Because I'm a cookie-holic, I'm sharing some of my most favorite recipes. You can find more on my Pinterest page.


Tasty, and pretty on the plate
Yield: 8 dozen

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
¾ cup sugar
1 egg yolk
½ teaspoon vanilla
3 Tablespoons milk
1 square unsweetened chocolate, melted

Combine flour, soda and salt and set aside.  Cream butter, adding sugar gradually.  Blend in egg yolks and vanilla. Add the flour mixture and the milk.

Divide dough into equal portions.  Add chocolate to one portion.  Refrigerate dough until easy to handle.

Roll each portion separately 1/8 inch thick between sheets of waxed paper so that they are the same size. If the dough is still sticky, return to refrigerator until it peels easily off the wax paper.  Remove one layer of wax paper from each portion of the dough and lay the dough on top of the other portion.  Remove the top layer of wax paper and roll the dough together. Wrap the rolled dough in the bottom layer of wax paper and refrigerate overnight.

Bake on greased cookie sheet at 375 degrees for 8 minutes.

Chocolate Nut Toffee Bars
Chocolately, chewy, delicious
Yield: 24-36 bars

1 cup butter, softened
1 cup powdered sugar
1 1/4 cups unsifted flour
1/3 cup cocoa
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped nuts


Preheat oven to 350. Reserve 2 tablespoons butter. In large mixer bowl, beat remaining butter and sugar until fluffy. Add flour and cocoa; mix well. With floured hands, pressed into greased 13"x9" pan. Bake 15 minutes.
Meanwhile, in medium saucepan, combine reserved butter and sweetened condensed milk; cook and stir until mixture thickens slightly, about 15 minutes. Remove from heat; stir in vanilla. Pour over crust. Bake 10 to 15 minutes longer or until golden brown. Remove from oven; immediately top with chips. Let stand 1 minute; spread while warm. Top with nuts. Cool. Cut into bars. Store covered at room temperature.

Festive Fun Balls
Yummy cookies with surprise centers

1 cup margarine or butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups flour

Surprise Centers:
M&Ms or Goobers, Candied cherries, Walnuts or pecans, Whole almond, Pitted date piece, Raisins, Gumdrops, Andes mints
Chocolate kisses, Rolos, Whatever other candy sounds yummy

Heat oven to 350F. In large bowl, combine butter, sugar, egg and vanilla. Mix well. Stir in salt and flour. Shape rounded teaspoonful of dough to enclose candy/nut into 1-inch ball. Place 2 inches apart on ungreased cookie sheet. Bake for 14-16 minutes or until edges are lightly browned.  Cool 10 minutes; roll in powdered sugar (or you might use color sugar). Cool completely. 36 cookies.

Nutrition info: (serving size 2 cookies)
Calories - 210
Protein - 2 grams
Carbs 23 grams
Fat 12 grams
Sodium 150 mg
Potassium 40 mg

Peanut Butter Blossoms 

1/2 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
1 cup butter or margarine
2 eggs
3 cups flour
1-1/2 teaspoon baking soda
1 teaspoon baking powder
7 dozen Hershey Kisses

Heat oven to 375 F. In large bowl, beat sugar, brown sugar, peanut butter, butter and eggs. Stir in flour, baking soda and baking powder. Shape dough into 1-inch balls and roll in sugar. Place about 2 inches apart on ungreased cookie sheets. Bake 8-10 minutes or until edges are light brown. Immediately press 1 chocolate kiss in the center of each cookies. Cool on wire rack.

Instead of sugar, you could roll in chocolate decorating decors.

Peppermint Meltaways

Cookie                                                                                                  Glaze
1 cup butter (softened)                                                                1-1/2 cup powdered sugar
½ cup powdered sugar                                                                2 Tablespoons butter (soft)
½ teaspoon peppermint extract                                                ¼ teaspoon peppermint extract
1-1/4 cups flour                                                                           1-2 Tablespoons milk
½ cup corn starch                                                                        2-3 drops red food coloring
                                                                                                   Crushed peppermint candy

Combine butter, powdered sugar and extract. Beat on medium speed until creamy. On low speed, add flour and corn starch. Cover and refrigerate 30-60 minutes.

Shape into 1 inch balls. Bake at 360 F for 12-15 minutes (until edges are slightly brown). Cool and drizzle with glaze. Immediately sprinkle with crushed peppermint candy.

No comments: