowl, combine cheese, remaining 1/4 cup sugar, remaining 3 tablespoons flour, the lemon rind, cinnamon, and nutmeg. Fold in apples and lemon juice. Spoon apple mixture over dough in pan. Sprinkle Crumb Topping evenly over apple mixture.

Bake 25 to 30 minutes or until golden. Cool completely on wire rack–at least 40 minutes. Refrigerate until ready to serve, then cut into bars.

CRUMB TOPPING: In medium-size bowl, combine 3/4 cup unsifted all-purpose flour and 1/3 cup sugar. With pastry blender or 2 knives, cut in 5 tablespoons butter until mixture resembles coarse crumbs.

Vanilla Wafers & Chocolate

• 2 oz. chocolate chips
• 20 vanilla wafers or shortbread cookies
• 1/4 cup toasted coconut

Choose your favorite cookie, vanilla wafer or shortbread, for an easy dip ‘n
sprinkle dessert. The coconut can be toasted in the oven at 350 for about 7
minutes. Meanwhile, watch the chocolate very closely to be sure it doesn’t overheat and frizzle up.

Place chocolate chips in 1 cup glass measure. Microwave on high power 3-4
minutes, stirring every minute, until melted. 2.Dip tips of cookies in chocolate, then dip in coconut. Place on cookie sheet lined with wax paper and refrigerate for 10 minutes.

Chocolate Crinkles

• 1/2 c. oil
• 4 squares unsweetened chocolate, melted
• 2 c. sugar
• 4 eggs
• 2 tsp. vanilla
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt

Combine oil, melted chocolate, sugar, and vanilla. Blend well. Add eggs, one at a time, beating well after each addition. Combine remaining dry ingredients and add to chocolate mixture. Chill batter for several hours. Form into balls, roll in powdered sugar. Bake 10-12 minutes at 350 on greased cookie sheet.

Almond Brittle Bar Cookies

• 2 cups all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 1 cup chopped chocolate-covered toffee bars
• 1 cup chopped almonds (2 ounces)
• 1 1/2 cup semisweet morsels

Preheat oven to: 350 degrees.

Mix together flour, baking soda, and salt. Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Stir flour mixture into butter mixture until just combined.
Fold in toffee bars, 1/2 cup nuts, and 1/2 cup chocolate morsels.
Using a rubber spatula, spread mixture evenly in a greased 8-inch baking pan. Bake until a toothpick inserted in the center comes out clean and top is lightly browned, 20 to 25 minutes.
Immediately sprinkle remaining chocolate morsels over warm cookies. Return cookies to oven and bake until chocolate has melted, 2 minutes.
Spread melted chocolate evenly over the cookies. Sprinkle with remaining nuts. Cool and cut into bars.

Almond Butter Cookies

• 1/4 c Canola oil
  1 c Almond butter
  1/4 c Maple syrup
  1/2 ts Pure vanilla extract
  1 c Whole wheat pastry flour-(Sifted before measuring)
  1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one).

Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract.

Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes.

Roll dough into 3/4-inch balls. Place on baking sheet and flatten with a fork.

Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.

Chocolate Cherry Bars

• 1 pkg. fudge cake mix
• 1 tsp. almond extract
• 1 C. sugar
• 6 oz. (1 cup) chocolate (semisweet) pieces
• 21 oz. can cherry pie filling
• 2 eggs, beaten
• 5 T. butter
• 1/3 C. milk

Preheat oven to 350 deg. Grease and flour a 13 x 9″ pan. In large bowl, combine cake mix, extract, pie filling and eggs. Stir by hand until well mixed. Pour into prepared pan. Bake according to time limits on cake mix directions or until toothpick inserted in center comes out clean.

In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, for 1 minute. Remove from heat and stir in chocolate pieces immediately, beating until smooth. Pour over cake. Makes 36 servings.

Ginger Cookies

• 1/2 cup margarine
• 4 Tbsp.light corn syrup
• 1/2 cup sugar
• 2 1/4 cups flour
• 3 Tbsp.ground ginger
• 1 tsp.baking soda

Warm the margarine,light corn syrup and sugar slightly and beat well.Add flour,ginger and baking soda.Mix well.Roll out to a thickness of 1/4 inch,cut in rounds and place on a buttered cookies sheet.Bake in a 375 oven for about 15 min.

Caramel Apple Cookies

• 2 (1.7 oz each) pkgs chewy chocolate-covered caramel candies (like Rolos), unwrapped and quartered
• 1 pkg yellow cake mix
• 1/2 cup vegetable oil
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 6-oz pkg dried apples, chopped

Preheat oven to 350 degrees F.  Position oven rack in middle of oven.

In a small bowl toss the chopped candies with 2 tbsp of the cake mix (to prevent sticking).

In a large mixing bowl place half of the cake mix along with the oil, brown sugar, eggs and vanilla extract.  Blend with an electric mixer set on medium high speed 1-2 minutes, until blended smooth.  Stir in the remaining cake mix, caramel candies and dried apples with a wooden spoon until all dry ingredients are moistened.

Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.

Bake 10-13 minutes or until just barely set at center when lightly touched.  Cool 2 minutes on sheets.  Transfer to wire racks with metal spatula and cool completely.

Lemon Kiss Cookies

• 1 1/2 cup butter
• 14 oz choc. kisses
• 3/4 cup sugar
• 2 3/4 cup flour
• 1 tbsp lemon extract
• 1 1/2 cup chopped almonds
• confectioner Us sugar
• 1/2 choc. chips and 1 tbsp shortening

Beat oleo, sugars, and lemon until light. Add flour and almonds. Beat until well blended.

Shape dough around candy kiss covering completely. Roll to form a ball. Bake on ungreased cookie sheet 375 for 8-12 minutes until set (light golden brown). Sprinkle with conf. sugar. Melt chips and shortening together and drizzle over each cookie. Makes about 6 dozen.

Easy Strawberry Cookies

• 2 eggs
• 2/3 c. vegetable shortening
• 1 pkg. strawberry cake mix
• 1/2 c. chopped nuts
• 1/2 c. chopped coconut

Combine eggs and shortening. Add half the dry cake mix. Beat well. Add remaining dry mix, nuts, and coconut. Mix thoroughly. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes

Rolled Sugar Cookies

• 3/4 cup sugar
• 1/3 cup shortening
• 6 tablespoons butter or margaine, softened
• 1 egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Cream sugar, shortening, and butter or margarine till fully. Add egg, milk, and vanilla, beat well. Stir together flour, baking powder, and salt: stir into creamed mixture. Cover and chill at least 3 hours.
Working with half of the dough at a time, on lightly floured surface roll to 1/8-inch thickness. Cut with cookie cutters into desired shapes. Place on ungreased cookie sheet. Bake at 375 degress till set but not browned, about 8 minutes. Makes about 4 dozen cookies.

Peppermint Cheesecake Wafer

• 1 envelope or 1 tablespoon
• unflavored gelatin
• 1/4 cup cold water
• 1 lb cream cheese
• 1/2 cup sugar
• 1/4 cup crushed peppermint candy
• 1 cup heavy cream
• 1/3 cup chocolate chips
• 1 box vanilla wafers

Whip cream to stiff peak and set aside in refrigerator.Soften gelatin in cold water. Heat and stir until dissolved. Blend cream cheese and sugar until smooth. Gradually add gelatin, milk and peppermint candy, mixing until blended; chill until slightly thickened. Fold in whipped cream. Put mixture into large pastry bag with large star tip and pipe a star on top of a vanilla wafer cookie. Garnish with chocolate chips.

Banana Nut Cookies

• 2 2/3 c Flour
• 1/2 ts Baking soda
• 1/4 ts Salt
• 1 c Brown sugar
• 1/2 c Sugar
• 1 c Butter
• 1 Egg
• 1 ts Banana extract
• 1 md Banana; mashed
• 2 c Chocolate chips
• 1 c Walnuts; chopped

Preheat oven to 300° Blend sugars and butter. Add egg, banana and extract, mix in dry ingredients, stir in nuts and chips. Drop by spoonfuls on baking dish, bake for 25 minutes.

EggNog Cookies

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/4 cups sugar
• 3/4 cup butter
• 1/2 cup eggnog
• 1 teaspoon vanilla
• 2 egg yolks
• 1 tablespoon nutmeg

Preheat oven to 300 F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside.

In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not over mix.

Drop by rounded teaspoons onto un greased baking sheets, 1″ apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Banana Fudge Cookies

• (18 1/2 ounce) box chocolate cake mix
• 1/3 cup mashed bananas, ripe
• 1 egg
• 2 tablespoons water
• 6 ounces semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonsful, about 2 inches apart, on greased baking sheets.
Bake in a 350 degree F oven for 8 minutes or until done. Remove from baking sheets; cool on racks.

Makes 3 1/2 dozen.

Apple Squares

• 3 egg yolks
• 2 cups flour
• pinch of salt
• 1/2 # margarine
• 2 tablespoons vinegar
• 6 graham crackers, crushed
• 12 apples, cored, peeled and cut into slices
• 1 cup sugar
• 1 tsp cinnamon

Cut flour into margarine, pie crust style. Add egg yolks and vinegar and
mix well. Divide dough in half and refrigerate several hours or overnight
till firm.

Roll out one piece and dough and line a greased 8 x 13 pan with it (make
sure the dough reaches the tops of the sides). Sprinkly the graham cracker
crumbs over the bottom.

Mix apples with the cinnamon and sugar and fill the crust. Tope with the
second piece of dough and seal the edges. Use a fork to poke holes
randomly over the top to let steam escape. If desired you can brush the
top with melted butter and a light dusting of sugar.

Bake at 400 degrees for one hour or until deep golden brown.

Apple Jack Cookies

• 1 c packed brown sugar
• 1/2 c shortening
• 1 egg
• 1 1/2 c flour
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 med. apple, chopped (1 c)

Heat oven to 375°. Grease cookie sheet. Beat brown sugar, shortening and
egg in a large bowl with mixer on med. speed till light and fluffy. Stir in
flour, nutmeg and baking soda. Stir in apple.

Drop dough by rounded teaspoonfuls about 2″ apart onto cookie sheet. Bake
8-10 minutes or till light brown. Remove to wire rack. Cool completely.

Bake Store Sugar Cookies

• 1 1/2 c Flour
• 1/2 c Sugar
• 1/3 c Shortening
• 1 tb Milk
• 1 ts Baking powder
• 1/2 ts Vanilla
• 1/4 ts Salt
• 1 Egg

Measure ingrediants into a bowl & mix well. Shape into a ball &wrap in plastic wrap. Refrigerate 3 hours.
Pre-heat oven to 400 F. Roll out 112 of the dough (leave the rest tin the fridge for now) to 118″ thick & cut out shapes. Place 1″ apart. Bake 6-8 minutes or until golen brown. Remove & cool completely. Store in tightly covered containers.

Orange Juice Cookies

Creme:

• I c Sugar
• 1/4 c Crisco
• 2 1/2 c Flour
• 1/2 ts Salt
• 1/2 c Butter
• 2 Eggs
• 1/2 ts Soda
• 3/4 c Orange juice

Glaze:

• 2 1/2 c Powdered sugar
• 1/4 c Butter; melted

CREME: Mix all above ingredients to make the cream. On greased cookie sheet, bake at 400 degrees for 10 minutes.

GLAZE: Add a little orange juice you get the consistency of a glaze. Frost cooled cookies.