Cookie Recipes

[swtness]

YUM YUM YUM.......I love cookies.....

[swtness]

Chewy Chocolate Cookies

1 1/4 cups butter or margarine, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 350*F (175*C).
In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well.
Sift together flour, cocoa, baking soda, and salt; gradually blend into creamed mixture. Stir in chocolate chips.
Drop by spoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes. DO NOT over bake! Cookies will be soft. Cool slightly on cookie sheet; transfer from sheet onto wire rack to cool completely.

[swtness]

Baker's Dozen Pretzel Cookie Pops

12 tablespoons (1-1/2 sticks) margarine or butter, softened
1 (3.9-ounce) package chocolate flavor instant pudding and pie filling mix (for 4 servings)
1/3 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons chocolate syrup or milk
1 teaspoon vanilla extract
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup all-purpose flour*
1/2 teaspoon baking soda
13 pretzel rod halves (each about 4 inches long)
Assorted small candies, candy sprinkles, colored sugar
Heat oven to 375ºF. In large bowl, beat margarine, pudding mix, sugars, egg, chocolate syrup and vanilla until creamy. Add combined oats, flour and baking soda; mix well.
Shape dough into 13 balls, about 1-1/2 inches in diameter. (If dough is too sticky to shape, stir in flour by teaspoonfuls until easy to handle.) Place 2 inches apart on large ungreased cookie sheets; flatten slightly. Insert broken end of pretzel stick half about 1-1/2 inches into dough. Decorate as desired with candies and sugar.
Bake 12 to 14 minutes or until edges of cookies are set. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Makes 13 cookie pops.

*If using old fashioned oats, increase flour to 2/3 cup.

[swtness]

Caramel-Topped Cookie Strips

1 cup LAND O LAKES® Butter, softened*
1 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg white, beaten
1/2 cup finely chopped pecans
1/2 to 2/3 cup caramel fudge ice cream topping, warmed
Combine butter, sugar, eggs and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Cover; refrigerate 30 minutes.
Heat oven to 350°F. Roll out dough on lightly floured surface to 1/8-inch thickness. Cut dough into 3x1-inch strips. Place 1 inch apart onto ungreased cookie sheets. Brush strips with beaten egg white; sprinkle with pecans.
Bake for 8 to 10 minutes or until edges are very lightly browned. Cool completely.
Just before serving, drizzle each cookie strip with about 1/4 teaspoon ice cream topping

[Ohiojude]

Brings Back Memories No Bake Cookies

4 tb Cocoa
2 c Sugar
1/2 c Milk
1 Stick Oleo
1/2 c Peanut Butter
3 c Oatmeal


Combine cocoa, sugar, mik, and oleo in a sauce pan. Bring to a boil. Boil for one minute. Remove from heat and add peanut butter. Stir until dissolved. Add oatmeal and stir. Spoon into small mounds on waxed paper. Yeild 3 dozen

[Ohiojude]

Cathedral Window Cookies - No Bake

1 pk (12 oz.) semi-sweet chocolate morsels
1/4 c Mrgarine
1/3 c Light corn syrup
1 (10.5 oz.) miniature colored marshmallows
3/4 c Nuts; chopped


Heat chocolate and margarine until melted in large saucepan over low heat Remove from heat; stir in corn syrup and marshmallows, stirring until coated. Refrigerate mixture until firm enough to handle, about 30 minutes Form into rolls about 2 inches in diameter on waxed paper; roll in nuts. Refrigerate until firm, 2 to 3 hours. Cut into scant 1/2 inch slices.

[Aline]

Chocolate Brownie Drop Cookies

6 oz. unsweetened chocolate
½ c. unsalted butter
1 ¾ c. sugar
4 large eggs
1 tsp. vanilla
1 ¼ c. flour
¾ c. each white and dark chocolate chips
¼ c. toasted ground pecans (optional)

Preheat oven to 350 F. Place chocolate and butter in large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from heat. Add sugar and mix well. Add eggs and vanilla and mix well. Add flour, chips and pecans, and mix well.

Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until cookies are set. Let cool on pan at least 5 minutes, and then remove.

Yield: 2 dozen large cookies

[Aline]

Chocolate Peanut Butter Thumbprint Cookies

1/2 c. butter
1/2 c. light brown sugar
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
2 tbsp. milk
1/4 c. semisweet chocolate chips, chopped
1/4 c. chopped skinless peanuts

For the filling:

3/4 c. semisweet chocolate chips
2 tbsp. peanut butter
2 tbsp. corn syrup
1 tbsp. water
1 tsp. vanilla

Preheat oven to 375 degrees F.

Cream butter, add sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix.

Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression.

Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.

To make the filling. Over hot water, melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.

[Aline]

Lemon Thumbprint Cookies

1 c. butter, room temperature
1/2 c. sugar
2 egg yolk
2 tbsp. lemon zest
1 tbsp. lemon juice
1/4 tsp. salt
1 tbsp. cornmeal
2 1/2 c. all purpose flour
4 tbsp pistachios or walnuts, finely chopped
1/3 c. lemon marmalade

Preheat oven to 350 F.

Cream together butter and sugar until smooth. Add egg yolks, zest and juice.

Combine salt, cornmeal and flour in a separate bowl and add to butter mixture and blend.

Shape teaspoonfuls of cookie dough into balls and dip bottoms into chopped nuts.

Place onto a parchment-lined or greased baking sheet, leaving one inch between cookies. Press centers of cookies down using your thumb and bake for 15-18 minutes.

While warm, fill centers with little dollops of marmalade. For chewier cookies, fill centres with marmalade before baking.
YIELD: 24

[Aline]

Jam Thumbprints

2/3 c. butter
1/3 c. white sugar
2 eggs, separated
1 tsp. vanilla extract
½ tsp. salt
1-1/2 c. all-purpose flour
¾ c. finely chopped walnuts
1/3 c. strawberry preserves

Cream together butter and white sugar until fluffy. Add 2 egg yolks, vanilla and salt; beat well. Gradually add flour. Mix well.

Shape into ¾-inch balls; dip in 2 slightly beaten egg whites then roll in finely chopped walnuts.

Preheat oven to 350 F.

Place cookies 1-in. apart on greased cookie sheet. Press down center of each with thumb. Bake for 15 to 17 minutes. Cool slightly; remove from pan and cool on rack. Just before serving, use 1/3 cup cherry or strawberry preserves to fill centers of cookies.

Yield: 3 dozen.

[Aline]

Mrs. Fields Chocolate Chip Cookies

1 c. softened butter
1/2 c. granulated sugar
1 1/2 c. packed brown sugar
2 eggs
2 1/2 tsp. vanilla extract
2 1/2 c. all-purpose flour
3/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 ½ twelve-oz. bags semisweet chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips.

With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Bake for 9-10 minutes or just until edges are light brown. Makes 30 cookies.

Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.

[Aline]

Toffee Crunch Cookies

1 c. (2 sticks) butter
1 c. light brown sugar
1 c. white sugar
1 tsp. vanilla extract
2 eggs
2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1 (10-oz.) bag toffee candy bits
1 c. oatmeal
1 c. sweetened flake coconut
1 c. 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.
Yield: 45 cookies

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Coconut Chocolate Macaroons

2 c. white sugar
½ c. butter or margarine
½ c. milk
½ tsp. vanilla
3 c. oatmeal
5 – 6 tbsp. cocoa
1 c. coconut

In large pot, mix sugar, butter, milk and vanilla. On medium heat, let mixture come to a foaming boil, that cannot be stirred down and boil for 1 minute.

Remove from stove; add oatmeal, cocoa and coconut. Mix completely and drop by spoonfuls on waxed paper (work quickly because mixture will harden in the pan). Let stand, until firm. Yield: about 45 cookies.

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Fudge Crispies

2 cups semi-sweet chocolate chips
1/2 cup butter or margarine
1/2 cup corn syrup
2 tsp vanilla

1 cup icing (confectioner's) sugar

4 cups crisp rice cereal


Put first 4 ingredients into large saucepan. Heat on low, stirring often, until chips are melted.

Stir in icing sugar.

Measure cereal into large bowl. Add chocolate mixture. Stir well to coat. Pack into greased or foil-lined 9x9 inch pan. Let stand until firm.
Cuts into 36 squares.

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Crispy Cookies

The secret to crispiness is the rolled oats.

3/4 cup hard margarine, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla

1 cup all-purpose flour
1-1/4 cups quick-cooking rolled oats (not instant)
2 tbsp cocoa, sifted
3/4 tsp baking powder
3/4 tsp baking soda

Cream margarine and both sugars in large bowl. Beat in egg and vanilla.

Add remaining 5 ingredients. Mix well. Shape into 1-1/2 inch balls. Arrange on ungreased baking sheet. Bake in 375 degree oven for about 10 minutes. Makes 3 dozens.

[skyEyz_7]

Peanut-Butter Raspberry Cookies

1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 cup unsalted butter, room temperature
1/2 cup sugar, plus more for rolling
1/2 cup light brown sugar, packed
1 large egg
1-1/2 teaspoons pure vanilla extract
3/4 cup seedless raspberry jam

1. Heat oven to 375°F
2. In a small bowl, combine flour, baking soda and salt, set aside
3. In a large bowl, cream together peanut butter, butter, sugar and brown sugar
4. Add egg and vanilla, mix until light and fluffy
5. Gradually add flour mixture to butter mixture
6. Roll dough into 1-inch balls
7. Roll balls in sugar
8. Place balls 3 inches apart on ungreased cookie sheet
9. Gently press thumb in center of each cookie
10.Bake in top half of oven until lightly browned, 8 to 10 minutes
11.Press thumb gently in center of each cookie, while warm, if deeper indentation is needed
12.Fill with 1/2 teaspoon raspberry jam
13.Transfer to wire rack to cool

[skyEyz_7]

Peanut Butter Secrets

COOKIES
1 cup of Butter flavored Crisco
3/4 cup packed Brown Sugar (light)
1/2 cup granulated Sugar
1/2 cup creamy Peanut Butter
1 egg
1 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
40 to 45 mini Peanut Butter cups

GLAZE
1 tsp Butter Flavored Crisco
1 cup semi sweet Chocolate Chips
2 Tbls creamy Peanut Butter

pre heat oven to 375
Grease cookie sheet with butter flavored Crisco.
Combine all dry ingredients and set aside.
Combine B.F.Crisco, Brown Sugar, Granulated Sugar, Peanut Butter in Large bowl,
Beat with mixer at medium speed until well blended then add Egg and Vanilla.
Add dry ingredients slowly and mix on low speed until well blended.
form teaspoonfuls of dough
around Peanut Butter cup. Enclose entirely place on cookie sheet 2" in apart bake 8 to 10 minutes or until browned .
Remove immediately to cooling Rack.

TO Make Glaze
add B.F.Crisco,Semi Sweet Choc
Chip and Peanut Butter in microwavable container and microwave on medium power until melted .
Then dunk tops of cookies in glaze and place back to cool topping .

[skyEyz_7]

Starbuck's Italian Date Thumbprints
Posted by FootsieBear at recipegoldmine.com 7/17/01 9:35:05 am

Source: wfaa.com - Melody Brown demonstrated the recipe which aired on Wednesday, December 16, 1998

These versatile, soft, buttery cookies are as fun to make as they are to eat. They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners’ sugar following baking for miniature Italian wedding cakes.

Yields approximately 36 cookies

1 cup plus 1 tablespoon all-purpose flour
3 1/2 tablespoons potato flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dates
1/2 cup hot double-strength Starbucks Christmas
Blend or other dark roast coffee
1/2 cup unsalted butter, room temperature
1/4 cup plus 2 tablespoons granulated sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup orange marmalade

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.

Sift together flour, potato flour, baking powder and salt; set aside.

Soak the dates in the hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid.

Cream butter and sugar in a mixture bowl until light and fluffy. Add the egg, milk, reserved coffee and vanilla and mix until blended.

Add soaked dates into the flour mixture and toss just to coat lightly. Add flour into the creamed mixture and mix until smooth.

Form approximately 2 tablespoons of dough into a ball by rolling between palms. Make an indentation in the center of each ball and place on prepared baking sheet at least 3" apart. Fill each indentation with 1/2 teaspoon of orange marmalade.

Bake cookies in preheated oven for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving.

[Aline]

Chocolate Crinkles

Yield:36

1/2 cup unsalted butter
10 oz bittersweet or semisweet chocolate, chopped
4 egg, room temperature
1 1/2 cups sugar
2 tsp vanilla extract
1 tsp instant espresso powder or coffee extract
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
6 oz white chocolate, chopped
2/3 cup icing sugar


Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside.

Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.

Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.

Preheat oven to 325 F.

Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies.

Bake for 18-20 minutes. To test doneness, lift a cookie off the tray – if it comes off cleanly, then cookies are done.


To Assemble

Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.

[Aline]

Shortbread Cookies

Yield:36

1 cup unsalted butter at room temperature
1/2 cup + 2 Tbsp icing sugar
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp vanilla extract


Preheat oven to 350 °F. Beat butter until light and fluffy. Sift in icing sugar and beat again until fluffy, scraping down sides of the bowl often. Sift in cornstarch and blend in. Sift in all purpose flour and salt and mix until dough comes together (it will be soft). Stir in vanilla.

Spoon large teaspoonfuls of cookie dough (or use a small ice cream scoop) onto an un-greased cookie sheet, leaving 2 inches between cookies and bake for 18 to 20 minutes, until bottoms brown lightly. Remove from cookie sheet to cool.


Chocolate Nougat Shortbread

Prepare shortbread recipe as above and spoon onto an ungreased baking sheet. Press a triangle piece of chocolate nougat candy into the center of each cookie and bake for 18 to 20 minutes, until bottoms brown lightly.

[Aline]

Ginger Snaps

Yield:20

1 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp ground allspice
1 tsp ground cinnamon
1 1/2 tsp ground ginger
Pinch of salt
7 tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup molasses


Sift flour, baking soda, spices and salt into a medium bowl.

Combine the butter, brown sugar and molasses in a large bowl with a wooden spoon.

Add the flour mixture and stir until incorporated.

Form the dough into a flat rectangle and wrap in plastic. Refrigerate for 30 minutes.

Preheat oven to 350 degrees F.

Line a baking sheet with parchment paper.

Cut dough in half so it is easier to roll.

On a lightly floured surface, roll it out 1/4-inch thick.

Using a 2 or 3-inch cookie cutter, cut out as many cookies as you can.

Place them on a parchment-lined baking sheet and repeat with the remaining dough.

Bake them until crisp and golden brown, about 8 to 10 minutes.

Using a metal spatula, transfer the cookies onto a rack to cool.

[Aline]

Gingerbread Cookies

Yield:24

1/2 cup vegetable shortening or unsalted butter at room temperature
1/2 cup sugar
1 x large egg
1/2 cup blackstrap molasses
1 tsp vanilla extract
1/4 cup grated fresh ginger
3 cups all purpose flour
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp ground cloves


Royal Icing for Iced Gingerbread Cookies

3 tbsp meringue powder (available at cake stores and bulk stores)
1/2 cup warm water
4 1/2 cups icing sugar, sifted
1 tsp vanilla extract
1/2 tsp cream of tartar
food colouring, as needed


Cream shortening (or butter) and sugar until fluffy and beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.

Preheat oven to 375 °F. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.


Royal Icing for Iced Gingerbread Cookies

Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.

To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.


To Decorate Cookies

Tools: Small disposable piping bags, Variety of piping tips, including a small 1/8-inch plain tip, Decorator sugars

Pipe icing as desired on cookies.

Have fun and play!!!

[Ohiojude]

Bear-on-the-Mountain Cookies


Makes about 54 cookies
Prep: 30 minutes
Bake: 9 minutes


Ingredients
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1-1/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
1-1/2 cups all-purpose flour
54 milk chocolate kisses or milk chocolate kisses with stripes
1/2 cup canned vanilla frosting
54 chewy fruit bear snacks or holiday-shaped chewy fruit snacks

Directions

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in cocoa powder and flour.

2. Shape the dough into 1-inch balls. Place the balls of dough 2 inches apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven about 9 minutes or until edges are firm. Immediately press a chocolate kiss into center of each cookie. Transfer cookies to a wire rack; cool.

4. When cookies are cool, spoon frosting into a heavy self-sealing plastic bag. Using scissors, snip the tip off one corner of the bag. Pipe a small amount of frosting onto the top of each kiss. Stand a bear atop each cookie. Makes about 54 cookies.

I find this is a great recipe for kids especially on a rainy day
enjoy
j

[Aline]

Banana Nut Cookies

2-1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1/3 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp vanilla
1/4 tsp lemon extract
1 cup mashed bananas
1/2 cup chopped nuts

Sift together dry ingredients.

Cream shortening and sugar thoroughly, add eggs, flavorings and beat well.

Add banana alternately with dry ingredients. Stir in chopped nuts.

Drop by teaspoons onto greased cookie sheet and bake at 350 degress for 15 minutes. Makes about 60 cookies.

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Sour Cream Sugar Cookies

4-1/2 cups cake flour
1/2 tsp salt
1 tsp soda
3 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1 cup shortening
2 eggs, well beaten
2 cups thick sour cream
1-1/3 cups brown sugar
1 cup chopped nuts
1 cup chopped dates or raisins

Mix and sift dry ingredients. Cut in shortening very fine as for pastry.

Beat eggs and add to the cream. Add sifted brown sugar to cream and combine with dry ingredients. Add nuts and fruit.

Drop by teaspoons onto a greased cookie sheet and bake in moderate oven (350) for 16 minutes. Makes 7 dozen 2-1/2 inch cookies.

[b-man]

Award Winning Soft Chocolate Chip Cookies

Ingredients:

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups 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)


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

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

B-man

[b-man]

Cranberry Chocolate Chip Cookies



Ingredients:

2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts


Preheat to 375 degrees

1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.

2. Cream the sugars and butter together. Add the eggs, one at a time, beating after each addition. Beat the mixture until light and creamy. Add the extract.

3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the cranberries, chips, and nuts.

4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake for 9 to 10 minutes. Cool on a wire rack.

B-man

[b-man]

M&M and Peanut Butter Polka Dot Cookies


Ingredients:

1 cup butter or margarine
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 1/2 cups plain or peanut M&M's

Beat together butter or margarine, peanut butter and sugars until light and fluffy; blend in eggs. Add combined flour and baking soda; mix well. Stir in candies. Drop dough by level 1/4 cup measure onto a greased cookie sheet about 3 inches apart.

Bake at 350 degrees F for 14 to 15 minutes or until edges are golden brown. Cool on cookie sheet for 3 minutes; remove to wire rack to cool thoroughly.

B-man

[b-man]

Amish Chocolate Chip Cookies

Ingredients:

1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup milk
2-1/2 cups flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
12 oz. bag chocolate chips (or butterscotch chips)

Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate or butterscotch chips. Drop by teaspoonfuls onto greased cookie sheets.

Bake at 400 until the edge is lightly brown.

B-man

[b-man]

South Seas Sugar Cookies
(use pineapple & palm tree cookie cutters to shape)

Ingredients:

1/2 c. butter-flavored shortening
1/3 c. sugar
2/3 c. honey
1 egg
1 t. lemon extract
2 3/4 c. all-purpose flour
1 t. salt
1 t. baking soda

Frosting:
1/2 c. butter
1/4 c. butter-flavored shortening
1/2 t. almond or lemon extract 1/8 t. salt
3 3/4 c. confectioners' sugar3-4 T milk
Yellow-gold, brown & green paste food coloring
Yellow & orange colored sugar Chocolate chips

Cream shortening & sugar in mixing bowl. Beat in honey, egg & extract. Combine flour, salt & baking soda; gradually add to creamed mixture. Cover & refrigerate 4 hrs.
On lightly floured surface, roll out dough to 1/4 in. thickness; cut w/cutters dipped in flour. Place 1 in. apart on greased baking sheets.

Bake 375-7-8 min.

Remove to wire racks to cool. In mixing bowl combine butter, shortening, extract, salt, confectioner's sugar & enough milk to achieve spreading consistency. Tint 1 c. frosting yellow, 1/2 c. brown & 2 -1/2 c. green. Frost pineapple yellow & tree trunks brown. W/toothpick draw lines on pineapples; sprinkle w/colored sugar. Cut small hole in corner of plastic
bag; fill w/green frosting; pipe leaves on pineapples & palm trees. Add chocolate chips for coconuts.

makes: 2 dozen

B-man

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Pumpkin Cookies

1/2 cup shortening
1-1/4 cups brown sugar
2 eggs
1-1/2 cups cooked, mashed pumpkin
1/2 tsp salt
1/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
2-1/2 cups cake flour
4 tsp baking powder
1 cup raisins
1 cup chopped nuts
1 tsp lemon extract

Cream shortening and sifted sugar thoroughly.

Add eggs, pumpkin and seasonings. Blend well.

Sift flour and baking powder together, stir in raisins and nuts.

Add flour mixture to the creamed mixture and beat. Blend in lemon extract. Drop by teaspoon onto greased cookie sheet.

Bake 15 minutes at 400. Makes 36.

** I'm sure that you can adjust your oven temperature to 350 and cook for longer time. I NEVER bake cookies higher than 350. However, I've never tried this recipe.

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Butter-Nut Drops

1/2 cup butter
1/4 cup sugar
1 egg, separated
1/2 tsp vanilla
1/4 tsp salt
1 cup cake flour
1 tbsp lemon juice
2 tbsp grated orange rind
1 tbsp grated lemon rind
1/2 cup Brazil nuts, ground fine
Candied cherries

Cream butter and sugar well. Add egg yolk and flavoring. Beat well.

Sift dry ingredients together and add with lemon juice and rinds. Mix thoroughly and place in covered bowl. Chill. Roll into tiny balls (1/2 tsp of dough per ball). Dip balls into slightly beaten egg white. Roll in ground nuts.

Place on greased cookie sheet 1 inch apart. Press 1/2 candied cherry on top of each and bake at 350 for 25 minutes. Makes 40.

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Apple-Raisin Chews

2-3/4 cups cake flour
1 tsp salt
2 tsp baking powder
1 cup shortening
2 cups brown sugar
1-1/2 tsp vanilla
1 egg
1/2 cup evaporated milk
1/4 cup orange juice
2 large apples, pared and cored
1 cup seeded raisins
1 tbsp grated orange rind

Sift flour with salt and baking powder.

Cream shortening with sifted sugar, add vanilla and egg and beat well.

Add dry ingredients to creamed mixture alternately with combined evaporated milk and orange juice. Mix thoroughly.

Put apples and raisins through food chopper, add grated orange rind and fold into mixture.

Drop from 1/2 teaspoon onto well-greased cookie sheet.

Bake 12 to 15 minutes in a moderate oven (350). Makes 10 to 12 dozen small cookies. These keep well.

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Honey Chocolate Oatmeal Cookies

2-1/2 cups cake flour
1 tsp baking powder
1/4 tsp soda
1/2 tsp salt
1 tsp cinnamon
1 cup shortening
1-1/4 cups honey
2 eggs, beaten
2 ounces chocolate, melted
1-1/2 cups rolled oats
1 cup nuts or coconut

Sift flour, baking powder, soda, salt and cinnamon together.

Cream shortening and honey. Add beaten eggs, melted chocolate and rolled oats. Mix thoroughly.

Add sifted dry ingredients and nuts or coconut.

Drop from a teaspoon onto a greased cookie sheet.

Bake in a slow oven (325) for 20 minutes. Makes 5-1/2 dozen cookies.

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anyone have cookie recipes that use granola. I have almond granola and a cranberry granola that i would like to use up

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Applesauce-Spice Cookies

1/2 cup shortening
1 cup sugar
1 egg, beaten
2 cups cake flour
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
1 cup thick unsweetened applesauce

Cream shortening and sugar together. Beat egg, add to creamed mixture and blend well.

Sift all dry ingredients together and add alternately with the applesauce to the creamed mixture. Be sure to add flour first and last.

Drop on well-greased cookie sheet. Bake 15 minutes in moderate oven (350). Makes 2-12 dozen large cookies.

Variations

Add 1 cup chopped nuts, dates or raisins to the batter. Before baking, top each cookie with a red or green maraschino cherry and brush tops with Cream Cheese Spread.

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Cake Flour vs All-purpose Flour

The recipes I have posted calls for cake flour.

However, one flour may be used for the other if their difference is taken into consideration.

When using all-purpose flour, remove 2 tablespoons of flour from every cup called for in the recipe and add 1 tablespoon of cornstarch.


*Cake flour is made of soft wheat flours. All-purpose flour is made from a blend of hard and soft wheat flours, not as high in gluten as cake flour.

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Spreads

Blend sugar and paste ingredients with only enough liquid so that the mixture just spreads. Add flavoring.

Peppermint Spread

1 cup confectioners' sugar
small amount milk
1/4 tsp pepperming flavoring


Cream Cheese Spread

2 cups confectioners' sugar
3 ounces cream cheese
1 tsp orange juice
1/2 tsp grated orange rind


Confectioners' Icing

2 cups confectioners' sugar
1 tbsp melted butter
3 to 4 tbsp cream
1 tsp vanilla
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Peppermint Filled Chocolate Cookies

2-1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 cup sugar
1 egg
2 ounces chocolate, melted
1/4 cup evaporated milk
Peppermint Spread (posted above)

Sift dry ingredients together. Cream shortening, add sugar and beat well. Add egg, melted chocolate and continue beating. Then add the evaporated milk and flour mixture slowly. Blend well.

Form into a roll 2 inches in diameter, chill overnight and cut in thin slices. Place on greased cookie sheet and bake at 400 for 10 to 15 minutes. When cookies are cool, put together with 1 recipe of Peppermint Spread.

Variations

Add 1/2 cup finely chopped almonds to the Peppermint Spread before spreading on cookie.

Add 1/2 cup freshly ground coconut to the Pepperming Spread and reduce the liquid.

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Butterscotch Fruit Bars

3/4 cup butter
2 cups brown sugar
3 eggs, well beaten
1 tsp vanilla
4 cups cake flour
1/2 tsp salt
1 tsp soda
Tutti-frutti Filling (recipe follows)

Cream butter and sugar together. Add beaten eggs, vanilla and 1/2 cup flour. Blend well.

Add remaining dry ingredients which have been sifted together. Chill.

Divide dough into 2 parts and roll each part into sheets 1/8 inch thick of approximate size and shape.

Spread one sheet with the Tutti-frutti Filling and cover with the second.
Press together lightly. Cut bars 2 inches long and 1 inch wide and bake at 350 degrees for 20 minutes. Makes 40 bars.

These bars will not keep longer than 2 days. However, the dough makes an attractive rolled cooke which will keep several weeks.


Butterscotch Balls

Add 1 cup finely chopped pecans to the dough, shape into balls the size of a marble, arrange on cookie sheet and bake 8 minutes. While still warm, roll in confectioners' sugar. If desired, imbed a nut half or piece of candied fruit in center of each.


Tutti-frutti Filling

1 cup sugar
2 tbsp flour
1 cup water
2-1/2 cups chopped dried fruits
2 tbsp lemon juice

Soak dried fruits until soft enough to chop finely.

Use water from the fruit for liquid in the recipe.

If fresh or canned fruit is used, drain liquid as much as possible and add only the amount called for in the recipe.

Combine all ingredients in the order given. Cook over low heat, stirring frequently, until consistency of marmalade. Add lemon juice after you have removed filling from stove and cool thoroughly before using.