CHOCOLATE CREAM CHEESE SQUARES
8 ounce cream cheese, softened
3 eggs
1 box confectioners sugar (1 pound)
1/2 teaspoon vanilla extract
1 box chocolate cake mix
1 egg
1 stick margarine, melted
In a small mixing bowl combine cream cheese, 3 eggs, sugar and vanilla extract. Mix well and then press into a greased 9x13x2" baking pan ( using a piece of wax paper over the mixture will allow for easier spreading). In large mixing bowl combine cake mix, 1 egg, and margarine. Pour mixture from large bowl over mix in pan. Bake at 300 degrees Fahrenheit for 45-55 minutes. Cool. Cut into squares to serve. Improves with age.
APPLE JACK COOKIES
1 cup light brown sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup 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 a ball on a greased cookie sheet. Bake at 375 degrees for 12-15 minutes
THE BEST CUTOUT COOKIES
1 1/2 cups powdered sugar
1 cup butter or margarine
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups unsifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
ICING:
2 cups powdered sugar
2 tablespoons butter or margarine
1 egg white
pinch of salt
1 teaspoon almond extract
food coloring and sprinkles (optional)
Combine all ingredients. Mix well. Chill dough for 2 hours. Roll to desired thickness and use favorite cookie cutters. Bake in 350 degree oven for 7-10 minutes. ICING: Combine all ingredients. It is best to ice the cookies while they are still warm.
CHOOSE A COOKIE DOUGH
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
*Please pick a flavor before you start baking because some ingredients will vary depending on which of the seven versions you choose
* BASIC DIRECTIONS
In a large mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs and vanilla, beat until combined. Beat or stir in flour. Use the dough immediately or cover and chill for up to 24 hours. Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes or until the edges are lightly browned. Remove the cookies and cool on a wire rack. Makes about 48 cookies.
FRUIT OATMEAL ROUNDS
Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
Stir 1 teaspoon of ground cinnamon into flour mixture.
Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough. Bake as directed.
PEANUT BUTTER BUDDIES
Prepare dough as directed, but add 1/2 cup peanut butter along with the eggs and vanilla.
Also, stir a 12 ounce package of peanut butter chips in to dough. Bake as directed.
MALTED MILK TREATS
Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
Also, stir in 1 1/2 cups chopped-up malt balls into dough. Bake as directed.
MACADAMIA MANIA
Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough. Bake as directed.
DOUBLE CHOCOLATE DELIGHTS
Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough. Bake as directed.
CHOCOLATE CANDY COOKIES
Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough. Bake as directed.
SUPER-CHUNK CHIPPERS
Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate,
1 cup coarsely chopped milk chocolate
1 cup chopped pecans into the dough.
Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13-15 minutes or until the edges are slightly browned. Make 18 cookies.
*To make a variation in advance; Wrap the dough in freezer wrap and freeze for up to 6 months.
Before baking, thaw dough overnight in the refrigerator. Bake as directed.
