Polka Dot Tree Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Stir in candies.
• Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
• Bake 12 to 16 minutes or until light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, concentrate and orange zest. Combine dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. , Place 2 in. apart on greased baking sheets. Bake at 350° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. , Combine all the frosting ingredients until smooth. Place in a heavy-duty resealable plastic bag; cut a small hole in corner of bag. Pipe polka dots on cookies.

Steps:

• Preheat oven to 350°. In a large bowl, mix coconut, milk and flour until blended; stir in M&M's., Drop mixture by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup chips; stir remaining chips into batter. , Spread in a greased 15x10x1-in. baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350 degrees.
• In the top of a double boiler over low heat, melt the semisweet chips and butter, stirring until smooth.
• Set aside to cool.
• In a small bowl combine the flour, baking soda and salt; set aside.
• In a large mixing bowl, beat the eggs, sugar and vanilla until light.
• Blend in the melted chocolate and then dry ingredients.
• Stir in the green mint chips and chill for 10 to 15 minutes or until stiff.
• Drop by well rounded teaspoonfuls onto parchment lined cookie sheets.
• Bake 8 to 10 minutes; cookies will be soft in center but will firm as they cool.

Steps:

• Preheat oven to 350*.
• beat sugars, butter, crisco,vanilla and eggs in large bowl till light and well combined -- with mixer on medium speed --
• stir in flour, baking soda and salt.mix well.
• Drop dough by 1/4 cupfuls 3" apart on ungreased cookie sheet.
• Bake 12-16 minutes or light golden brown.
• cool 3 minutes, then remove from sheets to rack to cool completely.

Steps:

• Preheat your oven to 350°F Spray your cookie sheets with nonstick cooking spray.
• In a large bowl or a stand mixer combine your cake mix of choice, oil and eggs beat for 3 to 4 minutes.
• Stir in by hand your chips of choice until well blended.
• Drop by teaspoon full, a cookie scoop really comes in handy here.
• Bake 9 to 11 minutes or until firm.
• Let them sit on the sheet a minute.
• Place on rack until cool.
• These cookies freeze well also.