Mayan Mystery Cookies Recipes

Steps:

• Preheat oven to 350 degrees.
• Cream butter and 3/4 cup sugar.
• Sift flour, baking powder, salt, spices and cocoa in a bowl and add to the butter mixture.
• Add egg and vanilla and mix until batter is uniform.
• Using your hands, roll dough into balls about the width of a quarter and tuck about 5 chocolate morsels into the center of each one.
• Press one rounded side of ball in sugar.
• Line cookie sheets with waxed paper and place balls on the paper.
• Flatten dough balls using a glass.
• Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center.
• Let cool on the cookie sheet.

Steps:

• Line two baking sheets with parchment paper or a silicone baking mat. Cream the butter and ¾ cup sugar in a food processor. Sift the flour, baking powder, salt, spices and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and process until the batter is uniform. Refrigerate the dough for at least an hour. Preheat oven to 350-degrees F. Using your hands, roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one. Put some sugar on a flat plate and roll the balls in the sugar to cover lightly. Place the balls on the baking sheets. Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center. Let cool on the baking sheets. Makes about 5 dozen cookies.

Steps:

• Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
• Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.

Steps:

• Add sugar to melted butter and mix. Allow to cook, then add beaten eggs and mix well.
• Stir in the can of tomato soup. Stir in cinnamon, nutmeg, baking soda and salt.
• Next add the raisins and walnuts, stir.
• Add in flour 1 cup at a time, mixing well after each addition.
• Let dough stand for 10 minutes. Drop by teaspoonfuls onto a greased cookie sheet.
• Bake in preheated 350 degree oven for 10-12 minutes, until golden brown on top. Let stand on cookie sheet for a minute and then finish cooling on a wire rack.