November 2003
New Recipes:
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Deluxe Cereal Cookies (dropped)
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Pecan Butter Fingers (formed)
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Peanut Butter Cookies (dropped, flourless)
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Chip and Mac Icebox Cookies (layered cookie dessert)
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Sherry Balls (rolled)
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Mocha Shortbread Cookies (dropped, frosted)
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Cranberry Maple Drop Cookies
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Flourless Peanut Butter Chocolate Cookies (dropped, flourless)
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Marbled Mocha Drops (dropped)
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Coconut Cookies (dropped)
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Cracker Brownies (bars)
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Mom's Jam Filled Cookies (dropped, filled)
Reader Requests Featured this Month!
Deluxe Cereal Cookies
Ingredients:
1 c. vegetable shortening
1 c. brown sugar
1 c. white sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
½ t. baking soda
½ t. salt
2 c. oatmeal
1 c. coconut
2 c. Rice Krispies
½ c. chopped pecans
Directions:
Cream shortening and sugars. Add eggs and vanilla. Sift flour, add baking powder, soda and salt. Mix. Fold in oatmeal and coconut. Gently fold in Rice Krispies and pecans. Drop by spoonfuls onto cookie sheets. Bake at 350 degrees till lightly browned. Yields 3 dozen.
Submitted by: Phil & LeAnn
Pecan Butter Fingers
Ingredients:
2 c. flour
1/2 c. confectioners sugar
1/2 pound butter
1 1/2 tsp. vanilla
1 c. chopped pecan nuts
Directions:
Cream butter, add remaining ingredients except conf. sugar. Mix well. Chill for 15 to 30 minutes or until it's easy to handle.
Pinch off pieces of dough and roll into balls or fingers. Bake at 375 degrees for 15 minutes or until edges begin to brown.
Roll hot cookies in conf. sugar. (This is an old family recipe and is very good. I make it every year at Christmas time)
Submitted by: Cindi
Peanut Butter Cookies
Found this recipe in a Gourmet Magazine many years ago. Need some cookies fast and haven't any
flour, make these and I assure you there will none left on the plate.
Ingredients:
1 c. Peanut Butter, creamy or chunky
1 c. sugar
1 egg
1 tsp. salt
Directions:
Preheat oven to 350 degrees. Mix all ingredients together, roll into teaspoon size balls, make your fork mark on each cookie.
Bake for 10 minutes. Cool slightly and enjoy.
Submitted by: Sally Trimble
Chip and Mac Icebox Cookies
This layered cookie treat can be kept in the fridge for several
days, even up to a week.
Ingredients:
1 Pkg. chocolate chip cookies (like Chips Ahoy)
9 oz. carton Cool Whip (whipped cream topping)
Sweet Milk
Directions:
Dip each cookie in milk, do not soak. Place cookies to
cover bottom of pyrex dish, a size large enough for the amount of cookies you
want to use. Put a thin layer of Cool Whip on each cookie and spread all
over layer. Repeat 3 times, topping final layer with Cool Whip.
Crumble 5-6 cookies and sprinkle on top. Then sprinkle chopped nuts or
coconut over crumbled cookies. Refrigerate overnight, or for several
hours. Can also be decorated with colored sugar.
Submitted by: Fran Elrod
Sherry Balls
Ingredients:
3 c. Vanilla Wafer cookie crumbs
1 c. pecans, chopped real fine
1/3 c. honey
1/3 c. orange juice or sherry
Directions:
Mix well, chill over night in refrigerator. Shape into balls. Roll in fine pecan nuts
Store in refrigerator.
I only use Nabisco wafers, and use food processor for the crumbs.
Make the balls the size you want - to pop in your mouth.
Submitted by: Jean, KY
Mocha Shortbread Cookies
Ingredients:
For the Dough--
1/2 c. (1 stick) softened butter, cut into chunks
1/4 c. granulated sugar
1 1/4 c. unsifted all-purpose flour
3 T. cornstarch
For Frosting--
1/2 c. semisweet chocolate chips
1 T. finely ground coffee (Turkish grind)
Chopped pistachio for garnish
Directions:
In a mixing bowl, combine the butter, sugar, flour, and cornstarch. With your
fingertips or pastry blender, work the mixture until it is crumbly, with no
big lumps. Press the mixture into a large, firm ball. Cover with plastic wrap
and let rest for 15 minutes. Preheat oven to 325 degrees. On a pastry board,
roll out dough to 1/2 inch thickness. With a sharp knife, cut out desired
shapes and place on a ungreased cookie sheet. Bake for 18-20 minutes, or until
cookies are dry but not brown. (The bottoms of the cookie will be lightly
browned.) Cool on rack.
To Make Frosting:
Place the chocolate and finely ground coffee in a small saucepan over low heat
and melt. Blend together with a wooden spoon. To frost the cookies, dip the
edge of each cookie into the coffee chocolate mixture. Sprinkle with nuts and
cool on a wire rack. Makes 1 dozen cookies.
Submitted by: Granny
Cranberry Maple Drop Cookies
Ingredients:
3/4 c. dried cranberries
1/2 c. sour cream
1/2 tsp. baking soda
1/2 c. maple or brown sugar
1/2 c. molasses
1 egg
2 1/2 c. flour
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 pinch salt
2/3 c. chopped walnuts, optional
Directions:
Place cranberries in a small bowl and cover with hot water. In a large bowl, whisk together the sour cream, baking soda, sugar, molasses and egg until well blended.
In a separate bowl, combine the dry ingredients and stir into the sour cream mixture. Drain the cranberries and fold in along with the nuts if using.
Drop by spoonfuls on a greased baking tray. They do not spread. Bake at 375 degrees for 12-15 minutes. Cool on a rack and store airtight.
Submitted by: Barbara Karoff
Source: Copyright by A Little Maine Cookbook, 1995, The Appletree Press
Flourless Peanut Butter Chocolate Cookies
This recipe is so quick and simple, ANYONE can make these delicious cookies!!
Ingredients:
1 c. Peanut butter (creamy or chunky)
1 c. packed brown sugar (light or dark)
1 large egg slightly beaten
1 tsp. baking soda
1 c. semi-sweet chocolate chips (approx. 6 ounces)
Directions:
1. Heat oven to 350 degrees.
2. In medium sized bowl, beat together the peanut butter, brown sugar, egg
and baking soda until the mixture is smooth and well blended. Stir in chocolate
chips until evenly distributed.
3. Drop the dough by slightly rounded teaspoonfuls onto ungreased baking
sheets, spacing the mounds about 2 inches apart.
4. Bake one baking sheet at a time in the 350 degree oven until the cookies
are puffed and slightly golden but still soft to the touch, about 10 minutes.
5. Let the cookies cool on the baking sheet on a wire rack for about 5 minutes.
Then transfer the cookies to the wire rack or to a plate too finish cooling
completely.
Submitted by: Boarderbuny
Marbled Mocha Drops
Ingredients:
1 c. butter or margarine
2/3 c. sugar
2/3 c. light brown sugar
1 egg
2 T. coffee dissolved in 1 T. water
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cup coarsely chopped nuts
1/4 c. cocoa
1 3/4 c. mini chocolate chips
Directions:
Preheat oven to 350. In a bowl, cream butter, and sugars until light and fluffy; add egg, dissolved coffee, and vanilla. In a medium
bowl, combine flour, baking soda, and salt. Blend flour mixture and nuts into creamed mixture. Remove half of the dough to a small bowl; set aside. Blend cocoa into remaining dough. Stir chocolate chips into the 2 doughs, using half for each. Combine the 2 doughs by folding together just enough to marble, about 4 strokes. Drop by heaping
T. onto ungreased cookie sheets. Bake 10-12 minutes. Be careful not to overbake.
Submitted by: Stivo
Coconut Cookies
Hello, he is one of my favorite cookie recipes. It is especially good if
you love coconut as I do!!
Ingredients:
1-14 oz. can condensed sweet milk (not evaporated)
5 & 3/4 cups coconut flakes
2 tsp. Vanilla or other flavoring
(I prefer Almond Extract though the recipe does call for vanilla)
Directions:
Mix well and drop on prepared cookie sheets (greased). Bake 8-12 minutes in a 350 oven. Cookies should be lightly browned. Remove
immediately from cookie sheets to rack. Use a damp spatula, as they are easier to remove that way.
Cool on counter top and enjoy!! Makes about 4 doz. cookies; depending on how big you want to make them.
Submitted by: Betsy
Cracker Brownies
Ingredients:
1 1/2 c. graham cracker crumbs
1- 14 ounce can sweetened condensed milk
3/4 c. semisweet chocolate chips
1/2 c. nuts
1/2 c. shredded coconut
Directions:
1. Preheat oven to 350. Lightly grease a 9" square pan.
2. In a large bowl, combine all of the ingredients and stir to make a soft dough.
Spread the dough in the baking pan. Bake for 25-30 minutes until a toothpick inserted comes out clean. Cut into bars.
3. Eat and enjoy!
Submitted by: Jessie Jo
Mom's Jam Filled Cookies
I was so happy when I found this site as I am a cookie nut, I have never found a cookie I didn't like. This is one of my favorites, I hope you all enjoy it. It is very simple to make, but it is really good.
Ingredients:
1 c. of shortening, softened
1 c. of brown sugar
1 large egg
1/4 c. of hot water ( not boiled)
1 tsp. of cream of tartar
2 3/4 c. of flour
1 tsp. baking soda
Directions:
Mix flour, baking soda and cream of tartar together, add to above mixture. Mix with a spoon. Mixture will be stiff. Roll in a ball, flatten with a fork or potato masher. Cook in a preheated oven (350
degrees), till tan in color, aprox. 8 minutes. When cooled put together with jelly, your choice of flavour. I use strawberry jam. Freezes well.
My mom could not keep these in the house, the whole neighbourhood loved them.
Submitted by: Kimberly Totton
Reader Requests:
Cinnamon Slices
Ingredients:
1 c. shortening
1/2 c. sugar
1/2 c. brown sugar, packed
2 eggs
2 3/4 cups flour, sifted
3 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. salt
Directions:
Cream together shortening, sugar, and eggs. Stir in dry
ingredients and mix thoroughly. Roll dough into logs that are about 2-1/2"
in diameter. Chill logs overnight. Slice cookies into 1/8"
slices. Place cookies on lightly greased cookie sheet and bake at 400
degrees for 6-8 minutes.
Submitted by: Michelle Schaupp
Body Builder Cookies
Ingredients:
1/2 c. margarine
1/2 c. sugar
1 egg
1 c. flour
1/4 tsp. baking soda
2 c. bran flakes
1 1/2 c. shredded cheddar cheese
3/4 c. raisins
Directions:
Heat oven to 350 degrees. Cream margarine and sugar until fluffy. Beat in
egg. Add flour and baking soda to creamed mixture, mix well. Stir in bran
flakes, cheese, and raisins. Drop by rounded tablespoons onto greased cookie
sheets. Bake for 12-15 minutes or until lightly browned. Yield: 3 dozen; 88
calories and 2 grams protein per cookie.
Submitted by: Julia Wood
