Tag Archives: cookie

Almond Joy Cookies


1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds


Pre-heat oven to 375F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely


Pecan Coconut Praline Cookies No Bake

2 1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1 stick (1/2 cup) salted butter
1 tsp vanilla extract
2 1/2 cups chopped pecans
2 cups sweetened shredded coconut


In a medium sized bowl, combine coconut and pecans; set aside.

In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil and stir for 3 minutes.

Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.

Drop by large spoonfuls on wax paper. Let harden completely — about an hour to an hour and a half — before serving.

Snickerdoodle Bars


1 c. flour
1 c. sugar
1 tsp. cinnamon
2 tsp. baking powder
1/4 c. melted butter
1/2 c. milk
1 egg


Sift the flour. Mix dry and wet ingredients in separate bowls, then combine.

Pour into a buttered, 8″ square pan, and bake at 400 degrees for 20 – 30 minutes.



1 package Phyllo Dough
1 pound Diamond Chopped Walnuts Or Pistachios
1 teaspoon Cinnamon
1-1/2 stick Butter, Melted
2 cups Honey
1/2 cup Water
1/2 cup Sugar
3 teaspoons Vanilla Extract


Remove phyllo dough package from freezer and place in the fridge for 24 hours to thaw. Remove from fridge approximately 1 hour before using.

Preheat oven to 350 degrees F when you are ready to start making the Baklava. Generously butter a rectangle baking pan.

Keep phyllo dough on a baking sheet covered in a piece of plastic wrap and a damp cloth. It will dry out quickly, so only pull out what you need. Make sure dough will lay flat in the bottom of the pan, and trim if necessary.

In a bowl, toss together your nuts and cinnamon.

Take out two sheets of phyllo. Butter the top sheet of dough with melted butter, then pick up both sheets, the buttered and unbuttered sheet below it. Place into the bottom of the pan, buttered sheet facing down. Press lightly into the pan. Repeat this process twice more, so that you have six sheets of phyllo in the pan, three of the sheets buttered.

Sprinkle on ¼ of the walnuts to make a single layer. Butter the top of two sheets of phyllo and place them on top of the walnuts, buttered side face down. Add more walnuts, then two more buttered phyllo sheets. Repeat this two more times, or until you’re out of walnuts.

Just like the bottom sheets in the pan, top with 6 more buttered phyllo sheets. Brush butter over the top. Using a sharp knife, cut a diagonal diamond pattern in the baklava.

Bake for 45 minutes, or until the top is golden brown.

While the baklava is baking, combine 1 stick of the butter, honey, water, sugar, and vanilla in a saucepan. Bring to a boil, then reduce the heat to low.

As soon as you remove the baklava from the oven, drizzle half the saucepan evenly all over the top. Allow it to sit and absorb for a few minutes, then drizzle on more until you think it’s thoroughly moistened. It’s okay if you have some of the honey mixture leftover. You want it to be sufficiently drenched, but not drowning in sauce. As the baklava sits, it will soak in all that delicious goodness.

This is the hard part. Allow the baklava to cool completely, and rest for several hours to soak in the syrup.

Get prepared for some sticky fingers.

Pecan Bars


1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten


Heat oven to 350F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

Peanut Butter Cookies


1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda


Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.

Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Doubletree Cookies With Walnuts & Chocolate Chips


1/2 cup rolled oats (or oat flour)
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons Fleischmann’s Baking Powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 teaspoons lemon juice
2 large eggs
3 cups milk chocolate chips
1 cup chopped walnuts
2 tablespoons sea salt flakes, optional


Pulse oats in a food processor until resembling flour.

In small mixing bowl, combine oats, flour, baking powder, salt, and cinnamon. Set aside.

In large mixing bowl, cream together butter and both sugars, 2 minutes. Add vanilla extract, lemon juice and eggs.

Add dry ingredients to wet ingredients; mix with a spatula, being careful not to overmix. Add chocolate chips and walnuts; stir to combine.

Using cookie scoop, portion cookie dough onto lined baking sheet. Refrigerate cookie dough for at least 2 to 4 hours.

To bake: Heat oven to 350 degrees F. Bake for 12 to 14 minutes until slightly golden.

TIP: use some flaked salt for that delightful salty-sweet flavor