1 cup shortening
1 cup brown sugar
2 eggs
3 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
1 tsp vanilla
shredded coconut of any kind
any kind of jam, nice to have at least two different colors

In a bowl, use a mixer to cream shortening, then add sugar, mixing till well incorporated.  Blend in eggs until well-mixed.  In a separate bowl, mix together flour, baking powder and salt.  In a cup mix milk and vanilla. Now alternate adding these dry and wet ingredients into your first bowl, mixing well.   Put some shredded coconut into a small bowl.  Take teaspoonfuls of dough, roll by hand into balls.  Now roll ball into coconut and place on a greased and floured baking sheet. With your finger, make an indentation in the center of the ball. Fill this indentation with a tiny bit of jam. Bake 350 degrees for 12 minutes.


1 1/2 cup flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup unsalted butter, softened

3/4 cup packed brown sugar

1 egg

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Fudge Filling:

1 cup semi-sweet chocolate chips

3/4 cup sweetened condensed milk

1/2 tsp vanilla

Preheat oven to 350. Have two mini muffin tins ready.

In medium bowl, whisk flour salt and baking soda.

In a large bowl, beat butter and brown sugar until light and creamy, 2-3 minutes.

Beat in the egg and vanilla. Gradually add the flour mixture. Stir in the chocolate chips.

Roll the dough into one inch balls, roughly a tablespoon. Put one in each muffin tin, you won’t fully use both tins. Bake for 10-12 minutes till the cookie is done in the centre and has filled the cup, being golden brown. Immediately press the centre of each one down with a round spoon to make a spot where the filling will go. Do not remove from muffin tins until completely cool.

For the filling: In a large heat proof bowl over a pan of simmering water (don’t let the bowl touch the water), melt together the sweetened condensed milk and the chocolate chips. When done, stir in the vanilla extract.

Immediately fill a piping bag (sandwich bag with tip cut off) or a cup with a spout and fill each cookie. The fudge will harden quickly. If needed re-heat until all done.


1 lb unsalted butter
650g all purpose flour
250g granulated sugar
2 eggs
1/2 tsp salt

400g icing sugar
Boiling water
Seedless raspberry jam
Candied cherries, cut in half

1. Preheat oven to 350 degrees Fahrenheit and line cookie sheets with parchment paper

2.  Cream butter with sugar until light and fluffy, then add eggs.  Gradually add flour, mixing it in until you have a soft and pliable dough. 

3.  Turn the dough onto a lightly floured surface a kneed it gently a few times to bring it together. Roll the dough approximately 1/4” thick.  Cut into circles ( use a glass if you don’t have a round biscuit cutter)

4. Bake on lined trays until they are very lightly baked-pale golden brown on bottom and sides (about 12-15 minutes). Cool on baking tray for 5 minutes then cool completely on wire racks.

5.  Once biscuits are cooled, make a thick icing by mixing in just enough boiling water into icing sugar to make a thick but spreadable icing.  Dip the tops of HALF your biscuits into the icing, scraping off the excess icing with your finger.  Place half a cherry into the centre of each iced biscuit top before the icing dries.  Stir the bowl of icing every few minutes to keep the icing in the bowl from crusting on the surface. 

6.  With the remaining half of the biscuits, spread a thin layer of raspberry jam onto the bottom, then top with an iced biscuit.


1 box devil food cake mix

2 eggs

1/2 cup vegetable oil

2 cups semi-sweet chocolate chips

3/4 cup chopped nuts (optional – I didn’t include them)

Mix first three ingredients in a bowl at low speed for one minute until mixed. Add rest and stir till mixed. Drop by tablespoonful onto greased and floured cookie sheet. Bake 8-12 minutes at 350. Cool and remove.



1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp baking soda in 2 Tbsp hot water
1/2 tsp salt
1/2 tsp baking powder
2 1/2 cups flour
2 cups quick oatmeal
1 package chocolate chips

Beat shortening and add sugars together. Beat in eggs. Mix baking soda in hot water, then add salt and finally stir in baking powder. Add this to sugar mixture. Mix in flour, then oatmeal, then chocolate chips. Bake at 350 degrees for 10-12 minutes.



GINGERSNAP COOKIES – Anya, taken from Betty Crocker

1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 large egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
granulated sugar

Heat oven to 375 degrees Fahrenheit. Lightly grease a cookie sheet with shortening or spray with cooking spray.
In a large bowl,beat brown sugar, shortening, molasses and egg with electric mixer on medium speed or mix with spoon. Stir in remaining ingredients except for granulated sugar.
Shape dough by rounded teaspoonfuls into balls. Dip into granulated sugar. On cookie sheet , place balls, sugar side up, about 3 inches apart.
Bake 10-12 minutes or just until set. Immediately remove from cookie sheet to rack. These look awesome beside Snickerdoodles as their colors compliment each other.



SNICKERDOODLES – Anya, again taken from Betty Crocker

1/2 cup butter or margarine, softened
1/2 cup shortening
2 large eggs
2 3/4 cups all-purpose flour
2 teaspoons cream or tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons- ground cinnamon

Heat oven to 400 degrees Fahrenheit.
In a large bowl, beat 1 ½ cups sugar, the butter, shortening and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1 ¼ inch balls. In a small bowl, mix ¼ cup sugar and cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheet,place balls 2 inches apart. Bake 8-10 minutes or until set. Immediately remove from cookie sheet to rack.



1/2 cup sugar
2 cups flour
1/2 lb butter

Cream butter and mix in sugar. Add flour. The dough becomes very hard to dry. Use hands if necessary. Place on greased cookie sheet. Cook in slow 300 F oven till slightly brown at edges. Cool on a wrack.




one cup softened butter
about a half cup confectioners’ sugar
one quarter cup cornstarch
1.5 cups flour

Preheat oven to 250 degrees
Whip butter until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for a little bit, then on high for 3 or 4 minutes. Drop cookies by spoonfuls one and a half to two inches apart on an ungreased cookie sheet.
Bake for 6 minutes and turn off the oven with the door closed. Leave for twenty minutes or more (but don’t let the edges brown) and then remove.
Let cool. Then freeze until needed.





24 unbaked tart shells
2 cups brown sugar
2/3 cup margarine melted
2 eggs lightly beaten
4 tablespoons heavy cream
2 teaspoons vanilla extract
1/2 cup raisins

Preheat oven 375 degrees
Arrange tart shells on cookie sheet
In a large bowl, mix together brown sugar, margarine, eggs, cream, and vanilla. Stir in raisins.
Divide filling into shells.
Bake for 16 to 20 minutes or until filling is set.




2 1/8 cups flour
1 cup brown sugar
1/2 cup white sugar
1 whole egg
1 egg yolk
1 cup butter (melted)
2 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. baking soda
1 cup chocolate chips

In a mixer cream butter, both sugars, egg and yolk and vanilla extract.

In another bowl mix flour, baking soda and salt.

Add dry mixture in small increments into the mixer (with creamed mixture) and once combined add the chocolate chips.

Scoop dough with a large ice cream scooper and place onto a baking sheet covered with parchment paper.

Bake at 325 F  for  12 – 15 min. (may vary with ovens)

Remove from oven let cool in pan for 5 min. then cool on a wire rack. Do not overbake.




3 cups butter, softened
1-1/2 cups confectioners’ sugar
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
halved candied cherries or colorful Christmas sprinkles

Using a mixer, beat butter on medium speed until light and fluffy, gradually add dry ingredients, beating constantly until well blended, dust hands lightly with additional cornstarch.  Roll dough into 1 in balls, dip in sprinkles, I just sprinkle them on top, or place halved candied cherries on top and place on ungreased cookie sheet.  Press lightly with a floured fork.    Bake at 300 degrees for 20-22 minutes or until cookie is set but not browned.  A yield   16-18 dozen,  I usually half the recipe for myself.




Add in holiday flair with a candy cane, Christmas tree, ornament or star cookie cutter.

1 pkg. (8 oz.)  cream cheese softened
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1/4 tsp. vanilla
2-1/2 cups flour
1/2 cup colored sugar

BEAT cream cheese and butter in large bowl with electric mixer until well blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition; cover. Refrigerate several hours or until chilled.
PREHEAT oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into shapes with 3- to 4-inch cookie cutters. Sprinkle cutouts with colored sugar. Place, 2 inches apart, on baking sheets.
BAKE 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.




Makes about 4 dozen (2 cookies glued together with chocolate filling)
16 tbsp unsalted butter, softened
1 cup sugar
¼ cup packed brown sugar
l large egg plus 1 egg yolk
1 tsp vanilla extract
1 tsp coconut extract
2 cups flour
2 cups sweetened, shredded coconut
½ cup finely chopped blanched almonds

In a bowl, beat butter and sugars until fluffy, about 2 minutes. Beat in egg, yolk and extracts for 1 minute. Reduce speed to low; add rest, mixing until dough forms. Cover the bowl with plastic and refrigerate at least 1 hour, or up to 3 days.

Line 2 baking sheets with parchment paper.(If you don’t have parchment paper, grease cookie sheet with some shortening and lightly dust with flour.) Roll dough into ¾ inch balls. Put 1 inch apart on baking sheet. Adjust oven racks to upper-middle and lower-middle positions. Bake at 350 degrees for 12-14 minutes, switching and rotating baking sheets halfway through baking. Cool, 10 minutes then take off and put on a plate to further cool.

Chocolate Filling:
½ cup semi-sweet chocolate chips
2 tbsp unsalted butter

Melt and mix the above ingredients either in the microwave or in a saucepan over low heat. Spread on the bottom of one cookie, then presses the bottom of the second cookie onto chocolate to form a sandwich.




Prep Time: 30 min.; Cook Time: 10 min per batch; Makes about 50

185 g unsalted butter
1 1/2 cups sugar
2 eggs
21/2 cups plain flour, sifted
½ tsp bicarbonate of soda
1/3 cup sour cream

Preheat oven to 300 F/180C and grease baking trays.
Cream butter and sugar until light and fluffy. Beat in eggs and mix well.
Sift flour with soda 3 times. Stir into creamed mixture alternately with sour cream, mixing well after each addition.
Place teaspoonfuls of batter on prepared trays, leaving room for spreading.
Bake for 10 minutes until crisp and golden. Cool, 5 min on baking tray and then cool on wire rack.
Dust with sifted icing sugar.



¾ cup butter or solid margarine 175ml
1 cup sugar 250ml
¼ cup molasses 50ml
2 tsp. baking soda 10ml
½ tsp. salt 2ml
1 ¼ tsp. ground ginger
1 tsp. ground cinnamon
2 cups all-purpose flour 500ml

Preheat oven to 180°C (350F). Make little balls (2.5cm diameter) out of the dough.
Fill a Ziploc-bag with a little bit of sugar, put 2-3 balls in and shake.
Put on a greased baking sheet (lots of space in between, because they widen) and bake for 10 min.




1 cup shortening
1 cup brown sugar
1 cup molasses
1 egg, beaten
1 cup sour cream
1 tsp ground cloves
2 tsp ginger
1 tsp cinnamon
½ tsp salt
2 tsp baking soda
4 cups flour

Melt shortening and beat in sugar, molasses, egg and sour cream. Sift spices, salt, baking soda and 2 cups flour. Add to the first mixture. Beat in remaining flour; cover and let stand l hour. Drop by heaping teaspoonfuls on greased pans. Can dust with granulated sugar. Bake at 350 F for 10 minutes.



1 cup brown sugar
l cup margarine
2 eggs
1 cup sugar
2 tsp vanilla
2 cups rolled oats
2 cups rice Krispies
1 ½ cups flour
l cup coconut
l tsp baking soda
l tsp baking powder

Cream margarine. Add sugar, then eggs. Mix in all remaining ingredients. Spoon onto greased cookie sheet. Bake 375 for 8 – 10 minutes. The dough can be frozen and used as needed.



2 cups butter or margarine
4 cups flour
2 tsp baking soda
2 cups sugar
5 cups oatmeal
bag of chocolate chips
2 cups brown sugar
4 eggs
1 tsp salt
2 tsp baking powder
2 tsp vanilla

Cream butter and both sugars. Add eggs, vanilla. Mix together remaining dry ingredients and add. Add chocolate chips. Roll into balls. Bake on a cookie sheet at 375 for 10 minutes.



½ cup shortening
½ cup brown sugar
½ cup sugar
l beat egg
l tbsp water
l/2 tsp vanilla
¾ cup flour
½ tsp baking soda
½ tsp salt
1 ½ cup raisins
1 ½ cup oats

Cream shortening and sugar. Stir in egg, water, and vanilla. Add sifted dry ingredients, oats and raisins. Drop onto greased cookie sheet. Bake at 350 for 10-15 minutes.



l cup flour
½ tsp salt
½ tsp baking soda
½ cup brown sugar
½ cup shortening
¼ cup sugar
1 tsp vanilla
1 egg
1 cup chocolate chips

Cream sugar and shortening. Beat in vanilla and egg. Mix in dry ingredients. Stir in chocolate chips and raisins. Drop by teaspoon onto greased cookie sheet. Bake 350 for 10 minutes.


(Recipe may be halved)
2 cups butter
24 oz.chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
2 tsp. baking powder 4 eggs
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.



125 ml (1/2 cup) sugar
125 ml (1/2 cup) shortening
2 eggs
5 ml (1 teaspoon) vanilla
250 ml (1 cup) all-purpose flour
250 ml (1 cup) oatmeal
5 ml (1 teaspoon) baking powder
250 ml (1 cup) white chocolate chips
125 ml (1/2 cup) dried cranberries
125 ml (1/2 cup) coconut

Preheat oven to 350F.
In a bowl, mix sugar, shortening, eggs and vanilla.
Beat at medium speed until light.
Add flour, oatmeal and baking powder. Mix well.
Stir in chocolate chips, cranberries and coconut.
Drop by spoonfuls onto non-greased cookies sheets. Bake for 9-11 minutes.
Makes 3 dozen.




1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground allspice
Mix 1 cup sugar and the shortening
Mix in remaining ingredients except for sugar.
Cover and refrigerate at least 2 hours.
Heat oven to 375°.
Roll dough 1/4 inch thick on well-floured cloth-covered board; cut into 3-inch circles.
Sprinkle with sugar; place about 1 1/2 inches apart on ungreased cookie sheet.
Bake until almost no indentation remains when touched, 6 mins.
Cool 2 mins before removing from cookie sheet; colon wire rack.
About 6 dozen cookies
Gingerbread Cutouts: Increase flour to 5 cups. Cut dough with floured gingerbread cookie cutter. About 2 1/2 dozen cookies.



1 cup unsalted butter, softened
1/2 cup icing sugar
2 tsp vanilla
1 3/4 cups all-purpose flour
1/2 cup cornstarch
3/4 tsp baking powder
1/4 tsp salt
1 cup «chipits» Skor Toffee Bits

Preheat oven 350°. Either line cookie sheets with parchment paper or grease and flour.
Beat butter, icing sugar and vanilla until creamy.
In separate bowl combine flour, cornstarch, baking powder and salt; stir into butter mixture.
Stir in toffee bits.
Roll heaping tablespoonfuls of dough into balls. Place on prepared cookie sheet about 2 inches apart.
Bake in the centre of oven for 15 mins or until lightly golden.




1 cup sugar (or less)
1/4 cup milk
1/4 cup butter or 1/8 cup vegetable oil
1/4 cup cocoa
1 1/4 cup oats
1/4 cup coconut
1 teaspoon vanilla

In a saucepan mix and bring to boil (boil 1 minute only):sugar, milk, butter.
Take off the saucepan from the heat
Add and mix well after each : cocoa, oats, coconut, vanilla
Take spoonfuls and place onto a waxed paper.
Approx. 24 cookies




2/3 cup soft margarine
1 cup packed brown sugar
1 egg slightly beaten
1 tbsp water
1 cup whole wheat flour
1 cup oat bran
1/4 cup wheat germ
1 tsp baking soda
1 tsp baking powder
1 cup dried cranberries
1/2 cup chocolate chips

In a large bowl, cream margarine, brown sugar, egg, and water together. Add flour, oat bran, wheat germ, baking soda and baking powder; mix well.
Stir in cranberries and chocolate chips.
Drop batter by spoonfuls onto lightly greased baking sheets; flatten slightly with floured fork.
Bake in 350F oven for 10-12 minutes or until lightly golden.Approx. 3 dozens




1 3/4 cups flour
1/2 tsp. baking powder
3/4 cup butter, softened
1/2 cup sugar
2 pkg.(85g each) Jell-O strawberry jelly powder, divided
1 egg
1 tsp. vanilla

Preheat oven to 400F. Mix flour and baking powder. Set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry jelly powder, beating until light and fluffy. Add egg and vanilla. Mix well. Gradually add flour mixture, beating until well blended after each addition. Shape dough into 1-inch balls. Place cookies 2 inches apart on ungreased baking sheets. Flatten with bottom of a clean glass. Lightly sprinkle with remaining pkg. of jelly powder. Bake 8 to 10 min. or until edges are lightly browned. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature. Makes about 3 dozen cookies.




150 ml (2/3 cup) granulated sugar
1 egg
5 ml (1 tsp) grated orange rind
25 ml (2 Tbsp) orange juice
15 ml (1 Tbsp) butter or margarine softened
10 ml (2 tsp) cornstarch

250 ml (1 cup) butter or margarine softened
125 ml (1/2 cup) icing sugar
500 ml (2 cups) all-purpose flour
5 ml (1 tsp) grated orange rind
1 ml (1/4 tsp) salt

Granulated sugar

Mix all filling ingredients in a saucepan. Cook at medium heat for 5 to 7 minutes, stirring all the time, until thick and clear. Remove from heat and let cool completely. Set aside.
In a large bowl, mix 250 ml (1 cup) of butter and the icing sugar. Blend at medium speed, until very well blended. Add the flour, 5ml (1 tsp) of grated orange rind and salt. Beat at low speed, until the dough is smooth. Cover with saran wrap and put into the refrigerator for 1 to 2 hours.
Preheat the oven at 400 F. Work the dough into small balls and put them on ungreased cookie sheet. Flatten the balls with the bottom of a glass that has been dipped in sugar. With a fork, prick the top of each cookie.Bake for 9 to 12 minutes, or until lightly golden. Let cool completely.
Spread 2 ml (1/2 tsp) of filling on the back of one cookie; then make a sandwich out of it with another cookie. Refrigerate.




Cream together 1 cup (250 ml) shortening or softened butter, 1 cup (250ml) packed brown sugar, and 1/2 granulated sugar. Beat in 2 eggs and 1 1/2 tsp (7ml) vanilla.
Combine 2 cups (500 ml) all-purpose flour, 1 tsp (5ml) baking soda and 1/2 tsp (2ml) salt. Gradually blend into creamed mixture.
Stir in 1 package (350 g) Hershey Chipits Semi-Sweet Chocolate Chips and 1 cup (250 ml) chopped nuts (optional).
Drop dough by tablespoonfuls (15 ml) onto ungreased cookie sheet. Bake at 375 F (190 C) for 10 to 12 minutes. Makes about 4 dozen cookies.




1/2 cup Canada cornstarch
1/2 cup icing sugar
1 cup all-purpose flour
3/4 cup butter, softened

Mix everything together until soft. If too soft chill for 30-60 minutes.
Place 1 1/2 inch apart on ungreased cookie sheet for 15-20 minutes on bake at 300 F. Take out of an oven and let sit for 10 minutes. Ready to eat.

No Comments

Sorry, the comment form is closed at this time.