Cream oil, margarine and sugars. Add eggs and beat until fluffy. Add remaining ingredients. Bake at 350 degrees for 8-10 minutes.
In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased cookie sheet and bake at 350 for 7-9 minutes. Cool.
To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Enjoy! These are some of my favorites!
| From Food Network Kitchens  Ingredients
DirectionsWhisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours. Preheat oven to 350 degrees F (or 325 if convection option is available). Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack. |
Bake a brownie mix as directed on box, cool completely.
Mix 3 cups confectioner's sugar, 3 Tbsp. milk, 6 Tbsp. softened butter, 1/2 tsp. peppermint extract, and a few drops of green food coloring. Spread on brownies. (It says to refrigerate first but I have moved right on to the chocolate layer without any problems. Just don't press down hard when spreading the chocolate.)
Melt 3 squares of unsweetened chocolate with 4 Tbsp. butter. Spread evenly over the top. Refrigerate to set. I have found these keep best in the refrigerator.
(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)
½ c. margarine or butter
½ c. peanut butter
1 ¼ c. all-purpose flour
½ c. sugar
½ c. packed brown sugar or ¼ c. honey
1 egg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. vanilla
Sugar
In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ c. of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.
Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.
Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36.
(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)
½ c. margarine or butter
1 ½ c. all-purpose flour
1 c. sugar
1 egg
½ tsp. vanilla
¼ tsp. baking soda
¼ tsp. cream of tartar
1 Tbsp. sugar
1 tsp. ground cinnamon
In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 c. sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.
Shape dough into 1-inch balls. Combine the 2 Tbsp. sugar and the cinnamon. Roll balls in the sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.
2 (7 to 8-ounce) packages sweetened shredded coconut
2 ounces (1/4 C) sweetened condensed milk
Pinch kosher salt
1 teaspoon vanilla extract
4 large egg whites at room temperature
5 ounces (5/8 C) granulated sugar
12 ounces semisweet chocolate chips
1 ounce (1/8 C) vegetable shortening
2 ounces (1/4 C) finely chopped dry-roasted macadamia nuts
Preheat the oven to 325 degrees F.
Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
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, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
Cook's Note:
Alton prefers to use weight measurements for baking, to ensure the best accuracy. Please be careful if you try converting this recipe to standard measurements, especially for liquid ingredients. Two ounces of sweetened condensed milk is about 3/16th of a cup, which is less than 1/4 cup but more than 1/8 cup.
Cream together butter, sugar, and brown sugar. Add eggs, vanilla and peanut butter; Mix well. Add salt, baking powder and baking soda; mix well. Add oatmeal and flour; mix well. Add chocolate chips; mix. Make into walnut-sized balls and bake 2 inches apart at 350 degrees for 8-10 minutes. May be doubled.
Mix the dry cake mix and pumpkin together with hand mixer, then add the chocolate chips. Spoon onto a greased cookie sheet and bake at 350 degrees for about 15 minutes.
Ginger Cashew Pillows These are fun little things to make that won't kill you in the fat or sugar department! :) Don't have to feel so guilty indulging in these! 1/2 C Old Fashioned Oats 1/2 C Whole Wheat Pastry Flour 1/3 C Toasted Wheat Germ 2 tsp. ground ginger 1/2 tsp. Kosher salt 3/4 C sugar 1/2 C Cashew Butter (sold at whole foods or trader joes) 1/4 C Trans-free butter spread (such as Earth Balance or Smart Balance) 2 tsp. Vanilla Extract 1/3 C ground flax seed 1/2 C water 18 lightly salted cashew halves 18 small pieces of crystallized ginger 1. Oven to 350. Put rack in middle position. 2. Place oats, flour, wheat germ, ginger, and salt in food processor. Pulse until fine. 3. Combine sugar, cashew butter, spread, and vanilla in medium bowl. Beat with mixer until well blended. 4. Put flax seed in small bowl and stir in water. Beat into cashew butter mixture. Then beat in oatmeal mixture. 5. Use a cookie scoop or tablespoon to form a ball. Place on ungreased cookie sheet. spacing 2 inches apart. Lightly press half of cashew on half of the balls and press a small piece of crystallized ginger on the rest of the balls. Bake 16 minutes or until puffed and golden around edges. Cool on wire rack. ENJOY! |
Beat softened margarine, sugar, molasses, spices and egg well. Add flour. Mix. Chill in refrigerator or freezer. Roll into one inch balls, roll balls in granulated sugar. Place 2in. apart on cookie sheet. Bake at 375 for 8-10 minutes. Do not overbake—cookies will flatten and harden as they cool. (using parchment paper on cookie sheets works really well, otherwise cookies can stick some) Note: For holiday look roll in red or green sugar.
