Treasure Cookies

Treasure Cookies 

These cookies have become a must bake around here, especially at Christmas time when I tend to bake a lot. What I love about them is they DO NOT use any eggs! A huge bonus for those of us who love to eat cookie dough while baking! :) 

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter or margarine, softened
1 1/3 cups flaked coconut
1 (12 ounce) package semi-sweet chocolate chips (shown with white chocolate chips)
1 cup chopped walnuts

Directions
1.Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.
2.In large mixing bowl, beat sweetened condensed milk and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
3.Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature. 

Let me know how you like them!

Chocolate Mint Cookies

Chocolate Mint Cookies

1 pkg dark chocolate fudge cake mix
2 eggs
1/2 cup butter melted
1/4 cup firmly packed brown sugar
1 tsp vanilla
1 cup dark chocolate & mint chips (may be hard to find, they are a limited edition item)
1/2 cup walnuts chopped (optional)

Preheat oven 350 F
Mix cake mix, eggs, butter, brown sugar, & vanilla in large bowl.
Stirring with a spoon until well mixed
Stir in chocolate & mint chips & walnuts
Drop by teaspoonfuls onto greased cookie sheet
Bake for 12 minutes
Cool 2 minutes on cookie sheet
Remove to cooling racks. 

Cream Cheese Fingers

Cream Cheese Fingers

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon Vanilla Extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar

Directions
In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 2 dozen.

Cookie Sandwiches

Chocolate Chip Sandwiches


Chocolate Chip cookie sandwich with Mint Chocolate chip ice cream. 
I used premade cookie dough but you could definitely use homemade ones! And the kids sure did love them! 

Royal Coconut Cookies

Royal Coconut Cookies

2 ½ cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla extract
2 cups rolled oats
2 cups flaked coconut

-Preheat oven 350 degrees.
-Lightly grease a baking sheet.
-Sift flour, baking powder, baking soda, & salt together into a bowl.
-Cream butter & the sugar together. Beat in the egg & vanilla.
-Add the flour mixture & beat until smooth, about 2 mins.
-Stir in the oats & flaked coconut.
-Shape dough into 1 inch balls & place on the prepared baking sheets.
-Bake 12-15 minutes. 

Almond Sweets

Almond Sweets

3 cups flour
1 tbsp baking powder
1/2 tsp salt
3 eggs
1/2 cup sugar
1/2 cup cooking oil
1 tsp vanilla

Almond Icing
1 cup powder sugar
1/2 tsp almond extract
1-2 tbsp milk
food coloring for tinting if desired
(In medium bowl stir together the powdered sugar, almond extract, & 1-2 tbsp milk to make icing of spreading consistency. Tint with food coloring if desired)

1. Lightly grease a cookie sheet, set aside
2. Preheat oven 350 degrees
3. In medium bowl stir together flour, baking powder, & salt. In a large bowl beat eggs, sugar, oil & vanilla with an electric mixer until combined. Beat in as much flour as possible. Using a wooden spoon, stir in any remaining flour mixture.
4. Drop dough by rounded tsp 2 inches apart onto cookie sheet.
5. bake for 12-15 minutes or until golden. Transfer cookies to wire rack & cool completely.
6. Once cooled, spread almond icing on top. 

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1/2 tsp vanilla
1 egg
3/4 cup flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups quick-cooking oats
1/2 cup raisins

1. Preheat oven 375 degrees. Grease cookie sheet.
In a large bowl, beat sugar, brown sugar, & butter with electric mixer on medium speed until light & fluffy, scraping bowl occassionally. Beat in vanilla & egg until well blended. On low speed beat in flour, baking soda, cinnamon, & salt until well combined, scraping bowl occassionally. Stir in oats, raisins & nuts.
2. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
3. Bake 7-10 minutes or until edges are light golden brown. Cool 1 minute on sheet; remove to rack. 

Pretzel Cookies

Pretzel Cookies

1/2 cup butter, softened
3/4 cup sugar
2 eggs, beaten
2 tablespoons milk
1 cup flour
1/4 teaspoon salt
1/2 cup brown sugar
2 tablespoons cinnamon

1. cream butter & 1/4 cup sugar together in bowl; add eggs & milk. Beat until smooth.
2. Sift flour & salt together into separate bowl; mix til smooth dough. Wrap in foil; refrigerate for at least 2 hours.
3. preheat oven 375 degrees
4. Combine brown sugar, cinnamon, & remaining sugar; sprinkle a little brown sugar mixture onto wooden board. Roll dough out on board to about 1/4 inch thickness. Cut into strips about 1/2 inches wide. Form into pretzel shapes.
5. Sprinkle pretzel cookies with remaining brown sugar mixture. arrange on greased & floured cookie sheet. Bake for 12 minutes or until very lightly browned.