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RASPBERRY NUT PINWHEELS1/2 c. butter, softened1 c. sugar1 egg1 tsp. vanilla extract2 c. all-purpose flour1 tsp. baking powder1/4 c. seedless raspberry jam3/4 c. finely chopped walnuts In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour and baking powder; gradually add to creamed mixture and mix well. Roll out dough between sheets of waxed paper into a 12" square. Remove top piece of waxed paper. Spread dough with jam and sprinkle with walnuts. Roll up jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate for 2 hours or until firm. Unwrap dough and cut into 1/4" slices. Place 2" apart on ungreased cookie sheets. Bake @ 375 degrees for 9-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Makes about 3 1/2 dozen.
CHILDREN'S CHOICE COOKIES
(Source: The Best of Country Cookies cookbook)
1 c. butter or margarine, softened 1 c. creamy peanut butter 1 c. sugar 2/3 c. packed brown sugar 2 eggs 1 tsp. vanilla extract 2 c. all-purpose flour 1 c. old-fashioned oats 2 tsp. baking soda 1/2 tsp. salt 2/3 c. EACH milk chocolate chips, butterscotch chips, semi sweet chocolate chips, vanilla chips and peanut butter chips In a mixing bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda and salt; gradually add to creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake @ 350 degrees for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4 1/2 dozen. *This is a recipe I use all the time when I have partial bags of all kinds of baking chips to use up. Don't feel like you have to use all five either-if you only have 3 or 4 different kinds, as long as you come up with the 3 1/3 c. of chips, the cookies are great!
TOFFEE OAT COOKIES
(Source: Quick Cooking)
I love the basic Gooey Butter Cookie recipe-but when I FINALLY found coconut cake mix, I knew I had to try and come up with a coconut version....they're REALLY good!!!
COCONUT GOOEY BUTTER COOKIES1 (18.25 oz.) pkg. Duncan Hines coconut cake mix1 (8 oz.) pkg. cream cheese, softened1/2 c. butter or margarine, softened1 egg1 tsp. coconut extract 3/4-1 c. sweetened flaked coconut Confectioners' sugarCream butter and cream cheese until smooth. Beat in egg and cocnut extract until well mixed. Add cake mix; beat until well combined. Stir in coconut. If dough is too soft to roll into balls, refrigerate 1-2 hours until easy to handle. Roll dough into 1-1 1/4" balls; roll balls in confectioners' sugar to coat well. Place 1" apart on ungreased cookie sheets. Bake @ 350 degrees for 10-13 minutes. DO NOT overbake. Take cookies out of the oven when they look underdone. Let stand on cookie sheets 1-2 minutes; remove to wire racks and cool completely. Store airtight. Makes about 3 dozen.
I got this recipe from my daughter Robin....it's a great one to make when I have egg whites left from making chocolate cream pie!!!!!!!!!!!! These are also really good with the Andes mint chips!!!!
These look SO pretty on a cookie tray. I don't make them often because almond paste is expensive, but do find special occasions to make them. The recipe looks complicated but it really isn't.
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