Terri's Favorite Cookie Recipes
Below you will find some of Terri's favorite cookie recipes. Terri loves to bake and Christmas is her favorite time of the year
to make cookies. Terri also has some great candy recipes.
Baby Ruth Cookies
Yield: 1 servings
1/2 c Butter, softened
3 c Flour, sifted
3/4 c Peanut butter, smooth
1 ts Baking powder
1 1/2 c Sugar
1/2 ts Salt
2 Eggs, beaten
2/3 c Milk
1 1/4 ts Vanilla
5 Baby Ruth bars, 1.9oz, cutup
Cream butter, peanut butter and sugar until light and fluffy; beat in
beaten eggs and mix well; add vanilla. Sift dry ingredients together and add
alternate with the milk. Stir in the cut-up Baby Ruth pieces. Drop from
teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
golden brown, about 12-15 minutes.
Chocolate Chip Bars
Yield: 48 squares
3/4 c Brown Sugar firmly packed
1/2 c Butter or margarine
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Vanilla
6 oz Chocolate pieces
1/2 c Chopped walnuts
Cream together sugar and butter. Beat in egg. Stir in dry ingredients;
add vanilla and mix. Fold in chocolate and nuts. Spread in greased 15 x
10-inch pan (this will be a thin layer of batter). Bake in 375 degree
oven 12 to 15 minutes. Cool slightly before cutting into 48 squares.
Chocolate 'n Pecan Surprises
Yield: 60 cookies
1 c Shortening; soft
2 c Brown sugar, firmly packed
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1 ts Soda
1 ts Salt
3 c Oats, uncooked (quick or old-fashioned)
Milk chocolate bars
Beat shortening and sugar together until creamy. Blend in eggs and
vanilla. Sift together flour, soda and salt. Add to creamed mixture;
blend well. Stir in oats. Chill dough several hours or overnight. Shape
to form 1-inch balls. Place on ungreased cookie sheet, about 2 inches
apart. Bake in preheated moderate oven (375 F.) 10 to 12 minutes.
Immediately place a small square of milk chocolate bar on each. Remove
cookies from cookie sheet; press pecan half into chocolate.
Hidden Hugs Cookies
Yield: 48 cookies
1 pk HERSHEY'S HUGS or HUGS WITH ALMONDS chocolates (8 oz)
1 c Butter or margarine,softened (2 sticks)
1/2 c Powdered sugar
1 t Vanilla extract
2 1/4 c All-purpose flour
1/4 t Salt
3/4 c Toasted almonds, finely ground (see note)
Additional powdered sugar
Heat oven to 400'F. Remove wrappers from chocolate pieces. In large
mixing bowl, beat butter, powdered sugar and vanilla until well
blended. Stir together flour and salt; gradually add to butter
mixture, beating until well blended. Add nuts; blend well. Mold a
tablespoon of dough around each chocolate piece, covering completely.
Shape into balls. Place on ungreased cookie sheet. Bake 10-12 minutes
or until set. Cool slightly; roll in powdered sugar. Cool completely.
Before serving, roll again in powdered sugar, if desired.
NOTE: To toast almonds, heat oven to 350'F. Spread almonds in thin
layer in shallow baking pan. Bake 8-10 minutes, stirring
occasionally, until light golden brown; cool.
Yield: 36 servings
13 Egg whites; lightly beaten
2 c Sugar
6 1/2 c Flake coconut
1 1/2 c Chopped dates
1 c Chopped walnuts
1/2 ts Salt
1 1/2 ts Vanilla
Combine egg whites and sugar. Cook in top of double boiler over simmering
water until mixture reaches 120F or feels hot to touch. Combine coconut,
dates, walnuts, salt and vanilla in mixing bowl. Add hot sugar mixture and
blend well. Mixture will be fairly stiff. Using small ice cream scoop, form
into balls and place on lightly greased baking sheet. Bake at 350F 20
minutes, or until golden brown. Allow to cool then remove from pan.
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