These are so fudgy and chewy they almost melt in your mouth. I was looking for a low-fat chocolate cookie but never expected to find something this good. These make me feel like I'm in chocaholic's heaven! I found these online, but they're originally from a Karo pamphlet.
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Peppery poppy seeds and lemon zest flavor these small and tender cookies. A nice little surprise to snug onto a holiday cookie platter. Makes a lot but they go fast. Found in The Washington Post. They note - Store in an airtight container at room temperature for up to 2 weeks. The dough may be refrigerated for at least 1 hour and up to 2 days, or wrapped well and frozen for up to 1 month. Baked cookies may be frozen for up to 2 months. ***Perfect to make ahead as these need a minimum 1 hour & up tp 2 days chill time *****
Anyone who grew up in Utah will remember buying these Cookies at ZCMI...they were the BEST cookies, but ever since ZCMI was bought by Macy's they haven't been available.
This recipe was posted in the August 13th 2008 Salt Lake Tribune and I thought I'd post it here for anyone else who remembers these wonderful cookies!
These coconut peanut cookies were named for a Grand Dutchess of Russia after her wedding. The cookies are popular all over the world, but particularly through Spain and South and Central America. From the Food Network.
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Mrs. Dickie was the neighborhood Grandmother when my sons were growing up. She didn't have any children of her own, so she made certain that she got to know every child in the neighborhood. She was always baking cookies for them and us. She was a wonderful person and we miss her. She was also kind enough to give me her prized recipe for Meltaways. The yield is variable. I used teaspoons to drop.
This comes from my grandmothers recipe box. These were my Dad's favorites. I have not made them myself, but have enjoyed them many times. I plan on making them this weekend for Fathers Day for my dear ole Dad. I hope you enjoy them too.
Another Crosby's great - I like the flavor of pecans better with this recipe than the walnuts, and I added a little more of the chocolate pieces, of course I am a choc-o-holic, so anything with chocolate, If at all possible I always add extra!!
I call these "summer" cookies because I made them for a June graduation party. They are very refreshing and light. Top with a lemon glaze and you have perfection! I received this recipe in a newsletter from the Old Farmer's Almanac.
This a no-bake peanut butter, oatmeal chocolate cookie that I have made since I was a kid. I know there are several recipes out there, but this one is tried and true. I can not begin to think just how many dozen of these cookies I have made over the years. It comes from a 1974 edition of a local neighborhood cookbook. I hope you will enjoy. PS-I have used old fashion oats and also have used chunky peanut butter.
This is my "go to" cookie recipe! I got it from Pamela Lanier's Bed & Breakfast website. I love them because they are delicious! They have oatmeal in them which I put through the blender until fine-this way I can slip it to my picky eaters!!!