We used to make these every year. Then we stopped for a while. A friend asked me for the recipe this year so I decided to bring them back for this year's trays. Easy recipe, pretty cookie and makes a ton, which is great for filling the trays.
Ingredients:
1/2 cup vegetable oil
4 sq unsweetened chocolate melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioners' sugar
DIRECTIONS:
Mix oil, chocolate and granulated sugar.
Blend in one egg at a time until well mixed.
Add vanilla.
Stir in flour, baking powder and salt into oil mixture.
Chill several hours or overnight.
Heat oven to 350.
Drop teaspoonfuls of dough into confectioners' sugar.
Roll in sugar; shape into balls.
Place about 2" apart on greased baking sheet.
Bake 10-12 minutes.
Do not overbake.
Makes about 6 dozen cookies.
From the Betty Crocker Cooky Primer cookbook
Tuesday, December 21, 2010
Sunday, December 19, 2010
Chocolate Thumbprints Christmas Cookies
This are probably my top favorite cookies, followed by the Chocolate Buttersweets. I love just popping these into my mouth. Chocolate upon chocolate. Makes about six dozen, depending on 1) how big you make them and 2) how much dough you eat during the process.
Ingredients for cookies:
1 cup margarine or butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 oz (2 squares) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour
Directions:
In a large bowl cream the margarine and sugar until light and fluffy. Blend in vanill, chocolate and egg.
Lightly spoon flour into measuring cup. Level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.
Heat oven to 375 degrees.
Shape dough into 1" balls, place 2" apart on ungreased cookie sheets.
With thumb, make imprint in center of each cookie.
Bake at 375 for 8-10 minutes. Let cool 1 minute before removing from cookie sheets.
Fill with chocolate filling (see below.)
Chocolate Filling:
6 oz (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract
In small saucepan melt chocolate chips, corn syrup, water and margarine over low heat, stirring constantly.
Stir in vanilla. Spoon approx.1 tsp onto each cookie.
Enjoy!
Ingredients for cookies:
1 cup margarine or butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 oz (2 squares) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour
Directions:
In a large bowl cream the margarine and sugar until light and fluffy. Blend in vanill, chocolate and egg.
Lightly spoon flour into measuring cup. Level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.
Heat oven to 375 degrees.
Shape dough into 1" balls, place 2" apart on ungreased cookie sheets.
With thumb, make imprint in center of each cookie.
Bake at 375 for 8-10 minutes. Let cool 1 minute before removing from cookie sheets.
Fill with chocolate filling (see below.)
Chocolate Filling:
6 oz (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract
In small saucepan melt chocolate chips, corn syrup, water and margarine over low heat, stirring constantly.
Stir in vanilla. Spoon approx.1 tsp onto each cookie.
Enjoy!
Mama's Sweet and Saltines
Not my mama this time. I got this recipe out of Country Living magazine and it's Trisha Yearwood's mama I guess.
I'd actually had this before, but just found the recipe for it the other day. The only thing I didn't have on hand was the unsalted butter, which Don promptly bought after seeing the recipe.
Ingredients:
40 Saltine Crackers (can use graham crackers for a sweeter taste. I've never had them that way.)
2 sticks unsalted butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/2 cups.)
Directions:
Preheat oven to 425 degrees.
Line a large-rimmed cookie sheet with foil and the forty crackers. Be sure the pan you choose will fit in your freezer and be sure you have space in your freezer for the pan!!!
In a medium saucepan melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remover from heat and pour over crackers covering them evenly.
Put cookie sheet in oven and watch closely. Bake for about 5 minutes (mine took three) until just bubbly.
Remove from oven adn pour chocolate chips over crackers.
When chips begin to melt, spread them over crackers with a knife.
Transfer pan to freezer for 15 to 20 minutes or until completely cold. The chocolate covered crackers will forma solid sheet. Break into pieces and store in airtight container.
** I also used about 6 extra saltines to crush up and sprinkle over the top of the chocolate before freezing.
I'd actually had this before, but just found the recipe for it the other day. The only thing I didn't have on hand was the unsalted butter, which Don promptly bought after seeing the recipe.
Ingredients:
40 Saltine Crackers (can use graham crackers for a sweeter taste. I've never had them that way.)
2 sticks unsalted butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/2 cups.)
Directions:
Preheat oven to 425 degrees.
Line a large-rimmed cookie sheet with foil and the forty crackers. Be sure the pan you choose will fit in your freezer and be sure you have space in your freezer for the pan!!!
In a medium saucepan melt butter and brown sugar together and bring to a boil. Boil for 5 minutes. Remover from heat and pour over crackers covering them evenly.
Put cookie sheet in oven and watch closely. Bake for about 5 minutes (mine took three) until just bubbly.
Remove from oven adn pour chocolate chips over crackers.
When chips begin to melt, spread them over crackers with a knife.
Transfer pan to freezer for 15 to 20 minutes or until completely cold. The chocolate covered crackers will forma solid sheet. Break into pieces and store in airtight container.
** I also used about 6 extra saltines to crush up and sprinkle over the top of the chocolate before freezing.
Snickerdoodles Christmas Cookie Recipe
My kids actually found this recipe in their Strawberry Shortcake Holiday Treats cookbook! It has all regular ingredients, which is why I like it.
Ingredients:
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup white sugar
also 2 Tbl. white sugar
1 egg
2 Tbl milk or cream
2 tsp vanilla
1/2 tsp cinnamon
Directions:
Preheat oven to 375
In medium bowl, stir together the flour, baking soda, and salt. Set aside
Use the electric mixer to cream together the butter and 1 cup of sugar.
Beat in the egg. Add the milk and vanilla. Beat until all combined.
Add in dry ingredients and beat til well mixed.
In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.
Roll the dough into 1" balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.
Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.
Ingredients:
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1 cup white sugar
also 2 Tbl. white sugar
1 egg
2 Tbl milk or cream
2 tsp vanilla
1/2 tsp cinnamon
Directions:
Preheat oven to 375
In medium bowl, stir together the flour, baking soda, and salt. Set aside
Use the electric mixer to cream together the butter and 1 cup of sugar.
Beat in the egg. Add the milk and vanilla. Beat until all combined.
Add in dry ingredients and beat til well mixed.
In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.
Roll the dough into 1" balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.
Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.
Double Delicious Cookie Bars Christmas Cookie Recipe
Preheat oven to 350 degrees or 325 for a glass dish.
In 13x9 pan, melt one stick of butter in the heated oven.
Crush one package of Nabisco "Famous" chocolate wafer cookies (or if you can find crushed chocolate cookie crumbs, use 1 1/2 cups of those.)
Spread 1 1/2 cups of the crushed wafers into the melted butter.
Pour 1 can (14 oz) of Sweetened Condensed Milk evenly over crumbs.
Top with 2/3 of a 12 oz. bag of semisweet chocolate chips and 2/3 of a 12 oz. bag of peanut butter chips. (If the peanut butter chips are 10 oz, use the whole bag. Depends on the brand you buy.)
Press down slightly to set.
Bake 25-30 minutes or until lightly browned.
Cool and cut into bars.
In 13x9 pan, melt one stick of butter in the heated oven.
Crush one package of Nabisco "Famous" chocolate wafer cookies (or if you can find crushed chocolate cookie crumbs, use 1 1/2 cups of those.)
Spread 1 1/2 cups of the crushed wafers into the melted butter.
Pour 1 can (14 oz) of Sweetened Condensed Milk evenly over crumbs.
Top with 2/3 of a 12 oz. bag of semisweet chocolate chips and 2/3 of a 12 oz. bag of peanut butter chips. (If the peanut butter chips are 10 oz, use the whole bag. Depends on the brand you buy.)
Press down slightly to set.
Bake 25-30 minutes or until lightly browned.
Cool and cut into bars.
Chocolate Chip Butterball Cookies Christmas Cookie Recipe
Ingredients:
2 cups flour
1 cup butter or margarine
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla
one 12 oz. package chocolate chips
bowl of confectioner's sugar
Directions:
Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.
Add in chocolate chips, mix them into the batter.
Refrigerate dough 30 minutes (or longer.)
Form into 1" balls, place on cookie sheet. These don't spread, so you can put a lot on a sheet, no need to spread them out a ton.
Bake at 375 for 15-20 minutes.
Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner's sugar.
Roll a second time in confectioner's sugar before serving.
2 cups flour
1 cup butter or margarine
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla
one 12 oz. package chocolate chips
bowl of confectioner's sugar
Directions:
Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.
Add in chocolate chips, mix them into the batter.
Refrigerate dough 30 minutes (or longer.)
Form into 1" balls, place on cookie sheet. These don't spread, so you can put a lot on a sheet, no need to spread them out a ton.
Bake at 375 for 15-20 minutes.
Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner's sugar.
Roll a second time in confectioner's sugar before serving.
Chocolate Buttersweets Christmas Cookie Recipe
Cookies:
1 cup margarine or butter
1 cup confectioners sugar
1/2 tsp salt
2 tsp vanilla
2 cups all purpose flour
**Filling:
6 oz cream cheese
2 cups confectioners sugar
4 TBL flour
2 tsp vanilla
Frosting:
1 cup semisweet chocolate chips
4 TBL butter or margarine
4 TBL water
1 cup confectioners sugar
Directions:
**Prepare the filling first. The cookies, when done, need to be filled while warm. Have the filling ready to go.
Preheat oven to 350 degrees.
1) In large bowl cream together butter, confectioners sugar, salt and vanilla.
2) Gradually add flour to creamed mixture, mix well.
3) Roll dough into 1" balls, placing them 2" apart on ungreased cookie sheets.
4) Press hole in center of each cookie with finger or the handle end of wooden spoon (if handle is round, not flat.)
5) Bake at 350 for 12-15 minutes until edges are lightly brown.
6) Fill while warm
7) Frost
Directions for filling:
Soften cream cheese. Blend in sugar, flour, vanilla. Cream well. Fill cookies.
Directions for frosting:
In small saucepan melt chocolate chips, butter, and water over low heat. Stir constantly. Stir in confectioners sugar and mix well. Will be lumpy at first until the sugar melts. Spoon a little frosting onto each cookie.
1 cup margarine or butter
1 cup confectioners sugar
1/2 tsp salt
2 tsp vanilla
2 cups all purpose flour
**Filling:
6 oz cream cheese
2 cups confectioners sugar
4 TBL flour
2 tsp vanilla
Frosting:
1 cup semisweet chocolate chips
4 TBL butter or margarine
4 TBL water
1 cup confectioners sugar
Directions:
**Prepare the filling first. The cookies, when done, need to be filled while warm. Have the filling ready to go.
Preheat oven to 350 degrees.
1) In large bowl cream together butter, confectioners sugar, salt and vanilla.
2) Gradually add flour to creamed mixture, mix well.
3) Roll dough into 1" balls, placing them 2" apart on ungreased cookie sheets.
4) Press hole in center of each cookie with finger or the handle end of wooden spoon (if handle is round, not flat.)
5) Bake at 350 for 12-15 minutes until edges are lightly brown.
6) Fill while warm
7) Frost
Directions for filling:
Soften cream cheese. Blend in sugar, flour, vanilla. Cream well. Fill cookies.
Directions for frosting:
In small saucepan melt chocolate chips, butter, and water over low heat. Stir constantly. Stir in confectioners sugar and mix well. Will be lumpy at first until the sugar melts. Spoon a little frosting onto each cookie.
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