Barbiegurl 53 has offered the wonderful suggestion that we all start now to post our favorite cookie recipes for everyone to have for the coming holidays. The only thing we ask is that these be "tried and true" recipes that you can personally vouch for, so we can bake them with confidence for the holidays. Previous posting are just fine, please post them here again. We welcome all kinds, the more the merrier!
Crust: Mix all ingredients with mixer or spoon and then your hands. Pat into Pam-sprayed 9 x 13” pan. Bake at 350 F. (325 F. if glass pan) for 15 minutes, or until lightly browned. (I used parchment paper.)
Filling: Mix all ingredients well, adding lemon juice last. Pour over crust and bake additional 20-30 minutes. Will brown on top. If it is browning too fast, lower temp. and cover with foil.
Let cool and cut into small squares. Sprinkle more powdered sugar on top.
1/3 c. light brown, sugar, firmly packed ¼ c. sugar 1 c. flour 1 egg ½ c. chopped walnuts 2 Tbsp. milk 1/3 c. butter or margarine, melted 1 Tbsp. lemon juice 8 oz. pkg. soften cream cheese 1 tsp. vanilla extract
Preheat oven to 350 F. Grease an 8”square baking pan. In a small bowl mix brown sugar, flour, and walnuts. Stir in melted butter or margarine until well combined. Reserve 1/3 c. crumbs. Pat remaining gently into pan. Bake 12-15 minutes. Meanwhile, in a small bowl with mixer at medium speed, beat cream cheese and sugar until smooth. Beat in remaining ingredients. Pour over crust. Sprinkle on remaining crumbs. Bake 20 minutes more until set. Cool on wire rack. When cool, cut into 2” squares; cut each square diagonally in half. Makes 32 cookies (about 85 cal.)
6 squares semi-sweet baking chocolate 2 tsp. vanilla 4 squares unsweetened baking chocolate 1 c. flour 6 Tbsp. margarine 1 tsp. baking powder 1 ¼ c. sugar ¼ tsp. salt 3 eggs 2 c. toasted chopped nuts, optional
Microwave chocolates and margarine in large bowl on high for 1 ½-2 minutes, or until chocolate is almost melted, stirring halfway through heating time. Then stir until chocolate is completely melted and smooth. Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla. Stir in flour, baking powder, and salt. Stir in nuts if desired. Dough will be soft. Drop by rounded TABLESPOONS, 1 ½” apart, onto ungreased cookie sheet. Bake 10 minutes at 325 F. or until Set. DO NOT OVER BAKE. Cool completely and store in airtight container. About 3 dozen.
2/3 cup flour 1/2 tsp baking powder 1/4 tsp salt 1 (8 oz) pkg Baker's semi-sweet chocolate (8 squares) 3 squares (1 oz each) Baker's Unsweetened Chocolate 1/2 cup butter or margarine 3 eggs 1 1/4 cups sugar 1 (6 oz) pkg Baker's white chocolate (6 squares), coarsely chopped 2 cups walnuts, toasted and chopped* 2 tsp pure vanilla extract Powdered sugar (opt for dusting)
Preheat oven to 325 degrees F. Grease cookie sheets.
In a bowl, mix together the flour, baking powder and salt; set aside.
In large microwavable bowl, microwave the semi-sweet chocolate, the unsweetened chocolate and butter on high for 2-3 minutes or until chocolate is almost melted, stirring halfway through. Stir until chocolate is completely melted and smooth. Cool to room temperature.
In a large mixing bowl, beat eggs and sugar with electric mixer on medium speed for 5 full minutes. Beat in the chocolate mixture and vanilla. Stir in the flour mixture until well blended. Stir in the white chocolate chunks and walnuts. Drop batter by heaping tablespoonfuls onto greased cookie sheets.
Bake 10 minutes or until cookies are slightly cracked but still moist. Cool 2 minutes in pan, then cool completely on wire racks.
Sprinkle with powdered sugar, if desired.
*WAYS TO TOAST WALNUTS: OVEN: Bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking and shaking the pan frequently. MICROWAVE: Spread walnuts in a single layer in a microwave safe plate. Microwave on HIGH for 5-6 minutes, stirring every 2 minutes. STOVE TOP: Cook walnuts in a dry heavy skillet on MEDIUM HIGH heat for 3-5 minutes, stirring frequently.
"An absolutely decadent cookie, just like it maker."
Makes approximately 25 large cookies
6 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 lb plus 4 oz real butter, at room temperature 2 cups sugar 2 cups brown sugar, packed 5 eggs 2 tsp pure vanilla extract 4 cups chocolate chips
Preheat oven to 335 degrees F.
In a medium bowl, mix together the first 3 dry ingredients; set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add brown sugar and mix well. Add eggs one at a time until fully incorporated. Add vanilla extract. Scrape the bowl. Add the dry ingredients a little at a time until fully incorporated, scraping the bowl often. Stir in the chocolate chips. Use a 4-oz. ice cream scoop (or a 1/2 cup measure) to scoop the raw cookie dough on to a cookie sheet. Bake about 18-20 minutes. Cool in pan for 2-3 minutes, then place on a wire rack to cool completely.
5 cups all purpose flour 1 Tsp baking powder 1 Tsp Salt 1 lb (4 sticks) soft butter (room temperature) 1 1/2 cups sugar 2 eggs 2 tsp pure vanilla extract 1/3 cup water 1-1/2 pkgs (12 oz size) semi-sweet chocolate chips 3 cups chopped pecans or macadamia nuts
Preheat oven to 375 deg. F. Grease cookie sheets.
Chop nuts and set aside. In a bowl, mix together the flour, baking powder and salt; set aside.
In a large bowl on medium mixer speed, cream butter and sugar well. Add eggs, vanilla and water. Slowly add the flour mixture about a cup at a time until blended. Stir in the chocolate chips & nuts.
Shape into 1 inch balls and place on a greased cookie sheet. Bake approximately 10-11 minutes for crispy cookies.
Yield: 4 dozen cookies Source: Adapted from Vintage Betty Crocker recipe
2 1/2 cups all purpose flour 1 tsp baking powder 1 1/4 tsp baking soda 1/2 tsp salt 2 sticks butter 1 cup brown sugar, packed (light or dark) 1 cup granulated sugar 2 eggs 1 tsp vanilla extract 1 1/2 cups peanut butter 3/4 cup chopped pecans (opt)
Preheat oven to 375 degrees F. Grease a baking sheet.
In a bowl, mix together the flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat together the butter, and both sugars. Add the eggs and vanilla. Add the peanut butter. Slowly add the flour mixture, mix well. Stir in the chopped pecans, if using. Shape into 1 1/4 inch balls and place 3 inches apart onto baking sheet. Flatten in a criss cross manner with a fork dipped in sugar. Bake 9-10 minutes or until light golden brown. Remove from oven and let sit in pan for 5 minutes before removing to wire rack to cool completely.
"Two irresistable flavors come together in these out-of-this-world cookies."
Yield: 2 1/2 dozen Source: Betty Crocker
1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup butter or margarine, softened 1/2 cup shortening 1 tsp pure vanilla extract 1 egg 2 1/4 cups Gold Medal® all-purpose flour 1 tsp baking soda 1/4 tsp salt 1 pkg (6 ozs) white baking bars (white chocolate), cut into 1/4 to 1/2-inch chunks 1 jar (3 1/2 ozs) macadamia nuts, coarsely chopped
Preheat oven to 350°F. Grease a baking sheet.
Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light brown. Cool 1-2 minutes; remove from cookie sheet to wire rack.
1. Mix granulated sugar, oil, vanilla and chocolate in large bowl. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Preheat oven to 350ºF. Grease cookie sheet. Drop dough by teaspoonfuls into powdered sugar; roll in sugar to coat. Shape dough into balls. Place about 2 inches apart on cookie sheet. 3. Bake 10-12 minutes or until almost no indentation remains when touched. Remove from oven and immediately press 1 unwrapped chocolate candy in center of each cookie. Remove from cookie sheet to a wire rack to cool completely.
