Christmas Cookies

 

  

M&M Cookies

 

1 c shortening or margarine

.5 c sugar

1 c firmly packed brown sugar

2 t vanilla

2 eggs

2.25 c flour

1 t baking soda

1 t salt

1.5 c M&Ms

 

Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Add remaining dry ingredients. Stir in ½ c M&Ms (reserve the remaining candy for decorating)

 

Drop teaspoonfuls onto ungreased cookie sheet. Put 3 M&Ms on top of each cookie.

 

Bake at 375 for 10 mins or until golden brown.

 

 

Chewy Butterscotch Brownies

 

Bottom:

 

.25 c butter

.5 c brown sugar

1 c flaked coconut

.75 c butterscotch pieces

 

Cake

 

.5 c butter

1 c brown sugar

1.75 c flour

.5 t baking soda

.25 t salt

.5 t vanilla

1 egg

1 c mini marshmallows

.5 c pecans (optional)

 

Glaze

 

1 Tbsp butter

1 Tbsp light corn syrup

.25 c butterscotch pieces

1 c powdered sugar

2 to 3 Tbsp milk

 

To make base: In medium saucepan melt butter, stir in brown sugar, coconut and butterscotch pieces. Spread in bottom of greased 13x9” pan

 

In large mixer bowl combine all cake ingredients but marshmallows and pecans. Blend well with mixer. Fold in marshmallows and pecans. Spoon dough in small amounts over coconut mixture; pat out evenly

 

Bake at 350 for 25-30 mins. WHild warm drizzle with glaze

 

Glaze: Melt butter, corn syrup, and butterscotch over low heat, stirring constantly. Remove from heat. Add powdered sugar and milk until consistency of a glaze.

 

Note: wait until bars cool before cutting, or they’ll crumble.

 

 

Surfer Squares

 

1 c butterscotch pieces

.25 c brown sugar

.25 c butter

1 egg

.75 c flour

1 t baking powder

.25 t salt

1 c semi-sweet chocolate chips

1 c mini marshmallows

½ c walnuts

1 t vanilla

 

In large saucepan melt butterscotch pieces, sugar and butter over medium heat, stirring constantly. Remove from heat. Add egg; beat well. Add flour, baking powder and salt. Stir in remaining ingredients.

 

Spread in greased 8 inch square pan.

 

Bake at 350 for 20-25 mins. Cool, cut into bars

 

Yield: 24

 

Note: Do not over bake. It will be soft when it first comes out of oven.

I make it without nuts.

 

 
 

Yummy Cookies

 

2 c flour

2 t baking soda

1 t salt

1 c softened butter

1 c sugar

1.25 c brown sugar

1 t vanilla

2 eggs

6 oz chocolate chips

6 oz M&Ms

3 oz shredded coconut

1.5 c oatmeal

 

Beat butter, sugars, vanilla and eggs. Add flour, soda and salt. Mix well. Stir in chocolate chips, M&Ms, coconut and oatmeal. Drop by spoonfuls on ungreased cookie sheets (they stick, use a silicone mat if you have one)

 

Bake at 375 for 8-10 mins. Yield: 50 cookies

 

Note: these cookies are ugly, and a pain to get off the cookie sheet, but they’re delicious. If you add extra flour they’re a little easier to deal with, but they’re not quite the same.

 

 

Peanut Butter Quickies

 

 

1.5 c sugar

.75 c flour

.5 c butter

.5 c milk

1.5 c quick cooking oats

2/3 c peanut butter

.5 c chopped walnuts

.5 c flaked coconut

1 t vanilla

.25 t salt

 

In large saucepan combine sugar, flour, butter and milk. Bring to a full boil. Boil hard 3 mins, stirring constantly

 

Remove from heat. Add remaining ingredients. Blend well. Drop by teaspoon into flaked coconut, roll to coat and form into balls.

 

Yield: 50-60

 

 

Peanut Butter Fingers

 

1 c flour

.5 c sugar

.5 c packed brown sugar

.5 t soda

.25 t salt

.5 c butter, softened

1/3 c peanut butter

1 egg

.5 t vanilla

1 c quick cooking oats

1 c semi-sweet chocolate chips

 

 

In large mixer bowl combine all ingredients except chocolate. Blend with mixer until particles are coarse crumbs. Press in greased 13x9” pan.

 

Bake at 350 for 20-25 mins. Sprinkle immediately with chocolate chips. Let spand 5 mins. Spread evenly. Drizzle with drizzle mixture. Cool, cut into bars

 

PB Drizzle

 

Combine .5 c powdered sugar, .75 c creamy peanut butter and 2 to 4 Tbsp milk. Mix well.

 

 

 

Butterscotch Pinwheels

 

Cookie dough

 

1 c semi-sweet chocolate chips

2 Tbsp shortening

15oz can sweetened condensed milk

1 c flour

1 t vanilla

.5 c chopped walnuts

 

Butterscotch Filling:

 

1 c butterscotch pieces

2 Tbsp shortening

 

In large saucepan melt chocolate and shortening over low heat, stirring constantly. Remove from heat

 

Add condensed milk, flour and vanilla. Blend well. Spread in 15x10x1” jelly roll pan which has been greased, lined with waxed paper and greased again.

 

Bake at 325 for 6 mins

 

Prepare butterscotch filling while cookie dough is baking by melting butterscotch pieces with shortening in a small saucepan.

 

Immediately turn chocolate base onto a towel which has been sprinkled lightly with powdered sugar. Spread with filling. Sprinkle with walnuts. (Let cool a little or they'll be weird like in the picture)

 

Roll up starting with the 15” side. Wrap. Store in fridge. Cut into .25 inch slices.

 

Yield: 50-60

 Food Talk fudge filled bars (3).JPG 

  

Fudge Filled Bars

 

2 c quick oats

1.5 c flour

1 c chopped nuts

1 c light brown sugar

1 t baking soda

.75 t salt

1 c margarine

2 Tbsp shortening

11oz M&Ms

14 oz sweetened condensed milk

 

Heat oven to 375. Grease Jelly roll pan. Mix oats, flour nuts, brown sugar, soda and salt in large bowl; stir in margarine until mixture resembles coarse crumbs. Reserve 1.5 c mixture. Press remaining crumbly mixture in pan. Bake 10 mins

 

Heat shortening in 1 qt saucepan over low heat until melted. Stir in 1 c of candies; press candies with back of spoon until candies break into pieces. Cook and stir until chocolate is melted (Pieces of candy coating will remain). Remove from heat. Stir in milk. Spread over baked layer to within .5 in of edges.  Mix reserved crumbly mixture and remaining candies. Sprinkle evenly over chocolate mixture; press lightly.

 

Bake until golden brown, about 20 mins. Cool. Cut into bars

 

Yield: 49

 

 

 Triple Layer Cookie Bars

 

.5 c margarine or butter

1.5 c graham cracker crumbs

7 oz flaked coconut (2 2/3 c)

14 oz sweetened condensed milk

2 cups chocolate chips

.5 c peanut butter

 

Preheat over to 350 (325 for glass dish). In a 13 x 9” pan, melt butter in over. Sprinkle crumbs evenly over margarine. Top evenly with coconut then sweetened condensed milk.

 

Bake 25 mins or until lightly browned.

 

In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer.

 

Cool 30 mins. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.

 

Yield: 36

  

Seven Layer Magic Cookie Bars

 

.5 c margarine or butter

1.5 c graham cracker crumbs

14 oz sweetened condensed milk

1 c chocolate chips

1 c butterscotch chips

1 1/3 c flaked coconut

1 c chopped nuts

.75 c M&Ms

 

Preheat over to 350 (325 for glass dish). In a 13 x 9” pan, melt butter in over. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly

 

Bake 25-30 mins or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.

 

Yield: 24-36

 

 

 Chocolate Truffles

 

3 c chocolate chips

14 oz sweetened condensed milk

1 Tbsp Vanilla

Chopped nuts, flaked coconut, sprinkles, colored sugar, cocoa etc for decorations

 

In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat: stir in vanilla/ chill 2 hrs or until firm.

 

Shape into 1 inch balls; roll in any of the coatings. Set on waxed paper. Chill 1 hour or until firm. Store covered at room temperature.

 

Yield: 6 dozen

 

 

Fudge Nougats

 

1 c sugar

.75 c flour

.5 c butter

15 oz sweetened condensed milk

1 c chocolate chips

1 c graham cracker crumbs

.75 c walnuts

1 t vanilla

1 c mini marshmallows

 

In saucepan, combine sugar, flour, butter and condensed milk. Bring to a boil, stirring constantly; boil 1 minute. Remove from heat. Add remaining ingredients except marshmallows; mix well. Stir in marshmallows. Spread in buttered 12 x 8” pan. Cool. (For faster setting, put in fridge)

 

Yield: 40

 


 

Festive Cookies

From Better Homes and Gardens, November 1986

 

3.5 c flour

1 t baking powder

1 c butter or margarine, softened

8 oz cream cheese, softened

2 c sugar

1 egg

1 t vanilla

 

In medium bowl stir together flour and baking powder. Set aside.

 

In large mixer bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg and vanilla, beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Divide dough into thirds. Cover and chill overnight or place in a Ziploc bag and freeze up to 3 months.

 

Yield: 7 dozen

 

Crackled Crescents

 

1/3 recipe festive cookie dough

1 c mini chocolate chips

1 Tbsp shortening

Coconut, pearl sugar, nuts etc for decorating

 

 

 

If necessary let dough stand at room temperature for 20 mins for easier handling. Stir in .5 c chocolate chips. Shape dough into 1 inch balls. Roll into logs about 2 in long. Place on ungreased cookie sheet. Bend and pinch ends to form crescents.

 

Bake at 375 for 8-10 mins or until edges are firm and bottoms are light golden brown. Cool on a wire rack.

 

In small saucepan melt remaining chocolate chips and shortening over low heat, stirring constantly. Remove from heat. Dip 1 end of each cookie into the chocolate. Roll in decorations. Place the dipped cookies on waxed paper. Chill until chocolate is set.

 

Little Snow People

 

1/3 recipe Festive Cookie Dough

Mini chocolate chips

Red hot candies

.75 c powdered sugar

Milk or light cream

Green food coloring

Hersheys kisses or peanut butter cups halved

 

For each snow person, shape dough into 3 balls: one 1 inch, one .75 inch, one .5 inch.  Place balls on ungreased cookie sheet in decreasing sizes with sides touching. Press together slightly. Decorate like picture with mini chocolate chip eyes and red hot buttons

 

Bake at 325 for 18 mins, until edges are firm and bottoms are light golden brown. Cool 1 minute on baking sheet. Transfer to wire rack. Cool

 

To make icing:

 

Stir together .75 c powdered sugar and enough milk (2-3 t) to make an icing of piping consistency. Stir in green food coloring.

 

Attach hats with icing and finish decorating. Sprinkle with powered sugar for the new fallen snow look. Makes about 16 snowmen

 

Cut Out Cookie Shapes

 

On a lightly floured surface roll chilled dough to 1/8 in thick. Cut out with cookie cutters

 

Bake on ungreased cookie sheet at 375 for 6-8 mins or till very light brown around edges. Remove and cool on wire rack.

 

To make glaze:

 

Mix 1 c powdered sugar, .25 t vanilla and enough milk (3-4 t) to make the glaze a piping consistency. Divide and color as desired.

 

Hint: reroll scraps of dough on a surface dusted with equal parts flour and powdered sugar. The cookies will be more tender than if you used flour alone.

 
 Butter Horns

2 c flour
2 sticks butter
3/4 c sour cream
1 egg yolk

Filling

3/4 c ground nuts
3/4 c sugar

Mix egg yolk with sour cream. Mix flour with butter. Mix mixtures together.

Divide dough into 4. For each sections roll into a circle. Sprinkle with filling. Cut into pie wedges. Roll from outside in.

Bake at 375 for 17-20 mins.
  

Double Chocolate Fantasy Bars

 

1 package chocolate cake mix

.5 c oil

1 egg

1 c chopped walnuts

1 14oz can sweetened condensed milk

1 c chocolate chips

1 tsp vanilla

 

Preheat over to 350. In large bowl, beat cake mix, oil and egg until crumbly. Stir in walnuts. Reserving 1.5 c crumb mixture, press remainder firmly into greased 13x9 inch pan. In saucepan, combine remaining ingredients; cook and stir until melted. Pour over crust. Top with reserved crumb mixture. Bake 25 mins or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature.
 
 

Rocky Road Fudge Bars

Ingredients

Base

1/2 cup margarine or butter
1oz. unsweetened chocolate, chopped
1 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
2 eggs
3/4 cup chopped nuts

Filling

1 (8-oz.) pkg. cream cheese, softened, reserving 2 oz. for frosting
1/4 cup margarine or butter, softened
1/2 cup sugar
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/2 teaspoon vanilla
1 egg
1/4 cup chopped nuts
 1 cup semisweet chocolate chips
2 cups miniature marshmallows

Frosting

1/4 cup margarine or butter
1/4 cup milk
1 oz. unsweetened chocolate, cut up
Reserved cream cheese
3 cups powdered sugar
1 teaspoon vanilla
  • 1 Heat oven to 350°F. Grease and flour 13x9-inch pan. In large saucepan, melt 1/2 cup margarine and 1 oz. unsweetened chocolate over low heat, stirring until smooth. Remove from heat. Lightly spoon flour into measuring cup; level off. Stir in 1 cup flour and all remaining base ingredients; mix well. Spread in greased and floured pan.
  • 2 In small bowl, combine 6 oz. of the cream cheese, 1/4 cup margarine, 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon vanilla and 1 egg; beat 1 minute at medium speed until smooth and fluffy. Stir in 1/4 cup nuts. Spread over chocolate mixture; sprinkle evenly with chocolate chips.
  • 3 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 2 minutes.
  • 4 While marshmallows are baking, in large saucepan, combine 1/4 cup margarine, milk, 1 oz. unsweetened chocolate and reserved 2 oz. cream cheese. Cook over low heat, stirring until well blended. Remove from heat; stir in powdered sugar and 1 teaspoon vanilla until smooth. Immediately pour frosting over puffed marshmallows and lightly swirl with knife to marble. Refrigerate 1 hour or until firm. Cut into bars. Store in refrigerator.