Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
COOKIES
EASY PEANUT BUTTER COOKIES
Virginia Flores, Lewiston
1 cup peanut butter
1 large egg
¾ cup brown sugar
1 cup butterscotch chips
1 tsp. baking soda
1 cup chopped nuts
Mix all ingredients together. Drop by teaspoonful on ungreased cookie sheet or parchment paper. Bake at 350 degrees for 9 minutes. Cool on rack. Makes 2 dozen cookies. Can also use chocolate chips.
PEANUT BLOSSOME
Hailey Rose Williams, Kooskia
½ cup butter
¾ cup peanut butter
1/3 cup sugar
1/3 cup brown sugar
1 egg
2 Tbs. milk
1 tsp. vanilla
1 ½ cup flour
1 tsp. baking soda
½ tsp. salt
Extra sugar for coating
Hershey’s Kisses (set aside)
Cream wet together then add the dry ingredients. Roll into 1” balls and then coat in granulated sugar. Place two inches apart on ungreased cookie sheet. Bake at 350 degrees for 8 minutes then press Hershey’s kisses in the center of each cookie as soon as they are out of the oven.
CARAMEL FILLED CHOCOLATE COOKIES
Shirley Pollard, Clearwater
1 cup butter, softened
1 cup plus 1 Tbs. sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 ½ cups flour
¾ cup baking cocoa
1 tsp. baking soda
1 ¼ cups chopped pecans, divided
13 ounce package Rolo candies
4 ounces white baking chocolate
Cream butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beat well. Beat in vanilla. Combine flour, cocoa and baking soda. Gradually add to creamed mixture, beat just until combined. Stir in ½ cup pecans. Shape a tablespoon of dough around each candy. In a small bowl combine the remaining sugar and pecans, dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets. Bake at 375 degrees for 7-10 minutes or until tops are slightly cracked. Cool. Drizzle with melted white chocolate. Makes about 5 dozen.
BUTTER COOKIES
Monika Klennert, Clarkston
1 lb. butter
1 ¼ cup sugar
4 egg yolks
4 cups flour
Cookie press
Cream butter, add sugar then egg yolks. Continue creaming. Slowly blend in flour. Using cookie press, press dough onto cookie sheets. Bake 10 minutes at 350 degrees.
CHOCOLATE MARSHMALLOW NO BAKE COOKIES
Yolanda Finch, Lewiston
2 cups sugar
¼ cup Hershey’s cocoa
½ cup evaporated milk
½ cup butter
3 cups oatmeal
1 tsp. vanilla
1 Tbs. peanut butter
1 cup marshmallows
Combine sugar, cocoa, butter and milk. Bring to boil and boil for three minutes. Remove pan from heat and add vanilla, peanut butter and marshmallows, stir until marshmallows are melted. Mix in oatmeal. Drop batter in spoonfuls onto waxed paper. Let cool.
MOMMA’S SUGAR COOKIES with BUTTER CREAM FROSTING
Gay Cabe, Boise
2 cups flour
½ tsp. salt
2 tsp. baking powder
2/3 cup shortening
2/3 cup sugar
2 eggs
1 tsp. vanilla
Frosting
1/3 cup soft butter
3 cups powdered sugar
1 ½ tsp. vanilla
About 2 Tbs. milk
Cream shortening, sugar and eggs. Add vanilla. Sift dry ingredients together. Add to wet ingredients. Dough will be soft. For best cut out cookies, refrigerator dough a few hours or overnight, covered. Bake at 375 degrees for about 8 minutes or until barely brown on the bottom. They will be flaky. Let sit for a few minutes out of the oven. Blend frosting ingredients and frost cookies. Once frosted, refrigerate for awhile so they can be stacked when stored. They freeze well in a covered container of freezer zip top bag.
FRYING PAN COOKIES
Oreta Stuart, Orofino
1 cup chopped dates
2/3 cup sugar
3 Tbs. butter
2 eggs
1 tsp. vanilla
2 cups Rice Krispies
1 cup chopped walnuts
1 cup flaked coconut
Heat butter in skillet. Beat eggs and sugar, add dates and pour into skillet with melted butter. Cook over medium low heat for about 10 minutes or until quite thick, stirring constantly. Remove from heat and add nuts, Rice Krispies and vanilla. Cool, then form into balls the size of a walnut. Roll in coconut.
BRUNE KOKER
Mary Needham, Clarkston
1 cup butter or margarine
1 cup sugar
2 Tbs. Lyle’s Golden syrup *
1 tsp. baking soda
2 cups flour
2 tsp. vanilla sugar *
Mix everything together well and roll into 5 strips or rolls 1” thick. Place the narrow way of the cookie sheet. Bake 15 minutes at 350 degrees. After baking, cut diagonally. * Items are usually found in the gourmet section at the store. These are amazing melt in your mouth cookies.
CHOCOLATE CHIPPERS
Lucille Pepper, Lewiston
2 cups old fashioned rolled oats
1 ¾ cup flour
1 tsp. baking soda
½ tsp. salt
½ cup (1 stick) butter, room temperature
1 cup packed brown sugar
½ cup white sugar
2 large eggs
1 tsp. vanilla extract
1 cup chopped walnuts
11.5 ounce package milk chocolate chips (about two cups)
Preheat oven to 375. Finely grind oats in food processor. Add flour, baking soda and salt and blend 5 seconds. Beat butter and both sugars in large bowl until well blended. Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and chocolate chips. Form dough into balls and place on ungreased baking sheet, flatten slightly. Bake until edges are golden brown, about 12 minutes. Makes about 2 dozen cookies.
AGGRESSION COOKIES
Ann Bezona, Asotin
3 cups oatmeal
1 ½ cups flour
1 ½ tsp. baking powder
1 ½ cups brown sugar
1 ½ cups butter
Dump all ingredients into large bowl. Mash it, knead it, pound it. The longer and harder you mix it the better it tastes. Roll dough into small balls. Bake on cookie sheets at 350 for 10 to 12 minutes.
CARAMEL APPLE COOKIES
Tina McLean, Lewiston
1 cup brown sugar
1 stick butter
¼ cup milk
2 Tbs. vanilla
1 apple (cored and chopped)
1 cup raisins
1 Tbs. cinnamon
1 stick butter
½ cup sugar
2 eggs
¼ tsp. salt
1 tsp. baking soda
2 cups flour
3 cups oats
1 cup walnuts (chopped)
Place the first seven ingredients in a 6 cup saucepan. Heat to boiling and simmer until apples are tender and sauce has carmelized. Cool. In a large mixing bowl cream the softened butter and sugar, add eggs and beat well. Stir in salt, soda, flour and oats. Add walnuts and the cooled sauce, stir to mix well. Spoon onto cookie sheets and bake at 350 degrees for 12 minutes. Makes 6 dozen.
ROOTBEER COOKIES
Renea Manis, Richland
1 cup brown sugar, packed
1 egg
½ cup softened butter
¼ cup buttermilk
1 tsp. rootbeer extract
1 ¾ cups flour
½ tsp. baking soda
½ tsp. salt
Frosting:
2 cups powdered sugar
1/3 cup butter
1 ½ tsp. rootbeer extract
2 Tbs. hot water
Mix all cookie ingredients. Cover and refrigerate for one hour. Drop medium sized balls onto greased cookie sheet 2 inches apart. Cook 6 to 8 minutes at 400 degrees.
Beat frosting ingredients with an electric beater until well blended.
Put cookies on a melt rack with wax paper underneath. Immediately place 1 Tbs. of frosting in the middle of each cookie and spread around.
Best when eaten warm.
