Find Recipes Instantly! (Type the Recipe name or any Ingredient) Chewy Maple Cookies 1/2 c.shortening1 c.packed brown sugar 1 egg 1/2 c.pure maple syrup 1/2 tsp.vanilla extract or maple flavoring 1-1/2 c.all purpose flour 2 tsp.baking powder 1/2 tsp.salt 1 c.flaked coconut In a mixing bowl,cream shortening and brown sugar until fluffy.Beat in egg,syrup and vanilla till well mixed.Combine flour,baking powder and salt;add to the creamed mixture.Stir in coconut.Drop by Tablespoonfuls 2 in.apart on greased baking sheets,Bake at 375' for 12-15 minutes or till lightly browned.YIELD:3 DOZEN. Chocolate Peanutbutter Cookies 2 c.butter or marg. 1/4 c.shortening 2 c.baking cocoa 1 c.chocolate syrup 1/2 c.peanut butter 6 eggs 5 c.sugar 5 tsp.vanilla extract 5 c.all purpose flour 3 tsp.baking soda 1 tsp.salt FILLING: 1/2 C.Butter or marg,softened 1 c.chunky peanut butter 1 c.milk2 tsp.vanilla extract 11 cups confectioners sugar In a saucepan over low heat,melt butter and shortening.Remove from heat,stir in cocoa,chocolate syrup and peanut butter till smooth.Cool.In large bowl,beat eggs and sugar until lemon-colored.Beat in the chocolate mixture and vanilla.Combine the flour,baking soda,and salt:gradually add to creamed mixture.Drop by teaspoonfuls 2 in.apart on ungreased baking sheets.Glatten with a glass dipped in sugar.Bake at 350 for 10-12 min. or till surface cracks.Cool for 2 min. before removing to wire racks.In mixing bowl,beat butter and peanut butter.Beat milk and vanilla.Gradually add confectioners sugar,beating unntil blended.Spread on the bottom of half of the cookies; top with remaining cookies.YIELD:11 DOZEN. Chocolate Shortbread Cookies Makes about 4 dozen This dough is tailor-made for the busy holiday cook: It can be made up to 2 days in advance, wrapped well in plastic wrap, and stored in the refrigerator. 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda Large pinch of salt 2 1/2 sticks (1 cup 4 tablespoons) butter, softened 1 1/4 cups confectioner's sugar, sifted 1 1/2 teaspoons vanilla extract Into large bowl, sift together 2 cups flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and salt. In large bowl, with electric mixer, beat 2 1/2 sticks butter until fluffy, add 1 1/4 cups confectioner's sugar, a little at a time, beating, and beat 2 minutes. Beat in vanilla. In 2 batches, on low speed, beat in flour mixture, beating after each addition, until just combined. Transfer dough to large sheet of waxed paper, cover with another sheet of waxed paper, and roll out 1/3 inch thick. Chill sheet of dough on baking sheet 2 hours, or until firm. Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Remove top sheet of waxed paper from dough. With 2 1/2-inch round cutter, cut out cookies; arrange 2 inches apart on baking sheets. Bake 16 to 18 minutes, or until set. With spatula, transfer cookies to rack to cool. Gather scraps into ball, chill dough ball, and cut out and bake cookies as directed. Store in airtight containers. Halloween Cookies Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips or red candies for eyes, nose and mouth. Use colored coconut or chocolate sprinkles for hair. 1 1/2 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter 1/2 cup peanut butter 1 cup packed brown sugar 1 egg 1 teaspoon vanilla extract Directions 1 Sift flour with soda and salt. 2 In a separate bowl, cream margarine, peanut butter and sugar until light and fluffy. Beat in egg and vanilla. 3 Fold in flour mixture until just blended. Shape into rolls about 3 inches in diameter. Wrap in wax paper and chill in refrigerator overnight or until firm. 4 Slice rolls 1/8" thick. Make Halloween faces using peanuts, raisins, chocolate or butterscotch chips, or red candies for eyes, nose and mouth. Use colored coconut or chocolate sprinkles for hair. 5 Bake on an ungreased cookie sheet at 375 degrees F for about 12 minutes. Peppermint snowball cookies 1/4 c.finely crushed round hard peppermint candies(about 12 candies) 1/4 c.powdered sugar1 c.butter softened 1/3 c.powdered sugar 1/4 c.finely crushed round hard peppement candies(12) 1 tsp.vanilla 21/4 c.gold medal all purpose flour 1/4 tsp.salt Heat oven to 325',Mix 1/4 c.crushed candies and 1/4 c.powdered sugar,reserve.Mix butter,1/3 c.powder sugar,1/4 c.crushed candies and the vanilla in a medium bowl.STIR in flour and salt.Shape dough by level measuring TBLSpoonfuls into balls.Place about 2 inches apart on ungreased cookie sheet.Bake 12-15 minutes or till set but not brown.Immediately remove from cookie sheet,roll in reserved candy mixture..COOl completely on wire rack.Roll in candy mixture again.YIELD about 32 cokies. NOTE: USE butter NOT margarine for these cookies. Preacher Cookies This is actually a common recipe and only the name varies from one house to the other. This is a favorite in my house and requested often. 2 cups sugar 1/2 cup butter 4 TBS Cocoa1/2 cup milk 3 cups oatmeal2 tsp vanilla 1/2 cup peanut butter In a heavy saucepan, combine sugar, buter, cocoa & milk. Brinkg to a boil and continue to stir for 1 minute. Remove from heat & add oatmeal, vanilla & peanut butter; mix well. Drop by teaspoon onto wax paper or into bake cups. Let cool to set. Makes about 36. Christmas Butter Cookies Makes about 3 dozen Almond paste flavors these cookies ever so slightly. Cake flour--not the self-rising kind--makes them tender. A great holiday cookie for kids, grown-ups, and Santa. 1 large egg 1 large egg yolk 2 ounces almond paste 1/2 cup confectioner's sugar 1 stick (1/2 cup) butter, cut into pieces and softened 1/2 teaspoon vanilla extract 1 1/2 cups cake flour Line 2 large cookie sheets with foil or parchment paper. Set oven racks at top and lower third of oven. Preheat oven to 325 degrees F. In cup, combine 1 egg and 1 egg yolk. In bowl, soften 2 ounces almond paste with 1/2 cup confectioner's sugar and half of beaten egg. With electric mixer, beat in butter gradually, a few pieces at a time, and gradually add remaining beaten egg; beat until mixture is light. Add 1 1/2 cups cake flour and beat on low speed until dough forms. Do not overmix. Transfer dough to pastry bag fitted with a 1/2-inch star tip. Pipe dough onto cookie sheets, in small wreath shapes, leaving 2 inches in between. (You may also use a cookie press and its attachments.) Bake 15 minutes. Let cookies cool completely on cookie sheets on wire racks. Store in airtight containers. St. Nicholas Cookies Makes about 3 dozen As anyone who loves spice cookies (like these) knows, the longer they age, the better they taste. So be sure to make these well in advance of when you plan to enjoy them. For dough 2 1/2 cups flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 cup finely ground almonds 1 1/2 sticks (3/4 cup) butter, softened 1/4 cup vegetable shortening 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 1/4 cup heavy cream For icing 2 cups (1/2 pound) confectioner's sugar, sifted 1 large egg white, beaten until foamy 1 to 2 teaspoons white vinegar Make dough: Into large bowl, sift 2 1/2 cups flour, 2 teaspoons each of baking powder and cinnamon, 1/2 teaspoon each of salt and nutmeg, and 1/4 teaspoon cloves. Stir in 1/2 cup ground almonds. In large bowl, with electric mixer, beat 3/4 stick butter, 1/4 cup vegetable shortening, and 1/2 cup each of brown sugar and granulated sugar until blended. Add dry ingredients, alternately with 1/4 cup cream, to butter mixture and form mixture into dough. Divide dough in half, wrap each half in plastic wrap, and chill overnight. Preheat oven to 350 degrees F. Lightly butter 2 baking sheets. Unwrap 1 piece of dough at a time and place on sheet of lightly floured waxed paper. Top with another sheet of lightly floured waxed paper. Roll dough out about 1/8 to 1/4 inch thick. Remove top sheet of waxed paper and, with Christmas cookie cutters, dipped in flour, cut out cookies. Place 1 inch apart on baking sheets. Bake 8 to 10 minutes, until firm. Cool cookies on baking sheets 10 minutes, then with spatula, transfer to racks to cool completely. Roll dough and cut out cookies with remaining dough in same manner. Make icing: Beat 2 cups confectioner's sugar with beaten egg white until combined. Add vinegar and beat until smooth. Transfer icing to a pastry bag fitted with a small plain tip and decorate cookies as desired. Store in layers separated by waxed paper in airtight container. Lollipop Cookies From the kitchen of: Samantha Richmond, Vernon, New York 2/3 cup Butter Flavor Crisco 3/4 cup sugar 1 tbsp. plus 1 tsp. milk 1 tsp. vanilla 1 egg 2 cups flour 1 1/2 tsp. baking powder 1/4 tsp. salt 24 to 30 flat ice cream sticks DECORATIONS Chocolate chips Raisins Red hots Snipped dried fruit Coconut pieces Coconut shavings Colored sugar Sprinkles (Basically whatever you want) Cream Crisco, sugar, milk and vanilla in a large bowl at medium speed of electric mixer until well blended. Beat in egg. Combine flour, baking powder and salt. Mix into creamed mixture. Cover and refrigerate for several hours or overnight. Preheat oven to 375 degrees. Shape dough into 1 1/2-inch balls. Push ice cream stick into center of the dough. Place dough with stick parallel 3 inches apart on ungreased baking sheet. Flatten to 1/2 inch with large, smooth, greased and floured spatula. Decorate as desired. Press decorations into dough. (Decoration hint: Cookies can also be painted. Mix 1 egg yolk and 1/4 tsp. water. Divide into 3 cups. Add 2 to 3 drops of different food coloring to each. Stir. Use clean water brushes to paint cookies before baking.) Bake at 375 for 8 to 10 minutes, or until golden. Serves how many: 1 1/2 to 2 dozen 3-inch cookies. Takes how long to make: 10 minutes. Kid-friendliness rating: 10 (1 to 10, where 1= Won't eat it until after college and 10= They beg you to make it every night) Difficulty rating: 1 (1 to 10, where 1= Practically boiling water and 10= Takes years and Julia Child's help to perfect) Comments: Kids love these. They are so fun to eat as well as to make, decorate and bake. They're a great after-school surprise. My Cookie Recipes: Soft Sugar Cookies These are the most favorite in my house. I have to double the recipe because one batch just doesn't make it long enough. They are very soft and delicious. 1/2 cup shortening 1/2 cup sugar 1/2 cup brown sugar 1 egg 3/4 cup buttermilk 1 tsp vanilla 2 cups all purpose flour** 1/2 tsp baking soda 1/2 tsp salt Topping: 1/4 cup sugar 1 tsp cinnamon Preheat oven to 400Cream together shortening, sugar & brown sugar. Mix in egg, then the buttermilk and vanilla. Combine the dry ingredients; stir into creamed mixture. Chill dough for 1 hour. Drop on lightly greased baking sheet.Combine topping ingredients and sprinkle on top of cookie dough. (I always put mine in a shaker and shake it on)Bake 7 to 9 minutes or until set. Not til brown, just until set. About 4 dozen 2" cookies. **If using self rising flour omit salt and baking soda.I always bake my cakes and cookies the minimum amount of time possible to assure a moist cake or a soft cookie. If your cookies start browning on the bottom too soon double the cookie sheets and it will cut down on the heat on the bottom.