Christmas and Valentine’s Day are not the only time cookies are a welcomed treat. Spring calls for a few goodies, too, cookies for events that are filled now with commercial selections are a natural occasion to fill in with some homemade items. We think you’ll find that these treats will be graciously received and a welcome change or addition to the other items in an Easter Basket or any Spring Holiday Tea that calls for an assortment of sweet treats.
The following three recipes are our 3 Top Proven Winners.
Mini Easter-Egg Cookies
- 1 cup (2 sticks) of butter (unsalted if you like)
- [If unsalted butter is used, add 1/8 teaspoon of salt.]
- ½ cup powdered cane sugar (confectioner’s sugar)
- ½ teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups finely chopped nuts (I prefer pecans but walnuts work)
- Preheat oven to 350° F.
- Beat butter and ½ cup powdered sugar together with electric mixer. Add vanilla. Combine flour, salt and nuts; stir into sugar mixture.
- Divide dough into 4 even amounts and add two drops of food coloring into each of the divisions, only one color per portion. (Yellow, green, blue and red) and mix to color dough.
- Roll dough into egg shaped balls approximately 1” in size. Place on a greased cookie sheet and bake 15 minute until lightly browned. Roll in powdered sugar (see last ingredient) while hot.
- About 1½ cups of powdered sugar [(confectioner’s sugar) for coating after egg cookies are baked.
Makes about 5-dozen eggs of approximately 70 calories each.
Chocolate Chip Oatmeal Cookies
- 1 ½ cups butter or margarine (I use butter)
- 1¼ cups firmly packed brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 1 Tablespoon good vanilla
- 1 ½ cups raw Old Fashioned Rolled Oats
- 3 cups all purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1teaspoon cinnamon
- 1 (18oz) bag of chocolate chips (your favorite flavor)
- 1 cup raisins (optional)
- 1 cup coarsely chopped nuts (optional)
- Heat oven to 350°F.
- In a large bowl, beat butter, sugars and vanilla on medium speed or with spoon until creamy, add eggs and continue to beat until eggs are combined and mixture is light in color and fluffy.
- Stir dry ingredients except for oats, chocolate chips, (nuts and raisins: optional) together then add into butter mixture only until combined, (don’t over mix). Dough will be stiff. Stir in chocolate chips, (nuts/raisins).
- Drop onto an ungreased cookie sheet by tablespoonfuls about 2 inches apart. Flatten slightly.
- Bake for 11 to 14 minutes or until light brown with soft centers. Cool for about a minute or so on cookie sheet then remove to a cooling rack.
Makes about 6 dozen cookies. You’ve never had better.
Peanut Butter Cookies
Preheat oven to 375°F
- 1 cup (2 sticks) butter
- 1 ¼ cup peanut butter (chunky or smooth; you decide)
- 1 cup granulated sugar
- 1 cup dark brown sugar (packed)
- 1 teaspoon each baking soda and baking powder
- ½ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 ¾ cups of all purpose flour
- Mrs. Richardson’s Caramel Sundae Sauce (about 1/2 cup)
- 2/3 cup white chocolate chips, finely chopped (to the aprox. size of sprinkles)
- Beat butter and peanut butter together with a mixer until combined, about a minute on high then add sugars. Beat in eggs and vanilla.
- Stir flour, salt baking powder/soda together.
- Add dry ingredients into butter mixture and combine well.
- Pat out into a big cookie on a lightly greased cookie sheet and decorate with fork hash marks, then divide between fork marks with an oiled sharp knife (if knife gets sticky, wipe it off with olive oil)
- Bake at 375° for about 4 minutes then reduce heat to 350 degrees and continue baking for about 8 minutes. A little longer if necessary until center cookies are set, but watch carefully at this stage as it can go quickly
- Cool on a wire rack over your cookie sheet
- After cookies have cooled drizzle with caramel sundae sauce and sprinkle with chopped white chocolate chips.
Makes approximately 4 dozen cookies