Now, us Goldwingers really love ice cream, but sometimes you just have to have a good cooky. So we rounded up a few favorites from our chapter members. Try them out,and enjoy!
Bill & Sylvia Maryott
Buckeye Cookies
(Preheat oven to 350 degrees)
In a medium size bowl combine together with mixer the following 4 ingredients:
- 1 box fudge brownie mix
- 4 oz. cream cheese (softened)
- 1/4 cup butter (melted)
- 1 large egg
Scoop the dough into about 24 balls onto an ungreased cookie sheet.
In another bowl mix together:
- 1 cup peanut butter
- 1 cup powdered sugar
Shape mixture into 1 inch size balls (1 for each cookie) and set aside.
Bake cookies for about 15 minutes, careful not to over bake. Remove from oven and place a peanut butter ball gently into the center of each cookie as soon as they come out of the oven. Peanut butter will melt slightly. Let cool for 5 minutes. Then melt 1 cup semi-sweet chocolate chips for 30 – 50 seconds in microwave safe bowl until completely melted. Spoon a 1/2 TBSP of melted chocolate onto each cookie. Let cool to set.
Warning: These are very rich/sweet so through the lips and onto the hips, but they are so delicious.
Super Easy Chocolate Chip Cookie/Bars
1 box yellow cake
1 bag semi sweet choc. chips
1 stick butter (melted)
2 eggs
Mix altogether, spread into a greased 9 x 13 inch pan and bake at 350 degrees for 25 minutes.
Bill told me to share this recipe as it is one of his favorites and so quick and easy for me.
Peanut Butter Chocolate Chip Cookies
Preheat Oven to 375o
½ Cup Crunchy Peanut Butter
¾ Cup Shortening
½ Cup Firmly Packed Brown Sugar
½ Cup Sugar
1 Egg
1 Tsp Vanilla
Cream all above till creamy.
Sift Together
- 11/4 Cup All Purpose Flour
- ½ Tsp Baking Soda
- ¼ Tsp Salt
Add to cream mixture. Blend well. Fold in 6 oz Chocolate Chips
Drop 2 inches apart on cookie sheet.
Bake 10 to 12 minutes.
Joan & Art Markle
Tea Time Tassels
Makes 24
Crust:
3 oz. softened cream cheese, 1 cup flour, and ½ cup softened butter.
Filling:
1 egg,¾ cup brown sugar, 1 tbsp. butter, 1 tsp. vanilla, dash salt, 2/3 cup nuts.
Directions:
Crust-mix cream cheese, butter, flour, together and shape into 1 inch balls and place in ungreased small muffin pan. Press dough on bottom and sides of pan.
Filling-beat egg, brown sugar, butter, vanilla, salt until smooth and then add the nuts.
Fill crust ½ full with filling. Bake for 25-30 minutes at 325 degrees. After you take them out of pan and let them cool, you can sprinkle confectionery sugar on the tops of them.
Ed and Carla Dawejko
Soft Sugar Cookies
2 cups sugar
1 cup shortening
1 cup sour cream
1 tsp salt
3 eggs
4 tsp.baking powder
1 tsp soda
Flavor with vanilla or nutmeg.
3 and1/2 to 4 cups of flour – then mix and keep adding flour until you can work with the dough.
Roll out and cut into shapes. Don’t roll too thin.
Bake is 350 degree oven
Top with your favorite icing. (I mix butter, confectioner’s sugar and a small amoutn of water until it is the right consistency.)
Barb & Dennis Smouse
Raisin Filled Cookies
These are much sought after by family members. Even to the point of hiding and hoarding them.
Cookies Ingredients
- 2 Cups Sugar
- 1 Cup Blue Bonnet Margarine (best for cooking) Melted
- 2 Eggs
- 1 Cup Sour Cream
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Vanilla
- 33/4 Cup Flour
Mix all above, except for flour, in a bowl. Once mixed, add the flour. Chill for 2 hours in refrigerator.
Filling Ingredients
- 2 Cups Raisins
- 1 Cup Sugar
- 2 Tablespoon Flour
- ½ Cup boiling water
Cook till thick. Cool before making cookies.
Cookie Recipe
Roll out dough thinly. Cut into 3” – 4” circles. Place one or more teaspoons (depending on how thick you want your cookies) onto one of the cut circles of dough. Place another cut circle of dough on top and press the edges together. Cook in over at 375o, until golden brown about 10 – 15 minutes, depending on the oven.
Dwayne & Norma Buchanan
Snickerdoodles
This recipe is from the GWRRA Cookbook put out many years ago.
Ingredients
- 1 Cup Butter
- 11/2 Cups Sugar
- 2 Eggs
- 23/4 Cups Flour
- 2 TSP of Cream of Tartar
- 1 TSP Baking Soda
- 1/2 TSP Salt
In a large bowl, cream together butter, sugar and eggs. Stir in flour, cream of tartar, baking soda and salt. Refrigerate dough for 1 to 2 hours to chill. Preheat oven to 350 degrees. Roll the dough into 1 inch balls. Roll the balls in a mixture of cinnamon and sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to12 minutes.