Drop Cookies

[ladyseville]

Cherry Garcia Cookies

1 C. dried sour cherries
1/3 C. cherry liqueur
1/2 C. unsalted butter - room temperature
1/2 C. white sugar
1/2 C. light brown sugar
1 egg
1 1/2 t. vanilla
1/4 t. almond extract
1/4 t. salt
1/2 t. baking soda
1 1/2 C. flour
3/4 C. coarsely chopped white chocolate
1/2 C. coarsely chopped semi-sweet chocolate
1/2 C. coarsely chopped macadamia nuts

Preheat oven to 350° F. Line two baking sheets with parchment paper.

Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur.

Drain when required or, for even better flavor, let sit a couple of hours or overnight. Drain and use in recipe.

Cream the butter with the white and brown sugars. Blend in egg, vanilla and almond extract.

Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate and macadamia nuts. Batter should be soft.

Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.

Bake until lightly browned around edges - 12 to 14 minutes.

Makes 2 1/2 dozen cookies - approximately

[ladyseville]

Bouquet of Cookies on a Stick

1 C. + 2 T. cake flour
1/2 t. baking soda
1/2 C. granulated white sugar
1/2 C. light brown sugar, packed
1/2 C. butter or margarine, softened
1/4 t. salt
1 large egg, beaten
1 t. vanilla
6 oz. chocolate chips
1/2 C. pecans, chopped (optional)
1/4 C. flaked coconut (optional)
36 lollipop sticks

Preheat oven to 375° F. Line cookie sheet with aluminum foil.

Combine flour and baking soda in small bowl; set aside. In small bowl combine white and brown sugar. Press out lumps. In medium bowl mash butter with fork. Add sugar and mix with butter until light and fluffy. Add salt, egg and vanilla. Beat well.

Add small amounts of dry ingredients, mixing each time. Stir in chips, pecans and coconut.

Drop by rounded teaspoonfuls onto lined cookie sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3 the way into each cookie. The free end of stick should rest on foil. Gently press dough around stick to seal in place.

Bake 8 to 10 minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each cookie in clear plastic wrap. Gather wrap at back of cookie and tie with ribbon.

[Kitchen Witch]

Black Hills Drops

* 1/2 cup butter or margarine
* 1/2 cup shortening
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1/2 teaspoon baking soda
* 2 ounces unsweetened chocolate, melted and cooled
* 2 eggs
* 1 teaspoon vanilla
* 2-1/4 cups all-purpose flour
* 1 cup large semisweet chocolate pieces
* 1 cup white baking pieces
* 1 cup chopped walnuts




1. Beat butter or margarine and shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and baking soda; beat until combined. Beat in cooled chocolate, eggs, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour, chocolate pieces, white baking pieces, and nuts.

2. Drop dough from rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until tops look dry. Cool on cookie sheet for 1 minute. Transfer to wire racks to cool. Makes about 24.

[Kitchen Witch]

BROWN SUGAR SHORTBREAD PUFFS


1-1/4 cups butter -- softened
1 cup firmly packed brown sugar
1 egg yolk
1 teaspoon vanilla
2-1/4 cups all-purpose flour

Heat oven to 350 degrees F. In large bowl, combine butter and brown sugar; blend until light and fluffy. Add egg yolk and vanilla; stir until well blended. Lightly spoon flour into measuring cup; level off. Add flour; stir until mixture forms a smooth dough. Drop by 1-inch rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes or until lightly browned and set. Serve warm or cool. Yield: 4 dozen

[Kitchen Witch]

Buttery Oatmeal Crisps


* 1-3/4 cups quick-cooking rolled oats
* 3/4 cup sugar
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 3/4 cup butter, melted
* 1/4 cup light-colored corn syrup
* 1/4 cup whipping cream
* 1-1/2 cups semisweet chocolate pieces
* 3 tablespoons shortening




1. Preheat oven to 350 degree F. Line a cookie sheet with foil; set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheet. Bake 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off foil.

2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.

[Kitchen Witch]

Chocolate Snickerdoodle Drops


* 1/2 cup butter, softened
* 1 cup sugar
* 1/2 teaspoon vanilla
* 1/4 teaspoon baking soda
* 1/4 teaspoon cream of tartar
* 1 egg
* 1/3 cup unsweetened cocoa powder
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon ground cinnamon




1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add the 1 cup sugar, soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar-cinnamon mixture. Bake in a 375 degree F. oven for 9 to 11 minutes or until edges are firm. Cool on wire racks. Makes about 30 cookies.

Make-ahead tip: Store cookies in airtight container at room temperature up to 3 days or in freezer up to 1 month.

[Kitchen Witch]

Chocolate-Hazelnut Cookies


Makes 4 to 5 dozen cookies





* 3/4 cup butter, softened
* 1 cup granulated sugar
* 1 cup packed brown sugar
* 1 13-ounce jar chocolate-hazelnut spread
* 1 ounce unsweetened chocolate, melted and cooled
* 1 teaspoon vanilla
* 2 eggs
* 2-1/2 cups all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate pieces
* 1 cup coarsely chopped toasted and skinned hazelnuts*
* 5 ounces white chocolate baking squares, melted




1. Preheat oven to 350 degree F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate, and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate pieces and hazelnuts.

2. Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set.

3. Toasting hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don?t burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins. Makes 4 to 5 dozen cookies.

*Toasting hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don?t burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins.

[Kitchen Witch]

Mocha Meringue Kisses

* 1/3 cup sifted powdered sugar
* 2 tablespoons unsweetened cocoa powder
* 1 tablespoon cornstarch
* 1 teaspoon instant espresso coffee powder
* 3 egg whites
* 1/2 teaspoon vanilla
* 1/4 cup granulated sugar
* 1/3 cup semisweet chocolate pieces
* 1 teaspoon shortening




1. Line a cookie sheet with parchment paper or foil; set aside. In a small bowl stir together powdered sugar, cocoa powder, cornstarch, and espresso powder; set aside.

2. In a medium bowl beat egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture.

3. Transfer the mixture to a pastry bag. Pipe twenty-four 2-inch ?kisses? onto the prepared cookie sheet. (Or drop mixture by rounded teaspoons onto the prepared cookie sheet.) Bake in a 250? oven for 1 hour. Cool on the cookie sheet. Remove from parchment paper.

4. In a small saucepan combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies. Makes 24 cokies.

[Kitchen Witch]

Must-Have Chocolate Chip Cookies


* 1 cup raisins
* 1/2 cup boiling water
* 1/2 cup peanut butter
* 1/4 cup butter, softened
* 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
* 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla
* 1/2 teaspoon baking soda
* 1/2 cup all-purpose flour
* 1-1/4 cups rolled oats
* 1 cup semisweet chocolate pieces or chunks




1. Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.

2. In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.

3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.

4. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.

*Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.

[Kitchen Witch]

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1-1/4 cups packed brown sugar
* 1-1/4 cups granulated sugar
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3 eggs
* 1-1/2 teaspoons vanilla
* 2-1/4 cups all-purpose flour
* 2-2/3 cups rolled oats
* 1 10-ounce package miniature milk chocolate kisses



1. Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

2. Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days. Makes 60 to 72 cookies.

Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

[ladyseville]

Triple Chocolate Fudgies

7 oz. semisweet chocolate, coarsely chopped
4 oz. unsweetened chocolate, coarsely chopped
9 T. (1 stick plus 1 T.) unsalted butter
1 T. vanilla extract
2 t. instant coffee granules
2/3 C. all-purpose flour
1/4 t. baking soda
1/4 t. salt
3 large eggs, at room temperature
1 C. granulated sugar
1/3 C. packed light brown sugar
12 oz. (about 2 C.) semisweet chocolate chips
1 1/2 C. coarsely chopped walnuts

Position a rack in the center of the oven and preheat to 350° F. Lightly butter three large, heavy baking sheets.

In the top of a double boiler set over hot, not simmering water, melt the chocolates with the butter, stirring frequently until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate-butter mixture for 10 to 15 minutes, until tepid.

In a small cup, combine the vanilla and coffee. Stir until the coffee dissolves. In a medium bowl, using a wire whisk, stir together the flour, baking soda and salt.

In a large bowl, using a hand-held electric mixer set at high speed, beat the eggs, granulated sugar, and brown sugar for 5 to 7 minutes, until the mixture forms a pale thin ribbon when the beaters are lifted. At low speed, beat in the vanilla-coffee mixture until blended. Beat in the chocolate-butter mixture. Using a rubber spatula, stir in the flour mixture just until smooth. Fold in the chocolate chips and walnuts.

Drop the cookies by 1/4 cupfuls onto the prepared baking sheets (do not flatten), leaving 2 inches between cookies. Bake the cookies, one baking sheet at a time, for 9 to 12 minutes, until the tops crack and the cookies are barely firm when gently pressed with a finger. (To ensure their fudgy texture, it is better to underbake the cookies.)

Cool the cookies on the baking sheet on a wire rack for 5 minutes. Using a pancake spatula, transfer the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 2 days, or wrap individually in plastic wrap and freeze for up to 1 month.

Makes about 23 cookies.

[ladyseville]

Lemon Drop Cookies

1 C. butter -- softened
1/2 C. sugar, confectioner's
1 egg yolk
2 T. lemon juice
1 lemon zest -- grated
2 1/4 C. flour
sugar

Glaze:
1/4 C. sugar, confectioner's
1 T. lemon juice
1 drop red food coloring -- whisk together till

Preheat oven to 350F. Line cookies sheets with parchment paper.

In a large bowl cream the butter and confectioners sugar with an electric mixer, add the egg yolk, lemon juice, and zest and beat until smooth. Add the flour and beat until well combined.

Form the dough into 1 inch balls and place them about 2 inches apart on the prepared sheets. Flatten each ball with the bottom of a glass dipped into granulated sugar to keep it from sticking to the dough. Bake the cookies in the middle of the oven for about 13 minutes, or until barely golden.

Transfer to wire racks. As soon as they are cool enough to handle, dip the top of each cookie in lemon glaze and allow to cool completely. store in airtight containers for up to 1 week or in the freezer for up to 2 months.

Yield: 45

[ladyseville]

Cranberry Pineapple Oatmeal Cookies

1 C. all-purpose flour
3/4 t. baking soda
1/4 t. salt
3/4 t. ground cinnamon
10 T. (1 stick plus 2 tablespoons) unsalted butter, at room temperature, plus additional for the baking sheets
1/2 C. granulated sugar
1/2 C. packed light brown sugar
1 large egg
1 t. vanilla extract
1 C. oatmeal (not quick-cooking)
1 C. (about 3 slices) dried sweetened pineapple, cut into 1/2-inch pieces
3/4 C. dried cranberries

Preheat the oven to 350° F. Lightly butter 2 baking sheets or line them with parchment paper.

In a medium bowl, combine the flour, baking soda, salt and cinnamon. Set aside.

In a large bowl with an electric mixer on medium speed, beat the butter and the granulated and brown sugars until smooth, about 1 minute. Reduce the speed to low, add the egg and vanilla and mix until thoroughly combined. Slowly add the flour mixture and the oatmeal and mix just until incorporated. Using a spoon, add the pineapple and cranberries and stir to combine. Drop tablespoons of the dough 2 inches apart on the prepared baking sheets.

Bake the cookies in the preheated oven for about 13 minutes, until the tops are dark golden, reversing the baking sheets from front to back and top to bottom after 7 minutes. Set the sheets aside to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.

Makes 30 Cookies

[Kitchen Witch]

GERMAN CINNAMON JUMBO COOKIES

2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 tsp(level) soda
1 tsp salt
2 tsp vanilla
1 1/2 cup sour milk


FOR TOPPING

1 tsp cinnamon
2 Tbs sugar


Mix sugar, shortening, and eggs together. Gradually add dry
ingredients along with milk. Drop by spoonfuls onto cookie sheet. Mix
together cinnamon and sugar topping; sprinkle on each cookie. Bake at
350 degrees for 13 minutes. Yield: approx. 4 doz

[Kooper]

Smartie cookie

600g flour

160g sugar

1/2 teaspoon of salt

1 lemon peel

20g leaven

3 eggs

2 yolks

100g soft butter

50ml milk

160g caster sugar

1-2 tablespoon of juice

smarties



In bowl mix 580g flour, 150g sugar, salt and lemon peel. Stamp small hole into mixture. Mix leaven with 50ml water, rest of sugar and flour and then pour this into that small hole. Then cover cookies and put to warm for 30 minutes, to rise leaven.

Add eggs, yolks, butter and milk and knead until dough isn't smooth. Cover it and leave to rise leaven for 2 hours.

Take old cans (from cola or something) and clean them first. Then put baking paper into cans. Knead dough and shape balls. Then put this balls into cans and leave rise leaven.

Preheat oven to 180 degrees. Put smarties cookies into oven and bake them 20-30 minutes. When they are baked, leave cookies 10 minutes and then carefully husk then out of the cans. Turn over them at time to time to prevent damage shape.

Mix caster sugar and lemon juice together. Coat cookies with that mixture. At the end, put smarties all over the cookie.

My mum always like to make this Smarties cookies because children grabs them like a hot goods.

[Kitchen Witch]

Viennese Cookies
makes 2 dozen

2 Cups butter
1/4 cup sugar
1/4 tsp. vanilla essence
2 Cups flour
pinch of salt
1 cup pecans, chopped
1 cup chocolate chips, melted

Preheat oven to 350 degrees F
Cream butter and sugar together to give a very light consistency. Add 1/2 the flour and beat together.

Add remaining ingredients and mix well. Pipe mixture using a large star-shaped tip in lines of 3 inches long and of double thickness.

Sprinkle chopped pecans over the tops of the cookies.
Bake at 350 degrees F for 15 minutes.

Allow to cool. Drizzle chocolate over each cookie and let set for the chocolate to harden.

[Kitchen Witch]

Double Chocolate Peanut Butter Cookies
1 1/2 dozen


16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 Eggs
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips

Preheat oven 325 F.

Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp.

In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.

Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on un-greased baking sheet.

Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.

[Kitchen Witch]

CHOCOLATE COMFORT COOKIES

1 cup chopped hazelnuts

2 cups large semisweet chocolate chips (nestle's mega morsels) 1/2 cup sun dried cranberries

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 3 oz. package cream cheese, softened

1 egg

2 Tbs. milk

2 ounces best quality unsweetened chocolate, melted

1 1/2 tsp. vanilla

2 cups plus

2 Tbs. flour (high altitude: add 2 more Tbs. 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup Dutch processed cocoa

1 cup commercially prepared marshmallow cream

Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and roast for 7 to 12 minutes, or until they are lightly

browned and some skins have loosened. Set aside to cool.

Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries, and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate, and vanilla. Sift together the flour, baking powder, salt, and cocoa, then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries, and nuts. Stir until well mixed. Batter will be thick.

Using a 1/4 cup measure or a 4 Tbs. spoon Ice cream scoop, measure out batter and place 2 inches apart on cookie sheets,

putting no more than 6 cookies per sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely. 2 dozen.

[ladyseville]

Strawberry Nut Drops

1 c Sugar
1/2 c Butter or margarine
1 t Almond extract
1 Egg
2 c All purpose flour
1 t Baking powder
1/2 t Baking soda
1 c Sweet strawberries -- mashed *
1/2 c Chopped walnuts
3/4 c Confectioner's sugar

* or 10 oz pkg sweetened strawberries, mashed. Remove 2 T of the crushed strawberries with juice and set aside.

Cream sugar, butter, and almond extract until creamy. Beat in egg.

Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts.

Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart.

Bake in 375ºF oven for 12-14 minutes.

Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies.

Makes 40-45

[ladyseville]

Sour Cream Sugar Cookies

1 c Sugar
1/2 c Butter or margarine Softened
1/2 c Sour cream
1 1/2 ts Vanilla
1 Egg
2 1/2 c All-purpose flour
1 t Baking powder
1/2 t Baking soda
1/2 t Salt
Sugar

Heat oven to 400° F.

Mix 1 cup sugar, the butter, sour cream, vanilla and egg. Stir in remaining ingredients except sugar.

Drop dough by rounded teaspoonfuls into sugar; roll gently until completely coated. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with bottom of glass.

Bake 7 to 8 minutes or just until set. Cool slightly; remove from cookie sheet.

About 4 dozen cookies

[ladyseville]

Chocolate Drop Cookies

1/2 C. butter
1 C. sugar
3/4 C. sour cream
1 egg
1 t. vanilla
1/2 t. soda
1/2 t. salt
1 3/4 C. flour
1/2 C. cocoa

Cream together butter and sugar until fluffy. Mix in egg and vanilla. Stir in sour cream until well blended.

Sift together all dry ingredients. Add to butter and sugar mixture. Blend well.

Drop by spoonful on a lightly greased baking sheet.

Bake 8 to 10 minutes at 400° F.

*You can frost these if desired or sprinkle with powdered sugar.

[ladyseville]

Boston Cream Pie Cookies

For the custard:

1 C. milk
6 T. whipping cream
6 T. sugar
3 T. cornstarch
1/4 t. salt
1 large egg yolk
2 t. vanilla extract


For the cookies:

1 C. flour
1 C. plus 2 T. cake flour
3/4 t. baking soda
1/2 t. salt
9 T. unsalted butter at room temperature
1 C. plus 1 T. sugar
2 t. vanilla extract
1/2 t. grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 C. plus 2 T. buttermilk at room temperature


For the chocolate glaze:

1/2 C. whipping cream
2 oz. unsweetened chocolate, chopped
1 T. plus 1 t. unsalted butter at room temperature
6 T. confectioners' sugar

To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream, and the sugar in a medium saucepan over medium heat. Bring just to a boil.

Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk in the egg yolk and then whisk into the hot-cream mixture. Whisk over medium-low heat until thick, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover the surface with plastic wrap, and refrigerate for 2 to 3 hours.

To make the cookies, preheat the oven to 400 degrees. Lightly spray several baking sheets with nonstick cooking spray.

Whisk together the flours, baking soda, and salt in a small bowl.

In a medium bowl, beat the butter, sugar, vanilla, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg yolks and then the whole egg, followed by the buttermilk. Fold in the flour mixture and stir until smooth. Drop by generous tablespoons about 2 inches apart on the prepared sheets. Bake for 10 to 11 minutes, or until the cookies are firm yet spongy to the touch. Let cool.

Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled custard. Top with a cookie. Continue in this manner until there are no more cookies.

To make the chocolate glaze, scald the cream in a small saucepan. Transfer to a small bowl and add the chocolate and butter. Whisk until smooth. Add the confectioners' sugar and stir until velvety.

Spread a scant tablespoon of chocolate evenly across the top of each custard-filled cookie. Serve at room temperature.

Makes 13 cream-filled cookies.

[ladyseville]

One Cup of Everything Cookies

1 C. margarine
1 C. brown sugar
1 C. white sugar
3 eggs
1 C. peanut butter
1 C. coconut
1 C. chocolate chips
1 C. flour
1 T. baking soda
1 C. oatmeal
1 C. raisins
1 C. pecans

Preheat oven to 350° F.

Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonfuls on cookie sheet and bake for 10 minutes.

Makes 9 dozen

[ladyseville]

Almond Praline Cookies

2 1/4 oz. package sliced almonds (1/2 C.)
1/4 C. butter
1/4 C. sugar
2 t. flour
1 T. milk

Grind almonds in food processor until fine. In a medium skillet melt butter over low heat. Stir in sugar and flour. Add almonds and milk. Cook and stir over low heat until bubbly. Remove from heat.

Drop batter by slightly rounded tsp 4 inches apart onto ungreased baking sheet. Bake in 350° F. oven 6-7 minutes or until edges are golden brown. Remove from oven.

Let stand on cookie sheet 1 minute. Carefully loosen and remove cookies with a wide metal spatula. Cool completely. Store in an airtight container.

[Kitchen Witch]

CHEWY BROWNIE COOKIES

2/3 cup shortening

1-1/2 cups packed light brown sugar

1 tablespoon water

1 teaspoon vanilla extract

2 eggs

1-1/2 cups all-purpose flour

1/3 cup Hershey's Cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups (12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips

1. Heat oven to 375°F. Place length of foil on flat surface.

2. In large bowl, beat shortening, brown sugar, water and vanilla on medium speed of electric mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.

3. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes; remove from cookie sheet to foil. Cool completely. About 3 dozen cookies.

[Kitchen Witch]

UNBAKED BUTTERSCOTCH COOKIES

1 c brown sugar, packed
1 c white sugar
1/2 c milk
1 stick butter or margarine

Boil 1 minute. Add:

1 c peanut butter

Stir well. Add:

3 1/2 c oatmeal
1 t vanilla

Mix thoroughly and cool slightly. Drop by teaspoons onto waxed paper.

[Kitchen Witch]

COCONUT MACAROONS

14 ounce can sweetened condensed milk
1 egg white
4 cups (12 ounce) flaked coconut
1¼ teaspoon almond extract
1/3 cup sifted flour
½ teaspoon baking powder
1/8 teaspoon salt

Combine first four ingredients. Sift flour, baking powder and salt. Stir into first mixture. Drop by teaspoonfuls on well greased baking sheets. Bake at 350° for 12 minutes or more until light brown. Remove from sheets immediately. Cool on rack.