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Archive for the ‘cookies’ Category

Raspberry Coconut Cookies

Raspberry Coconut Cookies

Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup flaked coconut
1-1/2 teaspoons baking powder
1/4 teaspoon salt

FILLING:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.

Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.

In a small bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Recipe found here: Raspberry Coconut Cookies

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Chocolate Malted Cookies

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

INGREDIENTS:
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins

PREPARATION:
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: 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.

Recipe found here: Vanishing Oatmeal Raisin Cookies

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Lemon Drop Cookies

Lemon Drop Cookies

Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.

Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Recipe found here: Lemon Drop Cookies

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Chocolate Thumbprints Cookies

Chocolate Thumbprints Cookies

Ingredients
1/2 cup butter, softened
2/3 cup sugar
1 Eggland’s Best Egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts

FILLING:
1/2 cup confectioners’ sugar
1 tablespoon butter, softened
2 teaspoons milk
1/4 teaspoon vanilla extract
26 milk chocolate kisses

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.

In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.

For filling, combine the confectioners’ sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.

Recipe found here:Chocolate Thumbprints Cookies

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Dipped Peanut Butter Sandwich Cookies

Dipped Peanut Butter Sandwich Cookies

Ingredients
1/2 cup creamy peanut butter
1 sleeve (4 ounces) round Keebler® Toasteds® Crackers
1 cup white, semisweet, or milk chocolate chips
1 tablespoon shortening

Directions
Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate.

In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. Yield: 9 servings.

Recipe found here: Dipped Peanut Butter Sandwich Cookies

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Butterfly Cookies

Ingredients
4 ounces cream cheese
1 (17-ounce) bag sugar cookie mix (recommended: Betty Crocker)
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 egg
1 teaspoon strawberry extract
1 (12-ounce) bag mini candy covered chocolates (recommended: M and M’s)

Directions
Heat cream cheese in a large microwave safe bowl for 1 minute on 80 percent power in microwave to soften. Add sugar cookie mix, 1/4 cup flour, egg and extract. Stir with wooden spoon until dough is well combined and forms a ball.

Sprinkle a flat rolling surface with 1 tablespoon flour. Divide dough in half and roll out onto lightly floured surface using a rolling pin. Roll the rolling pin back and forth, turning the dough as needed so it does not stick. Roll dough to 1/4-inch thickness.

Take cookie cutter and dip cutting edge into a shallow bowl of flour. Then press cookie cutter into rolled out dough. Begin cutting out shapes at the center of the dough and work your way towards the edge, cutting shapes as close together as possible. Once the entire slab of dough is cut, use a small spatula to remove cookies from rolling surface and place on un-greased cookie sheet. Repeat with remaining half of dough.

Preheat oven to 350 degrees F.

Decorate each cookie by pressing mini candies into dough. Refrigerate cookies for 15 minutes to prevent spreading while baking.

Using oven mitts, place cookies in oven on top rack. Bake for 10 to 12 minutes. Remove from oven using mitts and let cool on cookie sheet for 1 minute before moving them to cooling rack.

Recipe found here: Butterfly Cookies

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