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.

[Kitchen Witch]

Almond Brickle Sugar Cookies

2 1/4 c All-purpose flour
1 c Sugar
1 c Butter
1 Egg
1 ts Baking soda
1 ts Vanilla
6 oz Almond brickle bits*


Preheat oven to 350F. Grease cookie sheets. In large mixer bowl, combine
flour, sugar, butter, egg, baking soda and vanilla. Beat at medium speed,
scraping bowl often, until well mixed, 2 to 3 minutes. Stir in almond
brickle bits.

Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches
apart on prepared cookie sheets. Flatten cookies to 1/4 inch thickness
with bottom of buttered glass dipped in sugar.

Bake 8 to 11 minutes or until edges are very lightly browned. Remove
immediately.

*NOTE 1 cup mini semisweet chocolate chips may be substituted for almond
brickle bits

[rocksan]

Batman, I Grewup With Mom Always Making Those Uncooked Oatmeal Cookies And At 53 I'm Still Trying-i Think It Has Something To Do With That Brig To Rolling Boil- Boil 1 Minute-i Can Make Delicious Gravy And Have Used That Even As A Way To Make Them Right So Using A Candy Thermometor What Should Rolling Point Read. I Have 5 Younger Silbings No More Tee-hees Please. Thanks

[Kooper]

Pepparkakor

10 dag of butter or margarine

2,5 dl of brown sugar

1 dl maple syrup

1 dl double cream

8,5 dl smooth flour

2 teaspoons of ground ginger

2 teaspoons of cinnamon

2 teaspoons of ground cloves

2 teaspoons of grated orange peel

2 teaspoons of bicarbonate

How to prepare:

Mix fat, sugar and syrup well and add cream, ginger, cinnamon, cloves and orange peel. Add all together to flour in which you admix bicarbonate before. Then knead short pastry, put it in plastic bag and leave it in refrigerator over the night.

Roll out dough approximately 3mm thin and cut out cookies with model.

Bake them approximately 10 - 15 minutes at 175 degrees C.

[Kooper]

Sweet mushrooms:




STEM

* 200g flour
* 80g nuts
* 70g sugar
* 70g margarine
* 1 egg
* 1 vanilla sugar
* 1 baking powder

HAT

* 190g flour
* 75g caster sugar
* 1 egg
* 75g margarine
* 1 vanilla sugar
* 1/2 baking powder

FILLING

* jam
* nuts
* rum
* crumbs of cookie
* chocolate

DIRECTIONS

Mix dough with ingredients for stem and shape to narrow band. Then cut them to 1 cm length and shape them to stem. Bake 10 min at 180 degrees.

For hat, knead dough and put it to refrigerator for half hour. Then shape small balls and bake quickly. When they are still hot, excavate balls.

mix filling, fill hats and compose mushrooms. Melt chocolate and dip hats in to chocolate.

[Kitchen Witch]

Apple Dumplings

Dough:
2 cups flour
1 Tbs. baking powder dash of salt
3 Tbs. sugar
1/3 cup oil
2/3 cup milk

Filling:
2 cups green apples, peeled and sliced
sugar
cinnamon

egg wash:
1 egg

Syrup:
1 cup water
1/2 cup sugar
2 tablespoons butter
1/2 teaspoon cinnamon
5 hot cinnamon candies (optional)

Mix all dough ingredients together to form a soft dough. Roll out on floured pastry board to a thickness of 1/2 inch. Cut into 5 or 6 inch squares.

In a small bowl lightly coat cut apples with sugar. Place them on top of biscuit dough and sprinkle cinnamon on top.

In a small bowl, beat egg. Using a pastry brush, wet edges with egg and fold it over the apple, pinch and flute them to look well, and encase the apple completely. Brush the tops with egg and sprinkle with sugar.

Place on cookie sheet and bake at 425° for 25 minutes, then reduce heat to 350° for 30 minutes. Pour sauce over each dumpling at serving time.

Syrup directions:
Using all ingredients, bring to a boil on the stove and cook a couple of minutes. Add cinnamon candies and cook just until candy melts over low heat.

[DCnTexas]

I use this recipe often. However, instead of vanilla pudding I use either
banana cream or coconut cream, or sometimes even the chocolate fudge
pudding mixes. Also a cup or so of chopped pecans doesn't hurt either

Originally Posted by 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

[ladyseville]

Cherry Nut Biscotti

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
2 teaspoons grated lime peel
1/4 cup cold butter, cut into small pieces
3/4 cup dried tart cherries
3 eggs
1-1/4 cups shelled pistachios

In a food processor, combine flour, sugar, baking powder and lime rind. Pulse until the lime rind is very fine. Add butter and cherries and pulse until cherries are coarsely chopped.

In a bowl, beat eggs lightly. Spoon out 1 tablespoon beaten egg and set aside. Add remainder to flour mixture, along with the pistachios. Pulse until dough is evenly moistened. (Dough will be sticky.)

On a well-floured surface, divide dough into four portions. Shape each into rolls 9 inches long. Place on prepared sheet at least 2 inches apart. Press lightly to flatten and brush with reserved egg. Bake in preheated oven 25 minutes until golden brown. Cool on sheets about 15 minutes, then transfer to a cutting board. Cut into slices 1/2-inch thick and place upright on sheet. Bake 15 minutes more until crisp. Immediately transfer to wire racks to cool.

Yield: About 3 dozen

[ladyseville]

Almond Orange Biscotti

1 1/2 C. sugar
3 eggs
1/3 C. melted butter, cooled
1 C. lightly toasted, coarsely chopped almonds
2 T. Grand Marnier (or other orange-flavored liqueur)
1/8 C. chopped, candied orange peel or 3 tablespoons finely grated orange zest
3 1/2 C. all-purpose flour
1 1/2 t. baking powder

Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl, beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.

With floured hands, divide dough into two logs, about 1 1/2 inches in diameter. Arrange logs on a buttered or parchment-lined baking sheet and bake in a preheated 325°F. oven for 20-25 minutes or until logs are lightly brown and firm to the touch.

Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 -inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store air-tight.

Makes 36 biscotti

[ladyseville]

Fig and Walnut Biscotti

1 pound dried figs (or 1 package Calimyrna crown figs; see note)
1 1/2 pounds all-purpose flour, sifted and then measured to yield about 6 cups
3 tablespoons baking powder
3 tablespoons ground anise seed (or 2 teaspoons anise extract)
1/2 teaspoon salt
6 eggs
2 cups sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 pound walnuts

Remove and discard stems from the figs. Cut each fig into 6 to 8 pieces; set aside. Stir together the flour, baking powder, anise and salt; set aside.

Beat the eggs and sugar until light and fluffy, then stir in the melted butter. Stir in flour mixture, then figs and walnuts. (Dough will be somewhat stiff.)

Shape dough into 6 flat logs about 2 inches wide. Refrigerate for 30 minutes.

Place logs about 2 inches apart on parchment-paper-lined cookie sheets. Bake in a preheated 350-degree oven until logs are lightly browned outside but still soft inside, about 15 minutes. Remove from oven and let cool on wire racks for 20 minutes. Reduce oven temperature to 325 degrees.

With a sharp knife, slice biscotti on the diagonal into 1/2-inch-thick slices. Return slices to cookie sheets, flat side down. Bake for 10 minutes. Turn slices over and continue baking until lightly browned all over, about 5 to 10 more minutes.

Cool before storing in a tightly sealed container.

*Look for plump golden dried Calimyrna crown figs sold in rings (and sometimes on strings) in the supermarket produce aisle.

Makes about 4 dozen

[ladyseville]

Lemon Biscotti

3 cups flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup (1 stick plus 3 tablespoons) softened butter
1 cup granulated sugar
3 large eggs, whipped (plus 1 egg mixed with a teaspoon of water for egg wash)
1/4 teaspoon lemon extract
Zest from 2 lemons

Preheat oven to 375 degrees. Combine all ingredients and mix until smooth.

Divide dough in half and roll into two logs about 12-inches long. Flatten top. Transfer logs to cookie sheets, brush with egg wash and bake at 375 degrees for 20 minutes.

Let logs cool slightly, then carefully transfer to a cutting board and cut crosswise into cookies about 1/2-inch thick. Transfer individual cookies back to cookie sheet, standing them on edge. Bake again for about 5 minutes or until just dry.

Makes about 40 biscotti

[Kitchen Witch]

APRICOT STRUDEL

(Jewish)

2 c flour
1/2 c softened butter
1 c sour cream
1 c apricot preserves
1/3 c chopped nuts
1 c shredded coconut

Cut butter into flour, add sour cream and form dough into ball. Refrigerate at least 4 hours or overnight. Divide dough into 4 parts and roll each part into 12 x 7 inch rectangle on a floured surface. Spread with preserves, sprinkle with nuts and coconut and roll as for a jelly roll. Bake on greased cookie sheet at 350o for 45 - 60 minutes.

[Southern Belle 2067]

Cookie Pops

1 pkg. (18.25 oz.) plain yellow cake mix
1 cup all-purpose flour
8 Tbsp. (1 stick) butter
1/4 cup honey 2 large eggs
1 cup colored sugar sprinkles
48 wooden craft sticks

Place a rack in the center of the oven and preheat the oven to 375*F. Lightly grease 2 cookie sheets with solid vegetable shortening. Set pans aside.

Place the cake mix, flour, melted butter, honey and eggs in a large mixing bowl. Blend with n electric mixer on low speed for 1 minute. Stop the machine and scrape down sides of the bowl with a rubber spatula. Beat on low speed for 1 minute more. The cookie dough will be thick. with lightly floured hands, shape the dough into 1" balls. Pour the colored sprinkles into a shallow bowl and roll the balls in them.

Place the dough balls 2" apart on the prepared cookie sheets. Place the pans in the oven.

Bake the cookies until the edges are light brown, 8 to 12 minutes. Remove the pans from the oven. Immediately insert a wooden craft stick halfway into the side of each cookie. Let cookies rest on the cookie sheets for 1 minute. Carefully remove the cookies with a metal spatula to wire rack to cool completely, 30 minutes. Repeat the baking process with the remaining cookie dough and craft sticks.

* Store the cookies wrapped in foil or in an airtight container, at room temperature for 1 week.

These cookies are just right for gift giving or for school bake sale. Wrap in colorful plastic wrap and tie a pretty ribbon around the top. And you ready to go to school function. Enjoy!!!

[ladyseville]

Sour Cream Banana Bread with Chocolate Glaze

1/2 C. butter at room temperature
1 1/4 C. sugar
2 eggs
1/2 C. sour cream
1 t. vanilla
1 C. mashed ripe bananas (about 2 med.)
1 3/4 C. flour
1 t. baking soda
1 t. baking powder
pinch of salt
1/2 C. semi sweet chocolate chips (can use mini chips)
3/4 C. chopped nuts

Beat together first 6 ingredients until blended. Stir in remaining ingredients until dry ingredients are just moistened. Do not over-mix.

Divide batter between 4 greased and lightly floured mini loaf pans and bake at 325 degrees for 45-50 minutes or until a cake tester inserted in center comes out clean.

Allow to cool in pans for about 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Chocolate Glaze.

Yields 4 mini loaves

Chocolate glaze:

1/2 C. semi-sweet chocolate chips, melted
3 T. butter, melted.

Stir together chocolate and butter until well blended.

[ladyseville]

Banana Streusel Bread

STREUSEL

6 T. all-purpose flour
6 (packed) T. light brown sugar
3 T. unsalted butter at room temperature
1/4 t. cinnamon

CAKE

2 C. unsifted cake flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 C. ripe mashed banana (2 large or 3 medium)
3 T. whole milk
1 t. vanilla
1/2 C. butter
1 C. sugar
1 large egg

For the streusel:
Using your fingertips, mix together the flour, sugar, butter and cinnamon until lumpy; set aside.

For the cake:
Adjust rack in lower third of oven; preheat oven to 350° F. Grease and flour a 9 x 5 x 3-inch bread pan (see Note).

Sift the dry ingredients onto a sheet of wax paper. Mash the bananas in a medium bowl, then add the milk and vanilla; blend well.

Using an electric mixer, preferably with a paddle attachment, or a hand mixer, cream the butter and sugar until fluffy, beat in the egg until completely incorporated. Add the banana mixture (it will look curdled, that's OK). With the mixer on low speed, gradually add the flour mixture. Spoon the batter into the prepared pan and smooth the top with a rubber spatula. Sprinkle the streusel over the top.

Bake for 40 to 50 minutes, until a cake tester comes out clean (not sticky) when inserted into the center of the cake.

Place the bread in its pan on a rack to cool for 10 minutes. Then, gently tap the pan on the counter to see if the bread is releasing from the sides. Place another rack on top of the bread, invert, and carefully remove the pan. Place the other rack on the cake again and invert streusel-side up. Let cool completely before slicing.

Serves 12

[Kitchen Witch]

SODA CRACKER TORTE

3 egg whites
¾ cup sugar
1 tsp. baking powder

Beat egg and add sugar gradually. Add baking powder and beat. Mixture should be like a good meringue. Fold in 14 individual small soda crackers, crushed fine, very gently. Also you can add ½ cup nuts. Drop by tablespoon and make nest in center of each. Use a teflon cookie sheet or regular cookie sheet covered with brown paper. (Putting these on brown paper on a cookie sheet to bake is better.) Bake at 325° just till light brown and set. This makes a very light, not too sweet shell with a center to fill with whipped cream and fresh fruit of your choice. My favorite is fresh sliced peaches and home made ice cream.

[Kitchen Witch]

CARAMEL COOKIES

1 cup lard or butter
2 eggs
2 cups brown sugar
1 tsp. soda
1 tsp. cream of tartar
4 cups flour
½ cup nuts
1 tsp. vanilla

Mix all ingredients. Roll like sausage at night, and refrigerate. Cut and bake the next morning. Bake at 350° for 10 minutes.

[Southern Belle 2067]

Cocoa Fudge Cookies

1 cup all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
5 Tbsp. butter
7 Tbsp. unsweetened cocoa
2/3 cup sugar
1/3 cup firmly packed brown sugar
1/3 cup yogurt
1 tsp.pure vanilla extract

Preheat the oven to 350*F.

Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, soda and salt, set aside. Melt butter in a large saucepan over medium heat. Remove from heat, stir in cocoa and sugars ( mixture will resemble coarse sand). Stir in yogurt and vanilla. Add flour mixture, stirring until moist. Drop by level Tbsp. 2" apart onto baking sheets lined with a nonstick foil.

Bake for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans, Cool on wire racks.

[mortsdron1550]

Hi Everyone,
I'm new to this site. I love to bake. Use to be a commercial baker myself many moons ago. There's a favorite biscotti recipe I would like to share with you tomorrow when I have a little more time. The biscotti recipe has chocolate raspberry chips and toasted pecans with amaretto fresh coffee powder.....real good! Will post tomorrow.
Mort

[Kitchen Witch]

Welcome Mort! We would love to see your recipes and we are glad you found our site! Biscotti is what I was brought up on - they are my #1 favorite! Welcome aboard!

Kitchen Witch