cookies recipes 3
MOM'S BREAKFAST COOKIE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup oil
1 cup dark brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup oatmeal
1 cup corn flakes
2 cups flour
1 teaspoon baking soda
1/2 cup walnuts -- chopped
1/2 cup chocolate chips
Mix oil, sugars, eggs and vanilla. Blend in oats and corn flakes. Sift together flour and baking soda. Add nuts and chips. Drop tablespoons of mixture on ungreased baking sheet. Bake at 350 degrees for 10 minutes.
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Mrs. Criswell's Ginger Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 quart Molasses -- baking
8 teaspoons Baking soda -- level - dissol
1 pint Brown sugar
in milk
1 pint Lard
2 tablespoons Ginger -- level
1 pint Milk -- sour
Flour -- to make stiff dough
Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel.
Note: Hot oven is 400 - 450 F.
Source: Mrs. Criswell, Fredricksburg Grange, Wayne County, OH
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Mrs. Field's Apricot Nectar Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 42 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup white sugar
1/4 cup dark brown sugar -- packed
1 cup salted butter -- softened
1 egg
1/4 cup apricot nectar
1/2 cup apricot preserves
3/4 cup dried apricots -- chopped
1. Preheat oven to 300 degrees F. 2. In a medium bowl, combine flour and baking soda. Mix well with a wire whisk and set aside. 3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. 4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. 5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 22 to 24 minutes, or just until cookies begin to brown at bottom edges. 6. Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a cool, flat surface with a spatula.
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Mrs. Field's Cinnamon Sugar Butter Cookies
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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-----TOPPING-----
3 tablespoons Sugar
1 tablespoon Ground cinnamon
-----COOKIES-----
2 1/2 cups Flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup Dark brown sugar -- pack
1/2 cup Sugar
1 cup Salted butter -- soft
2 Large eggs
2 teaspoons Pure vanilla extract
Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light annd fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
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Mrs. Fields Apricot Nectar Cookies
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Fruits
Amount Measure Ingredient -- Preparation Method
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2 3/4 cups All-purpose flour
1 large Egg
1 teaspoon Baking Soda
1/4 cup Apricot Nectar
3/4 cup White sugar
1/2 cup Apricot preserves
1/4 cup Dark brown sugar -- packed
3/4 cup Dried apricots -- chopped
1 cup Salted butter -- softened
1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium speed.
Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.
4. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.
5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges.
6.Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula.
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Mrs. Fields Cookies
Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 cups Butter
2 cups Sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
5 cups Oatmeal *
1 teaspoon Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
1 each Chocolate chips (24-oz bag)
Chopped nuts. Optional
* (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda.
Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes.
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Neiman Marcus $250 Cookie
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 cups Butter or margarine
2 cups Granulated sugar
2 cups Brown sugar
4 each Eggs
2 teaspoons Vanilla
4 cups Flour
3 cups Ground oatmeal (fine powder)
1 teaspoon Salt
2 teaspoons Baking powder
2 teaspoons Baking soda
24 ounces Chocolate chips
1 each 8 oz hershey bar -- grated
3 cups Chopped nuts
Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case.
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NO BAKE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup milk
2 cups granulated sugar
1/2 stick oleo
2/3 cup peanut butter
3 cups quick rolled oats
5 tablespoons cocoa
Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla.
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NO-BAKE FUDGE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick butter
1/2 cup peanut butter
3 cups rolled oats
Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir well. Drop by teaspoonful onto cookie sheet or wax paper. Let cool. Ready to eat! Variations:
1) May use Rice Krispies or Cheerios instead of oats.
2) Add coconut.
3) Use chunky or smooth peanut butter.
4) Pour into cake pan or square pan and cut into fudge-size pieces.
5) Use your imagination!
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NO-BAKE FUDGE-OATMEAL COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 stick margarine
3/4 cup Eagle Brand milk
1 teaspoon vanilla
2 3/4 cups raw oatmeal
1 cup nuts and/or coconut
1/2 cup cocoa
In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk.
Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly.
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NORWEGIAN SPICE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup & 2 tbsp. sugar
1 cup maple syrup
3/4 cup water
1 1/4 cups butter or margarine
7 1/2 cups flour
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon pepper
1 1/2 tablespoons baking powder
Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand.
Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes.
Yield 18 dozen.
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OATMEAL KRISPIE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
2 cups rolled oats
2 cups Rice Krispies
1 1/2 tablespoons molasses
1/4 cup water
Drop on cookie sheets and bake at 350 degrees for 8 to 10 minutes.
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Oatmeal Cranberry Cookies
Recipe By : Martha Stewart Living
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 pound unsalted butter*
1 1/4 cups brown sugar
1/2 cup sugar
2 large eggs*
2 teaspoons vanilla extract
2 Tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
*You can use equal amounts of applesauce to replace butter. You can also use egg substitute to replace real eggs. I did and cake was great.
Preheat oven to 350 degrees F.
Cream butter and sugars until fluffy. Beat in eggs, vanilla and milk.
In a sparate bowl, combine oates, flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture and stir until combined. Stir in cranberries. Divide dough in half, roll into a log about 1.5 inches in diameter. Refrigerate until firm.
Slice logs into cookies about .25 to .5-inch thick and bake on parchment-lined cookie sheets leaving 1.5 inches between cookies.
Bake 12 to 14 minutes or until golden brown. Cool on a wire rack. Amount will depend upon thickness of cookies.
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NOTES : We liked these cookies aaaLOT.
OATMEAL FUDGE COOKIES
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3 C Rolled oats
1/2 C Cocoa powder
1 teaspoon Vanilla extract
1/2 C Evaporated milk
1 C Nuts -- chopped (optional)
1/4 pound Butter
2 C Sugar -- granulated
Combine oats, vanilla and nuts in a bowl and set aside.
Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
Let boil, while stirring, for 2 minutes.
Remove pan from heat and add the butter. Stir until butter is melted and incorporated. Quickly add oat mixture to pan and stir until well mixed.
Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.
NOTES:
* No-bake chocolate oatmeal cookies -- This may be my all-time favorite cookie recipe. I don't remember where I got this particular version of the recipe but I remember my great-aunt making these cookies for us as kids.
* My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing.
* A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway.
* The cooking time at boil is important. Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan.
* These cookies are better the next day, if there are any left.
: Difficulty: easy to moderate.
: Time: 20 minutes preparation and cooking, 2 hours cooling.
: Precision: measure the ingredients, watch the cooking time.
: Suzanne Padgett : Hadron, Inc., Fairfax, Virginia, USA : seismo!hadron!suz : There is no such thing as too much chocolate! : Copyright (C) 1986 USENET Community Trust
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OATMEAL RASPBERRY BAR COOKIES
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup Butter -- Room Temperature
1/2 cup Light Brown Sugar
1 cup Flour
1/4 teaspoon Baking Soda
1/8 teaspoon Salt
1 cup Rolled Oats
3/4 cup Seedless Raspberry Jam
Heat the oven to 350øF. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge.
Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars.
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OLD-FASHIONED LEMON SUGAR COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup shortening (Crisco)
2 eggs
1/4 cup lemon juice (prefer "Minute Maid 100% Pure
Additional sugar
Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well.
Chill 2 hours or overnight.
Shape into small balls, 1 1/4 inch or less; roll in additional sugar. Place on greased baking sheets 2 inches apart; flatten with egg turner. Bake 8 to 10 minutes or until lightly browned.
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OLD-FASHIONED SUGAR COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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4 1/2 cups sifted flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup margarine
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla
Sift flour, measure; resift with salt, soda, baking powder and cinnamon.
Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in waxed paper and chill until firm enough to roll.
Roll on floured surface to about 1/4 inch thick. Cut with large cookie cutter; place on ungreased baking sheet. Sprinkle with sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Makes about 5 dozen cookies.
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ON TOP OF THE RANGE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 cups sugar
1 stick butter
4 tablespoons cocoa
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal
Cook and stir sugar, butter, cocoa and milk until it boils. Then stir in peanut butter, vanilla, and oatmeal.
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Outrageous Chocolate Chip Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
1/2 cup butter -- softened
1/2 cup peanut butter
1/2 teaspoon vanilla
1 egg
1 cup flour
1/2 cup quick cooking rolled oats -- or regular
1 teaspoon baking soda
1/4 teaspoon salt
1 package semisweet chocolate chips -- 6 oz
1. Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl, until creamy and well blended. Mix in flour, oats, baking soda and salt. Stir in chocolate chips. 2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 10-12 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet. VARIATIONS:
Chocolate Chip Bars: Grease bottom of square pan, 9x9x2. Prepare as directed, except spread dough in pan. Bake 25-30 minutes or until golden brown. Cut into 2 x 1 inch bars. Makes 36
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PAINT BRUSH COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3/4 cup margarine
1 cup sugar
1 egg
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream margarine and sugar. Add egg and vanilla; mix together. Add remaining ingredients.
Roll out cookie dough on floured surface and cut out cookies using cookie cutters. Place on ungreased cookie sheet and paint with small clean brushes.
Õ þBEGG YOLK PAINT (for each color needed):þb Õ Õ 1 egg yolk 1/4 tsp. water (if too thick add a few more drops) 3-4 drops food coloring Õ Bake at 400 degrees for 6-8 minutes. Makes 2 dozen.
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PAINTBRUSH COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Mix shortening, sugar, eggs and vanilla. Mix flour, baking powder and salt.
Stir together and chill 1 hour. Heat oven to 400 degrees. Roll out 1/8 inch thick. Cut in desired shapes. Place on ungreased baking sheets.
Paint with egg yolk paint. Bake 6 to 8 minutes.
Õ þBEGG YOLK PAINT:þb Õ Õ 1 egg yolk 1/4 tsp. water Õ Divide mixture and add food coloring. Paint designs on cookies with paint brush. If paint thickens, add few drops of water.
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PARTY TIME COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter or soft margarine
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 oz.) jar maraschino cherries
1 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 cup Eagle Brand sweetened condensed milk
In a large bowl, stir together flour, cocoa powder, salt, baking powder and baking soda. In mixing bowl, beat together butter and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended. Shape dough into 1-inch balls; make a thumb print on each ball and place 1/2 a cherry in the center (reserve the cherry juice).
Make the frosting in a saucepan: Melt the chocolate pieces, 4 teaspoons of cherry juice and condensed milk. Keep mixture on low heat after blended.
Add more cherry juice if mixture gets too thick. Spoon sauce over top of cherries and cookies. Bake at 350 degrees for 10 minutes. If waiting to make rest of cookies, place batter in refrigerator (it is easier to make balls when dough is chilled). Makes 48 cookies.
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PASSOVER (PESACH) FRUIT COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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4 eggs
1 cup sugar
1 cup oil
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup farfel
3/4 cup chopped nuts
1/2 cup raisins
1/4 cup cut-up cherries
1 cup matzo meal
1 cup cake meal
Other dried fruit as desired -- cut up
Beat eggs until creamy; add sugar. Add oil, lemon juice, cinnamon, salt and all other ingredients. Drop onto ungreased cookie sheet. Bake at 350 degrees for 20 minutes.
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PASSOVER CHOCOLATE CHIP COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3/4 cup margarine
1 1/2 cups ground nuts
1 cup potato starch
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups chocolate chips
1 1/2 teaspoons baking soda
Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies.
Bake until light brown at 350 degrees.
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PASSOVER NUT COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/4 cup softened margarine or butter
2 eggs
4 cups finely ground nuts of any kind (use blende
1/2 cup honey
1/4 teaspoon salt
1/2 teaspoon orange or lemon extract
In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet.
With the thumb, make a depression in the center of each ball. Fill depression with jelly, a nut piece or chocolate chips. Bake in a preheated 350 degree oven for 12 to 15 minutes or until browned. Makes 5 dozen delicious chewy cookies.
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PEANUT BUTTER COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3 pounds shortening
4 teaspoons salt
4 pounds peanut butter
8 cups sugar
8 cups brown sugar (3 1/2 boxes)
16 eggs
8 tablespoons milk (1/2 c.)
4 pounds flour
7 tablespoons baking soda (1/2 c.)
Do not grease pans. Bake in 350 degree convection oven for 10 minutes.
Adapt to your own oven.
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Peanut Butter Cookies #2
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
3/4 cup Granulated sugar
3/4 teaspoon Baking Soda
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg
1. Heat oven to 375øF.
2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.
3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
Makes 2 dozen cookies.
Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
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Peanut Butter Cookies Ala Lois
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup Shortening
1 tablespoon Milk
1 cup Peanut Butter (Creamy)
1 1/4 cups Flour
3/4 cup Granulated sugar
3/4 teaspoon Baking Soda
1/2 cup Brown Sugar (firmly packed)
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1/4 teaspoon Salt
1 Egg
1. Heat oven to 375øF.
2. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended.
3. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes.
Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack.
Makes 2 dozen cookies.
Source: Crisco Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
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Pineapple Cookies #2
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2/3 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
2 cups flour
1 teaspoon baking powder
1/4 teaspoon soda
1 egg
2/3 cup canned crushed pineapple in juice
1/2 cup nuts
1 teaspoon vanilla
Cream shortening and sugars well. Sift flour with dry ingredients; add with egg and pineapple to creamed mixture. Mix well; stir in chopped nuts and vanilla. Drop by teaspoonfuls on greased cookies sheet. Bake at 375 degrees 10 to 12 minutes. Yield: 2 dozen.
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Pineapple Cookies #3
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 72 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup butter
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons vanilla
2 egg
1 canned crushed pineapple in juice
4 cups flour -- sifted
1/2 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
Cream butter and sugars; add vanilla, eggs and pineapple. Add all dry ingredients; drop on cookie sheet by spoonfuls. Bake 12 to 15 minutes in 350-degree oven. Yield: 6 dozen.
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POOR MAN'S 1,000 COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup white sugar
1 cup margarine
1 large egg
1 cup oil
1 teaspoon cream of tartar
1 teaspoon soda
1 teaspoon salt
Scant 3 1/2 c. flour
1 cup brown sugar
1 cup Rice Krispies
1 cup oatmeal
1 cup coconut
Mix sugar and margarine until blended. Add egg. Beat. Add oil and mix well. Sift flour and dry ingredients. Add to above mixture, then add Rice Krispies, oatmeal and coconut. Roll into balls and flatten out. Bake at 350 degrees until firm.
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POOR MAN'S COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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2 cups rolled oats
1 cup packed brown sugar
1/2 cup sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
1/2 cup shortening -- melted & cooled
1 teaspoon vanilla extract
In a mixing bowl, combine oats, sugars, flour and salt. Combine soda and water; stir into oats mixture along with shortening and vanilla.
Roll into walnut-size balls. Place on greased cookie sheets.
Bake at 350 degrees for about 10 minutes or until golden brown.
Remove from the oven; allow to stand 2 minutes before removing to a wire rack to cool. Yield: about 3 1/2 dozen.
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PUDDING OATMEAL COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups flour
1 teaspoon baking soda
1 cup margarine -- softened
1/4 cup granulated sugar
3/4 cup brown sugar
1 package (4 serving size) vanilla flavor instant pu
2 eggs
3 1/2 cups oatmeal
1 cup raisins
Mix flour with baking soda. Combine butter, the sugars and pudding mix in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; stir in oats and raisins. Drop by rounded measuring teaspoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10-12 minutes. Makes about 5 dozen.
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Pumkincookies
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Flour
1 teaspoon Salt
1 1/2 cups Butter
1 teaspoon Vanilla
2 cups Quick Cooking Oats
1 can Pumkin,solid -- packed (16oz)
2 cups Brown Sugar
1 cup Chocolate Chips
2 teaspoons Baking Soda
1 cup Raisins
2 teaspoons Cinnamon
1 cup Chopped nuts
1 Egg
1/2 package M&M
Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children.
From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120
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PUMPKIN COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar
1 cup shortening
4 eggs
1 (No 2) can of pumpkin (could not get #2 so
4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 teaspoons soda
2 teaspoons vanilla
1 or 2 c. nuts (optional)
Bake at 375 degrees for 12 minutes. Drop cookies (heap full for small cookies or 1 tablespoon for larger cookies). I get 6 dozen. Suppose to get 8 dozen smaller ones.
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PUMPKIN DROP COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups packed brown sugar
1/2 cup shortening or margarine
2 eggs -- beaten
1 3/4 cups cooked mashed pumpkin
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
Mix all ingredients in large bowl. Stir until smooth.
Õ 1 c. raisins 1 c. chopped walnuts Õ Add nuts and raisins and mix until blended. Drop by rounded teaspoon on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes.
Tucson, Arizona
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Pumpkin Spice Cookies
Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c margarine
2 egg whites -- whipped
1 c pumpkin
2 c unbleached flour
1 c granulated sugar
2 tsps baking powder
1/4 tsp salt
2 tsps cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
Preheat oven at 350. Prepare baking sheet with cooking spray. In a mixing
bowl, combine margarine, egg whites, and pumpkin. In another mixing bowl,
combine flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger,
cloves. Mix wet ingredients with dry ingredients just until moistened.
Arrange by teaspoonfuls on cookie sheets, 1" apart. Bake for 15 minutes or
until firm to the touch.
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QUICK AND EAZY PEANUT BUTTER COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 oz.) sweetened condensed milk
3/4 - 1 c. peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick (baking mix)
Mix all ingredients. Roll into 1 inch balls. Roll into sugar. Place 2 inches apart on cookie sheet, cross with fork. Bake for 6-8 minutes, no longer. Cool and eat.
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QUICK BUTTER PECAN COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 yellow cake mix
3/4 cup oil
1 egg
2 cups chopped pecans
Mix above and place on Pam-sprayed cookie sheet 1 inch diameter balls.
Bake at 350 degrees or until light golden brown around edges.
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QUICK REESES COOKIE POPS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 vanilla wafers
1/4 cup peanut butter
10 wooden sticks
3/4 cup chocolate chips
1 square shaved wax (or use 5 oz. chocolate candy c
To assemble each cookie pop, spread about 1 teaspoon of peanut butter over flat side of vanilla wafer. Press end of wooden stick into peanut butter.
Top with plain vanilla wafer, placing flat sides together.
Melt chocolate chips and wax over low heat. Dip cookies either way over low heat. Dip cookies either 1/2 way up or cover entire cookie pop with chocolate. Allow excess to drip off. Cool on wax paper.
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RAIN DROP COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white cake mix
1 package (4 serving size) Jello berry blue flavor
1 cup boiling water
1 tub (8 oz.) thawed Cool Whip
Decorating gel or colored sugar
Heat oven to 350 degrees.
Prepare cake batter as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes, then pierce with two-pronged meat fork at 1/4 inch intervals. Dissolve gelatin completely in boiling water. Gradually spoon over cupcakes. Refrigerate 3 to 4 hours. Frost with whipped topping. Draw umbrellas on cupcakes with decorating gel and sprinkle with sugar if desired.
Kindergarten
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RICE COOKIE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Crisco shortening
1/2 cup light oil
2 teaspoons vanilla
3/4 cup sugar
1 medium carrot -- grated
1/2 cup Rice Krispies
1/2 cup puffed rice
2 cups rice flour
2 1/2 teaspoons baking powder
1 teaspoon salt
Blend together first 4 ingredients until smooth. Add remaining ingredients. Mix well. Drop with teaspoon on non-stick cookie sheet.
Shape and pat down with fork. Bake at 350 degrees for 10 to 12 minutes. Makes 2 dozen.
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RICE CRISP COOKIES (No Bake)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dates
1/2 cup butter or margarine
1 cup sugar
2 eggs
Stir and boil all of these 6 minutes.
Add:
Õ 3 c. Rice Krispies Õ When mixed drop by tablespoon into nuts or powdered sugar and roll into balls.
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RICE KRISPY COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shortening or margarine
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups oats
2 cups Rice Krispies cereal
Mix and blend shortening, sugars, eggs and vanilla. Add dry ingredients.
Drop onto cookie sheet and bake at 350 degrees for 12 minutes.
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Rolled Buttery Lemon Cookies (Mailanderli)
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter -- slightly softened (1
Lemon -- stick)
2/3 cup Granulated sugar -- plus more
flour -- for garnishing
1 large Egg
water
Finely grated peel (yellow
For glazing cookies. -- part only) of 1 larg
Grease several baking sheets and set aside. With a mixer at medium speed, beat the butter in a large mixer bowl until light and fluffy. Beat in the sugar until well blended and smooth. Beat in the egg and lemon peel. With the mixer at low speed, beat in the flour just until evenly incorporated.
Divide the dough in half. Place each portion between large sheets of waxed paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick.
Check the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled portions on a tray or baking sheet. Refrigerate for about 20 minutes or until cold and firm, but not hard.
Heat the oven to 375F. Working with one chilled portion of dough at a time (keep the other one chilled), peel away a layer of waxed paper. (This makes it easier to lift the cookies from the paper later.) Replace the paper and turn the dough over. Peel of the second layer of paper. Using a 2-inch round or scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a spatula to carefully lift the cookies from the paper and place them about 1 inch apart on the baking sheets. Reroll the dough scraps between waxed paper; rechill in the refrigerator. Repeat the process with the second portion of dough.
Working with a few cookies at a time, brush the tops with the egg yolk-water mixture using a pastry brush or paper towel. Sprinkle the tops lightly with granulated sugar. Repeat until all of the cookies are garnished.
Bake the cookies for 6 to 9 minutes or until the top is just tinged with brown and slightly darker at the edges. Let cool on the baking sheets for about 2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store airtight for up to a week. Freeze for longer storage.
Makes 50 to 60 cookies.
[THE BALTIMORE SUN; November 25, 1990] Posted by Fred Peters.
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ROMANCE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
2 tablespoons sugar
1/2 cup butter
Mix until crumbly. Form into dough and pat into shallow baking dish. Bake for 15 minutes at 350 degrees. Watch closely so it doesn't burn.
1 1/2 c. brown sugar, packed tightly 3 tbsp. flour 1/2 tsp. baking powder 1 c. coarsely chopped nuts 1 tsp. vanilla Mix together and spread over baked crust. Bake another 25 minutes at 325 degrees. Cut into squares when cool.
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Rosemary-Lemon Cookies
Recipe By : From Some Like it With Herbs, Huntsville Herb Society Cookbo
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
1/2 cup butter or margarine
1/2 cup sugar
1 egg yolk -- beaten
1/2 teaspoon vanilla
2 tablespoons fresh rosemary -- minced
1 3/4 teaspoons lemon rind -- grated
Powdered sugar
Preheat oven to 350. Combine flour and oleo or butter in a bowl; cut in butter until mixture resemble coarse meal. Add sugar, mixing well. Add egg yolk, vanilla, rosemary, and lemon rind. Blend well. Roll dough into 1/8 inch thickness between sheets of waxed paper. Sprinkle one side of cookie dough with powdered sugar. Cut dough with a 2 inch cookie cutter. Place on ungreased cookie sheet with sugar side up. Bake for 10 minutes. Makes 3 dozen. Rosemary-Lemon Cookies 2: same ingredients as above, mix as above but roll into 2 oblog rolls, wrap in waxed paper, freeze overnight. Unwrap rolls and slice as thin as possible. Place on lightly greased baking sheet and bake for 10 minutes. Makes 3 dozen. This recipe doesn't say what to do with the powdered sugar.
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SHIRLEY'S GINGER COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 1/3 cups shortening
2 eggs
1/2 cup light molasses
4 cups flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
Cream sugar and shortening. Add eggs and molasses. Mix well. Sift dry ingredients together and mix in well. Roll in balls and flatten with a glass dipped in sugar. Bake at 350 degrees 10 to 12 minutes.
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SHOE STRING POTATO COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (12 oz.) pkg. butterscotch chips
6 ounces pecans or peanuts
1 3/4 ounces can shoe string potatoes
Melt chips over low heat. Add remaining ingredients. Drop on wax paper. Refrigerate.
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SIMPLE SESAME COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (1 lb.) butter -- softened
1 1/2 cups sugar
3 cups all-purpose white flour
1 cup hulled sesame seeds
2 cups shredded Baker's Angel Shred coconut
1/2 cup finely chopped almonds
In large mixer bowl cream the butter. Gradually add the sugar and continue beating until light and fluffy. Add flour gradually and mix just until combined. Stir in sesame seed, coconut and almonds just until well mixed.
Divide dough into thirds. Place 1/3 portion on long sheet of waxed paper.
Shape into a roll about 2 inches in diameter. Repeat with remaining dough.
Wrap and refrigerate until firm, generally overnight.
Preheat oven to 300 degrees. Cut rolls into 3/8 inch slices. Bake on ungreased cookie sheets for 30 minutes or until lightly browned on edges. Remove to wire racks to cool. Makes 60 to 65 cookies.
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SOFT ANISE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup shortening
3 eggs
2 2/3 cups flour
3 heaping tsp. baking powder
2 teaspoons anise flavor
Cream sugar and shortening. Beat eggs into mixture. Add remaining ingredients.
Mix well. Flour hands and make small round balls (they double in size when cooked). Dough is sticky so keep flouring hands. Top always looks white so cook only for 8 minutes at 350 degrees. When cool, dip into frosting and sprinkle with nuts or colored sugar. Makes 4 dozen.
Õ FROSTING:
1 1/2 c. powdered sugar 1 tsp. vanilla Õ Add 1 or 2 drops milk at a time until frosting is smooth.
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SOFT ITALIAN COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks margarine -- melted
1 cup sugar
1/2 cup sour cream
3 eggs
1/4 teaspoon baking soda
2 tablespoons baking powder
3 1/2 to 4 c. flour
1 teaspoon vanilla
Mix all ingredients together. Dough will be easy to handle, take a little and make a ball as big as walnut. Bake 8 minutes. Place on cookie sheet at 350 degrees. Do not leave in oven too long. They harden, cool and frost.
Parent
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SOFT MOLASSES COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1/4 teaspoon salt
Õ 1/2 c. softened butter 1 c. sugar Õ Õ 1 lg. egg 1/2 c. thick sour cream 1/2 c. dark molasses Õ Õ The flour mixture Õ Chill dough for several hours or overnight. Flour board lightly. Roll one half of dough at a time to a thickness of about 1/4 inch. Cut cookies with a large scalloped-edge cutter. Bake in a preheated oven at 350 degrees for 15 minutes or until cookies are firm. Store in a covered jar. Makes about 3 dozen.
Dunedin, Florida
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SOFT PUDDING COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups buttermilk baking mix
1/2 cup vegetable oil
2 (4 oz.) pkgs. instant pudding mix
2 eggs -- beaten
Combine all ingredients in mixer bowl and beat until well blended.
Refrigerate until fairly firm. Shape into 1 to 2 inch balls and place 2 inches apart on ungreased parchment paper or foil-lined baking sheets. Flatten top slightly with spatula. Bake at 350 degrees for 8 to 10 minutes. Leave few minutes on sheets, then transfer to cooling racks.
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SPECIAL K COOKIES (NO-BAKE)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup white sugar
1 cup clear light Karo syrup
1 (12 oz.) jar chunky peanut butter
4 cups Special K cereal
Bring sugar and Karo syrup to a boil. Add peanut butter. Pour over 4 cups Special K cereal. Blend. While warm drop by spoonful on waxed paper. Let cool.
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SPECIAL QUICK COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
6 cups Special K cereal
Bring to boil 1 cup sugar and 1 cup white corn syrup. Remove form heat and add peanut butter. Stir until dissolved, then add Special K cereal.
Drop by tablespoon onto wax paper. Cool and eat.
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SPICED CHRISTMAS COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour (Gold Medal)
1 1/2 teaspoons baking powder
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon allspice
1/2 teaspoon cloves -- ground
1 1/2 teaspoons cinnamon
2 eggs
2 sticks butter or margarine
1/2 cup almonds (ground)
1/2 teaspoon almond extract
1 cup almonds (sliced thinly)
Place flour on a counter top. Sprinkle all spice, cloves, cinnamon and baking powder over it and mix well. Make a well and drop in eggs. Then sprinkle sugar and almonds over it. Cut butter or margarine into slices on top and knead to a smooth dough. Place in refrigerator for half an hour.
On a floured surface roll out dough to 1/8 inch thickness. Cut out dough using cookie forms. Grease a cookie sheet and sprinkle lightly with sliced almonds. Place the dough on top. Bake in a preheated oven at 375 degrees for 8-10 minutes until lightly brown. (90 cookies.) Specialty Clinics
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Spiced-Nut Bar Cookies
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Flour
Pecans
1 1/2 cups Granulated sugar -- divided
1 1/2 teaspoons Cinnamon
1 cup Butter or margarine -- softened
1/2 teaspoon Salt
3 Eggs -- divided
Confectioners' sugarOPTIONAL
2 1/2 cups Finely chopped walnuts or
In bowl mix flour with 1/2 cu
until particles resemble small peas. Stir in 1 lightly beaten egg until dough is well blended and smooth. Press and flatten with lightly floured hands to evenly cover bottom of ungreased 15x10x1 inch jelly-roll pan.
Bake on bottom rack in preheated 350 degree oven 12-15 minutes or until firm to touch. Meanwhile in medium bowl beat well with fork remaining two eggs; stir in remaining 1 cup granulated sugar, the nuts, cinnamon and salt until well blended. Using small, wet spatula, spread nut mixture evenly over crust. Return to oven; bake 20 minutes or until golden brown.
Remove pan to rack to cool slightly. Cut in 64 bars. Cool in pan several hours or overnight. Dust with confectioners' sugar stirred through a sieve. Remove cookies; store covered in cool place or freeze.
Makes 64.
1 Bar with walnuts: 94 calories
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Strawberry Delight Cookies
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 24 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1/3 cup cream cheese
1/2 cup flaked coconut
1/2 cup strawberry preserves
1 cup powdered sugar -- sifted
1 tablespoon butter -- soft
1/4 cup strawberry preserves
DOUGH: Sift together flour, sugar, baking powder and salt. Cut in butter and cream cheese. Blend in coconut and preserves. Drop by teaspoonfuls on cookie sheet. Bake at 350-degrees for 15 to 18 minutes. Cool and frost. FROSTING: Blend all ingredients until smooth. Yield: 2 dozen.
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SUGARLESS OATMEAL COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bananas -- mashed
2 cups uncooked quick-cooking oats
1/2 cup raisins
1/4 cup sugar substitute
1/3 cup margarine -- melted
1/4 cup skim milk
1 teaspoon vanilla
Combine all ingredients, beating well. Let stand 5 minutes so oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheet and bake at 350 degrees for 15 to 20 minutes. Let stand 1 minute.
Transfer to wire racks and cool.
Wheaton
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Sugarplum Cookies
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter
2 Eggs
1/2 cup Sugar
2 cups Flour
1/4 cup Coolaid mix -- lively colors
Sugar icing
Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big.Store well too.
From: Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120
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Sunny Cocoa Drop Cookies
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup (1 stick) light corn oil
1/4 teaspoon Freshly grated orange peel
Spread
1 3/4 cups All-purpose flour
2/3 cup Granulated sugar
3 tablespoons Cocoa
2/3 cup Low-fat sour cream
1 teaspoon Baking soda
1 teaspoon Vanilla extract
1/2 teaspoon Baking powder
1 Egg white
Cocoa glaze
-----COCOA GLAZE-----
1 tablespoon Light corn oil spread
1 tablespoon Cocoa
2 tablespoons Water
1/2 cup Powdered sugar
1/2 teaspoon Vanilla extract
Here's a fairly low-fat cookie recipe from the Tampa Tribune:
Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving.) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune:
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SUPER SOFT CHOCOLATE CHIP PUDDING COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups flour
1 teaspoon soda
1 cup soft oleo
1/4 cup sugar
3/4 cup brown sugar (packed)
1 package (sm.) vanilla pudding
1 teaspoon vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 cup nuts (optional)
Mix all dry ingredients, then add oleo, vanilla and eggs. Spoon on cookie sheets to desired size. Bake at 375 degrees for 8 to 10 minutes.
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SWEDISH CHRISTMAS FRUIT COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs -- beaten
1 teaspoon soda
1/2 cup sour cream
3 1/2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 teaspoon vanilla
1 cup chopped raisins
1/2 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup chopped nuts
Cream butter, add sugar and eggs. Dissolve soda in sour cream. Combine a mixture of flour, cornstarch and salt. Add half to mixture. Add vanilla, fruits and nuts and mix thoroughly. Add the rest of flour. Drop by teaspoonfuls on greased sheet. Bake at 375 degrees for 12 minutes.
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SWEET POTATO COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sweet potato -- cooked & mashed
3/4 cup brown sugar
1/2 cup sugar
1 egg
3/4 cup margarine
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup quick cooking oatmeal
1 cup pecans
1 cup raisins
Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.
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T.M.'s Gingerbread Cookies
Recipe By : Jo Anne Merrill
Serving Size : 30 Preparation Time :0:30
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 cup margarine -- softened
1/2 cup light brown sugar -- packed
1 large egg
1/2 cup light molasses
1. Sift flour with baking soda, salt, ginger and nutmeg.
2. In large bowl of electric mixer, beat margarine, sugar and egg at medium speed until light and fluffy. At low speed, beat in molasses until smooth.
3. Gradually add flour, beating until well-combined and smooth. Form dough into a ball, wrap tightly and refrigerate overnight or at least 8 hours.
4. Divide dough into 4 parts and work with one part at a time, refrigerating the rest.
5. On lightly floured surface, roll dough to 1/4-inch thickness. Use small gingerbread cutters or other cookie cutters about 2-1/2 inches around to cut out cookies. Use spatula to place cookies on lightly greased cookie sheets. Very gently, press small bits of dried fruit on dough to decorate. 6. Bake in preheated 375-degree oven for 10-12 minutes or until browned. Do not overcook. Remove cookies to wire rack to cool. Continue with rest of cookie dough in same manner, greasing cookie sheet each time.
Yield: About 30-36 cookies.
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NOTES : This is a favorite of Teresa Mari Merrill of Redding, California. She helps her daddy cut out the cookies with a small gingerbread-man cutter.
TOTO'S ITALIAN COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups flour
1 cup unsweetened cocoa
4 teaspoons baking powder
2 teaspoons ground cloves
1 cup sugar
3 eggs
1 cup Crisco
1 cup walnuts
3/4 cup milk
Mix together flour, cocoa, baking powder, and cloves. Cream shortening and sugar; add eggs, milk, nuts, dry ingredients. Mix well. Dough should be dry to the touch. Shape into round balls and place on greased cookie sheets. Bake at 400 degrees for 10-12 minutes. Frost.
Õ FROSTING:
2 sticks margarine 1 1/2 lb. confectioners' sugar 1 1/2 tsp. vanilla 1/2 c. unsweetened cocoa 8-10 tbsp. evaporated milk 1/2 tsp. ground cloves 1/2 tsp. cinnamon Õ Cream margarine and sugar and cocoa. Add all other ingredients; mix until smooth.
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TRAIL MIX COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1 cup brown sugar
1/2 cup margarine
1/2 cup shortening
1/2 cup oats
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
3/4 cup oat bran & 1/4 c. wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1 cup peanut butter
2 cups plain M&M's
1 cup peanuts
3/4 cup raisins
Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat germ. Then stir in flour, baking powder and soda thoroughly.
Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes.
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TRAIL SIDE COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup peanut butter
1 cup white sugar
1 cup brown sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
2 1/2 cups oatmeal
1/2 cup raisins
1/2 cup chocolate chips
Mix and bake at 350 degrees for 10 to 12 minutes.
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Triple Chocolate Chunk Cookies
Recipe By : Ann Miner
Serving Size : 48 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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8 semisweet chocolate squares -- *
6 ounces white chocolate -- chips or chunks
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter -- at room temp.
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons vanilla extract -- not imitation
Preheat oven to 375 degrees.
Melt 2 squares of semisweet chocolate in small saucepan.
Cut remaining 6 squares chocolate into large chunks.
Sift together flour, baking soda and salt in small bowl.
Beat butter in large bowl until creamy. Gradually beat
in brown sugar and granulated sugar until light and fluffy.
Beat in eggs and vanilla. Then beat in melted chocolate.
Beat flour mixture into chocolate mixture until well
blended. Stir in semisweet chocolate chunks and white
chocolate chips or chunks.
Drop the dough by rounded tablespoons, 2 inches apart,
onto ungreased baking sheets.
Bake for 10 to 12 minutes or until slightly browned
around edge. Remove from baking sheets to racks to cool.
* you may substitute 8 ounces semisweet chocolate chips for
the squares. You will be melting 2 ounces and using the
rest as chips.
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VANILLA BEAN COOKIES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 pound ground almonds
2 vanilla beans -- ground
1 pound butter
8 tablespoons sugar
4 cups flour
Beat butter and sugar together. Add flour and almonds. Dough will be stiff.
Form into small crescents by hand. Bake 10 to 12 minutes or until light in color at 350 degrees.
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Variations on World's Best Chocolate Chip Cookies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Chocolate
Amount Measure Ingredient -- Preparation Method
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See Worlds best... recipe
Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350ø oven for 10-12 minutes unless otherwise stated.
Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips.
Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips.
Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips.
Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350ø.
Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips.
Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla.
Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough.
Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips.
Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips.
Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional).
Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i.e., 6 small bars.) Cut each bar into 12 pieces.
Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices.
Randy Shearer
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White Chocolate Chip Cookie With Macadamia Nuts
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup Unsalted butter softened
1/3 cup Sugar
1/3 cup Brown sugar firm packed
1 Egg
1 teaspoon Vanilla
1 cup All purpose flour
1/2 teaspoon Baking soda
1/4 teaspoon Salt
6 1/2 ounces White chocolate -- chopped
3/4 cup Macadamia nuts -- halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART.
BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
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White Chocolate Chip Cookies with Macadamia Nu
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cookies Chocolate
Amount Measure Ingredient -- Preparation Method
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1/2 cup Unsalted butter softened
1 cup All purpose flour
1/3 cup Sugar
1/2 teaspoon Baking soda
1/3 cup Brown sugar firm packed
1/4 teaspoon Salt
1 Egg
6 1/2 ounces White chocolate -- chopped
1 teaspoon Vanilla
3/4 cup Macadamia nuts -- halved
BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS.)
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White Chocolate Chip Cookies with Macadamia Nuts
Recipe By : Public domain recipes converted from Meal Master format
Serving Size : 12 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup unsalted butter -- softened
1/3 cup sugar
1/3 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 1/2 ounces white chocolate -- chopped
3/4 cup macadamia nuts -- halved
Blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape down sides of bowl, about 1 min. Add flour, baking soda and salt and mix until just combined. Do not over mix. Stir in white chocolate chunks and nuts. Mound dough by 1/3 cupfuls onto lightly greased cookie sheet, space about 2 in. Apart. Bake in preheated 375 degree oven until lightly brown around edges, about 15 min. Cool on cookie sheet for 3 min, then remove to racks and cool completely. Store in air-tight container. (can be prepared ahead. Store cookies up to 4 days at room temp. Or freeze 3 wks.)
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World's Finest Health Cookie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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3 cups Flour
1 cup Raisins
2 cups Sugar
1 cup Shortening
1 teaspoon Baking soda
1 cup Milk -- sour
2 teaspoons Baking powder
1 each Egg
3 cups Oats -- rolled
1/2 teaspoon Salt
Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven.
Source: Frank Boester, Hicksville Twp. Grange, Defience County, OH
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World's Second Health Cookie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup Brown sugar
1 teaspoon Cinnamon
2 cups Oats -- rolled
3/4 cup Shortening
2 cups Flour
3/4 cup Raisins -- chopped
1/2 teaspoon Baking soda
2 each Eggs
Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes.
Source: Frank Boester, Hicksville Twp. Grange, Defiance County, OH
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Monday, June 8, 2009
cookies recipes 3
