As promised, I’m helping for fill your cookie exchange platter this year! This week in Part #2, delicious cookies from a Valley celebrity, a historic First Lady and a 3-ingredient cookie that will make you famous in your own family!

Print Recipe

Cookie Exchange Cookies - Part 2

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

Ingredients

For Beth McDonald’s Chocolate Malted Cookies:

• 1 cup butter-flavored shortening (Crisco)
• 1 1/4 cups packed brown sugar
• 1/2 cup malted milk powder
• 2 tablespoons chocolate syrup
• 1 tablespoon vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semisweet chocolate chunks
• 1 cup milk chocolate chips

For Mary Todd Lincoln Sugar Cookies:

• 1/2 cup butter
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teapoon cream of tartar
• 1/2 teaspoon salt

For 3 Ingredient Flourless Peanut Butter Cookie:

• 1 cup peanut butter (creamy or chunky)
• 1/2 cup sugar
• 1 egg, beaten

Servings Ingredients For Beth McDonald’s Chocolate Malted Cookies: 1 cup butter-flavored shortening (Crisco) 1 1/4 cups packed brown sugar 1/2 cup malted milk powder 2 tablespoons chocolate syrup 1 tablespoon vanilla extract 1 large egg 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups semisweet chocolate chunks 1 cup milk chocolate chips For Mary Todd Lincoln Sugar Cookies: 1/2 cup butter 1/2 cup granulated sugar 1/2 cup powdered sugar 1/2 cup vegetable oil 1 egg 1 teaspoon vanilla extract 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teapoon cream of tartar 1/2 teaspoon salt For 3 Ingredient Flourless Peanut Butter Cookie: 1 cup peanut butter (creamy or chunky) 1/2 cup sugar 1 egg, beaten

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

For Beth McDonald’s Chocolate Malted Cookies:

1. In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg. Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes. (Under bake slightly for softer cookies.) When cool, immediately place in airtight container.

For Mary Todd Lincoln Sugar Cookies:

1. Combine butter and both sugars and beat until creamy. Add oil, egg and vanilla extract, mixing well. Add flour, baking soda, cream of tartar and salt. Roll the dough into 1-inch balls the size of a walnut. Drop balls into granulated sugar and roll them around. Place on baking sheet with parchment paper. Using a kitchen glass, press the balls to 1/4 inch thick. Leave 1/2 inch in between each cookie. Bake at 350 degrees for 12 minutes. Remove from the oven and cool. Makes approximately 30 cookies. Note: For iced cookies, omit rolling the balls in sugar.

For 3 Ingredient Flourless Peanut Butter Cookie:

1. Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper. Do not grease. In a mixing bowl, combine peanut butter, sugar and egg. Mix until blended, about 1-2 minutes. Roll dough into balls, approximately 1½ inches in diameter. With a fork, flatten the top one way, then the other to form tic tac toe lines. Leave one inch of space in between cookies. Bake at 350 degrees for between 8-12 minutes, depending on your oven. Cookies are done when they begin to brown around the bottom edges. Do not overcook. Carefully remove cookies to wire rack to cool. For at least 10 minutes to allow them to set up. To keep cookies soft and chewy place cookies in airtight container or zip sealed bag after they cool. Note: For an optional peanut butter and chocolate cookie, press a piece of chocolate into the top of cookie before baking.

Share this Recipe