Pecan Pie Cookies

Pecan Pie Cookies

Ingredients 

• 1/4 cup butter
• 1/2 cup confectioners' sugar
• 3 tablespoons light corn syrup
• 3/4 cup finely chopped pecans
• 
  
• 2 cups all-purpose flour

• 1 teaspoon baking powder
• 1 cup brown sugar, packed
• 3/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla

1. Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
2. Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
3. Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
4. Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling. 
5. Great recipe care of Allrecipes.com

Twix Cookies

TWIX COOKIES

 

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If you love Twix, then you will LOVE these cookies! Shortbread cookie, caramel filling and chocolate topping- they are INCREDIBLE!

Author: Nikki

Recipe type: Dessert

INGREDIENTS

Shortbread Cookies

• 1½ cups butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3½ cups flour
• ¼ teaspoon salt

Caramel Layer

• 15 oz of caramel (I use Peter's caramel that comes in a 5 lb. block because I can simply just melt it down in the microwave as is and its ready to go, no evaporated milk required, but you can use Kraft caramels as well. Just follow package directions for melting)

Chocolate layer

• 2 cups milk chocolate chips
• 2 teaspoons shortening

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined.
3. Dump dough onto a lightly flour surface.
4. Roll dough out to ½ inch thick.
5. With a small biscuit cutter, cut out cookies and place on greased cookie sheet.
6. Bake at 350 degrees F 14-16 minutes.
7. Remove from oven and let cookies cool completely.
8. Melt caramel according to package directions. Spread over cooled cookies. Let caramel cool completely before spreading on the chocolate.
9. In a small microwave safe bowl, melt chocolate chips and shortening in 30 second increments, stirring in between each increment until melted and smooth. Spread over the tops of cooled caramel.
10. Let chocolate set before eating and serving. I popped mine in the fridge/freezer to get the chocolate to set faster.

Candy Canes

1 1/2 sticks butter, softened
3/4 c. sugar
1 egg
2 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt
1 (1oz) square unsweetened chocolate, melted
2 Tbsp. powdered sugar

Preheat oven to 350*. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Beat in flour and salt until dough is smooth,scraping down side of bowl. Divide dough in half. Stir in melted chocolate and powdered sugar into one half until color is even. Divide doughs in half again. Set aside half on each color dough, covered with plastic wrap. From remaining doughs make 15 (6inch) ropes of each color, using about 1 heaping measuring tsp. dough for each. Place pairs of dough ropes side by side, using one light and one dark for each. Twist ropes together and place 2 inches apart on lightly greased cookie sheets, curving one end to resemble a candy cane. Repeat with remaining dough. Bake candy canes 8-10 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.

Macadamia Madness

2 Cups Flour
2 sticks butter softened
6 ounces cream cheese softened
1/2 teaspoon salt
1/2 Cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup finely chopped toasted almonds
1/4 cup chopped macadamia nuts
2 eggs lightly beaten
1 Tbsp. melted butter
1 tsp. grated lemon zest
1 tsp. vanilla
1/4 tsp. lemon extract
Pinch of salt
64 whole macadamia nuts

In a medium bowl, beat flour, butter, cream cheese, and salt with an electric mixer on medium speed until well blended. Scoop up level measuring Tbsp. of dough and roll into 1 1/4 inch balls. Place on ungreased cookie sheets. using a finger dipped in flour, make a deep indentation in each ball to form a bowl shape. Place in the freezer for 10-15 minutes to firm up dough. Preheat oven to 350*. In a small bowl, stir together brown sugar, sugar, almonds, chopped macadamia nuts, eggs, butter, lemon zest, vanilla, lemon extract, and salt. remove cookies sheets from freezer and fill each indentation with about 1 tsp. of sugar-nut mixture. Top each with a macadamia nut. Bake for 30 minutes, or until lightly browned. Let cool completely on wire racks.

Makes about 64 cookies.

Chocolate Peanut Butter Cookies

1 stick butter, softened
1/2 c. creamy peanut butter
3/4 c. sugar
6 Tbsp. firmly packed brown sugar
1 egg
1 tsp. vanilla
2 (1oz) squares unsweetened chocolate, melted
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

In a medium bowl, beat butter and peanut butter with an electric mixer on medium speed until creamy. Add sugar and brown sugar and beat until blended. Beat in egg, vanilla, and melted chocolate until well blended. Add flour mixed with baking powder, baking soda, and salt and beat until well blended. Cover and refrigerate until firm, about 30 minutes. Preheat oven to 350*. Shape dough into 1 inch balls and place 1 inch apart on greased cookie sheets. Flatten with a fork. Bake 10-12 minutes, or until cookies are set. Let cool on sheets 2 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies.

Pinwheel Cookies

2 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 c. sugar
2 eggs, at room temperature
1 tsp. vanilla
1 (1oz) square unsweetened baking chocolate, melted
1 tsp. lemon extract

In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each piece of dough between 2 pieces of wax paper into an 8x12 inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours. Preheat oven to 350*. Using a sharp knife, cut dough into 1/4 inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8-10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies.

Rolled Sugar Cookies

2/3 c. sugar
1 stick butter, softened
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt

In a medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy. On low speed, beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl often. Wrap and refrigerate dough 2-3 hours, until firm. Preheat oven to 350*. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out cookies. Arrange cookies 2 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until edges are golden brown. let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.

Makes about 36 cookies.

White Chocolate Chunk Brownies Cookies

6 Tbsp. butter, softened
1/2 c. sugar
1/4 c. firmly packed brown sugar
2 (1oz) squares unsweetened chocolate, melted
1 egg, lightly beaten
1/2 tsp. instant coffee powder dissolved in 1 tsp. water
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. white chocolate chunks

Preheat oven to 375*. In medium bowl, beat butter, sugar, and brown sugar with an electric mixer on medium speed until creamy. Stir in melted chocolate and egg until blended. Add dissolved coffee and vanilla and stir until blended. Beat in flour, baking soda, and salt. Stir in chunks. Drop 1 inch apart onto greased cookie sheets. Bake 8-10 minutes, or until set. Let cookies cool 2 minutes on sheets, then remove to a rack and let cool completely.

Makes about 42 cookies.

Chocolate Banana Cookies

1 stick unsalted butter, softened
3/4 c. firmly packed born sugar
1 egg
1 tsp. vanilla
3/4 c. mashed bananas (about 2)
1 4 oz bar sweet chocolate, melted
1 3/4 c. flour
1 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400*. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Beat in egg and vanilla until well blended. Stir in bananas and chocolate. Mix flour, baking powder, and salt. Add to sugar mixture and stir until blended. Drop teaspoonfuls of dough 2 inches apart onto greased cookie sheets. Bake 8-10 minutes, just until edges of cookies start to brown. Let cookies cool on sheet 2 minutes, then remove to a rack and let cool completely.

Makes about 30 cookies.

Toasted Marshmallow Mississippi Mud

BROWNIE
3/4 c. all-purpose flour
1/4 tsp. salt
8 Tbsp. unsalted butter
1/4 c. unsweetened baking cocoa
3/4 c. sugar
1 tsp. vanilla
2 large eggs, slightly beaten
3/4 c. coarsely chopped pecans
1 c. mini-marshmallows

FROSTING

3 Tbsp. unsalted butter
3 Tbsp. unsweetened baking cocoa
2-3 Tbsp. heavy cream or evaporated milk
1 tsp. vanilla
1-1 1/3 c. sifted powdered sugar

With the rack in the center position, preheat the oven to 350*. Gloss an 8x8 inch pan with baking spray. Using a towel, remove the foam and spread the spray evenly over the pan.

Combine the flour with the salt and set aside.

In a small saucepan over low heat, melt the butter. Add the cocoa and stir until smooth. Remove the pan from the heat and stir in the sugar, vanilla, and eggs until the mixture is well combined. Add the flour and salt and stir until mixed. It will be thick and gooey.

Scrape the batter into prepared pan. Strew chopped pecans over the top and from edge to edge. Bake 23-25 minutes, or until tester comes out clean.

Increase oven temp to 400*. Strew marshmallows on top of the hot cake from edge to edge. return the cake to the oven for 3 minutes, or until the marshmallows are golden. Remove the cake from the oven and place on a wire rack.

Meanwhile, prepare the frosting. In a small saucepan over low heat, melt the butter. Whisk in the cocoa and the minimum quantity of cream or milk, stirring until smooth. Remove the pan from the heat and whisk in 1 cup of powdered sugar and vanilla, stirring until smooth and shiny, adding more sugar if necessary. Pour slowly over the hot cake from edge to edge and covering the marshmallows.

Cool the Mud completely in the pan on a wire rack. When completely cooled, cover with foil and let it sit overnight. Cut into bars the next day.

Makes 12 large or 16 medium bars.

My Very Best Sugar Cookies

1 cup plus 2 Tbsp. all-purpose flour
Pinch of salt
1/4 tsp. baking soda
1/4 tsp. cream of tartar
4 Tbsp. unsalted butter, softened
2 Tbsp. plus 2 tsp. salad oil
1/4 c. plus 4 tsp. sugar
1/4 c. packed powdered sugar
1 large egg yolk
1/2 tsp. vanilla


With the rack in the highest position, preheat oven to 375*.

Combine the flour, slat, soda, and cream of tartar and set aside.

Cream the butter and oil, gradually adding 1/4 c. sugar and the powdered sugar and beat until smooth and light.

Add the egg yolk and vanilla, beating until pale yellow and fluffy.

With a wooden spoon, combine the dry ingredients. The dough will be soft.

Using heaping Tbsp. of batter as a guide, roll the dough into 13 balls. Rolls the balls in the remaining sugar and place them 2 inches apart on the cookie sheet.

Place a sheet of wax paper over the sugared cookie balls. Using the bottom of a glass, lightly flatten each cookie.

Bake for 6 minutes. Reverse the pan so back is in the front and bake 4 minutes more. The cookies will be golden and crackly on top.

Cool in the pan on a wire rack for 2-3 minutes. Remove cookies to a wire rack to cool completely.

Deceptively Delicious Chocolate Chip Cookies

Ingredients

nonstick cooking spray
1 c firmly packed brown sugar
3/4 c trans fat-free soft tub margarine
2 large egg whites
2 tsp pure vanilla extract
1 15 ounce can chickpeas, drained and rinsed
2 cups semisweet chocolate chips
2 cups of flour
1/2 cup oats
1 tsp baking soda
1/4 tsp salt



Directions
1. Preheat oven to 350. Coat a baking sheet with cooking spray.
2. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 - 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.

Note: Serving size calculate for 3 dozen cookies.

Number of Servings: 36

Whole Wheat Chocolate Chip Cookies
Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!


Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups Gold Medal whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Did You Know?
The word cookie comes from the Dutch word for cake, "koekje". The first cookies were actually tiny cakes baked as a test to make sure that the oven temperature was right for baking a larger cake.
Source: Gold Medal Flour, a Reg. TM of General Mills, Inc.

Healthy Chocolate Chip Cookies

Nonstick cooking spray
1/4 cup packed brown sugar
3 Tbsp. granulated sugar
3 Tbsp. butter or margarine
1/2 tsp. vanilla extract
1 large egg
3 Tbsp. water
3/4 cup all-purpose flour
1/2 cup "white" whole-wheat flour (see note)
1/3 cup toasted wheat germ
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup semisweet mini chocolate chips

Preheat oven to 350 degrees. Lightly spray baking sheet with nonstick spray. In medium bowl, cream sugars with butter or margarine. Stir in vanilla, egg and water. Sift together flours, toasted wheat germ, baking soda and salt; stir into creamed mixture. Stir in mini chocolate chips. Drop dough by heaping teaspoonfuls onto baking sheet and flatten slightly with fork. Bake 10-12 minutes. Allow cookies to cool for a few minutes on baking sheet before removing to cool completely on wire racks.

Note: "White" whole wheat flour has a milder flavor than regular whole wheat flour. It is available in most supermarkets and whole food markets.

Makes 24 cookies. Per cookie: 73 calories, 3 g total fat (1 g saturated fat), 12 g carbohydrates, 2 g protein, 1 g dietary fiber, 68 mg sodium.

Apricot Bar Cookies

Featured in the revised edition of The New American Plate

Canola oil cooking spray
1 cup quick-cooking rolled oats
1 cup whole wheat flour
1/3 cup packed brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. baking soda
1/3 cup canola oil
5 Tbsp. apple juice, divided
1/2 cup apricot jam, preferably fruit-sweetened
1 package (7 oz.) dried apricots, diced

Preheat oven to 350 degrees. Spray 9 X 9-inch baking pan with cooking spray. In large bowl, mix together oats, flour, sugar, cinnamon, salt and baking soda until well combined. In small bowl, whisk oil and 3 tablespoons juice together and pour over oat mixture, blending well until moist and crumbly. Reserve 3/4 cup for topping. Press the remainder evenly into prepared pan. In small bowl, blend jam with remaining 2 tablespoons apple juice. Stir in dried apricots. Spread evenly over crust. Sprinkle reserved crumb mixture over apricots, lightly pressing down with fingers. Bake 35 min. or until golden. Cool in pan on wire rack. Cut into bars.

Makes 16 bars. Per serving: 162 calories, 5 g total fat (<1 saturated fat), 28 g carbohydrate, 2 g protein, 2 g dietary fiber, 63 mg sodium.

Banana Oatmeal Cookies

Banana Oatmeal Cookies are the kind cookies that makes digging through old cookbooks rewarding.

Canola oil spray
3/4 cup unbleached flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1 cup quick-cooking oats (not instant)
1/3 cup raisins
1/4 cup chopped walnuts
1 large egg white
3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces
1/2 cup (packed) dark brown sugar
1 small banana, cut in 1-inch pieces
1 tsp. vanilla extract

Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.

Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.

In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.

Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.

Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.

Makes 2 dozen cookies. Per cookie: 76 calories, 3 g. total fat (1 g. saturated fat), 13 g. carbohydrate, 1 g. protein, <1 g. dietary fiber, 42 mg. sodium.

Peanut Butter Cookies with Chocolate Chunks
By: Curtis Stone

Makes about 20 cookies
Ingredients

1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces / 280 grams)
1/2 cup (packed) light brown sugar
1/2 cup granulated / caster sugar
1/2 cup (1 stick / 125 grams) unsalted butter, at room temperature
1 ½ tablespoons honey
1 large egg
1 teaspoon vanilla extract
5 ounces / 155 grams semisweet chocolate, coarsely chopped

Preheat the oven to 350°F / 180°C. Line 3 heavy large baking sheets with parchment paper. Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate. Scoop about 3 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart. Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch. Cool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.

Chocolate Peanut Butter Cookies


* 1 cup (2 sticks) butter
* 1 cup peanut butter
* 2 cups powdered sugar
* 1 ¾ cups crushed graham crackers
* 2 cups milk chocolate chips


Melt butter and peanut butter together. Stir in powdered sugar and graham crackers. Press mixture firmly into a 9x13 pan. Melt chocolate chips; then spread on top of peanut butter mixture. Chill until firm. Remove from the fridge and allow cookies to warm to room temperature. Cut into 1" squares. (if the cookies are still cold, the chocolate will crack)
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Brownie Pillow Cookies

1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8).

For the chocolate chip cookie dough, beat butter with a mixer until creamy. Add brown sugar and beat until smooth. Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk. Add flour to butter mixture and beat until combined. Stir in mini chips. Let dough chill covered in the refrigerator for at least an hour.

Preheat oven to 350 degrees.

Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.

After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.

During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.

Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.

Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.

If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes

Katie's Cheesecake Delights



1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 (4 serving) pkg. cheesecake flavor instant pudding and pie filling mix
1/2 c. vegetable oil
1 egg
1/4 c. strawberry jam
3 oz white chocolate baking bar, coarsely grated

Heat oven to 350*. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 tsp. jam into each indentation. Bake 8-10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.