Archive for the ‘Cookies’ Category

  Sugar cookies are great because you don’t have to make them just at Christmas time. One time I made them in the original round form and kept the frosting white. Simply sweet. 🙂

Serves: 3-4 dozen
From: Mrs. Martin (during a cookie exchange)

1 1/4 cups sugar
1 cup shortening
2 eggs
1/4 cup pancake or maple syrup
1 TBSP vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Combine sugar and shortening in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat til fluffy. Combine flour, baking soda, powder, and salt. Add gradually to creamed mixture. Mix well. Divide dough into 4 quarters. Refridgerate at least one hour. Spread 1 TBSP flour on waxed paper. Plae one fourth dough on paper. Sprinkle with flour and cover with second sheet of paper. Roll dough to 14″ thickness. Cut with cookie cutters.  Place 2″ apart on cookie sheet and bake @ 375 degrees for 5-7 minutes. Do not over bake. Cool on foil.


1/2 cup shortening

1/2 cup butter

4 cups conf. sugar

2 TBSP milk or water

1 tsp. vanilla

Mix all ingredients, adding milk in small amounts until desired consistency is reached. Use food coloring and decorate as desired.

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These are sooo easy! And, in my opinion, are just as good 🙂 . My mom received this recipe many years ago from a friend.

(1) 12oz. bag butterscotch chips

1 cup peanut butter, crunchy or smooth

4 cups corn flakes

In a large pan, melt butterscotch chips. Add Peanut butter and corn flakes. Stir until cereal is well coated. Spoon out on to wax paper. Let cool. Enjoy!

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This a brand new recipe that my Mom just found in a magazine in the doctor’s office 🙂 . They are so good! My dad even wants them to be a regular!


1/2 cup semi-sweet chocolate chips

1 cup dried cranberries

1/2 cup raisins

1 cup lightly crushed cornflakes

1/4 cup butterscotch chips

Start melting chocolate in a large pan. When chocolate is melted turn heat down and add all other ingredients except the butterscotch chips. Turn heat completely off and let cool a little bit so as not to let butterscotch melt when they are added.  Drop spoonfuls onto wax paper and let sit until set enough to pick up quickly so you can put them in the refridgerator to completely set. Enjoy!


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I attempted to make the pinwheel cookies over the weekend. They turned out pretty well, not perfect, so I guess that just means that I need to practice the recipe more.  They did turn out a little bit dry, and they are not very round, more like oval, but other than that I think they taste fine. How did you do? 🙂



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I just found a new recipe that I want to try. I thought that it might fun to try them together. I’ll let you know how mine turn out as long as you tell me about yours! 🙂  Happy Baking!


Chocolate Peanut Butter Pinwheel Cookies

 1/4 cup semi sweet chocolate chips

2 Tbsp. water

2 cups all-purpose flour

1/2 tsp. salt

8 Tbsp. unsalted butter, softened

1 cup firmly packed light brown sugar

2/3 cup creamy peanut butter

1 large egg


1) Put the chocolate and water in a double boiler. Stir occasionally until the chocolate has melted; remove from the hot water and set aside to cool.

2) In a bowl, combine the flour with the baking powder and salt; stir well to mix. Using an electric mixer, beat the butter and the brown sugar together on medium speed until light, about 2 minutes. Beat in the peanut butter and the egg, beating smooth after each addition. Remove the bowl from the mixer and stir in the flour mixture. Remove a little more than half the dough from the bowl and set aside. Add the cooled chocolate mixture to the dough left in the bowl and stir it in thoroughly.

3) On a floured piece of wax paper, pat each piece of dough into an 8-inch square. If the dough is extremely soft and sticky, slide the paper onto a cookie sheet and chill briefly.

4) Use a pastry brush to paint the square of chocolate dough with water. Top it with the square of plain dough. Starting anywhere, roll up the two doughs as you would a jelly roll, keeping the roll straight and even. Roll the dough onto a piece of plastic wrap, wrap and chill. (You may leave the dough chilled for several days or even freeze it at this point.)

5) To bake the cookies, preheat the oven to 350 degrees. Slice the roll about every 3/16 inch and arrange each cookie on your baking sheet 2 inches from the next one and from the edges of the pan. Bake for 14 – 17 minutes, until the cookies are firm and very lightly colored. Cool on the pans on racks. Whew! That was a lot of typing! 😉


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I told you that I like to bake! This is an old, but good recipe for these cookies. The “new” twist with these are the added ingredients: chocolate chips and molasses. I started making these cookies for a pharmacist friend of ours and after a couple batches he requested that I add the chocolate chips and molasses. He actually gave me a jar of molasses just to make sure that I would remember to add it 🙂 !




2 sticks butter

1 cup brown sugar

3 TBSP. molasses ( optional)

2tsp. vanilla

2 eggs

1 1/4 cup flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

3 cups old fashioned oats

1 1/2 cups raisins

1 cup chocolate chips ( optional )

 Preheat oven to 350 degrees. Mix all ingrediants into a large mixing bowl.  Place dough on cookie sheet 1 or 2 inches apart.  Bake for 10 – 12 minutes 

Serves: approx. 3-4 dozen


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This is probably the best recipe for chocolate chip cookies that I have ever had. It might take some tweaking for some people to get them just right, but when you do, they are delicious. Trust me, I make them all the time 😉 !

(Picture coming soon) (Edit: Picture coming someday)


 Preheat oven to 350 degrees.

– 2 sticks of butter, room temperature

– 3/4 cup sugar, heaping

-3/4 cup brown sugar, heaping

Combine and mix until smooth (should almost look like thick frosting).

– 2 eggs

– 1 1/2 teaspoon vanilla

Add to butter and sugar mixture and mix well.

– 2 1/4 cups all-purpose flour, heaping not leveled.

– 1 tsp. baking soda

– 1 tsp. salt

Add and carefully stir into your wet ingredients. Will be thick.

~ A whole 12oz. bag of yummy chocolate chips ~ 

Pour and stir in.

Using a small cookie scooper or a spoon, place dough onto ungreased cookie sheets an inch apart. Bake till light brown for about 8-10 minutes. Yield: about 3 dozen? I’ve never counted. Sorry!  

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