:: Cookie Recipes ::




COOKIES & BARS

Below you'll find some of my favorite recipes. Enjoy!

GRANDMA'S BROWNIES
(from Vickie)
BROWNIES:
1 cup butter or margarine, melted 
1 cup dry cocoa 
2 cups sugar 
4 eggs 
1 cup flour 
1/2 tsp. salt 
1 cup chopped pecans 
1 tsp. vanilla 

FUDGE FROSTING:
1 box powdered sugar
1/4 cup butter 
1/8 cup Crisco 
5 tbsp. dry cocoa 
Dash salt 
1 tsp. vanilla 
3 - 5 tbsp. boiling water 

Preheat oven to 350�F. Grease a 13x9 baking pan.

In mixing bowl combine melted butter, cocoa and sugar. Add eggs, stirring well. Add remaining ingredients and stir just to moisten. Pour batter into prepared pan and bake for 30 minutes. Do not overbake; the brownies will look moist on top. Cool and then frost with fudge frosting.

FUDGE FROSTING:
In small mixing bowl, place butter and Criso; add powdered sugar, dash salt and cocoa. Add boiling water a few tablespoons at a time and beat until smooth, then add vanilla.

 A note from Vickie: "These are super moist brownies. My entire family loves them! The fudge frosting recipe can be doubled and used on cakes as well."

CHOCOLATE MACAROONS
(from Grandma Teddy)
2 squares Hershey's Baking Chocolate
1 1/3 cup sweetened condensed milk 
3 cups shredded coconut 
1 tsp. vanilla 
Preheat oven to 350�F.

Melt the baking chocolate in a double boiler over simmering water. Add the condensed milk and blend. Add the coconut and vanilla. Drop (half dollar size) onto buttered baking sheet. Bake at 350�F for 15 minutes. Do not overbake! Remove immediately from cookie sheet to wire rack for cooling. Make 4 dozen cookies.

OATMEAL COOKIES
(from Aunt Penny)
3/4 cup Crisco 
1 cup brown sugar, firmly packed 
1/2 cup granulated sugar 
1 egg 
1/4 cup water 
1 cup flour 
1 tsp. salt 
1/2 tsp. soda 
3 cups uncooked oatmeal 
1 tsp. vanilla 
Preheat oven to 350�F.

In mixing bowl, cream together shortening and sugars; add egg. Sift together flour, soda and salt; add to creamed mixture. Then add oatmeal, vanilla and water. Mix well. Drop by teaspoon on greased cookie sheet. Bake at 350�F for 12 - 15 minutes. Do not overbake! Remove immediately from cookie sheet to wire rack for cooling. Make 5 dozen cookies.

For variation, add nuts, chocolate chips, raisins, or dates.

DATE BARS
(from Grandma Teddy)
1 1/2 cups chopped dates 
3/4 cup apple juice 
1 1/2 cups uncooked oatmeal 
1 1/2 cups flour 
1/2 cup brown sugar 
1/4 tsp. soda 
1/4 tsp. salt 
3/4 cups butter or margarine, melted 
Preheat oven to 375�F.

In saucepan, cook dates with apple juice for 5 minutes, or until slightly thickened. Set aside. In mixing bowl, combine oats, flour, sugar, soda and salt; mix well. Add melted butter and mix with a fork. Spread 2/3 of oat mixture onto bottom of 8" or 9" square pan, and press down. Spread date filling over crust. Sprinkle remaining oat mixture over dates and press down lightly. Bake for 25 - 30 minutes, or until lightly browned. Cool slightly before cutting into bars. Makes 1 dozen bars.

 A note from Vickie: "This recipe can be used for other fruit bars as well. Substitute dried cranberries for dates, and use cranberry, raspberry, or orange juice for liquid; substitute chopped apples for dates, and use apple juice with a dash of nutmeg and cinnamon added."

CHOCOLATE PIXIES
(from Aunt Penny)
4 oz. unsweetened Hershey's Baking Chocolate
1/4 cup butter or margarine 
2 cups flour 
2 cups granulated sugar 
1/2 cup chopped walnuts or pecans 
2 tsp. baking powder 
1/2 tsp. salt 
3 eggs 
1 tsp. vanilla 
Powdered sugar
In large saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. Lightly spoon flour into measuring cup; level off. Add flour and remaining ingredients (except powdered sugar) to chocolate mixture. Blend well. Chill for 30 minutes.

Preheat oven to 300�F.

Shape dough into 1-inch balls; roll in powdered sugar. Place on ungreased cookie sheets, 2 inches apart. Bake for 15 - 18 minutes or until edges are set. Do not overbake; these are chewy cookies. Remove from cookie sheets immediately. Makes 4 dozen.

PEANUT BUTTER CHOCOLATE CHIP COOKIES
(from Vickie)
1 cup granulated sugar 
1 cup brown sugar 
1 cup peanut butter 
1 cup butter or margarine, softened 
3 eggs 
2 cups flour 
1 tsp. soda 
1 tsp. vanilla 
1 - 12 oz. package chocolate chips
Preheat oven to 325�F.

Cream together butter, peanut butter, sugar and brown sugar; add eggs and vanilla. Stir together flour and soda; add to creamed mixture. Add chips. Drop by teaspoonfulls onto ungreased cookie sheets and flatten slightly with the back of spoon. Bake for 12 - 15 minutes or until edges are set. Do not overbake; these are chewy cookies. Remove from cookie sheets immediately. Makes 6 dozen.

OLD-FASHIONED GINGER STRIPS
(from Vickie)
3/4 cup butter or magarine 
1 cup granulated sugar 
1 egg 
1/4 cup molasses 
2 tsp. soda 
1/2 tsp. salt 
1/2 tsp. cinnamon 
1/2 tsp. cloves 
1/2 tsp. ginger 
2 1/2 cups flour 

GLAZE:
3/4 cup powdered sugar 
1 tbsp. butter or margarine 
1 tbsp. milk 
1/2 tsp. vanilla 

Preheat oven to 350�F. Grease cookie sheets.

In large bowl, combine butter, sugar, egg and molasses. Mix thoroughly. Blend in remaining ingredients. Divide dough into 6 portions. Shape each part into a 12" roll on prepared cookie sheet; flatten slightly. Brush top lightly with water, then sprinkle with sugar. Bake for 12 - 15 minutes, or until golden brown. Cool 5 minutes, then cut diagonally into 3/4" bars. Do not separate. Allow to cool completely.

For glaze, mix ingredients together in small bowl. Spoon over bars. Allow glaze to set, then separate bars. Makes 5 dozen.

JAM THUMBPRINTS
(from Aunt Penny)
1/2 cup granulated sugar 
1 cup butter, softened 
1 tsp. vanilla 
2 egg yolks 
2 1/4 cups flour 
1 tsp. baking powder 
2 egg whites 
Granulated sugar
Assorted jams & jellies
In medium bowl, cream sugar, butter, vanilla and egg yolks until light and fluffy. Gradually add flour and baking powder; mix well. Chill for 30 minutes.

Preheat oven to 350�F.

Shape dough into 1-inch balls; roll in whipped egg whites then granulated sugar. Place on ungreased cookie sheets, 2 inches apart. With thumb, make slight indent in center of each cookie. Fill with 1/2 teaspoon selected jam. Bake for 11 - 14 minutes or until edges are light golden brown. Do not overbake. Remove from cookie sheets immediately. Makes 4 dozen.

 A note from Vickie: "I also make these with Hershey Kisses in the center instead of jam. They taste great!"

CHOCOLATE CHIP COOKIES
(from Vickie)
1 cup butter or margarine, softened 
3/4 cup granulated sugar 
3/4 cup brown sugar 
2 eggs 
1 tsp. vanilla 
2 1/4 cups flour 
1 tsp. soda 
1 cup chopped nuts, optional 
1 - 12 oz. pkg. chocolate chips 
Preheat oven to 375�F. Grease cookie sheets.

Cream together butter, sugar and brown sugar; add eggs and vanilla. Stir together flour and soda; add to creamed mixture. Add chips. Drop by teaspoonfulls onto greased cookie sheets. Bake for 8 - 10 minutes or until edges are set. Do not overbake; these are chewy cookies. Remove from cookie sheets immediately. Makes 6 dozen.

GINGER CREAMS
(from Grandma Teddy)
1/2 cup granulated sugar 
1/2 cup hot water 
1/2 cup molasses 
1/4 cup shortening 
1 egg 
2 cups flour 
1 tsp. soda 
1/2 tsp. salt 
1/2 tsp. ginger 
1/2 tsp. cinnamon 
1/2 tsp. nutmeg 
1/2 tsp. cloves 

FROSTING:
2 cups powdered sugar 
Dash salt
2 tbsp. butter, softened 
2 to 3 tbsp. milk 
1/2 tsp. vanilla 

Preheat oven to 375�F. Grease cookie sheets.

In large bowl, combine sugar, hot water, molasses, shortening and egg; blend well. Add dry ingredients and mix well. Drop by rounded teaspoonfuls, 2 inches apart on greased cookie sheets. Bake for 10 - 15 minutes. Do not overbake. Remove from cookie sheets immediately.

Mix frosting ingredients together until smooth. Frost cooled cookies. Makes 3 dozen.

 A note from Vickie: "I sometimes sprinkle the unbaked cookies with granulated sugar and then bake them. No frosting is used when I make them that way."

~ Site content and design � 2002 - 2008 by Vickie L. Charlton ~
Reproduction of written material or photographs from this site is
PROHIBITED
without express written permission of author

Last update:
Saturday, 08-Sep-2018 20:58:10 MDT