63 balls bake cookies Recipes

sugar, peanut butter, butter, softened, egg white, vanilla, flour , plus, flour, baking soda, salt

toffee malted cookies recipe, butter -- softened, sugar, brown sugar, eggs, instant vanilla pudding and pie filling, vanilla extract, flour, quick-cooking oats, baking soda, salt, malted milk balls -- chopped, english toffee bits or almond brickle chips

sugar, brown sugar, butter (room temp ), crisco (butter flavored crisco ), eggs, vanilla, baking soda, flour, salt, cream of tartar, semi sweet chocolate chips, sugar to roll balls in. not to be included in the batter

butter, granulated sugar, light brown sugar , firmly packed, vanilla extract, eggs, beaten lightly, molasses, grated orange rind, flour, baking soda, cinnamon, ground ginger, ground nutmeg, salt, dark plump raisins, walnuts, chopped, granulated sugar (for dipping the balls of dough)

semi-sweet chocolate chips (or use white chocolate chips), sugar, light corn syrup, kahlua (or 1/2 cup dark rum), crushed vanilla wafer cookies (measure 2-1/2 cups after crushing, about 10 oz), walnuts, finely chopped, powdered sugar (can use regular sugar for coating also)

vanilla wafer crumbs, chopped pecans, powdered sugar, light corn syrup, green creme de menthe, powdered sugar

crushed shortbread cookie (about 12 cookies), crushed graham cracker crumbs, butter, melted, cream cheese, softened, butter, softened, half-and-half or 1/2 cup light cream, eggs, sugar, vanilla, chocolate-covered english toffee bars, croarsely chopped, white chocolate baking bar, with crunchy chocolate cookie bits coarsley chopped, malted milk balls , coarsley chopped (about 15)

magic peanut butter middles, chocolate cookie with a surprise peanut butter center., makes 30 cookies, all-purpose flour, unsweetened cocoa powder, baking soda, white sugar, brown sugar, butter, softened, peanut butter, vanilla extract, egg, sugar, peanut butter, in small bowl blend flour , cocoa and baking soda. mix until well blended., in large bowl beat sugar , butter or margarine and 1/4 cup peanut butter, until light and fluffy. add vanilla and egg, beat. stir in flour mixture until blended. set aside., make filling: combine confectioner s sugar and 3/4 cup peanut butter. blend well., roll filling into 30 - 1 inch balls .

butter, egg, vanilla extract, almond flour, wheat germ, whole wheat flour, baking soda, salt, cinnamon, zucchini, dark chocolate chips

sugar, butter, molasses, egg, flour, salt, baking soda, cinnamon, ginger

graham crackers, finely crushed (or other plain sweet cookies like vanilla wafers), condensed milk, nuts, finely chopped (optional), ground cinnamon, for coating

brick cream cheese, room temperature, butter, room temperature, egg, moist chocolate cake mix, vanilla extract, sugar , for dusting, preheat oven to 350 degrees f., in a large bowl with an electric mixer, cream the cream cheese and butter, until smooth. beat in the egg. then beat in the vanilla extract. beat in the, cake mix. cover and refrigerate for 2 hours to firm up so that you can roll, batter into balls ., roll the chilled batter into tbsp sized balls and then roll them in, sugar. place on an ungreased cookie sheet , 2 inches apart., bake 12 minutes ., cookies will remain soft and gooey. cool completely and sprinkle with, more confectioners sugar , if desired., dozen

sugar, plus extra for rolling dough balls in, brown sugar, crisco butter shortening, peanut butter (as the title implies, jif is recommended), eggs, milk, vanilla extract, all-purpose flour, baking soda, salt, strawberry jelly or 3/4 cup any jam, jelly, preserve of your choice

semi-sweet chocolate chips, evaporated milk, vanilla cookie crumbs, ginger snap cookie crumbs, sugar , sifted, chopped walnuts, kahlua liqueur, pure vanilla extract, shredded coconut

walnuts, raisins, honey, fresh ginger, grated, cinnamon, nutmeg, brandy

unbleached all-purpose flour, baking soda, salt, unsalted butter, room temperature, light brown sugar , packed, granulated sugar, egg, vanilla extract, semi-sweet chocolate chips, semi-sweet chocolate chips, chopped, unsweetened chocolate, chopped, canola oil

unsalted butter, granulated sugar, eggs, dark cocoa, all-purpose flour, salt, baking powder, semi-sweet chocolate chips, walnut pieces, unsweetened dried shredded coconut

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.