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These are my favorites. I've had the recipe for at least 25 years, and I don't remember where it came from originally. The cinnamon chips are a recent addition.
1 cup shortening (part butter or margarine)
1-1/2 cups sugar
2-3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
1 bag cinnamon chips
2 tbsp sugar
2 tsp. cinnamon
Heat oven to 400 degrees. Mix shortening, 1-1/2 cups sugar, and eggs thoroughly. Blend flour, cream of tartar, soda, and salt. Stir in. Stir in cinnamon chips. Shape dough into 1" balls and roll in a mixture of 2 tbsp. sugar and cinnamon. Place 2" apart on ungreased baking sheet or parchment paper-lined baking sheet. Bake 8-10 minutes. Makes around 5-6 dozen cookies.
Candy Cane Bon Bons
2 cups butter or margarine, softened1 cup powdered sugar1 tsp. vanilla3 1/2 cups flour1 - 12 ounce bag Andes candy cane peppermint baking pieces**peppermint icing2 crushed candy canesCream butter and sugar. Stir in vanilla. Stir in flour. Fold in candy pieces. Chill 1 hour. Roll into balls. Bake on greased cookie sheet at 375 degrees for 11-13 minutes. Cool completely. Frost with peppermint butter cream icing and sprinkle crushed candy canes on top.Icing: 3 cups powdered sugar, 1/4 cup soft butter, 1/2 tsp peppermint extract and enough milk to make right spreading consistency.
This is one of my favorites.
CHOCOLATE PEANUT BUTTER PUFFS1 c. sugar½ c. butter, softened1 egg½ tsp. vanilla2 c. flour½ c. cocoa1½ tsp. baking soda½ tsp. baking powder1 c. milkFILLING INGREDIENTS:½ c. powdered sugar½ c. creamy peanut butter¼ c. butter, softened2 T. marshmallow cream
Heat oven to 400°. Combine sugar and ½ c. butter in large bowl. Beat at med. speed, scraping bowl often, until well mixed (1 to 2 minutes). Add egg and vanilla; continue beating until creamy (1 to 2 minutes). Reduce speed to low; add flour, cocoa, baking soda and baking powder alternately with milk, beating well after each addition (1 to 2 minutes)Drop dough by teaspoonfuls 2" apart onto lightly greased baking sheets. Bake for 6 to 8 minutes. Cool completely.
FILLING:½ c. powdered sugar½ c. peanut butter¼ c. butter, softened2 T. marshmallow creamCombine all filling ingredients in small mixer bowl. Beat at low speed, scraping often, until creamy. (1 to 2 minutes)Spread 1 level teaspoonful onto flat-side of 1 cookie and top with second cookie, flat-side down.Makes 4 dozen sandwich cookies.
I love all my recipies, but maybe this one a liitle more. I think it camefrom BH&G several (10?) years ago.
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LIME COCONUT TRIANGLES
Teaspoon finely shredded lime peal
Teaspoon baking powder
into crumb mixture, I use processor. Press into 8” square pan. Bake at 350º for
Meanwhile, beat eggs slightly. Beat in
remaining ingredients, stirring in coconut. Pour into pan. Bake 20 minutes until filling is set and
edges are light brown. Cool; sprinkle with powdered sugar, cut into triangles.
Makes 18 triangles.
Wow, such wonderful recipes. I llllloooooovvvvvvveeeeeeee cookies! This year I'm going to cut way back on my Christmas baking, but hope to eventually make all these. Thank-you again. I have to say the standard chocolate chip has to be my favorite, but still will post this other one I will be making this holiday season.
CHOCOLATE MARSHMALLOW COOKIES
(Originally posted by Lindachicken on the bb, but her source: June Formanek, Belle Plaine, Iowa, TOH annual recipes)
1/2 cup butter, softened
1 cup sugar
1/4 cup milk
1-teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
16-18 large marshmallows
Icing: 6 tablespoons butter or margarine
2 tablespoons baking cocoa
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Approximately 36 pecan halves
*another old recipe that came from BH&G also added in chopped marichino cherries that's also good in these.
In a mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking soda and salt; beat into creamed mixture. Drop by roundedteaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 8 minutes. Meanwhile cut marshmallows in half. Press a marshmallow half; cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack. For icing:combine butter, cocoa and milk in a saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly. Transfer to a small mixing bowl. Add confectioners' sugar and vanilla; beat well. Spread over the cooled cookies. Top each with a pecan half.
My family loves these cookies. Last year I didn't make them at Christmas and several were very disappointed. These are very soft. All notes are from the original poster - the original recipe makes a ton, but at the bottm is 1/4 of the recipe - which is what I make. I also use butter flavored crisco, as noted at the bottom.
Amish Buttermilk Cookies - AwesomePosted by: bebeblues Replies: 25 Posted on: 6/6/2004 9:43:18 AM#T363037I had these cookies at Amish Acres, I asked for the recipe. The lady told me it was in their cookbook. She offered to write it down for me, but I told her I ALREADY have the cookbook :o) I was so happy LOL They are huge , soft and cake like. I know this is a large recipe, you can probably scale it down. The cookies at the bakery are about 4-inches round and a little over a 1/2 inch high. I haven't made the one Rachael posted, but I've made the recipe that I got out of the Amish Acres cookbook and they are soft and almost cake like. Absolutely delicious! The recipe makes a huge amount, September Morn posted a scaled down version. I will bump it up for you :o) Amish Buttermilk CookiesAmish Acres Bakery 4 cups white sugar4 cups brown sugar3 cups oleo (margarine)3 cups buttermilk12 eggs, beaten8 t baking soda8 t baking powder2 t salt1 t vanilla14 cups flour Cream sugars and oleo. Add eggs and buttermilk. Mix in rest of ingredients. Drop by teaspoon on cookie sheet. Bake at 350 degrees for 10 to 13 minutes. Icing: 1 pound powdered sugar2 T oleo (margarine)1/2 cup milk1/2 cup butter flavored Crisco1/2 t salt1 t vanilla Mix all ingredients together, adding powdered sugar last. Mix well and ice cookies when they have cooled.1/4 recipe1 c. white sugar1 c. brown sugar3/4 c. margarine (I use butter flavored Crisco)3/4 c. buttermilk3 eggs, beaten2 t baking soda2 t baking powder1/2 t salt1 t vanilla3-1/2 c. flour I just wanted to let you know that I ended up using shortening (butter flavored crisco) in the cookies instead of the margarine and real butter in the frosting. I bought them from the Amish Bakery and in their ingredients they listed shortening instead of butter or margarine.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
I found this recipe here on thebulletin board but I don't remember who posted it. I do know they've become my new favorite cookie.
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Cinnamon Crackle Cookies
½ cup butter (no substitute)
½ cup shortening
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla
½ teaspoon almond
2 ½ cups flour
1 tablespoon cinnamon
2 teaspoons baking soda
2 teaspoons cream of tarter
2 teaspoons nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
½ teaspoon salt
additional sugar for rolling
Cream butter, shortening and sugars
Add egg and extracts, mix well
Combine dry ingredients and gradually add to creamed mixture
Shape into 1” balls, roll in sugar
Bake on ungreased pan
(I use parchment paper)
350 degrees for 12-15 minutes. Makes 6 dozen
I've been busy copying these recipes into Mastercook. They look wonderful. I have cookies around my house all the time so don't do a big cookie-bake at christmas. But....I've always said there is only ONE cookie. And this is one of the best recipes for that one cookie that I've found. I grind our own wheat and use that as part of the flour and we really like the crunch it adds since it's not ground quite as fine as grocery store flour.
Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup butter 1 cup brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 cups flour 2 1/2 cups oatmeal -- blended
Blend oatmeal in blender or food processor before adding to recipe..Bake 375 for 10 min, and let sit a bit before removing.These were wonderful!
My favorite is Cherry Winks. It was in a Pillsbury Bake Off many, many years ago. My Mother, who has been in a care center for the last two years, still comes out to help me make them every year at Christmas. She turned 90 years young this past March!
2 1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup margarine or butter
2 Tbsp. milk
1 tsp. vanilla
1 cup chopped nuts
1 cup finely cut pitted dates
1/3 cup finely chopped maraschino cherries
2 2/3 cup corn flakes, crushed
15 maraschino cherries, cut into quarters
1 12 oz pkg dark chocolate chips (can use milk chocolate or semi sweet, but cookies will not be as good.... I think.
1/4 cup butter
1 14 oz can sweetened condensed milk
2 cups flour
1/2 cup finely chopped toasted pecans (other nuts will work)
1 tsp vanilla
60 dark chocolate candy kisses, unwrapped (can use others, there are so many now)
2 oz white baking bar or vanilla-flavored candy coating
1 tsp shortening or oilPreheat the oven to 350º. In a medium saucepan, combine the chocolate chips and butter; cook and stir over very low heat until the chips are melted and smooth. Use the microwave, it's so much easier. Add the condensed milk and mix well.
In a medium bowl, combine the flour, nuts, chocolate mixture, and vanilla; mix well. Shape 1 tbsp of dough around each candy kiss, covering completely. Place 1" apart on ungreased baking sheets.
Bake for 6-8 minutes.
The cookies will be soft and appear shiny, but become firm as they cool. Do not overbake!
Remove from the baking sheets and let cool.
In a small saucepan, combine the white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over the cookies.
Store in a tightly covered container. (Makes 5 doz cookies)
You can also make these without the candy kiss in the center. You can use a cherry, a date, a whole nut, or nothing at all.
I have never frozen these.....they don't last that long.
P.S....I have spent the entire day eliminating cookie recipes to find just the one to use in this 'contest'. I am still not sure I picked the best one.
I think it's cruel to make me choose just one cookie. Cruel, I tell you!
OMG!! What a great thread! I will have to do the same thing CookieCarol did, and sort through dozens of my favorites! Oh, YUMMO!! I will post tomorrow with one of my favs!
These became my favorite cookie last year when I found it on
the board. I've always been one of those KISS people and these are as
simple as you can get. I have, however, made the glaze I put on them
different flavors in lieu of theplain glaze & sprinkles.I wish I
could tell you who posted them, If you recognize this recipe, please
let me know who did.
These are a tasty cookie made with ricotta cheese and brushed with a powdered sugar glaze. Mmmmmm
Ricotta Cheese Cookies
2 Sticks Of Butter -Room Temperature
2 Cups Of Sugar
1 (15 oz) Container Of Full Fat Ricotta Cheese
2 Teaspoons Vanilla Extract
2 Eggs, Lightly Beaten
Dash Of Salt
1 Teaspoon Baking Soda
1 Teaspoon Finely Chopped Lemon Zest
4 Cups All-Purpose Flour
1 Cup Powdered Sugar
Preheat oven to 350 degrees F. Mix all the ingredients together until combined. The dough will be moist.
Drop by a teaspoon onto a greased cookie sheet. Bake for about 10 minutes until firm.
The cookies will be golden on the bottom, but will remain white on top.
Mix in enough milk to make a glaze that can be brushed. Lightly coat the tops of each cookie with the glaze
and sprinkle with the colored sprinkles. Let dry fully before storing.
Aw come on, we need more recipes posted here.
I got this recipe off the Libby’s Pumpkin website and these cookies are awesome!!
Old-Fashioned Soft Pumpkin Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions:Preheat oven to 350° F. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets. Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.FOR GLAZE:Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
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