Andes Crème de Menthe Chunk Cookies Recipe

July 16, 2012 Leave a Comment

Andes Creme de Menthe Chunk Cookies

The first time I made the Andes Crème de Menthe Chunk Cookies, I was surprised to see how quickly these cookies came together.   I used a medium cookie scoop, and didn’t flatten it at all before I put them in the oven.  So the next time you’re in the market, I would get a pack of Andes baking chips, you won’t be sorry!

Andes Crème de Menthe Chunk Cookies Recipe

Andes Crème de Menthe Chunk Cookies

½ cup salted butter, softened

¾ cup dark brown sugar

½ cup white sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla

2 eggs

1 package (10 oz.) Andes Crème de Menthe baking chips

2 2/3 cups sifted flour

Preheat oven to 350F.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.  Stir in flour then add Andes baking chips.  Chill approximately one hour in refrigerator.

On non-stick pans; use medium cookie scoop; form ball (then let the oven flatten the cookies).  Bake at 350F. for 7 to 10 minutes.  Cool on pan for 2 minutes before removing.

Makes about 4 dozen cookies

(Recipe for Andes Crème de Menthe Chunk Cookies is from Andes Crème de Menthe Baking Chips)

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Sinckerdoodles Cookie Recipe

July 9, 2012 Leave a Comment

Snickerdoodles

This Snickerdoodles Cookie Recipe was in Pillsbury Classic Cookbooks in 1989.  The first time I made this cookie…I was sold.  It is so easy, and the recipe has all the ingredients EVERYONE uses.  It tells you to bake them on 400F, for 8 to 10 minutes.  But I found that it works out better for me to bake on 350F, for 13 minutes.  Try these cookies…and you’ll LOVE them.

Sinckerdoodles Cookie Recipe

 

Snickerdoodles

1 ½ cups sugar

½ cup margarine, softened

1 tsp. vanilla

2 eggs

2 ¾ cups flour

1 tsp. cream of tartar

½ tsp. baking soda

¼ tsp. salt

2 Tbsp. sugar

2 tsp. cinnamon

Heat oven to 350F.  In large bowl, beat 1 ½ cups sugar and margarine until light and fluffy.  Add vanilla and eggs; blend well.  Stir in flour, cream of tartar, baking soda and salt; mix well.  In small bowl, combine 2 Tbsp. sugar and cinnamon.  Shape dough into 1-inch balls; roll in sugar-cinnamon mixture.  Place 2 inches apart on ungreased cookie sheets bake at 350F. for 13 minutes or until set.  Immediately remove from cookie sheets.

Makes 4 dozen cookies

(Recipe for Snickerdoodles Cookies is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 29, October issue)

 

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Chocolate Macadamia with White Chocolate Chunks

July 8, 2012 Leave a Comment

Chocolate Macadamia with White Chocolate Chunks

I had made the Chocolate Macadamia with White Chocolate Chunk Cookie Recipe back in the early 90’s.

These cookies were good…I was working in a small company where not too many people knew how to bake.  I brought these cookies into work, and all the girls (most were out of high school) in the office were so impressed that I had made them, that everyone was coming into my section just to try one.

It made me feel good…but were they coming because they were good or because no one ever baked!   So I guess I’ll leave that up to all of you to decide!

Chocolate Macadamia with White Chocolate Chunks

Chocolate Macadamia with White Chocolate Chunks

¾ cup firmly packed brown sugar

½ cup sugar

1 cup margarine, softened

1 tsp. almond extract

1 egg

2 cups flour

¼ cup unsweetened cocoa

1 tsp. baking soda

½ tsp. salt

6 oz. white baking bar cut into ½-inch chunks or 1 cup vanilla milk chips

3 ½-oz. jar macadamia nuts, coarsely chopped

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add almond extract and egg; blend well.  Stir in flour, cocoa, baking soda and salt; mix well.  Stir in remaining ingredients.  Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 375F. For 8 to 12 minutes or until set.  Cool 1 minute; remove from sheets.

Makes 2 ½ to 3 dozen cookies

(Recipe for Chocolate Macadamia with White Chocolate Chunks Recipe is in Pillsbury Classic Cookbook, page 14, October, 1989)

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Peanut Butter Cookie Recipe

July 5, 2012 Leave a Comment

Peanut Butter Cookies

For the life of me, I can’t remember where I got this Peanut Butter Cookie recipe.  But I make cookies for Mike’s (my husband) office, and there is a man by the name of Mike McDermott, who is Lactose intolerant, who just loves these cookies.  Unfortunately, I don’t make them that often, but when I do make them, he goes CRAZY for them.

Peanut Butter Cookie Recipe

Peanut Butter Cookies

¾ cup peanut butter

½ cup Crisco

1 ¼ cup brown sugar

3 Tbsp. milk

1 Tbsp. vanilla

1 egg

1 ¾ cups flour

¾ tsp. salt

¾ tsp. baking soda

 

Preheat oven to 350F.  Beat peanut butter, crisco, brown sugar, milk and vanilla until it’s well blended. Then add the egg; beat until it’s blended.   Put the flour, salt and baking soda into the bowl; and mix well.

Drop rounded teaspoonful’s 2 inches apart on UNGREASED cookie sheets.  With the fork dipped in flour, make a cross-hatch ( X ) on the top of each cookie.  Bake the cookies on 350F. for 11 to 13 minutes.

Hope you enjoyed the Peanut Butter Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Watermelon Slice Cookie Recipe

June 18, 2012 Leave a Comment

 

Watermelon Slice Cookies Recipe

With the summer months right around the corner the Watermelon Slice Cookies Recipe should be on your list to bake.

Watermelon Slice Cookie Recipe

Watermelon Slice Cookie

¾ cups margarine, softened

¾ cup sugar

1 egg

½ tsp. almond extract

2 cups flour

¼ tsp. baking powder

1/8 tsp. salt

Red and green food coloring

1/3 cup raisins

1 tsp. sesame seeds

In a large bowl, cream margarine and sugar until light and fluffy.  Beat in egg and extract.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well of.  Set aside 1 cup of dough.  Tint 1/3 cup of the reserved dough green; wrap in plastic wrap.  Tint remaining dough red; shape into a 3 ½ inch long log.  Wrap in plastic wrap.  Wrap remaining plain dough. Refrigerate for 2 hours or until firm.

On a lightly floured surface, roll plain dough into a 8 ½ inch x 3 ½ inch rectangle.  Place red dough log on the end of a short side of the rectangle; roll up.  Roll green dough into a 10 inch x 3 ½ inch rectangle.  Place red and white log on the end of a short side on a green dough; roll up.  Wrap in plastic wrap; refrigerate overnight.

Unwrap and cut into 3/16 inch slices (just less than ¼ inch).  Place 2 inches apart on ungreased baking sheets.  Cut raisins into small pieces.  Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.

Bake at 350F. for 9-11 minutes or until firm  Immediately cut cookies in half.  Remove to wire racks to cool.

(Recipe from Taste Of Home, Cookies and Bars, 2012)

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Cherry Winks Cookie

June 8, 2012 Leave a Comment

Cherry Winks Cookies

I made the Cherry Winks Cookie Recipe when I sold my first Christmas Tray’s (I sold 10 trays) back in 1987.   But each time I made cookies trays, there were more people who wanted them.  You see, since I love to bake, I would make trays for all the big holidays.  I started at Christmas, then the following year I made trays for Valentine’s Day, Easter, Thanksgiving and Christmas (and by time Christmas came that year I was selling 25 trays).   I did this while I was working a full-time job too.

Cherry Winks Cookie Recipe

 

Cherry Winks

1 cup sugar

¾ cup shortening

2 Tbsp. milk

1 tsp. vanilla

2 eggs

2 ¼ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup chopped pecans

1/3 cup chopped maraschino cherries, well drained

1 ½ cups coarsely crushed cornflakes cereal

15 maraschino cherries, quartered

Heat over to 375F.  Grease cookie sheets.  In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.  Stir in flour, baking powder, baking soda, salt, pecans and 1/3 chopped cherries; mix well.  At this point you can refrigerate dough for easier handling for 1-2 hours.  Drop by rounded teaspoonful’s into cereal; thoroughly coat.  Form into balls; place 2 inches apart on prepared cookie sheets.  Lightly press maraschino cherry piece into top of each ball.  Bake 375F. for 10-15 minutes or until golden brown.

5 dozen cookies

(Recipe is from Pillsbury Classic #75, page 80)

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Pepper Cookie Recipe

May 28, 2012 Leave a Comment

Pepper Cookies

My Aunt Fanny (on my mother’s side of the family) would make Pepper Cookies at least 4 times a year.  I remember when I was 15 years old, I didn’t like them because the pepper made my mouth burn.  But as I got older, they grew on me.

Pepper Cookie Recipe

Pepper Cookies

1 LB. flour

1 egg

½ cup oil

½ cup water

½ cup white wine

½ tsp. salt

1 to 2 tbsp. black pepper (to taste)

1 ½ tsp. baking powder

½ tbsp. fennel seeds

Put all ingredients together in medium to large bowl.  Mix with your HANDS.  Then knead until it’s all mixed together.  Once that’s done, take about 1 teaspoon of dough and roll into a log; make then into small circles, and place on greased cookie sheet.  Bake on 400 F. for 15 – 17 minutes.

It’s that easy.  This Pepper Cookie Recipe makes about 80 small coookies.

(Recipe is from my Aunt Fannie)

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Starlight Mint Surprise Cookies

May 25, 2012 Leave a Comment

Starlight Mint Surprise Cookies

I needed another cookie to bake for my Easter cookies trays, because I usually bake between 6 to 8 different types of cookies per each tray plus 3 different types of candy .  So I was going through all of my Pillsbury Classic Cookbooks, and I found Starlight Mint Surprise Cookie Recipe.  It was great because the cookie used Andes Crème De Menthe Thins in the middle of the cookies, (which I was going to put in the trays anyway).   So I was sold…and they were really good.

Starlight Mint Surprise Cookies

Starlight Mint Surprise Cookies

1 cup sugar

½ cup firmly packed brown sugar

¾ cup margarine, softened

2 Tbsp. water

1 tsp. vanilla

2 eggs

3 ¼ cups flour

1 tsp. baking soda

½ tsp. salt

2 (6 oz.) pkg. Andes Crème de Menthe Thins

1/2 cup chopped walnuts

In large bowl, combine sugar, brown sugar, margarine, water and eggs; blend well.  In medium bowl, combine flour, baking soda and salt; mix well.  Add to sugar mixture; mix at low speed until well blended.  Cover and refrigerate at least 2 hours for easier handling.

Preheat oven to 375F.  Using  about 1 tablespoon dough, press dough around each candy wafer to cover completely.  Place 2 inches apart on UNGREASED cookie sheets.  Top each with walnuts.   Top each with walnuts.  Bake at 375F. for 7 to 9 minutes or until light golden brown.  Immediately remove from cookie sheets.  5 dozen cookies.

(Recipe from Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

 

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Chocolate Chip Cookies From Scratch Recipe – With An Interesting Twist

May 24, 2012 Leave a Comment

This is an interesting twist on the usual chocolate chip cookie recipe!  A mixture of butter AND vegetable shortening for a lighter, crispier texture, and a little bit of cinnamon that brings out the chocolate flavor!

I haven’t tried these yet, but I’m going to very soon.  I’ll let you know how they come out!  If any of you out there have tried it already, let me know!

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Rugelach Cookie Recipe

May 23, 2012 Leave a Comment

Rugelach Cookie Recipe

You will LOVE this Rugelach Cookie Recipe.  I stumbled on this recipe when I bought the HPBooks Cookies book.  I was always baking cookies and cakes when I got home from work in 1986 when I lived in Albany, New York.   The cookies were really good, and I make them to this day (2011).

Rugelach Cookie Recipe

Rugelach Cookie

1 (8 oz.) package cream cheese, room temperature

1 cup butter, room temperature

2 tsp. vanilla

2 cups flour

In a food processor fitted with a steel blade, process cream cheese, butter and vanilla until smooth.  Add flour; process until well blended and dough begins to cling together in a ball.  Use immediately as recipe directs or wrap and store.  Cover and refrigerate several or over night.

Nut Filling

1/3 cup SEEDLESS raspberry jam

1 cup finely chopped walnuts

Powdered sugar

Divide dough into 3 equal portions.  On a floured board, roll out dough until it gets to be an 8 – 9  inch rectangle.  Spread jam on dough, leaving the top and bottom free of jam; spread the chopped nuts on top of the jam.  Then cut 10 straight lines down, from the top to the bottom.  Then roll them up; and place on greased cookie sheets.  Bake on 375F for 12 – 15 minutes or until golden.  While warm, sift powdered sugar over tops.

(Recipe from HPBook Cookies, 1983 HPBooks,Inc.)

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