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