Cookies
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Cookies are great for home and gift giving*S*
ICED PUMPKIN COOKIES
1 cup unsalted butter
1 cup sugar
1 cup cooked, pureed pumpkin (fresh or canned)
1 egg
1 teaspoon pure vanilla extract
2 cups unbleached allpurpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup walnuts, coarsely chopped
1 cup raisins
Icing:
2 cups sifted confectioners= sugar
1/4 cup butter, softened
1 teaspoon vanilla
3 tablespoons whipping cream, fresh orange juice or rum
Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and
vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto
parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden.
Cool.
Icing: Cream confectioners= sugar and butter. Add remaining ingredients and beat until smooth.
(If icing is too thin, add more confectioners= sugar; if too thick, add more cream, orange juice or
rum.) Drizzle over cookies. Yield: 6 dozen Iced Pumpkin Cookies
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3 teaspoons ground ginger
1 teaspoon diced crystallized ginger
1 teaspoon allspice
1 1/4 cup dark brown sugar
3/4 cup salted butter, room temperature
1 large egg
1/4 cup unsulphured molasses
Preheat oven to 325. In a medium bowl, mix together flour, salt, soda, ground ginger,
crystallized ginger and allspice and set aside. In a large bowl, mix together sugar and butter until
creamy. Add egg and molasses and beat until fluffy. Add flour mixture and mix just until
combined. Do not overmix. Chill dough 1 hour. Shape dough into balls about 1 inch in diameter.
Place on ungreased cookie sheets about 2 inches apart. Bake 25 minutes and transfer cookies to
cool, flat surface to cool.
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool. Yield: 5 dozen Oatmeal Cranberry Cookies
1 1/2 cups unsalted butter
2 cups light brown sugar
1/2 cup molasses
2 eggs
4 1/2 cups unbleached allpurpose flour
4 teaspoons ground ginger
4 teaspoons baking soda
1 teaspoon salt
3 tablespoons fresh ginger, grated
1 cup candied ginger, finely chopped
Preheat oven to 350 degrees. Cream butter and brown sugar until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 10 minutes, or until lightly golden. Cool. Yield: 8 dozen Ginger Snaps
$250 DOLLAR COOKIE RECIPE:
4 cups flour
2 tsp. Soda
2 cups sugar
5 cups blended oatmeal **
24 oz. chocolate chips
2 cups brown sugar
1 tsp. Salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice
2 tsp. vanilla
** 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 and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar
1/2 cup white sugar
1 cup salted butter, softened
2 eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
3/4 cup toasted chopped pecans
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt with a wire whisk and set aside. In a large bowl, with an electric mixer, blend brown sugar and white sugar. Add butter and mix to form grainy paste, scrape down sides of the bowl. Add eggs and vanilla extract and mix until light and fluffy. Add flour mixture and chocolate chips and blend at low speed until just mixed. Do not overmix. Stir in pecans. Scoop with rounded tablespoon onto ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface.
8 ounces (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans
1/2 cup crushed potato chips
2 cups unbleached all-purpose flour
Sugar for dipping
4 ounces semisweet chocolate, for garnish (optional)
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Cream together the butter and sugar until light and fluffy. Beat in the salt and vanilla. Then add
the pecans and potato chips and mix well. With a wooden spoon, stir in the flour just until it
disappears.
Roll the batter into balls about the size of a large walnut and place on the parchment-lined cookie
sheet, allowing plenty of room for spreading. Coat the bottom of a heavy glass with butter and
then dip in sugar. Press and twist to flatten each ball into a 3-inch circle. Bake 8 to 10 minutes or
until the edges turn lightly golden brown. Transfer to racks to cool.
For optional garnish, melt the chocolate in a bowl over a pot of simmering water. Let cool
slightly. When cool enough to handle, dip your fingertips, or the tines of a fork, in the chocolate
and drizzle over the cookies. Refrigerate to set. Yield: 24 cookies
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1 large egg
1/3 cup sugar
1/3 cup cooked and pureed carrots
1/4 cup golden raisins
Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon.
Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine
the wet with the dry ingredients.
Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15
minutes or until golden brown. Yield: 2 1/2 dozen
1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, at room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes. Yield: 2 dozen cookies
1/2 cup raisins
2 tablespoons brandy
2 ounces unsweetened chocolate, coarsely chopped
4 ounces bittersweet chocolate, coarsely chopped
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 1/4 teaspoons finely ground espresso beans
2/3 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool
Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and
place over low heat, stirring occasionally, until melted and smooth. Set aside to cool.
Stir together the flour, baking powder and salt in a bowl and set aside. Beat the eggs and sugar
until pale and thick, about 5 minutes. Beat in the vanilla and espresso.
Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the
chocolate chips and raisins. The dough will be quite loose.
Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8
minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the
cookie sheet and then transfer to racks. Yield: 26 cookies
1 3/4 cup grated sweetened coconut
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
2/3 cup guava or other jam
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
Place the grated coconut in a shallow bowl and set aside. Combine the flour, baking soda, salt
and oats in a large mixing bowl.
In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in
the eggs and vanilla. Add the flour mixture and mix just until combined.
To shape cookies, roll the batter between your hands to form balls the size of a large walnut.
Roll in the grated coconut to coat then place on the cookie sheet and flatten to 2-inch circles with
the palm of your hand. With your thumb, make a depression in the center of each and fill with a
generous teaspoonful of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to
cool. Yield: 24 cookies
1/2 cup sweet butter at room temperature
1/2 cup each sugar and brown sugar
1 egg
1 cup smooth pure peanut butter
1/2 teaspoon vanilla
1/2 teaspoon each salt and baking soda
1 1/2 cups sifted flour
Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat
the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking
soda and vanilla.
With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough
into small balls and place them on prepared cookie sheet. With a fork press the balls into flat
cookies and bake for 15 to 17 minutes or until crisp and golden.
For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit.
When still pliable dip one edge of cookies into chocolate. Yield: 5 dozen
10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal (not instant)
Lightly butter a cookie sheet. Preheat the oven to 325 degrees.
Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press
the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls and
with the tines of a fork press them down. Bake for 10 to 15 minutes or until golden brown. Yield:
2 1/2 dozen
1 1/2 cups graham cracker crumbs (about 15 crackers)
2 3/4 cups confectioners' sugar
2 sticks (1 cup) margarine, melted
2 cups creamy peanut butter
1/2 cup finely chopped walnuts
Topping:
1 stick (1/2 cup) margarine
1 6-ounce package semi-sweet chocolate chips
1 6-ounce package white chocolate chips
In a large bowl combine graham cracker crumbs and confectioners' sugar. Add melted
margarine and peanut butter, and mix well with a wooden spoon. Add walnuts. Spread evenly in
an ungreased 10x13-inch jelly roll pan. Make Topping: In a small heavy saucepan melt margarine.
Add chocolate chips and stir over low heat until completely melted and smooth. Spread over the
peanut butter mixture. Chill pan in the refrigerator. Cut into 1-inch squares.
PEANUT BUTTER CHOCOLATE BARS
1 cup or 2 sticks unsalted butter
4 ounces unsweetened chocolate squares
4 eggs
2 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup flour
3/4 cup smooth peanut butter
1/4 cup confectioner's sugar
Preheat oven to 350 degrees. Grease a 9x13 inch baking pan or dish. In a metal bowl over a pot of simmering water, melt together the chocolate and the butter. Stir occasionally until smooth, remove from heat and let cool. In a large bowl beat together 2 eggs, sugar and vanilla. Mix in the chocolate mixture until thoroughly combined. Stir in the flour and salt until just combined. Spread mixture out in baking pan. In a medium bowl, beat together the peanut butter, confectioner's sugar and 2 eggs until well combined. Drop tablespoons of peanut butter mixture into chocolate batter and swirl in with a table knife. Bake for 30 - 40 minutes or until firm. Allow to cool before cutting into squares and serving. Yield: 18 squares
FAT FUDGE
3 cups sugar
1 1/2 sticks (3/4 cup) margarine
1 5 1/2- ounce can evaporated milk (2/3 cup)
1 12-ounce package semi-sweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped nuts
1 teaspoon vanilla
In a heavy saucepan combine sugar, margarine and evaporated milk. Bring to a full rolling boil,
stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching.
Remove from heat. Stir in chocolate pieces until melted. Add marshmallow creme, nuts, and
vanilla. Beat until well blended. Pour into a greased 9x13-inch pan. Cool at room temperature and
cut into squares. Yield: About 3 pounds
2 cups sugar
3/4 cup light corn syrup
1 cup water
Pinch salt
1/2 teaspoon peppermint oil or cinnamon oil, or to taste
Red or green food coloring
Paper lollipop sticks and/or popsicle sticks
In a saucepan combine sugar, corn syrup, water and salt and bring to a boil. Cook mixture until
a candy thermometer registers 300-310 degrees F or a drop of the mixture placed in cold water
produces a brittle strand of candy. Remove from heat and stir in 1/2 to 1 teaspoon peppermint or
cinnamon oil. Stir in several drops of red or green food coloring and stir to combine.
On a lightly oiled marble slab pour the syrup into small round shapes and position a paper
lollipop stick in each round. As an alternative, pour syrup into lightly oiled small or regular
cupcake tins and position a popsicle stick in each cup.
Allow lollipops to harden and then carefully remove from either marble surface or cupcake tins.
Individually wrap each lollipop in plastic wrap to prevent them from sticking together. Yield: 2
dozen small lollipops or 1 dozen large lollipops
Peanut brittle
1 1/2 teaspoons baking soda
1 tsp water
1 tsp vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 TBSPS margarine or butter
1 pound shelled unroasted peanuts.
Butter 2 cookies sheet, 15 1/2x12 inches; keep warm. Mix baking soda, 1 tsp h2o and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3 qt saucepan. Cook over medium heat, stirring occasionally to 240 degrees on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when remmoved from water. Stir in margarine and peanuts. Cook, stirriing constantly to 300 degrees or until small amt of mixture dropped into very cold h2o separates into thread s that are hard and brittle (watch so mixture doesn't burn). Immediately remove from heat; stir in baking soda mixture. Pour half of the candy misture onto each cookie sheet and quickly spread about 1/4 inch thick...cool and break into pieces....about 2 lbs of candy.
1 Jar(8/10 oz) Marischino Cherries
1 Box Powdered Sugar
1 1/2 LB Chocolate Bark
1/2 Cup Chopped Pecans
Drain the cherries and cut into small pieces. Put frosting in a mixing bowl and blend for a few seconds. Slowly add the sugar and chopped cherries until thoroughly blended. Drop 1 inch balls onto a cookie sheet. Place in the freezer until frozen solid.
Melt chocolate bark in a double boiler. Add the chopped pecans. Dip the frozen centers into the chocolate and place on wax paper to set. This will make about 60 candies.
Make sure your centers are frozen solid. This will help when you are dipping them.
