Reader Cookie Recipes

2. Mix butter, sugar, and vanilla thoroughly.

3. Beat in egg.

4. Blend in flour and salt.

5. Mix in ½ c. choc chips.

6. Shape into 2” logs, using a level tsp. for each. Place on ungreased cookie sheet.

Chocolate Coating

1. Melt over hot (not boiling) water remaining 1-1/2 c. choc

2. Chips and 1 TBL shortening stirring until melted and smooth.

3. Dip ends of cookie into choc, and roll at once in nuts.

4. Place on waxed paper until set.

5. Bake 350 oven 12-14 minutes

2. In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.

3. Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.

4. With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.

5. Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

2. Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

3. Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

4. Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

2. Open the sleeve of the crackers and make them quickly accessible. Cover a cookie sheet (2 or more) with wax paper.

3. Drop a couple of drops of peppermint extract or oil into your chocolate and mix. Taste it. You can add more drops until you reach the taste you desire. Remember: you can always add, but you can’t take away. If you find you’ve ‘over done it’ melt some more chocolate and add it into the mix to cut back the peppermint.

4. Drop the crackers one at a time into your bowl of peppermint chocolate. Make sure that the cracker is fully covered. Lift the cracker up out of the mix – I use a fork – and let the excess chocolate drip off. You can tap the fork on the edge of the bowl to speed up the process. Lay the cracker onto the cookie sheet with the wax paper. Fill the sheet(s) up and let them ‘dry/harden’. You can also speed up this process by placing the cookie sheet into a refrigerator or other cold location.

5. Once the chocolate hardens, you can easily peel them off the wax paper. Store the cookies in a air tight – sealed container. I often use Ziploc bags and toss them into the freezer.

2. Mix ingredients in large bowl in order listed above.

3. Drop by spoonfulls onto cookie sheet and slightly flatten

4. Bake 12 minutes.

2. Crush Oreos in Food Processor/Blender

3. Dump Cream Cheese into Oreo crumbs. Mix Well.

4. Roll Oreo Cream Cheese combo into balls.

5. Dip Oreo Balls into Almond Bark. Place on Parchment paper-lined Cookie sheet.

6. Store dried balls in ziploc bag in freezer. Enjoy.