"And Ruth said, entreat me not to leave thee
for whether thou goest I will go;
and where thou lodgest I will lodge;
thy people shall be my people;
and thy god my God;...
Genesis 1:16
This page was last updated on: February 28, 2012
Cherry-Nut Cookies

Ingredients

3/4 cup shortening
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg

1/2 cup chopped nuts
1/4 cup maraschino cherries, finely chopped

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar


Preparation

Place shortening, vanilla, sugars, and egg in a bowl and beat. Add nuts and cherries; mix well.

Sift together dry ingredients; mix about half of the sifted mixture into the batter. Add remaining sifted mixture; knead dough with hands until smooth.

Pack firmly and shape into two 2 by 2-inch logs. Wrap logs in waxed paper. Chill until firm.

Cut in 1/8-inch slices and place on ungreased baking sheet. Bake at 400 degrees F. for 6 to 8 minutes.

Makes about 5 dozen.





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Butter Cookies

Ingredients
1 pound butter
1 pound sugar
4 eggs
4 cups pastry flour

Preparations

Preheat oven to 350 degrees.

Cream butter; add sugar and eggs one by one.

Work in flour. Chill 2 hours.

Brush with beaten egg.

Roll out the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies using cookie cutters.

Place 1 1/2 inches apart on cookie sheets.

Bake for 12 to 15 minutes until brown at the edges. 


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Peanut Butter and Milk Chocolate Chip Cookies

Ingredients
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips
1 cup chopped nuts(optional)

Directions:
Heat oven to 375°F.

Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in milk chocolate chips, peanut butter chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

CHOCOLATE COOKIE VARIATION: Add 1/3 cup HERSHEY'S Cocoa to flour mixture.

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Forgotten Treasures

Ingredients

1/2 cups light brown sugar, firmly packed
2 egg whites, beaten stiff
1 teaspoon rum flavoring (or as desired)
1 1/2 cups pecans
1/2 cup shredded coconut
1/2 cup old-fashioned rolled oats (oatmeal)
1 cup toffee bits

Directions

Preheat oven to 400 degrees.

Beat brown sugar and flavoring into egg whites. Fold in pecans, coconut, oatmeal and toffee bits.

Drop by rounded spoonfuls onto a foil-lined baking sheet. Place cookie sheet in oven and turn oven OFF. Leave in oven for at least 5 hours or overnight.

Notes: These can be prepared at night, placed in the oven, and will be ready the next day.

Number of Servings: 3 to 3 1/2 dozen cookies

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Thin Mints
Chocolate Cookie Wafers

Ingredients

1 18.25-ounce package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Coating
3 12-ounce bags chocolate mint chips
6 tablespoons shortening  

Preparation
Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.  Cover and chill for 2 hours.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.  To cut, use a round cookie cutter with a 1 1/2-inch diameter.  Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray.  Bake for 10 minutes.  Remove the wafers from the oven and cool completely.

Combine chocolate mint chips and shortening in a large microwave - safe glass or ceramic bow.  Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.  Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet.  Refrigerate until firm.

Makes 108 cookies.
To reduce the recipe bake only 1/3 of the cookie dough for the wafers and then reduce the coating ingredients by 1/3, giving
you a total of 36 cookies.
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Pecan Praline Cookies

Ingredients

For the Praline:
1 1/2 cups chopped pecans
1/2 cup granulated sugar
3 tablespoons water

For the Cookies:

1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco all-vegetable shortening
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda


Preparation
Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.  Grease baking sheet.

For the Praline:
Spread pecans on baking sheet; bake at 375 degrees F for 10 minutes or until lightly toasted, stirring several times. Reserve pecans.

Place granulated sugar and water in small saucepan. Bring to boil, stirring occasionally. Cover; boil 2 minutes. Uncover; cook 2 minutes or until mixture becomes golden brown in color. Add reserved pecans; stir until evenly coated. Spread on prepared baking sheet. Cool completely. Place hardened praline in heavy resealable plastic bag; seal. Crush with bottom of small heavy skillet until pieces are small.

For the Cookies:
Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.

Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in 1 1/2 cups of crushed praline.

Shape dough into 1-inch balls. Dip top of each ball into remaining crushed praline. Place 3 inches apart on ungreased baking sheets.

Bake one baking sheet at a time at 375 degrees F for 9 to 11 minutes or until cookies are lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

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Apple Crisp Oatmeal Cookies

Makes 6 dozen or 36 (2 cookie) servings.
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes per batch

Ingredients

2 cups flour
1 tablespoon Cinnamon, Ground
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon Pure Vanilla Extract
2 cups quick-cooking oats
1 cup chopped pecans
1/2 cup chopped dried apples

Preparation

Preheat oven to 350°F.

Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well.

Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans and apples.

Drop by rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
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Chai Sugar Cookies

• Low Calorie  • Low Sodium

Ingredients
2 3/4 cups flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
3/4 teaspoon Cardamom, Ground
3/4 teaspoon Cinnamon, Saigon
3/4 teaspoon Cloves, Ground
1/4 teaspoon salt
1/4 teaspoon White Pepper, Ground
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon Pure Vanilla Extract
Additional sugar for rolling

Preparation

Mix first 8 ingredients in medium bowl. Set aside.

Beat butter and 1 1/2 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. Gradually add flour mixture on low speed until well mixed. Cover. Refrigerate 2 hours or until dough is firm and easy to handle.

Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased baking sheets.

Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.





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Orange White Chocolate Cookies

Recipe Yield 3 dozen cookies

Ingredients
1 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
2 tablespoon orange zest
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 cup chopped walnuts

Directions
Preheat oven to 350 degrees F (175 degrees C).

Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest.

Mix together the flour, baking soda, and salt; add to the creamed mixture. Stir in the white chocolate chips and chopped walnuts.

Drop tablespoonfuls of dough onto ungreased baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.




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Little Debbie Oatmeal Cream Filled Cookies

Ingredients
Cookies
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Preparation
Preheat oven to 350 degrees.

In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.

In a separate bowl combine the flour, salt, baking soda and cinnamon.

Combine the dry ingredients with the wet ingredients. Mix in the oats.

Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

Makes 2 dozen creme pies.


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Creamy Lemon Macadamia Cookies

Ingredients

2 cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt

1 cup light brown sugar, packed
½ cup white sugar
½ cup salted butter, softened
4 oz. cream cheese, softened
1 large egg
2 tsp. pure lemon extract

1 ½ cups (7 oz.) whole macadamia nuts, unsalted


Preparation

Preheat oven to 300 degrees F.

In a medium bowl combine flour, soda and salt.  Mix well with
wire whisk and set aside.

In a large bowl blend sugars well with an electric mixer set at medium speed. 
Add the butter and cream cheese, and mix to form a smooth paste.  Add the
egg and lemon extract, and beat at medium speed until light and soft.  Scrape
down sides of bowl occasionally.

Add the flour mixture and macadamia nuts. Blend at low speed just until combined. 
Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
Bake 23-25 minutes.  Immediately transfer cookies with a spatula to a cool flat surface.

Yield:  3 dozen

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Copyrights (c) are retained by Joy Herrald White                 on all page designs.
Recipes may be copied, pasted and printed,
courtesy of TeeterKat's Kitchen. 
October, 1987
Pineapple Paradise Cookies

Ingredients

3 cups all-purpose flour
½ tsp. baking soda
¾ cup dark brown sugar, firmly packed
¾ cup white sugar
1 cup salted butter, softened
1 large egg
2 tsp. pure vanilla extract
One 8-ounce can crushed pineapple, well drained
1 Tbsp. pineapple juice
¼ sweetened shredded coconut

Preparation

Preheat over to 300 degrees F.

In medium bowl combine flour and baking soda.  Mix well with a wire whisk.  Set aside.

In large bowl with an electric mixer blend sugars.  Add butter and mix to form a grainy paste, scraping down the sides of the bowl.  Add egg, vanilla, crushed pineapple and pineapple juice and beat on medium speed until smooth.

Add the flour mixture and blend at low speed until just combined.  Do not over mix.

Drop by rounded tablespoons onto ungreased baking sheets, 2 inches apart.  Sprinkle lightly with shredded coconut, if desired.

Bake 22-24 minutes or until cookies begin to turn lightly brown at edges.  Transfer immediately to cool flat surface with spatula.

Yield:  3 dozen


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