COOKIES 7
PEANUT BUTTER COOKIES
2 1/4 cups flour
1 T baking soda
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
1/4 cup peanut butter
3 eggs
3 T vanilla
1/2 cup chopped walnuts
Preheat oven to 350º Sift together flour, baking soda, set aside, cream white sugar and brown sugar with butter. Stir in eggs, one at a time, then vanilla and peanut butter. Add dry ingredients to creamed mixture and stir until combined, stir in nuts. Drop by heaping teaspoonfuls on cookie sheets. Bake for 12 to 15 minutes. Cool on wire racks. Makes 48 servings
PEANUT BUTTER COOKIES 2
1/2 cup shortening
1 1/4 cups packed light brown sugar
3/4 cup peanut butter
1 egg
3 T milk
1 T vanilla
1 3/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
Preheat the oven to 375º. In bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 48 servings
SOFT PEANUT BUTTER COOKIES
1 (18.25 ounce) package yellow cake mix
1 cup creamy peanut butter
1/2 cup vegetable oil
2 eggs
2 tablespoons water
Preheat oven to 350º. Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, oil, eggs, and water. Mix until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water. Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks. Makes 36 servings
CHOCOLATE PEANUT BUTTER COOKIES
1 box chocolate cake mix
1/3 cup oil
2 eggs
1 cup peanut butter chips
Preheat oven to 350º. In a bowl, combine all ingredients. Drop by teaspoonful on ungreased cookie sheet. Bake at 350º for 8 to 10 minutes. Let it cool for two minutes. Remove from pan. Cool for 10 minutes.
WHITE CHOCOLATE CHIP COOKIES
1/2 cup butter, room temperature
4 ounces cream cheese, softened (1/2 package)
1 tablespoon milk, half and half or cream
1 cup granulated sugar
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1 cup flour
1 cup white chocolate chips
1/2 cup chopped pecans, or macadamia nut
Heat oven to 350 degrees. Cream the butter, cream cheese and milk in medium bowl at medium speed until well blended. Beat in sugar and vanilla. Mix in the flour. Stir in nuts and chocolate chips. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 350 for 10 minutes. Remove to cooling rack. Makes about 3 dozen cookies. These are soft when first done, leave them on the pan for ten minutes or so, then transferred to finished cooling.
CHOCOLATE CHIP COOKIES
1 cup flour
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
4 ounces cream cheese, softened
1 large egg
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips
Preheat the oven to 350. Lightly grease cookie sheets with cooking spray. Sift the flour and salt into a small bowl. Beat butter, sugar, cream cheese, egg, and vanilla extract in a bowl until creamy. Gradually beat in flour mixture. Stir in mini chips. Drop by rounded tablespoon onto prepared baking sheets, flatten the dough. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for 5 minutes; remove to wire racks to finish cooling.
CREAM CHEESE COCONUT COOKIES
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon coconut extract
1 (18.5 ounce) package yellow cake mix
Optional: 1/2 cup coconut
1/4 cup confectioners' sugar
Preheat oven to 350. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and extract. Add cake mix, and stir until well blended. Roll into 1 inch balls and coat in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes in the preheated oven, remove from baking sheets to cool.
VARIATIONS: Substitute Strawberry cake mix for yellow cake mix.
SPTITZ ALMOND CREAM COOKIES
1 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla
2 cups flour
Finely chopped almonds
Beat butter and cream cheese in a large mixing bowl till well combined. Add sugar, almond extract, and vanilla; beat till combined. Beat in flour. Cover and chill dough for 30 minutes or till easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake in a 375 oven for 8 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes about 60.
CREAM CHEESE COOKIES
1 c. Crisco shortening
6 oz. cream cheese, softened
1 c. sugar
1 tsp. vanilla
2 egg yolks
2 c. flour, sifted
1/2 tsp. salt
Cream Crisco and cheese. Add sugar, vanilla, and unbeaten
egg yolks. Beat until light. Add flour sifted with salt.
Mix well. Drop by teaspoonful on a greased cookie sheet.
Bake in 350 oven for 10 to 12 minutes. Makes approximately
75 cookies.
CREAM CHEESE DROP COOKIES
3/4 cup butter
1 (3-ounce) package cream cheese
1 cup sifted confectioners sugar
1 tablespoon lemon juice
1 teaspoon vanilla
2 teaspoons grated lemon peel
2 cups sifted cake flour
1 cup chopped pecans
Sifted confectioners sugar -- for rolling
Cream butter and cream cheese until light and fluffy.
Gradually add 1 cup confectioners sugar, beating
thoroughly. Stir in lemon juice, vanilla and lemon peel.
Add flour and mix well. Stir in nuts. Drop by scant
teaspoonfuls about 2-in. apart onto ungreased baking sheet.
Bake in slow oven 300F about 25 minutes, until set but not
brown. While hot roll in sifted confectioners sugar. Cool
on racks.
CREAM CHEESE REFRIGERATOR COOKIES
1/2 cup butter
1 cup sugar
1 well beaten egg
3 ounces cream cheese, softened
2 tablespoons buttermilk or yogurt
1 teaspoon vanilla
2 cups sifted flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Blend until creamy the butter, sugar and egg. Beat cream
cheese into this mixture, mixing in the buttermilk and
vanilla also, add flour, baking soda, baking powder and
salt. Chill for a couple of hours, roll 1/4 in - paper
thin, cut in shapes and bake. Sprinkle before baking with
sugar and cinnamon. Preheat oven to 350ºF and bake from 12
to 15 minutes.
CREAM CHEESE BALL COOKIES
1 cup sifted flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sugar
1/2 cup butter
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon almond flavoring
wheat cereal flakes, crushed
pecan halves
Sift flour, baking powder, and salt. Cream sugar, butter,
cream cheese, and flavorings. Stir in flour mixture. Chill
dough. Form chilled dough into walnut-sized balls. Roll
each ball in the crushed wheat flakes; place on ungreased
baking sheets about 2 inches apart. Top each cookie with
pecan. Bake at 350. for about 12 to 15 minutes. Cool on
rack.
Makes about 3 dozen cookies.
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