½ C butter, softened
¾ C sugar
2/3 C brown sugar, packed
2 egg whites
1 ¼ C chunky peanut butter
1 ½ tsp vanilla extract
1 C all-purpose flour
½ tsp baking soda
¼ teaspoon salt
13 oz bag butterfinger candy bars
In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shaped into 1 ½ inch balls and place on greased cookie sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on wire racks.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Wednesday, January 3, 2007
Sunday, December 24, 2006
Flourless Coconut Macaroons
Serves: 3 Dozen Cookies
Ingredients
3 cups sweetened coconut
4 egg whites
3/4 cup sugar
1-1/2 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper (foil will also do in a pinch). Combine all ingredients in a large bowl, mix well. Drop mixture by rounded tablespoons onto the prepared baking sheet. Bake until the cookies are firm and light brown -- about 25 minutes. Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Courtesy of FabulousFoods.com
Ingredients
3 cups sweetened coconut
4 egg whites
3/4 cup sugar
1-1/2 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper (foil will also do in a pinch). Combine all ingredients in a large bowl, mix well. Drop mixture by rounded tablespoons onto the prepared baking sheet. Bake until the cookies are firm and light brown -- about 25 minutes. Cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Courtesy of FabulousFoods.com
Wednesday, December 20, 2006
CHOCOLATE TOFFEE CARAMEL BARS
1 (18.25 oz) pkg. Pillsbury Moist Supreme Butter Recipe Cake Mix
1/3 C Oil
2 eggs
1 (12 oz) pkg. (2 cups) semi-sweet chocolate chips
3 (1.4 oz) chocolate-covered toffee candy bars, cut into pieces
½ C butter or margarine
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)
Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips and candy bar pieces. (Mixture will be thick) Press half of mixture in bottom of greased pan (lightly coat hands with butter to prevent batter from sticking to hands). Bake at 350 for 10 minutes.
Meanwhile, in medium saucepan, combine butter, caramels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture.
Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run a knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
Courtesy: Mom
1/3 C Oil
2 eggs
1 (12 oz) pkg. (2 cups) semi-sweet chocolate chips
3 (1.4 oz) chocolate-covered toffee candy bars, cut into pieces
½ C butter or margarine
32 vanilla caramels, unwrapped
1 (14 oz) can sweetened condensed milk (not evaporated)
Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, oil and eggs; blend well. Stir in chocolate chips and candy bar pieces. (Mixture will be thick) Press half of mixture in bottom of greased pan (lightly coat hands with butter to prevent batter from sticking to hands). Bake at 350 for 10 minutes.
Meanwhile, in medium saucepan, combine butter, caramels and sweetened condensed milk. Cook over medium-low heat until caramels are melted and mixture is smooth, stirring occasionally. Slowly pour caramel mixture evenly over partially baked crust. Top with remaining cake mix mixture.
Return to oven; bake an additional 25 to 30 minutes or until top is set and edges are deep golden brown. Cool 20 minutes. Run a knife around sides of pan to loosen bars. Cool 40 minutes. Refrigerate 1 hour. Cut into bars. Store in refrigerator.
Courtesy: Mom
Tuesday, November 28, 2006
Ultimate Chocolate Chip Cookie
¾ C butter flavor Crisco
1 ¼ C firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 Cup chocolate chips
Heat oven to 375. Place foil on table for cooling. Combine Crisco, brown sugar, milk & vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, & baking soda mix into creamed mixtures, just until blended. Stir in chocolate chips. Drop rounded tablespoons of dough 3 inches apart on ungreased cookie sheet. Bake at 375 for 8 – 10 minutes for chewy cookies. 11 – 13 minutes for crispy. Do not overbake! Cool 2 minutes in pan, then cool completely on foil.
1 ¼ C firmly packed light brown sugar
2 T milk
1 T vanilla
1 egg
1 ¾ C all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 Cup chocolate chips
Heat oven to 375. Place foil on table for cooling. Combine Crisco, brown sugar, milk & vanilla in large bowl. Beat at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, & baking soda mix into creamed mixtures, just until blended. Stir in chocolate chips. Drop rounded tablespoons of dough 3 inches apart on ungreased cookie sheet. Bake at 375 for 8 – 10 minutes for chewy cookies. 11 – 13 minutes for crispy. Do not overbake! Cool 2 minutes in pan, then cool completely on foil.
Thumbprint Cookies
1 C butter
½ C brown sugar
2 egg yolks
2 teaspoon vanilla
2 ¼ C flour
½ teaspoon salt
Cream butter & sugar. Add egg yolk and mix well. Beat in vanilla. Sift dry ingredients and add to egg batter. Cream several minutes. Shape into balls. Press center with thumb. Bake on lightly greased cookie sheet. Bake in 350 oven until lightly brown 8 – 10 minutes. Check after 8 minutes. When cool, fill with jelly & sift powdered sugar over them.
½ C brown sugar
2 egg yolks
2 teaspoon vanilla
2 ¼ C flour
½ teaspoon salt
Cream butter & sugar. Add egg yolk and mix well. Beat in vanilla. Sift dry ingredients and add to egg batter. Cream several minutes. Shape into balls. Press center with thumb. Bake on lightly greased cookie sheet. Bake in 350 oven until lightly brown 8 – 10 minutes. Check after 8 minutes. When cool, fill with jelly & sift powdered sugar over them.
Sugar Shortbread Yums
3/4 C butter, softened
1/2 C sugar
1 1/2 C flour
cinnamon sugar
Heat oven to 325. In large bowl, combine butter and sugar; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, mixing well. Shape dough into 1 inch balls. Place 2 inches apart, on ungreased cookie sheet; flatten with bottom of glass dipped in sugar.
In small bowl, combine 2 T sugar and 1/2 t cinnamon. Sprinkle cookies with cinnamon sugar mixture. Bake at 325 for 12 to 15 minutes or until edges are very lightly browned. Cool completely. 36 cookies.
1/2 C sugar
1 1/2 C flour
cinnamon sugar
Heat oven to 325. In large bowl, combine butter and sugar; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, mixing well. Shape dough into 1 inch balls. Place 2 inches apart, on ungreased cookie sheet; flatten with bottom of glass dipped in sugar.
In small bowl, combine 2 T sugar and 1/2 t cinnamon. Sprinkle cookies with cinnamon sugar mixture. Bake at 325 for 12 to 15 minutes or until edges are very lightly browned. Cool completely. 36 cookies.
Snickerdoodles
3 3/4 C flour
1/2 t baking soda
1/2 t cream of tartar
1 C butter (or marg) (2 softened sticks)
2 C sugar
2 eggs
1/4 C milk
1 t vanilla
3 T sugar
1 t cinnamon
1/2 t salt
Stir together flour, soda, cream of tartar and 1/2 t salt. Beat butter for 30 seconds with mixer. Add 2 C sugar & beat until fluffy. Add eggs, milk, vanilla & beat well. Add dry ingredients & beat till well blended. Chill dough until cool. Shape into 1" balls & roll in mixture of 3 T sugar & cinnamon.
Place on greased cookie sheet. Flatten slightly with bottom of glass. Bake in 375 oven for 8 minutes or until done. Remove & cool on wire rack. Makes about 66.
1/2 t baking soda
1/2 t cream of tartar
1 C butter (or marg) (2 softened sticks)
2 C sugar
2 eggs
1/4 C milk
1 t vanilla
3 T sugar
1 t cinnamon
1/2 t salt
Stir together flour, soda, cream of tartar and 1/2 t salt. Beat butter for 30 seconds with mixer. Add 2 C sugar & beat until fluffy. Add eggs, milk, vanilla & beat well. Add dry ingredients & beat till well blended. Chill dough until cool. Shape into 1" balls & roll in mixture of 3 T sugar & cinnamon.
Place on greased cookie sheet. Flatten slightly with bottom of glass. Bake in 375 oven for 8 minutes or until done. Remove & cool on wire rack. Makes about 66.
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