************CALLING ALL COOKIE MONSTERS!!!************
peanut butter Yield: about 3 dozen *
1/2 cup all vegetable shortening *
3/4 cup creamy peanut butter *
1 1/4 cups firmly packed brown sugar *
3 tablespoons milk *
1 tablespoon vanilla *
1 egg *
1 3/4 cups flour *
3/4 teaspoon salt *
3/4 teaspoon baking soda
Preheat oven to 375 degrees.
Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl.
Beat with electric mixer at medium speed until well blended.
Add egg.
Beat just until blended.
Combine flour, salt and baking soda.
Add to creamed mixture at low speed.
Mix just until blended.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
Flatten slightly in crisscross pattern with tines of fork. Bake for 7 to 8 minutes, or until set and just beginning to brown.
Cool 2 minutes on baking sheet.
Remove cookies to wire rack to cool completely. ***************************MACAROONS***************************************** Website Search
Deborah Smith wrote:
Chocolate-Dipped Coconut Macaroons Recipe Rating:
Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: About 3 doz. cookies or 36 servings,
1 cookie each
Nutrition Information Kraft Kitchens Tips Ratings and comments
You may also enjoy 1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 325°F.
Mix coconut, sugar, flour and salt in large bowl until well blended.
Add egg whites and almond extract; mix well.
Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
BAKE 20 min. or until edges of cookies are golden brown.
Immediately remove from baking sheets to wire racks.
Cool completely. DIP cookies halfway into melted chocolate.
Let stand at room temperature or refrigerate on wax paper-lined tray 30 min. or until chocolate is firm.
KRAFT KITCHENS TIPS Size-Wise Desserts can be part of a balanced diet,
but remember to watch portion sizes.
Storage Know-How Store in tightly covered container at room temperature up to 1 week. NUTRITION INFORMATION Nutrition (per serving)
Calories 100
Total fat 6g Saturated fat 4.5g
Cholesterol
0mg Sodium
55mg Carbohydrate
13g Dietary fiber
1g Sugars
10g Protein
1g Vitamin A
0%DV
Vitamin C
0%DV
Calcium
0%DV Iron
2%DV
RATINGS AND COMMENTS
Yummy!
I drizzled the chocolate over some instead of dipping.
Either way they are excellent.
************WHITE CHOCOLATE CHUNK MACADEMIA NUT*****************
Deborah Smith wrote:
I made these for the first time this past Christmas
and they have become the family's new favorite cookie!
The white chocolate gives a rich taste to these cookies.
I guarantee you will love them.
Prep Time: 15m Cook Time: 8m
Ready in: 23m Yield: 4 dozen
Ingredients
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl,
cream together the butter and sugar.
Stir in the egg and vanilla.
Combine the flour, baking soda and salt,
stir into the creamed mixture.
Finally, stir in the white chocolate and nuts.
Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet,
about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven,
until lightly browned. Cool on wire racks.
When cool, store in an airtight container.
Nutrition Information Servings Per Recipe:
24 Amount Per Serving Calories: 193 cal
Total Fat: 13.2 g
Cholesterol: 21 mg
Sodium: 127 mg
Carbohydrates: 17.6 g
Fiber:0.8 g
Protein:2.2 g
ALL RIGHTS RESERVED
Copyright 2007
Allrecipes.com
"Allrecipes.com,"
Allrecipes, the Allrecipes & Spoon Design and other names,
logos, icons, graphics and marks are trademarks/service marks
or registered trademarks/service marks of Allrecipes.com, Inc.,
or its licensors and may not be copied,
imitated or used without prior written permission of Allrecipes.com, Inc.
******CHOCOLATE CHOCOLATE CHIP*****
Deborah Smith wrote:
recipes Ultimate Chocolate Chocolate Chip Cookies
Read Reviews
Write a Review for this Recipe!
Level: Easy Rated:
Source:
You haven't had a real chocolate chocolate chip cookie until you've tried this one!
Estimated Times: Preparation - 10 min |
Cooking - 10 min |
Cooling Time - 15 min cooling |
Yields - 48 cookies (4 dozen)
Ingredients: * 4 cups (two 12-oz. pkgs.)
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided *
2 2/3 cups all-purpose flour *
1 teaspoon baking soda *
1 teaspoon salt *
1 cup (2 sticks) butter or margarine, softened *
1 cup packed brown sugar *
1/2 cup granulated sugar *
1 teaspoon vanilla extract *
3 large eggs
Directions:
PREHEAT oven to 375° F.
MELT 2 cups morsels
in small, heavy-duty saucepan over low heat;
stir until smooth.
Remove from heat.
COMBINE flour, baking soda and salt in medium bowl.
Beat butter, brown sugar, granulated sugar
and vanilla extract in large mixer bowl.
Add eggs, one at a time,
beating well after each addition.
Beat in melted chocolate.
Gradually beat in flour mixture.
Stir in remaining 2 cups morsels.......................................................................................... Drop by rounded tablespoon onto ungreased baking sheets.................................................. BAKE for 8 to 9 minutes or until cookies are puffed. ............................................................. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
**************
THIS IS AUTUMN'S CONTRIBUTION:
Here is a wonderful cookie recipe that we make.
It may sound odd to some but we like them
and they get rave reviews when we make them!
Potato Chip Cookies Yield:
about 5 doz. 1 cup shortening
1 cup sugar 1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 cup crushed potato chips
Cream shortening until light;
gradually add sugars
and continue beating until light and fluffy.
Add eggs, one at a time, beating after each addition.
Add vanilla and blend thoroughly.
Stir in flour, then fold in potato chips.
Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheet.
Flatten with floured fork tines.
Bake at 350 for 12 - 15 minutes,
or until light golden brown.
Remove to rack and cool completely.
MFHY2000's contribution
Irresistible Peanut Butter Cookies
Add a fun touch to your family’s favorite meal with great tasting cookies!
Prep time: 30 min.
Baking time: 12-14 min.
Difficulty: Moderate
What you'll need:
• 1 bag M&M’S® Brand Milk Chocolate Candies
• 1 18-oz. package refrigerated peanut butter cookie dough
• 1 cup crisp rice cereal, divided, optional
• 1 18-oz. package refrigerated sugar cookie dough
• 1/4 cup unsweetened cocoa powder
What to do:
1. In a large bowl, combine peanut butter dough, 1 cup M&M’S® Brand Milk Chocolate Candies and 1/2 cup cereal, if desired. Remove dough to small bowl; set aside.
2. In the large bowl, combine sugar dough and cocoa powder until well blended.
3. Stir in 1 cup M&M’S® Brand Milk Chocolate Candies and remaining 1/2 cup cereal, if desired. Remove half the dough to small bowl; set aside.
4. Combine half the peanut butter dough with half the chocolate dough by folding them together just enough to marble.
5. Shape the marbled dough into an 8 x 2-inch log.
6. Wrap the log in plastic wrap.
7. Repeat with the remaining dough.
8. Refrigerate logs 2 hours.
9. To bake, preheat oven to 350 degrees.
10. Cut dough into 1/4-inch thick slices.
11. Place about 2 inches apart on ungreased cookie sheets.
12. Bake 12 to 14 minutes.
13. Cool 1 minute on cookie sheets; cool completely on wire racks.
14. Store in a tightly covered container.
Makes 5 dozen cookies.
Jo Bash's Contribution:
These cookies are nice to make at the end of a baking day.
Forgotten Cookies
2 egg whites
1 pinch of salt
3/4 cup white sugar
1 tsp vanilla
1 cup choco/peanut butter/butterscotch chips or whatever you want
Set oven to 350 degrees. Beat egg whites and salt until foamy. Add sugar and vanilla, beat until stiff. Add your chips or whatever you like to egg white mix. Drop by teaspoon on ungreased cookie sheet. Put cookies in oven and turn oven off. Let stand until cool.
If you have gas stove turn off pilot light.
They sound funny but they are sooo good
Marlie C's Contribution:
These are my favorite cutout cookie. You know I think I'll have Morgans and coke.It's rainy and crappy here so I THINK i'LL just sail away.LOL.
2 CUPS BUTTER,softend
1 8oz cream cheese
2 cups sugar
2 egg yolks
1 tsp vanilla
4 1/2 cups flour
creme butter & cream cheese until light and fluffy. add sugar, egg yolks,vanilla, mix well. gradually add flour. cover and chill over night. needs to be firm. roll out and cutout desired shapes. bake at 350 for 10 min just barly brown on bottom not the top.cool and ice/decorate however you see fit. These melt in your mouth.
Deb's
found snickerdoodles
These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!
Prep Time: 20m
Cook Time: 10m
Ready in: 1h
Yield: 4 dozen
Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Nutrition Information
Servings Per Recipe: 48
Amount Per Serving
Calories: 92 cal Total Fat: 4.3 g Cholesterol: 14 mg
Sodium: 61 mg Carbohydrates: 12.4 g Fiber: 0.2 g
Protein: 1 g
ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com
"Allrecipes.com," Allrecipes, the Allrecipes & Spoon Design and other names, logos, icons, graphics and marks are trademarks/service marks or registered trademarks/service marks of Allrecipes.com, Inc., or its licensors and may not be copied, imitated or used without prior written permission of Allrecipes.com, Inc.
Empress Celena 's Contribution:
I have always used this recipe from toll house cookies but I like to add to it a bit. Change it to suit me.
Chocolate Chip:
All of my ingredients are organic. I find that even when it comes to Cookies organic tastes better! Walmart carries most all of these products at a decent price except the chips!
2 1/4 cups all-purpose flour *Organic
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened(I like it melted on the stove)*organic
3/4 cup granulated [white] sugar *organic
3/4 cup packed brown sugar *Organic
1 teaspoon vanilla extract *organic
2 eggs *organic
2 cups (12-ounce package)Organic chips
1 cup chopped Walnuts *organic
------------------------------------------------------------------
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
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