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Please note that I inadvertently left off an ingredient (2 cups of flour) in the original recipe I submitted for Pistachio Pecan Cookies. Thank you to the person who noticed it! My sincere apologies!! These cookies are a favorite.) Here again is the corrected version ...
Pistachio Pecan Cookies
1/2 cup confectioners' sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding & pie filling mix
1/2 cup chopped pecans
sugar
In a large bowl, combine the confectioners' sugar, butter, oil, almond extract, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool. Makes 4 1/2 dozen cookies.
Pistachio Pecan Cookies
Pistachio Pecan Cookies
1/2 cup confectioners' sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding & pie filling mix
1/2 cup chopped pecans
sugar
In a large bowl, combine the confectioners' sugar, butter, oil, almond extract, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool. Makes 4 1/2 dozen cookies.
Pistachio Pecan Cookies
Correction / addition for Pistachio Pecan Cookie Recipe: 2 cups flour.
Pistachio Pecan Cookies
(Recipe repeated with addition)
1/2 cup confectioners' sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup of butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding & pie filling mix
1/2 cup chopped pecans
sugar
In a large bowl, combine confectioners' sugar, butter, oil, almond extract, food coloring, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool. Makes 4 1/2 dozen cookies
Pistachio Pecan Cookies
(Recipe repeated with addition)
1/2 cup confectioners' sugar
1/2 cup oil, such as Canola oil
1 tsp. almond extract
2 eggs
2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/2 tsp. cream of tartar
1/2 cup of butter or margarine, softened
1 to 3 drops green food coloring
1 (3 3/4 oz.) package instant pistachio pudding & pie filling mix
1/2 cup chopped pecans
sugar
In a large bowl, combine confectioners' sugar, butter, oil, almond extract, food coloring, eggs and pudding mix; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt; mix well. Stir in pecans. Refrigerate dough for easier handling. Heat oven to 375 degrees. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool. Makes 4 1/2 dozen cookies
Pumpkin Cookies with Caramel Frosting
Cookies:
1 cup butter, softened
1/2 cup each white sugar, brown sugar, packed
1 cup canned pumpkin
1 egg
1 tsp. each vanilla, baking soda
1 tbsp. cinnamon
1/2 tsp. each cloves, nutmeg, ginger, salt
2 cups all-purpose flour
Frosting:
3 tbsp. butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 tsp. vanilla
1/2 cup packed brown sugar
pinch salt
Heat oven to 350ºF (175ºC). In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Stir in pumpkin. In a medium bowl, sift baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.
Add to pumpkin mixture and mix well. Drop by heaping tbsp. onto a lightly greased cookie sheet. Bake
10 - 12 minutes. Frosting: To make frosting, in a medium saucepan, combine butter, cream, and brown sugar
over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
Cool, then stir in confectioners' sugar. Spread frosting over cooled cookies. Makes 2 dozen.
Cookies:
1 cup butter, softened
1/2 cup each white sugar, brown sugar, packed
1 cup canned pumpkin
1 egg
1 tsp. each vanilla, baking soda
1 tbsp. cinnamon
1/2 tsp. each cloves, nutmeg, ginger, salt
2 cups all-purpose flour
Frosting:
3 tbsp. butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 tsp. vanilla
1/2 cup packed brown sugar
pinch salt
Heat oven to 350ºF (175ºC). In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Stir in pumpkin. In a medium bowl, sift baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour.
Add to pumpkin mixture and mix well. Drop by heaping tbsp. onto a lightly greased cookie sheet. Bake
10 - 12 minutes. Frosting: To make frosting, in a medium saucepan, combine butter, cream, and brown sugar
over medium heat. Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla.
Cool, then stir in confectioners' sugar. Spread frosting over cooled cookies. Makes 2 dozen.
Santa's Whiskers
1 Cup butter
1 Cup granulated sugar
2 Tbls. milk
1 tsp. vanilla
2-1/2 cups flour
3/4 cup finely chopped red and
green candied cherries
1/2 cup chopped pecans
3/4 cup flaked coconut
Cream butter and sugar. Blend in milk and vanilla. Stir in flour, cherries, and nuts. Form in 2 rolls, each 2" in diameter and 8" long. Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4" thick and place on ungreased cookie sheets. Bake at 375 degrees for 12 minutes or until edges are golden.
1 Cup butter
1 Cup granulated sugar
2 Tbls. milk
1 tsp. vanilla
2-1/2 cups flour
3/4 cup finely chopped red and
green candied cherries
1/2 cup chopped pecans
3/4 cup flaked coconut
Cream butter and sugar. Blend in milk and vanilla. Stir in flour, cherries, and nuts. Form in 2 rolls, each 2" in diameter and 8" long. Roll in coconut. Wrap in wax paper and chill overnight. Slice 1/4" thick and place on ungreased cookie sheets. Bake at 375 degrees for 12 minutes or until edges are golden.
Cherry Bon Bons
min. + coolingYIELD:48 servings
Ingredients
1/2 cup butter (no substitutes), softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
In a mixing bowl, cream butter and sugar. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
min. + coolingYIELD:48 servings
Ingredients
1/2 cup butter (no substitutes), softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar
In a mixing bowl, cream butter and sugar. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Yield: 2 dozen.
Pecan snowballs
The pistachio pecan cookie does not say how much flour to use
Double Chocolate Treasures
1 can 15 oz. sliced beets drained and juice reserved
1 box devil's food cake mix
2 large eggs
1 bag ll.5 oz. semisweet chocolate chips (divided)
Heat oven to 350 degrees. In blender, puree beets with 2 tbsp. reserved beet juice 1 min. until smooth. In bowl, combine cake mix, eggs, 1 1/2 cups choco. chips and beet puree until blended. Drop spoonfuls of batter about 1 Tbs. each 2" apart onto greased baking sheets. Sprinkle tops with remaining chocolate chips. Bake 10 min. or until done. Let cool completely on baking sheets.
1 can 15 oz. sliced beets drained and juice reserved
1 box devil's food cake mix
2 large eggs
1 bag ll.5 oz. semisweet chocolate chips (divided)
Heat oven to 350 degrees. In blender, puree beets with 2 tbsp. reserved beet juice 1 min. until smooth. In bowl, combine cake mix, eggs, 1 1/2 cups choco. chips and beet puree until blended. Drop spoonfuls of batter about 1 Tbs. each 2" apart onto greased baking sheets. Sprinkle tops with remaining chocolate chips. Bake 10 min. or until done. Let cool completely on baking sheets.
Easy No-Bake Chocolate Peanut Butter Cookies/Crackers.
Ingredients
1 box Ritz crackers
1 jar Honey Peanut Butter (Creamy or Smooth)
One or two packages Chocolate Melting wafers or any Chocolate coating bars.
Melt chocolate coating wafers./pieces per package instruction.
Spread Peanut Butter on crackers and top with another cracker to make sandwiches.
Completely coat Peanut Butter Cracker sandwiches in melted Chocolate. Place crackers on cookie sheet lined with non-stick foil. Make sure the non-stick side is up. Chill until chocolate is set.
You can use whatever flavor of chocolate you like. Personally, I prefer milk chocolate.
These should be kept in a cool dry place. ENJOY!
Ingredients
1 box Ritz crackers
1 jar Honey Peanut Butter (Creamy or Smooth)
One or two packages Chocolate Melting wafers or any Chocolate coating bars.
Melt chocolate coating wafers./pieces per package instruction.
Spread Peanut Butter on crackers and top with another cracker to make sandwiches.
Completely coat Peanut Butter Cracker sandwiches in melted Chocolate. Place crackers on cookie sheet lined with non-stick foil. Make sure the non-stick side is up. Chill until chocolate is set.
You can use whatever flavor of chocolate you like. Personally, I prefer milk chocolate.
These should be kept in a cool dry place. ENJOY!
Apricot Balls:
This was one of the recipes that my grandmother used to make and bring to our home for Christmas.
Diced Apricots-2 cups
Sweetened condensed milk-1 can
Coconut- 2 cups
Mix well, roll into balls and place on waxed paper covered cookie sheet. Chill and store in refrigerator in sealed container.
Yum😊
This was one of the recipes that my grandmother used to make and bring to our home for Christmas.
Diced Apricots-2 cups
Sweetened condensed milk-1 can
Coconut- 2 cups
Mix well, roll into balls and place on waxed paper covered cookie sheet. Chill and store in refrigerator in sealed container.
Yum😊