Wow, Jacob! My brothers could learn a few things from you.
I've been trying a new cookie recipe every week. I've found some really nice ones.
Last week's recipe was Marshmallow Clouds.
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups (12oz) miniature semisweet chocolate chips
8 oz. miniature marshmallows, frozen
Preheat oven to 400*F. Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they thaw too rapidly. (I discovered that it's best to just take out a handful of marshmallows, otherwise by the time you're to the last sheet, the marshmallows have completely thawed. :b)
In medium bowl combine flour, cocoa, and baking soda. Set aside.
Combine sugars in a large boul. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter ball.
Place balls on ungreased baking sheets, 2 inches apart. Bake 8-10 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.
I discovered that the baking sheets should be greased. Also by the later of the batches the dough was sticking to my hands. I stuck the dough in the freezer for a few minutes and it helped a lot.
I also used regular choc. chips, and not semi-sweet. I just chopped the chips up so that they'd be smaller. I'm always altering recipes!
Molasses Crinkles
Thick, chewy cookies with crackled sugary tops. Perfect for and after-school snack with cold milk.3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cup Gold Medal Flour (little prejudiced recipe?)
2 tsp. soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
granulated sugar
Mix
shortening, sugar, egg, and molasses throughly. Measure flour by
dipping method or by sifting. Blend all dry ingredients stir in.
Chill. (I didn't chill the dough b/c it wasn't sticky. While waiting
for the cookies to get done, I did stick the dough in the fridge
though.)
Heat oven to 375*. Roll dough in 1 1/4 inch balls. Dip
tops in sugar. Place balls, sugared side up on cookie sheet. Sprinkle
each with 2 or 3 drops of water. Bake 10 to 12 minutes or just until
set, but not hard.
Makes 4 doz. cookies
M&M cookies
1 package M&Ms
1 cup margarine
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups of flour
1/2 teaspoon of soda
1/2 teaspoon of salt
1 cup chopped nuts, optional
Chop 1/ 1/2 cups candies; reserve remaining for decoration (I usually don't chop the candies... to much work. :b)
Beat
together margarine and sugars until light and fluffy. (I think that
this is the real key in this recipe. The last time I made these
cookies, I didn't do this, but this time I did it and the cookies were
light and fluffy.)
Blend in eggs and vanilla. Add combined flour, soda, and salt; mix well.
Stir
in chopped candies and nuts. Drop by rounded tablespoons onto greased
cookie sheet. Bate at 350 degrees for 9 to 11 minutes. Remove from
oven; immediately press2 reserved candies into top of each cookie.
Cool.
I also usually use half a bag of MnMs instead of using a full bag.
The last time I made these, they tasted *so* good. They stayed soft and were extremely addicting! I think that it may have been because I actually beat the margarine and sugars until they were light and fluffy. It could've been a fluke though. :b
For those who have raspberries, I found a yummy raspberry turnover recipe.
1/4 cup sugar
1 tablespoon plus 1 and 1/2 teaspoons cornstarch
1 pint of fresh raspberries (2 cups)
-
Mix sugar, cornstarch and raspberries in saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.
Heat oven to 425*. Prepare pastry; roll on lightly floured cloth-covered board into a 14-inch circle. Fold pastry into quarters; unfold on ungreased baking sheet so that one half of the circle is centered on the sheet. Spread raspberry filling on centerd half of pastry to within 1 and 1/2 inches of edge. Fold other half of pastry over filling. Seal edgesl turn up 1/2 inch of edge and flute. Cut slits in top.
Bake until golden brown, about 35 minutes. Cool slightly. spread with Frosty Glaze. Cut into wedges and serve warm.
Pasty:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
Measure flour and slat into bowl. Cut in shortening thoroughly with pastry blender. Sprinkle in water, 1 tablespoon at a time, mixing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball.
Frosty Glaze
Mix 1/2 cupe confectioner's suger, 1 tablespoon butter or margarine, softened, 1 tablesppon light cream and 1 teaspoon grated lemon peel until smooth.
Make sure you rolls the pasty out on a cloth, as it says. I tried rolling it out on plastic (or whatever it's made of!) and it just didn't work at all! The first two times I made this, the raspberry gooshed out of the sides. The third time I made it, it didn't goosh at all, and I think it may have been because the raspberries were quite a bit cooler than they were the first two times.
Does anyone have a bread machine? I have some yummy bread machine recipes too. :)
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It's a great recipe! I wish I could say that I came up with it! 
