Saturday, December 17, 2011

Chocolate Toffee Cookies

2 c. flour (I add almost a cup more so it's not so sticky)
1/3 c unsweetened cocoa
1 tsp. baking soda
1/4 t. salt
1 c butter ( I do half butter half margarine)
1 c sugar
2/3 c brown sugar
2 eggs
2 tsp vanilla
1 bag toffee bits

Mix flour, cocoa, soda, salt, set aside. Cream butter, sugar, brown sugar. Add eggs one at a time. Add vanilla. On low speed gradually add flour mixture. Stir in toffee bits.
Bake at 350 for 12-13 minutes.

by Christie J.

Chocolate Mint Cookies

1 Devil's Food Cake mix
3/4 c. shortening
1 t. vanilla
2 eggs
1 pkg. Andes mints

Mix together cake mix, shortening, vanilla & eggs. Roll into a log (it will be sticky, but rolls out on counter nicely). Divide in half, and then each half into 24 balls. Place balls on an ungreased baking sheet and bake at 350 degrees for 10 minutes. Do not over bake. Remove from oven and immediately place a mint on each cookie. Let set until melted. Spread with a knife. Place in cool area to set up.

by Tenille W.

Chocolate Fudge Thumbprints

3/4 c. sugar
3/4 c. butter or margarine, softened
1/2 t. vanilla
1 egg
1 3/4 c. all purpose flour
3 T. unsweetened baking cocoa
1/4 t. salt
hard peppermint candies, crushed

Fudge Filling:
1/4 c. whipping cream
1 c. milk chocolate chips

Preheat oven to 350 degrees. In large bowl, beat sugar, butter, vanilla and egg until well blended. Stir in flour, cocoa, and salt until dough forms. Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased baking sheet. Press thumb into center of each cookie, but do not press all the way through. Bake 7-11 minutes or until edges are firm. If necessary, quickly remake indentations with end of wooden spoon. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

Meanwhile, in a small saucepan, heat whipping cream over medium heat, stirring occasionally, until steaming. Remove from heat; stir in chocolate chips until melted. Cool about 10 minutes or until thickened. Spoon rounded 1/2 teaspoonfuls of filling into indentation in each cookie. Top with crushed candies.

Makes about 3 1/2 dozen.

by Catherine S.

Peanut Butter Blossoms

1 c. peanut butter
1 c. sugar
1 egg
1 t. vanilla
milk chocolate kisses

In mixing bowl, cream peanut butter and sugar. Add egg and vanilla. Beat until blended. Roll into 1 1/4 inch balls. Place 2 inches apart on baking sheet. Bake at 350 degrees for 10-12 minutes. Immediately press on chocolate kiss in center of each cookie. Cool for 5 minutes before removing from cookie sheet.

by Shelley F.

Lemon Lime Cookies

1 c. sugar
2/3 c. shortening
1 T. grated lemon peel
2 T. lemon juice
2 t. grated lime peel
1 T. lime juice
1 egg
1 3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt

Heat oven to 375 degrees. Beat sugar, shortening, lemon peel, lemon juice, lime peel, lime juice and egg in large bowl wit an electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder, baking soda, and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 11-13 minutes or until edges are golden brown. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. Frost with Lemon Lime Frosting.

Lemon Lime Frosting:
2 c. powdered sugar
2 T. butter or margarine, softened
1 t. grated lime peel
1 T. lemon juice
2-3 t. water

Mix all ingredients til smooth and spreadable.

by Catherine S.

Spritz Cookies

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon clear vanilla extract
1/2 teaspoon no-color almond extract

Makes: 7-8 dozen cookies.

Preheat oven to 350ºF. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

by Becky B.