Time 40m Yield about 4-1/2 dozen. Number Of Ingredients 6 Steps:
To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring., In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half., Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm., Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
Time 55m Yield 30 cookies Number Of Ingredients 13 Steps:
Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed. Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes. Preheat the oven to 375 degrees F. Slice off as many cookies as you’d like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.
Time 35m Yield about 4 dozen. Number Of Ingredients 5 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Yield 30 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal and coconut and mix until combined. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.
Time 20m Yield 72 serving(s) Number Of Ingredients 12 Steps:
In a mixing bowl, combine sugars,butter, shortening, eggs and vanilla, blend well. Add in flour mixture (flour,salt,baking soda), mix until just blended, add coconut, and oatmeal, blend, then add rice krispies. Roll mixture in 3 rolls;about 2 1/2" size, squeezing to form a solid roll, wrap in plastic wrap. (Don’t stress if the rolls aren’t perfectly round,cookies turn out roundish anyway). If you will be freezing for a long period of time, wrap again in wax paper and place in a freezer bag. Slice cookies (about 1/4") place on ungreased cookie sheet bake at 375 for 8-10 minutes, until cookies are lighlty brown (if you like a less crispy cookie) or medium brown (for a more crispy cookie). Grab the milk and chow down.
Time 2h30m Yield 24 Number Of Ingredients 9 Steps:
Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring. Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
Time 40m Yield about 4 dozen Number Of Ingredients 10 Steps:
Cream butter, Nutella and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips., Divide dough in half. Roughly shape each portion into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using it to mold the dough into a smooth roll. Place wrapped rolls in airtight containers. Freeze until firm, about 1 hour. , Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Time 25m Yield 2-1/2 dozen. Number Of Ingredients 9 Steps:
In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups “extras”. Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.
Time 30m Yield 48 cookies Number Of Ingredients 11 Steps:
Mix all ingredients well, stirring in Rice Krispies last. Shape into long, thin rolls, double wrap in plastic wrap, and freeze. To bake, slice very thin while frozen, place on ungreased cookie sheet. Bake at 375 degrees F for 8 to 10 minutes until lightly browned. Keep the dough frozen and slice off the amount needed.
Time 38m Yield 12 dozen Number Of Ingredients 8 Steps:
in a large bowl, cream margarine and sugar together, beat in eggs, vanilla and lemon extract till light and fluffy – in seperate bowl, combine flour, baking soda and cinnamon – gradually stir flour mixture into egg mixture, until blended.divide dough into 4 equal pieces – shape each piece into an 8x10 roll – wrap each roll in wax paper or plastic wrap – , freeze, wrap each frozen dough in aluminum foil and again with these printed instructions.When I make them for gifts for friends.I like to overwrap the aluminum foil with fabric for the holidays – INSTRUCTIONS:. store dough in refrigerator till ready to bake – cut chilled dough into 1/4" slices.place on lightly greased cookie sheets. bake at 350* for 8-10 minutes or edges are golden. each roll makes about 3 dozen – I cut mine a little thicker.so it will be less.grandchildren like to decorate these as well – so grandma always includes colored sugars.
Time 40m Yield 48 Number Of Ingredients 8 Steps:
Bring sugar, milk, butter, and cocoa to a boil in a large saucepan. Let boil until all sugar crystals on the sides of the pan are dissolved, about 2 minutes. Remove from heat and stir in peanut butter and vanilla extract. Stir in oats and coconut until evenly distributed. Quickly spoon tablespoonfuls of dough onto sheets of waxed paper and allow cookies to set up, about 20 minutes.
Time 23m Yield 7 dozen Number Of Ingredients 9 Steps:
Beat together butter, brown sugar and powdered sugar. Add eggs and vanilla and mix well. Combine flour and baking soda and add. Stir in chocolate chips and walnuts. Mold dough into 4 12" logs and wrap in plastic wrap. Store in refrigerator for at least an hour or longer, if desired. Preheat oven to 350°. Cut dough into 1/2" thick slices and place on baking sheet. Bake for about 8 minutes or until golden brown.
