Not listed on this page are the other cookie recipes that can be found elsewhere on this site:
Peanut Butter-Chocolate No Bake Cookies – Sarah Long
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Holiday Fruit Drops – Teresa Burton
1 c. shortening
2. c. brown sugar (packed)
1/2 c. buttermilk or water
3-1/2 c. all-purpose flour or gf flour
1 tsp. soda
1 tsp. salt
1-1/2 c. broken pecans or walnuts
2 cups candied cherries, halved (I use the green and red ones)
2 cups cut-up dates
Mix shortening, sugar, and eggs well. Stir in buttermilk or water. Blend dry ingredients; stir in. Stir in pecans or walnuts, cherries and dates. Chill at least 1 hour.
Heat oven to 400 degrees. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased baking sheet. Place a pecan half on each cookie, if desired. Bake 8 to 10 min., until almost no imprint remains when touched lightly. Makes 8 dozen cookies
Note: If using self-rising flour, omit soda and salt.
Butterscotch Oatmeal Cookie Recipe – Hillary Rudolph
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.
Russian Tea Cakes – Maria Yarley
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Magic Bars – Maria Yarley
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 oz) can of sweetened condensed milk
1 (6 oz) package semi-sweet chocolate chips
1 1/2 cups coconut
1 cup chopped nuts
Preheat oven 350. In 13×9 pan melt butter add graham cracker crumbs
and mix/spread/press. Pour milk evenly (as opposed to unevenly 🙂 over crumbs.
Top remaining ingredients/press down firmly. Bake 20-25 minutes or until very
lightly browned. Cool thoroughly before cutting-store loosely.
Peanut Clusters – Stacy McLeod
1 bag (12 oz) white chocolate chips, 1 bag semi-sweet chocolate chips, 1 bag milk chocolate chips, 2 jars roasted salted peanuts.
Layer in a crockpot. Cook on LOW for 1 hour. Stir well. Drop on waxed paper and chill to set.
Nutcracker Sweets – Stacy McLeod
1/3 cup butter flavored Crisco
1/2 cup creamy peanut butter
1 1/2 cups firmly packed brown sugar
1 1/2 cups flour
1 1/2 t baking powder
1/2 t salt
1/4 cup milk
1 t vanilla
FROSTING and DRIZZLE:
1/4 cup butter flavored Crisco
2/3 cup creamy peanut butter
1 pound confectioners’ sugar
1/2 cup milk
1/2 cup semi-sweet chocolate pieces
Heat oven to 350 degrees. Grease 15×10-inch baking pan with butter flavored Crisco. Set aside. For base, cream butter flavored Crisco and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy. Combine flour, baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake for 18 to 20 minutes. Cool.
For frosting, cream butter flavored Crisco and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base. For drizzle, melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.
Crescent Cookies – Donna Walton
1/2 lb unsalted butter
3/4 cup sugar
2 1/4 cup flour
1/2 tsp vanilla
Cream together sugar and butter. Add vanilla. Gradually add in flour till dough is soft and can form a ball. Roll out on floured surface to 1/4 thick. Cut into crescent shapes with edge of a glass or round cookie cutter. Bake at 375 ~ 10-11 minutes till light golden brown on bottom. Sprinkle with Confectionery sugar while still warm.
Spritz Sugar Cookies – Donna Walton
1 cup butter or shortening
3 1/2 cup flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
Cream butter and sugar well. Beat in eggs and vanilla. Mix dry ingredients together. Gradually mix in with butter mixture. Chill dough 2 hours. Put into cookie press with whatever shape you desire. Press onto cookie sheet. Sprinkle with colored sugar or sprinkles. If you desire colored cookie dough, mix food coloring in before placing in cookie press. Bake at 375 for 8-10 minutes.
Gingerbread Cookies – Donna Walton
3/4 cup sugar
5 cups flour
2 tsp cinnamon
1 cup butter or shortening
1 tsp baking soda
2 tsp ginger
1 cup molasses
1/4 tsp salt
1 1/2 tsp cloves
1/2 tsp nutmeg
Combine flour, spices, salt & soda. In bowl mix butter & sugar till light & fluffy. Beat
in molasses & egg. Stir in flour mixture to make a stiff dough. Chill at least 1 hr.
Roll to 1/4 inch thick and cut out with favorite cookie cutters. Bake at 350 for 5-7 min. After cool, decorate with icing.
Royal Icing recipe:
1lb 10x sugar
3 egg whites
1/2 tsp cream of tartar
In bowl, combine ingredients. Beat with mixer until damp., Separate into small bowls, add desired food coloring. “paint” on cookies with clean, new kids paintbrush, or use a knife. Add sprinkles, etc. Be creative! When not in use, cover tightly with damp towel or plastic wrap. Let cookies dry well, before placing in container.
Christmas Butterball Cookies – Rachel Pannell
½ lb unsalted Butter 2 sticks
1 cup Crisco
4 cups sifted Flour
1 cup white Sugar
2 cups Nuts, pecan or walnut [use nut grinder, coarse or fine as you prefer]
Preheat oven to 325â°.
Cream butter and Crisco. Blend in the white sugar, then work in the flour, and lastly add the nuts. Roll into balls [quarter size]. You might want to have a bowl of water at the ready to dip your hand in while rolling them; they can be a bit crumbly. Depending on the size of your cookie balls, recipe will make between two and four dozen (golf ball size would make about two dozen).
Bake 10-15 min (20 if baking more than two dozen at the same time]
While hot, roll in powdered sugar and let cool. Once cool, dredge in powdered sugar again.
White-Chocolate Cherry Shortbread – Emily McLawhorn
1/2 cup maraschino cherries, drained and finely chopped
2 1/2 cups all–purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped (I used white chocolate baking chips)
1/2 teaspoon almond extract
2 drops red food coloring (optional) (I left this out)
2 teaspoons shortening (I just melted the chocolate chips and didn’t have the shortening around to mix in for dipping. It worked out fine, though the shortening does thin out the chocolate and stretch it farther, also gives a less chunky coating)
White nonpareils and/or red edible glitter (optional)
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands). Depending on how juicy your cherries are, you may need to add water, a teaspoon at a time to get the dough to stick together. I had to sprinkle about 2-3 Tablespoons of cold water when all was said and done to get the dough to clump. Without overkneading it, and melting the butter the cold water helps it to stick and the cookie has a good texture.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Cookies will be pretty small, and I still didn’t get nearly 60 cookies. Make them whatever size you want! I think I got around 38 cookies: but the first pan were oversized.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Lemon Snowdrops – Emily McLawhorn
From backtoherroots.com She gives full instructions there, but I had trouble with flat cookies, and my changes are noted in the recipe (they worked! but I don’t know if I’d consider them perfected). Makes: 24 cookies
stick butter, softened (consider using 1/2 shortening for fluffier cookies…I used all butter)
Zest and juice of one lemon
½ cup granulated sugar
¼ cup honey: this ended up working out okay, but I think all white sugar might be considered if you’re having trouble with flat cookies
1 teaspoon vanilla extract
2 cups all-purpose flour (this is 1/4 cup more than the recipe called for, but I added this in to save my dough, which was not fluffing up at all)
1 teaspoon baking soda
¼ teaspoon salt
½ cup powdered sugar
1. Preheat oven to 350°. *********I baked at 400 to get them to rise faster and be puffy, not flat.
2. In the bowl of a stand mixer fixed with a paddle attachment, cream together the butter, lemon zest and juice, sugar, honey, and vanilla extract until well-mixed—scraping sides as necessary. The mixture may look curdled from the lemon juice.
3. Add in the flour, baking soda, and salt, and mix until well-combined. Chill dough for at least 30 minutes.
4. Form the dough into one-inch balls and place on a cold, ungreased baking sheet, two inches apart. Bake in preheated oven for 5-9 minutes, (don’t over bake,or they won’t be chewy) or until the bottoms just begin to slightly brown. Let cool on cookie sheet for a minute or two, then carefully transfer to a cooling rack to cool completely. Once cool, toss in powdered sugar.
7 layer Cookies – Dorsey Jones
Combine 1.5 cup graham cracker crumbs with 1 stick of butter, press into a 9×13 pan.
Pour 1 can of sweetened condensed milk over the crumbs.
Sprinkle 1 cup of chocolate chips
Sprinkle 1 cup of butterscotch or peanut butter chips
Sprinkle 1 cup of chopped nuts
Sprinkle 1.5 c of shredded coconut
Bake 350 degrees for 25 min
Let cool completely and cut into squares
Saltine Toffee – Dorsey Jones
Layer saltine crackers on to the bottom of a 9×13 pan.
Melt 1.5 sticks of butter and add 1 cup brown sugar, stir and bring to a boil.
Boil for 3 minutes and pour over saltines, covering them all to the corners.
Bake at 400 degrees for 5 minutes.
Immediately sprinkle 2 cups chocolate chips over hot crackers; wait 5 minutes, then spread the chocolate. Let completely cool and when hard (I put mine in the fridge) break into pieces.
Chocolate Almond Butter Cookies – Dorsey Jones
Cream 3/4 cup butter
Add 3/4 c sugar and beat well
Add 1 egg
1 tsp almond
1 2/3 c flour
1/3 c unsweetened cocoa
1/4 tsp salt
Put soft dough into a cookie press and make shapes. Bake on parchment paper for 8 minutes then move to a cooling rack. Makes 60 small cookies.