allwildgirl
Cathlete
If I don't have any more by the end of the day today, I'll start sending out the cookie book tomorrow, so people can have it in time for Christmas
Last call for Cookie recipes!!!!
- Thread starter allwildgirl
- Start date
sorry to be late on this cookie thread , just wanted to share one of my favorite recipe sites!
I'll paste the cookie section
http://www.kraftfoods.com/main.aspx?s=community&m=community/fav_cookies_2005&e=email
I'll paste the cookie section
http://www.kraftfoods.com/main.aspx?s=community&m=community/fav_cookies_2005&e=email
allwildgirl
Cathlete
Thanks for the link! Just so you know, I'm not going to cut and paste all those recipes to the cookbook
luvtorun
Cathlete
These are easy...
Haystacks
1 cup butterscotch chips
1/2 cup PB
1/2 cup peanuts
2 cups chow mein noodles
Microwave butterscotch chips and PB on 50% power for 3 to 5 minutes. Add remaining ingredients and blend to coad noddles thoroughly. Drop by teaspoonfuls onto wax paper. They will set up and harden. Store in airtight container.
Shelley, if I have time later, I will post my Apricot crescents, not time now.
Haystacks
1 cup butterscotch chips
1/2 cup PB
1/2 cup peanuts
2 cups chow mein noodles
Microwave butterscotch chips and PB on 50% power for 3 to 5 minutes. Add remaining ingredients and blend to coad noddles thoroughly. Drop by teaspoonfuls onto wax paper. They will set up and harden. Store in airtight container.
Shelley, if I have time later, I will post my Apricot crescents, not time now.
OK OK, here's mine:
but it's in european measurements (??), so grams and stuff.
Anyways here's my "forgotten cookies" from the BBC Good Food Magazine:
2 eggwhites
100 grams of sugar
100 grams of coarsely ground nuts (can be omitted)
100 grams of dark chocolate (preferably at least 72%)-I use more. Love chocolate. Also coarsely grind it. I use a coffee grinder for both the nuts and the chocolate
1. preheat oven to 225C
2. line baking sheet
3. beat eggwhites till stiff (approx. 5min)
4. when stiff add sugar a little at a time (approx. another 5min)
5. when all sugar is gone, turn bowl upside down. If it doesn't fall out, you've done a great job ;-)
6. fold in the ground nuts and chocolate
7. make little heaps with two spoons on baking sheet
8. shove in the oven (I usually do two sheets at once and put one a little above the middle of the oven and one just below
9. turn oven off and go to bed
10 when awake the next morning, make coffee, take cookies out and enjoy.
Oh I forgot, I clean out the bowl.... so if you do too, please use really fresh eggs
but it's in european measurements (??), so grams and stuff.
Anyways here's my "forgotten cookies" from the BBC Good Food Magazine:
2 eggwhites
100 grams of sugar
100 grams of coarsely ground nuts (can be omitted)
100 grams of dark chocolate (preferably at least 72%)-I use more. Love chocolate. Also coarsely grind it. I use a coffee grinder for both the nuts and the chocolate
1. preheat oven to 225C
2. line baking sheet
3. beat eggwhites till stiff (approx. 5min)
4. when stiff add sugar a little at a time (approx. another 5min)
5. when all sugar is gone, turn bowl upside down. If it doesn't fall out, you've done a great job ;-)
6. fold in the ground nuts and chocolate
7. make little heaps with two spoons on baking sheet
8. shove in the oven (I usually do two sheets at once and put one a little above the middle of the oven and one just below
9. turn oven off and go to bed
10 when awake the next morning, make coffee, take cookies out and enjoy.
Oh I forgot, I clean out the bowl.... so if you do too, please use really fresh eggs
Here's one:
English Toffee Balls
1/2 c powdered sugar (plus more for dipping cookies)
1 c butter, softened
3 1/2 oz pkg vanilla instant pudding
2 c flour
1 T milk
1 tsp vanilla
3 (3/4 oz) chocolate coated English Toffee bars, crushed (you can also buy the chocolate coated toffee bits and use about a cup)
Heat oven to 325 degrees. In large bowl, cream powdered sugar, butter, and pudding mix. Lightly spoon flour into measuring cup; level off. Stir flour, milk, vanilla, and crushed toffee bars into creamed mixture; mix well. Shape dough into 1 inch balls. Place on ungreased cookie sheet (non-stick OK). Bake at 325 degrees for 13-18 min or until edges are light golden brown. Cool. Dip top of cookies in powdered sugar.
Makes about 6 dozen cookies.
English Toffee Balls
1/2 c powdered sugar (plus more for dipping cookies)
1 c butter, softened
3 1/2 oz pkg vanilla instant pudding
2 c flour
1 T milk
1 tsp vanilla
3 (3/4 oz) chocolate coated English Toffee bars, crushed (you can also buy the chocolate coated toffee bits and use about a cup)
Heat oven to 325 degrees. In large bowl, cream powdered sugar, butter, and pudding mix. Lightly spoon flour into measuring cup; level off. Stir flour, milk, vanilla, and crushed toffee bars into creamed mixture; mix well. Shape dough into 1 inch balls. Place on ungreased cookie sheet (non-stick OK). Bake at 325 degrees for 13-18 min or until edges are light golden brown. Cool. Dip top of cookies in powdered sugar.
Makes about 6 dozen cookies.
One my husband loves:
Chocolate Sandwich Cookies
Cookie:
1 package Devil's Food Cake Mix
2 eggs
1/3 cup oil
Icing:
1/2 package (4oz.) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups icing sugar (powdered sugar)
1/2 tsp. vanilla
In a mixing bowl beat cake mix, eggs and oil. Roll into 1 inch balls, place on an ungreased cookie sheet and flatten slightly. Bake at 350*F for 8-10 mins. Cool.
In another mixing bowl beat cream cheese and margarine. Add sugar and vanilla; mix until smooth. Spread on bottom of half of the cookies, top with remaining cookies.
Chocolate Sandwich Cookies
Cookie:
1 package Devil's Food Cake Mix
2 eggs
1/3 cup oil
Icing:
1/2 package (4oz.) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups icing sugar (powdered sugar)
1/2 tsp. vanilla
In a mixing bowl beat cake mix, eggs and oil. Roll into 1 inch balls, place on an ungreased cookie sheet and flatten slightly. Bake at 350*F for 8-10 mins. Cool.
In another mixing bowl beat cream cheese and margarine. Add sugar and vanilla; mix until smooth. Spread on bottom of half of the cookies, top with remaining cookies.
There's a link below to the 12 days of cookies from the foodnetwork! I've been getting them emailed to me daily!
Yesterday's recipe (day 10): Booze balls
They sound intoxicating, but rest assured, the rich, chocolatey flavor is the only thing certain to put you over the legal limit.
Recipe Summary
Yield: about 4 1/2 dozen 1-inch balls
Prep time: 1 hour
Cook time: 1 day
Ease of preparation: Easy
Ingredients
1 cup semisweet chocolate chips
20 chocolate wafer cookies (about half a 9-ounce box)
1/2 cup finely chopped pitted prunes (about 15 prunes)
1/2 cup confectioners' sugar
1/4 cup bourbon or 1/3 to 1/2 cup brandy
1/4 cup sweetened condensed milk
1/4 cup granulated sugar, or colored decorating sugars, for garnish
Instructions
Put chocolate in a microwave-safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes total depending on the power of your microwave. Next, put the melted chocolate in a heatproof bowl. Bring a saucepan filled with one inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
Process the wafer cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). Alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies.
Stir the cookie crumbs, pitted prunes, confectioners' sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined.
Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture with a cookie or small ice cream scoop, roll each portion by hand into a smooth ball, and set onto a baking sheet or large plate.
Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. Store balls in the refrigerator for a week or freeze for up to 1 month.
To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.
link to the previous days
http://www.foodnetwork.com/food/et_hd_christmas/article/0,,FOOD_9832_1753129,00.html
Yesterday's recipe (day 10): Booze balls
They sound intoxicating, but rest assured, the rich, chocolatey flavor is the only thing certain to put you over the legal limit.
Recipe Summary
Yield: about 4 1/2 dozen 1-inch balls
Prep time: 1 hour
Cook time: 1 day
Ease of preparation: Easy
Ingredients
1 cup semisweet chocolate chips
20 chocolate wafer cookies (about half a 9-ounce box)
1/2 cup finely chopped pitted prunes (about 15 prunes)
1/2 cup confectioners' sugar
1/4 cup bourbon or 1/3 to 1/2 cup brandy
1/4 cup sweetened condensed milk
1/4 cup granulated sugar, or colored decorating sugars, for garnish
Instructions
Put chocolate in a microwave-safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes total depending on the power of your microwave. Next, put the melted chocolate in a heatproof bowl. Bring a saucepan filled with one inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
Process the wafer cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). Alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies.
Stir the cookie crumbs, pitted prunes, confectioners' sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined.
Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture with a cookie or small ice cream scoop, roll each portion by hand into a smooth ball, and set onto a baking sheet or large plate.
Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. Store balls in the refrigerator for a week or freeze for up to 1 month.
To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.
link to the previous days
http://www.foodnetwork.com/food/et_hd_christmas/article/0,,FOOD_9832_1753129,00.html