| BEVERAGES | CASSEROLES | MAIN DISH | POTATO | SNACKS & DIPS |
| BREADS | COOKIES | MEALS | SALADS | SOUPS |
| BREAKFAST | DESSERTS | MEATS | SANDWICHES | VEGGIES |
| CANDY | LOW FAT | PASTA | SAUCES |
 | Chocolate-Mint Sandwich Cookies |
| Neiman-Marcus Cookies (Story is fake; cookie is great) |
| Quaker Chewy Choc-Oat-Chip Cookies |
| Sugar Cookies (Frosted) |
| Thumbprints (Janice) |
| Thumbprints (Della) |
| Vanishing Oatmeal Raisin Cookies (Steve's favorite) |
Chocolate-Mint Sandwich Cookies |
|
| COOKIE: 1 pkg Duncan Hines Brownie Mix, Family Size 2 Tablespoons Water |
Preheat oven to 375F. Empty brownie mix and chocolate packet into medium bowl. Add water and egg. Stir together until well mixed and a soft dough is formed. Shape dough into 1 inch balls. Place on ungreased cookie sheet about 2 inches apart. Bake 8 minutes. Cool 1 minute. Remove from cookie sheet with a spatula. Cool completely. |
| FILLING: 1 Cup Ready to Serve Vanilla Frosting 1/4 Teaspoon Peppermint Flavoring
Yield: 25 sandwich cookies |
Stir flavoring into frosting. Divide frosting in half. Color half with a few drops red food coloring; other half with green. Frost the surface of half the cookies. Cover with unfrosted cookie. Gently press together. |
Neiman-Marcus Cookies |
|
| 2 cups butter 4 cups flour 2 tsp. soda 2 cups sugar 5 cups blended oatmeal ** 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1 8 oz. Hershey bar grated 4 eggs 2 tsp. baking powder 2 tsp. vanilla 3 cups chopped nuts |
** Measure oatmeal and
blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs, and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. (Recipe may be halved) |
| THUMBPRINTS | Della's recipe | ||||||||||||||||||
TOPPING: 1/4 to 1/3 cup cherry jam or preserves, or seedless raspberry preserves as topping or your favorite butter frosting. Powdered Sugar Icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (2 to 4 teaspoons) to make icing of piping consistency. Tint with food coloring as desired.
BUTTER FROSTING
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1. Preheat oven to 375 degree F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. 2. Shape dough into 3/4-inch balls and place on an ungreased or parchment paper-lined cookie sheet. Press thumbs into each ball to form an indentation in each dough balls, leaving about 2 inches between cookies. 3. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves (if necessary, snip any large pieces of fruit). Cool completely. Makes about 30 cookies. OR When cool, frost with your favorite frosting. To Store: Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.
|
THUMBPRINTS (large, triple batch) |
by Janice |
| 1 1/2 Cup Shortening 1 1/2 Cup Butter (or margarine) 1 1/2 Cup Brown Sugar |
Mix/blend well (in Electric mixer) |
| 6 Egg Yokes 6 Teaspoons Vanilla |
Blend and add to above mixture. |
| 6 Cups Flour 1 1/2 Teaspoons Salt |
Blend and add slowly to above mixture. |
| Frost with favorite butter recipe. | Roll into quarter sized balls and arrange on UNGREASED cookie sheet. Bake for 5 min at 375 degree oven. Remove from oven, press thumb in center of each and return to oven for 8 additional minutes. Cool. Frost. |
Vanishing Oatmeal Raisin Cookies |
|
| 1 Cup (2 sticks) margarine, softened 1 Cup Brown Sugar, firmly packed 1/2 Cup Granulated Sugar 2 Eggs 1 Teaspoon Vanilla 1 1/2 Cups All-Purpose Flour 1 Teaspoon Baking Soda 1 Teaspoon Cinnamon 1/2 Teaspoon Salt (optional) 3 Cups Quaker Oats (uncooked) 1 Cup Raisins
Yield: Approximately 4 dozen. |
Beat together margarine and sugars until
creamy. Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoons onto ungreased baking sheet. Bake 10-12 minutes at 350F or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Bar Cookies: Bake 30-35 minutes in ungreased 13x9 inch metal baking pan. |
Quaker Chewy Choc-Oat-Chip Cookies |
|
| 1 Cup (2 sticks) margarine, softened 1 1/4 Cups Brown Sugar, firmly packed 1/2 Cup Granulated Sugar 2 Eggs 2 Tablespoons Milk 2 Teaspoons Vanilla 1 3/4 Cups All-Purpose Flour 1 Teaspoon Baking Soda 1 Teaspoon Salt (optional) 2 1/2 Cups Quaker Oats (uncooked) 12 oz (2 cups) semi-sweet Chocolate pieces 1 Cup Chopped Nuts (optional)
Yield: About 4 1/2 Dozen |
Beat together margarine and sugars until
creamy. Add eggs, milk and vanilla; beat well.
Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate pieces and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9-10 minutes at 375F for a chewy cookie or 12-13 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. For Easy Bar Cookies: Press dough onto bottom of ungreased 13x9 baking pan. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Store lightly covered. 32 bars. Hi Altitude Adjustments: Increase flour to 2 cups and bake as directed. |
