Favorite Cookie Recipes

(family photos of cooking or "similar category" below, after the recipes)

Scroll down for Nine Cookie Recipes

Cornflake Wreath Cookies

This is a cookie must every Christmas for us since our children were little.  It is a pretty cookie and tastes good.  It is messy to make, and not easy and unless you have some plastic kitchen gloves handy, (next year) you will have festive green under fingernails for a day.  I used to use a double boiler to melt the butter and marshmallows (the plus of doing it this way is that it stays hot while you form the cookies).  This year I used the microwave oven and they melted just fine.  I had to re-heat the mixture a couple of time for a few seconds while working.

Cornflake Wreath Cookies

1/2 cup butter

3 cups miniature marshmallows

1/2 tsp almond extract

1/2 tsp vanilla extract

1 tsp green food color

4 cups corn flakes

red hot candies

Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes on sheets of waxed paper, decorate with red cinnamon candies and silver dragées.

These wonderful low fat cookies are so easy to make, and I love them even though I don't like coffee.  I think they taste better the second day.

Low Fat

Prep: 15 minutes Chill: 3 hours Bake: 8 minutes per batch Oven: 350 degrees F

Makes: about 40 cookies

½ cup butter, softened

1 cup packed brown sugar

2/3 cup unsweetened cocoa powder

1 T instant coffee granules

1 t baking soda

1 t ground cinnamon

2 egg whites

1/3 cup vanilla low-fat yogurt

1 ½ cup all-purpose flour

¼ to ½ cup granulated sugar or sifted powdered sugar

1. Lightly grease cookie sheet; set aside. Beat butter with an electric mixer on medium speed 30 seconds. Add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping bowl. Beat in egg whites and yogurt until combined. Beat in as much flour as you can. Stir in any remaining flour. Cover and chill dough 3 hours or until easy to handle.

2. Place the sugar in a small bowl. Drop dough by a teaspoon into sugar and roll into balls. Place 2 inches apart on the prepared cookie sheet. Bake in a 350 degree oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and let cool.

Nutrition Facts per cookie for plain or lemon variation:

66 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 54 mg sodium, 11 g carbo, 0 g fiber, 1 g pro.

Daily Values: 1% vit. A, 3%calcium, 3% iron

Exchanges: ½ Other Carbo., ½ Fat

From New Better Homes and Gardens Cook Book

Coconut Macaroon Cookies

Ingredients:

4 egg whites

1 tsp vanilla

1 cup confectioners sugar

2 cups coconut

1/2 cup flour

Beat egg whites until they peak. Add vanilla & sugar. Slowly blend in coconut and flour, mixing as little as possible. Spoon drop the macaroons onto a cookie sheet and bake at 300 degrees for 20 minutes.

These darling little cookies, sparkly with sugar and rich with chocolate, are a wonderfully welcome addition to any cookie tray or gift basket.

· 1/2 cup 125 mL vegetable oil

· 4 squares (1 oz./28 g each) unsweetened chocolate

· 2 cups 500 mL granulated sugar

· 4 eggs

· 2 tsp. 10 mL vanilla

· 2 cups 500 mL all-purpose flour

· 2 tsp. 10 mL baking powder

· 1 cup 250 mL coarse sugar for rolling (or additional granulated sugar)

Cooking Instructions

1. In a small saucepan, heat oil and chocolate over low heat, stirring until the chocolate is melted and the mixture is smooth. Transfer to a mixing bowl. Add sugar, eggs and vanilla and beat with an electric mixer until smooth and well blended. Mix in flour and baking powder and beat just until the flour is incorporated into the dough. Chill in the refrigerator for at least several hours or overnight.

2. Preheat oven to 350® F (180®F). Line a cookie sheet with parchment paper and lightly grease the paper. Measure the icing sugar into a flat bowl or pie plate. By hand, form the dough into 1-inch (2-cm) balls and roll in the coarse sugar (or granulated sugar, if you can't find coarse sugar) until completely coated. Place on prepared cookie sheet, at least 1 1/2 inches (4 cm) apart. Bake for 10 to 12 minutes, until the cookies are puffed and sparkly, but still slightly soft in the center. Remove to a rack to cool.

How kids can help Help mix the dough for the cookies, with adult supervision. Roll the dough into balls and coat with sugar before baking.

Servings: 5 1/2 to 6 dozen cookies

1 pkg. any flavor Pillsbury Plus Cake Mix

1/2 c. margarine or butter, softened

1 egg

Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 9-12 minutes. Cool two minutes; remove from pans.

Tips: If using chocolate cake mix, add 2 Tbsp. water to ingredients

If desired, stir in 1 c. chocolate chips or 1/2 c. chopped nuts.

If desired, frost cookies with your favorite flavor of frosting.

For sandwich cookies, spread frosting between 2 cookies.

Yields about 4 dozen cookies

1 box cake mix (any variety)

1 cup semi-sweet chocolate chips (can substitute caramel or peanut butter chips or do a combination)

1/ 2 -1 cup oatmeal (I always put in as much as I can!)

1 /2 cup oil

2 eggs, slightly beaten

1/ 2 cup raisins (optional)

1 tsp. vanilla (optional)

nuts (optional)

Preheat oven to 350. In a large bowl, combine all the ingredients, blending well. If the mixture is too stiff, add a little water. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 8-10 minutes or until set. Cool 1 minute before removing form the cookie sheets.

For altitudes above 3500 feet, add 1/ 4 cup flour to dry cake mix.

Variation: Use white cake mix and add a pudding mix. I added strawberry, for tasty pink cookies. If you use pudding, you will need to add some water (about 1/4 cup). Also, the pudding tends to make the cookies sweeter.

Yields about 2 dozen.

1 (9 oz.) pkg. yellow cake mix (or your favorite flavor)

2/3 cup oatmeal

1/2 cup butter or margarine, melted

1 egg

*1/2 cup chocolate chips, butterscotch chips, peanut butter chips, M&Ms (your preference)

* For a healthier cookie, substitute raisins in place of the chips.

Preheat oven to 375. In a mixing bowl, beat the cake mix, oatmeal, butter and egg. Stir in the chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. Immediately remove to wire racks to cool.

Yields about 5 dozen cookies.

1 (18.5-ounce) package devil’s food cake mix without pudding

1/2 cup vegetable oil

2 eggs, beaten

1/2 cup chopped pecans

6 (1.45-ounce) milk chocolate bars, divided into squares (optional)

1/2 cup coconut (optional)

Preheat oven to 350. Combine cake mix, oil, and eggs in a large mixing bowl and mix well. Stir in the pecans. Drop batter by teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 minutes. Remove from cookie sheets and cool completely on wire racks.

Optional: While the cookies are still on the pan, place 1 square of milk chocolate on each; spread gently to frost. Sprinkle with coconut.

Jasmine, Marina and Solomon working in Jennifer's Kitchen

This is AJ in his work uniform...Wetzels Pretzels

Proud parents Andy and Suzie below.

This is Andy and Suzie's (Front Row- Crouching) small group from church, Christmas Progressive Dinner Party, Alpine California

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