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Recipes on this page:


BASIC COOKIE RECIPE

1 package Duncan Hines Cake Mix
2 eggs
1/2 cup crisco shortening
4 tablespoons water


Preheat oven to 350 degrees. Blend all ingredients in large bowl. Drop by teaspoonful 2-3" apart onto ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Makes about 6 dozen cookies


OATMEAL COOKIES

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
3 cups quick oatmeal
1/2 cup chopped walnuts

Cream together: shortening, brown sugar granulated sugar. Add: eggs, vanilla. Beat well. Sift in: flour, salt, soda. Add: oatmeal, walnuts. Bake at 350 degrees, 10 minutes.


CHOCOLATE-PEANUT BUTTER COOKIES

2 1/2 cups sugar
1 stick margarine
1/2 cup milk
4 tablespoons cocoa
2 1/2 cups quick oats
1/2 cup peanut butter
nuts (optional)

Boil sugar, margarine, milk and cocoa for 1 1/2 minutes ... add vanilla to boiling mix ... pour mix over mixture of oats, peanut butter, and nuts. Drop by spoonfuls on wax paper or foil and let set.


NEIMAN-MARCUS COOKIES

2 cups butter
4 cups flour
2 teaspoon soda
2 cups sugar
5 cups blended oatmeal
(measure oatmeal and blend in a blender to a fine powder)
24 oz chocolate chips
2 cups brown sugar
1 teaspoon salt
1 - 8 oz Hershey Bar (grated)
4 eggs
2 teaspoon baking powder
2 teaspoon vanilla
3 cups chopped nuts (your choice)

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.


CHOCOLATE DROP COOKIES

1 cup sugar
1/2 cup margarine or butter, softened
1 egg
2 ounces melted unsweetened chocolate - cooled (*see substitution below)
1/3 cup buttermilk or water
1 teaspoon vanilla
1 3/4 cup all purpose or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (optional)

Heat oven to 400 degrees. Mix sugar, margarine, egg, chocolate, buttermilk and vanilla. Stir in flour, bkaing soda, salt and nuts. Drop dough by rounded teaspoonfuls 2" apart onto ungreased cookie sheet. Bake 8-10 minutes. Immediately remove from cookie sheet, cool. Frost with chocolate frosting (makes 4 1/2 dozen cookies)

CHOCOLATE FROSTING:
2 squares (1 oz ea) unsweetened chocolate *(see substitution below)
2 tablespoon margarine or butter
3 tablespoon water
2 cups powdered sugar

Heat chocolate and margarine over low heat until melted. remove from heat, stir in water and powdered sugar.

* SUBSTITUTION: 3 tablespoon cocoa plus 1 tablespoon butter or margarine is equal to 1 square (1 oz) unsweetened chocolate.


CRISP PASTEL COOKIES

3/4 cup shortening (part butter)
1/2 cup sugar
1 - 3 oz package fruit flavor gelatin
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

In large bowl, combine shortening, sugar, gelatin, eggs and vanilla. Beat thoroughly. In another bowl, combine flour, baking powder and salt; mix well and add to shortening mixture. With hands, roll dough into 3/4" balls. Place 3" apart on ungreased baking sheets. Dip bottom of drinking glass in sugar and flatten each ball with bottom of the glass. Bake at 400 degrees 6-8 minutes until edges are lightly browned. Makes about 4 dozen cookies.


RICE KRISPIE MARSHMALLOW TREATS

1/4 cup margarine
40 MARSHMALLOWS
5 cups Rice Krispies
1. Butter a 9x13" pan
2. Melt margarine in large pan over low heat.
3. Add marshmallows and stir till completely melted. Cook 3 minutes while stirring.
4. Add cereal. Stir well.
5. Press into pan using buttered spoon. Cool. Eat.

Remember these? My son brought this recipe home from school many many many years ago and I found it in my recipe box. I even copied it the same way it was on the sheet! Mothers always keep everything their children bring home, eh?


SWEETHEART COOKIES

1 cup shortening
2 cups brown sugar
3 eggs
4 1/2 cups flour
1 tsp cinnamon
1 tsp salt
1 tsp cream of tartar
1/2 tsp soda

1 lb of dates, cut fine
3/4 cup white sugar
3/4 cup water
1 cup nuts, finely cut

Sift the flour, cinnamon, salt, cream-of-tartar and soda together. Mix together with eggs, brown sugar and shortening until blended and divide into three parts. Roll out and spread with filling: Cook together the dates, white sugar and water until it is the consistency to spread. Just before taking from fire, add 1 cup nuts, cut very fine. When partly cold, spread on rolled out dough and roll up. Wrap in wax paper and put in refrigerator over night. Next morning cut into thin slices and bake in moderate oven (350 degrees).

My mother made these cookies every year they are sooooo good! Mom's recipe I am copying this from does not have the time but I would guess 8 to 10 minutes. Believe me, you need to try these. Trust me - they are good!


OATMEAL CRISPIES

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs, beaten
1 tsp vanilla
1-1/2 cups flour
1 tsp salt
1 tsp soda
3 cups quick-cooking oatmeal
1/2 cup chopped nuts

Thoroughly cream shortening and both sugars. Add beaten eggs and vanilla and beat well. Add flour sifted with salt and soda. Add oatmeal and nuts. Mix and form in long rolls. Chill well. Slice 1/4 inch thick and bake on cookie sheet in moderate oven (350 degrees) for 10 minutes.

Another recipe I found in my mother's little box of recipes! Mmmm good!


ANISE BISCOTTI

1 cup oil
2 cups sugar
6 eggs
1/2 tsp anise extract
4 tsp baking powder
6 cups all-purpose flour
1/2 cup hazelnuts, finely ground

Preheat oven to 350 degrees. In bowl combine oil, sugar, eggs and extract. In separate bowl combine baking powder, flour and hazelnuts. Gradually add flour mixture to oil mixture with hands. Mix with floured hands until pliable. Divide dough into four pieces. On lightly floured surface roll each piece into a 12"x2" log. Arrange logs about 6" apart on 2 baking sheets. Bake 20 to 25 minutes or until logs are golden brown.

Transfer logs to work surface and let cool for 5 minutes. Reduce oven to 300 degrees. With serrated knife slice each log diagonally into 1/2" thick slices. Arrange cookie slices upright and slightly apart on baking sheets. Bake until crisp, about 20 to 30 minutes. Remove from oven and cool on pan on rack for 5 minutes. Transfer cookies to a wire rack and cool completely.

This recipe makes 4 dozen cookies.


OLD-FASHIONED RAISIN BARS
(A cake-type cookie -- tender and moist)

1 cup seedless raisins, dark or light
1 cup water
1/2 cup salad oil or shortening
1 cup sugar
1 slightly beaten egg
1 3/4 cups sifted enriched flour
1/2 cup chopped walnuts
1 teaspoon nutmet
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon cloves

Combine raisins and water; bring to boiling; remove from heat. Stir in salad oil. cool to lookwarm. Stir in sugar and egg. Sift together dry ingredients; beat into raisin mixture. Stir in nuts.

Pour into greased 13x9x2 - inch pan. Bake in moderate oven (375) 20 minutes or until done. When cool, cut in bars. Dust with confectioner sugar. Makes about 2 dozen. (For thin brownie-size cookies, bake in greased 15 1/2x10x1 - inch jelly roll pan for 12 minutes or until done.

This recipe is a pass down recipe from my dear Mother who made these bars quite often. They are quick - easy - and Oh Sooooo Good!


PICNIC BROWNIES

1 cup butter, melted
1 cup cocoa
2 cups sugar
1 cup flour
2 teaspoons vanilla
1 teaspoon salt
12 oz. chocolate chips
1 cup walnuts (optional)

Mix melted butter and cocoa. Add sugar. Stir in flour. Mix in vanilla and salt. Add chips and then nuts if desired. Spread in 13" x 9" pan. Bake in 350 degree oven for 25 minutes.


If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. Thank You


Check out my other websites:
THE THIN GROUP and CJ'S PLACE.


~ Email CJ ~



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