These delicious sandwich type cookies are just about everyone at our house's favorites. We were introduced to them from a delightful French Canadian lady living in MA.
I made these the other day for the first time they were a big hit with everyone.
Everyone knows Davy always wore a raccoon hat, so his mommy made him raccoon tails when he came home!
My mother used to make the best cookies. She called them "frozen donut horns", though they weren't frozen or donuts. It used a yeast dough, soft yet workable, with sour cream in it, and a filling that used chopped nuts, lightly beaten egg white, and sugar.
These are fun for kids to help with. You can do almost any kind of decoration for any occasion. Place butter in medium bowl. Microwave at high 30 to 45 seconds, or until melted. Add marshmallows, stirring to coat.
These taste as close as you can get to the thin mint cookies that is everyone's favorite of the Girl Scouts.
This recipe is a favorite because it's so quick, easy and economical and yet looks and tastes so special. It is loved by children and adults alike.
Cookies with melted chocolate. Good as a teatime treat. Cream the butter and sugar and add water, mix until smooth and creamy. Add flour and mix well and form into a soft dough.
I am looking for great biscotti recipes. Especially lemon, anise and mocha.
Does anyone have a good recipe for the little mini cherry tassies? It's like a Pecan Tassie but in the little crust you put cherry and then icing on the top. I know the crust recipe for the cherry one is different. If you have the recipe please let me know.
Could someone please help me find this recipe. My mother used to make it for me back in the late 70s early 80s.
A cookie made from Red Velvet cake mix topped with cream cheese icing.
These are soft almost like drop biscuits. (DH likes them with his meal as bread) They are good either plain or frosted.
My family has made these cookies for many years. every time I get out the faded recipe card, I think of all the memories on Valentine's days in the past both in making the cookies and the smiles that are always there when I serve or give them away.
In a mixing bowl, cream butter,sugar and cocoa until light and fluffy, beat in sour cream and vanilla add flour, mix well stir in chocolate chips.
Beat butter and sugar in a small bowl with an electric mixer until light and creamy. Add egg and beat to combine. Stir in flour and mix to create a soft dough. Cover with cling wrap and refrigerate for 30 minutes, or until firm.
Mix all together and chill. Make small balls, size of peanut. Bake on ungreased cookie sheet. Bake 10 minutes at 400 degrees F or until just begin to brown.
Combine apricots and 1/3 cup of the sugar; cook until thickened. Cool and set aside. Cream butter and remaining sugar
These sweet little treats would be a perfect gift for someone you love on Valentine's day. They are also a simple cookie that your kids can help make for a classroom party.
Heat oven to 375 degrees F. Beat margarine and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda, and salt. Stir in white chocolate, walnuts and raisins.
Heat oven to 325 degrees F. Beat margarine and sugar until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking powder and salt. Stir in chocolate and walnuts. Shape dough into 2 slightly flattened logs.
Beat eggs slightly with sugar and salt. Add milk and flour and beat until smooth. Heat rosette iron with paper towels and dip into batter, but do not allow batter to come over the top of iron...
This is one of my favorite recipes because I am able to use my own organically grown lavender and mint. I was searching for recipes to use my lavender and came across this one for shortbread.
As mentioned before I am not much of a traditional baker but wanted some fresh 'out of the oven' cookies yesterday and since was already planning to make some puff pastry cherry tarts decided to use some of the cherries and cherry syrup from pie filling for these.
This is a unique and tasty Hanukkah cookie recipe. I have never seen any other cookies like these "draidles" in Christmas cookie exchanges.
Melt chocolate and butter in microwave or top of double boiler. Let cool slightly so as not to melt marshmallows when they are added. Add vanilla, nuts, and marshmallows.
Very colorful and fun. Ideal for Easter/Welcome Spring. Easy to make and everyone likes them!
Cream together brown sugar and margarine. Add eggs. Sift together flour, soda and cream of tartar; stir into first mixture. Add pecans and vanilla.
Mix all together. Make dough into quarter size balls, flatten with a fork. Cook each for 6 minutes and no longer at 350 degrees F. Mix filling ingredients, add powdered sugar until it is thick. Place frosting in the middle of two cookies.
In a small heavy saucepan, melt unsweetened chocolate, 1 cup chocolate chips and butter with coffee granules; stir until smooth. Remove from the heat; set aside to cool. In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored.
Recipe for Cherry Kisses. This is a really NEW recipe, because I just made it up! I am starting to make my Christmas cookies and freeze them. Hershey just came out with a cherry cordial kiss, so with the help of a couple of different cookie recipes, I came up with this one. My little 2 1/2 year old grandson "helped" mix. He waited until I stopped the mixer and he added each ingredient.
Cream butter and sugar together. Add eggs, beating well. Blend in remaining ingredients. Bake 8-10 minutes at 350 degrees F. . .
Recipe for Triple Chocolate Caramel Cookies. Combine butter, sugar, egg and vanilla. Beat well. Combine flour and cocoa; add to creamed mixture. Stir in chocolate chips and pecans. . .
Recipe for Chocolate Pinwheels. These are an absolute favorite at Christmas, but do well any time. Usually, I just bake a couple of dozen and keep the rest in the fridge for company or to make up cookie plates. This was a Pillsbury bake off winner long, long ago. . .
Combine all ingredients except flour and lemon glaze; with mixer, beat until well blended. Beat in flour. Divide dough in half; wrap in plastic wrap and chill at least 1 hour. On well floured surface, knead one dough portion into a smooth ball. Roll dough to 1/8 inch thickness. . .
If frosting starts to set up while you are frosting the cookies, add just a touch of milk until you get the consistency again. The frosting is what really makes these cookies. And don't forget to have one with that next cup of coffee or big glass of milk. . .
Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough.
Stir eggs and sugar in top of double boiler until creamy and lukewarm. Remove from heat and beat until cool. Add flour gradually, mixing well.
In a small mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks. Combine flour and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Cream the butter and sugar together and add the salt, cinnamon, nutmeg, coriander, and egg; blend well. Stir in the flour and baking soda, then add the milk.
Heat oven to 350 degrees F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add milk; mix well.
Cream butter, add sugar gradually. Add egg and almond extract; mix well. Sift together flour, baking powder and salt and add to first mixture. Add oatmeal and Grape Nuts.
Beat egg whites with salt until foamy. Gradually beat in sugar until stiff. Add vanilla and lemon juice.combine flour, dates and nuts, mixing until dates and walnuts are coated with flour. Fold into egg whites.
Beat butter and sugar on low speed until creamy. Add vanilla, beating until blended. Combine flour and salt in small bowl; gradually add to butter mixture beating until blended after each addition.
In a large mixing bowl, cream the shortening, butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts.combine the flour, lavender, baking powder and salt; gradually add to creamed mixture and mix well.
Preheat oven to 375 degrees. In a mixing bowl, cream margarine or butter and sugar. Beat in lime peel, lime juice and eggs. Stir in flour and squash, chill shape into 1 inch balls on greased cookie sheet.
Place sugar and almonds in a food processor; cover and process until almonds are finely ground. In a large mixing bowl, cream butter and sugar mixture. Beat in the egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.
Cream shortening and sugar together. Add egg yolk, vanilla, cinnamon and flour. Mix thoroughly. Spread 1/4 inch thick in a well greased 15x10 inch pan.
Preheat oven to 350 degrees F. Cream butter, sugar and egg. Stir in remaining ingredients and drop by spoon onto buttered cookie sheet for 8-10 minutes.
Cream butter and sugar. Add almond extract. Add salt and flour and mix well. Chill dough. Form on-inch balls and roll in granulated sugar.
Beat margarine in a large bowl for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs and beat well. Stir together flour, baking soda, and salt.
Microwave chocolate and butter in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar.
Preheat oven to 350 degrees F. In large bowl, combine powdered sugar, butter, cherry juice, almond extract and food coloring; blend well. Lightly spoon flour into measuring cup; level off.
In a small mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and cocoa; gradually add to creamed mixture. Beat in ground hazelnuts. Roll into 1 inch balls. Press one whole hazelnut into each.
I love having these in the fridge just waiting for Christmas company.
Recipe for Ginger Cremes. Stir syrup, sugar, shortening and eggs together. I use spices scantly. Add flour and water or coffee last. . .
Lemon-Lime Meltaways recipe. Heat oven to 350 degrees F. Spray several large cookie sheets with non-stick cooking spray. In large bowl with electric mixer at high speed, beat egg whites until frothy; with mixer at medium speed, beat in confectioners' sugar, flour, grated lemon and lime peel, and vanilla until blended and smooth...
In a medium mixing bowl, combine egg whites and salt. Beat with an electric mixer on medium speed until stiff, but not dry. Gradually add powdered sugar, beating on high speed, till stiff peaks form.
Melt caramels with milk. Add pecans. Drop by teaspoonfuls onto waxed paper. In top of double boiler, melt chocolate and paraffin. Dip caramel candies in chocolate to cover. Return to waxed paper to cool. YUM!
Sift together dry ingredients. Heat molasses to the boiling point. Stirring constantly, add butter, then dry ingredients. To form cookies, drop mixture from a spoon into small bits 2 inches apart on a greased baking sheet...
You can cut your mints in half, but you will have to make bigger cookies. Also, I have found that smaller pieces of mint give the cookie just the right hint of mint and chocolate without making it overpowering...