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Archive for the ‘Cookies’ Category

Chocolate and more chocolate – what more could you want?  How about a quicker way to bake double chocolate cookies? This recipe starts with a chocolate cake mix and ends in deliciousness!

If you’re feeling adventurous, you can switch up the cake mix and mix-ins for new creations like Strawberry Cake Mix with White Chips or a Spice Cake with pecans.

Ingredients

* 1 (18.25 ounce) package chocolate cake mix
* 1/2 cup butter, softened
* 2 tsp. vegetable oil
* 1 tsp. vanilla extract
* 2 eggs
* 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the cake mix, butter and eggs until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes about 3 dozen cookies.

Imagine the smell of delicious Oatmeal Raisin cookies baking in the oven!  Here’s a great recipe that cuts down on the prep time so you can enjoy that mouth-watering, warm cookie even quicker!

Ingredients

* 1 box Betty Crocker® SuperMoist® yellow cake mix
* 1/2 cup packed brown sugar
* 1/2 cup butter or margarine, softened
* 1/2 cup shortening
* 1/4 cup water
* 1 1/2 teaspoons ground cinnamon
* 1 egg
* 2 cups quick-cooking or old-fashioned oats
* 1 cup raisins

Directions

1. Heat oven to 375°F. In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed 1 minute until smooth. With spoon, stir in oats and raisins.
2. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets.
3. Bake 10 to 12 minutes (centers will be soft). Cool 1 minute then remove from cookie sheets.

Makes about 6 dozen cookies.

I love peanut butter cookies!  They’re crispy on the outside, chewy on the inside and they just seem to melt in your mouth!

Here are Peanut Butter Cookies with a twist!  These cookies start with a boxed yellow cake mix and end in deliciousness!

Ingredients

* 1 box yellow cake mix
* 1/4 cup packed brown sugar
* 1/3 cup water
* 1 cup creamy peanut butter
* 1/4 cup shortening or vegetable oil
* 2 eggs
* Granulated sugar

Directions

1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

Makes about 54 cookies

Note: You can always add your favorite chips to jazz up the recipe.

f you have a chocolate cake mix on hand, then you have 1 of the 4 ingredients that make up these delicious cookies! They are so quick and easy to whip up, and they disappear almost as fast as you can make them!

My 2 favorite cake mixes to use in this recipe are Chocolate Fudge and Devil’s Food.

* 1 package Devil’s Food (or other flavor) Cake Mix
* 1/3 cup vegetable oil
* 2 eggs
Granulated Sugar

1. Heat oven to 350 degrees. Mix cake mix, oil and eggs in large bowl with spoon until dough forms.
2. Shape dough into 1-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.

Makes about 4 dozen cookies.

Variation:
*Add a chocolate kiss to the center of each cookie right after they come out of the oven.

* For an insanely indulgent treat, take 2 cookies straight out of the oven and place them over a bowl of ice cream.

• 2 eggs
• 3/4 cup sugar
• 2/3 cup honey
• 3/4 cup sliced almonds
• 2 1/2 cups sifted flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 nutmeg
• 1/4 teaspoon baking soda
• 1/2 cup chopped candied fruit peel

Beat the eggs and sugar together until fluffy. Beat in the honey and then the nuts. Sift together the flour, cinnamon, ginger, nutmeg and baking soda. Work into the honey mixture and add the candied fruit. Form into a ball and chill.

Roll out as thin as possible and cut into shapes. Place on a greased cookie sheet.

Bake in 350 degree oven for 15 minutes or until brown. Makes about 36 3-inch cookies.

• 1 3/4 cup hot water

• 1 cup salt

• 4 cups all-purpose flour

• 1 egg, beaten with 3 tbsp. water

Pour the hot water into a bowl with the salt and stir for 1 minute. The salt grains will reduce in size, but they will not completely dissolve. Add the flour and blend until all the water is absorbed. Turn the dough onto a floured surface and knead for a few minutes until it is smooth and pliable. Cover the dough in a plastic bag if you do not plan to use it after the 5 minutes of resting time.

Roll the dough out 3/8 inch thick on a floured surface and cut out shapes with cookie cutters. Place the cookies on a non-stick baking sheet and brush lightly with the egg wash. Bake in a preheated 300 degree oven for 1 hour and 15 minutes, or until golden brown. You can also press the dough into lightly oiled fancy ceramic molds or lightly floured wooden molds and bake as instructed by the manufacturer.

The dough:

• 3/4 cup butter, at room temperature

• 3 oz. cream cheese, softened

• 1 tbsp. baking powder

• 1/2 tsp. salt

• 1 cup sugar

• 1 egg, at room temperature

• 1 tbsp. grated lemon peel

• 1 tbsp. freshly squeezed lemon juice

• 3 cups all-purpose flour or more

Cream the butter and cream cheese together until fluffy. Blend in the baking powder, salt, sugar, egg, grated lemon peel, and the lemon juice. Gradually blend in the 3 cups flour, or more, and knead to form soft dough. Force the dough through a cookie press with a number 16 plate to form 3-inch long cookie bars. Press the cookies directly onto a baking sheet. Bake in a preheated 400 degree oven for 8 to 10 minutes. Allow to cool on a rack.The icing:

• 1 cup confectioners’ sugar

• 1/2 tsp. fresh lemon juice

• 4 tsp. milk

• 2/3 cup walnuts, chopped fine

In a small bowl, blend the sugar, lemon juice, and milk together until smooth. Brush half the top of the cookie with icing. Sprinkle the icing with the nuts. Place the cookie on a rack to dry the icing. Repeat the process until all the cookies are done.

The dough:

• 1 cup butter, softened

• 1/2 cup confectioners’ sugar

• 1 tsp. vanilla

• 2 1/2 cups all-purpose flour

• 1/2 cup walnuts, chopped

Cream the butter, sugar, and vanilla together until fluffy. Add the flour and walnuts and blend to form dough. Wrap in plastic wrap and chill for 1 hour.

Candy Mixture for the Garnish:

• 1/4 lb. of peppermint candy

• 1/2 cup confectioners’ sugar

In a small bowl, combine both ingredients. Set aside. Three tablespoons of this mixture will be used in the filling and the remainder is used to garnish cookie balls.

The Filling:

• 2 tbsp. cream cheese, softened

• 1 tsp. milk

• 1 drop red food coloring

• 1/2 cup confectioners’ sugar

• 3 tbsp. candy mixture

In a bowl, blend together the cream cheese, milk, food coloring, and the confectioners’ sugar until smooth. Blend in the 3 tbsp. candy mixture.Remove the dough from the fridge and for each cookie pinch off a rounded teaspoon of the dough. Form into a ball and shape the dough around your thumb to make a little compartment in the middle. Place about ¼ tsp. of the cream cheese filling in the depression. Pinch the dough back together and roll it back into a ball. Repeat this process with the remaining dough and filling. Place the balls on a non-stick cookie sheet.

Bake in a preheated 350 degree oven for 10 to 12 minutes. Do not brown.

Remove the cookie balls to a cooling rack. To garnish, roll the cooled cookie ball in the remaining candy mixture.

Keep the cookies small, using no more than one teaspoon of batter per cookie, so they will bake up crunchy rather than crunchy.

• 6 large egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups coarsely chopped walnuts

Preheat oven to 300 degrees F. Place parchment paper on two ungreased baking sheets.

In a large bowl, beat the egg yolks, sugar, and vanilla with an electric mixer at high speed 4 minutes, until very thick and almost white. Add the walnuts and mix well.

Drop spoonfuls of the cookie batter 2 inches apart on the prepared baking sheet.

Bake for 18 to 20 minutes, or until dry, firm, and golden brown. Cool the cookies completely on baking sheets before removing.

• 1 1/2 cups all-purpose flour

• 1 tsp. salt

• 3 cups Quick oats

• 1/2 cup walnuts, chopped fine

• 1 tsp. vanilla

• 1 cup shortening

• 2 cups firmly packed light brown sugar

• 2 eggs, beaten

• 1 tsp. baking soda

• 1 tsp. grated lemon peel

• 1 tsp. ground cinnamon

• 1 tsp, ground nutmeg

In a bowl, combine all the ingredients and knead together to form a dough. Place half the dough, shaped into a rough rope, on a large piece of plastic wrap. Fold the plastic over and work the dough into the shape of a log 2 inches in diameter. Repeat with the remaining dough. Freeze the logs until hard, about 2 hours.

To make the cookies, cut the dough into 3/16 inch slices and place on non-stick cookie sheets. Bake in a preheated 350 degree oven for 10 to 12 minutes. Transfer to a rack to cool or eat warm from the oven.