Wow these are good for being low-fat! Sometimes to make them even healthier, I replace half the flour with whole wheat flour, and I use 1/4 cup honey to replace half of the light corn syrup. These do not spread out at all. They are wonderful things to pop in your mouth when you want something sweet. This is a variation from Tribole's "Healthy Desserts"
I made these in response to a request from a Colombian coworker for "something guava". Guava paste can usually be found in the international aisle of well-stocked grocery stores. You may find it in a wrapped bar as opposed to a large flat tin; I find that the canned product is better-tasting and more attractively colored than the stuff in the bar, but use what you can find.
Delicious peanut butter cookie with a silky nutty flavor and shortbread like texture. This dough is somewhat unusual in that it relies on both butter and oil in order to create a delightful consistency. You can easily make this cookies a bit larger, up to 1 1/4-inch, without changing the expected baking time.
This is good!!! I tasted it at a party and was so surprised to learn that the base of the cookie was a saltine cracker. I haven't made this myself, but plan to do so in the near future. Just thought I would submit it because it is so different.
Another great recipe from my ex-MIL. I love this recipe because I always have these ingredients on hand. I know the recipe calls for cornflakes, but any unsweetened cereal will do. Nice krispie cookie. Cook time is per cookie sheet. This recipe yields 10-12 doz, so you will be cooking cookies for a couple of hours.
These cookies have been served for over 75 years in the quiet village of Orkney Springs, VA. We have stayed in this retreat center called Shrine Mont where people come for rest, devotion, and fellowship. A couple of things set these cookies apart: butter and shortening ensure a thick cookie, soft in the middle, with a touch of almond extract.
The first time I had these at my friend's house I almost devoured the whole platefull. She thought it would be a better idea if she gave me the recipe. These are really amazingly delicious, and very addictive.
This is my husband's grandmother's recipe that is cherished by the family. They are the best cookie that melts in your mouth. They don't have the normal peanut butter fork crossing...but more of a crackled sugar type cookie... My husband comes from a huge family - and these are one of the cherished recipes!!
This is the cookie that has made me sort-of...slightly....kind-of famous. :) Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with "those" cookies. I consider that a huge compliment since by the time they get them they are over a week old! :) I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation.
Sorry to disappoint, but the secret ingredient isn't anything exotic or special: it's just cornstarch. Yes, cornstarch. If you like your cookies to have that crispy exterior but still have a chewy interior, then this recipe is for you. It's the cornstarch that lets that happen. That's how I like my cookies and this recipe has fast become a family favourite. You can use regular chocolate chips in these, but it really is worth it to chop up some great chocolate instead. Thanks to Anna Olson of the Sugar tv show for the great tip.