Stained Glass Cookies

Ingredients:

1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup brown sugar
1 tablespoon molasses
1/2 teaspoon vanilla extract
1 egg
2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
30-40 hard candies (such as Life Savers), preferably in several flavors/colors

Directions:

1- Pre-heat oven to 375°F. Line two baking sheets with parchment paper or Silpat.

2- In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla extract, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.

3- Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. Use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap and refrigerate at least an hour and up to 2 days.

4- Remove any wrappers on candies and separate them by color into plastic bags. Using a mallet to crush candies.

5- Place one disk between two large sheets of waxed paper and roll to 1/4-inch thickness. Use cookie cutters to cut dough into desired shapes. Transfer cookies to prepared baking sheets, about 1 inch apart. Using a smaller cookie cutter or a knife, cut shapes into centers of cookies, reserving these center bits to add into extra dough.

6- Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color the cookie.

7- If cookies will be hung as ornaments or decorations, poke a small hole in the top of each cookie before baking.

8- Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes; otherwise, the candy centers may separate from
the dough. When cookies are completely cooled, remove and store in an airtight container. String with ribbon if you want to hang as an ornament.

Makes 2 to 4 dozen cookies, depending on how large you make them.


Thank to Shelley Munro!

Dani's Snappy Ginger Cookies

Ingredients:

1.5 cups butter or margarine (not light)

2 cups white sugar

½ cup molasses

2 eggs

4.5 cups white flour

4 tsp baking soda

½ tsp salt

2 tsp cinnamon

2 to 3 tsp ginger

1 to 1.5 tsp cloves

Directions:

Preheat oven to 375. Whisk all the dry ingredients together, set aside. Cream the butter and sugar together until fluffy. Beat in molasses and eggs. Mix in the dry ingredients. Try forming some into a stiff ball ---you may need to add a little bit more flour.

Form into small balls and roll in white sugar. Do not flatten. Bake about 8 minutes or until done. (See if the bottoms are brown.)

Thanks to Dani Harper!

Nookie Cookie

My pal Ellie Marvel <http://elliemarvel. com/> gave me this recipe. She swears it's great and considering it involves things like Snickers or other fun bites of chocolate, I might actually try it myself. Or I would if I weren't on Weight Watchers. She calls them Nookie Cookies, but she
writes erotic romance, so it figures she would.

You will need:

1-2 tubes of chocolate chip or peanut butter cookie dough
1 bag of fun size Snickers or Milky Way bars

Shape spoonfuls of cookie dough around each candy bar, cutting candy bars into smaller pieces if necessary. Place lumps of future deliciousness on ungreased cookie sheet. Bake at 350 for 12-16
minutes. Nookie cookies will flatten as they bake--with a surprise inside!

Feel free to experiment with types of dough and cookie. Best eaten warm.
Still delicious when cool.

Thanks to Marie-Nicole!

Frosted Banana Cookies

Ingredients:

¾ cup shortening
¾ cup brown sugar
1 egg
½ tsp vanilla flavoring
½ tsp banana flavoring
2 ripe mashed bananas
¼ tsp salt
1 tsp baking soda
2 cup flour

Icing:
6 tbsp brown sugar
4 tbsp cream (half and half)
4 tbsp butter
Powdered sugar
½ tsp vanilla flavoring

Directions:

1) In mixing bowl, cream shortening and sugar. Add egg, vanilla, banana flavoring and bananas and beat well. Sift and add dry ingredients.

2) Drop by tsps onto greased cookie sheet and bake 10 minutes at 350.

Icing: On stove top in small saucepan bring to boil sugar, cream and butter. Remove from heat and add enough powdered sugar to make icing a nice consistency to drizzle over cookies. Stir in
½ tsp vanilla.

Thanks to Billie Jo!

Chewy Coconut Macaroons

Ingredients:

2 2/3 cups flaked coconut
2/3 cup sugar
1/3 cup flour
4 egg whites
¼ tsp almond extract


Directions:

1) Preheat oven to 325. Lightly grease and flour cookie sheet.

2) In medium bowl, combine coconut, sugar, flour and ¼ tspsalt. Stir in egg whites and almond extract. Drop egg white mixture by rounded tsps 2 in. apart onto sheet.

3) Bake for 20-25 minutes or until edges are golden.

Thanks to Billie Jo!

Shrewsbury Cookies

Ingredients:

4 oz butter
4 oz sugar
1 medium egg
8 oz of Flour
5 tsp. grated lemon rind

Directions:

Cream the butter and sugar, and then add egg. Stir in flour and lemon rind to form a dough ball. Knead and roll out to ¼" thickness. Cut out cookies with a 2" cutter and place on a greased baking tray. Bake in the oven on center rack for 15-20 minutes at 350° F until very
lightly brown. Sprinkle with slivered almonds or leave plain. Place on a wire rack to cool.

Thanks to Maz!

Candy Cane Cookies

Ingredients:

1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 teaspoon red food coloring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate, for drizzling, optional

Directions:

Preheat oven to 375 degrees F.
In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.

Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each
cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral.
Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes.
While the cookies are baking, put peppermint candies in a resealable plastic bag and crush
into small pieces with a rolling pin. Mix the candy with the sugar.
Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack.
Sprinkle with candy/sugar mixture.

Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

Thanks to Tina!

Ginger Cookies

Ingredients:

6 oz flour
2 oz butter
4 oz brown sugar
1 level tbsp. ground ginger
1 level tsp. mixed spice
1 level tsp. ground cinnamon
pinch of salt
1 tbsp. of water

Directions:

Sift the flour and spices together. Cream the butter and sugar and gradually add the dry ingredients to the mixture, alternating with the water {which can be warmed very slightly in order to make the mixing easier}. This creates a fairly stiff paste. Roll into balls the size of a walnut, place on a greased baking tray and flatten slightly. Bake in the oven on center rack at 375° F until browned and crisp - about 20 minutes. Cool on a wired rack.

Thanks to Marion Webb Desisto!

Scottish Shortbread

Ingredients:

175g of self raising flour (replacing 2 teaspoons with 2 teaspoons of
ground rice)
50g of sugar
100g of butter
Ground rice for sprinkling

Method:

1. Cream the butter and sugar until almost white and gradually add the flour.

2. Squeeze the whole mixture into a large ball.

3. Remove from the bowl and dust in ground rice.

4. Press into an 8inch square tin and smooth and make pinpricks all over.

5. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes.

5. Remove, dust with caster sugar and cut into 12 fingers

6. Cool for 15 minutes in the tin.

7. Place on a rack until cold and store in an airtight tin.

Good luck with it!

Thanks to Marie Treanor!

Shortbread Cookies

Ingredients:

1/2c corn starch
1/2c icing sugar
1c flour
3/4c softened butter

Directions:

Preheat oven to 300f.
Sift dry goods together and blend in butter with spoon.
Cover and chill for 1hr if dough is too soft.
Shape into 1in balls and flatten with back of spoon on ungreased cookie sheet.
Bake for 15-20 minutes until edges are slighty brown.
You can also add sprinkles or hershey kiss before baking.

Thanks to Lisa W!

Mostly Whole Wheat Chocolate Chip Cookies

Ingredients:

3/4 cup sugar
1 1/4 cup dark brown sugar, packed
8 ounces (2 sticks, or one cup) butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 cup flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
12 ounces good quality chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit.
Mix the softened butter with both the sugars and the vanilla, mix until smooth.
Add eggs, mix well.
Add the dry ingredients (but not the chocolate) and mix well.
Fold in the chocolate, being sure to distribute well.
Drop by teaspoonful onto ungreased cookie sheet (or use liners),
spacing about 2 inches apart (cookies will spread).
Bake at 350 degrees Fahrenheit for 10 minutes (check first batch earlier to see how they do, and adjust time if needed).

Thanks to Pamela K Kinney!

Chocolate Chip Cookies

Ingredients:

1/2 c Shortening
1/2 c. brown sugar
1/4 c. white sugar
1/2 tsp vanilla
1 egg
1 c. flour
1/2 tsp baking soda
1/2 tsp salt
1 c. chocolate chips

Directions:

Cream shortening and the sugars. Add vanilla and egg. Neat until creamy.
Combine four, Baking soda and salt together, and add to the creamed mixture.
Stir together until flour mixture is completely mixed in, add chips.

Drop on baking sheet by the teaspoonful and bake in a 350 degree oven for 8-10 minutes until golden brown.

Thanks to Laurie Sorensen!

Sugar Cookies

Ingredients:

2 C. Sugar 2 tsp. baking soda
1 c. Shortening 1 tsp. Vanilla
2 eggs 1 tsp baking powder
1 tsp salt 3 1/2 c. flour

Directions:

Combine sugar and shortening, cream together, add vanilla and eggs, mix well.
Combine flour salt, soda and baking powder together, then add a little at a time to the creamed mixture.
Chill for a short time.
Roll out the dough a portion at a time, on a lightly floured surface (use powderedsugar for this so it doesn't take away from the light sweetness of the cookies), cut to any shape you like, and bak at 400 degree oven for 10-12 minutes. The cookies shouldn't be browned, except for lightly browned on the edges. Cool on a wire rack, frost and decorate to your heart content.

Thanks to Laurie Sorensen!

Valentine's Cookies--Love With Cherries On Top!

1. Buy refrigerated sugar cookie dough that comes in a roll.

2. Throw away wrapper and wrap dough in your own saran so no one will
know you didn't make it yourself.

3. Make Cherry Topping:

1 1/2 cups cherry pie filling

1/2 cup chopped nuts

1/2 cup flaked coconut

3 tablespoons granulated sugar

4. Slice the chilled dough about 1/4-inch thick and place the slices on ungreased baking sheets about 1-1/2 inches apart. (Remember to remove plastic wrap.)

5. Using the back of a teaspoon, make a small depression in the center of each cookie and fill with about 1 teaspoon of the cherry topping.

6. Bake until golden. (Oops, dig wrapper with instructions out of waste basket. Consult about cooking time and oven temperature. ) Cool on the baking sheets, then remove the cookies, using a spatula.

7. Serve with champagne. And it'll certainly be a PRIME TIME for you!

Thanks to Hank Phillippi Ryan!

Cream Cheese Cookies

Ingredients:

1 cup Crisco shortening
1 (3 ounce) package Philadelphia Cream Cheese (room temperature)
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups all purpose plain Pillsbury flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
red decorator colored sprinkles or candy hearts
Mirror cookie press

Directions:

Cream together the shortening and cheese well with electric mixer.
Gradually add sugar and continue creaming beat in egg yoke and vanilla extract. In another bowl sift together dry ingredients, flour, salt, cinnamon. Gradually add dry mixture to creamed mixture and continue to blend until well mixed. Now that you have the dough ready, just fill your cookie press and select an appropriate holiday design and form fancy cookies on an ungreased cookie sheet. To decorate, sprinkle colored sugar or hearts atop. Bake at 325 degrees
for 10-12 minutes. Bake at only 10 minutes if you prefer the edges to be slightly golden brown.

Thanks to Sapphire Phelan!

Lemon Anise Biscotti

Ingredients:

2 eggs

1 cup sugar (or Splenda)

¼ cup canola oil

½ teaspoon vanilla extract

½ teaspoon lemon extract

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

4 teaspoons grated lemon peel

2 teaspoons aniseed, crushed

Directions:

In a small mixing bowl, beat eggs and sugar for 2 minutes or until thickened. Add oil and extracts; mix well. Combine the flour, baking powder and salt; beat into egg mixture. Stir in lemon peel and aniseed.

Divide dough in half. On a lightly floured surface, shape each portion into a 12-inch X 2-inch rectangle. Transfer to a baking sheet lined with parchment paper. Flatten to 1/2 –inch thickness. Bake at 350 degrees for 30-35 minutes, or until golden and tops begin to crack. Carefully remove to wire racks; cool for five minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾-inch slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake for 5-7 minutes longer or until firm and golden brown. Remove to wire racks to cool. Store in an airtight
container.

Thanks to Pamela K Kinney!

Butter Riches

These cookies are time-consuming, but definitely worth the effort. They practically melt in your mouth they’re so divinely rich and buttery!

Yield: 20 servings

Ingredients:

3/4 c Butter

1/2 c Brown sugar, firm packed

1 tb Sugar

1 Egg yolk, unbeaten

1 ts Vanilla

2 c Flour

Browned Butter Frosting

1/4 c Butter

2 1/2 c Sifted powder sugar

1 ts Vanilla

3 tb Cream

Directions:

Cream butter and sugars well. Add the egg yolk and vanilla. Blend in the flour to form stiff dough. Shape into balls about the size of a marble. Place on a greased cookie sheet. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar.

Bake at 350F for 7-9 minutes or until lightly golden brown. Cool and frost.

For the frosting:

Brown the butter. Blend in the powdered sugar and vanilla. Gradually add the cream until of spreading consistency.

Thanks to Monica Burns!

Lemon Coolers

Ingredients:

1 box lemon cake mix
1 egg
2 cups whipped topping
powdered sugar

Directions:

Mix by hand the cake mix, egg and whipped topping; mixing well.
Roll into small balls and roll in powdered sugar.
Place on a greased cookie sheet and bake 350* for 8 to 10 minutes. Cool.

Thanks to Kay Stockham!

Melt Away Butter Cookies

INGREDIENTS:

• 1 cup butter, room temperature
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2/3 cup confectioners' sugar
• 2 cups all-purpose flour, sift before measuring
• Colored or granulated sugar, if desired

PREPARATION:

Cream butter until light and fluffy; beat in salt, almond extract, and vanilla extract. Gradually blend in confectioners' sugar then sifted flour. Chill for about 1 hour, or until dough is easier to handle. Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes.

Makes about 4 to 5 dozen cookies.

Thanks to Bonnie Rose Leigh!

Cream Wafers

Ingredients:

½ cup butter, softened
1 cup all purpose flour
2 tbsp heavy whipping cream
Sugar

FILLING:
¼ cup butter, softened
¾ cup confectioners sugar
½ tsp vanilla extract
1 ½-2 tsp heavy whipping cream
1 drop red and green food coloring

1) In a mixing bowl, beat the butter, flour and cream. Cover and refrig for 1 hour or until easy to handle.

2) On a lightly floured surface, roll out dough to 1/8 in thickness. Cut with floured 1 ¼ in round cookie cutter. Place 1 in apart on ungreased baking sheet. Prick each cookie 3-4 times with a fork and sprinkle with sugar.

3) Bake at 375 for 7-9 min or until set. Cool on wire racks.

4) In a small bowl, combine the butter, confectioners sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint with red and green coloring. Carefully spread filling on the bottoms of half of the cookies, top with remaining cookies.

Thanks to Billie Jo!