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December 16, 2009 at 3:04 am #593317
When I was a child we use to have Christmas with two other families and we traded cookies. So I was thinking what is your favorite cookie? Here is mine:
Peanut Butter Kisses
1 cup Butter
1 cup Peanut Butter (I use crunchy)
1 cup Sugar
1 cup Brown Sugar
1 tsp Vanilla
4 Tbls Milk
3 1/2 cups Flour
2 tsp Salt
2tsp Baking Soda
Mix all the ingredients together mixing well,
Roll into small balls and roll balls into sugar.
bake at 375 for 8 minutes then place a chocolate kiss in the middle of each cookie and then bake 2-3 more minutes until chocolate starts to soften. Then remove and cool. These cookies are still part of our Christmas tradition. My brother makes them and my other brother inhales them.December 16, 2009 at 3:08 am #684222
I love that kind too – but I cheat now, I just add chocolate chips to the batter!December 16, 2009 at 4:05 am #684223
These are called Oreo Balls and everybody loves them. I put a lollipop stick in them but it’s not necessary.
1 package regular oreos
1 package cream cheese – at room temp (I used light)
1 package semi sweet chocolate chips
1 package white chocolate chips
2 tablespoons Crisco
Lollipop sticks (purchase from a cooking store or Michael’s)
Add the entire package of oreos to your food processor. (blender would work too, but in smaller batches) Grind until they are fine crumbles. Remove from food processor and combine with softened cream cheese. (takes a bit of time to mix it all up) Once all combined, roll into small 1 inch balls. Put into the refrigerator for a few hours.
Put the semi sweet chocolate chips and white chocolate chips in separate bowls. Add one tablespoon Crisco per bowl. Put each in the microwave for a few minutes until melted. Stir well.
Stick a lollipop stick into each ball and dip into the chocolate. You can put it in the white by itself or the chocolate by itself or try to make swirls. (like I did but I ended up with dark white chocolate!) Put the lollipop on wax paper and put in the refrigerator for a few more hours.December 17, 2009 at 10:37 pm #684224
Mexican Wedding Cookies
1 cup pecans or walnuts
1 cup butter softened
1 1/2 – 2 cups powdered sugar, divided
2 cups flour, divided
2 teaspoons vanilla
1/8 teaspoon salt
Place nuts in food processor and process by pulsing to a fine ground (not paste)
Cream together butter and 1/2 cup powdered sugar until fluffy. Gradually add 1 cup flour, vanilla and salt. Mix at low speed until blended. Stir in remaining 1 cup flour and ground nuts. Mix well and shape into a ball. Wrap in plastic wrap and refrigerate 1 hour or until firm. Preheat oven to 350 F. Shape dough into 1 inch balls and place 1 inch apart on ungreased cookie sheets. Bake 12 – 15 minutes or until golden brown. Let cookies stand on sheets for 2 minutes. Meanwhile place 1 cup powdered sugar in a 13×9 pan. Transfer hot cookies to powdered sugar and roll, coating well. Let cookies cool in sugar. Sprinkle remaining powdered sugar over cookies before serving. Store tightly covered at room temp or freeze up to one month.
Oatmeal Raisin Cookies
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 – 21/2 cups rolled oats
1 1/2 cups raisins (can be presoaked in rum if desired)
Cream together butter, sugars and vanilla. Beat in eggs. Gradually beat in dry ingredients mixing well. Stir in oats and raisins. In a separate bowl mix sugar and ground cinnamon to taste to make cinnamon sugar. Form dough into 1 inch balls and roll in cinnamon sugar, place on ungreased cookie sheet. Bake at 350 F for about 15 minutes.December 18, 2009 at 2:47 am #684225
Peanut Butter Cup Cookies.
Peanut butter cookie recipe from Betty Crocker’s Cooky Book.
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup light brown sugar, packed
1 1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon soda
1/4 teaspoon salt
2 bags snack sized Reese’s Peanut Butter Cups.
Mix butter, peanut butter, sugars, and egg thouroughly. Add dry ingredients, stir in.
Preheat oven to 375.
scoop out little balls of dough with melon baller, or teaspoon. Do not flatten.
bake about 10 minutes, have peanut butter cups ready to press onto top of cookies as they come out of oven.
Shuck the papers off the peanut butter cups.December 18, 2009 at 4:56 am #684226
These are very yummy and SUPER easy; I made them as a kid all the time. I brought a batch to work today and they were a big hit!
Magic Bars aka Hello Dollys aka 7 Layer Bars
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 cup chopped walnuts or pecans
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup sweetened flaked or shredded coconut
1 – 14 ounce can of sweetened condensed milk
Preheat oven to 350 degrees F and place the rack in the center of the oven. Have ready a 9 x 9 inch square baking pan. Set aside.
Melt the butter and pour it into the bottom of your pan. Sprinkle the graham cracker crumbs over the butter; toss to combine a bit then spread evenly in bottom of pan. Sprinkle the nuts over the crumbs. Sprinkle both chips over the nuts. Sprinkle the coconut over the chips. Finally, drizzle the sweetened condensed milk over all the ingredients. Do not mix the ingredients together, just layer them.
Bake in the preheated oven for about 30 to 35 minutes or until the top is brown. Remove from oven and place on a wire rack to cool. Cut into squares. Store in the refrigerator. These bars can be frozen.
Makes about 16 – 2 inch squares.December 19, 2009 at 9:44 pm #684227
I have made the magic bars also. Try using 1/2 the chocolate chips and adding white chocolate, peanut butter, or butterscotch chips. Way easy recipe, lots of variations to try.December 20, 2009 at 4:35 am #684228
Springerle, but you have to make them about a week or at least a few days ahead of time–if you make them this weekend or even Monday, they’ll be delicious on the 25th. A beautiful cookie with an old-world flavor. (They are traditionally stamped with specially-carved molds, but if you don’t have the mold, you can still make delicious cookies!)
4 large eggs, room temp.
1 lb powdered sugar
20 drops (about 1/4 tsp) oil of anise (Bartells carries this in the aisle with antiseptics, believe it or not!)
4 cups sifted flour
1/2 tsp. baking powder
1/4 tsp. bakers’ ammonia, otherwise known as hartshorn (Husky deli sometimes has it; otherwise try Hans’ German Sausage & Deli in Burien)
1/4 tsp baking soda
1/4 cup butter, melted
You’ll want the KitchenAid or another heavy-duty stand mixer for this one. Beat the eggs until light, then add the powdered sugar and keep beating for 15 or 20 minutes until very thick and light yellow. Add the oil of anise and melted butter. On a low speed, add 3 cups of flour until well-blended. Add as much of the last cup of flour as it takes to make the dough stiff enough to roll. Let the dough sit, covered with a cloth, for 15 minutes. Dust your rolling surface and rolling pin with flour, and roll the dough (it’s pretty sticky, and you’ll likely need to keep flouring the surface and the rolling pin) to about 1/3-1/4 inch thick. Flour your mold and press designs in to the dough. Cut the cookies apart (if you don’t have a mold, just cut them in squares, rectangles, or any shape you fancy. Set the cookies on cookie sheets (the ones with an air sandwich really help with this cookie). I like to sprinkle my sheets first with crushed anise seeds. Let the cookies dry overnight. You want the tops to be dry before you bake them. Bake in a 300 degree oven for about 20 minutes. The cookies should be very slightly pale gold, and set, but not browned. Put them in ziplock bags or other airtight containers for several days. I add anise seed to the bags. I’ve heard of adding apple slices, as well, to help soften the cookies, but the apple slices always mold for me, and don’t seem necessary.
And brandy snaps are wonderful too–but those can be made shortly before eating them!December 20, 2009 at 4:45 am #684229
Melt over low heat:
1/2 cup butter (I always use unsalted)
1/3 cup molasses
1/2 cup sugar
grated orange rind
1/2 tsp ginger
1/2 tsp cinnamon
Stir it occasionally. When it’s all melted, and just as it begins to bubble, remove it from the heat and mix in 1 cup sifted (it’s important to sift first!) flour and 1 tbsp. brandy.
Heat the oven to 300 degrees. Put about 2 teaspoons batter well apart on parchment paper on cookie sheets (NOT the airbake sheets for these cookies!) I put 6 cookies on my sheets, which are about 11 x 17 inches. Bake for 12-14 minutes, and watch carefully. The cookies are ready to remove from the oven when they’re all spread out and bubbly, and very slightly darkened. Slide the parchment paper onto the counter, and quickly, before the cookies get hard, roll them over a wooden spoon handle or similarly-sized cylinder. The cookies will get very crunchy and hard to roll as they cool, so work quickly. You can put them back in the oven briefly to soften them if you need to.December 20, 2009 at 5:04 am #684230
Hello Dolly’s were on my mother’s holiday baking list. I am not a baker and had no idea they were so easy to put together till you posted Voodoo. Sweet! I might just try to bake. :)
Merry Christmas!December 21, 2009 at 3:55 am #684231
Glad to hear it, Dood! I almost didn’t post the “recipe” because it’s so simple. But they are so tasty, I had to share. It’s pretty foolproof, as long as you make a crusty graham layer, pile on a bunch of goodies (I like Peggy’s suggestion of adding white chips!), and pour condensed milk over it.
Another tip that can make things easier – line the pan with parchment (NOT waxed paper) or foil. It will make removing the bars effortless – not to mention cleaning the pan a breeze!
Happy Baking and Merry Christmas to you!December 28, 2009 at 3:11 am #684232
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