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Welcome to Sunday All Day Brunch. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. I have been baking like crazy to get the Christmas packages out. I'm the only one in the family that really bakes so it is up to me to make the cookies and candies for this time of year. Here are a few recipes for cookies and candies that I have come up with over the years. I'll be making at least half of these maybe more.

Birthday Cookies
Cookies: 64    

Amount        Measure            Ingredient -- Preparation Method
--------       ------------      --------------------------------
14               ounces             low-fat sweetened condensed milk
1                whole               egg white
14              ounces             coconut flakes
6                ounces             white chocolate chips
1                teaspoon          vanilla extract
⅔                cup                 all-purpose flour
½               teaspoon          baking powder
¼               cup                 walnuts -- finely diced
5                ounces            maraschino cherries -- reserve juice
½               cup                 rainbow candied sprinkles
3                tablespoons     chocolate candied sprinkles
½               cup                cherry juice

Heat oven to 350°F.

Cut cherries into approximately 8 pieces and set aside.

Mix milk, egg white, coconut, white chocolate chips, vanilla, flour, baking powder, walnuts, cherry juice and rainbow sprinkles together until well mixed.

Drop mixture by heaping teaspoonfuls onto a greased baking sheet. Put a few of the chocolate sprinkles on top of cookie and place a cherry piece on top of the chocolates.

Per Cookie: 76 Calories; 4g Fat (41.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 33mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Candied Fruit Cookies
Cookies: 40    

Amount        Measure            Ingredient -- Preparation Method
--------       ------------      --------------------------------
½               cup                   honey
½               cup                   molasses
½               cup                  dark brown sugar -- packed
1                whole               egg
1                teaspoon           baking powder
½               teaspoon           baking soda
½               teaspoon          ground ginger
½               teaspoon          ground cardamom
1                teaspoon          ground cinnamon
½               teaspoon          ground cloves
½               teaspoon          ground allspice
½               cup                  walnuts -- diced
1                cup                  candied fruit
3                cups                 all-purpose flour
½               teaspoon           ground nutmeg

Heat oven to 375º.

Mix honey, molasses and brown sugar together until creamy.

Add egg and mix well.

Add the flour and spices and mix well.

Add nuts and candied fruit and mix until well distributed.

Drop by rounded tablespoons onto greased cookie sheets and flatten slightly.

Bake for 11 minutes. Remove to wire racks to cool.

Per Cookie: 88 Calories; 1g Fat (11.4% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 36mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fat; ½ Other Carbohydrates.

Cherry Chocolate Chip Cookies
Cookies: 48    

Amount        Measure           Ingredient -- Preparation Method
--------       ------------     --------------------------------
2¼             cups                all-purpose flour
1                teaspoon          baking soda
½               teaspoon          salt
1                cup                  butter -- softened
½               cup                  granulated sugar
1                cup                  brown sugar, packed
2                teaspoons         vanilla extract -- pure
2                large                eggs
12              ounces              semisweet chocolate chips
1                cup                  walnuts -- chopped
1                cup                  maraschino cherries -- chopped

Heat oven to 375º.

Beat butter, sugar, brown sugar, and vanilla extract until creamy.

Add eggs one at a time, beating until thoroughly mixed each time.

Add salt, baking soda and flour and beat until mixed.

Add chocolate chips and cherries and mix well.

Drop by teaspoonfuls onto ungreased cookie sheets and bake 9 to 11 minutes.

Cool on a wire rack.

Per Cookie: 140 Calories; 8g Fat (47.3% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 96mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.

Cherry Fudge
Pieces: 64    

Amount       Measure           Ingredient -- Preparation Method
--------     -----------       --------------------------------
18            ounces              semisweet chocolate chips
14            ounces              fat-free sweetened condensed milk
7              ounces              marshmallow fluff
1              teaspoon           vanilla extract
12            ounces              white chocolate chips
10            ounces              maraschino cherries -- cut into quarters

Melt chocolate and 1 scant cup of condensed milk in a saucepan.

Add marshmallow fluff, vanilla extract and ⅔ of cherries.

Butter an 8x8 inch pan and pour chocolate mixture into pan. Refrigerate for 10 to 15 minutes.

Melt white chocolate chips with remaining condensed milk. Add the remaining cherries and 2 tablespoons of the cherry juice.

Spread white chocolate mixture over fudge and refrigerate until set.

Cut into 64 pieces.

Per Piece: 102 Calories; 4g Fat (33.6% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; 1 Other Carbohydrates.

Chewy Peanut Butter, Chocolate Chip Cookies
Cookies: 60    

Amount        Measure          Ingredient -- Preparation Method
--------      ------------      --------------------------------
1½             cups                dark brown sugar -- packed
½               cup                  butter -- softened
½               cup                  shortening
2                whole               eggs
1                cup                  peanut butter, chunky
2                teaspoons         vanilla extract
2½             cups                 all-purpose flour
½               teaspoon          salt
1                teaspoon          baking powder
½               teaspoon          baking soda
2                tablespoons      honey
2                cups               semisweet chocolate chips

Preheat oven to 350°F.

Cream together the butter, shortening and brown sugar until light and fluffy.

Beat in eggs, peanut butter, honey and vanilla extract. Mix until combined thoroughly.

Beat in flour, salt, baking powder and baking soda. Mix well.

Beat in chocolate chips until evenly distributed.

Scoop by heaping teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes.

Immediately remove to wire rack to cool.

Per Cookie: 126 Calories; 7g Fat (49.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 78mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; ½ Other Carbohydrates.

Chocolate, Chocolate Chip Cookies
Cookies: 48    

Amount       Measure           Ingredient -- Preparation Method
--------      ------------     --------------------------------
2½            cups                 all-purpose flour
1               teaspoon           baking soda
½              teaspoon           salt
1               cup                  unsalted butter -- softened
¾              cup                  cocoa powder
½              cup                  granulated sugar
1               cup                  brown sugar, packed
2               teaspoons         vanilla extract -- pure
2               large                eggs
18             ounces             semisweet chocolate chips
¾              cup                 walnuts -- chopped fine

Heat oven to 350°F.

Beat butter, sugars, and vanilla extract until creamy.

Add eggs one at a time, beating until thoroughly mixed each time.

Add salt, cocoa powder, baking soda and flour. Beat until mixed.

Add chocolate chips and nuts and mix well.

Drop by teaspoonfuls onto ungreased baking sheet and bake 9 to 11 minutes.

Cool on wire rack.

Makes 48 cookies.

Per Cookie: 152 Calories; 9g Fat (47.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.

Chocolate-Coconut Macaroons
Cookies: 65    

Amount        Measure            Ingredient -- Preparation Method
--------      ------------       --------------------------------
14               ounces             fat-free sweetened condensed milk
1                                       egg white
14               ounces             coconut flakes
6                 ounces             semisweet chocolate chips
1                 teaspoon          almond extract
⅓                cup                  flour
½                teaspoon          baking powder
1                 pinch               salt
⅛                cup                 slivered almonds

Mix milk, egg white, coconut, chocolate chips, almond extract and flour together.

Drop by teaspoonfuls on a well greased baking sheet.  Press slivered almonds into top of cookie.

Bake at 350°F for 12 minutes or until cookie is lightly browned.

Remove from sheet immediately and cool on a rack or waxed paper.

Per Cookie: 63 Calories; 3g Fat (39.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Daddy's Pfeffernüesse
Cookies: 90    

Amount        Measure            Ingredient -- Preparation Method
--------       ------------      --------------------------------
½               cup                  dark molasses
¼               cup                  honey
½               cup                  butter
2                whole               eggs -- beaten
4                cups                all-purpose flour
½               cup                  granulated sugar
½               cup                  dark brown sugar
½               teaspoon          baking soda
½               teaspoon          baking powder
1½             teaspoons         cinnamon
½               teaspoon          ground cloves
½               teaspoon          nutmeg
½               teaspoon          ground black pepper
¼               teaspoon          salt
½               teaspoon          anise seed -- ground
½               teaspoon          ginger
½               teaspoon          ground allspice
½               teaspoon          ground cardamom
1                cup                 confectioner's sugar -- sifted

In saucepan combine molasses, honey and butter. Cook and stir until butter melts. Cool to room temperature.

Stir in eggs.

Sift together all the dry ingredients except the confectioner's sugar. Add to molasses mixture; mix well.

Chill several hours or overnight.

Preheat oven to 375°F.

Shape chilled dough into 1 inch balls. Baked on greased cookie sheet for 12 minutes.

Cool; roll in confectioner's sugar.

Per Cookie: 53 Calories; 1g Fat (20.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 29mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fat; ½ Other Carbohydrates.

Double Chocolate Cheesecake Bars
Cookies: 24    

Amount         Measure          Ingredient -- Preparation Method
--------        ------------    --------------------------------
8                 ounces             whipped cream cheese -- softened
¾                cup                  butter -- softened
1                 cup                  sugar
2                 whole               eggs
1                 teaspoon          vanilla extract
1¼              cups                 flour
½                teaspoon           baking soda
½                teaspoon           salt
12               ounces              white chocolate chips
12               ounces              semisweet chocolate chips
                                          Baker's Joy Spray (oil and flour)

Preheat oven to 350°F.

Mix cream cheese, butter and sugar until well blended. Add eggs and vanilla and again mix until well blended.

Sift together the flour, baking soda and salt. Add to cream cheese mixture and mix well.

Add white chocolate chips and mix together.

Spray a 13”x9”x2” inch pan and spread half of the mixture into the pan smoothing it even.

Evenly spread the semisweet chocolate chips over the mixture. Top with remaining mixture and smooth it out.

Bake in a 350°F oven for 60 minutes or until a toothpick inserted into the middle comes out clean.

Per Cookie: 294 Calories; 18g Fat (53.1% calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 195mg Sodium.  Exchanges: ½ Grain (Starch); ½ Lean Meat; 3½ Fat; 2 Other Carbohydrates.

Holiday Sugar Cookies
Cookies: 36    

Amount        Measure          Ingredient -- Preparation Method
--------      ------------      --------------------------------
⅓               cup                  butter -- softened
⅓               cup                  shortening
2                cups                flour, all-purpose
1                whole              egg -- room temperature
¾               cup                 sugar
1                tablespoon       milk, 2% low fat
1                teaspoon          baking powder
1                teaspoon          vanilla extract -- or other flavored
1                dash                salt
5                drops               food coloring
3                tablespoons      sugar -- decorative

Beat egg, butter and shortening until fluffy. Add ¾ cup sugar, milk, baking powder, extract, salt and food coloring. Mix thoroughly.

Add half of the flour. Mix thoroughly. Add rest of flour.

Divide dough in half. Cover and chill for 3 hours.

On lightly floured surface roll half of the dough into ⅛ inch thickness. Cut out with a  shaped cookie cutter. Place on an ungreased cookie sheet. Sprinkle with colored sugar. Duplicate with remaining dough.

Bake at 375°F for 7 to 8 minutes or until edges are firm. Cool cookies on a rack.

Per Cookies: 80 Calories; 4g Fat (42.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 41mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Notes : This recipe can be adapted to all seasons. St. Patrick's day use mint extract and green food color and decorating sugar. For Christmas use peppermint extract and red and green food coloring and decorating sugars. You can use orange extract and yellow and red food coloring and decorating sugars with Halloween cookie cutters.

Try and always use pure extract not imitation for the best taste.

Leprechaun Fudge
Pieces: 64    

Amount        Measure           Ingredient -- Preparation Method
--------       ------------    --------------------------------
2                 cups               semisweet chocolate chips
14               ounces            fat-free sweetened condensed milk
2                 teaspoons       vanilla extract
1                 cup                white chocolate chips
1                 tablespoon       peppermint extract
6                 drops              green food coloring

Melt chocolate chips with scant 1 cup condensed milk in a heavy saucepan. Stir in vanilla. Pour half of the mixture into waxed paper lined 8”x8” inch pan. Chill for 10 to 15 minutes. Keep remaining chocolate mixture at room temperature.

Melt vanilla chips and the rest of the condensed milk in a saucepan. Stir in peppermint extract and food coloring. Spread over chilled chocolate layer. Chill for 10 to 15 minutes.

Spread reserved chocolate mixture over the peppermint layer. Chill for 2 hours longer.

Invert into cutting board, remove waxed paper. Cut into 1 inch squares.

Per Piece: 63 Calories; 3g Fat (35.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; ½ Fat; ½ Other Carbohydrates.

Mincemeat Cookies
Cookies: 72    

Amount        Measure            Ingredient -- Preparation Method
--------       ------------     --------------------------------
4½             cups                all-purpose flour
½               teaspoon          salt
½               teaspoon          baking soda
1                teaspoon          baking powder
2                large                eggs
1                cup                 unsalted butter -- softened
½               cup                 sugar
½               cup                 dark brown sugar
½               cup                 molasses
½               teaspoon          ground ginger
½               teaspoon          ground cloves
1                teaspoon          ground cinnamon
½               teaspoon          ground allspice
½               teaspoon          ground nutmeg
2                cups                mincemeat

Heat oven to 375°F.

Cream butter, sugar, and brown sugar and mix until fluffy.

Add eggs and molasses and beat until smooth.

Mix salt, cinnamon, ginger, cloves, nutmeg, and allspice until fully incorporated.

Add flour gradually and mix until combined.

Add mincemeat and stir until distributed evenly.

Drop by tablespoons full onto greased cookie sheets and bake for 12 minutes. Remove to a rack to cool.

Makes 72 cookies.

Per Cookie: 90 Calories; 3g Fat (29.8% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 46mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; ½ Fruit; ½ Fat; ½ Other Carbohydrates.

Oatmeal Raisin Cookies
Cookies: 48    

Amount        Measure          Ingredient -- Preparation Method
--------      ------------      --------------------------------
½               cup                  butter -- softened
½               cup                  shortening
1                cup                  dark brown sugar -- packed
½               cup                  sugar
2                whole               eggs
1                teaspoon          vanilla extract -- pure
1½             cups                 all-purpose flour
1                teaspoon           baking soda
1                teaspoon           baking powder
½               teaspoon           salt
1                teaspoon           cinnamon
½               teaspoon           nutmeg
¼               teaspoon           ginger
¼               teaspoon           cloves
1                cup                  raisins, seedless
3                cups                oats, rolled (raw)

Preheat oven to 350°F.

Cream together butter, shortening, brown sugar, sugar, eggs, and vanilla.

Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add to butter mixture.

Add oats and raisins. Mix together.

Drop by rounded tablespoons onto ungreased baking sheets.

Bake 10 to 12 minutes. Remove from cookie sheet and let cool on rack.

Per Cookie: 108 Calories; 5g Fat (38.0% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 84mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Fruit; 1 Fat; ½ Other Carbohydrates.

Notes: I use ½ cup regular raisins and a ½ cup golden raisins.
I use butter flavored shortening.

Orange-Chocolate Fudge
Pieces: 48    

Amount     Measure            Ingredient -- Preparation Method
--------     ------------     --------------------------------
18              ounces            semisweet chocolate chips
1                teaspoon         orange extract -- pure
14              ounces             low-fat sweetened condensed milk
7                ounces             marshmallow fluff

Put chocolate and milk in a saucepan. Over low heat melt the chocolate, stirring constantly.

Remove from heat.

Add orange extract and marshmallow cream. Mix well.

Spread in a buttered 13”x9”x2” inch pan. Let cool.

Per Piece: 92 Calories; 4g Fat (35.1% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 13mg Sodium.  Exchanges: 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

Notes: For the best taste use pure orange extract not imitation. You can use vanilla extract for regular fudge.

You can add a ½ cup of chopped walnuts if you wish.

The Nuttiest Peanut Butter Cookies
Cookies: 54    

Amount        Measure          Ingredient -- Preparation Method
--------      ------------     --------------------------------
½               cup                 sugar
½               cup                 dark brown sugar -- packed
½               cup                 peanut butter, chunky
1                whole              egg
1¼             cups               all-purpose flour
¾               teaspoon         baking soda
½               teaspoon         baking powder
1                teaspoon         vanilla extract -- pure
½               cup                 peanuts -- chopped
½               cup                 butter -- room temperature

Beat butter and sugar together until light and fluffy.

Add peanut butter and egg. Beat until light and fluffy.

Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combines.

Refrigerate dough for at least 3 hours.

Heat oven to 375°F.

Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.

Bake 9 to 10 minutes.

Cool for about a minute on the baking sheet and then transfer to a rack to cool completely.

Makes 54 cookies.

Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Fat; ½ Other Carbohydrates.

The Ultimate Ginger Cookie
Cookies: 60    

Amount       Measure           Ingredient -- Preparation Method
--------      ------------      --------------------------------
¾               cup                  butter -- softened
½               cup                  sugar
½               cup                  dark brown sugar -- packed
¼               cup                  molasses
2½             cups                 all-purpose flour
1                whole               egg
1½             teaspoons         baking soda
2                teaspoons         ground ginger
1                teaspoon           ground cinnamon
½               teaspoon           ground cloves
½               teaspoon           ground nutmeg
½               teaspoon           ground allspice
1                tablespoon         ginger root -- finely minced
¼               teaspoon           salt
1½             ounces              crystallized ginger -- ground fine (I use a mini food processor)
4                tablespoons      sugar

Heat oven to 350°F.

Cream butter, sugar and brown sugar until light and fluffy.

Stir in the molasses and egg.

Add flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice, crystallized ginger, and ginger root.

Shape dough into walnut size balls and roll in sugar. Put on ungreased baking sheet about 2 inches apart.

Bake 10 to 12 minutes.

Cool on rack.

Per Cookie: 64 Calories; 2g Fat (34.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 67mg Sodium.  Exchanges: ½ Grain (Starch); 0 Lean Meat; 0 Vegetable; ½ Fat; ½ Other Carbohydrates.

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