Jennifer S.
These cute little cookies are sure to be a big hit with the kids this year. Don't forget to leave Santa some with a big glass of milk! Easy to make and super fun to eat. Give some as gifts, great for teachers!
1 roll of pre-made peanut butter or sugar cookie dough
small pretzels
Mini M & Ms
Preheat oven to 350 degrees.
Open cookie dough and slice into desired amount of cookies.
Lay the sliced dough on baking sheets about 2" apart. Now pinch the bottom 3rd of the cookie until it resembles a light bulb shape This is your reindeer face! Place a red M&M for his nose (nearest the end you just pinched), and use the blue, green and brown M&Ms as eyes, placed one pretzel on each side of his head for the ears.
Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.
Thursday, December 3, 2009
Ultimate Chip Cookies (In-a-jar)
Jennifer S.
1¼ cups flour
¼ cup granulated sugar
½ tsp baking soda
¼ tsp salt
¼ cup vegetable shortening, softened
½ cup brown sugar, packed
½ cup milk chocolate chips
½ cup semisweet chocolate chips
½ cup white chocolate chips
1. Combine flour, granulated sugar, baking soda, salt, and shortening into a food processor. Pulse until shortening is totally combined.
2. Layer flour mixture, then brown sugar and chocolate chips into 1-qt jar. Pack ingredients down with a gravy ladle before adding the next layer.
3. Cover top of jar with fabric; attach gift tag with ribbon.
Gift tag should say:
Ultimate Chip Cookies
You will need 1/4 cup butter, softened; 1 egg and 1½ teaspoons of vanilla to complete this recipe.
1. Preheat oven to 375 degrees.
2. Beat butter, egg and vanilla in large bowl until blended. (Mixture may appear "curdled").
3. Add cookie mix to butter mixture; stir until well blended.
4. Drop by teaspoonfuls 2" apart onto ungreased baking sheets. Bake for 10-12 minutes or until golden brown on the edges. Let cool 2 minutes on baking sheets. Cool completely on wire racks.
5. Store in air tight container.
1¼ cups flour
¼ cup granulated sugar
½ tsp baking soda
¼ tsp salt
¼ cup vegetable shortening, softened
½ cup brown sugar, packed
½ cup milk chocolate chips
½ cup semisweet chocolate chips
½ cup white chocolate chips
1. Combine flour, granulated sugar, baking soda, salt, and shortening into a food processor. Pulse until shortening is totally combined.
2. Layer flour mixture, then brown sugar and chocolate chips into 1-qt jar. Pack ingredients down with a gravy ladle before adding the next layer.
3. Cover top of jar with fabric; attach gift tag with ribbon.
Gift tag should say:
Ultimate Chip Cookies
You will need 1/4 cup butter, softened; 1 egg and 1½ teaspoons of vanilla to complete this recipe.
1. Preheat oven to 375 degrees.
2. Beat butter, egg and vanilla in large bowl until blended. (Mixture may appear "curdled").
3. Add cookie mix to butter mixture; stir until well blended.
4. Drop by teaspoonfuls 2" apart onto ungreased baking sheets. Bake for 10-12 minutes or until golden brown on the edges. Let cool 2 minutes on baking sheets. Cool completely on wire racks.
5. Store in air tight container.
Vanishing Oatmeal Raisin Cookies
Jennifer S.
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Variations:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24 BARS
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried mixed fruit.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Variations:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24 BARS
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon.
Substitute 1 cup diced dried mixed fruit.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.
Pumpkin Chocolate Chip Cookies
Jennifer S.
1 cup butter, softened
3 cups sugar
15 ounces pumpkin, canned. NOT pumpkin pie mix.
2 large eggs
1 tablespoon vanilla extract
5 cups flour (all-purpose)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ginger, ground
1 teaspoon allspice
1 cup semisweet chocolate chips
1 cup white chocolate chips
Cream together the butter and sugar.
Beat in pumpkin, egg and vanilla. Mixture will look curdled
Sift together flour, baking soda and powder, nutmeg cinnamon, salt, ginger and allspice.
Mix wet ingredients with dry. Dough will be sticky.
Hand stir in chocolate chips.
Drop by spoonful (2-oz. baking scoop) onto baking sheets.
Bake at 350 for 15 min. Cool for 5 min on baking sheets.
Store cookies in airtight container.
1 cup butter, softened
3 cups sugar
15 ounces pumpkin, canned. NOT pumpkin pie mix.
2 large eggs
1 tablespoon vanilla extract
5 cups flour (all-purpose)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ginger, ground
1 teaspoon allspice
1 cup semisweet chocolate chips
1 cup white chocolate chips
Cream together the butter and sugar.
Beat in pumpkin, egg and vanilla. Mixture will look curdled
Sift together flour, baking soda and powder, nutmeg cinnamon, salt, ginger and allspice.
Mix wet ingredients with dry. Dough will be sticky.
Hand stir in chocolate chips.
Drop by spoonful (2-oz. baking scoop) onto baking sheets.
Bake at 350 for 15 min. Cool for 5 min on baking sheets.
Store cookies in airtight container.
Oatmeal-Applesauce Cookies
Jennifer S.
1 cup flour
1-teaspoon baking powder
1-teaspoon allspice or cinnamon
1/4-teaspoon salt
1/2 cup margarine (or shortening)
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups oatmeal
1 cup applesauce
1 cup raisins (chocolate covered)
1. Heat oven to 375º F.
2. Combine flour, baking powder, spices and salt; set aside.
3. Beat margarine and sugar until creamy. Add eggs and vanilla, beat well.
4. Stir in dry ingredients.
5. Stir in oatmeal, applesauce, and raisins; mix well.
6. Drop dough onto greased baking sheets. (Makes about 2 dozen.)
7. Bake 11 minutes or until edges are lightly browned.
8. Remove from sheets and cool on rack.
1 cup flour
1-teaspoon baking powder
1-teaspoon allspice or cinnamon
1/4-teaspoon salt
1/2 cup margarine (or shortening)
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 cups oatmeal
1 cup applesauce
1 cup raisins (chocolate covered)
1. Heat oven to 375º F.
2. Combine flour, baking powder, spices and salt; set aside.
3. Beat margarine and sugar until creamy. Add eggs and vanilla, beat well.
4. Stir in dry ingredients.
5. Stir in oatmeal, applesauce, and raisins; mix well.
6. Drop dough onto greased baking sheets. (Makes about 2 dozen.)
7. Bake 11 minutes or until edges are lightly browned.
8. Remove from sheets and cool on rack.
Mrs. Fields Peanut Butter Cookies
2 tsp Vanilla
1 c Peanut butter – chunky
3 Eggs
1 c Butter -- softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 t Salt
1/2 t Baking soda
2 c Flour
Preheat oven to 300ºF.
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste.
Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not over mix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies.
Bake for 18-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.
1 c Peanut butter – chunky
3 Eggs
1 c Butter -- softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 t Salt
1/2 t Baking soda
2 c Flour
Preheat oven to 300ºF.
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste.
Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not over mix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies.
Bake for 18-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.
Lofthouse Cookies and Frosting
Cookies
• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups sour cream
• 5-6 cups flour (until desired consistency for rolling)
Directions
1. Cream together butter and sugar
2. Beat in eggs and sour cream.
3. Mix in dry ingredients.
4. Cover and refrigerate overnight.
5. Preheat oven to 425ºF.
6. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
7. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
8. Cool on wire rack.
9. Frost and decorate as desired.
Lofthouse Frosting
• 4 cups confectioners' sugar
• 1/2 cup shortening
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• food coloring (optional)
Directions
1. In a large bowl, cream together the confectioners' sugar and shortening until smooth.
2. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
3. Color with food coloring if desired.
• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 cups sour cream
• 5-6 cups flour (until desired consistency for rolling)
Directions
1. Cream together butter and sugar
2. Beat in eggs and sour cream.
3. Mix in dry ingredients.
4. Cover and refrigerate overnight.
5. Preheat oven to 425ºF.
6. Roll out dough to a 1/4 to 3/8 inch thickness using a generous amount of flour.
7. Cut out shapes and bake on an ungreased cookie sheet for 8 minutes.
8. Cool on wire rack.
9. Frost and decorate as desired.
Lofthouse Frosting
• 4 cups confectioners' sugar
• 1/2 cup shortening
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• food coloring (optional)
Directions
1. In a large bowl, cream together the confectioners' sugar and shortening until smooth.
2. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes.
3. Color with food coloring if desired.
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