#670 - Peanut Butter and Jelly Cookies

(by Shirley McNevich)

1 cup Jif peanut butter (smooth or crunchy)
1 box Duncan Hines white cake mix
1/3 cup cold water
2 eggs
jelly flavor of your choice

In a mixer add peanut butter, 1/2 of the cake mix, water and eggs--beat until smooth. Add the other half of the cake mix and beat (continue by hand if too stiff for your mixer). Drop by teaspoonsful on to ungreased cookie sheets. Press the center of each cookie center with your thumb to form a well for the jelly but don't put the jelly on yet. Bake at 375 degrees for 10 minutes or until slightly browned. After cookies are cooled, fill the cookie centers with jelly. Keep refrigerated.

#630 - Drop Sand Tart Cookies

(by Shirley McNevich)

1 1/2 cups white sugar
1 cup melted butter (no substitutes)
2 eggs
2 cups flour
1 1/2 tsp. baking soda
1 tsp. vanilla
cinnamon sugar for sprinkling

In a mixer add white sugar and melted butter--beat. Add eggs--beat. Add baking soda--beat. Add flour slowly--beat. Let batter stand in the bowl for 10 minutes. Remove bowl from mixer and stir with a wooden spoon. Drop by 1/2 teaspoonsfuls (NO MORE--use a 1/2 teaspoon measuring spoon to make sure) on to UNGREASED cookie sheets. Sprinkle cinnamon sugar on the top of each cookie. Bake at 350 degrees for 8 minutes. Let cookies stand 30 seconds, then use a metal spatula to transfer them to paper towels. They are very thin, crisp cookies.

#623 - Chocolate Dream Cookies

(by Shirley McNevich)

2 cups cake flour
3/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 sticks softened butter
2/3 cup white sugar
2/3 cup Domino's dark brown sugar (packed)
1 tsp. vanilla
2 eggs
1 2/3 cups (1 - 10oz. package) Nestle's swirled morsels (the chocolate/white chocolate mixed)

In a bowl add cake flour, cocoa, baking soda, and salt--stir and set aside. In a mixer add butter, white sugar and brown sugar--beat until fluffy. Add eggs one at a time--beat after each. Add vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer and add 1 cup of the swirled morsels--stir with a wooden spoon. Drop by teaspoonsful on to greased cookie sheets. Place a few of the extra swirled morsels on the top of each cookie. Bake at 325 degrees for 11-13 minutes or until cookies look puffy (centers are set). Let them cool on the cookie sheets for 2 minutes before removing them.

#602 - Cherrywink Cookies

(by Aunt Betty [Herman] Arnold)

2 3/4 cups Kellogg's Corn Flakes
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup softened Parkay margarine
1 cup white sugar
2 eggs
2 TBSP milk
1 tsp. vanilla
1 cup chopped nuts
1 cup chopped dates
1/2 cup maraschino cherries (drained, dried on paper towels, then chopped into small pieces)
18 maraschino cherries (drained, dried on paper towels, and sliced into halves)

Measure corn flakes so you have 2 3/4 cups--place them in a Ziploc bag and crush them--set aside. In a small bowl add flour, baking powder and salt--stir and set aside. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add milk and vanilla--beat. Add flour mixture--beat well. Remove bowl from mixer and add dates and the 1/2 cup chopped maraschino cherries--stir with a wooden spoon. Shape dough into walnut sized balls and roll each ball in the crushed cornflakes--place finished ones on greased cookie sheets. Place a cherry half on the top center of each cookie ball. Bake at 375 degrees for 10 minutes. Remove from cookie sheets IMMEDIATELY.

#583 - Brown Sugar Cookies

(by Shirley McNevich)

1 stick of butter OR Parkay
1 cup Domino's dark brown sugar (firmly packed)
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
(if you want to make them into spice cookies, add 2 tsp. cinnamon, 1 tsp. nutmeg and 1/2 tsp. ground cloves to the batter)

Preheat oven to 350 degrees. In a mixer add butter/margarine, brown sugar, egg--beat until smooth. Add vanilla, baking powder, salt--beat. Slowly add flour--beat. On a floured counter, roll out the dough and flour it on top. Use a rolling pin to roll dough to 1/8" thick. Use your favorite cookie cutters to cut out the cookies. Place on greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#553 - Butter Cookies

(by Shirley McNevich)

2 sticks softened butter
3/4 cup white sugar
1 egg
1 tsp. vanilla
1 tsp. almond extract
2 cups flour
1/2 cup sliced toasted almonds (optional)
1/4 tsp. salt
colored sugar for sprinkling

In a mixer add butter and white sugar--beat until light and fluffy. Add egg, vanilla and almond extract--beat. Add flour, salt and almonds--beat. Use a pastry bag or a ziploc bag (cut at the corner) and fill with batter. Squeeze cookies on to greased cookie sheets to about the size of a .50 cent piece. Sprinkle with colored holiday sugar. Bake at 375 degrees for 10-12 minutes until lightly golden brown.

#513 - Crispy Chocolate Cookies

(by Shirley McNevich)

1 1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup softened butter
1 cup white sugar
1 egg
1 tsp. vanilla
2 cups Kellogg's rice krispies cereal
1 - 6oz. Nestle's semi-sweet chocolate morsels

In a bowl add flour, baking soda, salt--stir and set aside. In a mixer beat butter and sugar. Add egg and vanilla--beat. Add flour mixture--beat. Remove from mixer and use a wooden spoon to stir the chocolate bits and rice krispies into the batter. Drop by teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned.

#510 - Chocolate Peanut Butter Drop Cookies

(by Shirley McNevich)

2 1/2 cups flour
1 1/2 tsp. baking soda
2 sticks softened butter
1 cup Jif creamy peanut butter
1 cup white sugar
1 cup Domino's dark brown sugar
1 tsp. vanilla
2 eggs
2 cups Nestle's semi-sweet chocolate bits
1 cup Quick Quaker oats

In a bowl add flour and baking soda--stir and set aside. In a mixer add butter, white sugar, brown sugar, eggs--beat. Add vanilla and peanut butter--beat. Slowly add flour mixture--beat. Add oats and beat. Remove from mixer and stir in chocolate bits. Drop by teaspoonsful on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes (until light brown). After removing from oven, let them stand a few minutes before removing from cookie sheets.

#478 - Chocolate Walnut Cookies

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 egg
2 squares melted Hershey's baking chocolate
1/2 tsp. vanilla
2/3 cup sifted cake flour
1/4 tsp. salt
1 cup chopped walnuts
walnut halves for the tops of each cookie

In a mixer, add butter and white sugar--beat. Add egg and beat. Add melted baking chocolate and vanilla--beat. Add cake flour, salt and chopped walnuts--beat well. Drop by teaspoonsful on to greased cookie sheets. Place a walnut half on the top/middle of each cookie. Bake at 350 degrees for 10 minutes.

#436 - Sand Tart Cookies

(by Carol Felix - friend)

5 1/2 cups flour
2 tsp. baking powder
2 tsp. salt
1 1/2 cups butter
2 cups white sugar
4 eggs
1 TBSP vanilla

In a mixer, combine butter, white sugar--beat. Add eggs, vanilla, salt, baking powder--beat. Slowly add flour and beat--if it gets too stiff for the mixer, continue using a wooden spoon. Chill the dough a few hours or overnight in the refrigerator. Place some dough on a floured countertop and put a little flour on top--use a rolling pin to roll out dough to 1/4" thickness. Use your favorite cookie cutters to cut the cookies. Place cookies on greased cookie sheets and bake at 375 degrees 10-12 minutes or until lightly browned. Cookies can be removed right away and placed on paper towels to cool.

#434 - Peanut Butter Brownie Cookies

(by Shirley McNevich)

1 - 19.5oz. box Pillsbury brownies classics fudge brownie mix
1/4 cup melted butter
4oz. softened Philly cream cheese
1 egg
1 cup Domino's powdered sugar
1 cup Jif creamy peanut butter
3/4 cup chocolate fudge ready to spread frosting

In a bowl, add brownie mix, melted butter, cream cheese, egg--beat 50 strokes with a spoon until well blended (dough will be sticky). Drop tablespoonsful of dough on to greased cookie sheets 2" apart. In a small bowl, mix powdered sugar and peanut butter with a spoon until mixture forms a large ball. Place a teaspoonful of the peanut butter mixture into your hand and roll into a ball--do the same until you have 24 balls. Press one ball on to the center of each cookie you have placed on the greased cookie sheets. Bake at 350 degrees for 10-14 minutes or until edges are set. Cool cookies on the cookie sheets at least 30 minutes before removing them. Spread a thin layer of the fudge frosting over the peanut butter potion of each cookie.

#428 - Lemon Drop Cookies

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1 beaten egg
1 - 8oz. Cool Whip (thawed)
Domino's powdered sugar (place in a bowl)

Mix all ingredients (except powdered sugar) by hand in a bowl. Place about 1/2 cup powdered sugar in a separate bowl. Drop teaspoonsful of batter in powdered sugar and flip so all sides of the cookie are coated. Place coated cookies on a greased cookie sheet. Bake at 350 degrees for 8 minutes.

#420 - Gingerbreadmen Cookies

(by Shirley McNevich)

3/4 cup packed Domino's dark brown sugar
1/2 cup softened butter
2 eggs
1/4 cup Brer Rabbit green label baking molasses
3 1/4 cups flour
2 tsp. ginger
1 1/2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

In a mixer, combine sugar and butter. Add eggs and molasses--beat. Add all other ingredients and beat. Cover dough and chill for one hour. Remove from refrigerator, roll dough to 1/8" thick on floured surface. Use gingerbreadmen cookie cutters to cut shapes. Place on greased cookie sheets and bake at 350 degrees for 10 minutes. Cool, then decorate with sugar icing: 3/4 cup + 1 TBSP Domino's powdered sugar, 1 TBSP milk--mix together in a bowl and drizzle over cookies.

#419 - Double Chocolate Chip Cookies

(by Shirley McNevich)

1 1/2 cups softened butter
1 1/4 cups white sugar
1 1/4 cups packed Domino's dark brown sugar
1 TBSP vanilla
2 eggs
4 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 - 24oz. bag Nestle's semi-sweet chocolate bits

In a mixer, combine butter and sugars--beat until smooth. Add eggs and vanilla--beat. Add baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer and use a wooden spoon to stir in chocolate bits. Refrigerate dough until chilled. Drop by tablespoonsful 2 inches apart on to greased cookie sheets (flatten slightly with the back of the spoon). Bake at 350 degrees for 11-13 minutes or until light brown--the centers will be soft. Remove from oven and cool for 3-4 minutes before removing. Place on paper towels to cool.

#418 - Amazing Chocolate Chunk Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup packed Domino's dark brown sugar
1/2 cup white sugar
2 large eggs
2 cups flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. pure vanilla (or 2 tsp. imitation vanilla)
4 cups semisweet chocolate chunks (yes, FOUR cups)--the higher quality the chocolate, the better the cookies will turn out

Place the butter in a mixer and cream at high speed until fluffy. Add the sugars and beat until light and fluffy. Beat in eggs one at a time, then beat until completely mixed. In a separate bowl, mix flour, salt and baking soda --add to the butter mixture at low speed until combined and add vanilla. Beat on medium speed until blended. Remove bowl from mix, add chocolate chunks and mix with a wooden spoon. Refrigerate overnight! Don't skip this step! Preheat oven to 350 degrees. Drop heaping spoonfuls of batter two inches apart on greased baking sheets and bake 10-12 minutes, turning tray 180 degrees halfway through baking. Bake until golden brown around edges and soft. Cool on a wire rack.

#417 - Thin Mint Girl Scout Cookies

(by Shirley McNevich)

Cookie dough:
1 - 18.75oz. package Duncan Hines fudge cake mix
3 TBSP Crisco shortening, melted
1/2 cup cake flour (measured and then sifted)
1 egg
3 TBSP water
Pam cooking spray
Chocolate Coating: 3 - 12oz. bags Nestle's semi-sweet chocolate chips; 3/4 tsp. peppermint extract; 6 TBSP Crisco shortening

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. Cut cookies using a lid from a spice container with a 1 1/2-inch diameter. Arrange the pieces on a cookie sheet that is sprayed with Pam and bake for 10 minutes. Remove from the oven and cool completely. Chocolate coating: combine chocolate chips with peppermint extract and shortening in a large microwave-safe bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir again, and if chocolate is not a smooth consistency, continue to cook in microwave in :30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies on wax paper-lined baking sheet. Refrigerate until firm.

#415 - Pumpkin Spice Cookies

(by Shirley McNevich)

2 sticks softened butter
1 cup white sugar
1 egg
1 cup canned pumpkin (NOT pumpkin pie filling)
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup chopped walnuts
1 cup raisins (cover with water in a saucepan, bring to a boil, then boil them for 5 minutes--drain completely)

In a mixer, combine butter and sugar. Add egg, pumpkin and vanilla. Add baking powder, salt, cinnamon, allspice and flour--mix well. Remove from mixer and use a wooden spoon to stir in walnuts and raisins. Drop by tablespoonsful on to greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden brown.

#414 - Oatmeal Chocolate Chunk Cookies

(by Shirley McNevich)

3 sticks softened butter
1 cup white sugar
1 1/2 cups Domino's dark brown sugar
3 eggs
1 TBSP vanilla
3 cups flour
1 TBSP baking powder
1 tsp. salt
2 tsp. cinnamon
3 cups Quaker quick oats (NOT old-fashioned)
2 cups chopped walnuts
1 1/2 8oz. packages chocolate chunks (3 cups)
2 cups coarsely chopped dried sour cherries

In a mixer, combine butter and both sugars. Beat in eggs one at a time. Add vanilla, flour, baking powder, salt, cinnamon, and oats--beat slowly until blended. Remove from mixer and use a wooden spoon to stir in walnuts, chocolate chunks and cherries. Drop by tablespoonsful on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes until golden brown.

#412 - Butterscotch Cookies

(by Shirley McNevich)

2 cups butter or Parkay
1 1/2 cup Domino's dark brown sugar
2 eggs
1 1/2 cup flour
1/4 tsp. salt
1 1/4 tsp. baking powder
1/2 cup chopped nuts (optional)
1 - 12oz. Nestle's butterscotch chips

Mix butter, brown sugar, eggs, flour, salt and baking powder in a mixer. Remove bowl from mixer and stir in butterscotch chips and nuts with a wooden spoon. Drop by teaspoonsful on cookie sheets. Bake at 350 degrees for 10-15 minutes.

#408 - Sugardoodle Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup canola oil
1 cup white sugar
1 cup Domino's powdered sugar
2 eggs
1 tsp. vanilla
4 1/2 cups flour
1 tsp. baking soda
3/4 tsp. cream of tartar

Preheat oven to 375 degrees. Grease cookie sheets. In a mixer, combine butter, canola oil, white sugar, powdered sugar--beat until smooth. Add eggs one at a time and beat after adding each egg. Add baking soda, cream of tartar and vanilla--beat. Add flour slowly and beat. Drop by teaspoonsful on to greased cookie sheets. Sprinkle a little white sugar on each cookie. Bake at 375 degrees for 8-10 minutes until lightly browned.