Cookie Recipes

Vanilla Sugar Cookies

1 cup butter, softened
1 teaspoon vanilla extract
1 cup sugar
1 large egg
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 350°. Beat butter, vanilla, and sugar at medium speed with an electric mixer until fluffy. Add egg, beating until blended.

Combine flour and salt; gradually add to butter mixture, beating just until blended. Divide dough into 2 equal portions; flatten each portion into a disk. Cover and chill 10 minutes.

Place 1 portion of dough on a lightly floured surface, and roll to 1/8-inch thickness. Cut with a 3- or 4 1/2-inch butterfly-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Repeat procedure with remaining dough portion.

Bake, in batches, at 350° for 10 to 12 minutes (for 3-inch cookies) and 15 to 17 minutes (for 4 1/2-inch cookies) or until edges are lightly browned. Let cool on baking sheets 5 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Decorate baked cookies as desired. Makes about 3 dozen (3-inch) cookies or 12 (4 1/2-inch) cookies

Almond Chocolate Cookies

1 cup butter, softened
3/4 cup packed brown sugar
2/3 cup sugar
2 eggs
2 to 3 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda

In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well.

Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool. Makes 6-1/2 dozen.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Makes 3 dozen.

Honey-Peanut Butter Cookies

1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs, lightly beaten
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.

Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake at 350° for 8-10 minutes. Makes 5 dozen.

Cherry Bonbon Cookies

1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon salt
24 maraschino cherries

Glaze:
1 cup confectioners' sugar
1 tablespoon butter, melted
2 tablespoons maraschino cherry juice
Additional confectioners' sugar

In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.

Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners' sugar. Makes 2 dozen.

Cherry Biscotti

3 eggs
1/2 cup butter, softened
1 cup plus 3 tablespoons sugar, divided
1 teaspoon almond extract
3-2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup dried cherries
1 cup slivered almonds, toasted
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon plus 2 teaspoons shortening, divided
4 squares (1 ounce each) white baking chocolate

Separate one egg; set aside. In a large bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well.

Turn onto a floured surface. Knead in cherries and almonds. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a greased baking sheet. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes.

Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheets. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to wire racks to cool.

In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set.

Melt white chocolate and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set. Store in an airtight container. Makes 3 dozen.

Chocolate Chip Cookies

2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Preheat oven to 350°. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Add eggs one at a time, mixing until each is incorporated, then add vanilla.

In a separate bowl, combine cake flour, baking soda and salt. Stir with a wire whisk. Add the dry ingredients to the butter/sugar mixture all at once, and mix until they are just combined. Do not over mix.

Fold in chocolate chips with a rubber spatula. Drop 1-tablespoon-size mounds of dough onto a nonstick cookie sheet. Bake at 350° until golden brown, about 10-12 minutes. Serves 8

Oatmeal Peanut Butter Chocolate Chip Cookies

1 cup butter
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup smooth peanut butter
2 large eggs
2 tablespoons vanilla extract
2 cups quick-cooking rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
12 ounces semisweet chocolate chips

Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.

In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.

Drop dough by rounded tablespoons 1 in. apart onto ungreased baking sheets. Bake 10 to 12 minutes, switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool. Makes 5 dozen cookies

Chocolate Malt Crispy Bars

4 cups malted milk balls, divided
1 package (10 ounces) large marshmallows
3 tablespoons butter
5 cups crisp rice cereal
1 cup malted milk powder, divided
2 cups (12 ounces) semisweet chocolate chips

Chop 1 cup malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in the cereal, 3/4 cup malt powder and chopped candy. Press into a greased 13-in. x 9-in. pan.

In a microwave, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares. Makes 2 dozen.

Brown Sugar Shortbread

1 cup butter, softened
1/2 cup packed brown sugar
2-1/4 cups all-purpose flour

In a bowl, cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in. thick rectangle measuring 11 -in. x 8 in.

Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. Bake at 300° for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Makes 3-1/2 dozen.

Ginger Chocolate Cookies

3/4 cup unsalted butter, plus more for baking sheet
2 cups flour
1/3 cup unsweetened cocoa powder
2 1/2 tablespoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons freshly ground nutmeg
1/2 teaspoon salt
1 cup packed light brown sugar
1/4 cup molasses
1 egg
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, finely chopped
1/3 cup granulated sugar

Preheat oven to 350°. Butter a large baking sheet and set aside. In a medium bowl, whisk flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg, and salt until thoroughly combined. Set aside.

In a large bowl, beat 3/4 cup butter and the brown sugar until light and fluffy, about 3 minutes. Add molasses, egg, and vanilla; beat to combine.

Mix in dry ingredients gently but thoroughly, scraping down sides of the bowl as necessary. (Batter will be thick.) Stir in chopped chocolate until well combined.

Form batter into 2-tbsp. balls, roll each ball in granulated sugar, and place 12 balls on buttered baking sheet. (If batter is too sticky, dampen your hands with water when forming balls.) Dip the bottom of a cup or glass in water and use it to flatten balls to a thickness of about 1/4 in., rewetting glass as necessary to prevent sticking.

Bake cookies 5 minutes, turn pan 180°, and bake until just set, about 5 minutes more. Cool on pan for 5 minutes, then transfer to cooling racks. Repeat forming and baking with remaining balls of dough. Makes about 36 cookies

Crispy Chocolate Hearts

1 (12-ounce) package semisweet chocolate morsels
1/2 cup peanut butter
2 cups crisp rice cereal
1 1/2 cups peanuts
1 1/2 cups miniature marshmallows
2 (2-ounce) chocolate bark coating squares, melted
White nonpareils (optional)

Microwave chocolate morsels in a large glass bowl at HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.

Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.

Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or place in a candy box, if desired. Makes 15 hearts

Cheddar Cookies

2 cups self-rising flour
3/4 cup cold butter, cut into pieces
1 (8-ounce) package shredded sharp Cheddar cheese
3/4 teaspoon ground red pepper
3 tablespoons ice water
Toasted, salted pecan halves, optional

Process flour and butter in a food processor until mixture resembles coarse meal. Add cheese and pepper; pulse 6 to 8 times or until combined. With processor running, gradually add water through food chute, and process just until dough forms a ball.

Drop dough by level tablespoonfuls 2" apart onto ungreased baking sheets. Flatten each cookie with the bottom of a glass; gently press 1 pecan half into center of each cookie, if desired. Bake in batches at 400º for 12 minutes. Let cool on baking sheets 2 minutes. Remove cookies to wire racks to cool. Store in an airtight container. Makes 4 1/2 dozen

Note: To toast pecan halves, coat them with cooking spray, and place in a large skillet. Cook over medium heat 6 to 7 minutes or until lightly toasted. Remove pecans to a paper towel, and sprinkle lightly with salt. Let cool.

Pecan Praline Cookies

1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces white chocolate

Preheat oven to 350 degrees.

Praline: In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.

Cookies: In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans. Makes 4 dozen

No-Bake Cookie Bars

2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1/2 cup unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

Spray an 8″ square pan with cooking spray and set aside. Measure the peanut butter & oats and set aside so they’re ready when you need them. Have your vanilla bottle handy along with a teaspoon. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil and once it reaches a full rolling boil, cook for 1 1/2 minutes, stirring constantly.

Remove from heat and stir in the peanut butter until melted, then stir in the vanilla and lastly the oats. Immediately pour mixture into prepared pan and put on a cooling rack to set until completely cool. Once cool, cut into bars. To make this recipe into the regular round cookies, just drop the mixture by spoonfuls onto wax paper and let cool. You can store them in an airtight container several days at room temp or over a week in the fridge