Cookie Recipes
1 pkg. Pillsbury lemon cake mix
2 C. frozen whipped topping, thawed
1 egg
1/2 C. powdered sugar
Grease cookie sheets. Combine cake mix, topping and egg in large mixing bowl. Stir until well mixed. Drop by teaspoonfuls into powdered sugar, roll to coat and place 1 1/2″ apart on cookie sheet. Bake at 350º for 10 to 15 minutes, until golden brown. Remove from cookie sheet and cool.
Makes 4 to 5 dozen.
CREAM:
4 C. sugar
1 – 2 lb. bag brown sugar
2 C. margarine
BEAT IN:
3 lbs. crunchy or smooth peanut butter
1 dozen eggs
STIR IN:
1 tsp. salt
6 tsp. soda
18 C. quick oatmeal
1 – 2 lb. bag plain M & M’s
1 – 12 oz. pkg. chocolate chips
Bake at 350º for about 13 minutes. Makes 20 dozen.
NOTE: Prepare the night before.
1 lb. butter, melted and cooled (not margarine)
4 eggs, beat until foamy
1 C. flour
1 C. brown sugar
2 C. pecans, chopped
1 C. sugar
12 oz. chocolate chips
Combine flour, sugar and brown sugar and add slowly to eggs, beating with a fork. Add the cooled butter, chocolate chips and pecans. Pour into 2 pie shells and bake at 325º for nearly 1 hour. Serve with Cool Whip for topping.
Makes 2 pies.
1 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 C. sugar
1/4 C. butter, softened
1 T. corn syrup
1 tsp. vanilla
1 large egg
3 T. sugar
2 tsp. ground cinnamon
Cooking spray
Preheat oven to 375°. Combine flour, baking soda and cream of tartar, stirring with a whisk. Combine 1 cup of sugar and butter in a large bowl, and beat with a mixer until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Chill for 10 minutes.
Combine 3 tablespoons sugar and cinnamon, stirring with a whisk. With moist hands, shape dough into forty-two 1″ balls. Roll balls in sugar mixture. Place balls 2″ apart onto baking sheets coated with cooking spray. Flatten balls with the bottom of a glass. Bake at 375° for 5 minutes (cookies will be slightly soft). Cool on baking sheets for 2 minutes. Remove cookies from pans; cool completely on wire racks.
Yield: 42 cookies.
The key to these cookies is cheap peanut butter. Choose the store brand for a gooey and delicious cookie!
2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 C. dark brown sugar, packed
1 1/4 C. granulated sugar
2 sticks (1 C.) butter, softened
3 large eggs
1 C. creamy peanut butter
2 tsp. vanilla extract
Preheat oven to 300°. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. Set aside. In a large bowl, blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Do not overmix. Drop by rounded tablespoonfuls onto an ungreased cookie sheet 1 1/2″ apart. With a wet fork, gently press a crisscross pattern on top of cookies.
Bake for 18 to 22 minutes, until cookies are slightly brown along the edges. Transfer cookies immediately to a cool, flat surface.