Holiday Cookie Exchange - Drop Cookies - Part 1 (of 2)
Recipe Swap - November 10, 1997
RECIPES IN THIS FILE:
Mrs. Field's Macadamia Nut Coconut Crisps
Praline Chunk Cookies
Almond Macaroons
Almond Meringues
Angel Cloud Cookies
Anise Meringue Kisses
Annette Funicello's Peanut Butter Chocolate Chip Cookies
Baker's Fudge Crackle Cookies
Homemade Vanilla Wafers
Holiday Double Chocolate Cookies
Drop Sugar Cookies
Buttermilk Cookies
Ginger Creams
Cranberry Cookies
Almond-Coconut Cookies
Ghirardelli Chocolate Chip Cookies
Lemon Wafers
Macadamia Nut/white Chocolate Cookies
Mrs. Field's Fruitcake Cookies
Cashew Cookies
Jesse's Toffee Bars
Chocolate Chocolate Chip Cookies
Chocolate Cherry Meringue Drops
Melissa's Jam Thumbprint Cookies
No-Bake Chocolate Boiled Cookies
No-Bake Popcorn Cookies
Irresistible Peanut Butter Cookies
Peanut Butter Cookies
No Bake Cocoa cookies
Fudge Oatmeal Cookies
MRS. FIELD'S MACADAMIA NUT COCONUT CRISPS
Makes 36 cookies
1 cup flour
1 cup macadamia nuts, coarsely chopped
1/2 cup shredded sweetened coconut
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 cup dark brown sugar, packed
2 tsp vanilla extract
1/3 cup mini semisweet chocolate chips
Preheat oven to 375 degrees F.
Whisk together flour, nuts and coconut in a medium bowl. Set aside.
Heat butter, corn syrup and brown sugar in a 2-quart saucepan until boiling, stirring occasionally. Remove saucepan from heat and stir in vanilla. Add flour mixture and chocolate chips and mix until all ingredients are equally distributed. Drop by half teaspoonfuls onto well-greased cookie sheets, 2-inches apart.
Bake 8-10 minutes or until mixture spreads and bubbles. Cool cookies for 1 minute on pan, then immediately transfer to a cool, flat surface. Cookies will remain soft until completely cooled.
PRALINE CHUNK COOKIES
Source: N. Webber
Makes 2 dozen
1 cup Butter-Flavored Crisco
1 1/4 cups lightly packed brown sugar
2 eggs
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 (6 oz) pkg semi-sweet chocolate chips
1/2 cup coarsely chopped pecans
2 Skor or Heath (chocolate covered toffee) candy bars, coarsely chopped
Beat Crisco, brown sugar and eggs with fork. Stir in remaining ingredients except Skor bars. Drop from heaping tablespoon measure onto ungreased baking pan. Place several pieces of Skor bar on top of each cookie.
Bake at 375 degrees F for 8 to 10 minutes or until cookies are golden brown around the outside and a little soft in the center. Cool.
ALMOND MACAROONS
Source: The Household Searchlight, 1941
Makes 36 cookies
1 cup powdered sugar
1 cup almond paste*
3 egg whites
1/2 tsp salt
Beat egg whites until stiff. Mix thoroughly with almond paste and salt. Add sugar and beat thoroughly. Drop by teaspoonfuls onto slightly oiled baking sheet.
Bake in moderate oven (375 degrees F) about 15 minutes. Remove from oven. Set baking sheet on wet towel for a few minutes. Remove macaroons with a wide spatula.
*The almond paste may be made by pounding 2 1/2 cups shelled blanched almonds until a paste is formed.
ALMOND MERINGUES
Makes 54 cookies
2 egg whites
1/2 cup sugar
1/2 cup ground almonds
Preheat the oven to 325 degrees F. Butter and flour a baking sheet or line with parchment paper.
In a mixer, beat the egg whites at medium speed until they hold soft peaks. Gradually beat in the sugar until the whites are glossy and stiff.
Using a rubber spatula, fold in the ground almonds. Drop rounded 1/2 tsp of the meringue mixture about 1/2-inch apart on the prepared baking sheet.
Place in the oven and reduce the heat to 250 degrees F. Bake about 1 hour, or until the meringues are barely colored and somewhat dry to the touch. Turn the oven off and leave the meringues in until completely dry to the touch.
ANGEL CLOUD COOKIES
Makes 36 cookies
2 egg whites, stiffly beaten
2/3 cup sugar
dash salt
1 cup almonds, chopped
1 cup chocolate chips or carob chips, chopped
Preheat oven to 350 degrees F for 15 minutes. Fold sugar, salt, nuts and chips into egg whites. Drop by teaspoonfuls onto a well greased cookie sheet.
Turn off the oven when putting in cookies. Leave in the oven for 2 1/2 hours or overnight, but do not open oven door until time to remove.
ANISE MERINGUE KISSES
Source: Los Angeles Times Newspaper, Thursday April 30, 1992 by Minnie Bernardino and Donna Deane, Times Food Stylists
"The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour."
3 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1 1/2 tsp ground anise seeds
Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets.
Bake at 275 degrees F for 30 minutes.
NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour.
Makes about 4 dozen kisses
Each kiss contains about: 9 calories; 4 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.
ANNETTE FUNICELLO'S PEANUT BUTTER CHOCOLATE CHIP COOKIES
Source: The Great American Peanut Butter Book by Larry and Honey Zisman, 1985
Makes about 2-3 dozen cookies
2 cups unsifted flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup corn oil margarine, softened (1 stick)
1/2 cup Skippy chunky or super chunk peanut butter
2 eggs
1 tbsp water
1 tsp vanilla
1 (6 oz) pkg semisweet chocolate chips, optional (1 cup)
In small bowl stir together flour, sugar, baking soda, and salt.
In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes.
Stir chocolate pieces into batter, if using. Drop by rounded tablespoonfuls 3-inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass.
Bake in 375 degree F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container.
VARIATION:
PEANUT BUTTER OAT COOKIES:
Decrease flour to 1 cup, add 1 cup uncooked quick oats.
BAKER'S FUDGE CRACKLE COOKIES
Source: Baker's Chocolate Ad
Makes about 3 dozen cookies
16 squares (1 ounce each) semi sweet chocolate, divided use
4 squares (1 ounce each) unsweetened chocolate
2 tbsp butter
1 tsp instant coffee
3/4 cup cake and pastry flour
1/2 tsp baking powder
3 eggs
1 cup granulated sugar
1 tsp vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup chopped toasted unblanched almonds
8 squares (1 ounce each) semi-sweet chocolate (for dipping)
Melt 8 squares semi sweet chocolate, unsweetened chocolate, butter and instant coffee together; stir well. Cool.
Sift together flour and baking powder; set aside.
Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 minutes, then drop by teaspoonfuls onto baking sheets.
Bake at 350 degrees F for 10 minutes. Allow to cool for 5 minutes before removing from pan.
TO DIP THE COOKIES:
Partially melt the remaining 8 squares semi sweet chocolate. Dip half of each cookie into melted chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10 minutes, or until chocolate is set. Serve cookies at room temperature.
HOMEMADE VANILLA WAFERS
Source: Stacey Snyder
"My grandmother was the cook for the ATO fraternity at Colgate for many years. This recipe came from her cookbook. My family raves over these!"
2/3 cup shortening
2 cups sugar
2 eggs
1/2 cup milk
6 teaspoons vanilla
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
Cream shortening and sugar. Beat eggs, add milk and vanilla. Add dry ingredients. Mix well. Drop from a teaspoon onto a greased cookie sheet.
Bake at 300 degrees F for 20 minutes.
HOLIDAY DOUBLE CHOCOLATE COOKIES
Source: Hershey's
Makes about 3 1/2 dozen cookies
1 1/2 cups all-purpose flour
1/2 cup Hershey's Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 (10 oz.) pkg Hershey's Holiday Baking Bits (or mini M&M's), divided use
Heat oven to 350 degrees F.
Stir together flour, cocoa powder, baking soda and salt.
In large mixer bowl, beat butter, brown sugar, granulated sugar and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, blending well.
Stir in 1 cup candy coated bits. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Press 8 to 9 of remaining bits on dough before baking.
Bake 7 to 9 minutes or until cookie is set. Do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
DROP SUGAR COOKIES
Source: Lois
"A crisp cookie that melts in your mouth. My mom made these for years."
1 cup butter or margarine, butter
1 cup cooking oil
1 1/2 cups powdered sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Additional granulated sugar (white or colors, for rolling)
Cream together butter, oil, powdered sugar and granulated sugar. Add eggs and vanilla; beat until nearly white.
Mix in flour, baking soda and cream of tartar. Roll into little balls. Roll into sugar (colored sugar is fine, too for the holidays). Flatten with a fork.
Bake at 375-400 degrees F for approximately 10 minutes. Try 350 degrees too.
BUTTERMILK COOKIES WITH CREAM CHEESE FROSTING
From: Amy,UT
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 cup buttermilk
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
4 cups all purpose flour
Cream Cheese Frosting (recipe follows)
Cream butter and sugar and add eggs one at a time. Add buttermilk and vanilla.
Mix dry ingredients together and add to buttermilk mixture. Drop onto ungreased cookie sheets.
Bake at 350 degrees F for 12-15 minutes. When cool frost with Cream Cheese Frosting.
CREAM CHEESE FROSTING
1 (3 oz.) pkg. cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
3 to 4 cups powdered sugar
Food coloring (optional)
Beat cream cheese, butter and vanilla together. Beat in powdered sugar as needed for consistency. Tint with drops of food coloring, if desired.
GINGER CREAMS
Source: pellie
This is a very soft cookie with a good flavor. For Xmas I sprinkle red and green sugar on top of the frosting.
1/2 cup granulated sugar
1/2 cup hot water
1/2 cup molasses
1/4 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Frosting (recipe follows)
Combine sugar, hot water, molasses, shortening and eggs. Blend well.
Stir in remaining ingredients. Drop by the teaspoonful onto greased cookie sheet.
Bake at 375 degrees F for 10-15 minutes or until golden brown. DO NOT OVERBAKE.
Frost cooled cookies and decorate if desired with red and green Xmas sugar crystals.
FROSTING
2 cups sifted powdered sugar
2 tablespoon butter, softened
2 to 3 tablespoon milk
1 teaspoon vanilla
Dash of salt
Combine all ingredients and beat until smooth. Add more milk if too thick.
CRANBERRY COOKIES
Source: Joan's kitchen
Makes 4 dozen
1/4 cup butter or margarine
3/4 cup brown sugar
1 large egg
1 tsp vanilla
1 tbsp orange zest
Pinch salt
1 1/2 cups flour
1/2 tsp baking soda
1/2 cup chopped walnuts
3/4 cup chopped cranberries, fresh or frozen
Beat butter, brown sugar, egg, vanilla, orange zest and salt until fluffy.
Stir in flour and baking soda. Fold in nuts and cranberries. Drop by rounded teaspoonfuls onto greased cookie sheet, 2-inches apart.
Bake 375 for 10 to 12 minutes or light golden. Remove from rack to cool. Store airtight.
VARIATION:
I have made these into apple cookies by substituting 1 small peeled and chopped apple for the cranberries.
ALMOND-COCONUT COOKIES
Source: The Dessert Show - Show #DS3199, TV Food Network
From: Judi M. Phelps
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup light brown sugar
1/2 cup white granulated sugar
3/4 cup salted butter
2 large eggs
2 tsp pure vanilla extract
1/2 cup sweetened shredded coconut
1 cup chopped raw almonds, unsalted
1 cup chopped dates
1/4 cup sweetened shredded coconut (for topping)
Preheat oven to 300 degrees F.
In medium bowl mix together flour, baking soda, and salt with a wire whisk and set aside.
In a medium bowl, combine brown sugar and white sugar with electric mixer at medium speed. Add and mix butter until it forms a grainy paste. Add eggs and vanilla and beat until smooth.
Add flour mixture, coconut, almonds and dates. Blend on low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased baking sheets, 2-inches apart. Sprinkle tops lightly with reserved coconut.
Bake 25 minutes or until bottoms turn golden brown. With a spatula, transfer to cool, flat surface.
GHIRARDELLI CHOCOLATE CHIP COOKIES
(and Lynn's variation)
Source: Ghirardelli 56 ounce package semi-sweet chocolate chips and Lynn Boston, December 1992
Makes about 5 dozen 2 1/2-inch cookies
*Asterisks indicate where Lynn changes the recipe.
ORIGINAL:
1 cup (2 sticks) butter or margarine, softened
3/4 cup sugar*
3/4 cup packed brown sugar*
2 eggs
2 tsp vanilla
2 1/4 cup unsifted flour*
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts or pecans
2 pkgs. (8 oz.) semi-sweet chocolate chips*
LYNN'S MODIFIED:
1 cup (2 sticks) butter or margarine, softened
3/8 cup sugar *
1/2 cup packed brown sugar*
2 eggs
2 tsp vanilla
1 1/4 cup unsifted flour* (Lynn will use whole-wheat flour if she has it)
1 cup oats, uncooked*
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts or pecans
2 cups semi-sweet chocolate chips*
Heat oven to 375 degrees F.
In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla.
Stir flour (and oats) with baking soda and salt; gradually blend into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets.
Bake at 375 degrees F for 9 to 11 minutes or until golden brown.
These cookies are delicious eaten warm while chocolate is still soft. To reheat cookies in microwave, process 2 or more cookies for 15 to 20 seconds.
Baked cookies or dough may be frozen in tightly covered container.
LEMON WAFERS
Source: Comfort Food by Holly Garrison, 1988
Makes about 3 dozen cookies
"This is the sort of wholesome little cookie that nannies, or mommies, used to give to good little children. They are a tiny bit chewy and seem to contain the hallucinogenic ability to bring visions of rocking horses, red balls, and blackboards sharply into focus."
1/2 cup butter or margarine, softened (1 stick)
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon grated lemon peel
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 F. Grease two baking sheets and set aside.
Beat butter and sugar in a medium-size bowl until well blended. Beat in egg, vanilla, and lemon peel.
In another medium-size bowl, mix flour, baking powder, and salt with a wire whisk until light and thoroughly combined. (Using a wire whisk to blend the dry ingredients makes sifting unnecessary in this case.) Gradually add flour mixture to butter mixture, beating until well combined. Drop batter by rounded measuring teaspoonfuls onto prepared baking sheets.
Bake for 6 to 8 minutes, or until golden and lightly browned around the edges. Remove from cookie sheets to write rack to cool.
MACADAMIA NUT WHITE CHOCOLATE COOKIES
Source: Carolyn Stuart
From: Judi Mae, Calif
Makes 36 cookies
1 cup butter, softened
1 1/2 cups white granulated sugar
1/2 cup brown sugar
2 large eggs
3 1/4 cups all-purpose flour
1 tbsp baking soda
1 tbsp salt
12 oz white chocolate, coarsely chopped
6 oz macadamia nuts, coarsely chopped
Preheat oven to 325 degrees F.
Cream together butter and sugar until light and fluffy. Add eggs and mix well.
Thoroughly combine flour, baking soda, and salt. Stir the flour mixture until well blended. Add a little more flour if necessary to make a slightly stiff dough. Stir in chocolate and nuts. Drop dough by heaping teaspoons 2-inches apart on ungreased baking sheets. Flatten each cookie slightly.
Bake 13-15 minutes. Cool cookies a few minutes on baking sheet before transferring to rack to cool completely.
MRS. FIELD'S FRUITCAKE COOKIES
2 cups flour
1/2 tsp baking powder
1 cup quick oats (not instant), uncooked
1 cup butter, softened
1 1/2 cups light brown sugar, packed
1/4 cup unsulphured molasses
2 tsp brandy
2 tsp vanilla extract
2 tsp almond extract
2 large eggs
1/2 cup raisins
1 cup pecans, chopped
1/2 cup almonds, chopped
2 cups candied cherries, chopped (for tops)
Preheat oven to 300 degrees F.
In a medium bowl combine flour, baking powder and oats. Mix well and set aside.
In a large bowl cream butter and sugar with an electric mixer at medium speed. Mix to for a grainy paste. Add molasses, brandy, vanilla and almond extracts and eggs; beat until smooth.
Add the flour mixture, raisins, pecans, almonds and cherries. Blend at low speed just until combined. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2-inches apart.
Bake for 22-24 minutes, then transfer to a cool, flat surface. Top each cookie with a candied cherry half.
CASHEW COOKIES
From: Judi Mae, Calif
Makes roughly 6 dozen cookies
These are from Rose Levy Berenbaum's Christmas Cookies cookbook, and are quite good.
2 cups unbleached white flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/3 cups UNSALTED coarsely chopped cashews
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
2 tbsp light brown sugar
1 egg
1 tsp vanilla
1/2 cup sour cream
Preheat oven to 350 degrees F.
Mix flour, baking powder and baking soda, salt, and cashews; set aside.
Cream butter and sugars together; beat in egg and vanilla. Mix in sour cream. Add flour mixture. Drop dough by teaspoons onto greased cookie sheets.
Bake 10-15 minutes until golden brown.
JESSE'S TOFFEE BARS
From: Marie Howe
Makes 2 dozen bars
Rich, buttery cookie that tastes like a Heath Bar.
1 package graham crackers (about 6 crackers)
1 cup slivered almonds
1 cup butter or margarine
1 teaspoon vanilla extract
1 cup light brown sugar
6 milk chocolate candy bars
Preheat over to 400 degrees F. Spray an 11x15-inch jelly roll pan with non-stick spray.
Completely cover with a single layer of graham crackers. Sprinkle with almonds; set aside.
Combine butter, vanilla, and brown sugar in a heavy saucepan. Place over medium heat and bring to a full boil, stirring constantly. Boil for 1 minute. Carefully pour evenly over crackers (this mixture is hot!).
Bake for 8 minutes. Let cool for 3 to 4 minutes.
Evenly space chocolate bars over cracker/toffee mixture. Wait 1 minute and spread chocolate to cover. When completely cool, cut into 2-inch squares or break into pieces.
CHOCOLATE CHOCOLATE CHIP COOKIES
Source: Karolee Bruce
"These are a family (and friends) huge favorite...They even taste wonderful frozen!! Couldn't wait for them to thaw LOL
1 cup soft margarine
1/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2 1/4 cup flour
1 tsp baking soda
1 (4 serving size) pkg instant chocolate pudding mix
In bowl, combine ingredients in order given. Drop by teaspoonful onto greased cookie sheet.
Bake for 9 minutes at 325 degrees F.
VARIATION:
For regular chocolate chip cookies, you can use vanilla pudding.
CHOCOLATE CHERRY MERINGUE DROPS
Source: Workbasket magazine, December, 1971 Recipes
Makes about 3 1/2 dozen cookies
1 (6 oz) pkg (1 cup) semi-sweet chocolate morsels
1/2 tsp salt
2 egg whites
1/2 cup sugar
1/2 tsp vinegar
1/2 tsp vanilla
1 cup cut-up candied cherries
1/2 cup chopped walnuts
Melt semi-sweet chocolate morsels over hot (not boiling) water.
Combine salt and egg whites. Beat until foamy. Add sugar very gradually and continue to beat until stiff peaks form. Add vinegar and vanilla and beat well.
Fold melted chocolate, cherries and nuts into meringue mixture. Drop by well rounded measuring teaspoonfuls onto greased cookie sheet.
Bake at 350 degrees F for 10 to 12 minutes or until done. Remove carefully to cooling rack.
MELISSA'S JAM THUMBPRINT COOKIES
From: CarolB,Fl
"Here is one I make every Christmas. THE BEST Thumbprint cookie I know!"
2/3 cup butter, softened
1/3 cup sugar
2 eggs, separated
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour
3/4 cup very finely chopped pecans
Jelly or jam (for serving)
Cream butter and sugar together. Mix in egg yolks, vanilla and salt. Mix in flour.
Shape into 3/4-inch balls. Dip in lightly beaten egg whites and then roll in pecans. Place 1-inch apart on ungreased sheet and make a dent in each with your thumb.
Bake at 350 degrees F for 15 minutes.
Just before serving, place a teaspoon of your favorite jelly or jam in indentation.
NO-BAKE CHOCOLATE BOILED COOKIES
Source: Workbasket magazine, December, 1969 Recipes
submitted by Mrs Helen Davidson
2 cups sugar
4 tbsp unsweetened cocoa powder
1/2 cup milk
1 stick (1/2 cup) butter or margarine
2 cups uncooked quick cooking oats
3 tbsp peanut butter
1 tsp vanilla
Nuts or raisins (optional)
Mix sugar, cocoa powder, milk and butter and boil hard for two minutes or until mixture forms soft ball in cold water.
Remove from heat; add remaining ingredients. Drop by spoonfuls on waxed paper; allow to cool.
NO-BAKE POPCORN COOKIES
Source: Mrs Lillian Heriman
1 lb caramels
2 tbsp frozen orange juice
10 marshmallows
1 tsp vanilla
1 (5 oz) pkg popcorn, popped
Coconut, chocolate bits or chopped nuts (optional, for garnish)
In saucepan, over hot water, melt caramels mixed with marshmallows and orange juice. Cool, then add vanilla.
Pour over popcorn and mix. Spoon onto aluminum foil; shape into 3-inch circles, 1/2-inch thick. Garnish with coconut and chocolate bits or nuts if desired.
PEANUT BUTTER COOKIES
Source: Crisco
Makes 3 dozen cookies
3/4 cup creamy peanut butter
1/2 cup Crisco shortening
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 F.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in 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 sheet. Flatten slightly in crisscross 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 cookie sheet. Remove cookies to wire rack to cool completely.
PEANUT BUTTER COOKIES
Source: Elise Smith
"This has got to be the easiest and simple peanut butter cookie in the world. One of our neighbors gave it to me years ago, and at first I thought she was kidding me, but it is good."
1 egg
1 cup peanut butter
1 cup sugar
Combine ingredients. Drop on an ungreased baking sheet.
Bake 10-12 minutes in a 350 degree F oven.
NO BAKE COCOA COOKIES
Source: Chris Hart
I can't really say how many this makes as I always double or triple it, and they don't always make it to the wax paper before being consumed :)
2 cups sugar
1/2 cup evaporated milk
1/4 cup unsweetened cocoa powder
1/2 cup butter or margarine
1/2 tsp vanilla
2 1/2 cups oatmeal (not quick oats), uncooked
Combine sugar, milk, cocoa powder and butter. Cook to softball stage (just like old-fashioned fudge). Remove from heat add vanilla and mix well.
Add oatmeal, blend thoroughly and drop by teaspoonfuls on wax paper.
FUDGE OATMEAL COOKIES
Source: L J G
"Here's my version of the no bake cookie! This recipe was given to me by a friend 14 years ago. The recipe card is now creased, faded and stained from use--the family loves these simple chocolate cookies. Also, I remember eating these in the school cafeteria in elementary school. (Don't do what one friend of mine did- she COOKED the oatmeal before adding to the other ingredients, and then served it to us at a party! We had quite a laugh, and have never let her forget the incident!!)"
1 stick (1/2 cup) butter
2 cups sugar
3 to 4 tbsp. unsweetened cocoa powder
1 tsp vanilla
1/2 cup milk
1/2 cup peanut butter
3 cups quick oats uncooked
Melt butter in medium saucepan. Add next 4 ingredients. Cook and stir on medium to medium high until boiling. As soon as it is brought to a boil, continue cooking (while constantly stirring) for ONE minute.
Immediately remove from heat and, as quickly as possible, add the peanut butter and oats. Drop by spoonful onto wax paper to harden. Eat and enjoy!
TIPS: The secret of success with these cookies is TIMING. (maybe because I use quick oats? but that is what my original recipe calls for, and it works for us!) Be careful not to boil for more than one minute. Also, it is best to have the peanut butter and oats pre-measured and ready to mix with the chocolate mixture, so you can do it rapidly. Drop the mixture onto the wax paper just quickly as you can in order for the cookies to have the right consistency- the shorter the time they stay in the pan, the better they'll be. (They should have a glossy look- if they're dull and crumbly, they're overcooked.)
END OF FILE - Part 1 (of 2)
