Wednesday, December 22, 2010

Peanut Butter Cookies

Crazy Cakes Bakery

4 1/2 Cups Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 Cups (3 Sticks) Unsalted Butter (softened)
1 1/3 Cups Creamy Peanut Butter
2/3 Cup Granulated Sugar
2 1/4 Cups Brown Sugar (packed)
1/3 Cup Vegetable Oil
3 Eggs (Large)
2 Additional Egg Yolks
2 Tbsp Pure Vanilla Extract

Preheat Oven to: 350 Degrees

1. Place oven racks in upper and lower thirds of oven.
2. Whisk the flour, baking powder, baking soda, and salt together in a bowl and set aside.
3. Using an electric mixer, beat the butter, peanut butter, granulated sugar, brown sugar, and oil until creamy.
4. Add eggs, additional egg yolks, and vanilla. Beat until just combined.
5. At low speed, gradually add the flour mixture. Mix until well combined.
6. Use a spoon to scoop 1/4 cup dollops of the dough onto ungreased baking sheets, leaving about 2 inches between each mound.
7. Use a fork to flatten each mound with a crosshatch pattern. Each cookie should be about 2 1/2 inches in diameter.
8. Bake for about 30 minutes at 350°F. Swap top and bottom baking sheets halfway through baking. Bake until cookies are slightly puffed and have golden edges.
9. Transfer cookies onto wire racks to cool.

Chocolate and Almond Brownies

Crazy Cakes Bakery

1/2 Cup Butter
4 Oz. Unsweetened Chocolate
3 Eggs
1 1/2 Cups Sugar
1/2 Tbsp Vanilla
3/4 Cup Flour
1/2 tsp Salt
3/4 Cup Sliced Almonds
1 Greased 8"x8" pan

Preheat Oven to: 375 Degrees

1. Break the unsweetened chocolate into pieces (or start with unsweetened chips). Melt the chocolate by placing it in a microwave and cook at 100% for 20-30 seconds at a time, stirring after each. Once the chocolate is mostly melted, place the butter in as well for the final spin in the microwave. (It's also possible to melt these together over the stove, but that takes longer.) Set aside.
2. Beat the eggs, sugar, and vanilla in a large bowl at high speed for about 10 minutes until it has a fluffy feel. An electric mixer really helps here.
3. Blend in the chocolate mixture from step 1, the flour, and the salt.
4. Lastly, stir in the almonds and pour the mixture into the greased 8"x8" pan.
5. Bake in the over at 375°F for 30-35 minutes. Be careful not to over-bake.

Cowboy Cookies

Crazy Cakes Bakery

2 Cups All-Purpose Flour
2 Cups Old-Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Unsalted Butter (at room temperature)
3/4 Cup Granulated Sugar
1 Cup Dark Brown Sugar (packed)
2 Large Eggs
1 Tsp Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts (chopped and toasted)

Don't preheat oven until step 7

1. Whisk flour, oats, baking soda, baking powder, and salt together in a medium bowl until well blended.
2. Beat butter and sugars together in a large bowl until light and fluffy. Use an electric mixer if possible.
3. Beat eggs and vanilla in to the butter mixture.
4. Beat in the flour mixture until just combined.
5. Stir in chocolate chips and walnuts by hand.
6. Cover this dough and chill in the refrigerator for at least 1 hour.
7. Place both oven racks near the center of the oven and preheat to 350°F.
8. Butter two baking sheets.
9. Form the dough into 1/4 Cup balls. And place these balls onto the baking sheets, leaving about 2 inches space between them.
10. Hand-flatten the balls to 3-inch rounds.
11. Bake for 22-25 minutes at 350°F until cookies are firm in the center and their edges are golden brown. Rotate the sheets halfway through the baking.
12. Remove from the oven and allow cookies to cool.

Soft Ginger Cookies

Crazy Cakes Bakery

2 1/4 Cups Flour
2 tsp Ground Ginger
1 tsp Baking Soda
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
3/4 Cup (1 1/2 Sticks) Butter
1 Cup White Sugar
1 Egg
1 Tbsp Water
1/4 Cup Molasses
2 Ungreased Cookie Sheets

Preheat Oven to: 350 Degrees
1. Thoroughly mix together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt and set the mixture aside.
2. In a large bowl, mix the butter and sugar together. Keep stirring and mixing until the mixture has a light, fluffy feel. Add the egg and beat it in. Then mix in the water and molasses.
3. Gradually add the dry mixture from step 1. Take your time and make sure that the mix is as even as possible. After this step, you may need to put the dough into the refridgerator for a while in order to prepare for step 4.
4. Place a few tablespoons of sugar in a plate or shallow bowl. Shape the dough into balls about 1" in diameter (slightly smaller than the size of a golf ball). Roll the balls of dough in the sugar to coat them. Place cookies at least 2 inches apart on an ungreased cookie sheet. You do not need to flatten the balls, they will do so on their own during baking.
5. Bake for 8 to 10 minutes at 350 degrees until the top surface cracks slightly. Allow cookies to cool for at least 5 minutes on the cookie sheet before moving them to a wire rack to continue cooling.
6. Enjoy these delicious cookies, and store in an airtight container.

Shortbread Cookies

Jolene P.

1 cup softened butter
3/4 cup powdered sugar
2 tsp. vanilla
2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
**optional ingredients

Cream butter and sugar together, then add vanilla, salt and baking powder. Add flour and stir well. Spoon dough onto plastic wrap and roll into a log. Place in freezer overnight. Slice into cookies, place on greased pan and bake at 350 degrees for 10-12 minutes. Cool and eat.

** you can add 1 cup of the following: toffee chips, milk chocolate chips, chopped pecans, chopped cashews, toasted coconut, chopped macadamia nuts, or come up with your own. We've done plain, chocolate/macadamia nuts, macadamia nuts, coconut, and toffee. My fave is the chocolate/macadamia nut, but Kevin LOVES the shortbread plain or with a nut in it.

Have fun with them!

Christmas Tree Cookies

Jennifer S.

Oh Christmas tree cookies! If you're searching for the traditional Christmas cookie, you've found it in this recipe. When it comes to these sugar cookies, you shape their appearance into your favorite holiday symbols. And Santa is sure to love them!

2 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. almond extract

1. Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Mix in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
2. Heat oven to 375 degrees. Separate dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. Cut into Christmas shapes.
3. Bake on parchment lined baking sheets for 6 to 8 minutes. Let cool and decorate as desired.

Monday, December 6, 2010

Fiesta Fudge Cookies

Jennifer S.

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz)sugar cookie mix
1 teaspoon ground cinnamon
60 Hershey Hugs, unwrapped

1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

Chocolate Snowballs

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds (optional)OR finely ground crispy rice cereal
1 teaspoon almond extract
60 Hershey's Kisses, unwrapped
3/4 cup powdered sugar

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Red Velvet Rich and Creamy Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup cream cheese frosting
1/4 cup chopped nuts (optional)

1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Mint Chocolate Chip Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz)sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe (mint) baking chips
1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Saturday, December 4, 2010

Banana Bars

Aunt Ellen P.

This is a great alternative to making bread or muffins when you have very over-ripe bananas to use up.

1/2 c milk
1 1/2 tsp lemon juice
Add lemon juice to milk, stir and set aside
3 eggs
1 1/2 bananas
3/4 c shortening
1 1/2 c sugar
2 1/4 c flour
3/4 tsp baking soda
3/4 tsp salt

Cream together eggs, bananas, shortening and sugar. Add milk (butter milk) and stir.
Sift together the rest of the dry ingredients and add to banana mixture.
Pour batter into a well greased 15x17 jellyroll pan.
Bake at 350 degrees for 20 minutes, or until toothpick comes out clean.

Make icing while bars are cooling for 10 minutes.

2 tbs butter, softened
2 c powdered sugar
1/4 tsp salt
1 tsp vanilla
1/2 banana

Beat together till smooth and ice bars while still warm.
When cooled completely and icing is set up, cut into bars with plastic knife and enjoy!

Friday, December 3, 2010


Diana P.

18 oz Devils food cake mix
2 TB Water
2 TB Cooking oil
1/4 c Bitter cocoa powder

1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your
Hands place in cookie sheet bake 350 for 10 to 15
Minutes let cool and put in filling.

Cranberry Layer Bars

Taryn L.

1 roll (16.5 oz) Pillsbury sugar cookie
1 can (14 oz) condensed milk (not evaporated)
2 tsp grated orange peel
1 egg
1 cup chopped fresh cranberries
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 cup coarsely chopped pretzels

Preheat oven to 350 degrees. Spray a 13x9 glass pan. Break up cookie dough into pan and with floured fingers press dough to the bottom of the pan. Bake 18-20 minutes(until fluffy)

Beat milk, orange peel, and egg with whisk. Spread milk mixture over baked cookie. Sprinkle with cranberries, white chips, semi sweet chips and pretzels.

Bake 25-30 minutes until center is set. Cool 1 and 1/2 hours. Refrigerate 30 minutes or until chocolate is set.

Thursday, December 2, 2010

Homemade Oreos

Jennifer S.

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1.Set two racks in the middle of the oven. Preheat to 375°F.
2.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4.To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

HJORTEBAKKELS (Norwegian Christmas Cake Doughnuts)

Grandma Helen Walberg Larsen Evans

Hjortebakkels Pronounced Yoh-tah-bahk-elles literally means "Jesus buckles or Crosses" The shape of the "doughnuts" end up looking like an Ankh (rounded cross).

This makes a HUGE amount, for first time adventures so I ended up cutting the recipe in half. The half recipe is as follows:

Dry Ingredients:
5 C. Flour
½ tsp. Baking Powder
½ tsp. Cardamom
½ tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ground Cloves
¼ tsp. Salt
¼ tsp. Cream of Tartar
1 C. Sugar
1 C. Brown Sugar
Sift together in a bowl and make a well to add the wet ingredients.

Wet Ingredients:
5 Eggs
¼ C. Cream
1 stick Butter, melted
½ tsp. Lemon Juice

Knead until dough is formed. Refrigerate over night. Roll dough into ropes (use a little flour), cut into 3-4” lengths. Cross dough and press to make knots. Make 2 slits at top of circle. Dough must be kept cold at all times!! Deep fry at 350° until golden brown, turning once. Drain on paper towels. Store in an airtight container.

Recipe in my Grandmother Helen's handwriting when she wrote the recipe out for me 22 years ago.

Helen Walberg Larsen Evans
Nov. 11, 1916 - Dec. 1, 2009

Pumpkin Harvest Bars

Jennifer S.

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts.

For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Eggnog Snicker Doodle Sugar Mix

Jennifer S.

1 batch Snicker Doodle or Sugar cookie dough, homemade or store bought

Sugar mix to roll cookies in:
½ cup white sugar
¼ brown sugar (not packed)
1 tbs cinnamon
1 tsp nutmeg
½ tsp cardamom

Roll cookie dough balls in sugar mix and bake according to directions for cookie dough.
They taste just like Eggnog!!

Chocolate Peanut Butter Bars AKA Peanut Butter Fingers

Aunt Ellen P.

Also know as Peanut Butter Fingers

1 cup butter, melted (I think you could use 1/2 cup and be just fine)
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cup chocolate chips
4 TBS peanut butter

In a medium bowl, mix together butter, cracker crumbs, sugar and 1 cup of peanut butter until well blended. Press evenly into the bottom of an ungreased 13x9 pan.

Microwave the chocolate chips with 4 TBS peanut butter on high for 1 minute. Stir. Continue to microwave and stir every 30 seconds until smooth. Spread over the crust. Refrigerate for one hour before cutting into squares. Store leftovers in the fridge.

Makes 32 bars.

Chewy Jumbo Chocolate Chip Cookies

Jennifer S.

4 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 cups Butter, softened
1 & 1/4 cups sugar
1 & 1/4 cups firmly packed brown sugar
2 Eggs
1 tablespoon vanilla
1 (12-ounce) package (1 & 1/2 cups) real semi-sweet chocolate chunks or chocolate chips

Heat oven to 375 F. Combine flour, baking powder and baking soda in medium bowl; set aside. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (Do not over bake.) Let stand 5 minutes on cookie sheet; remove to cooling rack.

Cassy Hamner's Oatmeal Bars

Submitted by Sara B.

1 C. Sugar
1 tsp Cinnamon
1 C. Packed Brown Sugar
1 tsp Vanilla
½ C. Margarine or Butter
½ tsp Baking Powder
½ C. Shortening or Veggie Oil
½ tsp Salt
1 tsp Baking Soda
2 Eggs
Stir In: 3 C. Oatmeal
1 C. Flour

Heat oven to 375 degrees. Mix all ingredients except oats and flour. Stir in oats and flour. Press dough in un-greased rectangular pan, 13x9x2. Bake about 15-25 min or until light brown and done in the center. Cut into 2-in squares while warm. Makes ~20 bars. Enjoy :)

Lemon Cheesecake Bars

Amy D.

This isn’t a cookie recipe, but cheesecake bars are kinda like cookies????

I even use different flavors of cake mix for a variety (of course leaving out the lemon peel and substitute milk or water for the lemon juice) – chocolate fudge or cherry chip cake mix make tasty bars

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.

Bake bars in the exact pan size called for in a recipe to ensure moist (not over baked) bars.

Garnish each bar with a curl of lemon peel for an extra-special touch.

Homemade Berger Cookies

Amy D.

I love making these cookies at Christmas.

There is a bakery in Maryland that makes these fabulous cookies and you can even buy them on their website, ; but the cost for shipping is too much!
It is worth taking your time to layer on the frosting/ganache…delicious!

Note: You could make this dough using a hand held mixer but I really think it's better suited to a stand mixer. The dough uses a lot of flour and even though it's alternated with an entire cup of liquid, it might be too much for a hand mixer. If you don't have a stand mixer, don't despair. Use your hand mixer but be prepared to have to do some of the mixing by hand.
Also, I was concerned that the frosting would not firm up enough to allow these to be shipped. It does. But it takes some time. So if you plan to make these to send, make sure you leave yourself enough time for the frosted cookies to set up before you package them. I can't say how well they will hold up to the United States Postal Service but I'm hoping for the best.

• 2 sticks butter, at room temperature
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1 1/2 cups sugar
• 3 large eggs
• 4 1/2 cups all purpose flour
• 1 cup milk (whole or 2 percent)
• 3 1/2 cups (21 ounces) semisweet chocolate chips
• 4 ounces unsweetened chocolate, coarsely chopped
• 2 tablespoons light corn syrup
• 1/2 stick butter, chilled
• 1 1/2 cups heavy cream

Preheat the oven to 400 degrees and line two or three baking sheets with parchment.
Beat the softened butter in the bowl of a stand mixer fitted with a paddle attachment on medium high speed for about 3 minutes, until fluffy, scraping down the bowl as needed.
Add the salt, vanilla, and baking powder and mix to combine. Add the sugar and mix until combined, scraping down the bowl as needed.
Add the eggs, one at a time, mixing well after each addition.
On low speed, or by hand, add the flour and milk in several additions, beginning and ending with the flour.
Using a standard 2 1/2 inch ice cream scoop, drop six portions of dough, spaced 2 inches apart, onto a prepared sheet pan. For smaller cookies, use a 1 1/4 inch or 1 3/4 inch scoop.
Working with one sheet at a time, bake until the cookies puff, the bottom edges just begins to color, but the top are still pale (no color at all), approximately 11 minutes. The tops will look a bit cracked when you pull them from the oven. Don't be tempted to over bake the cookies or they will be dry.
Cool on the baking sheet for 5 minutes and then transfer the cookies to a rack to cool completely. Bake remaining dough and make the frosting.

Combine the chocolate chips, unsweetened chocolate, corn syrup, cream, and butter in a medium or large microwave safe bowl and heat on 50% power in 1 1/2 minute increments, stirring between each, until the chocolate has melted and can be easily mixed to a smooth consistency. Let stand at room temperature to cool completely, approximately 2 to 3 hours(seriously).
Once the chocolate has completely cooled, use a hand mixer or transfer the chocolate to the bowl of a stand mixer and beat until the frosting thickens, approximately 3 to 5 minutes.
Spread a dollop of frosting on the top of each cookie and let it set up completely, approximately 30 minutes. Cookies can be kept in an airtight container. For longer storage, wrap in plastic wrap.

Thumb Print Cookies

Jolene P.
photo by by raspberri cupcakes

1/2 cup softened margarine
1/2 cup packed brown sugar
1 egg, separated
1/2 tsp. vanilla
1 1/4 cup flour
1/4 tsp. salt
jam or jelly

Cream margarine, egg yolk, brown sugar and vanilla together. Add flour and salt and mix well. Form into balls and roll in egg white and coconut. Place on a greased cookie sheet and press thumb into each center. Bake at 350 degrees for 10-12 minutes. Remove cookies from oven and fill prints with favorite jam or jelly. Cool and enjoy!

Monster Cookies

Jolene P.

3 cups peanut butter
2 cubes softened margarine
2 cups packed brown sugar
2 cups sugar
1 1/2 tsp. corn syrup
1 1/2 tsp. vanilla
4 tsp. baking soda
6 eggs
9 cups quick oats
1 cup M&M's
1 cup chocolate chips

Mix all except oats, candy and chocolate chips in a bowl and stir well. Add oats, then stir in candy and chocolate chips. Drop onto baking sheet and bake at 350 degrees for 10 minutes.

One Bowl Macaroons

Jolene P.

5 1/3 cups shredded coconut
1 can sweetened condensed milk
2 tsp. vanilla
finely chopped almonds, optional
melted chocolate, optional

Mix coconut, vanilla, and condensed milk together. Add almonds if desired. Drop by spoonful onto a well greased pan. Bake at 350 degrees for 10-12 minutes. Cool and then can dip half of the cookie in chocolate, the bottom of the cookie in chocolate, or drizzle chocolate over top.

Wednesday, December 1, 2010

Chocolate Cakemix Cookies

Jennifer S.

So FAST, and easy to make for FHE treat!


* 1 (18.25 ounce) package devil's food cake mix
* 2 eggs
* 1/2 cup vegetable oil
* 1 cup semi-sweet chocolate chips
* 1/2 cup white chocolate chips


1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven (I found that 9 mins is best). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chewy Chocolate Chip Cookies

Cindy H.

Preheat oven to 375 degrees
In a small bowl combine 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt
In a large bowl cream together 1 cup butter, 1/2 cup sugar, 3/4 cup brown sugar(packed)
Add 2 tsp vanilla & 1 egg..., beat well
Add dry ingredients, mix well
Add 1 bag choc. chips (I used 1/2 bag choc chips and 1/2 bag peanut butter chips), mix well
Drop by rounded teaspoonfuls (I have a cookie scoop that makes nice big rounds) on ungreased cookie sheets
Bake 10-15 min (I bake mine for 8 minutes)
Cool and EAT :) (or don't cool and eat haha)
makes 3 dozen