Haystack Cookies brought by PW

HAYSTACK NO BAKE COOKIES

Image borrowed from Hershey's Kitchens

1 c. butterscotch chips or chocolate or peanut butter
1/2 c. peanut butter
1/2 c. peanuts
2 c. chow mein noodles

Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mein noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on counter.

SAND TART COOKIES brought by PW

Sand Tart Cookies

Image borrowed from Real Food Whole Health

1 c. butter
1/2 c. powdered sugar
2 tsp. vanilla
2 c. flour
1 c. pecans (chopped)

Mix butter, powdered sugar and vanilla until creamy. Add flour and mix well. Stir in pecans. Roll into crescent shape and bake at 300 degrees until lightly brown. Sprinkle with powdered sugar while hot.

Chocolate Swirl Japanese Cookies brought by AV

Ingredients Plain Part: 100g Butter Pinch of Salt 80g Power Sugar 1 Egg yolk 150g Flour 1/3 TSP baking Powder TSP Vanilla Cocoa Part: 100g Butter Pinch of Salt 80g Power Sugar 130g Flour 1/3 TSP baking Powder 20g baking coco TSP Vanilla Directions (Do for plain and cocoa) 1) soften butter 2) add salt 3) gradually while mixing put in powder sugar 4) add egg yoke and vanilla 5) sift flour and baking powder into mixture 6) flatten dough with roller and then place coco dough on top of plane dough. 7) Now roll the plane and coco dough together into a swirl wrap in saran wrap and place in fridge for over 1 hr. 9) cut into cookies and cook at 170 Deg. C. for 17 minutes.

Japanese Cookies brought by AV

Ingredients 60g Butter 60g Powder Sugar 60g Flour 2- egg white TSP Vanilla extract Yield: 15 - 20 Cookies 1) Melt butter 2) Mix all ingredients adding vanilla last 3) let sit 30 min at room temp. 4) place on wax-paper in spoon fulls. 5) 170 degree Celsius oven for 12 min

Chinese Almond Cookies brought by LK

2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butter 1/2 cup shortening 3/4 cup white sugar (can add up to 2 more tablespoons, if desired) 1 egg 2 1/2 teaspoons almond extract 30 whole, blanched almonds (one for each cookie) 1 egg, lightly beaten Preparation: 1.Preheat oven to 325 degrees Fahrenheit (162.5 degrees Celsius). 2.In a large bowl, sift the flour, baking powder, baking soda, and salt. In a medium bowl, use an electric mixer to beat the butter or margarine, shortening, and sugar. Add the egg and almond extract and beat until well blended. Add to the flour mixture and mix well. Note: The dough will be crumbly at this point, but don't worry - that is what it's supposed to be like. 3. Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long. Wrap and refrigerate for 2 hours (this will make it easier to shape the dough into circles). 4. Take a log and lightly score the dough at 3/4 inch intervals so that you have 15 pieces and cut the dough. Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an almond in the center of each cookie and press down lightly. Repeat with the remaining dough. 5. Brush each cookie lightly with beaten egg before baking. Bake for 15 minutes to 18 minutes, until golden brown. Cool and store in a sealed container.

Candy Cane Pudding Cookies brought by NM

Candy Cane Pudding Cookies adapted from Mom's Crazy Cooking: Which Chocolate Candy Cane Pudding Cookies 2-1/2 cups flour 1/2 tsp salt 1 tsp baking soda 3/4 cup butter 3/4 cups brown sugar 1/4 cup sugar 1 (3.4 oz) package Candy Cane Pudding Mix 3/4 cup yellow, white or vanilla cake mix 2 eggs 1 tsp vanilla 1 package (12 oz) peppermint chocolate chips 1/4 to 1/2 cup crushed candy canes, on top of cookies Preheat oven to 350. Stir together flour, salt and baking soda and set aside. In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended. Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated. Add in the entire bag of white chocolate chips and mix. Scoop out 1" balls onto a greased baking sheet. Flatten and sprinkle with candy canes before baking. Bake at 350 for 10 - 12 minutes.

Gingerbread Cookies brought by NM

Thick and Chewy Gingerbread Cookies adapted from No Special Effects 3 cups (425g) all-purpose flour, 3/4 cup (150g) firmly packed dark brown sugar 3/4 teaspoon baking soda 1/2 teaspoon table salt 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1/2 teaspoon ground cloves 1-1/2 sticks butter 3/4 cup molasses 2 tablespoons whole milk By stand mixer with a paddle attachment: In a small bowl, combine the molasses and milk and stir together; set aside. In the bowl of the mixer, combine the flour, sugar, baking soda, salt, cinnamon, ginger, and cloves. Mix at low speed until combined (about 30 seconds). Scatter the butter pieces over the top and mix at medium-low speed until it resembles very fine meal (about 90 seconds). Reduce the speed to low and drizzle in the molasses mixture with the mixer running and mix until the dough is moistened thoroughly (about 20 seconds), then increase the speed to medium and mix for 10 seconds more to combine. Cut out at least 4 parchment rectangles to fit the bottom of your sheet pans. Scrape dough onto a work surface and divide into 2 (I used a scale to be accurate: I divided it into 2-502g masses). Place each dough half onto its own parchment rectangle and cover each with another parchment rectangle. Pat out each with your fingers through the parchment into a rough rectangle, then roll each into an even 1/4-inch thickness sandwiched in between the 2 parchment sheets (one way to get an even thickness is to use magazines of the appropriate thickness on both ends of your rolling pin as a guide-- Bon Appetit is one such magazine). Stack the dough sheets (still intact in their parchment sandwiches) onto a sheet pan and freeze until firm, about 20 minutes, or refrigerate 2 hours or overnight. Place a rack in the upper and lower-middle positions of your oven and preheat to 350°F (177°C). Line 2 sheet pans with parchment paper (I just used the ones on my dough sheets, to conserve paper, no problem). Remove a dough sheet from the fridge and peel off the top parchment sheet, gently lay it back on the dough and put another sheet pan on top. Flip the whole set-up over and peel off then discard the other parchment sheet. Using a 3- or 5-inch gingerbread person cutter or a 3-inch cookie cutter, cut out shapes and transfer to the lined sheet pans, leaving 3/4 inch space in between. Bake the cookies for 8 minutes (for 3-inch people, which is what I used), or 8-11 minutes (for 5-inch people or 3-inch cookies), rotating the pans front to back and top to bottom halfway through. You're looking for set centers and for the dough to barely retain an imprint when touched gently with a fingertip. Don't overbake! They will set some more while cooling. Cool the cookies for 2 minutes on the pans then transfer with a wide metal spatula to a cooling rack. Gather the scraps and repeat the rolling and cutting, chilling the dough again if it's become too soft. I was able to juggle all my rolling and cutting in advance so I can bake them consecutively. The yield is 25 3-inch people, 20 5-inch people, or 30 3-inch cookies. Best if eaten within a week.