Doris B from Hanson
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
1 cup unsalted butter (softened)
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 1/2 tsp vanilla extract
2 tsp lemon juice
1 cup shredded and chopped coconut
1 cup macadamia nuts (chopped)
1 cup guava nectar
1/2 cup sugar
In medium bowl mix combine flour, baking soda, salt, cinnamon, allspice & cloves and mix well. Using a mixer beat butter in a large bowl until fluffy (about 2 minutes) then add granulated sugar and brown sugar and mix well. Add eggs, vanilla extract and lemon juice then add dry ingredients and mix well. Fold in coconut and macadamia nuts and mix by hand until well combined. Chill dough for 6 hours.
Preheat oven to 350 degrees. With a 1/4 cup scoop, portion out dough and place on ungreased cookie sheet about 2 inches apart. Bake 15-17 minutes or until edges are golden brown and centers are still slightly soft.
Remove cookies to wire rack and let cool for 10 minutes.
In a small saucepan over medium high heat cook the guava nectar and 1/2 cup sugar until reduced in half.
Drizzle glaze over cookies.
Ann D From Weymouth
1/4 cup sugar
1 tablespoon cinnamon
1/8 teaspoon salt
1 egg white
2 1/2 cups pecan halves
Preheat oven to 300 degrees. Prepare a cookie sheet with non-stick spray. Combine sugar, salt and cinnamon in a mixing bowl. In separate bowl beat egg white until foamy. Add pecans to egg white mixture and coat all pecans completely. Now add sugar mixture and evenly coat pecans. Spread pecans in single layer on cookie sheet and roast for 30 minute. About every 10 minutes turn pecans with spatula.
Mike F. from Ocean City, Maryland (formerly of the South Shore)
1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant expresso
1 teaspooon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate (melted and cooled)
1 tablespoon milk
confectioner’s sugar (for coating)
In medium bowl sift flour, cocoa, instant expresso, baking powder and salt. With an electric mixer cream butter and brown sugar until light and fluffy. Beat in egg until well combined then mix in cooled chocolate. With mixer on low gradually add flour mixture then beat in milk until just combined.
From Bill P. in Abington
2 1/2 cups unbleached flour
2 tablespoons anise seeds
3/4 teaspoon baking powder
3/4 cup cooking oil
3/4 cup granulated sugar
1 teaspoon vanilla
Preheat oven to 350 degrees.
Mix flour, anise seeds and baking powder then add eggs, oil, sugar and vanilla. Hand mix all ingredients well. Spread evenly on a 15 x 10 x 1 ungreased baking pan. Bake for approximately 15 to 20 minutes until golden brown.
Cut into 1 inch by 5 inch biscotti fingers and turn on side (not top or bottom) and put back in warm oven (turned off) to allow for crisping to occur.
Kim from E. Bridgewater
1/2 cup butter
1/2 cup brown sugar
1 1/2 cups quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces
Place butter in a 8 inch square microwave safe baking dish and microwave until butter is melted.
Stir in brown sugar until dissolved. Stir in the rest of the ingredients. Press mixture firmly into the dish.
Microwave for 3 to 4 minutes. Rotate twice if your microwave does not have a rotating dish.
Let cool then cut into squares.
This recipe will make sixteen 2×2 inch squares.
Linda S in East Weymouth
2 cups sugar
1/2 cup milk
1/4 cup butter
1/3 cup cocoa
2 1/2 cups oatmeal (uncooked)
1/2 cup peanut butter
1/2 tbsp vanilla extract
Combine sugar, milk, butter and cocoa in a medium saucepan. Cook over medium heat stirring occasionally until mixture comes to a boil. Cook for two more minutes stirring constantly and then remove the pan from the heat.
Stir in the peanut butter and vanilla and then the oatmeal.
Let cool for several minutes and then drop spoonfuls onto waxed paper. Let the cookies completely cool before you remove them from the wax paper.
Just from Abington
1 cup butter softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 package (4 serving size) instant pudding (any flavor)
1 tsp vanilla
2 1/4 cups flour
1 tsp. baking soda
1 package (12 ounce) semi sweet chocolate chunks
Preheat over to 375 degrees. Beat butter, brown sugar, granulated sugar and dry pudding mix with mixer until well blended. Add eggs and mix well. Gradually add flour and baking soda beating until well blended. Stir in chocolate chunks (dough will be stiff).
Drop teaspoons of dough 2 inch apart onto ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Place on racks to cool.
Bev from Michigan
1 3/4 cups flour
1/2 cup powdered sugar
1/2 cup cornstarch
1 cup butter (softened)
1 tablespoon fresh lemon juice
2 to 3 teaspoons freshly grated lemon zest
1/2 cup pretzel sticks (broken in half)
Combine flour, powdered sugar and cornstarch in medium bowl and set aside.
Beat butter in large bowl at medium speed until creamy. Reduce speed to low, add flour mixture, lemon juice and lemon zest. Beat until dough forms.
Shape dough into 2 (8 inch) logs and press in sides to form triangles with 1 inch base and 2 inch sides. Wrap each log in plastic wrap and refrigerate for 2 hours.
Heat oven to 350 degrees. Cut logs into 3/8 inch slices and place i inch apart onto ungreased cookie sheet. Insert pretzel half into bottom edge to form a tree trunk. Press zigzag style potato masher or knife handle into cookies to create horizontal lines for “trees”. Decorate with sprinkles.
Bake for 9 to 11 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet and then remove to cooling rack.
EILEEN FROM BROCKTON
1/4 CUP BUTTER
3 (1 OUNCE) SQUARES BUTTER SWEET BAKING CHOCOLATE
3/4 CUP SUGAR
1 3/4 CUPS ALL-PURPOSE FLOUR
1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
32 DARK CHOCOLATE KISS-SHAPED CANDIES (UNWRAPPED)
1/2 CUP SUGAR
HEAT OVEN TO 350 DEGREES. PLACE BUTTER AND BITTERSWEET CHOCOLATE IN LARGE MICROWAVE BOWL. MICROWAVE ON HIGH STIRRING EVERY 30 SECONDS UNTIL MELTED AND SMOOTH (ABOUT 1-2 MINUTES). COOL FOR 10 MINUTES.
ADD 3/4 CUP SUGAR AND EGG TO MELTED COOLED CHOCOLATE MIXTURE. BEAT AT MEDIUM SPEED UNTIL WELL MIXED. REDUCE SPEED TO LOW AND ADD FLOUR, BAKING POWDER AND SALT. CONTINUE BEATING UNTIL WELL MIXED.
SPAPE DOUGH INTO 1 INCH BALLS. PRESS 1 CHOCOLATE CANDY INTO EACH BALL, FORM DOUGH AROUND CANDY TO COMPLETELY COVER.
PLACE 1/2 CUP SUGAR IN SMALL BOWL AND ROLL BALLS INTO SUGAR. PLACE 1 INCH APART ONTO LIGHTLY GREASED COOKIE SHEET.
BAKE FOR 9-11 MINUTES. COOL 5 MINUITES ON COOKIE SHEET.
Sheila from Rockland
1/4 cup margarine
2 cups sugar
2 tsp baking powder
1 tsp vanilla
1 tsp baking soda
1 cup buttermilk
4 cups flour
3/4 tsp nutmeg
Mix baking soda and buttermilk and let stand. Cream butter and sugar then add eggs. Add baking powder to 1 cup flour and mix alternately with buttermilk solution. Add vanilla and nutmeg and enough flour to make a workable dough. Roll out 1/2 inch thick and cut with cookie cutter. Bake on a greased cookie sheet at 400 degrees for 5 minutes. Remove and place under broiler until tops are brown. Cool on a wire rack and store in air tight container.
Shirley from East Bridgewater
1/2 cup butter
2/3 cup sugar
2/3 cup ricotta cheese (fat free)
3/4 tsp lemon extract
1 1/3 cups flour
1/2 tsp low sodium baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/4 cups powdered sugar
3 tbsp fat free milk
Using mixer beat 6 tablespoons of margarine with sugar until fluffy. Beat in ricotta, egg and 1/2 tsp lemon extract. Combine flour, baking powder, baking soda and salt then gradually beat in butter mixture
Spoon the batter by a tablespoon onto buttered cookie sheets at least 2 inches apart.
Bake at 325 degrees for 20-25 minutes. Move cookies to wire rack to cool.
Melt 2 tbsp. butter then combine with powdered sugar and 1/4 tsp lemon extract add milk and mix until smooth.
Dip cookies one at a time into frosting mixture and place on rack in a single layer. Let stnad for 10 minutes for frosting to harden.
Store cookies in air tight containter for up to 1 week. You can also freeze cookies for up to 1 month.
Cari-Lynn from Rockland
12 ounces almond paste
1/2 cup white sugar
1 cup confectioners sugar
4 egg whites
1 1/2 cups pine nuts
Preheat oven to 325 degrees. Line 2 cookie sheets with foil and spray foil with pam spray. Mix almond paste and white sugar in food processer until smooth. Add confectioners sugar and 2 egg whites and process until smooth. Whisk remaining 2 egg whites in small bowl. Place pine nuts in a shallow plate. With lightly gluten free floured hands roll dough into 1 inch balls. Coat balls in egg whites, shake off excess and roll in pine nuts, pressing lightly so the nuts will stick. Arrange balls on cookie sheet and flatten to appox. 1 1/2 inch round. Bake 15-18 minutes. Let stand 1 minute on cookie sheet then transfer to wire rack.
Meredith from Rockland
2 cups flour
2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 cup butter (room temp)
1 cup granulated sugar
1/4 cup dark molasses
1 inch piece fresh ginger (peeled and grated
3 ounces crystallized ginger (chopped)
3 ounces peppermint candy canes
granulated sugar for sprinkling
Combine all dry ingredients in a large bowl and mix well. In another large bowl combine butter,sugar,molasses,egg and fresh ginger and mix well. Then add dry ingredients and mix well, then fold in crystallized ginger. Wrap dough in aluminum foil and refrigerate for one hour. Place candy canes in a plastic bag and crush.
Preheat over to 375 degrees. Portion out dough by heaping tablespoon and place on ungreased cookie sheet placing dough 2 inches apart. Slightly flatten cookies and sprinkle cookies with crushed candy canes.
Bake 8-10 minutes and then sprinkle with granulated sugar.
Sheila from Hanson
1 3/4 CUP POWDERED SUGAR
1 1/2 CUP MARGARINE (SOFTENED)
1 CUP PEANUT BUTTER
1 TSP VANILLA
3 CUPS GRAHAM CRACKER CRUMBS
1 CUP CHOPPED PEANUTS (OPTIONAL)
1 12 OUNCE PKG SEMI-SWEET CHOCOLATE CHIPS (2 CUPS)
1/4 CUP PEANUT BUTTER
LINE 9X9X2 PAN WITH ALUMINUN FOIL.
MIX POWDERED SUGAR-MARGARINE-1 CUP PEANUT BUTTER AND VANILLA. STIR IN CRACKER CRUMBS AND PEANUTS. MIXTURE WILL BE THICK. PRESS INTO PAN.
OVER LOW HEAT STIR CHOCOLATE CHIPS AND 1/4 CUP PEANUT BUTTER UNTIL SMOOTH. SPREAD OVER MIXTURE. COVER AND REFRIGERATE 1 HOUR. REMOVE AND CUT INTO SQUARES. REFRIGERATE AGAIN FOR ABOUT 2 HOURS UNTIL FIRM.
COVER AND REFRIGERATE WHAT YOU DON’T EAT.
Jean from East Bridgewater
Foil line cookie sheet
Place Saltine crackers salt side up on greased foil. Preheat oven to 400 degrees.
Inspired by Dani Lynn’s Grandma
2 cups Shortening (1/2 butter, other half crisco)
2 cups confectioner’s sugar
3 tsp almond extract (don’t skip this step!)
2 tsp vanilla extract
Then stir in 5 1/2 cups flour. Then “put a lime in the coconut and drink it all up” (OK, forget that step) Divide dough in half. Stir in 1 tsp red food coloring in one half Mom used to put this all in the fridge for a few hours, ‘cuz it was easier to roll cold. Make logs about 4″ long, twist one red one white log together, then shape into cane. Bake about 10 minutes at 375. Don’t let the little guys burn! Crush some real peppermint candy canes until they are almost powder,
From Maggie in Norwell
1 1/2 cups white sugar
1 cup butter
3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 tablespoon strong brewed coffee
1/2 cup chocolate chips
1 1/2 cup raisins
1 pound pecan halves
1/4 cup candied cherries
1/4 pound candied pineapple, coarsely chopped
1/4 pound chopped candied citron
1/4 pound chopped candied orange peel
Cream butter and sugar until light and fluffy. Beat eggs until foamy, add to mixture. Sift flour with spices, cocoa and soda. Save out 1/2 cup of flour mixture. Add the rest of flour mixture to butter mixture. Stir in coffee.
Cut fruits into small slivers and dredge fruit and chopped pecans lightly in flour saved out for this. Add to fruit and the rest of flour to batter, mixing thoroughly.
Mary from Pembroke
1 bag of cherry flavored craisins
1 package of Betty Crocker sugar cookie mix
1/2 cup of butter,softened
1 cup of flaked coconut
1 teaspoon of coconut extract
1/2 cup of vanilla baking chips
1 tbsp. of shortening
Heat oven to 375′F .In large bowl stir all ingredients except for the “drizzle’ vanilla chips and 1 tbsp. of shortening (I use butter flavored shortening),drop dough by rounded teaspoon 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until edges are golden. Cool 1 minute; remove from sheet to wire rack. Cool completely. In small micro wave bowl place 1T shortening and 1/2 C. vanilla chips and put on high for 15 seconds stir then again till melted then drizzle over cookies (I alternate with choc chips too, or can get small tubes of colored frosting to decorate for holidays ,,ex: red and green for Christmas )These are addicting so please put a warning on the plate before serving(smiles),This was taken from the BettyCrocker.com and changed very little to my likes.
From Susan Ferreira-Emery
1 Cup Shortening
1 Cup sugar
2 beaten eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
Cream the sugar and shortening. Add beaten eggs one at a time. Sift the dry ingredients into the mix. add vanilla. Combine ingredients and add milk to consistancy you like.Bake at 350 degrees til the edges are brown.