Cookie week with MSJ

Murphy’s Grandmother’s Ginger Snaps (Heidi)
3/4 cup shortening
1 cup brown sugar
1/2 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
granulated sugar

Cream shortening, brown sugar, molasses and egg till fluffy.  Sift together flour, baking soda, salt, ginger, cinnamon and cloves; stir into molasses mixture.  Form in small balls about the size of a walnut.  Roll in granulated sugar; place 2 inches apart on greased cookie sheet.  Bake at 375 degrees for 12 minutes.

Makes about 5 dozen.

Chocolate Sandwich Cookies
1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package chocolate cake mix
4 eggs
2/3 cup vegetable oil
parchment paper
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar
1/2 stick butter
1 tsp vanilla
1 tablespoon milk

Preheat oven to 325 degrees.  Line cookie sheet with parchment paper.  In a medium bowl, stir together the dark and regular chocolate cake mix.  Add the eggs and oil, mix until well blended. You may want to get your hands dirty to make sure this dough is well mixed! Roll dough into 2 inch balls, and place them onto the prepared cookie sheet.  Flatten the balls slightly with back of spoon.  Bake for 10 to 12 minutes in the preheated oven, until firm.  Let cook on the baking sheet for a few minutes before removing to cool on wire racks.  To make the filling, beat the cream cheese, confectioners sugar, butter, vanilla and milk together until smooth.  Spread between two cooled cookies.  Or you can put filling in sandwich bag and cut one of the corners off to pipe onto cookies!

Killer Oatmeal Cookies with Dark Chocolate Chips
1 cup butter, softened
1 cup brown sugar, packed
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flours
1 teaspoon each – baking soda, salt and cinnamon
3 cups quick oats
1 cup pecans (optional)
1 bag of dark chocolate chips

Cream butters, sugars and vanilla. Add eggs, baking soda, flour, salt and cinnamon. Stir. Add oats and nuts and chocolate chips (as much as you like!). Stir. Roll dough into walnut-sized balls and flatten. Bake at 350 degrees for a few minutes.

Sam’s Chocolate Chip Meringue Cookies
3 egg whites at room temp.
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 tsp vanilla
12 oz semi sweet chocolate chips

Set oven to 300 degrees and place wax paper on baking sheets.

Mix together egg whites, salt and tartar until soft peaks form. Add sugar a tablespoon at a time and continue mixing until shiny stiff peaks form. Fold in vanilla and chocolate chips. Place half in a pastry bag with a 1 inch opening (or a ziploc bag with a corner cut off). Squeeze out inch size kisses onto wax paper. Bake for 20-25 minutes or until they are just starting to turn light brown on the peaks. Don’t cook too long because they burn easily.

Remove from the baking sheet and place on a wire rack to cool.

Betty Murrell’s famous cookies (Drew’s mom!)
1 cup vegetable oil
1 small box of vanilla instant pudding mix
1 box yellow cake mix
1 egg
nuts (pecans work best)
1 teaspoon vanilla

Mix all together. Roll into balls and bake at 350 degrees until brown (shouldn’t be more than 10 minutes). Drew said Libby mixes the pecans into the batter, but Drew’s mom would just put one pecan on top of each cookie before baking.

No Bake Cookies
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter and cocoa.  Bring to a boil and cook for 1 1/2 minutes.  Make sure to start timer the second the mixture reaches a full rolling boil!  Remove from heat and stir in peanut butter, oats and vanilla.  Drop by teaspoon fulls onto wax paper.  Let sit until hardened.

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