Chinese Chews - Christmas Cookies
by Joan of Toronto, Canada, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Baking Experience Helpful
Yield: 2 Dozen Cookies
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This is a favorite that my mom made all the time as we were growing up, especially at Christmas. It just brings back so many fond memories. My mom is long gone, but when I make these, it brings me right back to when we were having tea and cookies together.
Editor's Note: My grandmother used to make these cookies by the same name when I was growing up too, so, as you can imagine, I was delighted when Joan shared her recipe with our Cookie Club a few years ago. I do not know why they are called Chinese Chews, but they are definitely chewy, even more so the next day. They are not as sweet as most cookies, but they've always been one of my favorites!
Ingredients:
3/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1/4 tsp. salt
1 c. dates, chopped
3/4 c. walnuts, chopped
2 eggs
Confectioners' sugar
Directions:
Preheat oven to 350 degrees.
1 cup equals about 7 large dates.
Chop dates with a sharp knife, they will be very sticky.
Blend together flour, sugar, baking powder and salt. Add dates and walnuts.
Stir flour mixture, dates, and walnuts together.
Add eggs to flour mixture and combine well.
Spread batter into a greased 9-inch square pan.
Bake for about 25-30 minutes. Cut baked dough into finger-like cookies while still warm, and, if needed, trim hard edges off with knife or edge of spatula. With hands, shape cookies into logs and roll in confectioners' sugar to cover completely. Store in airtight container.
Enjoy!
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Red Velvet Cookies
by Michelle Jones, Cookie Club Editor
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3 Dozen Cookies
These moist Red Velvet cookies are made using our quick and easy recipe for Melt in Your Mouth Lemon Cookies, with only one different ingredient.
Instead of using lemon cake mix, we used Duncan Hines Signature Red Velvet cake mix.
Oh yes. We did!
When making up the batter we noticed it was a bit stickier than the lemon cookies, but we managed. The batter also did not combine well by hand so we folded the batter with our mixer on low speed. It worked like magic and turned a deep beautiful red.
The batter was also just a little more difficult to drop by spoonfuls into the confectioners' sugar, but nothing to worry about. Again, we managed.
If you like Red Velvet cake or cupcakes, you've got to try these cookies. They are like Red Velvet cupcakes smashed into cookies.
They look delicious, and they ARE DELICIOUS!
© www.CookieClubRecipes.com
Christmas Chocolate Crinkles
by Lainer, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 20 Minutes
Level: Easy to Bake
Yield: 6 Dozen Cookies
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Ingredients:
1/2 c. vegetable oil
2 c. granulated sugar
4 squares unsweetened baking chocolate
4 eggs
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. confectioners' sugar
Directions:
Mix oil and sugar together in bowl.
Melt chocolate in microwave 30 seconds at a time, stirring until melted.
Add melted chocolate to sugar mixture.
Blend in one egg at time until well mixed. Add vanilla.
In a separate bowl, stir together salt, baking powder, and flour. Add flour to creamed mixture 1 cup at a time, mixing until blended. Chill for several hours or overnight.
Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar and shape into balls.
Place cookies about 2 inches apart on greased baking sheet. Bake for 10-12 minutes. Do not overbake. Cookies will appear to be undercooked, but they will set as they cool.
Editor's Note: Cookies will spread while baking. Sprinkle with additional powdered sugar if desired.
Enjoy!
© www.CookieClubRecipes.com
Lebkuchen Cookies (German)
by Ebalamucki, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies, Christmas, German
Prep Time: 20 Minutes
Level: Baking Experience Helpful
Yield: 3 Dozen Cookies
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Here's a good cookie to make ahead of time for the holidays. This recipe was given to me by my grandmother.
Ingredients
2 eggs
l cup sugar
1/3 cup honey
3/4 cup ground nuts
2 l/2 cups flour
l/4 tsp. baking soda
1/4 tsp. salt
l/2 tsp. cinnamon
l/4 tsp. allspice
l/2 tsp. cloves
6 tsp. orange peel and 2 tsp. lemon peel
(or you can use mixed candied fruit in place of orange and lemon peel)
Directions:
Beat eggs and sugar till fluffy. Add honey and mix well, then add nuts (almonds or walnuts). In a separate bowl, sift dry ingredients together. Add orange and lemon peel, or candied fruit. Add flour mixture to egg mixture and beat well.
Chill dough for several hours or overnight. Roll out to about l/4 inch thick or thinner. Cut out cookies with cutters of the season. I add a slivered almond and green and red candied cherries on the top before baking at 350 degrees for about 20 minutes. Do Not let them get too brown.
If they are too crisp, put them in a plastic bag and add a bread crust. They will become softer and chewy. They will keep for weeks - Not refrigerated.
Enjoy!
© www.CookieClubRecipes.com
Marguerites
by Lent Family, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 3 Dozen Cookies
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Ingredients:
1 c. ground peanuts
1 pound confectioner’s sugar
3 egg whites
1 tsp. vanilla
1 pound Ritz® crackers
Directions:
Mix first four ingredients together and spread thin layer over crackers. Bake at 375 degrees until they puff up. Unusual - but tasty!
Enjoy!
© www.CookieClubRecipes.com
Peanut Chip Chewies
by Jade, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 24 Cookies
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Ingredients:
1 egg
1 c. peanut butter
1 c. sugar
1 tsp. baking soda
1/2 tsp. vanilla
16 ounce pkg. chocolate chips
Directions:
Preheat oven to 350 degrees. Cream together egg, peanut butter, and sugar. Stir in baking soda, vanilla, and chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 8 minutes. Makes about 3 dozen.
Enjoy!
© www.CookieClubRecipes.com
Peanut Butter Chocolate Chip Krispies
by Barb Starkey, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 12 - 24 Squares
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Ingredients:
1 c. corn syrup
1 c. white sugar
1 1/2 c. peanut butter
8 c. crisp rice cereal
1 c. semi-sweet chocolate chips
Directions:
Butter a 9x13-inch pan. Pour the sugar, corn syrup and peanut butter into a large bowl. Microwave on high until it begins to bubble, 2 to 3 minutes. Once the mixture is boiling, remove from microwave and stir in cereal and chocolate chips until coated. Pour the mixture into the prepared pan. Wet hands, sling off the excess water and press down the treats until smoothed. Let cool and cut into squares.
Enjoy!
© www.CookieClubRecipes.com
Graham Cracker Cookies (No Bake Cookies - Recipe 3)
by Dorianne, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 10 Minutes
Level: Easy to Make
Yield: 12 -24 Cookies
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Ingredients:
1 c. raisins
1/4 c. honey
1 c. chopped dates
10 graham crackers
Directions:
Pour raisins, dates and honey into a mixing bowl. Add crushed graham crackers to honey-fruit mixture. Roll into balls.
Enjoy!
© www.CookieClubRecipes.com
Snickerdoodles - Cake Mix Cookies
by Ruth, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 2 - 3 Dozen Cookies
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I found this in my Betty Crocker's Ultimate Cake Mix Cookbook. It calls for white cake mix, but you can use yellow.
Ingredients:
1 pkg. Betty Crocker® super-moist white cake mix
1/4 c. vegetable oil
2 eggs (I use egg substitute)
2 T. sugar
1 tsp. ground cinnamon
Instructions:
Heat oven to 350 degrees. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon and sugar mixture. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Remove to wire rack. Makes about 3 dozen cookies.
Enjoy!
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Cake Mix Cookies - Recipe 2
by Stephen and Connie, Cookie Club Members
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 2 - 3 Dozen Cookies
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Ingredients:
1 box cake mix - any flavor (strawberry is my favorite)
2 eggs
1/2 c. vegetable oil
Instructions:
Mix ingredients together. Place teaspoon size cookie dough onto greased cookie sheet. Bake cookies in a 350 degree oven for 7-10 minutes. You may also add any other ingredient such as nuts, chocolate chip pieces, and coated candy pieces.
Enjoy!
© www.CookieClubRecipes.com
Cake Mix Cookies - Recipe 1
by Sherry D., Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 2 - 3 Dozen Cookies
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I made these years and years ago when I was a newlywed. We didn’t have the money for any other kind of cookie. I liked them so well that they became our favorite kind to whip up. I hope you enjoy them as much as we do.
Ingredients:
1 box cake mix
1/3 c. oil
2 eggs
1 c. chocolate chips, raisins, nuts, optional
Instructions:
Combine dry cake mix, oil and eggs; mix well. Stir in desired addition. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes or until done. Cool on cookie sheet 1 minute. Remove to counter top to cool completely.
Note: Experiment with all the different flavors! I highly recommend Devils Food with chocolate chips. Another favorite that works great around holidays like Independence Day calls for Red Velvet cake mix and white chocolate chips.
Enjoy!
© www.CookieClubRecipes.com
Pineapple Bars
by AW, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Bars
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 32 Bars
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Ingredients:
20 ounces crushed pineapple
2 c. chopped dates
3 c. old-fashioned oats
1 c. wheat germ
1 c. coconut
1 c. chopped walnuts
1/4 tsp. salt
1 1/4 c. orange juice
1/4 c. coconut or other favorite oil
Instructions:
Combine pineapple and dates in a saucepan. Cook on medium heat until thickened. Stir frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts and salt. Stir in orange juice and oil. Press half of the oat mixture in a greased 9x13-inch pan. Spread the pineapple mixture on top and sprinkle on the rest of the oat mixture. Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned. Cool and cut into 32 bars.
Enjoy!
© www.CookieClubRecipes.com
Amaretti Cookies
by Francesca, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 Minutes
Level: Easy to Bake
Yield: 24 Cookies
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Ingredients:
3 eggs
14 ounces sugar
2 T. cocoa
1/2 bottle bitter almond extract
1/2 tsp. baking powder
36 ounces crushed almonds
Instructions:
Preheat oven to 350 degrees. Gently mix all ingredients. Grease baking sheets or use parchment paper. Drop cookie mixture by tablespoon. Bake for 12 to 15 minutes. Cool before removing cookies from cookie sheet.
Enjoy!
© www.CookieClubRecipes.com
Almond Coffee Walnuts
by O. Hampson, Cookie Club Member
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Nuts - Candy
Prep Time: 25 Minutes
Level: Baking Experience Helpful
Yield: 36 Cookies
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I don't know if you would consider these cookies or not but I serve them as cookies. They are great with a cup of coffee and can be made a week ahead of time.
Ingredients:
2/3 c. almond paste, about 6 (mine comes in 7 ounces)
2 T. coffee liqueur (if using a 7-ounce pkg. of almond paste, add 1 more tsp. of liqueur)
1 tsp. instant espresso powder (if using a 7-ounce pkg. add 1/4 tsp. of espresso powder)
72 walnut halves
8 ounces semisweet chocolate, chopped
Instructions:
Mix first 3 ingredients in small bowl until smooth. Spread 1/2 tsp. of almond mixture on flat side of 1 walnut half. Top with another walnut half, flat side down, forming a sandwich. Repeat with remaining walnuts and filling.
Line a large baking sheet with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Dip 1 end of 1 stuffed walnut halfway into chocolate, allowing excess chocolate to drip back into pan. Set on prepared sheet. Repeat with remaining walnuts and chocolate.
Refrigerate until chocolate is set, about 30 minutes. Can be prepared 1 week ahead. Cover with plastic and refrigerate.
These are really nice arranged in a glass bowl.
Enjoy!
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