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dec. 10 cookie recipes

December 07, 2000

The Herald-Mail's Ninth Annual Cookie Exchange: Recipes

see also: The Herald-Mail's Ninth Annual Cookie Exchange


White Chocolate Cranberry Drops

  • 18.25-ounce box white cake mix
  • 1/2 cup oil
  • 2 eggs
  • 2 1/2 ounces cranberry-orange dried fruit, soaked in 1/2 cup warm water*
  • 5 1/2 ounces white chocolate chips


Mix first three ingredients. Drain fruit and add to mix, along with chocolate chips. Mix well with spoon. Drop onto ungreased cookie sheets. Bake at 350 degrees until puffy but not brown. Makes about 2 1/2 dozen.

* Craisins may also be used.




Millennium Mocha Rocky Road Oatmeal Cookies

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 2 1/2 cups oats, quick or old-fashioned, uncooked
  • 1 tablespoon hot water
  • 1 tablespoon instant coffee granules
  • 1 1/2 cups coarsely chopped, toasted walnuts
  • 1 1/2 cups miniature marshmallows
  • 1 3/4 cups all-purpose flour*
  • 1 1/2 cups semisweet chocolate chips
  • 1/2 teaspoon salt


* Using old-fashioned oats, add 2 tablespoons additional flour

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Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Beat butter and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Dissolve coffee granules in hot water. Add to butter mixture; mix well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and walnuts. To shape cookies, flatten one heaping tablespoon of dough in palm of hand. Arrange 4 marshmallows in center, wrap dough around marshmallows to completely cover. Repeat with remaining dough and marshmallows. Place cookies 2 inches apart on cookie sheets. Bake 10 to 12 minutes or until edges are golden brown. Do not overbake; centers of cookies should be soft. Let stand 2 minutes on cookie sheets; remove to wire racks. Cool completely. Store tightly covered. Makes about 3 dozen.




Gingerbread Cookies

  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 6 cups flour
  • 1/2 pound (2 sticks) butter
  • 1 cup packed dark brown sugar
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 cup molasses


In a bowl, sift together baking powder, baking soda and flour. Cream butter and sugar with electric mixer until fluffy. Add spices and salt, then eggs and molasses. On low speed, add dry ingredients. Divide dough into thirds, wrap in plastic wrap and chill for at least one hour. Preheat oven to 350 degrees. Roll out dough to about 3/8-inch on a floured work surface, and cut out cookies. Place cookies on ungreased baking sheets and refrigerate for about 15 minutes. Bake 8 to 10 minutes. Cool on wire racks and decorate when cool.

Icing
  • 2 tablespoons powdered egg whites
  • 6 tablespoons water
  • add approximately 1 1/2 pounds confectioners', (10x) sugar, or until right consistency for decorating.


May be tinted.




My Man Cookies

  • 1 cup shortening
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup fine coconut
  • 2 cups oatmeal, uncooked
  • 1 cup fine black walnuts


Combine shortening, eggs, sugars and vanilla; mix until creamy.

Add dry ingredients, then coconut, oatmeal and black walnuts. Beat well.

Place 1 1/2-inch balls on greased cookie sheet and flatten a little with a fork.

Bake at 350 degrees for 12 to 15 minutes.

Makes about 4 dozen.




Oatmeal Harvest Frost Bites

  • 1/2 cup raisins
  • 1/4 cup dried cranberries
  • 3 tablespoons orange juice
  • 1/2 cup butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons grated orange peel
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 cup apple, finely chopped
  • 1/2 cup oatmeal
  • 8 ounces white chocolate baking chips
  • 1 teaspoon vegetable oil


In small bowl, combine raisins, cranberries and orange juice. Let stand overnight. In large bowl, beat butter and sugar until fluffy. Beat in egg and orange peel.

In another bowl, combine flour and baking soda, stir into butter mixture. Add raisins, cranberries, soaking liquid and apple. Add oatmeal. Mix well.

Drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart. Flatten slightly. Bake at 350 degrees for 10 to 12 minutes. Transfer to racks to cool.

In a small, deep, microwavable bowl, heat chocolate and oil for 3 to 4 minutes on low power, stirring once. Let stand 2 minutes. Stir until smooth. Dip 1/3 of cookie into chocolate mixture. Set on waxed paper. Chill until chocolate is firm.

Makes 3 dozen.




Chocolate-Caramel Crunch Bars

  • 2 cups quick-cooking oats
  • 2 cups flour
  • 1 cup packed brown sugar
  • 1 cup melted butter
  • 1/2 teaspoon baking soda
  • 14 ounces caramels
  • 1/3 cup water
  • 2 cups semi-sweet chocolate chips


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