Cookies
COOKIES
Brownies
- Amaretto Chocolate Brownies
- Brownies
- Chewy Fudge Brownies
- Choc. Syrup Brownies
- Texas Brownies (use Tx. Sheet cake recipe)
- Hershey Brownies
Chocolate Chip Cookies
- Chewy Chocolate Chips
- Chocolate Chippers
- Chocolate Chips Cookies
- Mrs. Fields Chocolate Chip Cookies
- Thick & Chewy Chocolate Chip Cookies
Chocolate Pecan Bars
Chow Mein Cookies
Date Cookies
Holiday Fruit Cookies
Lemon squares
Ma’amoul, II
Mincemeat Cookies
Old Fashioned “T” cakes
Oatmeal cookies I, II
Peanut Butter
Pecan Cookies-(ice box)
Pecan Cookies(quick)
Rice Krispie Treats
Sand Tarts
Snickerdoodles
Sugar cookies I, II, III,
- Melt n your Mouth
Sugar Kisses
Symphony Bars
Texas Buffalo Cookies
AMARETTO CHOCOLATE BROWNIES
2 sticks unsalted butter
8 oz. bittersweet chocolate
1¼ C. All-Purpose Flour
1 t. baking powder
Pinch of salt
4 lg. eggs
2 C. sugar
2 T. amaretto liqueur
1½ C. walnuts, for garnish if desired
Preheat oven to 350 degrees. Line a 7 X 12 (or 8 X 11) baking dish with parchment paper, making sure the paper hangs a bit over the edge. Grease the paper with butter. (dish is too small if a 9 X 9 pan is used, brownies never got done).
Directions: Melt butter and chocolate over a double boiler; stir gently until smooth and shiny. (Can try just over the stove in pan or microwave). Remove from heat and cool slightly. Sift all dry ingredients. Whisk the eggs, sugar and amaretto in a mixing bowl until well combined. Pour in the chocolate mixture and continue to whisk until combined. Gradually add the flour mixture and then add the walnuts, mix with a wooden spoon until just combined. Transfer batter to baking dish and bake for 45 to 60 minutes or until a cake tester comes out clean when inserted into the middle. When done, cool slightly, and then lift from baking dish onto a rack. Place on cutting board and cut into squares.
Note: I love how the top of these brownies look with a crispy, shiny top. They are tall, and almost look like you bought them from a bakery.
Glen Tjomsland
BROWNIES
1C. butter (2 sticks)
4 oz. unsweetened chocolate
2 C. sugar
3 eggs
1 t. vanilla
1 T. Karo
1 C. flour
¼ t. salt
1C. chopped nuts
Melt one stick butter in chocolate and let cool. In another bowl, cream other stick of butter with sugar adding one egg at a time and beat after each egg is added. Next add vanilla, Karo, melted butter and chocolate. Mix together and add flour salt and nuts. Pour into greased 13 x 9 pan and bake 35 minutes at 350F degrees.
“Me Me” Motes
CHEWY FUDGE BROWNIES
4 oz. unsweetened choc.
1 stick unsalted butter
1¼ C. sugar
¼ t. salt
1 t. vanilla
2 cold large eggs
½ C. flour
2/3 C. chopped walnuts
Directions: Preheat oven 400 degrees. Line 8 inch sq. baking pan with parchment paper, leaving some to overhang on both sides. In medium saucepan over low heat, melt together chocolate and butter, stirring frequently until smooth. Remove from heat and stir in sugar, salt and vanilla (can add amaretto instead) with a wooden spoon. Add cold eggs, one at a time, stirring well to incorporate. Stir in flour and beat with wooden spoon until batter is smooth and glossy and beginning to come away from sides,(1-2 minutes stir in nuts). Spread batter into prepared pan. Bake for 18-20 minutes until brownies begin to pull away from sides. Place pan in larger pan filled with ice water and put in fridge to cool. When chilled, take out of pan and transfer to cutting board.
Jamie Brown
CHOCOLATE SYRUP BROWNIES
½ C. butter
1C. sugar
4 eggs
1 16oz. can Hershey’s Syrup
1 C. plus 2 T flour
Mix all together and pour into a 10 x 15 or 9 x 13 pan and bake in 350F degree oven for 20-25 minutes. Cool slightly while preparing icing.
Frosting
1½ C. sugar
5 T. butter
6 T. milk
Combine in sauce pan and bring to a boil. Remove from heat and stir in ½ C. chocolate chips. Beat until firm, set pan in ice cubes. Frost brownies when cooled.
Glen Tjomsland
TEXAS SHEET CAKE BROWNIES
2 C. flour
2 C. sugar
½ t. salt
2 sticks butter
1 C. water
4 T. cocoa
1 C. sour cream or buttermilk
2 eggs
1 t. baking soda
Mix flour, sugar and salt. In a saucepan over low heat, cook butter, water and cocoa until it boils. Remove from heat and add to dry ingredients. Add sour cream eggs and soda. Mix well and pour into a jelly roll size sheet cake pan (10×15). Bake at 375˚F degree oven for 20 minutes.
Frosting
1 C. nuts, chopped
1 t. vanilla
6 T. milk or cream
1 box (2 cups) powdered sugar
1 stick butter
4 T. cocoa
Melt butter, cocoa and milk in saucepan. Add the rest of ingredients and mix well. Ice cake while warm. (*Melanie Brown’s favorite!)
Gynnene Davis
HERSHEY’S CHOCOLATE BROWNIES
2 eggs
1C. sugar
½ t. vanilla
½ C. butter melted
½ C. unsifted All Purpose Flour
1/3 C. Hershey’s Cocoa
¼ t. baking powder
¼ t. salt
½ C. chopped nuts
Grease one 8 inch square pan. Beat eggs in small bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Combine flour, cocoa, baking powder and salt, gradually add to egg mixture blending thoroughly. Stir in nuts. Pour into pan. Bake at 350 degree oven for 30-35 minutes or until brownies begin to pull away from edge of pan. Cool in pan and frost with frosting of your choice. Makes 16 brownies.
Janet Brown
CHEWY CHOCOLATE CHIP COOKIES
1 C. butter (softened)
¾ C. packed brown sugar
¼ C. sugar
1(3.4 oz.) pkg. Instant Vanilla Pudding Mix
2 eggs
1 t. vanilla
2¼ C All-Purpose Flour
1 t. baking soda
2 C. semisweet chocolate chips
1 C. finely chopped walnuts or pecans
Directions: preheat oven to 350F. Sift together the flour and baking soda, set aside. In a mixing bowl, cream butter, sugars and pudding mix. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and pecans (dough will be stiff).
Drop by rounded teaspoons (2 in.) apart onto ungreased baking sheets. Bake at 350F degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Can double recipe.
CHOCOLATE CHIPPERS
½ C. shortening
½ C. sugar
¼ C. brown sugar
1 egg
1t. vanilla
Cream together 1st top three ingredients with a fork. Add egg, vanilla and beat until light and fluffy.
1 C. sifted All Purpose flour
¾ t. salt
½ t. baking soda
1 6oz. pkg. semisweet chocolate chips
½ C. chopped nuts
Sift together dry ingredients. Stir into creamed mixture and blend well. Add chocolate and nuts. Drop from teaspoon about 2 inches apart on a greased cookie sheet. Bake 10-12 minutes at 375F degrees. Remove from sheet immediately. Makes 3 dozen.
CHOCOLATE CHIP COOKIES
1 C. shortening
½ C. brown sugar
2 eggs
2 t. vanilla
1 C. sugar
2 C. sifted All Purpose Flour
1 t. salt
1 t. baking soda
1 6oz. pkg. chocolate chips
1½ C. chopped pecans
Cream shortening, sugars, eggs and vanilla until light and fluffy. Sift together dry ingredients. Stir into creamed mixture and blend well. Add chocolate and nuts. Drop from teaspoon about 2 inches apart on a greased cookie sheet. Bake at 375F degrees for 10-12 minutes.
- Kyle’s favorite
Lynn Hamblin
MRS FIELDS CHOCOLATE CHIP COOKIES
1 C. butter
1 C. sugar
1 C. brown sugar
2 eggs
1 t. vanilla
2 C. flour
1½ C. oatmeal
½ t. salt
1 t. baking powder
1 t soda
12 oz. chocolate chips
2 C. chopped nuts
Cream together butter, sugar, eggs and add vanilla. Mix all dry ingredients in separate bowl and add to butter mixture. Drop by spoonfuls onto a greased cookie sheet and bake at 375F degrees for 8-10 minutes.
Stacey’s
THICK AND CHEWY CHOCOLATE CHIP COOKIES
2 1/8 C. bleached All Purpose Flour
½ t. salt
½ t. baking soda
12 T. unsalted butter (1 ½ sticks,) or
¾ C butter melted and cooled slightly
1 C. brown sugar (light or dark) 7 oz.
½ C. white sugar (3 ½ oz.)
1 large egg
1 large egg yolk
2 t. vanilla extract
1-2 C. chocolate chips or chunks (semi or bittersweet)
Heat oven to 325F. Adjust oven racks to upper and lower middle positions. Mix flour, salt and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Form scant ¼ cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves at a ninety degrees angle, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of the two parchment paper-lined 20 by 14 in. cookie sheets with no edge, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month…. Shaped or not.)
Bake, reversing cookie sheets positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes. (start checking at 13 minutes). (Frozen dough requires an extra 1-2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container. Serves 72
CHOCOLATE PECAN BARS
1 1/3 C. flour
1½ C. plus 2 T brown sugar divided
½ C. Karo
½ C. (stick) cold butter
¼ C. cocoa
2 eggs
2 T. butter melted
1 t. vanilla
1 C. chopped pecan
In a large bowl, stir together flour and 2 T. of brown sugar with pastry blender. Cut in ½ C. butter until mixture resembles crumbs. Press into bottom and about 1 in. up sides of an ungreased 9 inch square pan. Bake at 350F degrees for 10-12 minutes until set. Remove from oven and with back of spoon lightly press crust into corners and against sides of pan. In small bowl, lightly beat eggs, karo, ½ C. brown sugar, cocoa, butter, vanilla and salt until well blended. Stir in pecans and pour mixture over warm crust. Continue baking 25 minutes, until set. Cool and cut into bars.
Jamie Brown
CHOW MEIN COOKIES
1 sm. package semi-sweet chocolate chips
1 sm. package butterscotch chips
1 can chow mein noodles
Melt the chips over low heat together, (try microwave) Take off stove and stir in noodles. Drop by spoonful onto wax paper.
Glen Tjomsland
DATE COOKIES
2 C. sifted flour
½ t. soda
¼ t. salt
¼ t. nutmeg
½ C. butter
½ C. brown sugar
2 eggs
½ C. dates
½ C. chopped nuts
½ C. buttermilk
Sift flour, soda and nutmeg. In another bowl, cream butter and sugar, beat until fluffy. Add eggs, dates’ and nuts. Add flour mixture and milk and beat together. Drop by teaspoon on greased cookie sheet. Bake at 425 degree oven.
Jewel “Maw Maw” Ratcliff
HOLIDAY FRUIT COOKIES
½ C. Crisco or butter
1 C. brown sugar
1 egg
1¾ C. sifted flour
½ t. salt
½ t. soda
½ C. buttermilk
¾ C. chopped pecans
1 C. candied cherries halved
1 C. chopped dates
Mix butter, sugar and eggs. Combine dry ingredients and add milk. Mix with butter mixture and add fruit. Drop by spoon on cookie sheet. Bake at 400 degree oven for 10-13 minutes.
Jewel “Maw Maw” Ratcliff
Lemon Squares
1 box Lemon Cake Mix
1 stick butter
1 egg
1 8 oz. cream cheese
2 eggs
1 t. lemon extract
1 box powder sugar
Mix cake mix, melted butter and egg. Then spread into a 13 x 9 greased pan. In a large bowl mix together softened cream cheese, eggs, powdered sugar (save 2 T. for later), lemon extract and pour over cake mixture and bake at 350F for 30 minutes. Sprinkle powdered sugar on top and cut in squares when cooled.
Pam Methvin
MA’AMOUL
Pastry ingredients:
3 C. Semolina
2 C. butter
1 C. sugar
2 T. Rose Water
1½ C. milk
13 T. or more self rising flour
boiling water (as needed)
Filing Ingredients:
2 C. walnut pieces
½ C. sugar
1½ T. Rose Water
Directions: Place the Semolina and sugar in a large bowl. Mix together thoroughly. Melt the butter and bring it to a boil, then add the rose water. Gradually blend butter/Rose Water into the Semolina and sugar mixture. Gradually add milk. Add self-rising flour as desired to be like soft bread dough. You may use more or less than the 13 T. Knead well, and then set aside for about 30 minutes to allow the dough to rise. Then, knead the mixture again, pouring in enough boiling water to make a soft pliable dough.
Preheat oven 350F(175C). Grease cookie sheets, or line with parchment paper. Form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. (Can roll dough in 12 pieces) Place cookies at least 1 inch apart onto the prepared cookie sheets. Bake 10-12 minutes in the preheated oven , or until lightly browned. Dust with confectioner’s sugar while still warm if desired.
Marcie Thames
MAMOUL II
2 C. Semolina Flour
1½ C. shortening
1 C. boiling water
¾ C. white sugar
½ t. allspice
2 C. ground walnuts
1 t. Rose Water
¼ C. confectioners’ sugar for dusting (opt.)
Directions: Place the Semolina flour into a medium bowl, and cut in shortening using pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight.
In a medium bowl, mix together the sugar, ground nuts, (can also use pistachios, walnuts or almonds, but ¼ Cup instead) and rose water so that the mixture is uniform. Set aside.
Preheat oven 350F(175C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly. And form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. (Can roll dough in 12 pieces) Place cookies at least 1 in. apart onto the prepared cookie sheets. Bake 10-12 minutes in the preheated oven or until lightly browned. Dust with confectioner’s sugar while still warm if desired.
Notes: Almonds or unsalted pistachios may be used for filling also, and dates. If rose water is not available, use ½ t. of cinnamon for flavoring.
Walnut or Pistachio Filling
1½ C. finely chopped walnuts or pistachios
2 T. orange or rose flower water
¼ C. sugar
¼ t. ground cinnamon
Mix well
Date Filling
1½ C. chopped dates
6 T. butter
Cook dates with butter over low heat for 15-20 minutes. Mash occasionally until dates are completely pureed. Cool before filling.
**Ma’amoul is normally served during celebrations; there are a lot of mamoul recipes from different parts of the Arab world. It is best known from Lebanon and Syria. There are also many variations for shaping this cookie like, nut filled pastry, including rectangles rolled into mini jelly rolls, or shape 3 in. rounds from balls. It can be filled with a variety of nuts, but is best made with walnuts, pistachios, or almonds.
Note: another version is same as above but 2 ½ T. sugar , 2 T. milk, 2 C all purpose flour, 1 C semolina, no water, 2 sticks butter, ¼ tsp. orange blossom. Bake 20-25 minutes.
Mincemeat Cookies
1 C. butter
2 C. brown sugar
2 eggs
3½ C. flour
1 t. soda
1 t. nutmeg & cinnamon
½ C. coffee
1¼ C. chopped nuts
2 C. drained mincemeat
Mix butter, sugar and add eggs. In separate bowl combine soda, flour, cinnamon and nutmeg. Add to sugar mixture. Pour in coffee and mincemeat. Stir well adding nuts. Pour in spoon size on cookie sheet, bake 350F degrees until done.
Jewel “Maw Maw” Ratcliff
OLD FASHIONED “T” CAKES
2 eggs
1½ C. sugar
3 C. flour
1 t. vanilla
1 t. baking powder
2 sticks butter
Cream sugar and butter. In separate bowl add flour and baking powder together add to the sugar mixture with vanilla. Mix well. Roll out and cut out cookies with a jar lid or a glass. Lay on cookie sheet and bake at 350F degrees for 10 minutes. These are more flat.
*Nonnie said these were just about the only cookies back then when she was little and her Grandmother (Mama San) made these for her and later her Mother, Neta. “Mama San” Sanford
OATMEAL COOKIES I
1 C. sugar
¾ C. butter or shortening
2 eggs
2 C. flour
½ t. cinnamon
1 C. oats
½ C. raisins
1 t. vanilla
1 t. soda
4 T. milk
½ t. salt
Mix butter and sugar into beaten eggs. Add milk, then slowly add mixed dry ingredients until blended. Add raisins and vanilla. Spoon onto cookie sheet and bake at 350F degrees for 10-12 minutes.
Wava Mathena
OATMEAL COOKIES II
2 C. flour
1 t. salt
1 t. soda
1 C. Crisco
¾ C. brown sugar
¾ C. sugar
2 eggs
1 t. vanilla
2 C. oatmeal
1 C. pecans
Mix sugar and Crisco, add eggs and flour mixture mixing well. Add vanilla, oatmeal and pecans. Bake at 350F degrees for 10-12 minutes.
Lou Jackson
PEANUT BUTTER COOKIES
1 C. flour
½ t. soda
¼ t. salt
½ C. peanut butter
1 T. water
½ C. butter
½ C. brown sugar packed
½ C. white sugar
1 egg
½ t. vanilla
Mix butter and sugar. Add eggs, water and peanut butter. In separate bowl combine flour soda and salt. Gradually add to ingredients. Then add vanilla and mix well. Scoop small amount of batter with teaspoon onto cookie sheet then mash dough down flat with fork, (dipping fork with flour). Bake at 325F degrees for 10-12 minutes.
*Jan/Steve’s favorite, Nonnie made these after school and served with cold milk.
Rita “Nonnie” Ratcliff
PECAN ICE BOX COOKIES
4 C. flour
4 t. baking powder
½ t. salt
1¼ C. of butter
1 ½ C. sugar
2 eggs
1 t. vanilla
2 C. pecans
Combine sugar and butter, add eggs and vanilla. Mix dry ingredients and add to butter mixture. Add the pecans and mix well. Roll into log and cover with wax paper and chill in the refrigerator. When ready to bake, slice off about 1/8 inch thick and put on greased cookie sheet. Bake at 350F degree oven for 10-12 minutes.
Katty’s
QUICK PECAN COOKIES
1 beaten egg white
1 C. brown sugar
2 T. flour
1 t. vanilla
2 C. chopped pecans
Preheat oven to 350F degrees. Beat egg white until stiff. Add brown sugar, vanilla, flour and pecans. Drop by teaspoon on cookie sheet. Bake for 10-12 minutes.
Ann Boustany
RICE KRISPIE TREATS
¼ lb. butter
1 sm. box Rice Krispies
1½ lb. bag of marshmallows
1 C. pecans (opt.)
1 t. vanilla
Directons: Melt butter in 5 qt. pan over medium fire. Add marshmallows slowly and stirring as to not burn, keep stiring. Add rice krispies and nuts, stir until well mixed. Spread with hands in already greased 9 x 12 pan. Let set, cut into squares.
SAND TARTS
2 C. flour
1 C. butter
¼ C. sugar
½ t. salt
2 t. almond flavoring
2 C. chopped pecans
Mix flour, salt and sugar. Then add butter and almond flavoring. When mixed well add nuts. Roll into balls and place on cookie sheet. Bake at 325F degrees for 25 minutes. Roll into powdered sugar while still warm.
*Stacey’s favorite. Nonnie also made these at Christmas time.
Rita “Nonnie” Ratcliff
SNICKERDOODLES
1 C. butter or Crisco
1½ C. sugar
2 eggs
2¾ C. flour
2 t. soda
½ t. salt
2 T. sugar
2 t. cinnamon
Mix butter, sugar, eggs and vanilla well. Then add all dry ingredients and roll into small balls about the size of walnuts. Roll into cinnamon and sugar mixture. Place on greased cookie sheet and bake at 400F degrees for 8-10 minutes.
Auntie Carter
SUGAR COOKIES I
1 C. sugar
1 C. butter
2 eggs, well beaten
3½ C. sifted flour
2 t. baking powder
2 t. vanilla
Combine softened butter and sugar. Mix eggs and vanilla in large mixing bowl. Cream until fluffy. Add to butter sugar mixture. Mix all dry ingredients separate and add to butter mixture. Chill dough thoroughly in refrigerator. Take ¼ of chilled dough, form into ball and roll out on floured waxed paper to ¼ inch thick. Cut into favorite shapes. (after rolled dough on waxed paper, you can place them in freezer for 10 minutes, (this will help when using the cookie cutters on the dough) Place on greased cookie sheet 1 inch apart and bake at 375 degrees for 10-15 minutes. Cool on wired rack.
NOTE: a similar sugar-cookie cutter recipe is: same as above use 5 eggs, 3¾ C. flour, and ¼ heavy whipping cream. Chill in fridge 2-3 hours, until firm.
Butter Icing:
1½ C. confectioner’s powdered sugar
3 T. butter, softened
1 T. vanilla extract
1 T. milk
3 drops food coloring
1 jar decorator sugar
Combine confectioner’s sugar, butter, vanilla and milk. Beat until creamy. If frosting needs to be made thinner, add a few drops of milk. Frost cookies after they have cooked.
SUGAR COOKIES II
( cookie cutter)
2/3 C. shortening
¾ C. sugar
1½ t. vanilla
1 egg
4 T. milk
2 C. sifted All-Purpose flour
1½ t. baking powder
¼ t. salt
Thoroughly cream shortening, sugar and vanilla. Add egg and beat until light and fluffy. Stir in milk. Sift together dry ingredients and blend into creamed mixture. Divide dough in half. Chill 1 hour (chill other half until ready to use). On lightly floured surface, roll into 1/8 in. thickness. Cut in desired shapes. Bake on greased cookie sheet at 375F degrees, for 6-8 minutes.
Lynn Hamblin
SUGAR COOKIES III
1 stick butter
1 scant C vegetable oil
1 C. sugar
1 C. powdered sugar
1 t. vanilla
2 eggs
4 C. flour
1 t. soda
1 t. cream of tartar
dash of salt
Cream butter, oil, sugar and eggs, beat well then add the rest of the dry ingredients. Cover dough and refrigerate over night. Next day form into 1 inch balls and roll in granulated sugar. Place on ungreased cookie sheet and flatten out with a glass. Bake at 350 for 10-15 minutes.
Katty’s
MELT IN YOUR MOUTH SUGAR COOKIES
(CUTOUT)
1½ C. powdered sugar
1 C. butter
1 egg
1 t. vanilla
1 t. almond
2½ C. unsifted flour
1 t. baking soda
1 t. cream of tartar
Icing
2 C. powdered sugar
2 T. butter
1 egg white
Inch of salt
1 t. almond
food coloring and sprinkles
Directions: Mix well. Chill dough for 2 hours. Roll to desired thickness and use favorite cookie cutters. If rolled on wax paper you can place in freezer 10 minutes (this will help when cutting out cookies.) Bake in 350F degree oven for 7-10 minutes.
ICING: Combine all ingredients. It is best to ice the cookies while they are still warm.
SUGAR KISSES
1½ C. flour
½ t. salt
1 t. baking soda
½ C. Crisco
½ C. creamy peanut butter
½ C. white sugar
½ C. brown sugar
1 egg
2 T. milk
1 t. vanilla
sugar
chocolate kisses
Directions: Sift dry ingredients. Cream together, Crisco, peanut butter and sugars. Add egg, milk and vanilla, beat well . Blend in dry ingredients gradually. Shape by rounding tablespoonfuls into balls. Roll in sugar, place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven, place chocolate kiss on top of each cookie pressing base down firmly. Bake 2 more minutes.
Jamie Brown
Symphony Bars
1 Box Betty Crocker 2 egg brownie mix
(make according to directions)
Add:
1 t. Mexican Vanilla
½ t. cinnamon
3 six oz. Symphony bars, Heath bars or Hershey’s almond bars (broken)
Directions:
Put ½ mixture on bottom of 9 x 13 pyrex dish sprayed with Pam. Top this with 3 symphony bars/or Heath bars (crush them up) Put rest of mixture on top of the bars. Bake according to directions on box but don’t over bake.
Rita Hendrix
TEXAS BUFFALO COOKIES
2 C. butter melted
2 C. brown sugar
2 C. sugar
4 eggs
4 C. flour
2 C .quick oats
2 t. baking soda
2 C. Corn Flakes, crushed
12 oz. chocolate chips
2 C. nut
Cream together butter, sugar and eggs. Slowly add dry ingredients to mixture. Then add corn flakes, chocolate chips and nuts and mix well. Use an ice cream scoop and drop 6 onto a large cookie sheet and bake at 350F degrees for 13-15 minutes.
