These won’t “chill” your taste bud temptations!
Aline & B-man 
Double-Dipped Chocolate Peanut Butter Cookies
1-¼ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup butter, softened
Granulated sugar
½ cup packed light brown sugar
½ cup creamy or chunky peanut butter
1 egg
1 tsp vanilla
1-½ cups semi-sweet chocolate chips
3 tsp shortening, divided
1-½ cups milk chocolate chips
Preheat oven to 350 F.
Combine flour, baking powder, baking soda and salt in small bowl.
Beat butter, ½ cup granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in peanut butter, egg and vanilla. Gradually stir in flour mixture until blended.
Shape heaping tablespoonfuls of dough into 1-1/2 inch balls. Place balls 2 inches apart on ungreased cookie sheets. (If dough is too soft, refrigerate 30 minutes.)
Dip table fork into granulated sugar; press criss-cross fashion onto each ball, flattening to ½-inch thickness.
Bake 12 minutes or until set. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely.
Melt semi-sweet chocolate chips and 1-½ tsp shortening in heavy small saucepan over low heat. Dip one side of each cookie in mixture; place on waxed paper. Let stand until chocolate is set, about 30 minutes. Repeat with milk chocolate chips and remaining 1-½ tsp shortening, dipping opposite ends of cookies.
Store cookies between sheets of waxed paper in cool place or freeze up to 3 months.
Makes about 24 (3-inch) cookies.
Soft Spicy Molasses Cookies
2 cups all-purpose flour
1 cup sugar
¾ cup butter, softened
1/3 cup light molasses
3 tbsp milk
1 egg
½ tsp baking soda
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground cloves
1/8 tsp salt
Sugar for rolling
Combine flour, 1 cup sugar, butter, molasses, milk, egg, baking soda, ginger, cinnamon, cloves and salt in large bowl. Beat at low speed of electric mixer, 2 to 3 minutes. Cover; refrigerate until firm enough to handle, at least 4 hours or overnight.
Preheat oven to 350 F.
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake 9 to 12 minutes or until just firm to the touch. Remove immediately to wire racks to cool.
Makes about 4 dozen cookies.
Chocolate-Ginger Sandwich Cookies
The dough must be frozen before it is sliced and baked.
2 ounces peeled fresh ginger
½ lbs butter, at room temperature
1 tsp vanilla extract
¼ tsp salt
1/8 tsp ground pepper, preferably white
1 cup firmly packed dark brown sugar
2 large egg yolks
1-1/2 cups sifted unbleached flour
1 cup yellow cornmeal, preferably stone ground, available in health food stores
Grated rind of 2 lemons
½ lb semi-sweet chocolate
Cut ginger into thin slices. Chop slices as fine as possible (by hand or with food processor). There should be about 1/3 cup loosely packed.
In large bowl, combine butter, vanilla, salt, pepper and sugar. Beat until thoroughly blended. Beat in egg yolks and ginger. On low speed, gradually beat in flour and cornmeal.
Using a wooden spoon, stir in the lemon rind.
On plastic wrap, shape dough into a strip 10 or 11 inches long. Wrap dough with plastic wrap, and with both hands, smooth over the plastic wrap to shape dough into smooth log about 3-1/2 inches wide and 1 to 1-1/4 inches high. When it’s as smooth as possible, wrap tightly. Place on cookie sheet and in the freezer. Let stand several hours, or until frozen solid.
Preheat oven to 350 F. Line cookie sheets with parchment paper or use foil (shiny side up).
With sharp knife, cut frozen dough into 48 slices, each about 3/16-inch thick. Arrange slices at least 1 inch apart on cookie sheets. Bake 15 to 17 minutes. Cookies are done when lightly coloured along the very edges.
Let stand about 1 minute before removing cookies to racks to cool.
Chop or grate chocolate until it is fairly fine. Melt in top part of double boiler. Remove from heat, and let chocolate stand briefly to cool slightly. Stir just to mix.
Using small spoon, place equal portions of chocolate, 1/8 to ¼ inch thick, down the middle of each cookie on the flat (bottom) side. Keep chocolate about ¼ inch away from edges of each cookie. Place another cookie on top, pressing down slightly. Continue with all cookies.
Refrigerate only until chocolate becomes firm. Store.
Crackle Top Spice Cookies
3/4 cup soft butter or margarine
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground ginger
3/4 cup sugar
1/2 cup molasses
1 large egg
2-1/2 cups sifted all-purpose flour
Granulated sugar
Blend together first 7 ingredients. Gradually add sugar, mixing well after each addition. Stir in molasses. Beat in egg. Gradually stir in flour. Chill dough until stiff enough to handle. (If you wish, cover tightly and leave overnight.)
Shape in 3/4-inch balls. Dip tops in granulated sugar. Place on greased cookie sheets 1-1/2 inches apart to allow a little room for spreading. Sprinkle each cookie with 2 or 3 drops of water to produce a crackled surface. (Don’t have your cookies sitting in a pool of water!)
Bake in preheated moderate oven (350) for 13-15 minutes or until just done, not hard. Cool on wire rack. Store airtight, or freeze if you wish.
NOTE: For variety, add 1/2 tsp lemon extract and 1/2 cup chopped walnuts.
Chocolate Mosaic Cookies
Crunchy and crackly topped.
2 tbsp butter or hard margarine, softened
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla
1/2 cup all-purpose flour
1/2 tsp baking powder
1/16 tsp salt
1 square (1 oz) unsweetened baking chocolate, cut up
Icing (confectioners’) sugar, for rolling
Beat butter, sugar, egg and vanilla together in small bowl.
Add flour, baking powder and salt. Mix in.
Melt chocolate in saucepan on low heat, stirring often. Stir into dough. Chill for at least 1 hour. Shape into 1 to 1-1/2 inch balls, using 1 tbsp dough for each.
Roll balls in icing sugar. Arrange on greased cookie sheet. Bake in 350 F oven for 10 to 12 minutes. Makes about 15 cookies.
SOFT MOLASSES COOKIES
Cream together:
1 cup brown sugar
1 teaspoon salt
2 cups sorghum OR molasses
3 eggs
1 cup lard OR butter OR margarine
Add:
1 tablespoon soda in 1/4 cup water
1 teaspoon baking powder
3 tablespoon cinnamon
1/2 teaspoon nutmeg
3 tablespoon ginger
1/2 teaspoon cloves
Add:
7-1/2 cups of flour ~ Mix well.
Preheat oven to 350 degrees and bake for 8-10 minutes
This dough is fairly stiff-yet soft. Take large tablespoon and drop
on cookie sheet-or roll in fingers size large walnut then press flat
with a spoon. After 8 minutes of baking test with finger and take out
while they still indent. If baked too long they will be like a ginger
snap.
B-man
Almond Chocolate Sandies
You will find yourself reaching for these melt-in-your mouth cookies filled with crunchy toasted almonds and the semi sweetness of chocolate popping them in your mouth.
½ cup margarine
1 tbsp light brown sugar
2 tbsp sugar
1 tsp almond extract
1 cup all-purpose flour
1/3 cup chopped slivered almonds, toasted
½ cup semi-sweet chocolate chips
½ cup powdered (confectioners’) sugar
Makes 30 cookies
Preheat oven to 350 F.
In mixing bowl, beat together brown sugar, sugar and almond extract. Gradually add flour. Stir in almonds and chocolate chips. Refrigerate for 30 minutes.
Roll dough into small balls and bake on ungreased baking sheet for 15 minutes or until lightly golden brown.
Roll cookies in powdered sugar while hot.
Per Cookie: 77 calories, 1g protein, 9g carbohydrate, 5g fat, 0mg cholesterol, 36mg sodium, 51% calories from fat, 1g saturated fat, 0g dietary fiber
Diabetic Exchanges: ½ other carbohydrate, 1 fat
Cream Cheese Refrigerator Cookies
1/2 cup butter
1 cup sugar
1 well beaten egg
3 ounces cream cheese, softened
2 tablespoons buttermilk or yogurt
1 teaspoon vanilla
2 cups sifted flour
1/8 teaspoon baking soda
1/2 teaspoon baking powder (double acting)
1/2 teaspoon salt
Blend until creamy the butter, sugar and egg. Beat cream cheese into this mixture, mixing in the buttermilk and vanilla also. Beat in the flour, baking soda, baking powder and salt. After being chilled (a couple of hours or so) this dough may be rolled to paper thinness, cut into shapes and baked. Sprinkle before baking with sugar and cinnamon. Preheat oven to 350ºF and bake from 12 to 15 minutes.
Lemon Icebox Cookies
Cookies
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon lemon peel, grated
1 tablespoon fresh lemon juice
Lemon Icing
1-1/2 cups confectioners’ sugar, sifted
5 tablespoons fresh lemon juice
3 to 4 teaspoons water
1/3 cup shelled pistachios, finely chopped
Make Cookies: Combine flour, cornmeal and cardamom in medium bowl.
Beat butter and granulated sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in egg yolks, lemon peel and the 1 tablespoon lemon juice until well blended. With mixer at low speed, beat in dry ingredients just until combined.
Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour.
Heat oven to 350 degrees F. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until firm and golden at edges. Transfer cookies to wire racks and cool completely.
Make Lemon Icing: Whisk confectioners’ sugar, the 5 tablespoons lemon juice and 3 teaspoons of the water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
Spread top of each cookie with Lemon Icing, sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies.
Macadamia Coconut Icebox Cookies
1 1/2 C. butter, softened
1 1/4 C. sugar
1 T. vanilla extract
2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
2 C. oatmeal
2 C. chopped macadamias
1 C. sweetened flaked coconut
In a large bowl, cream butter and sugar together until fluffy. Beat in vanilla. Sift together flour, baking soda and salt, and add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut, and beat until well blended. Divide dough into 3 portions. Place each portion on a piece of plastic wrap, and form into a log about 10 inches long. Wrap and freeze for at least 2 hours, and up to 2 months.
Preheat oven to 325° F. Line baking sheets with parchment paper.
Remove frozen dough and let stand at room temperature for 5 minutes. Slice each log crosswise into 24 rounds. Place on prepared baking sheets about 1 inch apart.
Bake for 12 to 15 minutes or until golden brown.
Cookies on a Stick
1 1/2 C. sugar
3/4 C. margarine or butter
2 eggs
1 1/2 t. vanilla
3 C. flour
1 t. baking powder
1/2 t. salt
Red or green food coloring
Wooden sticks
Beat sugar and margarine until fluffy. Add eggs and vanilla. Add combined dry ingredients; mix well.
Divide dough in half. Tint one half of dough with food coloring. Refrigerate all dough several hours or overnight.
Heat oven to 375° F.
Roll half of tinted dough to a 1/4-inch thick, 8-inch square on lightly floured wax paper. Repeat with half of untinted dough. Place one dough square on top of the other; roll up. Cut dough into 1/2-inch slices. Press and flatten each slice into 2-1/2-inch circles. Place on ungreased cookie sheet.
Slide stick into each cookie to center; gently press dough around stick.
Bake 8 to 10 minutes. Cool slightly; remove from cookie sheet. Cool. Repeat with remaining dough.
Makes 2-1/2 to 3 dozen.
Joe Froggers
3 1/4 C. all-purpose white flour, plus more if needed
2 t. ground ginger
3/4 t. ground cloves
3/4 t. ground nutmeg
1/2 t. ground allspice
1/2 t. baking soda
Generous 1/4 t. salt
1 C. light or dark molasses
3 T. light or dark rum
3/4 C. plus 2 T. vegetable shortening
3/4 C. packed light brown sugar
About 1/4 C. sugar, for topping
In a large bowl, thoroughly stir together the flour, ginger, cloves, nutmeg, allspice, baking soda, and salt; set aside. In another large bowl with an electric mixer on medium speed, beat together the molasses, rum, shortening, and brown sugar until very well-blended and smooth. About 2 minutes. Beat in half of the flour mixture until evenly incorporated. Vigorously stir or beat in the remaining flour mixture until evenly incorporated. If necessary, add 1 to 2 tablespoons more flour to make dough slightly stiff, but not at all dry.
Divide the dough into thirds. Place each portion between large sheets of wax paper. Roll out each portion of a scant ¼ inch thick; check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions (paper still attached) on a baking sheet. Refrigerate for 1½ hours or up to 8 hours, or freeze for 45 minutes to speed chilling.
Preheat the oven to 350° F. Grease several baking sheets or coat with nonstick spray.
Working with one portion at a time and leaving the remaining dough chilled, gently peel away, then pat one sheet of wax paperback into place. Flip the dough over, then peel off and discard the second sheet. Using a 3 to 3 1/4-inch fluted or plain round cutter, cut out the cookies. (If at any point the dough softens too much to handle easily, transfer the paper and cookies to a baking sheet and refrigerate or freeze until firm again.)
Using a spatula, carefully transfer the cookies to the baking sheets, spacing about 1 1/2 inches apart. Very generously sprinkle the cookies with sugar. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used.
Bake the cookies, on sheet at a time, in the upper third of the oven for 9 to12 minutes, or until almost firm in the centers and just barely darker at the edges. (For crunchy-crisp cookies, overbake slightly; for less crisp cookies, under bake slightly.)
Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 3 weeks or freeze for up to 2 months.
Yield: About 30 cookies.
Date-Nut Icebox Cookies
1 C. brown sugar
1 C. white sugar
1 C. Crisco
Mix well and add:
3 eggs
Mix 2 level teaspoons of baking soda with 1 T. boiling water. Add to above mixture and blend in.
Add:
4 C. flour
1/2 t. salt
Mix well.
Cut up 1 12 ounce package of dates. Add with 3/4 C. nuts and 1 t. vanilla.
Place dough on wax paper and roll into a log. Chill at least 3 hours.
Bake at 350°F. about 10 minutes.
Cool.
Sugar and Spice Coffee Slices
1/2 cup butter (no substitutes), softened
1/4 cup shortening
1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons instant espresso powder
1 tablespoon hot water
1 egg
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon espresso powder
Coffee Beans (optional)
Beat the butter and shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar, brown sugar, baking powder, ground cinnamon, and salt. Beat until combined. Stir together the 2 tablespoons espresso powder and hot water in a small bowl until dissolved. Add to beaten mixture along with egg; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Divide dough into thirds. Shape each portion into a 7x2-inch loaf. Wrap each loaf with plastic wrap. Chill for 2 hours or until firm.
For the coffee topping, stir together 1/4 cup granulated sugar and 1 teaspoon espresso powder.
Heat oven to 375 degrees F. Cut each loaf into 3/8-inch slices. Place slices about 2 inches apart on an ungreased cookie sheet. Sprinkle with coffee topping. If desired, gently press a few coffee beans onto each dough slice. Bake for 9 to 10 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.
YIELD: 36 Cookies
Make-Ahead Tip: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Refrigerator Cookies
1/2 cup shortening
1/2 cup brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup chopped nuts
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
Thoroughly cream shortening and sugars; add egg and beat well. Add vanilla and nut meats.
Add sifted dry ingredients; mix well and shape in rolls, 1 1/2 inches in diameter. Roll in waxed paper.
Chill several hours or overnight. Slice 1/4-inch thick.
Bake on greased cookie sheet in oven at 375ºF for 10 minutes or until lightly golden around the edges.
Yield: 4 dozen
Orange Coconut Refrigerator Cookies
1/2 c Unsalted butter
1/2 c Packed brown sugar
3/4 c Granulated sugar
1 Egg
2 ts Orange peel – grated
1 t Vanilla extract
1 3/4 c Flour
2 ts Baking powder
1/4 t Salt
1/3 c Coconut
In large bowl, cream butter. Gradually add sugar and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut. On a lightly floured surface form into rolls 1 - 1/2 inches in diameter. Wrap in wax paper. Chill several hours or overnight. Preheat oven to 400ºF. Cut rolls into 1/8 inch slices and place on buttered cookie sheets. Bake 5 to 6 minutes. Remove to wire racks to cool.
Yield 11 dozen.
Almond Refrigerator Cookies
2 C. Butter
2 C. Sugar
1/3 C. Sour cream
4 C. Flour
1/2 t. Salt
1/2 t. Baking soda
1/2 t. Ground cloves
1/2 t. Nutmeg
1 C. Sliced almonds
Cream butter and sugar until fluffy. Dissolve soda in sour cream. Sift flour, salt, cloves and nutmeg together.
Add dry ingredients gradually to sour cream, mixing after each addition. Add almonds.
Form rolls of dough about 2" in diameter. Wrap rolls in waxed paper and chill overnight.
When ready to bake, cut into 1/4" slices and bake in preheated oven at 400ºF for 12 minutes or until golden brown.
This dough may be kept refrigerated about 2 weeks or frozen for later use.
Brown Sugar Cookies
1/2 C. Soft butter or margarine
1 C. Brown Sugar
1 Egg unbeaten
1 t. Vanilla
2 t. Grated orange rind
1 3/4 C. Sifted all-purpose flour
1/4 t. Salt
1 t. Baking powder
Beat together butter, sugar, egg, vanilla, and orange rind. Combine flour, salt, and baking powder; sift into first mixture and mix well. Chill dough, then shape into roll about 2-1/2" in diameter. Wrap in waxed paper or foil. Store in refrigerator or freezer.
To bake, unwrap and cut in 1/8" slices; lay on greased cookie sheet, then use floured cookie cutters to cut slices into fancy shapes. (Gather up scraps of dough, press together and chill again.) Bake cookies at 400 degrees for 6 to 8 minutes.
Makes 4 to 5 dozen crisp, “butterscotchy” cookies.
Overnight Cookies
3 cups brown sugar
1 cup sugar
1 1/4 cups Crisco
4 eggs
6 cups flour
1/4 cup milk
1 tablespoon baking soda
3/4 teaspoon salt
1 tablespoon baking powder
1 tablespoon vanilla
Cream shortening and sugar. Add eggs and vanilla. Heat milk and add baking soda, adding to first mixture alternately with dry ingredients. Mix well and chill.
Drop onto cookie sheet and bake at 350ºF for 10-12 minutes.