Tuesday, December 23, 2008

Spicy Molasses Cookies! (from The Pioneer Woman)

Makes 18 cookies

1 cup sugar
3/4 cup Crisco (vegetable shortening)
1/4 cup molasses
1 egg
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 1/2 teaspoons baking soda

Preheat oven to 350 degrees.
Mix sugar, shortening, molasses, and egg together until well combined.
Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined.
Roll dough into walnut-sized balls, then generously coat each ball with sugar.
Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
Remove cookies from baking sheet and allow to cool….though these are delicious while still warm.


1 - 18 ox jar of peanut butter

2 sticks butter or margarine

1 tsp vanilla

1 lb powdered sugar

6oz choc chips

Mix butter, peanut butter until creamy, add vanilla and powdered sugar. Mix well (use your hands!). Roll into balls and chill in freezer for 30 min. Melt choc chips either in a double boiler, or in a glass bowl in the microwave. Dip balls using toothpicks and set on wax paper until set.

KISSES Chocolate Chip Cookies

  • 48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • CHOCOLATE DRIZZLE(recipe follows)

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

2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

3. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. About 4 dozen cookies.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 teaspoon shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Courtesy: hershey.com

PB and J sandwhiches-not really cookies

Take ritz crackers and use pb to make sandwiches. Dip into chocolate almond bark and place on wax paper to dry. Add some festive sprinkles if you choose (before they dry)

Eggnog Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups granulated sugar
1 1/2 sticks (3/4 cup) salted butter, softened
1/2 cup eggnog
1 teaspoon vanilla extract
2 large egg yolks
For Sprinkling
1 tablespoon ground nutmeg

Step 1: Preheat oven to 300 degrees F.

Step 2: In a medium bowl, whisk together flour, baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg; set aside.
Step 3: In a large bowl, cream sugar and butter together to form a grainy paste.
Step 4: Add eggnog, vanilla extract, and egg yolks and beat at medium speed until smooth.
Step 5: Gradually add the flour mixture and beat at low speed until just combined.
Step 6: Drop by rounded teaspoons onto ungreased cookie sheets, 1 inch apart. Sprinkle each cookie lightly with nutmeg.
Step 7: Bake 23-25 minutes or until bottoms are lightly browned. Immediately transfer cookies to a cooling surface.
Makes 3 dozen cookies.

Vegan Snickerdoodles from La Dolce Vegan!


3 tbsp sugar

1 1/2 tsp ground cinnamon


1 1/3 cup flour

3/4 cup sugar

2 tsp baking powder

1/4 tsp salt

1 tbsp ground flax seeds (just grind them in a food processor or blender)

3 tbsp water

1/2 cup butter or margarine

Preheat oven to 400. In a small bowl, stir together the sugar and cinnamon and set aside. In a medium bowl, stir together the flour, sugar, baking powder and salt. In a small bowl, stir together the flax seeds and water. Add margarine and flax mixture to flour and stir until well blended. Shape dough into 1 1/4 inch balls and roll in the cinnamon-sugar mixture before placing on ungreased cookie sheets. Bake for 8-10 mins.

Chinese noodle Cookies

Melt: 1 cup chocolate chips & 1 cup butterscotch chips

When melted stir in: 1 cup salted Peanuts & 1 cup of chinese noodles (those dry kind)

Drop tablespoon size of the mix onto a cookie sheet lined with wax paper & put in fridge till hard. Keep in fridge to store.

Magic Cookie Bars from EAGLE BRAND

  • 1/2 cup butter or margarine, melted
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups semisweet chocolate morsels
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts DIRECTIONS
  1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.



  • 1 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup heavy whipping cream
  • 1/2 cup colored sugar for decoration DIRECTIONS
  1. In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Sift together the flour and baking powder, stir into the creamed mixture alternately with the heavy cream. Cover dough, and chill for 2 to 3 hours, until firm.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets. Sprinkle with colored sugar if desired.
  4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges of cookies are light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.

Courtesy: allrecipes.com