Archives » Recipes

Toffee Chip Squares

Pulished on September 14, 2008 • Written by RecipeFeed.com


———————————–COOKIE———————————– 1 c Butter
3 c Brown sugar
1 t Vanilla
2 3/4 c Flour
1/2 t Baking powder
———————————-TOPPING———————————- 6 oz Semi-sweet chocolate chips
3 T Butter
1 T Water
1 x Bits ‘o brickle baking chips
1. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix
well. Add flour an baking powder and mix until well blended. 2. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake
10-15 minutes until golden. Remove from oven and cut while warm into
triangles, cut from 2 inch squares. 3. Prepare topping. Melt chocolate chips, butter and water in top of
double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. 4. Sprinkle Bits ‘o Brickle chips on top of wet chocolate, heavily.
Refrigerate to set. Remove squares with spatula and shake off excess Bits ‘o Brickle. from: _Cookiemania_

Syndicated By: Recipe Feeds

Permalink: Toffee Chip Squares

Tags:

More • • Recipes

The Authentic Mrs. Fields Cookies!

Pulished on September 12, 2008 • Written by RecipeFeed.com


1/2 c Butter
1/2 c Brown sugar
1/2 ts Vanilla
1 Hershey Bar,plain(2oz)
1/4 ts Salt
1/2 ts Baking soda
1/2 c Sugar
1 Egg
1 1/4 c Oatmeal
1 c Flour
1/2 ts Baking powder
1 pk Chocolate chips(6oz)
1. Cream together butter, sugar, brown sugar. Add egg and vanilla.
2. Put small amounts of oatmeal in blender; blend until it turns to
powder; set aside. 3. Grate Hershey Bar in blender or by hand; set aside.
4. Mix powdered oatmeal, flour, salt, baking powder, and baking soda.
5. Combine all above ingredients except chocolate; mix well.
6. Add chocolate chips and grated Hershey Bar.
7. Make golfball sized cookies, spaced 2″ apart.
8. Bake on an ungreased cookie sheet for 6-8 minutes at 400′F.

Syndicated By: Recipe Feeds

Permalink: The Authentic Mrs. Fields Cookies!

Tags:

More • • Recipes

Snow-Covered Almond Crescents

Pulished on August 30, 2008 • Written by RecipeFeed.com


1 c Margarine or butter,
-softened 3/4 c Powdered sugar
1/2 t Almond extract
-OR 2 t Vanilla extract
2 c All-purpose flour
1/4 t Salt (opt)
1 c QUAKER Oats (quick or
-old-fashioned, uncooked) 1/2 c Finely chopped almonds
Additional powdered sugar Heat oven to 325′F. Beat margarine, powdered sugar and almond extract until fluffy. Add flour and salt; mix until wel blended. Stir in oats and almonds. Using level measuring tablespoonfuls, shape dough into crescents. Bake on ungreased cookie sheet 14-17 minutes or until bottoms are light golden brown. Remove to wire rack. Sigt additional powdered sugar generously over warm cookies. Cool completely. Makes about 4 dozen cookies.

Syndicated By: Recipe Feeds

Permalink: Snow-Covered Almond Crescents

Tags:

More • • Recipes

Soft Almond Cookies

Pulished on • Written by RecipeFeed.com


1/4 c Light Margarine;
1/2 c Sugar;
2 Eggs; Whites
1/2 ts Almond food extract;
4 dr Yellow food coloring;
1 c Flour;
1/2 ts Baking soda;
12 Toasted almonds; cut in half
Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the creamed mixture. Knead only long enough to blend, but not toughen, to dough. Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with almonds. Bake for 12 minutes. Food Exchange per serving: 1/2 BREAD EXCHANGE CHO: Og; FAT: 1g; CAL: 43; Brought to you and yours by Nancy O’Brion and her Meal-Master.

Syndicated By: Recipe Feeds

Permalink: Soft Almond Cookies

Tags:

More • • Recipes

Seven Layer Cookie

Pulished on August 29, 2008 • Written by RecipeFeed.com

Ingredients
1/2cupmargarine, melted
2cupgraham cracker crumbs
1pkshredded coconut
6ozbutterscotch chips
6ozsemi-sweet chocolate chips
1cneagle brand milk
1cuppecans, chopped

Directions:

Melt the margarine in 9×13 pan. Add graham cracker crumbs, stir and press down. Add other ingredients as layers in order listed. Bake at 350 for 30 minutes.

Syndicated By: Recipe Feeds

Permalink: Seven Layer Cookie

Tags:

More • • Recipes

Shaughns Pineapple Drop Cookies

Pulished on • Written by RecipeFeed.com


1 c Light brown sugar, packed
1/2 c Shortening
1 Egg
1 ts Vanilla
1 1/2 c Crushed pineapple, drained
2 c Flour
1 ts Baking soda
1/2 ts Salt
3/4 c Chopped walnuts
1/2 c Raisins
1. Mix shortening and sugar together; cream well. Add egg and vanilla.
2. In a separate bowl, mix all dry ingredients together. Add alternately to
shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). 3. Add nuts and raisins.
4. Drop onto lightly greased cookie sheet.
4. Bake at 375F for 12 minutes or until light brown.
Source: Shaughn Snyder, Cyberealm BBS Watertown, NY 1993 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 or 315-786-1120

Syndicated By: Recipe Feeds

Permalink: Shaughns Pineapple Drop Cookies

Tags:

More • • Recipes

Snow Caps

Pulished on • Written by RecipeFeed.com


3 Egg whites
1/4 t Cream of tartar
3/4 c Sugar
1/2 t Vanilla extract
1 c Semi-sweet chocolate chips
2 White chocolate baking bars,
-chopped (2 oz ea; opt) Preheat oven to 200′F. Line baking sheets with parchment paper. In large mixer bowl, combine egg whites and cream of tartar. Beat at highest speed of electric mixer until mixture is just frothy. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form. Add vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by teaspoonfuls, 1″ apart, onto prepared baking sheets. Bake 2 hours or until meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking. Turn off heat. Leave in closed oven 3-4 hours or until completely dry. Remove from oven. Cool completely. Carefully remove from parchment. Melt white chocolate in top of double boiler over hot, not boiling, water. Stir constantly until chocolate melts. Dip top of each cookie into melted chocolate, if desired. Place on waxed paper to dry. Store at room temperature in tightly covered containers. Makes about 6 dozen cookies.

Syndicated By: Recipe Feeds

Permalink: Snow Caps

Tags:

More • • Recipes

Sesame Seed Cookies

Pulished on August 28, 2008 • Written by RecipeFeed.com


1 1/2 c AM Sesame Seeds
– lightly roasted on — cookie sheet in oven 1 c Coconut
2 c AM Whole Wheat Flour
1 ts Non-alum baking powder
1 ts Baking soda
1/2 ts Sea salt (optional)
1/3 c AM Unrefined Vegetable Oil
1 Egg or egg replacer
1/2 c Honey
2 ts Vanilla
1 c Soy milk
Beat together oil, honey, egg and vanilla. Mix all the dry ingredients and add to the liquid mixture. Stir in milk. Drop by the teaspoon onto an ungreased cookie sheet. Flatten with a fork. Bake at 350 F. for 10 minutes. Makes approximately 48 cookies. Source: Arrowhead Mills “COOKIES” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Syndicated By: Recipe Feeds

Permalink: Sesame Seed Cookies

Tags:

More • • Recipes

Sesame Treats

Pulished on • Written by RecipeFeed.com


1 1/2 c AM Sesame Seeds
1/2 c AM Sunflower Seeds
1/2 c Chopped nuts
3/4 c Coconut
1 c Honey
1 ts Sea salt (optional)
1/2 c AM Peanut Butter
2 tb Carob powder
Mix first four ingredients together. Mix remaining ingredients in a separate bowl, then stir into dry mixture. Spread into an oiled, square casserole dish. Freeze until firm, then slice into bars and serve. Source: Arrowhead Mills “COOKIES” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Syndicated By: Recipe Feeds

Permalink: Sesame Treats

Tags:

More • • Recipes

Sesame-Almond Cookies

Pulished on • Written by RecipeFeed.com


1 c FILIPPO BERIO Brand Olive
-Oil 1 Strip lemon peel (2″)
4 ts Sesame seeds
1/2 c Dry white wine
1 ts Grated lemon peel
1 ts Grated orange peel
1/3 c Sugar
1/2 c Sliced almonds
3 1/2 c All-purpose flour
1 tb Ground cinnamon
1. Heat oil, 2″ strip lemon peel and sesame seeds in large skillet over
medium heat until seeds are lightly browned. Remove from heat; cool. 2. Remove lemon peel strip. Pour oil and sesame seeds into large bowl. Add
wine, grated lemon and orange peels, sugar and almonds; stir. 3. Combine flour and cinnamon in small bowl. Add to oil mixture gradually,
stirring well. Gather dough into ball; knead once or twice until smooth. Set aside to rest for 30 minutes. 4. Preheat oven to 350′F. Divide dough into 18 equal pieces. Roll each into
a ball and flatten about 3″ across and 1/4″ thick. Place on lightly greased baking sheet. Bake 20 minutes or until lightly browned and firm. Cool on wire rack. Store in covered container. Makes 18 cookies.

Syndicated By: Recipe Feeds

Permalink: Sesame-Almond Cookies

Tags:

More • • Recipes
« Previous