_million Bucks Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, combine 1 cup of the sugar, shortening and butter; beat until light and fluffy. Add vanilla, almond extract and egg; blend well. Add flour, baking soda and cream of tartar; mix well.
• Shape dough into 1-inch balls. Roll balls in remaining 1/3 cup sugar; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in sugar, flatten balls to 1/8-inch thickness.
• Bake at 350°F. for 7 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

Steps:

• Mix ingredients in the order given.
• Roll into balls and place on cookie sheet. Press down with glass which has been buttered and dipped in sugar.
• Bake at 350 degrees F (175 degrees C) for 12 minutes.

Steps:

• For the shortbread layer: Preheat the oven to 350 degrees F. Using a pastry brush, butter a 9-by-13-inch baking dish and coat with flour, tapping off excess.
• Put the flour, sugar and salt in a food processor and pulse. Add the butter and pulse until the dough just comes together. Press the shortbread mixture into the prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
• For the cookie butter layer: In a 5-quart saucepan over moderately-low heat, combine the sweetened condensed milk, brown sugar, cookie butter and salt. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, about 15 minutes. Pour the mixture over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
• For the chocolate topping: In a bowl set over a saucepan of simmering water, melt the chocolate with the oil. Once the chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then put in the refrigerator to cool completely, allowing the chocolate to slightly harden but not too hard. Cut into 2-inch pieces. Garnish with flaky salt before serving.

Steps:

• Preheat the oven to 350°F. Place the melted butter, egg, and vanilla extract in a large bowl, and stir to combine. Add the contents of the jar, and stir until well mixed. Spread the batter in a greased 9-x-9-inch baking pan and bake for 18 to 20 minutes, or until golden brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or store in an airtight container for up to 2 weeks.

Steps:

• 1. Preheat the oven to 375°F. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 1/2 cup chopped walnuts 1/2 cup milk chocolate chips 1/2 cup brown sugar 1/2 cup chopped milk chocolate (1.55 ounce bar) 1/2 cup sugar 1 1/4 cups quick-cooking oatmeal, blended fine in a blender 1/2 tea spoon baking soda 1/2 teaspoon baking powder 1 cup all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large bowl, cream the butter, eggs, and vanilla and lemon extracts. Add the contents of the jar, and stir until well mixed. Chill the dough for 2 hours. Preheat the oven to 350°F. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters and place on an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 10 to 12 minutes, or until the edges begin to brown. Allow to cool for 2 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

Steps:

• Preheat the oven to 350°F. Spoon out all of the ingredients except for the graham cracker crumbs. Place the crumbs in a medium-sized bowl, and combine with the melted butter, stirring with a fork. Transfer the mixture to an ungreased 13-x-9-inch baking pan, and use the back of a fork to press firmly over the bottom and slightly up the sides. Stir the remaining jar ingredients to combine, and sprinkle evenly over the crumb mixture. Then pour the sweetened condensed milk evenly over all. Bake for 25 to 30 minutes, or until the edges are light brown in color. Cool completely in the pan before cutting into bars. Serve immediately, or refrigerate in an airtight container for up to 1 week.

Steps:

• Preheat the oven to 325°F. In a large bowl, beat the egg whites and vanilla extract with an electric mixer until stiff peaks form. Using a spoon, gently fold the contents of the jar into the egg white mixture. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 13 to 15 minutes, or until light brown in color. Immediately transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.

Steps:

• In a large bowl, combine all of the jar ingredients. Add the rum and stir well to combine. Form the mixture into 2-inch balls. Place the powdered sugar in a bowl, and roll each ball in the sugar. Arrange the balls on a cookie sheet, and air dry at room temperature for 6 hours. Serve immediately, or store in an airtight container for up to 2 weeks.

Steps:

• Preheat the oven to 350°F. In a large bowl, cream the butter, egg, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.

Steps:

• Preheat the oven to 375°. In a large bowl, cream the butter, egg, and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 8 to 10 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.