Cherry Chocolate Kiss Cookies

1 Cup Powdered Sugar

1 Cup Butter, Softened

2 teaspoons Maraschino Cherry Liquid

1/2 teaspoon Almond Extract

4 Drops Red Food Coloring

2 1/4 Cups Flour

1/2 teaspoon Salt

1/2 Cup Maraschino Cherries, Drained and Chopped

48 Milk Chocolate Candy Kisses

Directions: Preheat oven to 350º   Combine Powdered Sugar, Butter, Cherry Liquid, Extract, and Food Coloring in a bowl. Mix well   Add Flour and Salt. Mix well  Stir in the Cherries   Shape Dough into 1″ balls   Place 2″ apart on ungreased sheets   Bake for 8 – 10 minutes or until you can see that the lower edge is a light golden brown 8. Remove from oven and press a candy kiss into the top each cookie.



3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 (8-ounce) packages cream cheese, softened

2 1/2 sticks butter, softened

1 1/2 cups sugar

2 large eggs

2 teaspoons vanilla extract

1 cup graham cracker crumbs

2 cans (20-ounce) cherry pie filling (or your favorite kind.)

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. Prep Time: 45 min (including refrigeration time) Cook Time: 14 min Yield: 3 dozen cookies

Chocolate Peanut-Butter No Bake Cookies

2 cups sugar

4 tablespoons cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.


Jenny’s Monster Cookies

Makes 20 dozen                     

Bake 375°  for 8-10 minutes


1 stick of butter                      

2 c. brown sugar                    

4 c. white sugar

1 dozen eggs                           

3 c. peanut butter                 

1/2 c. vanilla

18 c. oat meal                        

1 bag choc. Chips                  

1 bag of m & m’s

2 c. chopped walnuts             

8 tsp. baking soda

Mix all dry ingredient and mix all wet ingredients. Then blend dry into wet.


1 stick butter                          

1 c. brown sugar

1 c. white sugar                      

1 tsp. vanilla

2 tsp. soda                              

1 3/4 c. flour

3 eggs                                     

1 1/2 c. peanut butter

3 c. quick oatmeal                  

1/4 lb. chocolate chips

1/4 lb. M & M’s (plain

Amish Sugar Cookies

1/2 cup sugar

1/2 cup powder sugar

1/2 cup Crisco Shortening margarine or butter

1/2 cup cooking oil

1 egg

1/2 tsp ea. b. soda, cream of tarter & vanilla

2 1/4 cups flour

Combine sugars, shortening and oil. Beat well. Add eggs and beat again. Add remaining ingredients and mix well. Drop small balls of dough onto ungreased cookie sheet & flatten with fork. Bake 375 for 10 minutes. May sprinkle with powder sugar or decorate with colored sugar (before baking). Makes 3 dozen cookies.


Oatmeal Cookies

3/4 cup vegetable shortening

3 cups Oatmeal

1 cup brown sugar

1 cup flour

1/2 cup sugar

1 tsp ea. salt, B. soda & vanilla

1 egg

1/4 cup water

Beat together shortening, sugars, egg, water & vanilla until creamy. Combine oatmeal, flour, salt and soda. Add to liquid ingredients and mix well. Drop by rounded teaspoon onto greased cookie sheet. Bake at 350 for 12 to 15 minutes. Makes about 5 dozen cookies.

For variety add chopped nuts, raisins, or choc. chips. For granola cookies, substitute 1 1/2 cups granola for 1 1/2 cups oatmeal.


Neiman-Marcus Chocolate Chip Cookie

1 cups butter

2 cups flour

1 tsp. soda

1 cups sugar

2 ½ cups oatmeal (blended)

12 oz. chocolate chips

1 cups brown sugar

½ tsp. salt

4 oz. Hershey bar (grated)

4 eggs

1 tsp baking powder

1 ½ cups chopped nuts (your choice)

1 tsp. vanilla

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.