Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


Recipe: Hermit Cookies 2

Recipe: Hermit Cookies 2

1 c. shortening or butter
2 c. packed brown sugar
2 eggs
1/2 c. cold coffee
3 1/2 c. all purpose flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 1/2 c. seedless raisins
1 1/2 c. chopped nuts

Cream butter and sugar. Add coffee. Add flour and other dry ingredients. Add nuts and raisins. Heat oven to 400 degrees. Chill dough 1 hour. Drop by teaspoon 2″ apart.

Bake 8 to 10 minutes.

Makes 7 to 8 dozen 2 1/2″ cookies.

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Recipe: Buried Cherry Cookies

Recipe: Buried Cherry Cookies


1/2 c Margarine (1 stick)
1 c Sugar
1 Egg
1 1/2 tsp Vanilla extract
1 1/2 c Flour
1/2 c Cocoa powder
1/4 tsp Baking soda
1/4 tsp Baking powder
1/4 tsp Salt

FROSTING:
10 oz Jar maraschino cherries – (about-48)
6 oz Pkg. semisweet chocolate – pieces 1-cup
1/2 c Eagle Brand Milk

Turn oven to 350 degrees. In a large mixer bowl beat butter or margarine with electric mixer on medium speed till softened (about 30 seconds). Add sugar and beat till mixture is fluffy. Add egg and vanilla. Beat well. In a medium mixing bowl stir together flour,
cocoa powder, baking soda, baking powder, and salt. With mixer on low speed gradually add flour mixture to butter mixture, beating till well mixed.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheets. Press down center of each ball with your thumb. Drain cherries, reserving juice. Place a cherry in the center of each cookie. For frosting, in a small saucepan combine chocolate and condensed milk. Cook and stir over low heat till chocolate is melted.

Stir in a 4 teaspoons reserved cherry juice. Spoon 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice if necessary). Bake in the 350 degree oven about 10 minutes or till edges are firm. With a pancake turner lift cookies onto a cooling rack to cool.

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Recipe: Hershey Cookies

Recipe: Hershey Cookies

2 c. butter or margarine
2 c. white sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips
8 oz. Hershey chocolate M&M’s
3 c. nuts (optional)

Cream together butter (or margarine), white sugar and brown sugar. Then add eggs and vanilla. Set aside. In another bowl, mix together:

4 c. flour
5 c. oatmeal (measure oatmeal first, then put small amounts of oatmeal in blender & grind it into a powder)

1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

Mix everything together and add:

24 oz. chocolate chips
8 oz. Hershey chocolate M&M’s
3 c. nuts (optional)

Bake at 350 degrees for about 10 minutes.

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Recipe: Chocolate Dipped Almond Cookies

Recipe: Chocolate Dipped Almond Cookies

1/2 pkg (18 ounces) Refrigerated Sugar Cookie Dough, softened
1/4 cup Chopped almonds
1/4 cup (3 ounces) Semi-Sweet Chocolate Chips

1. PREHEAT oven to 350° F.
2. Line baking sheets with wax paper.
3. COMBINE cookie dough and almonds in medium bowl.
4. Refrigerate 15 minutes for easier handling.
5. Shape cookie dough into 1 1/2-inch balls; place on ungreased baking sheets.
6. BAKE for 12 to 14 minutes or until light golden brown around edges.
7. Cool on baking sheet on wire racks for 1 minute; remove to wire racks to cool completely.
8. MICROWAVE morsels in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir.
9. Microwave at additional 10-second intervals, stirring until smooth.
10. Dip cookie halfway into chocolate; shake off excess.
11. Place on prepared baking sheets; refrigerate for 15 minutes or until coating is set.

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Recipe: White Cherry Drop Cookies

Recipe: White Cherry Drop Cookies


1 c shortening
3 c sugar; creamed
4 ea eggs
1 c milk; sweet
5 1/4 c flour
1 ts baking soda; dissolved in a little water
1/4 c. sour milk or sour cream
4 ts baking powder
1 ts vanilla
1/4 ts nutmeg
1 cup chopped, rinsed and dried maraschino cherries

This makes 6 dozen cookies.

Combine ingredients. Drop by teaspoonfuls onto cookie sheets,

Bake in moderate 350 F. oven.

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Recipe: Kansas Lime Cookies

Recipe: Kansas Lime Cookies


2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3/4 cup unsalted butter
1 cup sugar
finely grated zest of 2 limes
3 tablespoons fresh lime juice
1/3 cup sugar mixed with 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon

Preheat oven to 350 and grease cookie sheets. Cream butter, sugar, and lime zest until light and fluffy. Gradually beat in lime juice. Add dry ingredients 1/2 cup at a time. Roll dough into 1-inch balls and roll in sugar-spice mixture. Arrange on cookie sheets and flatten with the bottom of a glass. Bake for 10-12 minutes.

Makes 4 dozen, 60 calories.

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Recipe: Fruitcake Cookies

Recipe: Fruitcake Cookies

1 (8 oz.) candied pineapple
1 (8 oz.) pkg. cherries, candied
1 (3 1/2 oz.) can coconut
1 tsp. vanilla
1 can Eagle brand milk
1/4 c. flour
1 1/2 c. pecans

Mix together and bake at 350 degrees for 8-10 minutes.

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Recipe: Apricot Sesame Cookies

Recipe: Apricot Sesame Cookies


1 cup butter (no substitutes), softened
1/2 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
7 tablespoons sesame seeds
6 tablespoons apricot jam

In a mixing bowl, cream butter and sugar. Beat in extract. Combine the flour and salt; gradually add to the creamed mixture. Roll into 1-in, balls, then roll top and sides in sesame seeds. Place 2 in. apart on un-greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with jam.

Bake at 400 for 10-12 minor until lightly browned. Remove to wire racks to cool.

Yield: 4 dozen.

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Recipe: Alice’s Breakfast Cookies

Recipe: Alice’s Breakfast Cookies

1/2 cup butter, softened
1/2 cup white sugar
1-1/4 cups all-purpose flour
1/2 cup wheat and barley
nugget cereal (eg. Grapenuts TM)
2 tablespoons frozen orange
juice concentrate, thawed
1 tablespoon orange zest
1 egg
1 teaspoon baking powder

Preheat oven to 350 degrees F (180 degrees C).

In medium bowl, beat together butter, sugar, egg, orange juice concentrate and orange peel until light and fluffy. Add flour and baking powder, beating until blended. Stir in cereal.

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until edges are golden. Remove from cookie sheet for cooling.

Servings 1 1/2 dozen.

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