Cookies - other

[b-man]

For the cookie recipes that just don't quite fit in to any other cookie category, and you don't want in Miscellaneous.

Aline & B-man

[b-man]

Chocolate Chip Pudding Mix Cookies


Ingredients:

1 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
dash vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 (4 serving) package instant vanilla pudding
1 package chocolate chips

Preheat oven to 350 degrees F.

Mix all ingredients in descending order. Place on cookie sheet and bake 8-10 minutes.

B-man

[b-man]

Sugar Free Peanut Butter Cookies

1 cup plus 2 tablespoons flour
1/2 cup Sugar Twin
1 1/2 teaspoons baking powder
1/2 cup peanut butter
1/4 cup vegetable oil
1 egg
2 tablespoons water
1 teaspoon vanilla extract

Mix flour, sugar and baking powder, add remaining ingredients, mixing thoroughly. Roll into 1-inch balls, place on lightly greased cookie sheet and flatten with fork. Bake 10 minutes at 350 degrees F.


B-man

[b-man]

Cow Tongue Cookies


Ingredients:

2 cups granulated sugar
4 cups all-purpose flour
1 1/2 cups Crisco
2 eggs, beaten
1/2 cup molasses
4 teaspoons baking soda
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon salt

Mix Crisco and sugar. Add eggs and molasses. Mix dry ingredients and add to the wet ingredients. Shape into balls and then roll into finger shapes. Roll in sugar and bake 15 minutes at 350 degrees F.

Makes 5 dozen.

B-man

[b-man]

Praline Thumbprint Cookies


Ingredients:

1 cup butter, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup fine- to medium-chopped pecans
Praline Sauce (recipe follows)

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

Beat the butter until smooth, then slowly add the confectioners' sugar, vanilla extract and flour. Beat on low speed until well-blended. Stir in the pecans and mix well.

Shape the dough into 1-inch-diameter balls and place them on the baking sheet about 1 1/2 inches apart. Use your thumb to press down the center of each ball, to make a depression that will later be filled with Praline Sauce. Bake for 11 to 13 minutes, or until the edges of the cookies are very light brown. Do not over-bake.

Remove from oven and place the baking sheet on a wire rack. Let the cookies cool on the parchment paper on the baking sheet. While the cookies are cooling, make the Praline Sauce. Working quickly, spoon a little of the Praline Sauce into the depression in each cookie.

Let the cookies set for at least one hour before storing or eating.

Makes 36 cookies.

Praline Sauce: Combine 1/4 cup butter, 1/2 cup brown sugar, 1/4 cup evaporated milk and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture starts bubbling. Reduce the heat to low and cook for 5 minutes longer.

Remove the pan from the heat and stir in 1 cup granulated sugar and 1/2 teaspoon vanilla extract.

Per cookie: Cal 143 (54 % fat) Fat 9 g (4 g sat) Trace fiber Chol 17 mg Sodium 85 mg Carb 15 g Calcium 11 mg

B-man

[Aline]

2-1/4 cups all-purpose flour
1 cup creamy peanut butter
2/3 cup honey
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 tsp double-acting baking powder


Preheat oven to 350 F.

Into large bowl, measure all ingredients. With mixer at medium speed, beat until well mixed, occasionally scraping bowl.

With hands, shape dough into 1-1/2 inch balls; place 3 inches apart on cookie sheets.

Dip fork into flour and press deeply across top of each cookie; repeat in opposite direction.

Bake in oven for 15 minutes or just until cookies are lightly browned.

Immediately remove to wire rack; allow to cool. Store in tightly covered container.

Makes 36 cookies.

[chiquita79]

Hello! I was wodering if Anybody Knows This Recipe.... Thanks

[Kitchen Witch]

Here you go -

Pillsbury's Chocolate Chip Cookies

Ingredients:
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
1 1/2 teaspoons vanilla
1 egg
1 3/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup chopped nuts, if desired

Preparation Directions:
1. Heat oven to 375F. In large bowl, combine brown sugar, sugar, margarine and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Stir in baking soda and salt.

2. Beat 2 minutes at low speed until well blended. Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.

3. Bake at 375°F. for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Yield:

Variation:
CHOCOLATE CHUNK COOKIES: Prepare dough as directed above, substituting 8 oz. coarsely chopped semi-sweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F. for 9 to 12 minutes or until light golden brown. Immediately remove from cookie sheets. 3 dozen cookies.

FESTIVE KID-SIZED COOKIES: Prepare dough as directed above omitting 1/2 cup sugar, semi{omitted}sweet chocolate chips and chopped nuts. Increase vanilla to 2 teaspoons. Stir 1 cup red and green candy-coated chocolate pieces and 1/2 cup shelled sunflower seeds into prepared dough. Cover with plastic wrap and refrigerate if necessary for easier handling. Shape into 2{omitted}inch balls. Place 4 inches apart on ungreased cookie sheets. Press an additional 1/2 cup candy{omitted}coated chocolate pieces into balls to decorate tops of cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. 14 large cookies.

PEANUT BUTTER CUP COOKIES: Prepare dough as directed above, substituting 4 (1.8{omitted}oz.) pkg. milk chocolate-covered peanut butter cups, cut into 1/4 to 1/2{omitted}inch pieces, for chocolate chips. Substitute 1/2 cup chopped peanuts for nuts. Bake as directed above. 4 dozen cookies.

CHOCOLATE-DRIZZLED CHOCOLATE CHIP COOKIES: Prepare dough and bake as directed above. In small saucepan over low heat, melt an additional 1/2 cup semi-sweet chocolate chips with 1 tablespoon shortening, stirring constantly. Drizzle over cooled cookies. Allow to set before storing. 4 dozen cookies.

CHOCOLATE-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9{omitted}inch pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown and center is set. Immediately sprinkle an additional 6-oz. pkg. (1 cup) semi-sweet chocolate chips over top of bars. Let stand 5 minutes; spread softened chocolate chips evenly over surface. Cool completely. Cut into bars. 36 bars.

STREUSEL-TOPPED COOKIE BARS: Prepare dough as directed above. Spread in ungreased 13x9{omitted}inch pan. In small bowl, combine 1/4 cup firmly packed brown sugar, 1/4 cup chopped nuts and 1/2 teaspoon cinnamon. With fork, cut in 1 tablespoon margarine until mixture is crumbly. Sprinkle crumb mixture evenly over dough in pan. Bake at 375°F. for 15 to 25 minutes or until light golden brown and center is set. Cool completely. Cut into bars. 36 bars.

[chiquita79]

thanks! me and my little one's thank you ! =)

[Kitchen Witch]

You're very welcomed!! And after all that hard work - the little ones will make sure you have nothing to show for it!!! LOL -

KW

[Aline]

(about 18 whole Ladyfingers)

1/2 cup sifted cake flour
2/3 cup sifted confectioners' sugar
Pinch of salt
3 eggs, separated
1/2 tsp vanilla extract


Preheat oven to 350 F.

Sift together 3 times the flour, half of the sugar and the salt.

Beat egg whites until stiff and gradually beat in remaining sugar. Beat egg yolks until thick and lemon colored and fold with the vanilla into the egg white mixture. Sift flour mixture, one third at a time, over the eggs and fold in carefully.

Line ungreased baking sheets with unglazed paper. Press batter through a pastry bag onto the paper, or shape with a spoon into strips about 4 x 3/4 inches.

Bake 12 to 15 minutes, or until golden brown. Remove from paper with spatula and cool on rack.

[Kitchen Witch]

Lemon Sugar Cookies

1 c butter, softened
1 c sugar
3 tbsp lemon juice
1 tbsp lemon zest, grated
2 tbsp almond liquor
2 1/2 c flour
2 tsp baking powder
1/2 tsp salt
sugar for dusting

Beat sugar and butter together until light and fluffy. Add lemon juice, zest, liquor, and blend thoroughly. sift together flour, baking soda and salt and add to mixture. Blend well. Chill 3 hours. Shape into teaspoon sized balls and roll in sugar. Place on ungreased cookie sheet at 2 inches apart and bake in pre heated oven at 350 degrees for 12-14 minutes, until golden.

[Kitchen Witch]

WHITE CHOCOLATE CHIP BISCOTTI WITH CRANBERRIES

1/2 cup margarine, softened
1-1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1-1/2 cups dried cranberries
1 cup white chocolate chips

Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs and vanilla, beating well. Mix in flour and baking soda, then cranberries and chocolate chips. Shape into 3 logs and place on lightly greased baking sheets. Brush with beaten egg white. Bake until logs are golden, about 1/2 hour. Cool slightly on baking sheet, then slice logs into 1/4- 1/2 inch slices. Place side down on baking sheets and bake an additional 10 minutes. Transfer to rack to cool.

[Kitchen Witch]

Chocolate Biscotti with White Chips and Sweet Cherries

1 package (18.25 ounces) plain devil's food cake mix
8 tablespoons (1 stick) butter, melted
2 large eggs
1 cup all-purpose flour
1/2 cup white chocolate chips
1/4 cup finely chopped dried sweetened cherries
1/2 teaspoon pure almond extract

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.

Place the cake mix, melted butter, eggs, flour, white chocolate chips, cherries and almond extract in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 to 4 minutes. The dough will be thick and come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by half-inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.

Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool for 10 minutes. Leave the oven on.

Cutting on the baking sheet, use a sharp, serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. Carefully turn these slices onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.

Bake the biscotti for 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, about 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack, and allow them to cool completely for 2 hours. Store the biscotti in an airtight container at room temperature for up to several weeks. Makes: 18 biscotti.

[philly29]

Ingredients for Almond Cookies

* ½ cup butter
* 1 egg
* 1/3 cup almonds, blanched and finely chopped
* ½ cup sugar
* ½ tablespoon cinnamon
* Clove, Nutmeg}½ tablespoon each
* Grated rind½ lemon
* 2 tablespoons brandy
* 2 cups flour

Instructions

1. Cream the butter, add egg well beaten, almonds, sugar, brandy, and spices mixed and sifted with flour.
2. Roll mixture to one-fourth inch in thickness, shape with a round cutter first dipped in flour, and bake in a slow oven.

[Kitchen Witch]

GRAHAM APPLE COOKIES

3/4 cup butter, softened
1 cup packed light brown sugar
1 egg
1 Tbsp apple juice
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups quick-cooking oats
1 (10 ounce) package milk chocolate chips
1 cup apples - peeled, cored and chopped
1/2 cup raisins
Crushed graham cereal

Heat oven to 350F degrees. Lightly grease cookie sheet. Cream butter, brown sugar, egg, apple juice and vanilla in large bowl until creamy. Stir together flour, baking powder, baking soda and salt. Add to butter mixture and beat until blended. Stir in oats. Add chocolate chips, apple and raisins; stir until blended. Roll dough into teaspoon-sized balls, coat in the graham cereal crumbs and place on cookie sheet.

Bake 10 minutes or until edges are lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.

[Kitchen Witch]

HONEY GINGER SNAPS

1/2 cup honey
8 tbsp butter
1/2 cup sugar
1 egg
2 cups favorite cookie flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves

Preheat oven to 375F. Cream honey, butter, sugar and egg. Sift together flour, soda, salt, and spices. Chill one hour. Roll level tablespoons of dough into balls and place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes. Makes 4 dozen.

[Kitchen Witch]

COFFEE NUGGETS

2 tablespoons instant coffee granules
1 cup butter or margarine -- softened
1/3 cup sifted powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup pecans -- finely chopped
Sifted powdered sugar

Crush coffee granules into fine powder, using mortar and pestle or back of spoon; set coffee powder aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup powdered sugar, beating well. Add coffee powder, vanilla, flour, and pecans, mixing until well blended. Cover and chill at least 1 hour.
Shape dough into 1-inch balls; place on ungreased cookie sheets. Bake at 350 degrees F. for 12 minutes or until lightly browned. Transfer to wire racks; cool 10 minutes. Roll in powdered sugar; cool completely on wire racks. Roll in powdered sugar again, if desired. Yield: about 3-1/2 dozen

[Kitchen Witch]

FUDGE CRINKLES

1 box Betty Crocker chocolate cake mix
1/2 cup vegetable oil
2 eggs
1/2 cup walnuts, optional
Powdered sugar

In a large bowl combine cake mix, oil, eggs and walnuts, if using. Mix well. Form dough into 1-inch balls. Coat each ball in powdered sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until set.

[ladyseville]

Double Chocolate Pistachio Biscotti

8 T. (1 stick) unsalted butter
4 oz. bittersweet or semisweet chocolate, finely chopped
1/2 C. Dutch-process cocoa powder
1 3/4 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 C. sugar
2 large eggs
1 t. pure vanilla extract
1 C. whole shelled pistachio nuts or blanched almonds, lightly toasted
1 C. golden raisins

Heat oven to 350°. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth

Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in nuts and raisins. Dough will be soft.

Turn dough out onto lightly floured surface. Form two 9-inch-long-by-3 1/2-inch-wide logs on parchment-lined baking sheet.

Bake until dough sets, 30 minutes. Cool 15 minutes. Reduce oven to 275° F. Cut dough on diagonal into 1/2-inch slices; place cut side down on baking sheet. Bake 20 minutes. Turn over; bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container.

Makes 2 dozen

[ladyseville]

Chocolate Pistachio Biscotti

6 T. unsalted butter, room temperature, plus more for baking sheet
2 C. all-purpose flour, plus more for baking sheet
1/2 C. unsweetened cocoa powder
1 t. baking soda
1/4 t. salt
1 C. sugar
2 large eggs
1 C. shelled pistachio nuts
1/2 C. chocolate chips

Preheat oven to 350º F. Butter and flour a baking sheet; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips.

Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300º F.

On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.