COOKIE RECIPES
*****************
#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.