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XOXO
Member since
Re: Cookie recipes
i just made amazing chocolate covered coconut macaroons
and my second fave are jello cookies bc they are red for christmas! use strawberry or cherry jello, i like strawberry better- some ppl do lime to get green and red cookies but im not a fan of the lime taste
Jello Cookies
3/4 cup butter
1/2 cup granulated sugar
1 3 oz. package jello any flavor2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1- Pre-heat oven to 350
2- Cream together butter, sugar, jello, eggs, and vanilla.
3- Add dry ingredients
4- Mix well.
5- Roll into little balls, and roll in sugar, place on greased cookie sheet, and flatten with fork or bottom of glass.
6- Bake 6-8 minutes.
3 cups shredded coconut
1 teaspoon almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
1 teaspoon cream of tartar
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.
once they are cooled, for the chocolate topping
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
Dip the cooled cookies in the chocolate mixture
you can also drizzle it on top, so the chocolate isn't so thick
and my second fave are jello cookies bc they are red for christmas! use strawberry or cherry jello, i like strawberry better- some ppl do lime to get green and red cookies but im not a fan of the lime taste
Jello Cookies
3/4 cup butter
1/2 cup granulated sugar
1 3 oz. package jello any flavor2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1- Pre-heat oven to 350
2- Cream together butter, sugar, jello, eggs, and vanilla.
3- Add dry ingredients
4- Mix well.
5- Roll into little balls, and roll in sugar, place on greased cookie sheet, and flatten with fork or bottom of glass.
6- Bake 6-8 minutes.
3 cups shredded coconut
1 teaspoon almond extract
1/8 teaspoon salt
2/3 cup sweetened condensed milk
2 egg whites, stiffly beaten
1 teaspoon cream of tartar
Directions
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, almond extract, and salt. Mix in condensed milk to form a thick paste. Fold in egg whites with cream of tarter. Drop by teaspoonfuls onto greased cookie sheets, about 2 inches apart. Bake for about 8 minutes or until edges are lightly browned.
once they are cooled, for the chocolate topping
12 ounces semisweet chocolate chips
1 ounce vegetable shortening
Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
Dip the cooled cookies in the chocolate mixture
you can also drizzle it on top, so the chocolate isn't so thick
Member since
Re: Cookie recipes
these take a little prep time but they are sooooo good and they look so different.
Betty Crocker Cinn-Spin Cookies
Betty Crocker Cinn-Spin Cookies
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Re: Cookie recipes
1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
3/4 cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
3/4 cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
