favorite cookie recipe
06-25-2011, 07:00 PM
#4
Super Member
Join Date: Aug 2010
Location: Rural Ohio
Posts: 1,389
Seven Layer Cookies.....a family favorite.
Layer in order in a 9 x 13 pan:
-1 stick butter, melted
-graham cracker crumbs, 1 pack crushed with rolling pin
-chocolate chips...sprinkle to cover crumbs, about 1 cup
-butterscotch chips...sprinkle to cover, about 1 cup
-coconut...sprinkle to cover
-chopped walnuts...about 1 cup, sprinkle to cover
-1 can sweetened condensed milk, pour over walnuts and smooth as much as possible
Bake at 325 degrees, 25-30 minutes, or until edges are browned. Delish!!!
Layer in order in a 9 x 13 pan:
-1 stick butter, melted
-graham cracker crumbs, 1 pack crushed with rolling pin
-chocolate chips...sprinkle to cover crumbs, about 1 cup
-butterscotch chips...sprinkle to cover, about 1 cup
-coconut...sprinkle to cover
-chopped walnuts...about 1 cup, sprinkle to cover
-1 can sweetened condensed milk, pour over walnuts and smooth as much as possible
Bake at 325 degrees, 25-30 minutes, or until edges are browned. Delish!!!
06-25-2011, 09:35 PM
#5
Senior Member
Join Date: Mar 2010
Location: Anchorage, Alaska
Posts: 416
Everyone calls me the cookie lady. I love making good cookies and finding great recipes. This is one of many of my favorites.
Cherry Flips
1 Cup Butter
1/2 Cup Powdered Sugar
1 to 2 Teaspoons Almond Extract (flavoring)
2 Large Eggs
1/4 Teaspoon Salt
2 Cups Flour
30 Maraschino Cherries (rinsed & well drained) Reserve juice for icing
Cream butter and sugar, add flavoring and mix.
Add egg yolks and salt then mix in till well combined.
Stir in Flour.
Dough will be quite soft.
Pinch off little pieces and press flat in the palm of your hand. Like a two inch little thin pancake in your hand.
Insert a cherry and carefully fold and roll the dough around the cherry till closed in with no gaps or holes.
Place on a greased cookie sheet.
Bake at 325° for 25 minutes or till edges start to slightly brown.
When cold, dip in thin icing made from 1 1/2 cups of powdered sugar and 1/4 cup cherry juice.
Place on a baking rack so they can drip and dry for a several minutes.
Note: You want the icing thin enough that it will drip a bit over the cookie but not so thin that it leaves nothing on the cookies when draining on a baking rack. You might think that 1/4 cup of juice is not enough for that amount of sugar but trust me it is.
Cherry Flips
1 Cup Butter
1/2 Cup Powdered Sugar
1 to 2 Teaspoons Almond Extract (flavoring)
2 Large Eggs
1/4 Teaspoon Salt
2 Cups Flour
30 Maraschino Cherries (rinsed & well drained) Reserve juice for icing
Cream butter and sugar, add flavoring and mix.
Add egg yolks and salt then mix in till well combined.
Stir in Flour.
Dough will be quite soft.
Pinch off little pieces and press flat in the palm of your hand. Like a two inch little thin pancake in your hand.
Insert a cherry and carefully fold and roll the dough around the cherry till closed in with no gaps or holes.
Place on a greased cookie sheet.
Bake at 325° for 25 minutes or till edges start to slightly brown.
When cold, dip in thin icing made from 1 1/2 cups of powdered sugar and 1/4 cup cherry juice.
Place on a baking rack so they can drip and dry for a several minutes.
Note: You want the icing thin enough that it will drip a bit over the cookie but not so thin that it leaves nothing on the cookies when draining on a baking rack. You might think that 1/4 cup of juice is not enough for that amount of sugar but trust me it is.
06-26-2011, 04:30 AM
#6
Member
Join Date: Aug 2009
Location: Calif./Tenn.
Posts: 69
question about your cookies, ingredients call for 2 eggs, instructions says to use egg yokes. do you use the whole eggs or do you separate them? I am also known as the cookie lady in my neck of the woods :P I love to bake anything and everything when people come to visit I'm always sending them home with a bag of cookies. I am looking forward to trying your recipe. :thumbup:
06-26-2011, 12:20 PM
#8
Super Member
Join Date: Apr 2010
Location: Galveston Texas
Posts: 1,596
Originally Posted by cjr5107
question about your cookies, ingredients call for 2 eggs, instructions says to use egg yokes. do you use the whole eggs or do you separate them? I am also known as the cookie lady in my neck of the woods :P I love to bake anything and everything when people come to visit I'm always sending them home with a bag of cookies. I am looking forward to trying your recipe. :thumbup:
06-26-2011, 02:02 PM
#10
Super Member
Join Date: Jun 2010
Location: Vermont
Posts: 6,980
Soft Chocolate Cookies
1/4 c. + 1T oleo or butter
5 ounces of baking chocolate
melt together and mix well. Add 2 c. sugar and 1 egg, mix well.
Sift together
2 c. flour
2 t. baking powder
1/2 t. salt.
Add to chocolate mix, add 1/4 to 1/2 c. water if needed to mix in.
Chill dough 30 minutes in fridge. DO NOT exceed 30 minutes, dough will get too hard.
Roll into good size balls, dip tops in sugar if desired, bake at 300 degrees for 15-18 minutes.
These spread a little, but not too much. They will be soft when you take them out of the oven, let them set up and cool before removing from cookie sheet.
1/4 c. + 1T oleo or butter
5 ounces of baking chocolate
melt together and mix well. Add 2 c. sugar and 1 egg, mix well.
Sift together
2 c. flour
2 t. baking powder
1/2 t. salt.
Add to chocolate mix, add 1/4 to 1/2 c. water if needed to mix in.
Chill dough 30 minutes in fridge. DO NOT exceed 30 minutes, dough will get too hard.
Roll into good size balls, dip tops in sugar if desired, bake at 300 degrees for 15-18 minutes.
These spread a little, but not too much. They will be soft when you take them out of the oven, let them set up and cool before removing from cookie sheet.
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