Cookie Thread!!!

[arienette]

Being a coffee freak, I know Abs will love this one.

Chocolate Almond Biscotti

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
CHOCOLATE GLAZE(recipe follows)
WHITE GLAZE(recipe follows)
Additional sliced almonds(optional)

Directions:
1.Heat oven to 350°F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.

2. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.

3. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.

4. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.

CHOCOLATE GLAZE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small miocrowave-safe. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze.

WHITE GLAZE: Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.

link here

 

[arienette]

These looked very interesting.

Chocolate Clouds

Ingredients:
3 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons HERSHEY'S Cocoa
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips

Directions:
1. Heat oven to 300°F. Cover cookie sheet with parchment paper or foil.

2. Beat egg whites and cream of tartar in large bowl at high speed of mixer until soft peaks form. Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa onto egg white mixture; gently fold just until combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.

3. Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature. 30 cookies.

link here

 

[arienette]

Chocolate Thumbprint Cookies

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING(recipe follows)
26 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Chocolates or pecan halves or candied cherry halves

Directions:
1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. About 2 dozen cookies.

VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or walnut half.

link here

 

[arienette]

Confetti Snowballs

Ingredients:
1 cup (2 sticks) butter (no substitutes), softened
1/2 cup sugar
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups (10.5-oz. pkg.) HERSHEY'S KISSABLES Candies
Powdered sugar

Directions:
1. Heat oven to 350°F.

2. Beat butter, sugar and vanilla in large bowl until well blended. Gradually blend in flour. (Mixture will be crumbly, but will hold a shape if squeezed.) Stir in candies. Shape mixture into 1-inch balls; place on ungreased cookie sheet.

3. Bake 10 to 12 minutes or until set but not browned. Cool slightly; remove from cookie sheet to wire rack. While still slightly warm, roll in powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving. About 4 dozen cookies.

link here

 

[Skip1934a]

Being a coffee freak, I know Abs will love this one.

Chocolate Almond Biscotti

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar
2 eggs
1 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
CHOCOLATE GLAZE(recipe follows)
WHITE GLAZE(recipe follows)
Additional sliced almonds(optional)

Directions:
1.Heat oven to 350°F. Beat butter and sugar in large bowl until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. (Dough will be thick.) Stir in almonds with wooden spoon.

2. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart.

3. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife, cut logs diagonally using a sawing motion, into 1/2-inch thick slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet.

4. Bake 8 to 9 minutes. Turn slices over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies.

CHOCOLATE GLAZE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small miocrowave-safe. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze.

WHITE GLAZE: Place 1/4 cup HERSHEY'S Premier White Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze.

link here

Send me some as soon as they're out of the oven, please.

 

[arienette]

Eerie Eyeball Cookies

Ingredients:
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
About 1 cup vanilla frosting(homemade or ready-to- spread)
Red and black decorator frosting in tubes
WHOPPERS Malted Milk Balls

Directions:
1. Heat oven to 375 F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

2. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheet to wire rack. Cool completely.

4. Frost center of cookie with vanilla frosting to form white portion of eye. Decorate with red and black frostings to form outline of eye and bloodshot markings. Press malted milk ball "iris" into center of eye. About 4 dozen cookies.

link here

 

[arienette]

Iceberg Cookies

Ingredients:
1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup
1/4 cup HERSHEY'S Cocoa
2 eggs
1 tablespoon vegetable oil
1 tablespoon water
Powdered sugar
1-1/3 cups (8-oz. pkg.) HERSHEY'S Dark Chocolate Baking Pieces Filled with Raspberry Creme

Directions:
1. Lightly grease cookie sheets or line with parchment paper.

2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

3. Heat oven to 350 F. Shape dough into 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in powdered sugar; place on prepared cookie sheet.

4. Bake 9 to 11 minutes or until set. Cool slightly; press 1 baking piece into center of each cookie. Remove from cookie sheet to wire rack. Allow baking piece to soften several minutes; stir with wooden pick to blend center filling and chocolate. Gently place 2 to 3 baking pieces into melted center. Cool completely. About 4 dozen cookies.

link here

 

[arienette]

Peanut Butter Cup Cookies

Ingredients:
About 42 (13-oz. pkg.) REESE'S Peanut Butter Cups Miniatures
1/2 cup (1 stick) butter or margarine, softened
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 egg white
1 tablespoon water
1 cup crushed corn flakes

Directions:
1. Heat oven to 375°F. Remove wrappers from peanut butter cups.

2. In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg. Stir together flour and baking soda; add to butter mixture. Shape dough into 1-inch balls. Stir together egg white and water; beat with fork until foamy. Roll balls in egg white mixture, then in crushed cereal. Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.

3. Bake 8 to 10 minutes or until cookies are set. Remove from oven; immediately press peanut butter cup onto each cookie. Cool 1 minute; remove carefully from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.


link here

 

[arienette]

Abs rules at making cool faces so these are a must!

Peanut Butter Face Cookies

Ingredients:
Assorted HERSHEY candies such as REESE'S Peanut Butter Cups Miniatures, HERSHEY'S KISSES Brand Milk Chocolates or ROLO Caramels in Milk Chocolate
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/2 cup REESE'S Creamy Peanut Butter or REESE'S Crunchy Peanut Butter
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
CHOCOLATE DRIZZLE (recipe follows) or assorted decorating icing

Directions:
1. Heat oven to 350°F. Remove wrappers from candies.

2. Beat butter and sugar in medium bowl until fluffy. Add peanut butter, beating until smooth. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended. Drop dough by level 1/4 cup onto ungreased cookie sheet, 3 cookies per sheet. (Cookies spread while baking.)

3. Bake 15 minutes or until cookie is set and edges are lightly browned. Cool 5 minutes. Place candy piece or pieces on cookie to form mouth, nose or eyes; press down gently. Remove cookies from cookie sheet to wire rack. Cool completely. Complete cookie facial features with CHOCOLATE DRIZZLE or decorating icing. 9 cookies.

CHOCOLATE DRIZZLE:
Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted when stirred.

link here

 

[Misty_Morning]

deleted

 

[FallingToFly]

Part of Baking Party recipe list

Basic Bread:
1 c. water
1 c. Crisco
1 c. sugar

Melt over low heat stiring until melted and combined.

1 c. lukewarm water
2 heaping tbs dry active yeast
2 tbs sugar

combine and set aside to work.

1 qt minus 1 cup luke warm water
4 qts (roughly) flour
1/2 tbs salt

add water to shortening mixture and stir in enough flour to make a thick soup. add in salt, add in yeast mixture, and continue adding flour until bread is ready to be kneaded and turned back into a clean, greased bowl (the one big enough to bathe a baby in, mind you) Cover and set aside to rise. Let double, punch down, let rise again. We use this dough for all sorts of bread, but for normal bread, divide into bread pans (greased) and let rise, then bake at 400 F until golden on top and when turned out and thumped on the bottom, the loaves sound hollow.

Molasses Crinkle Cookie:
3/4 c margarine or butter
1 c sugar
1/4 c molasses
1 egg
2 tsp baking soda
2 c flour
1/2 tsp allspice
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt

combine all ingredients, rollinto balls, dip in granulated sugar and bake 8-10 mins at 375.

Gingerbread cookies:
1 c shortening
2 c sugar
1 c molasses
2 eggs
1 c black coffee (cooled, obviously)
3 tsp soda
2 qts flour
3 tsp ginger
1 tsp vanilla extract
1 tsp maple extract

combine all ingredients (dough is VERY stiff) roll on floured board and cut out with cookie cutters. Bake 5-8 mins at 375 F

Storybook cookies:

2 1/2 c flour
1 tsp baking powder
1 tsp salt
1 c sugar
1/2 c margarine
1/2 c Crisco shortening
2 eggs
1 tsp vanilla
1 tsp lemon extract

follow directions for Gingerbread.

Peanut Butter Cookies:
2 sticks margarine or butter
1/2 c brown sugar
1/2 c sugar
peanut butter to taste
2 eggs
2 1/2 c flour (self rise)
1 tsp salt
1 tsp vanilla.

mix, roll into balls, cross hatch with a damp fork bake 5-8 mins at 375 F.

Sarah's Fudge:

1. 1 stick butter
2. 3 c sugar
3/4 c evaporated milk
1 normail sized jar of marshmallow fluff
1 1/2 bags chocolate chips.

Double-boiler: boil #s 1,2,3 for exactly 5 minutes from boiling point
remove from heat, add #s 4,5 cream together, pour into greased pans to cool.

 

[arienette]

Ya know, there was a thread that stated that REAL women are not a size 4.....

I think that I may become one of them after reading this thread...

I just wish I could partake in all the goodies that ya'll make here...

What are you doing to me??????

Do you realize I ate my first piece of chocolate in more than two years just last week???

Damn you.....


Oh, and by the way, do you folks deliver by christmas?

I am not a size 4 by far...Not even a size 8, but that doesn't bother me!
Do we deliver? Depends on how far ya live.

 

[feeeriek]

Date-Nut Bars

Flour, 3/4 cup
Baking powder, 1/2 teaspoon
Salt, 1/2 teaspoon
Brown sugar(light), 1 cup
Butter, melted, 1/4 cup
Eggs, well beaten, 2
Nuts(walnuts), chopped,1 cup
Dates*, chopped, 1 cup

Sift flour; measure; add baking powder and salt; sift again.
Combine with brown sugar.

Add melted butter to beaten eggs and combine with dry ingredients.
Add chopped nuts and dates.

Turn into a well greased pan, 7x11x2 inches. Bake in a moderate oven(350 degrees F.) 30 minutes. Cut in bars while hot

* do not use pre chopped dates they do not work as well

for a 9x13 pan 1 1/2 the recipe the flour would be 1cup + 2 tablespoons flour
everything else just increase by half

 

[Misty_Morning]

.....

 

[TxRad]

I'm sorry....

But I have not seen a better recipe other TxRad's....


When is the cookie makin weekend for those?

I want to be there for that....


I guess I am a lush and a slut.....


Got any recipies for that?....

Only about half the stories on Lit......

 

[Samandiriel]

Is "no-baked" technically a cookie?

 

[ABSTRUSE]

Chryscieki (polish food!)

1/2 cup sour cream
2 tbls sugar
2 tbls whiskey
2 egg yolks
2 cups of sifted flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla

Beat egg yolks. Blend in the sour cream, vanilla and whiskey. Mix the dry ingredients.
When dough is formed, roll out and cut into small strips. Tie into knots and deep fry until golden. Sprinkle with powdered sugar.

Pig Out.

 

[Skip1934a]

Chryscieki (polish food!)

1/2 cup sour cream
2 tbls sugar
2 tbls whiskey
2 egg yolks
2 cups of sifted flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla

Beat egg yolks. Blend in the sour cream, vanilla and whiskey. Mix the dry ingredients.
When dough is formed, roll out and cut into small strips. Tie into knots and deep fry until golden. Sprinkle with powdered sugar.

Pig Out.

Sounds good, Abs. I'll give this one a try for sure.

 

[ABSTRUSE]

Sounds good, Abs. I'll give this one a try for sure.

Its to die for!

 

[Skip1934a]

Its to die for!

I don't want to die for them, but since I take that as a figure of speech, I'm sure they will be tasty.

Thanks for sharing.

 

[arienette]

Chryscieki (polish food!)

1/2 cup sour cream
2 tbls sugar
2 tbls whiskey
2 egg yolks
2 cups of sifted flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla

Beat egg yolks. Blend in the sour cream, vanilla and whiskey. Mix the dry ingredients.
When dough is formed, roll out and cut into small strips. Tie into knots and deep fry until golden. Sprinkle with powdered sugar.

Pig Out.

OH MY GOD, YES!
I mean umm...Being almost completely Polish, I can appreciate this.

 

[ABSTRUSE]

Bumping because..........its cookie day!!!

 

[cloudy]

These aren't cookies, but my mother makes a HUGE batch of these every year at Christmas, and at Christmas only (don't give them to kids - they'll get drunk quick).

Bourbon Balls

1 16 oz. pkg powdered sugar
1/3 cup bourbon (rum is good, too)
1/4 cup butter, softened (margarine will work, but butter is best)
50 pecan halves
2 cups (12 oz) semi-sweet chocolate chips

Mix the first three ingredients together until smooth. Cover and chill for at 8 hours.

Shape mixture into about 1-inch balls. Press a pecan half into each side.

Melt the chocolate over low heat (it'll scorch - careful). Dip the bourbon balls only halfway into the chocolate (cover both pecans, but only halfway), and place on waxed paper. Chill for about an hour until set.

 

[ABSTRUSE]

These aren't cookies, but my mother makes a HUGE batch of these every year at Christmas, and at Christmas only (don't give them to kids - they'll get drunk quick).

Bourbon Balls

1 16 oz. pkg powdered sugar
1/3 cup bourbon (rum is good, too)
1/4 cup butter, softened (margarine will work, but butter is best)
50 pecan halves
2 cups (12 oz) semi-sweet chocolate chips

Mix the first three ingredients together until smooth. Cover and chill for at 8 hours.

Shape mixture into about 1-inch balls. Press a pecan half into each side.

Melt the chocolate over low heat (it'll scorch - careful). Dip the bourbon balls only halfway into the chocolate (cover both pecans, but only halfway), and place on waxed paper. Chill for about an hour until set.

Oh woman, I LOVE these!!

 

[cloudy]

Oh woman, I LOVE these!!

I've seen the recipes for ones made with powdered cocoa...they're chocolate all the way through. It just seems so....wrong. I think the chocolate would be overwhelming if it was included in the center part.

*shrug*

Apparently, the way my mom makes them is the traditional "deep south" recipe.