Want to make those delish cookies at home, here are the recipes our sisters have shared
1/4 lb butter sticks
1 sleeve salted saltines
12 oz mini chocolate chips
toffee chips, nuts, coconut ect to taste
heat oven to 350 degrees F
Line a reg cookie sheet with foil
place a layer of saltines on the cookie sheet, melt butter and sugar in a small pan. Pour mixture over saltines. Bake 10 minutes.
Remove from oven and sprinkle with mini chips let stand 5 minutes until chips are soft. Spread over saltines and sprinkle with toppings.
Place in refrigerator when completely cold break into pieces and serve.
Easy Reindeer Cookies- Mindy
1 20oz package refrigerated sliceable peanut butter cookie dough
60 2 inch mini pretel twists
60 sweet chocolate chips
30 red hot candy pieces
pre-heat over to 350
freeze dough for 15 minutes. cut dough into 30 1/4 inch think slices. Place 4 inches apart on ungreased cookie sheets. using thumb and forefinger, pinch in each slice about two-thirds of the way down to shape face. Press a pretzel on each side of larger end for antlers. Press chocolate chips for eyes. Bake for 9-11 minutes or until lightly browned . remove from oven and press in red hot candy for nose. cool on cookie sheets for 2 minutes, transfer to wire racks to cool completely.
Chocolate Gooey Butter Cookies
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
Chocolate Mint Puddles-Heather
-3/4 cup butter
-1 1/2 cups brown sugar
-2 tbsp water
-2 cups semisweet chocolate chips
-2 1/2 cups all-purpose flour
-1 1/4 tsp baking soda
-1/2 tsp salt
-3 (4.5 oz) packages Andes mints
1. In a saucepan over medium heat, melt butter with sugar and water, stirring occasionally.
2. Remove from heat and stir in chocolate chips, mixing until melted. Allow to cool for 10 minutes before pouring chocolate into a bowl and beating in eggs, one at a time.
3. In a separate bowl, mix flour, baking soda, and salt. Stir dry ingredients into the chocolate mixture. Cover and refrigerate dough for 1 hour.
4. Preheat oven to 350F. Roll cookie dough into walnut-sized balls and place on cookie sheets, approximately 2 inches apart.
5. Bake for 8-10 minutes. After removing cookie sheet from oven, press a mint into each cookie and allow to sit for one minute, melting slightly. Using a toothpick, swirl melted mint to make a pattern. Allow to cool before serving.
Mini Linzer Cookies -Heather
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry preserves
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart or spade shaped cutter. Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Dust the top of the cut-out cookies with confectioners' sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners' sugar on the top.
Directions PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.
BEAT butter in a large mixing bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.
COMBINE 1 cup morsels and sweetened condensed milk in a small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
STIR nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.