Million Bucks Cookies Recipes

THE $250 NEIMAN MARCUS COOKIE

Steps:

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
• Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
• In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
• Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

GRANDMA'S MILLION DOLLAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, combine 1 cup of the sugar, shortening and butter; beat until light and fluffy. Add vanilla, almond extract and egg; blend well. Add flour, baking soda and cream of tartar; mix well.
• Shape dough into 1-inch balls. Roll balls in remaining 1/3 cup sugar; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in sugar, flatten balls to 1/8-inch thickness.
• Bake at 350°F. for 7 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

MILLIONAIRE'S HAM

Steps:

• Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.
• With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.
• Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.
• Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

MILLIONAIRE SHORTBREAD COOKIES

Steps:

• For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
• Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

MILLION DOLLAR COOKIES

Steps:

• Mix ingredients in the order given.
• Roll into balls and place on cookie sheet. Press down with glass which has been buttered and dipped in sugar.
• Bake at 350 degrees F (175 degrees C) for 12 minutes.

MILLION DOLLAR COOKIES

Steps:

• Oven 350° for 12-15 minutes until edges are slightly brown.
• Cream fats and sugars until fluffy.
• Add egg and beat until absorbed.
• Add flavorings to creamed mixture.
• Sift dry ingredients together into separate bowl and blend together.
• Add dry to creamed mixture and mix just until flour is incorporated; do not over mix.
• Chill dough.
• Roll into balls and flatten on cookie sheet with glass bottom dipped in sugar.
• My addition of some butter allows the fats and sugars to crème to a fluffy consistency superior to Crisco alone. Butter has a small percentage of water that helps build volume and break down the sugars. The use of all butter will result in a softer cookie if this is your preference. This important 1st stage of preparation will make good cookies, blue ribbon winners.

_MILLION BUCKS COOKIES

Steps:

• Preheat the oven to 375°. In a large bowl, cream the butter, egg, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.

MILLION BUCKS COOKIES

Steps:

• 1. Preheat the oven to 375°F. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 cup chopped walnuts 1/2 cup milk chocolate chips 1/2 cup brown sugar 1/2 cup chopped milk chocolate (1.55 ounce bar) 1/2 cup sugar 1 1/4 cups quick-cooking oatmeal, blended fine in a blender 1/2 tea spoon baking soda 1/2 teaspoon baking powder 1 cup all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.