No Bake Cookies

½ cup milk

½ cup butter

3T cocoa (rounded)

2 cups Sugar

¼ t salt

Combine these ingredients and boil for one minute

Add:

3 cups oats and stir into the above and wait 5 minutes

Add:

1 cup coconut

1t. vanilla

Sister Bergsma's Chocolate Chip Cookies

 2 cubes butter
1 c sugar
1 c brown sugar
-cream together
2 eggs
1 tsp vanilla
-add to cream mixture
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c flour
2 1/4 c oatmeal
2 c chocolate chips

Mix together.
Bake at 375 til golden brown.

Mrs. Fields Chocolate Chip Cookies

2 1/2 cups all-purpose flour (5 1/2 cups when doubled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened (1/2 shortening)
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)

-Preheat oven to 300
-In medium bowl, combine flour, soda, and salt.  Mix well with wire whisk.  Set aside.
-In a large bowl with an electric mixer, blend sugars at medium speed.  Add butter and mix to form a grainy paste, scraping down the sides of the bowl.  Add eggs and vanilla extract, and mix at medium speed until just blended.  Do not overmix.
-Add the flour mixture and chocolate chips, and blend at low speed until just mixed.  Do not overmix.
- Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.  Bake for 18-20 minutes or until golden brown.  Transfer cookies immediately to a cool surface with a spatula.

Sugar Cookies

(in Utah they are known as Grandma's pink sugar cookies)

4 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup shortening
1/2 cup margarine
1 1/2 cup sugar
2 tsp vanilla
1 tsp almond extract
2 eggs
3/4 cup sour cream

Mix together all dry ingredients.  Cream shortening, margarine.  Add sugar and beat til combined.  Beat in eggs and flavorings.  Add sour cream.  Beat well, then gradually add dry ingredients.  Roll to 1/4 inch thick, cut out, and bake at 450 for 9-10 minutes

Chocolate Chip Pudding Cookies

2 1/4 c unsifted flour
1 tsp baking soda
1 c butter softened
1/4 c sugar
3/4 c brown sugar
1 tsp vanilla
4 oz pkg instant pudding
2 eggs
12 oz chocolate chip
1 c nuts (optional)

Mix flour and baking soda.
Combine butter, sugar, vanilla and pudding in large bowl.
Beat until smooth and creamy.  Beat in eggs, gradually.
Add flour mixture
Stir in chips and nuts.
Bake on ungreased cookie sheet at 375 for 8 to 10 minutes

Mrs. Fields Sugar Cookies

2 cups all purpose flour
1/4 tsp Salt
3/4 cup salted butter, softened
3/4 cup white sugar
1 large egg
1 tsp Pure vanilla extract
Assorted decorations

Preheat oven to 325 degrees.

In a medium bowl combine the flour and the salt with a wire whisk.
In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and the vanilla, beat until well mixed.  Scrape down the sides of the bowl and then add the flour mixture.  Blend on low speed just until combined.  Do not overmix.
Gather dough into a ball.  Flatten the ball into a disk and wrap tightly in plastic wrap, or a plastic bag.  Refrigerate 1 hour until firm.
On a floured surface, roll out dough to a 1/4 inch thickness.  With cookie cutters, cut dough into desired shapes and place onto ungreased cookie sheet.  Decorate with colored sugars or sprinkles.

Bake for 13-15 minutes, being careful not to brown.  Immediately transfer cookies with a spatula to a cool, flat surface.

Wrap in individual bags when cool, seal with love.

Christmas Jewel Cookies

Makes 5 Dozen
5 1/2 cups (3 sticks) unsalted butter
1 cup packed light brown sugar
2 large eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon salt
2 2/3 cups sifted all-purpose flour
2 cups finely chopped pecans
1 cup thick raspberry jam

Preheat oven to 350 Degrees F and line baking sheets with parchment paper.

Cream the butter and sugar.  Beat in the egg yolks, vanilla, and salt, then the flour.  Shape the dough into 1-inch balls.

Brush each dough ball with beaten egg white and then roll in the chopped pecans and place 2 or 3 inches apart on baking sheets.  Press the center of each ball with your thumb and fill with 1/2 teaspoon of jam.

Bake for 8 to 10 minutes, until just golden around the edges.  Cool on a rack.

Jif Peanut Butter Cookies

Ingredients
3/4 cup Jif Creamy peanut Butter
1/2 cup Crisco All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Directions
Preheat oven to 375 degrees F
Combine Jif, Crisco, light brown sugar, milk and vanilla in a large bowl.
Beat at medium speed of electric mixer 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 cookie baking sheet
Flatten slightly in criss-cross pattern with tines of fork
Bake at 375 degrees F for 7-8 minutes or until set and just beginning to brown
Cool 2 minutes on baking sheet
Makes 3 dozen cookies

Rolo Cookies

Ingredients

9 oz. pkg. Rolo Candies

4 oz. white chocolate, melted

1 c white sugar

1 c brown sugar

1 c softened butter

2 eggs

1/4 t salt

1 t baking soda

2 t vanilla

3/4 c powered cocoa

2 1/2 c flour

1/4 c chopped pecans

2 T sugar

Directions

Cream white sugar, brown sugar, and softened butter.

Add eggs, salt, baking soda, vanilla, cocoa, and flour.

Mix in separate bowl the chopped pecans and sugar

Using 1 T dough form a ball with 1 Rolo Candy in the center. Roll in Pecan & Sugar mixture. Place on ungreased cookie sheet. Bake at 350 for 8 minutes. When cool drizzle with white chocolate.

Caramel Pecan Turtles

1 cup Crisco or 1 Crisco stick (butter or regular flavor)
1 1/2 cups sugar
1/2 cup brown sugar
2 T milk
3 eggs
1 t vanilla
4-5 cups flour
1 1/2 t baking soda
1 1/2 t cream of tartar
1 t salt

Caramel and Chocolate Topping:
28 Caramels
2 T milk
3 cups Pecan halves
1 6 oz bag semi-sweet chocolate chips

Cream Crisco shortening and sugars together.  Add milk.  beat in eggs one at a time; add vanilla.  Combine flour, baking soda, cream of tartar and salt.  Mix into creamed mixture.  Chill one hour.  Heat oven to 350 degrees.  Roll out 1/3 of dough at a time, to 1/4" thickness on a floured surface.  Cut out with 2 1/4" cookie cutters.  Place 2" apart on ungreased baking sheet.  bake 5-6 minutes, until edges are slightly golden.  Remove to cooling rack.

For topping, combine caramels and milk in microwave-safe bowl.  Cover with waxed paper.  Microwave at 50% for 1 minute.  Stir, repeat until smooth (or melt on range top in small saucepan on very low heat).  Drop rounded teaspoonfuls on top of each cookie.  Place 3 pecan halves around edge of caramel.  Place chocolate chips in microwave-safe cup.  Microwave at 50% for 1 minute.  Stir.  Repeat until smooth (or melt on range top in small saucepan on very low heat).  Spread rounded teaspoonfuls over top of caramel.  Don't cover pecans.  Cool completely.

Kiss Cookies

Ingredients

1 1/2 c flour

3/4 c butter or margarine (chill and cut into 1 inch pieces)

1/4 c sugar

3 T sour cream

1 t vanilla

2 dozen chocolate kisses

Directions

Preheat oven to 350 degrees Farenheit. Grease two 12 cup mini muffin tins. Set aside.

In a large bowl, combine flour, butter and sugar. Mix until batter is consistency of coarse crumbs. Add sour cream and vanilla and beat gently until soft dough forms.

Roll dough into balls and place a ball in each of the muffin cups. Bake for 20 minutes or until edges are golden brown. Remove from oven and immediately press unwrapped chocolate kiss into the center of each cookie.

Cool cookies before removing from pans. Be sure cookies are completely cool before storing.

Coconut Treasure Macadamia Nut Cookies

(Makes about 3 1/2 dozen cookies)

2 cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon baking soda
1 large egg
1/2 teaspoon salt
1 pkg (12 oz) Toasted Coconut Nestle Treasures, unwrapped and coarsely chopped
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 jar (7.5 oz) macadamia nuts, coarsely chopped
1/2 cup vegetable shortening
1/2 cup granulated sugar

Preheat oven to 350 degrees F.  Grease baking sheets.

Combine flour, baking soda and salt in small bowl.  Beat brown sugar, butter, shortening, granulated sugar and vanilla extract in large mixer bowl until combined.  Add egg; beat until creamy.  Gradually beat in flour mixture.  Gently stir in Nestle Treasures and nuts.  Drop dough by heaping tablespoon 2 inches apart onto prepared baking sheets.

Bake for 9-10 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Peppermint Crinkle Cookie

Ingredients:
4 oz unsweetened chocolate
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup corn (or other vegetable) oil
2 cups sugar
4 large eggs
1 1/2 tsp peppermint extract
1/2 tsp vanilla extract
1 cup powdered sugar

Preheat oven to 350.  Either grease cookie sheets or line with parchment paper.  Sift together flour, salt and baking powder. 
Chop chocolate into quarters, place into microwaveable bowl and microwave for 1 minute and stir it.  If not melted, keep microwaving in 20 second increments.  Once it is melted, pour in the oil and stir.  Add sugar and mix until it is incorporated.  Add eggs one at a time until well blended.  Add the extracts and then the flour mixture.  Make sure the dough is well blended and turn out onto a large piece of plastic wrap and chill overnight, or at least 3 hours.
Drop teaspoonfuls into powdered sugar and roll into a ball.  Place 2 inches apart on baking sheets.
Bake 10-12 minutes
Cool cookies on a rack.

Hershey's Kisses Peanut Butter Blossoms

48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy 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

1. Heat oven to 375 degrees F.  Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl.  Add 1/3 cup granulated and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into mixture.

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

4. Bake 8 to 10 minutes or until lightly browned.  Immediately press a Kisses Chocolate into center of each cookie.  Remove from cookie sheet to wire rack.  Cool completely.  Makes about 4 dozen cookies.

Chocolate Chip Kiss Cookies

1 bag (9 oz) Hershey's Kisses
1 cup (2 sticks) butter, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla extract
2+ cups flour
Chocolate Chips
Hershey's chocolate shoppe topping (optional)

Heat oven to 375.  Remove wrappers from kisses.  In large mixing bowl, beat butter, sugars and vanilla until well blended.  Add flour.  Stir in chocolate chips.  Mold scant tablespoon dough around each kiss, covering completely.  Shape into balls; place on ungreased cookie sheet. Bake 10-12 minutes or until set.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.  Drizzle topping over each cookie.  About 4 dozen cookies.

BIG Chocolate Chip Cookie

2 eggs
3/4 c sugar
3/4 c. brown sugar
2 cubes butter
1 t vanilla
1/2 t water

Add: 2 1/2 cups flour
1 t salt
1 t baking soda
2 cups chocolate chips

Grease pizza pan, spread dough, should be 1/4 in thick

Bake 375 degrees

10-15 minutes

Chocolate Whoopie Pie Cookies with Peppermint Filling

I even rolled them in crushed candy cane to get an extra peppermint kick and some crunch :)

WARNING!!!! THIS RECIPE MAKES 3 DOZEN PIES...THAT'S 6 DOZEN COOKIES. SHARE WITH FRIENDS!!!

Chocolate Whoopie Pie Cookies

Ingredients:

3 1/2 cups flour

1 1/2 cups unsweetened cocoa powder

1 tablespoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 sticks unsalted butter (room temp)

2 cups sugar

2 large eggs

2 cups buttermilk (room temp)

2 teaspoons vanilla

1. Preheat oven to 400 degrees

2. Sift together flour, cocoa powder, baking soda, baking powder, and salt.

3. With electric mixer, beat butter and sugar on med until light and fluffy. Add eggs, buttermilk, and vanilla.

4. On low speed, slowly add dry ingredients and mix well.

5. Drop 1 to 1 1/2 tablespoons of batter onto parchment or baking mat lined cookie sheets and bake for about 8 minutes.

6. Let cool completely!

Peppermint Filling

Ingredients:

1 stick unsalted butter (room temp)

1/2 cup solid vegetable shortening

3 1/2 cups confectioner's sugar

2 teaspoons vanilla

2 teaspoon peppermint

1. With an electric mixer, cream butter and shortening.

2. On a low speed, graduall add confectioner's sugar and continue beating until light and fluffy.

3. Add vanilla and peppermint. Beat to combine.

Alfajores

2 c unbleached all-purpose flour; more for rolling

2 c whole-wheat flour

2 t baking powder

1 t salt

1 c unsalted butter, softened

3/4 c granulated sugar

1-1/2 t finely grated orange zest

Two 13.4 oz cans Nestle dulce de leche

1 lb milk chocolate, melting chips

Cookies:

In a medium mixing bowl, whisk the flours, baking powder, and salt.  In a stand mixer cream butter, sugar on medium speed until light and fluffy, 2-3 minutes.  Stir in the orange zest.  

With mixer on low, gradually add flour mixture to  butter mixture.  After adding the last of the flour but before it’s fully mixed, add 1/4 to 1/3 cup cold water and mix just until a smooth dough forms, 1 -2 minutes.  Divide the dough into two equal pieces, form into disks, and wrap in plastic.

Chill overnight.

Heat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.  Roll out the cold dough on lightly floured surfact until it’s 1/8 to 3/16 inch thick.  With a 2 inch round cookie cutter (we use a glass), cut the dough in circles.  (You can reroll scraps once).  

Bake in center of oven one cookie sheet at a time until edges are lightly browned and the cookies puff up slightly, 8-10 minutes.  Cool the cookies on rack and store in airtight container for up to 3 days or freeze up to 1 month.

Fill Cookies:

Lay out cookies.  Put a heaping 1/2 T of dulce de leche on half of the cookies.  Cover each with a top cookie, into a sandwich.

Coat the Cookies:

Melt Chocolate Melts in microwave (we buy them at Michael’s) in a glass measuring bowl.  Stir every 30 seconds until creamy - with a wooden spoon.  Dip sandwich cookies, coating both sides and all around. Let excess chocolate drip off.  Set on wax paper.  With back of spoon, smooth out top of cookie.

Store in plastic container with wax paper in between layers.  Keep in refrigerator for up to 2 weeks or freeze for up to 3 months.

Oatmeal Cookie

Ingredients

3 c flour

2 1/2 c oatmeal

1 t baking soda

1/2 t salt

2 c brown sugar

1 c sugar

2 c (4 sticks) butter, softened

4 eggs

4 t vanilla

1 c choc chips

1 c craisins

1 c raisins

(1/2 c chopped almonds optional)

1/4 c seeds - sunflower, soy, coconut

This will make a lot of cookies

Preheat oven 300 .

Combine flour, soda, salt, oatmeal - Set aside.

Mix sugars at medium speed. Add butter until well mixed.

Add eggs and vanilla. Blend (don't overmix)

Add flour at low speed.

Stir in choc chips, craisins, etc.

Bake for 15 -20 min (depending on size of cookies) or until done. They need to be done, but still look "a little" (not too much) gooey in the middle.