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December 10, 2013
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Rocky Mountain Recipes 12-9-13

Coconut Cookies
Helen Druse • Lafayette, Colo.
2 c. Flour
1 t. Baking powder
1 t. Soda
1 t. Salt
1 c. Butter or margarine
1 c. Sugar
1 c. Brown sugar
2 Eggs
1 t. Vanilla
1 c. Coconut
1 c. Nuts, chopped
3 c. Quick cooking oats
Combine flour, baking powder, soda and salt; set aside. Cream butter or margarine and sugar until light and fluffy. Add eggs and vanilla; beat well. Blend in dry ingredients gradually; mix thoroughly. Stir in rolled oats, coconut and chopped nuts. Drop by teaspoonful about 2-inches apart on ungreased cookie sheet. Press with the back of a fork. Bake at 350 degrees for 10-15 minutes or until lightly browned. Makes 7 dozen. * This makes a stiff dough so you may want to use your hands.

Peanut Butter Cup Cookies
Iola Egle • Bella Vista, Ark.
1 c. Flour
1/2 t. Baking soda
1/8 t. Salt
3/4 c. Smooth peanut butter, room temp.
1/2 c. Light brown sugar
1/2 c. Sugar
1/2 c. Butter, softened
1/4 c. Crisco shortening
1 large Egg
1-1/2 t. Vanilla extract
10 oz. Mini peanut butter cups, unwrapped, quartered
Preheat oven to 325 degrees. Sift flour, baking soda and salt in a medium bowl; set aside. Beat peanut butter, sugars, butter and Crisco in a large bowl on medium speed until smoothly blended together. Add egg and vanilla; beat 1 minute. Reduce speed to very low then add sifted dry ingredients until incorporated and the dough is soft and smooth. Fold in peanut butter cup pieces with a large spoon. Drop heaping tablespoons of the dough on two baking sheets that are lined with parchment paper spacing about 2-inches apart. Bake for 15 minutes or until the cookies have small cracks. Cool 5 minutes before transferring to wire rack. Makes 30 cookies.

Butter Mint Cookies
Sharon Raasch • Imperial, Neb.
1 c. Real butter, softened
1/2 c. Powdered sugar
1-1/2 t. Peppermint extract
1-3/4 c. Flour, sifted
Green colored sugar
In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in peppermint extract. Gradually add flour and mix well. Roll tablespoons of dough into balls. Place 1-inch apart on ungreased baking sheet. Flatten with a glass dipped in colored sugar. Bake at 350 degrees for 12-14 minutes or until firm. Remove to wire rack to cool.

Ice Box Cookies
Diane Kleine • Loveland, Colo.
1 c. Shortening
1 c. Sugar
1 c. Brown sugar
3 Eggs
4 c. Flour, scant
1 t. Soda
1 t. Cinnamon
1/4 t. Salt
Date Filling:
1 lb. Dates
1/2 c. Sugar
1 c. Water
1/2 c. Nuts, chopped, optional
Cream shortening and sugar. Add Eggs then remaining cookie ingredients. Roll to 1/2 inch thick. Combine date ingredients and cook until thickened then chill. Spread chilled filling over rolled out dough. Roll up like a jelly roll. Chill over night. Slice then bake at 350 degrees for 10 minutes.

No Sugar Cookies
Chris Bryant • Johnson City, Tenn.
2 c. Flour
1/2 c. Nuts, chopped
1/2 c. Raisins
1/2 c. Orange juice
1 t. Orange peel
1/2 t. Salt
1/2 t. Cinnamon
1 Egg
Mix all ingredients together. Drop 1-inch apart on cookie sheet. Bake at 375 degrees for 20 minutes.

Double Chocolate Chip Cookies
Patty Spellman • Yuma, Colo.
1-3/4 c. All-purpose flour
1/4 t. Baking soda
1 c. Butter, softened
1 c. Sugar
1/2 c. Dark brown sugar, firmly packed
1 t. Vanilla extract
1 Egg
1/3 c. Cocoa powder, unsweetened
2 Tbsp. Milk
1 c. Pecans or walnuts, chopped
1 c. Chocolate chips, semisweet
Preheat oven to 350 degrees. Using an electric mixer, cream the butter in a large bowl. Add sugars and beat until fluffy. Beat in the eggs at low speed. Beat in cocoa then milk. With a wooden spoon, mix the dry ingredients just until blended. Stir in the pecans and chocolate chips. Drop the dough by rounded teaspoons onto nonstick baking sheets. Bake for 12 minutes or until lightly browned. Cool slightly before removing from baking sheets.

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The Fence Post Updated Dec 10, 2013 12:26PM Published Mar 24, 2014 02:53PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.