Oreo Cookie Balls (np3)

Oreo Cookie Balls

Ingredients:

1 pkg. Oreo cookies (Can substitute store brands)
1 pkg. cream cheese block (Can substitute canned frosting) Use at room temperature.
4 oz. white chocolate almond bark

Directions:
1. Add Oreos to food processor and blend until fine.
2. Add cream cheese to Oreo crumbs and blend until dough-like.
3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4. Melt almond bark in microwave according to package directions. Stir every 30 seconds.
5. Dip chilled Oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set about. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets.

These will freeze but will stay fresh for a long time if refrigerated.

Oatmeal Pecan Cookies

OATMEAL-PECAN COOKIES

1 c shortening 1-1/2 c flour
1 c packed brown sugar 1 tsp baking soda
1 c sugar 1 tsp salt
2 eggs 3 c old-fashioned oats
1 tsp vanilla 1 c chopped pecans

1n medium bowl, cream shortening and sugars. Add eggs and vanilla and beat together. Combine flour, baking soda, and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. Shape into 1-1/2 inch balls and place 2 inches apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Makes about 7 dozen cookies.

Amish Oatmeal Crisp Cookies

AMISH OATMEAL CRISP COOKIES

2-1/2 c (5 sticks) butter, softened
5 c sugar
1/3 c molasses
4 eggs
1-1/3 TBS baking powder
1 tsp baking soda
2 tsp salt
1 TBS cinnamon
1 TBS vanilla
4-1/3 c flour
4-3/4 c old-fashioned rolled oats
2 c chopped pecans, optional

Preheat oven to 375°. In very large bowl, cream butter with sugar; stir in molasses and beat until light and fluffy. Beat in eggs. Add baking powder, soda, salt, cinnamon and vanilla to batter all at once and then beat. Add flour and mix thoroughly. Stir in oats. Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 8-9 minutes until medium brown and slightly crinkled-looking. Allow to cool on sheets for about 1 minutes, then transfer to cool completely on wire racks. These freeze very well. Recipe may be halved. Full recipe makes about 200 cookies.

Sugar Cookies Decorate Video

http://debzpicaday.blogspot.com/

Chewy Chocolate Cookies

CHEWY CHOCOLATE COOKIES

Your favorite cookie!  I wish these kept better, but they don’t have to since they are usually eaten before they have even cooled.  They are nice to have in the freezer to pull out as needed since they thaw quickly and even taste great frozen.

1-1/4 c butter, softened                                   
¾ c cocoa

2 c sugar                                                         
1 tsp baking soda

2 eggs                                                             
½ tsp salt

2 tsp vanilla                                                     
1 c nuts or 1 c mint chips, optional

2 c flour

In large bowl, cream together the butter and sugar.  Add eggs and vanilla.  Add combined flour, cocoa, salt, baking soda, and blend well.  Stir in nuts or chips, if desired.  Bake at 350° for 8-9 minutes.  Cookies will puff during baking and flatten upon cooling.  Cool on cookie sheet 1 minute before transferring to wire rack.  About 4 dozen.

NOTE: These cookies do not keep well.  They are best the day of baking, but they freeze very well.  Enjoy them right out of the freezer.

Variation:  Freeze cookies on cookie sheet when cooled, but don’t stack or they will stick together.  Soften some vanilla, coffee, or favorite flavor ice cream; the kind packaged in rectangular packages will slice more easily.  Cut ice cream into ½-inch slices, then cut each slice in half.  Place one cookie face-side down on a cookie sheet; top with a half slice of ice cream.  Top ice cream layer with another cookie, face-side up.  Wrap snugly in plastic wrap and freeze until firm.  Place frozen, wrapped cookie sandwiches in zip-type freezer bag.  You may drizzle melted semi-sweet, white, or other chip on top of assembled sandwiches before freezing to dress them up a bit.  If you like, you may sprinkle colored chocolate sprinkles on the drizzled chocolate before it sets up. 

Snickerdoodles

SNICKERDOODLES

I always think these cookies are boring until I eat one warm from the oven.  With a nice hot cup of coffee or glass of milk, these are even better.  These freeze very well, so make a double batch. 

½ c butter
½ c shortening
1-1/2 c sugar
2 eggs
2-3/4 c flour                                                     

2 tsp cream of tartar                                         

1 tsp baking soda                                             

¼ tsp salt                                                         

Cream together the butter, shortening, and sugar.  Beat in eggs.  Stir in remaining ingredients.  In small bowl, combine 6 TBS sugar with 2 tsp cinnamon.  Roll dough into 1 inch balls and roll in sugar-cinnamon mixture.  Bake at 375° for about 9-11 minutes.  Cool on cookie sheet for 2 minutes, then transfer to cooling rack.  About 4 dozen cookies with 65 calories each, but who cares?