Please post your favorite cookie recipe

[Grandmouse]

Bump

 

[Pooh67_68]

If you seen my snow post, you know today is a good day to bake. Anymore recipes to share?

 

[Kim&Chris]

Sorry, this is not a cookie recipe, but I though I'd post it because it's a good snack for cold, snowy, yucky days (and it's fun to make )

Amaretto Cake


INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
3. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
4. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed (wink wink).

 

[Pooh67_68]

Sounds good. I should walk across the road and get a slice of my moms fruit cake.

 

[gm]

I really want to make the Ginger cookies. They look so delicious but am afraid I will mess up.

 

[Pooh67_68]

If you follow the recipe exact, you should have no problems.

I really want to make the Ginger cookies. They look so delicious but am afraid I will mess up.

 

[camreesmom]

I'm looking for a recipe and I'm hoping that one of you Dis'ers can help me out. When I was younger, one of mom's friends made a fruitcake that was delicious. It was made with graham cracker crumbs. She never shared the recipe with mom unfortunately and I've asked her kids and they haven't been able to find the recipe either.

 

[lovesmurfs]

I'm looking for a recipe and I'm hoping that one of you Dis'ers can help me out. When I was younger, one of mom's friends made a fruitcake that was delicious. It was made with graham cracker crumbs. She never shared the recipe with mom unfortunately and I've asked her kids and they haven't been able to find the recipe either.

I leave my fruitcake to Collin St. Bakery....LOL.

Here's a few:

http://www.kitchenlink.com/mf/21/6637
http://www.kitchenlink.com/mf/31/45930
http://www.cooks.com/rec/view/0,1919,159167-227203,00.html
http://allrecipes.com/Recipe/Ice-Box-Fruitcake/Detail.aspx

 

[Minnie824]

I make these around Christmas. Great for snacking, although not quite a cookie.

Peanut Butter Balls
2 cups powdered sugar
2 cups peanut butter
2 cups crushed graham cracker crumbs
Milk chocolate
1. mix together 1st 3 ingredients. Roll into balls.
2. Melt chocolate. Roll the peanut butter balls into chocolate until covered
3. Place on wax paper, then refrigerate. After chocolate hardens, store in refrigerator.

 

[Pooh67_68]

camreesmom do you remember anything more about the fruit cake? Here are a few recipes that I found googling.

NO-BAKE FESTIVE FRUITCAKE

4 cups miniature marshmallows
8 cups graham cracker crumbs
2 cups seedless raisins
1 (8 oz.) pkg. pitted dates, finely chopped
1 1/2 cups diced, mixed candied fruit
1 1/2 cups walnuts, coarsely chopped
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
6 Tbsp. orange juice
1 cup evaporated milk, undiluted

Line 2 (9x5x3-inch) loaf pans with waxed paper; set aside.

In large bowl, combine all ingredients except orange juice and evaporated milk; mix well, using hands if necessary. Add remaining ingredients; mix well with hands until graham cracker crumbs are moistened. Pack mixture evenly into loaf pans; cover with foil.

Refrigerate at least 2 days before serving.

Makes 2 (2 1/4 lb.) fruitcakes.
----------------------------------------------------------------
PAULA DEEN'S ICEBOX FRUITCAKE

1 (14 oz.) can sweetened condensed milk
1 (16 oz.) bag miniature marshmallows
1 (16 oz.) box graham crackers, crushed to crumbs
4 cups chopped pecans
1 (3 1/2-oz.) can flaked coconut (1 1/3 cups)
2 packages (8-oz. each) chopped dates
1 (16 oz.) jar maraschino cherries, well drained, halved
1/2 cup bourbon

Spray 10 mini loaf pans with vegetable oil cooking spray.

In a 2-quart saucepan, heat the condensed milk and marshmallow together over low heat. Stir constantly, because condensed milk scorches easily, until the marshmallows are melted. Remove the mixture from the heat. Set aside.

Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl. Set aside.

Add the bourbon to the milk mixture and pour over the crumb mixture. Mix well with your hands.

Scoop the mixture into the prepared pans and press down firmly to mold into shape.

Refrigerate for two days or longer before serving.

Makes 10 mini loaves
----------------------------------------------------------------
Graham Cracker Fruit Cake Recipe

Ingredients

1 (4 oz) container candied green cherries (no mint flavor) .
2 tbsps grated orange rind .
1 1/4 c butter .
1 tsp cinnamon .
1 1/2 c light brown sugar .
1/2 c orange juice .
1/4 tsp cloves .
2 (4 oz) containers candied red cherries .
1 (8 oz) package sliced dates .
6 eggs (separated) .
1 tsp baking powder .
1 tsp salt .
1 c flour .
2 1/2 c finely rolled graham crackers .
1 1/2 c walnuts or pecans (coarsely sliced) .
1 c flaked coconut .
1 c raisins

Directions

Step #1 In a very large bowl mix the first seven ingredients with 1/2 c flour.
Step #2 Mix the remaining flour with the next five ingredients.
Step #3 Stir in the graham cracker crumbs.
Step #4 In a large mixing bowl beat butter & sugar till creamy.
Step #5 Gradually add egg yolks & beat till thick & fluffy.
Step #6 Add the graham crumb mixture & mix well.
Step #7 Stir into fruit mixture with orange juice.
Step #8 In separate bowl, beat egg whites till stiff but not dry; fold into graham cracker mixture.
Step #9 Turn into a well-greased 10" tube pan & bake in 325F degree oven for 1 1/4-1 1/2 hrs.
Step #10 Cool in pan for 30 mins then take out & put on rack to cool completely.

 

[JBurke]

Anyone have a recipe that is like Sheila's Dream Bars they serve at Potbelly's?
In case you havent tried one, they are DELICIOUS!

All I know is that it has coconut, oats, chocolate chips and a really buttery crust.
They are gooey and sweet and oh so bad for you.

Thanks!

 

[disney kid at heart]

I'll even add one of mine.

Snowball Cookies

1 cup butter
1/2 cup powdered sugar
pinch of salt
1 cup toasted pecans, chopped fine
1 tsp. vanilla
2 1/4 cups flour

Cream butter and powdered sugar.
Add salt and vanilla, mix. Slowly add flour, fold in pecans. Chill for 1/2 hour.
Roll into balls and place on sprayed cookie sheet. Bake at 350º 12 minutes.
Remove and cool slightly, then roll in additional powdered sugar.

I love those. They are sooo yummy.

 

[Pooh67_68]

Well first I had to google Potbelly's, then I googled Sheila's dream bars. And though they say theses are not exact, they say they are good.

INGREDIENTS
1/2 cup shortening
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup quick cooking oats
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons all-purpose flour
1/2 cup shredded coconut
1/2 teaspoon baking powder
1/2 cup chopped pecans

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).

2.Cream the shortening with 1/2 cup of the brown sugar. Add 1 cup of the flour, the salt and the oats and blend. Press into the bottom of one 8x12 inch baking dish.

3.Bake at 350 degrees F (175 degrees C) for 15 minutes.

4.Beat eggs well. Then beat in the 1 cup brown sugar and the vanilla. Stir in the 2 tablespoons flour and baking powder, blending well. Stir in the coconut and pecans. Spread over the top of the baked bottom layer.

5.Return dish to oven and bake for an additional 15 to 20 minutes at 300 degrees F (150 degrees C). Let cool then cut into 2 inch bars and wrap in plastic wrap before storing in an airtight container.

 

[JBurke]

Well first I had to google Potbelly's, then I googled Sheila's dream bars. And though they say theses are not exact, they say they are good.

INGREDIENTS (Nutrition)
1/2 cup shortening
1/2 cup packed brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup quick cooking oats
1 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons all-purpose flour
1/2 cup shredded coconut
1/2 teaspoon baking powder
1/2 cup chopped pecans

DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).

2.Cream the shortening with 1/2 cup of the brown sugar. Add 1 cup of the flour, the salt and the oats and blend. Press into the bottom of one 8x12 inch baking dish.

3.Bake at 350 degrees F (175 degrees C) for 15 minutes.

4.Beat eggs well. Then beat in the 1 cup brown sugar and the vanilla. Stir in the 2 tablespoons flour and baking powder, blending well. Stir in the coconut and pecans. Spread over the top of the baked bottom layer.

5.Return dish to oven and bake for an additional 15 to 20 minutes at 300 degrees F (150 degrees C). Let cool then cut into 2 inch bars and wrap in plastic wrap before storing in an airtight container.

Yeah-I saw this one too when I did a google search, but I dont think its the same. Potbelly's has chocolate chips in it and I'm pretty sure there are no pecans. Maybe I can just replace the nuts with chocolate chips.

 

[Pooh67_68]

Shouldn't be a problem to switch out the nuts for chips. The other recipe I found called for chips and nuts but no coconut.

 

[Pooh67_68]

Yes they are, and they are a big hit when I make them.

I love those. They are sooo yummy.

 

[Cat-Augustine]

I make these at Christmas


White Chocolate, Cashew & Cranberry Cookies


1 cup (2 sticks) butter, softened
1 cup brown sugar
1 cup white sugar
1 cup Cashew Butter (or peanut butter)
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1 heaping cup white chocolate chips/chunks
1/2 cup dried cranberries
1/2 cup cashew pieces

Preheat oven to 375 F.

Sift together flour, baking soda, baking powder and salt.

In a separate bowl, using an electric mixer, cream butter until fluffy. Add sugars and cashew butter (or peanut butter) and beat until well combined.

Add eggs one at a time and beat until well incorporated.

Stir in flour mixture by hand, then add white chocolate, nuts & cranberries.

Drop by tablespoonfulls (and flatten them somewhat) onto a parchment lined baking sheet and bake for about 12 minutes, until cookies just begin to brown at edges.

 

[Glynis]

Great thread, Heidi! I promise I'll pull out my cookie recipes and do some posting in the next day or 2.

I have a question for you all. As you can see by my ticker, I'm in the countdown stages of pregnancy. As a matter of fact, I'm due to have my c-section the day before my daughter has a Christmas cookie exchange party. I would love some recipes that I could make the dough ahead of time and freeze it in the drop shapes. Then Katie could just pull out what she needs and cook them up without having to do any measuring and messing up my kitchen while I'm in the hospital. I know I can do this with chocolate chip recipes, but does anyone else have a tried or true that you can freeze?

 

[Glynis]

Here are some of my favorite cookie recipes. They are favorites with my family, too.

Molasses Cookies

1 C. sugar
1 C. shortening
1 C. molasses
1 C. warm water
2 scant teaspoons baking soda
1 teaspoon salt
1 teaspoon ground ginger
4 1/2 to 5 C. all purpose flour

Cream shortening and sugar. Dissolve baking soda in warm water. Add molasses, salt, ginger, and soda water to the creamed mixture. Add enough flour to make a soft dough. Roll into balls, sprinkle with sugar before placing in oven (I roll them in a small bowl of sugar). Bake at 375 degrees for 8 to 10 minutes.


White Chocolate Raspberry Bars

1 roll refrigerated sugar cookie dough
1 1/4 C. white chocolate chunks or white vanilla chips
1 jar (12 oz) raspberry jam or preserves (3/4 cup)
1 teaspoon vegetable oil

Heat oven to 350 degrees. In ungreased 13 X 9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. Sprinkle 1 cup of the white chocolate chunks over dough; press firmly into dough. Bake 16 to 20 minutes or until light golden brown. Spread jam evenly over crust. Bake 10 minutes longer. Cool completely, about 1 hour. In small resealable food storage bag, place remaining 1/4-cup white chocolate chunks and the oil; partially seal bag. Microwave on HIGH 30 seconds. Squeeze bag until chunks are smooth. If necessary, microwave 15 to 20 seconds longer. Cut small hole in one bottom corner of bag; squeeze bag gently to drizzle white chocolate over bars. Refrigerate until chocolate is set, about 20 minutes. Cut into 6 rows by 6 rows. Serve at room temperature.

 

[Glynis]

A couple more recipes:

Chocolate Chip Cheesecake Bars

1 pkg. (8 oz) cream cheese, softened
1/2 C. sugar
1 egg
1/2 C. coconut, if desired
1 roll refrigerated chocolate chip cookie dough

heat oven to 350 degrees. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut. In ungreased 0- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in pan. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Cut into 4 rows by 4 rows. Store in refrigerator.


Short Stack Cookies

DO NOT PREHEAT OVEN - dough must chill before baking!

1 1/2 C. melted butter (3 sticks)
2 C. sugar
2 large beaten eggs
1/2 C. maple syrup
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
4 C. all purpose flour
1/2 C. white sugar for coating the dough balls

Melt the butter and mix in the sugar. let it cool and add the beaten eggs. Add maple syrup, soda, salt, and vanilla. Mix it all up. Then add the flour and mix thoroughly. Chill the dough for at least 1 hour (overnight is fine, too). Roll the dough into walnut-sized balls with your hands. roll the balls in white sugar and place them on greased cookie sheets. Flatten them with a spatula. Bake at 350 degrees for 10 to 12 minutes or until nicely browned. Cool on the cookie sheets for no more than 1 minute, and then remove the cookies to the rack to finish cooling.


Peanut Butter Melts

Preheat oven to 375 degrees, rack in the middle position

1 C. melted butter (2 sticks)
2 C. white sugar
2 teaspoons vanilla
1/8 C. molasses (2 tablespoons)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 C. peanut butter (smooth or crunchy)
2 beaten eggs
2 1/2 C. flour (no need to sift)

Microwave the butter in a microwave-safe mixing bowl to melt it. Add the sugar. vanilla, and molasses. Stir until it's blended, then add the baking soda, baking powder, and salt. Mix well. measure out the peanut butter. Add it to the bowl and mix it in. Pour in the beaten eggs and stir. Then add the flour, and mix until all the ingredients are thoroughly blended. Form the dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.) Flatten the balls with a fork in a crisscross pattern. Bate at 375 degrees for 8 to 10 minutes, or until the edges are just beginning to turn golden. cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling. For a snack, spread jam on one cookie and stack another on top. Also try with fudge frosting.