New Cookies Baking Recipes
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter
1 c Sugar
1 c Chopped, cooked sweet
Onions
1 c Cooked squash
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 tb Cinnamon
1 ts Vanilla
Cook onions in small amount of water until tender. Cream together butter,
sugar, onions and squash. Sift together flour, baking powder, baking soda,
salt and cinnamon; add to cream mixture. Add vanilla; beat well. Drop from
teaspoon on a greased cookie sheet. Bake at 375 degrees for 12 to 15
minutes. Yield: 5 dozen cookies.
Yields
1 Servings
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· Filed under Cookies Baking Recipes
Ingrients & Directions
25 Oreo cookies 1 ts Vanilla extract
3 c Flour 4 Eggs, large
1 1/2 c Sugar 3 tb Shortening, butter flavored
1 1/4 c Milk 1 tb Milk
1 c Shortening, butter flavored 1 tb Corn syrup
1 1/2 ts Salt
??????? ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi
Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each
cookie into quarters. In large bowl, with mixer at low speed, beat flour
and remaining ingredients except cookies and chocolate glaze until blended.
Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup
batter into pan. gently stir cut-up cookies into remaining batter and
spoon into same pan. Bake 50 minutes or until cake springs back when
lightly touched with finger (toothpick test won’t work). Cool cake in pan
on wire rack 10 minutes; remove from pan; cool on rack. When cake is cool,
prepare chocolate glaze. Place rack with cake over large plate to catch
drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES
WELL AND GOOD COLD FROM REFRIGERATOR.
Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces,
shortening, milk and corn syrup, stirring constantly until melted
andsmooth.
Yields
6 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Pitted dates
1 c Candied red cherries
1 c Candied pineapple
1 c Whole pecans
1 c Whole English walnuts
1 c Brazil nuts, cut in several
Pieces
2 1/2 c Flour
1/2 lb Butter
1/2 c Brown sugar
1/2 c White sugar
1 ts Vanilla
1/2 ts Salt
2 sm Eggs
1/2 ts Soda
Mix fruit and nuts together in a large bowl. Cream butter and sugars
together and then add salt, vanilla and eggs. Beat well. Mix the
soda with a small amount of flour and add to the above mixture.
Gradually add the remainder of the flour. Then stir in the fruit and
nuts. Cool in the refrigerator. Then form into 4 rolls. Wrap in
waxed paper. Store in refrigerator or freezer until ready to use.
Bake in a 350 degree oven for about 10 minutes. Randy Rigg
Yields
3 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Sugar;
1 c Margarine; softened -=OR=-
1 c Butter
1 pk (3-oz) cream cheese,
— softened
1 ts Vanilla
1 Egg;
2 1/2 c All-propose flour; -=OR=-
2 1/2 c Unbleached flour
1/4 ts Salt;
Colored sugar; IF DESIRED
In a large bowl, beat the sugar, margarine, cream cheese until light
and fluffy. Add the vanilla and egg, blend well. Lightly spoon flour
into measuring cup, level off. Stir flour and salt into margarine;
mix well. Cover with plastic wrap; refrigerate one to two hours fir
easier handling. Heat oven 375 F. On a lightly floured; thickness;
refrigerate the remaining dough. Cut rolled dough into desired shapes
with floured cookie cutters. Place 1″ apart on ungreased cookie
sheet. Leave the cookies plain or sprinkle them with colored sugar.
Bake the cookies at 375 degrees for 7 – 10 minutes, or until edges
are lightly browned. Cool one minute; remove from cookie sheets.
Frost and decorate plain cookies, if desired.
Yields
5 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Confectioners’ sugar
2 c Butter or margarine;
-softened
2 Eggs
1 ts Vanilla extract
3 c Flour
1 ts Salt
1 c Shredded coconut
1 c Butterscotch chips
Granulated sugar
1/2 c Candied red cherries; cut in
-wedges
TNT Honored Author Arlene Luskin arlene@tidalwave.net
MARY PANTAZIS
Cream confectioners’ sugar and butter; add eggs and extracts. Sift together
flour and salt; stir into butter mixture. Stir in coconut and 3/4 C of the
butterscotch chips. Chill dough until firm. Roll into 1″ balls. Place on
ungreased baking sheets. Flatten cookie with the bottom of glass dipped in
granulated sugar. Place butterscotch chip in the center of cookie. Place
cherry wedges in a circle to resemble a poinsettia. Bake at 375F for about
12 minutes. Makes about 5 dozen cookies.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 Sticks margarine; softened
1 1/2 c Light brown sugar; firmly
-packed
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1 ts Ground ginger
1 c Chopped pecans
12 oz Vanilla morsels
1 ts Vanilla extract
Cream together margarine, brown sugar and eggs. Mix together then add
flour, baking soda, salt, cinnamon, and ginger. Fold in pecans, vanilla
chips, and vanilla. Form into one inch balls. Roll balls in confectioner’s
sugar (Dough will be gooey). Grease cookie sheet with crisco. Bake 8-10
minutes at 375 degrees.
NOTES : These cookies are another delicious recipe. I must make these
quite often for my family!
Yields
72 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 pk Cake mix, white 10 Cookies, whole
1 1/4 c Water 3/4 c Shortening
1/3 c Oil 1 ts Vanilla
3 Egg white 2 Egg white
1 c Oreos, crushed
??????? ea FROSTING 3 c sugar, powdered Heat
oven to 350. Grease and flour 2 round cake pans. In large bowl, combine
all cake ingredients except cookies. Mix at low speed until moistened.
Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for
25-35 minutes or until it tests done. Cool layers. FROSTING: In small bowl
combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites.
Blend well. beat in remaining sugar until frosting is smooth. Fill and
frost cake. Arrange whole cookies on end and on top of frosted cake.
Yields
6 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 Sticks of margarine
2/3 c Sugar
1 tb Vanilla
1 1/2 c Flour
1/2 c Crushed potato chips
Cream margarine and sugar. Add flour and vanilla. Stir in chips and
nuts. Form into 1 inch balls, mash with fork. Bake at 325 degrees
for 15 to 18 minutes. Randy Rigg
Yields
3 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter Flavor Crisco
1 pk Cream Cheese, softened
– 3 ounce package
1 tb Milk
1 c Sugar
1/2 ts Vanilla
1 c Flour, all purpose
1/2 c Pecans, chopped
Preparation Time: 15 minutes Bake time:
10 Minutes
1. Heat oven to 375 F.
2. Cream Butter Flavor Crisco, cream cheese and milk in medium bowl at
medium speed of electric mixer until well blended. Beat in sugar and
vanilla. Mix in flour. Stir in nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
3. Bake at 375 for 10 minutes. Remove to cooling rack.
Makes 3 dozen 2 inch cookies.
Lemon or Orange Variation: Add 1/2 teaspoon grated lemon or orange
peel to dough.
Yields
36 Cookies
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
3 1/4 c Sifted all-purpose flour
2 1/2 ts Double-acting baking powder
1/2 ts (scant) salt
1 1/2 Stick unsalted butter
1 1/2 ts Vanilla extract
1 1/2 c Granulated sugar
2 Eggs
1 tb Milk
Additional granulated sugar
-(for topping)
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Date: Mon, 22 Jul 1996 00:20:20 EDT
Sift together the flour, baking powder, and salt and set aside. In the
large bowl of an electric mixer cream the butter. Add the vanilla and
sugar and beat well. Beat in the eggs one at a time and then add the milk.
On low speed gradually add the sifted dry ingredients, scraping the bowl as
necessary with a rubber spatula and beating only until thoroughly mixed.
Divide the dough in two and wrap each half separately in wax paper or
aluminum foil. Chill the dough in the refrigerator for 3 hours or longer if
you wish. (Chilling the dough in the freezer makes it too hard to roll.)
Adjust two racks to divide the oven into thirds and preheat to 400 F. Place
one piece of the dough on a lightly floured pastry cloth. Turn it over to
flour all sides and form it into a ball. With a floured rolling pin, roll
the dough to the desired thickness: For very large cookies roll to a
generous 1/4 inch. Cut the cookies as you wish. If you want very large
cookies, cut with a plain round 4-inch cookie cutter. With a wide metal
spatula transfer the cookies to unbuttered cookie sheets. If the cookies
are large and thick, place them 1 1/2 to 2 inches apart. They may be closer
if they are small and thin.
Sprinkle the tops of the cookies generously with granulated sugar. Bake
until the cookies are lightly browned, reversing the position of the sheets
top to bottom and front to back as necesssary during baking to insure even
browning. Large, thick cookies will need to bake for 10 to 12 minutes.
With a wide metal spatula transfer the cookies to racks to cool.
Recipe is from _Maida Heatter’s Book of Great Cookies_.
EAT-L Digest 21 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
20 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c (2 sticks) unsalted butter
1 1/2 c Firmly packed light brown
-sugar
1 Egg; room temperature
1 ts Vanilla
2 1/2 c Unbleached all purpose flour
1 ts Baking soda
1 ts Cinnamon
1 ts Ground ginger
1/2 ts Salt
1 pk (12 oz) semisweet chocolate
-chips
1 c Chopped walnuts
1 c Powdered sugar
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking
soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in
chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day
ahead.)
Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small
pieces of dough; roll between palms into 1 inch rounds. Dredge rounds in
powdered sugar. Arrange rounds on prepared sheets, spacing at least 2
inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to
racks and cool. Store in airtight container.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter, softened 3 c Flour, sifted
3/4 c Peanut butter, smooth 1 ts Baking powder
1 1/2 c Sugar 1/2 ts Salt
2 Eggs, beaten 2/3 c Milk
1 1/4 ts Vanilla 5 Baby Ruth bars, 1.9oz, cutup
Cream butter, peanut butter and sugar until light and fluffy; beat in
beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add
alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from
teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until
golden brown, about 12-15 minutes.
Yields
1 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Margarine
1 c Sugar
3 Eggs (reserve 1 egg white
— for topping)
2 1/2 c Flour (or more, depending
— on size of eggs
1 ts Baking powder
2 c Finely ground pecans, SAVING
1/4 c — for topping
Grated rind of large lemon
Cream margarine; add sugar gradually; beat in eggs. Sift baking
powder with flour and add to mixture. Add pecans and fold in lemon
rind.
Roll very thin on lightly floured board. Spread with beaten egg
white and sprinkle pecans on top. Cut into 1 1/4-inch squares. Bake
on greased cookie sheet only until lightly browned at 275?.
Makes 144 small cookie squares.
~ Jan Cox
Yields
144 sm.squares
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/4 c (60 mL) vegetable shortening
1/4 c (60 mL) cream cheese
(softened)
2 ts (10 mL) granulated fructose
1 ts (5 mL) granulated sugar
Replacement
1 Egg
1 tb (15 mL) water
1 c (250 mL) flour
1/2 ts (2 mL) baking powder
ds Salt
Cream together shortening, cream cheese, fructose and sugar
replacement. Add egg and water, beating well. Sift together flour,
baking powder and salt, and add to creamed mixture. Mix until
thoroughly blended. Shape into a roll, 1 1/2 in. (3.75 cm) in
diameter. Refrigerate at least 2 hours or overnight. Cut into thin
slices and place on ungreased cookie sheets. Bake at 350 degrees F
(175 C) for 8 to 10 minutes.
Exchange 2 cookies: 1/2 fruit
1/2 fat Calories 2 cookies: 74
Yields
30 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 c White sugar
6 Eggs
1/2 lb Melted butter
1 ts Vanilla
1 ts Baking powder
3 c Flour
Cream sugar and eggs. Add melted butter and vanilla with dry ingredients.
Dough will be stiff. Drop 2 cookies on pizelle iron. Sprinkle browned
cookies with powdered sugar. Makes 80
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
Safflower oil — for coating
Pan
3/4 c Honey
1 Egg
1 Egg white
1 c Dates — chopped & pitted
1/4 c Grated fresh coconut
1/2 c Chopped almonds
1/2 c Raisins
1/2 c Whole-wheat pastry or
Unbleached white flour
1/2 ts Baking powder
1. Preheat oven to 350 degrees F. Lightly oil an 8-inch-square baking pan.
2. In a large bowl combine honey, egg, egg white, dates, coconut, almonds,
and raisins. In separate bowl sift together flour and baking powder.
Combine contents of two bowls, mix well, and pour into prepared pan. Bake
30 minutes.
3. Let cool, then slice.
Makes about 16 squares.
Yields
8 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Unsalted butter softened 1 c All purpose flour
1/3 c Sugar 1/2 ts Baking soda
1/3 c Brown sugar firm packed 1/4 ts Salt
1 Egg 6 1/2 oz White chocolate, chopped
1 ts Vanilla 3/4 c 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.)
Yields
8 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Honey
1/2 c Molasses
3/4 c Packed brown sugar
1 Egg
3 c To 3-1/2 C. flour
1/2 ts Baking powder & baking soda
1 ts EACH cinnamon, allspice,
Nutmeg, AND cardamon
BOILED ICING
1 c Sugar
1/2 c Water
1/4 c Confectioners sugar
Mix honey, molasses and brown sugar; bring to a boil. Cool
thoroughly. Meanwhile combine flour, baking powder, baking soda, and
spices. Add egg and flour mix to cooled mixture. Cool for an hour or
so and roll out on floured board.
Cut into desired shapes. Let stand overnight. Bake each pan by
itself at 350?. Then quickly remove from baking sheet and ice. Let
them stand to mellow about 2 weeks.
BOILED ICING: Boil sugar and water until first indication of a thread
appears (230?). Remove from heat. Stir in confectioners sugar and
brush hot icing thinly over cookies. If it should get a little hard
or sugary add a little warm water.
~ Mrs. Merlee Petermann
Yields
1 recipe
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter Flavor Crisco
1 pk Cream Cheese, softened
– 3 ounce package
1 tb Milk
1 c Sugar
1/2 ts Vanilla
1 c Flour, all purpose
1/2 c Pecans, chopped
Preparation Time: 15 minutes Bake time:
10 Minutes
1. Heat oven to 375 F.
2. Cream Butter Flavor Crisco, cream cheese and milk in medium bowl at
medium speed of electric mixer until well blended. Beat in sugar and
vanilla. Mix in flour. Stir in nuts. Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
3. Bake at 375 for 10 minutes. Remove to cooling rack.
Makes 3 dozen 2 inch cookies.
Lemon or Orange Variation: Add 1/2 teaspoon grated lemon or orange
peel to dough.
Yields
36 Cookies
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
3 c Sugar
3 1/2 c Eggs
2 1/4 c Melted shortening (use a
-combination of butter;
-margarine; and crisco)
5 tb Grated orange peel
3 tb Grated lemon peel
3 ts Orange extract
2 ts Lemon extract
1 c Artificial vanilla extract
1 ts Anise oil -or-
1 Bottle anise extract (not
-as strong flavor as the
-oil)
7 -(up to)
8 c Flour
From: dmferrell@happy.uccs.edu (Diane M. Ferrell)
Date: 29 Mar 1994 20:18:24 -0500
You need a pizzelle iron to make the cookies. These can be found at
Safeway or any good Deli or specialty food or cooking store. They are about
$50.
Whip the eggs until very frothy. Add the sugar and cream well. Add the
melted shortening–be sure it is not hot–and cream well. Add the
flavorings and mix well.
I use anise oil because the flavor is more intense–use just a little more
if you really like a strong anise flavor.
Measure half the flour in a very large bowl–8 qt. size or better–add the
egg mixture and mix together with a heavy wooden spoon–or any large spoon.
Add the remaining half of the flour one cup at a time and mix well. You
have added enough flour when the mixture “glomps” off the spoon and is
still a little runny–not real thick. Usually 7 cups of flour is
adequate–depends on the weather (really!).
Heat up the iron for a few minutes then make the cookies by placing 1 full
teaspoon full of the dough in the center of each form. Press closed
tightly and cook for about 1 minute. Immediately move the cookie to wax
paper to cool. The cookies are very soft at this point and will take the
shape of any bumps in the wax paper–so make it smooth. This recipe makes
about 14 -20 dozen cookies depending on the size you make them. It can be
cut in half easily without losing any flavor. When the cookies are
thoroughly cool–crisp–stack them and leave them in the open–do not cover
they will become very soft and unappetizing. If you can, do not eat them
for about 3 days to a week. The flavor of the anise improves with a few
days age.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
200 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Butter or margarine;
-softened
3/4 c Confectioner’s sugar
1 Egg yolk
1 ts Vanilla extract
2 1/4 c Sifted all-purpose flour
Currant jelly
Finely chopped nuts
-CHOCOLATE GLAZE (OPTIONAL-
-(optional)
1/2 pk (6-oz) semisweet chocolate
-pieces
2 tb Butter or margarine
1 tb Corn syrup
Cookies: Heat oven to 325 degrees. Work butter in a bowl until creamy. Add
sugar and beat until light and fluffy. Add egg yolk and vanilla and beat
well. Add sifted flour to butter mixture gradually and mix until smooth.
Divide dough into small balls about 3/4-inch in diameter. Place balls about
2 inches apart on ungreased cookie sheets. Flatten slightly with the
fingers and make a depression in each with the thumb. Bake 15 minutes, or
until lightly browned. Cool on wire cake racks. Fill depressions with
currant jelly. Cookies may be stored unfilled and the jelly added when
ready to serve. If desire, part of the dough may be shaped into cylinders
about 2 inches by 1/2 inch and baked 15 minutes. When cylinder-shaped
cookies are cool, dip one half of each cookie in the Chocolate Glaze and
roll in chopped nuts. Makes 5-6 dozen cookies.
Chocolate Glaze: Melt chocolate in a small saucepan directly over low heat
(about 175 degrees). Stir in the butter and corn syrup and mix thoroughly.
FROM JEANNY GARVEY,
REDBOOK, DEC 1972, “THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
60 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
25 Cream filled sandwich cookie 2 1/2 ts Baking powder
3 c Flour 1 ts Salt
1 1/2 c Sugar 1 ts Vanilla
1 1/4 c Milk 4 Large eggs
1 c Shortening
CHOCOLATE GLAZE
6 oz Pk semi-sweet choco-chips 1 tb Milk
3 tb Shortening 1 tb Corn syrup
Preheat oven to 350 F. Grease and flour 9″ fluted tube pan. Cut each cookie
into quarters. In large bowl, with mixer at low speed,beat flour and
remaining ingredeints except cookies and chocolate glaze until blended.
Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup
batter into pan. Gently stir cut-up cookies into remaining batter and spoon
into same pan. Bake 50 minutes or until cake springs back when lightly
touched with finger ( toothpick test won’t work). Cool cake in pan on wire
rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare
chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips,
shortening, milk, cornsyrup, stirring until melted and smooth. Place rack
with cake oven large plate to catch drips, then pour warm glaze over top
and sides of cake. This cake freezes well, and is wonderful cold from the
refrigerator.
Yields
1 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Sugar
3/4 c Butter or margarine
1 c EACH raisins, chopped dates,
AND chopped pecans
1 ts Soda dissolved in
2 ts Sour cream
1/2 ts EACH cloves, cinnamon, all-
Spice and nutmeg
2 c Flour
1/2 Wine glass of wine (1/4 cup)
1/2 pk Chopped candied cherries
Cream sugar and butter. Add soda dissolved in sour cream; add fruit.
Sift flour 3 times with spices, then add alternately with win. Bake
at 350? about 15 minutes.
~ Mrs. Harold Leyendecker
Yields
1 recipe
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 lb Butter
1 c Sugar
2 1/2 c Flour, all-purpose
1 Egg yolk
4 oz Cream cheese
Raspberry jam
Preheat oven to 350 degrees F. Cream together the butter and sugar.
Add the flour and egg yolk and mix well. Add the cream cheese and mix
well.
Roll into balls about 5/8 inch diameter. Place them on an ungreased
cookie sheet (the cookies don’t grow when baked, so they can be
somewhat close together). Then press your thumb into each to flatten
it and make an indentation to hold some jam. Fill it with jam. Bake
at 350 degrees F for 15 to 20 minutes.
You can use any flavor jam you like. The jam is the only part of the
cookie that has any texture, so I prefer using it to jelly.
Don’t eat the cookies straight from the oven, or you’ll probably burn
your tongue. The jam stays hotter much longer than the cookie.
NOTES:
* Simple filled butter cookies with cream cheese. Yield: 3-4 dozen.
: Difficulty: easy, but strenuous if made by hand.
: Time: 20 minutes preparation, 15-20 minutes baking.
: Precision: Measure the ingredients.
: Aviva Garrett
: Santa Cruz, California, USA
: Excelan, Inc., San Jose, California
: ucbvax!mtxinu!excelan!aviva
:
Yields
3 Dozen
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Butter Or Margarine,
– Softened
3/4 c Granulated Sugar
3/4 c Packed Brown Sugar
8 oz Cream Cheese, Softened
1 ts Vanilla
2 Eggs
2 1/4 c All-Purpose Flour
1 ts Baking Soda
1/4 ts Salt
12 oz Semisweet Chocolate Chips
1 c Chopped Walnuts Or Pecans
Cream cheese adds flavor and a chewy texture to these pizza-sized cookies.
——————— ——————
Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans. Cream
butter, sugars, cream cheese and vanilla in large bowl. Add eggs; beat
until light. Combine flour, baking soda and salt in small bowl. Add to
creamed cheese mixture; blend well. Stir in chocolate chips and nuts.
Divide dough in half; press each half evenly into a prepared pan. Bake 20
to 25 minutes or until lightly browned around edges. Cool completely in
pans on wire racks. To serve, cut into slim wedges or break into pieces.
Yields
2 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
1/2 c Butter
1 c Sugar
2 ts Brown Sugar
1 Egg Yolk, Unbeaten
1 1/2 Cubes
1 1/3 c All-Purpose Flour, Sifted
Carbonate of Ammonia
Cream butter, add sugar gradually and cream until light. Add egg yolk and
blend well. Crush cubes of ammonia and sift with flour. Add enough flour to
make a stiff dough. The dough should crack when thumb is pressed in. Roll
in balls and push in center with thumb. Bake in a slow oven (250 degrees)
for 30 minutes. Yield: 30 1 1/2 inch balls.
Yields
1 Servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
JUDY VOCELKA (NFXS18B) 1 c Sugar
1 c Peanut butter Egg
Mix ingredients and roll into balls about the size of a walnut. Place on
greased cookie sheet and mash down with a fork. Bake at 350 till lightly
browned. Remove from cookie sheet immediately and allow to cool on a rack.
Makes 16-24 cookies, depending on size.
Yields
8 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 lb Homemade molasses (1 pint)
2 c Sugar
1 c Butter or margarine
1 ts Soda dissolved in
2 tb Warm water
2 1/2 lb Flour (8 cups)
1 ts Cinnamon
1 ts Cloves
1 ts Cardamon powder (opt)
1 c Chopped pecans
Heat molasses, sugar, and sugar. When cool, add soda dissolved in 2
Tb. warm water. Sift together flour and spices. Add dry ingredients
to cooled mixture and add pecans.
Roll out very thin on board prepared with flour and sugar. Cut in
desired shape and place on greased cookie sheet. Let stand over
night in cool place. Bake at 300? F only until slightly crisp but
not brown.
(If desired, cookies may be baked same day they are prepared.)
~ Mrs. J. Hardin Perry
Yields
1 recipe
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
3/4 c Margarine, softened
8 oz Pkg. reduced=fat cream
-cheese, softened
2 1/2 ts Equal Measure OR 8 pkts.
-Equal sweetner
2 c All-purpose flour
1/4 ts Salt
1/4 c Black cherry OR seedless
-raspberry spreadable fruit
SOURCE; Home Swwet Home With Equal cookbooklet, The NutraSweet Co.,
copyright 1994. Equal, NutraSweet and the Nutrasweet symbol are
registered trademarks of The NutraSweet Co. MM Format Ursula R.
Taylor.
Beat margarine, cream cheese, and Equal Measure in medium bowl until
fluffy; mix in flour and salt, forming a soft dough. Refrigerate,
covered, until dough is firm, about 3 hours.
Roll dough on lightly floured surface into circle 1/8 inch thick,
cut into rounds with 3 inch cutter. Place rounded 1/4 teaspoon
spreadable fruit in center of each round; fold rounds into halves and
crimp edges firmly with tines of fork. Pierce tops of cookies with
tip of sharp knife.
Bake cookies on greased cookie sheets in preheated 350~ oven until
lightly browned, about 10 minutes. Cool on wire racks.
Nutrition information per cookie: 80 cal, 1 g pro, 7 g carbo, 5 g
fat, 4 mg chol, 78 mg sodium. Diabetic Food Exchanges: 1/2 bread and
1 fat.
Yields
36 Cookies
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· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Salted butter or margarine;
-at room temperature
1/2 c Granulated sugar
1/2 c Packed brown sugar
1 lg Egg; lightly beaten
2 ts Vanilla
1 3/4 c All-purpose flour
1 1/2 c Semisweet chocolate chips;
-(8 ounces)
1/2 c Pecans; chopped
2 c Miniature marshmallows
Adjust one rack to divide the oven in half. Preheat the oven to 350.
Lightly grease and flour a 12-inch pizza pan.
In a large bowl, beat the butter and sugars until light and creamy, 2-3
minutes. Beat in the egg and vanilla until well blended. With the mixer at
medium-low speed, gradually add the flour, beating just until blended.
Spread the dough evenly in the prepared pan.
Bake for about 20 minutes until just firm to the touch. Remove from the
oven and immediately sprinkle evenly with the chocolate chips, pecan pieces
and marshmallows. Return to the oven and bake until the marshmallows are
melting and lightly browned, about 15 minutes. Reverse the pan from front
to back once during baking. Set the pan on a wire rack and cool for about
10 minutes. WIth a long, serrated knife, cut the pizza into 12 wedges.
Serve warm or cool.
Yield 12 cookie wedges
Yields
12 Servings
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· Filed under Cookies Baking Recipes
Ingrients & Directions
1 1/2 c Butter or margarine
1 c Sugar
1 Egg
1 ts Vanilla
1/2 ts Almond extract
4 c Flour, sifted
1 ts Baking powder
Thoroughly cream butter or margarine and sugar. Add egg, vanilla, and
almond extract; beat well.
Sift together flour and baking powder; add gradually to creamed mixture,
mixing to a smooth dough. Force dough through cooky press onto ungreased
baking sheet. Sprinkle with colored sugar, if desired.
Bake in hot oven, 400 degrees 8 to 10 minutes. Cool.
Variations: substitute other extracts for the almond extract, and
experiment with coloring the dough with food coloring and trying different
toppings. In addition to the recipes following, I’ve also tried raspberry
extract and red food coloring, and maple extract topped with walnut pieces
and cinnamon sugar (put the walnuts on first, then the sugar!). I’ve used
candy coated multi-colored mini chocolate chips for a topping, as well as
the usual jimmies and other sprinkles.
per Bobbie Beers
Fidonet COOKING echo
From
Yields
72 Cookies
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· Filed under Cookies Baking Recipes
Ingrients & Directions
1 c Sugar 4 1/2 c Flour
1 c Shortening 3 tb Flour
1 Egg 4 ts Baking soda
1 c Molasses 2 1/2 ts Ginger
1 c Sour milk or buttermilk
Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt
and ginger together. Add milk & flour one after another; blend together.
Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F.
This recipe is from my grandmother in Nova Scotia’s recipe box.
Yields
1 servings
Permalink
· Filed under Cookies Baking Recipes
Ingrients & Directions
2 c Flour; sifted
1 ts Cream of tartar
1/2 ts Baking soda
1 c Confectioners sugar
1 c Butter or margarine
1 Egg
1 ts Vanilla
Mix and sift together 2 cups sifted flour, 1 teaspoon cream of
tartar, and 1/2 teaspoon baking soda. Measure in bowl and blend 1 cup
confectioners sugar; 1 cup butter; 1 egg; 1 teaspoon vanilla. Add
flour, mix until smooth. Make in little balls, flatten by pressing
crosswise on top with fork. Bake in moderate oven 350? for 7 – 8
minutes.
~ Mrs. Henry P. Schmidt
Yields
1 recipe
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