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Andes Surprise Pillow Cookies

January 14th, 2019 Posted in Chocolate, Cookies, Desserts, Recipes Tags: , , , ,

1 c unsalted butter – softened

1 c sugar

1 large egg

1 tsp vanilla

3 c flour

1 tsp baking powder

1//2 tsp salt

38 Andes Creme de Menthe Thins

~Preheat oven to 400

~In a large mixing bowl, combine sugar, butter, eggs and vanilla

~Use electric mixer at medium speed to beat until light and fluffy. Add flour, baking powder and salt and beat at low speed until soft dough forms

~Divide dough in half.  On well-floured surface, roll half of the dough into a 14 x 9″ rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.

~Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9″ rectangle.

~Remove one sheet of wax paper and discard.  Carefully turn second rectangle over mint-topped dough, matching edges.  Remove remaining wax paper.

~Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints.  Gently press edges of “pillows” to seal.

~Place pillows 2 inches apart on ungreased cookie sheets.  Bake for 7 to 10 minutes or until edges are light brown.

~Cool completely before storing

Makes ~4 dozen cookies

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Peanut Butter Surprise

December 8th, 2013 Posted in Cookies Tags: , , , ,
1 1/2 c flour
1/2 c cocoa
1/2 tsp baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c brown sugar, packed
1/4 c creamy peanut butter
1 egg
1 Tbl milk
1 tsp vanilla
3/4 c powdered sugar
1/2 c creamy peanut butter
1/4 c granulated sugar
 
In medium bowl, stir together flour, cocoa and baking soda, set aside
 
In large mixing bowl combine butter, the 1/2 c granulated sugar, brown sugar and the 1/4 c peanut butter; beat with electric mixer until combined.  Add egg, milk and vanilla; beat well.  Beat in as much of the flour mixture as you can with mixer.  Using wooden spoon, stir in any remaining flour mixture.  Shape into 32 balls, each about 1.25″ in diameter.  Set aside
 
For peanut butter filling, in a medium bowl, combine powdered sugar and the 1/2 cup peanut butter; using a large fork mix until smooth, you may need to “knead” by hand to get completely combined.  Shape into 32 balls, each between .25″ – .50″ in diameter
 
Preheat oven to 350.  Take one chocolate dough ball, flatten in palm of hand and place one filling ball in middle.  Pull chocolate ball up and around filling, roll by hand back into a ball and set aside.  Repeat with remaining dough.
 
Place cookie balls approximately 2″ apart on cookie sheet, using glass with flat bottom, dip in remaining 1/4 c granulated sugar (placed on plate) and lightly flatten cookie.
 
Bake for 8 minutes, or until just set and surface is slightly cracked. Cool on cookie sheet 2 minutes.  Transfer to wire racks; cool completely.
 
Adapted from Better Homes and Gardens “Christmas Cooking From the Heart” Volume 5
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Celebration Cookies

June 23rd, 2012 Posted in Cookies, Desserts Tags: , ,
3/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 c granulated sugar
3/4 c sweetened dried cranberries
1/2 c white or semi-sweet chocolate morsels
3/4 c packed brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c quick or old-fashioned oats
1/2 c pecan or walnut halves, coarsely chopped
 
~ Preheat oven to 375
~ In large bowl, combine butter, eggs and vanilla; mix until well blended. 
~ Add remaining ingredients stirring thoroughly after each addition
~ Bake for 13 – 15 minutes
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