Cookie Recipes from Crushers

From suziq012

Ok, ill give it a try. Here is my recipe for SNOW CAPPED COOKIES

1-3/4 cups flour
1 cup PLANTERS Chopped Pecans
3/4 cup (1-1/2 sticks) butter, softened
1/2 cup powdered sugar
2 tsp. water
1/2 tsp. vanilla
1/4 tsp. salt
3 squares BAKER'S Semi-Sweet Baking Chocolate
3 squares BAKER'S Premium White Baking Chocolate, coarsely grated

PREHEAT oven to 350Â°F.
Combine flour and pecans; set aside. Mix butter and sugar until well blended. Add water, vanilla and salt; mix well. Gradually add flour mixture, stirring until well blended after each addition. Shape into 1-inch balls; place on ungreased baking sheets.
BAKE 20 min. or until edges are golden brown. Cool on wire racks.
MELT semi-sweet chocolate as directed on package. Dip each cookie halfway into melted chocolate, then press top lightly into grated white chocolate to create a snowy appearance. Let stand until set.
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From NonoNanette

Chocolate Mint Cookies

1 Cup Margarine
3/4 Cup Sugar
2/3 Cup Brown Sugar (packed firm)
1 Tsp. Peppermint Extract
2 Eggs
1 Tsp. Baking Soda
1/4 Tsp. Salt
2/3 Cup Baking Cocoa
2 1/4 Cup Flour
2 Cups ANDES Mint Chocolate Pieces

Cream together margarine and sugars til light and fluffy. Add extract and eggs, blending well. Add dry ingredients and beat until well blended. Stir in chocolate pieces.
Drop by teaspoonful on ungreased baking sheets and bake at 350 degrees for 9 to 11 minutes. Let cool on cookie sheet for a couple of minutes before removing to rack

If you don't care for peppermint flavor, substitute Vanilla Extract for the Peppermint Extract and NESTLE'S Premium White Morsels for the ANDES chocolate pieces.
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From win4maw

CREAM WAFERS
These are a delicate pastry-like rounds with a rich filling.

1 cup butter or margarine
1/3 cup whipping cream ( 35% butterfat)
2 cups flour
granulated sugar
Creamy Butter Filling

Measure flour by dipping method or by sifting.
Mix butter, cream and flour thoroughly. Chill 1 hour.

Heat oven to 375 ( quick mod.). Roll dough 1/8" thick on a lightly floured board. Cut into 1 1/2" rounds.
Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on an ungreased baking sheet. Prick in 4 places with fork.
Bake 7 to 9 min., or until slightly puffy. Put 2 cooled cookies together with Filling.
Makes about 5 doz. 1 1/2" cookies.

Creamy Butter Filling
Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint pink or green.

I sometimes use the colored sugar. I also use prepared icing ( any flavor or brand)
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From Bugola72

Apricot Cream Cheese Cookies

INGREDIENTS:

* 1 1/2 cups butter, softened
* 1 1/2 cups white sugar
* 1 (8 ounce) package cream cheese, softened
* 2 eggs
* 2 tablespoons lemon juice
* 1 1/2 teaspoons lemon zest
* 4 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 cup apricot preserves
* 1/3 cup confectioners' sugar for decoration

INSTRUCTIONS:

1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
3. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

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From Slotmom

Pistachio Christmas Ribbon Bars

1/2 pound unsalted butter softened
1 cup sugar
1 lg. egg
2 cups flour
1/8 teasp. salt
1/2-2/3 cup raspberry jam
2/3 cup chop. pistachios

preheat oven to 325F. combine butter ,sugar , and egg beat well .Stir in flour and salt .mix well . Spread half of dough into a 9 inch. square pan . Bake for 10 min.remove from oven spread with jelly to 1/2 inch. from edge . Add nuts to remaining dough then drop spoonfuls over jam bake 35 min more till top is golden brown cool & cut

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From RBcasino

CORN FLAKE KISSES
1/2 c. sugar 2 Tbsp.peanut butter
1/2 c. white karo 2 c. cornflakes

Bring sugar and karo to a full boil. Add peanut butter, Roll cornflakes in mixture and remove in chunks. Cool.

these are easy and fast. kids like them.
oh yes my hubby likes them also he loves peanut butter.

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From kaska321

Amaretti Cookies :
1 pound slivered almonds
2 cups powdered sugar
2 teaspoons vanilla extract
2 egg whites

Process almonds in 2 batches in a food processor or blender until ground.
Combine ground almonds, powered sugar, and vanilla extract in a medium bowl, using hands to mix. Stir in egg whites. (Dough will be sticky.) Drop by teaspoonfuls onto lightly greased baking sheets.
Bake at 350Â° for 15 to 20 minutes or until lightly brown.

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From notLOL

NO BAKE COOKIES made with peanutbutter.

INGREDIENTS:

4 c. sugar
1 c. milk
1 c. cocoa
1/4 tsp. salt
1 c. peanut butter
1 c. margarine
6 c. oatmeal
PREPARATION:

Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil
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From yosbree

Chunky chocolate macadamia cookies

Cooking time: Less than 30 minutes

INGREDIENTS

2 Â½ cups (360g) plain flour (try to use wholemeal flour whenever you can the bleaches in white flour are bad for your health lol)
1 teaspoon baking soda
Â½ teaspoon baking powder
pinch salt
200 g unsalted butter, room temperature
160g granulated sugar
140g light brown sugar
2 large eggs
1 teaspoon vanilla extract
300g dark chocolate (cut into small chunks)
300g white chocolate (cut into small chunks)
Â¼ cup roughly chopped macadamia nuts

METHOD

Pre heat oven to 160Â°C. In a medium bowl combine flour, baking soda, baking powder and salt. In a separate bowl cream the butter and sugars until light and fluffy.

Add flour, eggs and vanilla and beat until just combined. Stir in the chocolate and macadamias.

Spoon dessertspoonfuls of mixture onto a baking tray covered with baking paper. Allow room for spreading. Bake for 12- 15 mins or until just golden. Cool on wire racks.

NB: Can be stored in an airtight container for up to 2 weeks.
Dough can be frozen for up to 3 months and then cooked.

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From mojojds

Raisin & Pecan Chocolate Chip Cookies

2 c Flour
1/2 tsp Baking powder
1/3 c Light brown sugar
1 c Sugar
1 c Butter, softened
2 lg Eggs
2 tsp Vanilla
2 c Raisins
2 c pecans
2 c Semisweet chocolate chips

Preheat oven to 300 degrees. In a medium bowl, combine flour and baking powder. Mix well with wire whisk and set aside. Blend sugars in a large bowl using an electric mixer at medium speed. Add butter and mix until grainy, scraping down the sides of the bowl. Add eggs and vanilla and mix at medium speed until smooth. Add the flour mixture, raisins and pecans and chocolate chips. Blend at low speed until just combined. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. Bake 22-24 minutes. Transfer cookies immediately to a cool, flat surface.

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From annacris

Chocolate Coffee Tiramisu

1 1/2 cups 5% ricotta cheese
1/2 cup light cream cheese
1/2 cup granulated sugar
3 tablespoons cocoa
1 egg yolk
1 teaspoon vanilla
3 egg whites
1/3 cup granulated sugar
3/4 cup strong prepared coffee
3 tablespoons chocolate/coffee-flavored liqueur
16 lady finger cookies

Spray a 9-inch square baking dish with vegetable spray.
In food processor, combine ricotta cheese, cream cheese, sugar, cocoa, egg
yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add sugar and
continue to beat until stiff peaks form. Gently fold the whites into the
ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of
coffee-liqueur mixture. Spread half of ricotta mixture on top.

Repeat layers. Cover and chill for at least 3 hours, or overnight.

Posted: Tue Jan 31, 2006 1:05 pm Post subject

Ohhh Yummmmmmmmmmm!!!!