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Cookie Dough

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NEWS
February 18, 2004
1 tube (18 ounces) refrigerated chocolate chip cookie dough 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1 egg Cut cookie dough in half. For crust, press half the dough onto the bottom of a greased 8-inch-square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
NEWS
by ANDREA ROWLAND | December 17, 2003
andrear@herald-mail.com Despite a frightful blast of winter weather, my holiday cookie dough swap and bake was a sweet success - and I've got the freezer full of dough and the sugar hangover to prove it. The rules were as simple as sugar cookie batter: Prepare at least enough dough for six dozen cookies; divide it into equal portions; freeze all but one portion; and bring your dough and an appetite for cookies to our Halfway home Sunday,...
LIFESTYLE
December 13, 2011
Pineapple cookies For the cookie: 1/2 cup butter, softened 1 cup white sugar 2 eggs, beaten 2/3 cup crushed pineapple in heavy syrup, well drained 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 2 cups all-purpose flour 1 cup coconut For the icing: 1 1/2 cups confectioner's sugar 2 teaspoon butter, softened ...
NEWS
By JANET HEIM | December 23, 2008
HAGERSTOWN -- Five years ago, a group of women at St. John's Lutheran Church in Hagerstown decided to turn cookie dough into dough - the green paper kind, that is. The plan worked so well that money raised from the sale of homemade Christmas cookies is helping to pay for an elevator in the church's Education Building and last year helped out Holly Place as well. This year's proceeds also will benefit Food Resources Inc. The annual Cookie Celebration, held at the beginning of December, was started by the Mary-Martha Circle, a group of about 20 women that meets monthly.
NEWS
Scott Anderson | Culinary Passion | December 9, 2011
This recipe is an old family favorite that is always requested during the holiday seasons. You can change the fat to butter, but you need to remember the cookies will spread out more when baking, especially if the dough is soft, and not refrigerated.   My grandmother made these, my mother made these, and now I make them for my family. Hopefully, my kids will carry on the tradition. Right now my kids certainly like to taste the cookie dough more than baking, so I end up as my mother did with lots of cleaning and baking, but it's enjoyable nonetheless.
LIFESTYLE
February 7, 2012
Brant Ridenour of Hagerstown entered this walnut cookie recipe in The Herald-Mail's 2011 Cookie Exchange contest. "I retired from the Maryland Correctional Institute 2 1/2 years ago after 33 years. I don't cook a lot," he said. "But since I retired  I've dabbled in it and other things to keep busy. This recipe has been in Ridenour's family since the late 1800s or early 1900s. "It's from Edith (Ridenour) Baker, my great-aunt. She and my great-uncle, Ed Baker, raised my dad," he said.
NEWS
by Lisa Tedrick Prejean | December 2, 2005
The night before Thanksgiving I was covering the crust of my pecan pies with foil as a little hand reached up and over the counter. "Mmmm ... those nuts look good, Mommy. Can I have one?" I shook my head and explained that there was raw egg in the mixture. "I won't eat the sauce. I'll just eat the nut," she said with a little pout. Unfortunately, she was about two minutes late. I would have saved her a couple of pecans had I known she would ask for them. (What 6-year-old asks for pecans, anyway?
LIFESTYLE
By CHRIS COPLEY | Staff Writer | December 14, 2010
Tricia Johnson's kitchen is like an art studio. It's where she expresses her creativity. It's also where she processes her emotions. "I bake all the time. I find it to be therapeutic. I put my daughter to bed and then I bake," said Johnson, 40 of Hagerstown. "Baking is my way of clearing my head at the end of the day. " It was Johnson's creativity in the kitchen that impressed judges in The Herald-Mail's 18th Cookie Exchange Contest. Her original recipe for Everything Christmas Cookies won her $100 and top honors in the field of 29 entries.
NEWS
November 5, 2003
"My name is Roy and I am calling to comment on the Grand Marshal of the Mummers' Parade. I think they should have had some local service people to be the grand marshal. " "I have a Japanese flag that my husband got when he was in the Third Marine Division on Iwo Jima. It is pure silk with the red circle in the middle. Can someone tell me what to do with it? Should we give it to a service club, sell it to a collector? Do people collect things like this from World War II?"
ARTICLES BY DATE
LIFESTYLE
February 7, 2012
Brant Ridenour of Hagerstown entered this walnut cookie recipe in The Herald-Mail's 2011 Cookie Exchange contest. "I retired from the Maryland Correctional Institute 2 1/2 years ago after 33 years. I don't cook a lot," he said. "But since I retired  I've dabbled in it and other things to keep busy. This recipe has been in Ridenour's family since the late 1800s or early 1900s. "It's from Edith (Ridenour) Baker, my great-aunt. She and my great-uncle, Ed Baker, raised my dad," he said.
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LIFESTYLE
December 13, 2011
Pineapple cookies For the cookie: 1/2 cup butter, softened 1 cup white sugar 2 eggs, beaten 2/3 cup crushed pineapple in heavy syrup, well drained 1 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 2 cups all-purpose flour 1 cup coconut For the icing: 1 1/2 cups confectioner's sugar 2 teaspoon butter, softened ...
NEWS
Scott Anderson | Culinary Passion | December 9, 2011
This recipe is an old family favorite that is always requested during the holiday seasons. You can change the fat to butter, but you need to remember the cookies will spread out more when baking, especially if the dough is soft, and not refrigerated.   My grandmother made these, my mother made these, and now I make them for my family. Hopefully, my kids will carry on the tradition. Right now my kids certainly like to taste the cookie dough more than baking, so I end up as my mother did with lots of cleaning and baking, but it's enjoyable nonetheless.
LIFESTYLE
By CHRIS COPLEY | Staff Writer | December 14, 2010
Tricia Johnson's kitchen is like an art studio. It's where she expresses her creativity. It's also where she processes her emotions. "I bake all the time. I find it to be therapeutic. I put my daughter to bed and then I bake," said Johnson, 40 of Hagerstown. "Baking is my way of clearing my head at the end of the day. " It was Johnson's creativity in the kitchen that impressed judges in The Herald-Mail's 18th Cookie Exchange Contest. Her original recipe for Everything Christmas Cookies won her $100 and top honors in the field of 29 entries.
NEWS
By JANET HEIM | December 23, 2008
HAGERSTOWN -- Five years ago, a group of women at St. John's Lutheran Church in Hagerstown decided to turn cookie dough into dough - the green paper kind, that is. The plan worked so well that money raised from the sale of homemade Christmas cookies is helping to pay for an elevator in the church's Education Building and last year helped out Holly Place as well. This year's proceeds also will benefit Food Resources Inc. The annual Cookie Celebration, held at the beginning of December, was started by the Mary-Martha Circle, a group of about 20 women that meets monthly.
NEWS
by Lisa Tedrick Prejean | December 2, 2005
The night before Thanksgiving I was covering the crust of my pecan pies with foil as a little hand reached up and over the counter. "Mmmm ... those nuts look good, Mommy. Can I have one?" I shook my head and explained that there was raw egg in the mixture. "I won't eat the sauce. I'll just eat the nut," she said with a little pout. Unfortunately, she was about two minutes late. I would have saved her a couple of pecans had I known she would ask for them. (What 6-year-old asks for pecans, anyway?
NEWS
February 18, 2004
1 tube (18 ounces) refrigerated chocolate chip cookie dough 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1 egg Cut cookie dough in half. For crust, press half the dough onto the bottom of a greased 8-inch-square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
NEWS
by ANDREA ROWLAND | December 17, 2003
andrear@herald-mail.com Despite a frightful blast of winter weather, my holiday cookie dough swap and bake was a sweet success - and I've got the freezer full of dough and the sugar hangover to prove it. The rules were as simple as sugar cookie batter: Prepare at least enough dough for six dozen cookies; divide it into equal portions; freeze all but one portion; and bring your dough and an appetite for cookies to our Halfway home Sunday,...
NEWS
November 5, 2003
"My name is Roy and I am calling to comment on the Grand Marshal of the Mummers' Parade. I think they should have had some local service people to be the grand marshal. " "I have a Japanese flag that my husband got when he was in the Third Marine Division on Iwo Jima. It is pure silk with the red circle in the middle. Can someone tell me what to do with it? Should we give it to a service club, sell it to a collector? Do people collect things like this from World War II?"
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