missymouse3367
<font color=navy>Loves Godiva<br><font color=green
- Joined
- May 15, 2001
- Messages
- 1,418
I made some no bake cookies and they were great. I hadn't made them for sometime and decided it was time.
No Bake Cookies
- Thread starter missymouse3367
- Start date
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
Which recipe did you use? I haven't done any of these for years!
Sounds like a good idea for the summer.
d
Sounds like a good idea for the summer.d
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 384,049
If any one is interested....I have over 100 No-Bake cookie recipes.
Let me know if you want any.
Also...any cookie recipes. I have over 2500.
Let me know if you want any.
Also...any cookie recipes. I have over 2500.
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
2500?? 
That's gotta make you the Cookie Queen! I think you need to add a new tag. 'DIS Veteran' just doesn't do you justice!!! 
I'd love to see some of your favorite no-bakes this summer. Also, you wouldn't happen to have a recipe for "filled cookies" that uses apricots instead of dates/raisins?? I lost my grandmother's recipe with details. All I have is "good with apricots" - but no details & I can't remember if you still use either the dates or raisins.
d
That's gotta make you the Cookie Queen! I think you need to add a new tag. 'DIS Veteran' just doesn't do you justice!!! I'd love to see some of your favorite no-bakes this summer. Also, you wouldn't happen to have a recipe for "filled cookies" that uses apricots instead of dates/raisins?? I lost my grandmother's recipe with details. All I have is "good with apricots" - but no details & I can't remember if you still use either the dates or raisins.
d
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 384,049
Here are a couple of apricot filled cookies. Hope one is something like you are looking for.
* Exported from MasterCook *
Apricot Cookies
Recipe By :Kathy Lusk
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Rolled
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F.
Cream the butter and sugar in a medium size mixing bowl.
Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture.
Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass.
Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle.
Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges
Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown.
Dust the cookies with powdered sugar while still hot.
* Exported from MasterCook *
Flaky Fruit Turnovers
Recipe By :Sunset Cookies
Serving Size : 32 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
1 cup firm butter or margarine -- cut into pieces
1/3 cup milk
Apricot or date filling
In a bowl, combine flour and sugar. Add butter. With your fingers or a pastry blender, rub or cut mixture until it forms fine, even crumbs.
Gradually add milk, mixing with fork until dough holds together.
Cover tightly with plastic wrap and refrigerate 30 minutes to 1 hour.
Meanwhile, prepare filling of your choice.
Divide dough in half. Form each half into a ball.
On a well-floured board, roll out one ball into 12" square, then cut it into sixteen 3" squares (press straight down with a long-bladed knife to make neat cookies).
Mound a scant teaspoon of filling in the center of each square. Fold each over into a triangle and seal by running a pastry wheel around edges or crimping them with the times of a fork. Repeat with remaining dough.
Transfer cookies to ungreased baking sheets.
If desired, use a small, sharp knife to cut a small slash in each cookie to expose filling.
Bake in 350º for 18-20 minutes or until golden brown. Transfer to racks and let cool.
Store airtight.
Apricot filling: In a small pan, combine 1/2 cup firmly packed chopped apricots, 2/3 cup water and 1/4 cup firmly packed brown sugar.
Cook over medium heat, stirring constantly and mashing with a spoon, until mixture forms a smooth, thick paste (about 10 minutes). Let cool to room temperature.
Date filling: In a small pan, combine 1/2 cup firmly packed snipped pitted dates, 1/2 teaspoon grated lemon peel, 3 tablespoons lemon juice, 1/2 cup water and 1/4 cup firmly packed brown sugar.
Cook over medium heat, stirring constantly and mashing with a spoon, until mixture forms a smooth, thick paste (about 10 minutes). Let cool to room temperature.
* Exported from MasterCook *
Apricot Cookies
Recipe By :Kathy Lusk
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Rolled
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F.
Cream the butter and sugar in a medium size mixing bowl.
Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture.
Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass.
Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle.
Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges
Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown.
Dust the cookies with powdered sugar while still hot.
* Exported from MasterCook *
Flaky Fruit Turnovers
Recipe By :Sunset Cookies
Serving Size : 32 Preparation Time :0:00
Categories : Cookies Formed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
1 cup firm butter or margarine -- cut into pieces
1/3 cup milk
Apricot or date filling
In a bowl, combine flour and sugar. Add butter. With your fingers or a pastry blender, rub or cut mixture until it forms fine, even crumbs.
Gradually add milk, mixing with fork until dough holds together.
Cover tightly with plastic wrap and refrigerate 30 minutes to 1 hour.
Meanwhile, prepare filling of your choice.
Divide dough in half. Form each half into a ball.
On a well-floured board, roll out one ball into 12" square, then cut it into sixteen 3" squares (press straight down with a long-bladed knife to make neat cookies).
Mound a scant teaspoon of filling in the center of each square. Fold each over into a triangle and seal by running a pastry wheel around edges or crimping them with the times of a fork. Repeat with remaining dough.
Transfer cookies to ungreased baking sheets.
If desired, use a small, sharp knife to cut a small slash in each cookie to expose filling.
Bake in 350º for 18-20 minutes or until golden brown. Transfer to racks and let cool.
Store airtight.
Apricot filling: In a small pan, combine 1/2 cup firmly packed chopped apricots, 2/3 cup water and 1/4 cup firmly packed brown sugar.
Cook over medium heat, stirring constantly and mashing with a spoon, until mixture forms a smooth, thick paste (about 10 minutes). Let cool to room temperature.
Date filling: In a small pan, combine 1/2 cup firmly packed snipped pitted dates, 1/2 teaspoon grated lemon peel, 3 tablespoons lemon juice, 1/2 cup water and 1/4 cup firmly packed brown sugar.
Cook over medium heat, stirring constantly and mashing with a spoon, until mixture forms a smooth, thick paste (about 10 minutes). Let cool to room temperature.
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 384,049
Well some people are Dis-obbsessed I'm cookie obsessed!!
It started several years ago when I wanted to get involved with a newsgroup. I ran across a cookie one that was deserted, so I decided to take it under my wing and started posting recipes and collecting them. I told people from other groups I was involved with to come over and now we are doing well.
I collect cookie recipes constantly....fill requests and so on.
And...because I wanted to try as many of the recipes as I could, I started baking them evey week (always a different one) for my DH to take to work. They are now depend on my cookies!!
So, also be warned, I have NOT tried every recipe It would be impossible!
And believe it or not, there are members of that newsgroup that have far more cookie recipes than I do.
Now I will look around for favorite no-bakes.
Hope you all enjoy!
It started several years ago when I wanted to get involved with a newsgroup. I ran across a cookie one that was deserted, so I decided to take it under my wing and started posting recipes and collecting them. I told people from other groups I was involved with to come over and now we are doing well.
I collect cookie recipes constantly....fill requests and so on.
And...because I wanted to try as many of the recipes as I could, I started baking them evey week (always a different one) for my DH to take to work. They are now depend on my cookies!!
So, also be warned, I have NOT tried every recipe
It would be impossible!And believe it or not, there are members of that newsgroup that have far more cookie recipes than I do.
Now I will look around for favorite no-bakes.
Hope you all enjoy!
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 384,049
Okay...here are some no-bake cookies.
Also don't forget the ever-popular Rice Krispie Treats! They are the best. Try adding flavored chips or M&Ms.....also a little vanilla to the main recipe adds a lot.
* Exported from MasterCook *
Butterscotch Crunchies
Recipe By :Cookie Lovers Cookie Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : Cookies No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces butterscotch chips
1/2 cup peanut butter
6 cups corn flakes or other unsweetened cereal
flakes
Put the butterscotch chips and the peanut butter into a large saucepan. Place over low heat and stir constantly with a wooden spoon until the chips are melted. Remove the pan from the heat and stir in the cereal flakes, making sure the cereal is well coated.
Drop by teaspoonfuls onto a sheet of waxed paper. Let stand until firm.
* Exported from MasterCook *
Caramel Krispie Bars
Recipe By :Key Gourmet
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
8 cups mini marshmallows
8 cups rice Krispies
14 ounces caramels
14 ounces sweetened condensed milk
Melt 1/4 cup margarine and 4 cups marshmallows.
Add 4 cups Rice Krispies.
Pat in buttered 9 x 13 inch pan.
Melt caramels, 1/4 cup margarine and sweetened condensed milk together. Pour over Rice Krispies in pan.
Refrigerate 30 to 40 minutes. Prepare another Rice Krispie mixture like the first.
Put on top of caramel layer. Keep refrigerated.
* Exported from MasterCook *
Chocolate Yummies
Recipe By :Quick Cooking
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Drop
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate chips
1/3 cup butter or margarine
16 large marshmallows
2 cups quick-cooking oats
1 cup flaked coconut
1/2 teaspoon vanilla extract
In a saucepan over low heat, melt the chocolate chips, butter and marshmallows. Stir until smooth.
Stir in oats, coconut and vanilla. Mix well.
Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets.
Chill until set, about 30 minutes.
* Exported from MasterCook *
Plantation Bars
Recipe By :The Best of Country Cookies
Serving Size : 36 Preparation Time :0:00
Categories : Bars Cookies
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces vanilla chips
1 cup peanut butter
7 cups crispy rice cereal
1 cup salted peanuts
In a large microwave-safe bowl, combine the vanilla chips and peanut butter. Microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Stir in cereal and nuts.
Press into greased 13x9" pan. Refrigerate for 2 hours or until firm. Cut into bars.
* Exported from MasterCook *
Squamish Bars
Recipe By :Canadian Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup corn syrup
1 cup crisp rice cereal
1 cup cornflakes
Filling
2 cups icing sugar
1/4 cup butter -- softened
2 tablespoons light cream
1 1/2 teaspoons vanilla
Topping
3 ounces bittersweet or semisweet chocolate
1 tablespoon butter
In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat. Stir in rice cereal and cornflakes.
Press into lightly greased 9" square cake pan. Let cool.
Filling: In bowl, beat icing sugar and butter. Beat in cream and vanilla.
Spread over cereal base. Chill for 30 minutes.
Topping: In double boiler, over hot water, melt chocolate and butter, let cool. Spread evenly over filling. Chill for 20 minutes.
Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.)
Also don't forget the ever-popular Rice Krispie Treats! They are the best. Try adding flavored chips or M&Ms.....also a little vanilla to the main recipe adds a lot.
* Exported from MasterCook *
Butterscotch Crunchies
Recipe By :Cookie Lovers Cookie Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : Cookies No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces butterscotch chips
1/2 cup peanut butter
6 cups corn flakes or other unsweetened cereal
flakes
Put the butterscotch chips and the peanut butter into a large saucepan. Place over low heat and stir constantly with a wooden spoon until the chips are melted. Remove the pan from the heat and stir in the cereal flakes, making sure the cereal is well coated.
Drop by teaspoonfuls onto a sheet of waxed paper. Let stand until firm.
* Exported from MasterCook *
Caramel Krispie Bars
Recipe By :Key Gourmet
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup margarine
8 cups mini marshmallows
8 cups rice Krispies
14 ounces caramels
14 ounces sweetened condensed milk
Melt 1/4 cup margarine and 4 cups marshmallows.
Add 4 cups Rice Krispies.
Pat in buttered 9 x 13 inch pan.
Melt caramels, 1/4 cup margarine and sweetened condensed milk together. Pour over Rice Krispies in pan.
Refrigerate 30 to 40 minutes. Prepare another Rice Krispie mixture like the first.
Put on top of caramel layer. Keep refrigerated.
* Exported from MasterCook *
Chocolate Yummies
Recipe By :Quick Cooking
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Drop
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate chips
1/3 cup butter or margarine
16 large marshmallows
2 cups quick-cooking oats
1 cup flaked coconut
1/2 teaspoon vanilla extract
In a saucepan over low heat, melt the chocolate chips, butter and marshmallows. Stir until smooth.
Stir in oats, coconut and vanilla. Mix well.
Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets.
Chill until set, about 30 minutes.
* Exported from MasterCook *
Plantation Bars
Recipe By :The Best of Country Cookies
Serving Size : 36 Preparation Time :0:00
Categories : Bars Cookies
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces vanilla chips
1 cup peanut butter
7 cups crispy rice cereal
1 cup salted peanuts
In a large microwave-safe bowl, combine the vanilla chips and peanut butter. Microwave, uncovered, on high for 2 minutes or until melted. Stir until smooth. Stir in cereal and nuts.
Press into greased 13x9" pan. Refrigerate for 2 hours or until firm. Cut into bars.
* Exported from MasterCook *
Squamish Bars
Recipe By :Canadian Living Magazine
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookies
No Bake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup corn syrup
1 cup crisp rice cereal
1 cup cornflakes
Filling
2 cups icing sugar
1/4 cup butter -- softened
2 tablespoons light cream
1 1/2 teaspoons vanilla
Topping
3 ounces bittersweet or semisweet chocolate
1 tablespoon butter
In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved. Remove from heat. Stir in rice cereal and cornflakes.
Press into lightly greased 9" square cake pan. Let cool.
Filling: In bowl, beat icing sugar and butter. Beat in cream and vanilla.
Spread over cereal base. Chill for 30 minutes.
Topping: In double boiler, over hot water, melt chocolate and butter, let cool. Spread evenly over filling. Chill for 20 minutes.
Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving.)
missymouse3367
<font color=navy>Loves Godiva<br><font color=green
- Joined
- May 15, 2001
- Messages
- 1,418
This is the recipe I have good luck with.
No Bake Cookies
2 C. sugar
1/2 C. milk
1/4 C. cocoa
1/4 C. butter
dash of salt
1tsp. vanilla
1/2 C. peanut butter
3 C. quick oats
Mix well sugar, milk, cocoa, butter, and salt. Bring to a rolling boil; boil for one min. Remove from heat and add vanilla, peanut butter, and oats. Drop by tsp onto wax paper. Let cool and enjoy.
No Bake Cookies
2 C. sugar
1/2 C. milk
1/4 C. cocoa
1/4 C. butter
dash of salt
1tsp. vanilla
1/2 C. peanut butter
3 C. quick oats
Mix well sugar, milk, cocoa, butter, and salt. Bring to a rolling boil; boil for one min. Remove from heat and add vanilla, peanut butter, and oats. Drop by tsp onto wax paper. Let cool and enjoy.
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 384,049
Okay...I don't want to fill up this board with recipes, so if anyone is interested in any more cookie recipes, PM me and include your e-mail address and I will send some on to you.
Happy baking,
Happy baking,
My~Rumbly~Tumbly
Mouseketeer
- Joined
- Apr 15, 2002
- Messages
- 343
So funny that the topic of No Bake cookies should come up, as my step-daughter was just mentioning them last night. We love them! My recipe is very similiar to missymouse3367's!
Meriweather
Being a Nana is my superpower
- Joined
- Mar 31, 2002
- Messages
- 384,049
My cookie "group" is a newsgroup....and anyone that is interested...come on over
alt.cookies.yum.yum.yum
If you come over...say hi and tell me you are from here (I use the name "minnie" there).
Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
- Messages
- 8,219
Fill the board up! Fill the board up!! Fill the board up!!!
Thanks for sharing those recipes. My younger DD gets done with camp after this week and I was wondering what we could do to fill up our time. I think I will make some cookies with her. Bet she would like to do that.
Thanks for sharing those recipes. My younger DD gets done with camp after this week and I was wondering what we could do to fill up our time. I think I will make some cookies with her. Bet she would like to do that.
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