Mix ingredients all together with spatula in bowl. Mix until it is a sticky mass. Add more milk if needed.
Scoop into a bowl of coconut and roll. Place on a lined baking sheet. Bake in a 350 degree oven 20 minutes until
golden. Let them cool completely before
dipping into melted chocolate. Allow
chocolate harden before eating.
You can stick an almond in the middle of the cookie before
baking if you want to copy a candy bar.
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
40 mini chocolate covered peanut butter cups, unwrapped
Preheat oven to 375 degrees F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
1/2 cup + 2 tbsp unsalted butter, room temperature
2/3 cup granulated sugar
1/2 cup brown sugar
1 1/2 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 cup + 2 tbsp unsweetened cocoa powder
4 oz. dark chocolate, chopped
Sprinkles, for decoration
Preheat oven to 325°F.
In a mixing bowl or in the bowl of a stand mixer, beat butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy.
Add flour, baking powder, and cocoa powder and mix until just blended. Stir in dark chocolate chunks.
Scoop approx. 1 1/2 tablespoonfuls of dough and roll into a circle. Roll cookies in sprinkles and place on ungreased non-stick baking sheets. If you’d like heart shaped-cookies, press tops of cookies to flatten slightly and with a toothpick, create an indent in the middle of the top to form the middle of top of the heart. With your fingers, shape bottom of cookie into a “V” shape. Cookies will expand a bit as they bake so you may wish to over exaggerate the heart shape so cookies will be clearly shaped once they are done baking.
Bake 13-15 minutes, or until edges have crisped and tops are fairly firm to the touch when pressed. Let cool on baking sheets for a few minutes, and then transfer to a wire rack to cool completely.
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes Directions
Preheat oven to 400 degrees F. In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook stirring constantly, until thickened, about 15 minutes. Cool completely.
In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size. Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly.
Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.
My mom used to make these cookies for Christmas with cherry and lime jello. This is a sugar cookie recipe with a box of Jell-O added into the mix. You can make them for any holiday such as Fourth of July using cherry and berry blue Jell-O for red, white and blue cookies. You can have fun with this recipe and change it out for whatever the occasion.
1/4 cup butter
1/2 cup vegetable shortening
1/2 cup sugar
1-3 oz pkg Jell-O
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
Cream the butter, shortening, sugar and Jell-O. Add the eggs and vanilla and beat on medium speed until well mixed. Sift the flour, salt and baking powder. On slow speed, add the dry mixture, adding a little at a time. Mix well.
The dough will be fairly soft, but not sticky. You don’t need to refrigerate the dough before rolling.
Pre-heat oven to 400°F.
Roll dough into 1″ to 1 1/4″ balls and then roll in a bowl with about 1/2 cup of granulated sugar in it, completely covering the exterior of the dough ball. Place on the pan about 2″ apart. Using a flat-bottomed glass press the dough to about a 3/8″ thickness.
Sprinkle the top with sugar. Bake the cookies for 6 – 8 minutes.
Beat together the oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth. Add the flour, beating until smooth. Refrigerate the dough for at least one hour, or overnight.
Scoop the dough into 2-teaspoon-size balls; a teaspoon cookie scoop works perfectly here. Roll the balls into logs about 4 inches long and about 1/2-inch in diameter. Coil into doughnut shapes, leaving a small hole in the middle.
Place the shaped cookies on lightly greased baking sheets, leaving about 1 inch between them. Bake them in a preheated 350°F oven for about 18 minutes. They may have the merest hint of golden color on top, but they definitely won’t be brown. Remove them from the oven, and transfer to a rack to cool completely before icing.
To ice the cookies: Put 1/4 cup confectioners’ sugar into each of four bowls. Add 1 teaspoon milk and 1 teaspoon corn syrup to each bowl. Stir until you’ve made a soft, spreadable icing, adding more milk if necessary. Tint the icing in each bowl a different color. Dip the top of each cookie in one of the icings. Sprinkle with sugar decorations. Allow the frosting to harden before storing the cookies.
COMBINE butter and sugar in large bowl; beat with electric mixer until light and fluffy. Add egg, lemon extract and lemon peel; beat well. Add flour and baking powder; beat on low speed to combine. Refrigerate dough at least 1 hour.
HEAT oven to 350ºF. Coat baking sheet with no-stick cooking spray.
ROLL out half of dough on lightly floured surface to 1/4-inch thickness. Use cookie cutters to cut out 3-inch rounds for baseballs and a star cutter for star cookies. Place cookies 1-inch apart on prepared baking sheet.
BAKE 12 to 14 minutes or until light golden brown. Remove to wire rack to cool completely.
COMBINE powdered sugar and dried egg whites. Stir in just enough of the water to achieve a spreadable consistency. Divide into several smaller bowls. Add color by dipping wooden pick into food coloring and then into frosting, stirring to combine.
BRUSH frosting on each cookie using a pastry brush to coat top. Spoon remaining frosting into small decorating bag. Pipe onto cookies to create baseballs and patriotic stars.