Cookies

[Guardian Angel]

Chocolate Cherry Kringle's

1/2 cup butter
3/4 cup light brown sugar
1 tsp vanilla
1 Tbls juice from cherries
1 1/2 cups flour
20-25 maraschino cherries, patted dry
20-25 milk chocolate chips, plus 1 cup milk chocolate chips

Preheat oven to 350

Cream brown sugar and butter together.  Add vanilla, juice from cherries and flour.  Mix well.  Chill dough for at least one hour before baking.

Stuff each cherry with a chocolate chip, then wrap in 1 Tbls of dough.  Bake on ungreased cookie sheet for 12-15 minutes.

Melt 1 cup chocolate chips in a microwave safe bowl.  Dip tops of cookies in melted chocolate chips

[Guardian Angel]

Date Bars

1 cup sugar
1/2 cup melted butter
2 eggs, slightly beaten
3/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
1 cup chopped dates
1 cup chopped nuts
Powdered sugar

Cream sugar, butter and eggs.  Add remaining ingredients; mix well.  Pour into 7x11.5 baking dish.  Bake at 350 for 15-20 minutes.  When cool, cut into narrow bars and coat with powdered sugar.

[Guardian Angel]

Almond Macaroons

2 (14-ounce) packages sweetened, flaked coconut
5 egg whites
1-1/2 cups sugar
1 teaspoon almond extract
2 dozen whole blanched almonds

Preheat oven to 350. Coat a baking sheet with nonstick cooking spray. Place coconut in a large bowl; set aside. In a medium saucepan, combine egg whites and sugar over medium heat. Cook 2 to 3 minutes, just until sugar has dissolved and mixture is bubbly. Remove from heat and mix in almond extract. Pour mixture over coconut; mix well. With your hands, squeeze together 1/4-cupfuls of mixture to form slightly rounded mounds. Place 1 inch apart on baking sheet, top each with an almond, and bake about 20 minutes, until macaroons begin to color slightly. Turn off oven and leave macaroons in oven about 7 to 10 minutes (with oven door closed), until they turn golden.

You can drizzle the macaroons with melted chocolate before serving, if you want. Just melt 1 cup (6 ounces) semisweet chocolate chips in a small saucepan over medium-low heat and drizzle over the tops.

[Guardian Angel]

Lemon Zucchini Cookies

3/4 cup (1-1/2 sticks) butter, softened
3/4 cup sugar
1 egg 1 teaspoon lemon juice
1 teaspoon grated lemon peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup grated zucchini, unpeeled
1 cup chopped walnuts

Preheat the oven to 375.  In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon juice, and lemon peel. Stir in the flour, baking powder, and salt just until the dry ingredients are mixed in. Stir in the zucchini and nuts. Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake for 15 to 20 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.  Combine 1/2 cup confectioners' sugar with 2 teaspoons fresh lemon juice then drizzle the glaze over the cooled cookies.

[Guardian Angel]

A Different Peanut Butter Cookie

1 cup of butter
1 cup of light brown sugar
1 cup of white sugar
1-1/2 cups of creamy peanut butter,
2 jumbo eggs
1 tbsp of creme de cocoa
1/2 tsp of vanilla
2 cups of flour
1 small package of peanut butter chips (11.5 oz)
1 cup of nuts/walnuts
1 tsp of salt
1 tsp of cream of tartar
1 tsp of soda
2 tsp of cinnamon

Cream the first three ingredients until well blended. Then add the peanut butter until very creamy in texture. Blend the eggs, creme de cocoa, vanilla until well blended. In separate Bowl, add the flour, nuts, salt, cream of tartar, soda, cinnamon and chips.  Then add to cookie mixture. Make small balls, about 1/3 cup of cookie mixture, place on cookie sheets lined with parchment paper. Flatten with fork, then bake at 350 degree oven until slightly brown, about 10 minutes. Cool on cookie sheets before removing to cookie racks. 
 

[Guardian Angel]

PILLSBURY BAKE-OFF CONTEST 2008
WON $ 1, Million Dollars
 
DOUBLE-DELIGHT PEANUT BUTTER COOKIES
 
¼ Cup finely chopped dry roasted peanuts
¼ Cup sugar
½ teaspoon ground cinnamon
½ Cup  JIF   creamy peanut butter,         
1/2 Cup powdered sugar
1 roll (16.5 oz.) refrigerated peanut butter cookies, well chilled.
 
Heat oven to 375.   In a small bowl, combine peanuts, sugar & cinnamon; set aside .    In another small bowl, stir peanut butter & powdered sugar together until completely blended. Shape mixture into 24 balls, about 1 inch in diameter.  Cut cookie dough into 12 slices.  Cut each slice in half crosswise to make 24 pieces;
Flatten each  piece slightly.  Shape 1 piece of dough around 1 peanut butter ball, covering completely.  Repeat with remaining dough & peanut butter balls.  Roll each dough-covered peanut butter ball in peanut mixture. Gently pat mixture completely onto balls.

Place balls 2 inches apart on ungreased cookie sheets .  Spray the bottom of a drinking glass  with nonstick cooking spray and press it into remaining peanut mixture. Flatten each ball to ½ -inch thickness with the bottom of the glass, dipping the glass
into peanut mixture as needed.  Sprinkle any remaining peanut mixture evenly over the tops of  cookies; gently
press into dough.

Bake for 7 to 12 minutes, or until edges are golden brown.  Cool for 1 minute; remove from cookie sheets to a wire rack.  Store tightly covered.

[Guardian Angel]

Cherry Bonbons

3 tablespoons butter, softened
5 tablespoons corn oil stick margarine, softened
1 cup plus 2 tablespoons confectioners' sugar, divided
1-1/2 cups all-purpose flour
2 tablespoons (skim) milk
1 teaspoon vanilla extract
1/8 teaspoon salt
24 maraschino cherries, drained with 2 teaspoons liquid reserved

Preheat oven to 350.  In a medium bowl, beat the butter, margarine, and 3/4 cup confectioners' sugar until creamy. Stir in the flour, milk, vanilla, and salt; mix well. Shape into 24 balls. Press each ball around a cherry and place on an ungreased baking sheet. Bake 18 to 20 minutes, or until light golden. Cool on a wire rack. Place 2 tablespoons confectioners' sugar in a shallow dish and roll the bonbons until lightly coated. In a small bowl, combine the remaining 1/4 cup confectioners' sugar and the 2 teaspoons reserved cherry liquid; mix well. Place in a resealable plastic storage bag. Cut a small corner off the bag and drizzle the glaze over the bonbons. Allow the bonbons to cool until the glaze is firm, then serve, or store in an airtight container until ready to serve.

[Madisons]

Amazing No Bake Cookies


1 cup white sugar
1 cup white corn syrup
1 (18 ounce) jar peanut butter, crunchy or creamy
6 cups corn flakes
3 ounces good quality chocolate of your choice

Combine sugar and corn syrup in a medium saucepan.  Stir over medium-high heat until mixture comes to a full boil.  Remove from heat and stir in peanut butter, mix well.

Add corn flakes to a large bowl.  Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the cornflakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, place on cookie sheet lined with wax paper. 

In a small bowl melt the chocolate in the microwave for about 30 seconds.  Stir until smooth.  Drizzle the melted chocolate over the cookies.

[Guardian Angel]

OOOOH, another good peanutbutter recipe, my husbands gonna love all this......

[Guardian Angel]

Fried Oreos

1-1/4 C. All-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 Large egg
3/4 cups Milk
Vegetable oil for frying
20-25 Oreo Cookies
Confectioners' sugar, for garnish

Combine flour, baking powder, & salt in large bowl, set aside. In small bowl, whisk together egg and milk. Combine the milk mixture with the flour mixture, stirring just until well blended. In a medium, heavy-bottomed saucepan, add enough oil to come 1/3 of the way up the sides of the pan, or about 1-1/2" deep. Heat the oil to 360-degrees. Dip cookies in batter & carefully place in hot oil (I use a slotted spoon). Fry until batter is golden, about 2 minutes. Turn cookies & fry for approximately 1 minute more. Remove & place cookies on a paper towel-lined plate. Dust with confectioners' sugar and serve immediately.   

[Madisons]

GA... have you tried the peanut butter chocolate chip cookies that I posted on page one?  They are a peanut butter lovers dream come true and so easy to fix!

[Guardian Angel]

Not yet, but I intend to.   I have to watch my husband's sweets because he is boarder line diabetic......Can't do too many at once because if sweets are around he will find them.

I have a lady on my Thanksgiving Community Dinner list that cannot have flour so I am going to make some for her too.......

[Guardian Angel]

Soft Peanut Butter Cookies

1 cup sugar
1 cup cream peanut butter
1 egg
1 teaspoon vanilla extract
No flour is needed in this recipe.

Preheat oven to 325. In a medium bowl, using a spoon, mix all ingredients until just blended. Drop mixture by rounded teaspoonfuls onto a baking sheet and press a crisscross pattern into each drop with a fork. Bake 10 to 11 minutes, or until light golden. Cool before removing from baking sheet.  Press M&M's into the cookies immediately after they come out of the oven.

[Guardian Angel]

Double Chocolate Chewies

3/4 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 cup all-purpose flour
3/4 cup cocoa
1 teaspoon baking powder
2 cups (12 ounces) semisweet chocolate chips
1 cup coarsely chopped pecans, toasted

Preheat oven to 350.  Beat butter and sugar at medium speed until creamy. Add eggs and next 3 ingredients, beating until blended. Stir in chocolate chips and pecans. Drop mixture by heaping teaspoonfuls onto ungreased baking sheets. Bake 9 to 10 minutes. (Tops will be soft.) Cool cookies 1 minute on baking sheets then remove to wire racks to cool completely

[Guardian Angel]

Butterfinger Cookies

1 1/2 cups sugar
1 1/2 cups brown sugar
1 stick of butter
4 eggs
3 tsp. vanilla
2 1/2 cups crunchy peanut butter
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
8 miniature Butterfinger bars
Directions:

Mix sugar, brown sugar, butter, eggs, and vanilla.
Add peanut butter, flour, baking soda, and salt.  Mix.
Cut up Butterfinger bars and add to the mixture.
Put teaspoon sized dollops onto a greased cookie sheet.
Bake at 350 for 7-9 minutes.  Remove to wire rack to cool.