Some Cookie Recipes

SnickerDoodles

Mix together until creamy:
1 c Crisco
2 eggs
1 1/2 c granulated sugar

In another bowl, mix together:
2 3/4 c flour
2 t cream of tartar
1 t baking soda
1/2 t salt


Next combine and mix all ingredients together. Chill dough for an hour.

Mix together: 1 t cinnamon and 1/4 c sugar

With the palms of your hands, roll cookie dough into small 1-inch balls. Roll each ball in sugar and cinnamon mix, covering completely. Place 2-inches apart on ungreased cookie sheet. Bake at 400 degrees 8 to 10 minutes.

Snicker Biscuits

1 can croissants (refrigerator kind)
1 bag bite size Snickers
1 can vanilla icing

Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm.

Peanut Butter No-Bakes

Cook these together in a large saucepan:

1 c sugar
1/2 c milk
2T cocoa
1 t vanilla

Bring to boiling point and boil for 1 minute.

Then add: 1 1/2 c quick oats and 2 T peanut butter

Stir these into cocoa mixture. Turn off heat right away. Stir for 1 minute. Now: Drop mixture by spoonfuls on wax paper. Work fast. These cookies set very quickly. Let cool and remove to plate or cookie jar. Serves: 8-10


Coconut Macaroons Easy

1-14 oz pkg. coconut
1 -15 oz can sweetened condensed milk
2 t vanilla or almond extract

Heat oven to 325 degrees F. In medium bowl mix the above ingredients. Drop dough by tablespoonful 2 inches apart onto a greased and floured cookie sheet. Bake for 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheet. Yield: 1 dozen cookies


Chocolate Pretzel Rings

48-50 pretzel rings
1 pkg (8 oz) milk chocolate kisses
1/4 c M&M's

Place the pretzel on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275 F for 2-3 minutes or until chocolate is softened. Remove from the oven.

Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store at room temperature.

Snowballs

1 stick butter or margarine
3 T powdered sugar
1 c sifted all-purpose flour
1 c finely chopped walnuts or pecans

Cream butter or margarine and powdered sugar until fluffy. Stir in flour gradually, then pecans or walnuts until well blended. Chill several hours or until firm enough to handle.

Roll dough, 1 teaspoon at a time, into marble-size balls between palm of hands; place 2-inches apart onto ungreased cookie sheets. Bake 325 degrees for 20 min. or until lightly golden. Cool cookies on cookie sheets for 5 min; remove carefully and roll in powdered sugar. Store in container with tight fitting cover. Makes 4 dozen


Snowball Surprises

8 oz butter or margarine, softened
3/4 c sugar
2 c flour, sifted
1 t vanilla
8 ounces Hershey's Kisses, unwrapped
powdered sugar

Cream the butter or margarine and sugar. Add the vanilla and mix well. Add flour, combine well, and wrap in plastic and refrigerate for half an hour.

Preheat oven to 350F. Take dough out of refrigerator and break into balls large enough to cover a Hershey Kiss. Insert the Kiss, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. While still warm, sift powdered sugar on top. Makes 2 1/2 dozen


Pecan Fingers

1 cup butter
1/4 c powdered sugar
1/4 t salt
1 t vanilla
1 T water
2 c flour (sifted)
2 c pecan (grated or finely chopped)
Powdered sugar

Cream butter; blend in one-fourth cup powdered sugar, salt, vanilla and water. Add flour and pecans; mix well. Chill for about 1-hour.

Shape into finger-like strips using level Tablespoon of dough. Place on ungreased cookie sheets about 2-inches apart. Bake at 350-degrees about 15 min. or until very lightly golden. Remove from cookie sheet and let rest about 4 min. only. Roll in powdered sugar. Makes 10 dozen.

Crown Jewels

1 1/2 c sifted all purpose flour
1 1/2 t baking powder
1/2 t salt
4 T (half stick) butter or margarine
3/4 c sugar
1 egg, separated
1/2 t vanilla flavoring
2 T milk
1/2 t each of peach, strawberry, any flavor red-currant jelly

Measure flour, baking powder and salt into a sifter. Cream butter or margarine and 1/2 cup of sugar until fluffy. Beat in egg yolk and vanilla. (save remaining sugar and egg white) Sift in dry ingredients one-third at a time, adding alternately with milk, stir just until well blended. Chill for several hours or until firm enough to roll easily.

Roll out dough; 1/4 at a time to 1/8-inch thickness on lightly floured pastry cloth or board. Cut into ovals or rounds with a floured 2-in cutter, then cut small oval or circle in middle of half the cookies and lift out with tip of knife. Place whole ovals or rounds on greased cookie sheets, spoon about one-half teaspoon full of jelly in middle of each. Top, sandwich-style with a cutout oval or round; press edges together lightly with a fork or thumb to seal. Beat saved egg white slightly in a cup; brush over cookies. Sprinkle lightly with saved 1/4 cup sugar. Bake in hot oven 400 degrees for 8 min or until golden. Cool on sheets for 5 min, then remove and cool completely. Makes 5 dozen


Kisses Thumbprint Cookies

1 c butter, softened
1 1/3 c sugar
2 egg yolks* see below
1/4 c milk
2 t vanilla extract
2 c all purpose flour
2/3 c Hershey's cocoa
1/2 t salt
16 oz can vanilla frosting
green and red food coloring
Hershey's mini kisses baking pieces

Beat butter, sugar, egg yolks milk and vanilla until fluffy. Combine flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough about 2 hours or until firm enough to handle. Heat oven to 350 F. Lightly grease cookie sheet. Shape dough into 1 1/8-inch balls. Roll in granulated sugar, place on prepared cookie sheet. Press thumb in center of each cookie.

Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack; cook 10 minutes. Divide frosting into three parts. Leave one part white, add red food color to one part and green food color to remainder. Spoon heaping 1/4 tsp. desired color frosting in to each thumbprint. Gently press 3 mini kisses on each. Makes about 3 1/2 dozen cookies.
* Save egg whites if coating is not desired.

Variation: Finely chop 2 cups almonds. Beat egg white slightly with fork; dip each ball into egg white. Omit sugar, roll balls in almonds. Place on prepared cookie sheet. Proceed as directed for baking and filling cookies.