Cathys Crazy Cookies Food

CRAZY COOKIES

Crazy Cookies image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h

Yield 36 cookies

Number Of Ingredients 13

Ingredients

1 cup (2 sticks) salted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon peanut butter
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
2 heaping teaspoons instant coffee granules
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup chocolate candies, such as M and Ms
1 cup rice cereal, such as Rice Krispies
1/2 cup finely chopped pecans, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.

CATHY'S WHIPPED SHORTBREAD COOKIES

Cathy's Whipped Shortbread Cookies image

This is an old family recipe. My Great aunt used to just drop them from a spoon onto a cookie sheet. I use my cookie gun and get about 120 cookies. They are an excellent-melt-in-your-mouth cookie. I decorate them with cherries and icing.

Provided by Chef burnt toast

Categories Drop Cookies

Time 40m

Yield 120 cookies

Number Of Ingredients 5

Ingredients

1 lb butter (or margarine)
1 cup icing sugar
1/2 cup cornstarch
1 teaspoon vanilla
3 cups flour

Steps:

Cream butter until light and fluffy, then add icing sugar and cornstarch. Mix and whip until light and creamy.
Then add vanilla and flour (a bit at a time) and whip again until light and creamy.
Drop from a spoon or use a cookie gun to make shapes on a pan.
Bake in a 325°F oven for 20-25 minutes, depending on size of cookie (just until set and starting to turn pale golden).

Nutrition Facts : Calories 44.5, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 21.9, Carbohydrate 3.9, Fiber 0.1, Sugar 1, Protein 0.4

CATHY'S COCONUT OATMEAL COOKIES

Cathy's Coconut Oatmeal Cookies image

This is a simple recipe which makes a nice, chewy oatmeal cookie, which can be easily modified for individual tastes. A family recipe provided by Aunt Cathy.

Provided by JoeFriday

Categories Dessert

Time 20m

Yield 36-48 cookies

Number Of Ingredients 13

Ingredients

1/2 cup butter
1/2 cup shortening
1 cup white sugar
1/2 cup brown sugar
1 egg, well beaten
2 tablespoons molasses
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup desiccated coconut
1 1/2 cups rolled oats
1/2 teaspoon salt

Steps:

Cream sugar and butter.
Add egg, molasses and vanilla.
Next add the dry ingredients, with the oatmeal and coconut last.
Bake 10 to 12 minutes at 350 degrees.
Dried cranberries (craisins) make a nice addition to these cookies!

Nutrition Facts : Calories 128.1, Fat 6.5, SaturatedFat 3, Cholesterol 12.7, Sodium 104.6, Carbohydrate 16.6, Fiber 0.6, Sugar 10.1, Protein 1.4

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