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Desserts ~ Cookies
Page One

Forgotten Cookies

  • Preheat Oven to 350 degrees

  • 2 Egg Whites
  • Dash of Salt
  • 1 cup chopped pecans or walnuts
  • 2/3 Cup sugar
  • 1 tbsp vanilla
  • 1 cup chocolate or peanut butter chips
Place foil on bottom of cookie sheet. Mix egg whites and salt until stiff. Add sugar, pecans (or walnuts), vanilla, and chocolate chips or or peanut butter chips. Sometimes I mix both the chocolate chips and peanut butter chips. Dip spoonfuls on foil in teaspoon size balls. Place cookies in the over and turn the oven OFF. Let sit over night. This makes a very good Christmas cookie, too!

Submitted by Sonya Marvel
Given to me by my Sister in Law

Peanut Butter Cornflake Cookies

  • 1 Cup dark brown sugar
  • 2/3 cup white Karo syrup
  • 1 cup Peanut Butter
  • 5 cups cornflakes
In a large boiler, combine sugar and syrup; let mixture boil on medium heat once, stirring comstantly. Remove from stove. Add peanut butter, mix well. Then add Cornflakes. Mixture will be difficult to combine, so use a large wooden spoon or similar. Pan out on buttered pans. Do NOT pack. Cut into squares while still hot.

Submitted by Sonya Marvel
Given to me by my Mom

Corn Flake Cookies

  • 2 cups sifted flour
  • 1 cup brown sugar, firmly packed
  • 1 tsp. baking soda
  • 1/2 tsp. salt 2 eggs, well beaten
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • 1- 1/4 cup shortening
  • 2 cups flaked or shredded coconut
  • 1 cup sugar
  • 2 cups corn flakes
Sift together flour, soda, salt and baking powder. Cream shortening, gradually add sugars and beat until light. Add eggs and vanilla. Combine dry ingredients and creamed mixture. Add coconut and corn flakes. Drop teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake in moderate 350 degree oven 8-10 minutes or until light browned. Makes 8 dozen.

Submitted by Barb

Peanut Butter Cookies

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 tsp soda
  • 3 or 4 cups flour
  • 1 cup Peanut Butter
  • 1 cup white sugar
  • 2 Eggs
Mix all of the ingredients. This recipe has been doubled, so you won't have to double it! Place in rounded ball type onto a cookie sheet. With a fork, make an inprint to the top of the dough. Bake at 350

Submitted by Sonya Marvel
Given to me by my Mom

Hawaiian Nut Cookies

  • 2-1/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 lg Egg
  • 1 cup shredded sweetened coconut
  • 3/4 cup coarsley chopped macadamia nuts (3 oz.)
Preheat oven to 375. Mix together flour and baking soda. Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg. At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until blended. Stir in coconut and nuts. Drop dough by rounded spoonfuls onto 2 ungreased baking sheets, 2 inches apart. Bake cookies until golden brown, 8 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely. Makes about 6 dozen.

Submitted by Barb

Never Fail White Cookies

  • 1-2/3 cup white sugar
  • 3 eggs
  • 1 cup butter and lard combined, melted
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 7 tbsp. sweet milk
  • 1 tsp. salt
  • 3-1/2 cups flour
  • 1 tbsp. vanilla or lemon extract
Mix and chill overnight. Roll out thin, cut out and bake at 350 for 7-8 minutes or until well done.

Submitted by Barb

Chocolate-Covered Cherry Cookies

  • 1- 1/2 cups all-purpose flour
  • 1- 1/2 tsp. vanilla
  • 1 (10 oz.) jar maraschino cherries, drain and reserve juice
  • 1/2 cup cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1 (6 oz.) pkg. semi-sweet chocolate pieces
  • 1/4 tsp. baking soda
  • 1/2 cup butter or margarine
  • 1/2 cup Eagle Brand condensed milk
  • 1 cup sugar
  • 1 egg

In large bowl stir together flour, cocoa, salt, baking powder and soda. In mixer bowl beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture and beat until well blended. Shape dough into 1-inch ball and place on ungreased cookie sheet. Press down center of dough with thumb. Place a cherry in center of each cookie. In small saucepan combine chocolate pieces and condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 tsp. frosting over each cherry. Cover cherry. Use more cherry juice to thin frosting if necessary. Bake at 350 degrees about 10 minutes or until done. Remove to wire rack to cool. Make 48 cookies.

Submitted by Barb

Chocolate Creams

  • 2 boxes powdered sugar
  • 1 tsp. vanilla
  • 1 can Eagle Brand milk
  • 2 cups chopped nuts
  • 1 tbsp. butter
  • 4 sq. chocolate
  • 1/4 tsp. salt
  • 1/4 cake paraffin
Mix sugar, milk, butter, salt, vanilla and nuts. Roll in balls and refrigerate overnight. Melt chocolate and paraffin together. Dip balls into chocolate mixture. Place on waxed paper.

Submitted by Barb

Chocolate Surprises

  • 1 - 1/2 cup flour
  • 2 sq. chocolate
  • 3/4 cup sugar
  • 2 Tbsp. butter
  • 1 tsp. soda
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • whipped cream or Cool Whip
  • 1 cup sour milk
  • chocolate frosting
Mix flour, sugar, soda, baking powder, vanilla and sour milk. Melt chocolate and butter; add to first mixture. Stir in beaten eggs. spoon in muffin cups. Bake at 350 degrees for 15-20 minutes. Cool. Cut off tops and hollow out. fill with whipped cream or Cool Whip and replace tops. Refrigerate until set. Frost with chocolate frosting. May be frozen and kept in freezer until a few minutes before serving.

Submitted by Barb

Coconut-Chocolate Creams

  • 2 cups chopped nuts
  • 1 box confectioners sugar
  • 1 large pkg. coconut
  • 4 sq. chocolate
  • 1 can condensed milk
  • 1/4 cake paraffin
Mix first four ingredients. Roll in balls. refrigerate overnight. Melt chocolate and paraffin together. Dip balls in chocolate.

Submitted by Barb

Coconut Kisses

  • 2 egg whites
  • 1/2 cup chopped pecans
  • 1 cup firmly-packed brown sugar
  • 1 cup shredded coconut
  • 1/2 tsp. vanilla
  • 2 cups corn flakes
Preheat oven to 350 degrees. Beat egg whites until foamy. Gradually add sugar. Beat until stiff peaks form when beaters are pulled up. Add remaining ingredients. Mix until well blended. Drop by teaspoonfuls onto well-greased baking sheet. Bake 12-15 minutes or until done. Place cookie sheet on damp towels. Remove cookies. Makes 2 dozen.

Submitted by Barb

Creamy Apple Squares

  • 1 pkg. yellow cake mix
  • 1/2 tsp. cinnamon
  • 1 can sliced apples
  • 1/2 cup soft butter (not melted)
  • 1 cup sour cream
  • 1 egg
  • 1/4 cup firmly-packed brown sugar
Heat oven to 350 degrees. Combine first two ingredients. Mix until crumbly. Set aside 2/3 cup for topping. Add brown sugar and cinnamon to topping mix. Mix well and set aside. Press rest of mixture into 13 x 9-inch ungreased pan. Arrange apples over base. Blend sour cream and egg. spread evenly over apples. Sprinkle topping over all. Bake for 25-30 minutes.

Submitted by Barb

Delicious Apple Squares

  • 1/4 cup butter
  • 1/4 cup lemon juice
  • 1- 1/2 cup graham cracker crumbs
  • 1 can apple pie filling
  • 1/4 cup chopped pecans or walnuts
  • 1 can sweetened condensed milk
  • 1/2 tsp. ground cinnamon
  • 1 cup (8 oz.) sour cream
Preheat oven to 350 degrees. In shallow 10 x 16-inch baking dish melt butter in oven. Sprinkle crumbs and stir well. Press on bottom of dish. In medium bowl, mix together condensed milk, sour cream and lemon juice; spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25-30 minutes or until set. Cool slightly. In small dish, mix together nuts and cinnamon; sprinkle over pie filling. May be served warm or cold. Refrigerate leftovers.

Submitted by Barb


  • 2 sticks margarine
  • 2 cups flour
  • 1 cup brown sugar
  • 1/2 tsp. salt
  • 1 cup white sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 cup chopped nuts
Melt margarine and let cool. When cool, mix with sugars. Beat in eggs, flour and salt. Add vanilla and nuts. Pour into 9 x 15-inch greased and floured baking pan. Bake at 350 for 30-35 minutes. Let cool a few minutes and then cut into small squares. Dust with powdered sugar.

Submitted by Barb

Double Peanut Butter Cookies

  • 1- 1/2 cups sifted flour
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 tsp. baking soda
  • 1/4 cup light corn syrup
  • 1/4 tsp. salt
  • 1 Tbsp. milk
  • 1/2 cup Crisco
  • 1/2 cup crunchy peanut butter
Combine flour, sugar, soda and salt. Cut in Crisco and peanut butter until mix resembles coarse meal. Blend in syrup and milk. Shape in roll 2 inches in diameter and chill. Slice 1/8 - 1/4 inch thick. Place half the slices on ungreased cookie sheet and spread with 1/2 tsp. crunchy peanut butter. Cover with remaining slices and seal edges with fork. Bake at 350 for 12 minutes or until browned.
Serves 2 dozen.

Submitted by Barb

Peanut Butter Kisses

  • 1 (14 oz.) Can Eagle Brand Milk, Not evaporated.
  • 3/4 Cup Peanut Butter
  • 2 Cups Bisquick
  • 1 Teaspoon Vanilla
  • Granulated Sugar
Preheat oven to 350. In Large Mixing Bowl, Beat Eagle Brand Condensed Milk, and Peanut Butter until smooth. Add Bisquick and vanilla, mix well. Shape into 1 inch Balls, Roll into Granulated sugar, Place 2 inches apart on Ungreased cookie sheet. Bake 6 to 8 Minutes, or until Light Brown (Do Not Overbake) Remove from oven Add Hershey Kiss to center of cookie.

Submitted by Kym Smith

Split Levels - Great Cookie


  • 1 - 1/2 Cups Flour
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teas. Salt
  • 3/4 C. Sugar
  • 1/2 C. Soft Butter
  • 1 Egg
  • 1/4 Teas. Vanilla


  • 1 Cup Nestle Morsels
  • 1 - 3oz. Package Cream Cheese
  • 1/3 C. Evaporated Milk
  • 1/2 C. Chopped Walnuts
  • 1/4 Teas. Vanilla

To Prepare Crust:

Mix by hand or with Mixer, all ingredients. Blend well-until particles are fine. Press 1/2 of crust mixture into Greased 11x7 Pan. Spread filling on top of this base crust. Once filling is on, crumble the other half of crust mixture over the top.

To Prepare filling:

In Sauce pan, combine Nestle Morsels, cream cheese and milk. Melt over low heat, stirring constantly. Once melted, remove from heat, stir in remaining ingredients. Mix well.

Submitted by Kym Smith

Gingerbread Cookies

  • 1/2 C. Shortening
  • 1/2 C. Packed Brown Sugar
  • 3 1/4 Cups sifted all purpose Flour
  • 1 Teas. salt
  • 1 Teas. Baking soda
  • 1/2 Teas. Cinnamon
  • 1/2 Teas. Ginger
  • 3/4 C. Molasses
  • 1/4 C. Water
Cream shortening and sugar, Sift Flour with salt soda and spices. Blend Flour Mixture into Creamed mixture, add Molasses and water, Mix well. Chill at least 1 hour. Preheat oven to 350. Roll dough 1/4 inch thick, Cut with large 6-8 inch gingerbreadmen cookie cutters. Place onto lightly greased cookie sheet, To make gingerbreadmen ornaments, use a toothpick to poke a hole in the top of gingerbreadmens head, so that you may run a string through the hole after the cookie is baked. Bake on center rack for about 12 minutes. Do Not overbake, or they will not stay soft.

Submitted by Kym Smith

Cookies Page Two

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Changes last made on: Tue Jul 21, 2009