Monday, November 26, 2007

Recipe--Easy cookies

Good morning!  Today I want to share some easy holiday cookie recipes.  And what could be easier than pre-prepared cookie dough?  Okay, cookies already made and ready to serve...but then you miss out on the smell of fresh baking cookies wafting through the house.

Easy Russian Tea Cakes

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
1/2 cup all-purpose flour
3/4 cup finely chopped pecans
1/2 teaspoon vanilla
1/2 cup plus 1 tablespoon powdered sugar

1. Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.
2. Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.
3. Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.
4. Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.


1-2 pkgs Pillsbury peanut butter cookie dough

Hershey's chocolate kisses

granulated sugar

Make 1 inch balls with cookie dough and dip into granulated sugar. Bake according to pkg. directions. Press chocolate kiss into cookie immediately when you remove cookies from oven.

These next ones aren't made from pre-mixed dough, but they are still very easy.


1 Pkg. (18-20 oz) Yellow or white cake mix
1/3 cup milk
1/4 cup soft butter or margarine
1 egg
1 cup chocolate chips (Ray likes when I use butterscotch chips)
1/2 cup flake coconut or chopped nuts

Combine cake mix, butter, milk and egg; beat on low speed until very stiff dough forms. Mix in chips and coconut or nuts. Drop by rounded teaspoon onto greased cookie sheets. Bake at 375 degrees for 10-13 minutes, or until lightly browned. Let stand a few minutes, remove from sheet.

I haven't made this divinity yet, but I'll give it a try this year.

Makes 24

1 small box commercial white frosting mix
1/2 cup water
1/3 cup corn syrup
1 teaspoon vanilla
1 pound box confectioners sugar
1 cup pecan pieces

Boil water. Mix in dry frosting mix, corn syrup and vanilla in water. Beat mixture on highest mixer speed for about 5 minutes. (When ready, the mixture forms stiff peaks.) Gradually stir in sugar while mixing on low speed. Blend in pecans. Spoon the mixture by teaspoon onto a cookie tin lined with waxed paper. Allow to sit
uncovered. Once the mixture feels firm to touch, turn over, cover tin and allow to stand overnight.

I usually make my cookies, at least, a week ahead of time.  I bag them up and put them in the freezer.  I pull out a few here or there, if I need them along the way for company stopping over or whatever.  Then when we have our big family get together with all the kids, or our Christmas party, I pull the cookies out that morning.  No one knows the difference, they still taste great.

If you have a favorite cookie recipe, that you're willing to share, please email a copy of it to me and a link for your journal (if you have one).  I'll post the recipe and share the link to your journal with everyone.

Have a great day & hugs to all my friends!
Image Hosted by

No comments: