Marbled Almond Roca

INGREDIENTS:

1/2 cup slivered almonds
1 cup butter or margarine
1 cup sugar
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup vanilla baking chips

DIRECTIONS:

Sprinkle almonds on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 300 degrees F for 15 minutes or until toasted and golden brown; remove from the oven and set aside. In a saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300 degrees F (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

Cinna-Spin Cookies

Cookies

1 Pouch Betty Crocker sugar cookie mix

1/2 tsp ground cinnamon

1/2 cup butter or margarine, softened

1 egg slightly beaten

1 T ground cinnamon

Glaze

1 cup powdered sugar

2 T milk

1/4 tsp vanilla

1- Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.

2- Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.

3- Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

4- Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

5- In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.

Pinwheel Cookies

These are not as hard as they look and they are really cute and yummy. If I can make them, anyone can. Mine aren't as pretty as the 1st picture, but mine did turn out somewhat like it.



3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
assorted colors of paste food coloring
24 lollipop sticks

DIRECTIONS

• In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth.
• In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Working with half of each color, shape dough into 3/4 inch balls and for each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make 1 large ball. Shape into a 12 inch long roll (like a snake), starting at one end, coil roll to make a 2 3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookies.
• Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container

Rocky Mountain Cookies

These cookies are Fabulous!!!

1 c sugar
1 c brown sugar
1 c butter
2 eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
¼ tsp salt
½ tsp baking powder
2 cups old-fashioned oats
2 cups Rice Crispies cereal
1 (12 oz) bag chocolate chips

In a large bowl cream together sugars and butter. Add eggs and vanilla and beat well. Sift dry ingredients into a separate bowl. Add to mixture. Fold in oats, cereal, and chocolate chips. Drop by table spoons onto a greased baking sheet. Bake a 350 for 10-12 minutes or until very lightly browned. Makes 6 dozen.

Funfetti Cookies

1 pkg. Pillsbury Funfetti Cake Mix
1/3 c oil
2 eggs
½ (15.6 oz) can Pillsbury Funfetti Vanilla Frosting

Directions: Heat oven 350. In Large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to ¼-inch thickness. Bake at 375 for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Yield – 3 dozen

Chocolate Cherry Drop Cookies

My mom makes these during X-mas time and their one of my favorites!

1 pkg Cherry Chip Supreme Cake Mix
¼ cup flour
¼ cup water
½ cup oil
1 egg
Mix, then add:
1 cup chocolate chips

Drop from a teaspoon onto an un-greased cookie sheet. Bake at 350 for 10-12 minutes until edges of cookies just begin to brown. Cool on cookie sheet for about 1 minute. Remove to rack to cool.

Andes Mint Cookies

*No Substitutes

1c. softened butter
1c. sugar
1/2 c. brown sugar
Cream these ingredients.

2 eggs
1 tsp. vanilla

Add eggs one at a time. Stir in vanilla. Sift the next few dry ingredients together.

3 c. flour
1 tsp. baking powder
1/2 tsp. salt

65 Andes Mints

Stir in dry ingredients until mixed well. Cover dough and refrigerate for 2 hrs. Take dough out of the refridgerator. Take 1 tablespoon of dough, flatten it out and place a mint in the middle of the dough. Wrap dough around the mint until the mint is cover and the dough looks like a small brick. Place on an ungreased cookie sheet. Bake @ 375 degrees for 10-12 min. After making all of the cookies, melt the rest of the mints in a saucepan and drizzle over the cookies.

Easiest Pumpkin Chocolate Chip Cookies

This truly is the easiest recipe and it is just as delicious as a much more detailed one that I usually make every fall.

1 box spice cake mix (just use the powder, you don't make up the cake mix)
1 bag chocolate chips (I'm the biggest chocolate fan, but I actually prefer a smaller amount of chocolate for this recipe and so I just use about 1 cup of chocolate chips--but it's whatever you want. And of course I prefer milk chocolate as opposed to semi-sweet.)
1 15 oz can pureed pumpkin
1 1/2 tsp cinnamon

Mix together and drop by spoonfulls onto greased cookie sheet. Bake 8-10 minutes in 400 degree oven.

Enjoy!

Chocolate Chip Oatmeal Cookies

1 cup butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 tsp. vanilla extract
3 c. quick-cooking oats
1-1/2 c. all-purpose flour
1 package (3.4 oz) instant vanilla pudding mix
1 tsp. baking soda
1 tsp. salt
2 c. (12 oz) semisweet choc. chips
1c. chopped nuts (optional)

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the oats, flour, pudding mix, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until lightly browned. Remove to wire racks. Yields about 7 dozen.

I absolutely love this recipe- I am constantly trying new cookie recipes and this is my favorite so far. I don't use nuts but that is up to you. Perfect for giving out treats to several friends, etc.

Snickerdoodles

This is the Betty Crocker recipe of Snickerdoodles, it is one of my families Christmas tradition cookies, and I have had lots of compliments on it.

1/2 cup Butter softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 1/4 cup flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt

Heat oven to 400 degrees. Cream the first four ingredients together. Add the rest and mix. Roll into smallish balls and roll in 2 Tablespoons sugar and 2 Tablespoons Cinnamon mixed together. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes, or until set.

A little hint on cookie baking, you might already know this. To keep them softer and not so crunchy, take them out at the lesser time (8 min), they will continue to cook a bit on the warm pan. If they are still harder than you like, take them out even earlier. Wait about 10 minutes for them to cool down and set before removing them from the pan.

Lyssa's Luscious Sugar Cookies

Honestly...these are the most incredible sugar cookies I have EVER had. Highly recommend trying these at least once!

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ - 5 cups flour; enough so it isn’t too sticky
½ tsp. salt

1. Preheat oven to 350°
2. Cream together butter & sugar. Add eggs, sour cream and vanilla.
3. Sift dry ingredients together and add to butter mixture.
4. Chill for at least 1/2 hour. Roll out dough to about 1/2 inch thick.
5. Bake for 11-13 min. (cookies will be softer the next day and after frosting them)

Makes about 2½ dozen cookies

Tanya's Chocolate Chip Cookies

2/3 c. butter flavored Crisco
2/3 c. butter (real butter)
1 c. white sugar
1 c. brown sugar
2 tsp. vanilla
2 eggs
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
chocolate chips

1. Combined first 6 ingredients together one at a time.
2. Mix together dry ingredients
3. Add flour mixture about 1 cup at a time mixing well between each addition
4. Add chocolate chips
5. Bake at 375 degrees for 10-12 minutes.

Note: My sister uses half milk chocolate chips and half peanut butter chips. They are incredible. Also, using half crisco/butter makes the cookies soft inside and slightly crispy on the outside. Sooooo good!!