Cracker Cookies

Cracker Cookies
Prepared By: Joyce

Ingredients

2 sticks butter

1 cup sugar

saltine crackers

1 bag of semi sweet morsels

Almonds or walnuts (to taste, if desired)

Method

Pre- heat oven to 350

Line cookie sheet with tin foil.  (The larger the cookie sheet the thinner the mixture.  Mine might be 17 inches.)

Melt butter in saucepan.  Add sugar and stir until melted and just about to boil.  Pour over crackers.  Bake about 8-10 mins. or until light golden brown.  Remove from oven and pour bag of chocolate chip morsels over the top of the crackers.  I put mine back in the oven for about 45 seconds just to get the chocolate to start to melt.  Then spread (like icing) to cover the crackers. Sprinkle with nuts if desired.   Place in freezer on cookie sheet for at least 30 minutes.  Remove from freezer and crack up into pieces.  I store mine in the fridge or freezer  because they taste better cold.

Italian Cookies

Italian Cookies     

Prepared By: Joan Zimmerman

(Though we are not Italian, my mother was raised in an Italian neighborhood. These are a long time family favorite, all seasons)

Preheat oven to 325. Line cookie sheets with parchment paper.

3 cubes margarine

2 ½ cups sugar

6 medium eggs (save 3 of those egg whites for icing)

¼ cup orange juice concentrate

1 T anise extract

2 t anise seeds

1 t vanilla

7 cups flour

5 t baking powder

Mix margarine and sugar until creamy. Add the eggs and all flavorings. Add about half the flour with the mixer, add remaining flour by hand.  Hand mix until dough is easy to roll. Make a 12-15” roll about 1” thick. cut into ½ “ slices. Place cookies close together on sheet, denting with fork tines. Bake until lightly brown on bottom, 12-15 minutes?  Can cook more crispy if desired, I like mine soft so tend to the 12-13” side. Cool on newspaper.

Icing:

Beat egg whites until light and fluffy.

Add:  2 t anise seed and 2 t anise extract with 2T lemon zest.  (Can omit seeds if prefer)

Add 1# powdered sugar. Mix using mixer, thinning with lemon juice or water as necessary.

Into clean mixing bowl put about a dozen cookies and a cupful (or half) of icing. With your hands, rub frosting all over each cookie, place onto wax paper, and sprinkle immediately (after you’ve covered that first dozen)with whatever décor you wish.  Turn over after an hour/so to have cookie get completely dry. Store only when dry.

My family also like these unfrosted.  I double recipe always.  The flavor of the cookies seem to intensify with time

Oreo Peppermint Crunch Cookies

Oreo Peppermint Crunch Cookies

Prepared By: Elena
Original Recipe From: Inside Bru Crew Life

Ingredients

1 box white cake mix (15.25 oz.)(I use Pillsbury)

1 stick butter, melted (8 Tbsp.)

1 egg

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1 cup Andes Peppermint Crunch pieces

1/2 cup dark chocolate chips

Instructions

1. Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.
2. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
3. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Snicker Doodles

Whole Wheat Snicker Doodles

Prepared By: Jessica C.

Original Recipe From: 100daysofrealfood.com

Ingredients

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 sticks butter, softened (but not melted)
• 1¼ cups + 3 tablespoons sugar, divided
• 2 eggs
• 3 teaspoons cinnamon

Method

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the flours, cream of tartar, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, sugar, and eggs together using anelectric mixer fitted with a whisk or beaters. Slowly add in the flour mixture until it's thoroughly mixed.
4. Use a 1 or 1½ tablespoon cookie scoop to form balls from the dough. Alternatively, you could roll the dough between your hands to create balls.
5. Mix together the 3 tablespoons of sugar and the cinnamon in a small bowl and roll each dough ball around until evenly coated. Bake on an ungreased cookie sheet for 10 to 12 minutes.