Quick Cookie Recipes

Swedish Butter Cookies Recipe

Paul — Thu, 12 Aug 2010 20:25:29 +0000

An easy, sweet, delicious, and favorite cookie recipe that everyone will surely love! This recipe yields 1 dozen.

Swedish Butter Cookies

Ingredients

2 1/4 cups flour
1 cup butter
1/2 cup sugar
Colored sugar
1 teaspoon vanilla extract

Directions

First, pre-heat oven to 375°F, and then put colored sugars into their own plates for rolling later.
Next, cream butter well in a large bowl. Add sugar and vanilla, and then add the flour to make batter stiff, but do not overmix.
Meanwhile, form dough into a log. Roll log in colored sugar.
After that, wrap in plastic wrap or wax paper and refrigerate to stiffen, and then slice in 1/4 inch slices.
Lastly, bake just until bottom starts to become golden, about 8-10 minutes. Do not overbake.
Swedish Butter Cookies are ready to serve!

ENJOY!

Pumpkin Cheesecake Bars Recipe

Paul — Fri, 23 Jul 2010 17:13:27 +0000

A perfect cookie recipe that blends the delicious taste of pumpkin and cheesecake. This recipe yields 48 bars.

Pumpkin Cheesecake Bars

Ingredients

4 teaspoons pumpkin pie spice, divided
1 package pound cake mix (16 ounces)
1 package cream cheese (8 ounces), softened
2 cups pumpkin (16 ounces)
1 cup chopped nuts, pecans preferred
1 can sweetened condensed milk (14 ounces) Note: Do NOT use evaporated milk!
3 eggs, divided
2 tablespoons margarine or butter (melted)
1/2 teaspoon salt

Directions

First, pre-heat the oven to 350°F. And then, in large mixer bowl, on low speed, combine the cake mix, 1 egg, margarine/butter and 2 teaspoons of pumpkin pie spice, until crumbly.
Next, press the mixture onto the bottom of a 15×10-inch jelly roll pan.
Meanwhile, in large mixer bowl, beat the cheese until fluffy, and then gradually beat in the sweetened condensed milk; then the remaining 2 eggs, the pumpkin and the remaining 2 teaspoons pumpkin pie spice and salt; mix well.
And then, pour over the crust and sprinkle with chopped nuts. Bake for 30-35 minutes, or until set.
Lastly, Cool. Chill; cut into bars. Store in the refrigerator.
Pumpkin Cheesecake Bars are ready to serve!

Italian Cream Cheese Cookies Recipe

Paul — Tue, 20 Jul 2010 16:46:30 +0000

A candied Italian cookie recipe that is very addictive and delicious! This recipe yields 1 dozen.

Italian Cream Cheese Cookies

Ingredients

1 1/2 cup vegetable shortening, such as Crisco brand
2 cups chocolate chips
1 cup chopped walnuts
1 8-ounce package cream cheese
3 cups flour
3 eggs
1 1/2 cups sugar
1 tablespoon almond extract

Directions

First, pre-heat oven to 350°F, and then add the cream cheese, sugar, vegetable shortening, and eggs, and mix to a creamy texture, but not too creamy. Do not over mix.
Next, add the flour and chips and nuts and stir to combine.
Lastly, spoon on to cookie sheet and bake for 15-20 minutes and lightly brown or until bottom is lightly brown.
Italian Cream Cheese Cookies are ready to serve!

ENJOY!

Urband Legend Chocolate Chip Cookies

Paul — Wed, 14 Jul 2010 16:56:38 +0000

A secret recipe from an urban legend is now revealed. This delicious cookie blended oats, walnuts and chocolate chips. This recipe yields 5 dozen.

Urban Legend Chocolate Chip Cookies

Ingredients

2 1/2 cups rolled oats
2 cups semisweet chocolate chips
1 1/2 cups chopped walnuts
4 ounces milk chocolate, grated
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1 cup packed brown sugar
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1/2 teaspoon salt

Directions

First, preheat oven to 375 degrees F (190 degrees C). Next, measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
Meanwhile, in a large bowl, cream together butter and sugars. And then, beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. After that, stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
Next, Drop by rounded teaspoons onto ungreased cookie sheets.
Lastly, bake for 6 to 8 minutes in the preheated oven.
Urban Legend Chocolate Chip Cookies are ready to serve!

ENJOY!

Delicious Buckeyes

Paul — Mon, 12 Jul 2010 16:24:05 +0000

One of the most delicious, outstanding and favorite chocolate cookie recipe mixed with creamy peanut butter in a candied chocolate shell. This recipe yields 3 dozen.

Buckeyes

Ingredients

2 cups semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
2 tablespoons shortening
1 cup confectioners’ sugar

Directions

First, combine peanut butter, graham cracker crumbs, and confectioners’ sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
Next, roll teaspoonfuls of peanut butter mixture into balls, and then refrigerate until ready to dip in melted chocolate.
Meanwhile, melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed.
Lastly, set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.
Delicious Buckeyes are ready to serve!

ENJOY!

Pecan Praline Cookies

Paul — Fri, 09 Jul 2010 14:44:08 +0000

A simple yet one-of-a-kind no-bake cookie recipe that everyone MUST try! This recipe yields 30- 40 cookies.

Pecan Praline Cookies

Ingredients

1 cup chopped pecans
35 graham crackers
1/4 teaspoon cream of tartar
1 cup packed brown sugar
1 cup butter

Directions

First, place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.
Next, bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.
Meanwhile, preheat oven to 325 degrees F (170 degrees C).
Lastly, bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.

ENJOY!

Big Soft Ginger Cookies

Paul — Thu, 01 Jul 2010 16:34:49 +0000

A chewy and massive cookie blended with sweets and spices for one perfect treat! This recipe yields 2 dozen.

Big Soft Ginger Cookies

Ingredients

2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons white sugar
1/4 cup molasses
3/4 cup margarine, softened
1/2 teaspoon ground cloves
1 egg
1 cup white sugar
1/4 teaspoon salt
1 tablespoon water

Directions

First, preheat oven to 350 degrees F (175 degrees C), and then sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
Next, in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. And then, beat in the egg, then stir in the water and molasses. After that, gradually stir the sifted ingredients into the molasses mixture.
Meanwhile, shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Lastly, bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Big Soft Ginger Cookies are ready to serve!

ENJOY!

Monster Cookies

Paul — Tue, 29 Jun 2010 13:33:00 +0000

A fantastic and absolutely delicious cookie sprinkled and candied with chocolate chips, peanut butter, oatmeal and chocolate candies. This recipe yields 5- 6 dozen.

Monster Cookies

Ingredients

1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate pieces
1 1/2 cups peanut butter
4 1/2 cups rolled oats
3 eggs
1/2 cup butter
1 teaspoon corn syrup
2 teaspoons baking soda
1 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1 cup white sugar

Directions

First, preheat oven to 350 degrees F (175 degrees C).
And then, beat the eggs in a very large bowl.
Meanwhile, add the remaining ingredients in order, mixing well.
Lastly, use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.
Monster Cookies are ready to serve!

ENJOY!

Chai Tea Cookies

Paul — Wed, 23 Jun 2010 15:52:34 +0000

A simple and easy tea-based cookie recipe flavored and blended with cardamon and delicious spices. This recipe yields 1 dozen.

Chai Tea Cookies

Ingredients

1 teaspoon ground cardamon
1/4 cup NESTEA® Unsweetened Instant 100% Tea
1 tablespoon coarse sugar or 2 teaspoons granulated sugar
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/4 cup butter or margarine, softened
1/3 cup granulated sugar
1/3 cup firmly packed brown sugar
1/4 teaspoon salt

Directions

First, preheat oven to 350° F, and then lightly grease baking sheets.
Next, combine flour, cardamom, ginger and salt in small bowl. After that, beat brown sugar, granulated sugar and butter in small mixer bowl until combined. Beat in Nestea, egg and vanilla extract until creamy. Gradually stir in flour mixture. Drop by rounded teaspoon onto prepared baking sheets. Sprinkle with coarse sugar.
Lastly, bake for 9 to 10 minutes or until centers are set and edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Chai tea Cookies are ready to serve!

ENJOY!

Chocolate Toffee Crunch Bars

Paul — Mon, 21 Jun 2010 00:51:21 +0000

A semi-sweetened delicious cookie recipe candied with walnuts and chocolate chips. This recipe yields 1x 9-13 inch pan.

Chocolate Toffee Crunch Bars

Ingredients

1 cup semisweet chocolate chips
1/2 cup finely chopped walnuts
2 cups graham cracker crumbs
1/2 cup butter
1/4 cup packed brown sugar
1/2 cup packed brown sugar
1/3 cup butter, melted

Directions

First, preheat oven to 350 degrees F (175 degrees C).
And then, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter in a medium bowl. Press into the bottom of an ungreased 9×13 inch pan.
Next, bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.
Lastly, bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.
Chocolate Toffee Crunch Bars are ready to serve!

ENJOY!