Preheat oven to 350. Grease bottom of 8-inch baking pan.
Melt butter and chocolate in medium saucepan over low heat, stirring occasionally. Stir in sugar. Add eggs, one at a time, beating after each addition. Stir in vanilla. Combine flour, baking powder and salt; add to chocolate mixture, stirring until well blended. Spread batter in prepared pan.
Bake 20 minutes or until brownie begins to pull away from sides of pan. Remove from oven; sprinkle with toffee bits. Cover tightly with foil. Cool completely in pan on wire rack. Remove foil; cut into squares.
Preheat oven to 350 degrees.
To prepare crust, mix flour, sugar, salt, and baking powder in the bowl of a food processor. Cut butter into chunks; add to processor and pulse until you have pea-sized crumbles. Pour into a medium bowl and gently mix in beaten egg.
Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Set aside.
To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.
To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.
Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the sugar, cinnamon, salt, cornstarch and almond extract. Stir to combine and then let rest on the counter while preparing the crust.
In a separate mixing bowl, stir together the flour, starch, oats and brown sugar. Add the melted butter and stir to combine. Press half of this mixture into a well-buttered or parchment lined 9x13-inch pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice int servings.
2020, 2021, 2022
Preheat oven to 350. Mix flour, baking powder, salt and baking soda in medium bowl.
Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in jelly-roll sized pan. Sprinkle with chocolate chips and pecans.
Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.
2000, 2001, 2003, 2005, 2006, 2008, 2014, 2019
Preheat oven to 375. Spray a 13x9x2-inch pan with non-stick cooking spray. Combine fist 4 crust ingredients in medium bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
For filling, mix blueberries, jam, flour and lemon peel in bowl. Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.
Preheat oven to 350 degrees. Grease a 9-inch square pan. Cut the dates into small pieces. Melt the butter and stir in the sugar until dissolved. Remove from heat. In a large bowl, beat the eggs until light, add the vanilla, lemon zest and juice. Beat in the butter mixture, then the flour, salt and baking powder. Scrape the bowl, then mix in the dates and chocolate chips. Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until golden brown. Remove from the oven and cool on a rack.
Preheat oven to 350. Spray 13x9-inch baking pan with non-stick spray.
For crust, beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.
For filling, beat eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into 32-36 bars.
2005, 2006, 2010, 2016, 2018
Preheat oven to 350. Toast coconut on rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
Whisk flour, baking powder and salt together in a medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut and nuts and turn batter into 13x9-inch baking pan coated with cooking spray. Smooth top with rubber spatula.
Bake until top is shiny, cracked and light golden brown, 22 to 25 minutes; do not overbake. Cool on wore rack to room temperature. Cut into 2-inch squares and serve.
Preheat oven to 375. Spray and 11x7-inch baking pan with non-stick cooking spray; set aside.
In medium bowl, combine flour, oats, granulated sugar, brown sugar, baking powder and salt. With pastry blender or 2 knives, cut in margarine until crumbly.
Reserve 1 cup oat mixture for streusel topping; press remaining oat mixture onto bottom of prepared pan. Spread preserves over crust; sprinkle evenly with chocolate chips.
Add almonds to reserved 1 cup oat mixture; sprinkle over chocolate chips, patting lightly. Bake 30 to 35 minutes, or until golden brown.
Cool completely in pan until chocolate is firm. To serve, cut into bars.
Preheat oven to 350. Spray a 9-inch square baking pan with non-stick cooking spray. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Beat in melted butter and almond extract. Add flour and stir until well blended. Stir in cranberries and pecans.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to rack and cool completely.
Preheat oven to 350 degrees.
Spread oats, wheat germ and nuts on a baking sheet; bake, stirring occasionally, for 15 to 18 minutes, until lightly browned and fragrant.
Reduce oven temperature to 325 degrees. Line an 11x7-inch baking pan with foil. Lightly oil or coat with nonstick spray.
In a large bowl, whisk together egg, egg white, brown sugar, oil, cinnamon, salt and vanilla extract. Stir in toasted oat mixture, dried cranberries and flour.
Spread in prepared pan and bake for 30 to 35 minutes, or until golden brown. Cool completely; cut into 16 bars with a lightly oiled knife.
2009â€¦2015, 2016, 2021
Preheat the oven to 350 degrees. Line an 11x7-inch baking pan with foil; spray foil with cooking spray.
Spread the oats, wheat germ and nuts if using onto a half-sheet pan. Place in the oven and toast for 10-15 minutes, stirring occasionally; remove from oven.
In the meantime, combine the peanut butter, honey, brown sugar and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved and mixture is combined.
Add the oat mixture to the liquid mixture; add the dried fruit if using, and stir to combine. Turn mixture out into the prepared baking pan and press down, evenly distributing the mixture. Bake for 20-25 minutes, until golden brown. Remove from the oven and allow to cool completely. Cut into 16 pieces and store in an airtight container for up to a week.
2009, 2010, 2014
Preheat oven to 350 degrees.
Beat together flour, butter and powdered sugar until well blended. Press into bottom of 8-inch-square pan. Bake for 20 minutes until lightly browned and just set. Remove from oven and maintain oven temperature.
Meanwhile, beat together eggs, sugar, baking powder, salt and lemon juice until smooth. Pour over hot crust. Bake an additional 20 minutes or until bubbly, lightly browned and just set.
Cool completely in pan on wire rack. Dust lightly with powdered sugar. Cut into squares and serve.
2000, 2005, 2008, 2018, 2021
Preheat oven to 350. Spray an 8-inch square pan with non-stick cooking spray.
Whisk flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk cocoa, water, vanilla and espresso powder together until smooth; set aside.
Microwave butter and chocolate chips together on 50% power until melted, about 1 minute; whisk until mixture is smooth. Whisk in sugar and salt until completely incorporated. Add the cocoa mixture and whisk until smooth; whisk in the egg. Stir in the flour mixture until just incorporated (do not over-mix).
Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out with a few moist crumbs attached, 20-25 minutes, rotating the pan halfway through baking. Cool completely on a wire rack; remove from pan and cut into 9 or 12 brownies.
2007â€¦2015, 2016, 2021, 2022
Preheat oven to 325.
Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate chips.
Press dough into an ungreased 9-inch square pan; prick dough with a fork.
Bake for 20 minutes or until lightly browned. Sprinkle remaining 1 cup chips over top; spread to cover once chips have melted. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing.
Preheat oven to 350 degrees. Grease and flour a 13x18x1-1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
Heat oven to 350. Grease 13x9x2-inch baking pan. Melt butter. Add peanut butter; stir until melted. Stir in sugar and vanilla. Add eggs; with spoon, stir until well blended. Add flour, baking powder and salt; stir until blended. Stir in chocolate chips. Spread batter into prepared pan. Bake 35 minutes or until top is golden brown and edges are firm. Cool completely in pan on wire rack. Cut into bars.
2001, 2020, 2023
Preheat oven to 350. Grease and flour 13x9-inch baking pan.
BAR: In a large saucepan over low heat, melt butter and chocolate; add remaining bar ingredients and spread in prepared pan.
FILLING: In a small bowl, combine cream cheese with next 5 filling ingredients. Blend until smooth and fluffy; stir in nuts. Pour on top of bar mixture and sprinkle with chocolate pieces. Bake 25-35 minutes or until toothpick inserted in the center of pan comes out clean.
FROSTING: Sprinkle marshmallows over top of bars and bake 2 additional minutes. In a saucepan melt butter, milk and cream cheese. Stir in powdered sugar and vanilla and heat until smooth. Pour frosting mix over marshmallows and swirl together.
2003, 2005, 2009
Preheat oven to 350. Spread pecans on a 15x10x1-inch jelly-roll pan and toast in the oven, stirring frequently until golden, about 10 minutes. Remove and chop finely.
Lightly grease the jelly-roll pan and set aside. In a medium bowl with mixer at medium speed, beat flour, butter, sugar, egg, vanilla and salt until smooth. Dough will be stiff. Press dough into pan and bake 20 minutes or just until dough begins to pull away from the sides of pan. Turn oven off. Sprinkle chocolate evenly over the top and return pan to oven for 5 minutes. Remove from oven and immediately spread chocolate evenly over cookie and sprinkle with chopped pecans. While still warm, cut crosswise into 2-inch strips, then diagonally into diamond-shaped bars. The bars can remain in the pan for easy transportation.
2001â€¦2022 (Every Year)
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with foil, with a bit of overhang on two sides. Set aside.
In a mixing bowl, cream butter and sugar until smooth. Beat in eggs, vanilla and salt. With mixer on low speed, add flour and beat until combined. Stir in toffee bits by hand.
Spread batter in prepared pan. Bake cake until golden and a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven; cool completely in pan.
Grasping foil, lift cake from pan. Peel off foil. Using serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature up to 5 days.
2014, 2015, 2016
Heat oven to 350 degrees. Grease one 13x9x2-inch pan or two 8x8x2-inch square pans. In medium bowl combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan(s). Bake 35-40 minutes for rectangular pan, 30-35 for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan(s); frost with One-Bowl Buttercream Frosting. Cut into squares.
In small mixer bowl cream butter. Add coca and powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.
2014, 2017, 2019
Preheat oven to 325 degrees.
Cream butter and sugar together and mix with other ingredients in the order given. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking. Bake for 7â€“10 minutes.
I used a mini cookie scoop and it worked very well. They really do spread.
Preheat oven to 350 degrees.
Beat butter, margarine and both sugars at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating just until yellow disappears after each addition. Mix in vanilla, baking soda, baking powder and salt until well incorporated. Add flour one cup at a time until combined.
Stir in oats, chocolate chips and pecans. Drop by tablespoonfuls (or use smallest cookie scoop) onto greased baking sheets. Bake for 12-14 minutes. Cool on baking sheets 3 minutes; remove to wire racks to cool completely.
Dark brown sugar is a MUST for these - it really makes the blondie flavor come out.
Preheat oven to 375.
Combine flour and baking soda in a small bowl; set aside.
Cream butter, sugar, salt and vanilla in a large mixing bowl on medium speed until light. Beat in egg until fluffy. Reduce speed to low, add flour one cup at a time, just until combined. Stir in pecans and butterscotch chips.
With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined or ungreased baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4-inch in height. Bake for 8-10 minutes or until they begin to brown around edges. Tops should remain pale. Transfer to racks to cool. Store in airtight container.
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375Â° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
In a large mug, melt the butter in the microwave, 15 to 30 seconds. Add the sugar and brown sugar; stir to combine. Add the egg and vanilla extract; whisk to combine.
Add the flour, baking powder and salt to the mug; stir to combine. Stir in the chocolate chips.
Put the mug in the microwave and cook for 1 to 2 minutes, or until a toothpick inserted into the center comes out clean. Serve immediately.
Heat oven to 325. In large bowl, beat powdered sugar and butter until light and fluffy. Add orange peel; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and cornstarch; mix well. Stir in 3/4 C chocolate chips. Divide dough into four parts. Shape each part into a smooth round ball.
On ungreased cookie sheets, press or roll each ball of dough into a 6-inch circle, 1/4-inch thick. With knife, score each into 8 wedges; leave wedges in place. Prick each wedge 3 times with fork.
Bake for 17 to 20 minutes or until edges are lightly browned. Cool 5 minutes; prick again with fork and cut into wedges. Remove from cookie sheets; cool completely.
In small saucepan over low heat, melt 1/2 cup chocolate chips and shortening, stirring constantly. Dip rounded end of cooled shortbread wedges in melted chocolate; place on waxed paper or cooling rack. Let stand until set.
2005, 2006, 2013
Beat butter at medium speed with an electric mixer until creamy. Add powdered sugar, beating until smooth. Add extracts, baking powder and salt; beat again until smooth. Gradually add flour, beating at low speed until blended. Stir in chocolate chips.
Shape dough into 3 (10-inch) logs; wrap logs separately in wax paper, and chill 4 hours.
Preheat oven to 350. Cut each log into 15 slices, and place on baking sheet. Bake for 10-12 minutes or until edges are golden.
In medium bowl, combine flour, baking powder, cinnamon and salt; set aside. In large bowl, combine sugar and butter; beat until creamy. Beat in eggs and almond extract. Gradually beat in flour mixture. Divide dough in half. Wrap each half in plastic wrap; chill until firm.
Preheat oven to 350. On lightly floured board, roll 1/2 of the dough to 1/8-inch thickness. Cut with 2-1/2-inch round cookie cutter. Repeat with remaining dough. Cut out 1-1/2-inch centers from 1/2 of 2-1/2-inch unbaked cookies. Re-roll remaining dough and cut out cookies. Place on ungreased cookie sheets. Bake at 350 for 8-10 minutes. Cool completely on wire racks.
Melt over hot (not boiling) water, chocolate chips; stir until smooth. Spread 1 tsp. chocolate on flat side of each whole cookie. Top with 1 tsp. raspberry jam. Sprinkle powdered sugar on each cookie with center hole. Place on to of chocolate/jam cookies to form sandwich.
Preheat oven to 375.
Combine butter, vanilla and salt; gradually beat in sugar. Add flour and chocolate chips and mix well. Press into an ungreased 15x10x3-inch pan. Sprinkle with chopped nuts if desired.
Bake for 25 minutes. Cool, then break into irregular pieces and drain on white paper towels.
Great as an ice cream topping.
In a large mixer bowl, beat butter or margarine and peanut butter with electric mixer on medium speed about 30 seconds. Add the 1/2 cup sugar and the brown sugar and beat till fluffy. Add egg, milk and vanilla. Beat well.
In a medium mixing bowl stir together flour, baking powder, salt and baking soda. With mixer on low speed, gradually add flour mixture to peanut butter mixture, beating well. If necessary, cover and chill about 1 hour for easier handling.
Turn oven to 375. Shape dough into 1-inch balls. Roll in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or till edges are firm. Immediately press a chocolate kiss atop each cookie. With a pancake turner lift cookies onto cooling rack.
Preheat oven to 350. In a bowl whisk together flour, cocoa powder, baking soda and baking powder. In another bowl with an electric mixer cream butter, peanut butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate and peanut butter chips.
Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 10 minutes. Cool cookies on racks.
Cookies keep in airtight containers 5 days.
2007, 2009, 2011
Preheat oven to 350. Lightly grease two baking sheets, or line with parchment and grease the parchment.
Stir together first 6 ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Add chocolate chips and nuts; stir until combined.
Drop the dough onto the prepared baking sheets using small cookie scoop. Bake for 10-11 minutes; they should spread, become somewhat shiny and develop faintly crackly tops.
Remove the cookies from the oven and allow them to cool right on the pan.
2009, 2010, 2012, 2014, 2017
Preheat oven to 350.
Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, soda, cinnamon and salt. Add flour mixture to sugar mixture; beat at low speed until well-blended. Stir in raisins, walnuts and vanilla. Using 3 level tablespoons per cookie, drop dough 2 inches apart onto baking sheets coated with cooking spray; flatten slightly. Bat at 350 for 10 to 15 minutes. Remove cookies from pans; cool on wire racks.
Sift flour, baking soda and salt together, set aside. In a large mixing bowl, beat shortening and sugar until well blended. Beat in egg, molasses, ginger, cinnamon and cloves. Add the flour mixture in two parts, blending well. Shape the dough into a ball, cover and refrigerate overnight or at least 2 hours.
Preheat oven to 350. Shape dough into 1-1/2-inch balls (or use smallest cookie scoop). Roll the balls thoroughly in sugar, place on ungreased cookie trays. The cookies spread out during baking, so don't crowd them. Bake 13-15 minutes. Cool for a minute, then remove from cookie sheets. Store in an airtight container for crispy cookies, or in a regular cookie jar for chewy cookies.
2002â€¦2023 (Every Year)
Preheat oven to 350.
In a mixing bowl, combine the dry ingredients. Beat the egg until light, adding the vegetable oil, honey and 2 tablespoons of the milk. Stir into the dry ingredients until you have a fairly stiff dough.
Turn the dough onto a floured surface and knead gently until it holds together. Roll it out until it is about 1/8-inch thick. Cit into 2-inch squares, prick with a fork and place on a barely greased cookie sheet. Brush the tops with milk (and cinnamon sugar if you are so inclined) and bake for 15 to 20 minutes.
Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Mix the flour, baking powder and salt in a small bowl and set aside.
In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated.
Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.
Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids.
2014, 2015, 2016
Heat oven to 350. Line two baking sheets with parchment paper or silicon baking mats.
In a large bowl mix butter and sugars until smooth, about 2 minutes. Beat in eggs, one at a time. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until blended. Add oats, chocolate chips, coconut, raisins, and nuts; stir until blended.
Using a medium cookie scoop, drop batter onto cookie sheets, spacing cookies about 2 inches apart. Press tops down with the bottom of a glass. Bake 16 to 18 minutes, or until golden. Cool on pan for 2 minutes. Transfer cookies to a wire rack, and let cool completely. Serve, or store in an airtight container up to 1 week.
2000, 2001, 2002, 2003, 2004, 2005, 2007, 2011
11 cookies per tray.
Preheat oven to 350. Lightly butter 2 baking sheets. Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in egg yolks, lemon extract and salt. Add flour in 2 additions and beat just until moist clumps form. Gather dough together in bowl to bind dough. Form dough into 1-inch balls. Place balls on prepared baking sheets, spacing 1 inch apart. Using finger or handle-end of a wooden spoon, make deep indentation in center of each ball. Fill indentations with scant 1/2 teaspoon jam or jelly.
Bake cookies until firm to touch and golden on bottom, about 22 minutes. Remove from oven. Transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature. Cookies will soften slightly.)
2001â€¦2014, 2015, 2017, 2021
Add miniature chocolate chips to dough and substitute almond extract for the lemon to make a linzer type cookie.
Preheat oven to 325.
In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
2010â€¦2015, 2017, 2020, 2021
Preheat oven to 350Â°.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.
Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.
Place pecans in food processor. Process using on/off pulsing action until pecans are ground, but not pasty.
Beat butter and 1/2 cup powdered sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1 cup flour, vanilla and salt. Beat at low speed until well blended, scraping down side of bowl once. Stir in remaining 1 cup flour and ground nuts with spoon. Form dough into a ball; wrap in plastic wrap and refrigerate 1 hour or until firm.
Preheat oven to 350. Roll tablespoons of dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12 to 15 minutes or until pale golden brown. Let cookies stand on cookie sheets 2 minutes.
Meanwhile, place 1/2 cup powdered sugar in 13x9-inch glass dish. Transfer hot cookies to powdered sugar. Roll cookies in remaining sugar, coating well. Let cookies cool in sugar.
Sift more sugar over sugar-coated cookies before serving. Store tightly covered at room temperature or freeze up to 1 month. Makes about 4 dozen cookies.
Preheat oven to 350. Sift together flour, cocoa, and espresso powder; set aside.
Using an electric mixer, combine butter, powdered sugar and vanilla until creamy. Gradually beat the flour mixture into the butter mixture, scraping down sides of bowl twice.
Using smallest cookie scoop, place cookie dough on ungreased baking sheet. Using a dinner fork, press tines into dough to flatten slightly. Bake just until firm to the touch, about 12 minutes.
2002â€¦2022 (Every Year)
In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt
In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, one at at time beating well after each addition, and gradually beat in the flour mixture. Add chocolate chips, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to one week.
Preheat oven to 325. Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly. Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely. Makes about 60 cookies.
Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool for 2 minutes; remove to wire racks to cool completely.
Pan cookies variation: Spread dough into greased 15x10-inch jelly-roll pan. Bake in preheated 375 degree oven for 18-22 minutes or until very lightly browned. Cool completely.
2005, 2006, 2007
Preheat oven to 350.
Mix oats, sugar, baking powder, salt and pecans together in a large bowl until well incorporated. Add butter, egg and vanilla to oat mixture; mix well.
Drop teaspoonfuls of batter onto cookie sheets lined with parchment paper or silpats, leaving at least 2 inches between each cookie.
Bake cookies until edges turn golden, about 10 minutes. Let cookies stand on cookie sheet for 2 minutes before removing to a cooling rack. Serving is 2 cookies.
These cookies really spread out, but are so good.
Preheat oven to 350. Mix flour, baking powder and salt in medium bowl; set aside. Using electric mixer, beat butter, margarine, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Beat in eggs one at a time. Gradually add flour mixture; mix until combined.
For each cookie, roll 1 tablespoonful of dough into a ball (smallest cookie scoop works well). Arrange dough balls on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 10 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)
Preheat oven to 375. In a small bowl, combine flour, baking soda and salt; set aside. In small bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in eggs, one at a time. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by level tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 9-11 minutes.
To make pan cookies, spread dough into greased 15-1/2x10-1/2x1-inch baking pan. Bake for 20-25 minutes. Cool completely. Cut into 35 2-inch squares.
Several times every year!
Option for pan cookies; completely melt the butter and margarine and increase flour to 2-1/2 cups.
Beat butter and sugar with an electric mixer until smooth. Beat in egg, salt, vanilla and peppermint extract until incorporated. Beat in flour. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375. Shape dough into 1-inch balls (smallest cookie scoop works well) and place on cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to wire racks and cool completely.
When cookies have cooled, dip tops in melted chocolate and then into peppermint candy. Let harden, preferrably overnight.
2008â€¦2022 (Every Year)
In a large bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the egg, pumpkin and vanilla until incorporated.
Add half of the dry ingredients and mix for 15 seconds. Add the remaining dry ingredients and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for 5 more seconds. Remove the bowl from the mixer and fold in the cranberries and chocolate chips. Cover the bowl tightly and refrigerate the dough for at least 4 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Use a small ice cream scoop with release mechanism to scoop out dough in 2 tablespoon-size balls (or us a tablespoon measure) and place the balls onto the prepared baking sheet about 1 inch apart. Bake for 14 to 18 minutes, rotating the pans halfway through the baking time, until the cookies begin to brown.
Remove the pan from the oven and cool on a wire rack to cool completely.
The cookies can be stored, in an airtight container, for up to 3 days.
Preheat oven to 350.
In a very large bowl using a hand mixer, cream butter and margarine. (The bowl of a standard stand mixer is not big enough for this full recipe.) Add sugars and beat until light and fluffy. Add egg and vanilla; mix well.
Alternate addition of dry ingredients and pumpkin, mix well after each addition. Stir in cranberries.
Drop by tablespoons (or medium cookie scoop) onto lightly greased cookie sheet. Bake for 15 minutes until cookies are firm and lightly browned. Makes about 55.
2000, 2007, 2015
Mix first 6 ingredients together; cut in shortening like pie crust. Mix egg and milk together and add to flour/shortening mixture along with the raisins. Mix until all the ingredients are moistened and stick together.
Roll on lightly floured board to 1/4-inch thickness. Cut with a 2-inch round cutter.
Heat griddle until a few drops of water dance on it. Oil lightly. Bake - as cookies brown the tops will get puffy. Turn and brown on other side; don't allow to cook too fast. Good warm.
Heat oven to 350. In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in chips.
Drop by rounded teaspoonfuls (or smallest cookie scoop) onto ungreased cookie sheet. Bake 8-9 minutes. If making pan cookies use a jelly-roll pan and bake for about 18 minutes.
2000â€¦2023 (Every Year)
In a mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.
Shape dough into 1-inch balls (or use smallest cookie scoop). Combine the 2 tablespoons sugar and the cinnamon. Roll balls in sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack.
2004, 2006, 2008â€¦2022 (Every Year)
Beat margarine with an electric mixer on medium to high speed for 30 seconds. Add 1 C of the flour, the sugar, egg, baking powder, vanilla, and if desired, almond extract. Beat till thoroughly combined. Beat in remaining flour.
Force unchilled dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm but not brown. Cool cookies on a wire rack.
2000â€¦2014, 2015, 2016
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
Heat oven to 375. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured surface. Cut into desired shapes with 2- to 2-1/2-inch cookie cutters; sprinkle with granulated sugar (if you are not frosting). Place on lightly greased cookie sheet. Bake until edges are light brown, 7 to 8 minutes.
If you are making holiday cutouts, mix powdered sugar and milk together. Beat until smooth and of spreading consistency. Tint parts of frosting with food coloring as directed. Frost cooled cookies and allow to sit for several hours to harden the frosting.
2002â€¦2014, 2015, 2016, 2020
Preheat the oven to 400 degrees. Line baking sheets with parchment paper.
Mix the shortening, sugar, eggs, and flavoring together thoroughly (best to cream the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.
Roll the dough to 1/4-inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.
Preheat oven to 300 degrees. Lightly grease two 9-inch round cake pans.
In a medium-sized bowl, cream together the butter, salt, sugar, and vanilla, then beat in the flour. The dough will be stiff. Divide the dough in half (each half will weigh about 12 ounces), and press it into the prepared pans, smoothing the surface with your fingers or the bottom of a measuring cup. Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35 to 40 minutes, until it's golden brown around the edges. Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife. Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the wedges to a rack to cool.
Preheat oven to 350Â°.
In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture.
Shape dough into 1-inch balls (small cookie scoop works well); place 2 inches apart on ungreased baking sheets. Flatten to 2-inch rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.
Preheat oven to 375Â° F.
Melt 2 cups morsels in small, heavy-duty saucepan over low heat; stir until smooth. Remove from heat.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Preheat oven to 350Â°F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
For Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 Bars.
2014, 2017, 2019, 2022
Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg, orange peel, baking soda and salt. Gradually beat in flour. Stir in morsels and cranberries. Using smallest cookie scoop, drop dough onto ungreased baking sheets.
Bake in preheated 350 degree oven for 10 to 12 minutes or until edges are light golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.