Drop Cookies - Taste of Home Cookies, Cakes, & Pies - Editors at Taste of Home

Taste of Home Cookies, Cakes, & Pies: Bake up 368 sweet sensations with three cookbooks in one - Editors at Taste of Home (2017)

Drop Cookies


FILL YOUR COOKIE JAR WITH SWEETS—AND FILL YOUR KITCHEN WITH SMILES! FROM AUNT MYRTLE’S COCONUT OAT COOKIES TO STAINED GLASS CHERRY MACAROONS, THESE ARE QUITE POSSIBLY THE EASIEST COOKIES TO WHIP UP! DID SOMEONE SAY, “YUM?”

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BIG BATCH

Old-Fashioned Oatmeal Raisin Cookies

I’ve been making these cookies for nearly 30 years. They’re an all-time favorite with my family. The spice cake mix provides a delicious backdrop to the oat and raisins.

—NANCY HORTON GREENBRIER, TN



PREP: 10 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 7 DOZEN


3/4 cup canola oil

1/4 cup packed brown sugar

2 large eggs

1/2 cup 2% milk

1 package spice cake mix (regular size)

2 cups old-fashioned oats

2 1/2 cups raisins

1 cup chopped pecans

1. In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine the cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans.

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

“Fantastic! So easy and full of flavor! Definite keeper!”

—ASNUNEZ FROM TASTEOFHOME.COM

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BIG BATCH

Pumpkin Cookies with Cream Cheese Frosting

A classic cream cheese frosting tops these pleasantly spiced pumpkin cookies. Everyone enjoys the soft, cake-like texture.

—LISA CHERNETSKY LUZERNE, PA



PREP: 30 MIN. ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: 4 DOZEN


1 cup butter, softened

2/3 cup packed brown sugar

1/3 cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 cup chopped walnuts

FROSTING

1/4 cup butter, softened

4 ounces cream cheese, softened

2 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.

2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.

3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

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5 INGREDIENTS

Macadamia-Coffee Bean Cookies

Anyone who loves coffee will love this java-flavored cookie! If you had to play matchmaker with these treats, what hot beverage would you pair them with? There’s only one answer.

—KATHY SPECHT CLINTON, MT



PREP: 20 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 2 1/2 DOZEN


1 package (17 1/2 ounces) double chocolate chunk cookie mix

1 large egg

1/4 cup canola oil

2 tablespoons water

1 1/2 cups chocolate-covered coffee beans, finely chopped

1 cup macadamia nuts, chopped

1. In a large bowl, beat the cookie mix, egg, oil and water until blended. Stir in coffee beans and nuts.

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool. Store in an airtight container.

TOP TIP

Storage Savvy

Flavors of different cookies can blend during storage, so don’t partner strong-flavored cookies with delicate-flavored ones in a container. When layering cookies, separate each layer with waxed paper, and make sure to allow cookies to cool completely before storing.

BIG BATCH

Chocolate-Dipped Spumoni Cookies

I combined my favorite cookie and ice cream into one dessert. With so many delicious flavors going on, it’s hard to eat just one of these cookies.

—ERICA INGRAM LAKEWOOD, OH



PREP: 20 MIN. ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: ABOUT 6 DOZEN


1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

1/2 cup Dutch-processed cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups finely chopped pistachios, divided

1 1/3 cups finely chopped dried cherries, divided

1 3/4 cups semisweet chocolate chips

1 tablespoon shortening

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in 1 cup each pistachios and cherries.

2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set. Cool on pans for 2 minutes. Remove to wire racks to cool completely.

3. In a microwave, melt the chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate, allowing excess to drip off; sprinkle with remaining pistachios and cherries. Place on waxed paper; let stand until set.

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BIG BATCH

Grandma Brubaker’s Orange Cookies

At least two generations of my family have enjoyed the recipe for these light, delicate, orange-flavored cookies.

—SHERI DEBOLT HUNTINGTON, IN



START TO FINISH: 30 MIN. ✵ MAKES: ABOUT 6 DOZEN


1 cup shortening

2 cups sugar

2 large eggs, separated

1 cup buttermilk

5 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

Pinch salt

Juice and grated peel of 2 medium navel oranges

ICING

2 cups confectioners’ sugar

1/4 cup orange juice

1 tablespoon butter

1 tablespoon grated orange peel

1. In a bowl, cream shortening and sugar. Beat in egg yolks and buttermilk. Sift together flour, baking powder, baking soda and salt; add alternately with orange juice and peel to creamed mixture. Add egg whites and beat until smooth.

2. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 325° for 10 minutes.

3. For icing, combine all ingredients and beat until smooth. Frost the cookies when they are cool.

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Jelly Bean Cookies

It’s a family tradition for my grandmother and me to make these colorful cookies every year for the holidays.

—CHEYENNE FINK PLEASANTVILLE, PA



PREP: 15 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 2 1/2 DOZEN


1/2 cup shortening

3/4 cup sugar

1 large egg

2 tablespoons 2% milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup small jelly beans

1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until blended. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in jelly beans.

2. Drop dough by tablespoonfuls 1 1/2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Cool on pans for 2 minutes. Remove to wire racks to cool.

Snow Day Cookies

To make these chocolate chip cookies loaded with goodies, you’ll clear your pantry. I add oats, M&M’s, pretzels and even potato chips.

—BRITTNEY MUSGROVE DALLAS, GA



PREP: 25 MIN. ✵ BAKE: 15 MIN./BATCH ✵ MAKES: ABOUT 2 1/2 DOZEN


1 cup butter, softened

1 1/4 cups packed brown sugar

2 large eggs

3 teaspoons vanilla extract

2 teaspoons 2% milk

2 cups old-fashioned oats

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups coarsely crushed potato chips

1 1/2 cups coarsely crushed pretzels

1 cup (6 ounces) semisweet chocolate chips

3/4 cup milk chocolate M&M’s

1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, vanilla and milk. In another bowl, whisk oats, flour, baking soda and salt; gradually beat into creamed mixture. Stir in potato chips, pretzels, chocolate chips and M&M’s.

2. Drop dough by scant 1/4 cupfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake 14-16 minutes or until edges are golden brown (centers will be light). Cool on pans for 2 minutes. Remove to wire racks to cool.

5 INGREDIENTS

Pecan Butterscotch Cookies

I come back to this recipe often. These are the quickest, tastiest cookies I’ve ever made. Change the pudding flavor or nuts for a twist.

—TRISHA KRUSE EAGLE, ID



START TO FINISH: 25 MIN. ✵ MAKES: ABOUT 1 1/2 DOZEN


1 cup complete buttermilk pancake mix

1 package (3.4 ounces) instant butterscotch pudding mix

1/3 cup butter, melted

1 large egg

1/2 cup chopped pecans, toasted

1. In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans.

2. Roll into 1 1/2-in. balls. Place cookies 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.

NOTE You may substitute regular biscuit/baking mix for the complete buttermilk pancake mix.

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Chewy Good Oatmeal Cookies

Here’s a great oatmeal cookie with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts.

—SANDY HARZ GRAND HAVEN, MI



PREP: 20 MIN. ✵ BAKE: 10 MIN. /BATCH ✵ MAKES: 3 1/2 DOZEN


1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon honey

2 teaspoons vanilla extract

2 1/2 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 1/3 cups dried cherries

1 cup white baking chips

1 cup (4 ounces) chopped macadamia nuts

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients.

2. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan for 2 minutes; remove to wire racks to cool.

BIG BATCH

Toffee Coffee Cookies

My favorite ice cream has coffee and toffee flavors, so I created a cookie recipe with them for my wedding reception. It’s so good that everyone wants it.

—JOANNE WRIGHT NILES, MI



PREP: 30 MIN. ✵ BAKE: 20 MIN./BATCH ✵ MAKES: 4 DOZEN


3 tablespoons instant coffee granules

1 tablespoon hot water

1/2 cup butter, softened

1/2 cup shortening

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

2 ounces semisweet chocolate, melted

1 teaspoon vanilla extract

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk chocolate English toffee bits

1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips

1. Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water.

2. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs, melted chocolate, vanilla and coffee mixture. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in toffee bits and baking chips.

3. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 16-18 minutes or until edges are lightly browned. Cool on pans for 2 minutes. Remove to wire racks to cool.

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5 INGREDIENTS

Chocolate Fudge Peanut Butter Cookies

Five ingredients are all you’ll need to whip up a batch of these dense, rich goodies. They go over big with kids and make a nice pick-me-up for adults when it’s time for a coffee break.

—ELAINE STEPHENS CARMEL, IN



PREP: 20 MIN. ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: 3 1/2 DOZEN


2 cans (16 ounces each) chocolate fudge frosting, divided

1 large egg

1 cup chunky peanut butter

1 1/2 cups all-purpose flour

Granulated sugar

1. Preheat oven to 375°. Reserve one can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened.

2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten each drop with a fork dipped in sugar.

3. Bake 8-11 minutes or until cookies are set. Remove from pans to wire racks to cool completely. Spread with reserved frosting.

“I cannot say enough about these wonderful cookies. I turn to them every time I get a chocolate craving, and they always satisfy.”

—KATEJUDY311 FROM TASTEOFHOME.COM

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FREEZE IT BIG BATCH

Stained Glass Cherry Macaroons

Macaroons have been around for ages. I wanted to keep the true cookie but add a neat addition to a family favorite. Make sure the eggs are at room temperature and whisk them.

—JAMIE JONES MADISON, GA



PREP: 45 MIN. ✵ BAKE: 15 MIN./BATCH ✵ MAKES: ABOUT 7 DOZEN


6 large egg whites

3/4 teaspoon vanilla extract

1/2 teaspoon salt

3/4 cup sugar

8 cups flaked coconut (22 ounces)

3/4 cup finely chopped green candied cherries

3/4 cup finely chopped red candied cherries

1/3 cup all-purpose flour

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 325°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. In another bowl, combine coconut, candied cherries and flour; stir into egg white mixture.

2. Drop by tablespoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 14-16 minutes or until edges are golden. Cool on pans for 2 minutes. Remove to wire racks to cool. Store in an airtight container.

FREEZE OPTION Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

BIG BATCH

Frosted Red Velvet Cookies

I worked in a bakery during my college years, so I like to make these when I want to remember the good ol’ times. They are special treats!

—CHRISTINA PETRI ALEXANDRIA, MN



PREP: 20 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 5 DOZEN


2 ounces unsweetened chocolate, chopped

1/2 cup butter, softened

2/3 cup packed brown sugar

1/3 cup sugar

1 large egg

1 tablespoon red food coloring

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 cup (6 ounces) semisweet chocolate chips

1 can (16 ounces) cream cheese frosting

1. In a microwave, melt unsweetened chocolate; stir until smooth. Cool.

2. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, food coloring and vanilla. Add cooled chocolate; beat until blended. In another bowl, mix the flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in the chocolate chips.

3. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 6-9 minutes or until set. Remove to wire racks to cool completely. Spread with frosting.

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BIG BATCH

Cranberry Cookies with Browned Butter Glaze

I won a baking contest with these soft glazed cookies, which are so easy to make that just about anyone can pull them off. What makes them special? Fresh cranberries.

—LAURIE CORNETT CHARLEVOIX, MI



PREP: 40 MIN. ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: ABOUT 4 1/2 DOZEN


1/2 cup butter, softened

1 cup sugar

3/4 cup packed brown sugar

1 large egg

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 cup 2% milk

2 1/2 cups coarsely chopped fresh cranberries

1 cup white baking chips

1 cup chopped pecans or walnuts

GLAZE

1/3 cup butter, cubed

2 cups confectioners’ sugar

1 1/2 teaspoons vanilla extract

3 to 4 tablespoons water

1. Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans.

2. Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove to wire racks to cool completely.

3. For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners’ sugar, vanilla and water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

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BIG BATCH

Super Chunky Cookies

Chocolate lovers will go crazy over these cookies that feature four kinds of chocolate! When friends ask me to make “those cookies,” I know exactly what recipe they mean.

—REBECCA JENDRY SPRING BRANCH, TX



PREP: 15 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: 6 1/2 DOZEN


1/2 cup butter-flavored shortening

1/2 cup butter, softened

1 cup packed brown sugar

3/4 cup sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

1 cup miniature semisweet chocolate chips

1 cup milk chocolate chips

1 cup vanilla or white chips

4 ounces bittersweet chocolate, coarsely chopped

3/4 cup English toffee bits or almond brickle chips

1/2 cup chopped pecans

1. In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients.

2. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely.

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Jumbo Brownie Cookies

Bring these deeply fudgy cookies to a party and you’re sure to make a friend. A little espresso powder in the dough makes them even more over-the-top.

—REBECCA CABABA LAS VEGAS, NV



PREP: 20 MIN. ✵ BAKE: 15 MIN./BATCH ✵ MAKES: ABOUT 1 1/2 DOZEN


2 2/3 cups (16 ounces) 60% cacao bittersweet chocolate baking chips

1/2 cup unsalted butter, cubed

4 large eggs

1 1/2 cups sugar

4 teaspoons vanilla extract

2 teaspoons instant espresso powder, optional

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 package (11 1/2 ounces) semisweet chocolate chunks

1. Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from heat; cool until mixture is warm.

2. In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand 10 minutes or until mixture thickens slightly.

3. Drop by 1/4 cupfuls 3 in. apart onto parchment paper-lined baking sheets. Bake 12-14 minutes or until set. Cool on pans for 1-2 minutes. Remove to wire racks to cool.

NOTE This recipe was tested with Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips; results may vary when using a different product.

BIG BATCH

Rhubarb Cookies

We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. A friend gave me the recipe for these soft, delicious cookies that are also flavored with coconut.

—SHAUNA SCHNEYDER IDAHO FALLS, ID



PREP: 30 MIN. ✵ BAKE: 10 MIN./BATCH + COOLING ✵ MAKES: 4 DOZEN


1 cup shortening

1 1/2 cups packed brown sugar

2 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced fresh or frozen rhubarb

3/4 cup flaked coconut

FROSTING

1 package (3 ounces) cream cheese, softened

1 tablespoon butter, softened

1 1/2 cups confectioners’ sugar

3 teaspoons vanilla extract

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.

2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar and vanilla. Spread over cookies.

NOTE If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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BIG BATCH

Aunt Myrtle’s Coconut Oat Cookies

These cookies are the stuff of happy memories. Coconut and oatmeal give them rich flavor and texture. Store them in your best cookie jar.

—CATHERINE CASSIDY MILWAUKEE, WI



PREP: 30 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 5 DOZEN


1 cup butter, softened

1 cup packed brown sugar

2 large eggs

2 teaspoons vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3/4 teaspoon baking powder

2 cups flaked coconut

1 cup old-fashioned or quick-cooking oats

3/4 cup chopped walnuts, toasted

1. Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts.

2. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.

NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

“The whole family loved these. They are the perfect soft and slightly chewy texture.”

—SHANNONDOBOS FROM TASTEOFHOME.COM

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FREEZE IT

Coffeehouse Caramel-Dark Chocolate-Latte Cookie

These taste like my favorite coffeehouse drink in cookie form. They’re crispy outside but soft in the middle.

—ANGELA SPENGLER TAMPA, FL



PREP: 20 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 3 DOZEN


6 tablespoons butter, softened

1/3 cup shortening

1/2 cup packed brown sugar

1/3 cup sugar

1 large egg

2 tablespoons hot caramel ice cream topping

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

4 teaspoons dark roast instant coffee granules

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (9 ounces) dark chocolate chips

1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.

2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans for 2 minutes. Remove to wire racks to cool.

FREEZE OPTION Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

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BIG BATCH

Orange & Lemon Wafer Cookies

These light citrus cookies go so well with a cup of coffee or tea after a heavy meal. They are fanciful, yet simple to make. You’ll find that they are both sweet and tart.

—PATRICIA SWART GALLOWAY, NJ



PREP: 25 MIN. ✵ BAKE: 10 MIN./BATCH ✵ MAKES: ABOUT 4 DOZEN


1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

2 teaspoons grated orange peel

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1 teaspoon orange extract

1 cup all-purpose flour

5 teaspoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon salt

Thin orange or lemon peel strips, optional

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, orange peel, lemon peel and extracts. In another bowl, mix flour, cornstarch, baking soda and salt; gradually beat into creamed mixture.

2. Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. If desired, top with orange or lemon peel strips.

3. Bake 6-8 minutes or until edges are golden brown. Remove from pans to wire racks to cool.

Soft Blueberry Button Cookies

I have fond memories of picking blueberries and enjoying icy cold lemonade at my aunt’s house. This cookie is an attempt to marry those two flavors and memories.

—RENEE MURBY JOHNSTON, RI



PREP: 30 MIN. ✵ BAKE: 15 MIN./BATCH ✵ MAKES: ABOUT 2 1/2 DOZEN


1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 1/2 teaspoons grated lemon peel

1 large egg

1/2 cup fat-free lemon Greek yogurt

1/3 cup blueberry juice cocktail

1 teaspoon almond extract

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 to 1 1/2 cups fresh blueberries

GLAZE

1 cup confectioners’ sugar

2 tablespoons blueberry juice cocktail

1 tablespoon butter, melted

1. Preheat oven to 350°. In a large bowl, cream butter, sugars and lemon peel until light and fluffy. Beat in egg. Beat in yogurt, juice and extract until blended. In another bowl, whisk flour, cinnamon, baking powder, salt and baking soda; gradually beat into creamed mixture.

2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Press four blueberries into each cookie to resemble a button.

3. Bake 13-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool slightly.

4. In a small bowl, mix the glaze ingredients until smooth. Spoon glaze over warm cookies. Let stand until set. Store in an airtight container.

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