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The rest of the Top 10 cookies

January 15, 2007

Chocolate-Filled Peanut Butter Bars



1 box yellow cake mix
1/2 cup (one stick) butter, melted
1 cup peanut butter, smooth or crunchy
2 eggs

Filling:

1 cup semi-sweet or milk chocolate chips
14-ounce can of sweetened condensed milk
2 cups coarsely chopped pecans or walnuts
2 cups, flaked sweetened coconut (see note)

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, butter, peanut butter and eggs. Mix by hand until dough holds together. Press two-thirds of the dough into an ungreased 13-inch-by-9-inch baking pan (see cook's note).

In a small saucepan, combine the chocolate chips and condensed milk. Melt over low heat, stirring constantly until smooth. Remove the pan from heat. Stir in nuts and coconut.

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Spread filling over dough in pan. Crumble remaining dough over the filling. Bake for 20 to 25 minutes. Cool. Cut into bars. Serves 24 to 36.

(Notes: Can replace coconut with 2 more cups of nuts or 2 cups of oatmeal. Also, if you use a glass baking pan, baking time might be a few minutes longer.)

- Courtesy of Cynthia E. Staubs of Dargan




Carrot Cookies



3/4 cup shortening
3/4 cup sugar
1 egg
1 cup mashed cooked carrots (can used canned or cook your own)
Grated rind of 1 orange
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon orange juice
1/2 teaspoon vanilla

Icing:

1/2 box (8 ounces) confectioners sugar
1/4 cup butter (half a stick)
2 tablespoons orange juice

Preheat oven to 350 degrees.

Cream shortening and sugar in electric mixer on medium for about a minute. Continue mixing as you add the egg, carrots and grated rind. Continue mixing as you add the dry ingredients; then add the juice and vanilla. Mix about 2 minutes.

Drop rounded teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes. Refrigerate for several hours or overnight.

For icing, mix ingredients together with electric mixer on low for about 2 minutes. Serves 3 dozen.

- Courtesy of Tina Tyler of Hagerstown




Chocolate Orange Dreams



1 cup butter-flavored Crisco

1 cup granulated sugar

3 ounces cream cheese

2 eggs

2 teaspoons grated orange peel

2 teaspoons strained orange juice

1/2 teaspoon salt

2 cups all-purpose flour

1 cup semi-sweet chocolate chips

Glaze:

1/2 cup powdered sugar

2 1/2 teaspoons strained orange juice

1 1/2 teaspoons Grand Marnier or orange-flavored liqueur

Preheat oven to 350 degrees.

Combine shortening, sugar and cream cheese in a large bowl. Beat on medium speed until blended. Beat in eggs, orange peel, salt and 2 teaspoons of orange juice. Add flour at low speed. Mix until blended. Fold in chocolate chips. Drop batter by teaspoonfuls onto greased baking sheet. Bake 8 to 10 minutes.

For glaze, combine powdered sugar, orange juice and liqueur. Brush glaze on cookies right after they come out of oven. Then let cookies set for 2 to 3 minutes before removing them from baking sheet.

Makes 48 cookies.

- Courtesy of Beverly Kornides of Boonsboro




Golden Mint Chocolate Squares



10 to 11 ounces Anna's Mint Chocolate Thins cookies, crushed (2 1/2 cups crushed cookies)

2 sticks margarine, melted

1 cup dark chocolate chips

1 cup swirled semi-sweet chocolate-mint morsels

1 cup shreddedcoconut

1 cup chopped macadamia nuts

14-ounces can of condensed milk

Combine crushed cookies and melted margarine. Pat into 9-inch-by-13-inch jelly roll pan. This is the crust. Sprinkle dark chocolate chips over the crust. Then do the same with the swirled semi-sweet chocolate-mint morsels, shredded coconut and chopped macadamia nuts.

Pour condensed milk over cookies. Bake for 30 minutes. Cool and cut into squares.

Makes 48.

Note: Brown says that the cookies can be substituted with the Girl Scouts' Thin Mints

- Courtesy of Gail Brown of Hagerstown




Grandma's Sugar Cookies



2 sticks unsalted butter (not margarine)

1 cup vegetable oil

1 1/2 cups powdered sugar

1 1/2 cup granulated sugar

3 eggs, slightly beaten

1 1/2 teaspoon vanilla

6 cups and 6 tablespoons all-purpose flour

1 1/2 teaspoon baking soda

1 1/2 teaspoon cream of tartar

1 1/2 teaspoon salt

Granulated sugar for garnish (can be colored sugar)

Preheat oven to 350 degrees.

Cream butter, oil and sugars with electric mixer on medium. Add eggs and vanilla. Combine dry ingredients in a separate bowl. Add dry ingredients to creamed mixture and mix well on medium until blended. Roll dough into 1-inch balls and flatten with a glass dipped in granulated sugar. (Can use colored sugar for holidays.)

Bake at 350 degrees until lightly browned, about 10 to 15 minutes. Transfer to cooling rack. Makes 5 dozen cookies.

- Courtesy of Nikki Allen of Hagerstown




Cappuccino Crinkles



1/3 cup butter (2/3 stick), softened

1 cup brown sugar, packed

2/3 cup cocoa powder

1 to 2 tablespoons, instant coffee granules (2 tablespoons if you like strong coffee)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

2 large egg whites

6 ounces vanilla yogurt

1 1/2 cups flour

1/4 to 1/2 cup granulated sugar

Preheat oven to 350 degrees.

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