ALMOND-FLAVORED COCONUT MACAROONS

4 egg whites

2/3 cup sugar

1 1/2 cups sweetened flaked coconut, chopped

2/3 cup all-purpose flour

1/2 tsp almond extract 

Heat oven to 350-degrees. Line baking sheets with parchment paper. On medium-high speed, beat egg whites until light and frothy. Gradually beat in sugar until stiff peaks form.

Fold in coconut, flour and almond extract. Transfer to a pastry bag fitted with a large star tip. Pipe on baking sheets 2-inches apart. Bake until lightly browned, about 14 minutes. Let cool.

Easy variations: To make chocolate dipped macaroons: In a double boiler over medium heat, melt 1/2 cup dark chocolate chips. Dip cooled macaroons in chocolate. Let dry.

file photo for reference

CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter

6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe and photo..

SOUR CREAM RAISIN DROPS with ORANGE FROSTING

1/2 cup butter
3/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 cup raisins
Orange Frosting (recipe follows)

In a large mixing bowl beat butter and sugar until light and fluffy; blend in the egg and vanilla extract.  Combine the flour, baking soda, and salt; add to the dry ingredients alternately with the sour cream.  Mix well after each addition.  Stir in the raisins.  Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. 

Bake at 375 degrees for 8 to 10 minutes or until set.  Cool on wire rack until completely cool and frost with the Orange Frosting below:

1/4 cup butter, softened
1 tsp grated orange peel
2 cups sifted confectioners' sugar
4 tsp milk

Beat the butter; blend in the orange peel.  Add sugar alternately with the milk until light and fluffy. 

Yield: Approximately 5 dozen cookies

file photo of this recipe

ORANGE SNOW BALLS

This recipe was the grand prize winner in a Party In A Pinch Contest in Taste of Home.

1 pkg (11-oz) vanilla wafers

2/3 cup chopped pecans

1/2 cup butter, melted

1/4 cup frozen orange juice concentrate, thawed

3 cups confectioners' sugar, divided

Place vanilla wafers and pecans in a food processor; pulse until fine crumbs form. Add butter, concentrate, and 1 cup sugar; pulse until mixture comes together.

Shape mixture into 1-inch balls; roll in remaining sugar. Store at room temperature.

Taste of Home recipe and photo

SMALL SHORTBREAD COOKIES WITH BUTTERCREAM

This recipe is from a 2026 TOH magazine. It was submitted by a lady in Ohio.

1 cup unsalted butter, softened

1/4 cup maple syrup

1/2 cup confectioners' sugar

2 cups all-purpose flour

1/2 tsp kosher salt

3 tsp minced fresh rosemary

Buttercream:

1/2 cup unsalted butter, softened

2 cups confectioners' sugar

2 tbsp strong brewed coffee

1 tsp Nescafe Gold Espresso Intense powder

In a large bowl, cream butter, maple syrup and sugar until light and fluffy, 5 to 7 minutes. In another bowl, whisk flour, salt and rosemary; gradually beat into creamed mixture.

Divide dough in half; shape each into a 1-inch roll. Wrap in waxed paper; refrigerate until firm, about 2 hours.

Preheat oven to 350-degrees. Unwrap and cut dough crosswise into 1/2-inch slices. Place 1-inch apart on greased baking sheets. Bake until set, 15-20 minutes. Cool on pans for 5 minutes before removing to wire racks to cool completely.

Meanwhile, in a large bowl, cream butter and confectioners' sugar until well blended. Add coffee and espresso powder. Pipe or spread frosting over cooled cookies.

Yield: about 4 dozen

TOH photo

ICED BROWNED BUTTER OATMEAL COOKIES

1 1/4 cups unsalted butter

2 cups old-fashioned oats, pulsed in food processor to be a mix of fine and large crumbs

2 cups + 2 tbsp all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1 cup sugar

1 cup packed brown sugar

2 large eggs, room temperature

2 tbsp honey 2 tsp vanilla extract

Place butter in a small heavy saucepan. Cook over medium heat until golden brown, 5-7 minutes; cool slightly.

In a large bowl combine oats, flour, baking soda, cinnamon and salt.

Add sugars to browned butter and mix until smooth. Add eggs, honey and vanilla. Add dry ingredients to wet mixture until just combined.

Scoop by tablespoonfuls onto parchment-lined baking sheets. Cover and chill 3 hours or overnight.

Preheat oven to 350-degrees. Bake cookies, 2-inches apart on parchment-lined baking sheets, until edges are golden brown 10-12 minutes.

Place a circle cookie cutter just larger than baked cookies around hot cookies and swirl to create uniform edges. Allow cookies to cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

ICING:

2 cups confectioners' sugar

4 to 6 tbsp whole milk

1 vanilla bean, scraped or 1 tsp vanilla bean paste

Combine all ingredients. Dip tops of cookies and let stand until set.

Yield: 24 cookies

TOH recipe and photo

 

PUMPKIN CHOCOLATE CHIP COOKIES

• ¾ cup butter, softened
• ▢1 cup packed brown sugar
• ▢½ cup sugar
• ▢1 (15 ounce) can pumpkin puree (use half)
• ▢1 egg
• ▢1 teaspoon vanilla extract
• ▢2 cups all-purpose flour
• ▢1 cup quick-cooking oats
• ▢1 teaspoon baking soda
• ▢1 teaspoon ground cinnamon
• ▢½ teaspoon salt
• ▢1 cup semi-sweet chocolate chips

• Preheat the oven to 350°
• In a large mixing bowl, cream the butter and sugars
• Beat in the pumpkin, egg, and vanilla
• In another bowl, combine the flour, oats, baking soda, cinnamon, and salt
• Gradually add to creamed mixture
• Stir in chocolate chips
• Drop by tablespoons 2 inches apart onto ungreased baking sheets
• Bake for 11-13 minutes or until lightly browned
• Let cool for 10 minutes

Note: Once you take these out of the oven, the cookies will appear soft. They will start to harden up after 10 minutes. It is meant to be soft and chewy once you bite into it. 

recipe and photo from the blog listed in this picture

BANANA SPLIT COOKIES

1 box milk chocolate brownie mix
1/3 cup vegetable oil
1 large egg
1 tbsp water
1 cup dried banana chips, broken into small pieces
1/2 cup chopped nuts
1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick baking spray; set aside.

In a bowl, combine the brownie mix, oil, egg, and water by stirring with a fork until a stiff dough forms. Dough will seem dry but will completely moisten as you stir. (You may knead briefly in the bowl by hand, if you prefer.) Stir in the remaining ingredients.

Working with 1 heaping teaspoon of dough at a time, roll into a ball and place 2-inches apart on the prepared cookie sheets. Lightly press each ball with the heel of your hand to flatten slightly.

Bake at 350 degrees for 12 minutes or just until the center is set. Remove from oven and cool 1 minute on the cookie sheets before removing to wire racks to cool completely.

Variations:
Dried cherries may be substituted for the maraschino cherries.
For additional chocolate punch stir in 1/4 cup chocolate chips.

 recipe and picture from Duncan Hines.

TEXAS SHEET CAKE COOKIES

2 large eggs, room temperature

1 pkg (15 1/4 oz) chocolate cake mix

1/3 cup olive oil

Frosting:

1/2 cup butter

2 tbsp baking cocoa

3 tbsp whole milk

2 1/2 cups confectioners' sugar

Sea salt, optional 

Preheat oven to 350-degrees.

In a large bowl, whisk eggs. Add the cake mix and oil until combined.

Drop cookie dough by tablespoonfuls into parchment-lined baking sheets. Bake at 350-degrees until edges are set, 7 to 8 minutes.

Remove from oven and let stand on cookie sheets for 5 minutes before transferring to cooling racks.

Meanwhile, make the frosting. In a small saucepan, combine butter, cocoa and milk. Cook over medium heat until butter is melted, stirring constantly. Remove from the heat. Add the confectioners' sugar and whisk until smooth.

Spoon the frosting over the cooled cookies and sprinkle with the sea salt, if using.

Yield: 1 1/2 dozen

recipe idea and photo TOH

GRAHAM CRACKER PECAN PIE CRACK

48 (or enough to cover the bottom of a 9x13-inch pan) graham crackers

1 cup butter

1 cup brown sugar

1 cup pecan pieces

Completely cover the bottom of a 9x13-inch pan with aluminum foil allowing foil to go up slightly on sides and allowing it to hang over on the ends. This will allow you to lift out of the pan when almost cooled.

Put butter and sugar into a saucepan and bring to a boil, stirring constantly. Turn burner to med-low and cook, stirring around 2 minutes. Remove from heat and stir in pecans. Gently pour mixture over the graham crackers.

Bake at 350 for 10 minutes, watching to be sure edges don't get too brown. Cool on a wire rack. Remove from pan and when cooled enough for handling, break into pieces.

file photo for reference only

 

CHOCO-COCO PECAN CRISPS

This recipe is from a 1993 Tupperware Cookbook. It makes about 6 dozen cookies.

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar in a large bowl until blended. Beat in the egg and vanilla.

Combine flour, cocoa, baking soda and pecans in small bowl until well blended. Add to the creamed mixture, blending until stiff dough is formed.

Sprinkle the coconut on a work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2-inches in diameter; roll in coconut until thickly coated. Wrap tightly; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or leave ungreased.

Cut rolls into 1/8-inch-thick slices and place 2-inches apart on the cookie sheets. Bake at 350 degrees for 10 to 13 minutes or until firm but not overly browned.

Remove cookies from cookie sheets and cool completely on wire racks.

the file photo

TRIPLE LAYER COOKIE BARS

1 1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
2 eggs

TOPPING:
1 pkg (7-oz) flaked coconut
1 can (14-oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter


In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.
Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
While brownie layer bakes, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. 

Yield: 2-3 dozen.

This is a TOH recipe from 1994.

SHORTCUT CUTOUT COOKIES

1/4 cup all-purpose flour

1/2 of an 18-oz roll of refrigerated sugar-cookie dough

Heat oven to 350 degrees.

Knead the flour into cookie dough until completely blended together. Roll out dough with a rolling pin on a lightly floured surface to 1/8-inch thickness. Cut out cookie shapes and put about 1-inch apart on ungreased baking sheets. Re-roll the scraps and cut more cookies. Bake cookies at 350 degrees for 9 to 11 minutes or just beginning to brown around the edges. Cool on the pan for 5 minutes then transfer to wire racks to cool completely. Frost or decorate as desired.

file photo

THE LATE VESTAL GOODMAN'S MOLASSES COOKIES

As readers of my blogs may have guessed, I am a big Southern Gospel Music fan.  I have always loved collecting the recipes of the singers, probably because most of them are just everyday country people like I really am.  Vestal used to make these cookies to share with her family at Christmastime.  She and her family enjoyed spending Christmas at her parents' home with extended family years agio

.She has said she loved making these cookies for those times.

1/2 cup shortening
3/4 cup sugar
1 egg
1 1/4 cups molasses
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup boiling water

Combine the shortening, sugar, egg, and molasses.  Mix well.  Sift together flour, soda, salt, ginger, cinnamon, nutmeg, and cloves.  Stir into the molasses mixture.  Add water, stirring until smooth.  Drop by teaspoonfuls onto lightly greased cookie sheet.  Bake for 8 to 10 minutes at 400 degrees.  After cookies have cooled, ice with the frosting below.

Frosting:
2 cups confectioner's sugar
1 tbsp butter
1 tsp lemon extract
3 tbsp milk

Combine all ingredients together until smooth.

file photo for reference only

CHUNKY CHOCOLATE GOBS

This is a recipe I got from a Southern Living Christmas 2007 book.  Their test kitchen said, "These ultrachocolate cookies are, hands down, some of the best ever to come through our test kitchen."  Let me add, they are delicious.  All you chocoholics will love these cookies (unless you hate coconut - they do contain Mounds bars)!

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups (approx. 16 cookies) cream-filled chocolate sandwich cookies, coarsely chopped
3 bars (1.75-oz each) Mounds candy, chilled and chopped
1 to 2 cups (how chocolatey do you want?) semisweet chocolate morsels

Beat the butter and shortening together at medium speed of an electric mixer until creamy.  Gradually add the sugars to the butter mixture, beating until light and fluffy.  Add the eggs and vanilla, beating until blended.

In a separate bowl, combine the flour, cocoa, baking soda, and salt; gradually add to the butter mixture, beating until blended.  Stir in the cookies, Mounds, and chocolate morsels.  Chill the dough for half an hour.

drop dough by 1/4 cupful's 2-inches apart onto parchment lined baking sheets.  Bake at 350 degrees 10 to 12 minutes or until barely set.  Remove from oven and cool on the baking sheets for 10 minutes then remove to wire racks to cool completely.

Yield: Approximately 2 1/2 dozen.

Note: This is a file photo of this recipe.

BANANA SPICE COOKIES

These cookies are known as good-for-you treats!

2 large bananas, mashed

1 1/2 cup oats, pulsed into flour

1 tbsp ground ginger

1/2 tbsp ground turmeric

2 tsp vanilla extract

Mix all other ingredients into the mashed bananas. Drop 18 spoonfuls onto a parchment paper-lined baking sheet. Bake at 350-degrees for 10 to 12 minutes. Cool then enjoy with yogurt, ice cream or tea.

recipe and photo from Woman's World 2025

COCONUT DELIGHT COOKIE BARS

1/4 cup butter, softened

1 cup sifted all-purpose flour
1/2 cup flaked coconut
1 1/2 cups light brown sugar
1 cup chopped pecans
1/2 cup finely chopped candied cherries
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 tsp vanilla extract

Preheat oven to 350 degrees.
Spray a glass baking dish 9 x 13-inches with nonstick cooking spray.

In a small mixing bowl, blend the 1 cup of flour with the butter and blend until smooth. Spread the mixture into the prepared baking pan. Bake at 350 degrees for 10 to 15 minutes until just starting to brown. Remove to a wire rack and allow to cool in the pan.

Meanwhile, mix the flaked coconut with the light brown sugar, chopped pecans, candied cherries,2 tablespoons flour, baking powder, salt, eggs, and vanilla extract. Spread the mixture over the cooled crust.

Bake at 350 degrees for 20 to 25 minutes. Allow to cool in pan. When cool, frost with powdered sugar and lemon juiced mixed together for until spreading consistency. Cut into bars to serve.

Note: This is an old recipe from my childhood.

clipart

MINTY CHOCOLATE-DIPPED CANDY CANES

2 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg

1 1/2 tsp vanilla extract

ICING:

4-oz semi-sweet and/or white chocolate chips

1/4 tsp pure peppermint extract

red, white, pink, green, etc nonpareils

To make cookies:

In a large mixing bowl, whisk together flour, baking powder and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then the vanilla.

Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Make 4 equal disks and roll each between 2 sheets of wax paper to 1/8-inch thick. Chill until firm - 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees and line baking sheets with parchment paper. Using floured candy cane cookie cutter, cut out cookies. Place on the parchment-lined baking sheets. Reroll, chill, and cut the scraps.

Bake, rotating pans around halfway through, Bake until cookies are lightly brown around the edges, 10 to 12 minutes. Allow to cool on cookie sheets 5 minutes before removing to wire racks to cool completely.

To decorate:

Place cooling racks over parchment paper. Melt chocolate in microwave, stirring in 20 second intervals until melted; stir in peppermint extract. Dip top half of each cookie in the chocolate, replace on rack and sprinkle with the nonpareils.

Recipe and photo HGTV 2018

ALMOND ORANGE COOKIES WITH CHOCOLATE FILLING

1 1/2 cups butter, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla
3 large egg yolks
3/4 tsp baking powder
3 cups all-purpose flour
1/2 tsp salt
2 1/2 tsp grated orange rind
1 cup ground toasted almonds
Creamy chocolate filling (recipe follows)

In large mixer bowl combine the butter, sugar, vanilla, and egg yolks beating until creamy.

In a bowl combine the baking powder, flour, and salt.  Gradually add the flour mixture to the egg mixture, mixing well.  Stir in the orange rind.  Cover and chill for an hour or until dough is easy to handle.

Preheat oven to 325 degrees.

Shape the dough into 1-inch balls and roll in the ground almonds.  Place balls 2-inches apart on ungreased cookie sheets.  Press a thumb into the center of each cookie making a well for the chocolate filling.  Put 1/4 teaspoon of the filling into the well of each cookie.

Bake cookies at 325 degrees for 11 to 13 minutes until set.  Allow to cool slightly on the cookie sheets then remove to a wire rack to cool completely.

CREAMY CHOCOLATE FILLING:
1/3 cup granulated sugar
1/4 cup unsweetened baking cocoa
1 tbsp all-purpose flour
1/2 cup whipping or heavy cream
1 egg yolk, lightly beaten
2 tbsp butter
1/2 tsp vanilla
In a small saucepan combine the sugar, cocoa, and flour.  Gradually stir in the whipping or heavy cream.  Over low heat, bring the mixture to a boil, stirring constantly.  Stir a small amount of the hot mixture into the beaten egg yolk then stir egg mixture into the chocolate mixture.  Cook for a minute while stirring constantly.  Remove the chocolate from the heat; stir in the butter and vanilla until butter is melted and mixture is smooth.  Chill until ready to use. 

file photo

CHOCOLATE OAT CHEWIES

 This is one of my older but favorite cookie recipes. Click on the pictures to enlarge for easier reading.