Peppermint Crunch Cream Cheese Cookies

Peppermint Crunch Cream Cheese Cookies Meg Freebairn 2007

Cookie Ingredients:

2 boxes Devils cake mix

1 ¼ cups shortening

4 eggs

1 tsp. Vanilla

Frosting ingredients:

8 oz. Cream cheese –softened

1 cube butter –softened

1 tsp. Vanilla

4 ½ -5 cups powdered sugar

6 drops Red food coloring

*12 pack Peppermint candy canes –crushed up

Cookies: Mix together all of the above cookie ingredients in a mixer. Mixture will be stiff. Shape into 1 inch balls and place on a cookie sheet. Bake 6-8 min. at 350 degrees.

Frosting: Cream together the butter, cream cheese and vanilla. Add powdered sugar one cup at a time until the desired consistency. (Not too runny. The stiffer the better.) Add 6 drops of food coloring. May need more for desired color. I like a rich pink color.

Putting it all together: After cookies have cooled on a cookie sheet, spread frosting on the bottom side of the cookie and place another cookie bottom side down on the frosting. Make sure to spread enough frosting on the cookies till overflowing. Roll the edge of the cookie in crunched up peppermint candy canes. The Frosting will hold the peppermint candy in place.

Makes approx. 2-dozen sandwich cookies.

Giant Ginger Cookies

Giant Ginger Cookies by Tiffany Vranes
Prep: 20 min
Bake: 11 min per batch
Oven: 350
Makes ~ 24 cookies

4 1/2 c. all-purpose flour (can usually only get 3 1/2 in with a hand mixer)
2 tsp ground ginger (was 4 in original recipe if you like it really gingery)
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
3/4 c. sugar

1. In medium bowl stir together flour, ginger, baking soda, cinnamon, cloves and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 c. sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

2. Shape dough into 2" balls- roll in sugar. Place 2 1/2" apart on ungreased cookie sheet.

3. Bake in a 350 oven for 11-13 min or until bottoms lightly browned and tops are puffed and cracked. Cool for 2 min on cookie sheet.

Rolo Cookies

Got this recipe and picture from http://jbeanrecipes.blogspot.com/. These were WAY easy to make and really yummy!

Rolo Cookies from http://jbeanrecipes.blogspot.com/

There are many recipes for these cookies floating around. These are my own version and I think they're the most moist and easy to make. You'll just have to make sure you don't eat all the Rolos before you make the cookies. :)

2 ¼ cup flour
1 tsp baking soda
1 cup butter/margarine softened
¼ cup sugar
¾ cup light brown sugar
1 tsp vanilla
1 small pkg instant chocolate pudding
2 eggs
Approximately 36 Rolo pieces, unwrapped

Mix flour with baking soda in separate bowl. In large bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Let chill in refrigerator for at least an hour. Roll medium to small amount of cookie dough around each Rolo. Place on greased cookie sheet. Bake 10 minutes at 350. Let sit on cookie sheet for a couple of minutes to let the caramel set up. Then place on wire rack to cool.

Makes about 3 dozen.

Chocolate Chip KISS Cookies

Chocolate Chip KISS Cookies

1 bag (9oz) Hershey’s Kisses
1 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 tsp vanilla
2 cups flour
1 cup mini semi-sweet baking chips

Beat butter, sugar and vanilla. Add flour. Stir in mini chocolate chips. Mold scant TBS dough around Hershey’s kisses, covering completely. Place on ungreased cookie sheet and bake at 375 for 10-12 minutes.

Chocolate Drizzle for top:
Melt ¼ cup semi-sweet chips and 1 tsp. shortening. Drizzle over cooled cookie

Chocolate Hello Dollies

Chocolate Hello Dollies by Tiffany Roderick

1 package (18.25 oz.) devil's food cake mix w/pudding
8 TBS butter, at room temperature, cut into 8 pieces
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1 c. sweetened flaked
1 c. chopped pecans or walnuts (optional)
1 can (14 oz.)sweetened condensed milk

Place the cake mix and butter in a large mixing bowl. Cut the butter
into the cake mix until the mixture is crumbly. Sprinkle this mixture over the bottom of an ungreased 15X10 jelly-roll pan and
press it into the pan to form a crust. Sprinkle the top of the crust evenly with the butterscotch chips, chocolate chips, coconut, and nuts. Pour the sweetened condensed milk evenly over all the ingredients. Bake the bars at 350 until they are lightly browned and bubbly all over, 25
to 30 minutes, cool for 30 minutes. Cut into bars.

Grandma Blocher's Cookies

Grandma’s Cookies Grandma Blocher (Ben and Marcus’ after-school snack)

1 cup brown sugar
2 cups white sugar
1 ½ cup shortening, marg. or butter
4 eggs
1 cup sour cream
2 tsp. Baking soda
1 tsp. nutmeg
1 tsp. salt
1 tsp. vanilla
10 cups flour (approx., enough to make dough stiff enough to roll out)

Roll out and cut into desired shapes. Bake at 350 for 8-10 minutes. Makes large batch.

Pumpkin Spiced and Iced Cookies

Pumpkin Spiced and Iced Cookies

2 ¼ cups flour
1 ½ tsp pumpkin pie spice
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened

1 cup sugar
15 oz can solid pack pumpkin
2 eggs
1 tsp vanilla
2 cups chocolate chips
1 cup walnuts, chopped

Combine flour, spice, powder, soda and salt. Beat butter and sugar until creamy. Beat in pumpkin, eggs and vanilla. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop by TBS onto greased baking sheets. Bake in 375 oven for 15-20 minutes or until edges are lightly browned. Let stand for 5 minutes. Cool completely.

Drizzle or spread with vanilla glaze:
1 cup powdered sugar
1 ½ TBS milk
½ tsp vanilla

Snickerdoodles

Snickerdoodles

1 cup margarine or butter
3 cups all-purpose flour
2 cup sugar
2 egg
1 tsp. Vanilla

1/2 tsp Baking soda
1/2 tsp Cr. of Tartar
4 TBS sugar
2 tsp ground cinnamon

*Beat margarine or butter with an electric mixer on medium to high speed. Add about half of the flour, 2 cups sugar, eggs, vanilla, baking soda, and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Add about 2 TBS milk. Cover and chill for 1 hour. Shape dough into 1-inch balls. Roll balls in cinnamon and sugar mixture. Place 2 inches apart on cookie sheet. Bake in 375 oven for 10 to 11 minutes or till edges are golden. Cool on a wire rack.

Surprise Package Cookies

Surprise Package Cookies by Heather Betteridge

1 cup butter (no sub), softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. Vanilla
3 cups flour
1 tsp. Baking powder
½ tsp. Salt
65 Andes candies

Cream butter and sugar. Add eggs and vanilla. Combine flour, baking powder and salt and add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape a tablespoon of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on a greased backing sheets. Bake at 375 for 10-12 minutes. Melt remaining candies and drizzle over cookies. Yield: 3 ½ dozen

Peppermint Crunch Cream Cheese Cookies

Peppermint Crunch Cream Cheese Cookies by Meg Freebairn 2007

Cookie Ingredients:
2 boxes Devils cake mix
1 ¼ cups shortening
4 eggs
1 tsp. Vanilla

Frosting ingredients:
8 oz. Cream cheese –softened
1 cube butter –softened
1 tsp. Vanilla
4 ½ -5 cups powdered sugar
6 drops Red food coloring

*12 pack Peppermint candy canes –crushed up

Cookies: Mix together all of the above cookie ingredients in a mixer. Mixture will be stiff. Shape into 1 inch balls and place on a cookie sheet. Bake 6-8 min. at 350 degrees.

Frosting: Cream together the butter, cream cheese and vanilla. Add powdered sugar one cup at a time until the desired consistency. (Not too runny. The stiffer the better.) Add 6 drops of food coloring. May need more for desired color. I like a rich pink color.

Putting it all together: After cookies have cooled on a cookie sheet, spread frosting on the bottom side of the cookie and place another cookie bottom side down on the frosting. Make sure to spread enough frosting on the cookies till overflowing. Roll the edge of the cookie in crunched up peppermint candy canes. The Frosting will hold the peppermint candy in place.
Makes approx. 2-dozen sandwich cookies.

Peanut Butter Fingers

Peanut Butter Fingers by Ben’s work 2008


¾ c. butter ///////////// ½ tsp salt
¾ c. sugar //////////// ½ tsp vanilla
¾ c. peanut butter ///////////// 1 ½ c. rolled oats
¾ tsp. baking soda /////////////// 1 c. peanut butter whipped (for frosting)
1 ½ c. flour
¾ c. brown sugar
2 eggs


Combine all ingredients except for whipped pb. Press into cookie sheet. Bake at 350 degrees for 10-12 minutes. Top with whipped peanut butter while still warm. Cool and frost with Chocolate frosting.

Peanut Butter Chocolate Tin Cookies

Peanut Butter Chocolate Tin Cookies by Rachel Betteridge

1 tub cookie dough
Mini Reese’s Pieces

With ice cream scooper, put a scoop of cookie dough into a mini muffin tin. Cook according to directions on cookie tub. Push 1 mini Reese’s Piece into the middle of cookies once done. Cookie will harden up around Reese’s Piece. Pull and twist to get out of pan.

“One Cup of Everything” Cookie

“One Cup of Everything” Cookie

1 cup sugar / / 1 tsp. vanilla
1 cup brown sugar / / 1 cup oatmeal
1 cup butter or margarine / / 1 cup rice krispies
1 cup cooking oil / / 1 tsp. cr. of Tartar
1 egg / / 1 cup coconut
3 ½ cup flour / / 1 cup nuts
1 tsp. Baking soda / / 1 pkg. (12 oz) choc. chips

In a large bowl mix together sugar, butter and oil. Add egg and mix well. Then add remaining ingredients. Bake at 350 on an ungreased cookie sheet for 12-15 minutes.

Neiman Marcus Cookies

Neiman Marcus Cookies //// Lee Betteridge

2 cups butter
4 cups flour
2 tsp soda
2 cups sugar
2 cups brown sugar
5 cups blended oatmeal 3 cups chopped nuts
24 oz chocolate chips

2 cups (1-8oz) Hershey bar (grated)
4 eggs
2 tsp baking powder
1 tsp salt
2 tsp vanilla

Measure oatmeal and blend in blender to a fine powder. Cream the butter and sugars. Add eggs and vanilla, mix together flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 10 minutes at 375. Makes about 112 cookies.

Mrs. Field’s Cookies

Mrs. Field’s Cookies

Mix:
2 cups brown sugar
2 cups sugar
1 lb Butter (no substitutes)
4 eggs
2 tsp. Vanilla

Add:
2 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Cinnamon
6 ½ cups flour (only use 4 if you're using Oatmeal)

Add:
3 cups walnuts
2 – 12 oz. Chocolate
chips

Optional:
5 cups Oatmeal (only use 4 cups flour)
3 cups raisins

Scoop with an ice cream scooper unto ungreased cookie sheet.
Heat oven to 375 and bake for 10 minutes. Makes TONS!

Holiday Sugar Cookies

Holiday Sugar Cookies

4 cups flour ////////////////// 2 cups sugar
½ tsp salt ///////////////////// 1 cup butter
1 tsp. baking powder ///////////////////// 2 large eggs
2 tsp. vanilla
1 TBS whipping cream (or 2 tsp. lemon juice and zest from 2 lemons)
Optional: coarse sugar for decorating

Cream together butter and sugar until fluffy. Beat in eggs. Add dry ingredients and mix until thoroughly combined. Stir in vanilla and whipping cream (or lemon stuff). Wrap dough in plastic and chill for about 30 minutes.

Preheat oven to 325. Roll dough out to 1/8 inch thickness – cut – sprinkle with sugar and place on ungreased baking sheet. Bake for 8-10 minutes or until edges just start to turn brown. Cool. Enjoy decorating with favorite frostings and candies.

Cream Cheese Chocolate Chip Pastry Cookie

Cream Cheese Chocolate Chip Pastry Cookie

1 pkg. (17 ¼ oz) frozen puff pastry, thawed
1 pkg. (8 oz) cream cheese, softened
3 TBS sugar
2 cups milk chocolate chips

Roll 1 sheet pastry to 14X10 inch rectangle on floured surface. Combine cream cheese and sugar. Spread half of cream cheese mixture over pastry – leaving 1 inch border on 1 long side. Sprinkle with 1 cup morsels. Roll up, starting at long side covered with cream cheese. Seal edge by dampening with water. Repeat with remaining ingredients. Chill for 1 hour. Cuts rolls crosswise into 1 inch slices. Place cut side up on parchment paper-lined or lightly greased baking sheets. Bake in 375 oven for 20-25 minutes or until golden. Let stand 2 minutes. Makes 2 dozen.

Choc-Oat-Chip Cookies

Choc-Oat-Chip Cookies

1 cup flour 1 ¼ cup brown sugar
½ cup whole wheat flour ½ cup sugar
1 tsp baking soda 2 ½ cup oats
½ tsp salt 2 tsp vanilla
1 cup butter, softened 2 cups chocolate chips
2 eggs 1 cup walnuts, chopped
2 TBS milk

Combine flour, soda and salt. Beat butter and sugar until creamy. Beat in eggs, milk and vanilla. Gradually beat in flour mixture. Stir in oats, chocolate and nuts. Drop by TBS onto ungreased baking sheets. Bake in 375 oven for 9-10 minutes for chewy cookies. Makes about 4 dozen.