This N That Cookies Recipes

BAKE AND SLICE THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium-high speed until fluffy, about 5 minutes. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients and beat until just combined.
• Turn out the dough onto a floured surface and flatten into a disk. Divide into 4 equal portions. Roll each portion into a cylinder about 10 inches long and 1-inch wide. Transfer the cylinders to the prepared baking sheets. Lightly press the tops of the cylinders with your fingers to flatten.
• Press the handle of wooden spoon with a 1/2-inch thick handle into the center of each cylinder to create a long trough about 1/2-inch deep, leaving a small border all around. (The cylinders will spread to about 1 1/2 inches wide.) (See Cook's Note.)
• Put the raspberry jam in a small piping bag and pipe it into the indentations of 2 of the cylinders. Repeat with the apricot jam and the remaining 2 cylinders.
• Bake until the edges of the cylinders are golden, 22 to 25 minutes, rotating the pans from top to bottom halfway through. Transfer the baking sheets to wire racks to cool, about 10 minutes.
• Carefully transfer each cylinder to a cutting board and cut them on the diagonal into 1-inch pieces. Transfer the cookies to the wire rack and cool completely.

THIS N' THAT COOKIES

Steps:

• Mix margarine, oil, sugars and egg together.
• Add vanilla, mix well.
• Add dry ingredients, mix well and refrigerate overnight. (This is very important!).
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake at 350 degrees for 10 minutes.

ALL THAT'S GOOD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the white sugar, brown sugar and butter. Stir in the eggs and vanilla until well blended, then stir in the chocolate syrup. Sift together the flour, cocoa and baking soda, stir into the chocolate mixture until just combined. Finally, stir in the peanut butter chips and chocolate chips.
• Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Remove to cool on wire racks.

GRANDMA'S CLASSIC NO-BAKE COOKIES

Steps:

• Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
• Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

OUT-OF-THIS-WORLD COOKIES

Steps:

• Cream sugar and peanut butter.
• Add raisins, nuts and corn flakes; mix well.
• Shape into balls.
• Let mixture set overnight.
• Dip into melted chocolate and chill until mixture hardens.