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86 entries.
Potato Chip Cookies
Ingredients
3/4 cups butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 3/4 cups flour
2 cups crushed potato chips
Directions
Mix 1 cup of chips in mix. Use the other cup to roll them in before baking.. Smash down on cookie sheets
Bake 350 degrees 10-12 minutes
Ingredients
3/4 cups butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 3/4 cups flour
2 cups crushed potato chips
Directions
Mix 1 cup of chips in mix. Use the other cup to roll them in before baking.. Smash down on cookie sheets
Bake 350 degrees 10-12 minutes
Forgotten Meringue Cookies. Preheat Oven 350 degrees
2 Egg Whites, Room Temperature 1/4 teaspoon vanilla
Salt - Pinch of Salt. 1 Cup Chocolate Chips Mini’s
1/4 teaspoon Cream of Tartar. 1Cup Chopped Nuts, Your choice
2/3 Cup Sugar
Beat the EGG WHITES a little, then add the SALT, keep beating and SLOWY add the CREAM OF TARTAR. Now slowly add the SUGAR, add the VANILLA , Beat until stiff. By hand fold in the CHOCOLATE CHIPS and the NUTS.
On an ungreased cookie sheet drop by teaspoonfuls. Place in the oven and IMMEDIATELY TURN OFF THE OVEN. LEAVE IN THE OVEN OVER NIGHT. DO NOT open oven door until the next morning. Carefully lift cookies of the cookie sheets.
2 Egg Whites, Room Temperature 1/4 teaspoon vanilla
Salt - Pinch of Salt. 1 Cup Chocolate Chips Mini’s
1/4 teaspoon Cream of Tartar. 1Cup Chopped Nuts, Your choice
2/3 Cup Sugar
Beat the EGG WHITES a little, then add the SALT, keep beating and SLOWY add the CREAM OF TARTAR. Now slowly add the SUGAR, add the VANILLA , Beat until stiff. By hand fold in the CHOCOLATE CHIPS and the NUTS.
On an ungreased cookie sheet drop by teaspoonfuls. Place in the oven and IMMEDIATELY TURN OFF THE OVEN. LEAVE IN THE OVEN OVER NIGHT. DO NOT open oven door until the next morning. Carefully lift cookies of the cookie sheets.
Baklava Thumbprint Cookies (From Taste of Home December 2018)
1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
TOPPING
3 T. sugar
2 tsp. ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts
1. In a bowl, cream the sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into the creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
2. Preheat oven to 375 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake for 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges turn brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container. Makes 2 dozen. Very good--and much easier to make than actual baklava!
1 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. almond extract
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
TOPPING
3 T. sugar
2 tsp. ground cinnamon
1/2 cup honey
3/4 cup chopped walnuts
1. In a bowl, cream the sugar and butter until blended. Beat in eggs, one at a time, and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into the creamed mixture. Wrap dough in plastic; refrigerate until firm enough to form into balls, about 30 minutes.
2. Preheat oven to 375 degrees. For topping, combine sugar and cinnamon; set aside. Shape dough into 1-inch balls; refrigerate again if dough becomes too warm. Place 2-1/2 in. apart on parchment-lined baking sheets. Bake for 8 minutes. Press a deep indentation in center of each cookie with the back of a rounded teaspoon. Fill each with honey and walnuts; sprinkle with cinnamon sugar. Return to oven and bake until edges turn brown, 7-9 minutes longer. Cool on pans 1 minute. Remove to wire racks to cool. Store in an airtight container. Makes 2 dozen. Very good--and much easier to make than actual baklava!
I'm not sending one now
Chocolate Cherry Bars
1 pkg chocolate fudge cake mix (dbl later)
1 21ounce cherry pie filling
1 tsp almond extract
2 eggs beaten
Frosting:
1cup sugar
5 tbl butter or margarine
1/3 cup milk
1 6oz pkg chocolate chips
Grease and Flour jelly roll pan
Combine first 4 ingredients
Stir by hand until well blended
Bake 20-30 minutes till toothpick clean
Frosting:
In small saucepan combine sugar, butter and milk
Boil stirring one minute - remove from stove and stir in choc chips. Let cool 5 minutes and pour over bars. After setting, cut into 1x2 inch bars.
1 pkg chocolate fudge cake mix (dbl later)
1 21ounce cherry pie filling
1 tsp almond extract
2 eggs beaten
Frosting:
1cup sugar
5 tbl butter or margarine
1/3 cup milk
1 6oz pkg chocolate chips
Grease and Flour jelly roll pan
Combine first 4 ingredients
Stir by hand until well blended
Bake 20-30 minutes till toothpick clean
Frosting:
In small saucepan combine sugar, butter and milk
Boil stirring one minute - remove from stove and stir in choc chips. Let cool 5 minutes and pour over bars. After setting, cut into 1x2 inch bars.
Cream cheese Cookies
2 -8oz pkg. softened Cream Cheese
2-Sticks soften butter
4 - Eggs
4- C. Flour
1 tsp. Vanilla
Pinch salt
3-1/2 tsp baking powder
2 c. Sugar
Best cream cheese, and butter until light and fluffy
Add eggs 🥚 one at a time beating , gradually add sugar, salt , vanilla, baking powder
Add flour one cup at a time mixing with spoon until well blended
The dough might be a little tacky just addd a little flour
Use rounded teaspoon place on ungreased sheet pan. 350 deg. Until bottom golden brown.
Icing
Confectionery sugar and water to make a living don’t add to much water just enough to make pearl white icing. Enjoy
2 -8oz pkg. softened Cream Cheese
2-Sticks soften butter
4 - Eggs
4- C. Flour
1 tsp. Vanilla
Pinch salt
3-1/2 tsp baking powder
2 c. Sugar
Best cream cheese, and butter until light and fluffy
Add eggs 🥚 one at a time beating , gradually add sugar, salt , vanilla, baking powder
Add flour one cup at a time mixing with spoon until well blended
The dough might be a little tacky just addd a little flour
Use rounded teaspoon place on ungreased sheet pan. 350 deg. Until bottom golden brown.
Icing
Confectionery sugar and water to make a living don’t add to much water just enough to make pearl white icing. Enjoy
Holiday Nuggets
Ingredients:
3/4 c. butter/margarine
3/4 c. sugar
1 egg
1 tsp grated lemon rind
2 c. sifted flour
1/2 tsp salt
1 c. coconut (if desired)
1 c. cut up red/green candied cherries
Heat oven to 350. Cream butter in large bowl until soft; add sugar gradually, creaming well after each addition; continue creaming until light and fluffy. Stir in egg and lemon rind. Sift flour and salt into creamed mixture. and mix to form stiff dough. Stir in coconut and cherries. Drop by teaspoonfulls 2 inches apart on greased cookie sheets. Bake 15 to 18 minutes or until golden. Transfer to wire racks; cool. Makes about 3 dozen cookies.
Ingredients:
3/4 c. butter/margarine
3/4 c. sugar
1 egg
1 tsp grated lemon rind
2 c. sifted flour
1/2 tsp salt
1 c. coconut (if desired)
1 c. cut up red/green candied cherries
Heat oven to 350. Cream butter in large bowl until soft; add sugar gradually, creaming well after each addition; continue creaming until light and fluffy. Stir in egg and lemon rind. Sift flour and salt into creamed mixture. and mix to form stiff dough. Stir in coconut and cherries. Drop by teaspoonfulls 2 inches apart on greased cookie sheets. Bake 15 to 18 minutes or until golden. Transfer to wire racks; cool. Makes about 3 dozen cookies.
No Cook Peanut Butter Fudge
Ingredients
1 cup melted butter
1 lb. confectionery sugar sifted
1 cup peanut butter
1 tablespoon cocoa
1 teaspoon vanilla
Instructions
Melt real butter in microwave. Stir in peanut butter until melted. Add cocoa and vanilla. Add sugar last as it is hard to mix. Placed into a greased 8x8 pan. Chill. Cut. Serve. Hint: Double this recipe and make it in a 9x13 pan as it will go fast. Enjoy.
Ingredients
1 cup melted butter
1 lb. confectionery sugar sifted
1 cup peanut butter
1 tablespoon cocoa
1 teaspoon vanilla
Instructions
Melt real butter in microwave. Stir in peanut butter until melted. Add cocoa and vanilla. Add sugar last as it is hard to mix. Placed into a greased 8x8 pan. Chill. Cut. Serve. Hint: Double this recipe and make it in a 9x13 pan as it will go fast. Enjoy.
I make my own recipes, This one I call the BUTTERED APPLE COOKIE...1/2 Cup of sugar, pinch of salt,2 sticks of butter,2 cups of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon, baking soda, 3/4 cup of baked butternut squash, 2 tsps of cinnamon,1 egg, and 1 tsp.of vanilla extract. 1 tsp of good maple syrup. 5 Apple's pealed and cut up small. 2 heaping tsp of milk. ...Soft together the flour, baking powder and salt, soda,, and sugar. Cut in the BUTTERED nut squash until it's like course meal. Blend in the egg, milk, and vanilla, add the syrup and 2 tsp of cinnamon, Roll out on floured board. Make 2 table spoon sized balls, place on ungreased cookie sheets Bake at 375' degree's. For about 4 min's.. take out , using the back of a teaspoon, make round indents , and fill with the diced apples, drizzle more maple syrup and common with sugar. Put back into the oven. Let cook for about another 4 min's..till done. Makes about 3 dozen cookies. Everytime I make these.. They go too fast.. I wish I could sell them in a store. I have the patten for them... Enjoy your cookies.!!!!
2 cups brown sugar (or 1 cup brown and 1 cup white sugar)
1 cup butter, softened
2 large eggs
1 teaspoon vanilla
2 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup oatmeal
1 cup coconut, flaked
2 cups Rice Krispies or corn flakes
1 1/2 cups chopped pecans*
Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, peanut butter, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in oatmeal, coconut, pecans and Rice Krispie cereal; mix well. Roll into small balls and flatten with hand to about 1/2 inch thick? Refrigerate for 10-15 minutes to cool dough a little. Bake on ungreased cookie sheets for 12-14 minutes or till edges are light brown. Cookies may not look done in the middle, but will finish cooking on the sheet pan; should be cooled on pan for several minutes before moving to racks to finish cooling.
Note: This was my Grandmother’s recipe. Information gleaned on the internet reports that these cookies date back to the early 1930’s; with the original recipe using lard instead of shortening. I used to buy “Ranger” cookies from Dillons Grocery for years, that were essentially the same cookie, but was told they don’t sell them anymore. This is one of my favorite cookies. I have also made this recipe with toasted sliced almonds instead of the pecans. Both variations are good, but my favorite remains the pecan. This cookie goes by many names and variations: Texas Rangers, Forest Rangers, Coconut Rangers, Lone Rangers, and just plain Ranger Cookies! All of the recipes that I reviewed had the same ingredients as listed in this recipe. Don’t be afraid to try some or all of them!
*Other options include:
1 cup chopped walnuts or peanuts (cocktail or dry roasted), 1 cup Heath toffee bits,
1 (6 ounce) package butterscotch morsels, chocolate chips or peanut butter chips,
3/4 cup raisins, and white chocolate chips. Fold any of the options or a combination of options into the dough. Use corn flakes in place of Rice Krispies.
2nd Note: I found another recipe that adds 1/2 cup creamy peanut butter with 1/2 cup butter, instead of all butter in this same recipe, and instead of whole eggs use 4 egg whites, otherwise it is the same.
1 cup butter, softened
2 large eggs
1 teaspoon vanilla
2 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup oatmeal
1 cup coconut, flaked
2 cups Rice Krispies or corn flakes
1 1/2 cups chopped pecans*
Preheat oven to 350 degrees F. In a small bowl, combine flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, peanut butter, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in oatmeal, coconut, pecans and Rice Krispie cereal; mix well. Roll into small balls and flatten with hand to about 1/2 inch thick? Refrigerate for 10-15 minutes to cool dough a little. Bake on ungreased cookie sheets for 12-14 minutes or till edges are light brown. Cookies may not look done in the middle, but will finish cooking on the sheet pan; should be cooled on pan for several minutes before moving to racks to finish cooling.
Note: This was my Grandmother’s recipe. Information gleaned on the internet reports that these cookies date back to the early 1930’s; with the original recipe using lard instead of shortening. I used to buy “Ranger” cookies from Dillons Grocery for years, that were essentially the same cookie, but was told they don’t sell them anymore. This is one of my favorite cookies. I have also made this recipe with toasted sliced almonds instead of the pecans. Both variations are good, but my favorite remains the pecan. This cookie goes by many names and variations: Texas Rangers, Forest Rangers, Coconut Rangers, Lone Rangers, and just plain Ranger Cookies! All of the recipes that I reviewed had the same ingredients as listed in this recipe. Don’t be afraid to try some or all of them!
*Other options include:
1 cup chopped walnuts or peanuts (cocktail or dry roasted), 1 cup Heath toffee bits,
1 (6 ounce) package butterscotch morsels, chocolate chips or peanut butter chips,
3/4 cup raisins, and white chocolate chips. Fold any of the options or a combination of options into the dough. Use corn flakes in place of Rice Krispies.
2nd Note: I found another recipe that adds 1/2 cup creamy peanut butter with 1/2 cup butter, instead of all butter in this same recipe, and instead of whole eggs use 4 egg whites, otherwise it is the same.