COOKIES!!

[Laura B]

I have previously posted a recipe for my Mom's Coconut-Oatmeal-Chocolate Chip cookies that are just divine (and not low fat). If you cannto find them in the search and if you want them, I will be happy to repost them.

[Danielle]

My favorite holiday cookies are Sour Cream sugar cookie cut-outs that my grandma used to make. I can post the recipe when I get home from work tonight.

[SueK]

My biggest hit has been Buckeyes (peanut butter balls dipped in melted chocolate). They are by no means "light", but they are good. I've taken them to all kinds of functions, and I can't tell you how many people have asked me for the recipe! The best thing of all is that they are no-bake!I can post the recipe if anyone wants it. It's very basic and easy.

[NydiaC]

Oh, Sue, would you please post your recipe for Buckeyes. I just love those things!

[Danielle]

lindrusso--

I tried finding the recipe for the lime meltaways on the Martha site, but could not find them. I did the recipe search for cookies. Where did you find it? They sound yummy.

[SueK]

Originally posted by NydiaC:
Oh, Sue, would you please post your recipe for Buckeyes. I just love those things!

No problem! My grandmother used to make these when I was little and they've always been a favorite of mine!

1 1/2 cups peanut butter
6 cups confectioner's sugar
1 cup of softened butter
1/2 tspn. vanilla extract
4 cups semisweet chocolate chips

NOTE: Even though this recipe calls for melting the chips in a double boiler, I find it much easier to just stick them in a big glass measuring cup and nuke them!

(1) Blend together all ingredients except chips.

(2) Roll into 1" balls and place on cookie sheet. ( I don't put wax paper on mine, but some people do)

(3) Stick a toothpick in each ball and put in freezer for about 1/2 hour or 45 minutes.

(4) Melt chips using either the microwave method or double boiler method.

(5) Dip the frozen balls (using the toothpick) into the chocolate. Only cover about 3/4 of it.

(6) Stick into fridge for about 2 or 3 hours, until chocolate hardens.

(7) Enjoy!!

This is supposed to make about 5 dozen, but I seem to have a heavy hand when rolling, and end up with gigantic ones, but on one ever complains! http://www.cookinglight.com/bbs/smile.gif

[MrsReber]

I have a similar recipe for peanut butter balls (as we call them). This recipe came from my husband who USED TO make them every Christmas. Now, for some odd reason, he gets all the credit and I do all the work! But it seems it's just not Christmas without them.

1 stick butter (1/2 cup)
1 1LB box of powdered sugar
4 cups rice Krispies
1 18oz jar creamy peanut butter
1 12oz bag chocolate chips
1/2 bar of paraffin wax (or less, depeding on consistency of chocolate)

In a large bowl, mix together first 4 ingredients with hands and knead well. Roll into small balls, Put chocolate chips and wax in a double boiler and melt. Add 1 ball at a time. With tongs take out and put on a cookie sheet lined with wax paper. Cool in refrigerator. Makes about 100 balls.

Okay, I know the wax seems weird, but it changes the consistency of the chocolate just enough so that it sticks nicely to the peanut butter balls and it's not all gooey, nor does it get on your hands, once it cools.


I also have a recipe for Bugies. My Italian grandmother and my mother used to always make these around the holidays.They're hardly light, but I love to make them and eat them. They take a while to make, but for me, it's part of the whole experience. I also like them because they are different from making regular cookies.

4 cups flour
1/4 cup sugar
pinch of salt
1 tsp bakin powder
1 cup milk
7 egg yolks, beaten (Yikes!!)
1/2 tsp olive oil
3 Tablespoons melted butter
2 Tablespoons Jamaican rum
2 Tablespoons Anisette
1 Tablespoon vanilla
oil for frying - 1/2 olive oil, 1/2 veg oil
Powdered sugar

Mix the first four ingredients. Coming milk, egg yolks, 1/2 tsp olive oil, and butter. Mix into dry ingredients. Add rum, anisette and vanilla. Let dough stand at room temperature for 30 minutes. Roll out dough on a floured board into a thin sheet. Cut into strips about 1 inch wide and 6 inches long. Tie each in a knot.
Fill a 2 qt. saucepan with cooking oil and heat. Keep at 365-370 degrees. Lower several pastries at a time into th ehot oil and cook until golden brown. Be sure not to burn or crowd too many. Lift from the oil, put on brown paper and srpinkle with powdered sugar.

Makes 8 dozen.

*it's much better to sprinkle the sugar on them after they have completely cooled off or it'll melt and make the bugies soft. Store them in a cool dry place or they will get soggy!



[This message has been edited by MrsReber (edited 08-14-2000).]

[lindrusso]

Originally posted by Danielle:
lindrusso--

I tried finding the recipe for the lime meltaways on the Martha site, but could not find them. I did the recipe search for cookies. Where did you find it? They sound yummy.

Danielle,

Sorry about that. I thought they had added those cookies to the recipe search. Here's the recipe. As with the toffee cookies, these can be frozen for up to 3 months. In many of Martha's recipes (like this one), she mentions Silpats, but you can bake as you normally would (such as using parchment paper or whatever). I have also done these cookies using lemon instead of lime.


LIME MELTAWAYS

These tiny confections are almost impossibly light and literally melt away in your mouth. The lightness comes with no sacrifice of flavor, however, and the tart citrus essence of the lime corresponds perfectly to the powdery coat of confectioners’ sugar. One hint for getting the most juice possible from your fresh limes: Before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter.

LIME MELTAWAYS

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
Grated zest of two limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, lime juice, and vanilla extract; beat until fluffy.

2. In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined.

3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill until firm, at least 1 hour.

4. Heat oven to 350°. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart.

5. Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag, and toss to coat. Bake or freeze remaining dough. Store cookies in an airtight container for up to 2 weeks.

[marys]

A cookie exchange I went to last year sort of snuck up on me, so I had to come up with something quick. My mom makes these and they are so good but so simple, I was embarassed to tell anyone at the exchange how they were made!

They taste a lot like the Girl Scout Thin Mints -

Melt milk chocolate chips and stir in some peppermint flavoring (to taste). Dip low sodium Ritz crackers into the chocolate and put them on wax paper and refigerate.

My husband loves to make fun of this recipe, but it was hit at the cookie exchange and I love them!

Mary

[Mamasue]

This recipe was a new one that I made last year among all my other Christmas cookie recipes. They are very good and remember to use seeds from cardamom pods and grind. You won't be disappointed.

* Exported from MasterCook *

CARDAMOM BALLS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Crisco shortening
1/2 cup white sugar
1 tablespoon molasses
1/2 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
6 cardamom seeds -- hulled and ground

Cream shorteing and sugar. Add molasses, vanilla and egg. Beat well.
Sift together flour, salt, soda and spices. Stir crushed cardamom
seeds
into flour mixture. Add to shortening mixture, blending well. Form
small balls. Bake on greased sheet at 375 F. about 10 minutes. Avoid
overbrowning or cookies will be hard.

Sue's Notes: I used honey in place of molassas and when cookies were cool rolled in confecitoners sugar. They looked to blah plain.

Source:
"thatthomesite.com"
Yield:
"4 dozen"

- - - - - - - - - - - - - - - - - - -


NOTES : Note: Wonderful spice cookie

[Mamasue]

These are also a favorite! I love baking cookies at Christmas time! http://www.cookinglight.com/bbs/biggrin.gif

* Exported from MasterCook *

Hazelnut-Raspberry Cookies

Recipe By :Bon Appetit, December 1993
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars Holiday


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup hazelnuts -- toasted
2/3 cup sugar
1 1/4 cups unsalted butter -- room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Powdered sugar
1 1/4 cups raspberry jam

Combine flour, salt and baking powder in medium bowl. Finely grind nuts with 2/3 cup sugar in food processor. Using electric mixer, beat butter in medium bowl until light and fluffy. Add ground nut mixture; beat to blend. Beat in egg, yolk and extract. Stir dry ingredients into butter mixture. Divide dough into 4 portions. Flatten each into disk. Wrap disks in plastic and refrigerate until firm, about 2 hours.

Preheat oven to 325 degrees. Roll out one dough disk on heavily floured work surface to thickness of 1/8 inch (keep remainder refrigerated). Cut out cookies, using floured tree-shape cutter. Quickly transfer cookies to ungreased cookie sheet, spacing ½ inch apart. Using 3/8-inch round pastry bag tip, cut out rounds or "ornaments" from half of cookies. Gather scraps; reshape into disk and refrigerate. Bake cookies until golden, about 10 minutes. Using spatula, transfer cookies to rack and cool. Repeat rolling, cutting and baking with remaining dough disks and scraps.

Lightly sift powdered sugar over cookies with ornament cutouts. Boil jam in heavy small saucepan until thickened, stirring constantly, about 4 minutes. Spread 1 teaspoon jam over solid tree cookies, leaving ¼-inch border. Immediately top each cookie with 1 tree with ornament cutouts; press gently to adhere. Sift powdered sugar on top before presentation.

(Cookies can be prepared 2 weeks ahead. I layer these in a sturdy plastic container with wax paper inbetween layers and freeze until ready to use. I don't sandwich them with jam until then.)


- - - - - - - - - - - - - - - - - - -

Per serving: 5905 Calories (kcal); 332g Total Fat; (49% calories from fat); 70g Protein; 701g Carbohydrate; 1020mg Cholesterol; 922mg Sodium
Food Exchanges: 20 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 63 1/2 Fat; 26 Other Carbohydrates

NOTES : Notes: These cookies are reminiscent of the Viennese specialty Linzertorte. Makes about 4 dozen. A favorite of mine and everyone. Each Christmas these are a addition to my cookie assortment. These also freeze well---place in single layer in airtight container layered with wax paper. Very fragile cookies. Can be made 2 weeks ahead and placed in refrigerator.

[lindrusso]

Ooooooh I'm starting to drool already!!! I'm especially looking forward to trying Mamasue's recipe for the hazelnut cookies. Thanks Mamasue (and everyone else too!)!! Due to a project that didn't work out last year (my brittle turned into a big sugar brick), I have a bunch of hazelnuts! I love hazelnuts, but I don't have too many recipes that call for them.

[Angela]

ALL these cookie recipes sound great!! I'm printing the page right now. There is nothing quit like a good homemade cookie,(especially warm from the oven)thanks for the recipes.

[Vanessa]

LIndrusso:
My mom gave me this book (hardcover) 1001 Cookie recipes by Gregg R Gillespie.Its a great book. In soft bound its on sale at Borders at times. Hard cover is @ $20.00
I also have other cookie books. Here is a recipe:
Oatmeal chip cookies
1 c uncooked quick cooking oats
3/4 c flour
1/2 c packed brown sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 c shortening
1/4 c sugar
1 egg (large)
1/2 tsp baking soda
1/2 c chopped walnuts
1 cup mini chocolate chips
Preheat oven to 375
In large bowl with mixer at med speed beat all ing except walnuts and chips until well mixed, occasionally scraping the bowl. Stir in walnuts and chips.
Drop by teaspoons 1 inch apart on greased cookie sheets. Bake for 12 minutes or until lightly browned, inmediately remove cookies to wire racks and let cool.
Yield @ 3 dozen
For Xmas I make sugar cookie cutouts with the colored sugar, 3 different biscottis, peanut butter cookies, oatmeal or chocolate chip cookies. This yr I will incorporate some citrus cookies, orange pecan. There is a cookie you put this ball of ground pecans on top which I have to see where I put that recipe & hopefully have it handy for holidays.

[Beth]

I've just gotten one boy back to school and have 2-1/2 weeks more before the other goes back. I can't think holidays yet! I did post one essential Christmas cookie for my family, the Dutch Santa Claus cookies, that I roll and freeze in logs. Then you simply slice very thin and bake on ungreased cookie sheets, and the whole house smells wonderful! If you didn't get that off the old board, I'll repost, as soon as I can get MasterCook running again. I'll think about others. Pecan Puffs are another essential.

[lindrusso]

It's a bit early, but I would like to start collecting a few new cookie recipes to try for this holiday season.

This all started with my club for stay-at-home moms. We do a cookie exchange every year and one year I realized I had very few cookie recipes. The past couple of years I have added several new recipes (along with several new pounds!!) to my recipe files. I'd like to get started now experimenting so that I can be prepared by the holidays. Plus I'm hoping to spend a couple of weekends making up cookie dough in October to be frozen until the holidays for gifts, parties, etc.

Do you all have a favorite cookie recipe to share??

It's very hard for me to pick a favorite, but the recipe listed below is one that seems to be very popular (it's from Martha Stewart)and has become a favorite in my family.

If you are interested (without me clogging up this board more than I already have) in more yummy cookies, search Martha's site for Kitchen Sink Cookies and Lime Meltaways - two more favorites from her site.

TORIE'S CHOCOLATE-CHUNK TOFFEE COOKIES
(also known as Oatmeal Toffee Cookies)

NOTE: You may want to chill this dough for an hour or two before baking. Many people reported having problems with this cookie spreading too much. I've never had a problem (whether I chill or don't chill), but they do come out a bit thinner and chewier than some cookies - not thick and soft.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries (or you can use Craisins, but the cherries are GREAT!)
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces

1. Heat oven to 350 degrees. Sift together flour and baking soda and set aside.

2. In an electric mixer, using a paddle attachment cream the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl. Add the sifted flour in additions on low speed until combined. On low speed, add the oatmeal, cherries, chocolate and toffee pieces and mix to combine.

3. Divide the dough into 3 equal portions and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. Dough can be frozen, chilled in the refrigerator for 1 to 2 days or baked immediately. Cut logs into 3/4 inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven and transfer to a baking rack to cool. Store in covered container with wax paper between layers.

I plan to try more recipes and after tasting a few, I plan to send the rest to work with my husband!!!! That way maybe I can get just new recipes and NO NEW POUNDS!!!


[This message has been edited by lindrusso (edited 08-10-2000).]

[Kathy]

I think I already put on my holiday 10 just looking at this post!

[CAROL ANN]

Here is my favorite cookie recipe
Outrageous Chocolate Chip Cookies
1/2 c. granulated sugar
1/3 c. packed brown sugar
1/2 c margarine, softened
1/2 c peanut butter
1/2 tsp. vanilla
6oz. pkg. chocolate chips
1 c flour
1/2 c quick cooking or regular oats
1 tsp. baking soda
1 egg
1/4 tsp. salt

Heat oven to 350 degrees. Beat sugars, margarine, peanut butter, vanilla and egg in medium bowl with wooden spoon until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. Drop dough from rounded tablespoon about 2" apart onto ungreased cookie sheet.

Bake 10-12 min. or until golden brown. Cool 1 minute before removing from cookie sheet. Yields approx. 2 doz.

[emily]

i'm requested to make these cookies for my SO as soon as one batch runs out. The use pudding mix so they're super moist.

Double Chocolate Chip Cookies

2 softened sticks of butter
1 pkg instant chocolate pudding mix
1/4 c sugar
3/4 c packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/4 c flour
1 tsp baking soda
1 tsp salt (if using unsalted butter)
1 pkg semi sweet chocolate chips

Pre-heat oven to 350.

Blend butter, pudding and sugars until creamy. Add eggs one at a time, blending after each addition. Add vanilla; blend.

Mix dry ingredients in a separte bowl. Add dry ingredients to wet mixture in small amounts blending.

Stir in chocolate chips.

Bake just until set - about 7 minutes. If you cook them until you think they look done, they will immediately dry out. Cool on wire rack.

I store my cookies with a slice of bread to keep them moist.

[MaryH]

I always make lots of cookies at Christmas and mail them across the country. This recipe came to me via an e-mail which claimed that the woman was charged $250 for it by Neiman-Marcus. To get even she says she e-mailed to everyone she knows and asked that they do the same. Grating the chocolate takes the most time but it really makes a difference in the cookies. And it really does make about 112 cookies.

Neiman-Marcus Cookie Recipe

Recipe may be halved

2 cups butter
4 cups flour
2 tsp baking soda
2cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to fine powder)
24 oz choc. chips
1 tsp salt
1 8 oz Hershey bar grated
4 eggs
2 tsp baking powder
3 cups chooped nuts (your choice)
2 tsp vanilla

Cream butter and both sugars.

Add eggs and vanilla; mix together flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts.

Roll into balls and place 2 inches apart on cookie sheet. Bake 10 minutes at 375 degrees. Makes 112 cookies.