Mountain Loop exPress e-News Publication Covering the Greater Granite Falls Area

 

Cookie Throw-Down Recipes

ribbon-1stSubmitted by Linda Downing

Mt Loop Chocolate Drops

Servings: 48
Ingredients:
  • 4 squares Baker’s Unsweetened chocolate
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 tub (8 oz) Cool Whip Whipped Topping
  • 6 squares Baker’s Semi-Sweet Chocolate
Preparation:

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.

Heat oven to 350 degrees. Shape dough into 1 inch balls; placed 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 8 minutes or just until set. (Do not overbake.)  Cool on baking sheet 1 minute; remove to wire racks. Cool competely.

Microwave semi-sweet chocolate in bowl on high 1 1/2 minutes or until chocolate is melted:  Add whipped topping and mix until well blended.  Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is firm.

ribbon-2ndSubmitted by Trisha Broughton

Chocolate Chip, Cranberry, Almond Cookie

Servings: 60
Ingredients:
  • 1 1/2 cups softened (3/4 pound)
  • 1 1/4 cups sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 large eggs
  • 2 tablespoons pure vanilla
  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups (24 oz.) dark chocolate chips
  • 1 cup dried cranberries
  • 1 cup chopped almonds
Preparation:

Preheat oven to 375°F. Combine butter, sugar, brown sugar, eggs and vanilla in large bowl. Beat at medium speed until creamy. Add baking powder and baking soda. Beat to incorporate. Reduce speed to low; add flour. Beat until well mixed. Stir in chocolate chips, cranberries and almonds.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 12 minutes or until light golden brown. Let stand 1 to 2 minutes. Remove from cookie sheets.

Note: Be sure to use salted butter as this has no added salt. Yield: Approx. 5 dozen medium-sized cookies (minus the cookie dough that never makes it to the oven!)

ribbon-3rdSubmitted by Vervia Gabriel

Double Chocolate Cherry Nut Cookies

Servings: 60
Ingredients:
  • 2-1/4 c flour
  • 1 t baking soda
  • 1 t salt
  • 1 c butter
  • 3/4 c sugar
  • 3/4 c packed brown sugar
  • 1 t vanilla
  • 2 large eggs
  • 2 – 12oz semi-sweet chocolate chips
  • 1 c chopped nuts (pecans or walnuts)
Preparation:

Preheat oven to 375-degrees. Combine flour, baking soda and salt in small bowl.  Beat butter, sugars and vanilla in large mixing bowl until creaamy, add eggs one at a time, mixing well after each one, gradually add flour mixture, stir in chocolate chips, nuts and cherries.

Drop by rounded T onto ungreased baking sheet. Bake 9 to 12 minutes until golden brown. Cool on sheet slightley. Makes 5 dozen.

Submitted by Donna Wormus

Cowboy Cookies

Servings: 40
Ingredients:
  • 1 cup Brown Sugar
  • 2 eggs
  • 1 c shortenting
  • 1 tsp Vanilla
  • 1/2 tsp soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 handsful Frosted Flakes
  • 2 cups flour
  • 1 pg Chocolate Chips
Preparation:

Mix and bake at 350 until just before brown (8 to 12 minutes – do not overcook.

Submitted by Linda Hall

Christmas Bells Peanut Butter Cookies

Servings: 48
Ingredients:
  • 1/2 c margarine
  • 1/3 c brown sugar
  • 1/3 c granulated sugar
  • 1 t vanilla
  • 1 egg
  • 3/4 c creamy peanut butter
  • 2 T milk
  • 1 t baking soda
  • 1/2 t salt
  • 1 1/2 c flour
  • chocolate christmas bell candies
  • granulated sugar
Preparation:

mix the first 7 ingredients
add the next 3 ingredients
form into 1 inch balls
roll in sugar
place on ungreased cookie sheet
bake at 375 degrees for 8-10 minutes
place cholocate bell in center of cookie when it first comes out of the oven

Submitted by Linda Hall

Christmas Bells Peanut Butter

Servings: 24
Ingredients:
  • 1/2 c margarine
  • 1/3 c brown sugar
  • 1/3 c granulated sugar
  • 1 t vanilla
  • 1 egg
  • 3/4 c creamy peanut butter
  • 2 T milk
  • 1 t baking soda
  • 1-1/2 c flour
  • Chocolate Christmas bell candies
Preparation:

Mix the first 7 ingredients
Add the next 3 ingredients
Form into 1-inch balls and roll in sugar
Place on ungreased cookie sheet
Bake at 375 for 8-10 minutes
Place chocolate Bell in center of each cookies when it comes out of oven.

Submitted by Dave Capocci

Taralli’s – Italian Wedding and Holiday Cookie

Servings: 24
Ingredients:
  • 6 eggs
  • 1 c milk
  • 1 c sugar
  • 1 c oil
  • 1 t salt
  • 5 t baking powder
  • 1 shot glass (or more) Anisette
  • flout to create sticky dough
Preparation:

Mix wet ingredients
Add salt and BP
Add flour to make a sticky dough
Put oil on hands and roll a piece of dough about 1/2-inch thick and 5-inches long
Tie in a knot
Place on parchment paper on cookie sheet
Bake at 350 until golden brown on bottom – about 20-30 minutes
Ice with powdered sugar mixed with anisette and water or milk
Sprinkle with colored sprinkle

Submitted by David Capocci

Pecan or Walnut Christmas Ball Cookies

Servings: 24
Ingredients:
  • 1 c margarine/coconut oil
  • 2 t vanilla
  • 1/3 c sugar
  • 2 t water
  • 2 c flour
  • 1 c chopped pecans or walnuts
  • Red/Green colored sugars
Preparation:

Cream butter or melt coconut oil
Add sugar, blend well
Add water
Stir in flour
Add chopped nuts
Shape into 1-inch balls
Roll in sugar
Bake 1-inch apart on parchment paper at 325 degrees, 20 minutes or until firm to touch
Cool completely

Submitted by Joan Brittain

Nutty Chocolate Raspberry

Servings: 36
Ingredients:
  • 1-1/2 c flour
  • 1/2 c Dutch processed cocoa powder
  • 1/4 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • 8 T (1 stick) unsalted butter softened or shortening
  • 1 c sugar
  • 1-1/2 t vanilla
  • 1 c pecans, toasted and chopped fine
  • 6 T seedless rasppberry jam or garnish with cherry
  • 1/2 c white chocolate chips melted
Preparation:

Make dough – line baking sheets with parchment paper

Combine: flour, cocoa powder, baking powder, baking soda, and salt in medium bowl with electric mixer on med-high speed.  Beat butter and sugar until light & fluffy about 2 min.  Add egg and vanilla and mix until incorporated.  Reduce speed to low, add flour mixture and mix until just combined.

Shape and Bake.  Place pecans in shallow dish. Roll 1 T dough into 1-inch ball, roll in pecans, pressing to adhere.  Place balls 2 inches apart onto baking sheets.  Using 1/2 t measure, make indentation in center.  Fill each dimple wioth jam or cherry. Bake until set, about 10 minutes, switching and rotating sheet pans halfway through baking.  Cool 5 minutes on sheets then pat onto cooling rack.

Drizzle white chocolate onto cookies. Let harden, about 15 minutes. Cookies can be stored in container for 3 days.

Submitted by Vervia Gabriel

White Christmas Peppermint Drops

Servings: 24
Ingredients:
  • 2 large egg whites
  • 1/8 t cream of tarter
  • 1/2 t vanilla
  • 1/8 t salt
  • 3/4 c sugar
  • 1 c white chocolate chips
  • 1/3 c plus 1-1/2 T coarsley crushed peppermint candy canes
Preparation:

Preheat oven to 250-degrees. Beat egg whites and cream of tarter in deep bowl with a mixer until soft peaks form. Add vanilla and salt.  With mixer on high sprinkle in one T sugar and beat 10 to 15 seconds, then repeat until all sugar has been added.  Stop mixer and scrape down sides of bowl and beat for 15 more seconds. Meringue should be very stiff and form stiff peaks when beaters are lifted.

Carefully fold in white chocolate chips and 1/3 c crushed canes with flexible spatula.  Line two cookie sheets with parchment paper.  Drop rounded Ts of meringue slightly apart on sheets.  Sprinkle remaining crushed canes on top of drops. Bake until meringue feels dry and set when touched but are still pale, 30 to 35 minutes, switching pans half-way through.  Turn oven off, open door, let cookies stand about 10 minutes in oven.  Let cool on pans. Store in airtight containers.

Submitted by Robynn Barth

Mint Chocolate Cookies

Servings: 24
Ingredients:
  • 1 pkg Devil’s Food Cake mix
  • 5 T butter, melted
  • 2 eggs
  • 1 t peppermint extract
Preparation:

350-degrees for 12 minutes, frost when cool

Frosting:
  • 1 containere vanilla frosting
  • 1 t peppermint extract
  • green food coloring
  • green sprinkles

Submitted by Vervia Gabriel

Two-Day Christmas Fruit Cake Cookies

Servings: 24
Ingredients:
  • 1-1/2 c golden raisins
  • 1/2 c diced candied cirton
  • 8 oz candied cherries chopped
  • 1/2 c rum
  • 1/2 c butter softened
  • 1/2 c packed brown sugar
  • 2 eggs
  • 1-1/2 c unsifted, all-purposr flour
  • 1/2 t baking soda
  • 2 t ground cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground nutmeg
  • 1/2 pound chopped pecans
  • powdered sugar
Preparation:

Put raisins, citron and cherries in a bowl. Pour rum over, cover and let stand for 1 hour.  Cream the butter, add sugar and eggs, beating until fluffy.  Sift flour with baking soda and spices.  Add to butter mixture and blend well.  Add nuts and the rum soaked fruit.  Cover and refrigerate overnight.

Preheat oven to 325-degrees. Grease cookie sheets.  Form batter into balls the size of walnuts.

Bake on cookie sheets for 12 – 15 minutes until golden brown.  Cool on wire rack.  Sprinkle with powdered sugar when cool.

Submitted by Unknown

Thumb Print Cookies

Servings: 60
Ingredients:
  • 3/4 pound (3 sticks) butter, soft
  • 1 c sugar
  • 2 egg yolks
  • 3-3/4 c flour
  • 1/4 t salt
  • 1 t vanilla
  • Tart preserve (plum, for example)
Preparation:

Cream butter and sugar
Add egg yolk
Sift flour and salt; blend into butter mixture
Add vanilla
Chill dough throughly

Preheat oven to 350-degrees. Shape dough into 1-inch balls and place on ungreased cookie sheet.  Make indentation in center of each with thumb; fill with preserves(jelly or pecan halves will also work).  Bake for 15 minutes or until lightly browned.  Cool slightly; remove to rack to finish cooling.  Keep in tightyly sealed container.

Submitted by Ruth Hicks

Marbled Chocolate Brownies

Servings: 24
Ingredients:
  • 1 bar (4 oz) bittersweet baking chocolate
  • 1/2 c (1 stick) butter
  • 2 T cocoa powder
  • 1-1/4 c sugar
  • 1/4 t salt
  • 3 eggs
  • 1 t vanilla
  • 1 c all-purpose flour
  • 1/2 t baking powder
Topping:
  • 1 cup semisweet chocolate baking chips
  • 1 cup white chocolate baking chips
Preparation:

Preheat oven to 350-degrees.  Line a 9-inch square baking pan with aluminum foil, making sure some of the foil hangs over the sides.  Spray the foil with nonstick spray.

Chop the bittersweet chocolate into small pieces.  Place the chocolate, butter and cocoa powder in a microwave safe bowl.  Microwave on HIGH until the chocolate and butter are melted.  Stir to combine and set aside.

Place the sugar and salt in a medium bowl.   Add the chocolate mixture, stirring to combine.  Add the eggs, one at a time, stirring after each addition.  Stir in the flour and baking powder, mix well.

Spread the batter in the prepared baking pan.  Bake brownies for 30 minutes.  Remove the pan from oven.

Sprinkle the chocolate chips over the brownies.  Return the btownies to oven for 1 minute.  Remove from oven, allow the pan to sit for 1 minute.  Lift the brownies out of the pan, using the foil as handles.  Spread the chocolate chips over the brownies for a marbled effect.  Let cool completely before cutting into bars.

Leave a Reply

Your email address will not be published.

Security Check
60 queries in 0.885 seconds.