2007 Cookie Recipes

 

Recipes From 2007

 

 

Grampa Hakala’s
Peanut Butter Balls(Not a cookie, but a great Hakala Family tradition).

18 oz. Jar of crunch peanut butter
2 ½ sticks of butter or margarine

2 ¼ cups of graham cracker crumbs

1 package of confectionary sugar

12 oz. Package of chocolate bits

½ stick of paraffin wax

Mix peanut butter, butter, graham cracker crumbs, and sugar together.
Roll into ¾ inch balls. Melt the chocolate bits in a double
boiler, w/the paraffin wax. Take and dip the balls in the chocolate
w/ a candy stick. Place on wax paper and later in refrigerator
to cool. Enjoy!

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Secret Kiss Cookies

from Daria

1 1/3 sticks butter (about 11 tablespoons)

1/4 cup powdered sugar

1 tablespoon ice water

1 tablespoon vanilla

2 cups flour

1 cup pecans or walnuts, finely chopped

1 bag chocolate kiss candies, unwrapped (7 ounces)

powdered sugar

Cream together flour, 1/4 cup powdered sugar, and ice water. Blend in flour, vanilla, then add nuts. Wrap one tablespoon of dough around each Kiss. Bake at 350 degrees F. for 35 to 45 minutes or until dough is just lightly browned. Roll each cookie in powdered sugar while warm.

Makes about 3 dozen.

They look like little snowballs and melt in your mouth with a big surprise inside!

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Chocolate Dunked Candy Cane Cookies

From Melanie from Plymouth

1 large egg
2 teaspoons pure vanilla extract

1 cup (2 sticks) unsalted butter softened

1/2 cup granulated sugar

1/4 teaspoon salt

2 cups all-purpose flour

4 candy canes crushed

8 oz good quality semi sweet chocolate

Combine first 4 ingredients in a mixer. Mix on med speed until combined. Add flour and salt and mix for 3 minutes on med speed. Stir in candy cane pieces by hand. Place tablespoon sized balls of dough on cookie sheet and bake in a preheated 325 degree oven for about 15 minutes. Melt chocolate in a double boiler. Dip cooled cookies into chocolate half way. Place on waxed paper to cool. Enjoy!

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SHEILA’S SCOTCH SHORTBREAD

From: SHEILA FROM WEYMOUTH

2 CUPS BUTTER (SOFTENED)
1 CUP POWDERED SUGAR

4 TABLESPOONS CORNSTARCH

4 CUPS FLOUR

MIX THE BUTTER AND SUGAR TOGETHER. ADD THE CORNSTARCH. MIX IN THE FLOUR,

ONE CUP AT A TIME.

ROLL OUT ON FLOURED BOARD AND CUT WITH YOUR FAVORITE HOLIDAY COOKIE CUTTER.

BAKE ON AN UNGREASED COOKIE SHEET AT 375 DEGREES FOR 10 MINUTES OR UNTIL

VERY LIGHT BROWN AROUND THE EDGES.

WHEN COOL – DIP UPSIDE DOWN IN POWDERED SUGAR.

MAKES 4 DOZEN.

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Caramel Oatmeal Cookies

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups uncooked rolled oats

1 cup chopped nuts

1-1/3 cups (8-oz. pkg.) HERSHEY’S Milk Chocolate Baking Pieces
Filled with Caramel

1. Heat oven to 350 F. Line cookie sheets with parchment paper.

2. Beat butter, brown sugar and granulated sugar in large bowl until well
blended. Add eggs and vanilla, beating well. Stir together flour, baking soda
and salt; beat into butter mixture. Stir in oats and nuts. Gently fold in
baking pieces. Drop by heaping teaspoons onto prepared cookie sheets.

3. Bake 10 to 12 minutes or until cookies are golden brown. (Caramel will
melt out along edges of cookies.) Place cookie sheet on wire rack; immediately
use edge of knife or spatula to push melted caramel back to edges of cookie.
Cool several minutes; slide parchment paper and cookies off cookie sheet to
wire rack. Cool completely; peel cookies off parchment paper. About 4 dozen cookies.

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Holiday Spice Drops

From Cari-Lynne in Rockland

1 ½ Cups of Sifted Flour
½ Teaspoon of Salt

½ Teaspoon of Baking Soda

½ Teaspoon of Cinnamon

½ Teaspoon of Cloves

½ Cup of Shortening

½ Cup of Evaporated Milk

1 Cup of Raisins

¾ Cup of Sugar

1 ½ Teaspoons of Vinegar

2 Tablespoons of Water

Sift together flour, salt, baking soda, cinnamon and cloves. Cream shortening add sugar gradually beating until light and fluffy. Combine vinegar, water and milk. Add dry ingredients alternately with milk mixture, mixing after each addition until smooth. Stir in raisins. Drop by teaspoonfuls onto greased baking sheet. Bake in moderate oven (325 deg) until golden brown (about 10-15 minutes).

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Mince Meat Oatmeal Cookies

From: SHIRLEY FROM EAST BRIDGEWATER

1 9 OUNCE PACKAGE MINCE MEAT
1/2 CUP WATER

1 1/4 CUPS SIFTED FLOUR

1 TEASPOON INSTANT COFFEE

3/4 TEASPOON BAKING SODA

1/2 TEASPOON SALT

1/2 CUP SHORTENING

1 CUP BROWN SUGAR (FIRMLY PACKED)

1 EGG (SLIGHTLY BEATEN)

1 1/2 CUPS ROLLED OATS

BREAK MINCE MEAT INTO PIECES INTO SMALL SAUCEPAN – ADD WATER. PLACE OVER MEDIUM HEAT AND STIR UNTIL LUMPS ARE THOROUGHLY BROKEN. BOIL BRISKLY FOR 3 MINUTES. COOL. SIFT TOGETHER FLOUR, INSTANT COFFEE, BAKING SODA AND SALT. CREAM SHORTENING. GRADUALLY ADD SUGAR AND BEAT UNTIL FLUFFY. BEAT IN EGG. STIR IN MINCE MEAT. ADD FLOUR MIXTURE IN 3 PARTS, BLENDING WELL AFTER EACH ADDITION. MIX IN ROLLED OATS. DROP BY TEASPOONFULS ON GREASED COOKIE SHEET (ABOUT 2 INCHES APART). FLATTEN COOKIE SLIGHTLY. BAKE AT 350 DEGREES UNTIL LIGHTLY BROWNED (ABOUT 15 MINUTES).

MAKES ABOUT 4 DOZEN COOKIES.

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Lemon Pecan Cookies

From Hazel in Rockland

1 Cup of Flavored All-Vegetable Shortening
1 ½ Cups of Granulated Sugar

2 Large Eggs

3 Tablespoons of Fresh Lemon Juice

3 Cups of All Purpose Flour

2 Tablespoons of Baking Powder

¼ Teaspoon of Salt

1 Cup of Chopped Pecans

Heat Oven to 350 Degrees

Combine shortening and sugar in a large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs and lemon juice until well blended.

Combine flour, baking powder and salt in medium bowl. Add to creamed mixture and mix well. Stir in pecans. Spray cookie sheets lightly with non-stick spray. Drop dough by teaspoon about 2 in apart. Bake at 350 deg for 10-12 minutes.

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Butterscotch Brownies

From Joan in Pembroke

7 ½” x 10” Pan
1 Stick Margarine

1 Package Light Brown Sugar

2 Eggs

1 ½ Cup of Flour

2 teaspoons baking powder

½ cup of nuts

1 teaspoon vanilla

Bake at 375 deg for 25 minutes

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Minnesota Munchers

Joan from Rockland

1 cup butter, softened
1-1/2 cups brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup milk chocolate chips

1/2 cup semisweet chocolate chips

2/3 cup toffee bits

1 cup chopped pecans

Preheat oven to 350 F. Grease two baking sheets. In a medium bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by tablespoons onto prepared baking sheets. Bake for 10 to 12 minutes. Cool on baking sheet for 5 minutes before removing to cool completely on wire racks. Makes about 48 cookies.

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Easy Drop Sugar Cookies

Lisa from Scituate

2 1/2 Cups King Arthur Flour
1/2 tsp. baking soda

1/4 tsp salt

1 stick butter softened

1 stick margarine softened

1 Cup Sugar

1 Egg

1 tsp pure vanilla extract

2 tsp milk

Colored Sugar

Sift dry ingredients, set aside. Beat butter and margarine and add sugar mixing until fluffy. Beat in egg and vanilla. Add flour mixture and beat until smooth. Blend in milk. Drop by teaspoons 3 inches apart on a greased cookie sheet. Flatten with the bottom of a greased glass that has been dipped in colored sugar. Bake at 375 for about 9 minutes or until edges are golden.

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Chocolate Buttersweets

From Marilyn of the South Shore

3/4 cup butter

1/2 cup confectioner’s sugar

1/4 tsp salt

1 tsp vanilla extract

1 & 1/2 cups flour

Cream butter, add sugar, salt and vanilla, cream well. Shape by teaspoonfuls into balls. Place on ungreased cookie sheets, press hole in center of each with your finger. Bake for 12 – 15 minutes until delicately browned. Fill while warm, cool & frost.

Filling: soften 3 ounce pkg cream cheese, blend in1 cup confectioners
sugar, 2 tablespoons flour and 1 teaspoon vanilla extract , cream well. stir in 1/2 cup chopped walnuts and 1/2 cup flaked coconut.

Chocolate frosting

1 cup semisweet chocolate bits and 2 tablespoons butter with 2tablespoons water, blend over low heat add 1/2 cup confectiomer’s sugar beat till smooth, drizzle over the filling. ENJOY

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Matzo Brittle

Linda from Plymouth

4 sheets matzo
1 cup (2 sticks) salted butter

1 cup packed brown sugar

12 oz. (2 cups) chocolate morsels

1 cup coarsely grounds walnuts or almonds or sliced almonds

Preheat oven to 450 degrees. Line a large cookie sheet with sides with heavy-duty aluminum foil. Lay out matzo sheets as close as possible in 1 layer in pan, breaking into pieces to fit. In a saucepan melt butter with brown sugar, stirring frequently, until it bubbles. Pour over matzo, and spread to coat. Put in oven for 1 or 2 minutes. Sprinkle chocolate morsels over top and return to oven 1 minute or until morsels are soft. Remove from oven and with spatula spread chocolate to cover matzo. Sprinkle with nuts. Freeze for 20 minutes or until hard. Break into pieces, put in plastic zipper bags and store in freezer. Makes 12 servings.

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ESPRESSO SHORTBREAD COOKIE BARS

Bev from Adrian, Michigan

1 cup all-vegetable shortening (butter flavor)
1/2 cup firmly packed light brown sugar

1 teaspoon vanilla

1 teaspoon instant coffee

2 1/4 cups all purpose flour

1/4 teaspoon salt

Combine shortening and sugar in large bowl. Beat at medium speed with
electric mixer until well blended. Beat in vanilla and instant coffee until coffee is dissolved and mixture is fluffy. Combine flour and salt in small bowl then add to creamed mixture until well blended.

Refrigerate dough 4 hours or overnight. Heat oven to 325 degrees. Spray cookie sheets with no stick cooking spray. Roll dough out to 1/4 inch
thick. Cut dough into rectangular bars 3×1 inches long (prick tops with fork) and place on prepared cookie sheets. Bake at 325 degrees for 20 to 25 minutes or until golden. Cool on cookie sheets 4 minutes before you transfer to cooling racks. Makes about 3 dozen cookie bars.

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Cranberry Walnut Oatmeal Ginger White Chocolate Chip cookies

Thanks to Patricia from the South Shore

3/4 cup sugar

1/2 cup brown sugar

1/2 cup butter, softened

1/3 cup skim milk

1 egg

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1 1/2 teaspoons ground ginger

1/4 teaspoon baking soda

1 1/2 cups chopped cranberries

1/2 cup chopped walnuts

1/4 cup finely chopped crystallized ginger

1/4 teaspoon cinnamon

1 2/3 cups oatmeal

1/2 cup white chocolate chips

Heat oven to 350. Combine sugar, brown sugar and butter, beat until well mixed. Add milk and egg, beat until smooth. Add flour, baking powder, ground ginger, baking soda and cinnamon, beat until well mixed. Stir in cranberries, nuts, oatmeal, crystallized ginger, and chocolate chips. Drop dough by teaspoonfuls onto parchment lined cookie sheets, bake 10-15 minutes or until edges are golden brown and cookies are firm. Immediately remove from cookie sheet and cool on wire racks. Makes about 3 dozen.

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Snow-Capped Christmas Trees

Sheila in Rockland

6 OZ White Chocolate Bar
1 Pouch Sugar Cookie Mix

1/3 Cup of Margarine

1 Egg

2 Tablespoons of All-Purpose Flour

½ Teaspoons of Almond Extract

8 Drops of Green Food Coloring

24 Thin Stick Pretzels (broken in half)

1 Teaspoon Shortening

Heat oven to 375 Degrees. Grate 2 oz of the white chocolate. In a large bowl stir cookie mix, melted butter, egg, flour, almond extract, 20z. grated chocolate and green food color until soft dough forms.

Divide dough into 4 sections. Press each section into 6 inch round circles and then cut into 8 wedges. Place on ungreased cookie sheet about 2 inches apart. Put pretzel stick under each wedge.

Bake for 6-8 minutes until golden brown. Cool for one minute then remove to cookie rack. Cool for about 10 minutes.

Put cooled cookies on wax paper. In microwave bowl but remaining 4 oz chocolate and shortening and heat on high for 30 seconds or until melted. Dip each cookie in chocolate mix and be sure to let the excess drip off. You then decorate with holiday sprinkle colors.

Refrigerate cookies until set (about 30 minutes). Makes 4 dozen cookies.

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Chocolate-Chocolate Chip-Peppermint Cookies

Bill from Pembroke

1/4 cup butter or margarine, softened

1/4 cup shortening

1 1/2 cups firmly packed brown sugar

1/2 cup sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1/4 cup cocoa

3/4 cup semisweet chocolate morsels

3/4 cup coarsely crushed peppermint candy (about 8 large candy canes)

Beat butter and shortening at medium speed with an electric mixer until
creamy; gradually add sugars, beating well. Add eggs, 1 at a time,
beating until blended after each addition. Stir in vanilla. Combine flour and next 3 ingredients; add to butter mixture, beating

until blended. Fold in chocolate morsels and crushed peppermint candy; drop dough by rounded tablespoonfuls, 3 inches apart, onto lightly greased baking sheets. Bake at 350° for 12 to 14 minutes (do not overbake). Transfer to wire racks to cool.

Makes 2 1/2 dozen

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No Bake Mocha Bonbons

From Jim from the South Shore

2 tablespoons brandy,rum or water

2 tablespoons instant espresso powder

one 9 ounce package chocolate wafers

1 stick (4 ounces) unsalted butter (softened)

pinch of salt

In small bowl stir together the brandy and espresso powder. Set aside. In a food processor, pulse the wafers until finely ground. Set aside 1/4 cup crumbs. Transfer the remaining crumbs to a medium bowl. Stir in the expresso mixture. Beat in the butter and salt until combined. Using your hands, roll a tablespoon of the dough into a 1 inch ball and drop onto a small cookie sheet lined with wax paper. Repeat with the remaining dough. Freeze the cookies until firm (about 15 minutes). Roll the cookies in the reserved crumbs, rounding them with your hands if they have flattened on the bottom.

Store in refrigerator.

Recipe makes two dozen cookies.

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Sugar Cookie Bars

One package of Sugar Cookie dough (roll or “minis”)
Smuckers Sweet Orange Marmalade or Apricot Preserves

Chopped Nuts – (pecans or almonds or walnuts)

Chocolate Chips to melt

Soften the dough to room temperature and spread in the bottom of a 9 x 13 baking pan. Bake at 325 for 15 minutes or until golden brown. Cool cookie in pan and then remove to a cutting board (whole). Spread the preserves in a thin layer over the top of the cookie. Sprinkle chopped nuts over the top of the preserves. Melt enough chocolate chips to drizzle melted chocolate over the top.

Cut into bars – six down long side, four across the top for 24 squares per pan.

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Apricot Angel Cookies

From Eileen from the South Shore

1 cup butter flavored shortening

1/2 cup sugar

1/2 cup light brown sugar (firmly packed)

2 large eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups dried apricots (chopped)

Heat oven to 350 degrees. Combine shortening and sugars in large bowl. Beat on edium speed with electric mixer until well blended. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in medium bowl. Add to creamed mixture and mix well. Mix in apricots. Drop dough by tablespoonfuls onto ungreased cookie sheets (about 2 inches apart). Bake at 350 degrees for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets 4 minutes then transfer to cooling racks.

Makes about 4 dozen

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