Cookie Recipes

[Aline]

Lemon Snaps

1/3 cup shortening
1 cup sugar
5 egg yolks or 2 whole eggs
3 tbsp milk
1-1/2 tsp lemon extract
3-2/3 cups cake flour
2-1/2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
Egg for glaze, Milk

Cream shortening and sugar. Beat eggs well and add with the milk and lemon extract.

Mix and sift dry ingredients and add. Chill.

Roll 1/8 inch thick. Cut and brush tops with egg diluted with milk.

Bake in moderate oven (350) for about 10 to 12 minutes. Makes 150 cookies 2-1/2 inch diameter.

If desired, top each cookie with 1/2 almond before brushing with diluted egg. Decorate with narrow strips of candied ginger, pineapple, citron or lemon peel.

[Aline]

Honey Orange Crisps

3/4 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 cup honey
1-1/2 tsp ginger
2 tbsp orange juice
1/2 tsp orange extract
3 cups cake flour

Cream shortening and sugar together. Add egg, honey and ginger, mixing until smooth. Mix in orange juice and extract.

Sift flour and add slowly, beating well between each addition. Chill thoroughly.

Roll out very thin on a lightly-floured surface and cut with various shaped cookie cutters.

Bake on ungreased cooke sheet in moderate oven (350) for 8 to 10 minutes. Makes about 10 dozen 2-inch cookies.

Ground fresh coconut sprinkled over the top of the unbaked cut-out gives an attractive flavor, or frost with Cream Cheese Spread, top with candied peel.

[skyEyz_7]

PEANUT BUTTER OATMEAL COOKIES

2 cups quick cooking oats
2 cups all-purpose flour
1 Tsp. baking powder
1 Tsp. baking soda
1/4 Tsp. salt
1 cup magarine Spread
1 cup Peanut Butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 Tsp. vanilla extract
1 package (12 oz.) semi-sweet chocolate chips (optional)

1. Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.

2. In large bowl, with electric mixer on medium speed, beat Spread anD Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.

3. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.

4. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

Makes: 6 dozen cookies

[Aline]

Riches

1-1/2 cups shortening
2 cups sugar
1 egg and 1 extra yolk
1/4 tsp almond extract
1/2 tsp salt
4 cups cake flour

TOPPING

4 egg whites
8 tbsp sugar
2 tsp cinnamon
3/4 cup almonds, shredded fine

Cream shortening and sugar. Add egg and extra yolk, almond extract, salt and flour. Chill until firm.

Roll out 1/8 inch thick. Cut into 2-inch circles and in the center of each cookie place a teaspoon of topping made by beating egg whites until stiff and adding sugar and cinnamon. Sprinkle topping with almonds.

Bake at 400 for 12 minutes. Makes 108 cookies.

[skyEyz_7]

CHOCOLATE PISTACHIO COOKIES

2 cups shelled pistachio or macadamia nuts, finely chopped
1-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 Tsp. baking soda
1/2 Tsp. salt
3/4 cup PLUS 1 Tbsp MargarineSpread
1 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
3 squares (1 oz. ea.) unsweetened chocolate, melted
1/2 Tsp. vanilla extract
1/8 Tsp. almond extract
1-1/2 squares (1 oz. ea.) unsweetened chocolate
2 Tbsp. confectioners sugar

Preheat oven to 375°. Lightly spray baking sheets with Butter Spray; set aside. Reserve 3 tablespoons pistachios for garnish.

In medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.

In large bowl, with electric mixer, beat 3/4 cup Spread, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.

On prepared baking sheets, drop dough by rounded tablespoonfuls, 1-inch apart. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. (DO NOT OVERBAKE). On wire rack, cool 5 minutes; remove from sheets and cool completely.For icing, in microwave-safe bowl, melt chocolate with remaining 1 tablespoon Margarine Spread at HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners sugar. Lightly spread 1/4 teaspoon icing on each cookie, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.

Makes: 3-1/2 dozen cookies

[skyEyz_7]

HONEY BEAR COOKIES
1-1/2 cups quick cooking oats
1 cup all-purpose flour
1/2 Tsp. baking soda
1/2 cup Margarine Spread
1/2 cup Creamy Peanut Butter
1/2 cup honey
1 large egg
1/2 tsp. vanilla extract
1/2 cup raisins (optional)

1. Preheat oven to 350°. In small bowl, combine oats, flour and baking soda; set aside.

2. In large bowl, with electric mixer on medium speed, beat Spread and Creamy Peanut Butter until smooth. Beat in honey, egg and vanilla until blended. Beat in flour mixture just until blended. Stir in raisins.

3. On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.

4. Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

Makes: 2-1/2 dozen cookies

[Aline]

Walnut Strips

1/2 cup shortening
1/2 cup brown sugar
1/4 cup boiling water
1/2 cup molasses
3 cups cake flour
1 tsp salt
1 tsp soda
1 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1-1/2 cups finely chopped walnuts

Cream shortening and brown sugar.

Add boiling water to molasses.

Sift dry ingredients and add alternately with molasses and water to creamed mixture. Chill and roll.

Cut into strips 1 inch wide and 3 inches long. Sprinkle with walnuts.

Bake at 350 for 12 minutes. Makes 78 strips. These keep very well.

[skyEyz_7]

SKIPPY TRUFFLE COOKIES
A flourless cookie...with a decadent truffle-like texture!
1 cup Skippy Creamy Peanut Butter
1 cup firmly packed light brown sugar
1 large egg
1 Tsp. baking soda
1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350°. In small bowl, with wooden spoon, combine all ingredients except chips until blended. Stir in chocolate just until combined.

2. On ungreased baking sheets, using slightly rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.)

3. Bake 9 minutes or until cookies are puffed and golden. (Cookies will be very soft.) On wire rack, place baking sheets and let stand 5 minutes. Remove cookies from sheets and cool completely.

Makes: 4-1/2 dozen cookies

Have a cold glass of milk and enjoy

[skyEyz_7]

LINZER COOKIES

2-1/2 cups all-purpose flour
1/2 cup finely ground almonds
1 Tsp. baking powder
1 Tsp. salt
1 cup Margarine Spread
1-1/3 cups PLUS 1/4 cup granulated sugar
2 eggs
1/2 tsp. almond extract
1 jar (12 oz.) raspberry jam
Confectioners sugar

Preheat oven to 350°. Grease baking sheets; set aside.

In medium bowl, combine flour, almonds, baking powder and salt; set aside.

In large bowl, with electric mixer, beat Spread and 1-1/3 cups granulated sugar until light and fluffy, about 5 minutes. Beat in eggs and almond extract, scraping sides occasionally. Beat in flour mixture just until blended. On prepared sheets, drop dough by rounded tablespoonfuls, 2 inches apart.

In small bowl, add remaining 1/4 cup granulated sugar. Moisten flat bottom of a glass with water, then dip moistened bottom in sugar. With glass, gently flatten one cookie. Repeat with remaining cookies, dipping glass just in sugar before flattening each cookie.

Bake 9 minutes or until lightly golden around edges. On wire rack, cool 2 minutes; remove from sheets and cool completely.

With 1-inch cookie or aspic cutter, cut hole in center of 1/2 of the cookies. Spread jam on bottom side of each remaining whole cookie; top each with cut-out cookie. Sprinkle with confectioners sugar.

Makes: 1-1/2 dozen cookies

[skyEyz_7]

WALNUT MOONS

1 cup Margarine Spread
1/2 cup confectioners sugar
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1/2 cup finely chopped walnuts

In large bowl, with electric mixer, beat Spread and sugar until light and fluffy, about 3 minutes. Beat in vanilla. Gradually beat in flour until blended. Stir in walnuts. Turn dough onto plastic wrap and shape into flat circle. Cover and refrigerate 1 hour.

Preheat oven to 350°. Divide dough into 8 pie-shaped wedges. On lightly floured surface, roll each wedge into 1/2-inch log, 12 inches long; cut each log into 4 equal pieces. Shape into crescents and arrange on ungreased baking sheets.

Bake 15 minutes or until edges are lightly golden. On wire rack, let stand 2 minutes; remove from sheets and sprinkle generously with additional confectioners sugar while still warm. On wire rack, cool completely.

Makes: 2-1/2 dozen cookies

[skyEyz_7]

TROPICAL TRUFFLES
3 Tbsp. Butter Spread
1/4 cup sweetened condensed milk
1 cup flaked coconut
1/2 cup chopped toasted almonds
12 vanilla wafer cookies, finely crushed
Unsweetened cocoa powder and/or confectioners sugar

In small bowl, with electric mixer, beat I Spread and milk until smooth. Stir in coconut, almonds and cookie crumbs; refrigerate 15 minutes or until firm. Shape into 16 balls, then roll in cocoa powder or sugar. Store in airtight container in a cool place or refrigerate. Can also be frozen up to 2 weeks.

Makes: 16 truffles

[Aline]

5 in 1 Refrigerator Cookies

1-1/2 cups shortening
3 cups brown sugar
2 eggs, well beaten
2 tsp vanilla
1/2 tsp salt
4 tsp baking powder
6 cups cake flour

Cream shortening and sifted sugar until light and fluffy. Add eggs and flavoring.

Combine and sift dry ingredients. Add to the creamed mixture. Knead in the last of the flour. Divide dough into 5 equal parts and vary each as follows.

Shape each portion into a roll, wrap in waxed paper and chill thoroughly. When firm, slice very thin and bake at 350-375. Makes about 300 thin 1-1/2 by 2-inch cookies.

Chocolate

Add 2 squares of melted chocolate. Blend well. Baking time 10 minutes.

Spice

Add 1/2 tsp cinnamon and 1/4 tsp nutmeg. Blend well. Bake 9 minutes.

Fruit

Add 1/2 cup finely-chopped dried or candied fruits (dates, raisins, figs, currants, apricots, prunes, cherries, peel). Bake 14 minutes.

Nut

Add 1/3 cup finely-chopped nuts (almond, pecans, Brazil, filberts or walnuts). Bake 12 minutes.

Coconut

Add 1/3 cup shredded coconut. Bake 10 minutes.

[skyEyz_7]

Orange Coconut Balls

6 oz. Frozen Concentrate Orange Juice

1 stick butter, softened

16 oz. Confectioners Sugar

16 oz. Graham Cracker Crumbs

1 package Flaked Coconut

Mix butter and confectioners sugar. Add graham cracker crumbs and orange juice. Mix well. Form into balls and roll in flaked coconut. Store in refrigerator between sheets of wax paper

[skyEyz_7]

Wonton Sugar Cookies

1/4 cup of sugar

1 tsp. ground cinnamon

15 thawed frozen wonton skins

Vegetable oil for deep frying

In a bowl stir together the sugar and cinnamon. Quarter the thawed wonton skins into triangles. In a deep skilliet or a 3 quart stock pot, heat the oil until it bubbles when a small piece of wonton skinis dropped. Add the wonton skins a few at a time. Cook until golden brown on all sides. With a slotted spoon, lift the wontons from the oil and drain on a paper towel. Sprinkle with the sugar-cinnamon mix. Makes about 60 cookies if the whole wonton package is used.

[Aline]

Chocolate Walnut Refrigerator Cookies

It is well to keep a roll of refrigerator cookies on hand to cut and bake as needed.

4 cups sifted cake flour
4 tsp baking powder
1/2 tsp salt
1-1/4 cups softened shortening
1-1/2 cups sugar
2 eggs, unbeaten
4 ounces (squares) chocolate, melted
1 tsp vanilla
2 cups broken walnut meats

Sift flour, baking powder and salt together.

Cream shortening and sugar until fluffy. Add eggs, chocolate and vanilla, beating until blended; then add nut meats.

Add sifted dry ingredients gradually, mixing well.

Shape into 2 rolls, 1-1/2 inches in diameter, wrap in waxed paper and chill thoroughly. Cut into 1/8-inch slices and bake on ungreased baking sheet in moderate oven (350) for 10 minutes. Makes 13 dozens.

[Aline]

Refrigerator Date Cookies

1 cup shortening
2 cups brown sugar
2 eggs
1 cup nuts, ground
1 cup dates, ground
3-1/2 cups cake flour
1 tsp salt
1 tsp soda

Cream shortening and sifted sugar thoroughly, add eggs 1 at a time and beat well after each addition.

Add nuts and dates which have been put through food chopper.

Sift dry ingredients together, add to creamed mixture and mix well.

Shape into rolls 2 inches in diameter, wrap in waxed paper and store in refrigerator until firm.

Slice thin and bake 8 minutes at 400. Makes 11 to 12 dozen cookies.

[skyEyz_7]

Andes Mint Cookies

1 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup butter or margarine
2 eggs
1 Teaspoon vanilla extract
2 Tablespoons water
3 cups all-purpose flour
1 Teaspoon baking soda
1/2 teaspoon salt
6 ounces Andes mints
Pecan halves

In a large bowl, cream sugars and butter or margarine. Add eggs and water. Beat well. Mix flour, baking soda and salt well. Add gradually to egg mixture. Chill dough overnight (it is important that the dough be WELL chilled).

Wrap each mint completely in cookie dough. Place 2 inches apart on a lightly greased cookie sheets and put a nut half on top of each cookie. Bake at 375 degrees for 7 to 9 minutes until golden brown.

[skyEyz_7]

Pinwheel Cookies

1-1/2 cups All-purpose flour, sifted
1/2 Tsp. Baking powder
1/2 Tsp. Salt
1/2 cup Butter, softened
1/2 cup Sugar
1 Egg yolk
3 Tbsp. Milk
1/2 Tsp. Vanilla extract
6 oz. Semisweet chocolate chips, melted

Sift together the flour, baking powder and salt; set aside. Blend together the butter and sugar. Beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine. Divide dough into two parts. Leave one part buttery and yellow (the other half is to have melted chocolate chips added to it.) Melt the chips in the microwave or over boiling water in double boiler being very careful not to scorch or burn. Then add melted chips to one half of the dough mixing well. Chill both halves of the dough. Roll out the dark and light sections separately, each between two sheets of waxed paper. Roll into rectangles with 1/4” thickness. Place dark on light and roll together as if rolling a jelly roll, removing center wax paper as you go. Shape into a uniform roll, chill dough for up to one hour. Preheat oven to 400. Slice chilled dough into 1/8” thick slices. Bake on ungreased cookie sheets about 5 to 7 minutes. Makes 2 dozen cookies.

[b-man]

Nina's Italian Filled Cookies

A Family Favorite

Dough:
6 cups flour
1 3/4 cups sugar
6 teaspoons baking powder
1 cup soft margarine
1 1/2 teaspoons vanilla
6 eggs

Filling:
1 box raisins, chopped in food processor
1 cup chopped nuts
1 4 to 6 ounce jar jam
1/2 cup liquor or orange juice
Icing:
1 pound box powdered sugar
1/2 teaspoon lemon extract
2 plus tablespoons milk

Mix the filling ingredients and set aside.

Preheat oven to 375 degrees F.

Combine first four dough ingredients until crumbly. Add vanilla and eggs, one at a time. Blend until dough is soft but not sticky.

Working with one half of the dough, shape into a ball on a lightly floured surface.

Flatten into a rectangular shape, 1/4 inch thick. Spread 1/2 of the filling down the center of the dough. Starting at one of the small ends, carefully roll the dough to the other small end. Pinch the edges together.

Refrigerate while doing the same with the rest of the dough and filling. Cut cookies 1 to 2 inches in diameter and place on lightly greased cookie sheets.

Bake for 10 minutes. Do not overbake.

While cookies are baking, mix the icing ingredients in a large bowl.

Spread icing on hot cookies.

B-man

[skyEyz_7]

Cranberry Oatmeal Cookies

20 Nestlé® Crunch® Miniatures, unwrapped and cut in quarters
1 cup all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1 1/4 cups packed light brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 large egg
2 Teaspoons vanilla extract
2 3/4 cups quick oats, uncooked
1 cup sweetened dried cranberries
1 cup chopped nuts (optional)

PREHEAT oven to 375° F. COMBINE flour, baking soda and salt. Beat sugar, butter, milk, egg and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in oats, Nestlé® CRUNCH® Miniatures, cranberries and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. BAKE for 10 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

[skyEyz_7]

Icebox Cookies

1 pound (4 sticks) butter, room temperature
1 cup brown sugar
1 cup white sugar
2 eggs
2 Teaspoons vanilla extract
5 cups all-purpose flour
1 Teaspoon cream of tartar
1 Teaspoon baking soda
1 Teaspoon salt
1 cup chopped pecans or walnuts


Preheat oven to 350 degrees F.
With an electric mixer or by hand, cream butter and sugars in a large bowl. Add eggs and vanilla. In a separate large bowl, sift together the flour, cream of tartar, baking soda and salt. Add flour mixture to egg mixture in 3 additions. Stir in nuts.

Divide the dough into quarters, and then roll it into 4 logs. Place dough in refrigerator to chill for 2 hours. Remove dough and cut into 1/4-inch thick slices. Place on a floured, but not greased, baking sheet and bake for about 15 minutes. Remove to a rack and cool.

[JoanieCooks]

swtness, You can use all that left over almond granola in any bar cookie or no-bake pie crust recipe that calls for graham cracker crumbs. Just toss the granola into a food processor and pulse to the consistency of graham cracker crumbs. I have done this before and it works great. I don't know about the cranberry granola, but you could experiment and let us know!

Have fun,

JoanieCooks

[skyEyz_7]

Toffee Crunch Cookies

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 Teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 Teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Preheat oven to 350 degrees F.
Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.

Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes

[b-man]

Sesame-Almond Cookies

Almost everyone loves cookies. Most store bought varieties, though, are filled with partially hydrogenated oils and other undesirable ingredients. These tasty little cookies are actually made with olive oil and a host of other wholesome additions like tofu and chopped almonds. Enjoy a cookie with a cup of hot green tea to make you feel that life is really worth living!

Makes: 4 Dozen

Ingredients:

3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup sesame seeds, toasted
3/4 cup raw almonds, coarsely chopped
4 ounces silken tofu
1/2 cup light olive oil
3/4 cup light brown sugar, packed
1 tablespoon almond extract

Preheat oven to 350 degrees F.

In a bowl, stir together the flours, baking powder, and salt. Mix in the sesame seeds and chopped almonds.
In another bowl, mash the tofu and combine with the olive oil, sugar, and almond extract. Mix well.

Using a rubber spatula, fold the wet ingredients into the flour mixture. Roll the mixture into one-inch balls, flatten between your palms, and place them on ungreased baking sheets. Bake the cookies about 10 minutes, until the edges begin to brown.

Remove from the cookie sheet and cool on a rack.

B-man

[b-man]

Peanut Butter Cookies-48 Cookies



Ingrdients:

1/2 Cup margarine
1/2 Cup lightly packed brown sugar
1 Cup peanut butter ( I like the crunchy kind in this cookie)
2 eggs (I use 1/2 Cup egg substitute)
8 Teaspoons Splenda
1 Teaspoon vanilla extract
1-1/2 Cups all purpose flour
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt

Preheat oven 350º.

Cream together the margarine and brown sugar until light and fluffy. Beat in peanut butter, eggs, Splenda and vanilla extract. In another bowl combine the flour, baking powder, baking soda and salt. Stir into the peanut butter mixture until well combined With wet hands roll the dough into balls using about 2 Teaspoons per ball. Place the balls on a lightly sprayed cookie sheet. Flatten with a wet fork forming the criss-cross design.

Bake until golden.

B-man

[skyEyz_7]

Chocolate Espresso Cookies

3 1/4 cups semisweet chocolate chips
1/2 cup butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 Teaspoons vanilla
1 1/2 teaspoons instant espresso
1 1/2 cups chocolate chips

In a bowl over simmering water, melt the 3 1/4 cups chocolate chips and butter together.
Meanwhile, in another bowl, mix together the flour, baking powder, and salt.

In a mixer with a whip attachment, mix the eggs and sugar until light and fluffy. Add the vanilla and ground espresso, then add the chocolate mixture. Mix in the dry ingredients and the remaining 1 1/2 cups chips. Let sit at room temperature for 30 minutes to set up.

Scoop onto parchment lined sheet pans with a medium ice cream scoop then freeze. Bake from frozen in a preheated 375 degree F for 7 minutes. You can par-bake them for 5 minutes then bake an additional 2 minutes at the time you serve them so they're warm.

[b-man]

How to Make the Very Best Sugar Cookies

Repost from Recipe Exchange

1. Measure ingredients accurately, especially the flour. Too much flour will make your cookies hard and dry. If you scoop the flour with the measuring cup instead of spooning sifted flour into your cup, you are likely to have 20% too much flour.

2. Sugar cookies are made by the creaming method. This is the most important step in making sugar cookies—it incorporates the air into the dough that acts as a leavening agent. Use the paddle attachment of your electric mixer to cream the sugar, salt, and spices with the butter or shortening. Cream the ingredients together at low speed, not high. For light cookies, cream the mixture until it is light and fluffy. For a denser, moister cookie, cream only until the mixture is paste-like.

3. Add the eggs and liquid after creaming, beating these in at low speed.

4. Mix the flour into the creamed mixture only until it is combined. If you over-mix, you will develop the gluten and make a tougher cookie.

5. Choose a low protein flour, preferably pastry flour, for your sugar cookies. Avoid bread flours with their high protein content. All purpose flour is an acceptable compromise.

6. If the dough is too soft to work easily, chill it until firm. The dough should be pliable but not squishy soft. Handling of the dough with warm hands will make the dough soft.

7. Use no more flour than necessary to dust the counter. The flour will work into the dough for a drier, tougher cookie.

8. Too much re-rolling will make for tougher cookies. Not only does successive re-rolling work the dusting flour into the dough, the continued working of the dough develops the gluten.

9. When cutting shapes, make the cuts as close together as you can to minimize the amount of dough that will be re-rolled.

10. Most recipes call for the dough to be rolled to 1/8 inch in thickness. This creates a crisp cookie. For a moister, less crisp cookie, roll the dough to 1/4 inch only.

11. Remove the cookies from the counter with a thin metal spatula.

12. When garnishing cookies with sprinkles, drop the decorations from a height of eight or ten inches for a more even distribution.

13. The size of the cookies will affect bake times. Put like-sized cookies on the same sheet.

14. Do not over bake cookies. Thin cookies will bake in seven or eight minutes at 350 degrees. Thicker cookies will take ten or twelve minutes. Cookies on darker pans will bake in less time. When done, the cookies will still be pale-colored with just a tinge of brown at the edges.

15. Cool cookies on a wire rack. Do not frost them until they are completely cooled.


B-man

[skyEyz_7]

Fourteen in One Cookies (Master Recipe)

Posted by kdipaolo at recipegoldmine.com 6/11/01 2:38:08 pm

Makes about 7 dozen 2 1/2-inch cookies.

Simplicity itself. We love this recipe, especially at holiday time, because from just one easy cookie dough, you can make fourteen kinds of cookies. Putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture.

Have all ingredients at room temperature, 68 to 70 degrees F.

In a large bowl, beat on medium speed until very fluffy and well blended:

1/2 pound (2 sticks) unsalted butter,
at room temperature
1 cup granulated sugar, processed in a food processor
for 30 seconds, or superfine sugar
1/2 teaspoon salt

Add and beat until well combined:

1 egg
2 teaspoons vanilla extract

Reduce the speed to low and beat in just until combined:

2 1/2 cups all-purpose flour

Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.)

To bake, position a rack in the upper third and another in the lower third of the oven. Preheat the oven to 375 degrees F.

Remove 1 disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator. Either: Scoop the cookie dough into 1-tablespoon balls with a small ice cream scoop and roll each ball between your palms until smooth. Place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick.

Or: Lightly flour the work surface. Roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. Sprinkle the surface lightly with flours as needed to keep the dough from sticking. Cut the dough into desired shapes. Place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. Get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. Discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick.

Bake, 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. Using a thin-bladed spatula, immediately transfer the cookies to racks to cool to room temperature. Decorate the cooled cookies, if desired, and transfer to an airtight container.

Cornmeal Citrus Cookies
Follow the master recipes, adding 1 teaspoon finely grated lemon or orange zest to the creamed butter, sugar, and salt, and substituting 1 cup find cornmeal for 1 cup of the flour.

Chocolate-Cinnamon Cookies
Follow the master recip, adding 1 ounce melted and cooled unsweetened chocolate to the creamed butter, sugar, and salt. Substitute 1/4 cup unsweetened cocoa for 1/4 cup of the flour and add 1/4 teaspoon ground cinnamon to the flour-cocoa mixture.

Marble Cookies
Follow the master recipe, stirring 2 ounces melted and cooled semisweet or bittersweet chocolate into one-quarter of the master recipe dough. Divide the chocolate dough into 6 portions. Press into the remaining three-quarters of the master recipe dough. Knead the doughs together to create a marbled effect.

Lemon Butter Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt.

Lemon Poppy Seed Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt, and stirring 2 tablespoons poppy seeds into the finished dough.

Orange Butter Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest to the creamed butter, sugar, and salt.

Orange-Nut Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest and 1 cup finely ground walnuts, pecans, or skinned hazelnuts to the creamed butter, sugar, and salt.

Coconut Cookies
Follow the master recipe, stirring 1 cup flaked sweetened dried coconut, toasted, into the finished dough.

Ginger Cookies
Follow the master recipe, adding 1 teaspoon ground ginger to the flour and stirring 6 tablespoons finely minced candied ginger into the finished dough.

Butterscotch Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar.

Peanut Butter Cookies
Because of the extra fat from the peanut butter, these cookies have a sandier, melt-in-your-mouth texture. Follow the master recipe, creaming 2/3 cup peanut butter with the butter, sugar, and salt.

Spice Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar and adding 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground cloves to the flour.

Raisin-Spice Cookies
Prepare Spice Cookies, above, stirring 1/2 cup finely minced raisins or 1/2 cup dried currants into the finished dough.

[skyEyz_7]

World's Best Cookies

1 stick butter
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 Teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 Teaspoon salt
1 Teaspoon baking soda
1 Teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.

[b-man]

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Ingredients:

4-1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups salted butter, softened
1-1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4-ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Note: These cookies may not look done on the top when the edges turn golden brown. Once cooled, you'll see that the cookies are indeed done and will stay soft and moist. They are best if allowed to cool before eating. Also, you can use different pudding flavors. It's fun to experiment.

Preheat oven to 350 F.

Sift together the flour, salt and baking soda. Set aside. In a large bowl, cream together the butter, brown sugar and white sugar with an electric mixer set on high. Continue to beat for 3 to 4 minutes or until the mixture is light and fluffy. Beat in the instant pudding mix until blended. Add the eggs and vanilla and beat on low until incorporated.

Blend in the flour mixture in batches until all is incorporated. By now, the batter will be very stiff so stir in the chocolate chips and nuts (if using) with a large spoon. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Yield: 6 dozen cookies.

B-man

[b-man]

Da Kine No Bake Chocolate Cookies

Repost from recipe Exchange.

20 minutes prep
Makes 8 to 10 cookies

Ingredients:

2 cups chocolate or carob chips, vegan
1/2 cup raisins
1/4 cup pecans or macadamia nuts, toasted (see note)
1/2 cup coconut flakes, toasted (see note)
1/4 cup almond or peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract, alcohol free
1/8 teaspoon cinnamon powder
pinch cardamom powder

Loving preparation:

Place chocolate chips in double boiler on medium high heat until chips are melted, stirring frequently. Place in a large bowl.

Set aside 1/4 cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well.

Shape cookies and place on a parchment paper lined or well oiled baking sheet. Top with remaining 1/4 cup coconut. Refrigerate until cool.

Toasting Nuts, Seeds, Spices and Grains:

Toasting brings out a depth of flavor that enhances dishes. Toasting can be done in a sauté pan. For this method, place item in pan, turn heat to high and cook until item turns golden brown, stirring constantly. This method is good for spices, grains and small quantities of nuts or seeds.

Another method involves preheating an oven to 375 degrees. Place items to be toasted on a dry baking sheet, and leave in oven until golden brown, stirring frequently and being mindful not to allow item to burn. This method is best for nuts, seeds and shredded coconut.


B-man

[b-man]

Mysterium Tremendum Mint Chocolate Chip Cookies


25 minutes prep / 15 minutes cook
Makes 8 large cookies

Ingredients:

Dry:
2 cups spelt flour
1 cup vegan chocolate chips
1 cup walnuts, chopped
3/4 cup rolled oats
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/8 teaspoon cinnamon powder
pinch nutmeg, ground

Wet:
2/3 cup maple syrup
2/3 cup safflower oil
2 tablespoons filtered water
1 teaspoon peppermint extract


Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes. Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.

Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.

Variations:
Replace walnuts with toasted pecans or macadamia nuts.

Replace chocolate chips with carob chips or dried fruits.

Add 2 tablespoons of cocoa or carob powder to above.

Try adding 1 tablespoon spirulina.


B-man

[b-man]

Peanut Butter Cookies

sugar free cookie recipe.

Ingredients:

1/4 c. margarine
1/4 c. peanut butter
2 T. sugar replacement
1 egg
1/4 c. water
1 t. vanilla
1 1/2c. flour
1 t. baking soda
1/2 t. baking powder

Cream together margarine, peanut butter, and sugar replacement (Splenda). Add egg, water, vanilla. Beating until fluffy. Combine flour, baking soda, baking powder. Sift dry ingredients into creamed mixture. Stir to blend completely. Chill 2 hours or overnight.

Drop by teaspoon onto lightly greased sheets 2-3 inches apart. Press flat with floured bottom of small glass.

Bake in 375º oven for 12-15 minutes.

B-man

[b-man]

Three-in-One Chocolate Chip Cookies


This recipe makes a dense blondie bar cookie or a chewy chocolate chip cookie. The difference is how you bake it. The recipe makes blondies that are chewy and moist or quality chocolate chip cookies in either a drop cookie or refrigerator cookie. The refrigerator cookie has a little different appearance and texture than does the drop cookie. It is thinner, more wafer-like, crisper, and more formal looking. Because the refrigerator cookie is sliced with many of the chips and nuts cut into smaller pieces, these cookies have a more formal, flecked appearance.

If you like, you can divide this recipe. Place about half of the dough in an 8 x 8-inch baking pan to make bar cookies and use the rest of the dough for drop or refrigerator cookies. This is an ideal solution for a smaller family: bake a half-batch of bar cookies now and refrigerator cookies several days later.

Blondie Chocolate Chip Cookies

Ingredients

1/2 cup butter
3/4 cup granulated sugar
1/4 teaspoon salt
2 large eggs

1/2 cup butter
3/4 cup brown sugar
1/2 tablespoon vanilla extract

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda

1 cup walnuts
1 cup milk chocolate or semi-sweet chocolate chips


Preheat the oven to 350 degrees

1. Cream 1/2 cup of the butter, sugar, and salt together. Add the eggs one at a time, beating after each. Beat until light and fluffy.

2. In a medium microwave-safe bowl, melt the second 1/2 cup of butter in the microwave until it is mostly melted, about 45 seconds at high power. Stir in the brown sugar to make a thick syrup. Stir in the vanilla extract.

3. Measure the flour by spooning it into the measuring cups. (If you scoop the flour from the bag, it will be packed and you will have too much flour.) Mix in the baking soda so that it is dispersed.

4. Beat the brown sugar mixture into the creamed sugar mixture. Add the flour mixture in two or three additions mixing only until combined. Add the chocolate chips and nuts.

5. Line an 8 1/2 x 13-inch baking pan with parchment paper or aluminum foil. If you use aluminum foil, press the foil into the pan with it extending from both ends of the pan. Grease the foil. Spread the batter in the pan. The dough is heavy and thick. Use a spatula to pat the dough down and distribute it evenly in the pan.

6. Bake for 24 to 28 minutes or until the top is golden brown. Remove the pan to cool on a wire rack. After the cookies have cooled for 45 minutes or so, remove the cookies from the pan by grasping the ends of the foil or parchment paper and lift from the pan. Remove the cookies to a cutting board and cut them into the desired sizes and shapes using a ruler to measure the cuts uniformly and a sharp, serrated knife to cut through the nuts cleanly.

Chocolate Chip Drop Cookies

Use the same recipe to make chocolate chip drop cookies. Instead of baking in a pan, drop rounded spoonfuls of dough on a greased baking sheet. Bake for nine to eleven minutes at 350 degrees. Remove the cookies to a wire rack to cool.


Chocolate Chip Refrigerator Cookies

Use the same recipe to make chocolate chip refrigerator cookies. Roll the dough into two logs in wax paper with the logs being about 1 3/4 inches in diameter. Refrigerate the logs for a couple hours. Slice the logs into 3/8-inch thick slices with a sharp, serrated knife. Place the slices on a greased baking sheet. Bake for ten to twelve minutes at 350 degrees. Remove the cookies to a wire rack to cool


B-man

[b-man]

Zabar's Black-and-White Cookies

Makes 2 dozen.

Ingredients:

1 3/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Frosting:
4 cups confectioners' sugar
1/3 to cup boiling water
1 ounce bittersweet chocolate

Preheat oven to 375 degrees. Butter 2 baking sheets. Set aside.

To make dough: In large mixing bowl, combine sugar and butter. Mix by machine or by hand until fluffy. Add eggs, milk and vanilla and lemon extracts. Mix until smooth. In medium bowl, combine cake flour, regular flour, baking powder and salt. Stir until mixed. Add dry ingredients to wet in batches, stirring well to combine.

To bake cookies: Using soup spoon, drop spoonfuls of dough 2 inches apart on prepared baking sheets. Bake for 20 to 30 minutes or until edges begin to brown. Transfer to rack to cool completely.

To make frosting: Place confectioners' sugar in large bowl. Gradually add boiling water, stirring constantly, until mixture is thick and spreadable. Remove half of frosting to top half of double boiler set over simmering water. Add chocolate. Warm mixture, stirring, until chocolate is melted and frosting is smooth. Remove from heat.

To ice the cookies: Using brush, coat half of cookie with chocolate frosting and other half with white frosting.

B-man

[b-man]

Gingerbread Roll-Out Cookies

Makes 3 1/2 dozen.

Ingredients:

1 cup (2 sticks) butter
1 cup (8 ounces) packed brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons allspice
2 teaspoons ginger
1 teaspoon cloves
2 teaspoons cinnamon
1 cup (12 ounces) molasses
1 large egg
5 1/2 cups flour, divided use
1 1/2 teaspoons baking soda dissolved in cup water

Cookie glaze:
3 1/2 cups (14 ounces) confectioners' sugar, sifted
6 tablespoons milk
3 tablespoons pasteurized egg white
1 teaspoon vanilla, almond or other extract of your choice

In mixing bowl, cream together butter, brown sugar, salt, allspice, ginger, cloves and cinnamon. Add molasses. Mix well. Stir in half of flour and soda dissolved in water. Mix until well combined. Add remaining flour. Mix until combined. (Note: Depending on power of mixer, you may need to add last of flour by hand and knead it.)

To chill dough: Divide dough in half. Wrap well. Refrigerate for several hours or overnight. (Note: Dough changes during resting period, making it easier to work with and adding flavor to cookies.)

To shape, bake cookies: Preheat oven to 350 degrees. Working with half of dough at a time, roll out on well-floured surface to -inch thickness. Using cookie cutters, cut dough into shapes. Transfer to ungreased baking sheets, leaving inch between cookies.

To bake cookies: Bake for 8 to 10 minutes, being careful not to overbake. (Note: Cookies will be soft when done.) Let rest on baking sheet to firm before transferring to rack to cool.

To make glaze: Place sifted confectioners' sugar in medium bowl. Stir together milk and egg white. Add to sugar. Mix by hand or at mixer's lowest speed until glaze is consistency of molasses. Adjust consistency by adding 1 tablespoon water, if necessary. Mix in extract. Keep glaze covered while glazing cookies to prevent "skin" from forming.

To glaze cookies: Dip cooled cookies in glaze. Sweep spatula over top of each cookie to remove excess. Place on wire rack for several hours or overnight to let glaze harden and dry.

Shape variations: Instead of rolling dough flat, dough can be formed into 1- or 1-inch-diameter log. Wrap in plastic wrap. Chill. Or press dough into lightly greased juice cans. Chill. Slice into 1/8- to -inch rounds.

B-man

[b-man]

Monster Cookies

Ingredients:

1/2 cup butter or margarine, softened
1 cup brown sugar
1 cup white sugar
2 cups peanut butter
3 large eggs
1 tsp light corn syrup
1 tsp vanilla
4-1/2 cups regular oats (I like the McCann brand.)
2 tsp baking soda
1/2 tsp salt
8 oz semi-sweet chocolate chips (or chocolate chunks)
1 cup butterscotch chips or M&M's (your choice)

Put butter, sugars, peanut butter and eggs in a large bowl. Mix with wooden spoon or heavy duty mixer until blended. Add remaining ingredients. You'd better mix the rest by hand. The batter is going to be really stiff. This is a work out! When you have this fully mixed, get out your one-quarter cup measuring cup. You're going to pack the dough into the measuring cup to make large cookies. I spray the cup inside with butter spray first. And spray your cookie sheet too.

Place the cookie dough blobs fairly far apart (4 to 6 inches) on the cookie sheets and pat them down a bit into 3-inch circles. Bake at 350 degrees for 12 to 15 minutes. They will not be completely hard in the middle. Let them rest on the cookie sheet for a few minutes before you remove them, and do it with a large spatula. Let them cool completely on a rack or flat surface before you store them. This recipe will make about 2 dozen cookies depending upon how much dough you are tempted to eat while you bake the cookies.

After you make your first batch, you can start to experiment with your own variations in adding nuts or other chips and candies. Then you'll have your own secret Monster Cookie recipe!


B-man

[b-man]

Chocolate Candy-Peanut Butter Cookies


One plus one equals delicious! Chocolate and peanut butter are a perfect match in these classic cookies.

Ingredients:

1 can (14 ounces) sweetened condensed milk
3/4 cup peanut butter
2 cups Original Bisquick® mix
1 teaspoon vanilla
Sugar
36 Kisses® milk chocolates, unwrapped


1. Heat oven to 375ºF. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.

2. Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 chocolate candy into top of each cookie.


B-man









Variation
For Zebra Cookies on Safari, use striped milk and white chocolate candies. The peanut butter cookie base creates the desert sand.

[b-man]

Key Lime-White Chocolate Cookies

The key to these sweet, lightly crisp cookies is rich white chocolate and the refreshing hint of lime in each bite!

Repost!

Ingredients:

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
2 tablespoons granulated sugar
1 1/2 teaspoons vanilla
1 egg
2 1/3 cups Original Bisquick® mix
Green food color, if desired
1 package (6 ounces) white baking bars (white chocolate), cut into chunks
1 tablespoon grated lime peel


1. Heat oven to 350ºF. Beat butter, sugars, vanilla and egg in large bowl with spoon until well mixed. Stir in Bisquick mix. Stir in 6 drops food color, white chocolate chunks and lime peel.

2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set but not brown. Cool 1 minute; remove from cookie sheet to wire rack.


B-man

[b-man]

Whole-Wheat Apple Cookies


Number of Servings: 30


Ingredients:

whole-wheat flour - 1/2 cup
all-purpose flour - 1/2 cup
baking soda - 1/2 tsp
ground cinnamon - 1/2 tsp
ground cloves - 1/4 tsp
sugar - 1/4 cup
artificial sweetener - 1 packet
oil - 2 tbsp
egg white - 1
apple, finely chopped - 1 cup
walnuts, finely chopped - 1/3 cup

1. Sift together flour, soda, and spices.

2. Stir in sugar, artificial sweetener, oil, and egg.

3. Fold in apple and nuts.

4. Spray a cookie sheet with nonstick cooking spray. Drop batter onto cookie sheet using about 1 rounded tsp of batter for each cookie. Bake at 375 degrees F for 10 minutes or until lightly browned. Or arrange 8 rounded teaspoonfuls of batter in a circle on a microwave-safe pan. (You can turn a casserole upside down.) Cook on High setting for 2 minutes.
Serve warm.

B-man