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This page is for all the cookie monsters!!!

""Almond Tea Cookies"" Yield: 36 cookies 1 c Butter Flavor Crisco 2 tb Milk 1 ts Almond Extract 1/2 c Sugar, Granulated 1 2/3 c Flour, All Purpose 2/3 c Almonds, slivered, chopped 1/4 ts Salt Confectioners Sugar Preparation Time: 15 Minutes Bake Time: 10 to 12 Minutes 1. Heat oven to 350 F. 2. Cream Butter Flavor Crisco, milk and almond extract in large bowl at medium speed of electric mixer until well blended. Beat in granulated sugar. 3. Combine flour, almonds and salt. Mix into creamed mixture. Shape dough into balls using one level measuring tablespoon for each. Place 2 inches apart on ungreased baking sheet. 4. Bake at 350 for 10 to 12 minutes. ( Cookies will not brown. DO NOT overbake. ) Remove to cooling rack. 5. Roll slightly warm cookies in confectioners sugar. Roll in confectioners sugar again when cookies are completely cool. Makes 3 dozen cookies.

""Agression Cookies"" Yield: 10 servings 3 c Brown sugar 3 c Flour 3 c Margarine 1 tb Baking soda 6 c Oatmeal 2 c Chocolate chips Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch morsals!!!!!! Or mix them all together!!!

""Cake Mix & Peanut Butter Cookies"" 3 to 4 dozs.Easy and very good!!! 1 ea Yellow or White Cake Mix 1 c Peanut butter 1/2 c Oil (1/3 c works okay) 2 tb Water 2 ea Eggs Mix well by hand. Drop by teaspoon 1 inch apart on an ungreased cookie sheet.Press a fork across top and crisscross.350 degs.For about 11-15 minutes.

""Easy Cookies that are no bake""" About a dozen! 2 c Sugar 1/2 c Butter 4 tb Cocoa 1/2 c Evaporated milk 1/2 c Peanut butter 3 c Dry oatmeal 1/2 ts Vanilla 1/4 ts Salt Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then drop by the spoonful, onto wax paper!

""Almond Crescents"" 1 c Butter 1/2 ts Almond extract 3/4 c Powdered Sugar,sifted 2 c Flour 1/2 ts Salt 1 c Oats,uncooked 1/2 c Almonds,finely chopped Powdered Sugar Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet 15 to 18 minutes.3 dozs.

""Cat Poop Cookies"" (Chocolate) Ingredients 1/2 Cup Honey 2 Cups Flour 2/3 Cup Margarine 1/2 Cup Cocoa 1 Egg 1 Teaspoon Vanilla Grapenuts Cereal Microwave honey on high until bubbly (about 1 min.) Add marg. Mix. Add egg and mix well. Mix all other ingred., except cereal. Chill 1 hour in freezer or several hours in fridge. Roll dough into asst. shapes of cat poop. Roll in cereal. Bake at 350 for 10-15 min. Serve in new litter box on a bed of grapenuts. Use a new litter scoop to remove.

""Lemon Drop Cookies"" 1 box of lemon cake mix 2 cups of Cool Whip 1 egg Beat with a mixer, then drop by teaspoonfuls into powdered sugar. Place the sugar covered dough on ungreased cookie sheet & bake at 350 degrees, 10 to 12 minutes. Makes about 4 doz. With the variety of cakes on the market, you can make almost any flavor cookie!!.

""Peanut Butter Cookies"" 1 cup of peanut butter 1 cup of sugar 1 egg Drop by teaspoonsful on ungreased cookie sheet. Bake at 350 degrees 5 to 7 minutes. Have a good one!!!!

"""Drop Sugar Cookies"""

Ingredients 1 1/3 cups Vegetable Shortening 1 1/2 cups Sugar 2 teaspoons Vanilla 2 Eggs 8 teaspoons Milk 3 cups Flour 3 teaspoons Baking Powder 1/2 teaspoon Salt In a large mixing bowl, cream shortening and sugar. Beat in vanilla, eggs and milk. Add dry ingredients, then drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F for 10 - 12 minutes. Variation: Sprinkle with sugar, or flatten with the bottom of a glass that has been dipped in sugar. Note: For baking later, drop teaspoonfuls onto cookie sheets and flash freeze. Store in an airtight container, and keep in freezer until ready to bake. Bake as directed above. You can also freeze in logs wrapped in plastic wrap, or in recycled orange juice containers with the ends replaced and taped on with freezer tape. Slice and bake as directed above. 107.8 Calories, 6.0 Fat, 1.1 Protein, 12.4 Carb., 8 Chol., 48 Sodium.

""Hidden Hugs Cookies"" Yield: 48 cookies 1 pk HERSHEY'S HUGS or HUGS WITH -ALMONDS chocolates (8 oz) 1 c Butter or margarine, -softened (2 sticks) 1/2 c Powdered sugar 1 t Vanilla extract 2 1/4 c All-purpose flour 1/4 t Salt 3/4 c Toasted almonds, finely -ground (see note) Additional powdered sugar Heat oven to 400'F. Remove wrappers from chocolate pieces. In large mixer bowl, beat butter, powdered sugar amd vanilla until well blended. Stir together flour and salt; gradually add to butter mixture, beating until well blended. Add nuts; blend well. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes or until set. Cool slightly; roll in powdered sugar. Cool completely. Before serving, roll again in powdered sugar, if desired. NOTE: To toast almonds, heat oven to 350'F. Spread almonds a thin layer in baking pan.Stir every now and then.Until golden brown..Let cool..

""Kentucky Kernels"" Yield: 10 servings 4 tb Butter (1/2 Stick) 1/3 c Bourbon 1 Box of Powdered Sugar 1 c Pecans, chopped Cream butter by hand. By hand, alternately blend in powdered sugar and bourbon. DO NOT USE MIXER. Fold in pecans. Drop by 2/3 teaspoonful onto wax-paper lined cookie sheets. Cover with wax paper. Refrigerate until set. Cover and store in refrigerator.

""No bake Fudge Cookies"" 2 cups of sugar 1/2 cup Milk 1/2 cup Butter or Margarine 3/4 cup Peanut Butter 3 cups Quick-cooking oats 6 tablespoons Cocoa Powder 1 teaspoon Vanilla Boil first three ingredient for one minute, over medium heat in a large pan (dutch oven size). Next, add peanut butter and cocoa and mix well with a wire whisk. Remove from heat, and stir in vanilla. Add quick oats, until mixture will just hold it's shape when dropped from a spoon. You may need to increase the amount of oats by as much as 1/2 cup, depending one your altitude and humidity. Drop mixture by teaspoonfuls or use cookie scoop to drop mixture onto cookie sheets which have been lined with waxed paper. Cool before serving.

""REESE'S COOKIES"" Yield: 6 Servings 1 c Shortening, or 3/4 cup butter or margarine softened 1 c Sugar 1/2 c Light Brown Sugar, packed 1 ts Vanilla 2 Eggs 2 c All-purpose flour, unsifted 1 ts Baking soda 1 c Peanut Butter Chips 6 oz Semi-sweet chocolate chips Cream shortening or butter or margarine, sugar, brown sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beatwell. Combine flour and baking soda; add to creamed mixture. Stir in the peanut butter chips and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack.

""Banana Oatmeal Cookies"" 3 bananas 1/3 cup salad oil 2 cups oatmeal (quick cook) 1-1/2 cups chopped dates 1/2 cup chopped walnuts or pecans 1 tsp. vanilla 3/4 tsp. salt Mash bananas. In large bowl add all the following ingredients. Drop by rounded Tablespoons on ungreased cookie sheet. Bake 20-25 minutes. Makes 30.

""Raspberry Meringue Bars"" 1 c Butter or margarine, -softened 1/2 c Firmly packed brown sugar 1 Egg 2 c All-purpose flour 1 cn SOLO or 1 cn BAKER Raspberry Filling -----MERINGUETOPPING----- 3 Egg whites 3/4 c Granulated sugar 1/2 c Shredded coconut 1/2 c Slivered almonds Preheat oven to 325'F. Grease 13x9" baking pan. Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy. Add 1 egg; beat until blended. Stir in flour until well combined. Pat dough evenly in prepared pan. Bake 20 minutes. Remove from oven; spread raspberry filling over crust. (Do not turn oven off.) FOR MERINGUE TOPPING, beat egg whites in medium bowl with electric mixer at high speed until soft peaks form. Add granulated sugar gradually; beat until stiff and glossy. Fold coconut and almonds into beaten egg white mixture. Spread over raspberry filling. Return to oven. Bake 20 minutes or until meringue topping is lightly browned. Cool completely in pan on wire rack. Cut into 48 bars.

""Peanut Butter Bars"" Yield: 18 servings -----BARS------- 1 pk DUNCAN HINES Peanut Butter -Cookie Mix 1 Egg 1 T Water 1/3 c Chopped peanuts ------WHITEGLAZE---- 1/2 c Confectioners' sugar 2 t Water --CHOCOLATEGLAZE-- 1/4 c Semi-sweet chocolate chips 2 t CRISCO Shortening 1. Preheat oven to 350'F. 2. FOR BARS, combine cookie mix, contents of peanut butter packet from Mix, egg and 1 tablespoon water in large bowl. Stir until thoroughly blended. Stir in peanuts. 3. FOR WHITE GLAZE, place confectioners' sugar in small bowl. Add water, 1 teaspoon at a time, stirring until smooth and desired consistency. Drizzle over cooled bars. 4. FOR CHOCOLATE GLAZE, place chocolate chips and shortening in small resealable plastic bag; seal. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate glaze over white glaze. Allow glazes to set before cutting into bars. Makes 18 bars. TIP: For a special presentation, cut cookies into diamond or triangle shapes instead of bars.

""Rolo Cookies" 2 1/4 cup flour 1 tsp. baking soda 1 cup sugar 1 cup brown sugar 1 cup butter, softened 2 teaspoons vanilla 2 eggs 9 oz. package of Rolo candy Beat sugars and butter until light and fluffy. Add vanilla and eggs. Beat well. Add flour and baking soda. Blend well. Chill dough in refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm of hand to form a ball. Press Rolo into ball, covering it completely. Flatten bottom of cookie into palm of hand. Press other side into mixture of 1 cup chopped nuts mixed with 1 tablespoon of sugar. Place cookies, nut side up on a ungreased cookie sheet. Bake at 350^ for 9 minutes

""Fresh Apple Cookies"" 16 tbsp margarine 2 and 2 / 3 cups brown sugar 2 eggs 2 tsp baking soda 1 tsp salt 2 tsp ground cloves 2 tsp cinnamon 1 tsp nutmeg 1 / 2 cup apple juice 4 cups flour 2 cups raisins 2 cups chopped nuts Glaze: 3 cups powdered sugar 5 tbsp apple juice 1 / 4 tsp salt 1 / 2 tsp vanilla 2 tbsp margarine Cream together margarine, brown sugar and eggs. Add baking soda, spices and apple juice and mix well. Gradually add flour, mixing well after each addition. Fold in apples, raisins and nuts. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 375 for 10-12 minutes. To prepare glaze combine all ingredients and beat until smooth. With knife spread warm cookies with glaze. To freeze put between layers of waxed paper in plastic container.

""Chocolate Fudge Cookies"" Prep: 15 min. 1-1/2 cups unsalted butter 3 cups sugar 1/4 cup plus 2 Tbs. cocoa powder 3/4 cup milk 4 cups quick oatmeal 1 tsp. vanilla extract 2 cups walnuts, chopped 1 cup raisins (optional) Combine butter, sugar and cocoa in a heavy saucepan over medium heat. Stir until butter is melted and mixture is combined. Stir in milk. Increase heat to high and bring to a boil. Let boil 1-1/2 minutes, stirring constantly. Remove from heat and stir in remaining ingredients until mixed thoroughly. Drop by tablespoonfuls onto waxed paper. Set aside to dry completely. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. Per serving: calories 680, fat 38.1g,

Chocolate Peanut Butter No Bakes 2 cup sugar 1/4 cup cocoa 1 stick oleo 1/2 cup milk 1/3 cup peanut butter 3 cups quick oats Bring to a boil milk, sugar, cocoa and butter over a medium heat. Stir constantly for 10 minutes. Remove from heat stir in peanut butter. After peanut butter is melted, stir in oatmeal. Drop on wax paper and cool.

""Holiday Sugar Cookies"" 1-1/2 cup soft butter 1-1/2 cup sugar 2 eggs 5 cup flour 3/4 tsp salt 4 tsp baking powder 1 tsp nutmeg 1/2 cup milk Preheat oven to 375. Cream butter and sugar. Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk. If dough is sticky add flour to handle. Roll 1/4" thick on well floured surface. Cut. Bake on ungreased cookie sheet for 8 minutes. These cookies are more flour-ey which makes them easier to use with cookie cutters, you also won't get sugar shock if you use icing to decorate for the holidays.

""Cloverleaf Cookies"" 3/4 cup firmly packed brown sugar 1/2 cup sugar 1/2 cup margarine or butter, softened 1/2 cup shortening 1 1/2 tsp vanilla 1 egg 1 3/4 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup miniature semi sweet chocolate chips 1/4 cup chunky peanut butter 1 oz unsweetened chocolate, melted, cooled Heat oven to 375. In a large bowl, cream brown sugar, sugar, margarine and shortening until light and fluffy. Blend in vanilla and egg. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Divide dough into 3 parts; place in small bowls. Add chocolate chips to first part, peanut butter to second and chocolate to third; blend each well. Refrigerate dough about 1/2 hour for easier handling. Shape 1/2 tsp of each dough into ball. To form each cookie, place 1 of each flavor balls cloverleaf-style on ungreased cookie sheets. Bake at 375 for 10 to 12 minutes or until set. 3 1/2 dozen cookies

*****Butterfinger Cookies***** 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup sugar 1/2 cup (packed) dark brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/4 cups plus 2 tablespoons all purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups Butterfinger BBs candies (about five 1.7-ounce packages) Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BBs (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour. Preheat oven to 350F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. Makes about 24 cookies.