Kiss cookie

Dana's Forgotten Kiss Cookies

Ingredients

1 cup softened margarine
1/3 cup sugar
1/3 cup light brown sugar (packed)
1 teaspoon vanilla
2 cups flour
1 cup mini chocolate chips
1 9oz. bag Hershey Kisses

Chocolate drizzle (optional, directions below)

Directions

1. Preheat over to 375 degrees f.
2. In a large bowl, beat butter, sugars, and vanilla until well blended.
3. Add the flour and blend until smooth.
4. Stir in mini chocolate chips.
5. Mold a scant Tablespoon of cookie dough around each unwrapped kiss, covering completely. Shape into balls.
6. Place into un-greased cookie sheet.
7. Bake 10-12 minutes or until set.
8. Cool slightly, move from cookie sheet to wire rack. Cool completely.
9. Prepare chocolate drizzle, if desired, drizzle over each cooled cookie.
10. Enjoy!

Makes about 4 dozen cookies.

Chocolate Drizzle = In a small microwavable bowl, place 1/4 cup mini chocolate chips and 1 teaspoon shortening. Microwave for 30 seconds to melt. stir until smooth. Drizzle over cookies

Cherry Chocolate Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1 (10 ounce) jar maraschino cherries, drained, reserve juice
• 1 (6-ounce) package semisweet chocolate chips
• 1/2 cup sweetened condensed milk

Directions:

In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside.

1. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well.
Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.

2. With hands, shape dough into 1-inch balls; place on ungreased baking sheet.
Press down center of dough with thumb.

3. Drain Maraschino cherries well, reserving juice.
Place a cherry in the center indention of each cookie.

4. In small saucepan combine chocolate pieces and sweetened condensed milk;
heat over low heat until chocolate is melted.
Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice.
Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry.
If frosting seems too thick, thin with a little more cherry juice.

**I was worried that I read my original recipe wrong when it told me to put the frosting on BEFORE baking. I thought it would melt and run all over. But I did as it said and it is amazing! this super-silky chocolate frosting does not melt or run anywhere! it seals in the cherry beautifully!**

5. Bake at 350° for 10 minutes, or until done.
Remove to wire rack to cool.

Makes 3 to 4 dozen cookies.

Rootbeer Cookies

Root Beer Cookies
6 doz cookies

1 cup butter, softened
2 cups brown sugar, packed (I used dark brown)
2 eggs
1 cup buttermilk
3/4 teaspoon root beer concentrate or extract (I used 1 teaspoon concentrate) If My tiny country grocery store had this, I bet yours does too! in the spice isle, right beside the other extracts.4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chopped pecans. (I was out of nuts so I left em out)

Frosting (I doubled this)
3 1/2 cups powdered sugar
3/4 cup butter, softened
2 tablespoons water
1 1/2 teaspoons root beer concentrate or extract

1. cream butter and brown sugar together until fluffy. Add eggs, one at a time, beating well after each. Beat in Buttermilk & root beer concentrate. Combine flour, baking soda and salt; gradually add to creamed mixture, stir in nuts.
2. Drop by rounded tablespoons 3" apart on ungreased cookie sheet.
3. Bake at 375 degrees f. for 10-12 minutes or until lightly browned. remove to wire racks to cool.
4. in a mixing bowl, combine frosting ingredients together, beat until smooth.
5. Frost cooled cookies.
6. Enjoy!

smore sandwich cookies

 

3/4 c butter softened

1/2 c sugar

1/2 c packed brown sugar

1 egg

1 T milk

1 t vanilla

1 1/4 c flour

1 1/4 c graham cracker crumbs

1/2 t baking soda

1/4 t salt

1/8 t ground cinnamon

2 c semisweet chocolate chips

24-48 large marshmallows

 

in large bowl cream butter, sugars until light and fluffy.  beat in egg, milk, and vanilla.  combine flour, graham cracker crumbs, baking soda, salt and cinnamon, gradually add to creamed mixture and mix well.  stir in chocolate chips.

 

drop by spoonful onto ungreased baking sheet.  bake at 375 for 8-10 minutes.  remove to wire rack to cool

\place four cookies bottom side up and microwave with marshmallow on top for 10-15 sec.  top with another cookie.  repeat.  makes 2 dozen

smore drops

 

4 c golden grahams

1 1/2 c mini marshmallows

1 c chocolate chips

1/3 c light corn syrup

1 T butter

1/2 t vanilla

 

in large bowl, combine cereal and marshmallows, set aside.  place chips, corn syrup and butter in a 1 qt microwave safe dish.  microwave uncovered for 12 minutes or until smooth.  stir every 30 sec.  stir in vanilla.  mix well.  add cereal and mix well.  drop by spoonful on was paper.  let cool

Peanut Butter Cookies

 
1/2 c creamy peanut butter
1/4 c sugar
1 large egg white
2 oz semi sweet chocolate finely chopped
2 1/2 T chopped peanuts

combine first 3 ingredients in large bowl, stir with spoon just until blended.  cover and refrigerate 30 minutes. preheat oven to 325.  drop dough by half tablespoons 2 inches apart on ungreased cookie sheet.  flatten dough with tines of fork.  bake at 325 for 16 minutes.  cool 5 minutes.  while cooling place chocolate in zip lock bag in microwave at high for 30 sec.  snip tiny hole in corner and drizzle over each cookie.  refrigerate for 5 minutes.  makes 24 cookies

Thumbprint cookies

cream:
1/4 c soft shortening
1/4 c soft butter
1/4 c brown sugar
1 egg yolk
1/2 t vanilla

sift together:
1/2 c sifted flour
1/4 t salt

mix together. roll into balls the size of walnuts
place on greased cookie sheet and pres thumb into center of each
add: chocolate, sprinkles, jelly, chocolate chip etc.
bake at 375 for 12 minutes

Oatmeal drop cookies

sift into bowl:
2 c flour
1 t soda
1 t salt
1 1/2 t cinnamon
1/8 t nutmeg

add
2 c oats
1/2 c brown sugar
1/2 c sugar
1 c shortening
2 eggs
1/3 c milk
1 t vanilla

add chocolate chips, nuts, raisin etc...

mix together.  drop onto greased cookie sheet. bake at 375 for 10-12 minutes.

Applesauce Cookies

beat:
1/2c soft shortening
1 c firmly packed brown sugar

blend in:
1 egg
1 1/2c applesauce

sift together:
2 c flour
1t salt
1 t cinnamon
1/2 t soda
1/2 t allspice

add creamed mixture and blendwell.

stir in 1 c oatmeal uncooked
1 c chocolate chips
1/2c nuts

chill dough.  drop by spoonfulls onto ungreased cookie sheet
bake at 375 for 12-15 minutes

No bake chocolate chip cookies

Ingredients
3 cups old fashioned rolled oats
2 tbsp flax seeds (chopped)
1/2 cup organic jumbo raisins
1/2 cup almond butter
1 tsp vanilla extract
1/2 cup rice milk
1/2 cup agave nectar
1/3 cup chopped walnuts
1 tbsp cinnamon

Directions
Set raisins, flax seeds and walnuts aside. Mix all dry ingredients before then slowly work in wet ingredients. When the mixture has been throughly mixed, fold in raisins, flax seeds and walnuts. Shape into small cookies and chill for 1-2 hours.

Healthy Chocolate Chip/cranberry Cookies

Ingredients
2 cups rolled oats
1 1/4 cup whole wheat flour
1 1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1/2 cup tahini
4 tbsps butter substitute
1 1/4 cup brown rice syrup
1 large egg 
1 1/2 tsp vanilla extract
1/2 cup chopped walnuts
1 cup 60% cacao dark chocolate chips
1/3 cup dried cranberries

Directions
Preheat oven to 375 ° F. Line a baking sheet with parchment paper.

Whisk oats, flour, cinnamon, baking soda and salt in a bowl. In a mixer bowl, beat tahini and butter substitute until smooth. Add brown rice syrup and beat on low speed until well blended.  At low speed, beat in egg and vanilla just until blended. With a spatula, fold in walnuts, chocolate chips and cranberries until blended.

Drop a tablespoon of dough onto baking sheet. Flatten dough slightly with fingertip. Place dough 2 inches apart on cookie sheet. Bake for 10-11 minutes to light golden brown.

Allow to cool on cookie sheet for 5 minutes before removing.

Egg Nog Cookies

1tsp. baking powder

1tsp. cinnamon

1 tsp. nutmeg

2 1/2 cups flour(can use gluten free)

mix together in bowl and set aside

1 1/4 c. sugar

3/4 c. butter softened

3/4 cup eggnog

2 tsp. vanilla

2 egg yolks

cream butter and sugar until light. Add eggnog, vanilla, and egg yolks: beat at med speed till smooth.add flour mixture and beat on low till just combined. don't overmix!

drop by teaspoonfuls onto cookie sheet 1 inch apart and sprinkle with nutmeg lightly Bake 20 to 23 min. at 300 degrees till bottoms turn light brown!

Enjoy with a nice mug of eggnog!!

Easy Pumpkin Chocolate Chip Cookies

2 spice cake mix
1-29 oz. can pureed pumpkin
12. oz package chocolate chips (I prefer milk chocolate, but semi-sweet is good too)

Mix the spice cake mix (just the mix-don't make batter), canned pumpkin, and chocolate chips together and scoop onto greased cookie sheets. Bake for 12 minutes at 350 degrees. Makes 5-6 dozen. Enjoy!! It really can't get any easier than this!

Gingerbread men

• 1/2 cup butter, softened
• 3/4 cup packed dark brown sugar
• 1/3 cup molasses
• 1 egg
• 2 tablespoons water
• 2-2/3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon each ground cinnamon, nutmeg and allspice

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Add the molasses, egg and water; beat well. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.
• On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.
• Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired. Yield: about 2 dozen.

Frosted Nutmeg Logs

• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 teaspoons rum extract
• 2-1/2 cups all-purpose flour
• 1-1/4 teaspoons ground nutmeg
• Dash salt
• 
  FROSTING:
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons rum extract
• 2 to 3 tablespoons 2% milk
• Ground nutmeg

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well.
• Divide dough into three portions. Roll each portion into 3/4-in.-thick logs; cut into 2-in. pieces. Place on ungreased baking sheets; flatten slightly.
• Bake at 350°, for 12-16 minutes or until bottoms are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
• For frosting, in a large bowl, beat butter until fluffy. Beat in the confectioners' sugar, extract and enough milk to achieve desired consistency. Frost cookies. Press down with tines of a fork, make lines down frosting to simulate tree bark. Sprinkle with nutmeg. Yield: 3 dozen.

Oatmeal Cranberry White chocolate chunck cookies

2/3 c butter softened
2/3 c brown sugar
2 large eggs
1 1/2 c oats
1 1/2c flour
1 t baking soda
1/2 t salt
1 6-ounce pkg craisins
2/3 c white chocolate chips

preheat oven to 375.  mix butter and sugar in medium bowl.  add eggs, mixing well. combine oats,flour, baking soda, and salt in seperate mixing bowl.  add butter mixture.  stir in craisins and chocolate chunks. 

drop by teaspoon onto ungreased cookie sheet.  bake 10-12 minutes.  cool on wire rack. 

makes about 2 1/2 dozen

Nutty Chocolate Chips

Prep time: 45 minutes
Ingredients:

• 2/3 c. light margarine, softened
• 2/3 c. brown sugar, firmly packed
• 2/3 c. sucralose
• 2 tsp. vanilla extract
• 2 eggs
• 1½ c. all-purpose flour
• 1 tsp. baking soda
• ¼ tsp. salt
• ¾ c. semisweet chocolate chips
• ¼ c. pecans, chopped

Directions:

1. Preheat oven to 350° Fahrenheit (176° Celsius).
2. Cream butter, brown sugar, sucralose, and vanilla extract together in a mixing bowl.
3. Add eggs to above mixture one at a time, mixing well after each addition.
4. Add flour, baking soda, and salt. Mix well until blended.
5. Stir in chocolate chips and pecans.
6. Place level tablespoon size of cookie dough on a greased baking sheet.
7. Bake for 10-12 minutes or until golden brown.
8. Remove from oven and cool on wire cooling rack.

Serves: 36

Sugar Cookies

1 egg

½ c sugar

½ shortening

½ c milk

1 ¾ c flour

½ t salt

½ t baking soda

2 t baking powder

Mix all together.  Roll out dough and cut shapes.  Place on greased cookie sheet. Bake at 400 degrees for 10 minutes

Snickerdoodles

1 c shortened

2 well beaten eggs

1 ½ c sugar

1 t baking soda

2 t cream of tarter

½ t salt

2 t cream of milk

1 t vanilla

Mix together thoroughly the shortening, eggs and sugar.  Sift together the dry ingredients and add to the first mixture.  Chill dough.  Roll into small walnut sized balls.  Roll balls in cinnamon and sugar mixture.  Place on ungreased cookie sheets.  Bake until lightly browned, but still soft.  The cookies puff at first then flatten out with crinkled tops.  Bake at 400 degrees for 8-10 minutes

No bake cookies

1 cube margarine

2 c sugar

½ c milk

1/3 c cocoa

½ c peanut butter

3 ½ c oatmeal

Melt butter in pan.  Mix sugar, milk  and cocoa.  Bring to a boil and boil for 1 minute.  Take off burner and stir in peanut butter and oatmeal.  Drop by spoonfuls onto waxed paper and let cool.