New Cookies Baking Recipes
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 ea Stick of butter 3/4 c Flour
6 T Brown sugar 1 c Chocolate chips
6 T White sugar 1 c Oats
1/2 t Vanilla 1/2 t Salt
1 ea Egg
Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant
oatmeal instead of oats and salt.
Yields
12 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Butter or margarine
2 c Granulated sugar
2 c Brown sugar
4 Eggs
2 ts Vanilla
4 c Flour
3 c Ground oatmeal (fine powder)
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
1 8 oz hershey bar, grated
3 c 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.
Yields
30 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
COOKIES
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1 c Quick oats (NOT instant)
1 c Light brown sugar, firmly
– packed
1/2 c Salted butter, softened
1 lg Egg
1 ts Pure vanilla extract
FILLING
3/4 c Smooth peanut butter
1/4 c Salted Butter, softened
2 tb Half-and-half
1 ts Pure vanilla extract
1 1/2 c Confectioners sugar
Preheat overn to 325-degrees F.
In medium bowl combine flour, soda, cinnamon and oats. Mix well with a
whire whisk. Set aside.
Cream sugar and butter in a large bowl using an electric mixer set at
medium speed. Add the flour-oat mixture, and blend at low speed until just
combined. Do not overmix.
Separate dough into two balls, flatten them into disks, and wrap each
tightly in plastic wrap or a plastic bag. Chill 1 hour.
On floured board using a floured rolling pin, roll out one disk to 1/4 inch
thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in
flour. Repeat procedure with the second disk, reworking scraps until all
the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt
for 13-15 minutes or until bottoms turn light brown. Transfer immediately
to a cool, flat surface with a spatula.
When cookies are cool, spread 1 tablespoon of peanut butter filling on the
bottom side of a cookies. Top with another cookie-bottom side toward the
filling-to make a sandwich. Repeat with the remaining cookies and filling
Yield: 3 1/2 dozen cookies.
Yields
36 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 c Flour, all-purpose 1/2 c Shortening
1/2 c Sugar 3/4 c Peanut butter, crmy; divided
1/2 ts Baking soda 1/4 c Syrup, light corn
1/4 ts Salt 1 tb Milk
Combine flour, sugar, soda, and salt; cut in shortening and 1/2 cup
peanut butter with pastry blender until mixture resembles coarse
meal. Stir in corn syrup and milk.
Shape dough into a long roll, 2 inches in diameter; wrap in waxed
paper, and chill 2 to 3 hours or until firm.
Unwrap roll, and cut into 1/4″ slices; place half of slices on
ungreased cookie sheets. Spread each with 1/2 teaspoon peanut
butter. Top with remaining cookie slices and seal edges with fork.
Bake at 350 degrees for 10 to 12 minutes.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy
Coleman.
Yields
2 dozen
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
9 oz Chocolate wafer cookies
1/2 c Peanut butter; smooth
24 oz Vanilla flavor almond bark
Orange paste food coloring
Black licorice candy
Spread a small amount of peanut butter on the flat side of the cookies; top
with remaining cookies. Cut licorice into triangles and squares to make
faces. Melt almond bark following package directions. Remove from heat and
tint with food coloring. Using tongs, dip each sandwich cookie in melted
candy, coating completely. Gently shake each cookie to remove excess
coating. Place on wire rack with waxed paper underneath. PLace licorice
pieces on the cookies for faces. Cool completely before removing from rack.
From
Yields
20 Cookies
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Milk 1 c Heavy Cream; Whipped
2 ea Egg Yolks; Large 36 ea Hydrox Chocolate Cookies
24 ea Marshmallows; Full Size 8 T Butter; Melted
2 ea Egg Whites; Lge,Beaten Stiff
Mix milk, egg yolks, and marshmallows. Heat to custard consistency,
cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly
and add melted butter to make crumbs. Place all but a couple of Tbls
of the crumbs on the bottom of a 9 X 13-inch pan.
Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs
over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox
cookies are about the same. If you can’t find Hydrox you can
substitute Oreo singles for the Hydrox.
Yields
8 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
8 oz Semisweet chocolate
3 tb Butter
1/4 c All-purpose flour
1/4 ts Baking powder
1/8 ts Salt
2 Eggs
3/4 c Sugar
1/2 ts Vanilla
1 c Semisweet chocolate morsels
2 1/4 c Pecans, chopped roughly
PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter
over low heat or in the microwave. Stir until smooth. Sift together
the flour, baking powder and salt. Beat eggs, sugar and vanilla at
high speed until well combined. Slowly beat in the cooled chocolate,
then the dry ingredients until just blended but smooth. Stir in the
chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch
apart on cookie sheets lined with parchment paper or aluminum foil.
Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made
ahead or frozen.
Yields
50 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 1/2 c All-purpose flour
3/4 c Plain malted milk powder
1/2 ts Baking soda
1/4 ts Salt
1 c Granulated sugar
1/2 c Light brown sugar; firmly
-packed
1 c Salted butter; softened
2 lg Eggs
2 ts Pure vanilla extract
2 tb Sweetened condensed milk
12 oz Milk chocolate chips; approx
-2 cups
Preheat oven to 300 degrees. In medium bowl combine flour, malted milk
powder, soda and salt. Mix well with a wire whisk. Set aside; blend sugars
in a large bowl using an electric mixer set at medium speed. Add butter and
mix, occasionally scraping down the sides of the bowl. Add the eggs,
vanilla and condensed milk, and beat at medium speed until light and
fluffy. Add the flour mixture and choc. chips, and blend at low speed until
just combined. Do not overmix. Drop by rounded tablespoons onto ungreased
cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are
slightly brown along the edges. Transfer cookies immediately to a cool
surface with a spatula. From the MM database of Judi M. Phelps
jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com
PER COOKIE: 160cals, 8g fat, 42%cff.
Yields
42 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 c Butter (or marg.); softened 4 1/2 c Flour, all-purpose
1 c Sugar 2 ts Soda
1 c Sugar, brown; firmly packed 1/2 ts Salt
3 Eggs 1 c Pecans; chopped
2 ts Vanilla extract 6 oz Chocolate chips, semi-sweet
Cream butter; gradually add sugar, beating until light and fluffy.
Add eggs and vanilla, beating well.
Combine flour, soda, and salt; add to creamed mixture, beating just
until blended. Stir in chopped pecans and chocolate morsels.
Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in
waxed paper, and freeze overnight.
Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie
sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly
browned.
SOURCE: Southern Living Magazine, October 1980. Typos by Nancy
Coleman.
Yields
7 dozen
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Butter or margarine; soft
3/4 c Sugar
1 Egg
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1 ts Soda
1/4 ts Salt
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
Beat butter until creamy. Gradually add sugar, beating until fluffy.
Blend in egg and vanilla. Sift together flour, soda and salt. Add to
creamed mixture; blend well. Stir in oats. For ease in handling, chill
dough about 1 hour.
Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten
slightly with bottom of glass dipped in sugar. Insert flat wooden stick
or wooden skewer into each. Bake in preheated moderate oven (375 F.) 10 to
12 minutes; cool.
Frost cookies with confectioners’ sugar frosting. Attach chocolate shot
for hair and gumdrop pieces for eyes, nose and mouth. For girl cookies,
pipe a bow onto hair with thick frosting. Tie a ribbon bow onto stick for
boy’s bow tie.
When frosting is set, insert sticks into large gumdrops so that cookies
stand up.
Yields
36 Cookies
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
4 ea Eggs; Large 1 t Anise Extract
2 c Sugar 4 1/2 c Cake Flour; Sifted
* NOTE: +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Beat eggs until very light and fluffy. Gradually
add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise
extract and flour. Roll dough 3/8-inch thick. Thoroughly flour
springerle mold or rolling pin. Press molds firmly to dough.
Cut cookies apart and place on greased and floured cookie sheet. Let
dry overnight at room temperture, covered with paper towels, or
uncovered. Preheat oven to 375 degrees F. Place cookies in oven and
immediately reduce temperature to 300 degrees F. Bake for 15
minutes. Cookies should not brown. Store cookies 2 to 3 weeks to
mellow flavor. These cookies are very hard and may be used for
dunking in coffee, tee or cocoa. For Christmas, paint designs with
egg yolk colored with food coloring. Makes 6 dozen.
Yields
12 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c All-purpose flour
1/4 ts Salt
3/4 c Butter or margarine
1/2 c Sugar
2 Egg yolks
1 ts Vanilla
2 Egg whites
1/4 ts Cream of tartar
1/3 c Powdered sugar; sifted
1 c Almonds; ground
Stir together flour and salt. In a large mixer bowl, beat butter or
margarine with electric mixer on medium speed for 30 seconds. Add
sugar and beat until fluffy. Add egg yolks and vanilla; beat well.
Add dry ingredients to beaten mixture and beat until well combined.
Cover and chill 1 hour. For almond paste filling: In a small mixer
bowl, beat egg whites and cream of tartar until soft peaks form(tips
curl). Gradually add powdered sugar, beating until stiff peaks
form(tips stand straight). Fold in ground almonds. Set aside. On a
lightly floured surface, roll the dough to 1/8″ thickness. Cut into
3″ circles. Place about 1 rounded teaspoon of the almond filling in
center of each. Fold up and pinch 3 sides to form a 3 cornered hat,
leaving the top of filling exposed. Place 2″ apart on an ungreased
cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes. Remove;
cool on wire rack.
Yields
36 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground corriander
2 tb Poppy Seeds
1/4 c Salted butter, softened
1 c White sugar
2 lg Egg yolks
1 lg Whole egg
1 1/2 ts Pure lemon extract
Preheat oven to 300-degrees F.
In a medium bowl combine flour, baking soda, lemon zest coriander and
poppyseeds. Mix well with a wire whisk and set aside.
In a large bowl cream butter and sugar with electric mixer at medium speed
until mixture forms a grainy paste. Scrape down sidw of bowl, then add
yolks, egg and lemon extract. Beat at medium speed until light and fluffy.
Add the flour mixture and mix at low speed just until combined. Do not
overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
Bake for 23-25* minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.
Yield: 2 dozen.
*Note: Watch your time carefully on these cookies. Some of her various
cookie recipes are done perfectly at the time she states, but others are
crispy with all the chewiness baked out of them at the time she gives.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter or margarine 2 t Vanilla
1/2 c Semisweet chocolate pieces 2 c Flour
1 T Instant coffee crystals 1/3 c Unsweeted cocoa powder
3/4 c Granulated sugar 1/2 t Salt
3/4 c Packed brown sugar 1 c Semisweet chocolate pieces
2 Eggs
Melt butter and 1/2 cup chocolate pieces in large saucepan over low
heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs,
and vanilla.
Combine flour, cocoa powder, baking powder, and salt in a mixing
bowl. Stir into coffee mixture. Stir in the 1 cup chocolate pieces.
Drop dough by rounded tablespoons 2 inches apart onto lightly greased
cookies sheets.
Bake in 350deg oven 10 minutes. Cool on cookie sheet 1 minute.
Remove; cool on wire rack. makes 30.
Charlotte’s note: LIGHTLY GREASED cookie sheets!
Yields
30 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
6 Eggs
4 tb Melted shortening
1/2 Box ( 1/2 lb) confectioners
Sugar
1 tb Lemon extract
1/4 ts Anise oil or extract
3 tb Baking powder
3 c Flour
Frosting:
Milk, confectioners
Sugar, colored jimmies
Beat eggs vwey well and blend in sugar, melted shortening and flavorings.
Sift flour and baking powder and add to mixture to make a soft dough. If to
sticky, add a bit more flour for a soft dough. Shape into 2 large fat long
rolls and flatten tops with finger tips. Place each on a greased cookie
sheet and bake 375 for 20 minutes or light golden. Cool, frost and slice on
the diagonal. For fosting, mix a little milk and powder sugar to make a
thin frosting. With pastry brush, brush over cookie rolls and sprinkle with
colored jimmies. Cut when cold.
Yields
2 Dozen+
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Butter; (No Margarine) 1 t Almond Or Lemon Extract
2/3 c Confectioners’ Sugar 2 1/4 c Flour; Unbleached, Unsifted
1 ea Egg; Large 1/4 t Salt
1 ea Egg Yolk; Large 1/2 t Baking Powder
Beat butter and sugar until light. Beat in egg, egg yolk and
extract. Sift flour, salt, and baking powder; gradually add flour
mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a
cookie press.
Keep remaining dough chilled. Shape cookies onto a greased baking
sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done.
Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen
cookies.
Yields
10 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
4 oz Butter or margarine
1/2 c Brown sugar, firmly packed
1/2 c Caster sugar
1 Egg
1/2 c Chopped nuts (we use pecans)
4 oz Dark chocolate, chopped, or
-dark chocolate bits
1 ts Vanilla (vanilla essence)
3/4 c Plain flour
1/2 c Self-raising flour
Cream butter and sugars until light and fluffy.
Add the egg, nuts, chocolate and vanilla Mix well
Gradually add sifted flours, mix thoroughly
Roll teaspoonsfull of mixture into balls. Place on greased oven
trays. (I actually use baking paper, as the biscuits don’t stick, but
it makes less mess! 
) (Don’t flatten the mixture onto the trays -
leave them as balls).
Allow room for spreading of cookies.
Bake in moderate oven (180 C) for 15 minutes.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Light brown sugar, packed
1/2 c White sugar
1/2 c Salted butter, softened
4 oz Cream cheese, softened
1 Large egg
2 ts Pure lemon extract
1 1/2 c Whole macadamia nuts,
Unsalted
1. Preheat oven to 300 degrees F.
2. In a medium bowl combine flour, soda and salt. Mix well with wire whisk
and set aside.
3. In a large bowl blend sugars well with an electric mixer set at medium
speed. Add the butter and cream cheese, and mix to form a smooth paste.
Add the egg and lemon extract, and beat at medium speed until light and
soft. Scrape down sides of bowl occasionally.
4. Add the flour mixture and macadamia nuts. Blend at low speed just until
combined. Do not overmix.
5. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart.
6. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a
cool flat surface.
***** NOTE: If your oven temperature is off, as in too high, and you don’t
realize it, these cookies will be hard instead of soft and chewy. Reduce
baking time accordingly.
: Yield: 3 dozen
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 c Sifted all-purpose flour 1 Egg
1 ts Baking powder 1/4 c Milk
1/4 ts Soda 1 c Mashed bananas
1/2 ts Salt 1/2 c Chopped walnuts
1 1/2 ts Cinnamon 2 c Quaker Oats, uncooked
1 c Brown sugar, firmly packed — (quick or old-fashioned)
2/3 c Shortening, soft
Sift together flour, baking powder, soda, salt and cinnamon into
bowl. Add sugar, shortening, egg, milk and bananas. Beat until
smooth, about 2 minutes. Stir in walnuts and nuts.
Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated
moderate oven (375 F) 12 to 15 minutes.
Yields
60 cookies
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Sugar, rounded
1 c Butter
4 c Flour
3 tb Baking powder
5 Eggs
2 tb Vanilla
Blend butter and sugar. Mix flour and baking powder and add to butter and
sugar mixture. Blend with hands until mixed very well. Add beaten eggs and
vanilla. Knead until oily. After shaping, bake at 400 degrees for 8-10
minutes on lightly greased baking sheet. To shape, divide dough into
thirds. Chocolate – Add 2 tablespoons cocoa, a dash of cinnamon and 1/2 cup
chopped nuts to one third of the dough. Mix well. Shape into 1-inch balls.
After baking and cooling, frost with an icing made of powder sugar, butter
and a little cocoa. Almond – Add 1 teaspoon anise flavoring (liquid) to one
third of the dough. Shape into 1-inch balls. After baking and cooling,
frost with an icing made from powder sugar, vanilla and milk.
Sesame – Add 1 teaspoon anise flavoring to one third of the dough. Shape
into small finger lengths and roll in sesame seeds.
Another option: Add 1 teaspoon almond flavoring to one third of the dough.
Divide in half. Color one half light pink, one half light green. Pat one
half of the dough out into a 3×6-inch rectangle. Pat the other half down on
the first half. After baking, frost and cut into diagonal slices. The
chocolate cookies can also be shaped this way. After frosting, sprinkle
with some chopped nuts. The almond-flavored ball-shaped cookies could also
be tinted pink/green.
NOTES : The diagonally-cut cookies are faster to shape but be aware that
they break easily while they are being cut. Try using a very sharp,
non-serrated knife. I don’t know how many cookies a recipe makes, but it
makes lots. To make frosting the ball-shaped cookies easier, hold them
upside down over a bowl of frosting, dip and twirl. Good luck. I’m not an
expert, but I’ve made these a few times. They are challenging, but worth
the effort.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter Or Margarine 1/4 t Salt
1/4 c Shortening 2 t Baking Soda
1 c Brown Sugar; Firmly Packed 1 t Cinnamon
1 ea Egg; Large 1/2 t Ginger
1/4 c Molasses 1/2 t Cloves; Ground
2 1/2 c Flour; Unbleached, Unsifted 1/2 t Allspice; Ground
Cream butter, shortening, and brown sugar thoroughly.
Blend in egg and molasses. Sift together the remaining ingredients.
Stir into sugar mixture.
Shape dough into 3/4-inch balls. Place 2 inches apart on greased
baking sheets. Flatten each ball with the bottom of a glass that has
been greased and dipped into sugar. Bake in preheated 350 degrees F.
oven for 12 to 15 minutes. Cool cookies on racks and store in
airtight tins. Makes 4 dozen cookies.
Yields
6 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
COOKIE
1 Box Duncan Hines Dark Dutch
Fudge cake mix
1/3 c Water
2 tb Shortening
FILLING
3 1/2 c Powdered sugar
1/2 tb Granulated sugar
1/2 ts Vanilla extract
1/2 c Shortening
3 tb Hot water
1. Preheat the oven to 325 degrees F. 2. Blend all the cookie
ingredients with an electric mixer, then knead with your hands until
it reaches the consistency of dough. 3. Formthe dough into balls
about 3/4-inch in diameter and press flat 1/2-inch apart on greased
cookie sheets. Bake for 4 to 6 minutes, or until the cookies are
crunchy. 4. Let the cookies cool on the sheets. 5. As the cookies
cool, combine the filling ingredients well with an electric mixer. 6.
With your hands form the filling into balls about 1/2 to 3/4-inch in
diameter. 7. Place a filling ball in the center of the flat side of a
cooled cookie and press with another cookie, flat side down, until
the filling spreads to the edge. Makes 2 dozen cookies.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Butter
2 c Brown sugar
2 ts Vanilla
5 c Oatmeal *
2 ts Baking powder
1 Chocolate chips (24-oz bag)
2 c Sugar
4 Eggs
4 c Flour
1 ts Salt
2 ts Baking soda
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.
Yields
112 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Granulated sugar 1 t Vanilla
6 pk Sweet One granulated sugar 1 3/4 c Sifted all purpose flour
-substitute 1 t Baking soda
1/3 c Water 1/4 t Salt
2 tb Butter Buds sprinkles 2 c Bran flake cereal
1/4 c Vegetable oil 1 pk Chocolate chips (6 oz)
2 Egg whites 3/4 c Raisins
Preheat oven to 350′F. Spray cookies heets with nonstick cooking
spray. In large mixing bowl with electric mixer, beat together first
seven ingredients. Stir together flour, baking soda and salt; beat
into creamed mixture. Stir in bran flakes, chips and raisins. Drop by
rounded teaspoons onto prepared cookie sheets. Bake 8-10 minutes or
until golden. Remove cookies immediately to cooling racks.
Per serving (1 cookie): 65 caloies 1 gram protein, 11 grams
carbohydrates, 2 grams fat, 0 milligrams cholesterol, 54 milligrams
sodium.
Yields
48 cookies
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Margarine
2/3 c Cocoa, unsweetened
2 c Light brown sugar
1/2 c Water
2 1/2 c Wholewheat flour
1 1/2 ts Baking powder
2 ts Cinnamon
1 ts Cloves or allspice
1 c Finely chopped almonds
1 c Raisins
Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly,
stirring till the mixture resembles a syrup. Let cool to room temperature.
Combine flour with baking powder & spices. Pour in chocolate syrup & work
into a stiff batter. Add almonds & raisins. Form into balls no larger than
1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4
dozen.
From
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 c Brown Sugar; Frimly Packed 1 t Cinnamon
2/3 c Shortening 1/2 t Cloves
2 ea Eggs; Large 1/4 t Salt
2 T Milk 2 c Unbleached Flour
1 T Orange Rind; Grated 1 c Raisins
2 t Baking Powder 1/2 c Nuts; Chopped, If Desired
Cream sugar and shortening until light and fluffy.
Beat in eggs, milk and orange rind. Stir togethr baking powder,
spices, salt and flour. Mix into sugar mixture. Stir in raisins and
nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets.
Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove
from baking sheets and cool cookies on rack. Store in airtight tins.
Makes about 4 to 5 dozen cookies.
Yields
6 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Chocolate chips (6 oz)
1/4 c Butter
1/2 c Sugar
1 Egg
1 c Flour, sifted
1/2 ts Salt
1/2 ts Baking powder
Preheat oven to 350
Melt chocolate chips over warm water. Remove and add butter and stir
til melted. Let cool 10 minutes. Gradually blend in sugar. Beat in
egg. Sift together flour, salt and baking powder. Stir into chocolate
mixture. Press through desired disk of cookie press onto ungreased
cookie sheet. Bake for 6 to 8 minutes.
Yields
72 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 3/4 c All-purpose flour
1 ts Baking Soda
3/4 c White sugar
1/4 c Dark brown sugar, packed
1 c Salted butter, softened
1 lg Egg
1/4 c Apricot Nectar
1/2 c Apricot preserves
3/4 c 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
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.
Yields
42 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/4 c Peanut-butter chips 1 T Unsweetened cocoa powder,
1 Portion Chocolate Dough -mixed with
-see Basic Cookie Dough 1 T Confectioners’ sugar
-recipe
Mix chips thoroughly into dough. roll into an 8 inch log and slice
into 16 pieces. Roll ech piece into a ball, flatten slighly and put
on ungreased cookie sheet 1 inch apart. Bake 10 to 12 min at 350degF
until tops looks dry. Remove to a wire rack and dust with
cocoa-sugar while still warm.
Per cookie: 69 cal, 1 g pro, 8 g car, 4 g fat, 11 mg chol with butter
, 3 mg chol with margarine, 37 mg sod. Exchanges: 1/4 starch/bread,
1/4 fruit, 3/4 fat
#7 of a set of nine to make a marathon of cookies Woman’s Day, Nov 22,
1994, typos by Charlotte Welch
Yields
16 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Shortening
1 c Sugar
1/2 c Cocoa
8 oz Glass jelly
1 c Cold coffee
3 ts Cinnamon
1 1/2 c Chopped nuts
1 c Raisins; optional
3 ts Vanilla
1/2 ts Salt
4 ts Baking powder
4 1/2 c Flour
Melt shortening. Add remaining ingredients, in order, with the flour sifted
with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto
a greased cookie sheet. Bake at 350 for 10 to
12 minutes. Frost, if desired. Makes about 90 cookies; 20 per lb.,
frosted. NOTE: Increase flour to 6 cups for a double batch. Input: 10/30/91
Yields
90 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Butter 1 ts Salt
2 c Granulated sugar 2 ts Baking powder
2 c Light brown sugar 2 ts Baking soda
4 ea Eggs 24 oz Chocolate chips
2 ts Vanilla extract 1 ea 8 oz. Hershey bar (grated)
4 c All-purpose flour 3 c Chopped pecans
5 c Oatmeal, blended*
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
112 cookies (recipe may be halved. *Measure oatmeal, then blend in a
blender to a fine powder.
Yields
1 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 lb Dark brown sugar
1/2 lb Butter
1 Egg
1 ts Vanilla
2 pk English walnuts,chopped fine
2 c Sifted flour
Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand
until well mixed. Add flour. Make into one or two rolls and
refrigerate. When ready to bake, cut in thin slices (size and
thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch
carefully as they tend to burn easily. Cool 30 seconds before
removing from cookie sheet. Mrs. Henry D. Chaplin
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Butter
2 c Sugar
2 c Brown Sugar
4 Eggs
2 ts Vanilla
4 c Flour
5 c Oatmeal
1 ts Salt
2 ts Baking Powder (Dash More for
2 ts Baking Soda
24 oz Bag of Chocolate Chips
8 oz Plain Hershey Bar
3 c Chopped Nuts (any kind)
Cream: butter, sugar, brown sugar. Add: eggs, vanilla In a separate bowl
mix: flour, oatmeal (grind in blender till a fine powder), salt, baking
powder (dash more if you want a softer cookie), baking soda. Mix all and
add: chocolate chips, Hershey bar, grated, and chopped nuts. Place golf
ball sized cookie dough drops on an ungreased cookie sheet and bake at 350
for 6 min (or so). Makes 112 cookies.
Yields
11 Servings
Permalink
Pages:
1
2
3
4
5
6
7
8
9
10
...195
196
197
Next