The REAL Neiman Marcus Cookie Recipe
1/2 cup unsalted butter, softened
1 cup brown sugar
3 T granulated sugar
2 t. vanilla extract
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1-3/4 cup flour
1-1/2 t. instant espresso powder, slightly crushed
8 ounces semi-sweet chocolate chips
Cream the butter with the sugars until fluffy. Beat in the egg & vanilla
extract. Combine the dry ingredients & beat into the butter mixture.
Stir in the chocolate chips. Drop by large spoonfuls on a greased cookie
sheet. Bake at 375 8-10 minutes, or 10-12 minutes for a crispier cookie.
35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread
cookies -- (40)
2 bags milk-chocolate chips -- (12 ounce)
1. Combine the caramels with the water in a small pan and melt over
2. Place the shortbread cookies side by side on an ungreased cookie sheet.
3. Spoon a dab of caramel onto each cookie. Then place all the cookies in
the refrigerator until the caramel firms up.
4. In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
5. Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.
Makes 40 bars.
1 3/4 c Whole wheat flour
1 1/2 c White flour
1/3 c Oil
3/4 ts Salt
1 c Water
1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.
3. Add liquid mixture to dry, mixing well but as little as possible.
4. Roll as thin as possible on unoiled cookie sheet - not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.
5. Bake at 350F until crisp and light brown, about 30 minutes.
6. When cool, separate into individual crackers.
Snickers Candy Bar
1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)
With the mixer on high speed, combine the corn syrup, butter, vanilla,
peanut butter, and salt until creamy. Slowly add the powdered sugar.
When the mixture has the consistency of dough, remove it from the bowl
with your hands and press it into a lightly greased 9x9-inch pan. Put in
the refrigerator. Melt the caramels in a small pan over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture over the
refrigerated nougat in the pan. Let this cool in the refrigerator.
When the refrigerated mixture is firm, melt the chocolate over low heat
in a double boiler or in a microwave oven set on high for 2 minutes.
Stir halfway through cooking time. When the mixture in the pan has
hardened, cut it into 2x1-inch sections. Set each chunk onto a fork
and dip into the melted chocolate. Tap the fork against the side of the
bowl or pan to knock off any excess chocolate. Then place the chunks on
waxed paper to cool at room temperature (less than 70 degrees F). This
could take several hours, but the bars will set best this way. You can
speed up the process by placing the bars in the refrigerator for 30
Makes about 2 dozen bars.
1 (18.25 oz) box Dark Fudge Cake Mix
1/3 cup water
2 tablespoons shortening
3 1/2 cups powdered sugar
1/2 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 cup shortening (no substitution)
3 tablespoons hot water
Preheat oven to 325F. Blend all ingredients; then knead with your
hands until it is pliable like dough. Form dough into 3/4 inch balls
and press flat, 1/2 inch apart on greased cookie sheets. Bottom of
a glass works nice for this. Bake 4 to 6 minutes or until cookies are
crunchy. I should think you could refrigerate the dough in cylinder
shaped rolls for a couple of hours and slice 1/8 inch thick, as well.
Let cookies cool on sheets.
Combine filling ingredients and mix well. Form into balls about 1/2 to
3/4 inch in diameter, again using your hands. Sandwich one
filling in the center of two cookies and carefully press down until
the filling spreads almost to the edge.
Makes 2 dozen cookies (4 dozen wafers)
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until the mixture resembles playdough.
Place pan over low heat and stir until melted.
Once completely melted, pour into plastic candy molds,
and place in the freezer for 5 min.
When very firm, take out of molds and eat! Have fun!
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 c. for dried figs; 1/2 c. for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.
Entenmann's Fat Free Chocolate Cupcakes
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat alternately
into the egg white mixture a cup at a time with the vanilla,
applesauce and baking soda, which have been mixed together.
Beat 2 minutes after last addition. Divide batter equally between
12 paper-line cupcake wells. Bake at 350 degrees about 18-20
minutes or until tester comes out clean. Cool in pan on wire rack
10 minutes then remove.
LMAO tvjunkie you are officially a cookiejunkie as well :laugh. I am gaining weight reading all these recipes you posted! I thought this thread had something to do with the internet as well. I was tricked! ;)
If you didn't want to do the cooking yourself you could measure the ingredients into a nice jar and print out a decorative recipe card to attach as a tag to the neck of the jar.
Obviously this could only be done with the dry ingredients, and the recipient could add the water/milk/eggs etc.
This is a nice idea if the recipient has young children. In the case of cookies you could even tie a christmassy cookie cutter to the jar.
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