M&M Cookies
1 c shortening or margarine
1 c firmly packed brown sugar
2 t vanilla
2 eggs
2.25 c flour
1 t baking soda
1 t salt
1.5 c M&Ms
Blend shortening and sugars in large bowl. Beat in vanilla and eggs. Add remaining dry ingredients. Stir in ½ c M&Ms (reserve the remaining candy for decorating)
Drop teaspoonfuls onto ungreased cookie sheet. Put 3 M&Ms on top of each cookie.
Bake at 375 for 10 mins or until golden brown.
Chewy Butterscotch Brownies
Bottom:
.25 c butter
.5 c brown sugar
1 c flaked coconut
.75 c butterscotch pieces
Cake
.5 c butter
1 c brown sugar
1.75 c flour
.5 t baking soda
.25 t salt
.5 t vanilla
1 egg
1 c mini marshmallows
.5 c pecans (optional)
Glaze
1 Tbsp butter
1 Tbsp light corn syrup
.25 c butterscotch pieces
1 c powdered sugar
2 to 3 Tbsp milk
To make base: In medium saucepan melt butter, stir in brown sugar, coconut and butterscotch pieces. Spread in bottom of greased 13x9” pan
In large mixer bowl combine all cake ingredients but marshmallows and pecans. Blend well with mixer. Fold in marshmallows and pecans. Spoon dough in small amounts over coconut mixture; pat out evenly
Bake at 350 for 25-30 mins. WHild warm drizzle with glaze
Glaze: Melt butter, corn syrup, and butterscotch over low heat, stirring constantly. Remove from heat. Add powdered sugar and milk until consistency of a glaze.
Note: wait until bars cool before cutting, or they’ll crumble.
Surfer Squares
1 c butterscotch pieces
.25 c brown sugar
.25 c butter
1 egg
.75 c flour
1 t baking powder
.25 t salt
1 c semi-sweet chocolate chips
1 c mini marshmallows
½ c walnuts
1 t vanilla
In large saucepan melt butterscotch pieces, sugar and butter over medium heat, stirring constantly. Remove from heat. Add egg; beat well. Add flour, baking powder and salt. Stir in remaining ingredients.
Spread in greased 8 inch square pan.
Bake at 350 for 20-25 mins. Cool, cut into bars
Yield: 24
Note: Do not over bake. It will be soft when it first comes out of over.
I make it without nuts.
Yummy Cookies
2 c flour
2 t baking soda
1 t salt
1 c softened butter
1 c sugar
1.25 c brown sugar
1 t vanilla
2 eggs
6 oz chocolate chips
6 oz M&Ms
3 oz shredded coconut
1.5 c oatmeal
Beat butter, sugars, vanilla and eggs. Add flour, soda and salt. Mix well. Stir in chocolate chips, M&Ms, coconut and oatmeal. Drop by spoonfuls on ungreased cookie sheets (they stick, use a silicone mat if you have one)
Bake at 375 for 8-10 mins. Yield: 50 cookies
Note: these cookies are ugly, and a pain to get off the cookie sheet, but they’re delicious. If you add extra flour they’re a little easier to deal with, but they’re not quite the same.
Peanut Butter Quickies
1.5 c sugar
.75 c flour
.5 c butter
.5 c milk
1.5 c quick cooking oats
2/3 c peanut butter
.5 c chopped walnuts
.5 c flaked coconut
1 t vanilla
.25 t salt
In large saucepan combine sugar, flour, butter and milk. Bring to a full boil. Boil hard 3 mins, stirring constantly
Remove from heat. Add remaining ingredients. Blend well. Drop by teaspoon into flaked coconut, roll to coat and form into balls.
Yield: 50-60
Peanut Butter Fingers
1 c flour
.5 c sugar
.5 c packed brown sugar
.5 t soda
.25 t salt
.5 c butter, softened
1/3 c peanut butter
1 egg
.5 t vanilla
1 c quick cooking oats
1 c semi-sweet chocolate chips
In large mixer bowl combine all ingredients except chocolate. Blend with mixer until particles are coarse crumbs. Press in greased 13x9” pan.
Bake at 350 for 20-25 mins. Sprinkle immediately with chocolate chips. Let spand 5 mins. Spread evenly. Drizzle with drizzle mixture. Cool, cut into bars
PB Drizzle
Combine .5 c powdered sugar, .75 c creamy peanut butter and 2 to 4 Tbsp milk. Mix well.
Butterscotch Pinwheels
Cookie dough
1 c semi-sweet chocolate chips
2 Tbsp shortening
15oz can sweetened condensed milk
1 c flour
1 t vanilla
.5 c chopped walnuts
Butterscotch Filling:
1 c butterscotch pieces
2 Tbsp shortening
In large saucepan melt chocolate and shortening over low heat, stirring constantly. Remove from heat
Add condensed milk, flour and vanilla. Blend well. Spread in 15x10x1” jelly roll pan which has been greased, lined with waxed paper and greased again.
Bake at 325 for 6 mins
Prepare butterscotch filling while cookie dough is baking by melting butterscotch pieces with shortening in a small saucepan.
Immediately turn chocolate base onto a towel which has been sprinkled lightly with powdered sugar. Spread with filling. Sprinkle with walnuts. (Let cool a little or they'll be weird like in the picture)
Roll up starting with the 15” side. Wrap. Store in fridge. Cut into .25 inch slices.
Yield: 50-60
Fudge Filled Bars
2 c quick oats
1.5 c flour
1 c chopped nuts
1 c light brown sugar
1 t baking soda
.75 t salt
1 c margarine
2 Tbsp shortening
11oz M&Ms
14 oz sweetened condensed milk
Heat oven to 375. Grease Jelly roll pan. Mix oats, flour nuts, brown sugar, soda and salt in large bowl; stir in margarine until mixture resembles coarse crumbs. Reserve 1.5 c mixture. Press remaining crumbly mixture in pan. Bake 10 mins
Heat shortening in 1 qt saucepan over low heat until melted. Stir in 1 c of candies; press candies with back of spoon until candies break into pieces. Cook and stir until chocolate is melted (Pieces of candy coating will remain). Remove from heat. Stir in milk. Spread over baked layer to within .5 in of edges. Mix reserved crumbly mixture and remaining candies. Sprinkle evenly over chocolate mixture; press lightly.
Bake until golden brown, about 20 mins. Cool. Cut into bars
Yield: 49
Triple Layer Cookie Bars
.5 c margarine or butter
1.5 c graham cracker crumbs
7 oz flaked coconut (2 2/3 c)
14 oz sweetened condensed milk
2 cups chocolate chips
.5 c peanut butter
Preheat over to 350 (325 for glass dish). In a 13 x 9” pan, melt butter in over. Sprinkle crumbs evenly over margarine. Top evenly with coconut then sweetened condensed milk.
Bake 25 mins or until lightly browned.
In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 mins. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.
Yield: 36
Seven Layer Magic Cookie Bars
.5 c margarine or butter
1.5 c graham cracker crumbs
14 oz sweetened condensed milk
1 c chocolate chips
1 c butterscotch chips
1 1/3 c flaked coconut
1 c chopped nuts
.75 c M&Ms
Preheat over to 350 (325 for glass dish). In a 13 x 9” pan, melt butter in over. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly
Bake 25-30 mins or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Yield: 24-36
Chocolate Truffles
3 c chocolate chips
14 oz sweetened condensed milk
1 Tbsp Vanilla
Chopped nuts, flaked coconut, sprinkles, colored sugar, cocoa etc for decorations
In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat: stir in vanilla/ chill 2 hrs or until firm.
Shape into 1 inch balls; roll in any of the coatings. Set on waxed paper. Chill 1 hour or until firm. Store covered at room temperature.
Yield: 6 dozen
Fudge Nougats
1 c sugar
.75 c flour
.5 c butter
15 oz sweetened condensed milk
1 c chocolate chips
1 c graham cracker crumbs
.75 c walnuts
1 t vanilla
1 c mini marshmallows
In saucepan, combine sugar, flour, butter and condensed milk. Bring to a boil, stirring constantly; boil 1 minute. Remove from heat. Add remaining ingredients except marshmallows; mix well. Stir in marshmallows. Spread in buttered 12 x 8” pan. Cool. (For faster setting, put in fridge)
Yield: 40
Festive Cookies
From Better Homes and Gardens, November 1986
3.5 c flour
1 t baking powder
1 c butter or margarine, softened
8 oz cream cheese, softened
2 c sugar
1 egg
1 t vanilla
In medium bowl stir together flour and baking powder. Set aside.
In large mixer bowl beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy. Add egg and vanilla, beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Divide dough into thirds. Cover and chill overnight or place in a Ziploc bag and freeze up to 3 months.
Yield: 7 dozen
Crackled Crescents
1/3 recipe festive cookie dough
1 c mini chocolate chips
1 Tbsp shortening
Coconut, pearl sugar, nuts etc for decorating
If necessary let dough stand at room temperature for 20 mins for easier handling. Stir in .5 c chocolate chips. Shape dough into 1 inch balls. Roll into logs about 2 in long. Place on ungreased cookie sheet. Bend and pinch ends to form crescents.
Bake at 375 for 8-10 mins or until edges are firm and bottoms are light golden brown. Cool on a wire rack.
In small saucepan melt remaining chocolate chips and shortening over low heat, stirring constantly. Remove from heat. Dip 1 end of each cookie into the chocolate. Roll in decorations. Place the dipped cookies on waxed paper. Chill until chocolate is set.
Little Snow People
1/3 recipe Festive Cookie Dough
Mini chocolate chips
Red hot candies
.75 c powdered sugar
Milk or light cream
Green food coloring
Hersheys kisses or peanut butter cups halved
For each snow person, shape dough into 3 balls: one 1 inch, one .75 inch, one .5 inch. Place balls on ungreased cookie sheet in decreasing sizes with sides touching. Press together slightly. Decorate like picture with mini chocolate chip eyes and red hot buttons
Bake at 325 for 18 mins, until edges are firm and bottoms are light golden brown. Cool 1 minute on baking sheet. Transfer to wire rack. Cool
To make icing:
Stir together .75 c powdered sugar and enough milk (2-3 t) to make an icing of piping consistency. Stir in green food coloring.
Attach hats with icing and finish decorating. Sprinkle with powered sugar for the new fallen snow look. Makes about 16 snowmen
Cut Out Cookie Shapes
On a lightly floured surface roll chilled dough to 1/8 in thick. Cut out with cookie cutters
Bake on ungreased cookie sheet at 375 for 6-8 mins or till very light brown around edges. Remove and cool on wire rack.
To make glaze:
Mix 1 c powdered sugar, .25 t vanilla and enough milk (3-4 t) to make the glaze a piping consistency. Divide and color as desired.
Hint: reroll scraps of dough on a surface dusted with equal parts flour and powdered sugar. The cookies will be more tender than if you used flour alone.
Double Chocolate Fantasy Bars
1 package chocolate cake mix
.5 c oil
1 egg
1 c chopped walnuts
1 14oz can sweetened condensed milk
1 c chocolate chips
1 tsp vanilla
Preheat over to 350. In large bowl, beat cake mix, oil and egg until crumbly. Stir in walnuts. Reserving 1.5 c crumb mixture, press remainder firmly into greased 13x9 inch pan. In saucepan, combine remaining ingredients; cook and stir until melted. Pour over crust. Top with reserved crumb mixture. Bake 25 mins or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature.
