Season's Best Thumbprint Cookies
1/2 cup butter, softened
2/3 cup sugar
1 egg
1 tsp. vanilla extract
1 cup all-purpose flour
1/3 cup cocoa
1/4 tsp. salt
2 Tbsp. milk
1 cup chopped walnuts
Vanilla Filling or Chocolate Cream Filling, below
3/4-1 cup cherry pie filling, chilled
In large mixer bowl beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa and salt; blend into butter mixture. Add milk; beat until well blended. Stir in walnuts. Refrigerate dough at least 1 hour or until firm enough to handle. Heat oven to 350ºF. Lightly grease cookie sheet. Shape dough into 1" balls; place on prepared cookie sheet. Press thumb into center of each cookie. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cool. To serve, place about 1/2 teaspoonful filling in thumbprint; top with about 1 teaspoonful pie filling. Store cookies in refrigerator. About 3 dozen cookies.
Vanilla Filling: In small bowl, combine 3/4 cup powdered sugar, 1 Tbsp. + 1 tsp. softened butter, 2-3 tsp. milk and 1/2 tsp. vanilla extract; beat until smooth.
Chocolate Cream Filling: In small mixer bowl, beat 3 oz. cream cheese, softened and 1/2 cup powdered sugar until well blended. Add 2 Tbsp. cocoa and 1/4 tsp. vanilla extract; beat until smooth.
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S'More Cookie Pizza
18-oz. roll refrigerated sugar cookie dough
2 cups (12 oz.) semisweet chocolate chips
14-oz. can sweetened condensed milk
2 cups M&Ms
2 cups miniature marshmallows
1/2 cup peanuts
Preheat oven to 375ºF. Press cookie dough into two ungreased 12" pizza pans. Bake 10 minutes or until golden. Remove from oven. In medium saucepan, melt chips with condensed milk. Spread over crusts. Sprinkle with M&Ms, marshmallows and peanuts. Bake 4 minutes or until marshmallows are lightly toasted. Cool; cut into wedges. Makes 2 dozen wedges.
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Snappy Turtle Cookies
Cookies:
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/4 tsp. vanilla
1/8 tsp. maple flavor, if desired
1 whole egg
1 egg, separated
1-1/2 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 to 2 cups pecans halves, split lengthwise
Frosting:
1/3 cup semisweet chocolate chips
3 Tbsp. milk
1 Tbsp. butter
1 cup powdered sugar
In large bowl, combine brown sugar and 1/2 cup butter; beat until light and fluffy. Add vanilla, maple flavor, 1 whole egg and 1 egg yolk; beat well. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate about 1 hour for easier handling. Heat oven to 350ºF. Grease cookie sheets. Arrange pecan pieces in groups of 5 on greased cookies sheets to resemble legs and head of turtle. In small bowl, beat egg white. Shape dough into 1" balls. Dip bottoms in beaten egg white; press lightly onto pecans. (Tips of pecans should show.) Bake 10-12 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool completely. In small saucepan, combine chocolate chips, milk and 1 Tbsp. butter; cook over low heat, stirring constantly until melted and smooth. Remove from heat; stir in powdered sugar. Add additional powdered sugar if necessary for desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. Store in airtight container. Makes 31/2 dozen.
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Snowball Cookies
2 cups flour
2 cups finely chopped pecans
1/4 cup sugar
1 cup butter
1 tsp. vanilla
powdered sugar
Heat oven to 325ºF. Combine all ingredients except powdered sugar. Shape rounded teaspoonfuls of dough into 1" balls. Place 1" apart on cookie sheets. Bake 18-25 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool. Makes 3 dozen.
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Snowcapped Fudge Cookies
4 oz. unsweetened chocolate
2 cups flour
2 tsp. baking powder
1-1/2 cups sugar
1/2 cup cooking oil
2 Tbsp. milk
2 tsp. vanilla
3 eggs
2 Tbsp. sugar
2/3 cup flaked coconut
In heavy medium saucepan, heat chocolate over low heat until melted, stirring constantly. Remove from heat; cool. Stir together flour and baking powder. In large mixing bowl, combine 1-1/2 cups sugar, oil, milk, vanilla and melted chocolate. Separate one egg. Place egg white in small mixer bowl and set aside. Add egg yolk and remaining eggs to chocolate mixture; beat well. Add flour mixture and beat until well mixed. Cover and chill 1-2 hours or until easy to handle. Clean beaters well. Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Flatten slightly with your fingers. Beat reserved egg white with electric mixer on medium speed until soft peaks form. Gradually add 2 Tbsp. sugar, beating on high speed until stiff peaks form. Fold in coconut. Top each flattened ball of dough with 1/2 tsp. of coconut mixture. Bake at 375ºF for 10-12 minutes or until cookies are done and tops are light brown. Remove and cool. Makes 4 dozen.
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Snowmen
1 cup butter
1/2 cup sugar
1 tsp. vanilla
2-1/4 cups flour
miniature chocolate chips
Powdered Sugar Icing, below
thin ribbon or shoestring licorice
large gumdrops
powdered sugar
food coloring, optional
In large mixer bowl, beat butter and sugar until fluffy; beat in vanilla. Add flour and beat until well mixed. For each snowman, shape dough into three balls - one 1", one 3/4" and one 1/2" ball. Place balls on ungreased cookie sheet in decreasing sizes with sides touching. Press together slightly. Insert two chocolate chips in smallest ball for eyes, then one in middle ball and two in largest ball for buttons. Bake at 325ºF for 18-20 minutes or until done. Carefully remove and cool. Prepared Powdered Sugar Icing. Tie a 6" piece of ribbon or licorice around neck of each snowman for scarf. For each hat, sprinkle additional sugar on a cutting board. Place one gumdrop on sugared board and sprinkle with more sugar. With rolling pin, roll gumdrop into an oval about 1/8" thick. Curve to form a cone and press together to seal. If desired, bend up edge for brim. Attach to head with icing. Lightly sprinkle snowmen with powdered sugar. if broom is desired, tint remaining icing with food coloring and pipe onto cookies, drawing broom over body. Makes 2 dozen.
Powdered Sugar Icing: Combine 3/4 cup sifted powdered sugar and enough milk (about 1 Tbsp.) to make it spreadable.
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Soft Chocolate Chip Cookies
2 cups butter, softened
2 eggs
2 Tbsp. molasses
2 tsp. vanilla extract
1/3 cup water
1-1/2 cups granulated sugar
1-1/2 cups packed brown sugar
1 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
5 cups flour
18 oz. semisweet chocolate chips
Preheat oven to 375ºF. Cream butter, eggs, molasses, vanilla and water in a medium-sized bowl. In a large bowl, sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture. Add the chocolate chips. Shape dough into 1" balls, and place them 1" apart on ungreased cookie sheet. Bake 8 minutes, or until light brown around edges. Makes 4 dozen.
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Soft Oatmeal Apricot Cookies
1 cup shortening
1-1/2 cups packed brown sugar
1/3 cup molasses
3 eggs
3 cups quick-cooking oats
2 cups flour
1 Tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. baking soda
1/2 tsp. salt
6 oz. dried apricots, chopped
Cream shortening and brown sugar; beat in molasses. Add eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. Shape into 1" balls and place 2" apart on greased baking sheets. Bake at 350ºF. for 10 minutes or until browned. Makes 7 dozen.
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Striped Cookies
1 oz. white chocolate, melted
red and green food coloring
2 egg whites
1/3 cup sugar
1/2 cup flour
4 Tbsp. butter, melted
Preheat oven to 375ºF. Line two baking sheets with parchment. Divide melted chocolate in half; add a little food coloring to each. Using two waxed paper icing bags, fill with each color chocolate and fold down tops. Snip off points. Place egg whites in bowl and beat until stiff. Add sugar gradually, beating well after each addition, to make a thick meringue. Add flour and melted butter; beat until smooth. Drop four separate teaspoonfuls onto prepared baking sheets and spread into very thin rounds. Pipe lines or zigzags of green and red chocolate over each round. Bake one sheet at a time for 3-4 minutes, until pale golden in colors. Loosen rounds with metal spatula and return to oven for a few seconds to soften. Have two or three lightly oiled wooden spoon handles at hand. Taking one round cookie out of the oven at a time, roll it around a spoon handle and leave for a few seconds to set. Repeat to shape remaining cookies. Put second sheet in to bake. When cookies are set, slip them off spoon handles onto wire rack. Repeat with remaining mixture. If cookies are too hard to shape, return to the oven for a few seconds to soften. When cookies are cold, tie them together with colored ribbon and pack into boxes, tins or glass jars. Makes 2 dozen.
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Sweetheart Sandwiches
Cookies:
1/4 lb. butter
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla
1/2 cup unsweetened cocoa
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
Filling:
4 Tbsp. butter
1 tsp. vanilla
4 cups powdered sugar
whipping cream
Cream butter with sugar in large bowl until light. Beat in eggs and vanilla; set aside. Sift cocoa, flour, salt, baking powder and baking soda together. Stir dry ingredients thoroughly into butter mixture. Cover with plastic wrap and refrigerate 2-3 hours. Preheat oven to 375ºF and butter two cookie sheets. Using teaspoon measure, roll level teaspoons of dough into balls and place 2" apart on sheets. Bake 10-15 minutes, until cookies are puffed and surfaces slightly dry and cracked. Cool on racks. To make filling, cream butter until light. Beat in vanilla and powdered sugar, adding whipping cream and continuing to beat until consistency is like creamy frosting. When cookies are completely cooled, spread about 1/2 Tbsp. of filling on bottom of one cookies, then top with bottom side of another cookie. Makes 3 dozen sandwich cookies.
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Swirled Mint Cookies
2 cups flour
1/2 tsp. baking powder
1 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
1/2 tsp. peppermint extract
10 drops red food coloring
10 drops green food coloring
Combine flour and baking powder. In large mixer bowl, beat butter and sugar until fluffy. Add egg, vanilla and peppermint extract; beat well. Add flour mixture and beat until well mixed. Divide into thirds. Stir red food coloring into one third, green food coloring into another and leave remaining third plain. Cover each and chill about 1 hour or until easy to handle. Divide each color of dough into four parts. On lightly floured surface, roll each into 1/2" diameter rope. Place on red, one green and one plain rope side by side. Twist together. Slice into 1/2" pieces for larger cookies and 1/4" pieces for smaller ones. Carefully roll into balls, blending colors as little as possible. Place about 2" apart on ungreased cookie sheet. Flatten to 1/4" thickness with the bottom of a glass dipped in additional sugar. Repeat with remaining dough. Bake at 375ºF until done (allow 8-10 minutes for larger cookies or 6-8 minutes for smaller ones). Remove and cool. Makes about 6 dozen large or 12 dozen small cookies.
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Tea Cookies
1 cup butter
1/2 cup powdered sugar
1-1/2 tsp. vanilla
2 cups flour
dash salt
dash baking powder
3/4 cup pecans, finely chopped
powdered sugar
In bowl, beat together butter and powdered sugar until smooth and creamy. Add vanilla. Blend together flour, salt and a dash of baking powder. Add to butter mixture; blend well. Add nuts; combine well. Divide dough into two balls. Wrap in plastic wrap and chill at least 1 hour. Flatten dough and cut into 15-16 equal pieces. Shape into marble sized balls. Place on ungreased cookie sheets. Bake at 375ºF for 10-12 minutes until firm but NOT brown. While still warm, roll in powdered sugar. Let cool and roll in sugar again.
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Tiny Holiday Tarts
1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup flour
desired filling, below
In small mixer bowl, beat together butter and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle. Shape into 1" balls. Press onto bottom and up sides of ungreased 1-3/4" muffin cups. Fill each with 1 rounded teaspoon filling. Bake at 325ºF for 25-30 minutes or until done. Cool slightly in pan. Remove and cool completely. Makes 2 dozen.
Cranberry-Nut Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1 Tbsp. melted butter and 1 tsp. vanilla. Stir in 1/3 cup finely chopped fresh cranberries and 3 Tbsp. chopped walnuts.
Pumpkin-Sour Cream Filling: Beat together 1 egg, 1/2 cup canned pumpkin, 1/3 cup sugar, 1/4 cup sour cream, 1 Tbsp. milk and 1/2 tsp. pumpkin pie spice. If desired, pipe or dollop whipped cream on cooled baked tarts.
Pecan Pie Filling: Beat together 1 egg, 3/4 cup packed brown sugar, 1 Tbsp. melted butter and 1 tsp. vanilla. Stir in 1/2 cup coarsely chopped pecans.
Lemon-Coconut Filling: Beat together 2 eggs, 1/2 cup sugar, 2 Tbsp. melted butter, 1/2 tsp. finely shredded lemon peel and 1 Tbsp. lemon juice. Stir in 1/4 cup flaked coconut.
Almond-Raspberry Filling: Divide 1/4 cup red raspberry preserves among pastries (about 1/2 tsp. each). Beat together 1 egg, 1/2 cup sugar and 1/2 cup crumbled almond paste. Spoon 1 level tsp. of the almond mixture over preserves. Sprinkle with coarsely chopped sliced almonds. If desired, drizzle cooled baked tarts with additional red raspberry preserves.
Spiced Fruit Filling: In small saucepan combine 3/4 cup chopped mixed dried fruit and 3/4 cup water and bring to boiling. Reduce heat. Cover and simmer about 8 minutes or until fruit is very tender; drain. Stir in 2 Tbsp. orange marmalade, 1/2 tsp. ground cinnamon and 1/8 tsp. ground cloves.
Brownie-Nut Filling: In small saucepan heat and stir 1/2 cup semisweet chocolate chips and 2 Tbsp. butter over low heat or until melted. Remove from heat. Stir in 1/3 cup sugar, 1 beaten egg and 1 tsp. vanilla. Place a whole filbert or peanut in each pastry. Top with 1 rounded teaspoon chocolate mixture.
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Tropical Nut Crisps
3/4 cup butter, softened
1 cup sugar
1/4 cup light corn syrup
1 egg
1/2 tsp. orange, lemon or pineapple extract
1/2 tsp. vanilla extract
1-2/3 cups (10 oz.) Hershey's Premier White Chips
2-1/2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1-1-1/4 cups finely ground nuts
White Chip Glaze, below
In large bowl, beat butter and sugar until light and fluffy. Add corn syrup, egg, orange and vanilla extracts; blend well. In small microwave-safe bowl, place 1 cup white chips. Microwave at high (100%) 1 minute or until smooth when stirred; add to butter mixture, beating until blended. Stir together flour, baking soda and salt; add to white mixture, blending well. Refrigerate 1 hour or until dough is firm enough to handle. Heat oven to 350ºF. Shape dough into 1" balls; roll in nuts, pressing nuts into dough lightly. Place on ungreased cookie sheet. Bake 8-10 minutes or until golden around edges. Cool several minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle White Chip Glaze over each cookie. Makes 5 dozen.
White Chip Glaze: In small microwave-safe bowl, place remaining 2/3 cup white chips and 1-1/2 tsp. shortening. Microwave at high (100%) 45 seconds; stir until smooth when stirred.
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Truffle Cookies
2 cups flour
1/3 cup cocoa powder
1/4 tsp. salt
1 tsp. baking soda
1/2 cup butter, softened
1/3 cup granulated sugar
1/3 cup corn syrup
powdered sugar for dusting
Preheat oven to 350ºF. Combine flour, cocoa, salt and baking soda in mixing bowl; stir well to mix. Sift dry ingredients onto piece of parchment or waxed paper. Stir butter and sugar together with rubber spatula; stir in corn syrup. Add dry ingredients; stir well to form a firm dough. Divide dough into four pieces, then divide each into ten pieces. Roll each into ball; place 1" apart on parchment or foil-lined cookie sheets. Bake 10-12 minutes, until surface crackles. Cool in pans on racks. When completely cool, dust lightly with powdered sugar. Makes 31/2 dozen.
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Unbelievable Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
Mix together, all ingredients. Roll into balls and put on greased cookie sheet. Press with a fork, one way then cross it the other way, making a grid pattern. Bake 10-12 minutes at 350 ºF. Makes 48 bite size cookies.
NOTE: This recipe is correct and has no flour!
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Versatile Butter Cookies
1-1/2 cups sugar
1 cup butter
2 eggs
3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. vanilla
Heat oven to 400ºF. In large mixer bowl, combine sugar, butter and eggs. Beat at medium speed until light and fluffy, 3-5 minutes. Reduce speed to low; add all remaining ingredients. Continue beating until well mixed, 1-2 minute. Divide dough in half; prepare desired variations, using half of dough for each variation. Bake 7-10 minutes or until edges are lightly browned. Makes 5 dozen.
Cinnamon 'n Sugar: Shape rounded teaspoonfuls of dough into 1" balls; dip in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon. Place 2" apart on cookie sheets.
Cherry Chocolate Bits: By hand, stir in 1/4 cup chopped or grated semisweet chocolate. Shape rounded teaspoonfuls of dough into 1" balls; place 2" apart on cookie sheets. Press 1 drained maraschino cherry half in center of each ball.
Coconut Balls: By hand, stir in 1/2 cup flaked coconut. Shape rounded teaspoonfuls of dough into 1" balls. Place 2" apart on cookie sheets. After baking, roll in powdered sugar to coat.
Spice or Nut Drops: Shape rounded teaspoonfuls of dough into 1" balls; place 2" apart on cookie sheets. Press 1 spice gumdrop or whole blanched almond into center of each ball.
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Whole Wheat Sugar Cookies
1 cup sugar
1/2 cup butter, softened
2 Tbsp. milk
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg
1-3/4 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
2 Tbsp. sugar
1/2 tsp. cinnamon
In large bowl, combine 1 cup sugar and butter; beat until light and fluffy. Add milk, lemon peel, vanilla and egg; blend well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling. Heat oven to 375ºF. In small bowl, combine 2 Tbsp. sugar and cinnamon. Shape dough into 1" balls; roll in cinnamon-sugar mixture. Place 2" apart on ungreased cookie sheets. Bake 7-10 minutes or until light golden brown. Cool 1 minutes; remove from cookie sheets. Makes 3 dozen.
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Winter Crystal Cookies
1 cup butter, softened
1 cup sugar
3 egg yolks
2-1/2 cups flour
2-1/4 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
3/4 cup sugar crystals
Cream butter and sugar. Add egg yolks and mix thoroughly. Add flour, baking powder, salt and vanilla. Blend well. Cover with plastic wrap and refrigerate until firm enough to handle, about 1 hour. Pick off tablespoon-size hunks of dough and roll into balls. Place on very lightly greased cookie sheet and sprinkle with sugar crystals. Flatten each to 1/8" thickness with fingers or bottom of glass that has been dipped in sugar. (The thinner the cookie, the crisper it will be.) Bake at 350ºF until just slightly browned, about 15 minutes. Watch closely. If they've browned but don't seem done, turn off the oven, leave door ajar and let cookies stay in oven another 10-15 minutes. Remove from cookie sheet and place on wire racks to cool Store airtight or in freezer. Makes 3 dozen.
NOTE: You can prepare the dough and refrigerate it for a week or so before baking if you wish.
Yummy Mummy Cookies
2/3 cup butter, softened
1 cup sugar
2 tsp. vanilla
2 eggs
2-1/2 cups flour
1/2 cup cocoa
1/4 tsp. baking soda
1/2 tsp. salt
1 cup mini semisweet chocolate chips
1-2 10-oz. pkgs. white baking chips
1-2 Tbsp. solid shortening
Beat butter, sugar and vanilla until creamy. Add eggs; beat well. Combine flour, cocoa, baking soda and salt; gradually add to butter mixture; beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle. Heat oven to 350ºF. For mummy body, roll 1 Tbsp. dough into 31/2" long carrot shape; place on ungreased cookie sheet. For head, roll 1 tsp. dough into ball the size of a grape; press onto wide end of body. Repeat with remaining dough. Bake 8-9 minutes or until set. Cool slightly; remove to wire rack. Cool completely. Microwave 1-2/3 cups (10 oz.) white chips and 1 Tbsp. shortening at high for 1 minute; stir until chips are melted. Place one cookie at a time on table knife or narrow metal spatula. Spoon melted chip mixture over just top of cookie to coat; place on waxed paper. (If mixture begins to thicken, return to microwave for a few seconds.) Melt additional chips with shortening if needed for additional coating. As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble mummy. Place to small chocolate chips on each for eyes. Store, covered, in cool, dry places. Makes 2-1/2 dozen.
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