Rock Cookies Recipes

MICHIGAN ROCK COOKIES

Steps:

• Preheat oven to 350. Lightly grase or butter baking sheets.
• Stir together flour, cinnamon, allspice and baking soda, and set aside.
• Cream butter and brown sugar. Add eggs, one at a time. Beat well after each addition. Add flour to creamed mixture and mix well. Fold in walnuts and raisins.
• Drop by rounded teaspoonfuls onto baking sheet. Bake 8 to 10 minutes or until a cookie top springs back when lightly touched.

MOM'S RAISIN ROCK COOKIES

Steps:

• Put raisins in a large sauce pan. Add enough water to the pan to cover the raisins.
• Simmer 5 minutes.
• Remove from heat. Add baking soda to pan and let cool. Drain when cool.
• Cream butter and sugar together.
• Add salt, eggs, spices, vanilla, flour, walnuts, and drained raisins. Mix well.
• Drop by rounded tablespoons on a greased baking sheet.
• Bake at 400 degrees apx 12 minutes per batch.

THE ROCK'S FAVOURITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F Cream butter, granulated sugar and brown sugar. Stir in eggs and vanilla. Blend in flour, oatmeal, salt, and baking powder. Add chocolate chips, grated chocolate and nuts.
• Roll dough into 3/4- to 1-inch balls and place them 2 inches apart on a lightly greased cookie sheet. Bake 20 minutes or until browned to suit.

ROCK COOKIES

Steps:

• Cream together sugar, butter and eggs.
• Add dry ingredients.
• Add hot water.
• Add dates and nuts.
• Drop dough by teaspoonsful onto ungreased cookie sheets.
• Bake in preheated 350°F oven until golden brown, 10-12 minutes.

CHRISTMAS ROCKS (COOKIES)

Steps:

• Preheat oven to 325 degrees. Prepare cookie sheets by greasing or covering with parchment paper.
• Dredge chopped fruits in some of the flour. Using mixer, cream softened butter and sugar. Add well beaten eggs. Sift flour with spices, cocoa, baking soda and add to mixture, along with coffee. Add fruits and nuts and fold in, making sure to incorporate thoroughly.
• Drop cookie dough by teaspoon onto prepared cookie sheets. Bake for 12 to 18 minutes or until a rich biscuit color. Cool on racks.
• Store in jars. If you like, you may sprinkle with sherry occasionally or place a cut apple or orange inside the jar (to keep cookies moist). The longer the cookies stand, the better they taste. These cookies also freeze well in moisture-proof bags.
• You can use other fruits or nuts - whatever you prefer.