Archive for Cookies

NESTLE TOLL HOUSE Pumpkin Spice Molasses Cookies with Raisins

Pumpkin SpiceIngredients

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup Pumpkin
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 2/3 cups (10-oz. pkg.) Nestle Toll House Pumpkin Spice Morsels
  • 1 cup Raisins Soaked in Rum or Brandy (my addition to the recipe)

 In this recipe

Pumpkin NestlePREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.

COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.

SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Place 2 inches apart on prepared baking sheets.

BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.

I added the Rum Soaked Raisins because I love “spiced” items and raisins.

Butterscotch Toffee Cookies Recipe

Love this cookie! Quick and easy to make in a pinch. Make sure your pantry is stocked and you are good to go. The yield is 5 dozen. You can bang these out in very little time. Best when eating warm. Pop in the microwave for 10 seconds and yummy, yummy, yummy!

• 2 eggs
• 1/2 cup canola oil
• 1 package butter pecan cake mix (regular size)
• 1 package (10 to 11 ounces) butterscotch chips
• 1 package (8 ounces) milk chocolate English toffee bits

Butterscotch Cookie
• 1. Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits.
• 2. Drop by tablespoonfull 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute before removing to wire racks. Yield: 5 dozen.

Raspberry Meringue Kisses


3                         Egg Whites

1/8 tsp.            Salt

3½ TBS.           Raspberry Gelatin

¾ cup               Sugar

1 tsp.                  Vinegar

1 cup                  Mini Chocolate Chips



Beat egg whites with salt until foamy. Add raspberry gelatin and sugar gradually. Beat until stiff peaks form and sugar is dissolved. Fold in vinegar and mini chocolate chips. Drop from teaspoon onto ungreased cookie sheets covered with brown paper or parchment paper. Bake at 250° for 25 minutes. Turn oven OFF; leave cookies in over 20 minutes or longer. The recipe states that it makes 9 dozen. I usually get about 6-7 dozen depending on the size.

The trick to this recipe is to make the cookies relatively the same size for even cooking. Do not let them brown.

If you have double ovens like I do; you can get this accomplished in one batch.


Christmas Wreaths – Unbaked


32                    Large Marshmallows

6 TBS.              Butter

½ tsp.               Vanilla

½ tsp.               Almond Extract

2-3 tsps.           Green Food Coloring (add more depending of the shade of green you like)

4 cups              Corn Flakes

Red Cinnamon Candies


Melt marshmallows and butter in a double boiler (large bowl placed in a sauce pot with simmering water). Mix in flavorings and food coloring. Add corn flakes. Stir gently to coat. Remove double boiler from heat keeping the large bowl in place to keep mixture warm. Butter or spray (non-stick cooking spray) hands well. Spoon tablespoon of mixture onto parchment paper; spread out to resemble a wreath. Decorate immediately with red cinnamon candies (2-3 per wreath).  Depending on the size we usually get about 3 dozen per batch.

My son and I make these every year. They are quick, easy and taste like a more adult rice crispy treat.

Peanut Butter Blossoms

This recipe is for my guy Tom from the gym.


Christmas Cookies

These are his favorite cookies and I told him that I would post this on my website.

Thanksgiving is will upon us soon but Christmas is knocking on our door.This is a great Christmas Cookie and for beginners, it should be your go to recipe.


  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar(optional)


    1. Heat oven to 375°F. Remove wrappers from chocolates.

    2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

    3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

    4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

    For more information please check out Hersey Kitchen.


    Red Velvet Sandwich Cookies


    • 1 box Duncan Hines® Red Velvet Cake Mix
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1/2 cup butter
    • 1 can Duncan Hines® Fudge  Frosting
    • 1 can Cherry Pie Filling


    Baking Instructions

    1. Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
    1. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
    1. Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
    1. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
    1. Spread frosting on half the cookies. Spread 1 tsp. of Cherry Pie Filling on top of the frosting. Top each frosted cookie with another cookie. Gently press together.


    I printed this off the Duncan Hines web site and added the Fudge Frosting and Cherry Pie filling.