2 (8 ounce) packages cream cheese
1 1/2 cups sugar
2 (8 ounce) cans crescent rolls
6 teaspoons butter (soften)
4 teaspoons cinnamon
Preheat oven to 350°F.
Mix cream cheese, eggs, 1 cup of
sugar (reserve 1/2 cups of sugar for the topping).
Roll out 1 can of crescent rolls and
places on bottom of buttered 13 x 9 glass cake pan.
Pour mixture on top of crescent
Roll out other can of crescent rolls
and place on top of mixture. (If seams come undone while rolling out. pinch
Mix 1/2 cup of sugar and 4 tsp of
cinnamon in different bowl.
Spread softened butter on top of
Sprinkle sugar and cinnamon mixture
on top of butter.
Cook for 30-40 minutes. Refrigerate for 3 hours before serving.
1/2 cup peanut butter
1/4 cup butter
1 cup chocolate
1/2 teaspoon vanilla
9 cups Crispix cereal (any flavor)
1. Combine peanut butter, butter and chocolate chips in
a microwave safe bowl.
2. Microwave for one minute then stir to blend all
ingredients thoroughly. Add 1/2 teaspoon vanilla. Stir well.
3. Place the 9 cups of Crispix cereal in a very large
4. Pour the peanut butter-chocolate mixture over the
cereal and toss evenly, making sure all the cereal gets a good covering.
5. Place the powdered sugar in a large zip-lock type
6. Add the peanut butter-chocolate cereal mixture to the
bag, leaving enough room for the puppy chow to be shaken (you may have
to divide the mixture into smaller batches, coating one batch at
7. Shake the bag vigorously to evenly coat each piece of
the puppy chow with powdered sugar.
8. Once the mixture is fully coated, place in a large
9. Coat any additional pieces by shaking the mixture in the powdered
sugar filled bag. Add powdered sugar to the bag as needed until all the
mixture is coated.
48 Milk Chocolate Candy Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar
Heat oven to 375°F. Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
About 4 dozen cookies.
1 cup peanut butter
1/2 package or 6 oz butterscotch morsels
1 large can chow mein noodles
peanut butter and butterscotch together. Can be done on the stove top or in a
microwave. Pour over noodles; mix well. Drop by tablespoon on wax paper; freeze
for a couple of hours. May be stored in a loose fitting topped cookie jar.
How to make the
perfect Christmas Cookie
- Avoid over-mixing the dough.
If it's handled too much, the cookies will be tough.
- Use heavy-gauge dull aluminum baking sheets with one or two low sides.
When a recipe calls for greased baking sheets, use shortening or cooking spray.
Dark finishes may cause the cookies to become overly browned.
- Preheat the oven for 10 to 15 minutes before baking and make cookies the same size and thickness.
- Unless the recipe states otherwise, place cookie dough 2 to 3 inches
apart on a cool baking sheet.
- Leave at least 2 inches around the baking sheet and the oven walls for
good heat circulation. For best results, bake only one sheet of cookies at a
time. If you need to bake two sheets at once, switch the position of the baking
sheets halfway through the baking time.
- Check the cookies when the minimum baking time has been reached,
baking longer if needed. Follow doneness tests given in individual recipes.
- Unless otherwise directed, let cookies cool for 1 minute on the baking
sheet before removing to a wire rack. Cool completely before storing.
- Let baking sheets cool before placing next batch of cookie dough on
them. The heat from warm baking sheets will soften the dough and cause it to
Powder and Baking Soda: Check
expiration dates of baking powder and baking soda, replacing if necessary. To
test, baking soda should bubble when added to vinegar. Baking powder should bubble when added
to hot water.
- Check your date on your egg carton. Check out the sell date of eggs. Eggs
should be at room temperature. Also the emulsion can be ruined if eggs or other
liquids are too cold or too hot when they are added.
- Don't substitute flour types. If your recipe calls for all-purpose
flour, that's what you need to use. Cake flour and bread flour will not behave
the same. Learn about the different types of flour. When a recipe
calls for all-purpose flour, it means the bleached variety.
- Smell and taste nuts before using. Oils in nuts can turn rancid
quickly. Store any leftover nuts in the freezer for longest shelf life.
- Make sure your butter is at room temperature, otherwise it won't cream
properly with the sugar. The terms "room temperature,"
"softened" and "soft" mean different things. The
temperature of the butter can make a difference in the recipe. Most cookie
dough recipes depend on the emulsion that occurs when you cream butter and
sugar together. This emulsion will not happen if the butter is too hot or too
- Room -temperature butter should be
pliable enough that your finger can leave a mark in it, without being soft and
greasy. Set the butter out at least one (1) hour in advance.
- Softened butter will feel a
little warmer to the touch, and it will be much easier to leave a deep
indentation, but it should still be firm enough to pick up without falling
- Do not try to microwave your butter to soften, as it will just end up
too soft. If you don't have an hour's lead time, increase the surface area by
cutting the butter into small pieces or shredding it on the large holes of a
grater. It will then come up to temperature in approximately 10 minutes.
- Unsalted butter is generally recommended because some salted butters
have more sodium than others. If you use salted butter, only use 1/2 the amount
called for in the recipe. Don't skip the salt, as salt brings out flavors and
balances the sweetness in a recipe
- Use the full amount of salt called for in a recipe, especially is
using unsalted butter. If you use salted butter, only use 1/2 the amount called
for in the recipe. Don't skip the salt, as salt brings out flavors and balances
the sweetness in a recipe.
- Check vegetable shortening before using. Shortening, especially new
trans fat-free brands) can go bad, introducing off-flavors to your cookies that
you worked hard making.
The type of sugar used in your cookies can promote spread in baked
cookies. To understand this, you need to know that sugar is a tenderizer, which
interferes with the formation structure. Sugars with a finger granulation
promote more spread (probably because they dissolve sooner and only dissolved
sugars will tenderize). Powdered sugar (confectioner's sugar), when it contain
cornstarch, prevents spread in cookies despite it finer grind.
- Lightly spoon dry ingredients into correct cup or spoon size, and
level off with edge of spatula by cutting across the top. Use measuring spoons
in this way too.
- Dip a dry measuring cup into the ingredient and sweep away the excess
with a straight-edged tool, such as an icing spatula.
- Measure a liquid in a measuring spoon by filling it full.
- To measure a "heaping" or "rounded" tablespoon or
teaspoon, it is generally a moderately-sized, round mound, or heap of the dry
ingredient in addition to that which fills the spoon.
- Measure a "scant" spoon by filling the measure not
completely full or by shaking or pouring a little bit.
- Flour does not need to be sifted before measuring unless recipe
specifies it. When a recipe calls for sifted flour, it is important to take the
time to sift, even if the flour you're using is labeled "pre-sifted."
Sifting flour onto a sheet of wax paper instead of into a bowl cuts down on
- Measure brown sugar by packing it firmly into a measuring cup or into
a measuring spoon.
- Shortening should hold its shape when turned out of the measuring cup.
The same applies to brown sugar.
- Preheat the oven 10 to 15 minutes before you
begin baking cookies. This is usually consistent unless a recipe specifically calls for you
to start with a cold oven.
- Purchase an oven thermometer to make sure
your oven is operating at the right temperature. An oven that is too hot or too
cold not only throws off the cooking times, but can throw off the texture and
appearance of the finished cookies.
- A baking sheet should be either cool or at room temperature when the
cookie dough is placed on it; otherwise, the dough will start to melt,
adversely affecting the cookies' shape and texture.
- Bake one cookie sheet at a time, and be sure that the sheet fits in
the oven with at least one inch of space around its edges for the proper heat
circulation. Rotate cookie sheets and rinse and wipe clean between batches.
- Cookie sheets with little or no sides will allow the cookies to bake
quickly and evenly.
- Grease cookie sheets with either vegetable shortening or unsalted
butter. Do not use vegetable oil for greasing the cookie sheets, as the oil
between the cookies will burn during baking - this is very difficult to clean.
- You also can use parchment paper or the reusable Silicone Baking Mats on your cookies
sheets instead of the shortening or butter.
- If the cookie dough you are using has a large amount of vegetable
shortening or butter in it, it is not necessary to grease or butter the cookie
sheets or pans. Most cookie dough can be baked on ungreased pans.
- If you flour a cookie sheet after it is greased, there will be less
tendency for the cookies to thin out and spread too much during baking.
- A greased and floured cookie sheet is also preferred for any dough
containing chocolate chips (the chocolate which comes in contact with the
cookie she is less likely to stick and burn while baking).
- Bake one cookie sheet at a time, and be sure that the cookie sheet
fits in your oven with at least one-inch of space around its edges for proper
heat circulation. Avoid placing one sheet above another sheet in the oven, as
this causes uneven baking. Cookies should be baked in the center of the oven.
- Be sure to cool your baking sheets between baking batches of cookies.
A baking or cookie sheet should be either cool or at room temperature when the
cookie dough is place on it. Otherwise, the dough will start to melt, adversely
affecting the cookie's shapes and texture.
- If the sheets are still hot when you add more dough, the cookies can
start to melt and spread before they even get in the oven. To cool your cookie
pans in a hurry, run them under cold water and then wipe dry before using.
- Leave room between cookies on the cookie sheet. Rule of thumb is 2
inches between cookies. If they are extremely large cookies or the recipe calls
for more space, adjust the space
- Watch the baking time and use an accurate timer. Always check the
cookies at the minimum baking time listed in your recipe. Even one minute can
mean the difference between a cookie that is done and one that is ruined.
- Unless the recipe directs otherwise, remove baked cookies from cookie
sheet to wire rack immediately to prevent further baking. Use a thin pancake
turner to remove and move cookies from baking sheets. If cookies are left on
the sheet to cool, they will be very difficult to remove (this will keep
cookies from tearing or breaking).
- Crisp or rolled cookies are made from a stiff dough which is rolled
with a Rolling Pin and cut with
sharp cookie cutters, a knife, or a pastry wheel. They should be thin and
- It is usually best to work with a small amount of dough at a time.
Chill the dough if it is too soft to handle easily.
- For rolled cookies, the dough should be chilled for 15 to 30 minutes
before rolling. this will prevent the dough from sticking to the Rolling Pin. Roll out only
one portion of the dough at a time to prevent dough from drying out. I like to
keep the other portion is the refrigerator and chilled.
- When using plastic Cookie Cutters, they should be
dipped in warm vegetable oil while you are working. You will get a cleaner,
more defined edge on the patterns.
- For the most-tender cookies, use as little flour as possible when
rolling out the dough. Save all the dough trimmings and roll at one time (these
cookies will be less tender). Sugar cookies will not get stiff or tough if you
roll them in sugar instead of flour. TIP:
Roll the chilled dough between 2 sheets of parchment paper or wax paper. Remove
the top sheet. Make cookie cutouts, then lift with a wide spatula from paper to
- Crisp or rolled cookies should be stored in a container with a
Rolled Cookie Decorating Tip
To keep sparkling sugar on unfrosted rolled cookies, make a "paint" of egg white and water (1 egg white and 1/4 teaspoon water) and paint the UNBAKED cookie with this colorless paint. Then sprinkle the sugar right onto the sugar to stick. Then bake the cookies according to your recipe.
Shipping or Mailing Cookies
- When mailing cookies, choose cookies that are hardy so they can stand
the trip. Soft cookies generally are the best travelers.
- Use a strong cardboard box or metal container; line with either wax
paper or aluminum foil. Then place a cushion of crumpled wax paper, plastic
wrap, or cellophane straw on the bottom.
- Wrap cookies in pairs, back to back, with wax paper between them. A
moisture-proof material, such as plastic wrap, safely holds the flavor while
the cookies bounce around.
- Pack snugly in rows with heavy cookies at the bottom. Tuck popcorn,
puffed cereal, or crushed wax paper into the holes to prevent jiggling. Cover
each layer with a cushion of wax paper or paper towels.
- Tape the box shut, print address on box (if paper should become torn
in route, the address will not be destroyed with it) and wrap in heavy brown
paper. Tie or tape securely.
- Print name and address plainly on front of package and label "Fragile."
- Always store cookies after they have cooled completely. If still warm,
they will get too soft and moist from the condensation and you'll wreck them.
For short-time storage follow these suggestions:
- For Crisp Cookies, store in a
container with loose lid unless you live in a humid climate. If your humidity
is high, store these cookies in an airtight container as well.
- For fragile cookies, store in a
shallow tin instead of a deep cookie jar or crock as extra weight will break the
- When storing frosted Cookies, store only
after the frosting is set on the cookies. Like soft cookies, all frosted
cookies should be stored between layers of waxed paper. It is best if you do
not stack the layers deeper than 3 layers.
- Soft Cookies should be placed between sheets of waxed
paper in an airtight container. Make sure the container has a snug fitting lid.
If the cookies begin to dry out, place a slice of on a sheet of waxed paper and
place inside the container. Replace the slice of bread as needed.
- If storing in cookie jars, line it with a
re-sealable plastic bag for airtight storage.
Freezing Baked Cookies
- For a longer storage you should freeze baked cookies in airtight
freezer containers, freezer bags, or aluminum foil. NOTE: Don't use cardboard
containers because they pick up freezer odors. They can be frozen up to twelve
- First put a piece of waxed paper or foil in the bottom of the
container. Then place the cookies so they aren't touching and separate the
layers with waxed paper or foil to protect. Seal tightly.
- Before serving the cookies make sure you thaw them in their original
freezer wrappings (so that condensation forms on the wrapping, not on the
cookie). Crisp cookies may soften when thawed after freezing; to re-crisp, put
them in a 300°F oven for 8 to 10 minutes.
Freezing unbaked cookie dough
- Most cookie dough freezes extremely well and can be kept frozen for up to 3 months. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice.
- It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.
The cookie dough that freezes best is shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few.
- The types of cookie dough that do not freeze well are cake-like cookies and cookies that have a very liquidly batter, such as Madeleine cookies.
- For slice-and-bake cookies, form the dough into a log and freeze. When ready to bake, just slice off as many cookies as you need.
When ready to use, the dough should be thawed in the refrigerator because it needs to be quite cold and firm to be cut into even slices. You can even slice it frozen if you want to; you just need a really sharp knife and a little elbow grease.