Dipped Peanut Butter Cookies

Recipe Courtesy Of Just Me Cookin

Ingredients

1 cup peanut butter
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
2 cups biscuit/baking mix
3/4 to 1 pound milk chocolate candy coating
1 tablespoon shortening

Directions

In a mixing bowl, combine peanut butter, milk, egg and vanilla; beat until smooth. Stir in biscuit mix; mix well. Cover and refrigerate for 1 hour.

Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.

In a small saucepan over low heat, melt candy coating and shortening. Dip each cookie halfway into chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. Makes about 5 dozen.

Note: Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Oreo Balls

Ingredients:

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Directions:

Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls.
Chill for an hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
Allow to harden on wax paper.
Takes about 15 min.
While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Serving Size 1 Walnut Size Candies
Recipe makes 25 – 35 Candies
Calories per serving – 137

Cake or Cookie ?  This recipe has the best of both

 Instant Cookie’s

Ingredients

1 Box instant cake mix (Any Kind You Like)
1 Egg
2 Cups Cool-Whip

Directions

Mix everything together
Roll into balls
Roll the balls into powdered sugar
Lightly grease cookie sheet
Bake at 325 for 10 minutes

Crunchy Chocolate Chip Cookies

1 stick unsalted butter
½ cup shortening
1 cup brown sugar
½ cup granulated sugar
2 tsp vanilla extract
¾ tsp salt
1 T. white vinegar
1 egg
1 tsp baking soda
2 cups flour
3 cups semisweet chocolate chips

Preheat oven to 350

Using large bowl and mixer on medium speed, beat butter, shortening, brown sugar, granulated sugar, vanilla extract, salt and vinegar. Beat in egg until well combined. Reduce speed to low and add baking soda and flour and mix until just combined. Stir in chocolate chips.

Drop dough by rounded tablespoons 2 inches apart on baking sheet
Bake for 12 – 15 minutes until golden brown
Remove from oven and cool

Makes about 4 dozen cookies

Thick And Chewy Chocolate Chip Cookies

2 1/8 cups flour
½ tsp salt
½ tsp baking soda
1 ½ sticks of unsalted butter, melted and cooled slightly
1 cup brown sugar
½ cup granulated sugar
1 egg
1 egg yoke
2 tsp vanilla extract
1 – 2 cups chocolate chips or chunks (semisweet or bittersweet)

Preheat oven to 325
Using large bowl whisk together flour, salt, baking soda
Using mixer on medium speed, beat butter, sugar and brown sugar thoroughly
Mix in egg, egg yoke and vanilla
Add flour and mix until just combined
Add chocolate chips

Form ¼ cup dough into a ball
Holding ball use finger tips to pull ball in half
Rotate 90 degrees with jagged surfaces exposed
Join halves together at base forming a single cookie
Do not smooth dough’s uneven surface
Place on baking sheets about 9 balls per sheet

Bake until cookies are light golden brown and outer edges start to harden yet center are still soft and puffy 15 – 18 minutes

Remove from oven and cool

Makes about 18 cookies

The Real Neiman Marcus Chocolate Chip Cookie

The authenticity can be found on the Neiman Marcus Web Site Here 

½ cup Unsalted butter; softened
1 cup Brown sugar
3 tablespoon Granulated sugar
1  Egg
2 teaspoon Vanilla extract
½ teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
1 ¾ cup Flour
1 ½ teaspoon Instant espresso powder; slightly crushed
8 ounce Semisweet chocolate chips

Preheat oven to 300 degrees
Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
   
Beat in the egg and the vanilla extract for another 30 seconds.
   
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
   
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
   
Yield:   2 dozen cookies

The $250.00 Neiman-Marcus Cookie Recipe

2 cups Butter
4 cups Flour
2 tsp Baking soda
2 cups Granulated sugar
2 cups Brown sugar
5 cups Oatmeal – Use a blender to make a fine powder
24 oz Chocolate chips
1 tsp Salt
1 – 8 ounce Hershey Bar (grated)
4 Eggs
2 tsp Baking powder
3 cups Chopped nuts (your choice)
2 tsp Vanilla
Cream the butter and both sugars
Add eggs and vanilla
Mix together with flour, oatmeal, salt, baking powder, and soda
Add chocolate chips, Hershey Bar and nuts
Roll into balls and place two inches apart on a cookie sheet
Bake for 10 minutes at 375 degrees

Yield: 112 Cookies

Zucchini Drop Cookies

Cream –

½ cup shortening (Crisco)
1 ¼ cups sugar
1 egg
1 tsp vanilla

Add –
 
2 cups flour
1 ½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ cup nuts
1 cup grated zucchini

Mix all ingredients
Shape into balls about the size of a walnut
Bake at 375 for 12 – 15 minutes

Pumpkin Cheesecake Bars

1 (16 oz) package Betty Crockers Golden pound cake mix
3 eggs
2 T. margarine or butter melted
4 tsp pumpkin pie spice
1 (8 oz) package cream cheese softened
1 (14 oz) can Eagle Brand sweetened condensed milk, not evaporated milk
1 (16 oz) can pumpkin about 2 cups
½ tsp salt
1 cup chopped nuts

Preheat oven to 350
In large mixer bowl on low speed combine
Cake mix, 1 egg, margarine, 2 tsp pumpkin pie spice until crumbly
Press onto bottom of 15 x 10 inch jellyroll pan
Set aside
In large mixer bowl beat cream cheese until fluffy
Gradually beat in sweetened condensed milk
Then remaining 2 eggs
Pumpkin
Remaining 2 tsp pumpkin pie spice and salt
Mix well
Pour over crust
Sprinkle nuts on top
Bake for 30 – 35 minutes or until set
Cool
Chill
Cut into bars
Store in refrigerator

Pecan Crisps

2 ½ cups flour
½ tsp salt
½ tsp baking soda
½ cup shortening
½ cup butter
2 ½ cups brown sugar firmly packed
2 eggs slightly beaten
1 cup chopped pecans

Mix all ingredients
Bake 350 12 – 15 minutes

Makes 5 dozen cookies

Peanut Butter Crisscrosses

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup peanut butter
3 cups flour*
2 tsp soda
½ tsp salt

(* For richer cookies, use 2 cups flour)
Thoroughly cream shortening, sugars, eggs and vanilla
Stir in peanut butter
Sift dry ingredients, stir into creamed mixture
Drop by rounded teaspoons onto ungreased cookie sheet
Press with back of fork dipped in flour
Bake at 350 for about 10 minutes
Makes 5 dozen cookies

Old Fashioned Oatmeal Cookies

1 cup raisins
1 cup water

Simmer over low heat for 20 – 30 minutes
Strain and save water
Add enough water to make ½ cup

¾ cup shortening
1 ½ cups sugar
2 eggs
1 tsp vanilla
2 ½ cups flour plus 2-3 T.
½ tsp baking powder
1 scant tsp soda
1 tsp salt
1 tsp cinnamon
½ tsp cloves
2 cups rolled oats
½ cup chopped nuts

Cream shortening and sugar
Add eggs and vanilla
Add liquid from raisins
Mix dry ingredients and add to creamed mixture
Add rolled oats, nuts and raisins
Drop 2 inches apart on ungreased baking sheet
Bake at 375 – 400 for 8 – 10 minutes
Makes 6 -7 dozen cookies

Oatmeal Scotchies

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Cup margarine, softened
1 ½ cup brown sugar
2 eggs
1 T. water
1 ½ cups quick oats, uncooked
1 (12 0z) package butterscotch morsels
½ tsp orange extract

Combine flour, baking powder, baking soda, and salt in large bowl
Combine margarine, brown sugar, eggs and water
Beat until creamy
Gradually add the flour mixture
Stir in oats, butterscotch morsels and orange extract
Drop by slightly rounded tablespoon onto greased cookie sheet
Bake at 375 for 10 – 12 minutes
Makes 4 dozen 3 inch cookies

Oatmeal Refrigerator Cookies

1 cup brown sugar, firmly packed
1 cup granulated sugar
1 cup shortening
2 eggs
1 ½ cups sifted flour
1 tsp salt
1 tsp soda
3 cups oatmeal
1 tsp vanilla
1 cup chopped nuts

Cream together sugars and shortening until fluffy
Add eggs, one at a time beating after each
Sift together flour, salt, and soda
Blend with creamed mixture
Stir in oatmeal, vanilla and nuts
Shape dough in 2 inch rolls
Chill dough in refrigerator
Cut dough in think slices
Place on greased cookie sheet
Bake in preheated oven at 375 for 8 – 10 minutes
Makes 9 dozen cookies
For a different flavor
Add 3 T. molasses and or 3 T. grated lemon rind

Mother’s Range Cookies

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp soda
½ tsp baking powder
¼ tsp salt
2 cups oatmeal
2 cups Rice Krispies
1 cup coconut
1 tsp vanilla

Mix in the order listed
Drop by teaspoon onto cookie sheet
Bake at 350 for 10 minutes

Date Pinwheel Cookies

1 pound dates cut fine
1 cup nuts
½ cup sugar
¾ cup water

Cook dates, water and sugar until thick
Add nuts

Dough

1 cup shortening
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
3 eggs
½ tsp soda
2 tsp baking powder
½ tsp salt
4 cups flour sifted together

Cream shortening and sugars
Add Vanilla and eggs and beat
Add soda, salt, baking powder and flour
Divide in two parts and roll-out on floured board
Spread date mixture on dough and roll as for jellyroll
Chill four hours or overnight
Slice and bake at 350 for 8 – 10 minutes

 

Famous Gumdrop Cookies

2 Cups Sugar
1 Cup Shortening
2 Eggs
1/2 Cup Milk
1 tsp Vanilla
1 tsp Lemon Flavoring
2 Cups Gum Drops Cut Into Pieces
4 Cups Flour
1 tsp Baking Soda
1 tsp Salt (Optional)
May Add Nuts If You Fancy That!

Cream together the 2 cups of sugar and the 1 cup of shortening, then add the 2 eggs and mix well. Add everything else to the mix except the flour which you will add a little at a time until the dough doesn’t stick to your fingers anymore. Spoon out dollop’s of the dough onto a greased cookie sheet and cook at 350 degrees for 8-10 minutes.

Gingerbread Men

INGREDIENTS:

3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup white sugar
1/2 cup shortening
1 egg
1 cup molasses
1 teaspoon baking soda
1 1/2 teaspoons warm water
1/4 cup raisins for decorating

DIRECTIONS:

In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth. Mix in flour, spices and salt until well blended. Cover and chill for 24 hours.
Preheat oven to 350 degrees F. Grease cookie sheets. Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Use raisins to make eyes, noses and buttons.
Bake 10 to 12 minutes in the preheated oven, or until firm. Let cool on wire racks.