yay! okay, i have two more (for now)!!

Chocolate Chip Meringues

Ingredients
4 egg whites - room temperature
2 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
3/4 cups mini chocolate chips

Directions
1. Preheat oven to 200*F (96*C)
2. Butter and flour a baking sheet
3. In a glass or metal bowl, whip egg whites until still peaks form.
4. add sugar a little at a time, while whipping at medium speed. Add chocolate chips.
5. When the mexture becomes stiff and shiny like satin, stop mixing and transfer the mixture into a piping bag.
6. Pipe meringues onto baking sheet using a large round tip or star tip.
7. Place the pan into the oven for 3 hours or until the meringues are dry and crispy.
8. Allow cookies to cool at room temperature before storing in an air tight container.

Dot's Chocolate Potato Chip Cookies

Ingredients
1 bag of wavy or ruffled plain potato chips, crumbled
1 bag of dark chocolate melts
1-2 tablespoons paramount crystals (optoional)

Directions
- crumble the bag of chips into small pieces.
- put the chocolate melts in a glass bowl and add the (optional) paramount crystals.
- put the chocholate in the microwave on high power for 2 minutes.
- once the chocolate is ready, stir it until smooth and add in chips.
- mix throughly so that all the chips are evenly coated.
- use two tablespoons to spoon mixture into balls on a piece of waxed paper.
- Let the chocolate set up

YIPPEEEE!!! I feel like a kid in a candy store! I love cookie recipes! I'd tried several times to open the first cookie exchange thread but it was gone. I'm happy to share some of my favorites:

Let me just say, my family loves chocolate and coconut! I think that combination would taste great on anything.....well....maybe not brussel sprouts. YICK! Anyway, when I wrote this recipe it was an instant hit.

Chocolate Coconut Cookies

1C shortening (butter flavor)
1C granulated sugar
1/2C brown sugar
2 eggs
1t vanilla
2t coconut extract
1t salt
1t baking soda
1/2C baking cocoa
3/4C flour
1 12 oz. bag white chocolate chips
2C coconut (chopped in a food processor to make a shorter strand)

Cream shortening and sugars. Add eggs, vanilla, and coconut extract. Stir in salt, baking soda, cocoa and flour. Then add white chips. Form into balls and roll in chopped coconut until well coated. Bake 8-10 minutes at 350.



This next recipe is a bar cookie, and it's better cooled or chilled before eaten to firm up the caramel.

Oatmeal Turtles

1-1/2C flour
1-1/2C quick oats
1/2t salt
2/3t baking soda
1-1/2C brown sugar- packed
2 sticks butter
7-1/2T milk
1lb. light caramels
1 12oz. bag chocolate chips

Preheat oven to 350. Mix together flour, oats, salt, baking soda, brown sugar and butter until crumbly. Pat half of mixture into the bottom of an ungreased 9x13" pan. Bake for 10 minutes. Remove from oven and sprinkle with chocolate chips. Let the chips melt then spread over the top. Melt caramels and milk in a double boiler. Drizzle melted caramel over top of chocolate. Sprinkle the remaining oatmeal mixture over the top and bake another 15 minutes. Cool.


This last recipe is sooo simple! Sadly they don't look very pretty. But once you taste them, you literally cannot stop eating them! It's like that old potato chip commercial..."No one can eat just one Lays Potato Chip."

Chocolate Butterscotch Rice Krispy Bars

1- 12oz. bag milk chocolate chips
1- 12oz. bag butterscotch chips
1/2C peanut butter
8C rice krispies

Combine butterscotch chips and peanut butter in a pan and melt. Take off the heat and add rice krispies. Stir until well combined. Press into a buttered 9x13" pan. Melt the chocolate chips and spread over rice krispie layer in the pan. Let it set up before cutting.

The following are my favorites - the recipes were given to me by my grandmother, I have no idea where she got them.

I like to take hot cheese cookies to holiday get-togethers because they're a nice break from the sweet cookies.

Hot Cheese Cookies
2 cups self-rising flour
3/4 cup cold butter, cut into pieces
1 (8-ounce) package shredded sharp Cheddar
3/4 t ground red pepper
3 T ice water

Process flour and butter in a food processor until mixture resembles coarse meal. Add cheese and pepper, pulse 6 to 8 times or until combined. With processor running, gradually add water through food chute, and process just until dough forms a ball.

Drop dough by level tablespoonfulls 2" apart onto ungreased baking sheets. Flatten each cookie with the bottom of a glass. Bake in batches at 400 degress for 12 minutes.

Caramel White Chocolate Peanut Cookies
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 t vanilla extract
2.5 cups uncooked regular oats
2 cups all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
3 (1.7 ounce) packages chocolate-covered caramel candies, chilled and chopped (like Rolos)
2 (4-ounce) white chocolate bars, chopped
1.5 cups unsalted peanuts, chopped.

Beat butter at a medium speed with an electric mixer until creamy, add sugars, beating well. Add eggs and vanilla, beating until blended.

Process oats in a blender or food processor until finely ground. Combine oats, flour, and next 3 ingredients, add to butter mixture, beating well. Stir in chopped candy, white chocolate, and peanuts. Chill dough 1 hour.

Shape dough into 1.5" balls, and place on lightly greased baking sheets. Chill briefly if desired. Bake at 375 for 10 to 11 minutes.

Can anyone tell me how to "add my signature" to google docs. I've never heard of it.

Here's my Large Chewy Chocolate Chip cookie recipe:

1 lb butter
2 1/2 c brown sugar
1/2 c corn syrup
5 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tdp. salt
1/2 tsp. cinnamon
1/2 tsp. baking soda
2 large eggs
5 c flour
3 c chocolate chips
add nuts if you want.

Preheat oven to 350

Beat the butter, brown sugar and corn syrup together until fluffy. Beat in the vanilla, baking powder, salt, cinnamon and baking soda, and then mix in the eggs. Beat well. Beat in the flour then stir in the chocolate chips and nuts if using.

Using a #20 ice cream scoop, drop onto cookie sheet and bake for 20-25 min. I rotate my racks half way thru. I find that I need to bake 20 min. in convection oven and 25 in conventional oven. Adjust baking time if your cookies are smaller.

Makes approx. 31 2-3/4 oz cookies

Just finish baking 2 batches of these for Taco Night at the kids school.

Skillet Cookies

¼ lb Butter ( 1 stick )
1 C Chopped dates
1 C sugar
1 egg
1tsp vanilla
2 C rice krispies
Powdered Sugar ( to roll )

Melt butter in skillet turn off and add dates ,sugar ,egg and vanilla mix together.
Turn skillet on and cook for 4-5 mins keep stirring.
Turn off heat and add rice krispies mix well
Let cool till able to handle, make into balls . and dip in Powder Sugar

Oh, levinea -

Those hot cheese cookies sound like just the thing to put on the side at my Christmas Chocolate Party - something quick and easy to clear the palate of the sweetness.

Thanks, all for jumping right in and sharing your recipes. We look forward to enjoying them and thinking of you.

Theresa

Here's the link to a thread about Cake Mix Cookies. I had never made them before, but let me tell you, they are so easy, and so good. They're even better the second day! And the beauty of them is they can be made from any standard boxed cake mix, approximately 18.5 ounces.

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=592691&postdays=0&postorder=asc&&start=0

I will also dig up my biscotti from cake mix recipe, and my cookies from brownie mix recipe. Love 'em, Love 'em, Love 'em!

They're all great for after school snacks, and they're a fast and fun thing you can do with your children - grandchildren, the neighborhood children.

Theresa

This is a long one, folks! And don't forget to bake extra for our soldiers and sailors stationed overseas!

Enjoy! - Theresa

Biscotti Recipes...using Cake Mix

As you can see, the basic add-ins to the cake mixes are 8 Tablespoons (4 ounces) melted butter, 2 large eggs, and 1 Cup AP Flour. This basic recipe can be used with any cake mix, probably with the exception of a pound cake. The mix must weigh in at 18.25 ounces, or near there.


Lemon Pecan Biscotti

Prep time: 15 minutes
Baking time: 30 to 35 minutes for first baking, 10 minutes for second
Resting time in oven: 30 to 40 minutes

INGREDIENTS: Parchment paper for the pan,
1 package (18.25 ounces) plain lemon cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup chopped pecans

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Place the cake mix, melted butter, eggs, flour and pecans in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The dough should come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the Biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the Biscotti cool 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp serrated bread knife to slice the rectangle on the diagonal into 1-inch-thick slices. You should get 14 slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the Biscotti 10 minutes. Turn the oven off and let the Biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the Biscotti to a rack and allow them to cool completely, 2 hours.

MAKES: 18 Biscotti's

NOTE: Store the Biscotti in an airtight ciontainer at room temperature for up to several weeks.




--------------------------------------------------------------------------------
Chocolate Cinnamon Biscotti
Submitted by Sue B.

Prep time: 15 minutes
Baking time: 30 to 35 minutes for first baking, 10 minutes for second
Resting time in oven: 30 to 40 minutes

INGREDIENTS: 1 package (18.25 ounces) plain German chocolate cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup finely chopped hazelnuts,
1/4 Cup flaked or grated semisweet chocolate,
1/2 Tsp. ground cinnamon.

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, hazelnuts, chocolate flakes and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp, serrated knief to slice the rectangle oin the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes. Remove the baking sheet from the oven and transfer the biscotti to a rack. Allow them to cool completely, 2 hours.

MAKES: 18 Biscotti's

NOTE: Store the Biscotti in an airtight container at room temperature for up to several weeks.



--------------------------------------------------------------------------------
Chocolate Biscotti with White Chips and Cherries
Submitted by Sue B.

Prep time: 15 minutes
Baking time: 30 to 35 minutes
For first baking-10 minutes, Resting time in oven-30 to 40 minutes

INGREDIENTS: 1 package (18.25 ounces) plain devil's food cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup white chocolate chips, 1/4 Cup finely chopped dried sweetened cherries, 1/2 Tsp. pure almond extract.

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, white chocolate chips, cherries and almond extract in a large mixing bowl. Blend with an electric mixer on low speed util well blended 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.

MAKES: 18 Biscotti's



--------------------------------------------------------------------------------
Orange Chocolate Biscotti with Almonds
Submitted by Sue B.

Prep time: 15 minutes
Baking time: 30 to 35 minutes
For first baking 10 minutes, For second resting time in over: 30 to 40 minutes

INGREDIENTS: 1 package (18.25 ounces) plain devil's food cake mix,
8 Tbsp. (1 stick) butter melted,
2 large eggs,
1 Cup all-purpose flour,
1/2 Cup finely chopped almonds, 2 Tsp. grated orange zest, 1/4 Tsp. orange oil or extract (optional).

DIRECTIONS: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside. Place the cake mix, melted butter, eggs, flour, almonds, orange zest and orange oil, if desired, in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on. Cutting on the baking sheet, use a sharp serrated knife to slice the rectangle on the diagonal into 1-inch thick slices. Carefully turn these slices onto their sides using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven. Bake the biscotti for 10 minutes. Turn the oven off and let the biscotti remain in the oven until they are crisp, 30 to 40 minues more. Remove the baking sheet from the oven, transfer the biscotti to a rack and allow them to cool completely, 2 hours.

MAKES: 18 Biscotti

NOTE: Store the biscott in an airtight container at room temperature for up to several weeks.
________________________________________________________________________________________________________________________________________________

This recipe is different from the others above.

Coffee Shop Style Easy Cake Mix Biscotti with Variations

50 min | 10 min prep | 40 biscotti 1 (18 ounce) box cake mix, your choice
of flavor avoid those with pudding in the mix
1 cup all-purpose flour
4 large eggs, room temperature
1/2 cup margarine, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix
flavour
3/4 cup nuts or chocolate pieces

Preheat the oven to 350F degrees.
Pour the cake mix into a mixing bowl. Stir in sifted all purpose flour.
Make a well in the centre and add the eggs, margarine and vanilla extract.
With an electric beater mix on medium speed for 2 to 3 minutes until the dough
does not stick to the sides of the mixing bowl. It will look and feel like
play dough!
On a lightly floured board, divide dough into two halves.
Roll each half into a log about 1" in diameter.
Roll each log gently to the edge of the board and then continue rolling it
onto a lightly sprayed 11â x 15â baking sheet.
Flatten the top of each cookie log until it is about 3" wide.
Bake for 20 minutes.
Remove baking sheet from the oven and let stand for 10 minutes.
Reduce oven temperature to 325 and do not turn off.
Gently slide one cookie log onto the board that you rolled out the dough on.
Using a serrated knife or better still an electric carving knife, slice each
log across the width into 3/4" slices.
Place cookies cut side down back onto the baking sheet and return them to the
oven for another 10 minutes.
Remove cookies to cooling rack to cool completely.
Store cooled cookies in an airtight container or freeze.
Variations include:.
PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered
almonds - almond extract.
CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted
slivered almonds - almond extract.
ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.

CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips,
freeze first so they retain their shape during baking.
LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

Here are the brownie mix cookie recipes. Save some for me!

Theresa

----------------------------------------------------------------------

CHOCOLATE BROWNIE MIX COOKIES

1 pkg. (21.5 oz.) Betty Crocker fudge brownie mix
1/4 c. flour
1/4 c. vegetable oil
3 tbsp. water
2 eggs
1/2 c. chopped nuts
1 c. chocolate chips, peanut butter chips, butterscotch chips or M&M'S®

Combine all ingredients, mixing by hand. Bake until just set at 350 degrees about 9-10

minutes.
-------------------------------------------------------------------------------------

Brownie Mix Cookies

Things Youâll Need:
Your favorite brownie mix
1 egg
1 stick of butter
Cookie sheet
Large spoon

Step 1 Preheat the oven to 350 degrees.

Step 2 Pour the brownie mix into a large mixing bowl.

Step 3 Crack one large egg into the bowl.

Step 4 Add one stick of room temperature butter, which is easier to combine into the

brownie mix.

Step 5 Stir with a large wooden spoon. The dough will be thick.

Step 6 Place 1-inch balls of the chocolate dough on your cookie sheet. Space each

one about three inches apart.

Step 7 Bake for 11 minutes if you prefer soft cookies. Bake an additional minute for

crunchier cookies.

Step 8 Remove the cookies from the oven. Allow them to cool for about 10 minutes,

and then serve.

-------------------------------------------------------------------------------------

Tuxedo Brownie Hugs® Cookies

Ingredients:

60 Hershey's® Hugs® chocolate candies
1 (1lb. 6.5-ounce) pkg. brownie mix
1/4 c. unsweetened cocoa
1/4 c. water
1/4 c. vegetable oil
2 eggs

Directions:

* Preheat oven to 350 degrees. Grease and flour a cookie sheet and remove wrappers

from candy.
* In a medium bowl combine brownie mix, cocoa, water, oil and eggs, and stir until well

blended.
* Drop brownie dough onto prepared cookie sheet by small teaspoons. Bake for 8

minutes or until set.
* Remove brownie-cookies from oven and cool for 1 minute. Press a Hug candy into the

center of each cookie, then remove cookies to wire rack.

Makes about 5 dozen cookies.

-------------------------------------------------------------------------------------

Brownie Macaroon Cookies

1 (15.5 ounce) box Pillsbury Thick 'n Fudgy Chocolate Chunk Deluxe Brownie mix
2 cups coconut
2 tablespoons water
1 tablespoon vegetable oil
1 egg

Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment

paper.

In large bowl, combine brownie mix, coconut, water, oil and egg; beat 50 strokes with

spoon. Shape dough into 1 1/2-inch balls. Place 3 inches apart on greased cookie

sheet; flatten slightly. Bake for 12 to 15 minutes or until edges are set (centers will be

soft). Remove from cookie sheets.

Yields about 24 cookies.

-------------------------------------------------------------------------------------


Triple Chocolate Brownie Cookies - This one's a bake-off winner

Prep Time:
15 minutes

Ready In:
1 hour 5 minutes

Ingredients:
1 (13.5-oz.) pkg. Pillsbury® Fudge Supreme Walnut Premium Brownie Mix
1/2 cup butter or margarine, melted
1 egg
1 cup chocolate-flavored crisp rice cereal
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
2/3 cup quick-cooking rolled oats

Preparation Directions:
1. Heat oven to 350°F. In large bowl, combine brownie mix with nuts, butter and egg; stir

with spoon until well blended. Add cereal, chocolate chips and oats; mix well. Drop

dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
2. Bake at 350°F. for 9 to 12 minutes or until edges are set. (Centers will be soft.) Cool

1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled. Store

in tightly covered container.

Yield:
3 1/2 dozen cookies

playingwithsugar..Wow ! Thanks your a walking recipe book !LOL!

Oooooooooh...I want to get in on this too... I have 2 shortbread recipes I want to share..(Once I can find them.. ) Whipped shortbread, and Scottish shortbread..Both are staples in my house at Christmas time..
Actually this is one recipe I made last year..Big hit and for those of us that get PLENTY of calories over the holidays this is low fat/lower in calories...and they melt in your mouth.

Cranberry Cookie Kisses (from W.W)

3 lrg egg whites
1/4 tsp of cream of tartar
3/4 cup granulated sugar
1/4 cup canned cranberry sauce (whole berries)
1/3 cup dried cranberries

Preheat oven to 200 degrees. Coat 2 lrg pans w/cooking spray or parchment paper.
Use electric mixer beat egg whites, and cream of tartar until stiff peaks form.
Gradually beat in sugar until very stiff and shiny.
Gradually fold in cranberry sauce (you can add a few drops of red food colouring if desired) while beating for 1 min.
Drop batter by tsp full on prepared pans.
Press one dried cranberry on top of each cookie.
Bake 2 hrs. Cool completely before removing from pans.
Store in airtight containers.

You're more than welcome! I figure I'd better start making up for all the cupcake recipes I got from the giant cuppy thread.

As for me, I'm not that creative. I get my recipes from others. Most I tweak to make them a little bit mine, some I don't.

Thanks to Melvira for creating the doc for the recipes, and to both of you for hooking the link into your signatures.

Theresa

Uh-Uh, ebear!

I'm collecting WW recipes too, so I don't have to do the Lapband thing.

You forgot to include the points in the recipe.

Don't tease me that way - I love cranberries!

Theresa

For the love of all that is holy Theresa... slow down! Hahaha! Just kidding! I have already updated the doc with all the new recipes. I think I will re-date the top every time I udpate, then you will all know how current it is!

Jmtreu98... I am so glad you posted the North Pole link! Someone inevitably emails me that link every year and I just adore it. There are SO many recipes my head just swims!!

I'm done for a while, Mel. I just wanted to get those posted before I go back to school next week. Or before Youngs-heimers sets in, and I forget.

Woo Hoo!!

One glorious week at the Wedding Cake Workshop with Chef Toba Garrett!

Theresa

By the way, I am doing a tiny bit of formatting and correcting most spelling errors, but I am not changing some things that would take a lot of effort. LIKE WHEN SOMEONE POSTS A RECIPE IN ALL CAPS THERESA!!! Oh, I'm just teasing you, but it must be yummy if you're yelling it at us! Hehehehehe! {{{hugs}}}

Oh, one more thing... someone used the abbreviation "tdp" in their recipe... what is that short for?

EDITED TO ADD: Now that I think about it, the D is right next to the S and I think 1 1/2 teaspoons of salt would be accurate. I think that was just a typo, so nevermind y'all. Dummy at work, here.

Ok breathing a sigh of relief now... I just realized that the first 15 pages of that thread are ok and you can still access them at..

http://forum.cakecentral.com/modules.php?name=Forums&file=viewtopic&t=11675&postdays=0&postorder=asc&highlight=christmas&&start=0

I HIGHLY recommend from that thread the Lemon Coolers (great in different flavors too), Pecan pie cookies, and the snickerdoodles are to die for, oh yeah the cheese cake cookies too! I baked alot of cookies from that thread. Thank goodness we still have most of it.

Here is one of mine-well my mom's

Pecan fingers
1 cup butter or margarine
6 tablespoons of white sugar
2 teaspoons vanilla
2 teaspoons of cold water
2 cups of flour
1 cup chopped pecans

Use medium cookie scoop shape into fingers 4 inch by 1 inch and bake 25 minutes at 325. While still warm roll in powdered sugar. Makes 28 cookies.

What a great thread! It's making me want to go eat all of that cookie dough that's in the fridge!!!

Here's our family's favorite Christmas goodie and I'm all about simple and quick, so it doesn't get much better than this. These are the type of cookie that people moan over when they bite into them and you can't eat just one!!!

Chocolate Balls

1 lb. Hershey's Milk Chocolate Bar
1 small container Cool Whip
Crushed Nilla Wafer Cookies

Melt chocolate in microwave, stirring after 30 second intervals. Fold in Cool Whip and let cool in refrigerator. Once cool, roll chocolate mixture into balls and then roll balls into crushed Nilla Wafers. Keep refrigerated, or freeze.

Serve cold or frozen...they don't freeze solid, and they thaw quickly.

Enjoy!!!

Playwithsugar..ask and ye shall receive... The points...I think you're going to LOVE this...1 point each..yep..you heard me...1 point.

Enjoy!

I mostly lurk here but wanted to send this one...got it about 20 yers ago from my brother's then-girlfriend's grandmother...a Mrs MacDonald...It's idiot proof and I've since used Splenda instead of the sugar with no problem...

Scotch Shortbread

4 cups all purpose flour
1 pound butter (I use unsalted usually)
1 cup 'berry" sugar...can use granulated also
1 pinch salt

Preheat oven to 250-275F

Knead all together till smooth and well blended.
Spread into cookie sheet with sides.(a double batch fits a 17x22 sheet)
Mark "bars" and prick in centre of each with a fork (I use an old quilting ruler to mark lines)
Bake approx. 1 hour...check for browning around edges...she said you can cut off the outside ones and keep baking if you prefer crispier..
Let cool in pan.
Store in airtight container
I actually prefer these cold..fresh from the freezer ..they freeze beautifully!
A double bath gives me about 100 1inch x3inch bars

-------------------------------------------------------------------------------------

Another one I used to take in for bake sales at work...from a 1990 Robin Hood Flour "Baking Festival" magazine insert..made them every Christmas...

Cherry Chocolate Cookies

Heat oven to 350F

1 cup/250 ml shortening
1 1/2 cups/375ml granulated sugar
2 eggs
1 tsp/5 ml almond extract
2cups/500 ml all purpose flour (or 2 1/4 cups/550 ml cake & pastry flour)
1 tsp/5 ml baking powder
1/4 tsp/1 ml salt
1 cup/250 ml bakers(or any) semi-sweet chocolate chips
1 1/2 cups/375 ml Bakers(or any) angel flake coconut
1 1/2 cups/375 ml maraschino cherries,drained and coarsely chopped

Cream shortening and sugar in a large bowl with electric mixer until well blended .
Add eggs and extract,beating on medium speed until light and creamy,about 2 minutes.
Combine flour, baking powder and salt.
Add to creamed mixture gradually,beating on low speed until just blended.
Stir in chips,coconut and cherries.
Drop by small spoonfuls onto greased baking sheets.
Bake at 350F 12-15 minutes...until lightly browned around edges.

Depending on the size of your spoonfulls...up to 7 dozen...



Jane

iownajane... What is "berry" sugar??

All the recipes sound delightful, and thanks Melvira for making the file of them, I will add mine later.

Hey, Mel -

Sorry, it was a copy and paste. You didn't think I was actually going to re-type that whole thing, did you? Now, really, did you?

Hugs,

Theresa

OK here's my contribution!!!! And they're so yummy!

Pecan Pie Cookies

Cookie:
1C. firmly packed brown sugar
3/4 C. Butter softened
1 egg
1 tsp. vanilla
2 C. all purpose flour
1tsp. baking powder

Filling:

1C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low,
add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb, rotate thumb to hollow out
slightly.

Combine all filling ingredients in small bowl, fill each cookie with 1 rounded teaspoon filling.

Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets.

Yield: 3 dozen cookies

Alright, doc has been updated.

And no, I didn't 'spect ya to retype the recipe, but you can't 'spect me to let you get away with it scot free, can you? I live to give you grief!

I love receipes. there are some good ones here, thanks to everyone.

Oh, Mel, and you do such a good job of it.

Now, where did I put those other 3000 cookie recipes?



Theresa