I always make choc chip cookies, lots of them, for Christmas. Everyone loves my cc cookies. I use the Tollhouse recipe on the Nestle semi-sweet choc chip package, but I double the salt and double the vanilla. I know, not especially healthy, but the flavors are really enhanced by the extras.
Hard to pick just one, but if I had to this would be it! I LOVE these!
Oat-Pecan Pralines
1 Cup Butter or margarine, softened
1-1/4 Cups packed Brown sugar
2 Eggs
2 Tbl Molasses
1 Tsp Maple extract
1-1/4 Cups All-purpose flour
1 Tsp Baking soda
2-1/2 Cups Oats - (quick-or old fashioned may be used) I think the quick oats work better for this recipe.
1 Cup Pecans; coarsely chopped
3/4 Cup Pecan halves (optional)
In a large bowl at medium speed, beat butter and sugar until fluffy. Add eggs, molasses and maple extract; beat well. Add flour and baking soda; mix well. Stir in oats and chopped pecans; mix well. Cover and refrigerate dough at least 1 hour.
Preheat oven to 350 degrees. Lightly grease cookie sheets. Shape the dough into 1-inch balls. Place 3 inches apart on the prepared cookie sheets. Press a pecan half in the center of each ball.
Bake for 10 to 12 minutes, or until a deep golden brown. Immediately remove and cool.
several people have asked me for the recipe for my Hungarian Kifflies. I have searched everywhere and can not find it. Upsets me cause I had the original that I typed up for my mom 55 years ago.
Will ask my daughter if she has a copy. My sisters recipe is a little different and I don't like hers.
"NOEL BALLS" .. it's just a simple pecan cookie rolled into balls and baked and then rolled in powdered sugar.. They are crunchy and have just enough sweetness with the powdered sugar.
The other is "CHEESE STRAWS" basically it's just EXTRA SHARP cheese, flour and a dash of cyan pepper... then squeezed out of a pastry bag in 1/2" wide by 2" long strips onto a cookie sheet and baked..
The cheese straws are fantastic all year round... they are great along with a cold beer for your bedtime snack...
Both of these cookies will keep fine for several months in the typical plastic bowl with airtight lid. (Tupperware ?)
If anyone wants the actual recipe for them, drop me an Email and I'll send out the recipe to you..
jharrelson at juno dot com
John
John Harrelson
Carson City, Nevada
fulltime since 1977
93 Ford 350 4wd Diesel
95 Prowler 30.5 ft 5th wheel w/slide
TWO CENTS WORTH
The story goes that a man died and was approached by the Devil who told him that he could buy his soul back for a dollar. The man searched his pockets and could only come up with 98 cent. While begging the Devil to forget the two cent he was short, an Angel happened by and hearing the Devil laughing, asked the man, "Would you mind if I put in my two cents ?" The Devil got so mad that he exploded in a puff of smoke and the man's soul was saved. The moral: Sometimes putting in your two cents worth makes a difference.
JOHN "the cook" 1997
Butter cookies! Rich, golden, light flaky butter cookies. Only made a Christmas, and the recipe is well guarded. My own mother will not give it to me. She says I can have it when she is gone.
Rick and Gloria
2004 KIA Sorento - Fulltime 4x4 - V6
2003 Fleetwood Mesa
I used to make a cookie called loaded oatmeal cookies, but have misplaced the recipe. It was basically an oatmeal cookie with everything, chocolate and butterscotch chips, nuts, raisins and coconut.
I think mine would have to be Datenut Pinwheels. My mom made them when I was small, & I still make them. I made a double batch a couple of weeks ago for a cookie exchange, & plan to make more before Christmas.
DATE NUT PINWHEELS
2 c. sifted all purpose flour
1-1/2 tsp. baking powder
1/2 tsp ginger
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp nutmeg
2/3 C. soft butter
1 C. white sugar
1 tsp vanilla
DATE NUT FILLING
1 pkg. (8 oz.) pitted dates, cut up
1/2 C. sugar
2 tsp. grated lemon rind (or, substitute orange rind)
1/2 C. finely chopped walnuts
1/2 C. water
For the cookie dough: Sift together the flour, salt, baking powder & spices together; set aside.
In lg. bowl, beat butter; gradually add sugar, beat until very light. Add egg & vanilla; continue beating until light & fluffy. At low speed, gradually add 1/2 of the flour mixture. Mix in rest, using hands, if necessary to make a soft dough. Refrigerate for one hour. Meanwhile, make filling:
In small saucepan, combine dates, sugar & water. Cook, stirring often over med. heat until mixture thickens -- about 5 minutes. Remove from heat add lemon zest & nuts. Cool completely.
Divide dough in half. On a lightly floured board, roll eack 1/2 into a 8x10 rectangle. Spread each with half of the filling. From long side roll each, jelly roll fashion. Gently press edges to seal. Wrap separately, seam side down, in saran wrap or foil. Refrigerate until firm, at least 8 hours. (rolls may be stored in refrigerator for a week to 10 days, bake fresh as needed)
Preheat oven to 375 degrees. Lightly grease baking sheets, or use parchment paper. With a sharp knifr, cut as many 1/4 in. slices as desired. Place 2 in. apart on baking sheets & bake for 8-12 minutes. Remove to wire rack to cool.
I make these every year. My family would be very upset if I didn't. They are very easy and incredibly good.
20 Graham Crackers
2 sticks butter (don't substitute margarine - it won't turn out)
1/2 cup sugar
1 tsp. vanilla
1 cup chopped pecans
Preheat oven to 350 degrees. Place crackers close together on greased cookie sheet. Boil sugar and butter for about 7 - 8 minutes. Remove from heat and carefully add add vanilla. Spread chopped pecans over crackers and pour syrup over the top. Bake in oven for 12 minutes. Cool and break. I put the pan in the freezer to cool it faster. You can also add melted chocolate chips - it's also awesome.
LisaCSCO wrote: Another version of the 7 layer, made with 3 layers, same ingredants.
Triple Layer Cookie Bars
1/2 cup margarine or butter
1 1/2 cups graham crackers crumbs
1 (7-ounce) package flaked coconut (2 2/3 cups)
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (12-ounce) semi-sweet chocolate chips
1/2 cup creamy peanut butter
Preheat oven to 350° (325° for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Top evenly with coconut then Eagle® Brand.
Bake 25 minutes our until lightly browned. In small saucepan, over low heat, melt chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature.
thank you so much for this recipe!! I had them once at a party, and did not find out what they were called or who made them (potluck), so I haven't been able to find the recipe. I love these and will be making lots of them!!
Also chocolate chip cookies. Last year, DD and I spent hours making fancy xmas cookies and the ones everyone fought over were the simple chocolate chip! so this year, nothing fancy. Sticking with the traditional basics.
2004 Prowler 270FQS "MY PRECIOUS"
1998 Dodge Ram 1500 SLT quad 5.9L V8 360 tow package "Happiness is but a state of mind. Any time you want, you can cross the state line." We LOVE the RED WINGS! Go Wings! Our 2004 Prowler photos
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