Cookies And Cream Cake

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Ingrients & Directions


1 pk Cake mix, white 10 Cookies, whole
1 1/4 c Water 3/4 c Shortening
1/3 c Oil 1 ts Vanilla
3 Egg white 2 Egg white
1 c Oreos, crushed

ea FROSTING 3 c sugar, powdered
Heat oven to 350. Grease and flour 2 round cake pans. In large
bowl, combine all cake ingredients except cookies. Mix at low speed
until moistened. Beat 2 minutes at high speed. Stir in crushed
cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool
layers. FROSTING: In small bowl combine 1/2 cup of the powdered
sugar, shortening, vanilla and egg whites. Blend well. beat in
remaining sugar until frosting is smooth. Fill and frost cake.
Arrange whole cookies on end and on top of frosted cake.
Yields
6 servings

Sugar-cookie Cutouts

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Ingrients & Directions


1 c Butter
1 c Granulated sugar
2 lg Eggs
1 ts Vanilla extract
3 3/4 c All-purpose flour
2 ts Baking powder
1/4 c Heavy (whipping) cream
1/3 c Red colored sugar
1/3 c Green colored sugar
White, green and/or yellow
-ready-to-pipe icing

1. Beat butter and sugar in a large bowl with electric mixer until
pale and fluffy. Beat in eggs and vanilla until blended. With mixer
on low speed, gradually beat in flour, baking powder and cream until
well blended.

2. Press dough together, then divide in half. Wrap each half and
chill 3 hours or until firm enough to roll.

3. Heat oven to 350?F. Grease cookie sheet(s).

4. On lightly floured surface, roll 1 piece of dough at a time (keep
remainder refrigerated) to 1/4-inch thickness. Cut in desired shapes
with floured 3-inch cookie cutters. Sprinkle each with 1/2 teaspoon
colored sugar. Place 1 inch apart on prepared cookie sheet(s).
Reroll scraps and chill.

5. Bake 14 minutes or just until bottoms and edges are brown. Cool
completely on cookie sheets on wire rack. Repeat with remaining dough.

6. Decorate as you wish. let stand two hours until icing sets. Store
airtight up to 2 weeks or freeze.

Prep: 15 min. Chill: 3 hr. Bake: 14 min. per batch Woman’s Day
Incredible Cookies (11/23/93)
Yields
72 Servings

Tree Light Cookies

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Ingrients & Directions


1 c Butter
1 c Margarine
1 c Powdered sugar
4 c Flour
1 ts Baking powder
1/2 ts Salt
Plastic drinking straw
Chocolate flavored candy
-coating
Decorator Frosting; (recipe
-follows)
Red or black licorice

Soften butter and margarine. Beat with sugar until creamy. Combine flour,
baking powder and salt; add to butter mixture and blend. Roll dough to 1/4″
thickness on floured surface. Cut out cookies using 3″ spade cookie cutter.
Place on ungreased baking sheet. Use straw to make a hole in “socket” end
of each cookie. Bake at 350 degrees for approximately 15 minutes. Cool.
Melt chocolate candy coating and brush into “socket” end of each cookie.
Frost bulb end with Decorator Frosting. Lace licorice through holes in
cookies.


Yields
1 servings

Meringue Cookies W/fresh Strawberries

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Ingrients & Directions


4 Egg whites
1/4 ts Cream of tartar
1 ts Vanilla
1/4 ts Salt
1 1/2 c White sugar
1 Bag (12-oz) chocolate chips

Large fresh strawberries

Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff
but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold
in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper
lined cookie sheets. BAke at 300 degrees for 20-25 minutes. Cool slightly
and remove from pan. Store in airtight containers. Serve on tray with
strawberries.

From

Yields
6 Servings

Peanut Butterscotch Cookies

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Ingrients & Directions


1/2 c Butter softened 1 ts Baking soda
3/4 c Packed brown sugar 1 c Salted peanuts
1/2 c Chunky peanut butter 6 oz Semi-sweet chocolate chips
2 Eggs 6 oz (or) butterscotch chips
1 1/2 c Flour

1. Preheat oven to 350. Cream butter and brown sugar until light and
fluffy. Add peanut butter and eggs. Mix well. Stir in flour and
baking soda and blend well. Add peanuts and chips. Mix just until
blended. 2. Drop by rounded teaspoonfuls two inches apart onto
ungreased cookie sheet. 3. Bake 9-12 minutes or until golden brown.
Remove right away from cookie sheet and cool on wire rack. from:
_Cookiemania_
Yields
48 servings

Sugar House Cookies

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Ingrients & Directions


1 1/2 c All-purpose flour
1/2 c Butter
1 c Maple syrup
1 Egg
1 ts Salt
2 ts Baking powder
1/2 c Seedless raisins
1 1/2 c Oatmeal
1 ts Nutmeg
1/4 c Milk
1/2 c Chopped nuts

Place the butter, maple syrup, and egg in a bowl and beat until light
and creamy. Sift together the flour, salt and baking powder. Fold in
the raisins, oatmeal, and nutmeg.

Add the milk and nuts and blend thoroughly into the creamed mixture.
Drop by spoonfuls onto a greased cookie sheet and bake at 375 degrees
F. for 15 minutes. Yield: 4-5 dozen.

SOURCE: *New York Maple Producers Association POSTED BY: Jim Bodle
3/93
Yields
6 Servings

Tom's Mmm Good Chocolate Chip Cookies

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Ingrients & Directions


1 Stick of Crisco or
2 Sticks of butter (16tbsp)
1 ts Baking soda
1 1/2 c Brown sugar (may substitute
White)
A couple glops of honey
2 Eggs
A gurgle of vanilla
Some cinnamon
(opt) walnuts
A bunch of chocolate chips
2 1/2 c Flour

NOTE: before begining Tom say, “in order to fully duplicate the experience
of homemade Tom’s cookies you must also add a special surprise ingredient,
which can be anything which seems like it might taste good. Options include
rootbeer, a dash of ginger, ground nuts (peanuts, pecans, or whatever), .25
cup whole grain cereal, a small handful of vanilla/butterscotch/mint chips,
a heap of cocoa powder, etc. Be creative!)

Directions: Melt Crisco/ butter in a large bowl. Add in everything but the
flour (but dont add the chocolate chips in while the Crisco/butter is hot
or they will melt.) Mix. Add flour. Mix some more. Mixing can be done with
a wooden spoon or the old fashioned way of using your hands and really
working the dough. (benefit of the second way is that you can lick your
hands afterwards but WASH them afterwards especially if you lick). Add
extra flour until a few chocolate chips dont quite stick to the dough–this
will achieve the right consistency. Drop little clumps on the baking sheet
( dont use a spoon or else you wont be able to lick the dough off your
fingers afterwards. dont roll them into balls or they wont have that
homemade awkwardness shape.) Bake 9-10 min at 375F. Dont over cook. Tom’s
cookies should come out slightly undercooked for that delicious texture.


Yields
30 Cookies

Meringue Cookies

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Ingrients & Directions


2 Egg whites
1/8 ts Salt
1/8 ts Cream of tartar
1 ts Vanilla
3/4 c Sugar
6 oz Semisweet chocolate chips

Beat egg whites, salt and cream of tartar until very firm. Gradually
add sugar and mix. Fold in Chocolate chips. To prevent burning you
can bake on an air-space cookie sheet or put brown grocery bag on
regular cookie sheet. Drop by teaspoon fulls on pan. Bake 300 degrees
for 25 minutes. They should only be lightly browned.

This recipe can be doubled, but if you do that don’t double the
chocolate chips. Best if used in a few days.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings

Candy Shop Cookie Pizza (crisp)

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Ingrients & Directions


1 1/2 c All purpose flour 1 Egg
1/2 ts Baking soda 1/2 ts Vanilla
1/2 ts Salt 2 c Semi sweet chocolate morsels
1 1/4 c Butter; softened (10 tbls) -divided

OPTIONAL
1/2 c Peanut butter -Nestles Crunch; Goobers
1 c Chopped candy, total – like: -Alpine White
-Butter fingers, Baby Ruth,

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch
baking pan.

In small bowl, combine flour, baking soda and salt. Set aside.

In large mixer bowl, beat butter, sugars until creamy. Beat in egg
and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate
morsels. Using buttered wax paper, spread in prepared pan. Bake 20
to 30 minutes or until lightly browned. Leave in pizza pan.

Immediately sprinkle remaining one cup morsels over crust. Let stand
five minutes or until morsels become soft and shiny. Gently spread
chocolate over crust. Let set. (After cookie dough has cooled, pizza
may have to refrigerated for 30 mins for chocolate to set)

Optional Ingredients: If wanted, when pizza cookie comes out of the
oven sprinkle one cup morsels on hot crust; drop peanut butter by
spoonfuls on morsels. Let stand 5 minutes or until morsels become
soft and shiny.. Gently spread chocolate and peanut butter evenly
over crust. Quickly sprinkle the pizza with chopped candy. (After
cookie dough has cooled, pizza may have to be refrigerated for 30
mins for topping to set.)

== Courtesy of Dale & Gail Shipp, Columbia Md. ==


Yields
1 12″ pizza

Sugar Free Cookies

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Ingrients & Directions


2 c Raisins
2 c Flour
1 ts Cinnamon
1 ts Soda
1 c Unsweetened applesauce
2 Eggs
10 pk Sweet and Low
3/4 c Cooking oil
1/2 ts Salt

Cook raisins in water until almost dry. Add rest of the ingredients.
Drop by spoonfuls on cookie sheet and bake 20 minutes at 350 degrees.
For cake, bake in long pan, greased and floured. Bake at 350 degrees
for 45 minutes. Randy Rigg
Yields
1 Servings