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Posts Tagged ‘cookies’

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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Pecan Sandies Cookies

Pecan Sandies Cookies

Ingredients
2 cups butter, softened
1 cup confectioners’ sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners’ sugar

Directions
In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.

Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.

Bake at 300° for 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners’ sugar. Yield: about 5 dozen.

Recipe found here: Pecan Sandies 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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Chocolate Shortbread

Chocolate Shortbread

Ingredients
1 cup butter, softened
1-1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
1/3 cup baking cocoa
Dash salt

Directions
In a large bowl, cream butter until light and fluffy. Combine the remaining ingredients; gradually beat into the butter. Chill for 1 hour.

Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for 20 minutes or until set. Yield: about 4 dozen.

Recipe found here: Chocolate Shortbread

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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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