2 cups flour
1 ¼ tsp. baking powder
¼ tsp. salt
1/3 cup oil (Mazola)
Mix above ingredients till crumbly and set aside.
1 egg and milk to make 1/3 cup
¾ cup sugar
1 tsp. vanilla
Beat the above ingredients till light and fluffy then stir into the flour mixture that was set aside. Chill cookie batter for at least one hour, then roll out and cut as desired. Bake for 11 minutes in a 325°F oven.
FROSTING FOR COOKIES
¼ cup milk
2 ½ cup powder sugar
½ tsp. vanilla
1 Tbsp. butter or margarine
Important tip: When frosting cookies, dip in sprinkles before frosting dries
This came from the CRC cookbook and was used by my dad and I when I was growing up for festive occasions. I still use it when I have the time and am not minding the clean up! They are beautiful and tasty cookies though, well worth making.
3 tablespoons unsalted butter room temp
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup canned pumpkin puree
1/2 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice(found in spice aisle)
1/4 teaspoon kosher salt
2/3 cup cream cheese, at room temp
1/4 heavy cream
1/4 cup confectioners sugar
Heat oven: 375
Beat: the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add pumpkin, vanilla, and egg and beat until combined.
Combine: the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
Spoon: heaping tablespoon of the mixture 2 inches apart onto parchment or foil lined baking sheets. Bake until puffed and cooked through, about 10 min. Let cool 5 min
Filling: Beat cream cheese, heavy cream and confectioners sugar until smooth.
Spread: the flat sides of half the cooled cookies with the cream mixture. Top with the remaining cookies.
2/3 cup granulated sugar
1/3 cup shortening
1/3 cup margarine or butter, softened
1 teaspoon vanilla
1/4 teaspoon red food color
2 1/3 cups all-purpose flour
1/2 teaspoon salt
2 to3 tablespoons green sugar
2 tablespoons miniature semisweet chocolate chips
Stir granulated sugar, shortening margarine, vanilla, egg and food color in large bowl until mixed. Stir in flour and salt.
Shape dough into a log, about 2 inches across. Put green sugar on pies of plastic wrap or wax paper. Roll log in green sugar until coated. Wrap in plastic wrap or wax paper and refrigerate at least 1 hour.
Heat oven to 375′. Cut log into 1/4 inch slices. Cut each slice in half. Put about 1 inc apart on ungreased cookie sheet. Gently push a few chocolate chips into each slice to look like watermelon seeds.
Bake 7 to 8 minutes or until cookies just begin to brown. Right away take cookies off cookie sheet.
Makes about 6 dozen cookies.
When I was old enough to help in the kitchen I would pour over Gold Medal Four’s Alpha-Bakery cookbook. I loved the bright pictures and this was one of many recipes I choose to try. I was fascinated with little things at the time and was thrilled that these use mini chocolate chips and look just like tiny watermelon slices.
3 sticks oleo or butter
1 1/2 cup sugar
2 teaspoons vanilla
3 cups flour
1/2 teaspoon soda
6 crushed Heath candy bars
Make two long rolls in wax paper. Chill 2 hours. Then slice and bake 15 to 18 minutes at 325′.
2 cups butter, softened
2 cups sugar
2 cups brown sugar, packed
4 cups flour
5 cups oatmeal flour (can use oats blended into powder)
1 teaspoon salt
24 ounces semisweet chocolate chips
8 ounce Hershey bar, chopped fine
3 cups nuts, chopped
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
Cream butter and sugars. Add vanilla and eggs and mix well.
In separate bowl, add all dry ingredients together and stir until thoroughly mixed. Add flour mixture to butter mixture. Add in chocolate chips, candy bar, and nuts.
Make golf ball sized balls, placed 2 inches apart on ungreased cookie sheet
Bake at 375′ for 8 to 15 minutes
** For chewier cookies, remove pan from oven, hold pan approximately 8 to 12 inches from counter top and drop pan so cookies flatten (my secret)
Yields approximately 112 cookies.
1/3 butter or margarine softened
1 package (3oz) cream cheese, softened
¾ cup sugar
1 egg yolk
2 teaspons of almond extract
2 teaspoons orange juice
1 ¼ cups unsifted all-purpose flout
2 teaspoons baking powder
¼ teaspoon salt
5 cups of flaked coconut
54 Hershey’s kisses
Cream butter, cream cheese and sugar in a large mixing bowl until light and fluffy. Add egg yolk, almond extract and orange juice beat well. Combine flour, baking powder and salt; gradually add to cream mixture. Stir in 3 cups of the coconut. Cover tightly and chill for an hour or until firm enough to handle.
Shape dough into 1-inch balls; roll in remaining coconut. Place on ungreased cookie sheet. Bake at 350 for 10-12 min or until lightly browned. Remove from oven immediately press unwrapped kiss on top of each cookie. Cool one minute. Carefully remove form cookie sheet cool completely on wire rack.
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M’S etc. (anything you like in cookies)
Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining extra goodies.
Drop by teaspoon about 1 inch apart onto greased cookie sheet.
Bake for 15 minutes or until done.
I got this recipe from my friend Nilla. Her husband had made them for a potluck, but was out of any of the tasty extras so he topped each cookie with some crushed Frosted Flakes. They are so tasty and so easy to make.