Cookies
1 ½ cups sugar
1 cup firmly packed brown sugar
1 ½ cups margarine or butter, softened
2 teaspoons vanilla
3 eggs
3 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 cup unsweetened cocoa
1 teaspoon baking soda
¼ teaspoon salt
2 cups raisins
Frosting
1 cup powdered sugar
1 drop red food color
2 drops yellow food color
2 to 4 teaspoons milk
Heat oven to 350º F. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, baking soda and salt; mix well. Stir in raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350º F for 10 to 14 minutes or until slightly set. Cool 1 minute; remove from cookie sheets.
In medium bowl, combine all frosting ingredients, adding enough milk for desired decorating consistency. Using decorating bag, decorating bottle, plastic bag, or small spoon, make smiling faces on cookies. 5 dozen cookies.
Variation: Giant Smile Cookies. Prepare cookie dough as directed above. For each cookie, place ¼ cup of the dough 3 inches apart on ungreased cookie sheets. Bake at 350° F for 10 to 14 minutes or until slightly set. Continue as directed above. 2 ½ dozen cookies.
Tuesday, May 30, 2006
Chocolate Pecan Tassies
1 (15-oz.) package Pillsbury All Ready Pie Crusts
2 teaspoons flour
Filling
2/3 cup chopped pecans
¾ cup firmly packed bronw sugar
1 tablespoon margarine or butter, softened
1 teaspoon vanilla
1 oz. (1 square) semi-sweet chocolate, melted, cooled
1 egg
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375º F. Unfold each crust; remove top plastic sheets. Press out fold lines. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts. Invert and remove remaining plastic sheets. Using a 2 5/8 to 2 ¾-inch round, scalopped cookie cutter, cut 12 rounds out of each crust. Gently press rounds, floured side down, into 24 ungreased miniature muffin cups.
Sprinkle 1/3 cup of the pecans evenly into pie crust-lined muffin cups. In small bowl, beat brown sugar, margarine, vanilla, chocolate and egg just until smooth (do not overbeat; mixture should not be bubbly). Spoon teaspoonful of filling over pecans in each cup. Sprinkle with remaining 1/3 cup pecans.
Bake at 375º F for 18 to 22 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans. 24 cookies.
2 teaspoons flour
Filling
2/3 cup chopped pecans
¾ cup firmly packed bronw sugar
1 tablespoon margarine or butter, softened
1 teaspoon vanilla
1 oz. (1 square) semi-sweet chocolate, melted, cooled
1 egg
Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375º F. Unfold each crust; remove top plastic sheets. Press out fold lines. Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts. Invert and remove remaining plastic sheets. Using a 2 5/8 to 2 ¾-inch round, scalopped cookie cutter, cut 12 rounds out of each crust. Gently press rounds, floured side down, into 24 ungreased miniature muffin cups.
Sprinkle 1/3 cup of the pecans evenly into pie crust-lined muffin cups. In small bowl, beat brown sugar, margarine, vanilla, chocolate and egg just until smooth (do not overbeat; mixture should not be bubbly). Spoon teaspoonful of filling over pecans in each cup. Sprinkle with remaining 1/3 cup pecans.
Bake at 375º F for 18 to 22 minutes or until filling is set and crust is light golden brown. Cool 1 minute; remove from pans. 24 cookies.
Chocolate Cookie Mice
¾ cup sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspoon vanilla
1 egg
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
¼ cup unsweetened cocoa
½ teaspoon baking powder
Miniature semi-sweet chocolate chips
Red or black string licorice, cut into 2-inch pieces
Heat oven to 325º F. In large bowl, beat sugar, margarine, and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, and baking powder; mix well. Shape dough into 1-inch balls.
To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets.
Bake at 325º F for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets. 3 dozen cookies.
½ cup margarine or butter, softened
½ cup shortening
1 teaspoon vanilla
1 egg
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
¼ cup unsweetened cocoa
½ teaspoon baking powder
Miniature semi-sweet chocolate chips
Red or black string licorice, cut into 2-inch pieces
Heat oven to 325º F. In large bowl, beat sugar, margarine, and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa, and baking powder; mix well. Shape dough into 1-inch balls.
To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2 inches apart on ungreased cookie sheets.
Bake at 325º F for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie. Remove from cookie sheets. 3 dozen cookies.
Chocolate Chip Cookies Supreme
1 cup sugar
1 cup firmly packed brown sugar
1 ½ cups margarine or butter, softened
2 teaspoons vanilla
½ teaspoon rum extract
2 eggs
3 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 ½ cups oat bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 (6-oz.) white baking bar, chopped, or 1 cup vanilla milk chips
1 cup chopped walnuts or pecans
Heat oven to 375º F. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla, rum extract and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, oat bran, baking powder, baking soda and salt; mix well. Stir in chocolat chips, white baking bar and walnuts. (Dough will be stiff.) Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375º F for 9 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. 4 dozen cookies.
1 cup firmly packed brown sugar
1 ½ cups margarine or butter, softened
2 teaspoons vanilla
½ teaspoon rum extract
2 eggs
3 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 ½ cups oat bran
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 (6-oz.) white baking bar, chopped, or 1 cup vanilla milk chips
1 cup chopped walnuts or pecans
Heat oven to 375º F. In large bowl, beat sugar, brown sugar and margarine until light and fluffy. Add vanilla, rum extract and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, oat bran, baking powder, baking soda and salt; mix well. Stir in chocolat chips, white baking bar and walnuts. (Dough will be stiff.) Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375º F for 9 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. 4 dozen cookies.
Chocolate Pixies
¼ cup margarine or butter
4 oz. (4 squares) unsweetened chocolate
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
2 cups sugar
½ cup chopped walnuts or pecans
2 teaspoons baking powder
½ teaspoon salt
4 eggs
powdered sugar
In large saucepan over low heat, melt margarine and chocolate, stirring constantly until smooth. Remove from heat; cool slightly. Lightly spoon flour into measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt and eggs; mix well. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
Heat oven to 300º F. Shape dough into 1-inch balls; roll each in powdered sugar, coating heavily. Place 2 inches apart on ungreased cookie sheets. Bake at 300° F for 13 to 18 minutes or until set. Immediately remove from cookie sheets. Cool completely. 4 dozen cookies.
4 oz. (4 squares) unsweetened chocolate
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
2 cups sugar
½ cup chopped walnuts or pecans
2 teaspoons baking powder
½ teaspoon salt
4 eggs
powdered sugar
In large saucepan over low heat, melt margarine and chocolate, stirring constantly until smooth. Remove from heat; cool slightly. Lightly spoon flour into measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt and eggs; mix well. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
Heat oven to 300º F. Shape dough into 1-inch balls; roll each in powdered sugar, coating heavily. Place 2 inches apart on ungreased cookie sheets. Bake at 300° F for 13 to 18 minutes or until set. Immediately remove from cookie sheets. Cool completely. 4 dozen cookies.
Oatmeal Coconut Fun Chippers
1 ½ cups firmly packed brown sugar
1 cup margarine or butter, softened
1 tablespoon milk
1 tablespoon vanilla
2 eggs
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup coconut
1 (10-oz.) package multi-colored candy-coated chocolate chips or 1 ½ cups semi-sweet chocolate chips
Heat oven to 375º F. In large bowl, beat brown sugar and margarine until light and fluffy. Add milk, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda, and salt; mix well. Stir in oats, coconut and chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375º F for 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. 4 dozen cookies.
1 cup margarine or butter, softened
1 tablespoon milk
1 tablespoon vanilla
2 eggs
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups rolled oats
1 cup coconut
1 (10-oz.) package multi-colored candy-coated chocolate chips or 1 ½ cups semi-sweet chocolate chips
Heat oven to 375º F. In large bowl, beat brown sugar and margarine until light and fluffy. Add milk, vanilla, and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda, and salt; mix well. Stir in oats, coconut and chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375º F for 9 to 13 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. 4 dozen cookies.
Carob Chip Oatmeal Cookies
¾ cup firmly packed brown sugar
¾ cup sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspon vanilla
2 eggs
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
½ cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
1 (6-oz.) package (1 cup) carob chips or semi-sweet chocolate chips
½ cup chopped nuts or unsalted shelled sunflower seeds, if desired
Heat oven to 350º F. Grease cookie sheets. In large bowl, beat brown sugar, sugar, margarine, and shortening until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in all purpose flour, whole wheat flour, baking soda and salt; mix well. Stir in oats, carob chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 350º F for 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. 6 dozen cookies.
¾ cup sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspon vanilla
2 eggs
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
½ cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
1 (6-oz.) package (1 cup) carob chips or semi-sweet chocolate chips
½ cup chopped nuts or unsalted shelled sunflower seeds, if desired
Heat oven to 350º F. Grease cookie sheets. In large bowl, beat brown sugar, sugar, margarine, and shortening until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in all purpose flour, whole wheat flour, baking soda and salt; mix well. Stir in oats, carob chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 350º F for 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. 6 dozen cookies.
Pineapple Macaroons
4 egg whites
2/3 cup sugar
½ cup Pillsbury’s Best All Purpose or Unbleached Flour
1/8 teaspoon salt
1 (8-oz.) can crushed pineapple, well drained
4 cups coconut
Heat oven to 325º F. Line 2 cookie sheets with parchment paper or grease and lightly flour. In large bowl, beat egg whites until foamy. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form. Lightly spoon flour into measuring cup; level off. Fold in flour and salt. Stir in pineapple and coconut. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined cookie sheets.
Bake at 325º F for 12 to 17 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. 24 cookies.
2/3 cup sugar
½ cup Pillsbury’s Best All Purpose or Unbleached Flour
1/8 teaspoon salt
1 (8-oz.) can crushed pineapple, well drained
4 cups coconut
Heat oven to 325º F. Line 2 cookie sheets with parchment paper or grease and lightly flour. In large bowl, beat egg whites until foamy. Gradually add sugar 1 tablespoon at a time, beating until stiff peaks form. Lightly spoon flour into measuring cup; level off. Fold in flour and salt. Stir in pineapple and coconut. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined cookie sheets.
Bake at 325º F for 12 to 17 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely. 24 cookies.
Brandy Cream-Filled Cookies
1 (3-oz.) package cream cheese, softened
¼ cup powdered sugar
2 tablespoons brandy
½ cup whipping cream, whipped
2 (5 ½-oz.) package pirouette or tubular-shaped cookies
1/3 cup semi-sweet chocolate chips
½ teaspoon shortening
In medium bowl, beat cream cheese, powdered sugar and brandy until fluffy. Fold in whipped cream. Using decorating bag fitted with ¼-inch tip or resealable platic bag with a small cut in one corner, carefully pipe mixture into cookies.
In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle over cookies. Serve immediately or refrigerate up to 2 hours. Store in refrigerator. 4 dozen cookies.
¼ cup powdered sugar
2 tablespoons brandy
½ cup whipping cream, whipped
2 (5 ½-oz.) package pirouette or tubular-shaped cookies
1/3 cup semi-sweet chocolate chips
½ teaspoon shortening
In medium bowl, beat cream cheese, powdered sugar and brandy until fluffy. Fold in whipped cream. Using decorating bag fitted with ¼-inch tip or resealable platic bag with a small cut in one corner, carefully pipe mixture into cookies.
In small saucepan over low heat, melt chocolate chips and shortening, stirring constantly. Drizzle over cookies. Serve immediately or refrigerate up to 2 hours. Store in refrigerator. 4 dozen cookies.
Peppermint Meringue Bites
2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon peppermint extract
2/3 cup sugar
1 tablespoon finely crushed hard peppermint candy
Heat oven to 250º F. Line cookie sheets with foil. In small bowl, beat egg whites, cream of tartar and peppermint extract until foamy. Gradually add sugar 1 tablespoon at a time, beating 3 to 5 minutes or until 1 ¼-inch mounds on foil-lined cookie sheets. Sprinkle each lightly with peppermint candy.
Bake at 250º F for 25 to 35 minutes or until crisp and dry. Cool completely; remove from cookie sheets. 3 dozen cookies.
¼ teaspoon cream of tartar
¼ teaspoon peppermint extract
2/3 cup sugar
1 tablespoon finely crushed hard peppermint candy
Heat oven to 250º F. Line cookie sheets with foil. In small bowl, beat egg whites, cream of tartar and peppermint extract until foamy. Gradually add sugar 1 tablespoon at a time, beating 3 to 5 minutes or until 1 ¼-inch mounds on foil-lined cookie sheets. Sprinkle each lightly with peppermint candy.
Bake at 250º F for 25 to 35 minutes or until crisp and dry. Cool completely; remove from cookie sheets. 3 dozen cookies.
Rocky Road Cookie Pizza
1 (20-oz.) package Pillsbury’s Best Refrigerated Sugar Cookies
½ cup chopped salted peanuts
1 cup miniature marshmallows
1 (6-oz.) package (1 cup) semi-sweet chocolate chips
1/3 cup caramel ice cream topping
Heat oven to 350º F. Line 12-inch pizza pan with foil; grease foil. Press cookie dough into bottom of foil-lined pan.
Bake at 350º F for 13 to 16 minutes or until light golden brown. Remove from oven. Sprinkle evenly with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until golden brown. Cool completely. Remove foil from cookie pizza. Cut into wedges or squares. 16 servings.
½ cup chopped salted peanuts
1 cup miniature marshmallows
1 (6-oz.) package (1 cup) semi-sweet chocolate chips
1/3 cup caramel ice cream topping
Heat oven to 350º F. Line 12-inch pizza pan with foil; grease foil. Press cookie dough into bottom of foil-lined pan.
Bake at 350º F for 13 to 16 minutes or until light golden brown. Remove from oven. Sprinkle evenly with peanuts, marshmallows and chocolate chips. Drizzle with caramel topping. Bake an additional 5 to 10 minutes or until golden brown. Cool completely. Remove foil from cookie pizza. Cut into wedges or squares. 16 servings.
Molasses Chocolate Lace Cookies
Cookies
2/3 cup butter (do not use margarine)
2/3 cup Pillsbury’s Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 cup sugar
¼ teaspoon salt
¼ cup milk
¼ cup molasses
1 teaspoon vanilla
Filling
1 (11 ½ oz.) package (2 cups) milk chocolate chips
Heat oven to 375º F. Line cookie sheets with foil. Melt butter in medium saucepan over low heat; remove from heat. Lightly spoon flour into measuring cup; level off. Stir flour and remaining cookie ingredients into melted butter; mix well. Drop by level teaspoonfuls about 3 inches apart onto foil-lined cookie sheets; spread thin with rubber spatula.
Bake at 375º F for 5 to 7 minutes or until lacy and golden. Cool completely on cookie sheet (at least 15 minutes). Peel foil away from cookies.
Melt chocolat chips in small saucepan over low heat, stirring constantly. Spread thrin layer of melted chocolate on flat side of half the cookies. Top with remaining cookies. 3 ½ dozen sandwich cookies.
2/3 cup butter (do not use margarine)
2/3 cup Pillsbury’s Best All Purpose or Unbleached Flour
2 cups quick-cooking rolled oats
1 cup sugar
¼ teaspoon salt
¼ cup milk
¼ cup molasses
1 teaspoon vanilla
Filling
1 (11 ½ oz.) package (2 cups) milk chocolate chips
Heat oven to 375º F. Line cookie sheets with foil. Melt butter in medium saucepan over low heat; remove from heat. Lightly spoon flour into measuring cup; level off. Stir flour and remaining cookie ingredients into melted butter; mix well. Drop by level teaspoonfuls about 3 inches apart onto foil-lined cookie sheets; spread thin with rubber spatula.
Bake at 375º F for 5 to 7 minutes or until lacy and golden. Cool completely on cookie sheet (at least 15 minutes). Peel foil away from cookies.
Melt chocolat chips in small saucepan over low heat, stirring constantly. Spread thrin layer of melted chocolate on flat side of half the cookies. Top with remaining cookies. 3 ½ dozen sandwich cookies.
Spiced Whole Wheat Refrigerator Cookies
½ cup sugar
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
2 tablespoons water
2 tablespons vanilla
1 egg
1 ¾ cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cloves
½ cup finely chopped pecans or walnuts
In large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add water, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add whole wheat flour, baking powder, cinnamon, baking soda, salt, and cloves; mix well. Stir in pecans. On waxed paper, form dough into two 6-inch long rolls. Wrap in waxed paper; refrigerate at least 2 hours.
Heat oven to 375º F. Using sharp knife, cut dough into ¼-inch thick slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375º F for 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. 3 ½ dozen cookies.
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
2 tablespoons water
2 tablespons vanilla
1 egg
1 ¾ cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cloves
½ cup finely chopped pecans or walnuts
In large bowl, beat sugar, brown sugar, and margarine until light and fluffy. Add water, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add whole wheat flour, baking powder, cinnamon, baking soda, salt, and cloves; mix well. Stir in pecans. On waxed paper, form dough into two 6-inch long rolls. Wrap in waxed paper; refrigerate at least 2 hours.
Heat oven to 375º F. Using sharp knife, cut dough into ¼-inch thick slices. Place 2 inches apart on ungreased cookie sheets. Bake at 375º F for 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. 3 ½ dozen cookies.
Fresh Orange Cookies
Cookies
1 ½ cups sugar
1 cup margarine or butter, softened
1 cup dairy sour cream
2 eggs
4 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2/3 cup orange juice
3 tablespoons grated orange peel
Frosting
¼ cup margarine or butter, melted
2 cups powdered sugar
1 tablespoon grated orange peel
2 to 3 tablespoons orange juice
Heat oven to 375º F. In large bowl, beat sugar and 1 cup margarine until light and fluffy. Add sour cream and eggs; blend well. Lightly wpoon flour into measuring cup; level off. Stir in flour and remaining cookie ingredients; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 375º F for 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
In small bowl, combine all frosting ingredients, adding enough orange juice for desired spreading consistency. Frost warm cookies. 6 dozen cookies.
1 ½ cups sugar
1 cup margarine or butter, softened
1 cup dairy sour cream
2 eggs
4 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2/3 cup orange juice
3 tablespoons grated orange peel
Frosting
¼ cup margarine or butter, melted
2 cups powdered sugar
1 tablespoon grated orange peel
2 to 3 tablespoons orange juice
Heat oven to 375º F. In large bowl, beat sugar and 1 cup margarine until light and fluffy. Add sour cream and eggs; blend well. Lightly wpoon flour into measuring cup; level off. Stir in flour and remaining cookie ingredients; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake at 375º F for 8 to 11 minutes or until edges are light golden brown. Immediately remove from cookie sheets.
In small bowl, combine all frosting ingredients, adding enough orange juice for desired spreading consistency. Frost warm cookies. 6 dozen cookies.
Andy’s Dyno S’More
2 (3x3-inch) dinosaur-shaped graham crackers
7 multi-colored flavored miniature marshmallows
12 milk chocolate chips
Microwave Directions: Place 1 dinosaur cracker upside down on microwave-safe plate. Arrange marshmallows and chocolate chips on cracker. Place second dinosaur cracker right side up over marshmallows and chocolate chips. Microwave on high for 20 to 30 seconds or until marshmallows puff. Serve warm. 1 sandwich cookie.
7 multi-colored flavored miniature marshmallows
12 milk chocolate chips
Microwave Directions: Place 1 dinosaur cracker upside down on microwave-safe plate. Arrange marshmallows and chocolate chips on cracker. Place second dinosaur cracker right side up over marshmallows and chocolate chips. Microwave on high for 20 to 30 seconds or until marshmallows puff. Serve warm. 1 sandwich cookie.
Whole Wheat Snickerdoodles
1 ½ cups sugar
½ cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1 cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 350º F. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuringi cup; level off. Stir in all purpose flour, whole wheat flour, cream of tartar, baking soda, and salt; mix well. Shape dough into 1-inch balls. In small bowl, combine 2 tablespoons sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
Bake at 350º F for 10 to 14 minutes or until set. Immediately remove from cookie sheets. Cool completely. 4 to 5 dozen cookies.
½ cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
1 cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 350º F. In large bowl, beat sugar and margarine until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuringi cup; level off. Stir in all purpose flour, whole wheat flour, cream of tartar, baking soda, and salt; mix well. Shape dough into 1-inch balls. In small bowl, combine 2 tablespoons sugar and cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
Bake at 350º F for 10 to 14 minutes or until set. Immediately remove from cookie sheets. Cool completely. 4 to 5 dozen cookies.
Chocolate Chunk Cookies
¾ cup firmly packed brown sugar
½ cup sugar
½ cup margarine or butter, softened
½ cup shortening
1 ½ teaspoon vanilla
1 egg
1 ¾ cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking soda
½ teaspoon salt
8 oz. (8 squares) semi-sweet chocolate, coarsely chopped, or 1 cup chocolate chips
1 cup chopped nuts
Heat oven to 375º F. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Stir in chocolate and nuts. Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. 3 dozen cookies.
½ cup sugar
½ cup margarine or butter, softened
½ cup shortening
1 ½ teaspoon vanilla
1 egg
1 ¾ cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking soda
½ teaspoon salt
8 oz. (8 squares) semi-sweet chocolate, coarsely chopped, or 1 cup chocolate chips
1 cup chopped nuts
Heat oven to 375º F. In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Stir in chocolate and nuts. Drop by tablespoonfuls 2 inches apart onto ungreased cookie sheets. 3 dozen cookies.
Ranger Crispies
1 cup sugar
1 cup firmly packed brown sugar
½ cup margarine or butter, softened
1/3 cup shortening
1 teaspoon vanilla
2 eggs
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
Heat oven to 375º F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar, margarine and shortening until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda and salt; mix well. Stir in cereal. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375º F for 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. 5 dozen cookies.
1 cup firmly packed brown sugar
½ cup margarine or butter, softened
1/3 cup shortening
1 teaspoon vanilla
2 eggs
2 ¼ cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups crisp rice cereal
Heat oven to 375º F. Lightly grease cookie sheets. In large bowl, beat sugar, brown sugar, margarine and shortening until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda and salt; mix well. Stir in cereal. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375º F for 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. 5 dozen cookies.
Maple Date Cookies
1 cup firmly packed brown sugar
¾ cup margarine or butter, softened
½ teaspoon vanilla
½ teaspoon maple extract
1 egg
1 ½ cups Pillsbury’s Best All Purpose or Unbleached Flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup finely chopped dates
½ cup chopped walnuts or pecans
In large bowl, beat brown sugar and margarine until light and fluffy. Add vanilla, maple extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda, and salt; mix well. Stir in dates and walnuts. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 350º F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350º F for 9 to 12 minutes or until light golden brown. 5 dozen cookies.
¾ cup margarine or butter, softened
½ teaspoon vanilla
½ teaspoon maple extract
1 egg
1 ½ cups Pillsbury’s Best All Purpose or Unbleached Flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 cup finely chopped dates
½ cup chopped walnuts or pecans
In large bowl, beat brown sugar and margarine until light and fluffy. Add vanilla, maple extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, baking soda, and salt; mix well. Stir in dates and walnuts. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 350º F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350º F for 9 to 12 minutes or until light golden brown. 5 dozen cookies.
Crisp And Chewy Molasses Cookies
¾ cup sugar
½ cup margarine or butter, softened
½ cup molasses
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
In large bowl, beat sugar and margarine until light and fluffy. Add molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling. On waxed paper, form dough int oroll 9 ½ inches long. Wrap in waxed paper or plastic wrap; refrigerate at least 6 hours or up to 5 days.
Heat oven to 375º F. Cut dough into ½-inch thick slices; cut each slice into fourths. Place 2 inches apart on ungreased cookie sheets. Bake at 375º F for 6 to 10 minutes or until set. Immediately remove from cookie sheets. 5 dozen cookies.
½ cup margarine or butter, softened
½ cup molasses
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 ½ teaspoons baking soda
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon ginger
In large bowl, beat sugar and margarine until light and fluffy. Add molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling. On waxed paper, form dough int oroll 9 ½ inches long. Wrap in waxed paper or plastic wrap; refrigerate at least 6 hours or up to 5 days.
Heat oven to 375º F. Cut dough into ½-inch thick slices; cut each slice into fourths. Place 2 inches apart on ungreased cookie sheets. Bake at 375º F for 6 to 10 minutes or until set. Immediately remove from cookie sheets. 5 dozen cookies.
Almond Kiss Cookies
Cookies
½ cup sugar
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspoon almond extract
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking soda
¼ teaspoon salt
Sugar
About 48 almond-filled milk chocolate candy kisses
Glaze
¼ cup seedless raspberry preserves or red currant jelly
¼ teaspoon almond extract
In large bowl, beat sugar, brown sugar, margarine, and shortening until light and fluffy. Add 1 teaspoon almond extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 325º F. Shape dough into 1-inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 325º F for 7 to 12 minutes or unti light golden brown. Immediately top each cookie with a candy kiss, pressing down gently. Remove from cookie sheets.
In small bowl, combine glaze ingredients; blend well. Drizzle over cookies. Cool completely. 4 dozen cookies.
½ cup sugar
½ cup firmly packed brown sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspoon almond extract
1 egg
2 cups Pillsbury’s Best All Purpose or Unbleached Flour
1 teaspoon baking soda
¼ teaspoon salt
Sugar
About 48 almond-filled milk chocolate candy kisses
Glaze
¼ cup seedless raspberry preserves or red currant jelly
¼ teaspoon almond extract
In large bowl, beat sugar, brown sugar, margarine, and shortening until light and fluffy. Add 1 teaspoon almond extract and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 325º F. Shape dough into 1-inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 325º F for 7 to 12 minutes or unti light golden brown. Immediately top each cookie with a candy kiss, pressing down gently. Remove from cookie sheets.
In small bowl, combine glaze ingredients; blend well. Drizzle over cookies. Cool completely. 4 dozen cookies.
Peanut And Candy Jumbles
1 cup firmly packed brown sugar
½ cup margarine or butter, softened
½ cup creamy peanut butter
1 tablespoon vanilla
1 egg
1 cup Pillsbury’s Best Whole Wheat Flour
½ cup Pillsbury’s Best Whole Wheat Flour
1 teaspooon baking soda
¾ cup salted peanuts
¾ cup candy-coated chocolate pieces
Heat oven to 375º F. In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measure cup; level off. Stir in all purpose flour, whole wheat flour and baking soda; mix well. Stir in peanuts and candy-coated chocolate pieces. Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheets.
Bake at 375º F for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. 3 dozen cookies.
½ cup margarine or butter, softened
½ cup creamy peanut butter
1 tablespoon vanilla
1 egg
1 cup Pillsbury’s Best Whole Wheat Flour
½ cup Pillsbury’s Best Whole Wheat Flour
1 teaspooon baking soda
¾ cup salted peanuts
¾ cup candy-coated chocolate pieces
Heat oven to 375º F. In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measure cup; level off. Stir in all purpose flour, whole wheat flour and baking soda; mix well. Stir in peanuts and candy-coated chocolate pieces. Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheets.
Bake at 375º F for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely. 3 dozen cookies.
Confetti Sugar Cookies
1 (20-oz.) package Pillsbury’s Best Refrigerated Sugar Cookies
45 small spiced gumdrop candies, cut in half
Heat oven to 350º F. Cut cookie dough into about thirty ¼-inch thick slices. Place 2 inches apart on ungreased cookie sheets. Top each slice with 3 gumdrop halves, pressing lightly into dough.
Bake at 350º F for 8 to 11 minutes or until golden brown. Cool 1minute; remove from cookie sheets. 30 cookies.
45 small spiced gumdrop candies, cut in half
Heat oven to 350º F. Cut cookie dough into about thirty ¼-inch thick slices. Place 2 inches apart on ungreased cookie sheets. Top each slice with 3 gumdrop halves, pressing lightly into dough.
Bake at 350º F for 8 to 11 minutes or until golden brown. Cool 1minute; remove from cookie sheets. 30 cookies.
Poppin’ Fresh Double Decker Cookies
1 (20-oz.) package Pillsbury’s Best Refrigerated Peanut Butter Cookies
Sugar
1 (20-oz.) package Pillsbury’s Best Refrigerated Chocolate Chip Cookies
1 can Pillsbury Chocolate Frosting Supreme
½ cup creamy peanut butter
Heat oven to 350º F. Divide peanut butter cookie dough into 36 equal pieces, rolling each into a ball. Place 2 inches apart on ungreased cookie sheets. Using fork dipped in sugar, flatten each ball slightly in crisscross pattern.
Bake at 350º F for 8 to 11 minutes or until light golden brown. Immediately remove from cookie sheets. Repeat with chocolate chip cookie dough.
In small bowl, combine frosting and peanut butter; blend well. Spread about 1 tablespoonful frosting mixture on bottom of each peanut butter cookie; top each with one chocolate chip cookie, pressing gently. Store in refrigerator. 3 dozen sandwich cookies.
Variation: Mini Double Decker Cookies. Divide each roll of cookie dough into 54 pieces. Prepare as directed above. Bake 350º F for 8 to 11 minutes. Continue as directed above, using about 1 teaspoonful frosting mixture for each cookie sandwich. 4 ½ dozen sandwich cookies.
Sugar
1 (20-oz.) package Pillsbury’s Best Refrigerated Chocolate Chip Cookies
1 can Pillsbury Chocolate Frosting Supreme
½ cup creamy peanut butter
Heat oven to 350º F. Divide peanut butter cookie dough into 36 equal pieces, rolling each into a ball. Place 2 inches apart on ungreased cookie sheets. Using fork dipped in sugar, flatten each ball slightly in crisscross pattern.
Bake at 350º F for 8 to 11 minutes or until light golden brown. Immediately remove from cookie sheets. Repeat with chocolate chip cookie dough.
In small bowl, combine frosting and peanut butter; blend well. Spread about 1 tablespoonful frosting mixture on bottom of each peanut butter cookie; top each with one chocolate chip cookie, pressing gently. Store in refrigerator. 3 dozen sandwich cookies.
Variation: Mini Double Decker Cookies. Divide each roll of cookie dough into 54 pieces. Prepare as directed above. Bake 350º F for 8 to 11 minutes. Continue as directed above, using about 1 teaspoonful frosting mixture for each cookie sandwich. 4 ½ dozen sandwich cookies.
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