Outrageous Chocolate Cookies
Julie Carlton
**Best Overall Cookie Winner**
8 oz semi-sweet chocolate, roughly chopped
4 Tbsp unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
1 package (12 oz) semi-sweet chocolate chunks
Preheat oven to 350°. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Do not bake the cookies to a crisp; they are meant to be soft and chewy. Store them in an airtight container at room temperature for two to three days.
Note: Don’t worry if the batter seems thin. It should look more like brownie batter than cookie dough.
Makes 2 dozen
Kifle ~ Hungarian for Crescents
Ann Case
**Most Original Cookie Winner**
1 cup (2 sticks of butter)
1 six-ounce package of cream cheese
2 cups flour
Nut filling:
1 lb of ground walnuts
1 cup sugar
A few drops of water to make the sugar and walnuts stick together
Mix butter, cream cheese and flour until well blended. Pinch off small amount of dough and roll between hands to make a small ball. About the size of a Buckeye. After you have made all of your dough into small balls, refrigerate at least one hour or overnight.
To make the cookies take each ball and roll into a square in powered sugar until about 1/4 inch thick. Add about 1/2 to 1 tsp of nut filling to each square. Then take that square and roll it up like a crescent roll, from one corner across to another corner.
Bake on a baking sheet at 350 degrees for 16 - 18 minutes. Cool and then sprinkle with more powered sugar.
Makes about 5 dozen
Chocolate Reindeer Cookies
Vicki Auditore
**Most Festive Cookie Winner**
1 cup butter, softened
1-1/2 cups sugar
1/3 cup unsweetened cocoa powder
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
3 eggs
1 tsp vanilla
3-1/4 cups all-purpose flour
72 small pretzel twists
72 candy-coated milk chocolate pieces
36 small red gum drops
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cream of tartar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Divide dough into 6 equal portions. Wrap portions in waxed paper or plastic wrap. Chill for 3 hours or until dough is easy to handle.
On a lightly floured surface, roll each dough portion into a circle 6 inches in diameter. Using a knife, cut each circle into 6 wedges. Place wedges 2 inches apart on an ungreased cookie sheet.
For antlers, on each triangle lightly press a pretzel into the upper corners. Press in chocolate pieces for eyes. For a nose, press a red gumdrop into the dough triangle about 1/2 inch from the point.
Bake in a 375 degree F oven for 7 to 9 minutes or until edges are firm. Do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
Makes 36 cookies.
Melt-In-Your-Mouth Sugar Cookies
Meredith Spitzmiller
1 cup butter, softened
2 cups white sugar
1 tsp baking soda
1 tsp cream of tartar
1/8 tsp salt
3 egg yolks
1/2 tsp vanilla
1 3/4 cups all-purpose flour
Cream together first five ingredients until combined. Beat in egg yolks and vanilla. Add flour in small amounts.
Refrigerate overnight, scoop dough balls with an ice cream scoop. Bake in a 300-degree oven about 15 minutes, or until cookies are set--do not brown. Cool on cookie sheet for one minute, then transfer to cooling rack. Store in an airtight container. (Better Homes and Gardens Recipe)
Chocolate Orange Macadamia Cookies
Renee Gargasz
Heat oven to 350 degrees.
1 cup butter flavor Crisco
1 cup firmly packed light brown sugar
½ cup granulated sugar
1 egg
2 tsp McCormick Schilling Orange extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 bar (7 oz) Hershey’s special dark chocolate cut into ¼ inch pieces
1 cup Hershey’s milk chocolate chips
½ cup flake coconut
1/3 cup coarsely chopped macadamia nuts
¼ cup grated orange peel (about 2 small oranges) spooned lightly into cup
Combine Crisco, brown sugar & sugar. Beat at medium speed until well blended. Beat in egg & orange extract. Combine flour, baking soda and salt. Add to mixture gradually at low speed. Stir in chocolate pieces, chips, coconut, nuts & orange peel with spoon. Shape dough into ½-inch balls.
Makes 2 dozen.
Kiss Cookies
Myra Mardis
1 and 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter-soft
1/2 cup peanut butter
1/2 cup sugar
1/2 sup brown sugar
1 egg
1 tsp vanilla
Add flour, baking soda and salt together and set aside. Beat butter
and peanut butter together. Add in sugar, egg and vanilla. Once mixed
well add dry mixture slowly. Roll into 1and ½-inch diameter balls
and bake on a greased cookie sheet at 375 degrees for 10 minutes. Add a
Hershey’s kiss to the center of each cookie and bake 2 more minutes.
*Times may vary depending on oven.
Thumbprint Cookies
Dante Connell
1 lb butter - not margarine
4 cups flour
1 cups white sugar
Blend ingredients - add a couple of drops of water if dough is too thick. Make into small balls and press with thumb. Bake for 10 minutes at 350 degrees.
Let cool on wire racks. Fill with butter frosting (1 stick of butter and 1 lb of powdered sugar mixed together for 2 minutes on medium speed) or fruit jam.
Peanut Butter Blossoms
Marta Robinson
1 3/4 cup sifted flour
1 tsp soda
1/2 tsp salt
1/2 cup Crisco
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
48 Hershey Kisses
Sift flour, soda and salt. Cream Crisco and peanut butter. Add sugars and mix well. Add egg and vanilla and beat well. Blend in dry ingredients and mix well. Shape dough into balls and roll in sugar. Place on baking sheet and bake at 375 degrees for 8-10 minutes.
Remove from oven. Top each cookie with a Hershey kiss and return to oven for 2-5 minutes until golden brown.
Makes 4 dozen cookies.
Cookies for Santa
Michele Schoen
6 eggs
1 lb. brown sugar
2 cups granulated sugar
1/2 tablespoon corn syrup
1/2 tablespoon vanilla
1/2 lb. butter
3 cups peanut butter
9 cups oatmeal
4 teaspoons baking soda
1/2 lb. chocolate chips
1/2 lb. holiday M&Ms
Mix in the order given. Drop on cookie sheet and flatten. Bake at 350
anywhere from 7 - 12 minutes depending on the size.
Makes about 60 cookies.
Andes Mint Cookies
Carolyn Roberts
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
2 tablespoons water
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves (optional)
Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine. Add eggs, vanilla and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled). Wrap each mint completely in cookie dough. Place 2" apart on lightly greased cookie sheets and (if desired) put a nut half on top of each cookie. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.
Holiday Pretzels
Judy Funkhouser
Bite-sized waffle pretzels
Hershey's Kiss or Hugs
M&Ms candy
Heat oven to 170. Set a number of pretzels in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with Hershey Kiss or Hug.
Bake 4-6 min (white chocolate will melt more quickly), until chocolate feels soft when touched with a wooden spoon. Remove from oven and quickly press an M&M candy into the center of each kiss.
Allow treats to cool for a few minutes and place in refrigerator to set, about 10 minutes.
Cream Wafers
Brenda Schans
Delicate pastry-like rounds with a rich filling.
1 cup butter or margarine
1/3 cup whipping cream (35% butterfat)
2 cups Gold Medal Flour
Granulated Sugar
Cream Butter Filling (below)
Mix butter, cream, and flour together thoroughly. Chill 1 hour.
Heat oven to 375 degrees. Roll dough 1/8" thick on a lightly floured surface. Cut into 1.5" rounds or size of your choice. Transfer to waxed paper heavily sprinkled with sugar, turning rounds to coat both sides with sugar. Place on ungreased baking sheet. Prick in 4 places with a fork. Bake 7 to 9 minutes, or until slightly puffy. Put two cooked cookies together with filling.
Creamy Butter Filling:
Blend 1/4 cup soft butter, 3/4 cup sifted confectioners' sugar, and 1 tsp vanilla. If desired, tint pink or green.
Makes about 5 dozen 1.5" cookies.
Chocolate Dipped Biscotti
Sara Moran
1/3 c butter
2 c all-purpose flour
2/3 c sugar
2 eggs
2 tsp baking powder
1 tsp vanilla
1 egg yolk (optional)
1 tbsp milk or water (optional)
1 c mild chocolate pieces
1 tbsp shortening
Step one: In a large mixing bowl beat butter with an electric mixer on med speed for 30 sec. Add 1 c of the flour, the sugar, 2 eggs, baking powder, and vanilla; beat until combined. Using a wooden spoon, stir in the remaining flour. Divide dough in half.
Step two: Lightly grease a cookie sheet' set aside. Shape each portion into a 9-inch log. Place about 4 inches apart on a prepared cookie sheet. Flatten logs slightly until about 2 inches wide. (For a shiny surface, combine egg yolk and milk; brush onto logs.)
Step three: Bake in 375-degree oven for 20-25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool on cookie sheet on wire rack for 1 hour. With a serrated knife, cut each log diagonally into 1/2 inch thick slices. Lay slices, but side down, on an ungreased cookie sheet.
Step 4: Bake in a 325 degree oven for 8 minutes. Turn slices over; bake for 8-10 minutes more or until dry and crisp. Transfer to a wire rack and let cool.
Step 5: In a heavy saucepan heat chocolate and shortening over low heat until melted; stir occasionally. Place cooled cookies, flat side up, on waxed paper. Drizzle chocolate stop cookies or dip into melted chocolate. Let chocolate set.
Makes 36 cookies
Lemon Cranberry Shortbread
Megan Trout
2-3 Lemons
3/4 C (1-1/2 sticks) cold butter, cut up (no substitutions)
1/4 C granulated sugar
1 1/2 C confectioner's sugar SPLIT
2 C flour
1/2 C dried cranberries
Preheat oven to 300 degrees. Line 13x9 baking pan with foil, letting foil extend 2" at ends. From lemons, grate 2T +1/2 tsp peel and squeeze 2T plus 1 tsp juice.
In mixer, blend butter, gran. sugar, 1/2 C confec. sugar, 2T lemon peel, 1T lemon juice until creamy. Reserve remaining lemon peel & juice for glaze. Add flour & pulse until dough comes together. Add cranberries & pulse until mixed into dough. With fingers press into pan. Bake 35-40 minutes (golden). Cool.
Glaze:
1C conf. sugar
1T lemon juice
1/2 tsp lemon peel
Stir until smooth. Spread over shortbread. Let glaze set, about 30 min.
Using foil transfer shortbread to cutting board. Cut into bars
Slice and Bake Sugar Cookies
Jan Swedlund
1.5 sticks (12 TBSP) unsalted butter, room temperature
3/4 cup granulated sugar, plus 1/2 cup for coating
1 large egg yolk
1 tsp vanilla extract
2 cups all-purpose flour (spooned and leveled), plus more for paper
1/2 tsp salt
With an electric mixer, beat butter until light and fluffy, scraping bowl as necessary. Add 3/4 cup sugar (or light brown sugar for the butterscotch variation), and beat until combined. Beat in egg yolk and vanilla, then flour and salt. (For the chocolate variation, add the cocoa with the flour.)
Transfer dough to a piece of lightly floured parchment or waxed paper. Using the paper so dough won't stick to your fingers, roll into a log, about 1.5 inches in diameter. Wrap well, and twist ends of paper to seal. Refrigerate until firm, 60-90 minutes (or up to 1 week.). Dough can be frozen up to 3 months: Place wrapped log into a resealable bag: label and date.
Preheat oven to 350 degrees. When ready to bake, roll the log in the 1/2 cup granulated sugar (or red decorating sugar, if desired) to coat, and cut into 1/4-inch-thick slices. Place on a baking sheet, and bake until golden brown, about 15 minutes. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely.
Makes 24 cookies.
Cake Mix Cookies
Molly Blumer
Box cake mix
2 eggs
1/2 c. oil
Mix ingredients, then drop onto greased cookie sheet. Bake at 350 for 8-10 minutes.
Oatmeal / Coconut Cookies
Allison O’Connor Dinning
1 Cup Butter
1 Cup White Sugar
1/2 Cup Brown Sugar
1 Egg
1 1/2 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 1/4 Cups Rolled Oats
3/4 Coconut
Cream butter and sugars. Add egg and beat well. Mix in flour, baking powder and soda until just blended. Stir in oats and coconut. Roll into 1" balls and press with fork dipped in water. Bake at 350 for 12-15 minutes.
Makes three dozen.
Molasses Ginger Snaps
Maureen Martin
3/4 c. margarine/butter
1 c. sugar
1/4 c. molasses
1 egg
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
Mix the dry. Beat together the wet. Add dry to wet. Form into balls. Roll in sugar. Place wide apart on slightly greased cookie sheet. Bake at 375 degrees for 8-10 minutes depending on size and desired crispness. These are by far my most praised cookie by kids and adults alike
Mint Chocolate Truffle Cookies
Tanya Groff
6 sq. Baker's Semi Sweet Baking Chocolate
3/4 cup (11/2 sticks) butter
1 cup sugar
2 eggs
13/4 cups flour
1/2 tsp. Calumet Baking Powder
1/3 cup candy canes. chopped
Microwave: chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hr. or overnight.
Preheat: oven to 350. Roll heaping teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on greased baking sheets.
Bake: 10 to 12 minutes or until tops are set. (Do not overbake) Immediately sprinkle with chopped candy canes. Cool 1 minute on baking sheets. Remove to wire racks: cool completely.
Makes about 3 dozen cookies.
Margaret’s Bourbon Balls
Anne Meira
1 cup chopped pecans
¼ cup bourbon
1 stick butter, softened
1 box of powdered sugar
1 tbsp. lt. corn syrup
a pinch of salt
3 squares Baker’s unsweetened chocolate
3 squares Baker’s semi-sweet chocolate
1/6th of a bar of Gulf wax
Soak pecans in bourbon overnight.
Mix butter, sugar, corn syrup and salt with soaked pecans. Place in fridge to harden. Roll into little bite sized balls and set on waxed paper. Refrigerate or freeze until completely solid. Melt chocolates and wax, stirring over low heat until combined and liquid. Use a toothpick to grab and dip each bourbon ball in melted chocolate to coat. Replace onto waxed paper. Freeze or keep refrigerated until time to eat.
Makes 50.
Gingerbread Butterscotch Cookies
Angel Perkins
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups packed brown sugar
1 cup (2 sticks) butter or margarine, softened
1/3 cup mild molasses
1 large egg
1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
Directions:
PREHEAT oven to 350° F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely
