Brown Sugar Cookies (Whiteley Cookbook, pg. 122)
Cream together:
1 c. sugar
2 c. brown sugar
2 c. oil
4 eggs
1 T. vanilla
Add:
5 1/2 c. flour
2 t. baking soda
1 t. salt
1 c. chocolate chips
1 c. vanilla chips (my addition)
1 c. toffee bits (my addition)
Mix well. Place on sprayed cookie sheet, using small cookie scoop. Bake on Convection Bake at 350 for 10 to 15 minutes. Made about 9 dozen (108) cookies.
Cherry Thumbprint Cookies (What's for Dinner? Cookbook, pg. 44)
Cream together:
1 1/2 c. butter, softened
1 c. sugar
Beat in:
1 egg
1 t. vanilla
1/2 t. almond extract (optional, my addition)
Mix in:
3 c. flour
1/2 t. salt
Cherry Jam (to fill center, after baking)
Using small cookie scoop, make rolled balls of dough, place on sprayed cookie sheet. Make a deep indentation in the top of each cookie with your thumb (or a small melon baller). Bake on Convection Bake at 350 for 10 to 15 minutes, just until the edges barely start to brown. Remove from oven and press the indentation again. Let set for about 2 minutes and place on cooling racks. Using a small spoon (baby spoon) fill centers with Cherry Jam. Makes about 7 dozen (84) cookies.
I also mixed some of my Cherry Jam with a spoonful of vanilla & almond flavored Decorator's Icing. I put this in a pastry bag and piped it on. This made a pretty center and was yummy too!
Cherry Almond Chews ( Best of Country Cookies Cookbook, pg. 39)
Cream together:
1 c. shortening
1 c. sugar
1 c. brown sugar
Add:
2 eggs
1 t. almond extract
Mix together & gradually add to above mixture::
2 1/2 c. flour
1 t. baking soda
1 t. salt
Stir in:
2 1/2 c. coconut
3/4 c. chopped almonds
Using small cookie scoop (I first used my medium scoop and it made too big of a cookie) drop dough onto sprayed cookie sheet and flatten slightly with the palm of your hand.
Drain & slice in half:
16 oz. jar maraschino cherries
Place a cherry half in the center of each. Bake on Convection Bake at 350 for 12 to 15 minutes, until edges start to brown. Cool slightly and remove to cooling racks. Makes about 7 dozen (84) cookies.
Toffee Chip Cookies (Atkinson Cookbook, pg. 186)
Mix together:
1/2 c. butter or margarine, softened
14 oz. can sweetened condensed milk
Gradually mix in:
2 c. graham cracker crumbs (about 1 pkg., they are making smaller pkg. these days)
3/4 c. flour
2 t. baking powder
Stir in:
2 c. semi sweet mini chocolate chips
1 c. toffee bits
1 1/2 c. coconut
Drop onto sprayed cookie sheet using small cookie scoop (I used medium one this year, but want them smaller as these spread out and are quite thin). I baked them on Convection Bake at 350 (not 375) and these did not stick a bit. I baked them 12 to 15 minutes, but with the SMALL scoop I think 8 to 12 minutes would probably be right. DO NOT OVERBAKE these. Cool slightly and remove to cooling racks. Made 4 dozen with medium scoop, the small scoop will probably make 7 dozen.
Lacey made 2 double batches of Cookie Cakes (Whiteley Cookbook, pg. 125)
Cookie Cakes (AKA: A Bite of Heaven)
Place in mixer bowl:
1 cake mix (she used 2 white cake mixes for one batch and 2 strawberry ones for the second batch)
2 c. cool whip
1 egg
Mix well. Using small or medium cookie scoop drop onto sprayed cookie sheet. (She made both sizes)
Sprinkle with:
red colored sugar sprinkles Bake on Convection Bake at 350 (not 375) for 10 to 15 minutes. Cool slightly and remove to cooling racks.
The Master of Ceremonies, Mark Heath came to tell me, "this cookie is a bite of heaven". When I told him Lacey made that cookie he went and found Lacey to tell her. So now we have a new name for these cookies, A Bite of Heaven.
Not only were Lacey's cookies delicious, she was a great helper setting up and cleaning up and the perfect hostess. She even got to have her picture taken with Miss Gem County and several other visiting Queens as well. I couldn't have done it without her. Thanks for all your help Lacey!!!
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