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Brownie Roll-Out Cookies

3 cups flour

1/3 cup unsweetened cocoa

3/4 teaspoons salt

1/2 teaspoon baking powder

2 sticks unsalted butter, softened

1  1/2 cups sugar

2 large eggs

1 teaspoon vanilla

Preheat oven to 350 degrees

Whisk the flour, cocoa, salt, and baking powder in a bowl, set aside

Beat butter and sugar with electric mixer until fluffy.  Add eggs, one at a time, scraping down bowl.  Mix in vanilla.  Gradually mix in the dry ingredients.  Wrap in plastic wrap and chill for at least 1 hour.

Roll out the cookie dough onto a floured counter.  Cut into desired shapes brushing extra deposits of flour off the top (it does disappear once baked though so don’t overly fret if they go in the oven looking white)

Bake on a parchment lined baking sheet for 8-11 minutes (8 for 1/8 inch-thick cookies, 11 for 1/4 inch cookies), until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.  You can frost, but they don’t need it.

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Pumpkin Chocolate Chip Cookies – Harmons

1 1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

2 3/4 cups flour

1 cup unsalted butter, softened

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

3/4 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)

1 12 ounce package semi-sweet chocolate chips

Preheat oven to 375 degrees.

Cream butter and sugars till smooth, fluffy, and lighter in color.

Add eggs 1 at a time.  Add vanilla and stir.  Add pumpkin puree and stir.  Add dry ingredients and stir just until the flour disappears.  Add chocolate chips and stir till all incorporated.

Drop by large tablespoonfuls onto baking sheet.  Bake until lighter in color and dryish looking, 7-9 minutes.

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Peppermint Candy Cookies – Leslie Calvert

Dough:
1 Cup (2 sticks) butter, softened – not margarine
1/2 Cup Confectioners Sugar
1 tsp. Vanilla
2 1/2 Cups Flour
1/2 Cup Walnuts, chopped

Cream butter, sugar and vanilla together until fluffy.  Add flour and nuts and blend the dough.  Wrap in plastic wrap and chill for 1 hour.

Candy Garnish:
1/4 lb. peppermint candy, crushed
1/2 Cup Confectioners Sugar
Combine in a small bowl and set aside.  3 Tablespoons of mixture is used in the filling below and the rest is for garnish.

Filling:
2 Tablespoons Cream Cheese, softened
1 teaspoon Milk
1 drop red food coloring
1/2 Cup Confectioners Sugar
3 Tablespoons Candy Mixture (from above)

Blend Cream Cheese, milk, food coloring and confectioners sugar until smooth.  Blend in 3 Tablespoons candy mixture.
Remove dough from fridge.  Form rounded teaspoons into a ball around your thumb.  Place 1/4 tsp. of cream cheese filling in depression.  Pinch dough back together and roll into a ball.
Place balls on nonstick cookie sheet.  BAke at 350 degreees for 10-12 minutes.  Do not brown.
Remove to cool, then roll in the candy mixture.    ENJOY!

Thanks for reminding me of these!   I’m glad I found the recipe.

Leslie

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No Bake Cookies

3 ½ Cups Oatmeal

½ to 1 Cup Peanut Butter

2 Cups Sugar

½ Cup Milk

1 Cube Butter (stick)

5 TBSP Cocoa

1 tps. Vanilla

Mix peanut butter and oatmeal in a bowl.  Put remaining ingredients together in a saucepan.  Bring to boil for 1 minute.  Pour over oatmeal and peanut butter.  Mix well.  Drop by spoonfuls on waxed paper.  Let cool.

You can add 1 cup coconut and/or 1/2 cup nuts

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Merry Million Dollar Peppermint Candy Cookie Bars

Ingredients:

  • 2 cups chocolate cookie crumbs
  • 1/2 cup butter, melted
  • 1 cup white chocolate chips
  • 1 1/3 cups shredded, sweetened coconut
  • 1 cup semi sweet chocolate chips
  • 1/2 cup Andes peppermint candy chips
  • 1/2 cup Cocoa Roasted Almonds, coarsely chopped
  • 1 14oz can sweetened condensed milk
  • Crushed peppermint candy (optional )

Method:

 

Pre heat oven to 350 degrees Line an 8×8 pan with parchment paper. Set aside.

In a medium sized bowl, mix together cookie crumbs and butter until well blended. Pour into prepared pan. Press to form crust.

Sprinkle crust evenly with white chocolate chips, reserving a small amount for the top. Repeat with coconut, chocolate, peppermint chips, and almonds. Pour almost the entire contents of condensed milk over the top. Top with reserved ingredients. Drizzle with remaining condensed milk.

Bake for 25-30 minutes, or until lightly brown around the edges, and bubbly. Sprinkle with crushed candy.

Cool completely to serve.

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Lemon Cooler Cookies

1 Cup flour

¾ Cup powdered sugar, divided into ¼ cup and ½ cup

1 tsp. finely grated lemon zest

1 stick salted butter, softened

¼ tsp. vanilla

Place oven racks to lower middle and heat oven to 350 degrees.

Mix flour, ¼ cup sugar and lemon zest in a bowl.  Add butter and vanilla until form into a dough

Drop cookie dough on parchment lined cookie sheets in generous teaspoon size.  Bake until bottoms are golden brown, about 15 min.  Cool on wire rack.

Place remaining sugar in zipper bag.  Add a dozen cookies and shake to coat.

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KIFLIS

Hungarian crescent shaped treat filled with jam or cinnamon, sugar, and chopped nuts.

 

1 cup butter, softened

1 cup cream cheese

pinch of salt

1 Tbs. sour cream

2 cups flour

jam (tart jams such as raspberry or apricot work best)

 

Cream together butter, cream cheese, salt, and sour cream.  Stir in flour.  On a floured surface, knead the dough with your hands until it’s smooth.  Chill the dough in the refrigerator for 3 hours.

 

Place the chilled dough on a lightly floured countertop.  Roll the dough thin (about 1/8”).  With a table knife, cut the dough into 3-inch squares.  Spread one corner of each square with jam.  Starting in that corner, roll up each square, then curve in the ends to form a crescent.

 

Gently place the crescents on a cookie sheet.  Bake 350 degrees for 15-20 minutes, or until the edges are beginning to turn golden.

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Kneaders Christmas Nut Bars

Prepared by Guest Chef Tami Vincent
www.kneadersbakery.com

INGREDIENTS FOR CRUST

1 ½ cups all purpose flour
¾ cup powdered sugar
½ scant teaspoon salt
1 cube or ½ cup unsalted butter

  1. Combine flour, salt and powdered sugar in a medium  mixing bowl.
  2. Melt butter, then fold into dry mixture.  Mix until it resembles course bread crumbs.
  3. Spray 9 by 13 pan with pan release.
  4. Press dough into pan
  5. Bake at 350 degrees for 10 minutes or until light golden brown.

INGREDIENTS FOR FILLING

½ cup light corn syrup
½ cube or 4 Tablespoons of unsalted butter
1 8 oz package butterscotch chips
3 cups mixed salted nuts with no peanuts
DO NOT CHOP NUTS

  1. Spread nuts evenly over the baked crust.  Make sure to get the nuts into the
    corners.
  2. Combine corn syrup and butter.  Heat slowly until butter is melted
  3. In a separate container using the microwave, slowly melt the butterscotch chips.  Heat 15 seconds at a time stirring after each heating.  It is very easy to scorch the chips, be sure to melt them slowly.
  4. Combine syrup and butterscotch mixture.  Stir with a wisk until thoroughly combined.5.  Working quickly,  pour butterscotch mixture evenly over the entire pan.  Be sure to get mixture into the corners.
  5. Immediately, bake for an additional 5 minutes at 350 degrees.
  6. Cool and cut into small pieces.   This is difficult to cut so use a sharp knife and take your time.
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Flourless Peanut Butter Cookies

2 Cups creamy peanut butter

2 Cups packed light brown sugar

2 Large eggs

2 tsp. baking soda

1 Cup coarsely chopped peanuts (optional)

 

Beat peanut butter, brown sugar, eggs, and baking soda till smooth and blended.  Stir in nuts.  Drop by level tablespoons 2 inches apart on ungreased baking sheet.  Bake at 350 for 10 minutes till puffed and slightly golden.  Cool 5 minutes then put on a wire rack to cool completely.

 

 

Chocolate Topping

1 Cup chocolate chips

1 TBS butter

 

When cookies are completely cooled melt chocolate chips and butter in microwave.  Dip cookies into chocolate.

 

Or

 

Ganache

1⁄2 cup heavy cream
1 cup bittersweet
chocolate chips

chopped peanuts

Microwave cream in glass bowl on high 1 minute or until it just begins to simmer. Add chocolate chips; let stand 2 minutes. Stir until chocolate is melted and smooth; spread over half of cookie top and sprinkle with chopped peanuts. If ganache begins to firm up, microwave a few seconds at a time until easy to spread. Let set at room temperature.

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Filled Peanut Butter Cookies

Cream:        ½ cup margarine

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

Add:           1 egg

Sift and Add:

1 ½ cups flour

¾ teaspoons baking soda

¼ teaspoon salt

½ teaspoon baking powder

Shape in 1” balls, flatted with a fork.  Bake at 350 degrees for 10-12 minutes until golden.

 

Filling

Ingredients:

 

2 packages (8 oz each) cream cheese, softened

½ cup creamy peanut butter

2 tablespoons honey

1 cup powdered sugar

¾ to 1 cup dry roasted peanuts, coarsely chopped (optional)

 

Directions:

In a large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth.  Add powdered sugar; beat just until smooth.  Cover; refrigerate at least 1 hour while baking and cooling cookies.

 

Spread 1/3 cup cream cheese mixture on bottom of cookie; top with another cookie bottom side down.  Press cookies together slightly so cream cheese mixture just extends past edges of cookies.  Roll edge of cream cheese mixture in chopped peanuts to generously coat.  Repeat with remaining cookies.

 

Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).