Chip and Dip Cookies

Strange made this CD 2008 - OUTSTANDING - but does not make a lot for a lot of work
from Newpaper clipping - by Tracy Schuhmacher

1 cup Butter - softened
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup coarsely crushed potato chips
3/4 cup coarsely crushed pretzels
1 cup semisweet chocolate chips
1 cup white baking chips

1. Preheat oven to 350F
2. Combine butter and sugar- beat with medium mixer till light & fluffy.
Add egg yolk and vanilla.
Gradually add flour and mix well
Stir in potato chips and pretzels
3. Shape level tablespoons of dough into 3 inch logs.
Place on an ungreased baking sheet (parchment lined) 1.5" apart.
Bake 14 to 18 minutes or until edges lightly browned.
Cool completely on sheets
4. Heat semisweet chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
5. Heat white baking chips in micro for 30 seconds - stir, repeat till melted.
Dip one end of each cookie into melted chips and place on wax paper.
Refrigerate until firm, about 10 minutes
Makes two dozen.

This is a single - ended up doubling the recipe for 2010.

Per Cookie: 240 calories, 15g fat, 1g fiber, 30mg chol., 3g prot., 26g carbs, 150mg sodium
WW points = 5.8 per cookie!!!
WW Points PLUS = 7 pts per cookie

Oatmeal Cookies – Tender

400F
from Cuzin Jane
Simmer 1 cup raisins and 1 cup water in saucepan over low heat until raisins are plump (20-30 minutes).
Drain raisin liquid into measuring cup.
Add enough water to make ½ cup.

Cream:
¾ cup shortening
1 ½ cups sugar
2 eggs
1 tsp. vanilla

Stir in: Raisin Liquid

Then Add together:
2 ½ cups flour
½ tsp. baking powder
1 tsp. soda
1 tsp salt
1 tsp cinnamon
½ tsp. cloves

Add:
2 cups rolled oats
Raisins
½ cup chopped nuts

Drop rounded spoonfuls about 2 inches apart on ungreased cookie sheet. Bake at 400 for 8-10minutes.
Makes 5-6 dozen.

Orange Ginger Cookies

6 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, finely chopped

½ cup buttermilk

½ cup powdered sugar

2 Tablespoons orange juice

Preheat oven to 375 F

Line sheet with baking parchment.

In a large bowl, whisk together the flour, baking soda and baking powder; set aside.

In a 2^nd large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the second bowl and beat in. Juice the oranges to get about 1 cup of orange juice then add it to the bowl.

Use the mixer to beat in the orange juice and buttermilk. The dough may curdle a bit, this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1 tablespoon mounds on the prepared sheet, leave about 2” between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies – makes 6 dozen cookies.

Brickle Drop Cookies

1 cup (2 sticks) butter or margarine, softened.
1 cup granulated sugar
1 cup packed llight brown sugar
1 teaspoon vanilla extract
1easpoon salt
3 eggs
3 1/2 cupsall purpose flour
 teaspoons baking soda
2 teaspoons cream of tartar
1 1/3 cups (8oz pkg) Heath Bit O Brickle toffee bits

1. Heat oven to 350F
2. Beat butter, granulated ugar, brown sugar, vanilla and salt in large bowl until blended.Add eggs, beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits.
3. Drop by teaspoons onto prepared cookie sheet. Bake 8 to 0 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen.

Mock Macaroons

Preheat to 350F

1 box Angel Food Cake Mix
10 oz Flaked Coconut
½ cup water
Optional: 4 tbsp Baking Cocoa

Blend Angel food cake mix and coconut together until combined. If using cocoa, blend well also.
After all dry ingredients combined, add water – keep mixing – it will blend
Drop by LEVEL teaspoon on parchmented cookie sheet.
Bake 9 to 11 minutes or until lightly browned.

2024 suggestion: 

• use finer desiccated coconut to more easily push this thru a Ziploc bag with corner cut out
• make dough in advance, place in bag and roll flat. When removed from fridge, cut off top of bag, and use pizza cutter to cut to size while firm from fridge.
   

 

Peppermint Patties

REFRIGERATE 350F 9min

2 cups all-purpose flour
½ cup plus 1 tablespoon baking cocoa, sifted, divided
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
¾ cup butter, softened
1 egg
4 tsp vanilla, divided
1 ½ tsp peppermint extract
3 cups powdered sugar
¼ cup hot water or milk (not boiling)

Combine flour, ½ cup cocoa, baking powder and salt in small bowl; set aside.
Beat granulated sugar and butter in large bowl with electric mixer at medium speed 1 minute or until creamy.
Add egg, 1 tsp vanilla and peppermint extract; beat until well blended.
Gradually stir in flour mixture just until blended.
Shape dough into 12x2-inch log on lightly floured work surface.
Wrap tightly in waxed paper, then wrap in plastic wrap.
Freeze 2 hours or until firm.

Preheat oven to 350F.
Grease or parchment cookie sheets.
Cut dough into 1/8 inch slices.
Place slices 1 inch apart on prepared cookie sheets.
Bake 9 minutes or until puffed and firm to the touch.
Cool on cookie sheets 1 to 2 minutes.
Transfer to wire racks to cool completely.
For icing, combine powdered sugar, hot water and remaining 3 tsp vanilla in medium bowl; stir until smooth. Add additional water, ½ tsp at a time, if necessary until desired consistency is reached.
Divide icing in half.
Add remaining 1 tbsp cocoa powder to one bowl; stir until well blended.
Cover cocoa icing; set aside.
Frost cooled cookies with vanilla icing; let stand until set. Drizzle cookies with chocolate icing; let stand until set.

Swiss Chocolate Cookies

Your basic Chocolate Orgasm! These are almost fudge. Very rich. VERY yummy.
Recipe called for a rectangle, I think rounding would look prettier. or, does someone make a log mold?? lol - pampered chef must have something... or maybe Martha

Dough:
1 ½ sticks unsalted butter
4 oz dark hersheys chocolate chips - melted
1 ¾ cup flour

Topping :
½ cup heavy whipping cream
1 tablespoon butter
1 tablespoon corn syrup
4 oz milk chocolate chips

To make dough: Beat the butter until softened, beat in 4 oz melted chocolate Then flour. Continue to mix in until dough is smooth and even. Scrape dough into plastic wrap and press into rectangle log (1” thick) . Wrap & chill until firm

To make topping: In a saucepan combine cream, butter and corn syrup and bring to a boil over low heat. Remove from heat and add chocolate chips. Shake pan to submerge chocolate into hot liquid, whisk until smooth. Let set at room temperature until spreading consistency.

Dough: On floured surface, cut dough 3/16” inch thick – place in oven at 350F for 12 to 15 minutes.
When cookies have cooled – top with filling (can make into sandwiches)
Approx 24 cookies
2007 Made by Cari A.

SnickerDoodle Cookies by Vicki

8-10 min 400F
½ cup butter (softened)
½ cup shortening
1 ½ cup sugar
2 eggs
1 tsp baking soda
2 ¾ cup flour
¼ tsp salt
2 tsp cream of tartar
Topping: ½ cup sugar w/ 2 tsp cinnamon

Cream butter shortening & sugar.
Add eggs 1 at a time.
Mix well after each.
Mix dry ingredients.
Add 1/3 to egg mixture at a time mix well after each.
Shape into small balls.
Roll in sugar.
Place 2 inches apart & flatten slightly on greased or parchment covered cookie sheet
Bake for 8-10 minutes at 400F
Remove immediately from sheet

Mock Macaroons

Mock Macaroons -first made 2006

Bake: 350°F for 7-10 min

Ingredients:

·       1 box angel food cake mix

·       1 bag flake coconut

·       ½ cup water

Method:

1.  In large bowl mix together angel food cake mix and flake coconut until well blended

2.  Add water – mix (and mix and mix). At first, you won’t think it will come together, but it will

3.  Either drop by level teaspoon or place in pastry bag with large opening, and drop onto parchment paper covered baking sheet. Allow 1 inch between cookies

4.  Bake at 350F for 7 to 10 minutes - Check bottoms for doneness – they will brown sooner than tops

Option:

You can add some cocoa – 3 to 4 tablespoons – to give chocolate flavor. Add during step 1.

This is a weight watcher recipe – first made in 2006 by Boug

Hungarian KIEFLES

This is a family favorite. Connie leaves off the nuts.

REFRIDGERATE 20 min 375°F
2 cups flour
1 cup cottage cheese
1 cup butter, chilled and cut into pieces
8 oz apricot jam
½ cup finely chopped walnuts or pecans
granulated sugar

Place flour in a mixing bowl. Add cheese and butter. Cut into pieces. Mix until the dough clings together in a ball. Wrap in waxed paper or plastic wrap. Chill several hours. Roll out 1/3 of the dough on a lightly floured board to 1/8” thickness. Cut circles 10 inches in diameter. Spread with jam and sprinkle with nuts. Cut into pie shaped wedges, 3 inches wide at the base. Roll up from the wide end. Place on a greased baking sheet. Sprinkle with sugar. Bake in a 375°F oven for 20 minutes or until golden brown.
YIELD: 2 DOZEN

Chocolate Covered Cherry cookies

These are a little work, but are always a big hit. Not hard to do, just takes time cause of all the steps. Yummy!

7-9 min. . 375’F

DOUGH
½ cup sugar
¾ cup butter, softened
1-teaspoon vanilla
1 egg yolk
1 ½ cups all-purpose flour
½ cup unsweetened cocoa

FILLING
¼ cup butter
1-tablespoon brandy or ½ teaspoon brandy extract
1 cup powered sugar
TOPPING
36 maraschino cherry (drained on paper towel)
½ cup semisweet chocolate chips
1 teaspoon oil

In large bowl, combine sugar, butter, vanilla and egg yolk; beat until light and fluffy. Add flour and cocoa; beat until well mixed. Shaped rounded teaspoonfuls of dough into 1 in. balls; place 1 in. apart on ungreased cookie sheets. With index finger, make indentation in center of each
Bake at 375’F. for 7-9 mins. Or until set. Immediately remove from cookie sheets, cool for 10 mins.
In a med. Bowl, combine all filling ingredients; beat until smooth.
Spoon ‘bout ½ teaspoon into cooled cookie. Press cherry into filling.
In small saucepan, combine chocolate chips and oil. Cook over low heat until melted, stirring constantly. Spoon or drizzle over cherries on each cookie let stand until chocolate is set.
Yield: 3 dozen cookies

Chocolate Chip Cookies (Original)

9 to 11 Min 375°F
2 1/4 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla extract
2 eggs
2 cups Chocolate chips
1 cup chopped nuts

Combine flour, baking soda and salt in small bowl. Beat butter, gran sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375° oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Pan cookie variation: Prepare dough as above. Spread into greased 15 x 10” jelly roll pan. Bake in preheated 375° over for 20 to 25 minutes or until golden brown. cool in pan on wire rack.

2011 made by Debbie with Pecan, Vicki without nuts.