Cookies

					COOKIES
                           Chocolate Chip Cookies
In a large mixing bowl, measure
3/4 c. granulated sugar
3/4c brown sugar
1 c. (2 sticks butter)
2 large eggs
1 t. vanilla

In another bowl measure
2 ¼ c. flour
1 t. baking soda
½ t. salt

1 - 12 oz. pkg. Chocolate chips


Heat oven to 375

Combine flour soda and salt into a mixture. Mix sugars, margarine and egg and vanilla
until creamy. Stir in flour, soda and salt mixture. Stir in chocolate chips. Drop doughy
rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes. Cool on
cooling rack.

Makes approximately 4 dozen cookies
COOKIES
                        Chocolate Chip Bar Cookies

In a large mixing bowl, measure
3/4 c. granulated sugar
3/4c brown sugar
1 c. (2 sticks butter)
2 large egg
1 t. vanilla

In another bowl measure
2 ¼ c. flour
1 t. baking soda
½ t. salt

1 - 12 oz. pkg. Chocolate chips

Heat oven to 375

Mix sugars, margarine and egg until creamy. Stir in flour, soda and salt mixture. Stir in
chocolate chips. Press dough in and ungreased jelly roll pan. Bake for 15 to 20 minutes
or until golden brown. Cool in pan on cooling rack.

Makes approximately 4 dozen small bars
COOKIES
                       Chocolate Chip Caramel Bars

1 pkg. caramels
¼ c. evaporated milk
1 recipe Chocolate Chip Cookie Dough

Preheat oven to 350

Grease 9” x 13” pan (oblong or rectangular)

Prepare Chocolate Chip Dough

Melt caramels with milk in saucepan over low heat, stirring frequently until smooth. Set
aside.

Press ¾ of dough into bottom of pan

Bake for 10 minutes

Drizzle caramel mixture over dough with spoon.

Top with remaining dough. Press gently into caramel mixture.

Bake for 14-18 more minutes or until edge is set.

Cool and cut into 2” square bars.
COOKIES
                      Gooey Chocolate Cashew Bars
Crust Ingredients:
      1 1/2 cups all-purpose flour
      1/2 cup LAND O LAKES® Butter, softened*
      1/4 cup firmly packed brown sugar

Topping Ingredients:
      3/4 cup sugar
      3/4 cup dark corn syrup
      3 eggs, slightly beaten
      3 tablespoons LAND O LAKES® Butter, melted*
      2 teaspoons vanilla
      1 1/2 cups salted cashews, coarsely chopped
      1 1/2 cups real semi-sweet chocolate chips (We recommend NESTLE® TOLL
       HOUSE® Morsels)

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed,
scraping bowl often, until mixture resembles coarse crumbs.

Press crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake for 15
minutes or until edges are lightly browned.

Meanwhile, stir together sugar, corn syrup, eggs, 3 tablespoons butter and vanilla in
large bowl. Stir in cashews and chocolate chips.

Spread topping over hot, partially baked crust. Continue baking for 28 to 33 minutes or
until set. Cool completely. Cut into bars. Cover; store refrigerated.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil.

TIP: If using a dark pan, adjust crust baking time to 12 minutes and filling baking time to
25 minutes.
COOKIES
                           Peanut Butter Blossoms
1¾ c. flour                        ½ c. sugar
½ c. peanut butter                 ½ c. brown sugar (packed)
1 t. baking soda                   ½ t. salt
½ c. shortening                    2 T. milk
1 t. vanilla                       1 pkg. Hershey Kisses

Mix all ingredients together except for Kisses. Drop by spoonful, shape into ball, roll into
sugar. Bake at 375 degrees 10 to 12 minutes on ungreased cookie sheet. Remove from
oven. Press Kiss on cookie and let cool.
COOKIES
                        Refrigerator Sugar Cookies
1 lb. butter                     2 c. sugar
3 eggs, beaten                   2 t. vanilla
5½ c. sifted flour               1 t. baking powder
1 t. baking soda

Cream butter and sugar, beat in eggs and vanilla. Sift flour, baking soda, and baking
powder. Add to the creamed mixture. Form into 2 rolls, divide it on wax paper, use your
hands, keep them dipped in cold water and the dough will not stick to your hands. Roll
up the wax paper around the rolls and place flat in your refrigerator overnight. Take a
large, sharp knife and slice ¼ inch think pieces. Place on cookie sheet about 1 inch
apart. Bake at 350 degrees for 15 minutes.
COOKIES
                         Refrigerated Sugar Cookie

3½ c. unsifted flour
2¼ t. baking powder
½ t. salt
1 (14oz.) can sweetened condensed milk (not evaporated milk)
¾ c. margarine, softened
2 eggs
1 T. vanilla

Combine flour, baking powder and salt and set aside. In large mixer bowl, beat
sweetened condensed milk; margarine, eggs and vanilla until well blended. Add dry
ingredients; mix well. Shape into a log, wrap in plastic wrap and chill overnight.

Preheat oven to 350F. On floured surface, slice ¼” slices and place on a cookie sheet.
Bake for 7 to 9 minutes. (Do not overbake)

Cool. Frost and decorate as desired. Store loosely covered at room temperature.
COOKIES
                             Rolled Sugar Cookie

3½ c. unsifted flour
1 T. baking powder
½ t. salt
1 (14oz.) can sweetened condensed milk (not evaporated milk)
¾ c. margarine, softened
2 eggs
1 T. vanilla

Combine flour, baking powder and salt. In large mixer bowl, beat sweetened condensed
milk; margarine, eggs and vanilla until well-blended. Add dry ingredients; mix well.
Shape into a log and chill overnight.

Preheat oven to 350F. On floured surface, roll dough to 1/8” thickness and cut shapes
with cutters and place on a cookie sheet. Bake for 7 to 9 minutes. (Do not overbake).
Continue rolling and re-rolling until all dough has been used.

Cool. Frost and decorate as desired. Store loosely covered at room temperature.
COOKIES
                   Chocolate Chip Cookie Mix in a Jar
1¾ c. flour
1 t. baking powder
1 t. baking soda
¼ t. salt
¾ c. brown sugar
½ c. white sugar
¼ c. cocoa
1 c. chocolate chips

   1. Combine flour, baking powder, baking soda and salt in a bowl

   2. Layer brown sugar, white sugar, cocoa and chocolate chips

   3. Pack everything down firmly before adding flour mixture. It will be a snug fit

   4. Attach instruction tag.
COOKIES
                           Valentine Cookie Pizza

3½ c. unsifted flour
2¼ t. baking powder
½ t. salt
1 (14oz.) can sweetened condensed milk (not evaporated milk)
¾ c. margarine, softened
2 eggs
1 T. vanilla

Toppings
Marshmallows
M and M's
Peanut Butter Chips

Combine flour, baking powder and salt. In large mixer bowl, beat sweetened condensed
milk; margarine, eggs and vanilla until well-blended. Add dry ingredients; mix well.

Divide dough in half
Spread each half on cookie sheet with damp fingers shape into a heart shape
Spread Toppings on the dough

Bake each at 350 F for about 20 minutes.

Preheat oven to 350F. On floured surface, slice ¼” slices and place on a cookie sheet.
Bake for 7 to 9 minutes. (Do not overbake)

Cool. Frost and decorate as desired. Store loosely covered at room temperature.
COOKIES
                                One Bowl Brownies
4 squares unsweetened chocolate
¾ c. margarine
2 c. sugar
3 eggs
1 t. vanilla
1 c. flour

Heat oven to 350F. Grease a 9 x 13 (oblong) pan.

Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until
butter is melted. Stir until chocolate is completely melted.

*Stir with a wooden spoon sugar into chocolate mixture until well blended. Mix in eggs
and vanilla until well blended. Mix in eggs and vanilla until well blended. Stir in flour until
well blended.

Spread in prepared pan and Bake for 30 to 35 minutes. DO NOT OVERBAKE. Cool in
pan. Cut into squares.

* Do not use an electric mixer. Make sure mixture is not overmixed!
COOKIES
                               Rocky Road Brownies
1 c. butter                        1 c. unsweetened cocoa
2 c. sugar                         2 eggs
1 c. flour                         ½ c. milk
2 t. vanilla                       2 c. marshmallows
1 pkg chocolate chips

1. Preheat oven to 350F

2. Grease 9 x 13” pan (oblong/rectangular shape)

3. Combine butter and cocoa in medium-sized saucepan over low heat, stirring
   constantly until melted

4. Remove from heat; stir in sugar, egg, flour, milk and vanilla

5. Mix until smooth

6. Spread in pan

7. Bake for 25 minutes or until center feels dry. Do not overbake or brownies will be
   dry

8. Remove from oven; sprinkle marshmallows and chocolate chips over top

9. Return to the oven for 3 to 5 minutes or just until topping is melted.

10. Cool in pan on wire rack

11. Cut into 2” squares
COOKIES
                              Christmas Wreaths
3 tbsp. margarine                ½ c. light corn syrup
¾ tsp. green food coloring       3 tsp. sugar
3½ c. corn flakes

In a large saucepan, mix butter, syrup, food coloring and sugar. Boil 5 minutes. Remove
from heat and add corn flakes. Stir until well blended. With butter fingers, shape into
wreaths. Sprinkle small red hots around wreath. These are very attractive for Christmas.
COOKIES
                              Christmas Wreaths
1 stick butter or margarine      40 lg. marshmallows
2 t. green food coloring         2 t. vanilla
5 c. corn flakes                 Red hots

Melt together butter and marshmallows. Add vanilla and food coloring; add corn flakes.
Mix until corn flakes are covered. Put on buttered cookie sheet; shape into wreaths and
dot with red hots to resemble holly berries. Let dry overnight or longer. (Use gloves
coated with butter to protect hands from hot mixture.)

				
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