Crisp Graham Cookies Recipes

TOFFEE CHIP THINS

Steps:

• In a large bowl, combine butter and condensed milk. Combine the cracker crumbs, flour and baking powder; gradually add to the butter mixture. Stir in the chocolate chips, toffee bits and coconut if desired., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until edges are lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

GRAHAM CRACKER COOKIES

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

CRISP GRAHAM COOKIES

Steps:

• In a bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the pecans and M&M's. , Drop by teaspoonfuls 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

CRISP SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. , Preheat oven to 350°. On a floured surface, roll out dough to 1/8-in. thickness. Cut into desired shapes using a 2-in. cookie cutter. Place 2 in. apart on greased baking sheets. , Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.

ART'S GRAHAM CRACKER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
• Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

BROWN SUGAR GRAHAMS

Steps:

• In large bowl, mix both flours, brown sugar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs.
• In medium bowl, mix honey, milk and vanilla. Gradually add to flour mixture, stirring with fork until dough forms. Divide dough in half; shape each portion into a flattened round. Wrap in plastic wrap; refrigerate 2 hours.
• Heat oven to 350°F. In small bowl, mix granulated sugar and cinnamon. Unwrap dough. On lightly floured surface, roll each portion to 1/4-inch thickness. Cut with floured 2 1/2-inch round cookie cutter. On ungreased cookie sheets, place rounds 1 inch apart. If desired, reroll scraps for additional cutouts. Sprinkle with cinnamon-sugar. Bake 11 to 13 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.