April 2004
New Recipes:
-
Vanilla Bars, Vanilla Pudding Bars (cake mix, bars)
-
Chocolate Surprise Cookies (filled & frosted)
-
Chocolate Mint Kisses Cookies - 2 recipes (shaped, filled
& frosted)
-
Peanut Butter Cookie Cups (shaped, filled)
-
Peppermint Twists (shaped, holiday)
-
Chocolate Dipped Almond Shortbread Cookies (bars, frosted)
-
Fudgy Cappuccino Cookies (shaped)
-
Brownies to Die For (brownie mix, bars)
-
Island Dreams (shaped)
-
Lemon Cookies (cake mix, shaped)
-
Bisquick Nut Balls (baking mix, shaped)
-
Mother's Jumbo Raisin Cookies (dropped)
Vanilla Bars
Crust:
1 pkg. yellow cake mix
1 stick oleo
1 egg
Topping:
1 box confectioners' sugar
8 oz. softened cream cheese
2 eggs
2 tsp. vanilla
Directions:
Mix crust together and press into a 9"x13" greased pan. Mix topping
ingredients together and spread over crust. Bake in 300 degree oven for 55 to 60
minutes until golden brown. Let sit until cool, then cut in squares.
-----------------------------------------
Vanilla Pudding Bars
Ingredients:
1 (6-ounce) pkg. chocolate chips
1 (6-ounce) pkg. butterscotch chips
1 c. creamy peanut butter
Melt above and spread 3/4 of mix into a 9"x13" pan.
Filling:
1 stick (1 c.) margarine or butter, melted
2 T. vanilla pudding mix
1/4 c. milk
3 c. confectioners' sugar
1/2 tsp. vanilla
Directions:
Spread on above mixture that has been set in refrigerator. Then pour over
set filling - 1 cup dry peanuts and the remaining chocolate mix on top. Keep refrigerated.
Submitted by: Dorianne
Chocolate Surprise Cookies
Ingredients:
3/4 c. peanut butter, regular brand
3/4 c. confectioners' sugar
Chocolate Dough Icing:
1/2 c. butter or margarine, softened
2 T. shortening
1/4 c. peanut butter
1 c. confectioners’ sugar
1/2 c. sugar
1/4 tsp. vanilla extract
1/2 c. packed brown sugar
1 to 2 T. milk
1 egg white
1 tsp. vanilla extract
1 and 1/2 c. all-purpose flour
1/2 c. baking cocoa
1/2 tsp. baking soda
Directions:
In a mixing bowl, cream peanut butter and confectioners’ sugar until
smooth. Roll into thirty 3/4-inch balls. Cover and refrigerate for 30 minutes. Meanwhile, in a mixing bowl, cream butter, peanut butter and
sugars. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture. Roll into
thirty 1 1/2-inch balls.
Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2
inches apart on greased baking
sheets. Flatten with a glass dipped in sugar. Bake at 375 degrees for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute
before removing to wire racks.
For icing, in a small mixing bowl, cream shortening and confectioners’ sugar. Beat in vanilla and enough milk to reach spreading consistency.
Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.
Makes 2 1/2 dozen cookies.
Submitted by: Diana Adams
Chocolate Mint Kisses Cookies
Ingredients:
1 1/2 c. flour
1/2 tsp. baking soda
2/3 c. brown sugar
6 T. butter
1 T. water
1 (6-ounce) pkg. semi-sweet chocolate chips
1 egg
3/4 lb. pastel cream mint kisses
Directions:
Stir together flour and baking soda. In saucepan heat brown sugar, butter and water
- until butter is melted. Add chocolate pieces, stir until melted. Pour chocolate mixture in large bowl and cool. Beat egg into chocolate mixture. Stir in flour and baking soda mixture. Cover and chill for 2 hours. Shape into 1-inch balls. Bake 8 minutes at 350 degrees. In separate saucepan melt mint kisses. Remove from oven and swirl with mint mixture to frost. Makes about 48.
Submitted by: Dorianne
-----------------------------------------
Hershey Chocolate Mint Kisses
These are so good!
Ingredients:
1 c. butter or margarine, softened
2/3 c. sugar
1 tsp. vanilla extract
2 c. all purpose flour
1/4 c. Hershey's cocoa
About 48 Hershey's chocolate mint kisses
Confectioners' sugar
Directions:
Heat oven to 350 degrees. Beat butter, sugar, and vanilla in a large bowl until creamy. Stir together flour and
cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each Mint
Kiss, covering completely. Shape into balls. Place on ungreased cookie sheet.
Bake cookies for 8-10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool
completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired. Makes about 4
dozen cookies.
Submitted by: Grace in Ohio
Peanut Butter Cookie Cups
Ingredients:
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. real butter, softened
1/2 c. peanut butter
1 egg
1/2 tsp. vanilla
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1 (13-ounce) package miniature peanut butter cups, unwrapped
Directions:
Heat oven to 350 degrees. Spray mini muffin pans with no stick cooking
spray. Set aside. Combine sugar, brown sugar, butter and peanut butter in large bowl. Beat at med. speed till creamy. Add egg and vanilla:
continue beating until well mixed. Reduce speed to low: add flour, baking soda and salt. Beat until well mixed. Shape dough into 1-inch
balls. Place each ball into prepared mini muffin cup. Bake for 11 to 13 minutes or until lightly browned. Remove from oven; press peanut butter
cup into center of each cookie. Cool 30 minutes. Remove from pans. Cool completely.
Makes 4 dozen cookies.
Submitted by: Raines
Peppermint Twists
Ingredients:
1/2 c. real butter, softened
1/3 c. sugar
1 egg yolk
3/4 tsp. peppermint extract
1/2 tsp. vanilla
1 1/4 c. all-purpose flour
1/4 tsp. salt
8 - 10 drops red food color
Coarse grain sugar, if desired
28 chocolate stars
Directions:
Heat oven to 350 degrees. Place butter, sugar, egg yolk, peppermint
extract and vanilla. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed.
Remove HALF of dough from bowl. Add small amount of red food color to dough in bowl; mix well. Divide each half of dough into quarters; roll
each quarter into a 7-inch log.
Place 1 red log next to 1 white log; twist gently to smooth. Repeat with remaining dough. Cut each swirled rope
of dough into 7 pieces; roll each piece gently into a ball. Roll each ball in coarse grain sugar, if desired. Place onto ungreased baking
sheets. Bake until edges are lightly browned. Immediately press 1 chocolate star in the center of each ball.
Submitted by: Raines
Chocolate Dipped Almond Shortbread Cookies
Shortbread:
1 1/4 c. all-purpose flour
2/3 c. real butter, softened
1/2 c. confectioners' sugar
1/2 tsp. almond extract
Chocolate:
1/2 c. semi-sweet chocolate chips
2 tsp. vegetable oil
1/2 c. finely chopped almonds or pecans
Directions:
Heat oven to 325 degrees. Combine all shortbread ingredients in large
bowl. Beat at medium speed till mixture leaves the sides of the bowl and forms a ball. Press dough evenly onto the bottom of an ungreased 8-
or 9-inch square baking pan with floured fingers. Score dough into 16 squares; score each square into 2 triangles. Prick each triangle twice
with a fork. Bake for 20 to 25 minutes or until set and the edges are very light brown. Cool 5 min. Immediately cut into triangles. COOL
COMPLETELY IN THE PAN. Place chocolate chips and oil in a small microwave safe bowl. Microwave on HIGH 30 seconds; stir. Continue
until almost melted. Stir until smooth. Dip one edge of each triangle 1/4-inch into melted chocolate. Dip
chocolate coated edge into chopped
almonds or pecans. Place on wire rack. Let stand till set, about one hour.
Submitted by: Raines
Fudgy Cappuccino Cookies
These are the best drop chocolate cookies I have ever tasted, they are
excellent for chocolate lovers, I'm sure you will love them.
Ingredients:
1/3 c. butter, softened
1 c. packed brown sugar
2/3 c. cocoa
1 T. instant coffee
1 tsp. baking soda
1 tsp. cinnamon
2 egg whites
1/3 c. vanilla yogurt, or sour cream
1 and 1/2 cups flour
(1/2 c. sugar to roll balls in)
Directions:
Grease cookie sheet, set aside. Beat butter, sugar, cocoa,
coffee, soda and cinnamon, then add egg whites, yogurt or sour cream.
Next, add flour and chill dough. Then make small balls out of dough and roll in the
1/2 cup of
sugar, place balls on cookie sheet two inches apart, bake in 350 degree oven 8 to10 minutes,
these cookies are a little messy to roll into balls if the dough isn't chilled.
Submitted by: Mary in PA
Brownies to Die For
Ingredients:
1 (19.8-ounce) package brownie mix
2 c. sour cream
1 (16-ounce) container coconut pecan frosting
2 c. semisweet chocolate chips
1 c. chopped pecans
Directions:
Preheat oven to 350 degree. Grease one 9"x13" baking pan.
Mix the brownie mix according to box directions. Stir in the sour cream and coconut pecan frosting. Spread evenly into the prepared pan.
Bake for 40 minutes. About 5 minutes before brownies are done, remove from oven and sprinkle chocolate chips over the top along with chopped pecans. Place back in the oven for 5 minutes. Remove from oven and use a spatula to spread the melted chocolate chips over the top to frost the brownies. Cool and cut.
Submitted by: Irene
Island Dreams
A treat but no too sweet.
Ingredients:
1/2 C butter or margarine
1- 1/2 white sugar
1/4 confectioners' sugar (reserve)
2 eggs
1 tsp. lemon extract
1/2 tsp. orange or tangerine extract
2 1/2 C flour
1 tsp. salt
1 tsp. baking soda
Directions:
Cream butter and then add white sugar, beat until light. Add eggs one at a time. Beat in the extracts. Mix the remaining dry
ingredients keeping the powdered sugar reserved. Combine the butter mixture with the flour mixture and mix well.
Chill the dough for at least 15 minutes. Using two teaspoons, load one rounded teaspoon and while still on the spoon
"roll" in the reserved powdered sugar. Then using the second spoon "push off" the dough onto a cookie sheet. Then flatten with the back of a spoon.
* Dipping the spoons in water between "loads" will ease the removal of
each dough spoonful. This is a habit for "pushing off" which works in nearly all
cookie recipes that are not extremely sensitive to moisture.
Bake cookies in a preheated 350 degree oven until golden on the bottom. Be
careful, these cookies can be deceiving to seem not done - unless you check the
bottoms! Check after 7 minutes.
Submitted by: Terrilyn
Lemon Cookies
Ingredients:
1 (18.25-ounce) lemon flavored cake mix (that does NOT contain pudding)
1 egg
1 (8-ounce) container whipped topping
1/2 c. confectioners' sugar
Directions:
Preheat oven to 350 degrees. In a large bowl combine cake mix, egg & whipped topping. Mix until blended. Roll mixture into 2-inch balls (easiest to use two spoons for this) Roll in
confectioners' sugar and place on ungreased cookie sheet 2 inches apart. Bake for 10 minutes. Makes about 3 dozen cookies
Submitted by: Lee in So. California
Bisquick Nut Balls
These cookies are the best.
Ingredients:
1 c. confectioners' sugar
1 c. softened margarine
4 c. Bisquick baking mix
1 c. chopped walnuts
2 tsp. almond extract
4 T. water
Directions:
Mix sugar and margarine then add Bisquick. Add nuts, almond extract and
water. If not moist enough, add a little more water. Shape into balls. Bake in 350 degree oven for 10-12 minutes on ungreased cookie sheets. When
slightly cool, roll in confectioners' sugar, then roll again. Makes approximately 6 dozen.
Submitted by: Debbie of Eastlake, OH
Mother's
Jumbo Raisin Cookies
Ingredients:
4
c. flour, sifted
1 tsp. baking powder
1 tsp. soda
2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1 c. water
2 c.
raisins
1 c.
shortening
2 c. sugar
3 eggs
1 tsp. vanilla
1 c. nuts (chopped)
Directions:
Sift
together first 7 ingredients. Add
water to raisins and boil for 5 minutes until liquid is decreased to 1/2 cup.
Cool. Cream shortening, add sugar and blend well.
Add eggs one at a time. Beat
well. Add vanilla, nuts, and
cooled raisins, sifted dry ingredients and blend.
Drop by teaspoonfuls onto greased
cookie sheet. Bake at 400 degrees.
Submitted by: Donald C.
