" Macaroon Kiss Cookies "
Angel of Faith

1/3 cup butter or margarine, softened
1 3 oz. package cream cheese
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened coconut flakes
1 bag {8 oz.} Hershey's Kisses Chocolates

Beat butter, cream cheese and sugar in large bowl until well blended. 
Add egg yolk, almond extract and orange juice; Stir in 3 cups coconut. 
Cover; refrigerate 1 hour or until firm enough to handle. While you are 
waiting remove wrappers from Kisses set aside. Heat oven 350°. 
Shape dough in 1-inch balls; roll in remaining 2 cups coconut. 
Place on ungreased cookie sheet. Bake 10 to 12 minutes or until 
lightly browned. Remove from oven; immediately press Kiss on top 
of each cookie. Cool 1 minute; carefully remove from cookie sheet wire rack. Cool completely. About 4 dozen cookies

HINT: Stir in all 5 cups coconut then you don't have to roll balls in the coconut, just spoon onto cookie sheet. It's faster and not so messy.

" Peanut Blossom Cookies "
Angel of Faith

1 bag {8 oz.} Hershey's Kisses Chocolates
1/2 cup shortening
3/4 cup Creamy or Chunky Peanut Butter
1/3 cup packed light brown sugar
1 egg
2 tablespoon milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Granulated sugar

Heat oven to 375°. Remove wrappers from Kisses. Beat shortening and peanut butter in large brown until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well, Stir together flour, baking soda and salt; gradually heat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies

" Tuxedo Brownie Hugs Cookies "
Angel of Faith

60 Hershey's Hugs chocolates
1 package {1-lb. 6.5 oz.} Original supreme brownie mix with syrup pouch
1/4 cup Hershey's Cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs

Remove wrappers from Hugs. Heat oven to 350°. Grease and flour cookie sheet or line with parchment paper. Stir brownie mix, pouch of Hershey's Syrup, cocoa, water, oil and eggs in medium bowl until blended. Drop by spoon onto prepared cookie sheet. Bake 8 minutes or until set. Cool 1 minute. Press Kiss into center of each cookie. Remove from cookie sheet to wire rack. About 5 dozen cookies.

" Chocolate Marshmallow Delights "
Angel of Faith

1 1/2 sticks butter
2 cups sugar
6 Tbsps. cocoa
3 large eggs
1 3/4 cups self-rising flour
6 oz. miniature marshmallows

Melt butter and chocolate, then pour over sugar. Mix in eggs and flour then spread in a 9 X 13 X 2 pan. Bake at 350 for 30 mins. Spread marshmallows evenly over hot cake, then pour frosting (see below) over the top and allow to cool. Cut into 2 inch squares.

Frosting
6 oz. chocolate chips
2 cups confectioners sugar
6 Tbsps. condensed milk
Melt chips and add milk and sugar.

" Brown Sugar Cookies "
Angel of Faith

1 box brown sugar
1/2 cup shortening
1/2 cup butter
2 eggs
1 tsp. vanilla
1 tsp. soda
1/4 cup boiling water

Cream together; sugar,shortening, and butter. Add eggs, vanilla, 
and boiling water. Add just enough flour to make a stiff dough then 
roll thin and cut into desired shapes. Sprinkle cookies with a little 
cane sugar and bake at 350 until brown.

" Apple Jack Cookies "
Judy~ L-burg, Tennessee,USA

Published recipe
1 c. light brown sugar
1/2 c. shortening
1 egg
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 c. chopped unpeeled apples

Cream together sugar and shortening. Beat in egg. Sift together dry ingredients and add to mixture. Beat until well blended. Stir in apples.
Drop in the shape of balls on a greased cookie sheet.
Bake at 375* for 12-15 minutes.

 

 

" Snickerdoodles "
Angel StarzNSky

Cookie Dough:
2 3/4 cups all-purpose flour
1 1/2 cups sugar
1 cup unsalted butter, softened
2 eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt

Cinnamon Sugar Coating:
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon

Heat oven to 400°F. Combine all cookie ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well mixed (2 to 4 minutes). Stir together 3 tablespoons sugar and cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Yield: 4 dozen

" Cinnamon Bars "
Angel StarzNSky

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 egg yolk
2 cups sifted flour
1-1/2 tablespoons cinnamon
1 teaspoon salt
1 egg white
1/2 cup chopped walnuts or pecans

Cream the butter, margarine and sugar in a mixer bowl until light and fluffy. Beat in the egg yolk. Stir the flour, cinnamon and salt together. Fold gently into the creamed mixture. Spread in a greased 9x13-inch baking pan. Beat the egg white in a mixer bowl until stiff peaks form. Spread over the batter; sprinkle with the nuts. Bake at 300 degrees for 25 to 30 minutes or until golden brown. Cool in the pan on a wire rack. Cut into bars. Makes 48

" Triple Layer Cookie Bars "
Angel StarzNSky

1/2 cup margarine or butter
1 1/2 cups graham crackers crumbs
1 (7-ounce) package flaked coconut (2 2/3 cups)
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (12-ounce) semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350° (325° for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then Eagle® Brand. Bake 25 minutes our until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature. Yield: 36 bars

" Lemon Crumb Bars "
Angel StarzNSky

1 (18 1/4 oz.) package lemon or yellow cake mix
1/2 cup (1 stick) butter or margarine, softened
1 egg
3 egg yolks
2 cups finely crushed saltine crackers (1/4 lb.)
1 (14 ounce) can Eagle® Brand Sweetened Condensed Milk 
(NOT evaporated milk)
1/2 cup ReaLemon® Lemon Juice from Concentrate

Preheat oven to 350°. In large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. Stir in saltine crumbs. Reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden. With mixer or wire whisk, beat 3 egg yolks Eagle Brand and ReaLemon. Spread over prepared crust. Top with reserved crumb mixture. Bake 25 minutes longer or until set and top is golden. Cool. Refrigerate within 2 hours. Cut into bars. Store covered in refrigerator. 
Yield: 24 to 36 bars

" Easy Peanut Butter Cookies "
Angel StarzNSky

1 (14-oz.) can (14-ounce) can Eagle® Sweetened Condensed Milk
(NOT evaporated milk)
3/4 to 1 cup peanut butter
1 egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
granulated sugar

Preheat oven to 350°. In large mixer bowl, beat Eagle® Brand, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not overbake). Cool. Store tightly covered at room temperature. Yield: 5 dozen

"PEANUT BLOSSOMS": Shape as above; do not flatten. Bake as above. Press solid milk chocolate candy drop in center of each cookie immediately after baking.

" Chocolate-Chip Meringue Cookies (Light) "
Angel StarzNSky

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsweetened cocoa
3 tablespoons semisweet chocolate minichips

Preheat oven to 300 degrees. Beat egg whites, cream of tartar, and 
salt with a mixer at high until soft peaks form. Add sugar, 1 tablespoon 
at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; 
fold in. Fold in minichips. Cover a baking sheet with parchment paper; 
secure to baking sheet with masking tape. Drop batter by level
tablespoonfuls onto prepared baking sheet. Bake at 300 degrees 
for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat 
procedure with remaining batter, reusing parchment paper. Store in
 an airtight container. 
Yield: 4 dozen

" No Bake Cookies "
Sweet Angel

Two cups sugar
1/2 cup coco {nestle quick}
1/2 cup milk
3/4 cube butter

Boil together for two min. take off heat and add 1 cap of vanilla,
 2 cups peanut butter and add oatmeal to the thickness you want. 
Put on wax paper and let harden Enjoy......