Earthquake Cookies In A Jar Recipes

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EARTHQUAKE COOKIES

These cookies are so easy to make, you'll probably crumble! You can use any flavor cake mix you like for these cookies. The possibilities are endless!

Provided by Topoac

Categories     Desserts     Cookies     Cake Mix Cookie Recipes

Yield 24

Number Of Ingredients 5



Earthquake Cookies image

Steps:

  • Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
  • Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.

Nutrition Facts : Calories 152 calories, Carbohydrate 18.9 g, Cholesterol 19.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 164.3 mg, Sugar 13.1 g

1 (18.25 ounce) package devil's food cake mix
2 eggs
½ cup shortening
¾ cup confectioners' sugar
1 tablespoon water

EARTHQUAKE COOKIES IN A JAR

Categories     Cookies     Bake     Picnic

Yield makes about 40 cookies

Number Of Ingredients 14



Earthquake Cookies in a Jar image

Steps:

  • Sift together the flour, baking powder, almond meal, and salt. Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
  • In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy. Add the melted chocolate mixture and mix until incorporated. Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesn't fly around your kitchen) and mix until incorporated. Stir in the coffee, vanilla, and rum. Transfer to a small bowl and refrigerate for about an hour. It will become firm.
  • Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Put the granulated sugar in one bowl and the confectioners' sugar in a second bowl.
  • Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet. Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners' sugar, coating each one fully. Return them to the cookie sheet.
  • Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up. (They are especially delicious with a little softness in the center.) Allow them to cool on a rack, then store airtight.

1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 cup almond meal (also known as ground almonds)
1 teaspoon kosher salt
12 ounces dark chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter, at room temperature
3 large eggs
1/2 cup sugar
3 tablespoons brewed coffee
2 tablespoons vanilla extract
1 tablespoon rum
Decorating Sugar:
3/4 cup granulated sugar
3/4 cup sifted confectioners' sugar

EARTHQUAKE COOKIES

My family and friends expect me to bake them every year at Thanksgiving and/or Christmas, and they get very upset with me when I don't. But baking them is fun, and they taste great! The recipe was initially printed in the Dallas Morning News (mid-70s) as part of a "Junior Chef" summer program for kids.

Provided by LibraryMan

Categories     Dessert

Time 1h30m

Yield 60-72 cookies

Number Of Ingredients 10



Earthquake Cookies image

Steps:

  • Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
  • Add the egg and the molasses and beat well.
  • Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
  • Add the flour mixture to the shortening mixture and mix well.
  • Refrigerate the dough for at least 1 hour.
  • Preheat the oven to 375°F.
  • Shape the dough into 1-inch balls.
  • Roll each ball in granulated sugar.
  • Place the balls 2-inches apart on an ungreased cookie sheet.
  • Bake the cookies at 375° for 8-10 minutes or until lightly browned.
  • Remove from the oven and allow them to cool slightly (about 2 minutes).
  • Remove from the cookie sheet to wire racks to cool completely.

Nutrition Facts : Calories 56.3, Fat 2.7, SaturatedFat 0.7, Cholesterol 3.5, Sodium 53.5, Carbohydrate 7.6, Fiber 0.1, Sugar 4.1, Protein 0.5

3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups sifted flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

DIRTY CHAI EARTHQUAKE COOKIES

In case you're wondering about the name of this cakey, chewy-edged cookie, which nearly explodes through its sugary crust, it's a nod to a coffee bar creation in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. It's right at home on a traditional holiday cookie plate, thanks to its festive cinnamon, cardamom, ginger and cloves. Feel free to add a little freshly grated nutmeg, if you're so inclined. A strong coffee flavor adds nuance; black pepper lends a spicy kick; and malted milk powder, browned butter and brown sugar all contribute toasty warm notes to this craveable treat.

Provided by Susan Spungen

Categories     snack, cookies and bars, dessert

Time 45m

Yield 2 dozen cookies

Number Of Ingredients 16



Dirty Chai Earthquake Cookies image

Steps:

  • Put espresso or coffee in a small metal bowl. Put butter in a small saucepan, and cook over medium-high heat, swirling and stirring occasionally with a rubber spatula, until nutty brown, 5 to 6 minutes. Add the butter to the bowl with the espresso and stir to combine. Set aside to cool, stirring occasionally, while you prepare the rest of the cookie.
  • Combine the flour, malted milk powder, baking powder, ginger, cinnamon, cardamom, cloves, salt and pepper in a medium bowl. Whisk to combine thoroughly and set aside.
  • Combine eggs and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and slightly paler, about 3 minutes, scraping bowl as needed.
  • Add the vanilla and the butter mixture, then mix on low speed until combined. Add the flour mixture, then mix again on low until combined. Transfer dough to a resealable glass or plastic container, and chill thoroughly, at least 2 hours and up to 3 days.
  • Heat oven to 350 degrees. Put granulated sugar and confectioners' sugar into two separate bowls. Use a small cookie scoop to portion dough into heaping tablespoons (about 25 grams each). Roll into smooth balls and drop a few at a time into the bowl of granulated sugar, rolling to coat. Transfer to the bowl with the confectioners' sugar. Roll gently, coating well, then transfer to a parchment- or silicone mat-lined baking sheet, leaving at least 2 inches between cookies. Place in freezer until firm, about 10 minutes.
  • Bake until cookies are golden underneath but still quite tender (they will firm up as they cool), 12 to 14 minutes. Let cool a few minutes on the baking sheets and transfer to wire racks to cool completely. Cookies will keep in an airtight container at room temperature for 1 week.

1 tablespoon finely ground espresso (not instant espresso) or finely ground coffee
1/2 cup/115 grams cold unsalted butter (1 stick)
2 cups/255 grams all-purpose flour
2 tablespoons malted milk powder, such as Carnation brand
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
2 large eggs
3/4 cup/165 grams light brown sugar
2 teaspoons vanilla extract or paste
1/4 cup/50 grams granulated sugar, for rolling
1/2 cup/50 grams confectioners' sugar, sifted, for rolling

COOKIES IN A JAR (EMERGENCY COOKIES)

This is a wonderful gift idea, perfect for Christmas for your friends and family. Now your loved ones will never be without when a cookie craving hits.

Provided by Moonstones

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 12



Cookies in a Jar (Emergency Cookies) image

Steps:

  • Sift flour, baking powder, baking soda, and salt into a bowl; pour flour mixture into a 4-cup glass jar. Layer brown sugar and superfine sugar in the jar, pressing firmly between each layer. Layer oats, cranberries, and chocolate chips. Seal jar.
  • To make cookies: Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Empty dry cookie mix in large bowl. Stir in butter, egg, and vanilla extract until combined. Roll the dough into tablespoon-sized balls and place 2 inches apart onto prepared baking sheets.
  • Bake in preheated oven until lightly browned, 10 to 15 minutes. Cool on the sheets for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 16.8 g, Cholesterol 19.1 mg, Fat 6.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 79.6 mg, Sugar 11.4 g

¾ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup firmly packed brown sugar
⅓ cup superfine sugar
¾ cup rolled oats
¾ cup dried cranberries
¾ cup white chocolate chips
½ cup butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract

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