Ingredients
-1 1/3 cup sugar
-1/2 cup shortening
-2 eggs
-1 cup buttermilk
-3/4 cup boiling water
-1 tsp. vanilla
-4 cups flour
-2 tsp. baking soda
-1/2 tsp. baking powder
-1/2 tsp. salt
-3/4 cup cocoa
Directions
Put sugar and shortening in bowl. Pour boiling water on top. Stir together until shortening has melted and sugar has dissolved. Add buttermilk. When mixture is cool enough (the buttermilk should have done this), mix in eggs. Add the rest of the ingredients and beat well. Drop by teaspoons on greased cookie sheet. Bake at 450 for 5 min. When thoroughly cooled, put two cookies together with buttercream icing mixed with a few drops of peppermint extract.
-Tricia Ware
Showing posts with label Cookie Exchange Recipes. Show all posts
Showing posts with label Cookie Exchange Recipes. Show all posts
Saturday, February 18, 2012
Cherry Bars
2 ¼ c. flour
½ c sugar
1 c. butter
Mix these ingredients until crumbly. Press into a 9x13 pan. Bake at 350 for 20 min or until crust is lightly brown.
2 eggs, beaten
1 c. brown sugar
½ tsp salt
½ tsp baking powder
½ tsp vanilla
1 (2 oz.) jar maraschino cherries, reserve liquid
½ c walnuts
Blend all ingredients except cherries and walnuts. Drain and chop cherries and walnuts. Stir them into the egg mixture. Spread on top of baked crust. Return to oven and bake for 25 min.
Remove and cool.
1 T soft butter
1 c powdered sugar
cherry liquid
coconut
Combine butter and powdered sugar with enough cherry liquid to spread frosting. Sprinkle with coconut.
-Teresa Rawlins
½ c sugar
1 c. butter
Mix these ingredients until crumbly. Press into a 9x13 pan. Bake at 350 for 20 min or until crust is lightly brown.
2 eggs, beaten
1 c. brown sugar
½ tsp salt
½ tsp baking powder
½ tsp vanilla
1 (2 oz.) jar maraschino cherries, reserve liquid
½ c walnuts
Blend all ingredients except cherries and walnuts. Drain and chop cherries and walnuts. Stir them into the egg mixture. Spread on top of baked crust. Return to oven and bake for 25 min.
Remove and cool.
1 T soft butter
1 c powdered sugar
cherry liquid
coconut
Combine butter and powdered sugar with enough cherry liquid to spread frosting. Sprinkle with coconut.
-Teresa Rawlins
Apple Cider Snickerdoodles
Ingredients
1 1/4 cups apple cider
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Land O Lakes unsalted butter, at room temperature
1/2 cup granulated sugar, plus 3 tablespoons for rolling
1/4 cup packed light brown sugar
1/4 cup egg beaters (or 1 egg)
1/4 cup plus 2 tablespoons finely chopped Granny Smith crispy apple chips
3 teaspoons Pampered Chef 'Sweet Apple Sprinkle'
Directions
Preheat the oven to 400 degrees F. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Set aside.
Heat the cider in a small pot over medium-high heat until it comes to a boil. Cook about 14 min, stirring often and making sure it doesn't boil over. When it is syrupy and reduced to about 2 tablespoons remove from heat. Set aside to cool slightly.
Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the Sweet Apple Sprinkle in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.
Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
-Lily Padua
1 1/4 cups apple cider
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup Land O Lakes unsalted butter, at room temperature
1/2 cup granulated sugar, plus 3 tablespoons for rolling
1/4 cup packed light brown sugar
1/4 cup egg beaters (or 1 egg)
1/4 cup plus 2 tablespoons finely chopped Granny Smith crispy apple chips
3 teaspoons Pampered Chef 'Sweet Apple Sprinkle'
Directions
Preheat the oven to 400 degrees F. Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth. Set aside.
Heat the cider in a small pot over medium-high heat until it comes to a boil. Cook about 14 min, stirring often and making sure it doesn't boil over. When it is syrupy and reduced to about 2 tablespoons remove from heat. Set aside to cool slightly.
Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes. Beat in the reduced cider and the egg (the mixture may look slightly curdled). Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the Sweet Apple Sprinkle in a small bowl. Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture. Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.
Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time. Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
-Lily Padua
Russian Teacakes (or snowballs)
-makes about 35
½ cup Butter Flavor Crisco
½ cup butter
¾ cup Powdered sugar
2 TBL milk or water
1 ½ tsp. Vanilla
1 ¾ cups flour
1 cup oats, uncooked, quick or old fashioned
½ cup finely chopped pecans
¼ tsp salt
more powdered sugar
optional: ingredients for glaze (see below)
1. Heat oven to 325*.
2. Combine butters, ¾ cup powdered sugar, milk and vanilla in large mixing bowl. Beat at medium speed of electric mixer until well blended and smooth.
3. In separate bowl, combine flour, oats, nuts and salt.
4. Gradually add to creamed mixture at low speed. Beat until well blended.
5. Shape rounded teaspoonfuls into balls. Place 2 in apart on ungreased baking sheet.
6. Bake for 15-18 minutes or until bottoms are light golden brown.
7. Cook on rack and then roll liberally in powdered sugar.
Optional Glaze: Melt ½ cup semi-sweet chocolate chips and 1 tsp of butter flavor Crisco.
Drizzle on cookies after they have been covered in powdered sugar.
-Malissa Hludzinski
½ cup Butter Flavor Crisco
½ cup butter
¾ cup Powdered sugar
2 TBL milk or water
1 ½ tsp. Vanilla
1 ¾ cups flour
1 cup oats, uncooked, quick or old fashioned
½ cup finely chopped pecans
¼ tsp salt
more powdered sugar
optional: ingredients for glaze (see below)
1. Heat oven to 325*.
2. Combine butters, ¾ cup powdered sugar, milk and vanilla in large mixing bowl. Beat at medium speed of electric mixer until well blended and smooth.
3. In separate bowl, combine flour, oats, nuts and salt.
4. Gradually add to creamed mixture at low speed. Beat until well blended.
5. Shape rounded teaspoonfuls into balls. Place 2 in apart on ungreased baking sheet.
6. Bake for 15-18 minutes or until bottoms are light golden brown.
7. Cook on rack and then roll liberally in powdered sugar.
Optional Glaze: Melt ½ cup semi-sweet chocolate chips and 1 tsp of butter flavor Crisco.
Drizzle on cookies after they have been covered in powdered sugar.
-Malissa Hludzinski
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