2012 Cookie Recipes

Gooey Delights – Sandy, East Weymouth


2 and a half cups flour
1 c. brown sugar
1 cup granulated sugar
12 oz. dark choc. chips
1 tsp. vanilla
1 tsp. baking powder
one half teas. baking soda
2 eggs
10 oz. melted caramel
1 and a quarter cup of pecans
1 and a half sticks Real butter
Powdered confection sugar is optional on top of cookies when done.

Cooking Directions: Sift flour, add b. sugar, add eggs, and mix. Add g. sugar, vanilla. b. powder & b. soda, add softened butter and fold into mix. add choc. chips, then melted caramel, and lastly, the pecans ( I perfer halve pecans). Put onto greased cookie sheet, (add very light flour, so as not to stick), as you would any other cookies, and bake @ 375 degrees for 10-12 min., and add powdered c. sugar on top or colorful Christmas sprinkles when d one. YUMMY! Christmas cookie shapes add a nice touch for the holiday. (Red and Green are very festive and easy on the eyes! )

Coffee Dulce de Leche Icebox Cookies — Sheila, Rockland


2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (room temp)
3/4 cup granulated sugar
1 egg
1 tsp vanilla
2 tbsp instant coffee granules
dulce de leche for icing

Cooking Directions: Stir together flour, baking powder and salt in a medium bowl. Add 2 tbsp instant coffee granules to mixture and set aside. Beat butter with sugar in a large bowl using electric mixer on medium until fluffy then beat in egg and vanilla. Gradually beat in flour mixture just until combined. Roll into a ball.Preheat over to 350 degrees. Position oven racks in top and bottom thirds of oven. Line two cookie sheets with parchment paper. Roll into 1 inch round balls and set on cookie sheets. Make a deep indent in the center of ball. Bake in center of oven until golden brown 11 to 12 minutes. Let cool for one minute then transfer to rack to complete cooling. Spoon a dulce de leche dollop in center of each cookie.

Sour Cream Cookies — Sheila, Pembroke


1/2 cup butter
1 1/2 cups sugar
2 eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1 cup sour cream
1 pound confectionary sugar
2/3 cup shortening
1 egg white
1 teaspoon vanilla

Cooking Directions: Combine butter, sugar, eggs…add flour, baking powder, baking soda, vanilla, salt and sour cream.drop by teaspoonful onto baking sheet bake 10 minutes at 350…let cool. Frosting – combine confectionary sugar, shortening, egg white, vanilla…whip and add a little water. Frost cookies and decorate with red and green sprinkles (jimmies)

White Chocolate Oreo Balls — Sheila, Pembroke


1 package (12 oz) white chocolate chips
8 ounce cream cheese
package of oreos
Jimmies (sprinkles) green and red

Cooking Directions: Crush the Oreo’s with the blender or food processor until powder like.Then blend the Oreo Powder and Cream Cheese. Roll the Oreo and cream cheese mixture into balls and set them on a plate and chill until solid. Melt White Chocolate Chips in microwave then dip Oreo Balls in White Chocolate (if mixture is to thick add a small amount (tsp) of oil) decorate with red and green jimmies (sprinkles) and let set

Death by Chocolate — Bill, Pembroke


1/3 cup granulated sugar , plus 1/2 cup for coating
1 1/2 cups unbleached all-purpose flour
3/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon table salt plus 1/8 teaspoon table salt
1/2 cup dark corn syrup (see note)
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup packed dark brown sugar
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces

Cooking Directions: 1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.

2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly.

(do not chill longer than 30 minutes).

3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.

4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.

Maple Bacon Cookies — Cari-Lynne, Rockland


3/4 cut butter (softened)
1 3/4 cup light brown sugar
1/2 tsp salt
2 eggs
2 tsp maple extract
2 1/2 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup semi-sweet chocolate chips
4 thick slices bacon (cooked)

Cooking Directions: Before starting cook bacon. Lay 4 thick slices of bacon on a small baking sheet lined with foil. Top with 1/3 cup brown sugar. Bake in a 400 degree oven for 20 minutes. Remove from pan and cool on piece of foil. Cut into small pieces when cooled off and set aside for cooking. In mixer beat butter with brown sugar for 4 minutes. Add salt, eggs and maple extract. Slowly add in flour, baking soda and baking powder. Fold in bacon and chocolate chips. Scoop by large tablespoon onto a parchment paper lined baking sheet. Bake in a 375 degree oven for 10-12 minutes.  Allow to sit 2 minutes before removing to a wire rack.

Gluten Free Peanut Butter Cookies — Doris, Hanson


1 cup sugar
1 cup peanut butter
1 egg
1 tsp vanilla extract
1/2 cup crushed peanuts

Cooking Directions: Preheat oven to 325 degrees. In large bowl beat sugar, peanut butter, egg and vanilla extract until well blended. Form cookies using a small scoop and place on lined baking sheet. Flatten each cookie and make a criss-cross pattern with fork. Sprinkle with crushed peanuts. Bake for 10-12 minutes or until lightly browned. Cool for 2 minutes on baking sheet then transfer to a wire rack to cool completely.

2-Ingredient Crispy Coconut Macaroons – Shelia-Marie, Hanson


1 (14 ounce) bag sweetened shredded coconut
1 (14 ounce) can sweetened condensed milk

Cooking Directions: Preheat oven to 350 degrees. In large bowl mix coconut and condensed milk until the coconut is evenly coated. Place mounds of mixture on parchment lined baking sheet. For uniformly round macaroons, I like to press the mixture into my round tablespoon measuring spoon and slightly over fill it. The mixture will be sticky so you will have to work it out with your fingers and pat it gently into an evenly shaped mound. You can coat the spoon with oil or butter but it eventually wears off. So, either re-coat or resort to your fingers. Bake for 7-10 minutes or until flecked with brown spots and crisp around the edges. Since all ovens vary a bit, check a little early and watch closely for the last few minutes until you learn how long this takes in your oven. Remove from oven, cool and then store in airtight container

Three Ingredient Peanut Buter Cookies — Meredith, Rockland


1 cup peanut butter
1 cup white sugar
1 egg

Cooking Directions: Prepare oven to 350 degrees. Line baking sheets with parchment paper. Combine all three ingredients until smooth. Drop spoonfuls of dough onto baking sheet. Bake 350 degrees for 6-8 minutes. Do not overbake. These cookies are best when they are still soft and just barely brown on bottom.

John’s Famous Cut Out Cookies — John, Rockland


1 1/2 c powdered sugar
1 c butter (softened)
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
cookie cutters
colored sugars & candies

2 c powdered sugar
1/4 tsp butter
1 tsp vanilla
milk to moisten
secret ingredient – cinnamon candy flavoring

Mix 1 cup powdered sugar, butter, vanilly and mix until creamed.  Add additional powdered sugar until firm.  Add cinnamon flavoring to taste.  Dye frosting different colors and frost cooled cookies.

Cooking Directions: Mix powdered sugar, butter, egg,vanilla. Mix in flour & baking soda. Cover and refrigerate overnight. Preheat oven to 350 degrees. Divide dough into halves. Roll each half to 3/16 inch thick on lightly floured surface. Cut into various shapes and transfer each to a parchment lined cookie sheet. Space 1 inch apart. Decorate with colored sugars (if desired). Bake for 10-12 minutes or until golden brown. Cool on wire racks.

Macadamia-Coconut Cookie — Jim, Abington

one 17.5 ounce package sugar cookie mix
1 egg
1 stick butter
3/4 cup flaked sweetened coconut
1/2 cup chopped macadamia nuts
1/2 cup white chocolate chips (for drizzle)

Cooking Directions: Preheat oven to 375 degrees. In large bowl combine all ingredients for cookies except white chocolate chips. Stir until soft dough forms. Drop cookie dough by tablespoon on greased cookie sheet. Bake 15-18 minutes or until golden brown. Remove from oven and cool 1 minute. Melt white chocolate chips in microwave for 30 seconds or until soft enough to drizzle over cookies.

Deep Fried Chocolate Cookies — Bev, Adrian Michigan


2 1/2 c flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 1/2 c brown sugar
1/2 c white sugar
1/2 c pasteurized eggs
1 tsp vanilla extract
2 c chocolate chips

veg oil for frying
2 c flour,1 lg egg, 1/2 c seltzer water or club soda
2 tbsp sugar,1 tsp baking powder

Cooking Directions: For dough- put four, baking soda and salt into bowl and stir with a whisk to combine. Set aside. Using a hand mixer, beat butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy. Add the eggs one at a time and beat until they are incorporated. Stir in vanilla. Add flour mixture using the low speed then stir in the chocolate chips. Set aside. To for cookies use 2 tsp of the dough and roll into balls. Put balls onto cookie sheet. When they are all made put into freezer for about 30 minutes to firm up. For batter- in large bowl whisk together flour, sugar and baking powder. Add egg and half of the seltzer and whisk well to combine. Add more seltzer as needed until the batter is thick and the consistency of heavy cream. To make cookies heat the oil in a deep dryer to 350 degrees.Dip the chilled dough balls in the batter and carefully place them into the hot oil. Fry a few at a time turning them over from time to time until they are golden brown (about 3 minutes). Drain on paper towels and serve while still warm.

About the Author

Lisa loves sitting by Rob’s side as his official Sidekick on The South Shore’s Morning News!