2010 Cookie Recipes

2010 Recipes

Almond Bark Drop Cookies – Doris, Hanson

2 1/2 pounds white chocolate almond bark

1 cup peanut butter

3 cups marshmallows

3 cups Rice Krispies cereal

3 cups salted peanuts

Melt white chocolate almond bark and peanut butter together over low heat until smooth (stirring frequently).

Stir in marhsmallows, cereal and peanuts.

Drop by teaspoonsful onto wax paper and cool.

This is a great recipe to make with kids.

Back to Recipes

Dark Chocolate & Mint Cookies – Rena, Middleborough

3/4 Cup   granulated sugar

3/4 Cup   packed light brown sugar

1    Cup    stick margarine or butter, softened

1   large     egg

2 1/4  Cups all-purpose flour

1  Tsp.  salt

1  Cup chopped pecans

1  Pkg.  (10 oz)  Nestle Dark Chocolate & Mint Morsels

Heat oven to 375 degrees.

Mix sugars, margarine & egg in large bowl.  Stir in flour,baking soda & salt.  Stir in nuts & choc. chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 – 10 minutes or until light brown.  Cool slightly;  remove from cookie sheet.  Cool on wire rack.

I saw the dark chocolate & mint nestle morsels in the store and thought that it sounded like a good cookie. So, I tweaked my usual choc chip cookie recipe and came up with this.

Back to Recipes

Ma Rollock’s Pizzelles – Sandii, Duxbury

1 dozen eggs

2 2/3 cups sugar

1 pint olive oil

8 cups flour

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1 Tbsp anise flavoring (pure)

2 Tbsp anise seeds

Beat eggs well, add oil and sugar and mix. Add spices and mix.  Add baking powder to flour and then add a little at a time to liquid mixture. Dough should be sticky. Heat pizzelle iron.  Put a tsp. of dough in the middle of the iron and press for about 30 seconds or until done.

Makes about 10 dozen

(A Rollock family Christmas tradition)

Back to Recipes

Easy Lemon Cookies – Cari-Lynne, Rockland

1 package lemon cake mix

2 eggs

1/3 cup vegetable oil

1 teaspoon lemon extract

1/3 cup confectioners sugar (for decoration)

Preheat oven to 375 degrees.

Pour cake mix into large bowl. Stir in eggs, oil and lemon extract until well blended.

Drop spoonfuls of dough into bowl of confectioners sugar and roll until lightly covered.

Place on ungreased cookie sheet.

Bake 6-9 minutes the bottom will be light brown and the inside will be chewy.

Back to Recipes

Orange Carrot Cookies – Bev – Adrian, Michigan

1 1/2 cups shortening

2 cups white sugar

2 eggs

2 tsp vanilla extract

2 cups mashed cooked carrots

4 cups all purpose flour

2 tsp baking powder

1 tsp salt

1 cup chopped walnuts

1 cup confectioners sugar

1 orange – zested and juiced

Heat oven to 375 degrees.  Grease cookie sheets.

In large bowl cream shortening and sugar until light and fluffy. Add eggs one at a time beating well with each added egg.  Stir in vanilla and carrots.   In seperate bowl combine flour, baking powder and salt  and gradually stir into creamed mixture.  Fold in walnuts.

Drop by rounded spoonfuls onto prepared cookie sheet.

Bake for 8 to 10 minutes until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing tp a wire rack to continue cooling.

To make glaze:  put 1 cup confectioners sugar in a medium bowl.  Grate  the rind of the orange into the bowl with the sugar.  Squeeze enough juice from the orange to form a thin but spreadable consistency.  Mix until smooth.  If necessary add more confectioners sugar.  Spread onto cooled cookies.

Store in airtight container.

Back to Recipes

Macaroon Cookies – Mary Ellen Hurley, Hull

1 package of shredded coconut

1 can sweetened condensed milk

Mix coconut with sweetened condensed milk in bowl.

Preheat oven to 350 degrees.

Place spoonful of mixture onto parchment paper lined cookie sheet.

Bake  for 10-12 minutes.

Let cool.

Enjoy!!

Back to Recipes

Plop Cookies – Sheila Coleman, Rockland

3 TBSP OF COCOA

1/4 CUP BUTTER

2 CUPS GRANULATED SUGAR

1/2 CUP MILK

1/2 CUP PEANUT BUTTER

3 CUPS OATMEAL (UNCOOKED)

1 TSP VANILLA EXTRACT

COMBINE COCOA,BUTTER,SUGAR AND MILK IN A LARGE PAN.  BRING TO A BOIL.  BOIL HARD FOR ONE MINUTE.   REMOVE FROM HEAT AND ADD PEANUT BUTTER, VANILLA EXTRACT AND OATMEAL.

AFTER ADDING OATMEAL, PLOP ONTO WAX PAPER UNTIL THEY BECOME FIRM.

THIS RECIPE IS GREAT TO MAKE WITH KIDS.

Back to Recipes

Cluffies (Cranberry Fluffies) – Nancy, Marshfield

These cookies are flavored with orange peel and fresh cranberries!!!!

*Preheat oven to 375 degrees

Ingredients

¼ cup butter @ room temperature (no substitutions)

3/4 cup brown sugar, packed

1 egg

1-teaspoon vanilla extract

1 teaspoon grated orange peel

Pinch of salt

1-½ cups flour

½ teaspoon baking soda

½ cup chopped walnuts

¾ cup chopped fresh cranberries (No substitutions)

Grease 2 baking sheet with butter. In a large bowl mix together butter, brown sugar, egg, vanilla, orange peel and salt until light and fluffy.  Add flour and baking soda and mix until blended.  Stir in walnuts and then carefully fold in cranberries. Using a teaspoonful, drop onto the greased baking sheets, about 2” apart. Bake 9-12 minutes or until golden.  Cool 2 minutes and move to cooling rack.

Makes approx. 48 cookies.

Back to Recipes

Chocolate Sandwich Cookies – Barbara Eddy

Cookies

2 Packages Devil food cake mix

4 eggs lightly beaten

2/3 Cup vegetable oil

Beat cake mix, eggs and oil together. Batter will be very stiff.

Roll into one inch balls. Place on ungreased cookie sheet, flatten slightly.

Bake at 350 degrees for 8-10 minutes or until slight indentation remains… Cool.

Filling

1/2 cup butter

1  eight ounce package of cream cheese

3 to 4 cups confectionery sugar

1/2 tsp. vanilla

Beat cream cheese and butter together. Add sugar and vanilla.

Mix until smooth. Tint if desired.

Spread filling on bottom cookie and top with remaining cookie.

Makes 4 dozen.

Back to Recipes

Polish Christmas Cookies – Hazel, Rockland

1 cup butter

1 cup shortening

2 cups white sugar

5 eggs

7 1/2 cups all-purpose flour

6 teaspoons baking powder

1/2 teaspoon salt

1/2 anise extract

Preheat oven to 350 degrees.

Cream butter, shortening and sugar. Stir in eggs and continue to beat. Add the anise extract. Stir in 7 cups of flour, then the baking powder and salt. Mix all together until dough is soft. Add the additional (1/2 cup flour) if necessary. Chill the dough.

On a lightly floured surface roll out the dough and cut with holiday cookie cutters. Place on greased cookie sheet.

Bake at 350 degrees for 12-15 minutes.

Frost and decorate when cool.

Back to Recipes

Christmas Wreath Cookies – John, Yarmouthport

3/4 cup butter

1 (16 oz) bag of marshmallows

7 cups corn flakes

green food coloring

blue food coloring

red hots (candy)

Melt butter in a pan then add marshmallows and stir until melted.

Add food coloring until color is a nice holly color.

Remove from heat and pour over corn flakes in a large bowl and completely mix.

On wax paper form wreath shaped cookies and decorate with red hots to look like berries.

Back to Recipes

Chocolate-Espresso Snowcaps

Lisa from the Morning Show

INGREDIENTS

Makes 18.

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder

4 teaspoons instant espresso

1 teaspoon baking powder

1/8 teaspoon salt

4 tablespoons unsalted butter, room temperature

2/3 cup packed light-brown sugar

1 large egg

4 ounces bittersweet or semisweet chocolate, melted and cooled

1 tablespoon milk

1/2 cup confectioners sugar, for coating

DIRECTIONS

In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners’ sugar into a medium bowl; working in batches, roll balls in sugar twice. Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.

Back to Recipes

Peanut Butter Shortbread   (EGG FREE)

Meredith C in Rockland

1 cup (2 sticks) unsalted butter (softened)

2/3 cup creamy peanut butter

2/3 cup light brown sugar (packed)

1 1/2 teaspoon vanilla

2 1/2 cups all-purpose flour

1/4 cup corn starch

3/4 cup very finely chopped peanuts

Heat oven to 350 degrees. Combine butter-peanut butter-brown sugar in a bowl.  Beat with electric mixer until smooth and creamy.  Beat in vanilla.  Slowly beat in flour and corn starch until mixture holds together.  Blend in finely chopped peanuts. Shape the dough into small balls and place on ungreased cookie sheet. Sprinkle granulated sugar on cookie dough and then flatten with the bottom of a small glass to about 1/4 inch thick.

Bake for 20 to 25 minutes or until set and bottom of cookie is just beginning to brown.  Cool for 5 minutes and then remove to a cookie rack to have the cookies continue to cool.

If you want – melt 1 cup of chocolate chips with 2 teaspoons of butter and drizzle over the cookies.

Back to Recipes

Red Velvet Cookies

Sheila in Hanson

1 POUCH ( 1 LB 1.5 OUNCE) SUGAR COOKIE MIX

1/3 CUP UNSWEETENED COCOA

1/4 CUP BUTTER OF MARGARINE (SOFTENED)

1/4 CUP SOUR CREAM

1 TABLESPOON RED FOOD COLOR

1 EGG

3/4 TO ONE CUP CREAM CHEESE FROSTING (CANNED)

1/4 CUP CHOPPED WALNUTS

SPRINKLES (RED/GREEN)

HEAT OVEN TO 375 DEGREES.  IN A LARGE BOWL STIR IN COOKIE MIX, COCOA, BUTTER,SOUR CREAM,FOOD COLORING, & EGG.   THIS SHOULD FORM SOFT DOUGH. ROLL DOUGH INTO 1 INCH BALLS AND PLACE ON UNGREASED COOKIE SHEET 2 INCHES APART.  BAKE 8 TO 9 MINUTES UNTIL SET.  COOL 2 MINUTES THEN REMOVE TO WIRE COOKIE RACK.  COOL COMPLETELY (ABOUT 15 MINUTES). FROST AND THEN ADD WALNUTS TO TOP OR SPRINKLES.

Back to Recipes

About the Author