The Cookie Jar - Cookie Recipes For Cookie Lovers

Who Stole the cookie From The Cookie Jar?

Mmmmm... who can resist the delicious smell of cookies baking? Not me! I love them when they're out of the oven, on a cooling rack for a bit, but stll warm and gooey! Especially chocolate chip cookies, there's nothing better than melted chocolate :) Growing up, my Mom always had a cookie jar on the counter filled with cookies (store bought and sometimes homeade) and it was such a treat! Around the holidays, especially Christmas, it was like cookie heaven in the kitchen. Sugar cookies, chocolate chip cookies, pecan balls, fudge... and more! Merely a child's dream, that's for sure lol. And today, my daughter and I create our own cookie magic in the kitchen (okay I admit, she just watches most of the time) and my Mom, she brings over a tray of her cookies each holiday for everyone to enjoy, too! I'd like to share some recipes with everyone and I hope you all enjoy!


Easy Linzer Tarts

This recipe uses the Ducan Hines Golden Sugar Cookie Mix that comes with a butter packet, but if your mix doesn't have the butter packet, simply add the amount of butter that is specified in the directions on the box.

1 package Duncan Hines Golden Sugar Cookie Mix
1/2 cup all purpose flour
1/2 finely ground almonds
1 egg
1 tablespoon water
3 tablespoons powdered sugar
1/2 cup plus 1 tablespoon seedless red raspberry jam, warmed

Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended. Roll dough 1/8 thick on lightly floured board. Cut out 3" shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter. Place the whole cookies 2" apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.

Makes 22 cookies


Cream Cheese Sugar Cookies


1 cup granulated sugar
1 cup softened butter
3 ouncese cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 egg yolk (reserve white)
2-1/4 cup all-purpose flour

In large bowl combine sugars, butter, cream cheese, salt, extracts and egg yolk; blend well. Stir in flour until well blended. Chill dough for 2 hours. Pre-heat oven to 375 F. On lightly floured surface, roll out dough, one-third at a time to 1/8-inch thickness. Cut into
desired shaped with lightly floured cookie cutter. Place 1 inch apart on ungreased cookie sheet. Leave cookie plain, or brush with lightly beaten egg white and sprinkle with colored sugar. Bake for 7-10 minutes or until light golden brown. Cool completely on wire racks.

Makes 60 cookies


Ricotta Cheese Cookies


For the cookies:
1 cup butter, softened
2 cups granulated sugar
1 (15 ounce) container of ricotta cheese
3 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
4 cups all-purpose flour

For the glaze:
1 cup powdered sugar
milk
sprinkles

Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

Makes 100 cookies


Dreamsicle Cookies


1 1/2 cups brown sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup white chocolate chips
3 tablespoons orange powdered drink mix, such as Tang
1 teaspoon baking soda
1 1/2 teaspoons baking powder
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon butter or margarine
3 tablespoons powdered orange flavored drink mix, such as Tang
1 cup confectioners' sugar
water or milk

Preheat oven to 375F. Lightly grease baking sheets. Cream the shortening and the sugar together until light. Add the eggs and vanilla, mixing well. Dissolve the baking soda in the buttermilk. Add the buttermilk mixture, salt, 3 tablespoons Tang, flour and baking powder to the shortening mixture. Mix well. Stir in the white chocolate chips. Drop dough by teaspoonfuls onto the prepared sheets. Bake for 10 to 12 minutes. Frost cookies while still hot with Tang Glaze.

To Make Tang Glaze: Combine the butter, 3 tablespoons Tang, confectioners sugar plus enough water or milk to reach a thick yet still pourable consistency and beat until smooth.


Makes 48 cookies


Kitchen Sink Cookies



1 cup (two sticks) unsalted butter

1/2 cup granulated white sugar

1/2 cup brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups old-fashioned oats

2 cups mini semi-sweet chocolate chips

1 cup mini M&Ms

1 cup butterscotch chips

1 cup white chocolate chips

1 cup currants

Preheat oven to 350 F. Line baking sheets with Silpat baking mats or parchment paper.

In a large bowl with a wooden spoon (or in a stand mixer with the paddle attachment) beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.

In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Remove bowl from mixer and add oats, chips, M&Ms, and currants. Stir until well blended.

Drop batter by heaping tablespoons onto silpat about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.






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webverification 6 years ago from Idaho

Yum!

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