Posted by sherry on December 13, 2000 at 14:26:21:
In Reply to: christmas cookies posted by evelyn on December 13, 2000 at 13:42:51:
: I'm looking for any homemade cookie recipies. I have no experience in baking so I really would like to try to bake for the first time. Thanks
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Cake mix w. pudding in the mix
2 eggs
1 standard size cool whip (8 oz. I think)
Mix eggs and thawed coolwhip.
Mix with the dry cake mix.
It will be thick.
Roll a tbl.size of mix in powdered sugar for each cookie. They will "melt" down and look like a cookie.
Bake at 350 for about 15 minutes. When edges are brown, they are done. I tried this just this past weekend and they are wonderful and chewey. Makes a lot of cookies too.
I put some Xmas sprinkles on mine when they were half-way done and cookie shaped. Very tasty and chewy!
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MERRY MERINGUE COOKIES (about 5 dozen)
2 egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
1 cup semisweet chocolate chips
1 cup chopped nuts
3 TBL crushed peppermint candy
Preheat oven to 250° (not 350). Lightly grease 2 or more baking sheets. Using a mixer, beat the whites in a medium bowl until foamy. Add the salt & cream of tartar & continue beating until soft peaks form. Add the sugar, 1 TBL at a time, beating well after each addition. Continue beating until the meringue is stiff. Fold in the vanilla, chocolate chips, nuts & candy.
Drop by teaspoonfuls, 1/2" apart onto the prepared baking sheets. Bake for 40 minutes. Remove to cake racks to cool. May be prepared ahead & frozen.
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Butter Snow Flakes
Ingredients
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sift together the flour, salt and cinnamon, set aside. In a medium bowl, cream together the butter and cream cheese. Add sugar and egg yolk, continue to cream until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough and form cookies onto an unprepared cookie sheet.
3 Bake for 12 to 15 minutes in the preheated oven, until the cookies are golden brown on the peaks and on the bottoms. Remove at once to cool on wire racks.
Make 6 doz.
Chocolate GingerBread Cookies
Ingredients
1/2 cup butter
1/2 cup molasses
2 (1 ounce) squares unsweetened chocolate
2 1/2 cups all-purpose flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup milk
1/3 cup granulated sugar for decoration
Directions
1 Combine butter or margarine, molasses, and unsweetened chocolate in the top of a double boiler. Heat until chocolate melts. Stir until smooth.
2 Sift together flour, 2/3 cup sugar, baking powder, baking soda, ginger, and salt. Stir in melted chocolate mixture and milk. Mix well. Chill until firm.
3 Roll dough into 1 inch balls. Roll balls in sugar. Place on an ungreased cookie sheet.
4 Bake at 375 degrees F ( 190 degrees C) for about 10 minutes.
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Cookie Dough
At my house, we bake a lot of cookies. Unfortunately, they seem
to be the same kind over and over again. And since they say that
variety is the spice of life, I think that this recipe is the
perfect addition to my cooking adventures.
* Please pick a flavor before you start baking because some
ingredients will vary depending on which of the seven versions
you choose.*
Basic Ingredients:
2 1/2 cups flour
1/2 cup shortening
1 cup packed brown sugar
1/2 cup butter
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
Variations:
Fruit Oatmeal Rounds: Prepare dough as directed below, but substitute
1 cup of rolled oats for 1 cup of flour. Stir 1 tsp. of ground cinna-
mon into the flour mixture. Also, stir a 6 oz. package of mixed dried
fruit bits or raisins into the dough. Bake as directed.
Peanut Butter Buddies: Prepare dough as directed below, but add 1/2
cup peanut butter along with the eggs and vanilla. Also, stir a 12 oz.
package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats: Prepare dough as directed below, but substitute
1/4 cup instant malted milk powder for 1/4 cup of the flour. Also,
stir in 1 1/2 cups chopped-up malted milk balls into the dough. Bake
as directed.
Macadamia Mania: Prepare dough as directed below, but stir 2 cups of
coarsely chopped white chocolate baking bar and 3 1/2 oz. of macadamia
nuts, coarsely chopped, into dough. Bake as directed.
Double Chocolate Delights: Prepare dough as directed below, but
substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of the
flour. Also stir a 12 oz. package of semi-sweet chocolate chip
pieces into the dough. Bake as directed.
Chocolate Candy Cookies: Prepare dough as directed below, but stir
2 cups of candy-coated milk chocolate pieces into the dough. Bake
as directed.
Super-Chunk Chippers: Prepare dough as directed below, but stir 1 cup
of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk
chocolate and 1 cup chopped pecans into the dough. Drop dough from a
1/4 cup measuring cup about 4" apart onto an ungreased cookie sheet.
Flatten the cookies slightly with a spoon. Bake for 13-15 minutes or
until the edges are lightly browned. Makes 18 cookies.
To make any variation in advance: Wrap the dough in freezer wrap and
freeze for up to 6 months. Before baking, thaw dough overnight in the
refrigerator. Bake as directed.
Basic Directions:
1) In a large mixing bowl beat the shortening and butter with an
electric mixer on medium to high speed for 30 seconds. Add the brown
sugar, granulated sugar and baking soda. Beat until fluffy. Add eggs
and vanilla; beat until combined. Beat or stir in flour. Use the
dough immediately or cover and chill for up to 24 hours.
2) Drop slightly rounded tablespoons of cookie dough 2" apart onto
an ungreased cookie sheet.
3) Bake at 375 degrees F for 10-12 minutes or until the edges are
lightly browned. Remove the cookies and cool on a wire rack. Makes
about 48 cookies
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Peanut Butter Kiss Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups creamy peanut butter (1 lb. 2 oz. jar)
1 1/4 cups sugar
2 large eggs
36 Hershey kisses (from a 9 oz. bag), approx.
Stir peanut buter, sugar and eggs in a bowl until blended (it will be sticky).
With floured hands (I use a greased cookie scoop), roll slightly heaping tablespoonfuls into 1 1/4 inch balls (they can be bigger). Place 1 1/2 inches apart on ungreased cookie sheets.
Bake 12 to 15 minutes until cookies look dry and tops are crackled (don't over-cook).
Meanwhile, unwrap Hershey's kisses.
Remove from oven and immediately press a Kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool.
Store airtight in one layer up to 3 weeks. Not that they've ever lasted that long!
Makes 3-4 dozen
NOTES : There is NO flour in this recipe.
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These are to-die-for! I got the recipe from cookierecipe.com. You'll need to bake two batches.