Find Recipes Instantly! (Type the Recipe name or any Ingredient) Watermelon Cookies What a fun addition to your summertime picnic or party. These watermelon cookies are easy and fun and the kids will enjoy helping as well! Sugar Cookie Dough 3 3/4 cups all purpose flour 1 tsp baking powder 1/2 tsp salt 1 cup butter or margarine, softened (not melted!) 1 1/2 cups granulated sugar 2 eggs 2 tsp vanilla extract 6 drops red food coloring 1 cup miniature semi sweet morsels Sift flour, baking powder, and salt together in a medium sized bowl. Set aside. Beat butter or margarine, sugar, eggs, vanilla, and red food coloring in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours. Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles on ungreased cookie sheet. With a butter knife, carefully slice circle in half and separate by at least 1/2 inch to allow for expansion during baking. Gently press miniature semi sweet morsels into each semicircle. Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely. Glaze 1 1/2 cups powdered sugar, sifted 2 tbsp water 15-20 drops green food coloring In a small bowl mix together all ingredients to form a glaze. You may add drops of water to thin glaze if it is too thick. To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl. Place cookies back on foil until glaze dries. Eat! Reference Orange Sugar Cookies Ingredients: 2 1/2 cups flour 1 cup granulated sugar 1 cup butter. softened 1 egg 1 tsp. baking powder 2 tablespoons orange juice 1 tsp. orange extract Optional: food coloring, 1/2 tsp. orange zest In a large bowl combine all ingredients and beat at low speed with electric mixer until combined. Add orange food coloring if desired and mix until blended. Use hands to shape dough into a loose ball and cover with plastic wrap. Chill for about 2 hours. Heat oven to 350 degrees. Using confectioners' sugar to sprinkle your cupboard surface instead of flour, and roll out the dough to 1/4 inch thickness. Cut with cookie cutter. Bake about 10 minutes until JUST starting to brown slightly. You can frost or sprinkle confectioners' sugar through a sifter. Linzer Torte Bars Ingredients 1 cup all-purpose flour 1 cup powdered sugar 1 cup ground walnuts 1/2 cup (1 stick) margarine or butter, softened 1/2 teaspoon ground cinnamon 2/3 cup red raspberry preserves Directions Preheat oven to 375°F. Mix all ingredients except preserves until crumbly. Press two-thirds of crumbly mixture in ungreased square pan, 9 x 9 x 2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press lightly. Bake 20 to 25 minutes or until golden brown. Cool completely. Cut into about 2 x 1-inch bars. Apricot Linzer Bars: Substitute ground almonds for the ground walnuts and apricot preserves for the raspberry preserves. Mexican Tile Cookies A crisp almond cookie which is attractively cut to resemble tiles. Use a clean clay flower pot lined with colorful tissue wrapping paper as the perfect way to give these cookies. Prep: 30 min Chill: 1 hrs Bake: 10 min Cookie Ingredients: 1 cup Butter, softened 2/3 cup sugar 1 egg 1 1/2 teaspoons almond extract 1/2 teaspoon salt 2 1/2 cups all-purpose flour Topping Ingredients: 1 egg white 1 teaspoon water 1 (4-ounce) package whole blanched almonds Sugar Combine butter, 2/3 cup sugar, egg, almond extract and salt in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough into 2 equal portions; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 350°F. Roll out dough on well-floured surface, one portion at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut into diamond shapes using pastry cutter, if desired. Place 1/2 inch apart on ungreased cookie sheets. Beat egg white and water in small bowl until mixed. Brush over tops of cookies. Place whole almond in center of each cookie; sprinkle with sugar. Bake for 10 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. TIP: When cutting out these cookies, use a pastry cutter to give them that extra special touch. Makes 3 1/2 dozen cookies Nutter Butter Cookies The Cookie Part: 1/2 cup vegetable shortening 2/3 cup granulated sugar 1 egg 1/2 teaspoon salt 3 tablespoons peanut butter (regular) 1/2 cup old-fashioned Quaker oats 1 cup all-purpose flour The Filling: 1/2 cup peanut butter (low fat, if available) 3/4 cup powdered sugar 1 tablespoon fine graham cracker crumbs Preheat the oven to 325F. Cream together the shortening and sugar with an electric mixer. Add the egg, salt, and peanut butter and beat until well blended. Put the oats in a blender and blend on medium speed until they are almost as finely ground as flour. Add the oats and flour to the mixture and blend well. Roll out dough with your hands into 1 inch balls. Press them flat onto ungreased cookie sheets so that they form 2-inch circles. Bake for 8 to 10 minutes, or until light brown around the edges. While the cookies bake, combine the filling ingredients in a small bowl. When the cookies are cool, spread a thin layer of filling on a cookie and press another on top. Oatmeal Raisin Cookies Prep Time: 10 minutes 3/4 cup butter or margarine, softened 1 cup packed brown sugar 1/2 granulated sugar 1 egg 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 3 cups oats 3/4 cup Raisins 3/4 cup chopped Walnuts 1/2 cup red and green candy-coated chocolate pieces Heat oven to 350 F. Beat together butter, sugars, egg and vanilla. Add flour, baking soda and salt; mix well. Stir in oats, raisins, walnuts and candy pieces. Drop by tablespoons onto lightly greased cookie sheets. Bake 12 to 15 minutes. Makes 3 dozen cookies. Peanut Butter-Chocolate Cookies Prep: 20 min Bake: 10 min 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/4 cup butter or margarine, softened 1/4 cup shortening 1 egg 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder Granulated sugar 3 dozens milk chocolate kisses or stars or candy-coated chocolate- covered peanuts 1. Heat oven to 375ºF. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder. 2. Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until edges are light brown. Immediately press chocolate kiss firmly in each cookie; cool on wire rack.Makes 36 cookies Pecan Crescent Cookies 1 cup butter or margarine, cut up 2 cups all-purpose flour 1 cup cottage cheese 1/4 cup butter or margarine, melted 1 1/2 cups firmly packed brown sugar 1 cup chopped pecans CUT butter into flour with a pastry blender until crumbly. Stir in cottage cheese until blended. Divide dough into thirds; wrap each portion separately in plastic wrap, and chill 2 hours. ROLL each portion into a 10-inch circle on a well-floured surface (dough will be sticky). Brush with melted butter; sprinkle each circle evenly with 1/2 cup brown sugar, and top with 1/3 cup pecans. Lightly press sugar and pecans into dough with a rolling pin. CUT each circle into quarters. Cut each quarter into 4 wedges, and roll up, starting with long end; place, point side down, on ungreased baking sheets. BAKE at 350° for 30 minutes or until lightly browned. Remove immediately to wire racks to cool. Yield: 4 dozen. Forgotten Cookies Ingredients: 3 egg whites 1 cup sugar pinch of salt 8 oz chocolate, peanut butter, and/or butter scotch chips 1 cup pecans, chopped (optional) Directions: Preheat oven to 375 degrees. Line a baking sheet with foil. Beat the egg whites until light and fluffy. Fold in sugar and salt while mixing. Add chips and pecans. Drop spoonfuls of the mixture onto baking sheet. Place in oven. Turn off oven, and leave cookies inside overnight. Found here Pinwheel Cookies 3/4 cup butter, softened 8 ounces cream cheese, softened 1 egg, separated 2 cups flour 1 tablespoon baking powder 30 wooden popsticks 1 cup colored sugar, one or several colors 30 candy coated chocolate candies With a paddle attachment, beat butter, cream cheese, and egg yolk until smooth. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside. Preheat oven to 350 degrees F. On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9- inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased cookie sheets. Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon colored sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one candy coated chocolate in center of each pinwheel. Bake until set, about 9 to 12 minutes. Using spatula, immediately remove from cookie sheets