GLOREO COOKIES
Make your own 'oreo' cookies!
Provided by Sue Bray
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Mix together the cake mix, eggs, water, cooking oil and cocoa until you can shape it all into a large ball. Let stand 20 minutes.
- Shape into 1/2 inch balls, placed 2 inches apart on greased cookie sheets. Flatten each cookie with bottom of glass greased once but dipped into instant chocolate drink powder.
- Bake at 400 degrees F (205 degrees C) for 8 minutes. Remove cookies at once and quickly flatten each with back of spatula. Let cool 20 minutes.
- To make filling: Soften 1 envelope unflavored gelatin in 1/4 cup cold water; set in heatproof cup in pan, simmering until clear. Cream together shortening, confectioners' sugar and vanilla. Add cooled gelatin. Beat 10 minutes. Use 1 tablespoon to fill each cookie. Press cookies gently together to spread the filling.
Nutrition Facts : Calories 294.7 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 168.9 mg, Sugar 35.3 g
CABALLERO COOKIES
Make and share this Caballero Cookies recipe from Food.com.
Provided by DailyInspiration
Categories Dessert
Time 29m
Yield 2 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Lightly grease two baking sheets, or line them with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla and beat until creamy.
- Whisk together the flour, baking powder, soda, cinnamon, ground coffee, salt and cayenne. Add the dry mixture to the liquid mixture. Stir until well combined. Stir in the oats, both chocolates, and the pecans.
- Working in batches, form the dough into walnut-size balls (if the dough is too soft, you can place it in the refrigerator for 10 minutes), then place the dough balls 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 11 - 14 minutes, or until flattened, lightly browned and set. Cool on the sheet for 5 minutes; then transfer to a wire rack to continue cooling. Repeat for the remaining cookie dough.
COWGIRL COOKIES
These cookies are reminiscent of a white chunk macadamia nut cookie but better. Using slivered almonds instead of macadamia nuts is a more economical alternative. Follow baking directions. The cookies can be a little tricky to get right on the first pan. Unless the oven is preheated, they might not turn out. Note that these cookies don't bake well on airbake pans.
Provided by Betty McCommon
Categories Desserts Cookies Drop Cookie Recipes
Time 38m
Yield 54
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Cream the margarine together with the white sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time until thoroughly blended. Mix in the vanilla and almond extracts.
- Stir the flour, baking soda, salt, and rolled oats together in a mixing bowl until well blended. Stir the flour mixture into the sugar mixture. Mix in the coconut, white chocolate, and macadamia nuts until evenly blended. Drop by tablespoonfuls 1 inch apart on prepared cookie sheets.
- Bake in preheated oven until centers are set and edges are golden brown, about 15 minutes. Cool 3 minutes on baking sheets before removing to cool on a rack.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 22.7 g, Cholesterol 10.8 mg, Fat 8.2 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.2 g, Sodium 140.4 mg, Sugar 13.9 g
CARAMEL COOKIES
Buttery and nutty refrigerator cookies made with brown sugar for a caramel flavor.
Provided by ALISA4392
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 8h20m
Yield 24
Number Of Ingredients 9
Steps:
- In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 211.3 calories, Carbohydrate 32.7 g, Cholesterol 33.4 mg, Fat 7.8 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 116.3 mg, Sugar 18 g
CARDAMOM COOKIES
Field editor Mary Steiner of West Bend, Wisconsin sent her recipe for these melt-in-your-mouth morsels. Cardamom, almond extract and walnuts enhance the flavor of these buttery cookies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Cream butter, 1-1/2 cups confectioners' sugar, cardamom and salt until light and fluffy. Beat in extract. Gradually beat in flour. Stir in walnuts., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until edges are golden, 15-17 minutes. , While warm, roll cookies in remaining confectioners' sugar. Cool on wire racks.
Nutrition Facts :
COPYCAT BERGER COOKIES
Berger cookies are a product of Baltimore's DeBaufre Bakeries. They are similar to New York City's Black and Whites (a.k.a. Half-and-Halfs or Half Moons). They are cake-like cookies piled with thick, rich chocolate icing. The cookies themselves are on the dry side, so the icing is there to help provide moisture and richness. Store in single layers in an airtight container at room temperature for up to 5 days.
Provided by thymeforpineapple
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Position oven racks in top and bottom thirds of oven. Line two large rimmed baking sheets with parchment paper.
- Beat butter, vanilla, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in sugar on medium-high speed until smooth, about 1 minute. Add egg; beat on low until just combined, scraping down the sides of the bowl as needed. Alternately add flour and milk on low speed, beginning and ending with flour, until just combined.
- Drop slightly rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Roll dough with floured hands into balls, then gently flatten each ball to a 1 1/2-inch wide circle.
- Bake in the preheated oven, rotating pans halfway through, until golden brown on bottoms, about 10 minutes. Place pans on wire racks; let cool completely on pans, about 30 minutes.
- Meanwhile, bring 1 inch of water in a small saucepan to a boil over medium-high heat; reduce heat to medium. Place chocolate chips, cream, corn syrup, and vanilla for icing in a medium, heat-proof bowl; place bowl over simmering water in the saucepan; cook over medium heat, whisking constantly, until chocolate is melted and mixture is combined, about 5 minutes. Remove bowl from heat; whisk in 1 cup plus 2 tablespoons confectioners' sugar and salt until smooth and thickened, 2 minutes.
- Dip the flat side of each cookie into the warm icing; return to the baking sheet, chocolate-side up. Let cookies and chocolate cool slightly, uncovered, to room temperature, about 10 minutes. Spread remaining icing evenly over chocolate-dipped cookie tops (about 1 tablespoon each). Let sit at room temperature, until icing is completely set, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 24.3 g, Cholesterol 21.7 mg, Fat 7.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 89.3 mg, Sugar 16.3 g
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