Korean Cookie Bows -Maejakkwa

Recipe courtesy of Lishie0729

• 1 cup all purpose flour
• 1 1/2 tablespoons superfine sugar
• 3 tablespoons rice wine or dry sherry
• vegetable oil for deep-frying
• about 1/3 cup clear honey
• chopped pine nuts for coating

Stir together the flour and sugar, and slowly pour in the rice wine or dry sherry to make a smooth dough. Add a little water if necessary. Knead lightly on a floured surface, then roll out lightly to a thin rectangle.
Cut into 2" x 1" pieces. Cut lengthwise slit about 1 inch long in the
center of each piece. Pull one end of each piece through the slit so the
piece resembles a small bow shape. Heat the oil in a deep fat fryer to
330F. Add the bows a few at a time and fry for 4-5 minutes until rich
golden brown. Remove and drain briefly on a pad of paper towels. Meanwhile slowly, heat the honey (dilute with a little water if the honey is too thick). Dip the bows in the honey to coat, then sprinkle with chopped pinenuts. 

Walnut Cups

Recipe courtesy of gingergrl

These are like mini pecan pies.                         

Preheat oven - 375°

Crust:

• 3 oz. cream cheese
• 1 cup flour
• 1 stick butter

Mix ingredients into a dough.  Make 24 balls.  Press balls into mini muffin pans to form crusts. (I line the pans with the paper mini muffin cups – they have cute ones for the holidays – but  you don’t have to).

Filling:

• 1 egg   
• 3/4 cup chopped walnuts or pecans
• 1 tbsp. butter (softened)          
• 1 cup firmly packed brown sugar
• 1 tsp. vanilla

Combine filling ingredients.  Fill crusts about 2/3 full - do not fill to top or they will bubble over. 

Bake 15-20 minutes until crusts look golden.   

(I usually make double the crust because there is always left over filling).

Vomit Cookies

Recipe courtesy of zorahangels

(yes that is really what we call them, strictly because of the way they look.  But ohhhh sooooo yummy)

~ 18 oz. creamy peanut butter
~ 4 cups cheerios (either honey nut or regular)
~ 2 cups dry roasted peanuts
~ 1/2 lb plain m&m's
~ 1 cup white corn syrup
~ 1 cup sugar

First make sure to mix all dry ingredients and the peanut butter in a large bowl, I use a pot.  (If you don't do this first then the end result doesn't turn out so hot).  Leave in pot on the side.  Put out wax paper for your cookies.
Boil corn syrup and sugar.  Let stand for 30 seconds, give or take.  Pour syrup mixture over dry ingredients and mix well.  Now jump in with your hands and work fast.  If you don't work fast then you will have 1 giant cookie.  :-)  Mix with your hands and place into little 1-2 inch mounds.  Let cool and Enjoy
P.S.- they don't taste like vomit.  :-)   

Venetian Striped Cookies

Recipe courtesy of Fall2004Bride2B

• 1 can (8 oz.) Almond Paste
• (NOTE: I've substituted a can of Solo Almond Filling when
• I couldn't find the Almond Paste- its fine.)
• 1 cup Granulated Sugar
• 4 Eggs, separated
• 1 tsp. Almond Extract
• 2 cups Flour
• 1/4 tsp. Salt
• 10 drops Green Food Coloring
• 8 drops Red Food Coloring
• 1 jar (12 oz.) Apricot Preserves
• 2 squares semisweet Chocolate
• (NOTE: I substitute about 1/3 cup chocolate chips)

Grease 3 13 X 9 X 2" pans, line with waxed paper and grease again. Break up almond paste in a large bowl. Add butter, sugar, egg yolks, and almond extract. Beat until light. Beat in flour and salt. Beat egg whites in a small bowl until stiff peaks form. Stir into almond mixture using a turning motion. Remove 1 1/2 cups batter and spread evenly

into pan. Remove another 1 1/2 cups batter and add green coloring; add to second pan. Follow with remaining batter and add red coloring. Bake 15 minutes at 350 degrees (Cakes will be 1/4" thick- do not overbake!) Remove cakes immediately very carefully. Cool. Place green layer face down on jelly roll pan (cookie sheet.) Spread 1/2 of warmed, strained preserves over green layer and top with yellow layer, face down. Spread remaining preserves and top with red layer. Cover with plastic wrap. Weigh down with something heavy, (books or a brick), and refrigerate overnight. Melt chocolate. Spread to edges. Let dry. Trim edges. Cut in 1" squares. Store in the refrigerator.

The Easiest Peanut Butter Cookies Ever!

Recipe courtesy of Cathy&John

1 cup peanut butter
1 cup sugar
1 egg

Preheat oven to 350 degrees. Mix all ingredients together. Roll into balls and place on ungreased cookie sheet. Flatten with a fork. Bake for 12 minutes.

The BESTEST Oatmeal Raisin Cookies

Recipe courtesy of gingergrl

• 12 tbsps. (1 1/2 sticks) unsalted butter, softened
• 3/4 cup firmly packed brown sugar     
• 2/3 cup white sugar
• 1 large egg       
• 1/2 tsp. vanilla extract
• 2 cups Old-Fashioned Rolled Oats        
• 1 1/4 cups flour
• 3/4 tsp baking soda     
• 3/4 tsp. baking powder
• 1/4 tsp. salt     
• 1 1/2 cups raisins

Preheat oven - 375°.  Cream together butter and sugars with electric mixer until light and fluffy, about 1 minute.  Beat in egg and vanilla until smooth.   

Stir together oats, flour, baking powder and soda and salt in a medium bowl.  Stir the dry ingredients into the butter mixture until just combined.  Stir in raisins.  

Drop the dough by heaping tablespoons unto ungreased cookie sheets, leaving 2 inches between each ball.  Bake until cookies are golden brown, 12-15 minutes.   

Cool cookies on sheets several minutes before transferring to rack to cool further. 

Makes about 2 1/2 dozen cookies.  

Sugar Cookies

Recipe courtesy of ilovedave

preheat oven to 350*

• 3 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 sticks unsalted butter
• 1 c sugar
• 1 egg
• 1 tsp vanilla

Sift together flour, bp & salt. In another bowl, cream the butter & sugar until its REALLY fluffy (at least 2 minutes). Add the egg and the vanilla and mix until combined. Add the flour mixture 1 cup at a time to the butter; make sure it's combined before adding more.

Roll out to 1/8" on a VERY well floured surface. Cut out and bake for 8-10 minutes, until the edges are lightly browned.

If you want cinnamon cookies, add 3 teaspoons in with the flour before you sift everything.

Stained Glass Cookies

Recipe courtesy of Lishie0729

• 1C butter
• 1C shortening
• 1C sugar
• 1/4 C honey
• 2 eggs
• 2 tsp vanilla
• 5 C flour
• 1 tsp baking soda
• 1 tsp salt
• Crushed hard candies

Mix butter, shortening, sugar, honey, eggs and vanilla. In another bowl,

Mix flour, soda and salt. Add flour mixture to the wet ingredients

(butter/short./sugar, etc.) Add flour and chill the dough overnight.

Preheat oven to 350 degrees. Roll out dough on waxed paper. Cut shapes

with LARGE cookie cutters. Then use SMALL cookie cutters to cut out

smaller areas for "windows". Place the cookies on a silpat sheet, or

well-greased or parchment paper lined cookie sheet or cookie sheet

covered with parchment paper.

Bake for 4 to 5 minutes. Remove from oven, fill the openings with

crushed hard candies. Bake at 350 degrees for 4 to 5 minutes or until

candy is melted and cookies are just turning tan around the edges.

Let cookies cool for 5 minutes before removing them from the cookie sheet.

Spritz Butter Cookies

Recipe courtesy of cclovesdw

• 1 cup butter
• 1 egg
• 1/8 teaspoon salt
• 2/3 cup sugar
• 1 teaspoon almond extract
• 2 1/2 cups sifted flour

Preheat oven to 400.  Cream butter and sugar; add extract and egg.
Mix thoroughly. Add dry ingredients, sifted together.  Pack dough in
cookie press; press shapes on ungreased baking sheet.  Bake 6 to 8
minutes.

Spice Cookies

Recipe courtesy of Cathy&John

Makes 4 - 5 dozen

• 1 pkg. spice cake mix
• 1 cup butter, softened
• 2 eggs 
• 1 cup pecans, chopped 
• 1 cup sweetened flaked coconut 
• 1 cup cornflakes, crushed 
• 1 cup rolled oats 
• 1 cup raisins 
• 2 T sugar 

Preheat oven to 350 degrees. In a large bowl, combine the cake mix, butter and eggs and mix well. Add the coconut, pecans, cornflakes, oats and raisins and mix well. Drop teaspoonfuls 2 inches apart onto ungreased cookie sheets. Flatten with a glass that is repeatedly dipped in the sugar. Bake for 8 to 12 minutes or until set. Cool for 1 minute. Remove from the sheets and let cool completely.

Snowball Meltaways

Recipe courtesy of jerzeygirl4ever

• 1 cup butter (2 sticks)
• 1/4 cup sifted powder sugar
• 1tsp. vanilla
• 2.5 cups sifted flour
• 1/2 cup finely chopped pecans
• 1/4 tsp. salt

In heavy sauce pan over low heat, melt and heat butter until lightly browned in color. Pour into small mixing bowl. Chill until firm. Cream brown butter, sugar, and vanilla until light and fluffy. Gradually add flour and chopped pecan. Chill.

Preheat over to 375. Shape into 1" balls. Bake 15 mins (check around 9 mins). Remove from oven and roll in Confectionary Sugar while still hot.

Snowball Cookies

Recipe courtesy of Lishie0729

    * 1 bag SNICKERS® Brand Miniatures
    * 1 teaspoon vanilla
    * 1 1/4 cups confectioner's sugar
    * 1/2 cup butter
    * 2 cups flour
    * 1 cup chopped walnuts

1. Chop 1/2 cup of SNICKERS® Brand Miniatures.
2. Cream together the butter, 1/4 cup of confectioner's sugar and vanilla.
3. Slowly blend in the flour, nuts and chopped SNICKERS® Brand Miniatures. Roll the dough into 1-1/2-inch balls.
4. Refrigerate for 30 minutes.
5. Bake in a preheated 350° oven for 12-14 minutes.
6. Remove from the oven and let rest for 5 minutes. Roll the cookies in the remaining cup of confectioner's sugar, completely covering them.

Makes 25 cookies.

Snowballs

Recipe courtesy of Finally!5-06

Cream 1 cup (2 sticks) butter and 1/2 cup confectioners' sugar until fluffy.

Blend in 1/2 teaspoon vanilla, 1 egg and 3/4 cups sifted all purpose flour.  stir in 1/2 cup chopped nuts.  Chill several hours for ease in handling. 

Preheat oven to 340 degrees.  Shape balls 1 inch in diameter.  Place on banking sheet.  Bake 20 minutes.  Roll balls while still warm in confectioners' sugar.  Cool.  Makes about 3 dozen "balls".

SNICKERS Surprise Cookies

Recipe courtesy of Lishie0729

    * 1 bag DOVE® Brand PROMISES® Milk or Dark Chocolate
    * 1 bag SNICKERS® Brand Miniatures
    * 2 sticks butter (softened)
    * 1 cup light brown sugar
    * 1 cup sugar
    * 3 1/2 cups all purpose flour (sifted)
    * 2 eggs
    * 1 cup creamy peanut butter
    * 1 teaspoon vanilla
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt

1. Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add the eggs and vanilla until thoroughly combined. Then mix in the flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all SNICKERS® Brand Miniatures.
5. Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
6. Place a SNICKERS® Brand Miniatures piece in the center of each piece of dough.
7. Form each piece of dough into a ball around the SNICKERS® Brand Miniatures piece.
8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
 9.  Let cookies cool on baking rack or wax paper.
Spruce up cookies by drizzling chocolate over the top of each cookie!
Makes 2 dozen cookies.

Snickerdoodles

Recipe courtesy of Lishie0729

    * 1 tablespoon sugar
    * 1 tablespoon ground cinnamon
    * 1 cup shortening
    * 1 1/2 cups sugar
    * 2 eggs
    * 1 teaspoon vanilla extract
    * 2 3/4 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1/2 teaspoon salt
    * 2 teaspoons cream of tartar

In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended.

Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.

Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.

Smucker's Thumbprint Cookies

Recipe courtesy of Lishie0729

    * 2 cups PILLSBURY® All-Purpose Flour
    * 1/2 cup brown sugar, packed
    * 1 cup or 1 stick CRISCO® 0 Grams Trans Fat (per serving) Shortening
    * 3 large eggs, separated
    * 1/4 teaspoon salt
    * 1 1/2 teaspoons vanilla
    * 2 cups finely chopped pecans
    * 1 cup SMUCKER’S® Preserves or Jam, any flavor

Preheat oven to 350°. Spray two baking sheets with Crisco No-Stick Spray.

In a large mixing bowl, beat brown sugar, Crisco, egg yolks, vanilla and salt. Slowly add the flour and stir until well blended.

In a small bowl, using a fork, beat egg whites until foamy. Put pecans in a separate bowl.

Using a teaspoon, scoop out dough and shape into 1-inch balls. Dip each dough ball into the egg whites, then roll in the pecans and place on a prepared baking sheet. Using a teaspoon or your thumb, make a round indentation in the top of each cookie, being sure not to make a hole all the way through the dough.

Bake cookies for 8 minutes (they will not be fully baked); remove from oven. Using a teaspoon or other small spoon, scoop the preserves into the indentation of each cookie. Return cookies to oven to bake another 6-9 minutes, or until lightly browned. Remove from oven; cool on a wire rack.

Makes 36 cookies

Seven Layer Cookie

Recipe courtesy of Cathy&John

• 1 stick butter
• 1+ cup graham cracker crumbs
• 1 bag chocolate chips
• 1 bag butterscotch chips
• 1 can Eagle Brand condensed milk 
• 1 bag nuts (I’ve used walnuts and pecans but whatever you like)
• 1 bag coconut 

Preheat oven to 350 degrees. Place stick of butter in 11x13 pan and set in oven to melt (watch it so it doesn't burn). Once melted, pour graham cracker crumbs over butter until covered. Make sure all butter is covered - use extra if necessary. Next add chips - both chocolate and butterscotch. Then add coconut followed by the nuts. Cover with condensed milk. Avoid the edges of the pan with the milk - it tends to burn and stick. Bake for 30 - 40 minutes. Let cool and cut into squares.

Saltine Toffee Cookies

Recipe courtesy of alicianrj

• 4 ounces Saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• ¾ cup chopped pecans

Preheat oven to 400. Line cookie sheet with saltine crackers in a single layer. In saucepan combine the sugar and butter. Bring to a boil for 3 minutes. Immediately pour over saltines and spread to cover the crackers to cover completely. Bake at 400 for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate over top. Sprinkle pecans on top. Cool completely and break into pieces.

Russian Tea Cookies

Recipe courtesy of aewing1479

• 1 cup Butter
• 1/2 cup Confectioners Sugar
• 2 1/4 cup sifted flour
• 1 tsp Vanilla
• 1/4 tsp baking soda
• 3/4 cup chopped pecans

Preheat oven to 400. Cream butter and sugar and add in the rest of the ingredients.

Form into balls the size of walnuts. Bake for 10 minutes.

While hot, roll in confectioners sugar, let cool completely.

Roll into sugar again. 

Ruglalech

Recipe courtesy of wrysmyguy

• 1 pkg yeast
• 1/2 lb. butter or margarine
• 3 cups sifted flour
• 1/2 tsp. salt
• 3 tablespoons sugar
• 2 eggs

Dissolve yeast in 1/4 cup lukewarm water.  Melt butter (cool) measure 3 cups flour - add sugar and salt.  Add 2 eggs butter or margarine to the dry ingredients.  Beat thoroughly by electric mixer (make sure yeast is well mixed) tends to get hard. Cover w/plastic wrap and refrigerate for 3 hours.   When ready to assemble have on hand raisins, finely chopped nuts, cinnamon and sugar mixture.   apricot jam.

Remove dough from refrigerator.  Cut into 4 pieces (may be more) place one piece at a time between wax paper.  Sprinkle liberally w/cinnamon/sugar mixture.  roll into 9" round    - cut into 16 wedges - spread on apricot jam - then strew w/nuts and raisins (l handful) = roll each wedge from side to side - place in well greased pan.  Paint w/egg wash or egg white - sprinkle lightly w/cinnamon/sugar mixture.  Bake at 350 for 20 minutes.