Friday, November 30, 2007

Cookie Recipe #30

Cookie month ends with a very interesting recipe.
Cracker Toffee Triangles

Saltines (crackers) - broken matzah or soda crakers work too
2 sticks butter
2 c. brown sugar
12 oz. pkg. chocolate chips

Lay crackers side by side in 10"x15" jelly roll pan (cookie sheet with edge). Do not overlap the crackers.

Bring butter and sugar to boil and continue boiling until soft ball stage.

Pour toffee over crackers. Bake in 400 degree oven for 5 to 7 minutes. Watch carefully so doesn't burn.

Sprinkle chips over toffee/crackers and return to oven for 30 seconds to melt. Cool to set and harden Two hours and very firm. Crack and enjoy. Or if you let it set a little you can cut into squares or triangle and make more uniform.

Variations:
use dark chocolate chips instead of milk chocolate
add slivered almonds, walnuts or pecans after chocolate has melted.
X-mas smash candy canes or red & white peppermint hard candies in paperbag with wooden mallet sprinkle on after chocolate has melted.
Hannukah smash blue &/or white mint candies add after chocolate has melted

Enjoy Kali


Those are darn versatile and sound easy enough to make. Once again, thanks to everyone who sent recipes our way.

Tamara


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Thursday, November 29, 2007

Cookie Recipe #29

Yippee! Another splendid person steps forward with a cookie recipe. Take it away, LC!
This is a recipe that I stole from my mom, who got it from a PBS holiday cooking show. They take a little bit of time to make due to the incredible stickiness encountered when chopping the dates and raisins. I tried putting them in the chopper and that just made a gooey glob, so I went back to doing it by hand. But these cookies are definitely worth it in the end. I add a tad more brandy than the recipe calls for, but you could also just leave that out if you don't want the alcohol.

Cowboy Cookies

Ingredients

2 Sticks of butter, softened
1 Cup white sugar
1 Cup brown sugar
2 Eggs
1 Teaspoon vanilla
1 Tablespoon brandy

Mix these ingredients well and then add the following.

1 Cup chopped raisins
1 Cup chopped dates
2 Cups instant oatmeal
1 Cup chocolate chips
2 Cups crushed Corn Flakes
2 Cups all purpose flour, or if you use plain flour then also add 1teaspoon soda, 1teaspoon baking powder and 1teaspoon salt.

After all ingredients are thoroughly mixed, drop by rounded teaspoon full onto non-stick cookie sheets and bake at 350 degrees for 10 to 14 minutes.

LC Jordan


Wow those puppies would definitely take some time. Let me know if any of you attempt it! They also have a great name. Thanks again, LC!

Now back to your updates, enjoy 'em.

Elisa

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Wednesday, November 28, 2007

Cookie Recipe #28

E wasn't quite right when she said we were out of recipes. We had this one but I made her put it with my day because I thought it was such a hoot.
Since you asked..here's my recipe for great cookies.

Chocolate Chip Macadamia Nut

1. Click on www.cybersnacks.net/product597.html.

2. Enter your address and CC info.

Now this is the real tricky part...

3. Wait for the package of cookies to come from Hawaii. *VBG*

Enjoy!

Barb



Now those have to be the perfect cookies...no muss, no fuss, no cleaning up afterwards. A big thank you to those of you who sent us recipes to round out the month!

Tamara

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Tuesday, November 27, 2007

Cookie Recipe #27

This one comes from my own collection. Hence we are all out of the ones others have shared, but I want to take the time to say thank you to all of you who participated!

Magic Cookie Bars (a favorite for the Hodge Lodge)

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Note...I put in a few more chips, coconut and nuts (‘til the layers are covered)

Instructions:
Preheat oven to 350 degrees F (325 degrees F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan. Pour Sweetened Condensed Milk evenly over crumb mixture. Sprinkle with chips then coconut and top with nuts (layer evenly if possible) press down firmly with fork (my palm works better for this).Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature.

Now back to the regularly scheduled programming. Enjoy!

Elisa

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Monday, November 26, 2007

Cookie Recipe #26

One of my very favorite people from down under shared a cookie (biscuit) recipe with us.
Coz I'm an Aussie and that makes em biscuits not cookies, lol.

ANZAC Biscuits

Ingredients:

1 cup plain flour
1 cup rolled oats (regular oatmeal) uncooked
1 cup desiccated coconut
1 cup brown sugar
1/2 cup butter
2 tbsp golden syrup (or honey)
1 tsp bicarbonate of soda
2 tbsp boiling water

Method:

Combine the flour (sifted), oats, coconut and sugar in a bowl. Melt the butter and Golden Syrup (or honey) in a saucepan over a low heat. Mix the bicarbonate of soda with the water and add to the butter and Golden Syrup. Pour the liquids into the dry ingredients and mix well.

Spoon dollops of mixture, about the size of a walnut shell, onto a greased tin leaving as much space again between dollops to allow for spreading.

Bake in a moderate oven, 180C / 350F, for 15-20 minutes.

Cool on a wire rack and seal in airtight containers.

Tips:

The American tablespoon is a little smaller than the British tablespoon, so be generous with your Golden Syrup (or Honey) and Water.

If you have any thoughts of keeping the biscuits for any length of time I suggest you keep them in a padlocked container!

Jen


Nifty. These remind me of those munchy, crunchy honey cakes the Wiggles sing about.

Tamara

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Sunday, November 25, 2007

Cookie Recipe #25

Enjoy this one sent in from the one and only Linda!
Hey. I have have this recipe I found on the Food Network site for two reasons...1 it is a new way to make oatmeal raisin cookies and ...2 I just love this person's name. LOL

Twisted Oatmeal Raisin Cookies
Recipe courtesy D.J.Dykes

1 cup (2 sticks) unsalted butter
3/4 cups white sugar
3/4 brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 cups oatmeal
1 teaspoon hot water
1 cup raisins
2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Butter a cookie sheet.

First, add the butter and sugars into a mixing bowl and cream with mixer. Add the eggs and mix well. With a large spoon mix in the flour, salt, cinnamon, baking soda, and the oatmeal, mix well.

Add the water, raisins, and vanilla. Flour a workspace and with a rolling pin or your hands make a "snake" with the dough and cut it into several pieces or in a pretzel shape. Place on the prepared cookie sheet.

Bake for 10 to 15 minutes (depending on how thick you snakes are). Let them sit and cool on the stove.

Serve on a plate and a glass of milk.

Linda


Enjoy it folks, now back to your regularly scheduled program!

Elisa

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Saturday, November 24, 2007

Cookie Recipe #24

Cool. Something I can do with those dates I've got in the freezer.
This was a favorite that my Mom made when I was growing up.

Date Nut Cookies

Filling:
2 1/4 cups chopped dates
1 cup sugar
1 cup water

Dough :
1 cup shortening
2 cups brown sugar
3 eggs, beaten
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Date filling: Mix dates, sugar and water in a saucepan. Cook over slow heat for 10 minutes. Let cool, about 20 minutes.

Dough: Cream shortening, brown sugar and eggs. Add flour, salt and baking soda. Divide dough into 2 parts and roll each until 1/4-inch thick. Spread with date mixture and roll up like a jelly roll. Refrigerate until chilled, usually overnight. Slice 1/4- to 1/2-inch thick and place on a greased cookie sheet. Bake at 400 degrees for 10 to 12 minutes.

Makes 3 1/2 to 4 dozen.

NowForever@aol.com


We're really doing great with cookie month. Thanks to everyone who sent a recipe!

Tamara

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Friday, November 23, 2007

Cookie Recipe #23

Another shared recipe. This one is from Fluffy!
Really Fast Peanut Butter Cookies

Ingredients:

1 cup peanut butter
1 cup white sugar
1 egg
1 teaspoon baking soda

Directions:

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the peanut butter, sugar, egg, and baking soda until well blended. Roll dough into 1 inch balls, and place on ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set, before transferring to wire racks to cool completely.

Fluffy


This one does looks simple enough. I may have to give it a try. Sadly having a child allergic to peanuts I find myself not having any peanut products around, but I may have to treat myself to these cookies and bring the batch to work.

One other note tonight, we are still in need of a few more cookie recipes to fill out the month, so consider sharing your favorite with us!

Now off to your updates, enjoy 'em.

Elisa

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Thursday, November 22, 2007

Cookie Recipe #22

Vanessa shares some scrumptious cookies....
My childhood favorite would have to be Peanut Butter Finger Bars. Simple enough so that children can help, which is how I learned to bake (a great way to teach fractions) and it requires only two bowls and one baking pan.

Ingredients:
1/2 cup butter, room temperature (will make it easier to cream)
1/2 cup sugar
1/2 cup brown sugar
1 egg, at room temperature
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup quick cooking oats
1 cup semi-sweet chocolate morsels
1/2 cup powdered sugar
1/4 cup peanut butter
2 to 4 Tablespoons milk

Preheat oven to 350 degrees. Baking Time 20 to 25 minutes.

Directions:
Cream butter and sugar until fluffy. Blend in egg, peanut butter, soda, salt, and vanilla. Add flour and oats -- mix well. Spread in buttered 13- inch by 9inch inch pan. , bake until lightly browned. Sprinkle immediately with chocolate morsels, then let stand 5 minutes to melt. Spread chocolate over cookie crust and let cool.
Combine the powdered sugar, 1/4 cup peanut butter, and enough milk to make a drizzling consistency. Mix well. Drizzle evenly over bars.

*To make it easier to drizzle pour mixture into a sandwich bag, twist, snip end and use like a pastry bag.

Vanessa


Hope everyone celebrating Thanksgiving Day had a good one.

Tamara

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Wednesday, November 21, 2007

Cookie Recipe #21

More cookie magic.
Chocolate-Kahlua Truffle Cookies

2 1/2 c finely crushed chocolate wafers, about 45 wafers
1 c finely chopped walnuts, pecans, pine nuts, almonds, or hazelnuts
1 c sifted powdered sugar
1/3 c kahlua or other coffee liqueur
2 T water
5 oz semisweet chocolate, chopped
1 T vegetable shortening
6 oz white baking bar, chopped

In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, & kahlua or other liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place on a waxed paper-lined cookie sheet. In a small, heavy saucepan heat semisweet chocolate & shortening over low heat till melted. In another small, heavy saucepan heat white baking bar till melted. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat; place on cookie sheet. With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture. Refrigerate for about 30 mins, or till chocolate is firm. Store in refrigerator.


Holy Toledo! Those sound rich, any of you try 'em let me know!

On to your updates, enjoy.

Elisa

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Tuesday, November 20, 2007

Cookie Recipe #20

More almond goodness for y'all....
Amaretto Cheesecake Cookies

1 c all-purpose flour
1/3 c brown sugar, packed
6 T butter, softened
1 pkg cream cheese, at room temp 8oz
1/4 c granulated sugar
1 egg
4 T amaretto
1/2 t vanilla
4 T almonds, chopped

In a large mixing bowl, combine flour & brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 c crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 min at 350 or until lightly browned. In mixer bowl, thoroughly cream together cream cheese & granulated sugar. Add egg, amaretto, & vanilla; beat well. Spread batter over partially baked crust. Combine almonds with reserved crumb mixture; sprinkle over batter. Bake for 20-25 min. Cool & cut into squares.


Damn. More cheesecake cookies to tempt me.

Tamara

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Monday, November 19, 2007

Cookie Recipe #19

Another night, another cookie recipe!
Amaretto Chunk Cookies

2 1/2 c all purpose flour
1 t baking soda
1 t baking powder
1/2 t salt
1 c butter, softened
1 c packed brown sugar
1/2 c granulated sugar
2 large eggs
1 T amaretto
2 t almond extract
2 c semisweet chocolate chips
1 c sweetened flaked coconut
1 c slivered almonds

In medium bowl combine first 4 ingredients & set aside. Preheat oven to 375. In a large mixing bowl beat butter & both sugars at medium speed until creamy. Beat in eggs, amaretto & extract. Reduce speed to low, beat in flour mixture just until blended. Stir in chocolate chips, coconut & almonds. Drop dough by heaping tablespoons 2 inches apart, on ungreased cookie sheet. Bake 10-12 mins until golden around the edges. Transfer to wire rack to cool.


Now back to the regularly scheduled program. Enjoy.

Elisa

p.s. Kris emailed us and she's working on an original lesbian fiction story. She'd love some beta reading help with it so anyone who would like to read and offer suggestions to a new writer, please email Kris.

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Sunday, November 18, 2007

Cookie Recipe #18

Oooooh...goody. I need a decent oatmeal cookie recipe.
Big Chewy Oatmeal-Raisin Cookies

2 sticks unsalted butter, softened but still firm
1 c light brown sugar
1 c granulated sugar
2 eggs
1 1/2 c all-purpose flour
1/2 t salt
1/2 t baking powder
1/4 t freshly grated nutmeg
3 c rolled oats
1 1/2 c raisins, optional

Adjust oven racks to low & middle positions. Heat oven to 350. Beat butter until creamy. Add sugars & beat until fluffy, about 3 min. Beat in eggs one at a time. Mix flour, salt, baking powder, & nutmeg together. Stir flour mixture into butter-sugar mixture. Stir in oats & optional raisins. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22-25 min. Slide cookies on parchment onto cooling rack. Let cool at least 30 min before serving.

Other ideas:
Date Oatmeal Cookies: Substitute 1 1/2 c chopped dates for the raisins.

Ginger Oatmeal Cookies: Omit raisins & add 3/4 t ground ginger.

Chocolate Chip Oatmeal Cookies: Substitute 1 1/2 c chocolate chips for the raisins.

Nut Oatmeal Cookies: Omit raisins, decrease flour to 1 1/3 c, & add 1/4 c ground almonds & 1 c walnut pieces along with oats. Almonds can be ground in food processor or blender.

Orange & Almond Oatmeal Cookies: Omit raisins & add 2 T minced orange zest & 1 c toasted chopped almonds (toast almonds in 350-degree oven for 5 min) along with oats.

Comments: Do not overbake. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal & cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two min before transferring them to a cooling rack.


The response to cookie month has been fantastic. Thanks to everyone who has sent recipes.!

Tamara

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Saturday, November 17, 2007

Cookie Recipe #17

The path continues.
Buried Marshmallows

2/3 C brown sugar, packed
1/2 C shortening
1 egg
1/2 t baking soda
1/2 t salt
1 1/2 C flour
2 T milk
1/4 C maraschino cherry juice
2 squares unsweetened chocolate, melted
1 t vanilla
1/2 C chopped maraschino cherries
1 pkg large marshmallows, cut in half
1 C chocolate chips, melted
1/4 C shortening

Mix together first 11 ingredients. Drop by rounded teaspoons. Bake 350 for 12-15 mins. Immediately after removing from oven, top with 1/2 large marshmallow, cut side down. Pour over marshmallow: chocolate chips melted with 1/4 c shortening.


These sound festive. If any of you folks try these, let us know how it turns out! We are still hoping a few more recipes come our way. Please share.

Enjoy the updates.

Elisa

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Friday, November 16, 2007

Cookie Recipe #16

Mmmmm...more chocolate cookies.
Caramel Filled Chocolate Cookies

1 c butter, softened
1 c white sugar
1 c packed brown sugar
2 eggs
2 t vanilla extract
2 1/4 c all-purpose flour
1 t baking soda
3/4 c unsweetened cocoa powder
1 c chopped walnuts
1 T white sugar
48 chocolate-covered caramel candies

Beat butter until creamy. Gradually beat in white sugar & brown sugar. Beat in eggs & vanilla. Combine flour, baking soda, & cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 c walnuts. Cover & chill at least 2 hours. Preheat oven to 375. Combine remaining 1/2 c nuts with the 1 T sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 min. Let cool for 3-4 mins on the baking sheets before removing to wire racks to cool completely.


Another batch of sinful cookies that I really shouldn't try. Damn they do sound good though.

Tamara

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Thursday, November 15, 2007

Cookie Recipe #15

Another option for you cookie lovers.
Cashew Cookies

Cookies:
1/2 C butter
1 C light brown sugar, packed
1/3 C sour cream
1 egg, beaten
1 t vanilla extract
1 3/4 C flour, unsifted
3/4 t baking soda
1/4 t salt
1 C cashews, chopped

Icing:
2 C powdered sugar, sifted
3 T butter, softened
1 dash salt
1/2 t vanilla extract
1/4 c milk
red or green food coloring
cashews for garnish/whole

Preheat oven to 375. Grease 2 large cookie sheets. In large mixing bowl with electric mixer at medium speed, cream butter & brown sugar until light & fluffy. Add sour cream, egg, & vanilla. Mix until well combined. Stir flour, soda, & salt together. Add to creamed mixture & mix until well combined. Fold in chopped cashews. Drop dough by teaspoons onto greased cookie sheets. Bake 8 to 10 mins at 375. Mix together all icing ingredients, except whole cashews. After cookies have cooled, spread icing over tops. Garnish each with a cashew. Makes 24 cookies. NOTE: Interesting cookies can also be made substituting walnuts or pecans for the cashews in both the cookie & icing ingredients.


Back to the updates, enjoy.

Elisa

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Wednesday, November 14, 2007

Cookie Recipe #14

Now these sound dangerous.
Cheesecake Cookies

1/3 c butter
2 T milk
1 c flour
1/2 t vanilla extract
1/3 c brown sugar
3/4 c chopped nuts
8 oz cream cheese
1/4 c honey
1 egg
1 T lemon juice
3/4 c jam

In a small bowl, cut butter into flour & sugar until crumbly. Mix in nuts. Press dough into a lightly greased, 8 inch square baking pan. Bake at 350 for 12-15 mins. In a bowl, beat together remaining ingredients, except pie filling, until smooth. Remove crust from oven, spoon filling over crust; top with pie filling or jelly. Stir slightly to create swirl pattern. Bake at 350 for 25 mins, or until set.


I'm afraid to make these because I might like them as much as I do cheesecake.

Tamara

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Tuesday, November 13, 2007

Cookie Recipe #13

More chocolate!
Chewy Double Chocolate Chip Cookies

1 1/4 C butter
2 C sugar
2 eggs
2 t vanilla extract
2 C Flour
3/4 C unsweetened cocoa powder
1 t baking soda
1/2 t salt
10 oz chocolate chips

Cream the butter & sugar in an electric mixer until light & fluffy. Add the eggs & vanilla & beat well. Combine the flour, cocoa powder, baking soda, & salt. Add the flour mixture to the butter mixture gradually, beating until it is well incorporated. Stir in the chocolate chips & drop rounded teaspoonfuls onto an ungreased baking sheet. Bake at 350 for 8 to 9 mins, until the cookies have puffed up (they will flatten as they cool). Cool slightly before removing to a wire rack to cool completely. Makes 4 to 5 dozen.


Okay, folks, we're almost to the half way point of cookie month. We need a few more though to complete the month, so please share with us! Have a splendid night.

Enjoy the updates.

Elisa

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Monday, November 12, 2007

Cookie Recipe #12

The person who sent these must love chocolate.
Chocolate Brownie Oatmeal Cookies

12 oz semisweet chocolate pieces melted*
8 oz cream cheese, softened
1/2 c butter, softened
1 c brown sugar, firmly packed
1/2 c granulated sugar
2 eggs
1/2 t vanilla
1 1/2 c all-purpose flour
1 1/2 t baking soda
3 c quaker oats, uncooked, quick or old-fashioned
1 c chopped nuts powdered sugar, optional

Beat together cream cheese, margarine & sugars until creamy. Add eggs & vanilla; beat well. Add melted chocolate; mix well. Add combined flour & baking soda; mix well. Stir in oats & nuts; mix well. Cover; chill at least 1 hour. Heat oven to 350. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Bake 8 to10 mins or until cookies are almost set. (Centers should still be moist. Do not overbake. ) Cool 1 min on cookie sheet; remove to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. *To melt chocolate: Place in medium microwaveable bowl. Microwave at high 1 to 2 mins, stirring every 30 secs until smooth. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.


Damn those sound good. More tomorrow!

Tamara

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Sunday, November 11, 2007

Cookie Recipe #11

And the cookie recipes keep coming.
Chocolate Chip Cream Cheese Cookies

1/4 C butter
8 oz cream cheese
1 egg
1/4 t vanilla
1 pkg white cake mix
8 oz chocolate chips
1/4 C ground nuts

Cream butter & cheese until light & fluffy. Beat in egg & vanilla & half the cake mix until smooth. Stir in remaining cake mix. Add chips & nuts. Bake at 375 for 10-12 mins.


Another simple one to try.

Now on to a HUGE update. Enjoy 'em!

Elisa

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Saturday, November 10, 2007

Cookie Recipe #10

Cookie month continues....
Chocolate Chip Mexican Wedding Cookies

1 c butter, softened
1/2 c sifted powdered sugar
1 t vanilla extract
2 c all-purpose flour
2/3 c finely chopped nuts
2 t ground cinnamon
12 oz chocolate chips, divided

Preheat oven to 350. Beat butter & sugar in a large mixing bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts & cinnamon. Stir in 1 1/2 c chips. Roll dough into 1-inch balls; place on ungreased baking sheets. Bake for 10 to 12 mins or until set & light golden brown on bottom. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. Microwave remaining morsels in a heavy-duty plastic bag on high power for 30 secs; knead. Microwave at 10- to 20-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Chill cookies for about 5 mins or until chocolate is set. Store at room temperature in airtight containers. Makes 54.


These sound so good I'm afraid to make them. I don't need any help when it comes to cookies.

Tamara

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Friday, November 09, 2007

Cookie Recipe #9

Keeping track of all these? Continuing onward....
Chocolate Chip, Oatmeal, Coconut, Walnut Cookies

1 c butter
3/4 c brown sugar
3/4 c sugar
2 eggs
1 t vanilla
2 1/4 c flour
1 t baking soda
1/2 t salt
1/8 t baking powder
1 c chocolate chips
1/2 c oatmeal
1/4 c coconut, shredded
1/2 c chopped walnuts

Preheat oven to 375. Cream together first 5 ingredients. Mix together the flour, salt, baking soda & baking powder, then add to the creamed mixture. Then stir in the chocolate chips, oatmeal, coconut, & walnuts. Drop by tablespoon onto an ungreased cookie sheet & bake at for 9 minutes. Then turn sheet & bake for another 4 mins. Cool well before removing from cookie sheet.


Once again thanks to all who have shared and for those of you who have not, join in and send us your favs!

Back to your updates. Have a splendid evening.

Elisa

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Thursday, November 08, 2007

Cookie Recipe #8

A wonderful person has sent many recipes for y'all. You'll be seeing them for the next few days.
Cinnabon Stix

1 tube crescent dinner rolls 8
1/2 c butter, melted
2 t granulated sugar
1/4 t cinnamon
1/4 t vanilla
non-stick cooking spray

Coating:
1/2 c granulated sugar
1 T cinnamon

Preheat oven to 400. Separate the dough into eight portions. Fold over two of the corners of the triangular dough piece so that it forms a rectangle. Roll the dough on a flat surface to make a tube, then twist the tube a couple of times, & stretch it a little longer. Repeat for all the dough triangles. Combine the melted butter, 2 t sugar, 1/4 t cinnamon & 1/4 teaspoon vanilla in a small bowl. Combine 1/2 c sugar & 1 T cinnamon for the coating in another small bowl. Brush the melted butter mixture over the top & bottom of the dough sticks. Toss the dough into the sugar & cinnamon coating mixture. Roll the dough around with your fingers so that it is well-coated. Place the coated dough sticks on a cookie sheet that has been sprayed with non-stick cooking spray. Spray the top of the sticks with a light coating of the spray.

Bake for 8 mins or until the sticks are golden brown. Serve hot or reheat them in the microwave before serving if the sticks have cooled. These puppies are best served hot! Makes 8 sticks.


I always say you can't go wrong putting cinnamon and sugar on anything.

Tamara

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