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Shop Hop Cookies 2013

CEREAL COOKIES (Also known as SHOP HOP COOKIES)

  •  Cream  1 cup brown sugar
                    1 cup butter
                    1 cup white sugar
                    1 cup canola oil.
                   Add 1 egg and beat in and then mix in 1 teaspoon vanilla.
  • Stir together: 3½ cups flour
                   1 teaspoon cream of tartar
                   1 teaspoon salt
                   1 teaspoon baking soda
  • Beat into sugar mixture
  • Stir in: 1 cup coconut
                   1 cup Rice Krispies
                   1 cup oatmeal, regular or quick cooking
                   1 cup pecans, chopped
  • Drop by teaspoonsful ( or a 1¼” scoop ) onto cookie sheet. Bake 350 degrees 12-15 minutes.

Makes at least 120 cookies.

Cookie Dough Dip

8-ounce package cream cheese
1/2 teaspoon salt
½ cup butter
1½ teaspoons vanilla
1 cup powdered sugar
½ – 1 cup mini chocolate chips
¼ cup brown sugar
1 cup toffee bits

Cream together cream cheese and butter.
Add all remaining ingredients and mix until well-combined.
Serve with animal crackers, graham crackers or apple wedges.

POTATO CHIP COOKIES

Cream:  1 cup butter
                 ½ cup sugar
                 1 teaspoon vanilla extract

By hand add:  ½ cup potato finely crushed chips
                             ½ cup toasted and chopped pecans

Stir in 2 cups flour
Form into small balls and place on ungreased cookie sheet
Press flat with buttered glass dipped in sugar

Bake 350 degrees for 14 – 16 minutes
Makes about 40, depending on how much dough you eat!
Emeril Lagasse recommends dipping half of each cookie in melted chocolate. We tried it. It was good, but the cookie didn’t need it.

Peanut Butter Candy Cups

11 double graham crackers (1 cup +), crushed
1 cup butter, melted
1 cup peanut butter
1 pound (4 cups) powdered sugar
1 12-ounce package chocolate chips, melted

Combine by hand the first 4 ingredients until smooth. Press into a buttered 9” x 13” pan. Spread melted chocolate chips over mixture. Refrigerate until firm. Warm slightly at room temperature before cutting into squares. (Chocolate will not crack when slightly warm.)

Makes about 4 dozen.  These taste like a homemade Reese’s.

Oatmeal Cookies “The Best”

3 eggs, well beaten
2 ½ cups flour
1 cup raisins
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup butter
2 teaspoons baking soda
1 cup brown sugar
2 cups oatmeal
1 cup white sugar
¾ cup chopped pecans

Combine eggs, raisins and vanilla and let stand for one hour, covered with plastic wrap. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in by hand the egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes 6 dozen or 95 using a 1¼” scoop.

Salty Chocolate Peanut Sweeties

1 cup peanut butter (reduced-fat or generic brands are not recommended)
½ cup butter, softened
3 cups powdered sugar
5 dozen miniature pretzel twists (Glutino gluten-free makes very tiny ones)
1½ cups milk chocolate chips
1 tablespoon vegetable oil
Kosher salt

Beat peanut butter and butter until smooth.   Beat in powdered sugar.  Shape into 1-inch balls; press one on each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour.

Melt chocolate chips and oil in microwave for 30 seconds twice. Stir until melted.

Dip the peanut butter ball into chocolate. Sprinkle with Kosher salt. Return to baking sheet and refrigerate for at least 30 minutes before serving. Store in the refrigerator.

Mexican Wedding Cakes

 In food processor mix until it forms a ball:
1 cup butter, cut up
2 cups flour
½ cup powdered sugar
1 cup ground pecans
1 teaspoon vanilla extract

Roll in small ( 1½-inch ) balls and bake at 325 degrees for 20 – 25 minutes. Cool and shake in a bag of powdered sugar. Makes 100 or more.

The dough can also be made on a regular mixer.   Cookies look better if you shake in powdered sugar as you are placing them on the serving plate.

 Gingersnaps

In food processor with steel blade blend:
1 cup sugar
2 teaspoons baking soda
2 cups flour1 teaspoon cinnamon
1 tablespoon ginger
½ teaspoon salt

Add:
1 egg
¾ cup shortening
¼ cup molasses.

Roll in balls and roll in sugar. Bake 350 degrees 12 minutes on ungreased cookie sheet.

Makes 100 tiny ones. 

What seems to make these different from other gingersnaps is that they have at least twice as much ginger as other recipes call for. These are a hard cookie and are great for dipping in milk or to serve with a pumpkin dip.

 

Melting Moments

 Stir together:
  2/3 cup cornstarch
1 cup flour

Cream:
1 cup butter
1/3 cup powdered sugar

Add dry ingredients.

Drop from teaspoons ( I roll in tiny balls or use a mini scoop ) on ungreased cookie sheet and bake 15 or 20 minutes at 325 degrees. Cool and frost with:  Lemon Butter Icing - Cream ¼ cup soft butter. Add 2 cups powdered sugar, alternately with 2 tablespoons lemon juice. Stir in grated rind of one lemon.

Makes 100 1-inch cookies.

 Both the cookie and the icing can be made in the food processor.

Strawberry Cookies

For stems: Mix green food coloring and water to tint about a 1/3 cup slivered almonds. Soak about an hour. Lay on paper toweling to dry.

Stir 3 teaspoons red food coloring into 1 can Eagle Brand milk. Blend in 1 tablespoon sugar and 1 teaspoon vanilla. Add 2 cups finely chopped or ground pecans (I whirl in food processor), 1 pound Angel Flake coconut (I whirl in food processor), l 6-ounce package strawberry Jell-o. Chill one hour. Roll in small balls, shape like a strawberry and roll in a 3-ounce package of strawberry Jell-o.

  Makes 90 – 100. These freeze well and keep moist when refrigerated.

To-Die-For Chocolate Chip Cookies

1 cup unsalted butter, softened
1 teaspoon baking soda
¾ cup each sugar and packed brown sugar
½ teaspoon salt
1 tablespoon vanilla extract
12 ounces milk chocolate chips
1 tablespoon Frangelico (hazelnut liqueur)
1 cup chopped walnuts
1 tablespoon Kahlúa (coffee liqueur)
 ½ cup chopped pecans
2 eggs
½ cup chopped macadamia nuts
2½ cups flour

Combine the butter, sugar, brown sugar, vanilla and liqueurs in a mixing bowl and beat until light and fluffy. Add the eggs and mix well. Add a mixture of the flour, baking soda and salt and mix well. Stir in the chocolate chips, walnuts, pecans and macadamia nuts. Drop by ¼ cupsful onto an ungreased cookie sheet, spacing the cookies well apart. Bake at 325 degrees for 16 minutes or until golden brown. Remove from oven and, after 2 minutes, place on a wire rack to cool. Makes 3 dozen.

I made mine smaller using a heaping tablespoonful and baking 10 – 12 minutes. It made 77 cookies that I could have stretched to at least 80 by not eating so much delicious dough!

These seem to bake better on the bottoms on a non-stick cookie sheet.

Snickerdoodles

Cream:
12 tablespoons unsalted butter, softened
 ¼ cup vegetable shortening
  2 large eggs

Sift and mix into creamed mixture just to blend:
 2¼ cups flour
 2 teaspoons cream of tartar         �
 1 teaspoon baking soda
 ½ teaspoon salt     

Chill 1 hour. Roll into small balls and roll in a mixture of 3 tablespoons sugar and 1 tablespoon cinnamon.

Bake on ungreased cookie sheet 8 – 10 minutes at 400 degrees.

Makes at least 10 dozen small cookies.

                  Lemon Crinkle Cookies

 Mix the following: �
1 box lemon cake mix … any brand
1 egg, slightly beaten
8-ounce container Cool Whip

Drop by teaspoonsful into a 1 cup powdered sugar. Roll into balls and place on a Pam-sprayed cookie sheet. Bake at 350 degrees for 8 – 10 minutes. Cool 1 minute, then remove from baking sheet to cool further. Makes 64.

This recipe has been all over Facebook lately so we just had to try it. Cookie can also be made using a chocolate cake mix.

Flaky Date Moons

Beat:
½ cup butter
3 ounces cream cheese.

Work in 1 cup flour and a dash of salt. Chill.

In small saucepan stir:
1 cup chopped dates
¼ cup sugar
¼ cup water

Stir over medium heat 3 – 5 minutes till thickened. Add 1 teaspoon grated orange rind and ½ cup chopped nuts.

Divide dough in half and roll thin on floured cloth. Cut into 2½” rounds. Place ½ teaspoonful of filling on each round; fold over, press down, crimp edges together with a fork.

Bake at 375 degrees for 15 minutes. Sift powdered sugar over tops before serving.  Makes 5 dozen. These freeze well.

Sugar Cookies

Cream:    2 sticks butter
                  1 cup granulated sugar
                  1 cup powdered sugar

Add:        1 cup oil
                  2 eggs
                 4½ cups flour
                 1 teaspoon each: baking soda, salt, cream of tartar & vanilla

Chill at least 2 hours

Roll in small balls or use a 1¼” cookie scoop and flatten with a glass (cut-bottom one, if you have it) that has been buttered and dipped in sugar. Bake at 350 degrees for 9 – 11 minutes.

These are good keepers and freeze well. Makes 100.

Apple Pie Cookies

½ cup unsalted butter, slightly softened
½ teaspoon ground cloves
1½ cups light brown sugar, packed
 ½ teaspoon ground nutmeg
1 egg
½ teaspoon salt
2 cups all-purpose flour
¼ cup milk
1 teaspoon baking soda
1 cup peeled and grated apple
1 teaspoon cinnamon
1 cup pecan pieces, toasted & chopped

Beat butter and sugar until fluffy. Add egg and blend.

In a separate bowl, whisk together flour, soda, spices and salt. Add half the mixture to butter mixture, stirring until incorporated, and then add remainder of flour mixture.

Add milk, then gently stir in, using a spatula or wooden spoon, the apple and nuts. Drop by rounded teaspoons onto a parchment paper-covered cookie sheet.

Bake 10 minutes at 350 degrees. Let cool on rack for a few minutes, then slide the paper, with cookies still on it, from pan to rack and let cookies finish cooling before removing from paper.

Make Carmel Glaze combining 2 tablespoons butter and 2 tablespoons brown sugar in a small pan. Stir and bring to boil over medium heat. Simmer for 2 minutes.

Remove from heat and add:
¾ cup powdered sugar and
2 teaspoons milk. Then add up to 2 more teaspoons milk until you can drizzle it on the cooled cookies, using a fork. Add a little more milk if glaze becomes too thick.

 Makes 4 dozen cookies.

Peanut Blossoms

 Beat together:
½ cup shortening
½ cup brown sugar
½ cup peanut butter
1 egg
½ cup sugar
2 tablespoons milk�
1 teaspoon vanilla

Mix together and add:
1¾ cup flour
1 teaspoon soda
½ teaspoon salt

Package of Chocolate Candy Kisses to use after baking (74 to a package)

 Form into small balls and roll in sugar. Place on ungreased cookie sheet and bake at 375 degrees 10 – 12 minutes. Top each with a chocolate candy kiss. Press down firmly and cool.

Using a 1 1/8” scoop will yield 82 cookies.

 S’MORES CUPS

¾ cup finely crushed graham crackers (7 whole ones)
¼ cup powdered sugar
6 tablespoons butter, melted
4 1.55-ounce bars milk chocolate
12 large marshmallows

Combine cracker crumbs, sugar and butter in a small bowl. Place a small scoop of crumb mixture in each of 24 cups of a mini muffin pan. Press crumbs to form shallow cups. Bake at 350 degrees 4-5 minutes until bubbling. Remove pan from oven and place one rectangle of chocolate from two candy bars into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one half, cut-side down, into each cup. Return to oven 1 – 2 minutes until marshmallows are just softened. Cool for 15 minutes. Carefully remove cups from pan and cool completely.

Break remaining candy bars and place in a 1-cup bowl. Microwave on HIGH 1 to 1½ minutes or until melted and smooth, stirring every 20 seconds. Dip top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes to 1 hour until set.

Store cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Makes 24.

Butter Cookie Cut Outs

Cream:�
2 sticks butter
Add and beat in:  1 cup powdered sugar
Add and beat in:  2½ cups flour�
1 tablespoon milk
1 teaspoon vanilla

Turn out on a pastry cloth and knead for 30 seconds. Roll out to ¼” thick (or less). Using a sleeve on your rolling pin makes the job easier. Cut with cookie cutter. Bake on ungreased cookie sheet 15 minutes (I think they are tastier if baked until golden). Makes 50 2½” cookies.

Frost with a mixture of: 2 cups powdered sugar, 2 teaspoons milk, 2 teaspoons light corn syrup, ¼ teaspoon almond extract, food coloring of your choice. Add more corn syrup if icing needs thinning.

 

Toffee Graham Cracker Bars

20-24 graham crackers (individual squares)
1½  sticks butter
 ¾ cup brown sugar
1 teaspoon vanilla
 ¾ cup chopped pecans, toasted

Line a jelly roll pan ( 10 x 15-inch ) with foil; arrange graham crackers in the pan in a single layer.

Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly.

Bake 10 minutes at 350 degrees.  Sprinkle with Kosher salt. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces, about 40 pieces.

 

Pumpkin Cookies

In a large bowl cream together

2 cups sugar and 2 cups shortening. 

Add & beat well:
16-ounce can pumpkin
2 eggs
2 teaspoons vanilla. 

Sift together and add to creamed misture:
4 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon allspice
1 teaspoon salt

Stir in: 2 cups raisins & 1 cup chopped nuts.

 Drop a rounded teaspoonful of dough (or use a 1¼” cookie scoop) onto greased cookie sheet, about 2 inches apart. Bake at 350 degrees for 12-15 minutes. Remove and cool.

 Frost with: 1 stick butter, 8-ounce package cream cheese, 4 cups powdered sugar and 1 teaspoon vanilla. Makes 100+!