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Food court 12-12

Published: Wednesday, Dec. 11, 2013 12:10 p.m. CST

Time for more cookies for the holiday season. Never have enough cookies on hand when the kids get out of school and you get the extra visitors in for the holidays.

Grandma’s Sugar Cookies

4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup powdered sugar

1 1/2 cups granulated sugar

1 cup canola oil

2 eggs

1 teaspoon vanilla extract

Sift together flour, cream of tartar, baking soda and salt. Combine butter, powdered sugar and 1 cup granulated sugar in a large bowl. Beat with an electric mixer. Add oil, eggs and vanilla, mixing to combine. Gradually add flour mixture. Chill dough 3 to 4 hours until firm. Preheat oven to 350°. Shape dough into walnut-size balls and roll in remaining 1/2 cup granulated sugar. Place cookies on an ungreased baking sheet. Dip the bottom of a glass in granulated sugar and press onto each ball to flatten. Bake 12 minutes or until lightly browned. Remove cookies from pan and let cool on paper towels. Makes 3 dozen.

Red Velvet Rich and Creamy Cookies

1 pouch (1 pound 1.5 ounce) Betty Crocker sugar cookie mix

1/3 cup unsweetened cocoa

1/4 cup butter or margarine, softened

1/4 cup sour cream

1 tablespoon red food color

1 egg

3/4 to 1 cup Betty Crocker Rich and Creamy Cream Cheese Frosting

1/4 cup chopped nuts

Heat oven to 375°. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms. Roll dough into 1-inch balls, place 2 inches apart on ungreased cookie sheet. Bake 8 to 9 minutes or until set. Cool 2 minutes, remove from cookie sheet to wire rack. Cool completely, about 15 minutes. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Loaded Up Pretzel Cookies

1 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups miniature pretzels, broken

1 1/2 cups flaked coconut

1 1/2 cups milk chocolate M&Ms

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt, gradually beat into creamed mixture. Stir in remaining ingredients. Shape 1/4 cupfuls of dough into balls, place 3 inches apart on ungreased baking sheets. Bake 12 to 14 minutes or until golden brown. Remove from pans to wire racks to cool.

Salty Caramel and Pecan Oatmeal Cookies

1 cup butter, softened

1 cup granulated sugar

1 cup packed dark brown sugar

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 eggs

2 teaspoons vanilla

1 1/2 cups all-purpose flour

3 cups rolled oats

1 11-ounce package caramel baking bits

1 cup pecans, toasted and coarsely chopped

Coarse sea salt

In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add the sugars, 1 teaspoon salt, baking soda, baking powder and cinnamon. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can with the electric mixer, then stir in the remaining flour. Stir in oats, caramel baking bits and pecans. Drop 1 1/2-inch mounds of dough 2 inches apart onto parchment-lined cookie sheets. Sprinkle with sea salt. Bake in a 350° for 11 to 12 minutes or until edges are light brown. Cookies will look undercooked. Cool on cookie sheets for 3 to 4 minutes. Transfer to a wire rack cool. Makes 48 cookies.

Soft and Chewy Chocolate Peanut Butter Cookies

1 package (2 layer size) Devil’s Food cake mix

4 ounces (half of an 8-ounce package) Philadelphia cream cheese, softened

1/2 cup peanut butter

1 egg

Preheat oven to 375°. Place all ingredients in large bowl. Beat with electric mixer on low speed for 2 minutes. Beat on medium speed an additional 2 minutes. Shape into 1-inch balls. Place 2 inches apart on baking sheets. Flatten each ball in criss cross pattern with tines of fork dipped in sugar. Bake 7 to 8 minutes or until edges of cookies are set. Cool 2 minutes on baking sheets. Remove to wire racks. Cool completely. Makes 3 1/2 dozen cookies. Can add 1/2 cup chopped cocktail peanuts to dough before shaping into balls and baking.

Potato Chip Toffee Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup unsalted butter, melted

3/4 cup packed light brown sugar

1/2 cup granulate sugar

1 egg

1 egg yolk

2 teaspoons vanilla extract

1/2 cup crushed ruffled potato chips

1/2 cup semisweet chocolate chips

1/2 cup chopped Heath bars

Mix flour, soda, cornstarch and salt in large bowl; reserve. In medium bowl, whisk together butter, brown sugar and granulated sugar. Whisk in egg. then yolk and vanilla. Pour wet ingredients into dry ingredients, mix. Dough will be very soft. Fold in potato chips, chocolate chips and Heath bars. Cover. Chill 2 hours or up to 3 days. Allow dough to soften slightly at room temperature for 10 minutes. Preheat oven to 325°. Line baking sheets with parchment paper. Roll dough into 24 balls. Dough will be crumbly, but warmth of your hands will allow balls to stay intact. Place on baking sheets. Bake 11 to 12 minutes. Cookies will look very soft and under baked. Do not bake longer than 12 minutes. Cool 10 minutes, transfer to racks. Makes 24 cookies.

Double Date Delight Oatmeal Cookie

2 sticks of butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon of baking soda

1 teaspoon of cinnamon

3 cups of quick oats

2 8-ounce packs chopped dates

Cream butter and both sugars together. Then add eggs and vanilla and combine well. Next add eggs and vanilla and combine well. Next add flour, baking soda and cinnamon and combine into ingredients. Finally add quick oats and dates and mix together. Use a teaspoonful to drop mix onto ungreased cookie sheet. Bake for 11 to 12 minutes at 350° or until golden brown. Makes 4 dozen.

Pecan Tassies

1 3-ounce package cream cheese

1/4 cup butter, softened, plus 1 tablespoon

1 cup all-purpose flour

1 egg

3/4 cup brown sugar

1 teaspoon vanilla

Dash of salt

1/3 cup pecans, coarsely chopped, divided

Blend cream cheese and 1/2 cup butter. Stir in flour. Chill 1 hour. Shape into 2 dozen 1-inch balls. (Divide before rolling to assure 24.) Place in ungreased small muffin pans. Press dough against bottom and sides using mini tart shaper or a spatula. Beat together egg, brown sugar, the rest of the butter, vanilla and salt just until smooth. Divide most of the pecans among tarts, add egg mixture (to cut down on the mess, add a little to all 24 and go back and fill in skimpy ones). Top with remaining pecans. Bake at 325° for 25 minutes or until filling is set. Cool. These keep for several days covered.

Fudge Filled Peanut Butter Cookies

Crisco No stick Cooking Spray

1 1/2 cups Jif Creamy Peanut Butter

1 stick Crisco baking stick all vegetables shortening

2 1/2 cups firmly packed brown sugar

1/3 cup milk

2 tablespoons vanilla extract

2 large eggs

3 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 14-ounce can Eagle brand sweetened condensed milk

3 cups semi sweet chocolate chips

Heat oven to 375. Coat baking sheets with non-stick cooking spray. For cookies, beat peanut butter, shortening, brown sugar, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs. Beat just until blended. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture on low speed mixing just until blended. Drop by level full tablespoons 2 inches apart onto prepared baking sheets. Bake 6 to 7 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely. For filling, microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on high for 1 1/2 minutes or until melted and smooth when stirred. Stir in vanilla. Let cool 15 minutes. Spread generously on flat side of cookies. Top with remaining cookies, flat side down to form sandwich cookies. Makes 48 cookies.

If you have any recipes you would like to share with any of our other readers, you can send them to my email at judyd2313@frontier.com or drop a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Happy baking!

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