Spring 2004 Reader Requests
New Recipes:
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Magic Peanut Butter Middles (shaped, filled)
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Jill's Cowboy Cookies (drop)
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Old-Fashioned Gingersnaps (shaped)
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Snicker's Bar Cookies - 2 recipes (cake mix, drop, filled)
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Andes Mint Cookies - 3 recipes (shaped, filled)
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Shortbread Cookies (shaped)
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Lemon Snowballs (shaped)
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Cinnamon Balls (shaped)
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Easy Raspberry Bars (cake mix, bars)
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Honey Cookies - 4 recipes (drop, no-bake)
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Peppermint Candy Cane Cookies (drop)
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Refrigerator Nut Bars (bars)
Magic Peanut Butter Middles
Ingredients:
1-1/2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
1/2 c. (1 stick) butter or margarine, softened
1/4 c. peanut butter
1 tsp. pure vanilla extract
1 large egg
Filling:
3/4 c. peanut butter
3/4 c. powdered sugar
Directions:
Preheat oven to 375 degrees. In small bowl, combine flour, cocoa & baking soda.
In large bowl, beat sugar, brown sugar, butter/margarine & 1/4 cup peanut butter until light & fluffy. Add vanilla &
egg, beat well. Stir in flour mixture until blended, set aside. In small bowl, combine filling
ingredients and blend well. Roll filling into 30 - 1" balls. For each cookie, with floured hands, shape about 1
T. of chocolate dough around each peanut butter ball, covering completely. Place
2 inches apart on un-greased cookie sheets. Flatten with bottom of glass dipped in sugar.
Bake 7-9 minutes or until set & slightly cracked.
Enjoy and happy baking!!!
Submitted by: Linda
Jill's Cowboy Cookies
Ingredients:
1 cup shortening
1 cup sugar
1 tsp vanilla
1/2 teaspoon baking powder
6 oz. chocolate chips
1 cup nuts
1 cup brown sugar
2 eggs
2 cups flour
1 tsp soda
2 cups oats
Directions:
Mix it all up and drop on greased cookie sheets. Bade at 350 degrees for 15 minutes
or until done. Makes about 5 dozen.
Submitted by: Roger
Old-Fashioned Gingersnaps
Ingredients:
3/4 c. butter or margarine
1 c. sugar
1 egg
1/4 c. molasses
2 c. flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. clove
1 tsp. ginger
Directions:
Cream butter and sugar, then add egg and molasses. Beat well. Add dry ingredients gradually to creamed mixture. Mix well. Chill dough. Roll into small balls and dip into sugar. Bake on ungreased cookie sheet at 375 degrees for 9 minutes. It is usually best to remove them from cookie sheet at once.
Submitted by: Roger
Cake Mix Sneakers Candy Bar Cookies (Recipe 1 of 2)
Ingredients:
1 box chocolate cake mix (dark chocolate or devil's food)
1/2 stick softened butter or margarine
1 egg
1/3 cup water
chopped "sneakers" or other favorite candy bar--6 or more bars
Directions:
Chop candy bars into quarters with a knife. (Candy chops better if it is
cold.) Place pieces in food processor and pulse a few times till you have small
chunks. If you do not have a food processor, you can continue chopping the quarters into smaller chunks. I try to get as much candy into these cookies as
possible so I use 6 to 8 bars. This works with almost any candy bar. "Gooey" centers like nougat, caramel, and peanut butter work well.
Mix the cake mix with the butter, egg, and water till blended. Batter will be stiff. Stir in the candy pieces.
Drop onto foil or parchment-lined cookie sheets by rounded teaspoons. Bake at 350
degrees for 8 to 10 minutes. Let sit on the sheets for about two minutes to firm up and then cool on grid.
Submitted by: CC
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Snicker Bar Cookies (Recipe 2)
Ingredients:
3/4 c. soft butter
1/3 c. brown sugar
1/3 c. white sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
2 T. cocoa
3/4 tsp. soda
Dash of salt
4 large Snicker candy bars, chopped
Directions:
Combine all ingredients except candy bars into a large mixing bowl. Beat until well blended.
Fold in candy pieces. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350
degrees for 12 minutes or until done.
Submitted by: Granny
Andes Mint Cookies (Recipe 1 of 3)
Ingredients:
1 c. granulated sugar
1/2 c. brown sugar, packed
3/4 c. butter or margarine
2 eggs
1 tsp. vanilla extract
2 T. water
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
6 ounces Andes mints
Pecan halves
Directions:
In a large bowl, cream sugars and butter or margarine. Add eggs and
water, beat well. Mix flour, baking soda, and salt well. Add gradually to egg mixture.
Chill dough overnight (It is important that the dough be WELL chilled). Wrap each mint completely in cookie dough.
Place 2 inches apart on a lightly greased cookie sheets. Put a nut half on top of each cookie.
Bake at 375 degrees for 7 to 9 minutes or until golden brown.
Submitted by: Granny
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Surprise Mint Cookies (Recipe 2)
Ingredients:
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 c. white sugar
1/2 c. brown sugar
2 eggs, unbeaten
1 tsp. vanilla
1 tbsp. water
1 pkg. solid chocolate mint wafers
Directions:
Sift flour, baking soda, and salt. Cream butter (half other shortening may
be used). Add sugars gradually. Add eggs, water, and vanilla. Enclose each chocolate wafer in about 1 tablespoon
of chilled dough. Place on greased baking sheet about 2 inches apart. Bake 10-12 minutes at 375 degrees.
Submitted by: Dorianne
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Mint Surprise Cookies (Recipe 3)
My mother used to make these cookies. She used pecan halves instead of walnut halves sometimes, and they were good plain, too!
Ingredients:
3 c. sifted flour
1 tsp. baking soda
½ tsp. salt
1 c. butter
1 c. granulated sugar
½ c. brown sugar
2 unbeaten eggs
2 T. water
1 tsp. vanilla extract
walnut halves
foil-wrapped chocolate mint wafers
Directions:
In a large bowl, cream butter, sugar and brown sugar. Blend in eggs, water and vanilla.
Add sifted dry ingredients, and blend. Cover and refrigerate dough for 2 hours.
Wrap each mint wafer in about 1 tablespoon of chilled dough. Press the dough flat and seal the edges.
Place on greased cookie sheet 2 inches apart. Place a walnut half on top of each cookie if
desired. Bake at 375 degrees for 10 to 12 minutes.
Submitted by: Sally
Shortbread Cookies
These cookies, for dessert or simply a midnight snack, are just way too good. Be careful that you don't eat them all before giving any to your friends and neighbors!
Ingredients:
1 c. confectioner's sugar
2 c. butter (4 sticks) at room temperature
4 c. all-purpose flour
pinch of salt
pinch of baking powder
Directions:
Cream sugar and butter together. Sift in the flour, salt, and baking powder.
Form dough into balls the size of a quarter. Place on an ungreased cookie sheet.
Bake at 350 degrees for 15 to 20 minutes. Watch carefully. Makes 60 cookies
Submitted by: Granny
Lemon Snowballs
Ingredients:
1 c. butter, softened
1/2 c. confectioner's sugar
1 tsp. grated lemon peel
1 tsp. lemon extract
1/2 c. lemon drops candy, crushed
2 1/4 c. all-purpose flour
1/4 tsp. salt
Confectioner's sugar for coating
Directions:
In a large bowl, beat butter, 1/2 c. sugar, lemon peel and
extract until blended well. Stir in flour, salt and 1/4 c. of the
crushed lemon drop candy. Shape dough into 1-inch balls and place on
ungreased baking sheet. Bake at 400 degrees for 8-9 minutes, or until
set but not brown. Remove cookies from oven and roll in confectioner's
sugar. Cool cookies for about 10 minutes and roll in remaining crushed
candy, then finish cooling on wire wracks.
Note: Can also be made without the candy, and just rolled in
confectioner's sugar!
Submitted by: Michelle Jones
Cinnamon Balls
Ingredients:
1 c. butter
1 c. sugar
1 egg yolk
2 c. flour
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
Sufficient blend of sugar & cinnamon
for coating
Directions:
Cream sugar and butter together. Add egg yolk. Sift flour and baking soda
together. Add to butter mixture. Add vanilla and salt. Roll dough into 1
1/2-inch balls. Roll in sugar and cinnamon to coat. Bake in slow oven, 300 degrees for 1/2 hour,
or until light brown.
Submitted by: Dorianne
Easy Raspberry Bars
Ingredients:
1 Pillsbury Yellow Cake Mix
1 1/2 c. quick cooking oats
3/4 c. melted butter
1 (12-ounce) jar raspberry jam
1 T. water
1 c. sliced almonds
Directions:
Preheat oven to 375 degrees. Combine cake mix and oats. Stir in melted butter until mixture is crumbly.
Put about 3 cups of mixture in a 9 x 13-inch pan and press firmly. Combine jam and water.
Spoon over crumb mixture, spreading evenly. Cover with remaining crumb mixture
and top with sliced almonds. Make top even by patting firmly. Bake at 375 degrees
for 25 minutes. Cool before cutting into bars. Makes 12 bars.
* Note: You may change both the flavor of the cake mix and the flavor of the
jam, and I use All Fruit Preserves.
Submitted by: Granny
Honey Cookies (Recipe 1 of 4)
Ingredients:
4 1/4 c. flour
2 tsp. soda
1 c. brown sugar
1 c. honey
3 eggs
1 tsp. vanilla
1 tsp. lemon extract
Directions:
Mix and let stand overnight at room temperature. In the morning, roll out a
little thick and cut with doughnut cutter and bake. Frost with powdered sugar frosting and 1/2 teaspoon lemon extract.
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No-Bake Honey Cookies (Recipe 2)
Ingredients:
1 c. honey
1 c. peanut butter
2 c. dry milk
1 c. corn flakes, crushed
Directions:
Cream honey and peanut butter. Mix with dry milk. Shape into balls and
roll in crushed corn flakes.
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Honey Cookies (Recipe 3)
Ingredients:
1 c. sugar
3 eggs
1 tsp. vanilla
5 c. flour
1 c. honey
1 tsp. salt
3 tsp. soda
Directions:
Mix ingredients together and let stand overnight, don't
refrigerate. Roll out and cut into shapes desired. Bake at 350 degrees
for 8-10 minutes. Cool and frost if desired.
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Honey Oatmeal Cookies (Recipe 4)
Ingredients:
1 1/4 c. sugar
1/2 c. margarine
1/3 c. honey
2 eggs
1 3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. reg. oatmeal
1 c. raisins
1/2 c. nuts, chopped
Directions:
Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop
by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake at 375
degrees for 8 to 10 minutes or until brown. Remove immediately from baking sheet.
Submitted by: Dorianne
Peppermint Candy Cane Cookies
Ingredients:
1 c. margarine (softened)
1 c. sugar
1/2 c. milk
1 tsp. vanilla extract
1 tsp. peppermint extract
1 egg
3 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
Red food coloring
Directions:
Mix margarine, sugar, milk, extracts and egg together until blended well. Mix together
flour, baking powder, and salt. Gradually add dry mixture to wet mixture and mix well.
Split the dough in half, putting 1/2 in one bowl,1/2 in another bowl. Add 1 tsp.
of red food coloring to 1 bowl of dough. Cover and put both bowls of dough in the fridge for about 2 hours.
For each candy cane, use about 1 tablespoon of dough from each bowl (the red dough and the white dough).
Individually roll the piece of dough to form about a 4-inch long rope. Place 1 red and 1 white rope side by
side, gentle press tips together, Twist the two pieces together. Place on ungreased cookie sheet.
Curve top of cookie down to shape like a candy cane. Bake in 375 degree oven for 9 to 12 minutes,
until white dough just begins to turn golden. Remove from oven and immediately sprinkle with granulated sugar.
Variation: You can prepare a candy sprinkle to use by finely crushing 6 candy canes in a food
processor. Mix this with 1/2 cup of sugar. Sprinkle on cookies immediately after removal from oven.
Submitted by: Granny
Refrigerator Nut Bars
Ingredients:
2 c. butter or margarine
1 c. brown sugar, packed
1 c. white sugar
3 eggs
5 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 pinch salt
1 c. chopped walnuts
Directions
Cream butter and sugars together, add eggs and mix well. Stir in the flour,
baking soda, baking powder, salt and chopped nuts. Shape dough into 2-inch to 2
1/2-inch in diameter sized logs, then wrap and refrigerate overnight.
Slice logs very thin and place cookies on lightly greased baking sheets. Bake at
350 degrees for 8-10 minutes.
Submitted by: Sandcocm
