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Mothermark 12-07-2011 04:32 AM

TEAPOT TUESDAY ~ WE'RE NO ROOKIES WHEN IT COMES TO COOKIES!!
 
1 Attachment(s)
TEAPOT TUESDAY
WE'RE NO ROOKIES
WHEN IT COMES TO COOKIES!



This is my story!

1. Hey, I was out shopping for teapots and I heard a trio of gossipy women talking about how they heard that the Teapot Tuesday Teapotters were a bunch of rookies when it came to cookies! I know, I know, its hard to believe! But I have attached a picture of them as proof! Even the one in the black and white polka dots was trash talking the Teapotters!

2. Wassup with dat? We are not rookies when it comes to cookies! We give cookies to newbies, extra cookies for special challenge rewards, we even have hid cookies and left them at teaparties un-found! Hey, that's not MY FAULT!

3. So, we will show those gossipy ole ladies outside the Teapot Shop! Bring your best cookie recipes and post them here! Oh, and don't think you have to only bring one cookie recipe! Go For It! Any favorite recipe of yours is a favorite recipe of ours!

4. Feel free to post pictures as well! Yum!



We are off and running, I mean baking!
Our First Ever Teapot Tuesday Recipe Book!

evasempermom 12-07-2011 04:50 AM

Our favorite at Christmas is Mint Brownies.
I buy the Duncan Hines Brownie mix bake as directed on box.
While it is baking I unwrap a box of Andes Candies.
Brownies hot out of the oven, lay the Andes Candies on top and let them melt swirling it all over the top. Let cool.
Easy peasy

catgondek 12-07-2011 04:52 AM

Is a pretzel a cookie, well I think it could be
As long as it's served on a plate with some tea

I love to take pretzels, preferably Christmas tree shaped, put a hershey's kiss on top and soften the kiss in the microwave - then take it out and jam an M and M into it squashing the chocolate into the pretzel. If you can find mint flavored kisses or M and M's all the better. OF course I do a plateful at a time, not one but then that is how I eat them too ... a plateful at a time. In my microwave, kisses become smooshable after about 30 seconds. Really fast and unique enough to hold their own when everyone else brings homemade cookies.

cat

redi2stamp 12-07-2011 05:30 AM

one cookie I use for all seasons is to take two ritz crackers and put peanut butter or frosting or marshmallow creme between them. Then dip in a melted chocolate of some kind. Either chocolate chips (or white) or the melting wafers, can decorate easily in red and green sprinkles at Christmas or pastels at Easter.

Mothermark 12-07-2011 06:10 AM

Mothermark's Mother's Bon Bons!
 
Okay, so here is the deal about this recipe! Warming! Extremely fattening! You hear about people laying around eating bon bons all day! This is the bon bon for them! My mother made these cookies for years and years when it was okay to cook with Eagle Brand Milk! Ha!

These are those kinda cookies where you make 108 of them, give them to neighbors and friends in little fun packages, eat one or two yourself and then call it good for the season! They freeze extremely well, so you can make a batch, pop them in the freezer and make up goody packages later! I must say, they are yummy.....but then just look at the ingredients! Yikes!

Mothermark's Mother's Bon Bons!


2 - 12 ounce packages chocolate chips
1/4 cup parafin (baking section at grocery store)
Melt together in double boiler.

4 cups chopped nuts
1 stick margarine, melted
2 packages powdered sugar or 1 - 2 pound bag
1 12 ounce package shredded coconut
1 tsp vanilla
1 can Eagle Brand Milk

Mix this all together, then roll into 1" balls for dipping in chocolate and parafin. Makes approximately 108 pieces.


Special Hint! My sis says she bought a *dipper* which works very well on these as opposed to using an ordinary spoon to dip into chocolate. I have been searching for one, when I ask sales people if they have dippers, they look at me like I am a nut. Imagine that!

Mutnik 12-07-2011 06:21 AM

Last year I learned of chocolate dipped ritz crackers. At the store yesterday, I saw that for a "limited" time they are selling them already dipped and in a box ready to go! Must say they tasted pretty good, but homemade is always better. hehe........if only Curt had thought of this first! Oh well. :0)

Mutnik 12-07-2011 06:26 AM

OOOH Cindy, that's sounds delish! Say, go here for a candy dipper. Quick question, so you actually eat the parafin? hmmm very interesting. hehe :0)

foxy67 12-07-2011 06:28 AM

here's mine..I'm a lazy baker, and these are nice and easy...
Sugar Cookies
Ingredients
1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup vegetable oil
2 eggs
1 teaspoon of vanilla extract
4-1/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon ground cinnamon
1 cup finely chopped pecans, optional
Colored sugar, optional
Directions
In a large bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle.
Roll into 1-in. balls. Place on greased baking sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar if desired.
Bake at 375° for 10-12 minutes or until set. Yield: about 8 dozen
These are fun, cauze you can decorate them in all kinds of ways

irishgreensue 12-07-2011 06:42 AM

This one is a no-cooking one!! EASY PEASY!!

RUM BALLS

CRUSH 3 CUPS WORTH OF VANILLA WAFERS
ADD A CUP OF CRUSHED WALNUTS (OPTIONAL)
ADD 1 CUP SWEETENED CONDENSED MILK (EAGLE BRAND)
1/3 CUP OF RUM (OR BOURBON) - this can be optional too
BLEND ALL THESE INGREDIENTS AND CHILL FOR ONE HOUR
AFTER CHILLING, using a teaspoon for measurement SHAPE INTO LITTLE BALLS THEN, ROLL IN 10X POWDERED SUGAR
STORE IN REFRIGERATOR

DELISH - EVEN WITH TEA!

Cook22 12-07-2011 07:20 AM

What a cool idea.
This isn't the one I was going to share, but cranberries are in season at the moment, so here it is anyway.
When I bring cookies along to the party they really are what I have just been baking, most of the time :D.
Cranberry Spice Squares
1 cup cranberries
1 tsp each soda, cinnamon, cloves, ground nutmeg
1 cup brown sugar
1 cup milk
2 cups plain flour
1/2 tsp salt
1/2 cup butter
1 egg

Chop the cranberries coarsely. Sift the flour with the salt, soda and spices.
Cream butter and sugar together till light and fluffy, then add the egg. Add the flour in three parts alternately with the milk. Stir in the cranberries.
Bake in a greased 8" square pan at 350F / 170C for about an hour. Cool in the pan for ten minutes before turning out.
There's an optional frosting which I have tried but don't usually bother with - 3 oz cream cheese beaten till light, then beat in 2 tblsp cranberry sauce, then 3 1/2 cups icing/confectioners sugar.
This recipe comes from Boston Tea Parties - Recipes from the Museum of Fine Arts, Boston.

Cook22 12-07-2011 07:39 AM

Now here's the recipe I was looking for - for some reason it didn't come up when I searched my blog, though I was sure it was there. I've had to trawl through all the entries tagged with recipes to find it - it would have probably been faster to find the magazine!

The recipe came from an old magazine: Better Houses and Gardens, a Christmas issue.
Pecan Macaroons
3 egg whites
1 cup caster sugar
3 1/2 ounces desiccated coconut
1/2 cup ground pecans
1/2 tsp vanilla

Beat the egg whites and vanilla to a soft peak. Add the sugar one tablespoon at a time, beating on high speed for at least 5 minutes or till very stiff. Fold in the nuts.
Drop teaspoons onto greaseproof paper, two inches apart, and cook for 18 - 20 minutes at 325F, 160C, till the edges are lightly browned.
This makes about 45.

camerabuff 12-07-2011 08:54 AM

I know I haven't been around a lot, but I have been lurking, just to keep current. I happened to bring this recipe to work today for my co-worker, so I thought I would submit it. It's very easy and delish!

Chocolate Crackers
375
10 mins

2 sticks of butter
1 cup sugar
1 pack saltines, salted (4 packs in box)
1 bag dark chocolate chips (12oz)

Lay saltines on aluminum foil in jellyroll tray (10x15)

Melt butter and sugar. Pour over crackers. Put in oven 10 mins. Bring out of oven. Spread chocolate chips on top of crackers. Smooth over crackers. Put in fridge for ¾ hour. Pick up by foil and break into pieces.

Store in tins.

Try:
After spreading chocolate chips, melt peanut butter chips (6oz) and drizzle over crackers.
Or 1 cup of brown sugar instead of white sugar.

mother's daughter 12-07-2011 09:01 AM

Mmmmm, it smells so good in here, well here at my place. I just toasted the coconut that I'll use later for Coconut meringues.

Here's an old recipe that I have probably baked thousands from.

Chocolate Chip Pudding Cookies

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup granulated sugar
3/4 cup firmly packed brown sugar (I like the dark brown for more flavor)
1 package (4-serving size) Jell-o instant pudding mix (I like to use chocolate fudge or French vanilla) whatever floats your boat
1 teaspoon vanilla
2 eggs
1 package (12 oz) chocolate chips
1 cup nuts (optional)

Mix flour with baking soda. Combine butterm the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts. (Batter will be stiff). At this point you can refrigerate or drop by rounded tablespoonfuls onto ungreased baking sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes.
Makes about 4 dozen.

I usually double this recipe. These have a nice cake like texture and freeze very well.

mother's daughter 12-07-2011 09:02 AM

Cindy, what a wonderful idea to start this thread! Now we need and exercise thread, to work off these calories!

Broom 12-07-2011 10:10 AM

Wow... you gals have my mouth watering! I no longer bake cookies because (a) wheat and gluten don't agree with me, and (b) if I did bake them, I'd eat them by the batch. The one thing I do bake at Christmas is Nisua, a family tradition started by my grandmother.


Finnish Nisua Cardamom Braids

2 pkgs. (1/4 oz each) active dry yeast
¼ cup warm water
2 cups warm milk
¾ cup sugar
½ cup butter, softened
1 ½ teaspoons salt
¾ teaspoon ground cardamom
2 eggs
7 to 8 cups all purpose flour

In mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down. Turn onto lightly floured surface and divide in half. Divide each half into thirds and shape each piece into a 13 inch rope. Place three ropes on greased baking sheet and braid. Pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.

Baking options:
Roll the dough into a rectangle, spread with butter, and sprinkle cinnamon and brown sugar on top. Roll into a loaf and bake as usual.
or
Slice the above loaf into cinnamon rolls and place on top of a mixture of ¼ cup butter, ¾ cup brown sugar and 2 Tablespoons corn syrup melted into the bottom of a baking pan.

etsdas 12-07-2011 12:33 PM

Oh yum...
I used to bake about a dozen kinds of cookies - but since I retired I just do not have enough time LOL!!!

However, a must is the microwave peanut brittle - in case you do not have a recipe:
1 cup sugar 1 tbsp butter
1 1/2 c. raw peanuts 1 tsp. vanilla
1/2 c. white syrup 1 tsp. bkg. soda
dash salt (actually, I often just get the dry roasted salted peanuts and omit the salt)

Mix together: sugar, peanuts, syrup and salt. Microwave 7-8 minutes - check to see if it browns earlier. Remove, add butter and vanilla. Microwave another 1-2 minutes. Remove; add baking soda, stir. Pour unto buttered cookie sheet. Break into pieces when hard.
Hints: use a wooden spoon to stir. The high temps are hard on rubber scrapers. Microwave powers vary, so watch that it is light brown but not burned.
(Also - DO NOT use a plastic bowl in the microwave, as a friend did. You will get a melted mess!) Actually, it is DH who makes this at our house.


Another easy favorite - buy a package of baking bark - it comes in chocolate and white. Melt a few squares, and dip pretzels, peanuts, or similar goodies.

etsdas 12-07-2011 12:35 PM

Sorry - something happened to the columns in my recipe. It looked right before I hit "post"!

Missro 12-07-2011 02:03 PM

What a great idea Cindy!! My recipe is meant to be used in a cookie press but you can also make the dough and take a rounded teaspoon full (not an actual measuring spoon…a small kitchen spoon!), gently roll into a ball, place on baking sheet and smoosh to a flat round with the bottom of a glass. These cookies have a delicious flavor and wonderful texture! It has been a family favorite for years! Enjoy!!

Velvet Cookies

1 cup softened butter
2 tbls peanut butter
1 cup confectioner’s sugar
1 egg
1 tsp vanilla extract
½ tsp almond extract
2 cups flour
½ tsp baking powder
¼ tsp sale

Cream the butter and peanut butter together. Gradually add sugar and cream well. Add unbeaten egg and extracts. Combine flour, baking powder and salt and add to cream mixture a little at a time. Fill cookie press and form cookies on an ungreased baking sheet. Bake @ 375 for 8 – 10 mins.

101Airborne 12-07-2011 05:28 PM

I don't bake, but I just saw this recipe on a blog the other day and, even I could make this one: 1 roll Pillsbury refrigerated sugar cookie dough (in dairy section at grocery store); 1 bag of Hershey's Peppermint Kisses; Mini Muffin Pan; Mini Muffin Cups. Preheat oven to 375; unwrap 40 kisses and put them into a bowl and place them in the freezer (this is an important step); Cut log of cookie dough into 10 even sections. (Let cookie dough harden in fridge for a time - knife won't stick then); Cut the 10 sections into quarters and roll into balls - you will then have 40 pieces of dough; put muffin cups into muffin pan and place 1 ball into each cup; bake for 10-12 minutes or until they just begin to brown; pull pan out of oven and let it cool for 1 minute; now place 1 frozen kiss into the center of each cookie - pressing just enough to embed the candy into the cookie - not too hard; allow to finish cooling and then remove from the pan and repeat until all dough/candies are used up. (Another version would be peanut butter cookie dough and Reeses Peanut Butter miniatures - fyi). Happy Baking!

tracim 12-07-2011 05:42 PM

Ooh, Cindy, what a fun idea!! I will have to come back later with a recipe...
but have to tell you, the recipe you gave is one my mom used to make all the time when I was growing up. She called it Martha Washington candies. And yes, we ate paraffin all the time, maybe it stuck to my brain cells and that is what happened. ;)

sillyfilly 12-07-2011 06:30 PM

YUM!!
 
Quote:

Originally Posted by Broom (Post 18986482)
Wow... you gals have my mouth watering! I no longer bake cookies because (a) wheat and gluten don't agree with me, and (b) if I did bake them, I'd eat them by the batch. The one thing I do bake at Christmas is Nisua, a family tradition started by my grandmother.


Finnish Nisua Cardamom Braids

2 pkgs. (1/4 oz each) active dry yeast
¼ cup warm water
2 cups warm milk
¾ cup sugar
½ cup butter, softened
1 ½ teaspoons salt
¾ teaspoon ground cardamom
2 eggs
7 to 8 cups all purpose flour

In mixing bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled. Punch dough down. Turn onto lightly floured surface and divide in half. Divide each half into thirds and shape each piece into a 13 inch rope. Place three ropes on greased baking sheet and braid. Pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.

Baking options:
Roll the dough into a rectangle, spread with butter, and sprinkle cinnamon and brown sugar on top. Roll into a loaf and bake as usual.
or
Slice the above loaf into cinnamon rolls and place on top of a mixture of ¼ cup butter, ¾ cup brown sugar and 2 Tablespoons corn syrup melted into the bottom of a baking pan.

I think I will make these for Christmas morning. I always bake some type of rolls or coffee cake and have hot chocolate and coffee. Everyone always enjoys it. This sounds so good. I'm sure it will be a hit!

sillyfilly 12-07-2011 06:34 PM

What a great idea Cindy! I will be back later with a recipe or two.

Broom 12-07-2011 06:57 PM

Quote:

Originally Posted by sillyfilly (Post 18987912)
I think I will make these for Christmas morning. I always bake some type of rolls or coffee cake and have hot chocolate and coffee. Everyone always enjoys it. This sounds so good. I'm sure it will be a hit!

When my sister and I were kids, we loved waking up to the aroma of this bread on Christmas morning.... almost as much as we loved coming down to tear into the presents. LOL

The bread is wonderful toasted too!

foxy67 12-07-2011 06:57 PM

Quote:

Originally Posted by 101Airborne (Post 18987753)
I don't bake, but I just saw this recipe on a blog the other day and, even I could make this one: 1 roll Pillsbury refrigerated sugar cookie dough (in dairy section at grocery store); 1 bag of Hershey's Peppermint Kisses; Mini Muffin Pan; Mini Muffin Cups. Preheat oven to 375; unwrap 40 kisses and put them into a bowl and place them in the freezer (this is an important step); Cut log of cookie dough into 10 even sections. (Let cookie dough harden in fridge for a time - knife won't stick then); Cut the 10 sections into quarters and roll into balls - you will then have 40 pieces of dough; put muffin cups into muffin pan and place 1 ball into each cup; bake for 10-12 minutes or until they just begin to brown; pull pan out of oven and let it cool for 1 minute; now place 1 frozen kiss into the center of each cookie - pressing just enough to embed the candy into the cookie - not too hard; allow to finish cooling and then remove from the pan and repeat until all dough/candies are used up. (Another version would be peanut butter cookie dough and Reeses Peanut Butter miniatures - fyi). Happy Baking!

Thanks for posting this...This is my speed.. :) they sound good and nice and easy..

gabalot 12-07-2011 10:15 PM

So glad to see this recipe! In the 80s an old friend bought these treats to our Christmas party and until she told us, no one had any idea the "candy" was made w/saltine crackers. The salty/sweet was soooo good! Glad to have the recipe again. Happy baking! :)

Quote:

Originally Posted by camerabuff (Post 18986329)
I know I haven't been around a lot, but I have been lurking, just to keep current. I happened to bring this recipe to work today for my co-worker, so I thought I would submit it. It's very easy and delish!

Chocolate Crackers
375
10 mins

2 sticks of butter
1 cup sugar
1 pack saltines, salted (4 packs in box)
1 bag dark chocolate chips (12oz)

Lay saltines on aluminum foil in jellyroll tray (10x15)

Melt butter and sugar. Pour over crackers. Put in oven 10 mins. Bring out of oven. Spread chocolate chips on top of crackers. Smooth over crackers. Put in fridge for ¾ hour. Pick up by foil and break into pieces.

Store in tins.

Try:
After spreading chocolate chips, melt peanut butter chips (6oz) and drizzle over crackers.
Or 1 cup of brown sugar instead of white sugar.


gabalot 12-07-2011 10:17 PM

Sabrina - "We" love macaroons and will surely love them even more when they're full of pecans! Thanks for sharing this recipe. :)

Quote:

Originally Posted by Cook22 (Post 18986121)
Now here's the recipe I was looking for - for some reason it didn't come up when I searched my blog, though I was sure it was there. I've had to trawl through all the entries tagged with recipes to find it - it would have probably been faster to find the magazine!

The recipe came from an old magazine: Better Houses and Gardens, a Christmas issue.
Pecan Macaroons
3 egg whites
1 cup caster sugar
3 1/2 ounces desiccated coconut
1/2 cup ground pecans
1/2 tsp vanilla

Beat the egg whites and vanilla to a soft peak. Add the sugar one tablespoon at a time, beating on high speed for at least 5 minutes or till very stiff. Fold in the nuts.
Drop teaspoons onto greaseproof paper, two inches apart, and cook for 18 - 20 minutes at 325F, 160C, till the edges are lightly browned.
This makes about 45.


gabalot 12-07-2011 10:22 PM

Mmmmmm! Sounds similar to the p.b. Austrian Sprtiz I used to put through my cookie press. I so fondly remember, especially at Christmas, my sweet G'ma Jahnke turning that hand-cranked cookie press a ba-zillion times, to make us 100s of delightful Spritz cookies. That's love! TFS this mmmm sounding recipe. :)

Quote:

Originally Posted by Missro (Post 18987061)
What a great idea Cindy!! My recipe is meant to be used in a cookie press but you can also make the dough and take a rounded teaspoon full (not an actual measuring spoon…a small kitchen spoon!), gently roll into a ball, place on baking sheet and smoosh to a flat round with the bottom of a glass. These cookies have a delicious flavor and wonderful texture! It has been a family favorite for years! Enjoy!!

Velvet Cookies

1 cup softened butter
2 tbls peanut butter
1 cup confectioner’s sugar
1 egg
1 tsp vanilla extract
½ tsp almond extract
2 cups flour
½ tsp baking powder
¼ tsp sale

Cream the butter and peanut butter together. Gradually add sugar and cream well. Add unbeaten egg and extracts. Combine flour, baking powder and salt and add to cream mixture a little at a time. Fill cookie press and form cookies on an ungreased baking sheet. Bake @ 375 for 8 – 10 mins.


Mothermark 12-07-2011 11:52 PM

It's been fun reading this thread! I am finding out I must not be a baker...can't pronounce some of the words and don't know some of the ingredients! Ha!

Thanks for the dipper link Curthy!
Traci, yippe, now I have another excuse for CRS disease! Parafin! Ha! That has to be it!
Dorothy, sometimes when I hit post wierd things happen too...it might be a teapotter thing! Snort!
Cherie....we are glad you are lurking...keeping up with it all! No worries girlfriend!
Pat...lazy bakers do not bake! You must not be one! Ha!
Sabrina...I knew you would be along with some good ones!


Loved reading all the comments......funny how childhood memories are alot about treats! Ha! Would love to comment on each and every post but I should be sleeping right now! Gotta get to bed so I can get up to go to work! Yikes! Later guys....keep em coming!

etsdas 12-08-2011 02:51 AM

Mmmmm good! These are all looking yummy! Now I need to get busy!
Thanks Cindy - you always come up with such good ideas - though my waist line may not agree...

yo sam 12-08-2011 04:26 AM

Oh, I can feel my blood sugar rising already! I'm always looking for time saving ideas so here's my recipe.

Funfetti Cookies

1 pkg Pillsbury Funfetti Cake mix
1/3 cup Oil
2 eggs
1 can Pillsbury Vanilla Funfetti Frosting

Heat oven to 375. In large bowl, combine cake mix, oil and eggs. Mix with spoon until thoroughly moistened and place 1 tablespoon on ungreased cookie sheet leaving each about 2 inches apart (I use a soup spoon). Bake for 10 minutes or until edges are light golden brown. Cool 1 minute and remove from cookie sheet. Spread frosting over warm cookies. Sprinkle with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

You can find Holiday themed Funfetti cake mixes so this is good for the holidays!

cookiebaker 12-08-2011 05:21 AM

Oh my gosh...you all are speakin' my language. They don't call me "cookiebaker" for nuthin'. ;)

Today, I begin the "BIG, GINORMOUS, Cookie baking session for Christmas.

Here's one....I'll try to post more as I bake'em....if I remember!!

Chocolate Peanut Butter Cookies (printable doc)

Ksnurse 12-08-2011 05:32 AM

what a fun idear.....I already have a huge pile of cutouts in the freezer to decorate right before giving....but now will be adding some other delish to the mix....will get some recipes posted later....

Mutnik 12-08-2011 06:44 AM

Oh my word, I think I am just going to hit the "print" all button....cause I am lovin' all the recipes I am reading here! You gals are super! If by chance you have any goodies left over, just pm me for my address...OKAY?!!! JK....hehe....

Cindy I know you told me before but my mind doesn't retain well these days....What is "CRS" disease? Wait?! I think it's coming to me...can't remember sh?@#....is that it?

Have a great day ya'll!!!!! :0)

foxy67 12-08-2011 06:56 AM

Cathy, I agree with you on printing all these out...My mouth is drooling all over my keyboard...I definately do not have an excuse now to find a recipe :)
And Cindy(mothermark) this is such a kool idea, but for a gal who has a very busy job too...I can't believe you had time to start something else too..But I have to say too, that it's a terrific idea...

foxy67 12-08-2011 07:02 AM

Quote:

Originally Posted by cookiebaker (Post 18988600)
Oh my gosh...you all are speakin' my language. They don't call me "cookiebaker" for nuthin'. ;)

Today, I begin the "BIG, GINORMOUS, Cookie baking session for Christmas.

Here's one....I'll try to post more as I bake'em....if I remember!!

Chocolate Peanut Butter Cookies (printable doc)

Thanks alot cookiebaker for giving us this printable page...I just got through printing them out...they look soooo yummy...

Broom 12-08-2011 07:02 AM

Quote:

Originally Posted by foxy67 (Post 18988838)
.....And Cindy(mothermark) this is such a kool idea, but for a gal who has a very busy job too...I can't believe you had time to start something else too..But I have to say too, that it's a terrific idea...

I was thinking the same thing Pat. Didn't Cindy say she needed to take a bit of a break during the holidays? And here she is, starting an awesome, mouthwatering thread for all of us to drool over.

Thanks Cindy!

~CA~ 12-08-2011 08:22 AM

Our favorite cookies at Christmas time are Chocolate Crinkles. You make balls out of chocolate cookie dough and then roll them in powdered sugar before placing them on a baking sheet. My DGD cannot have gluten, so I had to find gluten free recipes. Here's one:

Gluten Free Fudge Crinkles Recipe from Betty Crocker

Broom 12-08-2011 09:45 AM

Quote:

Originally Posted by MrsBoz (Post 18989092)
Our favorite cookies at Christmas time are Chocolate Crinkles. You make balls out of chocolate cookie dough and then roll them in powdered sugar before placing them on a baking sheet. My DGD cannot have gluten, so I had to find gluten free recipes. Here's one:

Gluten Free Fudge Crinkles Recipe from Betty Crocker

Thank you for this... they look great!

foxy67 12-08-2011 11:00 AM

Quote:

Originally Posted by MrsBoz (Post 18989092)
Our favorite cookies at Christmas time are Chocolate Crinkles. You make balls out of chocolate cookie dough and then roll them in powdered sugar before placing them on a baking sheet. My DGD cannot have gluten, so I had to find gluten free recipes. Here's one:

Gluten Free Fudge Crinkles Recipe from Betty Crocker

Carroll Ann thanks alot for these...I have a friend in the apt. bldg that I live in and she can't have it neither...so these will work out great....thanks again..

jaydekay 12-08-2011 12:28 PM

WOW! I feel larger already, these recipes are all wonderful...
I just had to pop in and add my all time fave. PAXIMATHIA--- toasted cookie slices...
thats Biscotti to you and me.. recipe given to me from a friend who's mother was full blooded greek. I make it every year in different flavors and different toppings.
This recipe makes about 9 dozen and is really easy.
You have never had biscotti that light and delicate as these... not hard like you get in the stores.
I hope you enjoy this recipe!

1/2 cup butter
1/2 cup salad oil
1 cup sugar
3 eggs
1 teaspoon soda
3 teaspoons baking powder
2 teaspoons anise ( optional )
1/2 cup finely chopped walnuts
5 cups sifted flour

1 egg
1 tablespoon milk

with mixer, beat butter and oil until blended. Add sugar and mix well. Add eggs, one at a time, beat until light and creamy. Stir in baking soda, baking powder and anise (if used). Stir in walnuts- gradually add flour.
Knead until a soft dough is formed.

Divide dough into 5 equal parts. Shape into long, narrow flat loaves, about 2 1/2 wide by 1 inch high.
Place 2" apart on ungreased baking sheets: cut through diagonally in 1/3" slices, maintaining loaf shape. Combine egg and milk-brush the loaves.
Bake at 350 for 20 minutes until lightly browned.
Remove from oven and slice again through original cuts while warm.
Cool slightly, turn slices on their sides and return to oven.
Toast on each side until lightly browned: cool on rack.

varitaions: omit anise and add 2 teaspoons of vanilla or lemon extract or 2 teaspoons of cinnamon.


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