Cookie recipes!!!

[kscwgirl]

These are the recipes for my cookies in this thread. Please add your own fav recipes!!!!!


Chocolate Cherry Kris Kringles
1/2 cup margarine
1/2 cup brown sugar
1 teaspoon vanilla
1-1/2 cups flour
1/8 teaspoon salt
20 to 25 maraschino cherries
2 tablespoons juice from maraschino cherries (optional)
20 to 25 chocolate chips , plus 1 cup chocolate chips

Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. If the dough seems dry, add up to 2 tablespoons of the maraschino cherry juice. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

I doubled this with no problems, but definately add the cherry juice.

Gooey Butter Cookies
Makes about 24
8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar

Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.

We got about 36 out of this recipe. I would add powdered sugar to the tops after they cool a bit. These are not crunchy, they are soft.. more cake like.


Peppermint Snowballs
Makes about 48
For the filling:
2 tablespoons cream cheese, softened
1 tablespoon milk
1/2 cup powdered sugar
2 tablespoons finely crushed peppermint candy or candy canes
1 drop red food coloring

For the dough:
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2-1/2 cups sifted all-purpose flour

For the topping:
1/4 cup powdered sugar
6 tablespoons finely crushed peppermint candy or candy canes

For the filling, combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring; mix well. Set aside.

For the dough, preheat oven to 350 F. In a mixing bowl, beat together butter and sugar until creamy; add vanilla. Stir in flour; knead until well mixed. Set aside 1/2 cup of dough; shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 teaspoon filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes.

Make the topping by combining the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire racks to cool completely.

These didn't turn out very well for me, the dough was VERY crumbly and hard to shape.


Candy Cane Crisps
Makes about 48
1 cup butter or margarine, softened
1 1/4 cups powdered sugar, divided
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed peppermint candy canes, divided

Preheat oven to 325 F. In large bowl with an electric mixer, beat butter and 1 cup powdered sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed peppermint candies; mix until well combined. Roll dough into 3/4" balls, then roll in remaining 1/4 cup sugar to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with fork, making a crisscross pattern with fork tines. Sprinkle each with 1/2 teaspoon crushed peppermint candies. Bake 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets 2 to 3 minutes; transfer to wire racks to cool completely. Store in airtight containers.


Reindeer Noses
Square pretzels
hershey kisses
m&m's

Preheat oven to 200 degrees. Place pretzels on cookie sheet covered in parchment paper. Place unwrapped hershey's kiss on center of pretzel. Place in oven for 5-7 minutes. Push down top of kiss with m&m. Place in refrigerator for 10 minutes to set.

[Coila]

Thanks for taking the time to type that all out! The cookies look delicious!

[CA Dreamer]

Caramel Filled Chocolate Cookies

2 ½ cup all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 tsp vanilla
2 eggs
1 cup finely chopped pecans
48 Rolo caramels, unwrapped
1 Tbsp sugar( use ½ cup sugar if not using pecans)
4 oz vanilla or chocolate candy coating

Lightly spoon flour into measuring cup, Level off. In a medium bowl, combine flour, cocoa and baking soda. Mix well.

In a large bowl, combine 1 cup sugar, brown sugar and butter. Beat until light and fluffy. Add vanilla and eggs. Beat well. Add flour mixture. Blend well. If using pecans, stir in ½ cup of the pecans. Cover with plastic wrap and refrigerate for 30 minutes for easier handling.

Heat oven to 375oF. With floured hands, shape about 1 tablespoon of the dough around 1 Rolo candy. Make sure to cover the candy completely.

In a small bowl, combine the remaining ½ cup of pecans and 1 tablespoon sugar. If not using the nuts, put ½ cup of sugar in the bowl. Dip the dough covered candy balls in the sugar/nut mixture and place on sugar side up 2 inches apart on an ungreased cookie sheet.

Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes and move from cookie sheet to a wire cooling rack.

Melt candy coating in a small saucepan, stirring constantly. Drizzle over cookies

Makes 4 dozen cookies.

[Paula]

I make those ooey cookies too, but I make them into bars. They are YUMMY!

[Johna]

this is mine and my youngest son's favorite cookie in the universe. I use the mini kisses for baking and I always double the recipe. I use the medium Pampered Chef scoop and I think I got 48-50 cookies out of it this year.

Chocolate Walnut Kiss cookies

½ c sugar
1 c butter (2 sticks)
2 cups sifted flour (sift before measuring)
1 pkg (5 ¾ ounce) Hershey’s kisses *** OR pkg mini kisses for baking
1 c finely chopped walnuts (or pecans if you prefer)
1 tsp vanilla extract
confectioner’s sugar

In a large bowl of electric mixer, let butter stand at room temperature until softened. Remove papers from candy. Preheat oven to 350 degrees. At medium speed, beat butter, sugar and vanilla until light and fluffy. At low speed, beat in flour and nuts until well combined.
If using mini kisses just add them now and stir into the dough. If using regular kisses, wrap a chocolate kiss in a chunk of dough, rolling in palm until completely covered. Place on ungreased cookie sheet. Bake 12 minutes or until cookies are set, but not brown. Let stand 1 minute; then remove from cookie sheet to a wire rack. Cool slightly, then roll in confectioner’s sugar.
Reoll in confectioner’s sugar before serving. Yields about 40 cookies.

[CA Dreamer]

Johna,
I'm going to definitely try these!