M&M cookies

M&M cookies:

(Recipe from the M&M website)

1 cup butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 12-ounce package M&M’S® MINIS® Milk Chocolate Candies (I couldn't find Minis so I just used regular sized and they worked fine).

3/4 cup chopped nuts (I didn't do nuts, but that might be yummy).

Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy; beat in egg and vanilla.

In medium bowl combine flour, baking soda and salt; blend into butter/sugar mixture.

Stir in M&M’S® MINIS® Milk Chocolate Candies and nuts, if desired.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft.

Do not overbake. Cool 1 minute on cookie sheets; cool completely on wire racks. Store in tightly covered container.

I took a before picture of the M&Ms in the dough.

All done!

These cookies were fairly easy and very yummy!

Red Velvet Cookies

These cookies are a twist on the famous red velvet cupcake. These cookies are chewy and the frosting gives that hint of cupcake.

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cocoa powder

1 teaspoon red food coloring

Pre-made Cream Cheese Frosting

Cinnamon for dusting

Preheat oven to 350.

Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined.

Drop by the tsp onto baking sheets. Bake for 10-12 minutes.

Let cool completely and Frost with cream cheese frosting. Sprinkle with cinnamon.

Beacon Hill Cookies

Can you tell I'm stocking my freezer for Christmas?

This is Jim's Mom's recipe and also Jim's favorite cookie. I love 'em too.

1 cup semi-sweet chocolate chips

2 egg whites

1/8 tsp salt

1/2 cup sugar

1/2 tsp vinegar

1/2 tsp vanilla

1/2 cup angel flake coconut

1/4 cup chopped walnuts

1. Melt chips in microwave

2. Beat egg whites with salt until foamy. Gradually add sugar, beat after each addition. Beat until mixture forms stiff peaks.

3. Add vinegar & vanilla, beat well (beating process takes about 10 minutes)

4. Fold in coconut, nuts and chocolate.

5. Drop from tsp onto greased baking sheets, and bake at 350 degrees for 10 minutes.

Makes 30

Peanut Butter Blossom Cookies

You can't go wrong with these cookies - peanut butter, chocolate...what's not to like? Jim love love loves these cookies!

1/2 cup shortening

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 tsp baking soda

1/8 tsp baking powder

1 egg

2 TBSP milk

1 tsp vanilla

1 3/4 cup flour

1/4 cup sugar

54 chocolate kisses

1. Beat shortening & peanut butter until combined. Add sugar, brown sugar, baking soda - beat until combined, scraping sides of bowl. Beat in egg, milk & vanilla. Beat in flour.

2. shape dough into 1 inch balls and roll in 1/4 cup sugar. Place on an ungreased baking sheet 2 inches apart and bake at 350 degrees for 10-12 minutes. Immediately press a chocolate kiss unto each cookie's center. Transfer cookies to a wire rack and cool.

Spritz Cookies

1 1/2 cups butter, softened

1 cup sugar

1 tsp baking powder

1 egg

1 tsp vanilla

1/4 tsp Almond Extract

2 TBSP Milk

3 1/2 cups flour

8 drops food coloring

1. Preheat oven to 375 degrees.

2. In a mixing bowl beat butter on high for 30 seconds. Add sugar and baking powder. Beat until combined, scraping bowl. Beat in egg, vanilla, almond extract, milk and food coloring. Beat in flour.

3. Force dough through a cookie press onto ungreased baking sheets, sprinkle with sugar. Bake for 8-10 minutes until edges are firm, but not brown. Transfer to a wire rack and let cool.

Chewy Ginger Molasses Cookies

These simple cookies are great around the holidays. The gingerbread flavor is subtle and they are chewy and moist! Great for cookie exchanges, neighbor gifts, and a yummy snack for the family.

Ingredients

1/3 cup butter or margarine

2/3 cup brown sugar

1 tsp baking soda

1 tsp ginger

1/2 tsp cinnamon

1 egg

1/4 cup molasses

2 cups flour

1/4 cup sugar

1 tsp cinnamon

Directions

1. Beat butter and brown sugar until smooth. Add baking soda, ginger and cinnamon - beat until combined. Add egg and molasses and stir to combine. Beat in flour.

2. Refrigerate dough 1 hour.

3. Combine sugar and cinnamon in a small bowl. Roll dough into 1 inch balls and roll in cinnamon sugar mixture.

4. Bake at 350 degrees for 10 minutes on a baking sheet that has been sprayed with nonstick spray.

Kaye's Pumpkin Cookies

This is my grandma's recipe and it is the best pumpkin cookie you will ever eat.

Cookies

3 cups Sugar

3 cups Pumpkin

6 cups Flour

3 tsp Cinnamon

3 cups Shortening

3 Eggs

3 tsp Baking Soda

1 1/2 tsp Salt

Frosting

6 TBSP Butter

1 cup Brown Sugar

2 tsp Vanilla

8 tsp Milk

2 cups Powdered Sugar

For Cookies:

1. Combine sugar, pumpkin, and shortening. Add eggs, Cinnamon, baking soda and salt. Stir in flour until combined.

2. Drop by the tsp onto a baking sheet and bake for 12 minutes at 350 degrees.

3. Spread frosting over warm cookies and let cool.

For Frosting:

1. Beat all ingredients together with an electric mixer until smooth.

White Chocolate Raspberry Cookies

This is a Better Homes and Gardens recipe - and it is a keeper! I have been making these cookies for years and they are always a hit!

ingredients

• 8 ounces white baking bar
• 1/2 cup butter
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 2-3/4 cups all-purpose flour
• 1/2 cup seedless raspberry jam
• 3 ounces white baking bar
• 1/2 teaspoon shortening

directions

1. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan, melt the remaining 4 ounces white baking bar over low heat while stirring constantly; cool.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the 4 ounces of chopped white baking bar.

3. Drop dough from a rounded teaspoon 2 inches apart on a greased cookie sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack. Store in an airtight container or plastic bag at room temperature for up to 3 days.

4. About 1 hour before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam onto the top of each cookie. In a heavy small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes to firm chocolate. Makes about 48 cookies.

Make-Ahead Tip:Bake the cookies as directed; cool completely. Do not add jam and melted mixture. Place cookies in a freezer container or bag and freeze for up to 1 month. Before serving, thaw for 15 minutes. Decorate as directed.

Cookie Party

SUGAR COOKIES
2/3 cup shortening (1/3 cup butter crisco, 1/3 margarine)
3/4 cup sugar
1 tsp vanilla
1 egg
4 tsp milk
2 cup sifted flour
1 1/2 tsp baking powder
1/4 tsp salt

Cream shortening, sugar, vanilla. Add egg and beat until light and fluffy (2 minutes) then stir in milk. Sift all dry ingredients then add to the wet. Divide dough in half and roll in saran wrap and chill for 1 hour. Roll and cut - only 3-4 times on lightly floured surface 1/8-1/4 inch thick. Bake on greased cookie sheet 375 for 7 minutes.

Rachel had an awesome cookie party last year! The kiddos went crazy decorating! She sent out evites, and got busy baking (it helps that she has two ovens and dishwashers). All her guests enjoyed their creations along with hot chocolate. Her sugar cookie recipe listed above really is amazing! So, treat your neighborhood to a 'cookie party' this year!

BEST EVER LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES

These are my favortie cookies and they are even low fat! They are great for Weight Watchers. I think they are 1 or 2 points depending on how big you make them and how many chocolate chips you put in. Plus they are super easy - my kids can make them.

I large jar of canned Pumpkin

1 box spice cake mix

1 cup chocolate chips - I use the large Ghiradelli ones - there is nothing better

Mix the first 2 ingredients together by hand until all the cake mix is mixed in. Add the chocolate chips.

Use a cookie scooper (the batter is very wet so this is the best way) and put the scoops on a cookie sheet

Bake at 350 for 15 minutes

These cookies are best the next day or when they are totally cooled. If you eat them too soon they will be gooey.

Enjoy!

PIZZOOKIES

*Chocolate chip cookie dough - I just use the store bought kind but you could make your own. The name of the game on these babies is EASY and SWEET

*Vanilla ice cream

*Chocolate sauce - you can use store bought kind or use the recipe below

*Caramel Sauce -use store bought kind

Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough. Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces. Need I say more?

They are very rich so I recommend using the smallest ramekins or put less cookie dough in. I couldn't finish it and I can finish ANYTHING that involves chocolate.

HOT FUDGE SAUCE
3oz semi-sweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips)
1/4 C butter
1 Can Sweetened Condensed Milk

Chop butter and chocolate squares (if you are using those) into small pieces so they melt easily
Put it in a pan on medium heat and melt it all together till it's smooth, creamy and amazing.

Recipe curtesy of www.ourbestbites.com

Best Ever Chocolate Chip Cookies courtesy of Nestle Toll House

This is a classic recipe, and one of my kids long-time favorites!
 

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

 

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION: 
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks. 

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Chocolate Dipped Macaroons

...Chocolate Dipped Macaroons...

4 egg whites

2 1/2 - 3 cups coconut

1 1/3 cup sugar

6 T flour

1/2 t salt

1 1/2 t vanilla

Cook over medium-high heat, stirring until it pulls away from the sides of pan.  Cool until almost cold, or overnight.  Form little balls and put parchment paper on cookie sheets.  Bake at 300 for 23 minutes.  Cool or put in Tupperware container.  Melt bittersweet chocolate (only use bittersweet) with a little Crisco (like 1/2 T) in microwave for 3 minutes at 50% power.  Dip Macaroons in chocolate and cool on wax paper.

Contributed by Kimberly Croft

Ultimate Chocolate Cookies

If you love chocolate, you will love these cookies!  They are moist, chewy, and almost brownie-like.  Always a hit at a BBQ, and these also freeze well, so you can make them ahead!

Ultimate Chocolate Cookies

1 12oz package of Semi-Sweet Choc. Chips

2oz Unsweetened Chocolate

2 TBSP Butter

1/4 tsp Baking Powder

Dash Salt

2 Eggs

2/3 C Sugar

1 tsp Vanilla

1/3 C Flour

1.  In a saucepan melt 1 c choc. chips, unsweetened chocolate, and butter over low heat.  Cool slightly.

2.  In a mixing bowl combine eggs, sugar, and vanilla.  Add melted chocolate and beat until smooth.

3.  Combine flour, baking powder & salt in a bowl and add to chocolate mixture.  Stir until combined.  Add remaining chocolate chips and stir in.

4.  Drop by teaspoon onto a cookie sheet.  Bake at 350 degrees for 8 - 10 minutes.  Let cool on pan for 3 minutes, then transfer to a wire rack.

Makes about 2 dozen cookies

Andes Mint Cookies

You can't resist these oh, so yummy, delicious and minty cookies. They make a wonderful treat to give-away and you will definitely bring a smile to someone else!

Andes Mint Cookies

¾ cup butter

1 ½ cup brown sugar, packed

2 Tablespoons water

1 (12 oz.) pkg. semi-sweet chocolate chips

2 eggs

2 ½ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 lb. Andes Mint (2-6.67 oz. pkgs.)

Heat butter, sugar and water in saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda and salt. Roll dough into 1-inch balls and place 2 inches apart. Bake at 350 degrees for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

BEST EVER SUGAR COOKIES

So simple and sweet even the little ones can help


Don't roll the dough out too many times - once it starts to flake don't use it anymore

They bake up perfectly soft and sweet and even stay soft for days

The more toppings to decorate it with, the better.

Let the kids decorate and sit back and enjoy!

SUGAR COOKIES
2/3 cup shortening (1/3 cup butter crisco, 1/3 margarine)
3/4 cup sugar
1 tsp vanilla
1 egg
4 tsp milk
2 cup sifted flour
1 1/2 tsp baking powder
1/4 tsp salt

Cream shortening, sugar, vanilla. Add egg and beat until light and fluffy (2 minutes) then stir in milk. Sift all dry ingredients then add to the wet. Divide dough in half and roll in saran wrap and chill for 1 hour. Roll and cut - only 3-4 times on lightly floured surface 1/8-1/4 inch thick. Bake on greased cookie sheet 375 for 7 minutes

Snickerdoodles

This cookie has the perfect combination of cinnamon & sugar...
These classic cookies are both easy to make and fun to eat because they offer a little "crunch" on the outside, but are soft on the inside. Serve with a glass of milk and they are the perfect sweet treat and will beat a store-bought cookie any day!

Snickerdoodles

½ cup butter

1 ½ cups all-purpose flour

1 cup sugar

1 egg

½ teaspoon vanilla

¼ teaspoon baking soda

¼ teaspoon cream of tarter

Cinnamon and Sugar mixture (approx 2-3 Tbls sugar and 1 teaspoon cinnamon)

Beat butter until smooth. Add half the flour and the rest of the ingredients (except cinnamon/sugar mixture). Beat until thoroughly combined. Add rest of flour and beat until thoroughly combined. Cover and chill for 1 hour. Shape into balls and roll in cinnamon/sugar mixture. Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes (until just barely the edges are turning brown). Cool on wire rack. Makes approximately 2 1/2 dozen -- very easy to double. Store in sealed container.

coo

Old Fashioned Chocolate Chip Cookies

Old Fashioned Chocolate Chip Cookies

1 cup butter-flavored shortening
1 cup white sugar
1/2 cup brown sugar
3 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. soda
3 cups flour
1 to 1 1/2 cups milk chocolate chips

Cream butter and sugars. Add eggs and mix well. Add remaining ingredients, except chips. Mix well and fold in chips. Bake at 375 degrees for 10 minutes.

Tip: After cookies cool for about 30 minutes. Put in a sealed container to store (they will be soft when you serve them). These cookies are perfect to share at a football or soccer game or to offer comfort with a glass of milk to the kiddos after school.

Magic Cookie Bars

Coconut, chocolate chips, sweetened condensed milk and grahm crackers... yummy!

Magic Cookie Bars Ingredients
	1 1/2 cups graham cracker crumbs
	1/2 cup (1 stick) butter or margarine, melted
	1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
	2 cups (12 ounces) semi-sweet chocolate chips
	1 1/3 cups flaked coconut
	1 cup chopped nuts

Instructions
	Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan.
	Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
	Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Aunt Ann's Peanut Blossoms

This is a simple recipe my kids enjoy participating in!

1 3/4 cup flour

1 tsp baking soda

1/2 tsp salt

1 stick butter

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

Hershey kisses

Roll in to balls, roll into sugar. Bake at 35 for 10 minutes.

Put kisses on when the cookies are hot.