Cookie Recipes

[b-man]

1-2-3 Cookies

Quickest family cookies going.

Ingredients:

1 cup peanut butter
¼ cup soft butter or margarine
1 cup granulated sugar or
1 cup brown sugar (packed)
½ cup boiling water
2 cups Bisquick

Heat oven to 400º (moderate hot). Mix peanut butter, butter, sugar and boiling water. Blend with rotary beater or spoon until smooth. Stir in Bisquick. Drop by teaspoonfuls on to lightly greased baking sheet. Flatten with fork dipped in flour. Bake 8 to 10 min., or until set but not hard.

Makes 6½ doz.

B-man

[b-man]

Bunny & Chick Cookies

Making sweet bunnies and chicks is child's play. Devouring the cookies is a tasty pleasure for all.

Ingredients:

1 pouch Betty Crocker® sugar cookie mix
1 stick butter, margarine or spread, melted
1 egg
1/4 cup Gold Medal® all-purpose flour
Betty Crocker® Decorating Decors yellow, pink and purple sugars
Red string licorice
Miniature candy-coated chocolate baking bits
Candy corn
White candy sprinkles


1. Heat oven to 375°F. In medium bowl, stir cookie mix, melted butter, egg and flour until soft dough forms.

2. For 12 chicks: Shape dough into 12 (1-inch) balls for bodies and 12 (1/2-inch) balls for heads. Roll balls in yellow sugar. On ungreased cookie sheet, arrange small balls on tops of large balls to look like chicks. In bottom of each large ball, place licorice pieces for legs. On each small ball, place 1 baking bit for eye. Bake 7 to 9 minutes or until light golden brown. Immediately place candy corn on head of each for beak. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.

3. For 12 bunnies: Reseve 1/4 cup dough. Shape remaining dough into 12 (1-inch) balls for heads. Roll balls in pink or purple sugar. On ungreased cookie sheet, for each bunny, place 1 ball and flatten slighty. With reserved dough, shape bunny ears and cheeks and roll in sugar as desired; arrange on each cookie. Place 2 baking bits on each face for eyes and 1 baking bit for nose. Place white candy sprinkles in cheeks for whiskers. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove to wire rack.

Cool completely, about 30 minutes.

B-man















Special Touch
Create your own colored sugar by mixing granulated sugar with drops of food color in a small bowl. Gradually add food color until you get the desired color.

[b-man]

KEEBLER SOFT BATCH CHOCOLATE CHIP COOKIES

Repost!


Ingredients:

4 sticks butter, softened
2 eggs beaten
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup water
1 ½ cups granulated sugar
1 ½ cups brown sugar
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
5 cups all-purpose flour
1 ½ packages semi-sweet chocolate chips

1. Preheat the oven to 375 degrees.

2. Cream the butter, eggs, molasses, vanilla,, and water in medium-size bowl.

3. In a large bowl, combine sugars, baking powder, baking soda, salt and flour.

4. Combine the moist mixture with the dry mixture. Add Chocolate chips

5. Shape the dough into 1 inch balls and place 1 inch apart on a ungreased cookie sheet.

6. Bake for 8 to 10 minutes, or until golden brown.

Makes 4 dozen cookies.

B-man

[b-man]

Save Time with No-Bake Cookies

Whether you don't want to heat up the kitchen or the demands of getting the kids out the door are upon you, it's nice to have a few no-bake cookie recipes on hand. We thought we would share some of our favorites with you.

This first recipe, Cranberry Coconut Bars, is more of a big kid cookie—it has too much fruit and too many nuts in it to suit most youngsters. But it so scrumptious and easy, we had to include it. If you are making a lunch for a spouse or a teenager, we think this will be a hit. Of course, it doesn't have to go in a lunch pail.

This is a microwave cookie that can be mixed right in the baking pan. How's that for convenience?

If you are not fond of dried cranberries, consider substituting dates, raisins, or chopped apricot pieces in this recipe.

Cranberry Coconut Bars

1/2 cup butter
1/2 cup brown sugar
1 1/2 cup quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces


1. Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.

2. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish.

3. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.

4. Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch.

This recipe will make sixteen 2 x 2-inch squares.
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This next recipe makes a great kid cookie. It's almost confection-like but is so packed with energy and hearty oats that you won't mind giving your youngster a few. This cookie is best with a tall glass of milk.


This is a range-top cookie. Because it is a no-baker and so full of energy, it makes a great camping cookie.

Chocolate Peanut Butter Drops

2 cups sugar
1/2 cup milk
1/4 cup butter
1/3 cocoa
2 1/2 cup quick oats
1/2 cup peanut butter
1/2 tablespoon vanilla extract

1. Combine sugar, milk, butter, and cocoa in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Cook for two more minutes stirring constantly and then remove the pan from the heat.

2. Stir in the peanut butter and vanilla, then the oats.

3. Let cool for several minutes and then drop spoonfuls onto waxed paper. Let the cookies cool completely before removing them from the waxed paper.

More No-Bakers

When thinking of no-bake cookies, don't forget the perennial favorites, Rice Krispie Treats and Frosted Graham Crackers. We're assuming everyone has the recipe for Rice Krispie Treats. Consider adding chocolate chips, dried fruit pieces, or cinnamon candies for a little pizzazz.

To make Chocolate Rice Krispie Treats, melt 2/3 cup chocolate chips (for a recipe calling for six cups of cereal) with the marshmallows and butter. This is a real favorite—our kids like these more than regular Rice Krispie Treats and they are no more difficult to make.

For Frosted Graham Crackers, simply pick your favorite frosting and sandwich that between two graham cracker squares. Pick a frosting with a powdered-sugar base that will set up firm and won't be messy.


B-man

[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!

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]

Chocolate-Dipped Fortune Cookies

Repost!

Makes 10 cookies

Ingredients:

1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons vegetable oil
1 egg white
3 drops vanilla or almond extract
1 tablespoon water
10 romantic fortunes (typed or handwritten on thick-bond paper, cut into 1/2 inch wide and 2 inches long)
1/2 12-ounce bar of fine-quality chocolate, dark, milk or white, melted in a double boiler

Heat oven to 300 degrees F. Combine dry ingredients in a medium-sized mixing bowl. Add liquid ingredients and stir until the batter is smooth.

Grease a non-stick cookie sheet with butter or non-stick vegetable spray. Drop one level teaspoon of batter onto the cookie sheet. Bake for 15 minutes or until cookies begin to brown lightly.

Remove cookie sheet from oven and remove one cookie with a wide spatula. Quickly place a fortune in the center, fold in half and press against the rim of a bowl to form fortune cookie crescent shape. Continue to shape the remainder of cookies, returning them back to the oven for 2 minutes if they become brittle.

Cool and dip into melted chocolate, placing on waxed paper until the chocolate hardens. Wrap in plastic or waxed paper, or place in an airtight container. Can be made up to 24 hours in advance.

B-man

[b-man]

Walnut Butter Cookies

Ingredients:

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter and place in a large bowl to cool. Add sugar and baking powder and mix well. Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 for 15 - 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner's sugar.

Make about 2 dozen cookies.

B-man

[b-man]

Inside-Out Chocolate Chip Cookies

These unusual chocolate chip cookies are inside-out because they're chocolate cookies with white chocolate chips.

Ingredients:

1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups Gold Medal® all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white baking chips
1 cup chopped nuts


1. Heat oven to 350ºF.

2. Mix sugars, butter, shortening, vanilla and eggs in large bowl. Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and nuts.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 10 to 12 minutes or until set. Cool slightly; remove form cookie sheet. Cool on wire rack.

Variation Double the chocolate decadence by substituting 1 1/2 cups semisweet or milk chocolate chips for the white baking chips.


B-man

[b-man]

Spice Cookies with Pumpkin Dip


Ingredoients:

1 1/2 cups (3 sticks) butter or margarine, room temperature
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
Additional sugar for garnish
Pumpkin dip (see recipe)

In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.

Combine flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.

To bake: Preheat oven to 375 degrees.

Shape dough into 1/2-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated oven 6 minutes or until edges begin to brown. Cool 2 minutes before removing to wire rack. Let cool completely. Serve with pumpkin dip. Makes about 10 dozen cookies.

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Pumpkin Dip:

1 package (8 ounces) cream cheese, room temperature
1 can (15 ounces) pumpkin
2 cups powdered sugar
1/2 to 1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground ginger

For dip, beat cream cheese in mixing bowl until smooth. Add pumpkin and beat well. Add sugar, cinnamon and ginger; beat until smooth. Serve with cookies. Store leftover dip in refrigerator. Makes 3 cups.

B-man

[b-man]

Extraordinary Chocolate Chip Cookies

An easy chocolate chip cookie to make with extraordinary results!

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal® all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)

1. Heat oven to 350ºF. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.

B-man

[b-man]

Ultimate Chocolate Chip Cookies

Just like the name says, this is the chocolate chip cookie extraordinaire!

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)


1. Heat oven to 375ºF.

2. Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.


B-man

[b-man]

Sour Cream Chunk Cookies


If chocolate chip cookies are nice, these Sour Cream Chunk Cookies are even nicer! Enjoy big chunks of melt-in-your-mouth chocolate with each bite of these soft, rich cookies. Very nice, indeed!

Ingredients:

1/2 cup white baking chips, melted and cooled
3/4 cup sugar
3/4 cup butter or margarine, softened
1/2 cup sour cream
1 teaspoon vanilla
1 egg
2 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 ounces semisweet baking chocolate, chopped
1/2 cup chopped pecans


1. Heat oven to 375ºF.

2. Beat melted white baking chips, sugar and butter in large bowl with electric mixer on medium speed until smooth. Stir in sour cream, vanilla and egg. Stir in flour, baking powder and baking soda until well blended. Stir in chocolate and pecans.

3. Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to wire rack.

Special Touch
Can it get any better than this? Sandwich a scoop of your favorite ice cream between these cookies.


B-man

[b-man]

Lemon Cookies


Refreshing! A great lemon cookie treat made easy with cake mix and frosting. They're great with lemonade on a hot summer day.

1 package Betty Crocker® SuperMoist® lemon cake mix
1/3 cup shortening
1/3 cup butter or margarine, softened
1 egg
1 tub Betty Crocker® Whipped or Rich & Creamy lemon ready-to-spread frosting


1. Heat oven to 375ºF. Stir about half of the cake mix (dry), the shortening, butter and egg in medium bowl until well mixed. Stir in remaining cake mix.

2. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

3. Bake 10 to 12 minutes or until light brown around edges. Cool 1 minute; remove from cookie sheet; cool completely. Frost with frosting.

Rolled Cookies: Divide dough into 4 equal parts; roll each part 1/8 inch thick on lightly floured surface with cloth covered rolling pin. Cut into desired shapes. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown around edges.

Variation
Fun idea! Pick up a lemon-shaped cookie cutter from a cake decorator supply store or craft store. Make lemon cookies using the rolled cookie directions. Your cookies will shape up to their great taste.

B-man

[b-man]

Walnut Butter Cookies


Ingredients:

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter and place in a large bowl to cool. Add sugar and baking powder and mix well. Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 for 15 - 18 minutes or until lightly browned.

Allow cookies to cool and sprinkle with confectioner's sugar. Make about 2 dozen cookies.

B-man

[b-man]

Sorry for the double post on the Walnut cookie post...not intended.

[b-man]

The Most Wonderful Gingerbread Cookies

Repost!

This is my very favorite gingerbread cookie recipe. These disappear in lightning speed in my house!

Ingredients:

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemons, zest of

24 5inch tall cookies
All the time required is in the prep....but ohhh so worth it!

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl (KitchenAid great for this) beat butter, brown sugar, and egg on medium speed until well blended.
Add molasses, vanilla, and lemon zest and continue to mix until well blended.

Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
(Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper (you can grease the sheets instead, but I think it is worth it to use parchment paper).
Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
Roll dough to a scant 1/4 inch thick. Use additional flour to avoid sticking.
Cut out cookies with desired cutter-- the ginger bread man is our favorite of course. Space cookies 1 1/2 inches apart.

Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).

Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

After cookies are cool you may decorate them any way you like.

B-man

[b-man]

Ginger Cookies

There is nothing like the smell of ginger cookies baking in the oven. This one is a soft version that tastes as good as it smells. It is made with half the usual amount of sugar so it won't "snap" when you break it in half, but it will melt in your mouth.

Number of servings: 16 single

Ingredients:

all-purpose flour 2 cups
baking soda 1 1/2 tsp
ground ginger 1 tsp
ground cloves 1 tsp
cinnamon 1 tsp
stick margarine, softened 1/2 cup
firmly packed light-brown sugar 1/4 cup
granulated sugar 1/4 cup
egg 1
molasses 2 tbsp
granulated sugar (for dipping) 2 tsp


1. In a medium bowl, whisk the flour, baking soda, ginger, cloves, and cinnamon. Set aside.

2. In a large bowl, with an electric mixer, beat the margarine until smooth. Add the sugars, egg, and molasses. Beat until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. The mixture will be stiff.

3. Refrigerate the dough until thoroughly chilled, at least 30 minutes and up to 1 day.

4. When you're ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Measure the sugar onto a small plate.

5. Roll the dough into 1-inch balls; place the balls 2 inches apart on the prepared baking sheet.

6. Dip the bottom of a small juice glass into the sugar and flatten the balls gently to about 1/4-inch thickness, dipping the glass into the sugar before flattening each cookie (only a little sugar is needed). Bake until firm, about 7-10 minutes. With a spatula, gently remove the cookies; cool thoroughly on a rack.


B-man

[b-man]

Chocolate-Mint Cookies ( mint optional )


Ingredient:

1/4 cup shortening
1/4 cup sugar
1 cup semi-sweet chocolate, melted
1 egg
1/4 cup light corn syrup
1 tsp. vanilla
1 tsp. mint extract
1 and 1/2 cups flour
1 tsp. salt
1/3 cup peppermint candy, crushed

Combine shortening and sugar and beat well. Add melted chocolate, egg, corn syrup, vanilla and mint extract, continue to beat. Slowly add flour and salt and stir until smooth. Stir in candy. Shape into 1/2 inch balls and roll in sugar.

Cook for 12 - 15 minutes at 350 degrees.


B-man

[b-man]

Heath Bar Cookies


Ingredients:

56 saltine crackers
1 cup butter
1 cup brown sugar
1/4 teaspoon baking powder
12 ounces milk chocolate chips
1 cup chopped nuts


Line a large cookie sheet with foil. Spray with cooking spray. Lay
saltines to cover cookie sheet. Melt butter over medium heat, add
brown sugar, bring to boil and boil for 1 minute only. Remove from
heat and add baking soda. Spread mixture over crackers (make sure all
crackers are covered with mixture).

Bake for no longer than 10 minutes at 375 degrees.

Remove from oven and sprinkle with chocolate chips -- spread the
chocolate as it melts over all crackers. Sprinkle with chopped nuts.
Let cool overnight or until set.

We let ours cool overnight and decided to break the cookies apart
instead of cutting into bars.

B-man

[b-man]

Enlightened Chocolate Cookies... 2 recipes

No matter how vigilant you may be about what you eat, it is awfully hard to turn down a chocolate cookie. So there's no sense in not enjoying these wonderful treats — especially when they can fit so easily into your choices for healthy eating.

Replace half the fat of any cookie recipe with an equivalent amount of unsweetened applesauce or mashed-up, ripe banana. If you do so, always double the amount of vanilla or other spices in the recipe.

Always cream the butter or shortening for at least 2 minutes in the mixer at medium speed. More tender cookies have more air beaten into the batter. But once you add the flour, never beat the batter, only stir with a wooden spoon, just until moistened and incorporated. You don't want the glutens to get stiff.

If a recipe calls for two whole eggs, use 1 whole egg and 2 egg whites; if it calls for 3 whole eggs, use 1 whole egg and 3 egg whites.

Replace walnuts, pecans, and hazelnuts with almonds, pine nuts, pumpkin seeds, or unsalted sunflower seeds.

If you replace buttermilk or sour cream with low-fat buttermilk or fat-free sour cream, use cake flour rather than all-purpose flour for more tender cookies.


Try these two recipes for the perfect treats anytime.

Banana Chocolate Chip Cookies

Makes about 50 cookies

2 cups all-purpose flour
3/4 cup rolled oats (do not use quick-cooking oats)
1/2 teaspoon salt
6 tablespoons solid vegetable shortening
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 cup mashed banana (about 2 ripe bananas)
1 large egg white
1 tablespoon vanilla extract
1 cup mini chocolate chips

Position rack in the center of the oven; preheat oven to 350°F. Spray a large baking sheet with nonstick spray. Mix flour, oats, and salt in a medium bowl; set aside.


With an electric mixer on medium, cream the shortening and both sugars until light and fluffy, about 2 minutes. Beat in the banana, then the egg white and vanilla. Turn off the mixer, remove the beaters, and stir in the flour mixture with a wooden spoon, just until incorporated. Stir in the chocolate chips.


Drop by flat tablespoons onto the baking sheet, spacing mounds about 1 1/2 inches apart. Bake until golden brown, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an airtight container for up to 4 days.
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Big, Soft, Almost Fat-Free Chocolate Cookies

Makes about 24 cookies

1 ounce unsweetened chocolate
4 large egg whites, at room temperature
3/4 cup packed light brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Position rack in the center of the oven; preheat oven to 350°F. Line a baking sheet with parchment paper.


Place the chocolate in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10 second increments until halfway melted. Remove from the microwave and continue stirring until completely melted.


With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars until creamy, about 1 minute. Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.


Drop by rounded tablespoonsful onto the prepared baking sheet. Bake until puffed, cracked, and dry, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an air-tight container for up to 5 days.

B-man

[b-man]

White Chocolate Macadamia Cookies


Ingredients:

1 and 1/2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped

In a large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions; be careful not to scorch. Add melted chocolate and nuts to mixture.

Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.

B-man

[b-man]

Layer Cookies


Ingredients:

1/2 cup butter, melted
1 cup graham crackers, crushed to crumbs
1 cup coconut, flaked
6 ounces chocolate chips (1 cup)
6 ounces butterscotch chips
1 (14 ounce) can sweetened condensed milk
1 cup nuts

16 large cookies

Ingredients:

Place melted butter in a 9x13-inch baking pan. Spread graham cracker crumbs over top.

Layer the coconut and chips in order given.

Pour sweetened condensed milk over all.

Top with nuts. (optional) DO NOT mix together.

Bake at 350'F for 25 minutes.


B-man

[b-man]

Farina Cookies

Very quick and easy to make. Great for kids - not a lot of sugar!

Ingredients:

3/4 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup farina------> a bland tasting meal amde from cereal grains.
1/2 cup raisins

24 cookies
20 minutes total (approx.) ... 5 mins prep

Cream butter and sugar. Add egg.
Add remaining ingredients and stir.

Drop onto cookie sheet with spoon.

Bake at preheated 350 degree oven for 15 minutes.


B-man

[b-man]

Cheesecake Cookies

Want cheesecake but not the hassel of preparing one? Try this simple and delicious alternative : )

Ingredients:

5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

16 square cookies

55 minutes total (approx.) 15 mins prep

Heat oven to 350.

In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.
Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes.

In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.

Bake for 25 minutes. Let cool, then chill for at least 1 hour.

Cut into 16 squares; serve.

B-man

[b-man]

Greek Cookies

A while clove in each cookie? Yup...a whole clove. Try them!

Ingredients:

1 cup butter or margarine
1/2 cup sifted confectioners' sugar
1 egg yolk
1 tablespoon cognac
2 cups sifted all-purpose flour
48 whole cloves

48 cookies
30 minutes total (approx.) 5 mins prep

Cream butter or margarine with sugar; add egg yolk and cognac. Mix well. Gradualy add flour; chill 3-4 hours.

Shape into 1-inchballs. Insert a whole clove in top of each.

Bake on ungreased cookie sheet at 325F degrees for 20-25 minutes. Cool.

Dust with sifted confectioner's sugar.

Makes about 4 dozen cookies.

B-man

[horselover]

Peanut Butter Cookies
1 c. peanut butter
1c. sugar
1 egg
Mix all together. Drop on greased cookie sheet by teaspoonfuls. Make crisscrosses by pressing a fork that has been dipped in sugar. Bake at 350 for 8 to 10 minutes.

[b-man]

Snickers Bar Cookies

There great! If your looking for a cookie this cookie is huge and is just about a meal in its self.

Ingredients:

2 eggs
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup peanut butter
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
20 Snickers miniature candy bars, unwrapped

20 cookies
34 minutes total (approx.) ... 20 mins prep

In large bowl, combine sugars, butter, peanut butter, vanilla and eggs.
Beat well. Add flour, baking soda, baking powder and salt.
Mix well.

Shape about 1/4 cup of dough smoothly around candy bar making sure bar is completely covered. Place 4 inches apart on ungreased cookie sheet.

Bake at 375 degrees F for 13-14 minutes or until light golden brown and puffy.

Cool 10 minutes and remove from cookie sheets.

Makes 20 HUGE cookies.

B-man

[b-man]

Gumdrop Cookies


This is a hand-me down recipe.

Ingredients:

1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
2 cups gumdrops, cut-up

84 cookies

Cream butter with powdered sugar. Blend in the egg and vanilla.
Add the flour and gumdrops. Chill for 1 hour in bowl.

Divide into thirds-shape into 3 10-inch rolls.
Wrap each roll in wax paper. Chill for 3 hours.
Cut into 1/8-inch slices.

Put slices onto ungreased cookie sheet. Make sure wax paper is removed at this point.

Bake 15-20 minutes at 325 degrees.

B-man

[b-man]

Snickerdoodle Cookies

Ingredients:

1/2 cup butter (softened)
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon

24 cookies
24 minutes total (approx.) ... 15 mins prep


Cream the first four ingredients.

In a separate bowl, mix flour, cream of tartar, soda, and salt. Add to creamed mixture.

Mix cinnamon and sugar in a small bowl.
Shape dough into balls and roll in the cinnamon-sugar mixture.

Bake at 400 degrees F for 8-10 minutes.

B-man

[b-man]

Lemonade Cookies


Ingredient":

1 cup butter, softened
3/4 cup sugar
1 1/4 cups powdered sweetened lemonade mix
1 egg
1 teaspoon vanilla
1/2 teaspoon lemon extract or finely grated lemons, zest of
2 3/4 cups all-purpose flour
1 teaspoon baking soda

60 cookies
32 minutes total (approx.) ... 20 mins prep

Preheat oven to 350.

Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
Beat in egg, vanilla and lemon extract/zest.

Mix flour and baking soda. in separate bowl.

Add dry ingredients to wet til thoroughly combined.

Form 1 inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl,place 2 inches apart on well greased cookie sheet.

Bake 10-12 minutes until edges just begin to brown.
Cool for2 minutes on cookie sheet then remove to rack.

B-man

[b-man]

Cauldron Cookies

From a Wiccan Web site.... the site itself said: This recipe yields about 36 cookies which can be served at any of the eight Sabbats, as well as at Esbats and all other Witchy get-togethers. Rest assured, you can "disspell" any notion of crafted-spells and potions and other such bafflegab....ingredients don't require spiders, witches brew nor knuckle bones of the deceased.....it's just a good cookie... ( with a bit of folklore and alot of urban legend tossed in)!

Prep time includes refrigeration.

Ingredients:


3/4 cup softened butter
2 cups brown sugar
2 eggs
1 tablespoon lemon juice
2 teaspoons grated fresh lemon rind
2 cups flour
1 cup finely chopped pecans

36 Cookies
14 hours 8 minutes total (approx.) ... 14 hrs prep

Cream the butter in a large cast-iron cauldron (or mixing bowl).
Gradually add the brown sugar, beating well.

Add the eggs, lemon juice, and rind, and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans.

Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.

When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.

Bake in a 375-degree preheated oven for approximately eight minutes.

Remove from the oven and place on wire racks until completely cool.

Spooky stuff, eh?

B-man

[b-man]

Empire Cookies

A family favorite at the holidays.

Ingredients:

1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup raspberry jam
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon hot water
1/4 cup candied cherries, chopped

12 cookies
20 minutes total (approx.) ... 10 mins prep

Cream butter. Add sugar, creaming well.
Beat in egg and vanilla.

Combine flour and baking powder; gradually add to creamed mixture.

On a lightly floured surface, roll out dough to 1/8 inch thickness.
Cut into 2 inch rounds, and place on ungreased baking sheets.

Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges.

Cool thoroughly. Spread half of the cookies with jam, and top with remaining cookies.

Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing.

Frost tops of cookies.

Top each with a small piece of candied cherry.

B-man

[b-man]

Molasses Cookies

Simple-to-make molasses cookies are a great lunch box or after school snack. Prep time includes refrigeration time.

Ingredients:

3/4 cup Crisco or other vegetable shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/4 teaspoon salt
1 pinch nutmeg
additional sugar, for coating cookies before baking

Makes: 5 dozen cookies
30 minutes total (approx.) ... 20 mins prep

Preheat oven to 375-degrees F.

Spray cookie sheets with cooking spray. Melt shortening in small saucepan over low heat. Pour melted shortening in large bowl and let stand until cool.

Mix in 1 cup of sugar, molasses and egg. Combine dry ingredients (flour- nutmeg) together. Stir into shortening/sugar mixture.
Cover and refrigerate dough for at least 10 minutes.

Pour additional sugar (about 1/4 cup) in bowl. Shape dough into 1-inch balls and roll in sugar to coat. Place cookies on prepared cookie sheets, 2 inches apart.

Bake cookies 8-10 minutes or unitl barely set (will finish setting as they cool).

Transfer cookies to wire rack to finish cooling.

B-man

[swtness]

Originally Posted by horselover

Peanut Butter Cookies
1 c. peanut butter
1c. sugar
1 egg
Mix all together. Drop on greased cookie sheet by teaspoonfuls. Make crisscrosses by pressing a fork that has been dipped in sugar. Bake at 350 for 8 to 10 minutes.

I make these all the time.I got it from a jar of kraft peanut butter. It is so simple and great for people that cant have flour. I put chocolate chunks in mine also

[b-man]

Rolo Cookies

Having the rolo in the center gives it a wonderful surprise when biting into it. Keep the Rolo's in the freezer until ready to use as it improves the texture of the cookie. Prep time includes the 1 hour to chill dough.

Ingredients:

1 cup butter or margarine
1 1/4 cups granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
40 rolo decorative candies

Makes: 40 cookies
2 hours 1 hr total (approx.) ... 40 mins prep

In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.

In another bowl, combine flour, coca and baking soda.
Stir into sugar-egg mixture to form soft dough.

Chill dough in fridge at least 1 hour.

Place 1 tbsp of dough in palm of hand and press. Put 1 Rolo candy into centre. Bring up sides of dough to cover it completely. Roll between palms to make a smooth ball.

Place remaining sugar on a plate and roll each ball in sugar.

Place on greased baking sheet and bake cookies in preheated 350 degrees over for 10 min. or until tops are cracked and firm.

Cool on rack about 10 minutes.

B-man

[b-man]

Fortune Cookies

This is a great recipe that came from the Food Network. One thing, I did find that when I used the recommended tablespoon in putting the batter on the cookie sheet, the centers of the cookies were too "doughy" and the edges were golden brown, and the cookies broke when I tried to bend them into the fortune cookie shape. So, using a rubber bowl scraper, I put a small amount on the cookie sheet and just swirled it around until it was a nice, thin layer, about 3-inches in diameter. This worked perfectly! But, when the recipe says only make a few at a time, it's no joke! These harden quickly and unless you've got others in the kitchen to help or you move with lightining speed, I suggest only making 2 or 3 at a time.

Ingredients:

2 egg whites
1/3 cup sugar
4 tablespoons melted butter, cooled
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon lemon extract

10-12 servings
17 minutes total (approx.) ... 10 mins prep

You will also need: 2 1/2 by 1/2-inch fortune strips.

Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly.
Whip the egg whites on low speed until light and foamy.
Blend in the sugar and continue to beat until soft peaks form.
Pour in the melted butter, flour, salt, and extracts; mix until well combined.

Drop a tablespoon of the batter onto the prepared cookie sheet.
Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
Because you must work quickly to shape these cookies, bake just 3 at a time.

Bake for about 5 to 8 minutes or until the edges are a light golden color.
Remove the cookies with a spatula and place on a work surface.

Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent.
Drag the crease across the rim of a small measuring cup, with the ends facing down.

Cool in mini muffin tins to hold shape until crisp.

Repeat with remaining batter.

B-man

[b-man]

Buttery Toffee Cookies

The best butter cookies around, the toffee bits make them even better!

Ingredients:

1 cup sugar
3/4 cup butter, softened
1 egg
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup English toffee bits
sugar

Makes: 48 cookies
19 minutes total (approx,) ... 10 mins prep

Heat oven to 350F.

In lg bowl, beat sugar, butter, egg and vanilla until creamy.
Add flour, baking powder and soda. Beat on low until well mixed.
Stir in toffee bits with a spoon. Shape into 1 inch balls.

Roll in sugar. Put 2 inches apart on ungreased baking sheet.
Flatten slightly with bottom af glass.

Bake for 9 minutes, until edges are just lightly brown.

While warm, sprinkle with more sugar.

B-man

[b-man]

Macaroon KISS Cookies

This came out of a magazine,and it really is,one of the best recipes I found. Yummy!

1/3 cup butter or margarine, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 cups sweetened flaked coconut, divided
1 (10 ounce) bag Hershey's chocolate kisses

Makes: 48 cookies

In a large bowl,beat the butter,cream cheese& sugar. Blend well,then add egg yolk,almond extract& orange juice,beat mixture well.
Stir together the flour,baking powder& salt.

Gradually,add to the butter mixture,and beat until well blended.
Stir in 3 cups of the coconut,cover mixture,& chill for 1 hour,or until firm to handle.

Unwrap the kisses while chilling,& heat oven to 350.

Form dough into 1 inch balls,roll them in remaining coconut.
Place them on a ungreased cookie sheet,bake 10-12 minutes-until lightly browned.

Remove from the oven,and quickly press a kiss into each center.
Let cool 1 minute,transfer to wire rack to cool completly.

B-man

[b-man]

The Nieman Marcus cookie recipe

Repost!

This recipe is apparently the original....we think it's just kitchen folklore spun into wishful thinking. Nonetheless it still makes for a great cookie!

(Recipe may be halved):

Ingredients:

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!

B-man

[Aline]

Almond Joy Cookie Balls

2 (1 oz) squares unsweetened chocolate
1 (14 oz) can condensed milk
3 cups sweetened flaked coconut
1 tsp vanilla extract
1 pinch salt
whole almonds


Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

In the top half of a double boiler melt the chocolate and condensed milk, stirring frequently.

Pour the melted chocolate mixture over the coconut. Stir in the vanilla and salt. Mix well until the coconut is completely coated. Drop dough by teaspoonfuls onto the prepared baking sheet. Press one whole almond into the top of each cookie.

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Check at 8 minutes as the bottoms tend to burn easily. Remove from oven and cool.
Makes 3 to 4 dozen