MYSTERY COOKIES
This recipe is from one of Joanne Flukes many mysteries, unfortunatley I can't remember which one. Posted for safe keeping.
Provided by Kerena
Categories Drop Cookies
Time 1h10m
Yield 120 cookies, 60 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 140.4, Fat 4.2, SaturatedFat 1.4, Cholesterol 10.3, Sodium 185.9, Carbohydrate 24.6, Fiber 1, Sugar 15.2, Protein 2.2
MAYAN MYSTERY COOKIES
I love this recipe. The first time I tried one I thought I was about to eat a plain chocolate cookie, was I in for a surprise... I couldn't stop eating these!
Provided by jess03su
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 16, Sodium 61, Carbohydrate 9.3, Fiber 0.8, Sugar 4.2, Protein 1.1
MAYAN MYSTERY COOKIES
Steps:
- Line 2 baking sheets w/ parchment paper. Cream butter and 3/4 C sugar in food processor. Sift flour, baking powder, salt, spices, and cocoa in medium bowl and add to the butter mixture. Add egg and vanilla; process until the batter is uniform. Refrigerate for at least 1 hour. Preheat oven to 350 degrees. Roll the dough into balls about the width of a quarter. Tuck 4-5 chocolate chips into the center of each one. Roll the balls in sugar to cover lightly. Place balls on the baking sheets. Bake for 8 minutes being careful not to overbake. The cookies should be delicate and soft in the center.
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