COOKIES (updated 4/30/04)

Over the years, I’ve tried lots of different recipes. These are my favorites – I’ve tried EVERY one of them prior to posting here on website! Any questions, just email @  ENJOY!

NOTE: Don’t just click on your print button…it will print out the whole document. Highlight the recipe you’d like to print, then under “File” select the “Print” function and click on “selection”

Applesauce Cookies. 2

Applesauce Cookies II. 3  

Brownies to Die For

Canadian Molasses Cookies. 3

Chocolate Brownies. 4

Chocolate Orange Balls. 4

Chewy Chocolate Chip. 4

Chewy Craisin Oatmeal Cookies. 5

Chewy Peanut Butter Chocolate Chip Cookies. 5

Chocolate Chocolate Chip Cookies. 6

Chocolate Chip Banana Cookies. 6

Chocolate Coconut Squares. 7  

Crunchy Chocolate Chip Cookies

Deluxe Chocolate Chip Cookies. 7

Double Chocolate Peanut Butter Thumbprint Cookies. 8

Simple but Good Chocolate Chip Cookies. 8  

Triple Chocolate Chip Cookies

Chewy Oatmeal Chip Cookies. 9

Chocolate Covered Cherry Cookies. 9

Chocolate Thumbprint Cookies. 10

Cookie Frosting. 10

Cool Whip Cookies. 10  

Cranberry Cashew Jumbles

Cream Cheese Snowcaps. 10  

Crinkle Cookies  13  

Ginger-Toffee Cookies

Gooey Chocolate Cashew Bars

Hazelnut Snaps. 11

Holiday Thumbprint Cookies. 11

Irish Brownies. 12

Kitchen-Sink Chocolate Chip Cookies. 12

Lemon Delight 13

Lemon Snowballs. 13

Lemon Squares. 14

Maple Crisp Cookies. 14

Molasses Cookies. 14

Molasses and Raisin Cookies. 15

No Bake Cookies. 15  

Oatmeal Butterscotch Bars

Oatmeal Toffee Cookies.   Version 1 15  

Oatmeal Toffee Cookies  Version 2

Orange Cheesecake Brownies. 16

Peanut Butter Brownies. 16

Peanut Butter and Milk Chocolate Brownies. 17

Peanut Puffs. 18

Pecan Balls. 18

Peppermint Snowballs. 18

Pineapple Brown Sugar Cookies. 19

Red-nosed Thumbprint Cookies. 19

Rum Balls. 20

Rum Raisin Cookies. 20

Six-Spice Oatmeal Raisin Cookies. 21

Sour Cream Cookies. 21

Stained-glass Cookies. 21  

Trail Mix Cookies

Treasure Cookies. 22

Applesauce Cookies

Nice cookie and not sweet. Dough does not spread so you can place close together.  Makes around approx. 3 dozen cookies.

1 ¾ cup all-purpose flour                   1 cup canned applesauce

½ tsp salt                                          1 tsp baking soda

1 tsp ground cinnamon                       ½ cup veg. Shortening

½ tsp ground nutmeg                         1 cup sugar

½ tsp ground clove                            1 egg

1 cup raisins (I used craisins) or nuts

1 cup rolled oats

Preheat 375º

Sift together flour, salt & spices.  Set aside.

Combine applesauce and baking soda.  Set aside.

Mix shortening, sugar and egg until light and fluffy.

Alternately mix in flour mixture with applesauce mix, starting and ending with flour mixture.

Fold in oats and craisins.

Drop tablespoonfuls on greased cookie sheet (I used parchment paper instead)

Bake for 11 minutes. Cool one minute on sheet then transfer to cooling rack.


Applesauce Cookies II

Recipe called for raisins, but I used Craisins; plus I used cinnamon flavored applesauce. Cookies do not spread when baked so you can put a lot on one cookie sheet. Makes about 2 ½ dozen.


¾ cup shortening                                 ½ tsp baking soda

1 cup packed brown sugar                   ½ tsp salt

1 egg                                                   ½ tsp cinnamon

1 tsp vanilla                                         ¼ tsp nutmeg

½ cup applesauce                                 ¼ tsp cloves

2 ¼ cups flour                                      1-cup raisins or Craisins

                                                            ½ cup toasted chopped walnuts

Preheat 375º

In large bowl, cream the shortening, sugar, egg and vanilla.

Stir in applesauce.

Sift together flour, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until just blended.

Hand mix in the raisins and walnuts.

Drop tablespoonfuls on parchment covered cookies sheets. Note: original recipe stated greased cookie sheets, but reviewers stated that made cookies greasy…probably due to the shortening.

Bake 10 – 12 minutes. Remove immediately to cool on wire rack.


Brownies to Die For

These got rave reviews.  Cake-like brownie.

1 1/3 cups all-purpose flour

1 tsp baking powder

1/2 tsp sale

2 sticks butter, melted

1 cup cocoa

1 cup white sugar

1 cup light brown sugar

4 eggs

1 1/2 tsp vanilla extract

1 cup chopped walnuts or pecans


1/2 cup butter 

1/4 cup milk

1/4 cup cocoa

3 cups powdered sugar

1 tsp vanilla

Preheat 350º

Combine flour, baking powder and salt--set aside

Combine melted butter, cocoa, sugars, eggs and vanilla.

Blend in dry mix; add nuts and pour into 9 x 13 lightly greased pan

Bake for 25-35 minutes until it just starts to pull away from sides.

Cool completely. Then make icing:

Melt butter with milk over low/medium heat

Combine cocoa with sugar and stir into milk mixture.

Add vanilla and let cool until spreading consistency. Spread over brownies.


Canadian Molasses Cookies

NO FAT in these cookies!! They’re crispy on edges and soft & gooey in middle. They really do spread out; keep in airtight container because edges will soften. Makes 5 dozen.


¾ cup dark molasses

¼ cup honey

¾ cup packed brown sugar

1 tsp cider vinegar

2 1/3 cups all-purpose flour

1 ½ tsp ground ginger

 2 tsp baking soda

1 egg

½ tsp salt


Preheat to 350º

In large bowl stir together the molasses, honey, brown sugar, vinegar & egg.

Sift together the flour, baking soda, ginger & salt…add slowly to molasses mixture. Mix until well blended.

Spoon the dough by teaspoonfuls onto WELL greased cookie sheet, about 2 inches apart. Bake 6-7 minutes until edges are golden. Let cool on sheet about 5 minutes before removing.


NOTE:  I also sprinkled a little white sugar on top of each cookie before baking. You may like to try adding some raisins to dough.  Other comments had increased baking time (10-12 min)…I guess it would depend on your oven.


Chocolate Brownies

Reviews have been: Awesome! Orgasmic! Decadent!

2 cups sugar

1 cup unsalted butter

4 oz. unsweetened baking chocolate

4 eggs

2 tsp vanilla extract

1 tsp almond extract

1 cup chopped toasted pecans

1 1/3 cup cake (pastry) flour

1 tsp baking powder

½ tsp salt


Preheat 350º


In microwave, on medium-highpower, melt butter and chocolate in 2-qt. Microwave-safe bowl….about 3 minutes. Stir until smooth.


Mix in sugar, then beat in eggs – one at a time, with wire whisk.  Mix in vanilla & almond extract.  Stir in nuts.


Combine cake flour, baking powder and salt.  Fold into chocolate mixture.


Line 9x13 pan with parchment paper. Pour in and spread batter.


Bake 30-35 minutes.  DO NOT Overbake!  Toothpick may have fudgy crumbs but not wet batter.


Chocolate Orange Balls

A non-alcoholic variation of the traditional rum ball.

1 9-oz. Box of vanilla wafer cookies

2 1/4 cup powdered sugar

1/2 cup unsweetened cocoa powder

1/3 cup orange juice concentrate

1/4 cup light corn syrup

1 1/2 cups pecan pieces (pre chop into smaller pieces)


In food processor chop cookies into fine crumbs. Add 2 cups of sugar powdered, cocoa, orange juice,  and syrup.  NOTE: this gets really thick and I actually burned out the motor on my old food processor. So you may consider starting it in food processor then use a lot of elbow grease! It all depends on how powerful your food processor is.  Don’t send me repair bills!

Add the pecan pieces and pulse into blended.

Form into 1” balls and roll in ¼ cup powdered sugar.

Store in an airtight container and refrigerate up to 1 month.


Chewy Chocolate Chip

1 cup butter                                          1 ½ cups light brown sugar, packed  

2 eggs                                                  1 tsp. Vanilla extract

2 cups flour                                         ¼ cup cornstarch

½ tsp. Baking soda                               2 cups chocolate chips

Preheat 350º

In large bowl, cream butter and brown sugar.

Beat in eggs one at a time.

Add vanilla.

Sift dry ingredients together.

Add to wet mixture.

Stir in choc chips

Do NOT over mix.

Drop onto greased cookie sheet.

Bake for 10-12 minutes.

Cool on sheet for one minute. Cool completely on rack and store in air-tight container.


Chewy Craisin Oatmeal Cookies

 1 ¾ cup all—purpose flour

1 tsp baking soda

½ tsp salt or 3/4 tsp kosher salt

1 cup softened butter

2 tblsp milk

2 eggs

2 tsp vanilla

1cup packed brown sugar

1 cup granulated sugar

2 ½ cups rolled oats

2 cups craisins


Preheat to 375º

Beat butter and sugars in a large bowl until creamy.

Add eggs, milk and vanilla, beating well.

Combine flour, baking soda and salt in smaller bowl.

Add flour mixture to mixture in large bowl and mix well.

Stir in oats and craisins.

Drop by rounded tablespoons onto cookie sheet lightly sprayed with vegetable spray (NOTE:  best results use parchment paper on cookie sheet instead of spray). These cookies do spread out so leave close to 1 ½-2 inches between.

Bake 9 or 10 minutes for chewy cookie or 12 –13 minutes for crisp.

Let cool on sheet for 1 minute, then remove to wire rack.

Cool completely and store in tightly covered container.


Chewy Peanut Butter Chocolate Chip Cookies

These are really chewy and stay soft. Very addictive! These cookies do not spread so you can place lots on a cookie sheet.

½ cup butter softened


1-cup peanut butter (I used crunchy style)

1-cup packed brown sugar

½ cup white sugar

2 eggs

2 Tblsp light corn syrup

2 Tblsp water

2 tsp vanilla extract

2 ½ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 1/3 cups semi-sweet choc chips


Preheat 350º

In large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth.

Beat in the eggs, one at a time, and then stir in the corn syrup, water and vanilla.

Combine the flour, baking soda and salt. Stir in ½ cup at a time into peanut butter mixture until just blended.

Fold in the choc chips.

I used a Tblsp size cookie scoop to drop on to parchment covered cookie sheets.

Bake 10-11 minutes until edges golden brown. Allow cookies to cool 1 minute before placing on wire racks to cool.


 Chocolate Chocolate Chip Cookies

 1 cup butter, softened

1 cup brown sugar

2 tblsp sour cream

1 tsp vanilla

1 ¾ cup flour

1/3 cup cocoa

¼ tsp baking soda

1 cup nuts

6 oz. Chocolate chips


Preheat to 350º

Cream butter, gradually add sugar.  Beat until light and fluffy, adding sour cream and vanilla.

Combine flour, cocoa & soda; add to creamed mixture.  Beat until smooth.  Stir in nuts and chips.

Drop dough by teaspoons about 1 ½” apart on ungreased cookie sheet.  Bake for 10 to 12 minutes (don’t over bake).  Cool slightly before removing from rack.

These don’t flatten out at all. Texture similar to that of a brownie. If you want a flatter cookie try adding ¼ cup addt’l brown sugar; add a bit (1 tblsp or so) of water, keep dough at room temperature.


Chocolate Chip Banana Cookies

Makes a nice bite size cookies – about 3 dozen. They don’t spread much so you can get a lot on one cookie sheet.

 1 ¼ cups all-purpose flour                   1 ripe banana, medium size, mashed

1 tsp baking powder                            1 large egg

½ tsp salt                                              1/3 cup butter, softened

1/3 cup granulated sugar                      1/3 cup brown sugar, packed

2 tsp vanilla                                         1 cup milk choc chips

½ cup coarsely chopped walnuts (optional)


Preheat 375º. Lightly greased cookie sheets or use parchment paper

Combine flour, baking powder and salt in small bowl and set aside.

Beat butter and sugars at medium speed until light and fluffy.

Beat in banana, egg and vanilla.

Add flour mixture gradually at low speed until well blended.

Drop teaspoon size dough on cookie sheet and bake 9-11 minutes. Let cookies rest for 2 minutes before removing from cookie sheet. Let cool completely before storing in air tight container at room temp.

These cookies DO NOT freeze well.


Chocolate Coconut Squares

These are really rich, but really good! Keep bars chilled or they have the tendency to spread.


1 cup butter, softened

1 ½ cups sugar

3 eggs

1 ½ tsp vanilla

1 cup flour

3 Tblsp cocoa

2/3 cup chopped nuts

1 (14 oz) can sweetened condensed milk

1 cup coconut



2 cups powdered sugar


2 Tblsp cocoa

4 Tblsp half & half

2 Tblsp butter, melted

1 tsp vanilla


Preheat 350º


Cream butter and sugar; add eggs and vanilla

Mix flour, cocoa and nuts

Add to sugar mixture

Spread into a lightly greased 9 x 13 pan

Bake for 30 minutes.

Combine condensed milk and coconut

Spread over cake and bake another 15-20 minutes.

Mix frosting ingredients until smooth

Spread over the coconut while still warm.

Chill.  Cut into small bars.


Crunchy Chocolate Chip Cookies

1/2 cup butter, softened

1/2 cup margarine, softened

1 cup brown sugar

1 cup white sugar

1-2 tsp vanilla

1 tsp lemon juice

1 tsp salt

2 eggs

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cup choc. chips

Preheat 350º

Sift dry ingredients together

Cream together butter, margarine & sugars

Add eggs one at a time, add vanilla, lemon juice

Gradually add dry mixture

Mix in chips by hand

Cover cookie sheet with parchment paper

I used scoop to create drop cookies, which I then slightly flatten

Bake 12-13 minutes. Cool one minute on sheet, move to wire rack to cool completely.  Store in air tight container.


Deluxe Chocolate Chip Cookies

This is a great change to a cookie! Adding Rice Crispies may seem strange but these are great! It makes a lot – 7 ½ dozen.


2 sticks butter softened                                2 Cups Rice Crispies


2 cups light brown sugar packed                    1 cup mini semi-sweet Choc chips

2 eggs                                                           1 cup flaked sweetened coconut

1 Tblsp vanilla                                                1 cup chopped toasted walnuts

2 cups flour

½ tsp baking powder


Preheat to 350º

Cream butter and add sugar, beating at medium speed until light & fluffy.

Add eggs (one at a time) and vanilla and beat well.

Combine flour and baking powder and 1 cup at a time to creamed mixture until combined – do not over mix.

Hand mix in remaining ingredients

Drop heaping teaspoonfuls onto parchment covered baking sheets

Bake 10 minutes until lightly brown. Cool one minute on sheet then remove.


Double Chocolate Peanut Butter Thumbprint Cookies

1 ½ cup all-purpose flour

1/3 cup baking cocoa

1 ½ tsp baking powder

¼ tsp salt

2 cups semi-chocolate chips, divided

1 cup white sugar

1 cup chunky peanut butter, divided

1/3 cup butter, softened

2 tsp vanilla extract

2 large eggs


Pre-heat 350º

Combine flour, cocoa, baking powder and salt in small bowl.

Melt 1 cup choc chips until smooth. Beat in sugar, 1/3 cup peanut butter, butter and vanilla extract until creamy.

Beat in melted chocolate.

Add eggs one at a time, beating well after each addition.

Gradually beat in cocoa mixture.

Stir in remaining choc chips.

Cover and refrigerate until firm  (about 45 min – 1 hr)

Shape into 1 ½ inch balls, press thumb into tops (about ½ in depression).

Place on ungreased cooking sheet and fill depression with ½ tsp peanut butter.

Bake 10-15 minutes until sides are set but centers still slightly soft.

Cool 2 minutes on sheets then remove and completely cool on rack.


Simple but Good Chocolate Chip Cookies

Makes about 2 ½ dozen. Quick and easy!

1/3 cup Crisco shortening

1/3 cup butter, softened

½ cup white sugar

½ cup brown sugar, packed

1 egg

2 tsp vanilla

1 ½ cups all-purpose flour

½ tsp. Baking soda

¾ cup chocolate chips


Preheat 375º

Mix shortening, butter, sugars, egg and vanilla until creamy.

Sift flour and baking soda and gradually add until just mixed.

Hand mix in the chocolate chips.

Drop rounded teaspoons 2 inches apart.

Bake 8-10 minutes. Let cool one minute on cookie sheet. Cool on rack.


Triple Chocolate Chip Cookies

3/4 cup white sugar

1 cup light brown sugar

1 cup butter, softened

1-2 tsp vanilla extract

2 large eggs

3 cups flour

3/4 tsp baking soda

1 cup each: semisweet, milk chocolate & white chips


Preheat 350º 

Cream sugars and butter until light and fluffy

Add eggs, one at a time, then vanilla extract

Sift flour & baking soda, add to butter mixture until just blended.

Hand mix in the chips.

Drop spoonfuls of dough onto parchment covered cookie sheet

Bake 10-12 minutes. Edges browned, centers still soft.

Cool 1 minute on sheet then transfer to wire rack--cool completely & store in air tight container.

Freezes well.


Chewy Oatmeal Chip Cookies

 1 stick soft unsalted butter                 1/2 tsp. baking soda

3/4 cup light brown sugar                    1/2 tsp. Ground cinnamon

1 egg                                                    1/4 tsp. Salt

1 tsp. Vanilla                                       3/4 cup all purpose flour                                     

1 1/2 cup rolled oats (regular oatmeal) 

1 cup chocolate chips                          1 cup dark raisins (optional)


You will need two cookie sheets or jellyroll pans lines with parchment paper.

Preheat the oven to 350º and set the racks in the upper and lower thirds.

Beat butter and sugar until mixed, then beat in egg and vanilla until smooth.  Stir in flour, soda, cinnamon and salt.  Stir in oatmeal, chips and optional raisins.  Drop by tablespoon on parchment lined cookie sheets. Bake about 10 minutes, until golden and still moist.  Cool on pans, remove from tray and store in airtight container.


Chocolate Covered Cherry Cookies

These are really tasty! Makes about 4 dozen.

 1 ½ cups flour                                      1 cup sugar

½ cup unsweetened cocoa powder         1 egg

½ tsp salt                                             2 tsp vanilla

½ tsp baking powder                            1 cup semisweet choc chips

½ tsp baking soda                                ½ cup sweetened condensed milk

10 oz jar maraschino cherries              ½ cup nuts finely chopped

½ cup butter softened.


Preheat 350º

Sift together flour, cocoa powder, salt, baking powder and baking soda. Set aside.

Drain cherries, reserving juice. Use cherry halves to look less lumpy.

In large mixing bowl, beat butter until creamy. Add sugar and beat until fluffy.

Add egg and vanilla and beat well.

Gradually add dry ingredients and beat until combined (mixture will be stiff and  form a ball). Mix in nuts with wooden spoon.

Shape dough in 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press down center of each ball with thumb.



In double boiler combine choc chips and sweetened condense milk until melted. Stir in 4-6 tsps of cherry juice.  If frosting seems too thick, add more cherry juice.

When assembling cookie, frosting acts like a glue to hold cherry. Place a dab in thumbprint, add cherry half and then completely cover cherry with chocolate mixture.

Bake for about 10 minutes or until edges are firm.  Cool one minute then cool completely on wire rack.


Chocolate Thumbprint Cookies

1 cup butter or margarine

1 cup sugar

2 egg yolks

2 egg whites, slightly beaten

2 squares melted unsweetened chocolate

1 tsp. Vanilla

2 cups flour

½ tsp. Salt

Chocolate kisses

Finely chopped nuts


Preheat oven to 350. Mix butter, sugar, 2 egg yolks, unsweetened chocolate and vanilla.  Sift flour and salt and stir in with moist ingredients.  Roll dough, 1 tsp. at a time, into balls. Dip the balls into the slightly beaten egg whites, remove and roll in finely chopped nuts or granulated sugar.


Place on well-greased cookie sheet.  Press thumb into center of each ball.  Bake the cookies for 12 minutes.  Remove from oven and place an unwrapped chocolate kiss into the center of each cookie.  Let set, the spread chocolate kiss around as frosting.


Cookie Frosting

Found this on Internet. Works great and sets up hard.

2 cups powdered sugar

2 tblsp milk

1 tblsp light corn syrup

1 tsp almond extract

food coloring


Combine powdered sugar, milk & almond extract in small bowl; stir until smooth. Cover and refrigerate until needed.

I separated into 3 small containers to make 3 different colors.

Cookie Frosting 2

Also found this on internet. Sets up hard but the frosting underneath is soft. Can stack the cookies.

2 cups powdered sugar

2 ½ Tblsp milk

4 Tblsp butter

1 tsp almond or vanilla extract 

In saucepan, over medium heat, heat milk and butter until butter melted.  Stir in vanilla and sugar. Remove from heat and beat with mixer until thick and smooth. 

I separated into 3 small containers to make 3 different colors. Cover and refrigerate until needed.  

If it starts to harden…can microwave to soften.


Cool Whip Cookies

8 oz. Cool Whip thawed

2 eggs

1 18,25 oz pkg lemon cake mix (I’ve also used strawberry or orange)

1/3 cup powdered sugar


Preheat 350º

Beat together Cool Whip and eggs. Add cake mix and continue to mix. Dough will be thick. Cover and refrig for about an hour.

Drop teaspoonfuls into bowl of powdered sugar and roll to coat.

Place on lightly greased cookie sheet and bake for 8 minutes.


Cranberry Cashew Jumbles

1 cup firmly packed light brown sugar

1/2 cup butter, softened

1/2 cop sour cream

1 egg

1 tsp vanilla extract

2 cups flour

3/4 tsp baking powder

1/4 baking soda

1 cup salted cashews, coarsely chopped

1 (5 oz) package dried cranberries


1 1/2 cups powdered sugar

3 Tblsp milk


Preheat 375°

Cream butter and brown sugar

Add sour cream, egg and vanilla; blend well

Whisk together flour, baking soda and powder

Reduce mixer speed to low and slowly add flour mixture until just blended

Hand mix in nuts and cranberries.

Drop rounded tsp of dough, 2" apart, on to parchment covered cookie sheet

Bake 10-12 min. until lightly browned.  Cool completely on wire rack.

Stir together powdered sugar and milk and drizzle over cooled cookies.  Let hardened and store in air tight container.



Cream Cheese Snowcaps

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup butter or margarine

1 3-oz package cream cheese

1/2 cup sugar

1/4 teaspoon lemon or almond extract

1 cup powdered sugar

Combine flour and baking powder.  In a small mixer bowl beat butter or margarine and cream cheese till softened.  Add sugar and extract and beat until fluffy.  Add flour mixture and beat till well mixed.  Cover and chill for 1 to 2 hours or till easy to handle.


Shape into 1-inch balls.  Place on an ungreased cookie sheet.  Bake in a 350° over for 12 to 15 minutes.  Remove and cool slightly.  In a plastic bag gently shake a few cookies at a time in powdered sugar.  Cool thoroughly.  When cool, shake cookies again in powdered sugar.  Makes about 36.

Crinkle Cookies

Super Easy. Makes approx. 48. 

1 box cake mix

½ cup oil

2 eggs

powdered sugar 

Preheat 350º 

Stir dry cake mix, oil and eggs in large bowl until dough forms.

Dust hands with sugar and shape dough into 1” balls.

Roll in sugar and place on ungreased or parchment covered cookie sheets.

Bake 10 minutes or until center is set.

Cool for 1 minute on sheet then transfer to wire racks.


Ginger-Toffee Cookies

Got this from but recommend a couple changes.  Using ground ginger and crystallized ginger seems to cover the toffee taste. Next time I make them I'm not going to use the crystallized ginger and increase the toffee to 3/4 cup. These are nice and chewy.  I also decreased size to 1" balls and decreased total cooking time by about 5 minutes. Made approx. 36 cookies instead of 24.

2 cups all-purpose flour

2 tsp ground ginger

2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp salt

1 1/2 sticks unsalted butter, room temp

1 cup packed brown sugar

1 large egg

3 Tblsp dark robust flavored molasses (not blackstrap)

1/2 cup toffee bits

1/4 cup minced crystallized ginger

1 cup raw sugar

Sift first 6 ingredients in medium bow.  Using mixer, beat butter and sugar in large bowl until blended.  Add egg and molasses; beat until blended but don't overbeat.  Add dry ingredients and beat on low speed until just blended.  Mix in toffee and crystallized ginger.  Chill dough for 1 hour.

Preheat 350°.

Place raw sugar in shallow bowl.  Shape dough into 1" balls and roll completely in sugar.  Place balls on parchment or buttered cookie sheet about 1 1/2 inches apart.  Bake 12-14 minutes until cracked on top but still soft to touch.  Cool for 5 minutes on sheet.  Transfer to wire rack and cool completely.  Store in air-tight container.


Gooey Chocolate Cashew Bars

This got rave reviews.  Cut into fairly small squares (about 1 1/2").  


1 1/2 cups flour

1/2 cup butter, softened

1/4 cup packed light brown sugar


3/4 cup granulated sugar

3/4 cup dark corn syrup

3 eggs, slightly beaten

3 Tbsp butter, melted

2 tsp vanilla extract

1 1/2 cups salted cashews, coarsely chopped

1 1/2 cups semi-sweet choc. chips

Preheat 350°

BASE: Combine the flour, butter and brown sugar in small bowl.  Mix at low speed on mixer, until crumbly.

Press mixture firmly onto bottom of lightly greased 13 x 9 pan.  Bake for 15 minutes or until lightly golden.

FILLING:  In a large bowl, stir together the sugar, corn syrup, eggs, melted butter and vanilla until well blended.

Stir in cashews and choc chips.

Pour filling over hot, partial baked crust; and continue to bake for 28-33 minutes, or until set in middle.

Cool completely before cutting into bars.  Store tightly in refrig.


Hazelnut Snaps

1/2 cup packed brown sugar

1.2 cup butter or margarine

1/3 cup light corn syrup

1 cup ground hazelnuts (filberts)

3/4 cup all-purpose flour

2 tablespoons hazelnut liqueur or brandy


In a small saucepan combine brown sugar, butter, and corn syrup.  Cook and stir over medium heat until well blended.  Remove from heat.  Stir in hazelnuts, flour and liqueur.

Drop from a teaspoon about 5 inches apart onto a greased foil-lined cookie sheet (Bake only four or five at a time).  Bake in a 350° oven for 9 to 11 minutes.

Let stand for 1 minute.  Remove from cookie sheet, one at a time, shape as desired (pull three sides to center to form a triangle or roll around the greased handle of a wooden spoon).  Cool.  Makes about 48.


Holiday Thumbprint Cookies

1 cup (2 sticks) butter or margarine

3/4 cup powdered sugar

1/4 tsp salt

1 tsp vanilla

1 3/4 cup flour

1 1/2 cup POST Raisin Bran (I used Kellogg’s Raisin Bran Crunch)

Jams or preserves


Beat butter in large bowl with electric mixer on medium speed to soften.  Gradually add powdered sugar and salt, beating light and fluffy.  Beat in vanilla.  Hand stir in flour and cereal.

Shape dough into 1-inch balls.  Place on ungreased cookie sheet.  Make an indentation in center of each ball.

Bake at 375 degrees for 12-15 minutes or until golden brown.  Remove from cookie sheets.  Cool on wire racks.  Fill indentations with jam.  Sprinkle with additional powered sugar if desired.  Makes 3 1/2 dozen cookies.


Irish Brownies

4 (1 oz) squares semisweet chocolate

½ cup plus 2 Tblsp butter, divided

½ cup sugar

2 eggs

¼ cup plus 2 Tblsp Irish Cream Liqueur, divided

1 cup all-purpose flour

½ tsp baking powder

¼ tsp salt

2 oz. Cream cheese, softened

1 ½ cups powdered sugar


Preheat oven 350º

Grease 8-inch square baking pan


Melt chocolate and ½ cup butter in medium saucepan over low heat (or double boiler). Stir constantly.

Remove from heat, stir in sugar. Beat in eggs, one at a time with wire whisk.

Whisk in 1/4 cup Irish Cream.

Combine flour, baking powder and salt in small bowl; stir in chocolate mixture until just blended.

Spread batter evenly in prepared pan. Bake 22-25 minutes or until center is set. Remove pan to wire rack and cool completely.

Meanwhile, beat cream cheese and remaining 2 tablespoons butter in small bowl with electric mixer at medium speed until smooth.  Beat in remaining 2 Tblsp Irish cream. Gradually beat in powdered sugar until smooth.

Spread frosting over cooked brownies. Chill at least 1 hour.


Kitchen-Sink Chocolate Chip Cookies

1 ½ cup all-purpose flour                     1 ½ cups packed brown sugar

1 ¼ tsp baking soda                             1 cup white sugar

1 tsp salt                                             2 eggs

1 ½ tsp ground cinnamon                      1 Tblsp milk

½ tsp ground mace                               1 Tblsp vanilla

1/8 tsp ground nutmeg                         1 cup cornflakes, crumbled

1/8 tsp ground cloves                           3 cups rolled oats

1 cup butter, softened                          ½ cup flaked coconut

                                                            2 cups semisweet choc chips

                                                            1 cup chopped toasted walnuts*


Preheat oven to 350º. Grease cookie sheets. I used parchment paper rather than greasing cookie sheets.

Sift together flour, baking soda, salt, cinnamon, mace, nutmeg, and cloves;
set aside.

In a large bowl, cream together butter, brown sugar, and white sugar
until smooth. Beat in the eggs one at a time, and then stir in milk and vanilla.

Gradually mix in the sifted ingredients until well blended. Using a wooden spoon, stir in the cornflakes, oats, coconut, chocolate chips, and walnuts.

Roll the dough into walnut sized balls, and place 2 inches apart on prepared cookie sheets; flatten slightly.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. I found that slightly under baking (7 minutes) these yields wonderfully chewy cookies!


*To toast walnuts preheat to 375º, spread walnuts on cookie sheet and bake for 6-7

minutes turning once.


Lemon Delight

1 stick butter, softened

1 cup flour

¼ cup chopped nuts (I used sliced almonds)

8 oz. Cream cheese (softened)

1 cup powdered sugar

1 cup Cool Whip

3 small pkgs instant lemon pudding

3 cups milk


Preheat 350º

Mix butter, flour & nuts and press into a greased 8x8 pan. Bake for 15 or more minutes until nicely brown. Set aside to cool.

Mix cream cheese, sugar and cool whip and spread on crust.

Mix pudding and milk until nice & thick. Pour over cream cheese layer. Top with cool whip and sprinkle nuts. Let set in refrig for at least ½ hour.


Lemon Snowballs

1 cup powdered sugar

2 Tblsp butter, melted

1 Tblsp lemon juice

1 cup butter (softened)

½ cup powdered sugar

1 ½  cups flour

¾ cup cornstarch

¼ tsp salt

2 tsp grated lemon zest

1 cup finely chopped toasted almonds

For icing combine 1 cup powdered sugar, melted butter and lemon juice.


Preheat 350º

Grease cookie sheets or use parchment paper

Combine flour, cornstarch and salt with whisk.

Cream butter with ½ cup sugar.  Add flour mixture. Mix in lemon zest.

Shape into 1 in balls and roll in chopped nuts, pressing them in.

Bake 14-15 minutes. Cool on rack. Drizzle with lemon frosting.


Lemon Squares

Received great reviews on this recipe. A couple comments stated that they never had lemon squares with this tasty flaky crust.


2 cups flour

1 cup butter (softened)

½ cup powdered sugar


Lemon Top:

4 eggs (beaten)

2 cups sugar

4 Tblsp. Flour

¼ tsp. Salt

4 Tblsp. Realemon lemon juice


Crust: Cream together and press into a 9 x 13 pan. Bake for 18-20 minutes at 350º.


Lemon top: Mix together and pour over crust. Bake 25 minutes. Sprinkle with powdered sugar while warm.


Maple Crisp Cookies

1 (18 oz) package white cake mix

1 cup rice crispies

1 stick butter, melted

1 egg, beaten

1 tsp maple flavoring


Preheat to 350º


In large bowl, hand combine cake mix and rice crispies. Combine butter, egg and maple flavoring and add to dry ingredients and mix.  It will be sort of crumbly.


Make 1 in balls and place on lightly greased cookie sheet (I used parchment paper instead). Place about 2 inches apart.


Bake for 10-12 minutes. Let cool at least 1 minute before removing from sheet and placing on cooling rack.  Store in air-tight container.


Molasses Cookies

The old fashioned recipe. Crisp and very flavorful!

 1 cup packed brown sugar                               2 tsp baking soda

¾ cup Crisco shortening                                   1 tsp cinnamon

¼ cup molasses                                                1 tsp ground ginger

1 egg                                                               ½ tsp ground cloves

2 ¼ cups all-purpose flour                                ¼ tsp salt

granulated sugar for sprinkling on top


Mix brown sugar, Crisco, molasses and egg.

Mix in flour, soda and spices.  NOTE: it does get real thick, will need to mix by hand after awhile.

Cover and refrigerate at least 1 hour.

Preheat to 375º

Shape dough into walnut-size balls.

Dip tops in granulated sugar.

Place sugar-side up about 3” apart on lightly greased cookie sheet or use parchment paper.

Bake 10-12 minutes. Remove immediately from cookie sheet and let cool. Store in air-tight container.


Molasses and Raisin Cookies

½ cup Crisco                              1 tsp baking soda

1 ½ cups white sugar                 1 tsp ground cinnamon

3 eggs                                        1 tsp ground allspice

½ cup molasses                          1 tsp ground ginger

2 ¾ cup flour                             1 ½ cups raisins

Preheat 350º.  Grease baking sheets or use parchment paper.

Cream together shortening and sugar until smooth.

Beat eggs in one at a time, then stir in molasses.

Combine flour, baking soda, cinnamon, allspice and ginger; blend into the molasses mixture.

Stir in raisins. Drop tablespoonfuls onto prepared baking sheets.

Bake 12 – 15 minutes until center is set. Cool on sheet one minute then transfer to wire racks to cool completely.


No Bake Cookies

Easy peanut butter cocoa flavored cookies without baking. Makes 4 dozen

2 cups white sugar

3-4 Tblsp unsweetened coca powder

½ cup butter

½ cup milk

1 pinch salt

3 cups rolled oats

½ cup creamy peanut butter

1 tsp vanilla extract


In sauce pan bring sugar, cocoa, butter, milk and salt to rapid boil for 2 minutes.

Add oats, peanut butter and vanilla and mix well, but don’t over mix.

Working quickly drop by teaspoonfuls onto waxed paper and let cool.


Oatmeal Butterscotch Bars

1 cup flour

1 tsp. baking soda

1/2 tsp salt

3/4 tsp cinnamon

1 cup butter, softened

3/4 cup white sugar

2 eggs

1-2 tsp vanilla

3 cups regular oatmeal

1 pkg (approx. 12 oz) butterscotch chips


Preheat 350º

Lightly grease 9 x 13 pan

Sift flour, soda, salt & cinnamon

Cream butter then add sugar and mix until fluffy

Gradually add flour mixture

Stir in oatmeal and chips

Spread in to pan and bake 22-28 minutes.

If pan seems to be getting brown around edges but center still not set, decrease temp to 325 for last 10 minutes.



Oatmeal Toffee Cookies Version 1

¾ cup butter, softened                         1 cup all-purpose flour

½ cup packed light brown sugar          ½ tsp baking soda

1 egg                                                    ¼ tsp salt

2 tsp vanilla extract                              ½ cup chopped pecans

1 ½ cup rolled oats                               2 cups chopped choc toffee candy bars


Preheat 300º

Line cookie sheet with parchment paper


In medium bowl cream together the butter and brown sugar.

Stir in egg and vanilla extract.

Sift together flour, baking soda & salt and stir into creamed mixture.

Stir in oats; then add toffee and pecans.

Drop rounded tablespoons onto cookie sheets and flatten slightly.

Bake 10 to 18 minutes. Let cool 1 ½ minutes before moving to wire rack.

Cookies will have a dry appearance when finished baking.


Oatmeal Toffee Cookies Version 2

This version is from the Heath Almond Toffee Bits package.  It makes over 4 Dozen.  I recommend increasing the coconut to 1 1/2 cups.

2 sticks butter (softened)                 1 tsp ground cinnamon

2 eggs                                                1/2 tsp salt

2 cups packed light brown sugar        3 cups quick-cooking oats

2 tsp vanilla extract            

1 3/4 cups flour                                  1 cup sweetened coconut flakes (packed)

1 tsp baking soda              1 3/4 cups (10oz pkg) Heath Almond Toffee bits


Preheat to 375º

Use parchment paper or lightly greased cookie sheet.

Cream together butter and sugar; add eggs one at a time; add vanilla extract.

Combine flour, salt, cinnamon & baking soda. Add to mixture until blended.

Combine oats, coconut and toffee bits; hand stir into mixture.

Drop rounded teaspoons on cookie sheet and bake 8-10 minutes until lightly browned on edges.  Let cool on sheet 1 1/2 - 2 minutes. Cool completely on wire rack.


Orange Cheesecake Brownies

For the Cheesecake Batter:

8 oz pk cream cheese softened

1/3 cup sugar

3/4 tsp finely grated orange zest

1 large egg

1 Tblsp all purpose flour


For the Chocolate Batter:

6 Tblsp butter, cut into pieces

2 oz unsweetened chocolate, chopped

2 oz semi sweet chocolate, chopped

1 cup sugar

1 tsp vanilla

2 large eggs

2/3 cup all purpose flour

1/2 tsp salt

Preheat oven to 350. Spray 9 in square pan .


Make cheesecake batter:

In a bowl stir together cream cheese, sugar, and zest with a wooden spoon until smooth. Beat in egg with a fork until blended, stir in flour.


Make Chocolate Batter:

In heavy 1 1/2 quart saucepan, melt butter and chocolates over low heat until smooth. Cool mixture 10 min then stir in sugar and vanilla. Add eggs one at a time beating well with a wooden spoon until smooth and shiny. Stir in flour and salt.


Spread chocolate batter evenly in pan. Drop cheesecake batter by large spoonfuls onto chocolate batter and run a knife through batters to make decorative swirled. Bake in the middle of oven for 45-50 mins or until cheesecake mixture is pale and golden and a tester comes out clean. Cool completely in the pan on a rack.


Peanut Butter Brownies

1/2 cup margarine or butter

1/2 cup chunky peanut butter

5 ounces Reeses peanut butter chips

2 teaspoons vanilla extract

1/4 teaspoon almond extract

2 cups sugar

4 eggs

1-1/2 cups flour

1/2 teaspoon baking powder

1 teaspoon salt


Preheat @ 350º

Melt butter, peanut butter, and peanut butter chips on stovetop, or microwave 2 minutes on high and stir. Add vanilla and almond extracts to cooled mixture. In a bowl combine sugar, eggs, and peanut butter mixture. Sift together flour, baking powder, and salt and add to mixture. Mix well. Pour into greased 9 x 13-inch pan. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean.


Optional Chocolate & Peanut Topping

Note: I’m not that much of a chocolate fan and to me this made a lot of topping. I only used about 2/3 of mixture…it all depends upon your taste.

¾ cup heavy cream

6 oz semisweet chocolate, chopped into ¼ inch pieces

½ cup chopped salted or unsalted peanuts


Heat the cream in a 1-½ quart saucepan over medium high heat. Bring to boil. Place the chopped choc in a bowl. Pour the boiling cream over choc and whisk until smooth. Pour over cooled brownie and sprinkle peanuts evenly over brownie.  Chill for 1 hour before cutting into squares.


Peanut Butter and Milk Chocolate Brownies

6 Tblsp butter, melted                          ½ tsp salt

1¼ cups sugar                                      1 (14 oz) can sweetened condensed milk

2 tsp vanilla extract, divided                 ½ cup Creamy Peanut Butter

3 eggs, divided                                     1 (11 oz) bag Reese’s Peanut Butter &

1 cup all-purpose flour                           Milk Chocolate Chips, divided **

2 Tblsp all-purpose flour                     ¾ tsp shortening

½ tsp baking soda


Preheat 350º. Grease 13 x 9 baking pan


Stir together butter, sugar and 1 tsp vanilla in large bowl.  Add 2 eggs and stir until blended.

Stir together flour, coca, baking powder and salt. Add to egg mixture, stir until blended.

Spread in pan and bake 19-20 minutes.

Meanwhile, stir together sweetened condense milk, peanut butter, and remaining egg and 1 tsp vanilla. Pour evenly over hot brownie.

Set aside 2 Tblsp chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking another 20-25 minutes or until peanut butter layer is set and edges begin to brown.

Cool completely in pan on wire rack.

Place reserved chips and shortening in small microwave bowl and microwave at HIGH for 30 seconds. If necessary, microware at HIGH an additional 15 seconds, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars.  When drizzle is firm, cut into bars. Store loosely at room temperature.


** If you can’t find the combo package of peanut butter and milk chocolate chips. Mix the two bags and use ¾ of mixture.  I would also recommend doubling the reserve chips and shortening for the drizzle topping.


Peanut Puffs

Nice little melt in the mouth cookie. Makes about 4 dozen.

¾ cup Crisco                                                  2 ¼ cup sifted flour


½ cup creamy peanut butter                           ¾ cup salted peanuts, finely chopped

½ tsp salt                                                        sifted powdered sugar

½ cup sifted powdered sugar

1 ½ tsp vanilla extract


Preheat to 375º

Cream Crisco, peanut butter and salt until light and fluffy

Gradually add ½ cup powdered sugar

Blend in vanilla

Gradually add flour

Stir in peanuts by hand

Shape into small balls and bake 12 minutes on ungreased or parchment covered cookie sheet until golden brown

Roll immediately in powdered sugar and place on wire rack until completely cooled.


Pecan Balls

1 cup pecans, toasted, divided (To toast - 375° for 8 minutes – stir after 4)

½ cup butter, softened

1/3 cup confectioners’ sugar

½ tsp. Vanilla extract

¼ tsp. Ground nutmeg

1/8 tsp salt

1 cup all purpose flour


Finely chop ½ cup pecans and coarsely chop remaining ½ cup; set aside.

In bowl with mixer at high speed beat butter until light and fluffy.

Add sugar, vanilla, nutmeg and salt and beat until smooth.

Reduce speed to low, beat in flour and finely chopped pecans.

Wrap dough in plastic wrap and chill until firm – 3 hours.

Pre-heat to 350°. Pinch off bits of dough and roll into 1-inch balls. Roll in remaining coarsely chopped pecans.  Place 2 inches apart on ungreased baking sheet  Bake 12-15 minutes until dough set.  With spatula carefully remove from pans; cool completely on racks.


Peppermint Snowballs

1 cup butter or margarine, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 tablespoons cream cheese, softened

1 tablespoon milk

1/2 cup confectioners' sugar

2 tablespoons finely crushed peppermint candy or candy canes

1 drop red food coloring

1/4 cup confectioners' sugar

6 tablespoons finely crushed peppermint candy or candy canes


In a mixing bowl, cream butter and sugar; add vanilla.  Stir in flour; knead until well mixed.  Reserve 1/2 cup of dough; shape remaining dough into 1-inch balls.

For filling, combine cream cheese and milk in a small bowl.  Stir in sugar, candy and food coloring; mix well.  Make a deep well in the center of each ball; fill with 1/4 teaspoon filling.  Use

reserved dough to cover filling.  Reshape if necessary into smooth balls.  Place on ungreased baking sheets.  Bake at 350° for 12-14 minutes.

Combine topping ingredients; roll cookies in mixture while still warm.  Cool on wire racks.  Yield: 4 dozen


Pineapple Brown Sugar Cookies

These are another great Holiday cookie recipe!  Makes about 4 dozen.

1-cup butter, softened

½ cup brown sugar

1 egg

1 tsp vanilla

2 2/3 cups all-purpose flour

1 tsp baking powder

½ cup flaked sweetened coconut

1 jar pineapple preserves

red and green food coloring


Preheat 400º

Cream butter and brown sugar

Beat in egg and vanilla

Stir together flour and baking powder and slowly add to creamed butter

Chill for ½ hour

Roll one tablespoon of dough and make thumbprint

Fill with colored pineapple and sprinkle with coconut

Bake for 8-10 minutes.

Cool slightly on cookie sheet then transfer to rack.


 Red-nosed Thumbprint Cookies

1 pkg. (18.25 oz) devils food cake mix – preferably Duncan Hines

½ cup all-purpose flour (Note: I decreased to 1/3 cup, seemed too crumbly with ½)

½ cup melted butter or margarine

1 egg

1 cup canned vanilla frosting

Candied cherries – halved


Preheat oven to 350°

At medium mixer speed blend first 4 ingredients until stiff dough forms.    NOTE: it got pretty stiff and had to finally mix with hands.

Roll into 1-inch balls; cup each ball in palm of hand and with index finger press indentation into center of each ball. NOTE: it’s sort of crumbly but don’t worry.

Place 2 inches apart on ungreased baking sheet.  Bake 10-11 minutes; if dough has puffed slightly, press end of wooden spoon handle into indentation.

Cool on racks 1 minute. Remove from baking sheets; cool completely on rack. Put frosting in pastry sleeve with star tip; pipe into cookies or fill with spoon. Top with Cherry halves.  Makes about 36 cookies.


Rum Balls

This is a great recipe. It was recommended that if mixture too dry or wet to form balls…to add additional rum or powdered sugar. The first time I made them I added up to ¼ cup additional sugar and they rolled…but later flattened out. I’m going to add a bit more crushed vanilla wafers the next time.


3 Tblsp baking cocoa

1 cup powdered sugar

3 cups crushed vanilla wafer cookies

4 Tblsp Dark Corn Syrup

½ cup Dark Rum

½ cup baking cocoa or ground chocolate (to roll balls in)


In large bowl sift together cocoa and powdered sugar

In food processor crush/crumble vanilla wafers until you have at least 3 cups.

Add cookies to cocoa/sugar mixture and combine

Add syrup and rum.

Form into 1 inch balls and roll in cocoa or chocolate (that has been sprinkled on flat surface).

Refrigerate until serving.


Rum Raisin Cookies

I’ve also used this recipe and substituted Craisins for the raisins.  If you don’t want to use rum you can substitute with 1 tsp rum extract and ¼ cup water.

 1 cup raisins

½ cup water

¼ cup dark rum

¾ cup sugar

½ cup butter, softened

1 egg

1 ¾ cup all-purpose flour

½ tsp baking soda

½ tsp baking powder

¼ tsp salt


Heat raisins, water and rum to boiling in 1-qt saucepan; reduce heat. Simmer uncovered for about 30 minutes or until raisin are plump and liquid has evaporated. Cool raisins 30 minutes.


Preheat 375º


Beat sugar and butter in large bowl at medium speed for about 3 minutes or until fluffy.

Beat in egg.

Stir in rest of ingredients. Then stir in raisins.

Drop dough by rounded tablespoons about 2 inches apart.

Bake for 9-11 minutes or until light brown.

Cool on wire rack.


Six-Spice Oatmeal Raisin Cookies

You may be skeptical about the spices, but follow it to the letter. Texture is cake-like as opposed to crispyish). Note: Some people don't like the cumin taste in the just make a Five-Spice cookie....


1 cup butter, softened                                  ½ tsp baking soda


1 cup brown sugar                                         1 tsp cinnamon


1 cup white sugar                                          1 tsp nutmeg


1 egg                                                             1 tsp ground ginger


1 tsp vanilla                                                   1 tsp cumin


1 ½ cups all-purpose flour                             1/8 tsp cayenne

1/8 tsp ground  cloves                                   3 cups oats

½ tsp salt                                                       1 cup raisins



Preheat 375º

Cream together butter and sugars, then beat in egg and vanilla.

Sift together flour, spices, baking soda and salt and mix in.

Add oats and raisins and mix by hand.

Drop teaspoon size onto lightly greased or parchment paper cookie sheet.

Bake for 8-10 minutes.

Cook on sheet 1 minute before transferring to cooling rack.


Sour Cream Cookies

Makes 4 dozen.  Nice soft cookie.  Should be frosted.


1 stick butter, room temp                     2 eggs


1 ½ cup brown sugar                             2 ½ cups flour

1 tsp vanilla                                           ½ tsp baking powder      

½ tsp salt                                              1 tsp baking soda

1 cup sour cream                                   ¾ cup chopped nuts


In large mixing bowl, blend butter and brown sugar until creamy.

Add eggs and blend in. 

Mix flour, baking soda, baking powder and salt.  Add to butter mixture.

Add sour cream, mix well, then add nuts.

Chill dough for at least 2 hours.


Preheat 400º

Drop teaspoonful on greased or parchment baking sheet.  Bake for 10-12 minutes.

Let cool and then frost.  I used my Cookie Frosting 2.


Stained-glass Cookies

2/3 cup all-purpose flour

½ tsp. Ground cardamom

½ tsp. Almond extract

1 pkg (18 oz) refrigerated sugar cookie dough

Assorted hard candies, such as sour balls, finely crushed. Note: Jolly Rancher recommended to due clarity after melting.

1 tube (4.25) each red, green, blue, & white decorating icing with writing tips

variety of small candy cake decors


Preheat oven to 350°

Line baking sheets with foil.

In bowl combine flour, cardamom and extract; knead into sugar cookie dough.

Between sheets of wax paper roll out dough to ¼ inch thickness; freeze 10 minutes.  Remove top sheet of paper; using 4 or 7-inch cookie cutters cut out cookies.  Place ¾ inch apart on baking sheets.  Using smaller cutters cut out designs in cookies. 

Bake 8-10 minutes until edges brown. Cool pans on racks.  Fill cutouts with layer of crushed candies. Bake 3-5 minutes. Cool completely on pans. Peel off foil. Decorate with icing and candy decors.


Trail Mix Cookies

1/2 cup packed brown sugar

1/2 cup white sugar

3/4 cup wheat germ

1/3 cup quick oats

1/2-3/4 cup choc chips

1/3 cup packed flaked coconut

1/2 cup chopped pecans

3/4 cup flour

1 tsp baking powder

1 stick butter, melted

1 egg

1 tsp vanilla


Preheat 350º

Mix together all dry ingredients.  

Beat egg, add butter and vanilla.  Mix well into dry mixture.

Roll into 1" size balls and place on parchment or lightly greased cookie sheet.  NOTE: I used small scoop and really pressed in...was alittle difficult to keep balls together. You can place fairly close together, they don't spread.

Bake 12-14 minutes.  Cool 5 minutes on sheet, cool completely on wire rack.


Treasure Cookies

Nice sweet cookie!  

1 ½ cups graham cracker crumbs                1/2 cup butter, melted

½ cup all-purpose-flour                               1 1/3 cups flaked coconut

2 tsp baking powder                                    2 cups choc chips

1 (14oz) can sweetened condensed milk       1 cup chopped pecans


Preheat 375º

In small bowl mix cracker crumbs, flour and baking powder.

In a large bowl beat condensed milk and butter until smooth.

Add cracker crumb mixture and blend well.  Stir in coconut, choc chips and pecans.

Drop rounded tsp on lightly sprayed cookie sheet.

Bake 9-10 until lightly browned. Store loosely covered at room temp.