Macaroons
1-1/2 cups blanched almonds, toasted
3/4 cup granulated sugar
2 egg whites
1/2 tsp. almond or vanilla extract
powdered sugar for dusting
Preheat oven to 350ºF. Line large baking sheet with parchment paper. Reserve 12 almonds for decorating. In a food processor, grind the rest of the almonds with the sugar. With machine running, slowly pour in enough of the egg whites to form a soft dough. Add extract and pulse to mix. With moistened hands, shape mixture into walnut-sized balls and arrange on the baking sheet. Press one of the reserved almonds onto each cookie, flattening slightly. Dust lightly with powdered sugar. Bake 10-12 minutes, until tops are golden and feel slightly firm. Transfer to wire rack. Cool slightly, then peel off paper and allow to cool completely. Makes 1 dozen.
NOTE: To toast almonds: Spread on baking sheet and bake in preheated 350ºF. oven for 10-15 minutes, until golden. Allow to cool before grinding.
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Macaroon Sugar Cookies
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup butter, softened
1 tsp. vanilla
1 egg
2 cups flour
1 cup instant potato flakes
1 tsp. baking soda
1/2 tsp. salt
1 cup flaked coconut
1/2 cup chopped nuts, if desired
sugar
Heat oven to 375ºF. In large bowl, combine sugar, brown sugar, shortening, butter, vanilla and egg; beat well. Add flour, potato flakes, baking soda and salt; mix until thoroughly combined. Stir in coconut and nuts. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets. Flatten each with bottom of glass that has been dipped in sugar. Bake 6-8 minutes or until light golden brown. Cool slightly before removing from cookie sheets. Store in airtight container. Makes 4-5 dozen.
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Maple-Nut Cookies
2-1/2 cups flour
3/4 cup packed brown sugar
1 cup butter
2 eggs
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. maple flavoring
54 pecan halves
Heat oven to 400ºF. Combine all ingredients except pecan halves until well mixed. If dough is too soft, cover and refrigerate until firm, 30-60 minutes. Shape rounded teaspoonfuls of dough into 1" balls. Place 2" apart on cookie sheets. Press 1 pecan half in center of each cookie. Bake 7-9 minutes or until edges are lightly browned. Makes 4-1/2 dozen.
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Maple Yule Logs
3/4 cup butter
3/4 cup packed brown sugar
1 egg
1-1/2 tsp. maple flavoring
1/2 tsp. salt
2 cups flour
1/4 cup butter
3 to 3-1/4 cups sifted powdered sugar
3 Tbsp. milk
1 tsp. maple flavoring
In large mixer bowl, beat 3/4 cup butter and the brown sugar until fluffy. Add egg, 1-1/2 tsp. maple flavoring and salt. Beat well. Add flour and beat until well mixed. Cover and chill about 1 hour, until firm enough to handle. Divide dough into eight parts. On lightly floured surface, roll each eighth into 1/2" diameter rope. Cut into logs about 3" long. Place on ungreased cookie sheet. Bake at 375ºF for 8-10 minutes or until done. Remove and cool. For frosting, in small mixer bowl, beat 1/4 cup butter until light and fluffy. Gradually add about half of the powdered sugar, beating well. beat in milk and the remaining 1 tsp. maple flavoring. Gradually beat in enough of the remaining powdered sugar to make frosting spreadable. Frost tops and sides of cookies, swirling frosting to resemble bark. Makes 4 dozen.
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Marvelous Gingersnaps
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. ground allspice
1 tsp. ground ginger
6 Tbsp. butter, softened
6 Tbsp. solid vegetable shortening
1 cup sugar
1 egg
1/4 cup molasses
1/2-1 cup coarse sugar crystals
Butter cookie sheet. Combine flour, baking powder, baking soda and spices. Stir together thoroughly; set aside. Cream together butter, shortening and sugar until smooth. Add egg and molasses; mix thoroughly. Stir flour mixture into butter mixture and beat until well blended (but do not overbeat or cookies will be tough). Sprinkle sugar crystals on work surface. Roll teaspoonfuls of dough into 1" balls. Roll balls in sugar and place 2-1/2-3" apart on prepared baking sheet. Press down slightly with your hand. Bake on middle rack at 375ºF for about 15 minutes or until firm but not brown on top or bottom. Let cookies cook on sheet for a minute or so, then transfer to racks or foil to cool completely. Store airtight or freeze. Makes 4 dozen.
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Meltaways
1/2 cup butter
3 Tbsp. powdered sugar
1 cup sifted flour
dash of salt
1 cup finely chopped walnuts
Cream butter with sugar, gradually add flour. Mix thoroughly, stir in nuts. Chill well. Form marble size balls of dough by lightly rolling between palms of hand. Place on ungreased baking sheet. Bake at 325ºF for 12-14 minutes or until pale golden. Remove baked cookies to rack. While still hot, roll in powdered sugar and cool before storing. Makes 3 dozen
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Melt-in-Your-Mouth Almond Cookies
1/2 lb. almond paste broken to 1/2 dollar size pieces
1/2 cup sugar
1/4 cup egg whites
12 maraschino cherries, halved
sugar for sprinkling
Use electric mixer to blend almond paste, sugar and egg whites on medium speed; beat on high 2 minutes or until smooth. Use 2 tsp. or a piping bag with a 1/2" tip for form cookies. Place 1/2" apart on cookie sheet. Put a cherry half on each cookie; sprinkle with sugar. Bake at 350ºF. for 12-15 minutes. Remove from pan immediately.
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Melting Moments
3 Tbsp. butter
5 Tbsp. vegetable shortening
1/2 cup sugar
1/2 egg, beaten
few drops vanilla or almond extract
1-1/4 cups self-rising flour
rolled oats
4-5 candied cherries, quartered
Preheat oven to 350ºF. Grease two baking sheets. Cream together butter, shortening and sugar. Gradually beat in egg and vanilla. Stir in flour. Roll into 16-20 small balls. Roll balls in rolled oats. Place slightly apart on baking sheets. Place a piece of cherry on top of each and bake 15-20 minutes, until lightly browned. Allow to cool a few minutes before transferring to wire rack to cool completely. Makes 16-20
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Mini Chip Snowball Cookies
1-1/2 cups butter, softened
3/4 cup powdered sugar
1 Tbsp. vanilla
1/2 tsp. salt
3 cups flour
2 cups (12 oz. pkg.) semisweet MINI chocolate chips
1/2 cup finely chopped nuts
powdered sugar for rolling
Preheat oven to 375ºF. Beat butter, powdered sugar, vanilla and salt in large mixer bowl until creamy. Gradually beat in flour. Stir in chips and nuts. Shape level tablespoonfuls of dough into 1" balls. Place on ungreased baking sheets. Bake 10-12 minutes or until set and lightly browned. Remove from oven. Sift additional powdered sugar over hot cookies on baking sheet. Let stand 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. Makes 5 dozen.
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Mini Kisses Peanut Blossoms
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
additional granulated sugar
10 oz. Hershey's mini Kisses
Heat oven to 375ºF. Beat shortening and peanut butter in large bowl until well blended. Add sugars; beat until fluffy. Add egg, milk and vanilla; beat well. Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended. Shape dough into 1" balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or till lightly browned. Place 3 mini kisses on each cookie, pressing down lightly. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen.
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Mini Kisses Thumbprint Cookies
1 cup butter, softened
1-1/3 cups sugar
2 egg yolks
1/4 cup milk
2 tsp. vanilla
2 cups flour
2/3 cup cocoa
1/2 tsp. salt
16 oz. vanilla frosting
green and red food coloring
mini kisses semisweet baking bits
Beat butter, sugar, egg yolks, milk and vanilla until fluffy. Combine flour, cocoa and salt. Gradually add to butter mixture, beating until well blended. Refrigerate about 2 hrs or until firm enough to handle. Heat oven to 350ºF. Lightly grease cookie sheet. Shape dough into 1-1/8" balls. Roll in granulated sugar; place on prepared cookie sheet. Press thumb in center of each cookie. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cool 10 minutes. Divide frosting into three parts. Leave one part plain; add red food coloring to one part, green to remainder. Spoon heaping 1/4 tsp. desired color frosting into each thumbprint. Gently press 3 mini misses on each. Makes 3-1/2 dozen.
Variation: Finely chop 2 cups almonds. Beat egg whites (leftover from recipe) slightly with fork. Dip each ball into egg white. Omit sugar; roll balls in almonds. Place on prepared cookie sheet and proceed as directed above.
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Mini Peanut Butter Cups
1/4 cup peanut butter
1/2 cup shortening
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/3 cups all-purpose flour
1/2 tsp. baking soda
1/4 cup granulated sugar
30 bite size chocolate-covered peanut butter cups, halved lengthwise
16 oz. can vanilla frosting
Food coloring
In a large mixing bowl beat peanut butter, shortening and sugars. Add egg milk and vanilla, beat well. Add flour and baking soda. Beat well. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Bake at 350 for 12 minutes. Remove from oven. Let cool 2 minutes. Press half of a peanut butter cup, cut side down, into each cookie, about 1/2 inch from bottom.
Cool 1 minute and transfer to wire rack.
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Mint Cream Sandwiches
Cookies:
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup sugar
1/2 cup heavy cream
Filling:
1/4 cup butter, room temperature
1-3/4 cups powdered sugar, sifted
pinch of salt
1/4 tsp. peppermint extract
1/2 tsp. vanilla
1-1/2 tsp. milk
In medium bowl, stir together flour, baking powder and salt. In large bowl, beat egg and sugar until thickened. Add cream; beat again. Gradually add flour mixture, blending well after each addition. Cover tightly and refrigerate 30 minutes or until firm enough to shape. Preheat oven to 375ºF; grease 1 or 2 baking sheets. With flour-dusted palms, shape dough into 3/4-1" diameter balls. Place 2" apart on baking sheets. Flatten each to 1/8" thick using flour-dusted bottom of a glass. Bake 8-9 minutes, until edges are lightly browned. Allow to cool 1-2 minutes on sheets, then transfer to wire racks to finish cooling. In large bowl, cream all filling ingredients until smooth. Turn half the cookies flat side up; divide filling equally among them and use a small spatula to spread evenly. Top with remaining cookies, flat sides down. Press together lightly so the sandwiches hold together. Makes 2 dozen sandwiches.
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Mint Petites
1/4 cup sugar
1 cup butter, softened
1/4-1/2 tsp. peppermint extract
1/2 tsp. vanilla
2 cups flour
11 Andes mints
1/2 cup milk chocolate frosting (from 16 oz. can)
Heat oven to 375ºF. In large bowl, combine sugar and butter; beat until light and fluffy. Add mint extract and vanilla; blend well. Blend in flour. Shape dough into 1" balls. Place on ungreased cookie sheets; flatten slightly. Bake 10-12 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled. Unwrap chocolate mints; cut crosswise, then diagonally to form small triangles. Frost cookies; top each with a chocolate mint triangle. Makes 3-1/2 dozen.
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Mocha-Glazed Brown Sugar Butter Cookies
1/2 cup sugar
1 cup packed brown sugar
1/2 cup butter, softened
1 large egg, lightly beaten
3 Tbsp. skim milk
1 Tbsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
Mocha Glaze:
1 cup powdered sugar
2-3 tsp. strong, hot coffee
With electric mixer, cream sugars with butter and blend in egg, milk and vanilla. In separate bowl, stir together flour, baking soda and salt; stir into butter mixture until smooth. Cover and chill 30-60 minutes, until dough is firm enough to handle. Preheat oven to 375ºF. Lightly spray cookie sheets with Pam. Shape dough into 1-1/2" balls and place 2" apart on cookie sheets. Bake 10-12 minutes, or just until browned on the edges. While cookies bake, stir together powdered sugar and enough coffee to make a thin glaze. When cookies are baked, remove from oven and cool on wire rack. Brush tops of warm cookies with glaze. Makes 4 dozen.
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Mocha-Glazed Vanilla Meringue Kisses
3 egg whites, room temperature
pinch of salt
1/4 tsp. cream of tartar
1/4 tsp. lemon juice
1/2 tsp. vanilla
3/4 cup superfine sugar
Glaze:
4 oz. semisweet chocolate, chopped
2 tsp. vegetable oil
1/4 cup water
1 Tbsp. instant coffee granules, crushed to powder
pinch of salt
1/2 tsp. vanilla
Preheat oven to 250ºF; grease and flour two baking sheets. Have ready a 12" pastry bag fitted with a #2D (1/2") star tip. In large bowl, beat egg whites, salt, cream of tartar, lemon juice and vanilla until mixture holds soft peaks. Add sugar, 1 tablespoon at a time, beating until the whites are thick and smooth and stand in firm, glossy peaks, and the sugar is completely dissolved. Be sure to beat the mixture long enough. Fill pastry bag with half the mixture. Pipe 1" diameter kisses onto one prepared baking sheet, leaving 1/2" between kisses and using up all the meringue in the bag. Repeat with remaining meringue mixture on second baking sheet. Bake both sheets at the same time (one sheet on the middle shelf, one on the shelf above) for 40 minutes, reversing the positions of the baking sheets in the oven after 25 minutes. Turn off the heat and leave the misses in the warm oven to dry out completely for 2 hours longer. Gently twist the kisses off the baking sheets or remove them with a small spatula if necessary. Brush excess flour off the bottoms. Make the glaze: In heavy saucepan over very low heat, melt chocolate with oil, water and powdered coffee, stirring until mixture is smooth and all the coffee has dissolved. Transfer to small bowl and stir in salt and vanilla. Dip top of each kiss into the glaze and let any excess drip off. (If necessary, reheat the glaze to maintain the proper consistency.) Place on waxed paper to let glaze harden, about 2 hours. Makes about 10 dozen.
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Mocha Viennese Swirls
9 oz. semisweet chocolate, chopped
scant 1 cup butter
1/2 cup powdered sugar
2 Tbsp. strong black coffee
1/2 cup cornstarch
about 20 blanched whole almonds
Preheat oven to 375ºF. Melt 4 oz. of the chocolate. Cream butter with powdered sugar until smooth and plate. Beat in melted chocolate, then coffee. Sift flour and cornstarch over mixture. Fold in lightly and evenly to make a soft mixture. Spoon into piping bag fitted with large star nozzle and pipe 20 swirls on prepared sheets, allowing room to spread during baking. Press an almond into the center of each swirl. Bake about 15 minutes, until cookies are firm and just beginning to brown. Allow to cool about 10 minutes on sheets, then lift carefully onto wire rack to cool completely. Melt remaining chocolate and dip base of each swirl to coat. Place on sheet of baking parchment and allow to set. Makes 20 cookies.
NOTE: If mixture is too stiff to pipe, soften it with a little more black coffee.
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Molasses Butterballs
1 cup butter
1/4 cup packed brown sugar
1/4 cup molasses
2-1/4 cups flour
2 cups very finely chopped walnuts
1/2 cup powdered sugar
In large mixer bowl, beat butter until softened. Add brown sugar and molasses; beat until fluffy. Add flour and beat until well mixed. Stir in nuts. Shape into 1" balls. Place on ungreased cookie sheet. Bake at 325ºF for 20 minutes or until done. Remove and cool. In a plastic bag, gently shake a few at a time in powered sugar. Makes about 5 dozen.
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Old-Fashioned Ginger Cookies
2-1/2 cups flour
1 tsp. baking soda
1-1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup butter
1-1/2 cups sugar
1 egg, beaten
4 Tbsp. molasses
1 tsp. fresh lemon juice
Preheat oven to 325ºF. Grease 3-4 baking trays. Sift flour, baking soda and spices into small bowl; set aside. With electric mixer, cream together butter and two-thirds of the sugar. Stir in egg, molasses and lemon juice. Add flour mixture. Mix in thoroughly with wooden spoon to make soft dough. Shape dough into 3/4" balls. Roll in remaining sugar and place about 2" apart on prepared trays. Bake 12 minutes, until just firm to the touch. Transfer to wire rack to cool completely. Makes 5 dozen.
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Party Pecan Balls
1-1/4 cups powdered sugar
1/2 cup butter, softened
1 tsp. vanilla
1 cup flour
1/8 tsp. salt
1 cup finely chopped pecans
In medium bowl, combine 1/4 cup of the powdered sugar and the butter; beat with electric mixer until light and fluffy. Add vanilla; blend well. Add flour and salt; mix well. Stir in pecans. Cover with plastic wrap; refrigerate at least 1 hour. Heat oven to 350ºF. Grease cookie sheets. Shape dough into 1/2" balls. Place 1" apart on greased cookie sheets. Bake 12-15 minutes or until light golden brown. Immediately remove from cookie sheets. Place remaining 1 cup powdered sugar in shallow bowl. Roll each warm cookie in sugar. Cool 15 minutes or until completely cooled. Makes 5 dozen.
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Peanut Blossoms
48 Hershey kisses, unwrapped
1/2 cup shortening
3/4 cup peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
additional granulated sugar
Heat oven to 375ºF. In large bowl, beat shortening and peanut butter until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to peanut butter mixture. Shape dough into 1" balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Immediately place kiss on top of each cookies, pressing down so cookie cracks around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 4 dozen.
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Peanut Butter and Jelly-Center Cookies
1/2 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
1 Tbsp. lemon juice
1-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. peanut butter
1/2 cup fruit jelly
With electric mixer, cream sugar and butter until smooth. Add egg and lemon juice; beat until smooth. In small bowl, combine flour, baking powder, baking soda and salt. Stir dry ingredients into creamed mixture to make stiff cookie dough. Cover and chill 1 hour. Preheat oven to 350ºF. Lightly spray cookie sheets with Pam. Shape rounded teaspoonfuls of dough into balls and place 2" apart on cookie sheets. With thumb, make depression in center of each. Bake 12-15 minutes or until cookies feel firm to the touch. Transfer to wire rack and spoon a small dot of peanut butter along with a dot of jelly in the center of each baked cookie. Makes 2-1/2 dozen.
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Peanut Butter & Jelly Sandwich Cookies
2/3 cup margarine or butter
1/2 cup creamy peanut butter
1-1/2 cups brown sugar
2 eggs
2 tsp. vanilla extract
3 cups flour
1 tsp. baking soda
1 cup strawberry jelly
Beat margarine and peanut butter at medium speed of an electric mixer until fluffy. Gradually add sugar; beat well. Add eggs and vanilla; beat well. Combine flour and baking soda in a bowl. Gradually add to creamed mixture, mixing well. Shape dough into 1-1/2-inch balls. Place balls, 2 inches apart, on ungreased cookie sheet; flatten cookies in a crisscross pattern with a fork. Bake at 350º for 9 to 11 minutes or until lightly browned. Cool slightly on cookie sheet. Remove to wire racks to cool completely. Place about 1 tsp. jelly on bottoms of half of the cooled cookies; top with remaining cookies. Yield: about 3 dozen cookies.
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Peanut Butter Balls
1 cup butter, melted
1/2 pound graham cracker crumbs
1 cup coconut
14 oz. crunchy peanut butter
1 lb. powdered sugar
1 Tbsp. vanilla
3/4 cup shredded paraffin cooking wax
12 oz. pkg. chocolate chips
Combine melted butter, graham cracker crumbs, coconut and peanut butter and stir well by hand. Add vanilla and chopped nuts and stir again to mix well. Finally, add powdered sugar and mix well by hand. This will be very thick. Form into balls and place on a wax paper-lined cookie sheet. Melt chocolate chips and paraffin together and, using toothpicks, dip balls into chocolate mixture and replace on waxed paper. Chill to set.
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Peanut Butter-Chocolate Chunk Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 tsp. vanilla
1 egg
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
8 oz. semisweet baking chocolate, coarsely chopped
Heat oven to 375ºF. Mix sugars, shortening, peanut butter, vanilla and egg in medium bowl. Stir in flour, baking powder and salt. Stir in chocolate. Shape into 1" balls. Place 3" apart on ungreased cookie sheet. Press dough to 1/4" thickness with fingers. Bake 8 minutes or until edges are light brown (centers will be soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack. Makes 2-1/2 dozen.
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Peanut Butter Cookies
1 cup flour
1/2 tsp. baking soda
pinch of salt
1/2 cup butter
1/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup crunchy peanut butter
Sift together flour, baking soda and salt; set aside. With electric mixer, cream together butter and sugar until light and fluffy. Stir in peanut butter; blend thoroughly. Stir in dry ingredients. Chill at least 30 minutes, until firm. Preheat oven to 350ºF. Grease two baking sheets. Place balls on prepared baking sheets and press flat with fork into circles about 2-1/2" in diameter, making criss-cross pattern. Bake 12-15 minutes, until lightly colored. Transfer to wire rack to cool. Makes 2 dozen.
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Peanut Butter Cookies #2
1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1-1/4 cups flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
Combine shortening, peanut butter, sugar, brown sugar and egg. Blend in flour, baking powder, baking soda and salt. Roll into balls, place on cookie sheets. Bake at 375ºF for 10 - 12 minutes.
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Peanut Butter Cup Cookies
Use any peanut butter cookie recipe or refrigerated dough. Press an approx. 1" ball into each cup of a mini-muffin tin, covering the bottom and sides. Place one mini peanut butter cup in the center Bake according to cookie recipe directions Let cool before eating.
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Peanut Butter Temptations
about 40 (14-oz. pkg.) mini peanut butter cups
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
1 egg
1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
Heat oven to 375ºF. Remove wrappers from candies. Line small muffin cups (1-3/4" in diameter) with paper bake cups. In large mixer bowl, beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1" balls; place one in each prepared muffin cup. Do not flatten. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup onto each cookie. Cool completely in muffin pan. About 3-1/2 dozen cookies.
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Peanut Cookies
1 cup butter
2 Tbsp. smooth peanut butter
1 cup powdered sugar
1/2 cup cornstarch
2 cups flour
1 cup unsalted peanuts
Cream together butter and peanut butter. Add sugar, cornstarch and flour. Mix to make a soft dough. Preheat oven to 350ºF. Lightly oil two baking sheets. Roll dough into 25 small balls and place on sheets, leaving plenty of room for spreading. Flatten dough balls with back of fork or your fingertips. Press a few of the peanuts into each of the cookies. Bake 15-20 minutes, until lightly browned. Allow to cool a few minutes before carefully lifting onto wire rack with metal spatula. Makes 25.
Tip: Make monster cookies by rolling bigger balls of dough. Remember to leave plenty of room on the baking sheets for them to spread, though.
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Pecan Balls
1-1/4 cups powdered sugar
1/2 cup butter, softened
1 tsp. vanilla extract
1 cup sifted flour
1/8 tsp. salt
1 cup finely chopped pecans
Cream 1/4 cup powdered sugar and butter with electric mixer until smooth. Add vanilla; blend well. Add flour and salt; blend well. Stir in pecans. Cover with aluminum foil and refrigerate about 1 hour. Preheat oven to 350ºF. Lightly grease 2 baking sheets. Shape dough into 1" balls. Place on prepared baking sheets. Bake 17 minutes, or until lightly browned. Remove from baking sheets. Carefully roll each ball in remaining cup powdered sugar to coat. Cool on wire racks. Roll again in powdered sugar. Store in airtight container. Makes about 2-1/2 dozen cookies.
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Pecan-Cream Cheese Cookies
1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, room temperature
3 oz. cream cheese, room temperature
3/4 cup sugar
1 egg
1 tsp. vanilla
1 cup finely chopped toasted pecans
30 whole pecans
Preheat oven to 350ºF. Grease and flour 1 or 2 baking sheets. In small bowl, stir together flour, baking powder and salt. In large bowl, cream butter, cream cheese and sugar. Add egg and vanilla; beat again. Gradually add flour mixture, blending well after each addition. Stir in 1 cup chopped pecans. Divide dough into 3 equal pieces. With moistened hands, divide and shape each piece into 10 balls. Place 1-1/2" apart on prepared baking sheet. Press a whole pecan onto top of each ball, flattening ball slightly and making sure pecan is firmly embedded in dough. Bake 13-14 minutes, until edges are nicely browned; tops will remain pale tan. Transfer to wire racks to cool. Makes 2-1/2 dozen.
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Pecan Puffs
1/2 cup butter
2 Tbsp. granulated sugar
pinch of salt
1 tsp. vanilla
1 cup pecans
1 cup flour, sifted
powdered sugar for dusting
Preheat oven to 300ºF. Grease two baking sheets. Cream butter and sugar until light and fluffy. Stir in salt and vanilla. Grind nuts in food processor or nut grinder. Stir several times to prevent nuts from becoming oily. Push ground nuts through sieve over a bowl to aerate them. Pieces too large to go through the sieve can be ground again. Stir nuts and flour into butter mixture to make a dough. Roll into marble-sized balls between palms of your hands. Place on baking sheets; bake 45 minutes. While still hot, roll in powdered sugar. Leave to cool completely, then roll in powdered sugar once more. Makes 2 dozen.
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Pecan Sandie Cookies
2 cups butter, softened
1 cup powdered sugar
2 Tbsp. water
4 tsp. vanilla
2 cups flour
2 cups chopped pecans
additional powdered sugar
Cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll into 1" balls. Place on ungreased baking sheets and flatten with fingers. Bake at 300ºF for 20-25 minutes. Cool on wire rack. When cool, dust with powdered sugar. Makes 5 dozen.
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Pecan Sandies
1-1/2 cups vegetable shortening
3/4 cup granulated sugar
1-1/2 tsp. salt
2 eggs
4 cups flour
1/4 tsp. baking soda
2 Tbsp. water
1 cup shelled pecans
Preheat oven to 325ºF. In large bowl, cream together shortening, sugar and salt with electric mixer on medium speed. Add eggs and beat well. While mixing, slowly add flour, baking soda and water. Chop pecans into very small bits using a food processor or blender on low speed. Be careful not to overchop; you don't want to make pecan dust. The pieces should be about the size of rice grains. Add the pecans to the dough and knead with your hands until pecans are well blended into the mixture. Roll the dough into 1" balls and press flat with your hands onto ungreased baking sheets. The cookies should be about 2" in diameter and 1/2" thick. Bake 25-30 minutes or until edges of coolies are golden brown. Makes 4 dozen.
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Pennsylvania Walnut Cookies
3-1/2 cups flour
1 tsp. baking soda
1 Tbsp. cinnamon
1/4 tsp. salt
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 cup chopped walnuts
Mix all ingredients. Roll and shape into 1-1/2" logs. Wrap in waxed paper and refrigerate overnight. Slice thin. Bake at 350ºF for 10-20 minutes.
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Potato Chip Cookies
This recipe came from my friend Robin. Thanks!
2 cups butter
1 cup sugar
3 cups flour
2 cups crushed potato chips
1 tsp. vanilla extract
1 cup chopped nuts
Cream butter and sugar. Beat well. Add flour, potato chips, vanilla, nuts. Shape into small balls. Place on ungreased baking sheets. Flatten with a fork dipped in cool water. Bake in 325ºF preheated oven for 20 minutes until light brown. Remove from baking sheet and cool. Sift powdered sugar on top. Makes about 6 dozen small cookies.
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Quick Peanut Butter & Jam Sticks
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup shortening
1/2 cup peanut butter
1 egg
1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup strawberry jam
Glaze, below
Heat oven to 375ºF. Mix sugars, shortening, peanut butter and egg in large bowl. Stir in flour, baking powder and salt. Divide dough into fourths. On ungreased cookie sheet, shape each fourth into 10x1-1/2" rectangle. Make indentation lengthwise down center of each rectangle, using handle of wooden spoon. Fill each indentation with 1 Tbsp. of the jam. Bake 10-12 minutes or until golden brown. Cool 10 minutes on cookie sheet; drizzle with Glaze. Cut each rectangle crosswise into 1" slices. Remove from cookie sheet. Cool on wire rack. Makes 3-1/2 dozen.
Glaze: Mix 1 cup powdered sugar, 1/2 tsp. vanilla and 4-5 tsp. milk until smooth and of a drizzling consistency.
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Raspberry Almond Shortbread Thumbprints
2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups all-purpose flour
1/2 cup raspberry (or other favorite flavor) jam
1 cup powdered sugar
1-1/2 tsp. almond extract
2-3 tsp. water
Heat oven to 350º. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (2 to 3 minutes). Shape dough into 1" balls. Place 2 inches apart on baking sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam. Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from baking sheet. Cool 10 minutes. Meanwhile, in small bowl stir together powdered sugar, 1-1/2 tsp. almond extract and enough water for glazing consistency. Drizzle over cookies. Cool completely. Makes 3-1/2 dozen.
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Red 'n' Whites
From a Diane Mott Davidson book
1 cup butter, softened
3 oz. cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 cups flour
36 small ripe strawberries, hulled and halved
Preheat oven to 350ºF. In mixing bowl, beat butter with cream cheese until well blended. Beat in sugar and vanilla, then stir in flour until well mixed. Using 1/2-tablespoon measure, shape mixture into small balls and place 2" apart on ungreased cookie sheets. Make a small indentation in top of each cookie with your thumb. Carefully place a strawberry half, cut side down, in each indentation. Bake 12-18 minutes or until very lightly browned. Cool on racks. Makes 5 dozen.
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Reese's Peanut Butter Goodies
1 pkg. Pillsbury peanut butter cookie dough
1 pkg. miniature Reese's peanut butter cups
Slice cookie dough into 1/2" slices and quarter those. Place each quarter into a mini muffin tin (well-greased) and bake at 350º for about 7-8 minutes. Remove and immediately place a Reese's peanut butter cup into each cookie. Let cool for a few minutes then remove to waxed paper to cool completely.
NOTE: If you can't find this cookie dough in the store, just make a batch of your own peanut butter cookie dough.
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Rugelach
1 cup butter, softened
6 oz. cream cheese, softened
2-1/4 cups flour
cinnamon sugar: 1/2 cup sugar mixed with 1-1/2 tsp. ground cinnamon
3/4 cup raspberry jam or apricot preserves
3/4 cup raisins
1/2 cup ground walnuts
In large bowl, beat butter and cream cheese with mixer on medium speed until smooth. On low speed, gradually add flour,, beating just until dough comes together, 10-15 seconds. Divide in thirds. Flatten each into a 6" disk. Wrap and refrigerate until firm enough to roll out, at least 1 hour or up to 1 week. (Or wrap airtight and freeze up to 2 months. Refrigerate until soft enough to roll.) Heat oven to 350ºF. Line cookie sheets with parchment or waxed paper for easy cleanup, if desired. Working quickly, generously sprinkle work surface and top of 1 disk of dough (keep others refrigerated) with flour. With rolling pin, roll into 14" circle. Remove and reserve 2 Tbsp. cinnamon sugar. Spread circle with 1/4 cup jam or preserves, leaving 1/4" border, then sprinkle with 1/3 the remaining cinnamon sugar, and 1/3 of the raisins and nuts. With pizza wheel or knife, cut circle into 16 wedges. Roll up from wide end to point; tuck point under. Sprinkle each rugelach with 1/8 tsp. reserved cinnamon sugar. Repeat with remaining dough and filling. Place 2" apart on prepared cookie sheets. Bake 18-22 minutes until bottoms are light brown and tops are golden. Remove to wire rack to cool. Store airtight at room temperature for 1 week or freeze up to 3 months. Makes 4 dozen.
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Sachertorte Cookies
1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
Filling:
1/2 cup apricot preserves
Frosting:
1/2 cup semisweet chocolate chips
2 Tbsp. unsalted butter
Heat oven to 350ºF. In a large bowl with an electric mixer, beat butter and sugar until blended. Beat in egg until pale and fluffy. With mixer on low speed, beat in cocoa and flour until blended. With lightly floured hands, shape rounded teaspoonfuls of dough in 3/4" balls. Put 1" apart on ungreased cookie sheet. Make an indentation in top of each. Bake 12 to 15 minutes, until firm and set. Remove to a wire rack to cool. Fill indentation with apricot preserves. Stir chocolate chips and butter in a sauce pan over low heat, until melted and smooth. Drizzle over cookies. Let stand until frosting sets.
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Sandies
1 cup butter
1/3 cup sugar
2 tsp. water
2 tsp. vanilla
2-1/4 cups flour
1 cup chopped pecans
1/4 cup powdered sugar
In large mixer bowl, beat butter until softened. Add sugar and beat until fluffy. Add water and vanilla; beat well. Stir in flour and nuts. Shape into 1" balls or 1-1/2"x1/2" fingers. Place on ungreased cookie sheet. Bake at 325ºF for 20 minutes or until done. Remove and cool. In plastic bag, gently shake a few at a time in powdered sugar. Makes 4 dozen.
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Scotties
1 cup white Karo syrup
1 cup granulated sugar
1 cup peanut butter (smooth or crunchy)
6 cups Rice Krispies
6 oz chocolate chips
6 oz butterscotch chips
In a large glass bowl cook until bubbly the Karo syrup and sugar in microwave for about 3:30 minutes on HIGH. Or cook on stove top till bubbly, turn off burner add peanut butter. Mix well. Stir in the Rice Krispies. Mixture will be sticky. Using a greased 9"x13" pan. In microwave melt the butterscotch and chocolate chips together until smooth. Do on 50% power for 2-3 min. Be careful don't burn. Spread on top of the Rice Krispies. Cool. Cut after topping is firmed.
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