{"id":55,"date":"2014-08-19T23:29:29","date_gmt":"2014-08-19T23:29:29","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=55"},"modified":"2022-12-23T01:49:16","modified_gmt":"2022-12-23T01:49:16","slug":"cookies-drop","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/cookies\/cookies-drop\/","title":{"rendered":"~ Drop"},"content":{"rendered":"

COOL WHIP COOKIES
\n***FAMILY FAVORITE IS CHERRY FLAVOR***
\nMakes about 3 dozen. (Rev 12\/22\/22)<\/strong><\/p>\n

1 pkg cake mix (any flavor:\u00a0 strawberry, lemon, banana, etc.)
\n1 well beaten egg
\n8 oz Cool Whip (small carton)
\npowdered sugar<\/p>\n

Mix all ingredients except sugar with electric mixer.
\nUsing medium size ice cream scoop, drop cookies in powdered sugar, coating lightly.
\nPlace 2″ apart on PAM sprayed cookie sheets (PAM even if using teflon pans)
\nBake at 350\u00b0 for 15 min or til cops appear cracked and cookies start to get a little gold around bottom.<\/p>\n

\n

LEMON COOKIES\u00a0 (Judy Temple)<\/strong>
\nMakes 30 approx.<\/p>\n

1 lemon cake mix
\n\u00bc c melted butter
\n1 egg
\n8 oz cream cheese, softened
\nPowdered sugar<\/p>\n

Mix all ingredients except powdered sugar.
\nRoll into balls and roll in powder sugar
\nBake at 350\u00b0 11-13 min
\nCookies will be soft<\/p>\n

\n

BEST EVER PEANUT BUTTER COOKIES<\/strong>
\nMakes 3-1\/2 dz.<\/p>\n

1 c oleo or butter
\n1 c granulated sugar
\n1 c light brown sugar
\n1 c creamy peanut butter
\n2 large eggs
\n2 t vanilla
\n1-1\/2 t baking soda
\n1\/2 t salt
\n2-1\/2 c flour
\n\u00be c chopped peanuts<\/p>\n

Heat oven to 375\u00b0.
\nWith mixer, beat oleo, peanut butter, both sugars til light and fluffy.
\nBeat in eggs and vanilla, but do not beat for very long.
\nCombine flour, soda, salt. Add to butter\/sugar mixture.
\nOn ungreased, baking sheets, use medium size ice cream scoop to form cookies, or roll into balls.
\nBake 7-8 min.\u00a0 Cool.
\nWONDERFUL SOFT, CHEWY, MOIST COOKIES!!<\/p>\n

\n

ANY KIND OF COOKIE<\/strong><\/p>\n

Any kind cake mix
\n2 eggs
\n\u00bd c oil
\nPut in anything else desired \u2013 chocolate chips, M&M, kisses. etc.<\/p>\n

Preheat oven to 350\u00b0.
\nCombine all ingredients.
\nDrop by walnut-size amounts on cookie sheet.
\nBake for 12-15 min. til edges begin to brown.
\nCan make on cookie sheet or in miniature muffin pan<\/p>\n

\n

REESE’S PEANUT BUTTER CUP COOKIES\u00a0\u00a0 \u00a012\/89<\/strong>
\nLook very FANCY–BUT are sooooo easy<\/strong><\/p>\n

1 pkg (small) Reese’s Peanut Butter Cups, unwrapped
\n1 roll refrigerated Pillsbury Sugar Cookie dough* = 24 cookies<\/p>\n

Spray miniature muffin pan with non-stick spray.
\nRoll SMALL balls of dough and place a 1″ ball in each muffin cup.
\nSize of balls:\u00a0 Top of balls should be about 1\/4″ from top of muffin
\nBake as directed on dough package (usually 350\u00b0 for 7-9 min).
\nRemove from oven, and immediately press a Reese’s peanut butter cup into the center of each cookie until til top of candy is flush with top of cookie.\u00a0 Cookie forms what looks like a crust around the candy.
\nLET COOL (harden) before removing from pan, or will tear up when removing.
\n*Can use peanut butter cookie dough if desired. Or homemade cookie recipes for sugar or peanut butter cookies.<\/p>\n

\n

ANT HOLES or BEDS\u00a0\u00a0 \u00a01\/95<\/strong>\u00a0\u00a0 (No Bake)<\/p>\n

10 oz. bag Eagle Mini-Bites Pretzels (6 cups)
\n12 oz. honey-coated peanuts
\n30 oz. candy coating: almond bark or white chocolate
\nFor Valentine or Xmas, can add 1\/2 t red food coloring.<\/p>\n

Microwave candy in covered bowl on high power for 2 min; OR on medium power for 5 min. Cool 2 minutes.
\nShake peanuts and pretzels in colander to get rid of excess salt.
\nPlace peanuts and pretzels in large bowl or pan.
\nStir in candy coating, coating well.
\nDrop by teaspoonfuls onto wax paper.
\nChill 20 min or til firm.<\/p>\n

\n

SNOWBALLS – SANDTARTS – RUSSIAN TEACAKES – MEXICAN WEDDING COOKIES – PECAN CRESCENTS
\n<\/strong>Makes about 4 dz<\/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<\/strong> 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.
\n****Cooks Illustrated bakes at 325\u00b0 for 17-19 min.
\nWhile warm, roll in pow\u00addered sugar. Cool. Roll in sugar again.<\/p>\n

\n

CHOCOLATE FILLED SANDTARTS (BONBONS)<\/strong><\/p>\n

Make recipe for Sand Tarts\/Mexican Wedding Cookies
\nOmit Nuts
\nWrap 2T dough evenly around a chocolate star candy or Hershey Kiss.
\nBake at 400\u00b0 for 10-12 min. or til set, but not brown.
\nCookies will brown on bottom only.
\nFrost or decorate as desired\u2014or roll in powdered sugar.<\/p>\n

\n

PISTACHIO COOKIES \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0KELLY LOVES!<\/strong><\/p>\n

1 pkg white cake mix
\n4 oz. pkg pistachio instant pudding mix
\n\u00bd c oil
\n3T water
\n2 eggs
\n\u00bd c chopped nuts (macadamia or pecan)–OPTIONAL
\n\u00bd c mini chocolate chips<\/p>\n

Preheat oven to 350\u00b0.
\nCombine two mixes in mixing bowl.
\nMeasure in 1-cup measure oil; add water and eggs.
\nAdd to mixes and blend well, but not excessively.
\nUsing small ice cream scoop, drop on baking sheets.
\nBake at 350\u00b0 for 8-10 min, or til lightly browned around edges.
\nBake one tray at a time in the oven
\nCool and remove from pans fairly quickly.\u00a0 Makes 6 dz.<\/p>\n

\n

BUTTERSCOTCH-NOODLE COOKIES (No bake)<\/strong><\/p>\n

12 oz pkg butterscotch chips
\n3 cans Chinese noodles (2 and a half 15 oz. cans)
\n\u00bd c milk
\n4 T peanut butter<\/p>\n

Melt chips, peanut butter and milk. Blend together well.
\nStir in noodles and drop on wax paper in clusters.
\nCan put in pan and cut, but works best on wax paper.
\nRefrigerate until hardened.<\/p>\n

\n

COOKIE BALLS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(No bake)<\/strong><\/p>\n

12 oz. box vanilla wafers
\n1 c powdered sugar
\n1 c coconut
\n1 c chopped nuts or dates-optional
\n1 6-oz. can frozen orange juice, thawed<\/p>\n

Blend, or roll vanilla wafers til they are real fine crumbs.
\nCombine all ingredients and mix well.
\nMake into small balls.
\nRoll in additional powdered sugar.
\nRefrigerate.<\/p>\n

\n

COCONUT DATE BALLS\u00a0\u00a0\u00a0 (11\/26\/13)\u00a0\u00a0 CHESTER LOVES! (No Bake)<\/strong>
\nMakes 36 balls<\/p>\n

1 c chopped dates
\n1 c chopped pecans
\n2 cups mini marshmallows
\n26 crushed graham crackers
\n1 can Eagle Brand Condensed Milk
\n7-8 oz. grated coconut \u2013 the finer the better<\/p>\n

Mix with mixer in large bowl.
\nForm into small 1\u201d balls (use smallest scoop)
\nThis is easier if you butter your hands and scoop.
\nRoll in coconut.<\/p>\n

\n

ORANGE SLICE COOKIES\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Melba 3\/89)<\/strong><\/p>\n

1 c oleo
\n1 c packed brown sugar
\n1 egg
\n1 t vanilla
\n1-1\/2 c sifted flour
\n1\/2 c chopped nuts
\n1\/2 t salt
\n1\/2 t soda
\n1\/2 t baking powder
\n1 c quick cooking oatmeal
\n1 c cut-up orange slices or orange gum drops<\/p>\n

Cream oleo and sugar. Add egg and vanilla.
\nCombine flour soda, salt and baking powder. Add to mixture.
\nStir in oatmeal and nuts.
\nForm balls size of walnuts around 3 pieces of orange slice.
\nBake at 325\u00b0 for 10 min. Makes 3 dz.<\/p>\n

\n

CREAM WAFERS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Betty Crocker)<\/strong><\/p>\n

2 c flour
\n1\/3 c whipping cream
\n1 c butter, softened
\nsugar<\/p>\n

Mix flour, butter and whipping cream. Cover and refrigerate at least 1 hour.
\nHeat oven to 375\u00b0.
\nRoll out 1\/3 of dough to 1\/8″ thick on floured cloth-covered board.
\nCut into 1″ circles.
\nTransfer rounds to waxed paper heavily covered with sugar.
\nTurn to coat each side. Prick each round with fork 4 times.
\nBake just til set, but not brown. (7-9 min.) Cool.
\nJust before serving, put cookies together in pairs with Creamy Filling.<\/p>\n

CREAMY FILLING:<\/strong>
\n\u00bc c oleo, softened
\n3\/4 c powdered sugar
\n1 t vanilla
\nCream everything til smooth and fluffy.
\nTint with few drops food coloring.
\nBeat in few drops of water if necessary, until it\u2019s right spreading consistency.<\/p>\n

\n

ROLL OUT – OLD FASHIONED BUTTER COOKIES (real good)<\/strong><\/p>\n

1 c butter or oleo
\n\u00be c sugar (3\/4 to 1 cup)
\n1 egg
\n2 T cream or evaporated milk
\nl-1\/2 t vanilla
\n3 c flour (2-1\/2 to 3 cups)
\n1 t baking powder
\n\u00bd t salt<\/p>\n

Cream butter and sugar.\u00a0 Add egg, cream and vanilla.
\nMix salt, baking powder and flour. Chill if necessary.
\nRoll out 1\/3 of mixture at a time, on a surface sprinkled with flour and powdered sugar (1 part flour to 1 part sugar).
\nCoat cookie cutters with flour\/sugar mixture before cutting with them.
\nPlace on ungreased cookie sheet and bake for 5 minutes at 400\u00b0.<\/p>\n

\n

MOLASSES OAT BRAN COOKIES<\/strong><\/p>\n

1 c sugar (white or brown)
\n3\/4 c oil
\n1\/4 c molasses
\n\u00bc c frozen cholesterol-free egg product, thawed; OR 2 whole eggs
\n1-1\/2 c whole wheat flour
\n1-1\/2 c quick cooking rolled oats
\n\u00bd c oat bran
\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 at med speed sugar, oil, egg and molasses.
\nIn separate bowl combine rest of ingredients.
\nAdd dry ingredients to other mixture.
\nCover and chill dough in refrigerator for at least 1 hour.
\nShape into 1″ balls.\u00a0 Roll in granulated sugar.
\nPlace on lightly greased baking sheet.
\nFlatten cookies with bottom of glass. Bake 7-10 min at 375\u00b0.
\nLet cool slightly. Makes 3-1\/2 doz.
\nRecipe Source:\u00a0 Bake-Off Cookies & Cakes<\/p>\n

\n

BEST OATMEAL COOKIES \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Patricia Ragland<\/strong>
\nALREADY DOUBLED!!<\/p>\n

1 c brown sugar
\n1 c powdered sugar
\n1 c shortening
\n1-1\/2 c flour
\n3 c oatmeal
\n2 eggs
\n1 t vanilla
\n1\/2 t salt
\n1 t soda
\n\u00bd c chopped pecans-optional
\n6 oz. chocolate chips-optional<\/p>\n

Cream shortening and sugar, and add eggs.
\nAdd vanilla, salt and soda; then flour and oatmeal. Chill.
\nRoll into balls and bake at 300\u00b0 for 15-20 minutes.<\/p>\n

\n

SNICKERDOODLES<\/strong>\u00a0 **FAMILY FAVORITE<\/strong><\/p>\n

\u00bd cup shortening and \u00bd cup oleo (or just 1 cup shortening)
\n1-1\/2 cup sugar
\n2 eggs
\n1 tsp soda
\n\u00bd tsp salt
\n2 tsp cream of tartar
\n2-3\/4 cup flour (plain\u2014NOT self-rising)<\/p>\n

Preheat oven to 350\u00b0.\u00a0 <\/strong>
\nMix oleo, shortening, sugar well.
\nAdd eggs. Add flour, cream of tartar, soda.
\nChill dough<\/strong>. Shape in round balls, walnut size.
\nTip: use 1-1\/2\u201d diameter ice cream scoop.
\nMix 2 T sugar and 2 t cinnamon. Roll balls in mixture. Place balls on ungreased baking sheet.
\nPlace ONE single pan in oven.
\nCookies will puff up and then flatten\u2014Check on them in EXACTLY 11 min.\u00a0 As soon as cookies flatten, remove from oven.<\/strong>
\nRemove from cookie sheet in 10-11 minutes–or will stick to pan and tear up.
\nTastes the very best when baked just til soft inside with glass of milk!
\n(NOTE: Joan Norris bakes at 400\u00b0 for 8-10 min)<\/strong><\/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

Cream butter & shortening.
\nGradually add sugar and egg.\u00a0 Mix well.
\nIn separate bowl, combine flour, soda, salt.\u00a0 Add to creamed 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

PECAN SANDIE COOKIES (Dot Berry) Rev 12\/22\/22<\/strong>
\n1 pkg. Duncan Hines YELLOW<\/strong> cake (pudding in mix OK but DO NOT USE BUTTER<\/strong> Cake Mix
\n\u00bd pkg SMALL pkg vanilla instant pudding
\n<\/strong>1\/2 cup oil (some recipes use 1 c but that is too oily)
\n1 egg
\n3\/4 cup (6 oz) finely chopped pecans OR mini chocolate chips<\/p>\n

Place all ingredients in mixing bowl and mix well.
\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.
\nSpringAire pans work well.
\nBake at 325\u00b0 or 350\u00b0 until 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 (or leave plain. )
\nDO NOT ADD 1 c peanut butter!!!!<\/p>\n","protected":false},"excerpt":{"rendered":"

COOL WHIP COOKIES ***FAMILY FAVORITE IS CHERRY FLAVOR*** Makes about 3 dozen. (Rev 12\/22\/22) 1 pkg cake mix (any flavor:\u00a0 strawberry, lemon, banana, etc.) 1 well beaten egg 8 oz Cool Whip (small carton) powdered sugar Mix all ingredients except sugar with electric mixer. Using medium size ice cream scoop, drop cookies in powdered sugar, […]<\/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-55","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/55","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=55"}],"version-history":[{"count":13,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/55\/revisions"}],"predecessor-version":[{"id":1440,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/55\/revisions\/1440"}],"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=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}