Graham cracker chocolate chip bars

 2 sleeves crushed Graham crackers

1 can sweetened condensed milk

1 bag chocolate chips

1 tsp vanilla

Mix well together. Bake in 9 x 13 well greased pan at 350° for 30 minutes. Very good

Chinese Marble Cookies

 1 cup shortening

1 cup sugar

1 egg

2 cups flour

1/2 tsp salt

1/2 tsp cream of tartar

1 tsp vanilla extract

1 ounce unsweetened chocolate, melted

Preheat oven to 400 degrees. Beat shortening, sugar, egg until light and fluffy. Add flour, salt and cream of tartar, blending well. Stir in vanilla. Slowly Colgate but do not stir. 

Shape dough into walnut size balls and place on untreated cookie sheet. Flatten dough with bottom of glass coated with sugar. Bake for 8-10 minutes. 

Makes two dozen. 

Hello Dolly Bars

 

You can also add butterscotch chips. 

Buried Cherry Cookies

Elaine’s Chocolate Cookies

Cream together well the Crisco and sugar - then add the room temperature eggs and milk and also the vanilla - beat all a few minutes. In a separate bowl mix the flour, baking powder, cinnamon, nutmeg, allspice, cloves, and Cocoa. Mix into your egg mixture. And the walnuts and chocolate chips. I don't use raisins. I also process the chocolate chips so that they're smaller or use mini chocolate chips. Preheat your oven to 350°. Roll into 1 inch size balls and space 1 & 1/2 inches. (they will definitely double in size). Bake for 15 minutes . Enjoy!

For chocolate cookie frosting, eliminate the lemon. 

Lemon cookie frosting: confectionery sugar, lemon extract, water, and secret ingredient Cream of Tartar. Cream of tartar solidifies the frosting upon drying on the cookie and of course you just have to get the right consistency. 

I make it into a thick paste and hand apply one by one. If it's too thin it will fall right off and only glaze the cookie. Sorry I can't give you the exact measurements today, it's just in the head!

Snowball Cookies

1 cup softened butter
1/2 cup confectionery sugar
1 teaspoon almond extract
2 1/4 cups flour
1/4 teaspoon salt
1/4 finely chopped toasted walnuts

Heat oven to 400 degrees. Mix thoroughly butter, sugar, and extract. Work in flour, salt, and nuts. Shape into 1-inch balls. Bake on ungraded baking sheet for 10-12 minutes. While warm roll into confectionery sugar. Cool. Roll in sugar again.

Thin and Crispy Oatmeal Cookies

Meryll's Chocolate Chip Cookies

1 1/2 cups butter, softened
1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups coarsely chopped, toasted nuts
1 bag (24) oz semisweet chocolate chips

Heat oven to 375 degrees.

Beat butter, sugars, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt ( dough will be stiff).

Drop dough by level 1/4 capfuls about 2 inches apart onto ungreased cookie sheet.  Break n half so there is a rough texture.

Bake 13 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes on cookie sheet; remove from cookie sheet to cooling rack.

1 cookie 240 calories (fat 12g; carbohydrate 32g; protein 2g

Makes about 3 1/2 dozen cookies. Prep time 20 minutes.

Lazy Cake Cookies

http://www.imalazymom.com/2011/02/lazy-cake-cookies.html

1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M&M's or mini chocolate chips

Mix together, put in a greased 9x13 pan and bake at 350 for 20 min!

The Best Chocolate Chip Cookies from Angela P.

2 1/2 cups flour 

1 1/2 tsp baking soda 

1 tsp salt 

1/2 cup white sugar 

1/2 cup brown sugar 

1 tsp vanilla 

2 eggs 

1 cup softened butter 

3 cups chocolate chips 

 

In food processor, mix sugars and softened butter; add eggs and vanilla; add mixed together dry ingredients all at once. Stir in chocolate chips. Bake at 375 degrees for 8 minutes. Put the food processor bowl with dough in the refrigerator for 20 minutes to half hour before baking.

I eliminated baking soda for a flat cookie that Dave likes. 

Mexican Wedding Cookies AKA Snowballs

This is the recipe I have used for 40 years right out of the Betty Crocker cookbook. Omigod I sound old!

Mexican Wedding Cookies AKA Snowballs

1 cup butter (don't use margarine, they aren't the same)
1/2 cup confectionery sugar
1 tsp almond extract
2 1/2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use walnuts) and toast them in the microwave until you start to smell them. Don't burn.

Heat oven to 400 degrees. Mix butter, sugar and almond. Work in flour, salt and nuts until dough holds together. Shape into 1-inch balls. Bake on ungreased baking sheet for 10-12 minutes. While warm, roll in confectionery sugar. Cool and roll in sugar again.

Makes about 4 dozen cookies.

Enjoy!

Biscotti from R News

INGREDIENTS:

• 2 sticks, room temperature unsalted butter


• 2 cups light brown sugar


• 4 large eggs


• 2 tsp vanilla extract


• 5 cups all-purpose flour


• 1 tsp baking soda


• 1 tsp baking powder


• 1 tsp salt


• Zest from 3 large oranges


• 2 cups rough chopped walnuts


• 1 Tbs fresh cracked black pepper (optional)


• Parchment paper for lining baking trays

PROCEDURE:

Preheat the oven to 350 degrees and use a mixer to cream 2 sticks room temperature unsalted butter with 2 cups of light brown sugar.

Then add 4 large eggs, one at a time, and then add 2 tsp vanilla and the zest from 3 large oranges and turn the machine off.

Next, use a mixing bowl to combine 5 cups of all-purpose flour with 1 tsp baking soda, 1 tsp baking powder and 1 tsp salt, turn the machine on low and carefully add the flour to make the dough.

Then add 1 Tbs cracked black pepper and 2 cups rough chopped walnuts and turn the machine off as soon as the nuts are incorporated.

Divide the dough into 4 equal parts and roll each one into a long, 2-inch thick log.

Divide those up on 2 heavy bottomed parchment paper lined baking trays and place them into the preheated oven.

They'll take about 25-30 minutes to brown up during the first baking and you'll want to switch the trays from top to bottom halfway through.

Pull the trays out, turn the heat down to 250 degrees, and let the biscotti cool down enough to handle.
Then use a serrated knife to cut each one crosswise, on a slight bias, into 1 inch thick cookies placing them back onto the baking trays, flat side down, as you go.

Once the cookies are all cut, place the trays back into the oven to bake the second time.

Believe it or not, they can take another 30-45 minutes at 250 degrees during the second baking and they'll be nice and firm to the touch when they are done.

HINTS:

Feel free to cut this recipe in half if you like.

The term "biscotti" refers to the fact that the cookies are "twice baked".

Using a serrated knife to slice the individual cookies really helps to keep them from breaking.

Substitute other ingredients, like pistachios and a handful of dried cranberries, for the walnuts and leave out the black pepper if you like.

Marina's Hazelnut Biscotti

Basic Cookie Dough

5 cups flour
2 cups sugar
1 cup butter
4 eggs and 4 egg yolks
4 tsp baking powder
2 tsp any extract
1 1/2 cups hazelnuts or any nuts

Preheat oven to 325 degrees.

Mix butter, sugar, and eggs (4 whole) thoroughly. Add extract. Sift together flour and baking powder and add to the egg mixture. At a low speed, add 4 egg yolks and nuts. Add flour as needed until dough is not sticky.

Divide dough in half and add cocoa to one half.

Roll each half of dough into 2 ropes. Place ropes on well greased baking sheet. Bake 25 to 30 minutes or until very firm to the touch.

Let cool.

Slice ropes at an angle and place side down on baking sheet. Bake 8-10 minutes again or until golden brown.


For Christmas add Craisins and pistachios.

Fig Cookies or Cucidatti

Filling:
3 lbs figs
2 lbs chopped dates
1 lb raisins

2 jars orange marmalade
1 jar honey
2 lbs almonds and walnuts, toasted
1 whole orange including rind
1/2 teaspoon black pepper
2 teaspoons cinnamon, cloves, and nutmeg
1 teaspoon salt

Grind up figs, dates, raisins, and cherries.  Add the rest of the ingredients and mix well.  Put the mixture into a large ziplock bag. 

Dough:
5 lbs flour
dozen eggs
4 cups shortening
8 tbsp baking powder
2.5 cups sugar
2 tbsp vanilla
2 cups milk

Beat eggs, milk, sugar and vanilla. In a large bowl mix flour, baking powder, shortening. Make a well and add the wet ingredients. When the dough comes off your hands it's ready. Cover with a towel.

Roll out the dough into a rectangle. Put the filling into a plastic freezer bag and cut off a corner to form a tip.

Squeeze a line of filling onto the dough; roll the dough over the filling and repeat. Then cut the logs into cookies on a diagonal.

Bake at 375 degrees until lightly browned. Let cool and frost cookies with confectioners sugar, milk and vanilla. Sprinkle with colored decorations.

Easy Oreo Truffles AKA Reindeer Droppings

http://brands.kraftfoods.com/bakerschocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&recipe_id=95085

Lynsey's Red Velvet Cookies

‎1 box of white cake mix, 2 eggs, 1/3 cup of oil, 1/2 cup of cocoa powder, 1 bottle of red food coloring. Mix and bake for 8 minutes at 375°

Sugar Cookies from All Recipes

http://allrecipes.com//Recipe/soft-sugar-cookies-iv/Detail.aspx

Chewy Chocolate Chip Cookies from America's Test Kitchen

Perfect Chocolate Chip Cookies

From Season 10: The Cookie Jar

Why this recipe works: Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. Since Nestlé first began printing the recipe for Toll House cookies on the back of chocolate chip bags in 1939, generations of bakers have packed them into lunches and taken them to potlucks. But after a few samples, we wondered if this was really the best that a chocolate chip cookie could be. We wanted to refine this recipe to create a moist and chewy chocolate chip cookie with crisp edges and deep notes of toffee and butterscotch to balance its sweetness—in short, a more sophisticated cookie than the standard bake sale offering.

Melting a generous amount of butter before combining it with other ingredients gave us the chewy texture we wanted. Since we were melting butter, we browned a portion of it to add nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk gave us supremely moist cookies. For the crisp edges and deep toffee flavor, we allowed the sugar to dissolve and rest in the melted butter. We baked the cookies until golden brown and just set, but still soft in the center. The resulting cookies were crisp and chewy and gooey with chocolate, and boasted a complex medley of sweet, buttery, caramel, and toffee flavors. (less)

Why this recipe works: Rich and buttery, with their soft cores and crispy edges, chocolate chip cookies are the American cookie-jar standard. Since Nestlé first began printing the recipe for To...(more)

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In Queue: Perfect Chocolate Chip Cookies

Watch This Recipe

We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.

Watch the Video

Makes 16 cookies

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

Ingredients

• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
• 1/2 teaspoon baking soda
• 14 tablespoons unsalted butter (1 3/4 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
• 1 teaspoon table salt
• 2 teaspoons vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 1/4 cups semisweet chocolate chips or chunks (see note)
• 3/4 cup chopped pecans or walnuts, toasted (optional)

Instructions

• 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
• 2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
• 3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
• 4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
• 5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Technique

Don't Bake in Batches

Baking two trays at a time may be convenient, but it leads to uneven cooking. The cookies on the top tray are often browner around the edges than those on the bottom, even when rotated halfway through cooking

Snow-Capped Chocolate Crinkles

Turn frozen whipped topping and cake mix into easy cookies loved by one and all!

1 (18.25 oz.) package chocolate cake mix
2 large eggs
1 3/4 cups frozen whipped topping, thawed
1 cup powdered sugar, sifted

Place the cake mix, eggs, and thawed whipped topping in a large bowl. Blend for 1-2 minutes with an electric mixer set on medium speed until well blended and all dry ingredients are moistened (dough will be stiff). Refrigerate dough, covered, for 30 minutes.

Preheat oven to 350 degrees. Position oven rack in middle of oven. Set aside ungreased cookie sheets. Place sifted powdered sugar in a small, shallow dish.

Shape dough into 1-inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheet.

Bake for 10-12 minutes or until cookies are puffed in appearance and firm at edges (centers will still be slightly soft.) Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them a cracked appearance.) Transfer cookies to wire rack with metal spatula and cool completely.

Marina’s Neopolitan Cookies

16 oz. almond paste at room temperature 

2 cups butter 

2 cups sugar 

8 egg yolks 

8 egg whites 

4 cups flour 

Zest of one orange

1 tsp almond extract 

1 tsp vanilla extract

1/2 tsp fiori de sicilia

red food color 

green food color 

raspberry jam or Nutella Chocolate 

Chocolate Glaze: make this the next day. 

In a crockpot on low, mix a whole package of chocolate almond bark until melted, add 1 cup heavy cream and mix well.  

Preheat oven to 350 degrees 

Grease bottom of three jelly roll pans (approx 11 x15). Make a parchment paper sling. This makes it easier to remove from pan. 

 Line with wax paper, then spray with Pam. 

Beat egg whites until stiff and set aside. 

Mix almond paste, butter, sugar, extracts and zest together.  

Add egg yolks and mix until mixture is light and fluffy. 

Add flour until barely mixed. Add egg whites to the batter by hand until thoroughly mixed. 

Divid batter in thirds. 

Mix red food color in one, green in the second, and leave the third plain.

Spread into prepared pans using a small offset spatula. 

Bake 10- 14 minutes or until edges are golden brown. 

If you are cooking two trays at a time, switch the pans in the oven after 5 minutes. Make sure the center is loose before inverting. I use a cookies sheet without sides to loosen the layers off the waxed paper.   

Cool five minutes. 

Remove wax paper and let cool. 

If you have a large cutting board, it helps to put the first layer on this for support.  Spread jam or Nutella over green layer, top with plain layer. 

Spread more jam or Nutella and top with pink layer. 

Place a piece of waxed paper over the to, wrap in Saran Wrap, put a sheet pan on top and weigh it down with heavy cans overnight. 

Cut 2" strips and spread top and sides with chocolate glaze. Slice each strip into thin slices.