Dec 21 2009
I have been making these for years. I really do not have any specific amounts, I just make as many as I want. They are really good.
Melt some white chocolate - if it is too thick add a little bit of butter.
Make sandwiches out of peanut buter and Ritz. Do not let peanut butter come out of sides. Dip into white chocolate. Make sure entire sandwich is covered in chocolate. Put on waxed paper and cool! Enjoy!
Dec 17 2009
I love this twist on molasses cookies and love to make them during the holidays.
Directions
COMBINE flour, baking soda, ginger, cinnamon, cloves and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg and molasses. Gradually beat in flour mixture. Stir in morsels. Refrigerate for 20 minutes or until slightly firm.
PREHEAT oven to 375° F.
ROLL dough into 1-inch balls; roll in nuts. Place on ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Dec 11 2009
These are so good warm they do not stay along too long to cool!
1 C butter
1 C sugar
1 C pumpkin
1 egg
2 C Flour
1 tsp soda
1 tsp salt
1 tsp cinnamon
Cream butter, sugar and pumpkin. Add eggs and mix well. Add dry ingredients, mix again. Drop tsp of batter onto lightly greased cookie sheet. Bake at 375 degrees for 10 min. Makes 4-5 dozen.
While cookies are baking make Frosting
3 Tbls butter
4 tsp milk
1/2 cup brown sugar
1 C powdered sugar
1 tsp vanilla
Cook butter, milk and brown sugar until sugar is dissolved. COOL. Add powdered sugar and vanilla. Mix well. Frost cookies as soon as the come out oven. ENJOY
Dec 10 2009
I love this recipe! It is easy and tasty, and I have been making them for Christmas for years. Be sure to use a dark island rum - it gives them more taste
1/2 C Vanilla wafter Crumbs
1/4 Cup Dark Rum
2 C Walnuts ground
Confectionary Sugar
Mix wafers, rum, honey and walnuts. Shape into 1 inch balls and roll in sugar. You should get 30 Rum Balls!!
Dec 05 2009
These are nice change from regular sugar cookies. I love to make them during the holidays.
Beat butter at medium speed of an electric mixer until creamy. Gradually add 1 cup sugar, beating well. Add eggs, sour cream and vanilla. Beat well.
In a separate bowl, combine flour, baking powder, baking soda, salt, and 3/4 teaspoon nutmeg. Stir well. Gradually add to butter mixture, beating until blended. Cover and chill dough at least 3 hours.
Preheat oven to 375 degrees.
Combine 1/3 cup sugar and 1/4 teaspoon nutmeg; stir well. Shape dough into 1-inch balls. Place 2 inches apart on lightly greased cookie sheets. Grease bottom of a glass. Dip glass in sugar mixture, and press each ball flat. Bake for 8 minutes or until edges are lightly browned. Remove cookies to wire racks to cool.
Makes around 60
Dec 03 2009
White Chocolate Cranberry Cookies
1 Cup butter
1 C Brown sugar
1/2 C white sugar
1 egg
1 tsp vanilla
Cream together and then add
1 3/4 C flour
3/4 C oatmeal
1 tsp soda
1 tsp salt
1 tsp baking powder
Mix together and add
1 1/2 Cup (or more) white chocolate chips and 1 C (or more) dried cranberries. You can save some chips and cranberries to push in the top before baking.
Preheat oven to 350
Drop on cookie sheets flatten a bit, add a few cranberries and chips to each one if you want. Bake for 10 min.
Nov 09 2009
These cookies are great for fall parties, and the holidays. It calls for a 1 C of canned pumpkin but I always cook my own sugar pumpkins up and use them. These are very moist and still good if you leave out the raisins and walnuts. It makes quite a few and I have even tripled the recipe for people who request their own batch.
1 C butter
1 C brown sugar
1 C sugar
1 egg
1 tsp vanilla
1 Cup canned pumpkin or fresh
2 1/2 C flour
1 C oatmeal
1 tsp soda
1/2 tsp salt
1 tsp cinnamon (I use a generous amount of pumpkin pie spice)
1 C chocolate morsels
1/2 c walnuts
1/2 c raisins
Cream togther butter and sugars, add egg and vanilla and mix well. Add pumpkin and mix again. Mix dry ingredients and add to wet. Mix well. Finally add chips, nuts and raisins and mix to incorporate. Bake at 350 degrees for 12-15. If you make large cookies bake for 20 min.
Sep 26 2009
These are similar to Snickernoodles.
Ingredients
14 tablespoons unsalted butter (1 3/4 sticks)
1/4 cup granulated sugar (about 1 3/4 ounces)
2 cups packed dark brown sugar (14 ounces)
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Preparation
Heat 10 tablespoons of the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 1 to 3 minutes. Transfer the browned butter to a bowl and stir the rest of the butter into the hot butter until it melts- let this rest for 15 min.
Preheat oven to 350 degrees F. In a baking dish, mix granulated sugar and a ¼ cup of the brown sugar until combined well; set this mixture aside to roll dough balls in.
Mix flour, baking soda, and baking powder in a bowl. Add 1 ¾ cup brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour and mix until just combined.
Roll dough into balls about 1 ½ inches in diameter, and roll balls in brown sugar and white sugar mixture. Place balls about 2 inches apart on parchment lined baking sheets.
Bake sheets one at a time until cookies are puffy and lightly browned, about 12- 14 minutes. (It says the cookies will look slightly raw between some of the cracks and seem underdone, but be careful not to over bake.) Cool on sheet for about 5 minutes and then transfer to a rack to cool.
Sep 14 2009
I made these yesterday! My husband wrapped each one individually before I could take a pic. We made 11 of these out of this recipe. I think the key was to really press down the cookie dough before baking.
We used coffee and butter pecan ice cream!
Ingredients:
2 1/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips, optional OR plain chocolate covered candies
Chocolate Frozen Yogurt, or your favorite flavor frozen yogurt or ice cream
Chopped nuts, chocolate covered candies, jimmies, sprinkles, etc., as desired, for rolling
Sprinkles, for decorating, optional
Method:
Adjust the oven rack in the center of the oven and preheat to 350 degrees F.
Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Set aside.
Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Add the vanilla and egg to the mixer and mix on medium speed. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flour mixture and chocolate chips, if desired, and combine on low speed. With a tablespoon, form the dough into balls, using about 2 spoonfuls for each. Divide the balls of dough among 3 large baking sheets and press to slightly flatten. (The cookies should be about 2 inches apart or 8 cookies per baking sheet.) Bake in batches in the oven until golden around the edges, about 13 minutes.
Remove the cookies from the oven and allow them to cool for 2 minutes on the baking sheets. Transfer cookies to wire racks and cool completely. You will need 12 cookies for the ice cream sandwiches. Extra cookies can be stored in an airtight container or enjoyed immediately.
To build the ice cream sandwiches, soften the frozen yogurt or ice cream at room temperature for 15 minutes and line a baking sheet with parchment or waxed paper and set aside. Using a small, tablespoon-sized ice cream scoop, place 3 to 4 scoops of yogurt on the bottom side of one cookie. Working quickly, top with a second cookie and press lightly to push the ice cream to the edges of the cookie.
Use a small spatula to smooth the ice cream around the edges of the sandwich. If using, place nuts or desired decorative sprinkles in a shallow container and roll the edges of the ice cream in the sprinkles, pressing lightly to coat. Place ice cream sandwiches on the prepared tray and freeze immediately, until firm, about 2 hours
May 01 2009
1 box Devil’s Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2−3 drops Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and cocoa. You will need to blend this together well, this will be a
very sticky mess. Let stand for 20 minutes, and then shape into very
small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
and smash down flat. You will need to spray a large spoon with Pam to
make them flat. Bake for about 8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler.
When completely melted add a couple drops of the mint flavoring.
Be carefull not to add too much, it is a powerfull flavoring.
You can either spread the melted chocolate on the cookies,
or you can dip the cookies into the chocolate.
