WOO HOO! GLP COOKIE RECIPES!

Hmm i thought this was going to be something else..

My favorite cookie recipe:

Rolled Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Triple Chocolate Cookies
yield: 28 – 32 cookies depending on size
1 cup Butter (2 sticks), softened
3/4 cup Brown Sugar
1/4 cup Sugar
2 Eggs
1 tsp Vanilla, optional
2 1/4 cups AP Flour
1 Chocolate Pudding (3.4oz) Mix, (or any flavor)
1 tsp Baking Soda
1 tsp Cocoa Powder
1 tsp Salt
1 cup Chocolate Chips
preheat oven to 350 degrees
1. Cream the butter and sugars together, about three minutes. Next add the eggs (one at a time) and the vanilla if using.
2. In a separate bowl combine the flour, dry pudding mix, baking soda, cocoa powder and salt. Add to the wet mixture and mix until combined.
3. Add the chocolate chips and combine again.
4. Prepare your baking sheet with either pan spray or parchment paper. Scoop out tablespoon sized scoops and roll in a ball, having at least 1.5 inch space between each cookie.
5. Bake 8 minutes and remove from the oven. Let cool on the baking sheet 2 minutes before moving to a cooling rack



[link to www.natalieskillercuisine.com]

I think I gained two pounds just reading these recipes!

RUM BALLS

What you will need.

1 (5 ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup Rum (dont use more than 3/4 cup, it will not work)
1 (16 ounce) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling

How you do it.

1.In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

someone add an amazing chocolate peanut butter recipe please!

someone add an amazing chocolate peanut butter recipe please!

Surprised some douche hasn't posted up Pot Cookies yet....

Cranberry Noels

[link to www.marthastewart.com]

Everything in moderation is fine!

yummy. i have to copy this one.

Ok...it's candy but it's so good and as soon as I'm finished at GLP I'm off to go make some.


Anna's Almond Roca

2 Cups Sugar
1 Pound Butter -- (4 sticks)
1 Cup Water
1/2 tsp. Salt
3 Cups Almonds -- the "shaved" kind
1 tsp. Baking Soda
1 bag milk chocolate chips

Reserve 1 cup of the almonds and set aside. Mix sugar, butter, water, and salt in large, heavy saucepan and heat to boiling over medium to medium high heat. Make sure there's room in the saucepan for the mixture to foam up and boil. Heat mixture over medium to medium high until it foams and reaches 240 degrees on a candy thermometer (don't stir).

When temp reaches 240, stir in 2 cups of almonds. Stir mixture constantly and watch temp carefully until temp reaches 290.

Remove from heat, stir in soda and QUICKLY pour onto a cookie sheet covered with Reynold's Release Aluminum Foil.

Mixture should start to harden immediately. As mixture hardens, sprinkle chocolate chunks over hardening mixture and spread the chocolate chunks around until they melt. Sprinkle melted chocolate with reserved almonds. Let sit until toffee hardens and chocolate sets.

Dumbass

Mmmmmmmmmmm DROOL!!!!!! I wonder if I could use walnuts instead?

Peanut Butter and Fudge Brownies with Salted Peanuts


Brownies
3/4 cup (1 1/2 sticks) unsalted butter
7 ounces bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs
1 cup all purpose flour
1 cup roasted salted peanuts, coarsely chopped

Frosting and ganache
1 cup chunky peanut butter (do not use natural or old-fashioned)
1/2 cup (1 stick) unsalted butter, divided, room temperature
3/4 cup powdered sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg (I used a dash of cinnamon instead)
1 tablespoon whole milk
1 teaspoon vanilla extract

7 ounces bittersweet or semisweet chocolate, chopped

For brownies:
Position rack in center of oven and preheat to 325°F. Line 13x9x2-inch metal baking pan with foil, leaving long overhang; butter foil.

Place 3/4 cup butter in heavy large saucepan. Add both chocolates; stir over low heat until smooth. Remove from heat. Whisk in sugar, vanilla, and salt, then eggs, 1 at a time. Fold in flour, then nuts. Spread in prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Place pan on rack; cool.

For frosting and ganache:
Using electric mixer, beat peanut butter and 1/4 cup butter in medium bowl to blend. Beat in powdered sugar, salt, and nutmeg, then milk and vanilla. Spread frosting over brownies.

Stir chocolate and 1/4 cup butter in heavy small saucepan over low heat until smooth. Drop ganache all over frosting; spread to cover. Chill until set, about 1 1/2 hours. Do ahead Can be made 1 day ahead. Cover and keep chilled.

ENJOY!!!!!!!

My personal favorite! ENJOY!!!!

Peanut Butter Cookie

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar

n a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour.

Cover and chill dough until easy to handle, approximately 1 hour.

Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet.

Flatten the dough balls by using a fork to make a criss-cross pattern on the cookies.

Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown.

Cool cookies on a wire rack.

Oh, and this may come in handy for somebody out there!

Sugar Cookie Icing Recipe

1 cup powdered sugar
2 tsp milk
2 tsp light corn syrup
1/4 tsp almond, vanilla or lemon extract
Food colorings (if desired)

In small mixing bowl, stir together powdered sugar and the milk until smooth. Beat in the corn syrup and your chosen extract until consistency is smooth and glossy. If consistency is too thick, add a bit more corn syrup. Then divide icing into separate bowls according to the amount of different colors you want and add desired food colorings to each. Cookies can be dipped into the icing. You can also paint the icing on with a thin paintbrush.

Not a cookie, but it's my favorite sweet thing during Christmastime :)


Heavenly Hash Cake


4 eggs (room temperature)
1 cup butter (softened)
4 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups white sugar
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 (16 ounce) package miniature marshmallows
4 tablespoons butter, melted
4 cups confectioners' sugar
4 tablespoons unsweetened cocoa powder
1/2 cup evaporated milk


Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a large bowl, cream 1 cup butter and sugar. Add eggs one at a time, mixing well with each addition. Add vanilla and mix to incorporate.
In a separate bowl, mix flour and cocoa together, then add to the egg mixture and mix well to combine. Add nuts and combine.
Pour into prepared 8x12 inch pan and bake at 350 degrees F (175 degrees C) for 40 minutes. While cake is still hot, cover with marshmallows.
To Make Topping: In a small bowl, combine 4 tablespoons melted butter, confectioners' sugar, 4 tablespoons cocoa and evaporated milk. Spread evenly over top of cake.

Bumping to find later.

OP, do you mind us adding candy recipes to your thread, since it IS so close to Christmas??? Thanks in advance

I saw some chocolate covered ruffle-type potato chips in a catologue, and considering looking for a recipe. Anyone ever made these, and are they as good as they look?

One of my favorites and easy.

Magic Bars

1/2 cup unsalted butter
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup coconut
1 cup chopped walnuts
1 can (15 ounces) sweetened condensed milk

Melt the butter; mix in graham cracker crumbs. Pat crumb mixture in a 9-x13-inch baking pan. Sprinkle the remaining ingredients over the crumbs in order given, in layers. Drizzle the sweetened condensed milk over all. Do NOT stir. Bake at 350° for about 25 minutes. Cool and cut into bars.

923589, do you think these would turn out well if substituting Apricot brandy?? I don't have any Rom, and have this brandy leftover. ??? Thanks.

Ritz Crackers
Peanut Butter

make sandwiches

Dip in melted chocolate - chill

OH YEAH, BRING ON THE CANDY RECIPES TOO!!! btw any recipes for homemade peanut butter cups? Mmmmmmmmmmmmmmmm...

Don't have Ritz crackers out here, but any peanut butter and chocolate combination is brilliant to me! Would any cracker do?

Yay, cookies !!
Thank you !

Easiest Fudge Ever

1 bag bittersweet Ghirardelli chips
1 can sweetened condensed milk
1 tsp Real Vanilla extract
3/4 cup choice of nuts
1/2 cup choice dried fruits (cherries are great !) optional

Melt first 3 ingredients in a double boiler, add nuts / fruits pour into a greased 8x8 or 9x9 pan. refrigerate,
for a couple of hours till firm.
slice and enjoy !

anything with 4 sticks of butter has got to be good !!!!!!!!!!!!!!