Fudgy Oatmeal Cookies

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Ingrients & Directions

2 c Sugar
1/2 c Milk
1/2 c Butter or margarine
3 tb Cocoa powder
1/4 ts Salt
1 ts Vanilla
1/2 c Peanut butter
3 c Oats

Combine sugar, milk, margarine, and cocoa in saucepan and bring to a full
rolling boil. Boil 1 minute. Remove from heat and add salt and vanilla.
Blend in the peanut butter and oats. Mix well. Drop by teaspoonfuls onto
waxed paper. Allow to cool.

Makes 4 dozen

NOTES : These are on Pillsbury’s list of most-requested recipes. The
cookies puff during baking then settle when removed from the oven, forming
a pretty, crinkled top.

1 servings

Blarney Stone-kissed Cookies

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Ingrients & Directions

1 c Butter or margarine
— softened
1 c Sugar
1 Egg
1 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 c Hershey’s Cocoa
1 1/2 ts Baking powder
1/2 ts Salt
Hershey’s Kisses
-(Milk Chocolates)

3/4 c Powdered sugar,
4 ts Milk
1/4 ts Vanilla extract
4 Drops green food color

In large bowl, beat butter, sugar, egg and vanilla until well
blended. Stir together flour, cocoa, baking powder and salt;
gradually add to butter mixture, beating until well blended. Divide
dough in half; place each half on separate sheet of wax paper. With
hands, shape each half into log with squared sides, about 7 inches
long and 2-1/4 inches wide. Wrap each log in wax paper or plastic
wrap. Refrigerate until firm, at least 8 hours. Heat oven to 325?F.
Cut logs into 3/8-inch thick slices. Place onto ungreased cookie
sheet. Bake 15 minutes or until set. Cool slightly; remove from
cookie sheet to wire rack. Cool completely. Remove wrappers from
chocolate pieces. Prepare QUICK COOKIE GLAZE; drizzle over top of
cookies. Immediately place a chocolate piece on each cookie. About 3
dozen cookies.

QUICK COOKIE GLAZE: In small bowl, stir together 3/4 cup powdered
sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4
drops green food color, if desired, until of drizzling consistency.

[Hershey’s is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]


36 Cookies

Chocolate Chunk Cookies

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Ingrients & Directions

2 1/4 c Flour
1/4 ts Baking soda
2 Sticks butter, softened
1 c Granulated sugar
1/2 c Light brown sugar
1 ts Vanilla extract
1 Egg
1 tb Light cream
1 12-ounce package semisweet
Chocolate chips (2 cups)

Preheat oven to 350 degrees F. Combine flour and baking soda. In a
large bowl with an electric mixer cream butter with sugars until
fluffy; add vanilla and mix well. Beat in egg and cream. On low speed
gradually add flour mixture, beating until mixed. Stir in chocolate
chips. Drop by heaping tablespoonfuls onto greased cookie sheets;
flatten cookies slightly with back of a fork. Bake 12 to 13 minutes;
cookies will still feel soft. Cool for 2 minutes on cookie sheets,
then remove to wire racks to cool completely.


4 servings

Heroin Cookies

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Ingrients & Directions

2 Sticks Oleo, softened
1 3/4 c Flour
1 c Sugar
1/3 c Poppy Seeds
1 Egg Yolk
1/4 ts Grated Nutmeg
1 ts Orange Extract
1/2 ts Almond Extract

Cream together Oleo, Sugar, Egg Yolk & Extracts. Add the sifted Flour,
Poppy Seeds and Nutmeg. Refrigerate for at least 2 hrs. Roll out on
floured surface (usually though, I roll out between pieces of Saran
Wrap) to about 1/4″ thickness. Cut out desired shapes, carefully
place on ungreased cookie sheet, bake at 350oF (preheated oven) for
8-10 mins. Cool slightly on cookie sheet before transferring into
container that can be tightly covered.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

1 Servings

Decorated Gingerbread Cookies

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Ingrients & Directions

4 c Unbleached; all purpose
1 tb Ground ginger
2 ts Ground cinnamon
1 ts Salt
1/2 ts Grated nutmeg
1/2 ts Ground cloves
1/2 ts Baking soda
1/2 lb Unsalted butter; (2 sticks)
2/3 c Light or dark brown sugar
2 lg Eggs
2/3 c Unsulfured molasses

1 lb Confectioners’ sugar
3 lg Egg whites
1 dr Lemon juice or vinegar
Food coloring
Raisins; currants, nutmeats,
; colored sugar,
; sprinkles and other
; decorations

For the dough, add the dry ingredients (except sugar) to a mixing bowl and
stir well to combine. Beat the butter and sugar, one egg at a time.
Continue beating until the mixture is smooth. Beat in half the flour
mixture, then stop and scrape the bowl and beater(s). Beat in the molasses,
scrape again, and beat in the remaining flour mixture, just until combined.

Divide the dough into several pieces and press each piece into a rectangle
about 1/4 inch thick between 2 sheets of plastic wrap. Chill the dough for
at least one hour or until firm.

Set the racks in the middle upper thirds of the oven and preheat to 350
degrees F.

Roll the dough, one piece at a time, on a floured surface, just to make the
dough flat and even, but not much thinner. Cut with floured cutters and
arrange on the pans an inch or two apart. Repeat with the remaining dough.
Reroll the scraps immediately; or press together, chill and reroll later.
Bake the cookies for about 10 minutes, until firm when pressed with a

Cool the cookies on the pans. Meanwhile for the icing, combine
confectioners’ sugar and egg whites in a mixing bowl and beat by machine
until combined. Add the lemon juice or vinegar and continue beating until
fluffy. Divide the icing into several small bowls and add coloring. Keep
plastic wrap pressed against the surface of the icing to prevent a crust
from forming. Use a paper cone or the snipped end of a plastic bag to pipe
icing on the cookies. Use the raisins and other decorative ingredients to
accent the icing.

Yield: about 60 large cookies

1 servings