Cookies 2

Cocoa Wedding Cakes:

1 cup pecans, 1 3/4 cups powdered sugar, 1 cup cold butter cut up, 1 tsp. vanilla, 1 3/4 cups flour, 1/3 cup
unsweet cocoa, 1/3 cup mini chocolate chips.

Preheat oven to 325 degrees. In a food processor with knife blade attached, pulse pecans with 1/2 cup
powdered sugar until pecans are finely ground. Add butter and vanilla and process until smooth,
occasionally stopping food processer to scrape side with rubber spatula. Add flour and cocoa and pulse
until evenly mixed; add chocolate chips and pulse JUST until combined. With floured hands, shape dough
by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie
sheet. Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to
cool slightly. Sift remaining 1 1/4 cups powdered sugar onto waxed paper. While cookies are still warm, roll
in powdered sugar to coat; return to wire rack to cool completly; when cool, gently roll cookies in powdered
sugar again. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up
to 3 months.


Cookie Cutter Dutch Sugar Cookies with Glaze:

1 1/2 cups powdered sugar, 1 cup butter, 1 egg, 2 1/2 tsp. vanilla, 2 1/2 cups flour, 1 tsp. baking powder, 1/2
tsp. salt, 4-5 ounce white chocolate melted, finely chopped almonds (optional).

In a large bowl using an electric mixer beat sugar and butter until light (about 5 minutes). Beat in egg and
vanilla. In a small bowl mix together flour, baking powder and salt; add to the creamed mixture JUST to
combine. Divide the dough in half and gather each pieces into a ball, then flatten into a disc. Wrap in plastic
wrap and chill for a minumum of 2 hours or more, or freeze. Set oven to 325° (second-lowest rack). Roll out
one disc on a lightly floured surface to about 1/8-inch thickness. Using assorted cookie cutter cut out
cookies and transfer to a ungreased cookie sheet, leaving 1-inch between cookies. Gather dough scraps
and re-roll. Repeat with remaining dough disc. Bake cookies until pale golden (about 13 minutes). Transfer
to racks and cool. Melt the white chocolate and spoon into a pastry bag (1/16-inch tip size) or just drizzle
with a small spoon. Pipe the chocolate onto the cookies in a decorative pattern.
Sprinkle lightly with very finely chopped almonds if desired, then let stand until the chocolate sets.


Crackled Sugar Cookies:

1/2 cup butter, 1/2 cup shortening, 2 cups sugar, 1 tsp. baking soda, 1 tsp. cream of tartar, 1/8 tsp. salt, 3 egg
yolks, 1/2 tsp. vanilla, 2 cups flour.

In large bowl, beat butter and shortening on high for 30 seconds. Add sugar, baking soda, cream of tartar
and salt and beat until combined. Beat in egg yolks and vanilla until combined. Mix in flour until well
combined. Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake at 300
degrees for about 20 minutes or until tops are just slightly crackled and sides are set. Do not let edges
brown -- if they do they are over done and will not be tender. Transfer to wire rack to cool. May freeze up to
3 months.


Devil's Food Cookies with Frosting:

1/2 cup shortening, 1 cup sugar, 2 eggs, 1 3/4 cups all purpose flour, 1/2 cup cocoa, 1 tsp. baking soda, 1/2
tsp. salt, 1 tsp. vanilla, 1 tsp. butter flavoring, 20 large marshmallows cut in half.
Frosting: 1/2 cup semi sweet chocolate chips, 2 Tbs, butter, 1/4 cup milk, 2 cups sifted powdered sugar.

Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended. Add eggs one at a
time, beating well after each. Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to
creamed mixture, beating until well blended. Stir in flavorings, blending well. (dough will be stiff).
Cover and chill at least 30 minutes. Shape dough into 1-inch balls. Place 2 inches apart on greased cookie
sheets. Bake at 350 degrees for eight minutes. Place a marshmallow half on top of each cookie and bake an
additional 2 minutes. Remove to wire racks and spread chocolate frosting evenly over each cookie.
Leave on wire racks to set.
Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well
blended. Store in air-tight containers.


Dipped Peanut Butter Cookies:

1 cup creamy peanut butter, 1 (14 ounce) can sweetened condensed milk, 1 egg, 1 tsp. vanilla extract, 2
cups bisquick, 8 ounces milk chocolate chips, 1 Tbs. shortening.

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" balls and place 1" 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 the chocolate chips and shortening. Dip each cookie halfway
into chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden.


Dulce De Leche (Caramel) Cookies:

2 1/4 cups all purpose flour, 1 tsp. baking soda, 1 cup softened butter, 1/4 cup sugar, 3/4 cup light brown
sugar, 3 1/2 ounces instant butterscotch pudding mix, 2 tsp. caramel syrup, 2 large eggs, 14 ounces
caramels finely chopped.

Preheat oven to 375. In small bowl, combine flour and baking soda. In separate bowl, cream together butter,
sugar, brown sugar, pudding mix and syrup until smooth. Beat in eggs until smooth. Gradually beat in flour
mixture and mix just until fully incorporated. Chill dough for 30 minutes. Drop by rounded tablespoonfuls
onto cookie sheet. Bake 7-8 minutes (cookie will be soft and just barely done). Cool on cookie sheet for 1
minute then remove to wire cooling rack. Immediately top each cookie with chopped caramels by slightly
pushing caramel pieces into the top of each cookie.


Easy Cake Mix and Cool Whip Cookies:

1 (18 1/4 ounce) box cake mix any flavor, 8 ounces Cool Whip, 1 egg.

Mix all ingredients. Form into balls. Roll in confectioner's sugar. Bake at 350 degrees F for 10 to 12 minutes.
Cool in pan a few minutes before removing.


Fudge Filled Peanut Butter Cookies:

1/2 cup creamy peanut butter, 1/2 cup shortening, 1/2 cup sugar, 1/2 cup packed brown sugar, 1 egg, 1 1/3
cups flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1 cup semi sweet chocolate chips, 1/4 cup creamy
peanut butter.

Heat oven to 375. In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with
mixer on medium speed until fluffy. Beat in egg smooth. Beat in flour, baking powder and baking soda.
Shape dough into 48 one-inch balls. On ungreased cookie sheet, place balls 1 inch apart. Flatten balls to 1/4
inch thickness by pressing with a fork in a crisscross pattern. Bake 4-8 minutes or until bottoms are golden
brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. In small microwavable,
microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth. Stir 1/4
cup peanut butter into chocolate until smooth. Cool to room temperature or until thickened. Sandwich pairs
of cookies, bottoms together, eith 1 t. chocolate mixture. Let stand about 1 hour or until chocolate is firm.


Gingerbread Cookies:

1/2 cup sugar, 1 tsp. ginger, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon, 3/4 tsp. baking soda, 1/2 stick margarine
melted, 1/4 cup milk, 1/2 cup molasses, 1/4 tsp. vanilla, 1/4 tsp. lemon juice, 2 cups flour.

Sift together flour, spices, and baking soda; set aside. In another bowl combine melted margarine and
brown sugar together until well combined. Add milk, molasses, vanilla and lemon juice. Add flour mixture.
Mix well. Let chill in fridge for about an hour. Preheat oven to 350°F. Take cookie dough out of fridge and
shape into various shapes(gingerbread men, xmas trees, hearts, what ever tickles your fancy!) and
decorate with sprinkles or chocolate chips for eyes, mouth, and buttons if desired.(you can wait until
afterwards to decorate with icing too!). Tranfer cookie shapes to ungreased cookie sheet and bake for 8-10
minutes. Eat right hot of the oven or transfer to wire racks to cool.


Gingerbread Men:

1 cup packed dark brown sugar, 3/4 cup sugar, 1/2 cup shortening, 1/4 cup molasses, 2 eggs, 1/2 tsp. vanilla,
2 cups all purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. ginger, 1 tsp. salt, 1 tsp. cinnamon,
1/4 tsp. cloves, red sugar crystal for decorating (optional).

Preheat oven to 300°F. Cream together sugars, shortening, molasses, eggs and vanilla in large bowl; beat
with electric mixer till smooth. In another large bowl, combine flour, baking soda, baking powder, ginger,
salt, cinnamon, and cloves; add dry mixture to wet, stirring as you add. Roll a portion of dough out on
heavily-floured surface. Roll to under 1/4-inch thick. Cut cookies using a human-shaped cookie cutter or
any other cookie cutter you want. Place cookies on oiled cookie sheet and bake for 15-18 minutes.
Bake only one sheet of cookies at a time!


Iced Ginger Cookies:

2 cups all purpose flour, 2 tsp. baking soda, 1 tsp. ginger, 1 tsp. cinnamon, 1/2 tsp. salt, 3/4 cup canola oil, 1
cup sugar plus 1 Tbs. sugar for sprinkling, 1 large egg at room temp., 1/2 cup light unsulphered molasses.
Icing: 1/2 cup sifted powdered sugar, 1 Tbs. vegetable shortening, 2 tsp. water.

Preheat the oven to 350°. In a mixing bowl, combine the first 5 ingredients; set aside. In a larger bowl, beat
together the oil and sugar for 2-3 minutes (use an electric mixer on medium speed). Add in the egg and
molasses; beat well. Add in the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto an
ungreased cookie sheet, leaving several inches between for expansion. Sprinkle lightly w/ sugar.
Bake for 12 minutes; cool cookies on cookie sheet for 5 minutes, then transfer to a wire rack to cool
completely. To make the icing: combine the sugar, shortening, and water in a bowl; beat until smooth and
creamy; cover until ready to use. When the cookies are completely cooled, spread a very thin layer of icing
on each cookie; let the icing set before stacking the cookies or they will stick together.


Jumbo Oatmeal Chocolate Chip Cookies:

1 cup butter, 1 1/2 cups brown sugar, 2 eggs, 1 tsp. vanilla, 1 1/2 cups flour, 2 1/4 cups rolled oats, 2 tsp.
baking soda, 1/2 tsp. salt, 1 cup chocolate chips, 1 cup raisins.

Cream together butter and firmly packed brown sugar, until mixture is light and fluffy. Mix in eggs and
vanilla. Sift together flour, baking soda and salt. Add the dry ingredients and rolled oats to the creamed
mixture. Mix until well blended. Stir in the chocolate chips and raisins. Drop dough onto lightly greased
cookie sheets. Bake at 350F for 15-20 minutes.


Macadamia and White Chocolate Chunk Cookies:

3/4 cup rolled oats, 3/4 cup all purpose flour, 1/2 tsp. baking soda, 1/4 tsp. salt, 8 Tbs. unsalted butter, 1/3
cup sugar, 1/3 cup packed brown sugar no lumps, 1/2 tsp. vanilla, 1 large egg, 1 cup coarsley chopped dry
roasted salted macadamia nuts, 1 cup white chocolate chips.

Pulverize the oats in the processor or blender until fine. Add the flour, baking soda, and salt and pulse to
combine; set aside. Cut the butter into chunks and melt in a large saucepan over medium heat. Remove
from the heat and stir in the granulated sugar, brown sugar, and vanilla. Whisk in the egg. Stir in the flour
mixture just until all of the dry ingredients are moistened. Let the mixture cool for a few minutes if it is at all
warm. Stir in the nuts and chocolate chips. Cover and refrigerate overnight. Preheat the oven to 325°.
Position the racks in the upper and lower thirds of the oven. Line cookie sheets with parchment paper.
Remove the dough from the refrigerator to soften. Scoop rounded tablespoons of dough and place about
2-inches apart on the cookie sheets. Bake for 13- 15 minutes, or until the cookies are deep golden brown.
Rotate cookie sheets from top to bottom and front to back about halfway through baking time to ensure
even baking. Use a metal pancake turner to transfer cookies to racks to cool completely before storing or
stacking. May be stored, airtight, for several days.


M&M Grahm Cookies:

3/4 cup butter flavored shortening, 1 (12 ounce) package M&M's semi sweet baking chips, 1/4 tsp.
cinnamon, 1/4 tsp. salt, 1/2 tsp. baking soda, 1 1/4 cups crushed grahm crackers, 1 1/4 cups flour, 2 tsp.
vanilla, 1 large egg, 2 Tbs. milk, 1/2 cup packed brown sugar, 1/2 cup sugar.

Cream shortening and sugars. Add egg, milk, and vanilla extract, mixing well. Then add flour, graham
cracker crumbs, baking soda, salt, and cinnamon. Stir in M&M'S Baking Bits. Drop onto ungreased cookie
sheets about 2 inches apart on. Bake at 350 for 8 to 10 minutes. DO NOT OVERBAKE. Cool 1 minute on
cookie sheet then transfer to wire racks and let cool completely.


Molasses Cookies:

3/4 cup all vegetable solid shortening, 1 1/2 cups sugar divided, 1/4 cup molasses, 1 egg, 2 cups flour, 2 tsp.
baking soda, 1/4 tsp. salt, 1 tsp. cinnamon, 1/2 tsp. ground cloves, 1 tsp. ground ginger, 1 tsp. vanilla.

preheat oven 350 Mix on low speed electric mixers, shortening,molasses,1 cup sugar,egg. Cream mixture.
Slowly add the remaining ingredients except 1/2 cup of white sugar. Mix on medium,then if you need to use
your hands to finish. Get 1/2 cup white sugar,and pour into plate. By teaspoon full roll dough into ball then
into sugar. Place each cookie on greased baking sheet. Bake 5-10 minutes. You are looking for cookie to
puff up and start to crack slightly. Take out as soon as cookies appear to have cracks allover. This will
ensure you have a chewy cookie.