Posts filed under 'Cookies'

Butter Toffee Crunch Cookies

Ingredients:

  • 1 C butter, softened
  • 3/4 C raw sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/2 C all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C chopped butter toffee peanuts, chopped

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, attached to a standing mixer, combine butter and sugar until creamy.  Add vanilla and eggs, blend until rich and creamy.  In a separate bowl, mix together flour, salt and baking soda until well blended.  Slowly add to the butter mixture until well blended.  Fold in the chopped butter toffee peanuts until thoroughly blended.  Roll dough into about 1 inch in diameter balls, placed on a baking sheet lined with Parchment paper, placed about 1 inch apart.  Flatten with fingers or bottom of a glass.  Bake for 10 – 12 minutes or until lightly browned.  Cool on wire rack.  Makes about 2 – 1/2 dozen.

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Auntie_Dee in Cookies,Desserts am June 22 2015 » 0 comments

Cranberry Almond Dessert Bread (Or Cookies)

 

CranberryBread001 zps56030209 Cranberry Almond Dessert Bread (Or Cookies)

Ingredients:

  • 2 C Sweetened, dried cranberries
  • 1/4 C honey
  • 1 T Almond extract
  • 2 C raw sugar
  • 2 eggs
  • 2 C Canola or Vegetable oil
  • 2 1/2 – 3 C all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 C sliced almonds

 

Directions:

Preheat oven to 350 degree F.  In a large mixing bowl, combine the first 6 ingredients until well blended (Cranberries through oil).  In a medium sized bowl, combine flour, baking soda, salt and baking powder.  Stir to blend.  Slowly add the dry ingredients to the wet until well blended.  I recommend you use the 2 1/2 cups of flour and add the other 1/2 cup flour separately.  Fold in almonds.  Mixture will be thick, similar to cookie dough.

Spray, bread pans with flour cooking spray, such as Bakers Joy.  You will need 1 large and 1 small or 2 medium bread pans.  Bake on rack at center height in oven in middle for about 60 minutes or until toothpick comes out almost clean.  Cover with foil for the last 30 minutes to prevent the top from getting too dark.  Cool on wire racks.  For an added twist, sprinkle with a little raw sugar during the last 10 to 15 minutes of baking to add a sweet crust to the top.  Excellent served with a dessert coffee.  Can be made ahead and frozen up to 3 months.

Note: Found that you weren’t all that fond of the bread?  This dough also makes great cookies!  They are easy to carry and work great for all those holiday parties.  Just make sure that you use the full 3 cups of flour so the dough is thicker.  Bake on cookie sheet lined with parchment paper for 10 – 12 minutes or until lightly browned.  Space them about an inch apart.   Cool on wire racks.

pf button Cranberry Almond Dessert Bread (Or Cookies)
Auntie_Dee in Breads,Cookies,Desserts,Holiday am December 10 2013 » 0 comments

Grandma Sheri’s Oatmeal Toffee Cookies

Cookies007 zpsff00d3fb Grandma Sheris Oatmeal Toffee Cookies

 

Ingredients:

  • 1 C Butter or Margarine, softened
  • 2 eggs
  • 2 C packed light brown sugar
  • 2 tsp vanilla
  • 2 1/4 C flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 C quick cook oats
  • 1-10 oz pkg toffee pieces
  • 1/2 C chopped pecan pieces

Directions:

Preheat oven to 375 degrees.  Line baking sheets with parchment paper to prevent sticking (do not use cooking spray).  Combine butter, eggs, brown sugar, and vanilla in a large mixing bowl until well blended and fluffy.  In a separate bowl, combine flour, baking soda, cinnamon, and salt.  Slowly add the flour mixture to the butter mixture until completely blended.  Add oats and blend well.  Fold in the toffee and pecan pieces until thoroughly blended.  Scoop out rounded teaspoons full of dough and place on baking sheets, about 2 inches apart.  Bake 8 – 10 minutes.  Remove from oven and cool for about 5 minutes before removing from pan.  Makes about 4 doz.

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Auntie_Dee in Cookies,Recipes With Photos am February 16 2013 » 0 comments

Marbled Magic Cookies

Cookies001 zpsc4feed32 Marbled Magic Cookies

 

 

 

 

 

 

 

Ingredients:

  • 1 C butter, softened
  • 1 C Sugar in the Raw
  • 1 C light brown sugar
  • 1 C creamy peanut butter
  • 2 Large eggs
  • 1 tsp vanilla
  • 3 1/2 C flour – all purpose
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 unsweetened baking chocolate squares, melted
  • 1 doz and 3 Snickers Peanut Butter Squared, cut in half
  • 6 – 8 Hershey Bliss Milk chocolates, unwrapped

Directions:

In a large mixing bowl, stand mixer works best, cream together butter, sugars and peanut butter until creamy and fluffy.  Add eggs and vanilla until completely combined.  In another bowl, combine flour, salt and baking soda; blend until combined well, with whisk.  Slowly add flour mixture to the butter and sugar mixture, scraping the sides, until well blended and thick.  Separate into two equal parts, removing half of the dough to another bowl.  Add the melted chocolate squares to the remaining dough and mix until thoroughly blended.  Roll sections of dough into long ropes.  Place a chocolate rope and a peanut butter rope next to each other, making sure that the ropes are the same length and about 3/4 of an inch thick.  Wrap in plastic wrap and refrigerate for 3 hours or over night.  Preheat oven to 350 degrees.  Remove ropes from plastic wrap and cut into about 1 inch wide pieces.  Flatten each piece and wrap around a half of Snickers Peanut Butter Squared.  Place on greased baking sheet about 1 inch apart.  Bake for 10 – 12 minutes or until lightly browned.  Place on a cooling rack with wax paper underneath.  Allow to cool.  Melt Bliss chocolate in microwave safe bowl for about 1 minute, stir.  Drizzle chocolate over cookies and allow to harden.  If in a hurry, place in freezer for about 20 minutes.  Makes about 2 1/2 dozen.

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Auntie_Dee in Cookies,Holiday,Recipes With Photos am December 30 2012 » 0 comments

Cream Cheese Sugar Cookies

Ingredients:

  • 1 C Butter – Do not substitute
  • 1 – 3oz pkg cream cheese – softened
  • 1 C sugar – regular or raw for added flavor (can change color)
  • 1 egg yolk
  • 3/4 tsp vanilla
  • 2 1/2 C flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • Frosting of choice

Directions:

In mixing bowl; cream butter, cream cheese and sugar.  Beat in egg yolk and vanilla.  Combine flour, salt and baking soda in separte bowl; gradually add to creamed mixture.  Cover and refrigerate for 3 hours or until easy to handle.

Preheat oven to 375 degrees.  On a lightly floured surface, roll out dough to 1/8- inch thickness.  Dip desired cookie cutters in flour, and cut shapes.  Place about 1-inch apart on an ungreased baking sheet.  Bake for 8-10 minutes or until lightly browned at edges.  Cool slightly, about 2 minutes, before removing from baking sheet.  Frost as desired.  Makes about 4 dozen.

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Auntie_Dee in Cookies,Holiday am December 23 2012 » 0 comments

Bird’s Nest Cookies

BirdsNestCookies002 Birds Nest Cookies

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1/2 C butter or margarine, softened
  • 1/2 C creamy peanut butter
  • 1 C all-purpose flour
  • 1/4 C cocoa baking powder
  • 1/2 C raw sugar
  • 1/2 C packed brown sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • shredded coconut
  • mini egg shaped candies (spring time colored peanut M&M’s or Cadbury candy coated chocolate mini eggs work best)

Directions:

Preheat oven to 375 degrees.  In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed until creamy and well blended.  Add 1/2 C of the flour, the cocoa baking powder, sugars, egg, baking powder, baking soda, and vanilla.  Beat until thoroughly combined.  Beat in remaining flour.

Shape dough into 1-inch balls, roll into coconut to coat, place on an un-greased cookie sheet. Press middle with thumb to make a nest shape.  Place about 2 inches apart.

Bake for 7-10 minutes until coconut is lightly browned.  Do not over-bake.  Remove from oven and press candy eggs into the nests.  If indentation disappears during baking, press middle down gently with the edge of a large spoon before placing eggs.  Allow to sit on cookie sheet for a few minutes before transferring to a wire rack to cool.  Makes about 16 – 24 cookies.

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Auntie_Dee in Cookies,Holiday am April 08 2012 » 0 comments

Charlie Donnelly’s Famous Butterscotch Macadamia Nut Cookies

Ingredients:

  • 3 oz. dry roasted macadamia nuts, chopped
  • 1 5.5 oz package Werther’s Original Hard Candies (about 30 pieces)
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 stick butter, softened
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg

Directions:

Preheat oven to 350. Unwrap the candies and place into heavy-duty zipper top plastic bag. Using a rolling pin, hit the bag to break up the candies, then use the rolling pin to go over the pieces, breaking them into small, pebble-sized bits. Set aside. Place flour, salt, and baking soda into a small bowl and set aside. Using mixer, cream butter together with sugars, then add vanilla and egg. Mix until smooth. Add in the flour mixture in thirds, beating after each addition until well combined. The dough will be fairly stiff. Mix the nuts and the broken candies into the cookie dough, using a wooden spoon to blend the nuts and candy evenly through the dough. Line a cookie sheet with parchment paper and drop rounded teaspoons of cookie dough onto cookie sheet. Bake for 13 to 15 minutes, until golden brown. Remove from oven and allow cookies to cool for at least 2 minutes before moving from cookie sheet to cooling rack. Makes 2 ½ dozen cookies.

This recipe is from the writer Marie Bostwick, For those in search of the recipe for Charlie’s famous Butterscotch Macadamia Nut Cookies from the novel A SINGLE THREAD.

pf button Charlie Donnelly’s Famous Butterscotch Macadamia Nut Cookies
Auntie_Dee in Cookies am November 09 2009 » 0 comments

English Toffee Caramel Cookies

 Ingredients:

  • 1 C Butter (2 sticks)
  • ¾ C Sugar
  • ¾ C Brown Sugar
  • 2 Large eggs
  • 1 tsp. Vanilla
  • 3 ½ – 4 C All purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1 8oz Package English Toffee Bits
  • 1 pkg Caramel Kisses

Directions:

 Preheat oven to 375º.  In a large mixing bowl, beat butter and sugars until creamy and well blended.  Add eggs and vanilla.  Slowly add flour, one cup at a time, with salt and baking soda added between cups, until a thick moldable dough forms.  Add the toffee bits, blend well.

Roll dough into about 1-inch balls.  Place on cookie sheet sprayed with cooking spray.  Repeat with remaining dough, placing cookies about 1 inch apart.  Bake for 10 minutes.  Remove from oven and press an unwrapped Carmel kiss into the center of each cookie.  Cool completely.  Makes about 2 – 3 dozen.

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Auntie_Dee in Cookies am November 09 2009 » 0 comments