{"id":202,"date":"2014-08-20T01:40:46","date_gmt":"2014-08-20T01:40:46","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=202"},"modified":"2015-11-17T00:43:23","modified_gmt":"2015-11-17T00:43:23","slug":"favorites","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cookies\/favorites\/","title":{"rendered":"~ ***Favorites***"},"content":{"rendered":"

BEST BLOND BROWNIES\u00a0\u00a0 – uses cake mix<\/strong>
\n(by Cherie Kropp Rev 10\/2011) I’ve made this a gazillion times.<\/p>\n

Yellow Cake Mix – the BEST<\/strong> by far is Duncan Hines Butter Golden Cake Mix – I only use this one. Have tried others.
\n\u00bd cup brown sugar
\n\u00bd cup oil (or melted butter)
\n\u00bd cup water
\n2 eggs
\n\u00bc to \u00bd cup chopped pecans (optional)
\n12 oz. pkg. chocolate chips (your choice: milk OR semi-sweet)<\/p>\n

Preheat oven to 350\u00b0. Place the oven rack in the center of oven.
\nGrease 9\u201d x 13\u201d baking pan.
\nMix first 5 ingredients in mixer: cake mix, sugar, oil, water, eggs.
\nMix for 1 min.; scrape bowl down with spatula and mix for 1 min.
\nPour in chips and nuts. Turn on mixer for 30 seconds.
\nPour batter in prepared baking pan.
\nIf batter is thick, smooth out with rubber spatula dipped in warm water.
\nBake for 25 or 30 minutes, til center doesnt jiggle.
\nCool on wire rack.
\nChristmas Blondies:<\/strong> Add: 1 cup coarsely chopped candied cherries or dried cherries–tried w\/dried cherries-12\/2013.<\/p>\n

\n

ORIGINAL BLOND BROWNIES
\n(Doesn’t use cake mix)
\n<\/strong><\/p>\n

1 c margarine, softened (2 sticks)
\n2-1\/2 c brown sugar (l lb)
\n3 eggs
\n2-1\/2 c flour
\n1-1\/2 t baking powder
\n1\/2 t salt
\n2 t vanilla
\n12 oz milk chocolate chips (Ghiridelli are delish!)
\n1\/2 c chopped pecans-optional (or more if desired)<\/p>\n

Preheat Oven to 400\u00b0.\u00a0 Grease 9 x 13\u201d pan with butter wrappers.
\nMix sugar, oleo and vanilla. Beat well.
\nAdd eggs.\u00a0 Do not mix very much after adding eggs.
\nMix baking powder, salt and flour in separate bowl.
\nAdd to sugar\/egg mixture.\u00a0 Mix JUST til blended.\u00a0 Do not over mix!!
\nAdd chocolate chips and nuts.\u00a0 Spread in prepared pan.
\nBake at 400\u00b0 for 10 min.; turn down to 325\u00b0, and bake 15 min. more.
\nOr bake at 350\u00b0 for 25-30 min.\u00a0 DO NOT OVER BAKE!!<\/p>\n

\n

LEMON TASSIE BARS\u00a0\u00a0\u00a0 Kelly & Chess LOVE<\/strong><\/p>\n

Crust:<\/strong>
\n2 c flour
\n1 c oleo
\n1\/2 c powdered sugar
\npinch salt<\/p>\n

Filling:<\/strong>
\nGrated rind of (1) FRESH lemon (called lemon “zest”)
\n1\/3 c lemon juice (squeezed from FRESH lemon-remove seeds)
\n4 eggs
\n2 c granulated sugar
\n1\/4 c flour
\n1 t baking powder<\/p>\n

Preheat oven to 350\u00b0.\u00a0 Put rack in center slot in oven.
\nMix flour, oleo, powdered sugar, salt JUST TIL CRUMBLY powder.
\nPack smoothly to form crust in 9 x 13 GREASED pan.
\nBake 20 min.
\nWith mixer, beat granulated sugar, flour, baking powder, eggs, lemon juice and lemon rind. Mix WELL.
\nRemove crust from oven and immediately spread lemon mixture over crust.
\nReturn to oven and bake 20 min. more til barely starts turning brown and middle doesn\u2019t shake.
\nDust with powdered sugar while warm. Cut when cool.
\nNOTE:\u00a0 These bars seem to taste the best when cooked in a clear glass dish.<\/p>\n

\n

CRANBERRY BLISS BARS
\nCherie’s Creation – copykatting Starbucks,<\/strong> 2013<\/p>\n

Yellow Cake Mix – the BEST by far is Duncan Hines Butter Golden Cake Mix.\u00a0 Is the only one I will use.
\n\u00bd cup brown sugar
\n\u00bd cup oil (or melted butter)
\n\u00bd cup water
\n2 eggs
\n6 oz. pkg. white chocolate chips
\n\u00be c sweetened dried cranberries (Craisins work perfect!)
\n\u00bc to \u00bd cup chopped pecans or macadamia nuts (optional)<\/p>\n

Preheat oven to 350\u00b0. Place the oven rack in the center of oven. Grease 9\u201d x 13\u201d baking pan.
\nDump in mixer bowl first 5 ingredients: cake mix, sugar, oil, water, eggs.
\nMix for 1 minute; scrape bowl down with spatula and mix for 1 minute.
\nPour in chips and nuts. Turn on mixer for 30 seconds.
\nPour batter in prepared baking pan.
\nIf batter is thick, smooth out with rubber spatula dipped in warm water.
\nBake for 25 minutes.\u00a0 Cool on wire rack.\u00a0 Frost.<\/p>\n

FROSTING:<\/strong>
\n4 oz cream cheese (4 ounces)
\n2 1\/2 cups sifted powdered sugar \u2013 SIFT so no lumps!
\n1 teaspoon vanilla extract
\n1 t lemon juice-or more-optional
\n1\/3 c sweetened dried cranberries, chopped<\/p>\n

In mixing bowl, beat everything except cranberries together til smooth.
\nSpread the frosting on top of the cooled cake.
\nSprinkle the 1\/3 cup dried cranberries on top of the frosting\u2014can make a design, like a heart.<\/p>\n

\n

WHITE CHOCOLATE MACADAMIA COOKIES<\/strong>
\n(Southern Living)<\/p>\n

\u00bd c margarine, softened
\n\u00bd c shortening
\n\u00be c white sugar
\n\u00bd c brown sugar
\n1 egg
\n1-3\/4 c all purpose flour
\n1 t baking soda
\n\u00bd t salt
\n2 t vanilla
\n10 oz white chocolate chips
\n\u00bd c coarsely chopped macadamia nuts, lightly toasted<\/p>\n

Preheat oven to 350\u00b0.
\nCream butter & shortening.\u00a0 Gradually add sugar & egg.\u00a0 Mix well.
\nIn separate bowl, combine flour, soda, salt.\u00a0 Add to 1st mixture.
\nStir in vanilla, chocolate and nuts.
\nCover and chill dough for 1 hour.
\nDrop by 2 Tablespoons, on lightly greased cookie sheets, 3\u201d apart.
\nBake at 350\u00b0 for 12-14 minutes.
\nCool slightly and remove from pan.<\/p>\n

\n

SUGAR ‘N SPICE MOLASSES COOKIES\u00a0\u00a0\u00a0 (Dot Berry)
\nMakes 3-1\/2 doz.
\n<\/strong><\/p>\n

1 c sugar (white or brown)
\n3\/4 c shortening (some recipes say to melt shortening; or \u00be c oil.)
\n1\/4 c molasses
\n1 egg
\n2 c flour
\n1 t ground cloves
\n1 t cinnamon
\n2 t ginger
\n1\/4 t salt
\n2 t soda<\/p>\n

Preheat oven to 375\u00b0.
\nBeat sugar and shortening in mixing bowl at medium speed.
\nAdd egg, beat well.
\nAdd molasses.
\nMix spices and flour and add.
\nCover and chill dough in refrigerator.\u00a0 Shape into 1″ balls.
\nBake on ungreased baking sheets 8-10 min at 375; or at 400\u00b0 for 8 min.\u00a0 Let cool slightly. Roll in powdered sugar or frost.<\/p>\n

\n

SNICKERDOODLES\u00a0\u00a0 \u00a0(7\/2014 tried at 350\u00b0 for 11 min)<\/strong><\/p>\n

\u00bd c shortening\u00a0\u00a0 \u00a0 and \u00bd c oleo (or just 1 cup shortening)
\n1-1\/2 c sugar
\n2 eggs
\n1 t soda
\n\u00bd t salt
\n2 t cream of tartar
\n2-3\/4 c flour (plain\u2014not self-rising)<\/p>\n

Preheat oven to 350\u00b0.
\n(NOTE: Joan Norris bakes at 400\u00b0 for 8 min)
\nMix oleo, shortening, sugar well.\u00a0 Add eggs.
\nMix together flour, cream of tartar, soda. Add to 1st mixture.
\nChill dough. Shape in rounded balls, walnut size.
\nTip: use ice cream scoop
\nMix 2 T sugar and 2 t cinnamon.\u00a0 Roll balls in mixture.
\nPlace balls on ungreased baking sheet.\u00a0 Place single pan in oven.
\nCookies will puff up and then flatten\u2014Check on them in EXACTLY 11 min.<\/strong>
\nAs soon as cookies flatten, remove from oven.
\nRemove from cookie sheet in 10 minutes–or will stick to pan and tear up.
\nTastes the very best when baked just til soft inside.<\/p>\n

\n

DIVINITY COOKIES or SPANISH PECAN COOKIES (Gloriz Pitzer)<\/strong><\/p>\n

I used to buy these from Neiman Marcus Bakery when I worked in downtown Dallas.\u00a0 I couldn’t find a recipe for them, so I sent some cookies to Gloria Pitzer, “The Recipe Detective,”<\/a> who could copy most any recipe.\u00a0 She was intrigued that I went to that much trouble, and she obligingly came up with this recipe, for which I will be forever greatful!
\n<\/strong><\/p>\n

\u00bd c margarine
\n\u00bd c oil
\n2-1\/2 c powdered sugar (do not sift)
\n1 t vanilla
\n\u00bd t salt
\n2 t cornstarch
\n\u00bc t soda
\n2 c flour
\n\u00bd finely chopped pecans OR mini chocolate chips<\/p>\n

Preheat oven to 325\u00b0.
\nCream margarine and oil 5 minutes on medium speed.
\nMix in sugar, vanilla, salt, cornstarch and soda.
\nThen add flour and pecans.
\nRoll in 1\u201d balls and bake at 325\u00b0 for 15 min.\u2014NO LONGER!
\nCoat with powdered sugar when slightly cool.<\/p>\n

\n

ALMOND BARK (WHITE CHOCOLATE)<\/strong><\/p>\n

Soften Almond Bark according to package directions
\n(For Holidays can add 1\/2 t red food coloring to white coating)<\/p>\n

WHITE RITZ OR PRETZELS OR OREO COOKIES:<\/strong>
\nDip in melted White Almond Bark.\u00a0 Let harden on wax paper.
\nCan use toothpicks to dip with.<\/p>\n

PEPPERMINT ALMOND BARK:<\/strong>
\nMelt 20 oz package WHITE almond Bark per directions.
\nAdd 1-1\/2 c crushed peppermint candy or candy canes.
\nPour on aluminum foil or wax paper. Spread to about 1\/4″ thick. Place in refrigerator to cool and set up.
\nBreak into pieces for serving.<\/p>\n

ALMOND-ALMOND BARK<\/strong> – Same as peppermint, except add 1-1\/2 cups almonds, roasted or plain in place of peppermint.<\/p>\n

\n

SAND TARTS – RUSSIAN TEACAKES – MEXICAN WEDDING COOKIES – Makes about 4 dozen
\n<\/strong><\/p>\n

1 c butter or oleo, softened
\n1\/2 c powdered sugar
\n1 t vanilla
\n2-1\/4 c flour
\n1\/4 t salt
\n3\/4 c finely chopped pecans<\/p>\n

Heat oven to 400\u00b0.
\nMix thoroughly butter, sugar and vanilla.
\nWork in flour, salt and nuts til dough holds together.
\nShape dough into 1-inch balls; OR roll into a 2-1\/2″ long roll and shape into a crescent.
\nPlace on ungreased baking sheet. Bake 10-12 min. or til set, but not brown. While warm, roll in powdered sugar. Cool. Roll in sugar again.<\/p>\n

\n

PECAN SANDIE COOKIES<\/strong>\u00a0\u00a0 Krista\u2019s Favorite!
\n(Rev 8\/13) (Mom\u2019s Butter Pecan Cookies)<\/p>\n

1 Yellow Cake Mix (pudding in mix OK but do NOT use a Butter Cake Mix)
\n1\/2 SMALL pkg. vanilla instant pudding mix-I used whole pkg once & it worked
\n1 cup oil
\n1 egg
\n3\/4 cup finely chopped pecans (6 oz.) OR mini chocolate chips<\/p>\n

Preheat oven to 325\u00b0 or 350\u00b0.
\nPlace all ingredients in mixing bowl and mix.
\nRoll into balls–walnut size. Or use SMALL ice cream scoop.
\nPlace balls\/dips on baking sheet with at least 1-1\/2\u201d space between cookies.\u00a0 SpringAire pans work great.
\nBake til cookies are light brown. (10 min.)
\nRemove from baking sheet after 5 min. cool down time.<\/p>\n

OPTIONAL:\u00a0 When slightly cool roll in confectioners sugar
\n(or leave plain. ) Do NOT add 1 c peanut butter!<\/p>\n

\n

EASY! CHOCOLATE CHIP SANDIE COOKIE\u00a0\u00a0 (Mom 9-07)<\/strong><\/p>\n

1 Betty Crocker Super Moist Butter Pecan Cake Mix
\n\u00bd pkg. vanilla instant pudding mix
\n1 cup oil
\n1 egg
\n1 cup milk chocolate chips\u00a0 (NO nuts!)<\/p>\n

Place all ingredients in mixing bowl and mix.
\nRoll into balls–walnut size. Or use SMALL ice cream scoop.
\nPlace balls\/dips on baking sheet with at least 1-1\/2\u201d space between cookies.\u00a0 SpringAire pans work well.
\nBake at 325\u00b0 or 350\u00b0 until cookies are light brown. (10-12 min.)
\nRemove from baking sheet after 5 min. cool down time.<\/p>\n

OPTIONAL:\u00a0 When slightly cool roll in confectioners sugar
\n(or leave plain. )<\/p>\n

\n

COOL WHIP COOKIES\u00a0 – FANTASTIC WITH CHERRY!
\nMakes about 3 dozen.
\n<\/strong><\/p>\n

1 pkg cake mix (lemon, banana, cherry-any flavor)
\n1 well beaten egg
\n8 oz. Cool Whip (small carton)
\npowdered sugar<\/p>\n

Preheat oven to 350\u00b0.
\nMix all ingredients except sugar in mixer.
\nDrop a tablespoon of batter into sifted powdered sugar, coating it lightly.
\nPlace 2″ apart on PAM sprayed cookie sheets (even if teflon)
\nBake at 350\u00b0 for 15 min, or til tops appear cracked, and cookies start to get a little gold around bottoms.<\/p>\n

\n

ALWAYS SOFT CHOCOLATE CHIP COOKIES – April Cochran
\nMakes 6 dz.
\n<\/strong><\/p>\n

4-1\/2 c flour
\n2 t soda
\n2 c butter, softened
\n1-1\/2 c brown sugar
\n1\/2 c white sugar
\n2 small pkg instant vanilla pudding mix or any flavor
\n4 eggs
\n2 t vanilla
\n4 c semisweet chocolate chips
\n2 c chopped nuts-optional<\/p>\n

Preheat oven to 350\u00b0.\u00a0 Sift together flour & soda.
\nCream butter and sugars.\u00a0 Add pudding mix.
\nStir in eggs and vanilla.\u00a0 Blend in flour mixture.
\nStir in chocolate chips and nuts.
\nDrop by rounded spoonfuls onto ungreased baking sheets.
\nBake 10-12 min.\u00a0 Edges should be golden brown.<\/p>\n

\n

CHOCOLATE CHIP TOLL HOUSE COOKIES (or M & M Cookies)\u00a0 NOTE: <\/strong>ALREADY DOUBLED!!<\/strong><\/p>\n

4-1\/2 c flour (or 4 c)
\n2 t soda
\n1 t salt
\n2 cups butter, oleo or shortening
\n1-1\/2 c white sugar (or 1 cup)
\n1-1\/2 c brown sugar (or 2 cups)
\n2 tsp. vanilla (or 2T)
\n1 tsp. water (or 2T)
\n4 eggs
\n12 oz chocolate chips (or 24 oz)\u00a0 or 3 cups M & Ms
\n2 cups nuts chopped-optional<\/p>\n

Preheat oven to 350\u00b0.
\nCream shortening sugars, vanilla, water well.\u00a0 Add eggs.
\nMix together flour, soda and salt and add.
\nGently stir in chocolate chips or M&Ms. Chill.
\nDrop on cookie sheet.\u00a0 Bake at 350\u00b0 for 8-10 minutes.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

BEST BLOND BROWNIES\u00a0\u00a0 – uses cake mix (by Cherie Kropp Rev 10\/2011) I’ve made this a gazillion times. Yellow Cake Mix – the BEST by far is Duncan Hines Butter Golden Cake Mix – I only use this one. Have tried others. \u00bd cup brown sugar \u00bd cup oil (or melted butter) \u00bd cup water […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":47,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-202","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=202"}],"version-history":[{"count":25,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/202\/revisions"}],"predecessor-version":[{"id":1324,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/202\/revisions\/1324"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/47"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}