I received from cfbandit and oopscreations last week, here are the cookies from oopscreations:
And here are the recipes she sent, although I can't tell which cookies are which!
But that's okay, I'll just make them all! lol
BASIC CUT-OUT COOKIE DOUGH
1 (8oz) cream cheese
1 cup butter
2/3 cup sugar
½ tsp vanilla
1 ¼ cup flour
Dash of salt
Combine softened cream cheese, butter, sugar and vanilla. Mix until blended. Add flour and salt, mix well. Chill. Roll and cut into desired shapes. Bake at 375 for 8 to 10 minutes.
CHOCOLATE-CHIP MERINQUE COOKIES
3 egg whites
1 cup sugar
1 tsp vanilla
1 Tbsp cocoa powder
Mini Chocolate Chips (1/2 pkg)
Beat 3 egg whites till frothy, add 1 c sugar slowly. Beat until stiff Add 1 tsp vanilla and 1 Tbsp of cocoa powder, Beat. Fold in half pkg. of mini chocolate chips. Spoon onto wax paper covered sheets. Bake 40-50 minutes at 275
CHOCOLATE-KISSED COOKIES
½ cup (1 stick) unsalted butter, softened
½ cup creamy peanut butter
¾ cup packed light-brown sugar
¾ cup granulated sugar, plus ¼ cup for rolling
2 teaspoons vanilla
2 large eggs
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
48 Hershey's Kisses (Peanut Butter, Dark, Milk or Almond), unwrapped
In medium-size bowl, beat butter, peanut butter, light-brown sugar, ¾ cup granulated sugar and vanilla in bowl until smooth and creamy, 3 minutes. Beat in eggs. In small bowl, mix flour, cocoa and salt. On low speed, beat into butter mixture. Refrigerate 15 minutes. Heat oven to 375°. Roll dough into balls, 1 tablespoon each. Roll each ball in the ¼ cup sugar. Transfer to un-greased baking sheet, spacing 1 inch apart. Bake in 375° oven until set, 10 minutes. Press an un-wrapped chocolate candy in center of each cookie. Return to oven; bake 1 minute to set. Let cool slightly on sheet on rack. Remove cookies to rack; let cool completely. Store cookies in airtight container up to 2 weeks (chocolate centers will firm up overnight).
CLASSIC PEANUT BUTTER
1/2 cup butter or margarine
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg
3/4 teaspoon soda
1/2 teaspoon baking powder
11/4 cups flour
1/4 teaspoon salt
Cream sugars, butter or margarine, and peanut butter. Beat in egg, then stir in remaining ingredients. Shape dough into a small balls; place on lightly greased baking sheets then press the dough balls down with a fork to make ridges down the center. Dip fork tines in flour the fork each time before pressing a cookie. Bake at 350° for about 12 minutes. (Bake for a little less time for chewier cookies.) Makes about 2 dozen. Optional: Sprinkle Chopped Peanuts, or Reeses Pieces on top before baking.
CHERRY-OATMEAL WALNUT COOKIES
3/4 cup butter
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 ½ teaspoons vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 ¾ cups rolled oats
1 cup dried cherries (or dried cranberries)
1 cup chopped walnuts
Heat oven to 375°F. In the bowl of an electric mixer, combine butter and sugars; beat at medium speed until well blended. Beat in eggs and vanilla until well blended. In a small bowl, combine flour, baking soda, cinnamon and salt. Stir into creamed mixture; mix well. Add oats, sun dried cranberries and walnuts. Spray cookie sheets. Drop dough by rounded tablespoonfuls about 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until lightly browned. Cool on cookie sheets 5 minutes; transfer to cooling rack.
CRUSHED PEPPERMINT COOKIES
1 cup margarine
1 cup brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups quick-cooking oats
½ cup crushed peppermint candies (candy canes)
Glaze
1 ½ cups confectioner’s sugar
3 tablespoons milk
3 tablespoons crushed peppermint candies
Beat margarine and brown sugar in mixing bowl until light and fluffy. Blend in egg. Set aside. Sift together flour, soda, and salt. Add dry ingredients to wet mixture; mix well. Stir in quick oats and peppermint. Roll into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes in a 350 oven. Cool completely. Combine sugar and milk for glaze; drizzle over cookies and sprinkle with candies. Makes Four dozen.
OATMEAL RAISIN
1/2 cup shortening (butter)
1 cup white sugar
2 eggs
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup raisins
1 2/3 cups quick cooking oats
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet. 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.
OATMEAL TOFFEE CHIP COOKIES
1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 cup oatmeal, uncooked (not quick oats)
1/2 cup (about 3 oz) toffee crunch candy, (Heath Bar)
Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda, salt, and cinnamon together. Set aside. Put the butter, granulated sugar, and brown sugar in the large bowl of an electric mixer and beat on medium speed for about 1 minute, or until the mixture is smooth. Add the egg and vanilla and mix on low speed until they are blended thoroughly, about 15 seconds. Stop the mixer and scrape the bowl during this time. Decrease the speed to low and add the flour mixture and oatmeal. Stir in the crushed toffee. Using 2 tablespoons of dough for each cookie, roll the dough between the palms of your hands to form 1 1/2-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets. Bake the cookies until golden brown, 12 to 13 minutes. After 7 minutes of baking, reverse the baking sheets front to back and top to bottom to ensure even browning. Watch the cookies carefully as they near the end of their baking time. Cool the cookies on the baking sheets for 5 minutes. Transfer the cookies to 2 wire racks to cool completely. Makes 16 3-inch cookies
“SNICKERDOODLES”
1 c butter
¾ c firmly packed brown sugar
¾ c plus 1 Tbsp sugar
2 eggs
1 ¾ c flour
2 cups uncooked oats
2 tsp cinnamon
1 tsp baking soda 1/2 tsp salt
Heat oven to 375, Beat together butter, brown sugar and ¾ c sugar until light. Add eggs and mix well. In separate bowl combine flour, oats, 1 tsp cinnamon, soda and salt. Add to sugar mixture and blend. Drop by spoonfuls onto a grease baking sheet. Mix 1 tsp sugar and 1 tsp cinnamon and sprinkle over cookies. Bake 8-10 minutes
TOLLHOUSE COOKIES
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE in preheated 375-degree oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
CHOCOLATE CAKE COOKIES
1 (18.25 ounce) package chocolate cake mix, any brand
1/2 cup butter, softened
2 eggs
1 cup semisweet chocolate chips
Preheat oven to 350 degrees. 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. 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.
And here are the pictures of the cookies and candy cfbandit sent me
pumpkin fudge
Chocolate ribbon cookies (left) and Peppermint Palmiers (middle and right)
cfbandit might be able to post the recipes, if not I'll type them out and hopefully get everything right!
Thanks! everything was soo good.
