COOKIE RECIPES
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  #1 GARY'S FAVORITES

  #2 PECAN TARTS

  #3 SWEDISH NUT COOKIES

  #4 CHOCOLATE CHIP COOKIES

  #5 WALNUT BUTTER CUTOUTS

  #6 SWEDISH SPRITZ COOKIES

  #7 REESE CUP TARTS

  #8 BROWNIES

  #9 NIEMAN MARCUS COOKIES

  #10 JAN HAGEL

  #11 YUM YUM BARS

  #12 BUTTER COOKIES

  #13 CINNAMON OATMEAL COOKIES

  #14 DISAPPEARING MARSHMALLOW BROWNIES

  #15 TOLL HOUSE KOOKIE BRITTLE

  #16 PEANUT BLOSSOMS

  #17 PEANUT BUTTER COOKIES

  #18 CARAMEL LAYER COCO-SQUARES

  #19 SPRINGERLES

  #20 SECRET KISS COOKIES

  #21 CREME DE MENTHE BARS

  #22 VANILLA WAFERS

  #23 DATE NUT BALLS

  #24 CHEESECAKE DREAMS

  #25 GERMAN CHOCOLATE TARTS

  #26 PECAN PIE SURPRISE BARS

  #27 LOW FAT BROWNIES

  #28 CHOCOLATE CHIP PEANUT BUTTER COOKIES

  #29 CINNAMON STRIP COOKIES

  #30 WHEAT/OATMEAL CHOCOLATE COOKIES 
  #31 OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK
  #32 ZEBRA COOKIES 

 

#1 GARY'S FAVORITES

1 can sweetened condensed (Eagle brand) milk

2 cups graham cracker crumbs

1 6-oz. package chocolate chips (1 cup)

     Mix all ingredients and spread in a greased 9" pan. 
Bake @ 350 for 20-25 min. 
Cut into squares and roll in confectioners' sugar while still warm.

 

#2 PECAN TARTS

     Crust: 4 oz. cream cheese                    1& 1/2 cups flour

3/4 cups (1& 1/2 sticks) margarine

Cream margarine and cream cheese, then mix in flour. Divide into 36 balls and press into small muffin tins forming shells.

     Filling: 2 eggs                                 1& 1/4 cups brown sugar

pinch salt                                              2 TBSP melted margarine

dash vanilla

     Mix eggs with fork, then add other ingredients and mix well. Fill shells with chopped pecans (takes about one cup), then spoon filling in. Bake @ 350 about 25 min. Let cool in pans.

 

 

#3 SWEDISH NUT COOKIES

1 cup butter or margarine                    3/4 cup chopped nuts

1/2 cup confectioners' sugar                1 tsp vanilla

1/4 tsp salt                                            2 & 1/4 cups flour

     Sift dry ingredients. Cream butter. Add sugar gradually, then flour. Work with hands, if necessary. Blend in vanilla and nuts. Chill dough 2 hours or longer. Form in balls 1" in diameter. Bake on lightly greased cookie sheets @ 350 for 20-25 min. Roll in confectioners' sugar when hot and again when cold.

 

#4 CHOCOLATE CHIP COOKIES

Blend..... 1 cup shortening (Crisco)

..... 1 cup brown sugar, firmly packed

..... 1/2 cup white sugar

..... 1 tsp vanilla

Fold in ... 2 eggs

Sift in ..... 2 cups + 4 TBSP flour

...... 1 tsp baking soda

...... 1 tsp salt

...... 1 cup nuts

...... 2 cups chocolate chips (12 oz.)

Drop by teaspoonfuls on cookie sheets. Bake @ 375 for 10 min.

 

 

#5 WALNUT BUTTER CUTOUTS

1 cup butter or margarine                            1/4 tsp salt

1 egg                                                             2 tsp baking powder

3/4 cup sugar                                                1 tsp vanilla

2 & 1/2 cups flour

     Cream butter with sugar till fluffy. Beat in egg. Sift flour, salt and baking powder together. Work into butter mixture gradually. Add vanilla. Chill about 1 hour. Roll out 1/8" thick on floured board. Cut into desired shapes with cookie cutter. Decorate with candy sprinkles or egg yolk "paint". Bake on ungreased cookie sheet @ 400 about 8 min., just till edges start to brown.

 

 

#6 SWEDISH SPRITZ COOKIES

1 & 1/2 cups butter or margarine                1 cup sugar

1 well beaten egg                                          4 cups flour

1 tsp baking powder                                      2 tsp vanilla

     Cream butter and sugar. Add egg and vanilla. Add sifted dry ingredients, mix to smooth dough, divide dough, add food coloring. Force through cookie press. Bake @ 350-375 about 10 min. or until edge of cookie is a very light brown.

 

 

#7 REESE CUP TARTS

1 bag miniature Reese Cups (9oz.)

1 roll Slice & Bake refrigerated peanut butter cookie dough

     Slice roll of cookies into 9 slices. Cut each slice into quarters.

Place 1 piece of dough in each cup of mini muffin pan. Bake @ 350 for about 15 min. Meanwhile, remove wrappers from Reese Cups. Push 1 into each cup. Return to oven for 1-2 min. Cool slightly. Remove from pan before completely cooled. Makes 36.

 

 

#8 BROWNIES

1 cup shortening (Crisco)               4 oz. unsweetened chocolate

1 & 1/2 cups flour                           1 tsp baking powder

1 & 1/2 tsp salt                                4 eggs

2 cups sugar                                    2 tsp vanilla

2 cups nuts

     Melt shortening and chocolate. Beat eggs. Add sugar, then chocolate mixture and blend. Add dry ingredients, vanilla and nuts.

Pour into greased and floured 9 x 13" pan. Bake @ 350 for 35 min. Test with toothpick for doneness.

 

 

#9 NIEMAN MARCUS COOKIES

2 cups butter                                 5 cups blended oatmeal*

2 cups white sugar                        1 tsp salt

2 cups brown sugar                       2 tsp baking powder

4 eggs                                            2 tsp baking soda

2 tsp vanilla                                  24 oz. chocolate chips (4 cups)

4 cups flour                                   3 cups chopped nuts

1 - 8oz. Hershey Bar - grated

     Cream together butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place 2" apart on cookie sheet. Bake 10-12 min @ 375.

* Measure oatmeal & blend to a fine powder in a blender.

 

 

#10 JAN HAGEL

1 cup butter or margarine                 1 cup sugar

1 egg, separated                                2 cups flour

1/2 tsp cinnamon                                1 TBSP water

1/2 cup finely chopped walnuts

     Heat oven to 350. Lightly grease jelly roll pan(15 1/2 x 10 1/2 x 1") Mix butter, sugar and egg yolk. Blend flour and cinnamon. Stir into butter mixture. Pat into pan. Beat water and egg white until frothy. Brush over dough. Sprinkle with nuts. Bake 20-25 min., or until very lightly browned. Cut immediately into finger-like strips.

 

 

#11 YUM YUM BARS

1 & 1/2 cups graham cracker crumbs

1/4 cup butter or margarine             1 cup coconut

1 cup chocolate chips                       1 cup butterscotch morsels

1 cup pecans                   

1 can sweetened condensed milk

     Melt butter in 9 x 13" pan. Sprinkle crumbs evenly over melted butter. Put coconut over this, then chocolate chips, butterscotch morsels and nuts. Drizzle milk over all. Bake @ 350 for 25 min.

 

 

#12 BUTTER COOKIES

1 cup softened butter                        3/4 cup powdered sugar

1 egg yolk                                          1 tsp vanilla

2 & 1/4 cups sifted flour

     Cream butter and sugar; beat well. Add egg yolk and vanilla. Gradually add flour and blend well. Shape into 3/4" balls. Place on ungreased cookie sheet. Indent with thumb (floured). Bake @ 325 for 15 min. Cool and fill as desired.

 

 

#13 CINNAMON OATMEAL COOKIES

1 cup shortening                               1 & 1/4 cups flour

1 cup brown sugar                             1 tsp soda

1 cup white sugar                              1/2 tsp salt

1/2 tsp vanilla                                    1/2 tsp cinnamon

2 eggs                                                3 cups oats

1/2 cup chopped nuts                        1 cup coconut (optional)

     Beat shortening, sugars, vanilla and eggs together thoroughly. Sift together: flour, soda, salt and cinnamon and add to mixture. Fold in oats, nuts and coconut. Shape dough into balls, roll in white sugar. Bake @ 350, 12-15 min. Makes 6 dozen.

 

 

#14 DISAPPEARING MARSHMALLOW BROWNIES

1/2 cup butterscotch chips                    1/2 tsp vanilla

1/4 cup butter or margarine                 1 egg

3/4 cup flour                                          1 cup mini marshmallows

1/3 cup brown sugar                              1 cup chocolate chips

1 tsp baking powder                              1/4 cup chopped nuts

1/4 tsp salt

     Melt butterscotch chips and butter together. Cool to lukewarm.

Add flour, brown sugar, baking powder, salt, vanilla, and egg. Mix well. Fold marshmallows, chocolate chips, and nuts into batter, just until combined, about 5 strokes. Spread in greased 9" pan. Bake @ 350, 20-25 min. DO NOT OVERBAKE. Center will be jiggly, but becomes firm upon cooling.

 

 

#15 TOLL HOUSE KOOKIE BRITTLE

1 cup margarine                                     2 cups flour

1 & 1/2 tsp vanilla                                 1 cup chocolate chips

1 tsp salt                                                 1 cup chopped walnuts

1 cup sugar

     Combine margarine, vanilla and salt in a bowl and blend well. Gradually beat in sugar. Add flour, chocolate chips, and 3/4 cup walnuts. Mix well. Press evenly into ungreased 15" x 10" x 1" pan. Sprinkle remaining 1/4 cup walnuts over top and press in lightly. Bake @ 375 for 20 min. or until golden brown. Cool, then break in irregular pieces.

 

 

#16 PEANUT BLOSSOMS

1/2 cup sugar                                           1 tsp vanilla

1/2 cup brown sugar                                1 & 3/4 cups flour

1/2 cup shortening                                   1 tsp baking soda

1/2 cup peanut butter                              1/2 tsp salt

1 egg                                                        Hershey's kisses

2 TBSP milk

     Mix sugars, shortening, peanut butter, egg, milk, and vanilla. Add dry ingredients. Roll dough into balls, roll balls in sugar. Bake on ungreased cookie sheets @ 375 for 10-12 min. Remove from oven and press a candy kiss on each cookie. Remove to wire rack and cool completely.

 

 

#17 PEANUT BUTTER COOKIES

1/2 cup shortening                                  1 egg

1/2 cup white sugar                                 1/2 cup peanut butter

1/2 cup brown sugar                                1 & 1/4 cups flour

1/2 tsp salt                                               1/2 tsp soda

     Blend together shortening, sugars, salt and egg. Add peanut butter. Stir in flour sifted with soda. Form the dough into balls, size of small walnuts and place on greased cookie sheet. Press down with a fork in one direction, then again at right angles to form a cross. Bake @ 375 about 10 min.

 

 

#18 CARAMEL LAYER COCO-SQUARES

(Caramel Brownies)

14 oz. bag of caramels               

2/3 cup evaporated milk (5 oz.)

1 pkg German Chocolate cake mix

1 cup chocolate chips (6oz.)

3/4 cup butter or margarine, melted

     Combine caramels plus 1/3 cup evaporated milk, melt in microwave. Set aside. Mix in bowl - dry cake mix, butter, and 1/3 cup evaporated milk. Stir till dough holds together. Press 1/3 of dough into bottom of greased and floured 9 x 13" pan. Bake @ 350 for 6 min. (You can add nuts to remaining dough, if desired.) Sprinkle chocolate chips over baked dough. Spread caramel mixture over chocolate. Spread reserved dough over caramels. Return to oven. Bake @ 350 15-18 min. Cool slightly. Refrigerate to set caramel (30 min.) Cut into squares.

 

 

#19 SPRINGERLES

(1) Beat 2 eggs.

Add 1 cup sugar and beat well. 
Add 12 drops anise extract.

(2) Sift 1/2 cup flour with 1/4 tsp baking powder.

Add to batter.

Repeat three more times (2 cups total).

(3) Roll out 3/8" thick with regular rolling pin on board with anise

seeds. Cut with springerle board.   Set on cloth covered table overnight.

(4) Bake @ 350 until lightly browned, 6-8 min.

 

 

#20 SECRET KISS COOKIES

1 cup (2 sticks) butter or margarine, slightly soft

1/2 cup sugar                                  1 cup chopped nuts

1 tsp vanilla                                     Hershey's kisses

2 cups flour                                      confectioner's sugar

     Combine butter, sugar and vanilla, beat until light and creamy. Add flour and nuts. Chill dough 2-3 hours. Using about 1 TBSP dough, shape it around a kiss and roll it to make a ball, covering candy completely. Bake @ 375 for 12 min. or until cookies are set but not brown. Cool slightly. Roll in confectioner's sugar while still warm and again when cool.

 

 

 

#21 CREME DE MENTHE BARS

1/2 cup butter                             1 & 1/2 cups coconut

1 sq. (1 oz.) unsweetened chocolate

1/2 cup sugar                             1/2 cup pecans (optional)

1 cup flour                                 1 TBSP green creme de menthe

1 cup sweetened condensed milk

1/2 cup mint chocolate chips or mint-filled patties

     Melt butter with unsweetened chocolate. Mix in sugar & flour to form a soft dough. Pat evenly in 9" square pan and bake @ 350 for 10 min. Combine sweetened condensed milk, coconut, pecans and creme de menthe. Pour over baked crust and continue baking for 25-30 min. Remove from oven. While hot, spread on mint patties (or chips) to melt. Then spread. Cut after cooling.

 

 

#22 VANILLA WAFERS

1/2 cup butter                                       1 tsp salt

1/2 cup shortening                                2 eggs

2/3 cup sugar                                        2 & 1/2 cups flour

2 tsp vanilla

     Cream butter, shortening, and sugar. Add vanilla, salt, and eggs, 1 at a time, beating well after each. Stir in flour. Mix well. Drop from a teaspoon on ungreased cookie sheet. Flatten with flat-bottomed glass. Bake @ 375 for 8-10 min., till delicately browned on edges. Remove immediately from pan.

 

 

#23 DATE NUT BALLS

1 8oz. pkg chopped dates                  1 cup chopped walnuts

3/4 cup sugar                                     2 & 1/2 cups Rice Krispies

1 stick(1/2 cup) margarine                 confectioner's sugar

     Cook dates, sugar, and margarine on low heat, stirring till margarine is absorbed. Add nuts. Pour hot mixture over Rice Krispies in large bowl and mix well. Form balls and roll in confectioner's sugar.

 

#24 CHEESECAKE DREAMS

1/3 cup brown sugar                                      1/4 cup sugar

1 cup flour                                                     1 egg

1/2 cup chopped walnuts                              2 TBSP milk

1/3 cup butter or margarine, melted            1 TBSP lemon juice

1 8oz. cream cheese, softened                      1 tsp vanilla

     Mix brown sugar, flour and walnuts in small bowl. Stir in melted butter until well combined. Reserve 1/3 cup crumbs. Pat remainder gently into greased 8" square pan. Bake @ 350, 12-15 min. Meanwhile, in small bowl beat cream cheese and sugar until smooth. Beat in egg, milk, lemon juice, and vanilla. Pour over crust, sprinkle on remaining crumbs. Bake 25 min. more, until set.

Cool. Cut into squares, then diagonally in half.

 

 

#25 GERMAN CHOCOLATE TARTS

1 cup butter, or margarine (2 sticks), softened

2- 3oz. pkgs cream cheese, softened              2 eggs

2 cups flour                                                      2 tsp vanilla

1 can sweetened condensed milk                    1/4 tsp salt

1- 4oz pkg sweet cooking chocolate, melted

48 pecan halves                                           1 & 1/3 cups coconut

     Beat butter with cream cheese. Stir in flour. Divide dough into 4 pieces, wrap in plastic & refrigerate 1 hour. Meanwhile, beat eggs. Add milk, vanilla & salt. Mix. Stir in coconut. Cut each piece of dough into 12 pieces. Press into mini muffin pans. Fill 3/4 with batter. Top with pecan half. Bake 20 min @ 375. Cool 5 minutes and remove from pan.

 

 

#26 PECAN PIE SURPRISE BARS

1 yellow cake mix                                      1 egg

1/2 cup butter or margarine, melted         1 cup chopped pecans

2/3 cup reserved cake mix                        1 tsp vanilla

1/2 cup brown sugar                                  3 eggs

1 & 1/2 cups corn syrup

     Reserve 2/3 cup dry cake mix. Combine remainder of cake mix, butter and one egg. Mix until crumbly. Press in greased 13 x 9" pan. Bake @ 350 for 15-20 min. until light golden brown. Meanwhile, combine rest of ingredients, except pecans. Beat 1-2 min. Pour over partially baked crust. Sprinkle with pecans. Return to oven for 30-35 min. until set. Cool. Cut into bars.

 

 

#27 LOW FAT BROWNIES

1 pkg Duncan Hines Chewy Fudge Brownie Mix

2 egg whites

1/3 cup (8oz) Dannon nonfat plain yogurt

1 tsp vanilla

     Combine all. Spread in 9 x 13" pan. Bake @ 350 for 22 min. or until set. Cool completely.

 

 

#28 CHOCOLATE CHIP PEANUT BUTTER COOKIES

1/2 cup peanut butter                       3/4 cup shortening (Crisco)

1/2 cup brown sugar, firmly packed

1/2 cup sugar                                     1 egg

1 tsp vanilla                                       1 & 1/4 cups flour

1/2 tsp baking soda                           1/2 tsp salt

1 cup (6 oz.) chocolate chips

     Beat peanut butter, shortening, sugars, egg & vanilla. Add dry ingredients. Blend well. Add chocolate chips. Drop on cookie sheet. Bake @ 350 10-15 min. Let stand 2 min. before removing from cookie sheet.

 

 

#29 CINNAMON STRIP COOKIES

3 cups flour                                  1 tsp baking powder

1 cup sugar                                   1/3 cup brown sugar

3 TBSP sugar                               1 cup marg, softened

1 tsp vanilla                                  2 eggs

1 tsp cinnamon

8 oz. Bits o' Brickle (Heath Bar) baking pieces

     Heat oven to 350. Beat 1 cup sugar, brown sugar, butter & vanilla. Beat in eggs. Gradually add flour/baking powder, combined. Stir in baking pieces. Divide dough in fourths. Roll each to 14" x 1". Use ungreased baking sheets. Flatten to about 1/2 to 3/4" with a fork. Sprinkle with cinnamon mixed with 3 TBSP sugar. Bake 9-14 min. Cut diagonally when warm, then place on wire racks.

 

 

#30 WHEAT/OATMEAL CHOCOLATE COOKIES

¾ cup butter                                 1 cup packed brown sugar

½ cup sugar                                  1 tsp baking powder

¼ tsp baking soda                         2 eggs

1 tsp vanilla                                  1 ¾ cups whole wheat flour

2 cups rolled oats                           (or use ½ white, ½ wheat)

1-2 cups chocolate chips

     Beat butter on high speed, 30 sec. Add sugars, baking powder & soda. Beat until combined. Beat in eggs & vanilla. Beat in flour, stir in oats, then chocolate chips. Drop dough onto cookie sheets, 2” apart. Bake @ 375, 10-12 min. Yield: 48

 

 

#31 OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK

Ingredients

2/3 cup butter or margarine, softened
(1 stick plus 2 and/13 TBSP)
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Original Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions

Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

 


#32 ZEBRA COOKIES

 

4 (1 ounce) squares unsweetened chocolate, melted

1 1/2 cups white sugar 

3 egg, beaten  

1/2 cup vegetable oil 

2 teaspoons vanilla extract 

2 cups all-purpose flour 

2 teaspoons baking powder 

confectioners' sugar

 

Directions

Combine the melted chocolate, sugar, eggs, oil, and vanilla.

Mix well on medium speed.

Stir in the flour and baking powder. 

Cover and chill for at least 1-2 hours.

Preheat oven to 375 degrees F.

Roll cookie dough into walnut sized balls

and roll each ball in the confectioners' sugar.

Place cookies 2 inches apart.

Bake for 8 to 10 minutes in the preheated oven.