Virtual Cookie Exchange Recipes

Here are all of the recipes that were sent in to me and the ones the recipes that I blogged about over cookie week. I want to thank everyone who sent in their recipe(s). It was fun!

Here are your 2010 Cooke's Frontier Virtual Cookie Exchange Recipes:

Sugar Cookies
from Taste of Home magazine
1 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg
1 teaspoon Pure Vanilla Extract
2-1/2 cups all-purpose flour
1/4 teaspoon salt

Directions:

In a large bowl, cream the butter, cream cheese and sugar.
Beat in egg and vanilla.
Combine the flour and salt; gradually beat into creamed mixture.
Cover and refrigerate the dough for 2 hours.
On a lightly floured surface, roll out dough to 1/4-in. thickness.
Cut with a 3-3/4-in. x 2-1/2-in. cookie cutter dipped in flour (dough can be very sticky so this is imperative).

Place 2 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until the edges are golden brown.
Remove to wire racks to cool. Yield: about 4 dozen.

Chocolate Chip Cookies

2 1/2 cups flour
 1 tsp baking powder
 1 tsp salt
 2 sticks butter
 3/4 brown sugar
 3/4 sugar
 1 tsp vanilla
 2 eggs
 2 cups chocolate chips

Mix butter, sugar, brown sugar and vanilla. Add eggs, mix well. Stir in Flour, baking powder and salt. Stir to combine, mix in chocolate chips. Drop by rounded tablespoons on a cookie sheet and
Bake at 375! (sometimes I even add a bag of Reese's Peanut Butter minis)


Ethel's Sugar Cookies
from older Betty Crocker Cookbooks

3/4 cup margarine

1 C sugar
1/2 tsp vanilla (they tell me you can use another flavor... but again... why mess with success??)
2 1/2 C Flour
1 tsp baking powder
1 tsp salt
2 eggs

Mix well. Refrigerate for at least one hour. Then, roll out and cut into shapes. Bake at 350. I pull mine out just before they turn brown, and glaze them immediately. I use a typical margarine, powdered sugar glaze. These freeze extremely well- I’ve found that the freezer is a pretty good hiding place!


Chewy Oatmeal Raisin Cookies

3/4 C Butter flavor Crisco

1 1/4 C firmly packed light brown sugar
1 egg
1/3 C milk
1 1/2 t vanilla
3 C quick oats, uncooked
1 C flour
1/2 t baking soda
1/2 t salt
1/4 t cinnamon
1 C raisins

Heat oven to 375. Either a) grease cookie sheets or b) line them with confectioners paper.
Combine Crisco, brown sugar, egg, milk, and vanilla. Beat until well blended. Separately combine oats, flour, baking soda, salt, and cinnamon. Mix into creamed mixture on low speed until blended. Stir in raisins.
Drop by rounded spoon fulls 2 inches apart on cookie sheet. Bake for 10-12 mins or until lightly browned.
Makes about 2 dozen.

The Bonbon Cookie (or Cooky)
Betty Crocker Best Cook 1955-1960

1/2 cup butter or margarine

3/4 cup sifted confectioners sugar
1 tbsp. vanilla
Food Coloring (if desired)
1&1/2 cups all purpose flour
1/8 tsp. salt
fillings: candied or maraschino cherries, pitted dates, nuts, or chocolate pieces (i say chocolate all the way lol)

Bonbon icing (recipe below)

Toppings - chopped nuts, coconut, colored sugar

Mix butter, sugar, vanilla, and food coloring. Blend flour and salt in thoroughly with hand. If dough is dry ass 1 to 2 tbsp. cream.

Heat oven to 350. For each cooky (lol), wrap 1 level tablespoonful dough around suggested filling. Bake 1" apart on ungreased baking sheet 12 to 15 minutes. or until set but not brown. Cool; dip tops of cookies in icing. Decorate each cooky with one of the suggested toppings from above. Makes 20 to 25 Bonbon cookies.
Bonbon Icing - Mix 1 cup sifted confectioners sugar, 2&1/2 tbsp. cream, 1 tsp. vanilla, and red, green, or yellow food coloring, if desired.

Best Ever Peanut Butter Cookies

3/4 C creamy peanut butter

1/2 C Butter Flavor Crisco
1 1/4 C firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1 3/4 C flour
3/4 t salt
3/4 t baking soda

Heat oven to 375. Combine Peanut Butter, Crisco, brown sugar, milk, and vanilla. Beat at medium speed until well blended. Add egg. Blend well. In a separate bowl, combine flour, salt, and baking soda. Add to creamed mixture at low speed and mix until just blended. Drop by heaping spoonfulls 2 inches apart onto un-greased cooking sheet. Flatten slightly in cross cross pattern with the prongs of a fork. Bake for 7-8 mins or until set and just beginning to brown.


Chocolate No-Bakes

1 3/4 C sugar

1/2 C milk
1/2 C butter
4 T cocoa

Mix ingredients above in saucepan and bring to a boil. Boil for about 1.5 mins. Remove from heat and stir in the following:

1/2 C peanut butter
3 C oats
1 t vanilla

Place spoon fulls of dough on cookie sheets lined with wax paper. Let cool 20-30 mins.

Peanutty Chocolate Truffles



3/4 C creamy peanut butter
1/4 C butter or margarine
1 t vanilla extract
1/3 C cocoa mix
1 C powdered sugar
1 C finely chopped peanuts

Line baking sheets with waxed paper. Beat peanut butter, butter, and vanilla. Combine cocoa mix and powdered sugar in separate bowl. Stir into PB mix. Place peanuts in flat dish. Scoop peanut butter mixture into balls and roll in peanuts to coat. Place on baking sheets and refrigerate to firm.


No Bake Chocolate Oatmeal Cookies



½ C. butter
½ C. milk
2 C. sugar
½ C. peanut butter
3 C. quick cooking oats
5 tbsp. cocoa powder
½ C. chopped walnuts (optional)
½ C. flaked coconut (optional)

1. Melt butter then add milk and sugar and boil for 1 ½ minutes.
2. Add peanut butter, oatmeal, cocoa powder, and one of the optional ingredients.
3. Drop on wax paper and allow to cool before enjoying.


Orange Oatmeal Cookies

2 C. flour
1 C. brown sugar
1 C. white sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg or cinnamon
1 C. shortening (or half margarine/half shortening)
2 eggs
4 tsp. grated orange rind
2 tbsp. orange juice
3 C. rolled oats

Heat oven to 375. Mix sugars, baking powder, salt, nutmeg, shortening, eggs, orange rind, and orange juice. Add flour, then mix in oats. Drop level tablespoon of dough on greased baking sheet 2 inches apart. Bake 12-15 minutes. Cool on rack. Makes 5 dozen.

Russian tea cake cookies

Ingredients:

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
Powdered Sugar

Preparation:

Preheat oven 400°. In a large mixing bowl, beat butter with 1/2 cup powdered sugar and vanilla.
Stir in flour and salt and pecans. Shape dough into 1-inch balls. Bake for about 9 minutes. Roll warm tea cakes in sifted powdered sugar. Makes 4 dozen tea cakes.


Chocolate Mint Chip Cookies

3/4 Cup butter flavor Crisco

1 1/4 Cup light brown sugar
2 T milk
1 T vanilla
1 Lg egg
1 3/4 Cup flour
1 t salt
3/4 t baking soda
1 Cup Mint-Chocolate Chips

Heat oven to 375. Mix shortening and brown sugar until fluffy. Mix in milk, vanilla, and egg. In a separate bowl, mix together flour, salt, and baking soda. Stir into other mix slowly. Once all the dry ingredients are mixed in, stir in chocolate-mint chips. Bake 8-10 minutes for chewy or 11-13 for crisp.

Makes approximately 2 dozen.


Pick Your Middles



1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
various unwrapped candies for the middles

Cream shortening and peanut butter. Add sugars and vanilla, mix again. Add eggs and beat until fluffy. Stir in the flour, baking soda, baking powder and salt. Mix well. Scoop into balls the size of walnuts and place on a cookie sheet. Press on candy into the center of each cookie. Bake in a 350 degree oven for 8-10 minutes, or until the tops just start to brown.


Cheesecake Cookies

3/4 cup butter, softened

3 oz cream cheese, softened
3/4 cup sugar
4 teaspoons lemon peel, shredded
2 tablespoons lemon juice
1 teaspoon vanilla
2 cups flour
1/3 cup pecans, finely chopped
1/3 cup graham crackers, crushed

Mix the butter, cream cheese and sugar. Add the lemon peel (I didn't have a lemon this time and left it out and they were just fine), lemon juice and vanilla. Mix well. Add flour. Chill dough for 30 minutes. Meanwhile, crush the graham crackers and pecans together in a zip top baggie. Lay out a piece of wax paper and pour 1/2 of the crumb-nut mixture onto it. Lay 1/2 of the chilled dough on top and roll into a log, covering the sides with the crumb mixture. Place on a new piece of wax paper and roll up. Repeat with remaining 1/2 of dough and crumb mixture. Place dough logs into the fridge for 2 hours, to the freezer for 30 minutes (this is what I do). When they are chilled slice them into about 1/2 inch thicknesses and place on a cookie sheet. Bake in a 375 degree oven for 8-10 minutes, or until the bottoms are just brown. Cool on a wire rack.


Gingersnaps

1 cup packed brown sugar

3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cup flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
Sugar for rolling

Mix brown sugar, shortening, egg and molasses in a large bowl. Add everything but the sugar for rolling and mix well. Scoop tablespoons out and shape them into a ball, roll into sugar and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes. Cool on wire rack, store in an airtight container.


Coconut Macaroons

1 egg white

1 (14 oz) can of sweetened condensed milk
1 (14 oz) Bag of shredded coconut
2 teaspoons vanilla OR almond extract

Whip the egg white in a bowl until foamy and almost double in bulk. In a separate bowl, whip the sweetened condensed milk. Usually this is something that I would skip, but beating the milk seems to give it a lighter texture and makes it easier to mix in. Add the whipped milk to the egg white along with the coconut and flavorings. Mix together with a spatula or wooden spoon. Drop by rounded tablespoon onto a greased cookie sheet. If you don't grease it, they will stick. Alternately, parchment paper works very well and there is no need to grease it. Bake in a 325 degree oven for 15-17 minutes or until the coconut on top is starting to get nicely browned and the cookies seem set. Remove IMMEDIATELY from the cookie sheet and let cool on a wire rack. Store in an airtight container.


Snickerdoodles


1 cup shortening

1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Cinnamon-Sugar for rolling
1/2 teaspoon salt

Cream the shortening, sugar, vanilla and eggs together. Add the flour, cream of tartar, baking soda and salt. Mix until well combined. Shape into balls and roll into cinnamon sugar. Place on a cookie sheet and bake at 350 degrees 8-10 minutes.



Double Chocolate Mint Chip Cookies

2/3 cup butter or margarine, softened

1 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package of mint chocolate chips

Cream butter and sugar until fluffy, add egg and vanilla. In a separate bowl, stir together the flour, baking soda, cocoa and salt. Gradually mix into wet ingredients. Stir in the mint chocolate chips and drop by rounded tablespoon onto a cookie sheet. Bake at 350 degrees for 8-9 minutes or until just set. Let cool on a wire rack (if you can!)