COOKIES
AND BAR COOKIES
Almond
Rocca Bars
1
¾ cups flour
¾
cups powdered sugar
¼
Cup Karo syrup
Mix
until crumbly and press into 9 x 13 pan
1
½ cubes butter
1/3
cup brown sugar
Melt
in pan and boil for 30 sec
Pour
butter over crust and bake at 350 for 10 to 12 min. Crush up Rocca
on top cool.
Apple
Oatmeal Cookies
2
1/2 cups flour
1
cup quick oats
1/2
teaspoon salt
1
teaspoon baking soda
1
teaspoon cinnamon
1/4
teaspoon ground cloves
2
teaspoons lemon zest
1
cup brown sugar
3/4
cup butter, softened
1
large egg
1/2
cup applesauce
1/2
cup honey
1
cup apple, fresh , peeled and chopped finely
1
cup raisins
Preheat
oven to 300. In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves
and lemon zest. Mix well and set aside.
Cream
sugar, butter. Add egg, applesauce and honey and heat at medium
speed until smooth. Add the flour mixture. Do not over
mix. Dough will be quite soft. Drop on to ungreased
baking sheets that have been covered with wax paper and bake for 23 to 25 minutes.
Applesauce
Brownies Hilma Danner
¾
Cup + 2 Tbs veg oil
2
Cups Sugar
4
beaten Eggs
1
cup applesauce
2
tsp. vanilla
Sift
together
2
Cup +2 Tbs whole wheat flour
1
tsp. baking powder
½
tsp. salt
½
tsp. soda
½
Cup cocoa
1
Cup nuts
Grease
13 x 9 pan bake at 350 for 35 – 40 min ice with cream cheese frosting,
chocolate or powder sugar. These are cake like brownies
Apple
Sauce Cookie Pearl
Anthony
1
Cup sugar
½
Cup shortening
2
eggs
2
Cups flour
1
cup apple sauce
½
Cup nuts
1
tsp soda
½
tsp cinnamon
½
tsp cloves
½
salt
½
nutmeg
½
cup raisins
Bake
at 325. 9 to 15 minutes
Banana
Squares
½
cup butter softened
1
½ cup sugar
2
large Eggs
1
cup sour cream
1
tsp vanilla
2
cups flour
1
tsp baking soda
¼
tsp salt
2
medium bananas mashed about 1 cup
Frosting
1
package 8 oz cream cheese softened
2
tsp vanilla
1/2
cup butter softened
3
¾ cup to 4 cups powdered sugar
Pre-heat
oven cream butter, sugar, light fluffy, add eggs, sour cream and vanilla
combine flour, soda salt grandually add to cream mixture. Stir in bananas. Grease a 15x10x1 pan. Bake 20-25 minutes or until toothpick comes
out clean.
Best
Cookie Recipe
1 cup butter
2 cups flour
1 tsp soda
1 cup sugar
2.5 cups blended oatmeal (measure oatmeal and blend in a blender to a find
powder
12 oz chocolate chips
1 cup brown sugar
1/2 tsp salt
1/2 of an 8 oz Hershey bar grated
2 eggs
1 tsp baking powder
1 to 1/2 cups chopped nuts (Your choice)
1 tsp vanilla
Cream the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar and nuts. Roll into balls and place two inches apart on a
cookie sheet. Bake for 10 minutes at 375 degrees. Makes about 56
cookies.
Boterkook Iris
Speck
2
cups butter (at room temperature)
2
eggs
1
½ cups sugar
Almond
extract
2
cups flour
Combine
and pat into a 9 x13 pan. Bake at 350 for 25 minutes. (Don’t
over bake)
Easy
Brownies (cake type)
2
cups flour
2
cups sugar
1
teaspoon baking powder
1/2
teaspoon salt
1/3
cup cocoa
2
whole eggs
1
teaspoon vanilla
1
cup oil
1
cup milk
Preheat
oven 350. Sift into large mixing bowl flour, sugar, baking powder, salt, and
cocoa. Add to creamed eggs, vanilla, oil, and milk. Mix
together just until mixed. Bake for 14 to 15 minutes in a pan 11
1/2x17". Frost if desired.
Cake
Mix Chocolate Chip Cookies
1
package cake mix
½
cup quick cooking oats
½
cup oil
2
large eggs
1
cup chocolate chips
Mix together. Bake at 350 for 8 to 10 minutes. You may use any color cake mix. Use white chips or macadamia nuts. Yellow and lemon etc.
Caramel
Rice Crispy Squares
5
cups rice crispy
10
ounces caramel
2
tablespoons water
6
ounces butterscotch chips
6
ounces chocolate chips
1/4
cup margarine
40
large marshmallows
Put
water and caramels in pan and melt. Melt butter and marshmallows. Mix in rice crispier.
Put in buttered cake pan. Put chips on rice crispy and put in an
oven at 250 until chips shine then remove from oven and spread over rice crispier.
Carrot Cookies
1
cup shortening, or part margarine
1
cup sugar
1
whole egg
1
cup carrots, cooked and mashed
2
1/2 cups flour
2
teaspoons baking powder
1/2
cup nuts, chopped fine
Preheat
oven to 375. Cream together shortening, sugar and egg. Add mashed carrots. Mix
in flour, nuts, baking powder.
Bake
for 13 minutes.
Ice
with icing made of powdered sugar, grated orange rind, orange juice
and butter.
“C”
Chip Cookies
3/4
cup sugar
3/4
cup brown sugar
3/4
cup margarine, softened
2
whole eggs
1
teaspoon vanilla
1/2
teaspoon salt
1/2
teaspoon soda
2
1/4 cups flour
12
ounces chocolate chips
Preheat
oven to 350. Blend do not over beat sugar, margarine, eggs and vanilla. Add
salt, soda, and 2 cups of the flour. Slowly add the last 1/4 to 1/2
cup flour till dough is not sticky but not crumbly. Fold in
chocolate chips. Bake for 7 minutes. Do not overcook.
Child’s
Choice Andrea Erickson
2
1/3 cups of flour
1
cup butter flavored Crisco
1
tsp baking soda
½
tsp baking powder
1
cup brown sugar
2
eggs
1
tsp maple flavor
2
cups Quaker oats quick or old fashioned uncooked
¾
cup Hershey semi-sweet chocolate chips
¾
cups Reese peanut butter chips
¾
cup miniature marshmallows
(I
substituted vanilla instead of maple, milk chocolate instead of semi-sweet, and
butter scotch chips for the peanut butter; I added a teaspoon of salt and
didn’t measure the marshmallows and chocolate chips.
Heat
over 350. Grease baking sheet with butter flavor Crisco.
Combine
flour; butter flavored Crisco, baking soda and baking powder in large bowl.
Beat at low speed of electric mixer until blended. Increase speed to
medium. Mix thoroughly. Bet in granulated sugar, brown
sugar, eggs, and maple flavor. Add oats, stir in chocolate chips,
peanut butter chips and marshmallows with spoon until well
blended. Shape dough into 1 ½ inch balls. Flatted
slightly. Place 2 inches apart on greased baking
sheet. Bake for 9 to 10 minutes. for 9 to 10
minutes.
Chocolate
Chip Cookie Alona Holma
1
1/2 cups shortening
1
1/2 cups sugar
3/4
cup brown sugar
3
whole eggs
2
teaspoons vanilla
1
1/2 teaspoons salt
1
1/2 teaspoons soda
4
1/2 cups flour
1
package chocolate chips
Preheat
oven to 375. Cream together shortening, sugar, eggs, and vanilla. Add in dry
ingredients. Bake 7 minutes. or until barely brown.
Chocolate
Chip Cookies (Diane
Hatch)
4
large eggs
1
1/3 cups white sugar
1
1/3 cups brown sugar
1
1/2 cups shortening
2
teaspoons vanilla
2
tablespoons water (more if too dry 1/4 cup)
4
cups oatmeal (quick oats)
12
ounces chocolate chip
1
teaspoon soda
2
teaspoons salt
Cream
together eggs, sugar, shortening, vanilla and water. Add the rest of the ingredients. Don't
grease cookie sheet.
Bake
at 350 for 10 minutes. (Can add nuts, Raisin, coconut)
Chocolate
Chip Cookies Faye Real
2
1/2 cups sugar
2
cups brown sugar
1
pound butter
5
whole eggs, large
1
tablespoon vanilla
5
cups flour
2
cups wheat flour
2
teaspoons soda
2
teaspoons salt
24
ounces milk chocolate chips (2 packages)
1
cup walnuts, coarsely chopped
Preheat
oven to 375.
Beat
until smooth sugar, butter, eggs and vanilla.
Blend
with dough hood don't over mix flour, soda and salt.
Add
chocolate chips and nuts.
Drop by large tablespoons balls onto cookie sheet. Bake for 10 minutes, no more even if they don't look done. Remove from cookie sheets immediately.
*Chocolate Chip Cookies Pearl Anthony
1
cup shortening
1
cup brown sugar
1/2
cup sugar
1
teaspoon salt
1
teaspoon vanilla
2
large eggs
2
cups flour
1
teaspoon baking soda
2
cups chocolate chip
1
cup raisin
1
cup walnuts, chopped
Cream
together shortening, brown sugar, sugar, and vanilla until fluffy and
white. Add eggs 1 at a time, beat well. Combine flour,
soda, salt, and add to creamed mixture. Stir in chips, raisins, and
nuts, and drop by teaspoon on cookie sheet. Bake at 350
for 8 to 10 minutes until lightly brown.
*Chocolate,
Chocolate Chip Cookies Mary Ellen
3
sticks margarine
1
1/2 cups brown sugar
1
1/2 cups sugar
4
whole eggs
3
teaspoons vanilla
1
teaspoon salt
2
teaspoons soda
1/2
cup cocoa
4
cups flour
2
packages chocolate chips
Preheat
350. Cream margarine, sugar, eggs, vanilla, cocoa. Add salt, soda, flour,
chips. Do not grease cookie sheets. Bake for 8 to 10 minutes.
*Chocolate
Chippers Better Homes
1/2
cup shortening
1/2
cup sugar
1/4
cup brown sugar
1
large egg
1
teaspoon vanilla
1
cup flour
3/4
teaspoon salt
1/2
teaspoon soda
1
6-ounce chocolate chips
1/2
cup nuts, optional
Cream
shortening, sugars, egg, and vanilla till light and fluffy. Sift
together dry ingredients; stir into creamed mixture; blend well. Add
chocolate chips and nuts. Drop from teaspoon 2 inches apart on a greased cookie
sheet. Bake at 375 for 10 to 12 minutes. Remove from
sheet immediately.
Chocolate Chip Cookies, Hershey
1
cup Butter, softened
3/4
cup sugar
3/4
cup brown sugar
1
teaspoon vanilla
2
whole eggs
1
teaspoon soda
1/2
teaspoon salt
2
1/4 cups flour
2
cups chocolate chips
1
cup nuts
Preheat
375. Cream butter sugar, brown sugar, vanilla until light and
fluffy. Add eggs beat well. Add dry ingredients. Beat
well stir in chips and nuts. Bake 8 to 10 minutes. Pan
Recipe: Spread batter in a greased 151/2 x 10 1/2 x 1
pan. Bake at 375 for 20 minutes. Cool completely and cut
into bars.
Chocolate
Chip Cookies From Dave’s Work
1
pound butter
1
1/2 cups sugar
2
cups brown sugar
3
whole eggs
2
teaspoons vanilla
6
cups flour
1
1/2 teaspoons salt
1
1/2 teaspoons soda
4
cups chocolate chips
2
cups raisins
2
cups nuts, chopped
1
1/2 cups oatmeal
Preheat
oven 350.Cream together butter, sugar, eggs and vanilla. Add flour, salt and
soda.
Stir
in variations of chips, nuts, raisins, and oatmeal. Bake on wax paper for 8 to
11 minutes.
Chocolate
Chip Cookies Lisa
Prestwhich
1
lb. butter
1
½ cups sugar
2
cups dark brown sugar
3
eggs
2
teaspoons vanilla
Cram
sift and add
6
cup flour
1
½ teaspoons salt
1
½ teaspoon soda
Beat
3-4 minutes add
4
cups chips
Bake
350 for 8-11 minutes
*THE BEST CHOCOLATE CHIP COOKIE
Please note that
the butter requires time to cool down, and there's a recommended chilling time
of at least 1 hour.
INGREDIENTS
·
226 g unsalted
butter 2 sticks
·
200 g dark
brown sugar 1 cup
·
150 g granulated
white sugar ¾ cup
·
1 tsp sea salt use only ½ tsp if you prefer using less salt
·
1 tbsp vanilla
extract
·
2 eggs Straight from the fridge
·
1 tsp baking
soda
·
½ tsp baking
powder add baking powder if you prefer
softer cookies
·
335 g AP flour 2 ⅔ cups + 2 tbsp, measured by spoon and level method
·
OR
·
127 g bread
flour + 208 g AP flour 1 cup bread flour + 1 ⅔ cup AP flour
·
12 oz chopped
semi-sweet chocolate OR chocolate chunks OR chocolate chips or a mix of all
·
Extra sea salt flakes like maldon or sea salt granules
INSTRUCTIONS
1.
MAKING BROWN BUTTER - Place the butter in a saucepan over medium heat.
(Optional - cut the butter into tablespoon-sized pieces to melt it more
easily). Melt the butter in the saucepan while stirring occasionally. When it
has melted and starts to bubble, use a spatula to stir the butter mixture more
frequently to prevent milk solids from sticking to the bottom of the pan.
2.
Keep heating the
butter until it stops bubbling. After a while, you will see white milk solids
at the bottom of the pan. Keep cooking the butter and stirring, until the milk
solids turn a dark golden brown. This will happen very quickly once the milk
solids turn light brown in color first, so keep stirring and don’t leave the
pan unattended at this stage, to prevent the butter from burning.
3.
As soon as the
milk solids turn dark golden brown, pour the butter into a measuring cup and
let it cool to room temperature (ideally about 75°F)
4.
When the butter
is at room temp., add just enough water to make 1 cup of liquid. (About 1 - 2
tbsp)
5.
Place the melted
and cooled butter and water into the bowl of your stand mixer (or a large bowl
for a hand-held mixer). Add both sugars, salt and vanilla, and mix on low -
medium speed ONLY until the butter-sugar mix becomes emulsified (creamy),
smooth, and just a shade lighter (see pictures in post).
It's important
NOT TO INCORPORATE air into the mix, and to have the mixture smooth.
Emulsifying the mix prevents the cookies from being greasy once baked. DO NOT
MIX TOO MUCH, if you add more air, the cookie dough will end up needing more
flour and have a cakey texture.
6.
Add the eggs,
and mix until just mixed through. The cold eggs will bring the temperature of
the dough down as well.
7.
In a separate
bowl - sift the flour, baking soda and baking powder together. Add the flour in
two additions while the mixer is on the lowest speed. This is to prevent the
flour from flying everywhere and making a mess, and also to prevent the dough
from being over-mixed. The flour doesn’t have to be completely mixed in before
adding more.
8.
When most of the
flour is mixed in, add the chocolate chunks/chips, and mix on low speed until
the chocolate chunks/chips are mixed through. Remove the bowl from the mixer,
and let the mixture rest for at least 15 minutes, ideally 30 minutes, covered. IF the dough is too soft, let the dough rest in the fridge. It will
harden up as it rests.
9.
Using a 3 tbsp
cookie scoop, portion the cookie dough out onto a parchment paper-lined half
sheet pan. Don't worry about spacing, as this is just to chill the cookie dough
first.
10.
OPTIONAL - Add a few pieces of chopped chocolate on top of each of the
cookie portions. These will give the pools of chocolate as the cookies bake.
It's easier for the chocolate to stick to the dough while it's still soft.
11.
If you want to
bake the cookies right away, you can do so (but the cookies will spread
thinner). But for best results, I'd recommend covering the sheet pan with
plastic wrap and letting the cookie dough chill overnight (or at least 1 hour).
BAKING THE COOKIES
1.
Preheat oven to
350°F. Line a half sheet pan with parchment paper. Place 6 cookie dough
portions on a half sheet pan, evenly spaced apart.
2.
Optional - sprinkle some sea salt flakes on top. (I use Maldon salt flakes)
3.
Bake in the oven
for 12 - 15 minutes. I like to bake the cookies for 14 minutes for a chewier
texture, and 12 minutes for a softer result.
4.
Remove the
cookies from the oven and let them cool for about 10 - 15 minutes. Then
carefully place the cookies on a wire rack and let them cool down more.
5.
The cookies are
best eaten a little warm, but can be enjoyed at room temperature too.
6.
To warm the
cookies, put the cookie on a microwavable plate and microwave for 10 - 15
seconds. The cookie should be a touch soft, and just slightly warm (NOT hot!).
TO STORE THE COOKIES
1.
Unbaked cookie
dough - place the chilled cookie dough portions in a gallon-sized ziploc bag or
an air-tight container, and store in the freezer. When you're ready to enjoy
them, remove portions of cookie dough from the freezer and bake for 14 - 17
minutes at 350°F.
2.
Baked cookies -
place some tortillas on the bottom of an air-tight container. Place one layer
of chocolate chip cookies on top, followed by another tortilla, and then
another cookie layer. Repeat with all the cookies (using 2 - 3 tortillas).
Replace the tortillas every 2 days or so (when the tortillas look like they are
drying out). Cookies can be kept up to 5 days at room temperature. For best
results, warm the cookies in the microwave a little before eating.
Chocolate Crinkles
1
cup unsweetened cocoa powder
2
cups sugar
½
cup vegetable oil
4
eggs
2
tsp vanilla extract
2
cups all-purpose flour
2
tsp baking powder
½
tsp salt
½
cup confectioners’ sugar
In
a medium bowl, mix together cocoa, sugar, vegetable oil. Beat in eggs one at a time, then stir in the
vanilla. Combine the flour, baking powder,
and salt; stir into the cocoa mixture.
Cover dough, and chill for a least 4 hours.
Preheat
oven to 350. Line cookie sheets with
parchment paper. Roll dough into one-inch
balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before
placing onto prepared cookie sheets.
Bake
in preheated oven for 10 to 12 minutes.
Let stand on the cookie sheet for a minute before transferring to wire
racks to cool.
(White)
Chocolate Macadamia Nut Cookies
1
cup butter
2/3
cup brown sugar
1
1/3 Cups granulated sugar
1
½ tsp vanilla
2
extra large eggs
3
Cups flour
1
tsp baking soda
1
tsp salt
8
oz. white chocolate cut into small chunks
1
Cup macadamia nuts, cut into small pieces
Preheat
oven to 375. Line baking sheet with parchment paper. Cream
butter, brown sugar, and granulated sugar until light. Beat in
vanilla and eggs. Mix flour, baking soda, and salt, add to the
batter. Mix in the white chocolate and nuts. Drop by
heaping tablespoonful onto the baking sheet. Bake for 8 to 12 minutes.
When barely cool, remove from pan. Cool on racks. The
secret is in the slow cooking and the parchment paper helps to slow down the
cooking. Don’t overcook. These cookies should not be
browned when done.
*Chocolate
Mint Brownies
1
cup margarine, melted
3
one-ounce sq chocolate (3-1oz. squares)
2
cups sugar
4
whole eggs
1
1/2 cups flour
1
teaspoon salt
1/2
teaspoon Peppermint extract
Melt
margarine and chocolate together, let cool. Add sugar and eggs to
chocolate mixture and beat. Add flour, salt, and Peppermint extract
and beat until combined.
Bake
at 350 for 32 minutes.
Chocolate
Mint Frosting
6
tablespoons margarine 2
drops green food coloring
4
tablespoons canned
milk 6
oz. chocolate chips
1/2
teaspoons peppermint extract 3 tablespoons margarine
2
cups powdered sugar
Beat 6 tbsp. margarine, canned milk, peppermint extract, powered sugar, and green food coloring until creamy. Frost cooled brownies. Let this frosting set up well. Melt chocolate chips and 3 tbsp. margarine together then spread over mint frosting.
Optional
frosting
Make
frosting without peppermint extract and green food coloring (leave a little
thick). Melt chocolate chips and add to frosting before spreading on brownies.
Chocolate Marshmallow Cookies
1
3/4 cups flour
1/2
teaspoon salt
1/2
cup shortening
1
egg
1/2
cup nuts
large
marshmallows
1/2
teaspoon soda
1/2
cup cocoa
1
cup sugar
1/2
cup milk
1
teaspoon vanilla
Icing
1
stick margarine, melted
powdered
sugar
1
teaspoon vanilla
1/4
cup cocoa
milk
Cream
sugar and shortening. Add egg and milk. Add dry
ingredients. Bake at 350 for 11 minutes. Pull out of oven
and put one marshmallow on each cookie. Put back in oven for 2 minutes
or until marshmallow melts. Let cook on cool on cookie
sheet. Frost with chocolate icing.
For
icing melt margarine. Add about 2 or 3 cups of powdered sugar and
cocoa. Add cocoa. Mix until fluffy using milk to get to
desired consistency.
Congo
Squares
2
cups brown sugar
2/3
cup oil
3
whole eggs
2
3/4 cups flour
2
1/2 teaspoons baking powder
1/2
teaspoon salt
12
ounces chocolate chips
1
cup nuts, chopped
Preheat
oven to 350.
Cream
together sugar, oil and eggs. Sift in flour, baking. powder,
salt Add chocolate chips and nuts (if desired). Bake in 12x15
pan- greased lightly. Bake for 15 minutes.
*Cream
Puffs (Aunt Ethel)
1
pound margarine or butter
1
quart water
1
teaspoon salt
4
cups flour
16
large eggs
Pudding
Inside
3
large packages of vanilla pudding that need to be cooked
1
pint whipping cream
Mrs.
Richard chocolate topping
Boil
margarine, water, and salt together tun down heat and add 4 cups flour to
boiling mixture on stove. (This is important to leave in cooking on
the stove.) Put mixture into a mixing bowl and add 16 eggs one at a
time beating well between each egg. Using an ice cream scoop put on
cookie sheet that is NOT greased.
Bake
at 400 for 15 minutes. Turn oven down to 350 for 30 minutes.
Follow
direction on pudding box and cook pudding. Cool the
pudding. Whip Cream and fold into cooled pudding.
Sprinkle
with powdered sugar and a small scoop of Mrs. Richard's chocolate topping.
Do
not put together any sooner than 2 to 3 hours before serving.
English
Toffee Cookies
Cream
together
½
cup sugar
1
cup real butter
½ cup brown sugar
Mix
together
Egg
yoke
1
tsp vanilla
2
cups flour
Add
egg mixture to creamed mixture and mix well. Spread on ungreased 10 x 13 cookie
sheet. Bake for 10 to 20 minutes at 300. Remove from oven
and sprinkle 6 ounces of chocolate chips on top. Let sit 5 minutes
then spread the chocolate over the top. If desired, sprinkle ½ cup
chopped nuts on top of the spread chocolate. Cut into squares and
let sit for 2 hours before serving.
Fudge
No Bake Cookies
2
cups sugar
3
tbsp cocoa
½
tsp salt
½
cup milk
½
cup butter
Mix
and bring to boil. Heat thoroughly
Remove
from heat and add:
3
cups quick oatmeal
½
cups nuts
1
cup coconut
1
Tbsp vanilla
Drop
by spoonsful onto waxed paper. Cool and allow to set.
Gingerbread,
Chewy Chocolate Cookies
7
ounces semisweet chocolate
1
1/2 cups flour + 1 tablespoon
1
1/4 teaspoons ginger
1
teaspoon cinnamon
1/4
teaspoon cloves
1/4
teaspoon nutmeg
1
tablespoon cocoa powder
8
tablespoons unsalted butter
1
tablespoon fresh ginger, grated
1/2
cup brown sugar
1/2
cup molasses
1
teaspoon soda
1/4
cup sugar
Line
two baking sheets with parchment. chop chocolate into 1/4-inch
chunks; set aside. In a medium bowl, sift together flour, ground
ginger, cinnamon, cloves, nutmeg, and cocoa.
In
the bowl of an electric mixer, fitted with the paddle attachment beat butter
and grated ginger until whitened, about 4 minutes. Add brown sugar;
beat until combined. Add molasses, beat until combined.
In
a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling
water. Beat half of flour mixture into butter
mixture. Beat in baking soda mixture, then remaining half of flour
mixture. Mis in chocolate; turn out onto a piece of plastic
wrap. Pat dough out to about 1 inch thick; seal with wrap;
refrigerate until firm, 2 hours or more.
Heat
oven to 325. Roll dough into 1 1/2-inch balls; place 2 inches apart
on baking sheets. Refrigerate 20 minutes. Roll in
granulated sugar. Bake until the surfaces crack slightly, 10 to 12
minutes. Let cool 5 minutes; transfer to a wire rack to cool
completely.
Gingerbread
Cookies from Sweden
(Pepparkakar) Tersa Higginson
2
¼ cup sugar
3
sticks margarine or butter (1 ¼ cups) softened
1
egg
1
cup unwhipped whip cream
1
Tbsp baking soda
1
cup dark Karo syrup
7-8
cups white flour
½
tsp ground cloves
1
Tbs. ginger
2
Tbs. cinnamon
Directions:
In a large bowl cream together sugar and margarine/butter. Add egg.
Add soda to unwhipped whip cream and mix to blend in. Add soda/whip cream mixture to first
mixture. Add dark Karo syrup to first
mixture (dough will be runny). Take 1
cup of the 7 cups of flour and mix in, which a fork, the cloved, ginger, and
cinnamon so it is evenly mixed in. Add 1
cup of plain flour at a time to the first mixture along with some of the spice
flour mixture to evenly distribute spice until all 7 cups have been added. The dough will be more difficult to stir by
the 7th cup. Test stickiness of dough with fingers. (Note- if the
dough is too sticky it will difficult to roll out.) Dough should not stick to fingers and leave a
residue. If it is still too sticky,
gradually add in up to 1 more cup of flour but no more than 8 total cups. Refrigerate dough overnight in a sealed
container.
Roll
Out:
Take
dough out of refrigerator and allow to soften but not for too long or the dough
will become too sticky to roll out. Make
sure you have a dry, clean, flat surface such as a table or good size counter
space, a rolling pin, and up to 3 tin foil baking sheets. Add flour to surface prior to putting the
dough on it. Take a fist full size of dough or more out of container and
lightly dust with flour. Place on flour
surface and lightly dust rolling pin and roll out the dough to a desired
thickness. (1/8th inch) The thicker the dough the crispy they will
be. I like to roll the dough out and run
my hand over it to test thickness-not too thick not too thin. Place cookie cutters into the dough and cut
out as many cookies as can be done with that rolled out dough amount. Place on baking sheet evenly spaced so that
don’t touch. Bake. Repeat. Dough can be
refrigerated for several days.
Bake
cookies at 325 degrees for approximately 8 to 10 minutes. Makes about 500 thin cookies.
*Ginger
Snaps Lisa's Recipe
3/4 Cups shortening
2 Cups sugar
1/4 Cup molasses
2 Tsp. cinnamon
2 tsp. Cloves
1/3 tsp salt
3/4 Cups butter
2 eggs
3 1/4 Cup flour
2tsp. ginger
2
tsp. baking soda
Cream together shortening, butter, and sugar. Make into balls and roll in
sugar. Bake at 375 for 8 minutes. Glaze while still arm with
powdered sugar mixed with vanilla and water to a drizzle consistency.
Ginger
Cookies Rolled
1
cup shortening
1
cup sugar
1
large egg
1
cup molasses
2
tablespoons vinegar
5
cups flour
1
1/2 teaspoons salt
3
teaspoons ginger
1
teaspoon cinnamon
1
teaspoon cloves
Cream
shortening and sugar. Beat in egg, molasses, and
vinegar. Sift together dry ingredients; blend in. Chill 3
hours. Roll dough 1/8 inch thick on lightly floured surface. Cut in
shapes. Place 1 inch apart on greased cookie sheet. Bake
375 for 5 to 6 minutes cool slightly; remove to rack.
Ginger
Snaps Mary Ellen
3/4
cup shortening
1/4
cup molasses
1
cup brown sugar
1
whole egg
2
cups flour
1/2
teaspoon salt
1
teaspoon cinnamon
1
teaspoon ginger
1/2
teaspoon cloves
2
teaspoons soda
Preheat
oven to 350.
Cream
together the shortening, molasses, sugar and egg.
Add
in the flour, salt, spices, and soda.
Mix
together until dough sticks together.
Form
into small balls, roll in sugar and place on a greased cookie sheet. Bake for
10 to 12 minutes.
Granny
Adams Ginger Cookies (Becky
Collies grandmother 100 year old recipe)
1
cup molasses
1/2
cup shortening (or butter)
1/2
cup brown sugar
1
1/4 teaspoons soda, dissolved
3
cups flour
1
teaspoon cinnamon
1
teaspoon ginger
1
dash salt
Preheat
oven to 350-375. Boil the molasses, shortening or butter and sugar together. COOL
Dissolve soda in a little hot water.
Add
about 3 cups of flour and spices. Drop by teaspoonful, press with small glass
covered with sugar. Bake for 8 to 10 minutes. Recipe didn't say.
Hello
Dolly Cookies Patsy
Burgi
Combine
the following ingredients and spread into a 9 x 13 baking pan:
1
square butter/ margarine, melted
1
cup chopped nuts
1
cup graham cracker, crushed
1
cup coconut
1
cup chocolate/butterscotch chips
Spread
1 cup Eagle brand condensed milk on top of the mixture and bake for 30 minutes
at 350
Holly
Wreath
1
package 10 1/2-ounce size miniature marshmallows
1/2
cup butter or margarine
1
teaspoon green food coloring
1
teaspoon vanilla
6
cups corn flakes
red
cinnamon candies
Melt
marshmallows and butter over low heat and remove from heat. Quickly
stir in food coloring and vanilla. Add cornflakes and gently mix
until coated. Grease hands and shape mixture into large wreath or
several small wreaths and place on waxed paper. Decorate wreath with cinnamon
candies for holly berries. Refrigerate until firm.
Lemon Bars
Combine
following and crush into cake pan and bake at 350 at 15 minutes.
1
cup soft margarine
½
Cup powdered sugar
Pinch
of salt
2
Cup flour
Filling
4
eggs (well beaten)
¼
Cup flour
2
cups sugar
5
tbsp. lemon juice
Lemon Squares Fay Butterfield
2
cups flour
1
cup butter or margarine
½ cup powdered sugar
Mix above ingredients together and put in the bottom of a 9 x 13 baking pan. Bake 10 minutes at 350
4
eggs
6
TBS flour
1
tsp baking powder
2
cups sugar
6
TBS lemon juice
½ tsp salt
Beat
together and pour over hot crust. Bake 20 to 25 minutes at
350. Remove from oven and sprinkle with powdered sugar while still
hot. Cut and serve while warm.
Mini
Cheese Cake
24 Vanilla wafers
2
eggs
2
8oz. pkg. cream cheese softened.
Cherry
pie filling
¾
cups sugar
2
tsp. lemon juice
1
tsp. vanilla
Use
cupcake liners in cupcake tins. Put a vanilla wafer in bottom of
each liner, round side up. Combine sugar, eggs, cream cheese, lemon
juice and vanilla. Beat until very smooth. Spoon filling
on vanilla wafers in cupcake tins about half full. Bake at 350 for
20 minutes. Let cakes cool completely before carefully removing
paper. They sink a little in the center. Top with Cherry
pie filling or the pie filling of your choice. Fresh fruit in season
may also be used. Makes about 2 doz.
Mud
Pies Kay Lynn Larsen
1
box brownie mix
1
jar marshmallow cream
1
cup peanut butter, creamy
1
12-ounce milk chocolate chips
3
cups rice krispies
Make
brownie mix according to box direction and put in a 9 x 13 pan. Cool
Spread marshmallow cream over brownies and refrigerate until set up. Melt
peanut butter, and chocolate chips together and add rice crispie. Spread over
cooled brownies and let set up.
Nanaimo
Bars
*Bottom
layer:
½
cup unsalted butter
¼
cup sugar
5
Tb. Cocoa
1
beaten egg
1
¼ Cups graham cracker crumbs
½
Cup finely chopped almonds
1
Cup coconut
*Second
layer:
½
cup unsalted butter
1-3
T cream
2
T custard powder
2
cups powdered sugar
*Third
layer:
4
square semi-sweet choc. 4oz
2 T unsalted butter
Bottom layer: Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat and stir in crumbs, nuts and coconut. Press firmly into an ungreased 8x8 pan.
Second layer: Cream butter, cream, custard powder and powdered sugar together. Beat until light spread over bottom layer.
Third
layer: Melt chocolate and butter over low heat. Cool.
Once cool, but still liquid pour over second layer and chill in refrigerate. Makes
24 bars.
Neiman
Marcus Cookies
2
cups butter
2
cups brown sugar
2
cups sugar
4
whole eggs
2
teaspoons vanilla
5
cups oatmeal, blended
4
cups flour
2
teaspoons soda
1
teaspoon salt
2
teaspoons baking powder
8
ounces chocolate (Hershey candy bar), grated
3
cups nuts, chopped
24
ounces chocolate chips
Preheat
oven 375.
Measure oatmeal and blend in a blender to a fine powder.
Cream
the butter and both sugars. Add eggs and vanilla; mix together with
flour, oatmeal, salt, baking powder, and
soda. Add chocolate chips, Hershey bar
(1 8 oz. bar that was grated) and nuts.
Roll into balls and place two inches apart on a cookie sheet.
Bake
for 10 minutes.
Norwegian
Lace Cookies Bonnie
Clark
½
cup butter
1
½ cups regular rolled oats
1
egg
2/3
cups sugar
1
tsp baking powder
1
TBS flour (rounded )
Melt
butter and stir in oatmeal; let sit a couple of minutes. Beat egg
with sugar until foamy. Mix flour and baking powder together and
stir into the oatmeal/butter mixture and the egg/sugar mixture.
Drop
batter 1 TBS at a time onto greased and floured baking sheet, e to 3
inches apart. Note Do not use PAM spay as a substitute here.
Bake at 375 for 8 to 10 minutes. or until golden brown. Cool on sheet 30 sec. to 1 minute and lift off onto cloth to firm up. Or, at this point, you could shape them in a variety of ways. Store airtight at room temp 2 or 3 days, freeze for longer storage. Makes about 2 dozen.
NOTE:
the Norwegian method is to drape them over a broomstick so they are
saddle-shaped. When I do this method, I cover an old broomstick
handle with foil and hang it between shelves. I also have made
little baskets out of them to serve ice cream, etc. in
them. The trick is getting them off the cookie sheet
when they are warm enough to mold, but cool enough not to fall apart.
No
Bake Cookies
4
tablespoons cocoa
1/2
cup milk
2
cups sugar
1/2
cup margarine
1/2
cup peanut butter
1
teaspoon vanilla
3
cups oatmeal
Mix
cocoa, milk, sugar, margarine together boil 1minute. Add peanut butter,
vanilla, oatmeal. Scoop onto wax paper.
Oatmeal
Cookies
1
cup shortening
1
cup brown sugar
1
cup sugar
2
whole eggs
1
teaspoon vanilla
1
1/2 cups flour
1
teaspoon salt
1
teaspoon soda
3
cups oats
1
cup dates or raisins
1/2
cup walnuts, optional
Preheat
oven to 350.
Cream
together shortening, sugar, eggs, and vanilla. Sift flour, salt, and soda. Stir
in oats, dates, and nuts. Bake 10 minutes.
(Oatmeal)
Heidi’s Wheat Oatmeal Choco-chip Cookies
1
cube margarine
½
tsp salt
½
tsp vanilla
½
tsp baking soda
1
cup old fashioned oats
1
cup whole wheat flour
1
cup semi-sweet chocolate –chips
½
cup brown sugar
½
cups white sugar
1
egg
Whip
the heck out of the above ingredients until light and fluffy
Bake
at 350 degrees for 11 to 13 minutes. Let sit for 2 minutes post
oven removing to cooling racks.
Oatmeal
Raisin Cookies, Quaker Vanishing
½
lb. (2sticks) butter, softened
1
cup firmly packed brown sugar
½
cup granulated sugar
2
eggs
1
tsp vanilla
1
½ cups all-purpose flour
1
tsp baking soda
1
tsp cinnamon
1/2
tsp salt (optional
3
cups Quaker Oats (quick or old fashioned)
1
Cup raisins
Heat
oven to 350. Beat together butter and sugars until
creamy. Add eggs and vanilla; beat well. Whisk together
flour, baking soda, cinnamon and salt; stir together. Stir this into
the butter mixture. Stir in oats and raisins; mix
well. Drop by rounded tablespoonfuls onto an ungreased cookie
sheet. Bake for 10 to 12 minutes or until golden
brown. Cool 1 minute on cookie sheet; remove to wire rack.
Oatmeal
Cookies, Sugar Free
1
c. wheat flour
1
c. oatmeal
1
tsp baking powder
½
tsp soda
¼
tsp nutmeg
1
tsp cinnamon
1
tsp vanilla
1/3
c. oil
2
eggs, beaten
1
c. apple sauce
1
c. nuts
Let
soak, add last
½
c. raisins
¼ c. water
Bake
at 375 for 10-15 minutes.
Oatmeal
Cookies (Angie Campbell)
1/2
cup margarine or shortening
1/2
cup sugar
1/2
cup brown sugar
1
large egg
1/2
teaspoon vanilla
3/4
cup flour
1/2
teaspoon baking powder
1/4
teaspoon salt
1/4
teaspoon nutmeg
1/4
teaspoon cinnamon
1
1/2 cups rolled oats
1
1/2 cups chocolate chip (optional)
Bake
350 for 12 to 15 minutes.
Oatmeal Coconut Cookies Recipe
1
cup butter
1
cup sugar
1
cup brown sugar
2
eggs
2
tsp. vanilla
1
tsp baking powder
1
tsp baking soda
2-2
½ cups flour (I use 2 cups)
2
cups oatmeal
1 cup coconut
Instructions
1. Cream
together butter, sugars, eggs and vanilla. Set aside.
2. Mix
all dry ingredients together in separate bowl
3. Add
dry ingredients to wet ingredients and mix well.
Spoon
onto greased baking sheet. Bake at 350 for 8-10 minutes.
O-Henry Bars
1
cup sugar
1
cup Karo syrup
1
cup peanut butter
1
cup peanuts
3
cups rice Krispies®
1
bag chocolate chip
1
bag butterscotch chips
Bring to a boil sugar, Karo, and peanut butter. Take off heat and add peanuts and rice Krispies Spread into a greased 9 x 13 pan.
Melt
together Chocolate chips and butterscotch chips. Spread mixture on
top and cool. Cut and serve.
Peanut Butter Cookies
1
cup shortening
1
cup peanut butter
1
cup brown sugar
1
cup sugar
2
whole eggs
1
tablespoon milk
1
teaspoon soda
1/2
teaspoon salt
2
cups flour
Preheat
oven to 325. Cream together sugar, peanut butter, eggs, milk,
shortening. Add flour, soda, and salt mix together. Roll
into a ball and press with a fork dipped in sugar to make a square design on
top. Bake for 12 to 15 minutes. on a greased cookie sheet.
Peanut Butter Cookies Pearl Anthony
1
c brown sugar
1
c white sugar
¾
c shortening melted
2
eggs
1
c peanut butter
2
½ c flour
1
½ tsp vanilla
¼
tsp salt
Cream
eggs, sugar and shortening, add peanut butter and vanilla. Then dry
ingredients. Form little balls then flatten with a fork dipped in
sugar. Bake in 350 ovens for 10 minutes.
Peanut Butter, Lunch Lady Lisa Prestwich
1
cup butter, softened
1
cup sugar
1
cup brown sugar, firmly packed
1
tsp. vanilla extract
2
large eggs
2
½ cup peanut butter, divided
2
cups old fashioned oats
2
cups flour
1
tsp baking soda
1
tsp. salt
Frosting:
½
cup butter, softened
¼
cup milk
2
tsp vanilla
4
Tbs. cocoa
3 cups powdered sugar
Preheat
oven to 350. In a large bowl, cream
butter, sugar, and brown sugar together. Add vanilla, eggs, and 1 cup peanut,
stir to combine. Add oats, flour, baking
soda and salt an mix until well combined. Spray a baking sheet with nonstick
cooking spray and spread-out dough evenly.
Bake for 15 minutes and remove from oven. Drop remaining peanut butter by spoonfuls on
top of warm bars and spread when peanut butter has begun to melt. Let cool
until peanut butter has set up. While
cooling, mix together frosting ingredients with a hand mixer until smooth and
spread on top of bars.
Pumpkin Cookies Easy Bonnie Call
1
large can of pumpkin
2
spice cake mixes
1 pkg chocolate chips
I
would half this recipe. Bake 12 minutes at 350 on greased cookie
sheet.
Pumpkin
Cookies
1
cup sugar
1
cup pumpkin
1/2
cup apple sauce
1
tablespoon orange peel
2
cups flour
1
teaspoon baking powder
1
teaspoon soda
1
teaspoon cinnamon
1/4
teaspoon salt
1
package chocolate chips
Preheat
oven to 350. Mix ingredients together. Bake about 10 minutes.
Pumpkin Squares
1
cup wheat flour
1/2
cup quick cooking oats
1/2
cup brown sugar
1
stick margarine
Filling
1
can 29-ounce pumpkin
2
cups evaporated milk
4
large eggs
1
1/2 cups white sugar
1
teaspoon salt
1
teaspoon ginger
2
teaspoons cinnamon
1/3
teaspoon cloves
Topping
1/2
cup walnuts, chopped
1/2
cup Brown sugar
2
tablespoons margarine
Crust:
Mix until crumbly flour, oats, brown sugar and margarine. Put into a
9 x 13 pan. Bake at 350 for 15 minutes. Filling: Combine filling and
pour over baked crust and bake at 350 for 25 minutes. Topping: Mix
together and sprinkle over top and bake 20 to 25 minutes
longer. Cool and cut into square and serve with whipping cream.
Raisin Square Cookies
Cook
5 minutes
1
c raisins
1 ½ c water
Save
¾ c raisin liquid, add to this
1
tsp soda
¼
tsp salt
Combine:
1
c sugar
½
c liquid shortening
1
egg
1
tsp cinnamon
Walnuts
To
above mixture add alternating 2 cups flour and the raisin
mixture. Pour on greased cookie sheet 15 x 11 that has
sides. Bake 375 minutes. Frost with powdered sugar icing.
Rice
Crispy Treats (The Original)
1/3
cup butter or margarine
45
large marshmallows
Or
4 Cups miniature marshmallows
5
1/2 cups Rice Krispies
½
cup nuts chopped (optional)
In
large saucepan melt butter over low heat. Add marshmallows and stir
until completely melted. Remove from heat. Add rice Crispy
cereal. Stir until well coated. Using butter spatula
spread in a 13 x 9 x2 inch pan coated with cooking spray. Cool and
cut into 2-inch squares.
Rolled
Plain Cookies Sister Davies
1
cup sugar
1
cup butter or margarine
1
whole egg
1/2
cup milk
3
1/2 cups flour
2
teaspoons baking powder
1
teaspoon vanilla
1/4 teaspoon salt
Mix
ingredients together. Roll out dough on floured board. Bake
cookies 10 to 12 minutes at 350 to 375.
Rosette
Cookies- Swedish and Norwegian Cookie
Made by Pearl Anthony each year
Ingredients:
·
1 cup milk
·
1 tsp sugar
·
1/8 tsp salt
·
1 tsp vanilla (or almond extract)
·
2 eggs (Break
eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat ingredients
until mixture is well blended. Do not over beat as mixing too much makes the
rosettes blistered and tough.)
·
1 cup flour
·
vegetable oil for frying
·
sifted confectioners' sugar to sprinkle
A few flavoring
ideas:
·
Substitute
lemon extract or vanilla sugaring
Kitchen
Utensils
·
rosette iron star- or flower-shaped
·
measuring cups and spoons
·
large mixing bowl
·
whisk
·
thermometer
- Combine milk, eggs, sugar
and salt vanilla extract; beat well. Add flour and beat until
smooth.
- Heat a rosette iron in
deep, hot oil (375 degrees) for approx. 2 minutes.
Heat 2" to 3" of canola oil in a large, heavy frying pan over
medium-high heat to between 360 F and 365 F. Once the oil has reached heat,
submerge the rosette iron into the oil to quickly heat it. Pour your batter
into a shallow 9-inch cake pan. This will make it easier for you to dip the
rosettes.
Note: If your oil is too hot or too cold,
the batter will not adhere to the rosette iron.
- Drain excess oil from
iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron
into hot oil (approx. 375F degrees).
Dip, Don't Dunk
- Fry rosette until golden,
approx. 30 seconds. Lift out; tip upside down to drain. With fork, push
rosette off iron onto a paper towel.
If
the batter fries itself over the top of the iron, it can be almost impossible
to remove without breaking the cookie (although sometimes you can rescue one by
quickly using a knife to push the batter away from the top).
- Reheat iron 1 minute; make
next rosette.
- It's better to lightly
and swiftly dip the iron properly into the batter, and then plunge the
batter-covered rosette iron into the pan, completely submerging it in the
oil. You'll know that you've done it properly when the sides of the cookie
almost immediately flare out away from the iron. Within a minute
you will be able to use a knitting needle or chopstick to slip the rosette
off the iron into the oil. Fry for a few seconds …And then flip
over and allow the other side to fry until lightly brown.
When you are ready to serve these
cookies, sprinkle the rosettes with confectionary sugar (optional cinnamon
sugar or sugar) and jam on the side. You might want to use a sifter if you use
confectionary sugar to avoid clumps of confectionery sugar plopping onto the
cookies. Instead, if you use a sifter, it will look more smoother.
Also, if you sprinkle the confectionary sugar too early, these cookies will get
soggy. So, you it is best to sprinkle the sugar just before serving.
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Steps to
Make It
1.
Firmly whisk together the eggs, sugar, extract (if using), and milk.
Sift together the flour and salt, then whisk into the liquid until incorporated
into a batter the texture of heavy cream. If time allows, refrigerate for two
hours (Note: While this step isn't necessary, your rosettes will be crispier if
you let the batter rest for this period).
2. Heat 2 to 3 inches of canola oil in a deep fryer or in a large, heavy frying pan over medium-high heat to between 360 F and 365 F. Once the oil has reached heat, submerge the rosette iron into the oil to quickly heat it. Pour your batter into a shallow square pan or container (this will make it easier for you to dip the rosettes). 3.Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides or the iron but does not cover the tops. Dip the batter-covered rosette iron into the pot, completely submerging it in the oil.
4.
Allow the rosettes to fry until golden brown, using a knife edge to scrape off
any excess batter formed at the top. While browning, your rosettes may
voluntarily fall off of the iron into the oil. If so, simply fry them on each
side for a few seconds until brown, then remove from pan with tongs or a
chopstick.
5.
If your rosettes have stuck to the iron while browning, use the knife to
gently pry them away from the iron onto paper towels. Invert and cool.
6.
After the cookies have cooled, you can either store them in an airtight
container or freeze them for later use. Immediately before serving, sprinkle
with powdered
sugar (and cinnamon, if desired).
Problems
with Rosettes?
Rosettes don't come off of the iron
They are likely undercooked - they should be a golden-brown
color when they are done. Also, if you dipped the iron in the batter over the
top, it will be difficult to remove without breaking the rosette.
Blisters are forming on
the rosettes
Eggs have been over mixed (beaten)
Rosettes drop off from
Rosette iron while deep-frying
This typically happens when you don't have the irons placed
low enough in the oil. Be sure that they are fully submersed into the oil when
deep frying.
Rosettes are not coming
out crisp
Your oil is too hot. Reduce the temperature of the oil and
continue.
Sesame
Cookies Hawaii
¾
cups margarine, melted
1
tsp vanilla
½
cup sugar
1
cup brown sugar
1
whole egg
1
cup sesame seeds, toasted
¼
tsp salt
¾
cups flour (to 1 cup)
Pre-heat
375. Mix all ingredients together. Grease cook sheet. Drop 2 inches apart. Bake for 6 to 7 minutes.
1
cup cold unsalted butter, cut into cubes
1
cup light brown sugar
½
cup sugar
2
large eggs
2
tsp vanilla extract
1
tsp cornstarch
1
tsp baking soda
½
tsp slat
1
cup cake flour
½
cup graham cracker crumbs
1
¼ cups all-purpose flour
2
cups semi-sweet or mile chocolate chips
1
cup miniature marshmallows
1
cup roughly chopped graham crackers
Preheat
oven to 410. Line 1 baking sheet with
parchment paper or a silicone liner and set aside.
In
the bowl of a stand mixer, cream together the butter, brown sugar and sugar
together with the paddle attachment on low speed for 30 seconds. Increase speed to medium and beat for another
30 seconds, then increase speed to high power and beat for a final 30 seconds
or until creamy and smooth. Add in the
eggs, one at a time, followed by the vanilla extract. Add in the cornstarch, baking soda, salt,
gram cracker crumbs, cake flour and all-purpose flour and mix on low speed util
a soft dough comes together.
Lastly,
gently stir in the chocolate chips, miniature marshmallows and gram cracker
pieces. Cover and refrigerate dough for
30 minutes to chill. This is
mandatory.
Using
a digital cooking scall for accuracy, measure out a 6-ounce portion of cookie
dough and form it into a tall, roughly shaped ball. Not a compact, tightly rolled one like we’re
used to. Stagger 4 cookie dough balls 3
inched apart on the baking sheet -no more than 4 dough balls per baking
sheet. We’re only baking one sheet at a
time, so refrigerate any remaining dough.
Bake
the cookies in the center rack of the oven for 8-12 minutes or until the
cookies appear set and look dry and dull on the outside. You can always bake
off one cookie to test to gauge how long your oven will take as everyone’s
ovens differ in time and temperature. Your
cookies should be slightly gooey and underbaked in the center. Remember, do NOT over-bake. The cookies will continue to set up some as
they cool. Cool the cookies on the baking sheets to set, at least 30 minutes
before serving as cookies are quite delicate while hot.
Notes:
Because
we’re working with marshmallows, some melting is going to happen when the
marshmallows seep out of the cookie dough and melt on the pan. Chilling the dough helps chill the
marshmallows too, which slows down their melting process some.
Snickerdoodles
1
cup shortening
1
1/2 cups sugar
2
whole eggs
2
1/2 cups flour ( use less flour by 1/8 to ¼ cup)
2
teaspoons soda
1/2
teaspoon salt
2
teaspoons cream of tartar
Notes:
Preheat oven to 400. Cream together shortening, sugar, and
eggs. Sift flour, soda, salt, and cream of tartar into creamed
mixture. Mix together. Roll dough into balls the size of walnuts
then roll into a mixture of 2 tablespoons Cinnamon and 2 tablespoons of
sugar. Put two inches apart on a lightly greased cookie sheet. Bake
8 to 10 minutes until lightly brown. Makes 5 dozen cookies
Snickerdoodles
Jeannie Baker
1
½ Cup shortening
2
Cups sugar
½
cup honey
2
beaten eggs
1
tsp. baking powder
3
tsp. baking soda
1
tsp. cinnamon
½
tsp. salt
4 cups flour
Cream shortening and sugar. Add honey and egg. Beat well. Add dry ingredients. Mix well. Roll in small balls. Roll in cinnamon and sugar. Place 2 inches apart on greased cookie sheet. Bake 7 to 10 minutes at 350.
Half Batch Recipe
¾
Cup shortening
1
cup sugar
¼
cup honey
1
beaten egg
½
tsp baking powder
1
½ baking soda
½
tsp cinnamon
2
cups flour
¼
tsp salt
Sugar
Cookies Better
Homes
2/3
cup shortening
3/4
cup sugar
1
teaspoon vanilla
1
large egg
4
teaspoons milk
2
cups flour
1
1/2 teaspoons baking powder
1/4
teaspoon salt
Cream
shortening, sugar, and vanilla. add egg and beat until light and
fluffy. Stir in milk. sift together dry ingredients;
blended into creamed mixture. Divide dough in half. Chill
1 hour. On lightly floured surface roll to 1/8-inch thickness. Cut
in desired shaped with cutters. Bake on greased cookie sheet at 375
for 6 to 8 minutes. Cool slightly remove from pan.
Sugar Cookies, Scrumptious
1
cup butter or margarine
1
cup sugar
3
large eggs
2
teaspoons vanilla
1/8
teaspoon lemon extract
3
1/2 cups flour
2
teaspoons baking powder
Frosting
1/4
cup 1/4 cup + 2 Tablespoons shortening
1/4
cup 1/4 cup + 2 Tablespoons margarine
1
tablespoon milk
4
cups powdered sugar
1
teaspoon vanilla
food
coloring
Cream
butter or margarine, sugar, eggs, vanilla and lemon extract and beat well; add
flour and baking powder and mix until well blended. Refrigerate for
one hour. Roll dough 1/4 inch thick and cut out. Frosting: Add shortening,
margarine, sugar, and vanilla and blend. Add milk to desired consistency.
Sugar Cookies Sally Willis
2/3
cup shortening (I use regular butter)
1
1/4 cup sugar
2
eggs
3
cups flour
1
1/2 teaspoon salt
2
teaspoons baking powder
Grated
rind of one orange
1 tablespoon orange juice
Cream
shortening, sugar, and eggs until light and foamy.
Sift
flour, salt, and baking powder together and add to other.
Add
orange rind and juice, mix until smooth.
Chill.
(I usually chill for at least a day.)
Take
a bit of dough and roll to 1/8" thick on slightly floured board or pastry
cloth.
Cut with cookie cutters and transfer to baking tray. Sprinkle with sugar sprinkles.
Bake
at 350 degrees for 4-6 minutes. (Time depends on thickness, keep a watch
and remove from oven when lightly browned around the edges of the cookies.)
Whole
Wheat Brownies
1
cup sugar, melted
10
tablespoons cocoa powder
6
whole eggs
3
cups sugar
3
teaspoons vanilla
1
1/2 teaspoons baking powder
1
cup nuts (optional)
3
cups whole wheat flour
Preheat
oven to 350.
Melt
margarine and cocoa mix.
Beat
until fluffy eggs, sugar, vanilla.
Mix
in cocoa and butter, whole wheat flour, and baking powder and nuts.
Bake
for 20 minutes.
Whole Wheat Cookies Kay Stewart
Boil
2 cups raisins with 1 cup water. Set aside to cool. When
cool add 1 tsp. of soda
Bowl: 3
eggs
1
Cup sugar
1
cup brown sugar
¾
cup oil
¼
tsp. salt
1
tsp. nutmeg
1
tsp. allspice
2
tsp. cinnamon
½
tsp. cloves
2
tsp. baking powder
4 ½ cups whole wheat flour
Mix
all together and bake at 350 for 10 minutes.
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