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Vanishing Oatmeal Raisin Cookies-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 stick (1/2 cup) plus 6 Tablespoons butter, soffened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (old fashioned, uncooked)
  • 1 cup craisens
  • 1 cup white chocolate chip morsels

Directions:

Heat oven to 350. In large bowl, beat butters and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt and mix on lower speed. Add oats and craisens and mix by hand. Add white chocolate chips and mix into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes or until light brown. Cool 1 min on cookie sheet, remove to wire rack and cool completely. Store in container or zip lock to keep safe.

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Chocolate Peppermint Cookies (Christmas)

Ingredients:
⁃ 1 1/4 cups flour
⁃ 1/2 cup unsweetened cocoa powder
⁃ 1 tsp baking powder
⁃ 1/4 tsp salt
⁃ 1/2 cup light brown sugar
⁃ 1/2 cup white sugar
⁃ 10 tbs butter, softened
⁃ 1 tsp vanilla
⁃ 1 egg
⁃ Candy Cane Hershey kisses


Instructions
⁃ Whisk together 1 1/4 cups flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt
⁃ In a stand mixer cream together 1/2 cup light brown sugar, 1/2 cup white sugar, and 10 tbs butter
⁃ Once combined add in 1 egg and 1 tsp vanilla extract
⁃ Slowly beat in flour mixture
⁃ Roll dough into 1 inch balls then roll in white sugar
⁃ Bake at 350 for 6-7 minutes (we would cook 8-9 minutes then add the Hershey Kiss and cook another minute)
⁃ Immediately press candy cane Hershey kisses into center

We found we liked flattening the Hershey kisses.

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Chocolate Meringues

  • 4 egg whites
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla
  • 1-1/3 cups granulated sugar
  • 1-1/3 cups chocolate chips
  • 2 Tbs unsweetened cocoa powder, sifted (optional)

Lightly grease a cookie sheet or line with parchment paper. Preheat oven to 300 degrees

In a medium mixing bowl, beat egg whites on super high speed until soft peaks form. Add cream of tartar and vanilla; mix again. Scrape bowl. Return to high speed and add sugar 1 or 2 TBS at a time. If you want cocoa-flavored cookies, add the cocoa now. Fold in the chocolate chips.

Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to wire rack and let them cool. Refrigerate any leftovers. Makes 72 cookies.

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Spritz

  • 1 cup margarine or butter, softened
  • 1/2 cup sugar
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon almond or vanilla extract

Heat oven to 400 degrees. Mix margarine and sugar. Mix in remaining ingredients.

Place dough in cookie press; form desired shapes on ungreased cookie sheet. You can decorate with colored sugars or nonpareils sprinkles. Bake until set, but not brown. 6 to 9 minutes. Immediately remove from cookie sheet.

Makes about 5 dozen cookies.

Pressed Cookie Hints

Follow the directions that come with your cookie press, but keep these tips in minds.

  1. Use shortening, margarine, or butter at room temperature. Cream with sugar until light and fluffy.
  2. Test dough for consistency before adding all the flour. To do this, put a small amount in the cookie press and squeeze out. The dough should be soft and pliable, but not crumbly.
  3. If the dough is too stiff, add 1 egg yolk. If dough is too soft, add 1 to 2 Tablespoons flour.
  4. Chill dough only when specified in the recipe; otherwise, use at room temperature.
  5. Be sure your cookie sheet is cool. Hold press so it rests on sheet, unless using star or bar plate.
  6. Do not raise press from cookie sheet before enough dough has been turned out to form cookie on the sheet. For some cookies, it may be necessary to wait a moment to allow the dough to adhere to the sheet before lifting the press.
  7. Do not force the press down heavily on the sheet. If the dough is of the right consistency, it won’t be necessary to force press or handle.
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Orange Cookie Batons

  • 1 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon grated orange rind
  • 4 oz semi-sweet chocolate, melted
  • 2 teaspoons shortening
  • 1/2 cup finely chopped pecans (or walnuts, or pistachios)
  1. Lighty spray baking sheet with cooking spray.
  2. Combine flour, baking powder, and salt. Beat together butter, sugar, and egg yolk in bowl until smooth. At low speed beat in flour mixture and orange rind just until combined.
  3. Spoon dough into spritz gun with star disk. Pipe 2 1/2 inch long sticks 1/2 inch apart.
  4. Bake at 350 degrees for 8-10 minutes until lightly golden. With spatula transfer onto wire rack to cool.
  5. Melt chocolate and shortening in small saucepan. Place nuts in small shallow bowl. Dip about 1 inch of end of cookie into chocolate then nuts. Place on waxed paper to cool completely.
  6. Store in airtight container. Keep refrigerated for up to 3 weeks.
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Ritz Cracker Cookies – Linda Dennis

  • 1 Cup cut up dates
  • 1 can sweetened condensed milk
  • 1/4 Cup walnuts, chopped
  • 1 medium size box Ritz crackers
  • Butter
  • Powdered sugar

Put dates, sweetened condensed milk, and walnuts in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers

Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar.

Just brown the butter for a minute or two until brown, then add powdered sugar until medium consistency.

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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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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.