Chocolate Sugar Stamp Cookies
3/4 cup sugar
1/3 cup unsweetened cocoa
1-1/2 cups butter
1 large egg
1 Tbsp. milk or cream
1 tsp. vanilla extract
2 cups flour
1/4 tsp. salt
Preheat oven to 350ºF. Mix sugar and cocoa. Thoroughly cream butter and cocoa mixture by hand or with electric mixer at slowest speed. Beat in egg, milk and vanilla. In separate bowl, mix flour and salt; add to butter mixture. Knead 1 minute. Shape dough into balls. With lightly floured hands, flatten one ball. Dust stamp with flour, then press onto dough, applying even pressure until dough extends slightly around edges of stamp. Trim excess dough. Use skewer to make a small hanging hole at top. Bake 10 minutes or until browned. Let cool on wire rack. Makes 16-18 cookies
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Chocolate Teddy Bears
2/3 cup butter
1 cup sugar
2 tsp. vanilla
2 eggs
2-1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
Decorator's Frosting, optional, below
Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; blend well. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture, blending thoroughly. Chill until dough is firm enough to handle. For each bear, form a portion of the dough into 1 large ball (1-1-1/2") for body, 1 medium-size ball (3/4-1") for head, 4 small balls (1/2") for arms and legs, 2 smaller balls for ears, 1 tiny ball for nose and, if desired, 4 tiny balls for paws. On ungreased cookie sheet, slightly flatten the large ball. Attach medium-sized ball for head by overlapping slightly onto the body. Place balls for arms and legs against the body; place ears against the head. Add a tiny ball to the head for nose. If using tiny balls for paws, place them on arms and legs. With a wooden pick , draw eyes and mouth. Bake at 350ºF for 6-8 minutes or until set. Cool 1 minute. Remove from cookie sheet; cool completely on wire rack. Prepare frosting; decorate bears as desired. Store in covered container. Makes about 14.
Decorator's Frosting: Combine 1-1/2-1-3/4 cups powdered sugar, 2 Tbsp. shortening, 1-2 Tbsp. milk and 1/2 tsp. vanilla in small mixer bowl; beat until smooth and of desired consistency. Tint with several drops of desired food coloring, blending well.
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Chocolate Thumbprints
Cookie Dough:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. milk
1-1/2 cups flour
Filling:
1 Tbsp. butter, softened
2 Tbsp. corn syrup
1 Tbsp. water
1 tsp. vanilla
4 oz. semisweet chocolate, melted
Preheat oven to 325ºF. For cookie dough, place butter in mixing bowl and beat in sugar by hand with rubber spatula. Beat in salt, vanilla and milk. Fold in flour to make a soft dough. Divide into three parts, then divide each part into 12 pieces. Roll each into a ball and place on parchment-lined pans about 2" apart. Press a deep thumbprint into each cookie. Bake 15 minutes, or until golden. Cool on pans on racks. After cookies have cooled, make filling: In small bowl, beat butter, corn syrup, water and vanilla. Stir in chocolate. Using small spoon, fill indentation in each cooled cookie. Leave cookies on pans until filling has set. Makes 3 dozen.
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Chocolate-Tipped Cookies
1/2 cup margarine
3 Tbsp. powdered sugar, sifted
1-1/4 cups flour
few drops vanilla
3 oz. semisweet chocolate, chopped
Preheat oven to 350ºF. Cream margarine and sugar in bowl until very soft. Mix in flour and vanilla. Spoon into large pastry bag fitted with large star nozzle. Pipe 4-5" lines on lightly greased baking sheets. Bake 15-20 minutes, until pale golden brown. Allow to cool slightly before lifting onto wire rack to cool completely. Melt chocolate until smooth. Dip both ends of each cookie into the chocolate, put back and rack and allow to set. Makes 2 dozen.
NOTE: Make round cookies, if you prefer, and dip half of each cookie in the melted chocolate.
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Chocolate-Walnut Wafers
2 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup butter
3/4 cup packed brown sugar
2 oz. unsweetened chocolate, melted
1 egg
1 tsp. vanilla
1/4 cup milk
granulated sugar
walnut halves
Measure flour, baking powder, salt and baking soda into sifter. In medium bowl, beat butter and brown sugar until fluffy. Beat in melted chocolate, egg, vanilla and milk. Sift in dry ingredients, one third at a time, blending well to make soft dough. Chill several hours, or until firm enough to handle. Roll dough, one level teaspoonful at a time, between palms of hands, into round balls; roll in granulated sugar. Place 3" apart on ungreased cookie sheets. Flatten to 1/4" thickness with bottom of glass. Top each with a walnut half. Bake at 350ºF for 12 minutes or until firm. Remove wafers carefully to wire racks with spatula; cool. Makes 5 dozen.
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Christmas Mice
4 egg whites, room temperature
1 cup powdered sugar
silver dragee balls
mini chocolate chips
split almonds
gold-wire string
Place egg whites in large metal bowl and beat at high speed until soft peaks form. Add sugar, 1 teaspoon at a time, beating well after each addition. Preheat oven to 200ºF. Line a cookie sheet with parchment. Spoon meringue into piping bag fitted with large, plain tip (between 1/4 and 1/2"). Squeeze small wedges onto paper. Reserve excess. Use small butter knife to smooth meringue into mouse-shaped bodies. Add chocolate chips for eyes, a dragee for the nose and split almonds for the ears. Bake 2 hours or until slightly golden. Cool, then use a wooden skewer or an awl to poke a small hole in the wide end of each body. Cut a 5" tail of gold string for each mouse. Dip one end in uncooked meringue and insert in hole for a tail.
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Cinnamon Curls
2 egg whites
1/2 cup sugar
1/2 cup flour
1 tsp. ground cinnamon
1/4 cup butter, melted and cooled
In small mixer bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Combine flour and cinnamon; stir into egg whites. Stir in cooled, melted butter until well mixed. Generously grease two 4" circles on a cookie sheet. Drop a small mound of batter (two level measuring teaspoonfuls) onto each greased spot. Spread with back of spoon into 3" circles. Bake at 350ºF for 6-8 minutes or until done. Immediately loosen and roll around greased handle of wooden spoon. Slide off cookie and cool. Repeat with remaining batter, using clean, greased circle on cookie sheet for each. Makes 2 to 2-1/2 dozen.
NOTE: You can bake up to three two-cookie batches before washing the cookie sheet. Grease two circles on opposite sides of the cookie sheet for the first batch. For the second and third batches, grease areas on the cookie sheet that have not been used.
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Cinnamon-Chocolate Strips
1-1/3 cups sugar
1 cup + 2 Tbsp. butter
1 tsp. vanilla
2 eggs
3 cups flour
1 tsp. baking powder
1 cup (6 oz.) semisweet chocolate chips
3 Tbsp. sugar
1/4 tsp. ground cinnamon
Heat oven to 350ºF. Beat 1-1/3 cups sugar, the butter, vanilla and eggs in large bowl. Stir in flour and baking powder. Stir in chocolate chips. Divide dough into fourths. On lightly floured surface, shape each forth into roll, 1" in diameter and about 15" long. Place rolls about 2" apart on ungreased cookie sheet. Flatten slightly with fork to about 5/8" thickness. Mix 3 Tbsp. sugar and the cinnamon; sprinkle over dough. Bake 13-15 minutes or until edges are light brown. Cut diagonally into 1"-wide strips while warm. Makes 5 dozen.
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Cinnamon 'n' Sugar Shortbread
1-3/4 cups flour
3/4 cup powdered sugar
1/2 cup cake flour
1 cup butter
1/2 tsp. cinnamon
1 Tbsp. sugar
1/8 tsp. cinnamon
Heat oven to 350ºF. Combine flour, powdered sugar, cake flour, butter and the 1/2 tsp. cinnamon. With fork, stir together until soft dough forms. Press evenly on bottom of two 9" pie pans. Stir together sugar and remaining cinnamon; sprinkle over shortbread. Score each into 8 wedges; prick all over with fork. Bake 20-30 minutes or until light golden brown. Cool on wire rack; cut into wedges. Makes 16 cookies.
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Cocoa-Nutmeg Snickerdoodles
1 cup + 1 Tbsp. sugar
6 Tbsp. butter, softened
1/2 cup nonfat sour cream
1 large egg, lightly beaten
2 cups flour
1/2 tsp. ground nutmeg
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. cocoa powder
Cream butter and 1 cup of the sugar until smooth. Add sour cream and egg; beat until light. Place a wire sieve over top of bowl. Measure flour, nutmeg, baking powder, baking soda and salt into the sieve. stir with spoon until dry ingredients are sifted into bowl. Add vanilla and stir until stiff dough is formed. Refrigerate dough for 30-60 minutes, until firm enough to handle. Preheat oven to 375ºF. Cover two cookie sheets with parchment paper or coat lightly with Pam. In small bowl, combine cocoa powder and remaining sugar. Shape dough into 1" balls and roll each ball in cocoa-sugar mixture. Place about 2" apart on cookie sheets. bake 8-10 minutes or until lightly browned. Slide the cookies on the parchment paper onto the countertop or remove and cool on wire rack. Makes 2-1/2 dozen.
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Cocoa-Pecan Kiss Cookies
1 cup butter
2/3 cup sugar
1 tsp. vanilla
1-2/3 cups flour
1/4 cup unsweetened cocoa
1 cup finely chopped pecans
9-oz. pkg. Hershey's kisses (54), unwrapped
powdered sugar
Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Combine flour and cocoa; blend into creamed mixture. Add pecans; beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle. Shape scant tablespoon of dough around each unwrapped kiss, covering kiss completely; shape into balls. Place on ungreased cookie sheet. Bake at 375ºF for 10-12 minutes or until almost set. Cool slightly. Remove from cookie sheet; cool completely on wire rack. Roll in powdered sugar. Makes 4-1/2 dozen.
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Coconut Honey Balls
1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour, sifted
1 cup pecans, finely chopped
1 cup flaked or shredded coconut
Pineapple Glaze:
1/2 cup honey
1/3 cup pineapple juice
2 teaspoons vinegar
2 tablespoons butter
Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add flour, pecans, and coconut, and mix thoroughly. Shape dough into balls, using a teaspoonful for each. Place on ungreased baking sheets. Bake at 350ºF for 15 to 18 minutes until light golden brown. If desired, dip cookies into Pineapple Glaze. Or roll warm cookies in confectioners' sugar. Makes 6 dozen.
Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and butter. Simmer 5 minutes. Cool to lukewarm.
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Coconut Macaroons
1/4 cup flour
pinch of salt
2-1/2 cups dried coconut
2/3 cup sweetened condensed milk
1 tsp. vanilla
Preheat oven to 350ºF. Line two baking sheets with waxed paper; grease paper. Sift flour and salt into large bowl. Stir in coconut. Pour in condensed milk. Add vanilla; stir together from center. Continue stirring until a very thick batter is formed. Drop heaping tablespoonfuls of batter 1" apart on prepared baking sheets. Bake about 20 minutes, until golden brown. Transfer to a wire rack to cool. Makes 2 dozen.
Variation: For a very rich, sweet and tempting petits four, make the macaroons smaller, and when cooked coat them in melted semisweet chocolate. Place on waxed paper and leave until chocolate is hard. Serve with small cups of strong, black coffee after a dinner party.
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Coconut Pyramids
1 cup dried coconut
1/2 cup sugar
2 egg whites
Preheat oven to 375ºF. Grease large baking sheet with a little oil. Mix together dried coconut and sugar. Lightly beat egg whites. Fold enough egg whites into coconut to make a fairly firm mixture. You may not need all the egg whites. Form mixture into pyramids by rolling a teaspoonful of mixture into a ball. Flatten the base and press the top into a point. Arrange on prepared sheet. Bake 12-15 minutes on a low rack. Tips should begin to turn golden and pyramids should be just firm, but still soft inside. Slide metal spatula under pyramids and allow to cool before transferring to wire rack. Makes 15.
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Cookie Bouquet
1 roll refrigerated chocolate chip cookie dough OR one recipe chocolate chip cookie dough (with 6 oz. chocolate chips)
8 flat wooden sticks
decorating icing, optional
candies, optional
melted chocolate, optional
Shape cookie dough into eight 2" balls. Place four balls at a time onto ungreased baking sheet. Insert wooden sticks into each ball to resemble a lollipop; flatten dough slightly. Bake at 375ºF for 13-15 minutes or until edges are crisp. Cool on baking sheet for 1 minute; remove to wire rack to cool completely. Decorate as desired. Tie ribbons around sticks and give as a cookie bouquet. Makes 8 cookies.
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Cookie Gems
3/4 cup sugar
1/2 cup butter
1 tsp. vanilla
1 egg
23/4 cup flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup sour cream
1-1/4 cups finely chopped nuts
any flavor jam, jelly or preserves
Heat oven to 400ºF. Grease cookie sheets. In large bowl, combine sugar, butter, vanilla and egg; blend well. In medium bowl, combine flour, salt, baking powder and baking soda; mix well. Add to butter mixture alternately with sour cream; mix well. Shape dough into 1-1/4" balls; roll in nuts. (See note.) Place 1" apart on greased cookie sheets. With thumb or end of wooden spoon, make indentation in center of each cookie. Spoon about 1/2 tsp. jam into each indentation. Bake 10-12 minutes or until light golden brown. Makes 3-1/2 dozen.
NOTE: If dough is sticky at this point, add additional flour, 1 Tbsp. at a time, until of desired consistency.
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Country-Style Oatmeal Cookies
2 cups packed brown sugar
1 cup shortening
1/2 cup buttermilk
1 tsp. vanilla
4 cups quick-cooking or regular oats
1-3/4 cups all-purpose or whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
Heat oven to 375ºF. Mix brown sugar, shortening, buttermilk and vanilla in large bowl. Stir in remaining ingredients. Shape dough into 1" balls. Place 3" apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in water. Bake 8-10 minutes or until golden brown. Immediately remove from cookie sheet. Cool on wire rack. Makes 7 dozen.
NOTE: If you like them soft and chewy, bake until the tops are just golden. If you prefer your cookies crisp, bake a couple of minutes more.
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Cream Cheese-Chocolate Chip Pastry Cookies
17-1/4-oz. pkg. frozen puff pastry, thawed
8 oz. cream cheese, softened
3 Tbsp. granulated sugar
1-3/4 cups (11-1/2 oz. pkg.) milk chocolate chips, divided
Roll one sheet of the puff pastry to a 14x10" rectangle on floured surface. Combine cream cheese and sugar in small bowl. Spread half over puff pastry, leaving 1" border on one long side. Sprinkle with half the chips. Roll up, starting at long aide covered with cream cheese. Seal edge by dampening with water. Repeat with remaining half of ingredients. Refrigerate 1 hour. Preheat oven to 375ºF. Cut rolls crosswise into 1" thick slices. Place cut side up on parchment-lined or lightly greased baking sheets. Bake 20-25 minutes or until golden brown. Let stand 2 minutes; remove to wire racks to cool completely. Makes 2 dozen.
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Cream Cheese Snowcaps
1 cup flour
1-1/2 tsp. baking powder
1/2 cup butter
3 oz. cream cheese
1/2 cup sugar
1/4 tsp. lemon or almond extract
1 cup powdered sugar
Combine flour and baking powder. In small mixer bowl, beat butter and cream cheese until softened. Add sugar and extract; beat until fluffy. Add flour mixture and beat until well mixed. Cover and chill 1-2 hours or until easy to handle. Shape into 1" balls. Place on ungreased cookie sheet. Bake at 350ºF for 12-15 minutes or until done. Remove and cool slightly. In plastic bag, gently shake a few cookies at a time in powdered sugar. Cool thoroughly. When cool, shake cookies again in powdered sugar. Makes about 3 dozen.
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Dessert Pizza
1 pkg. refrigerated cookie dough
3 cups thawed Cool Whip
2 cups assorted fresh fruit, such as sliced bananas or kiwi, fresh or thawed frozen strawberry slices, halved grapes, drained canned peach slices or crushed pineapple
Heat oven to 350ºF. Press dough evenly into 12" pizza pan. Bake 15-20 minutes or until golden brown. Cool in pan on wire rack. Place cookie crust on serving plate. Spread Cool Whip on cookie crust. Garnish with fruit. Serve immediately or refrigerate until ready to serve. Serves 12.
NOTE: You may substitute assorted candies or chopped candy bars for the fruit topping. If desired, drizzle with ice cream topping.
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Double Chocolate Kiss Cookies
36 chocolate kisses
1/2 cup butter, softened
1 cup sugar
1 egg
1-1/2 tsp. vanilla
1-1/2 cups flour
1/3 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
Vanilla Frosting, below
Heat oven to 375ºF. Unwrap candies. Beat butter, sugar, egg and vanilla until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Shape into 1" balls (if dough is too soft to handle, refrigerate for 30 minutes first). Place on ungreased cookie sheet. Bake 10-12 minutes or until almost no imprint remains when lightly touched in center. Remove from oven; cool 1 minute on cookie sheet. Spread frosting onto warm cookies, leaving 1/2" around outer edge unfrosted. Immediately place chocolate kiss in center of each cookie, pressing down gently. Carefully remove to wire racks; cool completely. Makes 3 dozen.
Vanilla Frosting: In small bowl, combine 1-1/2 cups powdered sugar, 2 Tbsp. milk, 1 Tbsp. shortening and 1/2 tsp. vanilla. Beat until of spreading consistency.
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Double-Chocolate Shortbread
1-3/4 cups flour
1/2 cup cocoa powder, sifted
1/4 tsp. salt
1 cup butter, room temperature
1/2 cup superfine sugar
1 tsp. vanilla
1 cup chopped semisweet chocolate OR 1 cup miniature chocolate chips
In small bowl, stir together flour, cocoa and salt. In large bowl, cream butter, sugar and vanilla. Gradually add flour mixture, blending well after each addition. Stir in chocolate. Carefully divide dough in half; place each piece on ungreased baking sheet. With moistened hands, pat out each piece to a rectangle 4" wide and 1/4" thick; use a ruler for correct measurements. Using the edge of the ruler, deeply score (but DO NOT CUT!) each rectangle into 1x2" bars. Use a fork to prick each wedge 3-4 times. Cover with plastic wrap and refrigerate 1 hour or until firm. Preheat oven 325ºF. Cut chilled dough into bars, following scored lines. Use spatula to place 1" apart on baking sheets. Bake one sheet at a time in the center of the oven for 30 minutes, until the bars are firm to the touch and crisp at the edges; be careful not to let them burn. If you prefer, bake both sheets at the same time, one sheet on the middle shelf and one on the shelf above, for 20 minutes; then reverse the positions of the sheets and bake about 10 minutes longer. Let cool on baking sheet 2-3 minutes, then carefully transfer to wire racks to finish cooling. Makes 4 dozen.
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Edible Cookie Bowl
1-1/4 cups flour
1/2 cup cocoa
1/4 cup blanched, slivered almonds, finely ground
1/2 tsp. salt
4 Tbsp. margarine, softened
2/3 cup sugar
1 egg
1/2 tsp. vanilla extract
Cover outside of standard-sized loaf pan with foil. Spray with Pam. In medium bowl, mix together flour, cocoa, almonds and salt. In large bowl, using electric mixer on medium, beat together margarine, sugar, egg and vanilla until light and fluffy. Beat in flour mixture. Preheat oven to 350ºF. Roll dough out to 1/8" thickness. Using a 1-1/2" cookie cutter with scalloped edges, cut out shapes. Cover prepared loaf pan with cutouts, overlapping them slightly. Bake cookie bowl until edges are firm, about 10-12 minutes. Transfer pan to wire rack and cool completely. To remove cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil. Cover loosely with plastic wrap until ready to serve.
Variation: Make individual cookies instead of a bowl: Prepare dough as directed, but shape into 1" balls. Place 2" apart on cookie sheets. Flatten slightly. Bake until edges are firm, about 10 minutes.
NOTES: To freeze bowl, wrap cooled bowl in airtight enclosure of plastic wrap. Can freeze for up to one month. Thaw bowl, wrapped, at room temperature for about 30 minutes. * * * You can make different shaped bowls by using different molds – just be sure the mold is oven proof!
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Eggnog Logs
Cookies:
1 cup butter, softened
1/4 cup sugar
1 tablespoon dark rum
1 teaspoon nutmeg
1 teaspoon vanilla
1 large egg
3 cups flour
Frosting:
1/4 cup butter, softened
2-1/2 cups confectioners suga
r
1 teaspoon dark rum
1 teaspoon vanilla
2 tablespoons heavy cream or milk
Nutmeg for garnish
Red and green icing or gel for hollies
Heat oven to 350ºF. Beat butter and sugar with a mixer until light and fluffy. Beat in rum, nutmeg, vanilla, and egg. Stir in flour. Divide dough into 6 pieces; wrap and refrigerate for 30 minutes. On a lightly floured surface, shape each piece of dough into a rope 1/2" in diameter. Cut into 3 inch logs. Arrange 2 inches apart on ungreased cookie sheets. Bake 13-15 minutes until lightly browned. Cool on wire racks. Make frosting: Beat butter, 2 cups confectioners sugar, rum, and vanilla until smooth. Add cream; beat in remaining 1/2 cup confectioners sugar, if necessary, until spreadable. Spread frosting over top of each log. Run fork down each to simulate bark. Sprinkle lightly with nutmeg. Use red icing to make a holly berry and the green to make 2 small leaves. Makes 5 dozen.
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Eggnog Snickerdoodles
2-3/4 cup flour
1-1/2 cup granulated sugar
1 cup unsalted butter
2 eggs
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. brandy extract
1/2 tsp. rum extract
1/4 cup sugar
1 tsp. nutmeg
Combine the 1/4 cup sugar and 1 tsp. nutmeg in shallow bowl. Set aside. Cream together remaining 1-1/2 cups sugar and the butter. Add eggs and extracts; mix thoroughly. Combine dry ingredients and add to butter mixture. Beat on low speed 2-3 minutes until mixed well. Roll dough into 1" balls, then roll in sugar mixture and place on ungreased cookie sheets. Bake at 400ºF for 8-10 minutes.
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Eggnog Thumbprints
3/4 cup butter
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. salt
2 cups flour
1/4 cup butter
1 cup sifted powdered sugar
1 Tbsp. rum
ground nutmeg
In large mixer bowl, beat 3/4 cup butter until softened. Add sugars and beat until fluffy. Add egg, vanilla and salt; beat well. Add flour and beat until well mixed. Cover and chill about1 hour. Shape into 1" balls. Place 2' apart on ungreased cookie sheet. Press down centers with thumb. Bake at 350ºF for 12 minutes or until done. Remove and cool. For filling, in small bowl, beat 1/4 cup butter and powdered sugar until fluffy. Add rum and beat well. Spoon about 1/2 tsp. filling into center of each cookie. Sprinkle with nutmeg. Chill until filling is firm. Makes about 4 dozen.
NOTE: You may substitute 1 Tbsp. milk and 1/4 tsp. rum extract for the rum, if desired.
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Festive Peanut Butter Thumbprints
3/4 cup creamy peanut butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1-1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
jam, jelly or preserves of your choice
any of the following: maraschino cherries, drained and halved; slivered almonds; dry roasted peanuts; chocolate chips; peanut butter chips, optional
Heat oven to 375ºF. Beat peanut butter, shortening and sugars until well blended; beat in egg. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1" balls. Place on cookie sheet 2" apart; lightly press thumb in center of each ball. Bake 8-10 minutes or just until set. Remove from oven; immediately spoon 1/4 tsp. jam into each indentation. Cool; remove from cookie sheets to wire rack. Decorate cookies, if desired, with almond slivers to resemble flower petals; use chocolate or peanut butter chips in center. Makes 4 dozen.
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Festive Raspberry Ribbons
1 cup butter, at room temperature
1/2 cup confectioners sugar
yolk from 1 large egg
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
Filling and decorations
about 1/2 cup raspberry jam
1/2 cup confectioners sugar
2 tsp. fresh lemon juice
2 tsp. heavy cream, milk, or water
Heat oven to 350ºF. In a large bowl with an electric mixer, beat butter and confectioners sugar until blended. Beat in egg yolk and vanilla until pale and fluffy. Beat in flour just until blended. Wrap in plastic wrap and refrigerate 1 hour or up to 4 days. Divide dough into 4 pieces. Roll each piece into a rope about 12 inches long. Put ropes two inches apart on ungreased cookie sheet. With the side of your little finger, press a groove down the center of each. Bake 10 minutes or until cookies feel firm to the touch. Spoon jam into grooves. Return to oven for 5 to 10 minutes, until cookies are a light golden brown. To decorate: In a small bowl, mix confectioners sugar, lemon juice and cream until smooth. Drizzle over hot cookies. Cut cookies while warm at a 45 degree angle into 1-inch lengths. Allow to cool on cookie sheets or a wire rack until set.
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Fortune Cookies
3 egg whites
3/4 cup sugar
1/8 tsp. salt
1/2 cup melted butter
1/4 cup sifted all-purpose flour
1 Tbsp. instant tea powder
2 Tbsp. water
freezer paper cut in 2x1/2" strips with fortunes written on them
In a medium bowl combine egg whites, sugar and salt. Stir in thoroughly, one at a time, butter, vanilla, flour, tea powder, and water. Chill at least 20 minutes. Make only 2 cookies at a time. On a greased baking sheet, drop 1 slightly rounded tsp. of dough for each cookie 4 inches apart. Spread dough very thin with back of spoon to about 3-inch diameter. Bake in a 350 oven 5 minutes or until edges just turn lightly brown. Remove immediately to wire rack. Cookies should be paper thin. Working quickly, place 1 fortune in center of each cookie. Fold cookie in half enclosing the fortune to form a semi-circle. Grasp the rounded edges of semi-circle between thumb and forefinger of one hand. Place forefinger of other hand at center of folded edge, push in, making sure solid sides of cookie puff out. Keep forefinger in place while bringing edges of fold downward around forefinger. Place each cookie in small-size muffin tin, open edges up, until cookie sets. Store in airtight container. Makes about 4 dozen.
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Fudgy Bonbons
12 oz. (2 cups) semisweet chocolate chips
1/4 cup butter
14-oz. can sweetened condensed milk
2 cups flour
1/2 cup finely chopped nuts, if desired
1 tsp. vanilla
60 milk chocolate candy kisses or white and chocolate striped candy kisses, unwrapped
2 oz. white baking bar or white candy coating
1 tsp. shortening or oil
Heat oven to 350ºF. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1" apart on ungreased cookie sheets. Bake 6-8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets; cool. In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container. Makes 5 dozen.
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Gingerbread Teddy Bears
1 cup butter
2/3 cup packed brown sugar
2/3 cup corn syrup or molasses
4 cups flour
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
1 beaten egg
1-1/2 tsp. vanilla
miniature semisweet chocolate chips
decorating icing, optional
In saucepan, combine butter, brown sugar and corn syrup. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into large mixing bowl and cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, baking soda and cloves. Add egg and vanilla to butter mixture; mix well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 2 hours or overnight. To make each teddy bear, shape dough into one 1" ball, one 3/4" balls, six 1/2" balls and five 1/4" balls. On ungreased cookie sheet, flatten the 1" ball to 1/2" thick for the body. Attach the 3/4" ball for the head and flatten to 1/2" thick. Attach the 1/2" balls for arms, legs and ears. Place one of the 1/4" balls on head for nose. Arrange remaining 1/4" balls atop ends of arms and legs for paws. Use miniature chocolate chips for eyes and belly button. Bake at 350ºF for 8-10 minutes or until done. Carefully remove and cool. If desired, pipe bow ties with Decorating Icing. Makes 16 bears.
Decorating Icing: Combine 1/2 cup sifted powdered sugar and enough milk or light cream (about 2 tsp.) to make of piping consistency. Tint with one or two drops of desired food coloring.
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Ginger Crinkles
1 cup sugar
1/3 cup butter, softened OR corn oil
1/4 cup dark molasses
1 large egg, lightly beaten
2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
3 Tbsp. sugar for tops
Preheat oven to 375ºF. Spray cookie sheet with Pam. Mix sugar, butter or oil and molasses. Add egg; beat until light. Add flour, baking soda, cinnamon, ginger and cloves. Mix well. Shape into 1" balls. Dip top of each into sugar and place 2" apart, sugar-side up, on cookie sheet. Drop 2-3 drops of water on top of each cookie. Bake 8-9 minutes, until lightly browned. DO NOT overbake. Remove to wire rack to cool. Makes 4 dozen.
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Gingersnaps
3/4 cup shortening
1 cup sugar
1 egg
4 Tbsp. molasses
2 cups flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
Additional sugar for dipping
Mix soda and spices with flour. Set aside. Beat shortening, sugar, egg and molasses together. Combine the flour mixture. Beat until well mixed. Shape in small balls and dip in sugar Bake at 350º for 10 to 15 minutes.
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Girl Scout Mint Cookies
1 box devil food cake mix
2 eggs
2 tsp. water
2 tsp. cooking oil
1/2 cup cocoa
6 oz. chocolate chips
2-3 drops Wilton's candy mint flavoring
Preheat oven to 400ºF. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Careful not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.
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Glazed Lemon Rounds
3-1/2 cups sifted flour
2-1/4 tsp. baking powder
1/2 tsp. salt
1 cup butter
1-1/3 cups granulated sugar
2 eggs
2 Tbsp. grated lemon rind
1 Tbsp. lemon juice
6 Tbsp. powdered sugar
4 tsp. water
yellow food coloring
Sift together flour, baking powder and salt. In large bowl, beat butter with granulated sugar until light and fluffy. Beat in eggs, one at a time, then lemon rind and juice. Stir in flour mixture, one third at a time, blending well to make stiff dough. Roll dough, one teaspoonful at a time, into balls. Place 2" apart on large cookie sheet. Butter bottom of water glass; dip in granulated sugar. Press over cookie balls to flatten to 1/8" thickness. Mix powdered sugar, water and drop of yellow food coloring in cup until smooth; brush over rounds. Bake at 400ºF for 8 minutes or until firm and golden around edges. Remove from cookie sheets; cool completely on wire racks. Makes 31/2 dozen.
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Halloween Cookies on a Stick
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla
2 eggs
2-1/2 cups flour
1/3 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
18 wooden ice cream sticks
tubes of decorators' icing
Heat oven to 350ºF. Beat butter, sugars and vanilla on medium speed until creamy. Add eggs; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, baking until well blended. Drop by scant 1/4 cupfuls onto ungreased cookie sheet, about 3" apart. Shape into 1-5/8" balls. Insert wooden stick about halfway into center of each. Flatten slightly. Bake 10-12 minutes, or until set. Cool 3 minutes; carefully remove to wire rack to cool completely. Decorate as desired with decorators' icing. Makes 1-1/2 dozen.
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Hershey's Mini Kiss Chocolate Blossoms
1 cup butter, softened
1-1/2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
1/2 cup cocoa powder
1/2 tsp. salt
additional sugar
10 oz. Hershey's Mini Kisses semisweet chocolate
In large bowl, beat butter, 1-1/2 cups sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heave oven to 350ºF. Shape into 1-1/8" balls; roll in sugar. Place on ungreased cookie sheet. Bake 8-10 minutes or until set. Remove from oven. Immediately place 3 mini kisses on top of each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen.
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Holiday Chocolate Butter Cookies
1/2 cup sugar
3/4 cup butter
1 egg yolk
1 tsp. almond extract
1-1/2 cups flour
1/4 cup unsweetened cocoa
Heat oven to 375ºF. Combine sugar, butter, egg yolk and almond extract until light and fluffy. Gradually add flour and cocoa; beat until well mixed. Shape according to choice of variation. Make 7-9 minutes or until set. Makes 3 dozen.
Suggested Coatings: melted semisweet chocolate chips, melted vanilla-flavored candy coating
Suggested Toppings: finely chopped almonds, pecans or walnuts; M&Ms; flaked coconut; fruit preserves; colored sugars; multi-colored decorator candies; maraschino cherries
VARIATIONS:
Nut Rolls: Shape dough into 2-3" logs. Place 1" apart on cookie sheets. Bake as directed above. Cool completely. Dip both ends of each cookie in melted chocolate chips, then in finely chopped nuts.
Fruit Filled: Shape dough into 1" balls. Place 1" apart on cookie sheets. Make a depression in center of each cookie with back of teaspoon. Bake as directed above. Fill centers with fruit preserves.
Sugar Topped: Shape dough into 1" balls. Place 1" apart on cookie sheets. Flatten cookies to 1/4" thickness with bottom of buttered glass dipped in sugar.
Decorated: Shape rounded teaspoonfuls of dough into desired forms (logs, balls, flattened, etc.). Place 1" apart on cookie sheets. Bake as directed above. Cool completely. Drizzle cookies with melted chocolate chips or melted vanilla coating. Decorate with finely chopped nuts, coconut, colored sugars or multi-colored decorator candies.
Surprise Filled: Shape dough into 1" balls. Place 1" apart on cookie sheets. Make a depression in center of each cookie with back of teaspoon. Bake as directed above. Cool completely. Place one of the following in center of each cookie: nut, M&M, maraschino cherry half or 1/2 tsp. flaked coconut. Spoon melted chocolate chips over filled center. Let stand to harden.
Snowballs: Shape dough into 1" balls. Place 1" apart on cookie sheets. Bake as directed above. Roll in powdered sugar or unsweetened cocoa while still warm and again when cool.
Bonbons: Shape dough into 1" balls. Place 1" apart on cookie sheets. Bake as directed above. Cool completely. Add food coloring and favorite flavor extract to melted vanilla coating. Dip top of each cookie in melted coating.
Funny Faces: Shape dough into 1" balls. Place 1" apart on cookie sheets. Flatten cookies to 1/4" thickness with bottom of buttered glass dipped in sugar. Bake as directed above. Cool completely. Use melted chocolate chips or vanilla coating to attach chocolate chips, M&Ms, coconut, colored sugars, multi-colored decorator candies, etc. to make faces on cookies.
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Holiday Melting Moments
1 cup butter (NOT margarine)
1 egg yolk
1 cup + 2 Tbsp. flour
1/2 cup cornstarch
1/2 cup powdered sugar
2 Tbsp. unsweetened cocoa
1/8 tsp. salt
Vanilla Frosting, below
2 candy canes, finely crushed
Mix butter and egg yolk in large bowl. Stir in flour, cornstarch, powdered sugar, cocoa and salt. Cover and refrigerate about 1 hour or until firm. Heat oven to 375ºF. Shape dough into 1" balls. Place about 2" apart on ungreased cookie sheet. Bake 10-12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack. Frost with Vanilla Frosting. Sprinkle with crushed candy canes. Makes 3-1/2 dozen.
Vanilla Frosting: Mix 1 cup powdered sugar, 2 Tbsp. softened butter, 1 tsp. vanilla and enough milk (2-4 tsp.) until smooth and of a spreading consistency.
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Honey Gingersnaps
1/2 cup honey
1/2 cup butter
1/2 cup sugar
1 egg
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
Preheat oven to 375ºF. Cream honey, butter and sugar till fluffy. Blend in egg. Sift together flour, baking soda, salt, ginger, cinnamon and cloves. Blend into creamed mixture. Chill one hour. Roll level tablespoons of dough into balls and place 2" apart on greased cookie sheet. Bake 10-12 minutes. Makes 4 dozen.
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Just-Like-Oreo Cookies
Cookie:
18-1/4 oz. Duncan Hines Dark Dutch Fudge cake mix
1/3 cup water
2 Tbsp. shortening
Filling:
31/2 cups powdered sugar
1/2 Tbsp. granulated sugar
1/2 tsp. vanilla
1/2 cup shortening
3 Tbsp. hot water
Preheat oven to 325ºF. Blend all cookie ingredients with electric mixer, then knead with your hands until it reaches the consistency of dough. Form dough into balls about 3/4" in diameter and press flat 1/2" apart on greased cookie sheets. Bake 4-6 minutes, or until cookies are crunchy. Let cookies cool on sheets. As cookies cool, combine filling ingredients well with electric mixer. With your hands form the filling into balls about 1/2- 3/4" in diameter. Place a filling ball in center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge. Makes 2 dozen.
NOTE: This may be obvious to you, but you can expand your own homemade line of Oreos by creating your own versions of Double Stuf or the giant Oreos called Oreo Big Stuf. Just add twice the filling for Double Stuf or make the cookie twice the size for Big Stuf.
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Ladyfingers
2/3 cup flour
pinch of salt
4 eggs, separated
1/2 cup granulated sugar
1/2 tsp. vanilla
powdered sugar for dusting
Preheat oven to 300ºF. Grease two baking sheets. Coat lightly with flour; shake off excess. Sift flour and salt together two times. With electric mixer, beat egg yolks with half the sugar until thick enough to leave a ribbon trail when beaters are lifted. In another bowl, beat egg whites until stiff. Beat in remaining sugar until glossy. Sift flour over yolks and spoon a large dollop of egg whites over the flour. Carefully fold in with large metal spoon, adding vanilla. Gently fold in remaining whites. Spoon mixture into pastry bag fitted with plain nozzle. Pipe 4" long lines on the prepared baking sheets, about 1" apart. Sift a layer of powdered sugar over. Turn sheet upside down to dislodge any excess sugar. Bake about 20 minutes, until crusty on the outside but soft in the center. Cool slightly on the sheet s before transferring to wire rack. Makes 18.
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Lemon Delights
1 cup butter, softened
1 cup sugar
3 oz. cream cheese, softened
1 egg, separated
3 Tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. salt
2-1/4 cups flour
2 cups finely chopped nuts
Lemon Cheese Filling, below
Combine butter, sugar, cream cheese, egg yolk, lemon juice, vanilla and salt. With mixer, beat until well blended. Beat in flour. Wrap in plastic wrap; chill at least 1 hour. Shape into 1" balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2" apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with filling. Bake at 375ºF for 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Stor rightly covered in refrigerator. Makes 6 dozen.
Lemon Cheese Filling: Beat 3 oz. cream cheese, 1/4 cup sugar, 1 egg yolk, 1 Tbsp. lemon juice and 1 drop yellow food coloring (optional), until well blended and smooth.
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Lemon-Go-Lightly Cookies
2 cups flour
2 cups instant potato flakes
1 cup sugar
1 cup firmly packed brown sugar
1/2-3/4 cup finely chopped nuts
1 tsp. baking soda
3/4 cup butter, melted
1 tsp. grated lemon peel
2 eggs
1/4 cup sugar
Heat oven to 350ºF. In large bowl, combine all ingredients except 1/4 cup sugar; blend well. Mixture will be crumbly. Firmly press into 1" balls; roll in 1/4 cup sugar. Place 2" apart on ungreased cookie sheets. Bake 9-12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Makes 6 dozen.
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Lemon Kiss Cookies
1/2 cup butter
3/4 cup sugar
3 Tbsp. lemon juice
2-3/4 cups flour
1-1/2 cups almonds, chopped
14 oz. chocolate kisses
powdered sugar
1 Tbsp. shortening
1/2 cup chocolate chips
In large bowl, beat butter, sugar and lemon juice until light and fluffy. Add flour and almonds; beat at low speed until well mixed. Cover; chill at least 1 hour. Heat oven to 375ºF. Shape a tablespoon full of dough around each kiss, covering it completely. Roll to form ball. Place on ungreased cookie sheet and bake 8-12 minutes or until set and edges are lightly browned. Cool 1 minute; remove from cookie sheet, then cool completely. Lightly dust with powdered sugar. In small pan, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Makes 4 dozen.
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