Rsn Cookie Exchange!

Everybody loves cookies - young and old! And we all have our favorite cookie recipes tucked away, whether they are in a book, on a disk/CD, a yellowed-piece of paper, cut out of a magazine or an old newspaper clipping or stored in your head.

Now the cooler weather is here/coming (for many of us) and many of us will welcome the use of our oven. Baking cookies for school, home, office, baked goods sales or for the holidays, is always something that can also be done with the little ones! Start and/or share some of your favorite family traditions.

Whether your use a mix or make from scratch, bake or no-bake - please feel free to share some of your favorite cookie recipes with us all.

And if you are looking for a particular cookie recipe - just give a holler here in this thread - this is for ALL THOSE TREASURED COOKIE RECIPES - definitely TRIED AND TRUE!

Kitchen Witch

Zabar’s Black and White Cookies - not only are these a hit with everyone - but when frosting you can be quite creative with the 2 different frostings! For holidays tint the frosting colors to match and kids absolutely love to create with these as well.

Yield: 2 dozen cookies

Cookies:
1 3/4 cups granulated sugar
1/2 pound unsalted butter, softened (2 sticks)
4 large eggs
1 cup milk
1/2 tsp vanilla extract
1/4 tsp lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Frosting:
4 c confectioners’ sugar
1/3 to 1/2 c boiling water
1 oz bittersweet chocolate

Preheat the oven to 375. Butter two baking sheets and set aside.

To make the cookies:
In a large mixing bowl, combine the sugar and butter. Mix with mixer or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

To make the frosting:
Place the confectioners’ sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

Whole Wheat Chocolate Chip Cookies

Many times you just don’t seem to use up your whole wheat flour fast enough! It’s not just for whole wheat breads! Try this recipe for a nice change and a delicious cookie!

Yield: 3 dozen cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 F.

Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Feeling a little nutty? Go ahead and add 1 cup coarsely chopped nuts with the chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Gingerbread Cutouts

There are many gingerbread cookie recipes - this is just one version. Perfect for this time of the year and don’t forget to let the little ones decorate them! Cut out gingerbread men, teddy bears, reindeer, pumpkins, turkeys, etc.

1/2 cup butter (no substitutes), softened
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 tablespoons cold water

In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.

Chocolate Filled Thumbprint Cookies
Makes about 4 dozen

This is a nice change from the traditional Thumbprint recipe. Don’t be afraid to add some ground toasted pecans or walnuts to the chocolate filling!

12-oz pkg. chocolate chips
3 cups flour
1 cup butter
1 cup brown sugar
3 tsp vanilla
1/4 cup milk
2 Tbs. shortening
1/4 cup light corn syrup
2 tsp vanilla
2 Tbs. water

Pre-heat oven to 375.

In a large bowl, blend butter, brown sugar, and vanilla. Stir in flour, milk. Shape in teaspoon size balls. Place on un-greased cookie sheet. Make depression in center of each cookie with thumb. Bake 10-12 minutes at 375 degrees.

In a double boiler combine chocolate chips and the shortening. Stir until melted. Remove from heat. Stir in Corn syrup, 2 tbs. water, and the 2 tsp. vanilla. Fill each cookie.

Powdered Sugar Icing

* 1 cup sifted powdered sugar
* 1/2 tsp vanilla
* Milk or orange juice

In a small mixing bowl, combine powdered sugar and vanilla. Stir in 1 TBL milk or orange juice. Stir in additional milk or orange juice, 1 tsp at a time, till icing is smooth and of drizzling consistency. You can flavor this icing with fruit juice or liqueur to match the flavor of the cake, cookies, or nut bread. Makes about 1/2 cup.

VARIATION: Add cocoa for chocolate!

Shortbread Cookie - 3 ingredients

It doesn’t need to be a holiday or special occasion for these! Great with coffee or tea or a large glass of milk!

3/4 cup butter, softened
1/4 cup sugar
2 cups all purpose flour

Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.

Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.

Snickerdoodle Cookie

An old favorite!

? 1/2 cup butter, softened
? 1 cup sugar
? 1/4 teaspoon baking soda
? 1/4 teaspoon cream of tartar
? 1 large egg
? 1/2 teaspoon vanilla
? 1 1/2 cups all purpose flour
? 4 Tablespoons granulated sugar
? 1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

VARIATION: Add 1 t. nutmeg for the nutmeg lovers.

Oatmeal Cookies

? 2/3 cup sugar
? 2/3 cup packed brown sugar
? 1/2 cup butter, softened
? 1/2 cup butter shortening
? 1 teaspoon baking soda
? 1 teaspoon ground cinnamon
? 1 teaspoon vanilla
? 1/2 teaspoon baking powder
? 1/2 teaspoon salt
? 2 large eggs
? 3 cups old fashioned or quick cooking oats
? 1 cup all purpose flour
? 1 cup raisins or craisins (for a nice variation)

Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to a wire rack for cooling. The cookies will overcook if left on cookie sheet.

NOTE: For extra crunch - try adding 1/2 c. chopped nuts (walnuts or pecans).

Chocolate Mint Cookies

For some reason - chocolate mint cookies are perfect for the holiday!

? 3/4 cup butter
? 1 1/2 cup firmly packed dark brown sugar
? 2 tablespoons water
? 2 cups semisweet chocolate chips
? 2 large eggs
? 2 1/2 cups all purpose flour
? 1 1/4 teaspoon baking soda
? 1/2 teaspoon salt
? green mint wafers (or mix peppermint chocolate as directed below)

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.

Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.

Torta Fregolotti - Italian Crumb Cookies

I don’t need a reason to make these - I just make them!

Makes about 24

1 cup blanched almonds, ground
2 2/3 cups all-purpose flour
1 cup sugar
pinch of salt
1 teaspoon grated lemon peel
1 cup plus 2 tablespoons firm butter, cut into pieces
2 tablespoons lemon juice
1 tablespoon brandy or water

Preheat oven to 350F. In a mixing bowl, stir together almonds, flour, sugar, salt, and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Sprinkle with lemon juice and brandy and mix lightly with a fork until blended. Mixture should be crumbly. Spread mixture in a greased and flour-dusted 12-inch pizza pan or a 9 by 13-inch baking pan; do not press into pan. Bake for 50 to 60 minutes or until browned. Let cool completely in pan on a rack. When cookie is cooled, wrap well (either in or out of pan) and let stand for at least a day. To serve, break into chunks. Store airtight.

Caramel Candy Bars - this is a wonderful bar cookie to make during fall and winter months! Great at Halloween, Thanksgiving or Christmas.
Makes about 54

1 (14 ounce) package caramel candies, unwrapped
1/3 cup milk
2 cups unbleached flour
2 cups quick-cooking or regular oats
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup margarine or butter, softened
1 (6 ounce) package semisweet chocolate chips
1 cup chopped walnuts or dry roasted peanuts

Pre-heat oven to 350° F. Grease a 13 x 9 x 2-inch baking pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan; cool completely. Cut into 2 x 1-inch bars.

Pistachio Christmas Ribbon Bars
Makes about 36

1/2 pound unsalted butter or margarine, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt (omit this if your pistachios are salted)
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.

Rice Krispies Peanut Butter Bars
Another all-time favorite!

1 10.5-ounce bag of miniature marshmallows
1/2 stick margarine
6 cups Rice Krispies
2 tablespoons peanut butter

Grease a 9x13 pan and set aside. In large glass mixing bowl, place 1/2 stick of margarine and marshmallows. Microwave for 3 minutes. Stir well, then add peanut butter stirring constantly. Add rice krispies coating well. Pour mixture into greased pan. Let stand for 10 minutes. Cut into squares.

VARIATION: Drizzle very lightly with melted chocolate!

Authentic Molasses Cookies

These are wafer thin and crisp, like no other molasses cookie you may have ever had. The dough stores well in the refrigerator and can be sliced and cooked in minutes. A good brand of molasses makes a BIG difference in taste!!! Add these to your holiday baking - definite keepers.
1 cup molasses
1/2 pound butter
2 teaspoons baking soda
1 cup sugar
1/4 cup hot water
4 cups flour
2 teaspoon salt
1-1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons cinnamon

Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.

Preheat oven to 325. Cut dough as thin as possible and bake on a non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done.

Candied Ginger Shortbread
Just another variation of an old favorite!

1 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground ginger
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped candied ginger
powdered sugar

Cream butter, sugar and ground ginger until fluffy. Stir in flour and salt. Beat until just
combined; beat in candied ginger. Divide dough in half. Roll out each half between sheets of wax paper to 1/4-inch thick. Freeze on banking sheets for 10 to 15 minutes or until very firm. Pre-heat oven to 300 F. One at a time, take pan from freezer and remove top sheet of wax paper. Cut out with heart or other shape cutter and place 2 inches apart on the baking sheet. Bake 25 to 30 minutes or until pale golden. Cool on wire racks. Gather scraps, reroll dough & make more cookies in same manner. When cool completely, sift with confectioners’ sugar. Will keep 5 days airtight container.

Yield depends on how large your cookie cutters are.

Moravian Scotch Cakes

1 1/2 cups butter
1/2 cup sugar
4 cups flour
2 teaspoons caraway seeds

Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325F for about 15 minutes. Do not overbake. When cool, decorate with boiled icing and sprinkle with colored sugar.

Brownie Macaroon Cookies

A unique cookie, a combination of brownie and macaroon flavors and textures.
Makes about 48

3 ounces cream cheese, softened
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup finely chopped walnuts
1/3 cup butter, softened
1 1/2 cups all-purpose flour
1 cup granulated white sugar
1/4 cup Dutch process cocoa powder
1 egg
3 tablespoons milk
1/2 teaspoon baking soda

To Make Filling:
Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Wrap tightly in plastic food wrap and refrigerate filling.

To Make Dough:
Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat untill combined. Work in the rest of the flour. Chill dough until firm enough to roll. Place dough between 2 sheets of waxed
paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.

Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days. Cut into 1/4-inch slices (using a very sharp knife or waxed dental floss slid under log and crisscrossed at top). Put on greased cookie sheets and bake at 375 F (190 C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

NOTE: I leave the coconut out of this when I make them.

Slice and Bake Chocolate Fruitcake Rounds

We love fruit cookies and this is another keeper - just another favorite fruit cookie recipe in my house!

1/2 cup butter, softened
1 cup granulated sugar
1 egg, beaten
1 teaspoon almond extract
1-1/2 cups cake flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1 ounce unsweetened chocolate
1 cup mixed candied fruit, finely chopped
1 egg white, beaten

In a mixing bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, sift together flour, baking soda and salt. Stir into butter mixture until well blended. Set aside 1/3 of dough and place in another mixing bowl. In the top of a double boiler over hot (not boiling) water, melt chocolate. Stir melted chocolate into 1/3 of dough. Stir candied fruit into remaining 2/3 dough and form into a 2" thick roll. Refrigerate about 2 hours.

On a lightly floured surface or between two sheets of waxed paper, roll chocolate dough into an 1/8"-thick square. Brush lightly with beaten egg white. Place roll of white dough at one end of the chocolate dough and roll up so that the chocolate dough covers the white dough. Refrigerate the double roll about 2 hours.

Pre-heat oven to 375*F. Remove dough from the refrigerator and slice into 1/4" slices with a sharp knife. Place on ungreased cookie sheets and bake about 10 minutes. Allow to cool for 1 minute on the baking sheet and remove to wire racks to cool completely. Store in airtight containers at room temperature for about 2 weeks.

Santa’s Whiskers I
Makes about 60

1 cup butter flavored or Golden Crisco (shortening)-- softened
1 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup red candied cherries – finely chopped
1/2 cup pecans – finely chopped
3/4 cup flaked coconut

In mixing bowl cream together Crisco and sugar; blend in milk and vanilla. Stir in flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 375F until edges are golden, about 12 minutes.