Mexican Coffee Liqueur Cookies
- 1/2 c butter
- 2 c white flour
- 1/2 c cream
- 1 t baking soda
- 2/3 c maple syrup
- 1/2 c oats
- 1/2 c Kahlua
- 1/2 c nuts
- 1 t vanilla
- 1 1/2 c mint chocolate chips
- 1 ea egg
Cream together butter, cream, maple syrup, coffee liqueur and vanilla.
Stir in egg. Add flour in three additions, making sure each addition is thoroughly mixed. Add baking soda and oats.
Stir in nuts and mint chips. Drop by teaspoonfuls on an unoiled cookie sheet.
Bake at 350 degrees 10-12 minutes. Cookies should be golden brown.
Makes 48 cookies
Peanut-Butter Kisses
- 18 oz creamy peanut butter
- 1 1/4 c granulated sugar
- 2 ea large eggs
- 9 oz milk-chocolate kisses
Heat oven to 350. Have cookie sheets ready.
With a wooden stir peanut butter, sugar and eggs in a medium-size bowl until thoroughly blended. (Dough will be slightly sticky)
With floured hands, roll level measuring tablespoons full of dough into 1 1/4" balls.
Place 1-1/2 inches apart on ungreased cookie sheets.
Bake 12 to 14 minutes until cookies look dry with tops crackled.
Remove from oven and immediately press a chocolate kiss in the center of each cookie.
Cool on cookie sheet 1 to 2 minutes; them immediately remove to wire racks.
Deep Dark Chocolate Fudge Cookies
- 7 oz semi-sweet chocolate
- 2 1/2 oz unsweetened chocolate
- 3 T unsalted butter
- 1 c sugar
- 3 ea eggs
- 1 1/2 t strong brewed coffee
- 3/4 t vanilla
- 3/4 c flour
- 1/2 t baking powder
- 1/4 t salt
- 4 oz chocolate, chopped
- 3/4 c chopped pecans
Melt semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside.
In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well.
Stir in chopped semi-sweet chocolate and pecans.
Bake at 350 degrees for about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.
Crispie Treats (No Bake)
- 4 c Minature marshmallows
- 1/4 c Margarine
- 1/2 c Peanut Butter
- 1/8 ts Salt
- 4 c Crisp Rice Cereal
- 1 1/2 c M&M's Plain or Peanut Candy
Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth.
Pour over combined cereal and candies, tossing lightly until thoroughly coated.
With greased fingers, gently shake into 1-1/2-inch balls. Place on waxed paper; cool at room temperature until set.
Makes about 3 dozen cookies.
Chocolate Baseball Cookies
- 1 c Sugar
- 1/2 c Packed brown sugar
- 1/2 c Unsweetened cocoa powder
- 2 ts Baking powder
- 1/2 ts Cinnamon
- 2 Eggs
- 1/2 c Cooking oil
- 1 ts Vanilla
- 1 3/4 c Flour
- 1/2 c Chopped walnuts
- 1/2 c Sugar
Preheat oven to 375F.
In a large mixing bowl stir together the sugar, brown sugar, cocoa powder, baking powder and cinnamon. Add the eggs, cooking oil and vanilla.
Beat with a rotary beater or wire whip until the mixture is smooth. Add the flour. Stir with a large spoon until the mixture is smooth. Stir in the walnuts.
Place the sugar in a pie plate.
Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper. Roll each mound around in your hands to form a ball. Roll the balls in the sugar to coat generously.
Place the balls 2 inches apart on an ungreased baking sheet.
Bake at 375F for 12 to 14 minutes or until the cookies are firm around the edges and the tops are cracked.
Cool on a wire rack. Makes 24 cookies.
Chocolate Cinnamon Snaps
- 2 c All-purpose flour
- 1/2 ts Baking soda
- 1 ds Salt
- 1/3 c Cocoa Powder
- 2 ts Cinnamon
- 3/4 ts Cloves
- 1/2 c Butter, softened
- 1/2 c Sugar
- 1 Egg
- 1/4 c Molasses
Preheat oven to 350 degrees F.
In a bowl, combine flour, baking soda, salt, cocoa powder, cinnamon and cloves.
In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy.
Beat in the egg and molasses. Add flour mixture. Blend until a stiff dough forms.
Roll dough on a lightly floured board to about 1/4-inch thickness.
Cut into favorite shapes. Place on a lightly greased cookie sheet.
Frost with favorite frosting, sprinkle with colored sugar, or cinnamon-sugar mixture.
Bake for 10 to 12 minutes. Cool for a few minutes on cookie sheet; then transfer cookies to rack to complete cooling.
Makes 4 dozen cookies.
Chocolate Nut-Filled Cookies
- 2/3 c Shortening
- 2/3 c Sugar
- 2 Eggs
- 2 c Flour, all-purpose
- 1 1/2 ts Baking powder
- 1/2 ts Salt
Chocolate-Nut Filling:
- 1/4 c Sugar
- 1 tb Cornstarch
- 1/2 c Chocolate syrup
- 1/4 c Pecans; chopped
Make the Chocolate-Nut Filling first, it needs to cool.
Cream shortening and sugar until light and fluffy; add egg, and beat well.
Add flour, baking powder, and salt; mix well. Chill dough 2 to 4 hours.
Roll out dough to 1/8" thickness on a lightly floured board. Cut half of dough into 36 circles with a 2" cookie cutter.
Using a 2" doughnut cutter, cut remaining dough into 36 circles.
Place solid circles on lightly greased cookie sheets.
In center of each circle, place a teaspoon of Chocolate-Nut Filling; spread almost to the edges.
Top with a circle cut with doughnut cutter; seal edges with fork tines.
Bake at 350 degrees for 10 to 12 minutes.
For Chocolate-Nut Filling:
Combine the sugar, cornstarch, chocolate syrup, and pecans and cook over low heat until thick and smooth. Cool thoroughly.Yield: about 1 cup.
