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Here’s a dozen recipes from our cookbook, Best-Ever Cookies. Bake up some memories today! Share photos of YOUR favorite cookies on our Page on Facebook. Visit www.facebook.com/gooseberrypatch and post your photos on our Wall.

Buttery Lemon Snow Bars
My mom, my newly married daughter and I all know we can rely on this yummy tried & true recipe. 2 c. sugar, divided 2-2/3 c. plus 1/4 c. all-purpose flour, divided 1 c. butter, softened 4 eggs, beaten 6 T. lemon juice Garnish: powdered sugar

Jill Gagner Morris, MN

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Stir 1/2 cup sugar and 2-2/3 cups flour together. Cut in butter; mix until crumbly. Pat into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 15 to 20 minutes; remove from oven. In a separate bowl, mix together eggs, lemon juice and remaining sugar and flour, blending well. Pour over baked crust and return to oven for an additional 20 minutes. Cool. While still slightly warm, dust with powdered sugar. Makes about 1-1/2 dozen.

Nut Gems

Marsha Konken Sterling, CO

My dear mom made these cookies every year for Christmas. Now when I make them, it brings back all the memories of her. 1 c. butter, softened 1 c. chopped pecans or walnuts 1/4 c. sugar 2 t. water 2 c. all-purpose flour Garnish: powdered sugar Blend together butter and sugar until smooth. Stir in flour until well combined. Stir in nuts and water. Form into one-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 20 minutes, or until golden. Cool slightly; roll in powdered sugar while still warm. Makes 3 dozen.

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Caramel Delights

Mandy Zimmerman Sandy, UT

Traditionally only made for Christmas, when these cookies were served at our wedding, I remember family members commenting, “We should have weddings more often, so we can eat these cookies more than once a year!” 2 c. butter, divided 1-1/4 c. sugar, divided 2 c. all-purpose flour 1/4 c. corn syrup 14-oz. can sweetened condensed milk 12-oz. pkg. semi-sweet chocolate chips

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In a bowl, blend together one cup butter and 1/2 cup sugar. Add flour; mix well and knead several times. Spread in a greased 15"x10" jelly-roll pan. Bake at 350 degrees for 15 to 20 minutes, until golden. Meanwhile, in a saucepan over medium heat, stir together remaining butter and sugar, corn syrup and condensed milk. Bring to a boil, stirring often. Reduce heat to low; continue to cook about 2 minutes, until mixture turns a light toffee color. Stir often to prevent burning. Pour caramel mixture over baked crust; sprinkle with chocolate chips. Cool completely before cutting into bars. Makes 2 dozen.

Good Neighbor Sugar Cookies

Dianna Hamilton Beaverton, OR

We moved from California to Oregon in 1977. I got this recipe from a neighbor who was a fantastic cook. Everyone who tastes these simple cookies asks for the recipe... they are the best ever! 3 c. all-purpose flour 1 t. cream of tartar 1 t. baking soda 1 t. salt 1 c. shortening 2 eggs, beaten 1 c. sugar 1 t. vanilla extract

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Mix together flour, cream of tartar, baking soda and salt in a bowl. In a separate bowl, whisk together remaining ingredients with a fork. Stir shortening mixture into flour mixture. Wrap dough in plastic wrap; refrigerate for 30 minutes. On a floured surface, roll out dough 1/8-inch thick; cut into shapes with cookie cutters, as desired. Arrange on lightly greased baking sheets. Bake at 375 degrees for 5 to 6 minutes, until lightly golden. Makes about 4 dozen.

Ruth’s Walnut Rugelach

Gina McClenning Nicholson, GA

A dear neighbor shared this recipe with me many years ago. They are a delight to make as well as to eat. They freeze beautifully too! 1 c. butter, softened 8-oz. pkg. cream cheese, softened 2 c. all-purpose flour 3/4 c. sugar, divided 1/2 c. raisins 1 t. cinnamon 1 c. walnuts, finely chopped

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Blend together butter and cream cheese. Gradually beat in flour; knead dough until all flour is incorporated. Wrap in plastic wrap; refrigerate for one hour. Divide dough into 2 balls; wrap one ball in plastic wrap and return to refrigerator. On a lightly floured surface, roll out remaining ball into a circle about 1/16-inch thick. Cut into 16 wedges. Repeat with remaining ball. In a small bowl, combine 1/2 cup sugar, raisins, cinnamon and walnuts. Sprinkle mixture evenly onto each wedge. Roll up, starting at the wide end. Sprinkle evenly with remaining sugar. Place on lightly greased baking sheets. Bake at 375 degrees for 15 to 18 minutes. Makes about 3 dozen.

Pineapple Goodie Bars
If you need a quick & easy dessert, this is it! 18-oz. tube refrigerated sugar cookie dough 1 c. chopped pecans 1/2 c. candied pineapple, chopped

Jen Stout Blandon, PA

1/2 c. butterscotch chips 1/2 c. sweetened dried cranberries 1/2 c. sweetened flaked coconut

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Place cookie dough in a bowl; stir until softened. Add remaining ingredients except coconut; mix well. Pat mixture evenly into a 13"x9" greased baking pan. Sprinkle coconut over top and press lightly. Bake at 325 degrees for 20 minutes. Cool; cut into bars. Makes 2 dozen.

Candy Bar Brownies

Molly Ebert Decatur, IN

My granddaughter is allergic to eggs, so I’m always on the lookout for treats that don’t contain eggs. These brownies are a big hit with all of the grandchildren... and the adults as well! 18-1/4 oz. pkg. German chocolate cake mix 3/4 c. butter, melted 2/3 c. sweetened condensed milk 5 2-oz. chocolate-covered caramel nougat candy bars, thinly sliced

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Combine dry cake mix, melted butter and condensed milk. Spread half of dough into a greased 13"x9" baking pan. Bake at 350 degrees for 10 minutes. Lay candy bar slices on top of baked crust. Crumble remaining dough on top of candy bars. Return brownies to oven and bake an additional 20 minutes. Cool; cut into squares. Makes 16 to 20.

Easy Harvest Chippers

Brandi Jagemann Barre, VT

I created these cookies on a cold day when the kids and I were stuck indoors. I put together odds & ends we had in the cupboard and created our family’s new favorite cookies...and so easy to make! 18-1/4 oz. pkg. spice cake mix 2 eggs, beaten 2/3 c. oil 1/2 c. all-purpose flour 1/2 c. white chocolate chips 1/2 c. sweetened dried cranberries Optional: 1/2 c. chopped walnuts

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Blend dry cake mix, eggs, oil and flour until well combined. Fold in remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes. Let cool 2 minutes on baking sheets; transfer to a wire rack to cool completely. Makes 2 dozen.

Bits o’ Brickle Cookies

Nancy Johnson Laverne, OK

I discovered this recipe six years ago and it has become a big favorite at our church. I bake cookies for our youth group to take on their annual ski trip and for Vacation Bible School too...everyone enjoys them! 1/2 c. oil 1 c. sweetened flaked coconut 2 eggs, beaten 1 c. chopped pecans 1 T. vanilla extract 10-oz. pkg. almond toffee baking bits 18-1/4 oz. pkg. yellow cake mix with pudding Whisk together oil, eggs and vanilla in a large bowl. Add dry cake mix and blend. Stir in remaining ingredients until combined. Drop by tablespoonfuls about 2 inches apart onto parchment paper-lined baking sheets. Bake at 350 degrees for 12 minutes. Cool on baking sheets for about 2 minutes; remove to a wire rack to cool completely. Store in a covered container. Makes 4 to 4-1/2 dozen.

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Glazed Vanilla Sugar Crisps

Teri Lindquist Gurnee, IL

This recipe has been in my mom’s recipe box since before I was born. It was so faded, I had to recopy it...it’s the first cookie I ever baked! 1 c. butter, softened 2-1/2 c. sugar, divided 2 eggs 1 T. vanilla extract 2-2/3 c. all-purpose flour 1 t. cream of tartar 1 t. baking soda 1 t. salt

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In a large bowl, blend together butter and 2 cups sugar. Beat in eggs, one at a time. Stir in vanilla and set aside. In a separate bowl, combine remaining ingredients; mix well. Blend flour mixture into butter mixture. Cover and refrigerate for at least one hour. Form dough into one-inch balls; roll in remaining sugar. Place on parchment paper-lined baking sheets. Fill a cup with water. Using a teaspoon, drizzle several drops of water onto each ball. Bake at 350 degrees for about 20 minutes, until edges are lightly golden. Allow to cool on baking sheets 3 to 4 minutes; remove to wire racks. Makes 6 dozen.

Peanut Butter Bursts
2 c. all-purpose flour 1 t. baking powder 1/4 t. salt 1 c. butter, softened 3/4 c. brown sugar, packed

Karla Buntin Wolcott, IN

Ever since my mother shared this recipe with me, I’ve made many of these terrific cookies. 1/2 c. sugar 1/2 t. vanilla extract 1 egg, beaten 1 c. peanut butter chips 1 c. semi-sweet chocolate chips

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In a bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine butter, sugars and vanilla. Beat with an electric mixer on medium speed until creamy; add egg and beat well. On low speed, gradually add flour mixture. Stir in chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 7 to 9 minutes. Makes 5 to 6 dozen.

Coconut-Cherry Cookies

Lisa Ashton Aston, PA

Drop-in guests will never guess that you whipped up these tasty cookies in a jiffy from items you had in the pantry. 18-1/2 oz. pkg. white cake mix 1/2 c. sweetened flaked coconut 1/4 c. oil 10-oz. jar maraschino cherries, 2 eggs, beaten drained, patted dry and chopped Mix together dry cake mix, oil and eggs in a large bowl. Stir in coconut and cherries. Form into one-inch balls; place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes, until set. Let cool on baking sheets about one minute; remove to a wire rack to cool completely. Makes 4 dozen.

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If you enjoyed this sampling of recipes, you’ll love our cookbook, Best-Ever Cookies. Visit www.gooseberrypatch.com to find it in a store near you. Also available as an eBook...you can download it in seconds!