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| Recipe Title: |
Fiddle diddles
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| Recipe Description: |
Chocalate macaroon |
| Ingredients: |
2 c white sugar
6 tbsp cocoa
1/2 c butter
1/2 c milk
1 c coconut
3 c oats |
| Instructions: |
Melt butter in saucepan, add sugar, cocoa and milk. Bring to a boil. Remove from heat, add oats and coconut. Drop by spoonful onto wax paper. Eat when cool!!! |
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| Recipe Title: |
Snow Ball Cookies
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| Recipe Description: |
A sweet delight that will melt in your mouth and make you want more. This is a recipe that goes back more than fifty or ... |
| Ingredients: |
1 1/2 lbs sweet butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 box cake flour (32oz)
1/2 lb finely chopped pecans |
| Instructions: |
Mix softened butter and remaining ingredients minus the powdered sugar. Do not make dough to dry with flour. Roll into balls . Preheat oven to 300 f and bake for 15 mins. Upon completion let cool for 10 to 20 minutes. Roll balls in powdered sugar and let stand on wax paper for about a hour before storing them in your own cookie container. The recipe makes about 45 snowballs upon completion! Enjoy! |
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| Recipe Title: |
CONDO CRAVE COOKIES
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| Recipe Description: |
Almond melt-in-your mouth cookies |
| Ingredients: |
1 pkg store-bought refrigerated cookie dough of your choice
almond extract |
| Instructions: |
Unwrap refrigerate cookie dough
Read & follow directions on wrapper
Trick: put a drop of almond extract on each cookie right when the cookies come out of the oven |
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| Recipe Title: |
Siggy's Oatmeal Raisin Chocolate Chip Cookies
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| Recipe Description: |
A family favorite that vanishes each time we bake a batch. |
| Ingredients: |
1/2 cup (1 stick) plus 6 tablespoons butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups oats (quick or old fashioned, uncooked)
1/2 cup raisins
1/2 cup semi-sweet chocolate chips
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| Instructions: |
Preheat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour and baking soda; mix well. Add oats, raisins, and chocolate chips; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire racks. Cool completely and store tightly covered. |
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| Recipe Title: |
Chocolate Chip Tea Cookies
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| Recipe Description: |
This is my go-to cookie to make every Christmas. There are very few ingredients and it's ok to eat the dough! I usually double the ... |
| Ingredients: |
1 cup butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups flour
1 cup (6 oz) semi-sweet chocolate chips
2/3 cup nuts (optional - I usually do not use nuts) |
| Instructions: |
Beat butter and powdered sugar in large bowl. Beat in vanilla. Gradually beat in flour. Stir in chocolate chips. Roll dough into 1-inch balls and place on ungreased baking sheet. Bake in preheated 350 degree F oven for 11-14 min. The cookies should be light golden brown on the bottom. Cool for a few minutes on baking sheet before moving to wire racks to cool completely. Dust with powdered sugar. |
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| Recipe Title: |
Colourful Meringue Cookies
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| Recipe Description: |
Brightly coloured light, sweet meringues. |
| Ingredients: |
4 egg whites, at room temperature
1/2 teaspoon Cream of Tartar
1 cup sugar
1 teaspoon Pure Vanilla Extract
25 to 30 drops Assorted Shades of Food Colouring |
| Instructions: |
Preheat oven to 225°F.
Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended.
Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no stick cooking spray.
Bake both sheets of meringues at the same time 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled. |
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| Recipe Title: |
lemon Sugar Cookies
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| Recipe Description: |
Lemon sugar cookies
Yield 24 cookies |
| Ingredients: |
1cup butter, softened
1 3/4 cup granulated sugar
1 egg
1 tsp vanilla
2 tsp pure lemon extract
2 tsp lemon zest
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 cups flour |
| Instructions: |
preheat oven to 350 degrees. in a medium bowl whisk together baking soda, baking powder, salt and flour. in a large bowl cream together the butter and sugar until light and fluffy. add egg, vanilla, lemon extract and lemon zest. add the flour mixture, a cup at a time, and stop once combined. roll 2 tbsp into a ball and place onto the baking sheet, keeping them 2 inches apart. bake for 13-15 minutes or until just barely browned on the bottom. allow to cool (if you can)Enjoy! |
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| Recipe Title: |
Chocolate Pecan Drop Cookies
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| Recipe Description: |
Great recipe! The cookies turned out to be delicious! We made ours with a combination of butterscotch and chocolate chips, and they were outstanding. Can't ... |
| Ingredients: |
2 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
3/4 teaspoon fine salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)
1 cup chopped pecans |
| Instructions: |
Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips and pecans.
Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely. |
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| Recipe Title: |
Chocolate Cherry Thumbprints
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| Recipe Description: |
This recipe will make 48 cookies. This is a delicious holiday cookie that my entire family enjoys. Plus they are fun to make with my ... |
| Ingredients: |
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 3/4 cups quick or old-fashioned oats
1 1/2 cups all-purpose flour
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking powder
1/4 teaspoon salt (optional)
3/4 cup granulated sugar
2/3 cup butter or margarine, softened
2 large eggs
1 teaspoon vanilla extract
2 cups (two 10-oz. jars) maraschino cherries, drained and patted dry |
| Instructions: |
MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Combine oats, flour, cocoa, baking powder and salt in medium bowl.
BEAT sugar, butter, eggs and vanilla extract in large mixer bowl until smooth. Beat in melted chocolate. Stir in oat mixture. Cover; refrigerate dough for 1 hour.
PREHEAT oven to 350° F.
SHAPE dough into 1-inch balls; press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with maraschino cherry.
BAKE for 10 to 12 minutes or until set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Melt remaining morsels; drizzle over cookies. |
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| Recipe Title: |
"T'was the Night Before" Cookies
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| Recipe Description: |
A soft and chewy peanut butter chocolate chip cookie...perfect with a glass of milk! |
| Ingredients: |
1 cup butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
3 1/2 cups flour
2 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
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| Instructions: |
Cream together the butter, peanut butter and sugars. Add vanilla and eggs. Mix until light and fluffy. Add first cup of flour, as well as baking soda and salt. Mix until blended. Blend in next two cups of flour. Lastly, add chocolate chips with final 1/2 cup of flour and stir only until blended. Drop by rounded tablespoon portions onto parchment paper lined cookie sheet. Bake at 350 degrees for 11 minutes, or just until edges are golden brown. Do not over bake if you prefer soft, chewy cookies. |
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| Recipe Title: |
Hat Cookies
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| Recipe Description: |
Whether you're planning a party for the Kentucky Derby or looking for Easter favors, these darling hat cookies bring the best of spring to your ... |
| Ingredients: |
¾ c. butter
1 c. sugar
1 large egg
1 tsp. almond extract
2½ c. all-purpose flour
½ tsp. baking soda
½ tsp. salt
Decorator Frosting
Decorator Frosting:
2 tbsp. butter
2¼ c. powdered sugar
2 tbsp. whipping cream
¼ tsp. vanilla extract |
| Instructions: |
Beat butter and sugar until creamy. Add egg and extract, beating well.
Combine flour, soda, and salt; add to butter mixture, beating well. Divide dough in half; cover and chill 1 hour.
Roll half of dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 2 1/2-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.
Bake at 375 degrees F for 6 to 8 minutes; let cookies stand on baking sheets 5 minutes. Cool completely on wire racks.
Roll remaining dough to 1/8-inch thickness on a lightly floured surface. Cut out 36 cookies using a 1 1/4-inch round cutter. Place cookies 1 inch apart on parchment paper-lined baking sheets.
Bake at 375 degrees F for 4 to 6 minutes; let stand on baking sheets 5 minutes. Cool completely on wire racks.
Assemble cookies by placing 1 small cookie in center of 1 large cookie. Decorate with Decorator Frosting to resemble hats; let dry.
For Decorator Frosting: Beat butter until creamy. Add powdered sugar alternately with whipping cream until blended. Stir in vanilla extract. |
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| Recipe Title: |
Soft Crackled Gingersnaps
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| Recipe Description: |
Soft gingersnaps that crack perfectly on top with a chewy consistency |
| Ingredients: |
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1 tsp nutmeg
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
White sugar for rolling the cookies in |
| Instructions: |
Combine the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees. Roll each teaspoon of dough into balls, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 9-10 minutes. |
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