Drop Cookies

[b-man]

Drop 'em into the oven, then drop 'em onto my taste buds!


Aline & B-man

[Aline]

Quick Chocolate Softies

1 pkg (18.25 oz) devil's food cake mix
1/3 cup water
¼ cup butter, softened
1 egg
1 cup white chocolate baking chips
½ cup coarsely chopped walnuts


Preheat oven to 350 F. Grease cookie sheets.

Combine cake mix, water, butter and egg in large bowl. Beat with electric mixer at low speed until moistened. Increase speed to medium; beat 1 minute (dough will be thick). Stir in chips and nuts; mix until well blended.

Drop dough by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets.

Bake 10 to 12 minutes or until set. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.

Makes about 4 dozen cookies.

[Aline]

Crispy Oat Drops

1 cup butter or margarine, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg
2 cups all-purpose flour
½ cup quick-cooking or old-fashioned oats, uncooked
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1¾ cups M & M's Semi-Sweet Chocolate Mini Baking Bits
1 cup toasted rice cereal
½ cup shredded coconut
½ cup coarsely chopped pecans


Preheat oven to 350 F.

In large bowl cream butter and sugars until light and fluffy; beat in egg.

In medium bowl combine flour, oats, cream of tartar, baking soda and salt; blend flour mixture into creamed mixture.

Stir in M & M's, cereal, coconut and pecans. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.

Bake 10 to 13 minutes or until lightly browned. Cool completely on wire racks. Store in tightly covered container.

Makes about 4 dozen cookies.

[Aline]

Maple Walnut Cookies

1¼ cups firmly packed light brown sugar
¾ cup butter or butter-flavoured vegetable shortening
2 tbsp maple syrup
1 tsp vanilla
1 tsp maple extract
1 egg
1¾ cups all-purpose flour
1 tsp salt
¾ tsp baking soda
½ tsp cinnamon
1½ cups chopped walnuts
30 to 40 walnut halves

Heat oven to 375 F. Place sheets of foil on countertop for cooling cookies.

Place brown sugar, butter, maple syrup, vanilla and maple extract in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well.

Combine flour, salt, baking soda and cinnamon. Add to butter mixture; beat at low speed just until blended. Stir in chopped walnuts.

Drop dough by rounded measuring tablespoonfuls 3 inches apart onto ungreased cookie sheets. Press walnut half into center of each cookie.

Bake one cookie sheet at a time at 375 F. for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.

[Aline]

Fudgy Peanut Butter Jiffy Cookies

2 cups granulated sugar
½ cup evaporated milk
½ cup butter or margarine
¼ cup unsweetened cocoa powder
2-1/2 cups quick or old-fashioned oats, uncooked
½ cup peanut butter
½ cup raisins or chopped dates
2 tsp vanilla


In large saucepan, combine sugar, milk, margarine and cocoa. Bring to a boil over medium heat, stirring frequently. Continue boiling 3 minutes. Remove from heat. Stir in oats, peanut butter, raisins and vanilla; mix well.

Quickly drop by tablespoonfuls onto waxed paper or greased cookie sheet. Let stand until set. Store tightly covered at room temperature.

Makes about 3 dozen cookies.

[vanilla953]

Peanut Butter No Bakes

1 cup milk
4 cups sugar
1/2 pound butter or margarine
1 1/2 cups peanut butter
8 to 10 cups oatmeal
1 teaspoon vanilla

Mix together the milk, sugar and butter or margarine. Bring to a boil and boil 1 minute. Remove from heat. Add peanut butter and vanilla mixing well. Stir in oatmeal, mixing well. Drop onto wax paper while still warm. Cool.

[vanilla953]

The Nieman Marcus cookie

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

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.

[BetK]

Smartie Cookies

1 cup margarine
1 cup brown sugar
1 egg
2 cups all purpose flour
1 tsp baking soda
1/4 tsp. salt
1 tsp. vanilla
1 cup Smarties

Cream the margarine thoroughly; add sugar and cream until light and fluffy. Add egg and stir well. Add vanilla and stir. Gradually add flour, baking soda and salt, stir well after each addition. Add Smarties last and stir well. Drop by spoonful on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Remove and cool on rack.

BetK

[Kitchen Witch]

SMARTIE COOKIES

3/4 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt, 3 boxes of Smarties (or three small bags of plain M&M's)


Directions: Preheat oven to 375°F. Cream butter, sugar, eggs and vanilla. Add dry ingredients and mix. Drop spoonfuls of batter two inches apart on a greased cookie sheet. Decorate the tops of cookies with two to three candies pressed into each cookie. Place Smarties in the middle of cookie, touching each other, because they spread out and separate as the cookies rise. Bake for 10 minutes, or until golden brown. Transfer to wire rack to cool.

[patm099]

Bisquick Drop Cookies

1 cup peanut butter
1/4 cup butter, softened
1 cup sugar (or 1 cup packed brown sugar)
1/2 cup boiling water
2 cups Bisquick (or any baking mix)

Preheat oven to 400 degrees. Mix all together except Bisquick blending well. Gradually add Bisquick and stir until combined. Drop by teaspoonful onto a lightly greased cookie sheet. Flatten with a fork dipped in sugar. Bake for 8-10 minutes, until set but not hard. Makes approximately 6 dozen. Can also add nuts and raisins if desired.

[patm099]

Mom's Cookie Crumbles (No Bake)

2 cups sugar
1/2 cup butter (1 stick)
1/2 cup milk
5 Tbsp cocoa
1 tsp vanilla
Dash of salt
1/2 cup peanut butter
2 1/2-3 cup oats

In a large saucepan, combine sugar, butter, cocoa and milk. Cook over medium high heat until mixture comes to a boil. Boil exactly 1 1/2 minutes after entire mixture comes to a full rolling boil. Remove from heat and add vanilla, salt and peanut butter; stirring until peanut butter melts. Working quickly, add oats and stir; drop by teaspoon onto an ungreased cookie sheet or waxed paper. Let cool then store in an airtight container.

[Aline]

Florentines

(4 dozen)

1/3 cup flour
Pinch salt
¼ tsp baking soda
4 tbsp butter
1/3 cup firmly packed brown sugar
2 tbsp light corn syrup
1 egg, well beaten
½ cup flaked coconut
2 ounces semisweet chocolate


Preheat oven to 350 F.

Sift together flour, salt and baking soda.

Cream butter and add sugar gradually, creaming until light and fluffy. Add corn syrup and egg and beat well. Stir in the flour mixture, vanilla and coconut. Drop teaspoons of dough about 2 inches apart onto greased baking sheet. Spread into thin rounds.

Bake for 10 minutes. Remove at once from baking sheet. Cool.

Heat chocolate in double boiler over hot water until partly melted. Remove from hot water and stir rapidly until entirely melted. Dribble melted chocolate in a lacy pattern over cookies. Let stand for several hours, or until chocolate is firm.

[Aline]

Chocolate Meringues

(about 8 dozen)

1 cup (6 oz) semisweet chocolate morsels
3 egg whites
1 cup sugar
1/3 cup graham cracker crumbs
½ tsp vanilla extract


Preheat oven to 350 F.

Melt chocolate morsels over hot, not boiling, water. Remove from hot water and let cool for 5 minutes.

Beat egg whites until stiff but not dry. Gradually add sugar and beat until smooth and glossy. Fold in melted chocolate, the crumbs and vanilla.

Drop level teaspoons of batter onto greased cookie sheets. Bake for 15 minutes. Serve with custards and ice creams.

[Aline]

Brandy Snaps

(80 cookies)

¼ cup light corn syrup
¼ cup molasses
¼ lb butter, at room temperature
1 cup flour
2/3 cup sugar
1 tsp ground ginger
2 tsp brandy


Preheat oven to 300 F.

Heat syrup and molasses to boiling. Remove heat and add butter.

Sift together flour, sugar and ginger. Add gradually, while stirring, to molasses mixture. Mix well. Add brandy.

Drop by half-teaspoonfuls 3 inches apart on greased cookie sheet. Bake 10 minutes.

Remove from oven, loosen 1 cookie at a time and roll over handle of a wooden spoon. Slip off carefully.

Serve filled with whipped cream, if desired.

[Aline]

Nutmeg Hermits

(5 dozen)

4 cups flour
1 tsp baking soda
1-1/2 tsp grated nutmeg
pinch of salt
½ lb butter
2 cups soft brown sugar
4 eggs
¼ cup milk
2 cups seedless raisins
1 cup chopped pecans or walnuts


Preheat oven to 375 F.

Sift together flour, baking soda, nutmeg and salt. Cream butter and brown sugar. Beat eggs into butter mixture. Add flour mixture alternately with milk. Stir in raisins and nuts.

Drop teaspoons of batter onto lightly greased cookie sheets. Bake for 12 to 15 minutes.

[Aline]

Coconut Crunchies

2-1/4 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup butter or shortening
1 cup granulated sugar
1 cup lightly packed brown sugar
2 eggs
3 tbsp milk
1-1/2 tsp vanilla extract
2 cups corn flake cereal
1 cup flaked coconut


Combine flour, baking powder, baking soda and salt.

Cream butter, sugars and eggs on medium speed of electric mixer until light and fluffy. Add milk and vanilla, mixing until smooth. Add flour mixture, beating on low speed until blended. Stir in cereal and coconut. Mix well.

Drop dough by rounded tablespoonfuls onto greased baking sheets. Bake at 375 F for 10-12 minutes, or until light golden.

Helpful Hint: Underbake to very light colour for chewy cookies, or until golden for crisp cookies.

[Aline]

Pineapple Raisin Drop Cookies

½ cup shortening
1 cup brown sugar
1 tsp vanilla
1 egg
¾ cup raisins
2 cups sifted all-purpose flour
1 tsp baking powder
½ tsp soda
½ tsp salt
½ cup crushed pineapple (drained)


Cream shortening and sugar until light and fluffy. Add vanilla and egg, and cream until light. Add fruits and sifted dry ingredients.

Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for 15 minutes.

[patm099]

Chocolate Chip Cookies

1/2 cup shortening (Crisco)
1/4 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp vanilla
1 tsp salt
1 cup plus 1 Tbsp plain flour, sifted
1 tsp baking soda
1 (12oz) pkg chocolate chips
1/2 cup nuts, chopped

Cream shortening and both sugars. Blend in egg and vanilla; mix well. Combine dry ingredients and blend. Add to wet mixture. Stir in chocolate chips and nuts. Drop from teaspoon onto ungreased cookie sheets. Bake @ 375 degrees for 10-12 minutes.

[BetK]

Soft Sugar Cookies

2 cup all purpose flour; sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter or margarine
1 cup granulated sugar
1 large egg yolk
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract
1 large egg white

Preheat the oven to 375°F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white.

Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness.

Bake in the preheated over for 20 minutes or until done.

Makes 18 3-inch cookies.

BetK

[Ohiojude]

Serves/Makes: 2 dozen | Difficulty Level: 2 | Ready In: 1-2 hrs

Ingredients:
4 cups wheaties and/or rice crispies
1 package (12 oz size) semi-sweet chocolate chips
4 tablespoons peanut butter, heaping

Directions:
Melt chocolate and peanut butter in double boiler until chocolate is melted. Stir to combine. Fold in cereal.

Place globs of cookie mixture onto wax paper coated cookie sheets and place in refrigerator until chocolate is firm and dry.

[Aline]

Sugar Cookies

Flavoured just right with almond. No rolling of dough required.

1/2 cup butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla
1/2 tsp almond flavouring

2 cups all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt

granulated sugar, for topping


Cream butter and sugar together well. Beat in egg, vanilla and almond flavouring.

Add flour, baking powder and salt. Stir to mix well. Use 1 tbsp to shape each ball. Arrange balls on greased cookie sheet.

Grease bottom of glass. Dip in sugar. Press ball flat. Repeat. Bake in 375 F oven for 10 to 12 minutes. Makes about 30 cookies.

1 cookie contains: 84 calories; 3.5g fat; 1g protein; 81mg sodium

[b-man]

Gilbear’s Apple-drop Cookies

Makes about 3 dozen cookies

Ingredients:

2 cups all-purpose flour, stirred before measuring
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 1/4 cups brown sugar, firmly packed
1 egg
1 cup chopped walnuts or pecans
1 cup finely chopped unpeeled apple
1 cup raisins, chopped
1/4 cup milk or juice
Vanilla Glaze (recipe follows)


Sift flour with baking soda, salt, cinnamon, cloves and nutmeg. In a large mixing bowl, cream shortening and brown sugar; beat in egg until well-blended. Stir in half of flour and spice mixture, then stir in walnuts, apple and raisins. Blend in milk, then remaining flour mixture.

Drop by rounded tablespoons of dough, about 2 inches apart, onto greased baking sheets. Bake at 375 degrees for 12 to 15 minutes, or until done. While cookies are still hot, spread thinly with Vanilla Glaze.

Vanilla Glaze:

Ingredients:

1 1/2 cups sifted confectioners' sugar
1 tablespoon softened butter
1/4 teaspoon vanilla
a dash of salt
2 to 3 tablespoons of half and half or milk



In a small mixing bowl blend confectioners’ sugar with softened butter. Add vanilla, salt and half and half or milk until a glaze consistency is reached.


B-man

[b-man]

Angel Macaroons

Ingredients:

1 (16 ounce) package one step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Mix the cake mix, water, extract on low for 1 1/2 minutes. Fold in coconut. Drop by teaspoon on parchment lined baking sheet. Bake for 10 - 12 minutes at 350 degrees F. Remove paper with cookies to wire rack to cool.

B-man

[b-man]

Chewy Coconut Cookies

Loaded with coconut and butter, these chewy cookies
are bound to become family favorites.

1 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar (can use sugar substitute, Splenda for Baking
or Equal)
3/4 cup firmly packed brown sugar (Sugar Twin makes a
substitute)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved

Heat oven to 350 degrees F.

Combine Soft Baking Butter with Canola Oil, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut by hand. Drop dough by rounded teaspoonsful 2 inches apart onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

TIP: Proper storing keeps cookies at their best. If you will not be eating your cookies within three days, freeze them. Make sure the cookies are completely cool before placing them in storage containers. Otherwise, they're likely to stick together. Keep soft or chewy cookies separate from crisp ones. Makes 5 dozen cookies.

B-man

[ksunshine59]

Award Winning Soft Chocolate Chip Cookies

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

[b-man]

Raisinet Cookies


Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Raisinets (chocolate covered raisins)
1 cup chopped nuts

Combine flour, baking soda and salt in small bowl.

Beat butter or margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Beat in eggs; gradually beat in flour mixture. Stir in chocolate covered raisins and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375 degree F oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cook completely.

B-man

[b-man]

Cherry Chocolate Cookies

These make great holiday cookies but don’t relegate them to December only. We’ve made these many times and they are always a hit. But then, cherries and chocolate are always a favorite.


Ingredients:

1 1/3 cups butter
3/4 cup brown sugar
2 large eggs
1 cup semi-sweet chocolate chips, melted
1 teaspoon vanilla
2 cups quick or old-fashioned rolled oats
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
About one jar of maraschino cherries, drained
3/4 cup semi-sweet chocolate chips, melted

Preheat the oven to 350 degrees.

1. Cream the butter and sugar together. Add the eggs and beat until light and fluffy, scraping the sides once (about five minutes). Add the melted chocolate and vanilla.

2. Add the rolled oats. Add the flour, salt, and baking powder and mix until combined.

3. Drop spoonfuls of dough on an ungreased baking sheet. Press a cherry deep into the dough for each. Bake for 11 or 12 minutes. Remove immediately to a wire rack to cool. Once cool, drizzle the cookie with melted chocolate.

Baker’s notes: Chocolate can be melted easily in the microwave. Place the chocolate in a small bowl and microwave in thirty second intervals, stirring after each until smooth.

For drizzling the chocolate, place the chocolate chips in a heavy duty, zipper-type plastic bag. Once melted, snip a tiny corner from the bag and squeeze the chocolate through the snipped corner to drizzle on the cookies.

Recipe courtesy of Dennis Weaver of The Prepared Pantry.


B-man

[b-man]

Tropical Fruit Macaroons



Ingredients:

2 cups flaked coconut
1 cup dried cherries, chopped
1 cup dried pineapple, chopped
3 egg whites
2/3 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup macadamia nuts, chopped

Combine sugar, cinnamon and ginger.

Beat egg whites until stiff peaks form. Slowly add sugar mixture and continue beating. Add coconut, dried cherries, dried pineapple and nuts and mix well. Drop tablespoons of mixture on greased cookie sheet. Bake for 15 - 20 minutes at 325 degrees F.

B-man

[b-man]

Pudding Chocolate Chunk Cookies


Ingredients:

1 cup (2 sticks) butter or margarine, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 package (4-serving size) JELL-O Instant Pudding & Pie
Filling, any flavor
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking soda
1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks

PREHEAT oven to 375 degrees F.

Beat butter, sugars, dry pudding mix and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in chocolate chunks. (Dough will be stiff.)

DROP teaspoonsful of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 8 to 10 minutes or until golden brown. Remove from baking sheets. Cool completely on wire racks.

B-man

[b-man]

Virginia Rebels

This is a cocoa-flavored oatmeal drop cookie.


Ingredients:

1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cocoa
1 1/4 cups butter
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 egg
1/4 cup water
3 cups uncooked rolled oats

Sift flour, baking soda, salt, and cocoa together; set aside.

Cream butter with extract; add sugar gradually, beating until fluffy. Add the egg and beat well.

Alternately add dry ingredients with water, mixing until blended after each addition. Add rolled oats gradually, stirring well.

Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets. About 15 dozen cookies.

Bake at 350 degrees F about 12 minutes.

NOTE: If desired, after addition of rolled oats, mix in any one of the following: 1 cup chopped dark seedless raisins, 6 ounces semisweet chocolate pieces, 1 cup drained, chopped maraschino cherries, or 1/2 cup chopped candied cherries and 1/2 cup chopped candied pineapple.

B-man

[b-man]

Oatmeal Cherry Cookies

This favorite cookie recipe gets a new taste with dried cherries.


Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (optional)
2 cups quick-cooking or old-fashioned oats, uncooked
1 1/2 cups dried tart cherries
1 cup semisweet chocolate chips

Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until creamy. Add eggs and vanilla extract; beat well. Combine flour, baking powder and salt, if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350 degree F oven 10 to 12 minutes, or until golden brown. Let cool 1 minute on cookie sheet; remove to wire rack to cool completely. Store in a tightly covered container. makes about 4 dozen.

B-man

[b-man]

Cherry Garcia Cookies



Ingredients:

2 cups dried cherries
2/3 cup cherry brandy
1 cup butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
3 cups flour
1 1/2 cups white chocolate, coarsely chopped
1 cup semisweet chocolate, coarsely chopped
1 cup macadamia nuts, coarsely chopped

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Plump dried cherries by covering with cherry brandy and let sit overnight or microwave enough to warm them and let them sit for 20 to 30 minutes.

Cream the butter with the granulated and brown sugars. Blend in egg, vanilla extract and almond extract.

Fold in salt, baking soda and flour. Fold in cherries and brandy, white and dark chocolate and macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.

Bake until lightly browned around edges - 12 to 14 minutes.

B-man

[b-man]

Angel Macaroons


Ingredients:

1 (16 ounce) package one step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Mix the cake mix, water, extract on low for 1 1/2 minutes. Fold in coconut. Drop by teaspoon on parchment lined baking sheet. Bake for 10 - 12 minutes at 350 degrees F. Remove paper with cookies to wire rack to cool.

B-man

[b-man]

Chewy Coconut Cookies

Loaded with coconut and butter, these chewy cookies
are bound to become family favorites.


Ingredients:

1 cup LAND O LAKES® Soft Baking Butter with Canola Oil
3/4 cup sugar (can use sugar substitute, Splenda for Baking
or Equal)
3/4 cup firmly packed brown sugar (Sugar Twin makes a
substitute)
2 eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 1/2 cups sweetened flaked coconut
30 red or green candied cherries, halved

Heat oven to 350 degrees F.

Combine Soft Baking Butter with Canola Oil, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in coconut by hand. Drop dough by rounded teaspoonsful 2 inches apart onto ungreased cookie sheets. Press 1 cherry half onto center of each cookie. Bake for 9 to 13 minutes or until edges begin to brown. Remove from cookie sheets.

TIP: Proper storing keeps cookies at their best. If you will not be eating your cookies within three days, freeze them. Make sure the cookies are completely cool before placing them in storage containers. Otherwise, they're likely to stick together. Keep soft or chewy cookies separate from crisp ones. Makes 5 dozen cookies.

B-man

[b-man]

Laura Bush's Cowboy Cookies


Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks butter) at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups semi-sweet chocolate chips
3 cups old fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans

Preheat oven to 350 degrees F.

Mix flour, baking soda, baking powder, cinnamon and salt in a bowl.

In an 8-quart bowl, beat butter on medium speed until light and creamy, 1 minute. Gradually beat in the sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating between each addition. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oatmeal, coconut and pecans.

For each cookie, drop by the spoonful onto ungreased cookie sheet, spacing 3 inches apart. Bake for 17 to 19 minutes until edges are lightly browned. Laura says to rotate cookie sheets half-way through baking time. I didn't. Remove from pan to cool on racks.

Makes about 3 dozen delicious cookies.



B-man

[b-man]

Cinnamon Biscuit Balls


Ingredients:

4 tablespoons granulated sugar , divided
1 teaspoon cinnamon
3 tablespoons butter, melted and cooled slightly
2 1/3 cups Bisquick baking mix
1/2 cup milk

Heat oven to 450 degrees F.

Mix 2 tablespoons sugar and the cinnamon. Mix remaining ingredients to a soft dough. Drop dough by teaspoonsful into cinnamon-sugar. Shape each into a ball; place on lightly greased baking sheet. Bake 8 to 10 minutes. Serve warm.

B-man

[b-man]

Star Wars Jedi Mix Cookies


Ingredients:


1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup dry oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips
1 cup Star Wars Jedi Mix M&M’s

Cream together butter and sugars. Add eggs and vanilla extract.

Combine flour, oats, salt and baking soda. Add to creamed mixture and mix well. Stir in chips and M&M’s. Drop by teaspoons onto ungreased cookie sheet. Bake 10-12 minutes at 375 degrees F.

Makes five dozen.

B-man

[b-man]

Carrot Cake Cookies


Ingredients:

1 stick (1/2 cup) butter or margarine
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup grated carrots
1/2 cup raisins

Icing

3 tablespoons softened cream cheese
1/4 cup confectioners' sugar

In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well.

Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots and raisins. Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets. Bake in preheated 325 degree F oven for 10-12 minutes. Cool for 5 minutes before icing.

B-man

[Aline]

Crackerjack Cookies

1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 tsp vanilla
1 tsp cinnamon (optional)
1 tsp nutmet (optional)
1-1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 cups oatmeal
1 cup coconut
2 cups Rice Krispies


Cream butter. Blend in eggs and sugars. Add vanilla and spices, if using. Mix in dry ingredients. Stir in oatmeal, coconut and Rice Krispies by hand. Drop by teaspoonfuls and bake 10 to 12 minutes at 350 F.

[Aline]

Toffee Bits Cookies

2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter or margarine, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp vanilla extract
2 eggs
1-1/3 cups Chipits or Heath toffee bits


Heat oven to 350 degrees. Lightly grease cookie sheet.

Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.

Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.