Baby Shower Cookies Great Recipes From Great Hostesses

Mix together sugars and margarine. Add eggs and vanilla and mix again. Add remaining dry ingredients and mix. Add chocolate chips and walnuts. Bake at 375 degrees for 10 to 12 minutes. Makes 20 large cookies. Tip: Set out margarine a little before hand to soften. It makes mixing easier.

Mix flour, baking soda and salt. In a separate bowl, cream margarine, sugars, pudding mix and vanilla. Beat until smooth and creamy. Beat in eggs. Add flour mixture. Add chocolate chips. Divide the dough in half, shape each half into a flat disk and wrap in plastic. Chill the dough in refrigerator for at least 2 hours. Heat the oven to 350 degrees. Turn a 12 cup muffin tin bottom side up and cover every other cup with squares of aluminum foil. Spray the foil with cooking spray. Unwrap 1 disk of dough and place inbetween 2 sheets of waxed paper, and roll it out to 1/8 inch thickness. Using a 3" round cookie cutter, cut out circles of dough and place each one over a cup bottom, smoothing out any cracks. Bake the cookie cups for 8-10 minutes, or until lightly brown. Let them cool for 10 minutes, then remove the foil and cookies together from the muffin pan. Peel off the foil and let the cups cool completely on a rack. Just before serving, fill each cookie cup with a scoop of ice cream.

Preheat oven to 325 degrees. In large mixer bowl, combine flour, nuts, granulated sugar, butter, and vanilla. Beat at low speed, scraping bowl often, until well mixed, 3 to 4 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Place on un-greased cookie sheets. Bake for 18 to 25 minutes or until very lightly browned remove immediately. Roll in powdered sugar while still warm and again when cool. (Important: Use Cake Flour for very flaky light cookies. It’s sold in a box.) Makes about 3 dozen.

Cream sugar, butter and salt together. Add eggs and mix well. Add other ingredients: baking soda, baking powder, vanilla and milk, and mix well. Add flour until dough is soft, not stiff. Chill. Roll dough out to about 1/4 thick and use favorite cookie cutters. Place gently on greased cookie sheet. Bake in preheated oven at 375 for 8 to 10 minutes.

Mix powdered sugar and butter in a medium bowl with a mixer at low speed. Stir in vanilla and 1 tablespoon of milk. Gradually beat in milk (enough to make frosting smooth and spreadable). If frosting is too thick, beat in more milk. If too thin, beat in more powdered sugar. Add food coloring to get desired color.

Preheat oven to 350 degrees. Spread walnuts on baking sheet and toast in oven, stirring constantly until very lightly browned, 5 to 8 minutes. Line a baking sheet with wax paper. In a large heavy bottomed saucepan, combine: Sugar, Brown Sugar, Buttermilk, Baking Soda and Salt. Stir over low heat with a long handled wooden spoon until sugar is dissolved. Cut butter into small pieces. Add Butter to pan. Stir until butter is completely melted. Increase heat to medium. Place a warm candy thermometer in pan and cook without stirring until it reaches 236 degrees F, the soft ball stage. Remove from heat. Quickly stir in the toasted walnuts and vanilla. Beat with a wooden spoon until the mixture begins to thicken and becomes opaque, almost 1 minute. Drop by tablespoonfuls on wax paper, forming 2 inch patties. Completely cool about 30 minutes. Store in airtight container. Makes 1-1/2 lbs, 24 patties.

Mix cake mixes with eggs and oil until well blended. Drop by spoonfuls on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Don't over bake or they will be too hard. After cookies have cooled, mix the filling ingredients: cream cheese, butter and powdered sugar. Frost one half of the cookies, using the other half to make an oreo.

Click here to email this page