Cranberry-Apple Cookies

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Cranberry-Apple Cookies

Servings: 4


Ingredients:
1/2 c Butter
1 c Brown sugar
3/4 c Sugar
1 Egg
1/4 c Milk
2 c Flour
1 t Baking powder
1 t Cinnamon
1/2 t Salt
1 t Orange rind, grated
1-1/2 c Apples, pared,
-chopped
1 c Cranberries, chopped




Instructions:
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.

Chocolate Chip Macadamia Crunch Cookies

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Chocolate Chip Macadamia Crunch Cookies

Servings: 60


Ingredients:
1 c Butter flavored Crisco
3/4 c Sugar
1/2 c Brown sugar
2 Eggs
2 ts Vanilla
2 tb Buttermilk
1-1/2 c Flour
1/2 c Old-fashioned oatmeal,
-uncooked
1 ts Baking soda
1/2 ts Salt
1 pk Milk chocolate chips (12 oz)
1 c Macadamia nuts, chopped




Instructions:
With an electric mixer, beat shortening, sugar, brown sugar, eggs, vanilla
and buttermilk for 3-5 minutes until very light and fluffy. In a separate
bowl, mix the flour, oatmeal, baking soda and salt. By hand, add the
shortening mixture and stir well. Add chocolate chips and nuts and stir by
hand.

Refrigerate for at least a half hour until the dough is firm. Drop dough by
the tablespoon, about 2" apart, onto a greased insulated cookie sheet. Bake
in a preheated 325'F. oven for 16-18 minutes until the cookies are a light
golden brown.

Cool cookies on baking sheet for a minute and then remove to cooling rack.

Chocolate Chip Cookies

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Chocolate Chip Cookies

Servings: 72


Ingredients:
3/4 c Marg; softened
3/4 c Shortening
1-1/2 c Sugar, brown; packed
3/4 c Sugar
3 Eggs
3 tb Corn syrup
3 tb Water
3 ts Vanilla
3-3/4 c Flour; unsifted
1-1/2 ts Baking soda
3/4 ts Salt
3 c Chocolate chips, semi-sweet




Instructions:
Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled.

Chocolate Mint Cookies

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Chocolate Mint Cookies

Servings: 12


Ingredients:
1 1/4 cups softened butter
2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
3/4 cup baking cocoa
1 tsp. baking soda
32 round, thin, chocolate-covered mint patties





Instructions:
In a mixing bowl, cream butter and sugar, add eggs one at a time, beating well after each addition, then beat in vanilla. In a separate bowl combine flour, cocoa and baking soda, then gradually add to the creamed mixture. Beat until well combined.

Drop by tablespoons, 2 inches apart onto ungreased baking sheets. Bake at 350° for 8 to 9 minutes or until puffy. Invert half the cookies onto a wire rack and immediately place a mint patty on each. Top with remaining cookies and press lightly to seal. Cool completely.

Chocoholics Cookies

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Chocoholics Cookies

Servings: 50


Ingredients:
4 oz Unsweetened Chocolate
3 c Flour
12 oz Semi-Sweet Chocolate
1/2 ts Baking Powder
3 oz Unsalted Butter
1/4 ts Salt
3 oz Margarine
6 oz Semi-Sweet Chocolate
1 1/2 tb Instant Espresso
8 oz Pecan Halves
4 ea Eggs
8 oz Walnut Halves
1 1/2 c Sugar
6 oz Semi-Sweet Chocolate, melted
4 tb Vanilla




Instructions:
in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies

Butter Cookies

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Butter Cookies

Servings: 2


Ingredients:
1/2 c Butter (unsalted),
-at room temperature
1/2 c Sugar, granulated
1-1/2 c Flour, white
1 lg Egg
1 t Vanilla extract
1-1/2 t Baking powder


Instructions:
Beat the butter with the sugar. Add the egg and vanilla and beat until you get a uniform mixture. Mix the flour and baking powder and gradually blend them into the mixture. When you're done, you should have a rather sticky dough.

Apple Oatmeal Cookies

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Apple Oatmeal Cookies

Servings: 4


Ingredients:
2-1/2 c Flour
1 c Quick oats
1/2 ts Salt
1 ts Soda
1 ts Cinnamon
1/4 ts Ground cloves
2 ts Grated lemon zest
1 c Dark brown sugar, packed
3/4 c Salted butter, softened
1 lg Egg
1/2 c Unsweetened applesauce
1/2 c Honey
1 md Apple, peeled, finely choppd
1 c Raisins
1/2 c Quick oats




Instructions:
Preheat oven to 300. In a bowl combine the flour, oats, salt, soda, cinnamon, cloves, and lemon zest. Mix with a wire whisk and set aside. Cream the sugar and butter together in a large bowl using an electric mixer. Add the egg, applesauce, and honey, and beat on medium speed till smooth. Add the flour mixture, apple, and raisins and beat on low speed till mixed. Do not overmix. The dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1-1/2 inches apart. Sprinkle the cookies with the remaining 1/2 cup oats. Bake 23-25 minutes or until bottoms are golden. Cool on wire racks.

Butter Pecan Cookies

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Butter Pecan Cookies

Servings: 4


Ingredients:
1 c Butter or oleo, softened
2/3 c Brown sugar, packed
1 Egg
2 c Flour
1/2 ts Salt
Pecan halves


Instructions:
Preheat oven to 375 degrees. Cream together butter and sugar; blend in egg. Stir together flour and salt in separate bowl. Stir into creamed mixture. Drop mixture from teaspoon onto pan, spacing each 2 inches apart. Top each with pecan half. Bake for 10 to 12 minutes.

Banana Fudge Cookies

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Banana Fudge Cookies

Servings: 40


Ingredients:
18-1/2 oz Package chocolate cake mix
1/3 c Mashed bananas, ripe
1 Egg
2 tb Water
6 oz Semisweet chocolate pieces




Instructions:
Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen

Cheesecake Bars

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Cheesecake Bars (Cookies)

Servings: 32


Ingredients:
1 c All purpose flour
1/3 c Packed brown sugar
5 tb Softened butter
1/2 c Finely chopped pecans
1 pk 8 oz softened cream cheese
3/4 c Sugar
1/2 c Libby s solid pack pumpkin
2 ea Eggs, lightly beaten
1-1/2 ts Ground cinnamon
1 ts Ground allspice
1 ts Vanilla


Instructions:
Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8x8x1 1/2 " Pan. Bake in 350 preheated oven for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30 to 35 minutes. Cool before cutting into 1x2 bars.