Cookies






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Chocolate Crinkle Cookies

350 F

This was one of the first cookies I learned to make on my own when I decided to have my weekly Wednesday "dinner party" for my friends, Sally Tierney and Madonna Riesenmy. I would choose a main dish, vegetable, and dessert. We would rate the recipes and I would put the favorites in my permanent collection. This is a delicious chewy chocolate cookie.

  • 1 cup unsweetened cocoa powder

  • 2 cups white sugar

  • ½ vegetable oil

  • 4 eggs

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup confectioners' sugar

Mix together the cocoa powder, sugar, and vegetable oil in a large bowl. Beat eggs into the cocoa mixture, one at a time. Stir in the vanilla extract. Combine the flour, baking powder, and salt in a small bowl. Stir this mixture into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours.

Preheat oven to 350 degrees.

Fill a shallow bowl with confectioners' sugar.

Roll dough into 1-inch balls. Roll the balls in the confectioners' sugar and place on cookie sheet.

Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to sit on cookie sheet for 1-2 minutes. Transfer to wire racks to cool completely.

Sammie's Favorite Cool-Whip Crinkle Cookies (Lemon, Strawberry, or Favorite Flavor)

350 F

When I originally saw this recipe, I seriously didn't think that it would work. Who would have thought that Cool-Whip could make such soft, light cookies? This recipe is also incredibly versatile! I have made it using a devil's food, spice, strawberry and orange cake mix and they were equally delicious! I really think that you could substitute any flavor of cake mix and have it work just fine. I even used Lite Cool-Whip and they turned out awesome. The spice cookies are great with chopped pecans.

Side note: This dough is VERY sticky and hard to work with. Instead of using my hands to roll the cookie balls, I would scoop the dough using a spoon and plop it into a bowl of powdered sugar. From there I would use to spoon to roll it around in the sugar until it was totally coated, and then use my hands to make it a ball.

  • 1 (8 oz.) container frozen whipped topping, thawed

  • 2 eggs

  • 1 (18.25 oz.) package lemon cake mix (or any flavor you like)

  • ½ cup powdered sugar for decoration

  • chopped pecans, optional

Preheat oven to 350°. Lightly grease baking sheets. ·,

Beat together the whipped topping and eggs. Add the cake mix and continue to mix.

Dough will be sticky. Refrigerate for 30 minutes.

Drop by teaspoonfuls into a bowl of powdered sugar and roll to coat. Place the cookies on the prepared baking sheets. Bake for 9-11 minutes. Cool on racks.

Low Carb Peanut Butter Cookies

  • 1 cup peanut butter

  • 1/3 cup granulated Truvia (the same as 24 packets) or½ cup Sucralose or ½ cup sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • coarse sea salt (optional)

350 F

Preheat your oven to 350°.

Grease a cookie sheet with some non-stick cooking spray and set aside. In a small bowl combine the peanut butter, egg, Truvia or sugar, and vanilla extract.

Stir until all the ingredients are combined together. Stir until the batter stiffens. Once everything is well combined use a tablespoon measure and roll the batter into balls. Place on the cookie sheet leaving some room between each cookie. Then using a fork and make 2 impressions into each cookie flattening it as you go. Sprinkle each cookie with a tiny pinch of sea salt and bake for 12-13 minutes.

Watch them carefully towards the end to make sure the bottoms don't burn.

Remove them from the oven and let sit on the cookie sheet for 2 1 /2 more minutes then move to a cooling rack until they are cooled to room temperature.

Classic Peanut Butter Cookies

  • ½ cup butter, softened

  • ½ cup peanut butter

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 egg

  • ½ teaspoon vanilla

  • 1 ¼ cups all-purpose flour

  • Granulated sugar

375 F

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375°. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies.

Chocolate-Covered Cherry Cookies

350 F

This recipe came from a Better Homes and Gardens magazine from the late 80’s. It is considered a "Favorites Forever" recipe by the magazine. What is so unique about this cookie is you frost the cookie first before baking! How cool is that? I first made this cookie for a Pay Day Breakfast at Crump Elementary. The P.E. teacher, Joan Vandiveer, a dear friend, loved the cookie and I made another special batch for her.

  • 1½ cups all-purpose flour

  • ½ cup unsweetened cocoa powder

  • ½ cup butter

  • 1 cup sugar

  • ¼ teaspoon each of salt, baking powder, and baking soda

  • 1 egg

  • 1½ teaspoons vanilla extract

  • 48 un-drained maraschino cherries (about a 10 ounce jar), no stems

  • 1 (6 ounce) package Tollhouse or Hershey's semisweet chocolate pieces

  • ½ cup sweetened condensed milk

In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie (without stem). In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat till chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon of the frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary)

Bake in 350 degree oven about 10 minutes or until done. Remove from oven and place on wire rack to cool.

Best Chocolate Chip Cookies

  • 1 cup butter flavored shortening or butter

  • 3/4 cup sugar

  • 3/4 cup packed brown sugar

  • 2 eggs

  • 2 teaspoons vanilla

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 cups milk chocolate chips

350 F

Cream shortening, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt in a separate bowl. Gradually stir into creamed mixture. Fold in chocolate chips. Drop dough by rounded spoonfuls onto greased baking sheet. Bake at 350 degrees 8 to 10 minutes until lightly browned. Cool 5 minute on baking sheet.

Store in an airtight container.

Yield: 24 servings

Grandma Crane’s Tea Cakes

350 F

Grandma would make what we called tea cakes, but they were plain, unadorned cookies. We would roll them out to a fat ¼ inch and cut them out with a screw-on Mason jar lid. They weren’t real sweet or fancy iced cookies like most sugar cookies. They usually browned around the edges and were soft in the middle and not dry and hard like sugar cookies. We kids would grab a handful and head out the door of Grandma’s house in Camdenton, Missouri and across the street to a school playground. I thought it was pretty cool that my grandparents had their own playground right across the street.

  • 4 cups all purpose plain flour

  • 2 large eggs

  • 1 teaspoon fresh baking soda

  • ½ cup buttermilk

  • 2 teaspoons fresh baking powder

  • ½ lb (2 sticks) butter at room temperature

  • 2 cups white granulated sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon salt

Preheat your oven to 350 degrees.

In your mixing bowl sift your flour, soda, baking powder, and salt. In a smaller bowl cream butter and sugar then add your eggs, buttermilk and vanilla. Mix well and dump in the flour mix. As soon as it makes dough, stop and put a little vegetable oil on your hands and rub the dough with a light coat.

Place in the refrigerator for about an hour. Remove and roll out to a fat ¼ inch. Place them on a lightly greased cookie sheet. I sprinkle mine with a light coat of white granulated sugar and bake until a golden brown for about 10 minutes.

Tea Cakes

  • 1 cup butter

  • 2 cup sugar

  • 3 eggs

  • 4 cup flour

  • 2 teaspoon baking powder

  • 1 teaspoon vanilla

  • 1/8 teaspoon salt

400 F

Cream butter and sugar. Add slightly beaten eggs and remaining ingredients, vanilla and salt. Roll on floured board and cut with Mason jar lid. Sprinkle with sugar and bake at 400 degrees for 12 to 15 minutes or until golden.

Makes 9 to 10 dozen depending on size. This will make a fairly thick tea cake. For thinner cookie, roll dough thinner. Be careful, the thinner the cookie the shorter the cook time!

Chewy Pecan Praline Cookies

350 F

I love pecans, I love pralines, I love cookies. This recipe takes care of that.

  • 1 1/2 cups brown sugar

  • 3/4 cup butter (I would cut to 1 stick)

  • 1 egg

  • 1 tsp. vanilla

  • 2 cups flour

  • 1 cup chopped pecans

Preheat the oven to 350º. Cream together the butter and the sugar.

Add in the egg and the vanilla. Next, add in the flour.

And finally, stir in the pecans. (I always add more.)

Roll into 1” balls and place on an ungreased cookie sheet.

Bake for 7 to 8 minutes. If the l 1/2 sticks of butter makes the cookies spread too much, add 1/4 cup of flour to the batter before rolling the next batch.

Snowball Cookies aka Russian Tea Cookies aka Nut Crescents aka Mexican Wedding Cookies

325 F

This was Eddie Joe Smith's favorite cookie that I made. They are tender, sweet, nutty little morsels. Eddie loved and appreciated my cooking. I would bake 4 pork tenderloins for 5 adults and 2 children and he and Roger would fork up one apiece. I cooked huge meals in the late 80's for our large family. I don't know how I did it and taught as well. Thankfully, I had a freezer full of beef.

  • 1 cup butter, softened

  • 1/2 cup powdered sugar

  • 2 teaspoons vanilla

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 1 cup pecans, chopped

  • powdered sugar

Blend softened butter with powdered sugar. Add vanilla. Mix in salt, flour and chopped pecans. Form dough into 1 inch balls or flattened cookies or small crescents and place on an ungreased cookie sheet. Bake in a 325º oven for 20 minutes or until browned. Watch so you don't over bake. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

School Cafeteria No Bake Cookies

Stove Top

These were popular in school cafeterias because the schools received commodity peanut butter from the government. They are more candy than cookie. The schools didn't use pecans or coconut. That's for our pleasure.

  • 1⁄2 cup butter

  • 1⁄2 cup low-fat milk

  • 2 cup white sugar

  • 3 tbsp unsweetened cocoa powder

  • 1⁄2 cup peanut butter

  • 1 tsp vanilla

  • 1⁄4 tsp salt

  • 3 cup quick cooking oats

  • 1⁄2 cup pecans, chopped and 1/4 cup coconut, optional

Mix together butter, milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil and cook for 1 minute. Remove from heat and stir in peanut butter, vanilla extract, and salt. Stir in oats and pecans. Using a small cookie scoop or teaspoon, drop onto wax or parchment paper. Allow cookies to stand for 1 hour or until set.

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