Big Soft Ginger Cookies

Submitted by: Eli845

Difficulty Rating: Easy

From www.allrecipes.com

Original Recipe Yield 2 dozen  

Ingredients:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine or butter, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

 

 

Directions:

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

 

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture.

 

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

 

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

 

*posted by: michelle142*

THE Gooey Butter Cookies

Submitted by: lneuner09

Difficulty Rating: Moderate (only b/c they are time consuming)

Ingredients:

• 8 oz cream cheeese, softened 
• 1 stick butter, softened 
• 1 egg 
• 1 tbsp vanilla 
• 1 box yellow cake mix 
• 8 oz powdered sugar
  

Directions:

• Cream together cream cheese, butter, egg, and vanilla in stand mixer.*  Slowly add cake mix and blend well. Batter will the THICK. Chill for 1 hour.
• Preheat oven to 350.  Put powedered sugar in a small bowl. Coat hands in powdered sugar (trust me). Take a rounded tablespoon of dough and knead in powdered sugar. Once kneaded, give dough one last roll in powdered sugar. Place on ungreased cookie sheet (I line with parchment paper).  Bake for 13-14 minutes. Refrigerate dough in between batches in the oven. Makes 3 dozen cookies.

* This can be done with a hand mixer, I'm sure. But I've busted 2 hand mixers with this recipe, I don't recommend it. Even the Kitchenaid had trouble with it.  The batter gets super thick and sticky, and has a way of ruining hand mixers. Just a heads up.

*posted by: michelle142*

Kitchen Sink Cookies

Submitted by: lneuner09

Difficulty Rating: Easy

Ingredients:

• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1 and 1/2 cups old fashioned oats
• 1 and 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 6 oz package of craisins
• 2/3 cup white chocolate chips
• 2/3 cup macadamia nuts, chopped

Directions:

• Preheat oven to 375.
• Using an electric mixer, beat butter and sugar togather until creamy.  Add eggs, mix well. 
• Combine flour, oats, baking soda and salt.  Add to creamed mixture in additions, stirring well after each addition. 
• Stir in craisins, white chocolate, and nuts.  (Note, a spoon won't cut it, you'll need to get your hands in there).  Refridgerate for 30 minutes to make the batter easier to handle. 
• Drop by rounded tablespoon onto ungreased cookie sheets (I lined with parchment paper)  Bake 8-10 minutes or until golden.  Cool on wire rack. Refridgerate batter in between batches in the oven. Makes 4 dozen cookies.

*posted by: michelle142*

Walnut Cups

Submitted by: Rach83

Difficulty Rating: Hard
 
Baking time: 20 min.

*For this recipe you will need mini cupcake tins

Crust Ingredients:

• 1 stick of margarine/butter
• 3 oz. cream cheese
• 1 c flour

Filling Ingredients:

• 1 egg slightly beaten
• 1/4 tsp vanilla
• 1 TB melted butter
• 3/4 c brown sugar
• 3/4 c chopped walnuts

Crust Directions:

• Mix softened cream cheese and butter. Add flour a little at a time. Pinch off small pieces, enough to fill the mini tins and shape with your thumb until you form a cup.

Filling ingredients:

• Mix all ingredients together and fill the dough cups you just made about halfway. Bake at 350 for about 20 min or until crust is golden. Cool for 2-3 min. before taking out of pan.

*posted by: michelle142*

Chocolate Crinkles

Submitted by: Rach83

Difficulty Rating: Moderate

Baking time: 10-12 minutes

 
Ingredients:

• 2 c sugar
• 3/4 c vegetable oil
• 3/4 c cocoa
• 4 eggs
• 2 tsp vanilla
• 2 1/2 c flour
• 1/2 tsp salt
• confectioners sugar

Directions:

• Combine sugar & oil in large bowl, add cocoa and blend well. Mix in eggs, vanilla, flour and salt. Cover and chill for approximately 3 hours (or you can chill overnight and continue baking the next day). Shape into 2 inch balls and roll in confectioners sugar. Place about 3 inches apart on a greased cookie sheet. Bake about 10-12 min at 350.

 *posted by: michelle142*

Coconut Macaroons

Submitted by: steeser03

There are two different recipes, each varies in difficulty.

***

Difficulty Rating: Moderate

Yields 22-25 cookies

 

Ingredients:

• 2 egg whites
• 1/2 teaspoon vanilla
• dash of salt
• 2/3 cup sugar
• 1 1/3 cup flaked coconut

Directions:

• Grease cookie sheet. Beat egg white, vanilla and salt until soft peaks form. Slowly add sugar and beat until stiff peaks form. Fold in coconut gently. Drop by teaspoonful onto cookie sheet. Bake at 350 degrees for 20 minutes. Remove from sheet immediately and transfer to foil (sprayed with Pam) or wax paper.

 

***

Difficulty Rating: Easy

Yields 24 cookies.

 

Ingredients:

• 1/2 cup sweetened condensed milk
• 2 cups flake coconut
• 1 teaspoon vanilla

 

Directions:

• Combine all ingredients, mix well. Drop by spoonful on greased cookie sheet one inch apart. Bake at 350 degrees for 10 minutes or until delicate brown. Remove from pan immediately and place on wax paper.

 

*posted by: michelle142*

Easy Velvety Chocolate Truffles

Submitted by: amelianguy

Difficulty rating: Easy
 
Ingredients:

• 2 squares (1 oz. each) unsweetened baking chocolate
• 1 package (12 oz.) semi-sweet chocolate chips
• 1 container (8 oz.) of Cool Whip, thawed and divided
• 1/2 teaspoon vanilla
• Assorted coatings

Directions:

• Coarsely chop chocolate squares. Place chopped chocolate, chocolate chips,and 1/2 whipped topping in a microwave safe bowl. Microwave, uncovered on high for 1 1/2 to 2 minutes, until chocolate is melted and smooth, stirring at 20 second intervals. After chocolate is all melted, fold in vanilla and rest of whipped topping.
• Spread mixture onto a cutting board. Refrigerate 30 minutes, or until firm enough to scoop. Do not let it get too firm, or coating will not adhere will to truffles. Using a large spoon, scoop mixture and roll into small balls with your hands.
• Place truffles onto plates with various coatings. Suggested coatings are unsweetened cocoa powder (you can drizzle these with a little dark chocolate to make them pretty), toasted chopped almonds, chocolate shavings, toasted coconut, sprinkles, crushed candy canes.

*posted by: michelle142*

Pecan Pie Cookies

Submitted by: Diamond_Doll

Difficulty: Moderate, but can be made easily by using store bought cookie dough instead of making it from scratch (just add some brown sugar).

Cookie Ingredients:

• 1 cup firmly packed brown sugar
• 3/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder

Filling Ingredients:

• 1 cup chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/4 cup whipping cream
• 1 teaspoon vanilla

Directions:

• Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Roll dough into balls and place on ungreased cookie sheet. Make indentation in each cookie with your thumb.
• Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes at 350 degrees or until lightly browned. Cool 1 minute; remove from cookie sheets.

*posted by michelle142*

Oreo Truffles

Submitted by: Diamond_Doll

Difficulty Rating: Easy

Ingredients:

• 1 pkg. Oreos, finely crushed
• 8oz cream cheese, softened
• 2 pkg. semi-sweet chocolate, melted

Directions:

• Mix cookie crumbs and the cream cheese until well blended. Roll mixture into approximately 40 balls. Dip balls in melted chocolate and place on waxed paper-covered baking sheet. Decorate by sprinkling extra cookie crumbs or drizzling white chocolate.

*posted by michelle142*

Recipe Exchange #2!!

It's time for our 2nd recipe exchange! We had such a great turn-out for the Thanksgiving recipes, I can't wait to see what we get from this one.

This weeks theme: COOKIES

Christmas cookies, favorite cookies.... heck, any cookies!!

*NEW FOR THIS EXCHANGE* When you send in your recipe, please include a difficulty rating (Easy, Moderate, Difficult). This should help you decide if you'd like to try out the recipe or not.

I will post recipes as they come to me, each recipe will get their own blog post. You can sumbit as many as you'd like and pictures are a big plus if you have them.

Please send your recipes to: ninerrecipeexchange@gmail.com Please include your Nest screen name when you sumbit your recipe!!
 
The next exchange will be held in 2 weeks.

*posted by michelle142*