Recipe: Cookie recipies!

This is a great new recipe that I found when I was looking for fun St. Patrick's day recipes. Derek's friend, Nick, LOVES these! They are:

PISTACHIO CAKE MIX COOKIES
(I wish I could come up with a catchier name)

1 white cake mix
1 small box instant pistachio pudding mix
2 eggs
1/2 C vegetable oil
3/4 t almond extract
a few drops of green food coloring
1 1/2 c white chocolate chips

Preheat oven to 350.  Combine cake mix and pudding mix.  Add the eggs, oil, almond extract and green food coloring.  Mix the best you can using a hand mixer.  If the batter is too stiff, finish mixing with a wooden spoon.  Stir in 1 C of the white chocolate chips.  Roll dough into 1 " - 1 1/2 " balls and place on a lightly greased baking sheet.  Press 2 or 3 white chocolate chips into the top of each cookie.  Bake for 10 -12 minutes.  Tops will be cracked and outside will be very slightly browned.  Yield: about 2 1/2 dozen cookies.

The dough is pretty greasy, but it tastes perfect once baked.  I added four drops of green food coloring.  I refrigerated by dough overnight and my cookies were done at 12-13 minutes.



I got this recipe from a great murder mystery book series.  I have shared other of her great recipes that I have made for my family.  The book series is the Hannah Swenson series by Joanne Fluk

 I think this recipe is great for the fall because of the "secret" ingredient.  Don't let the secret ingredient make you not want to try them.  I didn't tell anyone what it was before they tried them.  Everyone loved them.  I even took some to my 5 and 6 year old Primary class.

MYSTERY COOKIES (from the book "Lemon Meringue Pie Murder" by Joanne Fluke

Preheat oven to 350

1/2 C melted butter (1 stick) (24 pts weight watchers)
3 1/2 C white sugar (73 pt)
2 beaten eggs  (just whip with a fork) (4 pts)
1 can condensed tomato soup (the regular plain kind, not "cream of" or "tomato w/ basil" or anything else fancy - I use Campbell's) (5 pts)
2 t cinnamon
2 t nutmeg
2 t baking soda
2 t salt
4 1/2 C flour (45 pts)
= 151.5 pts

Microwave the butter in mixing bowl to melt it.  Add the sugar, let it cool a bit, and mix in the beaten eggs,  Open a can of condensed tomato soup, add that to your mixing bowl, then mix it all up.  Stir in the cinnamon, nutmeg, and baking soda, and salt.  Measure the flour and add it in 1 C measurements, mixing after each addition.  (if you don't the mix could go all over the place)

Let the dough sit for 10 minutes or so.  Drop dough by teaspoons onto a greased cookie sheet, 12 to a standard sheet.

Bake at 350 for 10 -12 minutes or until golden brown on top.  Let them sit on the cookie sheet for a minute or 2 longer (no longer or they'll stick) and transfer to a wire rack for complete cooling.

Makes about 10 dozen!

this recipe seems to be great for the summer.


ICED LEMON CAKED MIX COOKIE RECIPE  From Six Sister's Stuff

1 lemon cake mix (I used Duncan Hines)
1/2 C vegetable oil
2 eggs
1 C white chocolate chips

Icing:
1 C powdered sugar
2 - 3 tablespoons lemon juice (more or less, depending on how thick/thin you like it)

Instructions:
1.  Preheat oven to 350
2.  In a large bowl, mix together cake mix (dry cake mix - don't include ingredients called for on cake mix box), vegetable oil, and eggs.  Fold in white chocolate chips.
3.  Drop by tablespoonfuls onto cookie sheet and bake for 6-9 minutes, making sure to not over bake them.
4.  Remove cookie from oven and place on wire racks to cool.  Mix icing together in a small bowl and drizzle over warm cookies (or you can wait until they have cooled down a little bit - whatever you prefer)
I took all these to my dad.  He LOVED them.  They freeze well and traveled great.  I need to make more for my dad and my family here as well.

These were SO good!!
I wish I could make them now but I've got to go to work soon.  I'm off to Eugene Oregon tonight.