Time 25m Yield 36 cookies Number Of Ingredients 14 Steps:
Cream butter; add sugar, egg and vanilla. Sift in dry ingredients. Add cornflakes, oats, coconut and nuts. Roll into small balls an place 2-inches apart on a cookie sheet. Bake at 350° for 10-15 minutes.
Time 30m Yield 45 cookies Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F. Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts. Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.
Time 1h10m Yield 1 dozen Number Of Ingredients 6 Steps:
For the cookies: In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Spread waxed paper to cover a 2-foot long area. Press cookie batter, 1/2-inch thick, onto waxed paper. Cut cookies with cookie cutters, and then transfer to a cookie sheet. For the glaze: Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power. In a medium bowl, combine melted chocolate and butterscotch. Using the back of a metal spoon, drizzle glaze over the cookies. Set aside until glaze sets, about 15 to 20 minutes.
Time 25m Yield 8 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
More about “crunchy christmas cookies recipes”
Time 40m Yield 10-1/2 dozen. Number Of Ingredients 14 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, oil and vanilla. Combine the flour, salt, cream of tartar and baking soda; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Press tops lightly with a fork. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
