E-Cookie Exchange Continues

The 24/7 MOMS E-Cookie exchange continues today with some great recipes submitted by several of our 24/7 MOMS.

Have you tried a new recipe this year? send it to us at trisha@247moms.com and share your great recipes with the 24/7 MOMS.

Holiday Date Bars
By : Allison Stephens
allisonstephens@jbfsale.com www.jbfsale.com

1 cup butter
2 cups sugar
3 eggs
Cream butter and sugar, add eggs one at a time.

1 tsp baking soda
2 tsp water
1 8oz pkg dates, cut up
Combine soda and water, blend into creamed mixture, add dates.

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
¼ tsp cloves
Dash of salt
l cup chopped nuts
Stir together dry ingredients, blend with creamed mix, add nuts.

2 tablespoons sugar

On lightly floured board, shape into rolls 10″ long by 3/4″ diameter. Place 2 rolls on each butteres baking sheet. With fingers, flatten rolls to 1/2″ thickness. Sprinkle with sugar. Bake at 350 degrees for 15 minutes. While hot, make diagonal slices 1 1/2″ to form bars. Enjoy!

By: Lynne M. Kenney

What child doesn’t like cookies? If you’re having trouble geting your children to eat their cereal in the morning, here’s the recipe for delicious, nutritious cookies, from my grandma.


1/2 cup shortening or organic butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon pure vanilla
1 cup sifted flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
¼ cup milk
2 cups of your favorite nutritious cereal (We use Wheaties)
1 cup chocolate chips

Three steps that make you a cook:

1) Cream the shortening or butter, sugar, brown sugar, milk, egg and vanilla. 2) In a separate bowl, sift together the flour, the baking soda, the powder and the salt. 3) Fold the dry ingredients into the wet ingredients. When they’re mixed fold in 1 cup chocolate chips and 2 cups of your favorite cereal.

Cook at 350 degrees on a buttered cookie sheet for 10-12 minutes.

Pistachio Cream Cheese Fingers
Submitted By:Tammy Boring

READY IN 1 Hr 45 Min
Original recipe yield 8 dozen


* 1 cup butter, softened
* 1 cup white sugar
* 1 (8 ounce) package cream cheese, softened
* 1 egg
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 (3 ounce) package instant pistachio pudding mix
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 (1 ounce) squares semisweet chocolate
* 1 teaspoon shortening

* add to recipe box Add to Recipe Box
My folders:
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1. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla. Combine the flour, dry pudding mix, baking powder, and salt; stir into the creamed mixture. Cover dough, and refrigerate for at least one hour for easier handling.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Shape teaspoonfuls of dough into finger shapes, about 1 1/2 inches long. Place cookies on prepared cookie sheets.
3. Bake for 9 to 12 minutes in the preheated oven, or until set and very lightly browned on bottoms. Cool completely on a wire rack.
In small saucepan over low heat, melt together chocolate and shortening, stirring constantly until smooth and well blended. Drizzle a small amount of chocolate over each cookie. Allow the chocolate to set before storing.

Darla Markovsky submitted these great cookies along with a cookies in a jar gift giving idea.

Best – ever Cowboy Cookies

(from Family Fun magazine, May ’06)

2 cups old fashioned rolled oats
2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
2/3 cup sugar
2 eggs, at room temperature
1 tsp vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

In a large bowl, stir together the oats, flour, baking soda, baking powder, salt and cinnamon. In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1½ minutes. Blend in the vanilla extract. Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours.

Heat the oven to 350°. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil. Using a scant ¼ cup (a cookie scoop comes in handy for measuring), shape the dough into balls and place them on the sheet about 2 inches apart. Using your fingertips to flatten each ball to 1/3 inch thick. Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. (Darla, WY, just bakes about 11 min and doesn’t turn!) When they’re done, the cookies should be very lightly browned and still look moist. Don’t over bake them. Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack. Makes about 2 dozen cookies.

Customizing Cowboy cookies:
Coconut Cowboy Cookies: 1 cup of flaked sweetened coconut, 2 cups of chocolate chips, and 1 cup of chopped walnuts

Cranberry White Chocolate Cowboy Cookies: 1 cup each of white chocolate chips and dried, sweetened cranberries


1 1/3 cups quick oats
½ cup firmly packed brown sugar
½ cup sugar
½ cup chopped walnuts
1 cup chocolate chips (I used peanut butter & choc chips-only ½ c)
1 1/3 cups flour mixed with
1 tsp baking powder,
1 tsp baking soda,
and ¼ tsp salt.

Layer ingredients in order given in a 1 – quart “wide mouth” canning jar.
Press firmly in place before adding next ingredient.

Empty jar of cookie mix into large mixing bowl. Use your hands
to thoroughly blend mix.
1 stick butter or margarine, not diet, melted,
1 egg, slightly beaten,
1 tsp. vanilla, optional

Mix until completely blended. You will need to finish mixing
with your hands.

Shape into balls the size of walnuts. Place 2” apart in sprayed
baking sheet.

Bake at 350 for 11 to 13 minutes until edges are lightly
browned. Cool 5 minutes on baking sheet. Remove cookies to
racks to finish cooling.

Makes 3 dozen cookies.

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