Earthquake Cookies In A Jar Recipes

EARTHQUAKE COOKIES

Earthquake Cookies image

These cookies are so easy to make, you'll probably crumble! You can use any flavor cake mix you like for these cookies. The possibilities are endless!

Provided by Topoac

Categories Desserts Cookies Cake Mix Cookie Recipes

Yield 24

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package devil's food cake mix
2 eggs
½ cup shortening
¾ cup confectioners' sugar
1 tablespoon water

Steps:

Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.

Nutrition Facts : Calories 152 calories, Carbohydrate 18.9 g, Cholesterol 19.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 2.2 g, SaturatedFat 2.4 g, Sodium 164.3 mg, Sugar 13.1 g

CHRISTMAS COOKIES IN A JAR

Christmas Cookies in a Jar image

With layers of vanilla chips, oats and dried cranberries, this delectable cookie mix looks as good as it tastes! For a special gift, tuck a jar in a pretty basket with wooden spoon, cookie sheet, kitchen timer and instructions.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 13

Ingredients

1/3 cup sugar
1/3 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup quick-cooking oats
1 cup dried cranberries
1 cup vanilla or white chips
ADDITIONAL INGREDIENTS:
1/2 cup butter, melted
1 egg
1 teaspoon vanilla extract

Steps:

In a 1-qt. glass jar, layer the sugar and brown sugar, packing well between each layer. Combine the flour, baking powder, baking soda and salt; spoon into jar. Top with oats, cranberries and chips. Cover and store in a cool, dry place for up to 6 months., To prepare cookies: Pour cookie mix into a large bowl; stir to combine. Beat in butter, egg and vanilla. Cover and refrigerate for 30 minutes. , Drop by the tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until browned. Remove to wire racks to cool.

Nutrition Facts : Calories 188 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 102mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

EARTHQUAKE COOKIES IN A JAR

Earthquake Cookies in a Jar image

Categories Cookies Bake Picnic

Yield makes about 40 cookies

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon baking powder
1 cup almond meal (also known as ground almonds)
1 teaspoon kosher salt
12 ounces dark chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter, at room temperature
3 large eggs
1/2 cup sugar
3 tablespoons brewed coffee
2 tablespoons vanilla extract
1 tablespoon rum
Decorating Sugar:
3/4 cup granulated sugar
3/4 cup sifted confectioners' sugar

Steps:

Sift together the flour, baking powder, almond meal, and salt. Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy. Add the melted chocolate mixture and mix until incorporated. Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesn't fly around your kitchen) and mix until incorporated. Stir in the coffee, vanilla, and rum. Transfer to a small bowl and refrigerate for about an hour. It will become firm.
Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Put the granulated sugar in one bowl and the confectioners' sugar in a second bowl.
Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet. Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners' sugar, coating each one fully. Return them to the cookie sheet.
Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up. (They are especially delicious with a little softness in the center.) Allow them to cool on a rack, then store airtight.

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