April 2009
New Recipes:
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Chocolate Ladies (frosted/filled)
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Butter Pecan Cookie (shaped)
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Pumpkin Streusel Cheesecake Bars (bars)
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Power House Cookies (dropped)
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Cow Pie Cookies (dropped)
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Kiffles (shaped)
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No Bake Coconut Joys (frosted/filled)
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Ghoraibi - Butter cookies from Lebanon (shaped)
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Merry Christmas Cherry Bars (bars)
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Theresa’s Chocolate Chip Cookies (dropped)
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Merry Christmas Cherry Bars (holiday/bars)
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Sand Tart (holiday/shaped)
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Snickers Fudge (misc.)
Chocolate Ladies
I’ve been making these pretty, luscious-flavored cookies every Christmas since 1986. Try them and you’ll see why!
Cookie…
Ingredients:
1 c. butter, softened
1 8-ounce package cream cheese, softened
1 c. sugar
1/2 tsp. vanilla
2 T. grated orange peel
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 1/4 c. blanched almonds, chopped very fine, divided
Directions:
Cream butter and cream cheese. Beat in sugar, vanilla and orange peel until light and fluffy. Mix in flour, salt and 1 c. almonds. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with glass dipped in additional sugar. Bake at 325 degrees for 13 to 15 minutes (cookies do not brown). Remove from cookie sheets and let cool a bit before frosting.
Chocolate Glaze…
Ingredients:
4 ounces semi-sweet chocolate
1/4 c. butter
Directions:
Combine chocolate and butter in a small saucepan. Stir over low heat until melted (or you can melt in the microwave). Spoon about 1/2 tsp. glaze in center of each cookie and spread slightly with the back of the spoon. Sprinkle with remaining almonds. Makes 6 dozen. Good keepers!
Submitted by: Linda S. Ploeg
Butter Pecan Cookie
Ingredients:
1/2 c. (1 stick) unsalted butter, room temperature
1/3 c. sugar plus additional for coating
1 tsp. vanilla extract
1/8 tsp. salt
1 c. flour
3/4 c. chopped pecans
Directions:
Preheat oven to 350 degrees. Cream butter for about 1 minute. Add 1/3 c. sugar and cream until light; about 1 minute more. Beat in vanilla, salt and flour. Fold in pecans. Roll into small balls and roll in sugar. Gently flatten with a glass. Bake 15 to 18 minutes or until golden brown.
Submitted by: Aralee
Pumpkin Streusel Cheesecake Bars
Cookie Base…
Ingredients:
1 pouch (1 pound 1.5 ounce) oatmeal cookie mix
1/2 c. crushed gingersnap cookies
1/2 c. finely chopped pecans
1/2 c. cold butter or margarine
Directions:
Heat oven to 350 degrees. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter using a pasty blender or fork until mixture is crumbly. Reserve 1 c. mixture for topping. Press remaining mixture in bottom of ungreased 9x13-inch pan. Bake for 10 minutes. Cool 10 minutes.
Filling…
Ingredients:
3 8-ounce packages cream cheese, softened
1 c. sugar
1 large can of pumpkin (not pumpkin pie mix)
3 T. all-purpose flour
2 T. pumpkin pie spice
3 T. whipping cream
4 eggs
Directions:
In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until smooth. Add remaining filling ingredients and beat until well blended. Pour over warm cookie base and sprinkle with reserved topping. Bake for 35 to 40 minutes or until center is set. Cool for 30 minutes. Refrigerate about 2 hours or until chilled.
Toppings…
Ingredients:
1/3 c. chocolate topping
1/3 c. caramel topping
Directions:
Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Tips:
For high altitude (3500-6500ft.) bake for 40 to 45 minutes. A food processor can be used for even easier preparation. Place cookie base
ingredients in processor bowl; pulse until crumbly. Reserve 1 cup for topping. Press remaining cookie base
mixture in pan. Place filling ingredients in processor bowl; pulse until well blended. Continue recipe as directed.
To drizzle the toppings easily, place each topping in a small food storage plastic bag, snip off a small corner of each bag and squeeze to drizzle toppings over bars.
Submitted by: Sharon
Power House Cookies
Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/3 c. butter
1 c. packed dark brown sugar
1 c. granulated sugar
1/2 c. cooking oil
2 eggs
1 tsp. vanilla
1 1/2 c. regular rolled oats
1 c. coconut
1 c. raisins
1 c. semi-sweet chocolate pieces
1/2 c. chopped walnuts
Directions:
In a bowl, stir together flour, baking soda and salt; set aside. In a very large mixing bowl, beat butter with an electric mixer for 30 seconds. Beat in sugars, oil, eggs and vanilla. Add flour mixture; beat until well combined. Stir in rolled oats, coconut, raisins, chocolate pieces and walnuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake in a 325-degree oven for 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet and then transfer to wire racks to cool.
Submitted by: CC
Cow Pie Cookies
They taste better than the title sounds! My mom's friend in southern Idaho gave her this recipe years ago and now I make it with my kids about twice a year. It makes a ton of cookies so twice a year is about all I can handle.
Ingredients:
12 eggs
4 c. sugar
2 pounds brown sugar
1 pound butter, softened (not margarine)
3 pounds peanut butter
8 tsp. baking soda
1 T. vanilla
18 c. oatmeal
1 pound plain M&M’s®
12 ounces chocolate chips
Directions:
Mix all ingredients in order given. To make cow pie size cookies, use an ice cream scoop to drop cookie dough onto cookie sheets. Otherwise a 1/2-inch size ball makes a nice size cookie. Bake at 350 degrees for 12 to 14 minutes if large sized, otherwise 10 to 12 minutes. Watch carefully as these will burn easily. Makes 20 dozen cookies. You can freeze baked cookies or freeze small 1/2-inch size balls of uncooked cookie dough on cookie sheet. Once frozen store in freezer bag or Tupperware® until ready to bake.
Submitted by: Alena O. from Alaska
Kiffles
This wonderful cookie recipe is from my mom and it is very old. They just melt in your mouth. Enjoy.
Ingredients:
1 pound salted butter
1 pound cream cheese
1 T. salt
4 c. flour
Apricot, walnut, almond or cherry filling
Confectioners’ sugar
Directions:
Combine the butter, cream cheese, salt and flour; mix well. Chill overnight in the refrigerator or keep in freezer for 3 to 4 months. Roll out the dough using confectioner’s sugar and cut into 3-inch squares. Choose your filling and place a small amount on each square. Roll like a small jelly roll and place 2 inches apart on cookie sheet (these cookies will puff up). Bake at 350 or 375 degrees for 15 to 20 minutes or until brown. Sprinkle with confectioners’ sugar while still warm.
Submitted by: Rose Mary
No Bake Coconut Joys
Ingredients:
1/2 c. butter, melted
2 c. confectioners’ sugar
3 c. flaked coconut
1 T. milk
2 ounces semi-sweet chocolate, melted
Directions:
Combine melted butter, sugar, coconut and milk; mix well. Shape mixture into 1-inch balls. Make a dent in the center. Place on a baking sheet lined with waxed paper. Fill center with melted chocolate; chill until firm. Store in refrigerator. Makes 36 cookies.
Submitted by: CC
Ghoraibi (Butter cookies from Lebanon)
My mother provided me with this recipe which came from my grandmother. I hope someone might consider trying it. Ghoraibi are butter cookies from Lebanon. My grandmother used to bake these for our family when we were kids. These cookies are easy to make and are perfect with tea or coffee. They are completely white, and are sometimes served at weddings because the color represents purity.
Ingredients:
2 c. butter, softened
1 c. confectioners’ sugar
1 c. granulated sugar
1 tsp. clear almond extract
4 c. all-purpose flour
2 c. blanched almond halves
Directions:
Preheat oven to 300 degrees. Beat softened butter in a mixing bowl for 5 minutes, or until fluffy. Cream in sugars; add almond extract. Slowly add in flour. If you do not have a heavy-duty stand mixer, you may want to mix in half of the flour with the mixer, then the remaining with a spoon. You don't want to burn out the motor on the hand mixer! Chill in the refrigerator for up to one hour. Roll out chilled cookie dough on a floured surface. Roll into a rope that is 1 1/2 to 2-inches thick. Cut diagonally into diamond shapes. (My grandmother used to shape them into the letter “S”, but that requires a little more work, and patience!) Place on non-greased cookie sheets. Top the center of each cookie with an almond. Bake for 12 minutes. Remove and cool on cooling rack.
Submitted by: Cynthia Alam
Theresa’s Chocolate Chip Cookies
I used to make these twice a month when I was growing up. I grew up in a family of seven so twice a month was just about right. Then I was in a severe car accident and one of my therapies was to learn how to bake. Since I had made these so often growing up, I had the recipe memorized. I was able to buy the ingredients for them with my therapist and then mix them up and bake them. Everybody loved them. I hope those of you who try this recipe like them as much as my family does. Enjoy and HAPPY BAKING!
Ingredients:
2 c. shortening
1 c. sugar
3 c. brown sugar
4 eggs
4 1/2 c. flour
2 tsp. baking soda
2 tsp. salt
2 tsp. vanilla
12 ounce package chocolate chips
Directions:
Cream shortening, sugars and eggs together. Add flour, baking soda, salt and vanilla. Stir in chocolate chips. Bake at 350 degrees for 10 to 12 minutes.
When I make these, I double the recipe and alternate the flour and the eggs after I have creamed the sugars and shortening.
Submitted by: Theresa Kinniburgh of Montana
Merry Christmas Cherry Bars
Here is one of my family’s favorite Christmas bar cookies.
Ingredients:
1 c. butter
1 c. sugar
1 egg
1/2 tsp. almond extract
2 c. flour
1/4 tsp. salt
3/4 c. chopped maraschino cherries
1/2 c. chopped M&M’s® plain candies
1 c. confectioners’ sugar
5 tsp. warm water
Directions:
Beat together the butter and sugar; blend in egg and almond extract. Add flour and salt. Stir in 1/2 c. of the maraschino cherries. Spread dough into ungreased sheet cake pan. Sprinkle with the remaining 1/4 c. cherries and M&M’s®, pressing lightly into dough. Bake at 300 degrees for 30 to 35 minutes or until edges are lightly browned. Cool completely. For drizzle, combine confectioners’ sugar and warm water until smooth. Drizzle over top of cooled bars. Cut into desired pieces. These freeze very well.
Submitted by: Linda Millikan
Sand Tart
Here is my version of a Sand Tart. My boss’s family makes these every year for Christmas and I asked her to share the recipe with me so I could make them for her. I modified it just a bit!
Cookies…
Ingredients:
1 c. (2 sticks) butter, room temperature
1 1/4 c. sugar (Blend the sugar in a food processor to get extra fine sugar)
1 egg, beaten
2 1/4 c. cake flour
Directions:
Cream butter until fluffy. Add sugar by tablespoonfuls; mixing well. Cream until fluffy. Beat egg and add in two portions. Add flour in fourths mixing well after each addition. Chill dough overnight. Preheat oven to 350 degrees. Roll dough out on a lightly floured surface to 1/4-inch thickness and cut into shapes. Place on ungreased cookie sheet.
Topping…
Ingredients:
Egg white, slightly beaten
1/4 c. sugar
1 tsp. cinnamon (or to taste)
Pecan halves or pieces, optional
Directions:
Very lightly brush egg white over cut cookie dough. Combine sugar and cinnamon and lightly sprinkle over egg white. Top with pecan half if desired. Bake at 350 degrees for 9 minutes. Do not over bake; cookies will be light colored. This recipe makes about 4 dozen cookies and can be doubled.
Note:
(The boss said she likes her cookies almost burnt, but I just can’t do it that way!) Store in a sealed container. Dough or cookies may be frozen. Don’t roll the scraps more than once or the dough can get tough. These cookies are very light and very tasty; they don’t stay around very long. They have become one of my favorites and are very easy to make. The food processor sugar happened by accident when my sugar was lumpy. I blended it in the food processor and liked the results; no sugar crystals in the butter
mixture. The cake flour was also because I had left-over cake flour and wanted to use it up. If using all-purpose flour only use 2 c. of flour and sift once. This cookie could also be decorated with colored sugars or jimmies rather than cinnamon sugar.
Those rubber band guides for rolling pins are great for getting even cookies. They can be found online or in most kitchen gadget stores.
Submitted by: Karen Page
Snickers Fudge
This is one of my favorite fudge recipes! I saw the member's request and had to
go dig the recipe out for you! We have to keep those hubbies happy-that way we actually get some peace and
quite! Here it is… enjoy!
Bottom layer…
Ingredients:
1 c. (6 ounces) milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Directions:
Combine all three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9x13-inch pan. Refrigerate until set.
Filling…
Ingredients:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow cream
1/4 c. peanut butter
1 tsp. vanilla
1 1/2 c. chopped salted peanuts
Directions:
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel layer…
Ingredients:
14 ounce package caramels
1/4 c. whipping cream
Directions:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing…
Ingredients:
1 c. (6 ounces) milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Directions:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Yield 8 dozen.
Submitted by: Kelly
