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Monster Cookies

1 c Butter
2 1/4 c Peanut Butter
2 c Sugar
2 1/4 c Packed Brown Sugar
6 Eggs
1 1/2 t Light Corn Syrup
1 1/2 t Vanilla
3 t Baking Soda
9 c Uncooked Oatmeal
2 c Chocolate Chips
2 c M&M’s

Cream butter, peanut butter add sugars and beat until mixed. Add eggs and beat until creamy. Add corn syrup, baking soda and vanilla and beat until mixed. Stir in oatmeal and add M&M’s. Drop onto cookie sheets. Bake on ungreased cookie sheets at 350 for 10-12 minutes.

1 pk Butterscotch morsels
3/4 c Peanut butter
4 c Corn flakes
1 c Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm.

14 oz Sweetened condensed milk
1 Egg
2 c Biscuit baking mix
3/4 To 1 cup peanut butter
1 ts Vanilla extract
Granulated sugar

Preheat oven to 350 F. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or till lightly browned (do not overbake!). Cool. Store tightly covered at room temperature.

Key Lime Coconut Cookies Recipe

1 c Sweetened condensed milk
4 tb Key lime juice
4 tb All-purpose flour
2 c Unsweetened coconut flakes
4 tb Sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets.

Combine the condensed milk, Key lime juice, and flour in a medium bowl. Stir in the grated coconut and then the sugar. If using sweetened coconut, taste the mixture before adding the sugar. Add the sugar only if you think it is necessary. The cookie should have a tangy flavor from the Key lime juice. Drop teaspoons of the mixture onto a baking sheet, leaving 2 inches between each cookie; they will spread while baking. Bake for 25 minutes until they just start to turn golden. Remove from the pan to a rack to cool. Store in an airtight container.

Lemon Cream Cookies

1/2 c Almonds – blanched and slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar – packed
2 lg Eggs
1 c Heavy cream
2 c All Purpose flour
1/2 ts Salt
2 Butter – softened

Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Removezest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.

Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.

2 1/4 c Flour
1 1/4 ts Baking powder
1/4 ts Salt
1/2 c Butter; softened
1 c Powdered sugar
2 tb Brandy (or milk)
1 ts Vanilla
1 Egg yolk beaten with 1 tbl
Milk for glaze
3 tb Sesame seed

Usually baked on holy thursday.
Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1″ apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks.

1 c Butter or margarine; -softened
1 c Shortening
2 1/2 c Sifted powdered sugar
6 Hard-cooked egg yolks;-mashed
2 ts Baking soda
2 ts Cream of tartar
1 tb Vanilla extract
5 c All-purpose flour
Paste food coloring=red/green/yellow

Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, soda, cream of tartar, and vanilla, beating well. Gradually add flour, mixing well. Divide dough into 4 equal portions. Color one portion red, one yellow, one green, and leave remaining dough plain. Wrap each separately in plastic wrap, and chill at least 1 hour. Hand shape cookies into desired designs, or roll dough to 1/4-inch thickness on a lightly floured surface and cut with 2-1/2-inch cookie cutters. Place on ungreased cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Let cool on cookie sheets 1 to 2 minutes; remove to wire racks and cool completely.

Snowball Cookies

2 cups Confectioner’s sugar
6 cups Crispy rice cereal
1 cup Raisins
1 cup Pecans; chopped
4 cup Miniature marshmallows
1/4 cup Butter or margarine
1 ts Vanilla extract
1/2 ts Almond extract

Place confectioners sugar in a large bowl. In another large bowl, combine cereal, raisins and pecans. In a medium saucepan, combine marshmallows and butter. Stirring constantly, cook over medium heat until smooth. Remove from heat; stir in extracts. Pour marshmallow mixture over cereal mixture; stir until well coated. Using greased hands, shape mixture into 1 – 1/2 inch balls. Coat with sugar.

1 1/4 c Honey
1/2 c Shortening
2 lg Eggs
1 1/2 c Cooked pumpkin puree ***
2 1/2 c All purpose flour
4 ts Baking powder
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1 1/2 c Raisins
1 1/2 c Chopped pecans or walnuts

Cream 3/4 cup of the honey with shortening. Add eggs one at a time,beating well after each. Combine the pumpkin with remaining 1/2 cup honey and add to egg mixture. Stir together flour, baking powder, cinnamon, nutmeg and salt. Gradually stir flour blend into pumpkin mixture. Fold in raisins and nuts. Chill batter for 30 minutes. Drop by teaspoonsful onto a greased cookie sheet. Bake at 375 deg.for 15 to 20 minutes until lightly browned. 4 to 5 dozen NOTE: If a spicer cookie is desired, use canned pumpkin pie filling in place of plain pumpkin.

1 cup crunchy peanut butter
1/3 cup water
2 eggs
1 package chocolate cake mix
M&M’s plain chocolate candies
Red hots or similar cinnamon candies

Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at the top of the cookie. Add M & M’s for the eyes and red hots for the nose. Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.