Cinnamon-Sugar Roll Cookies

 

Basic Cookie Dough - (see below)
1/2 cup salted and roasted mixed nuts, finely chopped
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter

 

 

 

Vanilla Glaze - (see below)
Chopped salted and roasted mixed nuts (optional)

Method
Prepare a Basic Cookie Dough.
Between sheets of lightly floured waxed paper, roll dough into a 16×9-inch rectangle.
In a medium bowl, combine 1/2 cup mixed nuts, brown sugar, and cinnamon.
Cut in butter until mixture clings together.
Sprinkle mixture evenly over dough.
Starting from a long side, roll up dough tightly.
Wrap in plastic wrap or waxed paper.
Freeze about 2 hours or until dough is firm enough to slice.

Preheat oven to 375°F.
Line a cookie sheet with parchment paper.
Cut roll into 1/4-inch slices.
Place slices 2 inches apart on the prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are lightly browned.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; cool.
Drizzle cookies with Vanilla Glaze.
If desired, sprinkle with additional chopped mixed nuts.

Notes:

Makes about 60 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Vanilla Glaze: In a small bowl, stir together 1 cup powdered sugar and 1 teaspoon vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency.

Basic Cookie Dough Recipe:
In a large bowl, combine 1/4 c. butter (softened), 1/4 c. shortening, and 2 ounces cream cheese (softened).
Beat with an electric mixer on medium to high speed for 30 seconds.
Add 1 c. brown sugar, 1/2 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg.
Beat until combined, scraping bowl occasionally.
Beat in 1 egg and 2 tsp. vanilla until combined.
Beat in as much of the 2-1/2 c. all-purpose flour as you can with the mixer.
Using a wooden spoon, stir in any remaining flour.
Makes about 2-3/4 cups dough.

 

Heath Bar Cookies

INGREDIENTS

• 2 1/2 cups all-purpose flour


• 1 teaspoon salt


• 1 teaspoon baking soda


• 1 cup (2 sticks) unsalted butter, softened


• 1 1/2 cups sugar


• 2 eggs


• 1 teaspoon vanilla


• 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars)


• 1/2 cup chopped walnuts

METHOD

Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't.

1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside.

2 Beat together the butter and sugar. Beat in eggs one at a time, and vanilla.

3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie doughfor at least 30 minutes (better an hour).


4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!)



5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely.

Makes about 6 dozen cookies.

 

Chocolate Chip Cookie Cheesecake Bars

While I'm on the cheesecake kick, here is a bite sized chocolate chip cookie cheesecake bar recipe great for those office and children parties.

PREP TIME: 30 Min
COOK TIME: 30 Min
READY IN: ~ 1 Hr
SERVINGS: 16 Bars

INGREDIENTS FOR CRUST

* 1½ cups graham cracker crumbs (from about 8 whole graham crackers)
* 5 tablespoons unsalted butter, melted

INGREDIENTS FOR COOKIE DOUGH

* 5 tablespoons butter, melted and cooled
* 1/3 cup light brown sugar
* ¼ cup all-purpose flour
* ½ teaspoon vanilla extract
* ¾ cup semisweet chocolate chips

INGREDIENTS FOR CHEESECAKE FILLING

* 10 ounces cream cheese, at room temperature
* ¼ cup granulated sugar
* 1 egg
* 1 teaspoon vanilla extract

INGREDIENTS FOR CHOCOLATE DRIZZLE

* 1/3 cup semisweet chocolate chips
* 1 teaspoon vegetable shortening

DIRECTIONS FOR CRUST

1. Preheat oven to 325 degrees F. Lightly grease an 8×8-inch baking pan, line with parchment paper, and butter the parchment paper; set aside.

2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack.

3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized ball of the dough and place on a plate, and refrigerate plate of cookie dough balls while you prepare the cheesecake filling.

4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined.

5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into corners and sides.

6. Bake for about 30 minutes, or until the cheesecake filling is set and doesn’t jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.

7. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about 20 minutes. Store leftovers in the refrigerator.

Coconut Blondies Bars

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Okay, I'm in love with coconut.

• 1 cup all-purpose flour


• 2 teaspoons baking powder


• 1 teaspoon salt


• 6 tablespoons butter or 6 tablespoons margarine


• 1 3/4 cups packed light brown sugar


• 2 teaspoons vanilla extract


• 2 large eggs


• 1 1/2 cups pecans, coarsely chopped


• 3/4 cup sweetened flaked coconut

 

Directions:

 Prep Time: 10 mins

Total Time: 40 mins

1 Preheat oven to 350°F.

2 Grease 13 x 9-inch baking pan.

3 In small bowl, combine flour, baking powder and salt.

4 In saucepan, melt butter over low heat.

5 Remove from heat.

6 Stir in brown sugar and vanilla; add eggs, stirring until well blended.

7 Stir in flour mixture into sugar mixture just until blended.

8 Stir in coconut and pecans.

9 Spread batter evenly in prepared pan.

10 Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.

11 Do not overbake; blondies will firm as they cool.

12 Cool completely in pan on wire rack.

13 When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.

Pumpkin Pie Bars

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2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2.  To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined.  Pour over shortbread layer.  Bake for 45 minutes or until pumpkin layer is golden brown.

3.  Let cool for 30 minutes then cut into bars.  Melt chocolate over a double broiler or in microwave until smooth then spread over bars.  Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

Snickerdoodle Bars

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Cookies n Cream Cookies

Cookies n Cream Cake Mix Cookies

1 package Betty Crocker® SuperMoist® devil’s food cake mix
1/4 cup vegetable oil
2 eggs
18 foil-wrapped white chocolate candies with chocolate cookie bits (from 12-ounce bag), unwrapped
1 ounce white baking bar (white chocolate) or vanilla-flavored candy coating
1 teaspoon vegetable oil
2 tablespoons semisweet chocolate chips

Directions:

1. Heat oven to 350°. Lightly grease cookie sheet with shortening or spray with cooking spray. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Cut each candy crosswise in half.


2. Shape level 1 measuring tablespoon of dough around each candy half, covering completely. Place 2 inches apart on cookie sheet.


3. Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.


4. Microwave white baking bar and 1/2 teaspoon of the oil in small microwavable bowl uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth.


5. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies.

Vanilla Pudding Cookies

1 c. salted butter, softened
1 c. buttered flavored shortening (you can also use regular)
1 1/2 c. sugar
1 1/2 c. brown sugar
3 eggs
3 tsp. vanilla
5 1/2 c. flour
1 1/2 tsp. salt (I added just a pinch more)
1 1/2 tsp. baking soda
2 small boxes of vanilla pudding, or one large one
1/2-3/4 of a bag of chips (butterscotch, chocolate, peanut butter, etc.)

Preheat oven 375 degrees. Combine butter, shortening, sugars, and pudding until creamed, Add vanilla and eggs, mix well. In a separate bowl combine flour, salt and baking soda. Add dry ingredients to wet, combine until well mixed. Add chips, and spoon batter about the size of a small apricot onto an ungreased cookie sheet. Bake for 8-10 minutes.

Frosted Maple Cookies

1/2 c shortening
1-1/2 c packed brown sugar
2 eggs
1 c ( 8 oz ) sour cream
1 tbs maple flavoring
2-3/4 c all purpose flour
1 tsp salt
1/2 baking soda
1 c chopped nuts, optional

Frosting:
1/2 c butter (no substitutes here)
2 c confectioners' sugar
2 tsp maple flavoring
2 to 3 tbs hot water

In a mixing bowl, cream shortening and brown sugar.  Add eggs, one at a time, beating well after each addition.  Stir in sour cream and maple flavoring.  Combine flour, salt and baking soda; add to creamed mixture and mix well.  Stir in nuts.  Cover and refrigerate for 1 hour.  Drop dough by rounded tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 375 for 8-10 minutes or until edges are lightly browned.  Cool on wire racks.

For frosting, in a small saucepan, heat butter over low heat until golden brown.  Remove from the heat and blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency.  Frost cookies.

Makes 4 dozen.

Blondies

INGREDIENTS

• 1/2 cup of butter, melted


• 1 cup of tightly packed dark brown sugar


• 1 egg, lightly beaten


• 1 teaspoon of vanilla


• 1/2 teaspoon baking powder


• 1/8 teaspoon of baking soda


• Pinch of salt


• 1 cup of all-purpose flour


• 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.

2 Add the egg and vanilla extract and whisk.

3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.

4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.

Chocolate Chip Rice Krispie Cookies

• ½ cups Butter


• ¾ cups brown Sugar


• 1 whole Egg


• 1 teaspoon Vanilla Extract


• 1-¼ cup All-purpose Flour


• ½ teaspoons Baking Soda


• ¼ teaspoons Salt


• 2 cups Rice Krispies Or Cocoa Krispies


• 6 ounces, weight Chocolate Chips

Preheat oven to 325 degrees F.

Cream together butter, sugar, egg and vanilla extract until well combined. Add flour, baking soda, and salt to mixture. Fold in puffed rice cereal gently so as not to break up the puffs. Incorporate chocolate chips.

Bake for 10 – 15 minutes.

Apple Pie Bars

CRUST:

1 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 egg yolks, beaten

 Combine flour, sugar, baking powder, and salt. Cut in butter as for pie crust. Mix in egg yolks (mixture will be crumbly). Press half of mixture in bottom of 15x10 pan (may also use 13x9 pan). Set remaining half aside.

 FILLING:

4 c. sliced apples
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 egg whites, slightly beaten

Combine all of filling ingredients except egg whites; arrange over bottom crust. Crumble remaining crust mixture over filling. Brush egg whites over all. Bake at 350 degrees for 30 minutes for jelly roll pan or 40 minutes for 13x9 pan. Cool. Drizzle with thin confectioners sugar glaze. Yields 3-4 dozen bars.

Magic Cookie Bars

Just finished making these. They are kinda like 9 x 13 candy bar yumminess!

Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions
1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Magic Cookie Bars

• 1/2 cup butter or margarine, melted


• 1 1/2 cups graham cracker crumbs


• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk


• 2 cups semisweet chocolate morsels


• 1 1/3 cups flaked coconut


• 1 cup chopped nuts

Directions

1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.


2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.


3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Graham Cereal Bars, aka S'mores Bars

3/4 cup light corn syrup    3 tablespoons butter    2 cups dark or white chocolate chips    1 teaspoon vanilla    1 box (12 ounces) honey cereal    3 cups mini marshmallows

Combine syrup, butter and chocolate chips in a saucepan, bring to a boil over medium heat and add vanilla. Distribute cereal in a 9 x 12 baking pan, add marshmallows and mix. Pour syrup mixture over all. Refrigerate until set and cut into squares. If desired, add 1/2 cup of your favorite nuts, chopped.

Cranberry Oatmeal Cookies

0.67 cup butter or margarine, softened    0.67 cup brown sugar    2.00 eggs    1.50 cups old fashioned rolled oats    1.50 cups flour    1.00 teaspoon baking soda    0.50 teaspoon salt    1.00 packet (6 ounce) sweetened dried cranberries    0.67 cup white or semi-sweet chocolate chips (optional)

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mix well. Combine oats, flour, baking soda, and salt in separate bowl. Add to butter mixer in several additions, mixing well after each addition. Stir in sweetened dried cranberries and chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10 minutes or until golden brown.

Honey Spice Cookies

3/4 cup butter, softened    3/4 cup sugar    1/4 cup honey    1 egg    2 cups flour    1/2 teaspoon salt    1/2 teaspoon baking soda    1/2 teaspoon freshly grated nutmeg    1/4 teaspoon ground cloves    1/2 teaspoon orange extract

Cream butter and sugar. Add honey and egg, and mix well. Add flour, salt, baking soda, nutmeg, and cloves, and blend. Add orange extract and mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets, allowing 2 inches between cookies. Bake at 375 degrees f for 10 minutes, until edges are lightly browned. Transfer cookies to wire racks to cool. While still warm, frost with a glaze made by combining 1 cup confectioners' sugar, 2 tablespoons milk, and 2 teaspoons grated orange peel.

Oatmeal Chews

1/2 cup margarine    2 cups quick oats    1/2 cup brown sugar    1/4 cup dark corn syrup    1/4 teaspoon salt    6 ounces chocolate chips    1/4 cup chopped nuts

Melt butter in large glass bowl in microwave on high for 45 seconds stir in oats, sugar, syrup and salt. Press evenly into bottom of 8 x 8 x 2 inch baking pan. Microwave on high for 3 to 4 minutes, until bubbly. Spread the surface even and sprinkle the chips over all. Microwave on medium for 4 to 6 minutes, until chips are melted. Spread out evenly and sprinkle the nuts all over top. Chill for 1 hour and cut into bars.

No Bake Cookies

1/2 cup shortening 2 cups sugar 1/2 cup water 2 tablespoons cocoa 1/2 cup peanut butter 3 cups oatmeal or 1 cup coconut

Mix shortening, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

Irish Cream Bars

Something to try for your March Madness......

For cake:
1 packet yellow cake mix, moist deluxe
3 eggs
2/3 cup bailey's irish cream
1/3 cup oil

For swirl:
1 can cream cheese frosting, vanilla creamy
1 pkg white chocolate chips
1/4 cup bailey's irish cream

Preheat oven to 350 degrees. Prepare a jelly roll pan (about 15" x 10" x1"). Mix cake mix with eggs, irish cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan. In a small bowl, blend all swirl ingredients. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake 25 - 30 minutes. Cool and cut into squares.