Cookie Recipes
Mom's Molasses Cookies
Cranberry - Almond Oat Biscotti
Coconut Cranberry Refrigerator Cookies
Festive Fruit and Oat Refrigerator Cookies
Vanilla and Chocolate Almond Refrigerator Cookies
Peanut Butter S'More Bars
Good Frybread
Poinsettia Cookies
Almond Cream Cookies
Choco Peanut Butter Dreams
Choco-Caramel Delights
No-Bake Cherry Crisps
The Recipes
Mom's Molasses Cookies
-1/2 cup butter
-1/2 cup brown sugar
-3/4 cup molasses
-1 egg
-2 1/2 cups flour
-1/2 teaspoons ginger
-1 teaspoon cinnamon
-1/4 teaspoon salt
-2 teaspoons baking soda
-1/4 cup water
-Cream butter & sugar till light & fluffy.
-Blend in molasses & egg & beat well.
-Combine next 4 ingredients.
-Dissolve baking soda in the water.
-Add alternatively with dry ingredients & butter mixture.
-Drop by tablespoons on greased cookie sheet.
-Bake at 300 degrees for 10 minutes. Cool on rack.
Cranberry - Almond Oat Biscotti
These delicious cookies are a wholesome treat!
Yield: 22 Biscotti
1 box (7 oz) Odense Almond Paste, grated*
2 cups oats
1 cup all-purpose flour
1 Tbsp grated orange rind
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
2/3 cup sugar
1 stick (1/2 cup) butter, room temperature
2 large eggs, room temperature
1 cup dried cranberries
* The large hole side of a box grater works well for this step.
1 Preheat oven to 350° F. Grease cookie sheets or line with parchment.
2 Add grated Almond Paste and 2 cups oats to food processor. Pulse until texture of coarse sand.
3 Add flour, orange rind, baking powder, cinnamon and salt. Pulse until just mixed in.
4 Add sugar and butter to a large mixing bowl. Beat on high until well combined. Add eggs one at a time. Beat until light and fluffy.
5 Add flour mixture and cranberries to butter mixture. Mix until just combined. Turn dough out onto a lightly floured counter.
6 Knead dough into a ball and divide in half. Roll each half into a 10 inch log and transfer to cookie sheets. Flatten logs to about 3/4 inch thick, rounding ends into oval shapes.
7 Bake for 25-30 minutes, or until slightly golden.
8 Cool pans on wire racks for 15 minutes. Using a serrated knife, cut into 3/4" diagonal slices. Return slices to cookie sheet, cut side down. Bake 5-10 minutes on each side. Cook more minutes for a dry biscotti, or less for a softer texture.
9 Cool completely and store in an air-tight container.
Coconut Cranberry Refrigerator Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter
3/4 cup sugar
1/2 teaspoon almond extract
2 large eggs
2 cups sweetened flaked coconut, firmly packed
1 1/4 cups dried cranberries
Optional colored sugar crystals, decorating candies, or nuts.
1. Mix the flour, baking powder, and salt together. Set aside.
2. Cream the butter and sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
3. Add the flour mixture and the coconut and beat until combined. Add the cranberries.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 1/4-inch or a little thicker slice and place the slices on the cookie sheets. Bake the cookies for 10-11 minutes or until done. Immediately remove them to a wire rack to cool.
Baker's notes:
. Keep the slices of uniform thickness so that they are uniformly baked. Be sure to use a serrated knife to cut cleanly through the coconut and cranberries.
. For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
Festive Fruit and Oat Refrigerator Cookies
1 3/4 cups all-purpose flour
1 cup quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 large egg
1 cup 1/4-inch diced dried fruit
Optional sugars, decorations, or nuts for coating the edges
1. Mix the flour, oats, baking powder, and salt together. Set aside.
2. Cream the butter and granulated sugar together. Add the confectioners' sugar, the vanilla extract, and egg and beat until combined. Continue beating until the mixture is light and fluffy.
3. Add the flour mixture and the fruit and beat until combined. Do not over mix.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 3/8-inch slices and place the slices on the cookie sheets. Bake the cookies for ten or eleven minutes or until done. Immediately remove them to a wire rack to cool.
Baker's notes:
. Keep the slices of uniform thickness so that they are uniformly baked.
. Be sure to use a serrated knife to cut cleanly through the slivered almonds.
. For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
Vanilla and Chocolate Almond Refrigerator Cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
2 1/2 cups brown sugar
1 teaspoon almond extract
2 large eggs
1 cup slivered almonds
2 ounces unsweetened chocolate, melted but still warm
2 tablespoons granulated sugar
1. Mix the flour, baking powder, and salt together. Set aside.
2. Cream the butter and brown sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
3. Add the flour mixture and the nuts and beat until combined. Do not over mix.
4. Divide the dough in half. Place half of the dough back in the mixing bowl. Add the warm melted chocolate and granulated sugar to that half of the dough and beat until the chocolate is mixed throughout. Place the chocolate dough in the refrigerator while you work with the light-colored dough.
5. Divide the light-colored dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper or parchment paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
6. Remove the chocolate dough from the refrigerator and make two logs of that dough. If the chocolate dough is still too soft from the warm chocolate, refrigerate a few minutes longer. Refrigerate the logs for at least an hour or until very firm.
7. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
8. Slice the logs with a sharp, serrated knife into 3/8-inch slices and place the slices on the cookie sheets. These cookies will spread so allow room on the sheets. Bake the cookies for ten or eleven minutes or until done. Immediately remove them to a wire rack to cool. The cookies will become crisp as they cool.
Baker's notes:
. Keep the slices of uniform thickness so that they are uniformly baked.
. Be sure to use a serrated knife to cut cleanly through the slivered almonds.
. For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
. It's easier to judge whether the light-colored cookies are done than the dark. Place some of the light-colored cookies on each sheet to easily gauge when they are baked.
Peanut Butter S'More Bars
Makes: 36 bars
Using refrigerated peanut butter cookies makes bar-making so easy, you'll be making s'more and s'more.
1 (18-oz.) roll Pillsbury® Refrigerated Peanut Butter Cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup holiday-colored candy-coated chocolate pieces
1. Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350°F. for 16 to 19 minutes or until golden brown.
3. Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy.
4. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
5. Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.
From www.pillsbury.com
Good Frybread
1 Tablespoon Sugar
1 teaspoon salt
1 Tablespoon Baking Powder
3 cups Flour
1 and 1/2 cups water
Mix all dry ingredients, mix well. Then add water. Knead the dough and let sit for 20-25 minutes. To make the frybread---Take a piece of dough, about golf ball size and flatten to 1 and 1/2 inches, then put a hole in the middle. To fry the dough, melt 1 and 1/2 cups of butter, add 4 cups of oil in large frying pan. When the oil/butter is boiling, start to
cook the frybread, cooking till golden brown on both sides.
Poinsettia Cookies
Makes about 5 dozen cookies.
1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish
Cream butter in a large bowl with an electric mixer. Add confectioners' sugar; beat well. Beat in the egg and extracts. Blend in the flour and salt. Form the dough into two disks and wrap them in plastic. Chill the dough well.
Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
Preheat oven to 350 degrees F. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Almond Cream Cookies
Makes about 4 dozen cookies
3/4 cup (1-1/2 sticks) margarine, softened
3/4 cup granulated sugar
1/2 cup plus 2 tablespoons soft-style cream cheese, divided
1 egg
1 teaspoon almond extract
1-1/4 cups all-purpose flour
3/4 cup Corn Meal
1/2 teaspoon baking powder
1/2 cup coarsely chopped almonds
1 cup powdered sugar
1 tablespoon milk or water
Red or green candied cherries (optional)
Preheat oven to 350°F.
Beat margarine, granulated sugar and 1/2 cup cream cheese at medium speed of electric mixer until fluffy. Add egg and almond extract; mix until well blended. Gradually add combined flour, corn meal and baking powder; mix well. Stir in almonds. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 12 to 14 minutes or until edges are golden brown. Cool on cookie sheets for 2 minutes; remove to wire rack. Cool completely.
Mix remaining 2 tablespoons cream cheese and powdered sugar until blended. Add milk; mix until smooth. Spread over cookies. Garnish with halved red or green candied cherries, if desired. Store tightly covered.
Choco Peanut Butter Dreams
Makes about 6 dozen cookies
This cookie has been a favorite of my family's for years
1-1/2 cups firmly packed brown sugar
1 cup creamy or chunk-style peanut butter
3/4 cup (1-1/2 sticks) margarine, softened
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups Oats (quick or old fashioned, uncooked)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 cups semisweet chocolate pieces
4 teaspoons vegetable shortening
1/3 cup chopped peanuts (optional)
Preheat oven to 350°F.
Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg and vanilla. Add combined oats, flour and baking soda; mix well. Shape into 1-inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped in sugar, press
into 1/4-inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
In saucepan over low heat, melt chocolate pieces and shortening, stirring until smooth.* Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped peanuts. Chill until set. Store tightly covered.
NOTE: *Microwave Directions: Place chocolate pieces and shortening in microwavable bowl. Microwave at HIGH 1 to 2 minutes, stirring after 1 minute and then every 30 seconds until smooth.
Choco-Caramel Delights
Makes about 2 dozen cookies
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup Cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
Caramel Filling (recipe follows)
1/2 cup Semi-Sweet Chocolate Chips
1 teaspoon shortening (do not use butter, margarine, spread or oil)
1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle.
2. Heat oven to 350°F. Lightly grease cookie sheet.
3. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10 to 12 minutes or until set.
4. Meanwhile, prepare Caramel Filling.
Remove cookies from oven; press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon Caramel Filling in center of each cookie. Carefully remove from cookie sheets; cool on wire racks.
5. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over tops of cookies.
Caramel Filling: In small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are
melted and mixture is smooth.
No-Bake Cherry Crisps
Makes about 3 dozen cookies
1/4 cup butter, softened
1 cup powdered sugar
1 cup peanut butter
1-1/3 cups crisp rice cereal
1/2 cup maraschino cherries, drained, dried and chopped
1/4 cup plus 2 tablespoons mini semisweet chocolate chips
1/4 cup chopped pecans
1 to 2 cups flaked coconut (for rolling)
1. Beat butter, powdered sugar and peanut butter in large bowl. Stir in cereal, cherries, chocolate chips and pecans. Mix well.
2. Shape teaspoonfuls of mixture into 1-inch balls. Roll in coconut. Place on cookie sheets and refrigerate 1 hour. Store in refrigerator.
Mom's Molasses Cookies
Cranberry - Almond Oat Biscotti
Coconut Cranberry Refrigerator Cookies
Festive Fruit and Oat Refrigerator Cookies
Vanilla and Chocolate Almond Refrigerator Cookies
Peanut Butter S'More Bars
Good Frybread
Poinsettia Cookies
Almond Cream Cookies
Choco Peanut Butter Dreams
Choco-Caramel Delights
No-Bake Cherry Crisps
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The Recipes
Mom's Molasses Cookies
-1/2 cup butter
-1/2 cup brown sugar
-3/4 cup molasses
-1 egg
-2 1/2 cups flour
-1/2 teaspoons ginger
-1 teaspoon cinnamon
-1/4 teaspoon salt
-2 teaspoons baking soda
-1/4 cup water
-Cream butter & sugar till light & fluffy.
-Blend in molasses & egg & beat well.
-Combine next 4 ingredients.
-Dissolve baking soda in the water.
-Add alternatively with dry ingredients & butter mixture.
-Drop by tablespoons on greased cookie sheet.
-Bake at 300 degrees for 10 minutes. Cool on rack.
Cranberry - Almond Oat Biscotti
These delicious cookies are a wholesome treat!
Yield: 22 Biscotti
1 box (7 oz) Odense Almond Paste, grated*
2 cups oats
1 cup all-purpose flour
1 Tbsp grated orange rind
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
2/3 cup sugar
1 stick (1/2 cup) butter, room temperature
2 large eggs, room temperature
1 cup dried cranberries
* The large hole side of a box grater works well for this step.
1 Preheat oven to 350° F. Grease cookie sheets or line with parchment.
2 Add grated Almond Paste and 2 cups oats to food processor. Pulse until texture of coarse sand.
3 Add flour, orange rind, baking powder, cinnamon and salt. Pulse until just mixed in.
4 Add sugar and butter to a large mixing bowl. Beat on high until well combined. Add eggs one at a time. Beat until light and fluffy.
5 Add flour mixture and cranberries to butter mixture. Mix until just combined. Turn dough out onto a lightly floured counter.
6 Knead dough into a ball and divide in half. Roll each half into a 10 inch log and transfer to cookie sheets. Flatten logs to about 3/4 inch thick, rounding ends into oval shapes.
7 Bake for 25-30 minutes, or until slightly golden.
8 Cool pans on wire racks for 15 minutes. Using a serrated knife, cut into 3/4" diagonal slices. Return slices to cookie sheet, cut side down. Bake 5-10 minutes on each side. Cook more minutes for a dry biscotti, or less for a softer texture.
9 Cool completely and store in an air-tight container.
Coconut Cranberry Refrigerator Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter
3/4 cup sugar
1/2 teaspoon almond extract
2 large eggs
2 cups sweetened flaked coconut, firmly packed
1 1/4 cups dried cranberries
Optional colored sugar crystals, decorating candies, or nuts.
1. Mix the flour, baking powder, and salt together. Set aside.
2. Cream the butter and sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
3. Add the flour mixture and the coconut and beat until combined. Add the cranberries.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 1/4-inch or a little thicker slice and place the slices on the cookie sheets. Bake the cookies for 10-11 minutes or until done. Immediately remove them to a wire rack to cool.
Baker's notes:
. Keep the slices of uniform thickness so that they are uniformly baked. Be sure to use a serrated knife to cut cleanly through the coconut and cranberries.
. For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
Festive Fruit and Oat Refrigerator Cookies
1 3/4 cups all-purpose flour
1 cup quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 large egg
1 cup 1/4-inch diced dried fruit
Optional sugars, decorations, or nuts for coating the edges
1. Mix the flour, oats, baking powder, and salt together. Set aside.
2. Cream the butter and granulated sugar together. Add the confectioners' sugar, the vanilla extract, and egg and beat until combined. Continue beating until the mixture is light and fluffy.
3. Add the flour mixture and the fruit and beat until combined. Do not over mix.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 3/8-inch slices and place the slices on the cookie sheets. Bake the cookies for ten or eleven minutes or until done. Immediately remove them to a wire rack to cool.
Baker's notes:
. Keep the slices of uniform thickness so that they are uniformly baked.
. Be sure to use a serrated knife to cut cleanly through the slivered almonds.
. For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
Vanilla and Chocolate Almond Refrigerator Cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
2 1/2 cups brown sugar
1 teaspoon almond extract
2 large eggs
1 cup slivered almonds
2 ounces unsweetened chocolate, melted but still warm
2 tablespoons granulated sugar
1. Mix the flour, baking powder, and salt together. Set aside.
2. Cream the butter and brown sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
3. Add the flour mixture and the nuts and beat until combined. Do not over mix.
4. Divide the dough in half. Place half of the dough back in the mixing bowl. Add the warm melted chocolate and granulated sugar to that half of the dough and beat until the chocolate is mixed throughout. Place the chocolate dough in the refrigerator while you work with the light-colored dough.
5. Divide the light-colored dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper or parchment paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
6. Remove the chocolate dough from the refrigerator and make two logs of that dough. If the chocolate dough is still too soft from the warm chocolate, refrigerate a few minutes longer. Refrigerate the logs for at least an hour or until very firm.
7. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
8. Slice the logs with a sharp, serrated knife into 3/8-inch slices and place the slices on the cookie sheets. These cookies will spread so allow room on the sheets. Bake the cookies for ten or eleven minutes or until done. Immediately remove them to a wire rack to cool. The cookies will become crisp as they cool.
Baker's notes:
. Keep the slices of uniform thickness so that they are uniformly baked.
. Be sure to use a serrated knife to cut cleanly through the slivered almonds.
. For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
. It's easier to judge whether the light-colored cookies are done than the dark. Place some of the light-colored cookies on each sheet to easily gauge when they are baked.
Peanut Butter S'More Bars
Makes: 36 bars
Using refrigerated peanut butter cookies makes bar-making so easy, you'll be making s'more and s'more.
1 (18-oz.) roll Pillsbury® Refrigerated Peanut Butter Cookies
3 cups miniature marshmallows
1/2 cup milk chocolate chips
3/4 teaspoon oil
1 cup holiday-colored candy-coated chocolate pieces
1. Heat oven to 350°F. Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
2. Bake at 350°F. for 16 to 19 minutes or until golden brown.
3. Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy.
4. Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
5. Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.
From www.pillsbury.com
Good Frybread
1 Tablespoon Sugar
1 teaspoon salt
1 Tablespoon Baking Powder
3 cups Flour
1 and 1/2 cups water
Mix all dry ingredients, mix well. Then add water. Knead the dough and let sit for 20-25 minutes. To make the frybread---Take a piece of dough, about golf ball size and flatten to 1 and 1/2 inches, then put a hole in the middle. To fry the dough, melt 1 and 1/2 cups of butter, add 4 cups of oil in large frying pan. When the oil/butter is boiling, start to
cook the frybread, cooking till golden brown on both sides.
Poinsettia Cookies
Makes about 5 dozen cookies.
1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish
Cream butter in a large bowl with an electric mixer. Add confectioners' sugar; beat well. Beat in the egg and extracts. Blend in the flour and salt. Form the dough into two disks and wrap them in plastic. Chill the dough well.
Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
Preheat oven to 350 degrees F. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Almond Cream Cookies
Makes about 4 dozen cookies
3/4 cup (1-1/2 sticks) margarine, softened
3/4 cup granulated sugar
1/2 cup plus 2 tablespoons soft-style cream cheese, divided
1 egg
1 teaspoon almond extract
1-1/4 cups all-purpose flour
3/4 cup Corn Meal
1/2 teaspoon baking powder
1/2 cup coarsely chopped almonds
1 cup powdered sugar
1 tablespoon milk or water
Red or green candied cherries (optional)
Preheat oven to 350°F.
Beat margarine, granulated sugar and 1/2 cup cream cheese at medium speed of electric mixer until fluffy. Add egg and almond extract; mix until well blended. Gradually add combined flour, corn meal and baking powder; mix well. Stir in almonds. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 12 to 14 minutes or until edges are golden brown. Cool on cookie sheets for 2 minutes; remove to wire rack. Cool completely.
Mix remaining 2 tablespoons cream cheese and powdered sugar until blended. Add milk; mix until smooth. Spread over cookies. Garnish with halved red or green candied cherries, if desired. Store tightly covered.
Choco Peanut Butter Dreams
Makes about 6 dozen cookies
This cookie has been a favorite of my family's for years
1-1/2 cups firmly packed brown sugar
1 cup creamy or chunk-style peanut butter
3/4 cup (1-1/2 sticks) margarine, softened
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups Oats (quick or old fashioned, uncooked)
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1-1/2 cups semisweet chocolate pieces
4 teaspoons vegetable shortening
1/3 cup chopped peanuts (optional)
Preheat oven to 350°F.
Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg and vanilla. Add combined oats, flour and baking soda; mix well. Shape into 1-inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped in sugar, press
into 1/4-inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire racks; cool completely.
In saucepan over low heat, melt chocolate pieces and shortening, stirring until smooth.* Top each cookie with 1/2 teaspoon melted chocolate; sprinkle with chopped peanuts. Chill until set. Store tightly covered.
NOTE: *Microwave Directions: Place chocolate pieces and shortening in microwavable bowl. Microwave at HIGH 1 to 2 minutes, stirring after 1 minute and then every 30 seconds until smooth.
Choco-Caramel Delights
Makes about 2 dozen cookies
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup Cocoa
1/4 teaspoon salt
1 cup finely chopped pecans
Caramel Filling (recipe follows)
1/2 cup Semi-Sweet Chocolate Chips
1 teaspoon shortening (do not use butter, margarine, spread or oil)
1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until blended. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least 1 hour or until firm enough to handle.
2. Heat oven to 350°F. Lightly grease cookie sheet.
3. Beat egg white slightly. Shape dough into 1-inch balls. Dip each ball into egg white; roll in pecans to coat. Place on prepared cookie sheet. Press thumb gently in center of each ball. Bake 10 to 12 minutes or until set.
4. Meanwhile, prepare Caramel Filling.
Remove cookies from oven; press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 teaspoon Caramel Filling in center of each cookie. Carefully remove from cookie sheets; cool on wire racks.
5. Place chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until softened; stir. Allow to stand several minutes to finish melting; stir until smooth. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over tops of cookies.
Caramel Filling: In small saucepan, combine 14 unwrapped light caramels and 3 tablespoons whipping cream. Cook over low heat, stirring frequently, until caramels are
melted and mixture is smooth.
No-Bake Cherry Crisps
Makes about 3 dozen cookies
1/4 cup butter, softened
1 cup powdered sugar
1 cup peanut butter
1-1/3 cups crisp rice cereal
1/2 cup maraschino cherries, drained, dried and chopped
1/4 cup plus 2 tablespoons mini semisweet chocolate chips
1/4 cup chopped pecans
1 to 2 cups flaked coconut (for rolling)
1. Beat butter, powdered sugar and peanut butter in large bowl. Stir in cereal, cherries, chocolate chips and pecans. Mix well.
2. Shape teaspoonfuls of mixture into 1-inch balls. Roll in coconut. Place on cookie sheets and refrigerate 1 hour. Store in refrigerator.