COOKIES Almond Nuggets Butterscotch Pecan Slices Cherry Coconut Bars Chocolate Cherry Bars Dutch Shortbread Ginger Crackles Gingerbread Boys Gingersnaps Glazed Pina Colada Cookies Honey Gingerbread Lemon Bars Lemon Cookies Lemon Curd Bars Mixed Bar Mrs. Field’s Chocolate Chip Cookies Nieman Marcus Bars No Bake Chocolate Peanut Butter Cookies Oatmeal Cookies Oatmeal Coconut Cookies Oatmeal Raisin Cookies Old Fashioned Sugar Cookies Peanut Butter Cookies Peanut Munchies Pumpkin Chocolate Chip Cookies Raspberry Swirls
Rolo Cookies Seven Layer Cookies Snickerdoodles Soft Gingerbread Cookies Sugar Cookies Thumbprints Toffee Bars Tollhouse Chocolate Chip Cookies Yo Yos
Almond Nuggets Ruth Claypool 2 c. flour 1 t. salt 3/4 c. shortening 1/4 c. butter 1/2 c. powdered sugar 1 T. vanilla 1 t. almond extract 1/2 c. chopped nuts Thoroughly cream shortening, butter, and sugar. Blend in vanilla, almond extract, and nuts. Sift together dry ingredients, then slowly add to butter mixture. Mix until dough is smooth and well blended. Shape into balls using 1 T. of dough for each cookie. Place on an ungreased baking sheet and flatten slightly. Bake for 25 minutes at 325. Frost with powdered sugar icing.
Butterscotch Pecan Slices James Swinger 6 T. butter, softened 2/3 c. brown sugar 1/2 t. vanilla 1 egg 1 1/4 c. flour 1/2 t. baking powder 1/2 t. salt 1/2 c. finely chopped pecans Cream butter and brown sugar. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture. Stir in pecans. Shape into 2 seven inch rolls. Wrap each in plastic wrap and refrigerate for 2 hours or until firm. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 for 10-12 minutes or until edges begin to brown. Yield: 4 dozen
Cherry Coconut Bars Ruth Claypool Pastry 1 c. flour 1/2 c. butter 3 T. confectioners sugar Filling 2 eggs 1 c. sugar 1/4 c. flour 1/2 t. baking powder 1/4 t. salt 1 t. vanilla 3/4 c. chopped nuts 1/2 c. coconut 1/2 c. quartered maraschino cherries Heat oven to 350. With hands, mix flour, butter, confectioners sugar until smooth. (I think this would work in the food processor). Spread this with fingers in 9 x 9 pan. Stir the rest of the ingredients into eggs. Spread over top of baked pastry (no need to cool). Bake about 25 minutes. Cool. Cut in squares or oblongs.
Chocolate Cherry Bars Jenny Thomas These are good. JT 1 pkg. fudge cake mix 21 oz can cherry pie filling 3 eggs, beaten Frosting 1 cup powdered sugar 5 T butter 1/3 cup milk 6 oz chocolate chips Dutch Shortbread James Swinger Add Pecans J.S. 1 c. powdered sugar 1/2 lb. butter 2 t. lemon rind 1 t. lemon juice 1/2 t. vanilla 2 c. cake flour 1/2 t. salt Cream together butter and powdered sugar. Then stir in other ingredients. Bake in a 9 x 9 pan at 350 until golden brown on top. Cut into squares while hot.
Ginger Crackles Ruth Claypool 3/4 c. butter or maragrine 1 c. sugar 1 egg 4 T. molasses 2 c. flour 3 t. soda 1/4 t. salt 1 t. each cinnamon, ginger, and cloves Mix in the order given, form into 1 inch balls, and roll in granulated sugar. Press top of each ball with thumb and bake at 350.
Gingerbread Boys Betty Helquist In large mixing bowl (Kitchen-Aid or Bosch), mix together thoroughly: 1/3 cup soft shortening 1 cup brown sugar 1 1/2 cup molasses Stir in 1/2 cup cold water. Sift together and stir in: 7 cups flour 1 tsp salt 1/2 tsp ginger 2 tsp cinnamon Stir in 2 tsp soda dissolved in 3 Tb. cold water. (I put this in about halfway through adding the flour mixture) Chill dough. Roll out 1/4 to 3/8 inch thick. Cut and bake on greased cookie sheet 10 minutes or until no finger print remains when lightly touched at 350 degrees. Cool slightly before removing. You can add decorations before baking if desired or decorate with icing.
Gingersnaps Alison Helquist 3/4 c. butter 1 1/3 c. sugar (divided) 1 egg 1/4 c. molasses 2 c. flour 2 t. ground ginger 1 t. baking soda 1 t. cinnamon 1/4 t. ground cloves 1/4 t. salt Beat butter and 1 c. sugar until well blended. Beat in egg and molasses. Combine dry ingredients and add to sugar/butter mixture on low. Using 1/2 t. form dough into balls, roll in sugar and place 2 inches apart on a greased cookie sheet. Using fingertip, place a drop of water on each ball. Do not press down. Bake at 350 for *12-15 minutes, cool 2 minutes on cookie sheet, then place on racks. *12 minutes for chewy cookies, 15 minutes for crunchy.
Glazed Pina Colada Cookies James Swinger 3 c. flour 1 t. baking powder 1 t. baking soda 1/2 t. salt 3/4 c. butter or shortening 1 1/2 c. sugar 2 eggs 1 t. rum extract 1 c. crushed pineapple 1 c. coconut Cream together butter and sugar, gradually adding eggs and rum extract, beating well. Add pineapple and dry ingredients. Gradually add coconut. Drop by rounded spoonfuls onto a greased cookie sheet. Bake 350 for 10-12 minutes. Glaze while cookies are still warm. Glaze: 2 c. powdered sugar 1/2 t. rum extract 2-3 T. pineapple juice
Honey Gingerbread Alison Helquist 1/2 c. sugar 3 c. flour 1 t. salt 2 t. ginger 2 t. cinnamon 1/2 t. nutmeg 1/2 t. cloves 1 c. butter, cut up 1/2 c. honey Work butter into dry ingredients. Add honey. Don’t overwork dough. On floured counter, roll out and cut into shapes. Bake 10-15 minutes at 350. Lemon Bars James Swinger 1 c. margarine 2 c. flour 1/2 c. powdered sugar 4 beaten eggs 2 c. sugar 3 T. flour 4 T. lemon juice. Sift sugar, flour, & cut in Margarine. Add 2 T. cold water & mix like pie dough. Spread in 9x12 pan. Bake at 350 for 20 minutes. Mix filling ingredients and spread on baked crust. Bake 25 minutes more at 350. Sprinkle powdered sugar on top. Cut when cool.
Lemon Cookies Alison Helquist 1/2 c. soft butter 1/4 c. sugar 1 T. lemon juice 1 1/4 c. flour Oven to 350. Cream butter and sugar until combined. Beat in lemon juice and flour until a dough forms. On lightly floured surface, roll out dough to 1/4 inch thickness. Cut into shapes. Dust with sugar and put on ungreased cookie sheet. Bake 12-15 minutes. Should begin to brown around the edges. Cool on baking rack and frost while still warm. To make the frosting, combine 2 T soft butter, 1/2 t. lemon juice (more to taste), 1 t. water and powdered sugar. Add powdered sugar until frosting is spreadable.
Lemon Curd Bars Alison Helquist These are very lemony and have lots of filling and a thinner crust compared to some lemon bar recipes I have tried. AH 1 ½ c. flour ¼ c. powdered sugar 12 T. cold butter, cut into small pieces 6 large eggs 3 c. sugar grated zest of one lemon 1 c. plus 2 T. fresh lemon juice (about 5 lemons) ½ c. flour Preheat oven to 325. In food processor, combine flour, powdered sugar, and butter. Pulse until combined. Press into the bottom of a 9x13 pan, extending up the sides ¾ of an inch. Bake until golden brown, 20-30 minutes. Set aside to cool slightly and reduce oven temperature to 300. Whisk together eggs and sugar. Stir in zest and lemon juice. Sift over the top and stir in until blended and smooth the ½ c. flour. Pour the batter over the baked crust. Bake until set, about 35 minutes. Remove the pan to a rack to cool completely before cutting into bars. Can be sprinkled with powdered sugar as a garnish.
Mixed Bar James Swinger 1/4 lb. butter 1 c. graham cracker crumbs 1 c. coconut 1 c. chopped nuts 6 oz. chocolate chips 6 oz. butterscotch chips 1 can Eagle Brand milk Melt butter in the bottom of a 9x13 pan. Layer each ingredient into pan in the order listed. Bake at 350 for 30 minutes. Cool and then cut into bars. Mrs. Field’s Chocolate Chip Cookies (with a few alterations) Alison Helquist 1 c. butter 1 c. sugar 1 c. brown sugar 2 eggs 1 t. vanilla 2 c. flour 2 1/2 c. blended oats (2 1/2 c. oats into the blender, blend into flour) 1/2 t. salt 1 t. baking powder 1 t. baking soda chocolate chips Cream together butter and sugars, beat in eggs and vanilla. Mix and add dry ingredients. Bake at 375 8-10 minutes on a greased cookie sheet.
Neiman Marcus Bars Kristin Johnson Crust- 1 box yellow cake mix 1 egg 1 cube marg. or butter (cut into cake, mix, then add egg)Press into greased 9 by 13 pan Filling- 8 oz cream cheese 1 lb. powdered sugar 3 eggs Beat filling ingredients together. Pour over crust. Bake @ 350 for 40 min. or until center is set.
No Bake Chocolate Peanut Butter Cookies Alison Helquist 2 c. sugar 1/2 c. milk 1/4 c. cocoa 1/2 c. butter 3 c. oats 1/2 c. peanut butter 1 t. vanilla Bring sugar, milk, cocoa, and butter to a boil, cook 2-3 additional minutes. Remove from heat and stir in oats, peanut butter, and vanilla. Drop spoonfuls onto wax paper and let cool.
Oatmeal Cookies Alice Swinger 3/4 c. shortening 1 c. firmly packed brown sugar 1/2 c. sugar 1 egg 1/4 c. water 1 t. salt 1/2 t. soda 1 t. vanilla 3 c. rolled oats 1 c. all purpose flour Beat shortening, sugars, egg, water, and vanilla. Add remaining ingredients and mix. Bake at 350 for 12-15 minutes. Oatmeal-Coconut Cookies Jenny Thomas 1 c. margarine or butter 1 c. brown sugar 1 c. white sugar 1 tsp. vanilla 3 eggs 3 c. flour 2 tsp. soda 2 tsp. baking powder 1 tsp. salt 2 c. oats 2 c. coconut Cream butter and sugars together. Add and cream vanilla and eggs. Mix together dry ingredients and add, beating well. Add oats and coconut. Bake at 350 about 8 min. or until done. 9
Oatmeal Raisin Cookies Alison Helquist 3/4 c. butter 1 c. packed brown sugar 1/2 c. granulated sugar 1 t. baking powder 1/4 t. baking soda 1/2 t. cinnamon 1/4 t. ground cloves 2 eggs 1 t. vanilla 1 3/4 c. flour 2 c. rolled oats 1 c. raisins Beat butter, then add ingredients one at a time, allowing all to be mixed in completely. Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake at 375 for 10 to 12 minutes.
Old Fashioned Soft Sugar Cookies Ruth Swinger 3 1/4 c. flour 1 t. soda 1 t. salt 1/2 c. butter or shortening 1 c. sugar 1 egg 1 t. vanilla 1/2 t. nutmeg 1/2 c. sour cream Sift together dry ingredients. In a separate bowl, cream butter and sugar together. Add the egg, vanilla, and nutmeg. Beat for 2 minutes. Add dry ingredients and mix. Add sour cream and beat only until well blended. Roll dough 1/4 inch thick and cut into desired shapes and sprinkle with sugar. Place on greased cookie sheet. Bake 8-12 minutes at 425. Makes 3 dozen.
Peanut Butter Cookies Alison Helquist 1/2 c. butter 1/2 c. peanut butter 1/2 c. brown sugar 1/2 c. sugar 1/2 t. soda 1/2 t. baking powder 1/2 t. vanilla 1 egg 1 1/4 c. flour Beat all ingredients except flour until light. Then mix in flour. Roll dough in balls and roll in sugar (dough may need to be refrigerated briefly). Bake at 375 for 10 minutes. Press a mini Reese’s cup into hot cookies. Peanut Munchies Alison Helquist These are a lot of work, but they are good. To get 32 balls of each dough, I rolled out each dough into a snake and cut the dough in half, then the halves in half etc. until I had 32 equal sized pieces. AH 1 ½ c. all purpose flour ½ c. cocoa powder ½ t. baking soda ½ c. butter, softened ½ c. plus 2 T. granulated sugar ½ c. brown sugar ¾ c. peanut butter 1 egg 1 t. milk 1 t. vanilla 10
¾ c. powdered sugar In a medium bowl stir together flour, cocoa powder, and soda. Set aside. In a large mixing bowl, combine butter, ½ c. sugar, brown sugar, and ¼ c. peanut butter. Beat until well combined. Add egg, milk, and vanilla, beat well. Beat in the flour mixture. Shape dough into 32 balls, each about 1 ¼ inches in diameter. Set aside. For filling, in bowl combine powdered sugar and remaining ½ c. peanut butter. Beat until smooth. Shape into 32 balls. Preheat oven to 350. On a work surface, flatten a chocolate dough ball. Top with a peanut butter ball. Shape flattened chocolate dough over the peanut butter ball, completely covering the peanut butter. Reshape into a ball and repeat with the remaining cookies. Place balls 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in the remaining 2 T. of granulated sugar. Bake 8 minutes. Let stand one minutes, then transfer to racks.
Pecan Carmel Biscotti James Swinger 2 c. flour 1 1/2 - 2 c. pecan meal (I put pecans in the blender) Leave some small pieces. 1/2 c. brown sugar 1 t. baking powder 1/4 t. salt 1/4 t. cinnamon 6 T. butter 3 eggs- save one egg white for brushing. 1 T. water-/egg white (stir) 1/2-3/4 c. caramel chips Mix together flours, sugar, baking powder, salt, and cinnamon. Separately mix the eggs and butter. Combine the dry and wet and knead in the caramel chips. Lightly grease a large cookie sheet. Make three equal portions. Roll into 1 1/2 inch diameter. Slightly flatten rolls and brush on egg white mix. Bake in pre-heated 350 degree oven 30 minutes. Cool 5 minutes and cut diagonally into 1 inch pieces. Put cut side down on cookie sheet and bake 10-15 minutes more. When cool eat and enjoy. Keep in an air-tight container.
Pumpkin Chocolate Chip Sophia Little 2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinammon 1/2 tsp cloves 1/2 tsp ginger 1 tsp vanilla 3/4 c. butter/margarine (I do a mix) 1 cup sugar 1 egg 1 cup canned pumpkin 1 package of chocolate chips (2 c.) Cream together moist ingredients. Mix dry ingredients and blend in. Add chocolate chips, drop by spoonfuls onto greased cookie sheets and bake at 350 for ten to twelve minutes.
Raspberry Swirls Ruth Claypool 3/4 c. raspberry jam 1/2 c. chopped nuts 1 c. butter 1 c. brown sugar 2/3 c. granulated sugar 2 eggs 1 t. vanilla 3 1/2 c. flour 1 t. baking powder 1/4 t. baking soda 1 t. salt Combine jam and nuts, set aside. Cream butter, gradually add sugars, eggs, and vanilla. Beat until light. Sift dry ingredients together and gradually add to creamed mixture. Mix thoroughly, adding more flour as necessary. If too soft, chill for an hour or two. Divide dough into 3 equal parts. Roll each part to a rectangle about 1/4 inch thick. Spread with some of the jam mixture. Roll up jelly-roll fashion. The rolls should be about 1 1/2 inches in diameter. Wrap in waxed paper and chill overnight. Cut in 1/4 inch slices and bake on a greased cookie sheet at 400 for 10-12 minutes. Cookies should be light brown. Remove from baking sheets immediately. Unbaked cookies may be kept in refrigerator for several days. Recipe makes about 6 dozen cookies.
Rolo Cookies Kristin Johnson 2 devils food cake mixes 1⁄2 cup oil 4 eggs 1/3 cup flour Bag of rolos Large chocolate bar Mix ingredients together. Refrigerate for 15-30 minutes to hardendough. Roll dough into walnut sized balls, form dough around rolo. Bake 10 min. at 350. Place chocolate square on top while still hot.
Seven-Layer Cookies Kristin Johnson 1 cube butter (melted) 1 pkg. (sometimes a few more) graham crackers (crushed) 1 cup chocolate chips 1 cup white chocolate chips (I use more than a cup for both the chips) 1⁄4-1/2 cup coconut 1 can sweetened condensed milk Combine graham crackers and butter. Pat on bottom of 9 by 13 pan. Add chips and coconut. Pour sweetened condensed milk on top of everything. Bake at 350 for 28-30 min. or until slightly brown on top. Snickerdoodles Alison Helquist 1 c. shortening or butter 1 1/2 c. sugar 2 eggs 2 3/4 c. flour 2 t. cream of tartar 1 t. soda 1/2 t. salt Mix moist ingredients, then sift in dry ingredients. Chill dough, then roll into balls. Roll in 2 T. sugar 1 t. cinnamon. Bake at 350 for 9 minutes on an ungreased cookie sheet. Makes 3-4 dozen, depending on the size of your cookies.
Soft Gingerbread Cookies Alison Helquist 1 c. shortening 1 1/2 c. brown sugar 1 1/2 t. baking soda 1 1/2 t. ginger 1 1/2 t. cinnamon 1/4 t. cloves 1/3 c. molasses 2 eggs 1 T. milk 3 1/2 c. flour 1/2 c. raisins 1/2 c. walnuts Cream together shortening and sugar. Beat in spices, molasses, eggs, and milk; then stir in the flour, walnuts and raisins. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 10 minutes at 375.
Sugar Cookies Betty Helquist This recipe can be halved. Make sure you roll the cookies fat enough. 7 c. flour 1 t. salt 2 c. sugar 2 c. butter or margarine. 4 eggs 1 c. milk 2 t. vanilla 1/2 t. lemon Mix together dry ingredients, then cut in butter. Mix in the rest of the ingredients. Add extra flour, up to 1 c. for good consistency. Roll out and cut into shapes. Bake at 375 for 10 minutes, then frost. For frosting beat together 1/3 c. softened butter, 3 T. milk, and 3 c. powdered sugar
Thumbprints/Toffee Bars Ruth Claypool 1 c. soft butter 1 1/2 c. powdered sugar 1 egg 1 t. vanilla 2 1/2 c. flour Mix butter, sugar, egg, and vanilla thoroughly. Blend in flour. Divide dough in half. Reserve half for toffee bars. Add nuts to remaining dough. Refrigerate then roll into 1 inch balls. Depress center with your thumb. Bake at 375 for 10-12 minutes. Add jam or frosting when cooled. Toffee Bars Grease oblong 13 x 9 x 2 pan. Add 1/2 c. uncooked oatmeal and 1/2 c. brown sugar to reserved dough. Dough will be crumbly. Press firmly into prepared pan. Bake for about 15 minutes at 375, until lightly browned. Remove from oven and immediately sprinkle with 1/2 c. milk chocolate chips or broken chocolate bars. Cover with a baking sheet so heat will soften the chocolate, then spread it evenly over the crust. Sprinkle with 1/2 c. chopped nuts and cut into diamonds while warm.
Tollhouse Chocolate Chip Cookies Alison Helquist I add 1-2 c. of rolled oats to make them tastier. AH 2 1/4 c. flour 1 t. baking soda 1 t. salt 1 c. butter 3/4 c. sugar 3/4 c. brown sugar 1 t. vanilla 2 eggs 2 c. chocolate chips Combine dry ingredients. Beat together moist ingredients. Stir in dry ingredients and chocolate chips. Drop onto ungreased baking sheets and bake 9-11 minutes at 375 or until golden. Let stand 2 minutes, then cool on racks.
Yo Yos James Swinger This recipe was given to me by Anne Anstis,of Wanguni, New Zealand. You may use vanilla or butterscotch pudding available at all stores for the custard powder. JS 12 oz. butter 1/2 c. powdered sugar 1 t. vanilla 3 c. flour 1/2 c. custard powder Cream powdered sugar and butter until light. Add vanilla, sifted flour & custard. Mix into creamed mixture. Roll into balls walnut size. Place on greased cookie sheet. Flatten with fork. Bake 350. for 12-15 minutes. When cold, sandwich together with the filling. Makes 26 Filling: 4 oz. margarine softened 1 c. powdered sugar 4 T. custard powder Beat until well combined