This month cooking club will be hosted by Heidi Manwaring! We will meet Tuesday, December 2nd at 7 p.m. The theme is a Cookie Exchange. Everyone bring their favorite cookie (at least a dozen) and we will be able to exchange cookies and get some great new recipes. Please post your cookie recipe in the comment section below. Hope to see you all there:)
2 comments:
I don't have all the ingredients in my cupboard to make these but I need to include this one anyway. I always love soft cookies and I got this from a Relief Society Sis in Idaho. Enjoy!
Award Winning Soft Chocolate Chip Cookies
4 1/2 C. flour
2 tsp Baking Soda
2 C. Butter softened
1 1/2 c. packed brown sugar
1/2 c. white sugar
4 eggs
2 tsp vanilla
4 c chocolate chips
2 c walnuts (optional)
2 (3.4 oz) packages of instant vanilla pudding mix
Preheat oven to 350 degrees F (175 C). Sift together the flour and the baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10-12 Min in the preheated oven. Edges should be golden brown.
Beware! you can eat many of these without blinking! ;)
You can also try different pudding flavors.
Yields 72 cookies. (This recipie also freezes well. I did not need 72 cookies so I baked half the batch and rolled the rest into cookie dough balls and froze it. Then I just took them out to bake as needed.)
Kellie Atkinson
Cranberry Almond Cookies
from Holly Mesarch
Prep: 20 min.
Bake: 9-11 min per batch
1 C butter, softened
¾ C granulated sugar
¾ C firmly packed light brown sugar
½ t. almond extract
2 large eggs
2 ¼ C all-purpose flour
1 t. baking powder
1 t. salt
2 C chopped fresh cranberries
1 C slivered almonds, toasted
Beat butter at medium speed with an electric mixer until cream; gradually add sugars, beating well. Add extract and eggs, beating until blended.
In a small bowl combine flour, baking powder, and salt; beating at low speed, gradually add to butter mixture until blended after each addition. Stir cranberries and almonds into batter.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 375ยบ for 9-11 minutes. Remove to wire racks to cool completely.
Yield: 3 ½ dozen.
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