Cookies

Andes Mint Cookies (Reyna Ulrich Recipe from Six Sister's Stuff)

1 Devil's Food Cake Mix

1/2 cup oil

2 eggs

1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 9 minutes. Don't cook any longer than that! You don't want them to be overdone!

Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.

These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while.

**Mint Chocolate Cookies (Becca Sitte)**

1 chocolate cake mix 2 eggs 1/2 cup oil 1 tsp. vanilla 1 package dark chocolate and mint chocolate chips
 * Ingredients:**

Preheat oven to 425. Mix cake mix, eggs, oil and vanilla until just moistened. Add chocolate chips and stir. Bake for 7-9 minutes. These are an easy cookie and it's fun to make different combinations...all you need is a cake mix (any kind) and some mix-ins. I also like chocolate cake mix with white chocolate chips and walnuts. Enjoy! ** ALMOND GLAZED SUGAR COOKIES (Mandy Schwartz) **
 * Directions:**

(From Land O Lakes Butter)
30 min. prep time 1:05 total time 3 1/2 dozen cookies

Cookie
1 cup [|LAND O LAKES® Butter], softened 3/4 cup sugar 1 teaspoon almond extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt

Glaze
1 1/2 cups powdered sugar 1 teaspoon almond extract 4 to 5 teaspoons water Sliced almonds

Directions
Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients **except** almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired.

** PEANUT BLOSSOM COOKIES (Peggy Sue Brown) ** From AA&Co Partner’s Wives Cookbook (makes 6 dozen cookies) ½ cup peanut butter ½ tsp salt ½ cup butter (or margarine) 1 tsp baking soda ½ cup white sugar 1 tsp vanilla ½ cup brown sugar 1 egg Granulated sugar 1 ¾ cup flour, sifted Hershey Kisses

Cream butter, peanut butter and sugars. Cream until fluffy. Add egg and vanilla. Beat well. Add sifted dry ingredients. Shape approximately 1 tsp of dough into a ball. Roll in granulated sugar. Bake 2 375 degrees for 8 minutes. Remove from oven and press a chocolate candy kiss on each cookie until cookie starts to crack around edge. Return to oven for 2-3 minutes. Watch closely. Remove from oven and cool on wire rack.

Polish Kolacky Cookies (Kathy Svoboda)
makes about 3 dozen

1 cup butter or margarine (at room temperature) 1 package ( 8 ounces) cream cheese (at room temperature) 1/4 teaspoon vanilla extract 2 1/4 cups all purpose flour 1/2 teaspoon salt Thick jam or canned fruit filling, such as apricot or raspberry Powdered Sugar

Cream butter and cream cheese until fluffy. Beat in vanilla extract. Combine flour and salt; add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle.

Roll dough to 3/8 inch thickness on floured surface. Cut out 2-inch circles or other shapes. Place on ungreased baking sheets. Make a "thumbprint" about 1/4 inch deep in each cookie. Fill with jam. Bake at 350 degrees for 10 to 15 minutes, or until delicately brown on the edges. When cool, shift powdered sugar over each cookie.

1 cup of butter
1/2 cup of sifted powdered sugar 1 tsp of vanilla 2 cups of all purpose flour 1/2 cup of finely chopped pecans 1/8 tsp of salt 1 additional cup of sifted powdered sugar

Turn the oven to 325 degrees. In a large mixer, beat butter on medium speed until soft. Add 1/2 cup of powdered sugar and vanilla until fluffy. In another medium bowl, stir together flour, pecans, and salt. With mixer on low speed, add flour mixture to butter mixture beating until well mixed. With your hands, shape dough into 1 inch balls. Place balls 1 inch apart on ungreased cookie sheets (I like to use parchment sheets). Bake in the preheated 325 degree oven for about 20 minutes or until light brown. Place the additional powdered sugar in a small bowl or plastic bag. Roll baked cookies in powdered sugar and shake until coated (be careful, they tend to break and this is why I like to roll them in a bowl). Cool on cooling rack. When the cookies have cooled, roll or shake them again. Enjoy!

EASY SUGAR COOKIES (Peggy Sue Brown) (makes 4 dozen) Mix until crumbly: 2 cups flour 2 sticks butter (or margarine) 1 cup sugar 1/2 tsp cream of tartar 1/2 tsp baking soda 1/2 tsp salt

Add in: 1 egg 1 tsp vanilla

Roll dough in to 48 balls. Dip bottom of a flat glass in red or green sugar then on to dough ball to flatten. Bake at 400 degrees for 12 minutes.

FUDGE PUDDLES (Mary Lynall)
(makes 4 dozen)

½ c margarine (1 stick) 1/2c brown sugar 1 ¼ c flour ½ c peanut butter 1 egg ¾ tsp baking soda ½ c sugar ½ tsp vanilla ½ tsp salt

Fudge filling: 1 c milk choc chips 1 can Eagle Brand condensed milk 1 c semi-sweet choc chips 1 tsp vanilla chopped peanuts (optional)

Cream together margarine, peanut butter & sugar; add egg & vanilla. Stir together flour, soda & salt; add to creamed mixture. Chill 1 hour.

Shape into 48 balls 1 inch each. Place in greased mini-muffin tines. Bake @ 325 degrees for 14-16 minutes. Remove from oven & immediately make “wells” I center pressing lightly w/ melon baller. Cool 5 min in pans; remove to wire rack.

Filling: melt chocolate chips; stir in Eagle Brand and vanilla. Fill each shell w/ filling. Sprinkle w/ chopped peanuts if desired. Leftover filling can be stored in frig & served warm over ice cream.

Super M&M Cookies (Peggy Sue Brown) (makes 5 dozen) 16 oz M&M’s Plain (red & green for Xmas) ¾ cup lt. brown sugar ½ tsp salt ¾ cup sugar ½ tsp baking soda 1 cup margarine (2 sticks) 2 1/2 cup flour 2 eggs 1 cup chopped walnuts (optional) 1 tsp vanilla

Preheat oven to 350 degrees Grease baking sheets. Coarsely chop 1 ½ cups of M&Ms (I put them in a blender to finely chop), reserve remaining M&Ms for decorating.

Stir together flour, baking soda, salt in a small bowl. In a large bowl, cream butter and sugars. Add egg & vanilla. Beat until light and fluffy. Add in dry ingredients gradually. Add chopped candies (and nuts). Drop batter by rounded tablespoons onto baking sheets. Bake 6-7 minutes until flat and puffy. Decorate with 2-3 M&Ms. Return to oven and bake another 3-5 minutes until light brown. Remove from sheets after cooling 1 minute. Place on wire rack to cool completely.

Grandma's Ice Box Cookies (Laurie Olson)
Ingredients: 1 c. shortening 2 c. brown sugar 1/2 c. nuts 3 1/2 c. flour 1 tsp. salt 1 tsp. vanilla 1 tsp. soda

Refrigerate overnight. Bake at 350 degrees for about 7-10 minutes or until golden.

**Springerle** (Katie Madison)
Ingredients:
 * Anise Seeds
 * 4 eggs
 * 2 cups sugar
 * 4 cups sifted all-purpose flour
 * 1 teaspoon baking soda
 * 2 teaspoons anise extract

Directions:
 * 1) Pour sugar in a large bowl. Add eggs one at a time. Using an electric mixer, beat each egg with the sugar for five minutes before adding another egg to the mixture. Beat eggs with sugar until fluffy-light and thick. This step is important so the cookies will have a frosty top layer. Stir in flour, a third at a time, soda and anise extract, blending well to form a thick dough.
 * 2) Roll the dough out, a third at a time, until it is 1/2 inch thick, on a lightly floured pastry cloth or board with a plain rolling pin.
 * 3) Flour springerle rolling pin or individual molds. Roll pin slowly only once over dough; pressing firmly enough to make clear designs. Dough will now be about 1/4 inch thick. If using individual molds, press firmly into dough. Carefully lift out of mold.
 * 4) Cut along lines to separate designs. Cut around borders of individual designs. Lift each cookie carefully; moisten bottom with a drop of water. Place 1 inch apart on a greased cookie sheet sprinkled with anise seeds. Brush excess flour from the tops.
 * 5) Let the cookies stand, uncovered, overnight to dry.
 * 6) Bake in a 300 degree oven for 15 minutes or until firm and dry. Cookies should not brown. Remove from cookie sheets to wire rack and cool completely. Store in a tightly covered container about a week to mellow.

Iced Pumpkin Cookies (Kathy Svoboda)
(makes 36)

2 1/2 cups all purpose flour 1/2 Cup butter, softened Glaze: 2 Cups confectioners' sugar 1 tsp. baking powder 1 1/2 cups white sugar 3 tbsp. milk 1 tsp. baking soda 1 cup canned pumpkin 1 tbsp. melted butter 2 tsp. ground cinnamon 1 egg 1 tsp. vanilla extract 1/2 tsp. ground nutmeg 1 tsp vanilla extract 1/2 tsp. ground cloves 1/2 tsp. salt

Preheat oven to 350 degrees. Combine flour, baking power, baking soda, cinnamon, nutmeg, ground cloves, and salt, and set aside. In a medium bowl, cream together the 1/2 C butter and white sugar. Add pumpkin, egg, and 1 tsp. vanilla to the butter mixture, and beat until creamy. Mix in dry ingredients. Drop on ungreased cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes. Cool cookies. Drizzle glaze with fork.

To make glaze: Combine confectioners' sugar, milk, 1 tbsp. butter, and 1 tsp. vanilla extract. Ass milk as needed to achieve drizzle consistency.

Chewy Chocolate Chip Oatmeal or Raisin Oatmeal Cookies (Kathy Svoboda)
(makes 42)

I use this recipe with chocolate chips and raisins. Great both ways.

1 C butter, softened 1 C light brown sugar 1/2 white sugar 2 eggs 1 1/4 C all-purpose flour 3 tsp. baking soda 1/2 tsp. salt 3 C quick-cooking oats 1 C chopped walnuts (optional - pecans also good) 1 cup semisweet chocolate chips or raisons

Preheat over to 325 degrees. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until just blended. Mix in the oats,nuts and chocolate chips. raisins. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Soft and Chewy Peanut Butter Cookies (Kathy Svoboda) (makes 48)

**LIBBY'S GREAT PUMPKIN COOKIES** **Printed from COOKS.COM** (Peggy Sue Brown) 2 cups flour 1 cup quick or old-fashioned oats,uncooked 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup butter, softened 1 cup firmly packed brown sugar 1 cup granulated sugar 1 egg, slightly beaten 1 teaspoon vanilla extract 1 cup Libby's Solid Pack Pumpkin 1 cup semisweet real chocolate morsels - (assorted icing or peanut butter assorted candies, raisins or nuts

Preheat oven to 350°F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter, gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate editions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, dropped 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form stem. Bake 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on wire racks. Decorate, using icing or peanut butter to a affix assorted candies, raisins on nuts. Yields 19 to 20 cookies. I make these smaller and make about 60. At Halloween I decorate with white frosting and candy corn. Variation: substitute 1 cup golden raisins for morsels. Snickers Surprises: Katie Hausauer (compliments of my mother-in-law) (I usually double this recipe) 2 sticks butter (softened) 1 cup peanut butter (I use crunchy) 1 cup light brown sugar 1 cup sugar 2 eggs 1 tsp. vanilla 3 ½ cups all purpose flour 1 tsp baking soda ½ tsp. salt 1 package Snickers brand Miniatures ½ package Dove Milk Chocolate Squares

What to do:
 * 1) 1. Combine butter, peanut butter and sugars using a mixer until light and fluffy.
 * 2) 2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.
 * 3) 3. Cover and chill dough for 2 – 3 hours.
 * 4) 4. Unwrap all the Snickers brand Miniatures candies
 * 5) 5. Remove dough from refrigerator. Divide into 1 tbsp pieces and flatten.
 * 6) 6. Place a Snickers Miniature candy in the center of each piece of dough. Form the dough into a ball around the candy.
 * 7) 7. Place on greased cookie sheet and bake at 300 degrees for 10 – 12 minutes. They will flatten as they bake.
 * 8) 8. Remove and let cool on wax paper.
 * 9) 9. Melt half of the package of Dove Milk Chocolates in microwave (eat the other half of package…you’ve worked hard). With a baby spoon, dip in the chocolate and drizzle in a “z” effect over the top of the cookie. Cool so that the chocolate sets. Serve!

Raspberry-Almond Thumbprint Cookies - Taste of Home Temptations Holiday Cookbook
(Peggy Sue Brown)

Ingredients
 * 1 cup butter, softened
 * **2/3 cup sugar**
 * **1/2 teaspoon almond extract**
 * **2 cups all-purpose flour**
 * **1/2 cup seedless raspberry jam**

GLAZE

 * === 1/3 cup confectioners’ sugar ===
 * === 1/2 teaspoon almond extract ===
 * === 1 teaspoon water ===

Directions

 * 1) In a large bowl, cream butter, sugar and extract until light and fluffy. Add flour and mix well. Chill for 1 hour
 * 2)  Preheat oven to350°. Roll into 1-in. balls. Place 2 in. apart on greased temp-tations® 13x9 inch Lid-Its®. Using the end of a wooden spoon handle, make an indentation in the center of each and fill with 1 ⁄ 4 teaspoon jam. Bake 13-16 minutes or until the edges are lightly browned. Remove to wire racks to cool completely.
 * 3) For glaze, in a small bowl, combine the confectioners’ sugar, extract and water. Drizzle over cookies.

Chocolate-Dipped Orange Cookies
// This is a favorite holiday cookie recipe from my Taste of Home temp-tations® Holiday Cookbook. (Peggy Sue Brown) // Ingredients
 * 1 cup butter, softened
 * 1/2 cup confectioners’ sugar
 * 1 teaspoon grated orange peel
 * 1 teaspoon orange extract
 * 2 cups all-purpose flour
 * 1/4 teaspoon salt
 * 6 ounces dark chocolate candy coating
 * 1/2 cup chopped almonds, toasted

1.Preheat oven to 350°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture and mix well. 2.Divide dough into 36 pieces; shape each into a 2 1 ⁄ 2-in. rope. Place 2 in. apart on ungreased temp-tations® 13x9 inch Lid-Its®. Bake 10-12 minutes or until set. Cool 2 minutes before removing from the pans to wire racks to cool completely. 3.In a microwave, melt candy coating; stir until smooth. Dip ends of cookies into coating; allow excess to drip off. Sprinkle with almonds. Place on waxed paper; let stand until set. Store in an airtight container.
 * Directions **

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