Cookie Recipes

starshollow · December 2009

Thanks to SillyLGoose for the recipe for your cookies, I am definitely going to try them!

DH and I loved all of the cookies I brought home, and I would love to try making some of them. If you brought cookies to the swap, can you post your recipe? And if you couldnt make it to the swaop, feel free to share a favorite recipe!

starshollow · December 2009

SPARKLING BUTTER TOFFEE COOKIES

Found at www.RecipeGirl.com

1 cup granulated sugar
¾ cup butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ cup toffee bits
additional sugar for rolling*

1. Heat oven to 350°F. Line cookie sheets with parchment paper (or leave them ungreased).

2. Combine sugar, butter, egg and vanilla in a large bowl. Beat at medium speed, scraping bowl often until creamy.

3. In a small bowl, whisk together flour, baking powder and baking soda. Add to wet mixture and beat until well mixed. Stir in toffee bits by hand.

4. Shape dough into 1-inch balls. Roll in sugar. Place 2-inches apart onto prepared cookie sheets. Flatten each with bottom of glass to 1½-inch circles (if glass sticks, dip in sugar). Cookies may also be flattened with a fork in a crisscross pattern.

5. Bake 9 to 11 minutes or until edges are just lightly browned. Do not overbake. Sprinkle with additional sugar while warm. Cool completely.

Yield: About 3 dozen

*To make these cookies extra sparkly, use “White Sparkling Sugar”- which can be found in cooking supply stores.

SuMmErKuTiE · December 2009

Great idea! I brought 2 types of cookies to the swap:

Andes Creme de Menthe Cookies
Found at: http://www.recipezaar.com/Andes-Cregraveme-De-Menthe-Cookies-Andes-Mint-Cookies-95863

~ 1/2 cup of butter, softened (1 stick)
~ 3/4 cup of brown sugar
~ 1/2 cup of granulated sugar
~ 1 teaspoon of baking soda
~ 1 teaspoon of baking powder
~ 2 teaspoons of vanilla extract
~ 2 large eggs
~ 1 (10 oz) bag of Andes Mint Baking Chips
~ 2 and 2/3 cups of all purpose flour

Pre-heat oven to 350 degrees.
~ Blend butter, brown sugar, granulated sugar, baking soda, baking powder, vanilla, and eggs until ingredients are mixed.
~ Add Andes Baking Chips
~ Add flour and continue to mix until all ingredients are well blended together.
~ Cover and chill in refridgerator for 45-60 minutes.
~ Spoon out approximately 1 oz of dough per cookie onto a non-stick baking sheet
~ Form a ball and slightly flatten
~ Bake for approximately 8-10 minutes
~ Cool on pans for 2 minutes then remove

***Quick tip*** I have had the worst time trying to find those Andes Mint Baking Chips. I've checked Stop & Shop, Shaws, Target, and regular Wal-Marts. The only place I've been able to find them is at the Wal-Mart Supercenter in Wallingford that has a full grocery store in it. You could also order the chips online if that store is too far away. Maybe they have them at Shop Rite or Big Y.. I need to check there still.

I also brought Cake Mix Cookies to the swap.

Cake Mix Cookies

~ 1 box of any cake mix
~ 1 egg
~ 1 stick of butter

You can add baking chips and/or chopped nuts if you please.

Preheat oven to 350 degrees
~ Combine all ingredients until thoroughly moistened
~ Drop by rounded tablespoonfuls onto non stick cookie sheet
~ Bake for 8-10 minutes

I used a box of the holiday cake mix from Target for the cake mix cookies I brought to the cookie swap. They had holiday sprinkles in them to make them more festive!

OLJ1010 · December 2009

Ingredients2 cups all-purpose flour (about 9 ounces)1/4 teaspoon salt3/4 cup packed brown sugar2/3 cup granulated sugar1/2 cup chunky peanut butter1/4 cup butter, softened2 large eggs1 teaspoon vanilla extractCooking spray7 tablespoons seedless raspberry preserves1 tablespoon fresh lemon juicePreparationLightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring well with a whisk; set aside.Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each). Place balls 2 inches apart on baking sheets lined with parchment paper. Press thumb into center of each dough ball, leaving an indentation. Cover and chill 1 hour.Preheat oven to 350°.Uncover dough. Bake at 350° for 14 minutes or until lightly browned. Remove cookies from pans, and cool on a wire rack.Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once. Add juice, stirring until smooth. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687689

OLJ1010 · December 2009

oops! ^^^ABOVE^^^ Peanut Butter and Jelly Thumbprints

CTGirl30 · December 2009

Foozle - I made your toffee cookies last night to bring to a work lunch party today and they came out well. :-) Yummy recipe!

SuMmErKuTiE · December 2009

I thought I'd also add my Red Velvet Cake recipe. (I brought the cupcakes to the swap.)

I'm giving the recipe for it to be a cake, but you can use the same recipe to make them into cupcakes instead, just use a cup cake pan and wrappers ;0)

Preheat oven to 350 degrees.
Grease and sprinkle flour into three 8" cake pans

Ingredients:

1/2 cup shortening
1 and 1/2 cups of sugar
2 large eggs
2 bottles of red food coloring (1 oz each)
1 tsp vanilla
2 and 1/2 cups of sifted cake flour
1/2 tsp of salt
2 tsp of cocoa
1 cup of buttermilk
1 tbsp of white vinegar
1 tsp of baking soda

Beat shortening at medium speed until fluffy.
Gradually add sugar, beating well.
Add eggs one at a time, beating until well blended after each addition.
Stir in food coloring and vanilla, blending well.

In a different bowl combine flour, salt, and cocoa.
Set aside.

In another bowl (or a large liquid measuring cup) combine buttermilk, vinegar, and baking soda.
Set aside.

Add flour mixture to shortening mixture alternately with buttermilk mixture beginning and ending with the buttermilk mixture. Beat at a low speed until blended after each addition. Beat at a medium speed for 2 minutes. Pour batter into the 3 cake pans and bake place in oven.

Bake the cakes for 25 minutes or until you can put a toothpick through and it comes out clean.

Cream Cheese Frosting

Ingredients

1 package of cream cheese (8 oz package) softened
1 package of powdered sugar (16 oz package)
1/2 cup of butter (1 stick) softened
1 tsp of vanilla

Beat cream cheese and butter until fluffy. Gradually add powdered sugar beating at low speed until blended. Add vanilla, beating until blended. Frost each layer of the cake and then stack on top of each other to make the 3 layers then use the rest of the frosting to frost the sides of the cake.

starrbuk13 · December 2009

i know i'm late, but this is a classic family recipe. they are DELISH.

Butterballs

Supposed to make 4 doz, but doesn’t even come close!!!

1 cup butter

2 cups flour

1 teaspoon vanilla

1 cup chopped walnuts

4 tablespoons sugar

Preheat oven to 350.

Mix all ingedients together.

Shape into balls, bake for 15-20 mins.

Roll in powdered sugar while still hot.

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