Candy Cane Blossom Cookies

From The Taste of Home Magazine

1. 1 cup butter, softened
2. 1 cup sugar
3. 1 egg
4. 1 teaspoon vanilla extract
5. 3 cups all purpose flour
6. 2 teaspoons baking powder
7. 1/4 teaspoon salt
8. 4 candy canes finely crushed
9. 48 candy cane kisses (or milk chocolate kisses or chocolate mint patties)

In a large mixing bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  In another bowl mix the flour baking powder and salt; gradually beat into the creamed mixture .
Shape into 1 inch balls; roll in the crushed candy canes.  Place 2 inches apart on ungreased cookie sheets.
Bake in a preheated 350 degree oven for 10 – 12 minutes or until bottoms are golden brown.  Immediately press a kiss into the center of each cookie.  (have kisses unwrapped to save time)  Remove from pans, cool on wire rack.

Chunky Chocolate Walnut Cookies

• 1 cup butter or margarine, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1 egg
• 2 & 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 & 1/2 cups chopped walnuts
• 2 (7 ounce) milk chocolate bars cut into 1/2 inch pieces

Beat butter, sugars egg and vanilla.  Beat until well blended.

Combine flour, soda and salt; gradually add to butter mixture, beating well.

Drop dough by rounded tablespoonful's about 2 inches apart on ungreased cookie sheets.  Bake in a preheated 375 degrees oven for 10 minutes or until lightly browned.  Cool on cookie sheet for 1 minute.  Remove to wire rack to cool.  Makes about 4 dozen, or less if you make big cookies like I do.

Jam Shortbread Bars

• 1 package yellow cake mix
• 1/2 cup chopped pecans or walnuts
• 4 tablespoons butter, softened
• 1 egg
• 8 ounces jam, any kind

Preheat oven to 350 degrees.  Grease and flour a 13X9 pan.  Line pan with parchment paper.  In a large mixing bowl, combine cake mix and chopped nuts.  mix at low speed for 2 minutes.Add butter, 1 tablespoon at a time, and mix until blended.  In a small bowl, slightly beat egg and add to mixture.  Beat at low speed until mixture begins to stick to side of mixing bowl.  Pour into prepared pan.  Spread jam over mixture in pan.  Bake for 20 – 25 minutes.  If desired, drizzle a glaze over warm bars and cut into small diamond shapes.

recipe from the Tale of Two Sisters Tearoom & Gift Shoppe, Red Wing Minnesota.

Basic Cookie Dough

A terrific all purpose dough that can be turned into a variety of cookies, rolled, dropped and shaped.

• 3 &  1/3  cups all purpose flour
  
• 1/2 teaspoon baking powder
  
• 1 teaspoon salt
  
• 1 cup unsalted butter, at room temperature
  
• 1 cup granulated sugar
  
• 1/2 cup packed dark brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla

1. Sift flour, baking powder and salt onto wax paper.
   
2. Combine butter, sugar, and brown sugar and beat with a mixer until well combined.  Beat in eggs and vanilla.  Gradually add flour mixture and beat until evenly blended.  Dough can be wrapped in plastic wrap and refrigerated up to 3 days.  Makes about 4 cups dough.

Peanut cookies:

• 2 cups Basic Cookie Dough
  
• 1 egg white
  
• 1 cup honey roasted peanuts finely chopped.

1. Preheat oven to 375 degrees 
   
2. Shape dough into 32 balls.
   
3. Line cookie sheets with parchment paper or foil that you have sprayed lightly with pan spray.  Spread peanuts on waxed paper.   Working with a few balls at a time, roll in egg white and coat with peanuts.  Arrange 1 & 1/2 inches apart on cookie sheets.
   
4. Bake 10 minutes or until edges are golden.  Let cool on cookie sheet 3 minutes.  Transfer cookies to wire rack to cool completely.  Makes 32 cookies.

Salted Peanut Chews

My daughter makes this recipe quite often.  I finally asked for the recipe.  She said she found the recipe on the back of a cake mix box. 

BASE:

• 1 packaged yellow cake mix
• 1/3 cup of butter or margarine (softened)
• 1 egg
• 3 cups miniature marshmallows

TOPPING:

• 2/3 cup corn syrup
• 1/4 cup butter or margarine
• 2 teaspoons vanilla
• 1 10 ounce bag of peanut butter chips
• 2 cups crisp rice cereal
• 2 cups salted peanuts

Have oven preheated to 350 degrees.

1. Combine cake mix, 1/3 cup butter or margarine and egg.  Beat at low speed until crumbly.  Bake for 12 – 18 minutes until light golden brown.
2. Remove from oven, sprinkle with marshmallows.  Return to oven for a minute or two till marshmallows puff.  Let cool while preparing topping.
3. In large saucepan combine all topping ingredients except cereal and peanuts.  Heat until chips are melted and mixture is smooth, stirring constantly.  Remove from heat, stir in cereal and peanuts.  Immediately spoon warm topping over the marshmallows, spreading to cover.  Refrigerate 1 hour until firm.  Makes 48 bars.

Melt in the Mouth Cookies

A recipe from my mom that I found today while sorting through old pictures.  Thanks for the memories mom!  I miss you. This recipe is from the 1940s.

• 1/2 cup butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon real vanilla extract
• 1 egg
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup finely chopped nuts.

Cream butter; add sugar, vanilla and egg and beat until light.  Mix together flour, baking powder and salt.  Add to butter mixture and mix thoroughly, then stir in nuts.  Drop by level teaspoon full onto ungreased cookie sheets.  Bake in preheated 400 degree oven for exactly 5 minutes.  Remove from oven and let set exactly one minute, then with broad spatula, press down on each cookie firmly.  Quickly remove from cookie sheet.  Cool.  Store in air tight container.  Makes about 8 dozen.
Recipe can be doubled.

Applesauce Oatmeal Cookies

 

2 c. sugar
1 c. shortening
2 eggs, well beaten
3 1/2 c. flour
2 c. oatmeal
1 tsp. salt
1 tsp. cinnamon
2 c. applesauce with 2 tsp. soda added
2 c. raisins
2 c.  chopped walnuts

Cream sugar and shortening; add the eggs. Add the applesauce/soda mixture and mix well. Sift together flour, salt, nutmeg and cinnamon and add. Add oatmeal, raisins and nuts last. Drop by teaspoons on greased cookie sheets and bake in  a preheated 375°F oven for about 12 minutes.

May frost with powdered sugar frosting when cool if you like.

Makes 7 dozen cookies.

Snickers Cookies

Cookie made with SNICKERS® Brand Bars.

1 c. sugar
1 c. brown sugar
1 c. butter
1 c. peanut butter
1 (16 oz.) pkg. SNICKERS® bars, miniature size
2 tsp. vanilla extract
1 tsp. baking powder
1 tsp. soda
3 c. flour
2 eggs, beaten

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla extract and eggs; mix. Add dry ingredients. Cut candy bars in fourths. Wrap dough around each piece forming a ball.

Bake on ungreased cookie sheet at 350°F for 12-18 minutes or until golden brown.

Baby Ruth Cookies

Ingredients
•1/2 cup butter, softened
•3/4 cup sugar
•1 egg
•1/2 teaspoon vanilla extract
•1-1/3 cups all-purpose flour
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•2 Baby Ruth candy bars (2.1 ounces each), chopped

Directions
•In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars.
•Drop by rounded teaspoon full 2 in. apart onto greased baking sheets. Bake at 350° for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool. Yield: 4 dozen.

Vanilla Sugar Cookies

•2 & 3/4 cup flour
•2 teaspoons cream of tartar
•1 teaspoon baking soda
•1 teaspoon salt
•1 & 1/2 cup sugar
•1 cup (2 sticks) butter softened to room temperature
•2 eggs
•2 teaspoons pure vanilla extract
•Additional sugar for rolling

1.Mix flour, cream of tartar, baking soda and salt in a large bowl. Set aside.
2.Beat sugar and butter together with mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually mix in flour mixture on low speed until well mixed.
3.Refrigerate 2 hours or until firm.
4.Shape dough into 1 inch balls. Roll in additional sugar to coat. (Use red or green sugar for Christmas cookies) Place 2 inches apart on ungreased cookie sheets.
5.Bake at 375 degrees (preheated oven) until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks, cool completely.
Makes 4 & 1/2 dozen.

Maple Pecan Cookies

•3 cups old fashioned oats
•1 cup shredded coconut
•2 & 2/3 cups flour
•1 teaspoon salt
•1 teaspoon cinnamon
•2 cups packed light brown sugar
•1 cup (2 sticks) butter
•1/2 cup maple syrup
•2 tablespoons light corn syrup
•2 teaspoons baking soda
•1/4 cup boiling water
•1 teaspoon vanilla extract
•2 cups chopped pecans

1.Preheat oven to 350 degrees. Spray 2 cookie sheets with cooking spray or line with parchment paper.
2.Combine oats, coconut, flour, salt, cinnamon and brown sugar in a bowl. mix thoroughly.
3.Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring constantly. Remove from heat.
4.Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture stirring well. Add vanilla. Stir into dry ingredients. Add pecans, stir well.
5.Place 1/4 cup size balls of dough on sheets 3 inches apart. Flatten slightly.
6.Bake 10 – 12 minutes until golden brown and set. Cool on baking sheet 5 minutes then remove to wire rack to cool. Makes about 2 1/2 dozen cookies.

Trailside Oatmeal Treats

From my blogging friend Connie

1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup chunk-style peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
2-1/2 cups uncooked oats
1/2 cup each semi-sweet chocolate chips and raisins

Stir together flour, soda and salt; set aside. In large bowl beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats, chocolate pieces and raisins. Drop by rounded tablespoon full 3 inches apart on ungreased baking sheets. Bake in preheated 350 degree oven about 15 minutes or until lightly browned. Remove to rack to cool. Makes 42.

Melting Moments

•1 & 1/2 cups flour
•1/2 cup cornstarch
•1/4 teaspoon salt
•1/4 cup powdered sugar
•1 cup unsalted butter at room temperature
•1 teaspoon pure vanilla extract
Topping: 1 cup powered sugar:

Cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour mixture and beat until well mixed. Cover and refrigerate the dough for at least an hour or until firm.

Preheat oven to 350 degrees and place rack in center of oven. Spray 2 baking sheets with cooking spray or use parchment paper.

When dough is firm, form into 1 inch balls and place the cookies onthe prepared baking sheets spaced about 1 inch apart. Bake for 12 – 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking sheet with wax paper. Sprinkle about 1/2 of the powdered sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a strainer and then sprinkle the tops of the cookies, or if you are lazy like I am just roll the cookies in the sugar.

These cookies store well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks. Makes about 3 dozen cookies.

English toffee Squares

•1 cup butter or margarine
•1 cup sugar
•1 egg, separated
•2 cups flour
•1 teaspoon cinnamon
•1 cup chopped nuts

Preheat oven to 275 degrees.

In a large bowl, with an electric mixer, beat butter and sugar till creamy. Separate egg then beat yolk into butter mixture. Cover and reserve the egg white.

In another bowl stir together flour and cinnamon; add to butter mixture. Spread dough evenly over bottom of a greased 10 by 15 inch rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly. Sprinkle nuts over top; press in lightly.

Bake for one hour or until firm when lightly touched. While still hot, cut into 1/2 inch squares. Let cool in pan on a rack. Store in airtight container.

Island Cookies

1&2/3 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
1+3/4 cups milk chocolate morsels
1 cup flaked coconut, toasted if desired
1 cup chopped nuts, macadamia if possible

Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsel, coconut and nuts. Drop by slightly rounded tablespoon onto ungreased baking sheets.

Bake for 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Chocolate Crinkles

•1/2 cup canola oil
•4 squares unsweetened chocolate (4 oz) melted
•2 cups granulated sugar
•4 eggs
•2 teaspoons vanilla
•2 cups flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 cup powdered sugar

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Mix flour, baking powder and salt together and add to the oil mixture. Chill overnight.

Heat oven to 350 degrees. Drop teaspoons full of dough into powered sugar. Roll in sugar and shape into balls.Place about 2 inches apart on a cookie sheet sprayed with cooking spray. Bake 10 -12 minutes, Do NOT overbake! Makes about 6 dozen cookies.

Oatmeal Carmelitas

•32 caramels
•5 tablespoons evaporated milk
•1 cup flour
•1 cup quick cooking oats
•3/4 cup packed brown sugar
•1/2 teaspoon soda
•1/4 teaspoon salt
•5/8 cup melted butter
•1 cup (6 oz.) semi-sweet chocolate chips
•1/2 cup chopped pecans

Melt caramels with the evaporated milk in top of double boiler; cool slightly. Combine all of the rest of the ingredients except for the chocolate chips and pecans in a large bowl. Press half of this crumb mixture in the bottom of a 9X13 inch pan. Bake in preheated 350 degree oven for 10 minutes. Remove from oven.

Sprinkle with chocolate chips and then pecans. Sprinkle with remaining crumb mixture. Bake 15 – 20 minutes longer until golden brown. Cool at least 1/2 hour before cutting into bars.

Rolos Cookies

From my friend Sandi.

•1 bag Rolos chocolates
•Mini pretzel twists
•Pecan halves

Lay pretzels on a wax paper lined cookie sheet. Place 1 Rolo chocolate on top of each pretzel. Place in a 250 degree oven for 3-4 minutes until chocolates are soft. Remove from oven and press a pecan half into each softened chocolate. Cool and remove from pan.

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You will want to make this recipe as part of your holiday cookie making. These cookies are so easy and festive looking and they taste scrumptious.

Dried Cherry Oatmeal cookies

I love this cookie. It is one of my favorites.

A recipe from cooks.com

1 tsp. vanilla
1 1/4 c. butter, softened
1 1/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 c. quick or old fashioned uncooked oatmeal
1 c. dried cherries

Preheat oven to 375 degrees. Beat together butter and brown sugar until light and fluffy. Beat in the egg and vanilla. In a bowl combine flour, baking soda, salt, cinnamon and nutmeg; add to creamed butter mixture, mixing well. Stir in oatmeal and dried cherries.

Drop by a rounded tablespoon onto an ungreased cookie sheet. Bake 8-11 minutes or until lightly golden. Cool 1 minute on cookie sheet, then remove. Makes 5 1/2-6 dozen cookies.

Date Pinwheel Cookies

•1 cup shortening
•2 cups light brown sugar
•3 eggs, well beaten
•4 cups flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•2 & 1/2 cups chopped dates
•1 cup sugar
•1 cup water
•1 cup chopped nuts

Cream shortening. Beat in brown sugar gradually. Stir in the eggs. Sift together flour, salt and baking soda. Add to the first mixture. Mix well. Chill. Divide in 2 or 3 parts. Roll in oblong 1/4 inch thick. Spread with cooled date filling and roll up. Wrap in wax paper and chill overnight. Cut in 1/2 inch slices and put on cookie sheets. Bake at 400 degrees until firm (about 10 minutes). Makes 60 or more.

Date Filling: Mix chopped dates, sugar, nuts and water. cook over medium heat 10 minutes until thick stirring constantly. Let cool.

From the First United Methodist Church "A Taste of Heaven Cookbook" O’Fallon IL.