Cookie Recipes

So after much oooing and ahhing over my own baking efforts, and after a couple of requests, here are a few of the favorites from this year, most of which came from Taste of Homes (I'm addicted to their recipes!).

Chocolate Sandwich Cookies (my personal fav, although I used german chocolate cake)

2 pkg (18-1/4 oz each) devil's food cake mix
4 eggs, lightly beaten
2/3 cup vegetable oil
1 pkg (8 oz) cream cheese, softened
3-4 cups confectioners' sugar
1/2 tsp vanilla extract
Red and/or green food coloring, optional

In a mixing bowl, beat cake mixes, eggs and oil (batter will be very stiff). Roll into 1 inch balls; place on ungreased baking sheets and flatten slightly. Bate at 350 for 8-10 minutes or until a slight indentation remains when lightly touched. Cool. In another mixing bowl, beat cream cheese and butter. Add sugar and vanilla; mix until smooth. If desired, tint with food coloring. Spread on bottom of half of the cookies. Top with remaining cookies.

Makes 4 dozen


Coconut-Pecan Bars (Chris's fav)

1-1/4 cups flour
3/4 cup sugar
1/4 cup baking cocoa
1 tsp baking powder
3/4 c cold butter or margarine
2 eggs, lightly beaten
1 can (14 oz) sweetened condensed milk
1-1/2 cups flaked coconut
1 cup chopped pecans
1/2 cup semisweet chocolate chips, optional
1 tsp shortening, optional

In a large bowl, combine flour, sugar, cocoa and baking powder. Cut in butter until crumbly. Press mixture on bottom of an ungreased 13 x 9 x 2 inch baking pan. Bake at 350 for 12 minutes. Remove from oven; let cool slightly. In a medium bowl, combine eggs, condensed milk, coconut and pecans. Pour over crust. Bake 18-20 minutes or until set in center. Cool. In a small saucepan, melt chocolate chips with shortening if desired. Drizzle over top. Cut into bars. Store loosely covered at room temperature.

Makes 4 dozen bars


Chocolate Pretzel Rings (a huge hit with the kiddos, I used different kinds of Hershey's kisses)

48 to 50 pretzel rings (small pretzel twists work too if you can't find the rings, I couldn't)
1 pkg (8 oz) milk chocolate kisses
1/4 cup M&M's

Place the pretzels on greased baking sheets (I used parchment paper, it made getting them off the pan much, much easier); place a chocolate kiss in the center of each ring. Bake at 275 for 2-3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until choclate is firm. Store at room temperature (I kept them in the fridge since I like chocolate a little firmer).


Peanut Butter Popcorn Crunch

12 cups popped popcorn
4 cups miniature pretzels
2/3 cup sugar
1/2 cup honey
1/2 cup light corn syrup
2/3 cup creamy peanut butter
1 tsp vanilla extract
4 cups chocolate-covered peanuts

In a large bowl, combine popcorn and pretzels; set aside. In a small saucepan, combine the sugar, honey and corn syrup. Bring to a boil; cook and stir for 2 minutes or until sugar is dissolved.

Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn mixture and toss to coat. Pour into two greased 15 x 10 x 1 inch baking pans.

Bake, uncovered at 250 for 1 hour, stirring every 15 minutes. Cool for 10 minutes. Break into clusters; place in a large bowl. Add chocolate-covered peanuts; mix well. Cool completely.

About 4 quarts