[Hillary's Lovely Legs]

Yes folks, this is the day you have all been waiting for. The Cookie Recipe Exchange. Please post your favorite recipes here

[Hillary's Lovely Legs]

To Die For Chocolate Chip cookies.

4 1/2 cups all purpose flour
1 tsp salt 1 tsp baking soda
1 tsp cream of tartar
1 cup butter room temp
1 cup light brown sugar
1 cup granulated sugar
1 cup vegetable oil, Wesson preferable
1 tsp cream
1 tsp vanilla extract
1 egg, slighty beaten
1 bag chocolate chips
1 cup walnuts

Preheat over to 350. Sift together the first 4 ingredients, set aside. In a large bowl with mixer at high speed beat butter until smooth. Add sugars and beat until combined. Reduce speed to medium: beat in next 4 ingredients until combined. Reduce speed to low: beat in flour mixture until combined. Stir in chocolate chips and walnuts.

Drop be 2 tablespoonfuls 2" apart on to cookie sheets. Bake 16 minutes. Cool for a couple minutes before you put them on a rack. They are crumbly at first.

.

. Meringue Cookies-- light as a cloud

2 Egg whites - room temperature
1/8 ts Cream of tarter
1/8 ts Salt
1 ts Vanilla
3/4 c Superfine sugar
1/2 c Chocolate chips
1/4 c Nuts; optional

Preheat oven 300 degrees.

Beat egg whites, cream of tarter and salt together until soft peaks form.

Add vanilla, then add sugar gradually, beating until stiff.

Fold in choc. and nuts.

Drop by teaspoon fulls 2 inches apart on ungreased brown paper ( Paper grocery bag) layed on cookie sheet. Bake until dry approx. 25 minutes.

Let cool slightly before removing from brown paper.

Set on rack to cool before storing in airtight container. Freezes well.

.

Helpful Hint--- Make on a sunny day. Humidity makes them less crisp

[gorio]

Good Medicine Cookies

1 cup butter
1 cup dark brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups all purpose flour
2 ½ cups oats
½ cup walnut, chopped
12 ounce chocolate chips

Makes 15 cookies
Cream butter and sugars. Beat in eggs and vanilla. Combine baking powder, baking soda, salt and flour. Mix dry ingredients together with butter mixture until blended. Mix in oats, nuts, and chocolate. Use ¼ cup of batter per each cookie. Bake on a cookie sheet for 20 minutes at 350 degrees.
Note: butter scotch chips can substitute chocolate chips

[Clintons Are White Trash]

My daughter has been making these and I've heard they were terrific!

Gooey Butter Cookies

8 ounces cream cheese (1 package)
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar

Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.

[Nea Wood]

Has anyone tried Laura Bush's cookie recipe? It sure looks good, but I haven't tried it yet.

[calypgin]

My Mom's Peanut Butter Cookies

• 1/2 C butter, room temp.
• 1/2 C smooth peanut butter
• 1/2 C white sugar
• 1/2 C firmly packed brown sugar
• 1/2 t salt
• 1 egg
• 1 t vanilla
• 1-3/4 C flour
• 1 t baking soda
• 2 T water

Cream butters and sugars. Beat in egg, water & vanilla. In a separate bowl, sift together dry ingredients, then add to creamed butters. Shape spoonfuls into small balls (about 3/4"). Place on greased cookie sheet, smash with fork (or, for Christmas, the flat surface of a decorative cookie press). Bake 10-12 minutes or until golden brown, 375 degrees. Cool on wire racks. Makes about 65 bite-sized cookies.

These are, hands-down, the best peanut butter cookies I've ever eaten, although I am a bit prejudiced since they are the ones I grew up with. (o:

[KE]

Goodmorning. Looking for recipe for Orange Drop Cookies. The ones that stay soft. I lost my mothers recipe, but seem to remember that there was orange juice in the dough, and the icing had bits of orange rind in it?????

I know one of you fine ladies have it.....Karen

[Catspaw]

Use a silpat unless you enjoy chipping the chocolate crackles off the cookie sheet. The WELD themselves to the cookie sheet, no matter how much you grease the cookie sheet. Trust me--I know this from painful experience.

And expect to get burned at least once making the rosettes. I usually double the rosette recipe, pull a stool up to the stove and become a rosette-making machine for an afternoon. Then I put the rosette iron away until next year.

---------- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Crackles
Categories: Chocolate, Cookies
Yield: 36 servings

4 oz Unsweetened baking chocolate
-squares
1/2 c Vegetable oil
2 c Sugar
4 Eggs
2 ts Vanilla
2 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Powdered sugar

Melt chocolate, blend with oil and sugar. Add eggs, one at a time, beating after each addition. Add vanilla, flour, baking powder and salt. Mix. Chill dough several hours. Shape into small balls and roll in powdered sugar.

Bake on greased cookie sheet at 350F for 10 to 12 minutes.

Recipe by: Lands End

-----

---------- Recipe via Meal-Master (tm) v8.06

Title: Rosettes
Categories: Cookies, My
Yield: 36 Servings

2 Egg
1/4 t Salt
1 T Sugar
1 t Vanilla
1 1/4 c Flour
1 c Milk

Beat together. Batter will be thin. Let batter rest for 10 minutes.

Heat 2 1/2 inches of oil in dutch oven to 325 to 350 degrees. Heat rosette iron in oil. Blot on paper towel. Dip iron into batter, but do not cover top of iron. Put in hot oil. Cook for 20 to 35 seconds, until rosette is golden brown. Drain on paper towels. When cool, sprinkle with powdered sugar or fill with preserves and whipped cream.

-----

[sirena]

Re-posted from a previous thread to consolidate:

German Chocolate Cookies

1 package German Chocolate Cake Mix (18-1/4 oz.)
2 eggs
1/2 cup butter or margarine, melted
1/2 cup quick-cooking oats
1 cup (6 oz.) semisweet chocolate chips
1/2 cup candied fruitcake stuff--forget what you call it--the citron & cherries. Or substitute 1/2 cup raisins.

In a mixing bowl, combine dry cake mix, eggs, butter, & oats, mixing well. Stir in the chocolate chips and candied fruit. At this point I chill the dough for a little while--or you can freeze it for later!--but you don't have to. Drop by heaping spoonfuls about 2 inches apart on ungreased cookie sheet--cookies will spread a bit. Bake at 350 for 9-11 minutes. Remove and cool on wire rack. Cookies puff up while baking then fall and crinkle when cooled. They stay chewy, though. Not overly sweet,but a little spicy. Yields about 3 1/2 dozen.

[.30Carbine]

Sour Cream Cookies

1/2 C. oleo or butter
1 1/2 C. brown sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 C. nuts chopped
1 C. sour cream

In a large mixing bowl, blend together oleo and brown sugar until creamy. Add eggs and blend in. Mix together flour, soda, baking powder and salt. Blend into butter mixture and then add sour cream, nuts and mix well together. Chill dough for at least 2 hours.

Drop by teaspoon onto a greased baking sheet. Bake at 400 degrees F. for 10 - 12 minutes. Let cool and frost.

Frosting:

6 T. butter browned
3 C. confectionary sugar
1/4 C. milk

Blend all ingredients together. If needed add a little more milk to get the right consistency to frost cookies.

I've been looking for a sour cream cookie recipe. Just found this on a google search. If anyone has a better one, I would love to have it...I've always wanted to duplicate the cookies my grandmother made (hard to do without HER recipe).

[Squire]

Strong work! The Guild comes through again!

[68-69TonkinGulfYachtClub]

The USO Canteen Post Office

E-Mail Our Military Direct Links To enter, Click on the Picture Let them know they are not forgotten! Please stop in the USO Canteen Post Office DAILY to E-Mail our Troops.

CLICK FOR UP-TO-DATE SET OF MILITARY& VETS SUPPORT LINKS

[Magnolia]

Christmas Cookies

2 ½ c. sugar
1 lb. butter (the real stuff)
2 eggs
5 c. flour
1 T. soda
½ t. salt
1 small jar (3-4 oz.) maraschino cherries, diced into small pieces
1 small container candied pineapple, (green) diced into small pieces
1 c. nuts, chopped

Mix ingredients in order.
Makes 5 half dollar-size (1 ½ inch diameter) logs about 7-8 inches; long.
Roll up each cookie log into wax paper, tying ends with twist tie or ribbon.
Refrigerate.
Cut into cookies, about 1/3 inch; thick
Bake at 350º for 8-10 minutes until VERY lightly browned around edges.

NOTE: If you are using an air bake pan, you will need to increase the cooking time and watch the cookies VERY closely. Quite honestly, I do NOT recommend using this type of pan with these cookies.

These cookie logs can last for a couple of weeks in the refrigerator. If you want to bake only a few cookies, just lop off what you need from the log and re-roll remainder into the wax paper.

I have given these logs as Christmas gifts, rolled up in tinted plastic wrap with curled ribbon at each end, with the baking instructions tied into the ribbon.

*********************** Macadamia Chocolate Chunk Cookies

1 c. firmly packed brown sugar
¾ c. sugar
1 cup (2 sticks) butter or margarine, softened (I use butter)
2 tsp. vanilla
2 eggs
2 ¼ c. all purpose flour, divided
½ c. unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 package (8 oz) semi-sweet baking chocolate, cut into small chunks
(I use 11.5 oz. pkg. semi-sweet Nestle Mega Morsels, 11.5 oz. pkg. semi-sweet Nestle Chocolate Chunks or 11.5 oz. pkg of semi-sweet Hersheys Mini Kisses)
1 jar (3 ½ oz) macadamia nuts, coarsely chopped (BIG chunks!)

Place brown sugar, sugar, margarine, vanilla, and eggs into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.

Add 1 cup flour, cocoa powder baking soda, and salt. Turn to Stir Speed and mix about 30 seconds. Gradually add remaining 1 ¼ c. flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended.

Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 325 degrees for 12 to 13 minutes, or until edges are set. DO NOT OVERBAKE. Cool on baking sheets about 1 minute. Remove to wire racks and cool completely.

Yield: 36 servings (1 cookie per serving).

This recipe is from my Kitchen Aid recipe book so that is why the instructions may seem odd. Stir speed is the lowest speed and the speeds increase to Speed 8, which is used for whipping.

**Remember that dark pans cook faster so you may need to decrease your baking time. I get about 32 cookies from this recipe because I make them large. If you make the smaller size that yields 48 cookies, I discovered the cooking time of 12 minutes produced dry cookies. You want a chewy center instead, so reduce the baking time.

[texasbluebell]

This recipe is easy to make, and tastes wonderful. Children seem to love it. It was my sister's favorite when she was little, and it's been my daughter's favorite for just about 20 years now! I've read that Snickerdoodles were an early New England recipe, but that in those days nuts and raisins and other things were added to it. Haven't seen a recipe for that though. This one is just great as it is!

Snickerdoodles

2 & 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 cup shortening
1 & 1/2 cups granulated sugar
2 unbeaten eggs
1 Tblsp. granulated sugar
2 tsp. cinnamon

Sift flour (after sifting it first before measuring), cream of tartar, baking soda, and salt into a bowl.

In separate bowl, at medium speed on mixer, mix shortening with 1 & 1/2 cups sugar and eggs till light and fluffy.

At low speed, beat the flour mixture into the egg mixture till dough-like.

Chill till easy to handle. Start heating oven to 400 degrees. Form dough into walnut-sized balls. Roll in 1 Tblsp sugar and 2 tsp. cinnamon, mixed together in small bowl.

Place 2 inches apart on ungreased cookie sheet. Bake 8 - 10 minutes. These burn very easily. Remove from oven ~before~ they "fall". They will look puffy when it's time to remove them, don't wait till they fall in oven.

Do ~not~ leave on cookie sheet to cool. Remove within a few seconds to a rack for cooling period.

You can make a couple of dozen at a time, and leave the rest of dough in fridge up to a couple of weeks and make as needed.

Makes about 5 dozen.

[nunya bidness]

THE $250 COOKIE RECIPE

Okay, everyone....a true story of justice in the good old U.S. of A. Thought y'all might enjoy this; if nothing else, it shows internet justice, if it can be called that.

My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie." It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab.

Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes....the bill would stand.

I waited, thinking of how I could get even or even try and get any of my money back. I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will.

So, here it is, and please pass it to someone else or run a few copies....I paid for it; now you can have it for free.

(Recipe may be halved.):

2 cups butter 2 tsp. soda 5 cups blended oatmeal** 2 cups brown sugar 1 8 oz. Hershey Bar (grated) 2 tsp. baking powder 2 tsp. vanilla

4 cups flour 2 cups sugar 24 oz. chocolate chips 1 tsp. salt 4 eggs 3 cups chopped nuts (your choice)

** measure oatmeal and blend in a blender to a fine powder. 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. Makes 112 cookies. Have fun!!! This is not a joke --- this is a true story.. That's it. Please, pass it along to everyone you know, single people, mailing lists, etc..... Ride free, citizen!

[nycgal]

Biscotti Cioccolato (from "Maida Heatter's Best Dessert Book Ever". A bit long but worth every byte

7 ounces almonds, unblanched
3 large eggs
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons ground ginger
1/3 cup cocoa powder, Dutch-process
2 tablespoons espresso coffee powder
1/2 cup granulated sugar
4 ounces semisweet chocolate

First toast the almonds: Preheat the oven to 375 degrees and bake the almonds in a wide, shallow pan, in the center of the oven, stirring once, for 13 minutes. Set aside to cool. Adjust two racks to divide the oven into thirds and reduce the oven temperature to 300 degrees. Line two 12-by-15-inch cookie sheets with baking pan liner paper or aluminum foil, shiny side up, and set aside.

In a small bowl beat the eggs with the brown sugar and vamlla and almond extracts. Sift together into the large bowl of an electric mixer the flour, baking powder, salt, pepper, ginger, cocoa, espresso, and granulated sugar. Place the chocolate on a cutting board, and with a sharp knife, shred/chop it fine. Place the cut chocolate in the bowl of a food processor fitted with the metal chopping blade. Add about 1/2 cup of the sifted dry ingredients and process for about 1 minute until the chocolate is fine and powdery. Add this chocolate mixture and the egg mixture to the remaining dry ingredients in the large bowl of the mixer and mix as above. Beat in the nuts.

Lightly flour a large work surface and turn the dough out onto the floured area. Lightly sift flour over the top of the dough.

Cut the dough in half. With a wide dough scraper (or with a wide spatula or pancake turner) turn one piece of the dough a few times to lightly flour all sides of it and form the dough into an elongated oval about 10 inches long. Place a lined cookie sheet next to the oval of dough.

Now is the time when you need confidence. The dough will be soft and will lose its shape when you transfer it. (If you use more flour and make a dough that will hold its shape, it will then be too firm to spread out as it should during baking.) With both hands or with a wide dough scraper (or with a wide spatula or pancake turner) pick up the dough and quickly transfer it to the cookie sheet, placing it diagonally on the sheet. However the dough flops on the sheet, it will be OK. Reshape it with your fingers and/or press the dough scraper (or spatula or pancake turner) against the sides of the dough to straighten the shape. (It should be only about 2 1/2 to 3 inches wide in the middle and only 1/2 to 3/4 inch high.)

Repeat with the remaining half of the dough and the second cookie sheet.

With a wide pastry brush, brush excess flour off the dough.

Bake two sheets at a time for 50 minutes, reversing the sheets top to bottom and front to back once during baking to insure even browning. (The shapes will flatten and spread a bit during baking.)

Remove the sheets from the oven. Reduce the oven temperature to 275 degrees. Peel the paper away from the back, or with a large spatula, or using a flat-sided cookie sheet as a spatula, release the baked strips and transfer to a large cutting board.

Cutting the strips into narrow finger-shapes should be done slowly and carefully. With a serrated bread knife cut the strips on a sharp angle into cookies 2/3 to 3/4-inch wide. Sometimes it is best to start each cut with the serrated knife and finish it with a straight knife.

Now the cookies will be baked again. Place them on a cut side, right next to each other, and bake them again for 35 to 45 minutes (depending on their width). After about 20 minutes, or when the cookies are half baked, turn them upside down and continue to bake until dry. Watch carefully, do not overbake. (While they are still warm they will feel a bit soft, but when they cool they will become crisp and hard.)

Cool and store airtight.

[MadelineZapeezda]

GALLETTES
Makes 12doz.

1lb oleo softened to room temp
21/2 c brown sugar
11/2 c sugar
10 eggs
6 t. vanilla, ameretto, or Kahlua
41/2 c flour

Mix all ingredients and drop a tablespoon full in 4 places on waffle iron. Setting at medium. It always takes me a few to get the timing adjusted. Cookies should be about an 11/2" to 2" in diameter when done. Takes about a min. or two Everyonce in awhile lighly spray the griddle with Pam. Cookies should release and be lightly browned. I've only used vanilla.

Store in cool place and dust with powdered sugar for presentation. My friends make this recipe for weddings and Christmas......it makes soo many, great for gifts. They are delicious little thick waffle cookies. They are NOT pizzelle like in texture.

Mountaineer.....thanks for the GB recipe

[firebrand]

Swedish Gem Cookies

Butter cookies with the extra richness of sieved cooked egg yolks.

2 egg yolks
2 1/4 cups flour
1 teaspoon salt
1/8 teaspoon baking soda
1 cup unsalted butter
1/2 cup sugar
1 whole egg (unbeaten)
1/2 teaspoon vanilla

Topping:
2 tablespoons finely chopped nuts
1/4 cup sugar
1/4 teaspoon cinnamon
Food coloring (optional)

Preheat the oven to 375°. Drop the two egg yolks, one at a time, into hot, salted water. Simmer until hard-cooked. Put through a wire sieve.

Sift the flour before measuring, then sift together the flour, salt, and baking soda.

Cream the butter. Add the sugar gradually, creaming well. Add the raw egg, the vanilla, and the sieved egg yolks. Beat well. Blend the butter mixture into the dry ingredients. Chill if necessary for easy handling.

Press through a cookie press onto ungreased baking sheets, or chill dough at least 2 hours and roll out on well-floured pastry cloth or board to 1/8-inch thickness. Cut into desired shapes with a floured cookie cutter. Place on ungreased baking sheets.

Make the topping while the cookies are baking. Bake 8 to 12 minutes. Add topping while cookies are still warm. Yield: 3 dozen.

[geege]

Not cookies but home made brownies........

1 stick of light butter...or regular
2 oz of bakers unsweetend dark chocolate
2/3 cup of unsweetend Dutch coco powder
1 and 1/2 cup of sugar
3 egg whites
1 egg
pinoli nuts (pine nuts) slighty toasted about 1/2 cup

Pre-heat oven to 325... Melt butter and unsweetend chocolate on medium heat, add coco powder and sugar.....stir well and remove from heat (batter will be tough and gooey..add pine nuts....Slightly beat 3 egg whites and 1 egg....gradually add batter to eggs and mix...Pour in a greased pan and bake for 1/2 hour...Do not overbake......Yum

[pubmom]

Gram's Cutouts

1/2 Cup Unsalted butter
1 Cup sugar
Cream until fluffy.

Add: 2 well beaten eggs
1 T. milk

Add gradually:
2 1/2 Cups sifted unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Mix thoroughly.

Divide dough in half, wrap in wax paper, chill at least an hour. Roll out dough 1/4 inch thick. Cut into desired shapes. Bake at 375 until light brown, about 8 minutes.

Paint for the cookies:
1 egg yolk
1 teaspoon water
1 teaspoon vanilla
food color

Beat all ingredients together with a fork or small whisk. Paint the cookies with a pastry brush, add candy decors and bake for one minute.

The decors can also be added before baking and the paint omitted, but my gram always painted her cookies.

Hershey Kiss Cookies
These are good ones to do with children. While you're mixing the dough, they can unwrap the kisses.

Sift together:
1 3/4 Cups unbleached flour
1 teaspoon baking soda
1/2 teaspoon salt

In a larger separate bowl, combine 1/2 Cup Unsalted butter
1/2 Cup peanut butter
Beat until light.

Gradually add 1/2 cup brown sugar and 1/2 cup of white sugar
Add 1 egg and 1 teaspoon of vanilla.
Beat until light and fluffy.

Gradually add the dry ingredients and mix thoroughly. Roll into balls the size of a walnut. Roll them in a bowl of sugar to coat the outside.

Bake at 375 for 8 minutes, top with a hershey kiss, then return to the oven for one minute. Carefully remove them from the cookie sheet to a cooling rack.

[LibertyThug]

Does anyone have directions on how to make Christmas tree ornament cookies?
I am making them for my class and I want them to be the kind of ornaments that will last forever (I think there is a flour, salt, and water concoction).
Any help would be appreciated.