The Cookie Caper

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  --------------------------------------------

   1      cup           all-purpose flour
     1/2  teaspoon      baking powder
     1/2  teaspoon      baking soda
   1 1/4  cups          rolled oats
   1                    chocolate bar -- (5.5 ounce)
     1/2  cup           white sugar
     1/2  cup           brown sugar
     1/2  cup           chopped nuts
     1/2  cup           semisweet chocolate chips

 (Use a funnel that has a 2 inch opening, to layer nicely in jar.) With wire
whisk, mix flour, baking powder, and baking soda. Pour into jar, pack down level
with heavy object.   Mix oatmeal in a blender. Grate chocolate bar and mix into
the oatmeal. Pack on top of flour in jar. Add white sugar and pack down. Add
brown sugar and pack down. Layer chopped nuts on top of brown sugar. Finish
layering jar with mini or regular chocolate chips until even with the top (no
more than 1/2 cup).
RECIPE TO ATTACH TO JAR:
Preheat oven to 375 degrees F (190 degrees C). Spoon chocolate chips and nuts
into small bowl, set aside. Spoon brown and white sugar into mixing bowl, add
1/2 cup margarine or butter, cream well. Add 1 egg and 1/2 teaspoon vanilla, mix
well. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly. Roll
into walnut size balls, place on slightly greased cookie sheet 2 inches apart.
Bake for 8 to 10 min. Makes 3 dozen.

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NOTES : To be packaged in a quart wide mouth
canning jar.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

     3/4  cup           packed brown sugar
     1/2  cup           white sugar
     3/4  cup           raisins
   2      cups          rolled oats
   1      cup           all-purpose flour
   1      teaspoon      ground cinnamon
     1/2  teaspoon      ground nutmeg
   1      teaspoon      baking soda
     1/2  teaspoon      salt

Directions:  Mix together flour, ground cinnamon, ground nutmeg, baking soda and
salt. Set aside.  Layer ingredients in order given in a 1 quart wide mouth
canning jar. It will be a tight fit, make sure you firmly pack down each layer
in place before adding the flour mixture. Instructions to attach to jar:
Oatmeal Raisin Spice Cookies
Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly
blend mix. Add: 3/4 cup butter or margarine softened at room temp. DO NOT USE
DIET MARGARINE. Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
Mix until completely blended. You will need to finish mixing with your hands.
Shape into balls the size of walnuts. Place on a parchment lined cookie sheets 2
inches apart. DO NOT USE WAXED PAPER. Bake at 350 degrees F (175 degrees C) for
11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking
sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.

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NOTES : Oatmeal Raisin Spice cookie mix in a
jar with tag attached with directions on how
to prepare the mix.

NOTES : To be packaged in a quart wide mouth
canning jar.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

     3/4  cup           white sugar
     1/2  cup           packed brown sugar
   1 3/4  cups          all-purpose flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
   1 1/2  cups          orange slice candies -- quartered (10 ounce
                        package)

Mix together flour, baking powder and baking soda. Set aside. Layer ingredients
in order given in a quart sized "wide mouth" canning jar. Press each layer
firmly in place. Add the orange candies last. It will be a tight fit.
Attach these directions to jar:
Orange Slice Cookies Remove orange slice candy from jar. Set aside. Empty
remaining cookie mix into large mixing bowl. Use your hands to thoroughly blend
mix. ADD: 1/2 cup butter or margarine, softened at room temperature. DO NOT USE
DIET MARGARINE. Add 1 egg slightly beaten and 1 teaspoon vanilla. Mix until
completely blended. You may need to finish mixing with your hands. Mix in orange
slice candy. Shape into large sized balls. place 2 inches apart on sprayed baking
sheets. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges
are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to
finish cooling. Makes 2 1/2 dozen cookies.

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NOTES : Orange Slice Cookie mix in a jar with tag attached with directions on
how to prepare the mix.
NOTES : To be packaged in a quart wide mouth
canning jar.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient --Preparation Method
--------  ------------ --------------------------------

     3/4  cup           white sugar
     1/2  cup           packed brown sugar
   1 1/3  cups          all-purpose flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda
   8                    peanut butter cup candy -- (0.7 ounce) cut
                        into 1/2 inch pieces

Mix together the flour, baking powder and baking soda. Set aside.  Layer
ingredients in order given in a 1 quart ''wide mouth'' canning jar. Press each
layer firmly in place. It will be a tight fit. Add chopped peanut butter cups
last.
Attach these directions to Jar:
Reese's Peanut Butter Cup Cookies Remove peanut butter cups from jar. Set aside.
Empty remaining cookie mix into large mixing bowl. Use your hands to thoroughly
blend mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT
USE DIET MARGARINE. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix
until completely blended. You will need to finish mixing with your hands. Mix in
peanut butter cups. Shape into walnut sized balls. Place 2 inches apart on
greased cookie sheets. Bake at 375 degrees F (190 degrees C) for 12 to 14
minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove
cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.
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NOTES : Peanut Butter Cup Cookie mix in a jar with tag attached with directions
on how to
prepare the mix.
NOTES : To be packaged in a quart wide mouth
canning jar.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

     1/2  cup           packed brown sugar
     1/2  cup           white sugar
     3/4  cup           wheat germ
     1/3  cup           quick cooking oats
   1      cup           raisins
     1/3  cup           packed flaked coconut
     1/2  cup           all-purpose flour
   1      teaspoon      baking powder

Layer ingredients in order given in a quart ''wide mouth'' canning jar. Mix the
flour together with the baking powder. Press each layer firmly in place, it will
be a tight fit.
Attach directions to jar:
Trail Mix Cookies Empty jar of cookie mix into large mixing bowl. Use your hands
to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened at room
temperature. DO NOT USE DIET MARGARINE. Mix in 1 egg, slightly beaten and 1
teaspoon vanilla. Mix until completely blended. You will need to finish mixing
with your hands. Shape into walnut sized balls and place 2 inches apart on a
sprayed cookie sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14
minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove
cookies to racks to finish cooling. Makes 2 1/2 dozen cookies.
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NOTES : Trail Mix Cookie mix in a jar with tag attached with directions on how
to prepare the mix.
NOTES : To be packaged in a quart wide mouth
canning jar.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

   1 1/4  cups          white sugar
     1/2  cup           chopped macadamia nuts
   3                    coarsely chopped white chocolate candy -- (1.4 ounces)
                        bars ( . Nestles)
   2      cups          all-purpose flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      baking powder

Mix together flour, baking soda and baking powder. Set aside. Layer ingredients
in order given in a quart sized wide mouth canning jar. Press each layer down
firmly in place. { I use the bottom of a small clean juice glass and press each
layer firmly in place, especially the chocolate.} Add the flour mixture last.
Attach these directions to jar:
White Chocolate Macadamia Nut Cookies Empty cookie mix into large mixing bowl.
Use you hands to thoroughly blend mix. Add: 1 stick butter or margarine,
softened at room temp. DO NOT USE DIET MARGARINE. Add in 1 egg slightly beaten
and 1 teaspoon of vanilla. Mix until completely blended. You will need to finish
mixing with your hands. It will take a while to mix into a smooth dough. Shape
into walnut sized balls and place 2 inches apart on sprayed cookie sheets. Bake
at 375 degrees F (190 degrees C) for 12 to 14 minutes until tops are very
lightly browned. Cool 5 minutes on baking sheet. Remove to racks to finish
cooling.
Makes 2 1/2 dozen cookies.
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NOTES : White Chocolate Macadamia Nut Cookie
mix in a jar with tag attached.
NOTES : To be packaged in a quart wide mouth
canning jar.

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

   2 1/4  cups          white sugar
     2/3  cup           cocoa
     1/2  cup           chopped pecans
   1 1/4  cups          all-purpose flour
   1      teaspoon      baking powder
   1      teaspoon      salt

Pour sugar into a clean and dry one quart jar. Press down firmly.  Add cocoa
powder and press down firmly. Pour in chopped pecans, making sure pecans are
evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar
and seal.
  Attach the following directions to the jar:
Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of
butter or margarine and 4 slightly beaten eggs. Mix until completely blended.
Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350
degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2
inch squares.  Makes 2 dozen
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NOTES : Brownies In A Jar with tag attached with directions on how to prepare
the mix.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

     1/2  cup           flaked coconut
     3/4  cup           chopped pecans
   2      cups          packed brown sugar
   2      cups          all-purpose flour
   1 1/2  tablespoons   baking powder
     1/4  teaspoon      salt

Mix together flour, salt and baking powder. Set aside.  Layer ingredients in
order given in a 1 quart sized wide mouth canning jar. Add flour mixture last.
Press each layer firmly in place.
Attach this message to jar:
Butterscotch Brownies  Empty jar of brownie mix into large mixing bowl. Use your
hands to thoroughly blend mix. Add: 3/4 cup butter or margarine, softened at room
temperature.  DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2
teaspoons vanilla. Mix until completely blended. Spread batter into a sprayed 9
x 13 inch metal pan. Bake at 375 degrees F (190 degrees C) for 25  minutes. Cool
15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely
in pan. Makes 2 dozen.

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 NOTES : Butterscotch Brownie mix in a jar with tag attached with directions on
how to prepare the mix.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient --
Preparation Method
--------  ------------
--------------------------------

   1      cup           brown sugar
     1/2  cup           white sugar
   1 1/2  cups          semisweet chocolate     chips
   2      cups          all-purpose flour
   1      teaspoon      salt
   1      teaspoon      baking soda

Mix the salt and baking soda in with the flour, then layer the ingredients into
the jar. Use scissors to cut a 9 inch diameter circle from calico. Place over
lid and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber
band.  Enclose a card with the following mixing and baking directions:
Chocolate Chip Cookies...
Preheat oven to 375 degrees F .  Sift dry ingredients through a colander to
separate the chocolate chips from other ingredients.  Beat 1 cup of unsalted
butter or margarine in a medium bowl. Beat sifted ingredients into butter until
blended.  In a small bowl, beat 1 egg with 1 teaspoon of vanilla.  Mix beaten
egg mixture into butter mixture until blended. Stir in chocolate chips.  Drop
teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8
minutes or until lightly browned. Makes 4 dozen

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NOTES : Contents for a one quart jar that is filled with the makings for
chocolate chip cookies. It helps to pack down each layer to make it fit!

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

     3/4  cup           white sugar
     1/2  cup           packed brown sugar
   1      cup           chocolate covered raisins
     1/2  cup           milk chocolate chips
   1 3/4  cups          flour
   1      teaspoon      baking powder
     1/2  teaspoon      baking soda

Mix together the flour, baking
powder and baking soda.   Layer ingredients in order given in a quart size wide
mouth canning jar. Press each layer firmly in place making sure you really pack
it down before you add the flour mixture, it will be a tight fit but it will
work. Instructions:
Attach instructions to the jar: Chocolate Covered Raisin Cookies Empty cookie
mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup
butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE Add
1 egg, slightly beaten and 1 teaspoon vanilla Mix until completely blended. You
will need to finish mixing with your hands. Shape into walnut sized balls. Place
2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. Bake
at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish
cooling. Makes 2 1/2 dozen
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NOTES : Chocolate Covered Raisin Cookie mix
in a jar with tag attached with directions on
how to prepare the mix.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

   1      cup           packed brown sugar
   1 1/2  cups          packed confectioners' sugar
     3/4  cup           cocoa
   1 1/2  cups          all-purpose flour
   1      teaspoon      baking powder
     1/4  teaspoon      salt

 In a separate bowl, mix together the flour, baking powder and salt. Layer
ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the
inside of the jar with a dry paper towel after adding the confectioners' sugar
and after adding the cocoa powder. Be sure to pack everything down firmly before
adding the flour mixture, it will be a tight fit.
Instructions to attach to Jar:
Cocoa Peanut Butter Cookies Empty jar of cookie mix into large mixing bowl. Use
your hands to thoroughly blend mix. Add: 1/2 cup butter or margarine, softened
at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut
butter, 1 egg, slightly beaten, and 1 teaspoon of vanilla. Mix until completely
blended. You will need to use your hands to finish mixing. Shape into walnut
sized balls and place 2 inches apart on a parchment lined baking sheets. DO NOT
USE WAXED PAPER. Press balls down with a fork. Bake at 350 degrees F (175
degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking
sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen cookies.
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NOTES : Cocoa Peanut Butter Cookie mix in a
jar with tag attached with directions on how
to prepare the mix.

Categories    : Cookies In A Jar

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------ --------------------------------

   1 1/4  cups          white sugar
   1 1/4  cups          M & M's candies
   2      cups          all-purpose flour
     1/2  teaspoon      baking soda
     1/2  teaspoon      baking powder

 Mix together flour, baking soda and baking powder.   Layer ingredients in jar
in order given in a 1 quart wide mouth canning jar. Add the flour mixture last.
It will be a tight fit when you add the flour mixture so be sure to pack
everything down firmly. Instructions to attach to jar: M & M's Cookies Empty jar
of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
Add 1/2 cup margarine or butter softened at room temperature. DO NOT USE DIET
MARGARINE Mix in 1 egg, slightly beaten, and 1 teaspoon vanilla. Mix until
completely blended. You will need to finish mixing with your hands Shape into
balls the size of walnuts and place on a parchment lined cookie sheet 2 inches
apart. DO NOT USE WAXED PAPER. Bake at 375 degrees F (190 degrees C) for 12 to
14 minutes until edges are slightly browned. Cool on cookie sheet for about 5
minutes then remove to wire racks to finish cooling. Makes 2 1/2 dozen cookies.
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NOTES : M and M's Cookie mix in a jar with
tag attached with directions on how to
prepare the mix.

BASE
1/2 cup butter, softened
3 squares semi-sweet chocolate
2 Tbs. granulated sugar
1 egg
2 cups graham crumbs
1 cup 'Angel Flake' Coconut
1 Tbs. grated orange rind

CRANBERRY LAYER
1/4 cup whole cranberry sauce, finely chopped
1 Tbs. orange liqueur or orange juice

CUSTARD LAYER
2 Tbs. custard powder
3 Tbs. milk
1/4 cup butter, softened
2 cups icing sugar

CHOCOLATE LAYER
4 squares semi-sweet chocolate, chopped
1 Tbs. butter

Base:  Melt butter with chocolate and remove from heat.  Stir in sugar and egg.
Add crumbs, coconut and orange rind; mix well.  Press into 9" square pan.  Chill
Cranberry Layer: Combine cranberry sauce and liqueur.  Spread evenly over base.
Custard Layer: Combine all ingredients and beat until smooth.  Spread over base.
Chill.  Chocolate Layer: Melt chocolate and butter over low heat or in microwave
on med. power for 2 minutes, stir until melted.  Spread evenly over filling.
Chill.  Let stand at room temperature for fifteen minutes before cutting into
bars.  To store: Store in refrigerator for up to 2 weeks before cutting.  Makes
about 36 bars. To freeze: For longer storage, freeze bars before topping with
chocolate and cutting.  Thaw and spread with melted chocolate.

1 cup stale cake crumbs or crushed vanilla wafers
1 cup ground pecans
2 Tbs.. light corn syrup
1/4 cup good bourbon whiskey
Confectioner's sugar

Mix cake crumbs or wafers with ground pecans. Add the corn syrup and whiskey
and mix well until mixture holds together. You will be able to knead it
slightly with your hands. Take a teaspoon full of dough at a time and mold
into balls. Roll the balls in the confectioner's sugar and place on
ungreased cookie sheet for several hours to dry. Roll in sugar once more and
store in a box with tight fitting lid. Separate layers with waxed paper.
Store in refrigerator.
Yield: about 20 bourbon balls.

1 box of Nabisco Nilla Wafers. Break them up and chop them in the
blender until it's powder
1 cup of walnuts in the blender
4 tablespoons of powdered cocoa
4 tablespoons of karo syrup
1/2 a cup of dark rum

Mix together well. Make small balls from the ingredients with your
hands. Then roll them in powdered sugar. Store the rum balls in a cookie
tin for at least a week to age. They taste better that way. ENJOY.

1 box Vanilla Wafers
4 tablespoons of white Karo syrup
1/2 cup Capt. Morgans Spiced Rum or similar spiced rum
3 tablespoons powdered cocoa
optional (1 cup walnuts, pecans, etc.)

Blend Vanilla Wafer in blender until they are powder, Mix all ingredients
together in a bowl, roll out into half dollars size balls, roll in powdered
sugar, refrigerate overnight.   Drive carefully :)

2 Egg Whites
3/4 Cup of Sugar
l /4 Tsp. Cream of Tartar
1 Tsp. of Vanilla
1 Cup of chopped Toasted Pecans
l Cup of Chocolate Chips

Preheat oven to 350 degrees. Line 2 cookie sheets with foil or parchment.
Beat egg whites until peaks form. Add cream of tartar and vanilla and
continue beating until stiff. Slowly add sugar and continue beating until
peaks are stiff and shiny. Fold in nuts and chips. Drop by spoonful on
cookie sheets. Put in oven and turn oven off. Leave in oven overnight.
Cookies will be ready in the morning.

1 cup prune puree
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 large egg whites
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 oz) semisweet chocolate pieces

Preheat oven to 3750 F. Coat baking sheets with vegetable cooking spray and set
aside. In large bowl beat prune puree, sugars, egg whites and vanilla and blend
thoroughly. In small bowl mix flour, baking soda and salt. Stir dry ingredients
into prune mixture; mix completely. Stir in chocolate pieces. Drop
tablespoonfuls onto prepared baking sheets; flatten slightly. Bake about 10
minutes until lightly browned around edges. Remove to racks to cool completely.
Makes 60 cookies.
Calories  72  Fat  2

1 1/4 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup nuts

Cream butter and sugar. Add eggs and vanilla; blended well. Combine flour,
cocoa, baking soda and salt; blend into creamed mixture. Stir in nuts. Bake
at 350'F 8-9 minutes (Cookies will be soft.) Can be iced with Butter cream
Icing if desired.

1 1/2 cups dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground allspice
2 tsp.. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves

Mix molasses, brown sugar, water and shortening.  Mix in remaining
ingredients.  Cover and refrigerate at least 2 hours.

Heat over to 350 degrees F.  Roll dough 1/4 inch thick on floured board.
Cut with floured gingerbread cutter or other favorite shaped cutter.  Place
about 2 inches apart on a lightly greased cookie sheet.  Bake until no
indentation remains when touched, 10 to 12 minutes;  cool.  Decorate with
Decorators frosting , if desired.