June 2010
New Recipes:
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White Chocolate and Apricot Oatmeal Cookies (dropped)
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Kiss Surprises (frosted/filled)
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Raspberry Poinsettia Blossoms (holiday, frosted/filled)
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Nut Bar Gems (holiday, bars)
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Best Sugar Cookies (cut outs)
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Galaxy Cookies (holiday, shaped)
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Cream Cheese Kolachkay (frosted/filled)
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Sugar Kake-Kookies (dropped)
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Pumpkin Biscotti (holiday, shaped)
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Oreo® Truffles (frosted/filled)
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Cranberry Shortbread (cut outs)
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Best Ever Shortbread (cut outs)
White Chocolate and Apricot Oatmeal Cookies
Ingredients:
1/2 c. margarine
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 c. all-purpose flour
1 tsp. baking soda
2 c. oatmeal
2/3 c. white chocolate chips
1 c. chopped dried apricots
Directions:
Preheat oven to 375 degrees. Coat baking sheet with nonstick cooking spray. In mixing bowl, beat margarine, sugar and brown sugar until fluffy. Add egg and beat well. In separate bowl, mix together the flour and baking soda. Gradually add flour to margarine mixture. Mix just until combined. Stir in oatmeal, white chocolate chips and apricots. Drop dough by teaspoons onto prepared baking sheet. Bake for 8 to 10 minutes or until cookies are lightly browned on bottom. Transfer to sheet of waxed paper to cool.
Submitted by: Paulissa
Kiss Surprises
The kids love these with the surprise in the middle. Have fun making these for your little ones.
Ingredients:
2 sticks butter, softened
1/2 c. sugar
1 egg yolk, beaten
1 tsp. lemon extract
2 1/2 c. sifted flour
9 ounces Hershey’s® chocolate kisses
1/2 c. sifted confectioners’ sugar
Directions:
Cream sugar and butter with electric mixer. Add egg yolk and lemon extract. When blended, add flour in stages, mixing well. When dough is smooth, form into a large ball and chill for one hour.
Preheat oven to 325 degrees. Take 1 T. of dough and wrap it around an unwrapped kiss. Place on baking sheet and bake the filled tray for 20 to 25 minutes. Sprinkle with confectioners’ sugar. Makes 30 cookie kisses.
Submitted by: Loretta Jewell from Hanover, MD
Raspberry Poinsettia Blossoms
I got this recipe from a Betty Crocker cookie magazine last year. I got married a few weeks ago and my new husband is already asking for these cookies! I substituted strawberry-flavored gelatin. They were really good.
Ingredients:
3/4 c. butter or margarine, softened
1/2 c. sugar
1 tsp. vanilla
1 small box raspberry-flavored gelatin
1 egg
2 c. all-purpose flour
2 T. yellow candy sprinkles
Directions:
In a large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed. Beat in flour. Shape dough into 1 1/4-inch balls. Cover and refrigerate for one hour.
Heat oven to 375 degrees. Place balls about 2 inches apart on ungreased cookie sheets. With a sharp knife, make 6 cuts on top of each ball about 3/4 of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 tsp. yellow candy sprinkles into center of each cookie. Bake for 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Submitted by: Sarah from MA
Nut Bar Gems
Ingredients:
1 1/4 c. all-purpose flour
2/3 c. packed brown sugar, divided
3/4 c. cold butter
1 egg
1/2 tsp. salt
1 1/2 c. salted mixed nuts
1 1/2 c. halved green and red candied cherries
1 c. Premier white or colored morsels
Directions:
In a bowl, combine flour and 1/3 c. brown sugar; cut in butter until mixture resembles coarse crumbs. Press into a lightly greased 13x9x2-in baking pan. Bake at 350 degrees for 15 minutes.
Meanwhile, in a mixing bowl, beat egg. Add salt and remaining brown sugar. Stir in the nuts, cherries and white morsels. Spoon evenly over crust. Bake at 350 degrees for 20 minutes. Cool on a wire rack. Cut into bars.
Makes 3 dozen.
Submitted by: B. Proeger
Best Sugar Cookies
Ingredients:
1 1/2 c. confectioners’ sugar, sifted
1 c. butter or margarine, softened
1 tsp. vanilla extract
1/2 tsp. almond extract
1 egg
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
Directions:
Cream together the confectioners’ sugar and softened butter. Add in vanilla and almond extract and egg, combining well. Sift flour, baking soda and cream of tartar together. Add to sugar mixture and stir until well combined. Chill dough for 2 to 3 hours before rolling out. Roll dough to 1/4-in thickness on a floured surface. Cut with cookie cutters. Place cookies on lightly greased baking sheets. Bake in preheated 375-degree oven for about 7 to 8 minutes or until lightly golden brown.
Submitted by: Zelda R.
Galaxy Cookies
This recipe is from a Betty Crocker cookbook I received as a wedding gift in 1979. It is my son’s favorite cookie. They are small enough to be eaten in one bite. I decorate them with sprinkles according to the season. As varied as the stars, so easy, so delicious are these cookies that look like bonbons. There’s a surprise center in each one.
Ingredients:
1/2 c. butter or margarine, softened
3/4 c. confectioners’ sugar
1 T. vanilla
Food color, if desired
1 1/2 c. all-purpose flour
1/8 tsp. salt
Dates, nuts, semisweet chocolate pieces and candied or maraschino cherries
Directions:
Heat oven to 350 degrees. Mix thoroughly the butter, sugar, vanilla and a few drops of food color, if desired. Work in flour and salt until dough holds together (if dough is dry, mix in 1 to 2 T. light cream). Mold dough by tablespoonfuls around date, nut, cherry or a few chocolate pieces. Place cookies about 1 inch apart on ungreased baking sheet. Bake 12 to 15 minutes or until set but not brown. Cool and dip tops of cookies into icing. If desired, decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot. Makes 20 to 25 cookies.
Icing…
Ingredients:
1 c. confectioners’ sugar
2 1/2 T. light cream or 1 1/2 T. milk
1 tsp. vanilla
Food color, if desired
Directions:
Mix ingredients together until smooth. For a chocolate icing, increase light cream to 3 T. or milk to 2 T. and stir in 1 ounce melted unsweetened chocolate (cooled).
Submitted by: Briskeys
Cream Cheese Kolachkay
Ingredients:
2 packages cream cheese, softened
1/2 pound butter, softened
2 c. flour
1/2 tsp. baking powder
Solo® brand fruit filling
Directions:
Blend cream cheese and butter. Add flour and baking powder and mix well. Roll out into a thin layer. Cut with floured juice glass or round cookie cutter. Drop 1/2 tsp. filling onto each round. Bake at 350 degrees for 10 to 15 minutes or until golden brown.
Submitted by: Cindy Redden
Sugar Kake-Kookies (a.k.a. Kk’s Easy Bake Cookies)
Ingredients:
1 12-ounce package pancake mix
1 1/2 to 2 c. brown sugar
2 c. granulated sugar
1 to 2 eggs
2 T. butter, softened
Directions:
Preheat oven to 350 degrees. Mix dry ingredients first, add butter and egg. Spoon drop dough on cookie sheet and bake for 9 to 13 minutes. Enjoy!
Submitted by: KK Swanson
Pumpkin Biscotti
Ingredients:
2 eggs
3/4 c. sugar
1/2 c. pumpkin puree
1 T. vanilla extract
2 T. butter or margarine
3 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 degrees. Mix eggs, sugar, pumpkin puree, vanilla and butter until fluffy. Add dry ingredients, mix just until blended. Form dough into a log about 1/2-in thick and bake for 23 minutes. Cool and cut on an angle about 1 1/2-in thick. Turn cookies on side and put back in oven until a golden color. You may add raisins, walnuts, almond, coconut or what ever you like. If you like, you may cut the recipe in half to make fewer cookies. This recipe makes 96 biscotti.
Submitted by: Cynthia Ruggiero
Oreo® Truffles
This is my son’s favorite.
Ingredients:
1 package Oreo® cookies, crushed
1 8-ounce package cream cheese
Directions:
Soften cream cheese and mix in crushed Oreo® cookies. Shape into 1-in balls, let set in refrigerator.
Coating…
Ingredients:
White chocolate or semi-sweet chocolate
Oreo® crumbs
Directions:
I use the white chocolate that you can melt in the microwave. Semi-sweet chocolate is good also. Roll the balls to coat, put on wax paper, sprinkle with Oreo® crumbs and put in refrigerator to set. Enjoy!
Submitted by: Beth
Cranberry Shortbread
Ingredients:
1 pound butter, softened
1 c. sugar
4 c. flour
1 1/2 c. chopped craisins
Directions:
Mix together the ingredients. Bake at 350 degrees for 18 minutes.
Submitted by: Geri K.
(Editor's note: You can use the additional
directions in the recipe, Best Ever Shortbread, for rolling out dough and
cutting shortbread cookies into shapes, or squares.)
Best Ever Shortbread
You can make all sorts of variations with this recipe. For example, you can add orange or lemon zest, cranberries and white chocolate, chopped nuts, vanilla essence and coconut, raspberries, etc.
Ingredients:
250 grams (9 ounces) butter
1 c. confectioners’ sugar
1 c. corn flour
2 c. plain flour
Directions:
Preheat oven to 160 degrees (315 degrees). Mix all ingredients in a food processor until well combined. Knead briefly and wrap in waxed paper. Refrigerate for 30 minutes. Roll out dough between waxed paper to 1-cm (about 1/2-in) thick. Use cookie cutters to shape cookies. Bake 25 to 30 minutes. Cool on cake rack.
Submitted by: Ann
