Cookie Recipes

Chocolate-Covered Cherry Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt, divided
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 jar (10 ounces) maraschino cherries
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk

In a mixing bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture.

Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on wire racks.

For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies. Makes about 2-1/2 dozen.

Chocolate Truffle Cookies

1-1/4 cups butter, softened
2-1/4 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup sour cream
1 tablespoon vanilla extract
2-1/4 cups all-purpose flour
2 cups (12 ounces) semisweet chocolate chips
1/4 cup chocolate sprinkles

In a large mixing bowl, cream butter, confectioners' sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips. Refrigerate for 1 hour.

Roll into 1-in. balls; dip in chocolate sprinkles. Place, sprinkled side up, 2 in. apart on ungreased baking sheets. Bake at 325° for 10 minutes or until set. Cool 5 minutes before removing to a wire rack to cool completely. Makes about 5-1/2 dozen.

Chocolate Snowballs

3/4 cup butter, softened
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup chopped nuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine flour and salt; stir into creamed mixture. Fold in nuts and chips. Roll into 1-in. balls.

Place on ungreased baking sheets. Bake at 350° for 15-20 minutes. Cool cookies slightly before rolling in confectioners' sugar. Makes about 4 dozen.

Pecan Sandies

1/2 cup butter or margarine, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans

In a mixing bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.

Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack. Makes about 1-1/2 dozen.

Mountain Cookies

1 cup butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt

Filling
1 package (3 ounces) cream cheese, softened
1 cup confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup finely chopped pecans
1/2 cup flaked coconut

Topping
1/2 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons water
1/2 cup confectioners' sugar

In a large mixing bowl, cream butter, sugar and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.

Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Make a deep indentation in the center of each cookie. Bake at 350° for 10-12 minutes or until the edges just start to brown. Remove to wire racks to cool completely.

For the filling, in a large mixing beat cream cheese, sugar, flour and vanilla. Add pecans and coconut; mix well. Spoon 1/2 teaspoon into each cookie.

For topping, heat chocolate chips, butter and water in a small saucepan until melted. Stir in sugar. Drizzle over cookies. Makes 4 dozen.

Peanut Butter Drops

1 cup shortening
1 cup chunky peanut butter
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup shredded peeled zucchini
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a mixing bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks. Makes 5-1/2 dozen

Black Walnut Butter Cookies

3/4 cup butter (no substitutes), softened
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners' sugar
1/2 cup chopped black walnuts or walnuts
Additional confectioners' sugar

In a mixing bowl, cream butter. Combine flour, cornstarch and sugar; add to butter and mix well. Stir in walnuts. Roll into 3/4-in. balls and place 1 in. apart on greased baking sheets. Bake at 300° for 20-25 minutes or until set. Cool on wire racks. Dust with confectioners' sugar. Makes 6 dozen.

Mocha Crackle Cookies

1/2 cup butter (no substitutes)
5 squares (1 ounce each) unsweetened chocolate
1 tablespoon instant coffee granules
4 eggs
1/8 teaspoon salt
1 cup sugar
1 cup packed brown sugar
2 cups plus 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/3 cup confectioners' sugar

In a microwave or saucepan, heat butter, chocolate and coffee until chocolate is melted; cool slightly. In a mixing bowl, combine eggs and salt. Add sugar and brown sugar. Stir in chocolate mixture; mix well. Combine flour and baking powder; gradually add to egg mixture to form a soft dough. Cover and refrigerate for 2 hours or until easy to handle.

Roll dough into 3/4-in. balls. Roll in confectioners' sugar; place 2 in. apart on greased baking sheets. Bake at 350° for 12 minutes or until set. Remove to wire racks to cool. Makes about 5 dozen.

Sugar Cookies

1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Additional sugar

In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350° for 10-12 minutes. Makes 5 dozen.

Date/Nut Pinwheels

4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup butter
1 cup packed brown sugar
1 cup sugar
2 eggs

Date Filling
1 package (16 ounces) whole pitted dates
1/2 cup sugar
1 cup water
1/2 cup chopped walnuts

Sift together flour and baking soda. In a mixing bowl, cream shortening and sugars. Add eggs; blend well. Add the flour mixture and beat until well mixed. Chill for 1 hour or until dough is easy to handle.

Meanwhile, for filling, place dates, sugar and water in a saucepan. Bring to a boil. Reduce heat; cook until dates are tender and most of the water has evaporated. Stir in nuts; cool.

Divide dough into three portions. Between pieces of waxed paper, roll each portion into a 12-in. x 10-in. rectangle. Spread 1/3 of the filling over each. Roll up from one of the long sides. Wrap in plastic wrap; chill. Repeat with remaining dough and filling. Dough may be kept in the refrigerator up to 3 days. Slice dough into 1/3-in. cookies. Place on greased baking sheets and bake at 350° for 10-12 minutes. Remove to wire racks to cool. Makes 9 dozen.

Chocolate Caramel Thumbprints

1/2 cup butter, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped pecans

Filling
12 to 14 caramels
3 tablespoons heavy whipping cream
1/2 cup semisweet chocolate chips
1 teaspoon shortening

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.

Roll into 1-in. balls. Beat egg white. Dip balls into egg white and coat with nuts. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.

Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening. Drizzle over cookies. Makes about 2-1/2 dozen.

Peanut Butter Chocolate Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup creamy peanut butter, divided
1 egg, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup confectioners' sugar

In a large mixing bowl, cream butter, sugars and 1/4 cup peanut butter. Added egg and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and mix well.

Blend confectioners' sugar with remaining peanut butter until smooth. Roll into 24 balls, 1 in. each. Divide dough into 24 pieces; flatten each into a 3-in. circle.

Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough may crack; reshape cookies as needed.) Place cookies with seam side down on ungreased baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake at 375° for 7-9 minutes or until set. Makes 2 dozen.

Italian Sprinkle Cookies

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tablespoons plus 1-1/2 teaspoons baking powder
1 cup shortening
3 teaspoons almond extract
1-1/2 teaspoons lemon extract

Glaze
3-3/4 cups confectioners' sugar
1/2 cup warm milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large mixing bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).

Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).

Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Makes about 7 dozen.

Chocolate Mallow Drops

1/2 cup butter, softened
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
18 to 22 large marshmallows, halved

Frosting
1/4 cup butter
2 squares (1 ounce each) unsweetened chocolate
1square (1 ounce) semisweet chocolate
2 cups confectioners' sugar
3 to 6 tablespoons brewed coffee

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla until smooth. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in pecans.

Drop by slightly rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 6 minutes. Press a marshmallow half, cut side down, onto each cookie. Bake 2 minutes longer or until marshmallow is softened. Remove to wire racks to cool.

In a microwave-safe bowl, melt butter and chocolate squares; stir until smooth. Beat in confectioners' sugar. Add enough coffee to achieve spreading consistency. Transfer frosting to a pastry or plastic bag; cut a small hole in one corner of bag. Pipe over cookies. Makes about 3 dozen.

Delicate Mint Thins

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons milk
1 cup fresh mint, finely chopped
1-2/3 cups semisweet chocolate chips
1 tablespoon shortening

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allowing excess to drip off. Place on waxed paper; let stand until set. Makes about 4-1/2 dozen.

Chocolate Pretzels

1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 egg
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt

Glaze
3 squares (1 ounce each) semisweet chocolate
3 tablespoons butter
3 cups confectioners' sugar
5 tablespoons water
1/2 cup vanilla or white chips

In a large mixing bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture.

Shape into 1-in. balls. Roll each into a 7-in. rope. On greased baking sheets, form each rope into a pretzel shape, placing 2 in. apart. Bake at 375° for 8-9 minutes or until firm. Cool for 1 minute before removing to wire racks to cool completely.

For glaze, in a microwave-safe bowl, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and water until smooth. Dip pretzels in glaze; place on waxed paper. Melt vanilla chips; drizzle over half of the pretzels. Let stand until completely set. Store in an airtight container. Makes 4 dozen.

Oatmeal Cookies

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups quick-cooking oats
1 cup Grape-Nuts
1 teaspoon baking soda
1 teaspoon baking powder

In a large mixing bowl, cream butter and sugars and fluffy. Beat in egg and vanilla. Combine the flour, oats, cereal, baking soda and baking powder; gradually add to creamed mixture and mix well.

Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets; flatten with a fork. Bake at 375° for 10-12 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks. Makes about 6 dozen.

Butter Ball Chiffons

1 cup butter, softened
1/4 cup confectioners' sugar
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans or walnuts
2 Heath candy bars (1.4 ounces each), chopped

In a small mixing bowl, cream butter and confectioners' sugar. Beat in the pudding mix, water and vanilla. Gradually add flour. Stir in nuts and chopped candy bars.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until lightly browned. Cool for 3 minutes before removing to wire racks. Makes 5 dozen.

Chocolate-Dipped Coconut Snowballs

1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (4 ounces) German sweet chocolate, finely chopped
1/2 cup flaked coconut
1/2 cup finely chopped pecans, toasted

Topping
12 squares (1 ounce each) semisweet chocolate, coarsely chopped
4 teaspoons shortening
2-1/2 cups flaked coconut, toasted

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans.

Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool.

In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm. Makes about 5-1/2 dozen.

Lemon Meltaways

3/4 cup butter, softened
1/3 cup confectioners' sugar
1 teaspoon lemon juice
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon lemon juice
1 teaspoon grated lemon peel
1 to 3 drops yellow food coloring, optional

In a mixing bowl, cream butter and confectioners' sugar until light and fluffy; beat in lemon juice. Combine the flour and cornstarch; gradually add to the creamed mixture. Shape into two 8-in. rolls; wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4-inch slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until the cookies are firm to the touch. Remove to wire racks to cool.

For frosting, in a small mixing bowl, combine the butter, confectioners' sugar, lemon juice, lemon peel and food coloring if desired; beat until smooth. Frost cooled cookies. Makes about 5 dozen.

Chocolate Coconut Neapolitans

1 cup butter, softened
1-1/2 cups sugar
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
1/2 cup flaked coconut, finely chopped
4-1/2 teaspoons chocolate syrup
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening

Line a 9-in. x 5-in. x 3-in. loaf pan with waxed paper; set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight.

Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.

In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set. Makes 5-1/2 dozen.

Raspberry Ribbons

1 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam

Glaze
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Divide dough into four portions; shape each into a 10-in. x 2-1/2-in. log. Place 4 in. apart on greased or foil-lined baking sheets. Make a 1/2-in. depression down the center of each log. Bake at 350° for 10 minutes.

Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks. In a small bowl, combine glaze ingredients. Drizzle over warm cookies. Cool completely. Makes about 5 dozen.

Orange-Cinnamon Chocolate Chip Cookies

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
3/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped walnuts

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for 2 hours or until easy to handle.

On lightly floured surface, roll out dough to 1/2-in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Makes About 3 dozen.

Cranberry Vanilla Chip Cookies

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried cranberries
1/3 cup vanilla or white chips

In a small mixing bowl, cream butter and sugar. Add egg and butter flavoring; mix well. Combine the flour, oats, baking soda and salt. Add to creamed mixture; mix well. Stir in cranberries and chips.

Roll a rounded tablespoonful of dough into a ball. Place 2 in. apart onto lightly greased baking sheets. Bake at 350° for 9-11 minutes or until cookies are set and edges begin to brown. Cool for 2 minutes before removing to wire racks. Makes 2 dozen.

Molasses Cookies

3/4 cup shortening
1-1/4 cups sugar, divided
1 egg
1/4 cup molasses or sorghum
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg

In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.

Roll into 1-1/4-in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool. Makes 5 dozen.