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PREPARED PANTRY COOKIE RECIPES
These cookie recipes are from..PREPARED PANTRY COOKIE RECIPE SITE
COOKIE PIZZA
Press a very good cookie dough into a pan, add a three-ingredient filling, and top it as you like.
CRUST
1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup (1 stick) butter
1 large egg
1/4 teaspoon almond extract
2/3 cup semisweet chocolate chips
1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well dispersed.
2. Cream the sugars and butter together. Add the egg and beat until light and creamy. Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until combined. Add the chips.
4. Press the cookie dough into an ungreased 10-inch springform pan.
5. Bake the crust for 12 to 15 minutes or until it just starts to brown. Remove the pan from the oven and set it on a wire rack.
FILLING
1 4-ounce individual serving chocolate pudding
1/3 cup peanut butter
1/3 cup vanilla yogurt
toppings as desired
Preheat the oven to 350 degrees
1. In a medium bowl, mix the pudding, peanut butter, and vanilla yogurt together. Spread the filling on the cooled crust.
2. Spread whatever toppings that you desire on the filling. The dessert in the picture was topped with M & M candies, a sliced banana, chopped peanuts, and then drizzled with chocolate ice cream syrup. See the list below for other ideas.
3. Cut into wedges and serve.
TOPPING IDEAS
Whipped cream
Chocolate whipped cream
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup toffee chips
M & M candies
Maraschino cherries
Gummy Bears
Gumdrops
Cake decorations
Miniature marshmallows
Chopped peanuts
Chocolate syrup
Bakers Note:
Doubling the recipe will make enough crust for a 14-inch pie. If you are making a 15-inch pie, consider tripling the recipe and making a couple cookies with the leftover dough.
CRANBERRY COCONUT BARS
This is a microwave cookie that can be mixed right in the baking pan.
If you are not fond of dried cranberries, consider substituting dates, raisins, or chopped apricot pieces.
1/2 cup butter
1/2 cup brown sugar
1 1/2 cup quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces
1. Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.
2. Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish.
3. Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
4. Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch.
This recipe will make sixteen 2 x 2-inch squares.
TROPICAL ORANGE & COCONUT BALLS
3 1/2 cups vanilla wafer cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup frozen orange juice concentrate, thawed, undiluted
1/2 cup butter, melted
1 1/2 cups sweetened flaked coconut
In the mixing bowl of your stand-type mixer, combine the cookie crumbs, powdered sugar, and chopped pecans. Mix in the orange juice and melted butter. Mix for 1 to 2 minutes.
Shape into one-inch balls and roll in the coconut.
Place the cookies in the refrigerator to become firm.
FRUIT & OAT REFRIGERATOR COOKIES
Choose whatever fruit you like, from cranberries to dates.
1 3/4 cups all-purpose flour
1 cup quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1/2 cup granulated sugar
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 large egg
1 cup 1/4-inch diced dried fruit
Optional sugars, decorations, or nuts for coating the edges
1. Mix the flour, oats, baking powder, and salt together. Set aside.
2. Cream the butter and granulated sugar together. Add the confectioners’ sugar, the vanilla extract, and egg and beat until combined. Continue beating until the mixture is light and fluffy.
3. Add the flour mixture and the fruit and beat until combined. Do not over mix.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 3/8-inch slices and place the slices on the cookie sheets. Bake the cookies for ten or eleven minutes or until done. Immediately remove them to a wire rack to cool.
Baker’s notes:
Keep the slices of uniform thickness so that they are uniformly baked.
Be sure to use a serrated knife to cut cleanly through the slivered almonds.
For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
EASY CHOCOLATE CHIPPERS
One bowl. No beating. Just mix and bake. This is as simple as it gets: melt the butter in the microwave, stir in the ingredients, and bake.
1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
3 cups quick rolled oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350 degrees. Grease two baking sheets.
1. In a large bowl, melt the butter in the microwave. Add the sugar and stir. Add the eggs and stir until smooth.
2. Add the oats, flour, baking powder, baking soda, and salt. With a large, sturdy spoon stir in the ingredients, adding the chocolate chips, part way through stirring.
3. Form golf ball sized mounds on the baking sheet. Bake for 8 to 10 minutes or until the edges of the cookies just start to brown. Remove from the oven, let sit for two minutes, and then remove the cookies to wire racks to cool.
Baker’s notes:
The dough will become stiffer as it cools. If it is too stiff, instead of scooping mounds of dough with a spoon, use your hands to make loose balls.
NEW ENGLAND HERMIT COOKIES
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves (optional)
1 cup shortening
2 cups brown sugar
2 large eggs
1/2 cup buttermilk
2 cups chopped walnuts
1 1/2 cups raisins
Preheat the oven to 375 degrees
1. Measure the flour, baking soda, salt, and spices into a medium bowl.
2. Using the paddle wheel attachment on your stand type mixer or an electric handheld mixer, beat the shortening and brown sugar together until light and fluffy. The mixture should be a light brown in color. Add the eggs, one at a time, beating after each addition. The mixture should be light and fluffy.
3. Add the flour mixture and the buttermilk in three separate additions starting with the flour mixture, beating only until combined after each addition. Add the nuts and raisins.
4. Make golf-ball sized mounds on a greased cookie sheet. Bake for eight to ten minutes at 375 degrees or until the edges of the cookies just begin to brown. Do not over bake. Remove to a wire rack to cool.
APPLE JUMBLES COOKIES
Jumbles were most often baked as small cake-like confections though some were baked as knot shapes. The Germans are credited with adding fruits and nuts to these cookies. These were popular in medieval Europe.
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup (1 stick) butter
3/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup buttermilk
1 cup diced dried apples
3/4 cup walnut pieces
Preheat oven to 350 degrees
1. In a medium bowl, mix the flour, baking powder, salt, nutmeg, and cinnamon together.
2. Cream together the butter and sugars. Add the extract and egg. Beat until light and fluffy.
3. Add the dry ingredients and the buttermilk, one third at a time, alternating and starting with the dry ingredients. Add the apples and nuts.
4. Drop the batter by spoonfuls on a greased baking sheet. Bake for 15 minutes or until done. Cool on a wire rack.
Bakers note:
These are light-colored cookies. Do NOT over bake them.
CHERRY PINEAPPLE COOKIES
1/2 cup brown sugar
1/2 cup sugar
1/2 cup shortening
1 large egg
1/2 cup drained, crushed pineapple
1/2 cup chopped walnuts
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoons salt
1/4 teaspoons baking soda
1 teaspoon baking powder
1 jar maraschino cherries for topping
Preheat the oven to 375 degrees.
1. Cream the sugars and shortening together. Add the egg and beat until light and fluffy.
2. Add the pineapple, nuts, and extract and mix well.
3. Combine the remaining dry ingredients. Add the dry ingredients to the creamed mixture.
4. Place the dough a tablespoon at a time on a greased baking sheet. Press either a half cherry or a whole cherry onto the cookie dough for each cookie—depending on taste.
5. Bake for 10 minutes or until done. Cool on wire racks.
COCONUT CRANBERRY REFRIGERATOR COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup butter
3/4 cup sugar
1/2 teaspoon almond extract
2 large eggs
2 cups sweetened flaked coconut, firmly packed
1 1/4 cups dried cranberries
Optional colored sugar crystals, decorating candies, or nuts.
1. Mix the flour, baking powder, and salt together. Set aside.
2. Cream the butter and sugar together. Add the almond extract and an egg and beat until combined. Add the second egg and beat until the mixture is light and fluffy.
3. Add the flour mixture and the coconut and beat until combined. Add the cranberries.
4. Divide the dough in half and form logs of each half first by squeezing the dough into the approximate shape and then by rolling the dough on the counter while wrapped in waxed paper until the logs are smooth. The logs should be about an inch and one-half in diameter. Refrigerate the logs wrapped in the waxed paper.
5. If you choose to decorate the edges, before baking roll the logs in the decorating sugar or nuts and use the waxed paper to press the decorations into the dough.
6. When ready to bake, preheat the oven to 350 degrees. Use ungreased baking sheets with a nonstick surface or parchment paper.
7. Slice the logs with a sharp, serrated knife into 1/4-inch or a little thicker slices and place the slices on the cookie sheets. Bake the cookies for 10-11 minutes or until done. Immediately remove them to a wire rack to cool.
Baker’s notes:
Keep the slices of uniform thickness so that they are uniformly baked.
Be sure to use a serrated knife to cut cleanly through the coconut and cranberries.
For uniformly round cookies, make sure that the log is chilled and firm and rotate the log on the cutting board between each slice. Any cookies that are out-of-round can be shaped by placing the cookie between the thumb and forefinger and pressing the edges to make the cookie round.
RASPBERRY NUT PINWHEELS
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup softened butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 cup seedless raspberry jam
1 cup finely chopped walnuts
Sift together flour and baking powder onto wax paper.
Beat together butter, sugar and egg until fluffy. Stir in vanilla extract. Gradually add flour mixture, stirring until well combined. Roll out dough between two pieces of wax paper to 12 x 10-inch rectangle. Remove top piece of wax paper. Spread jam evenly over entire surface of dough. Sprinkle evenly with nuts. Firmly roll up dough from a long side, jellyroll style, removing wax paper as you roll. Wrap roll in wax paper and refrigerate several hours or overnight.
Heat oven to 375 degrees F.
Cut roll into generous 1/4-inch slices with thin sharp knife. Transfer slices to ungreased cookie sheet, spacing 2 inches apart. Bake 9 minutes. Cool on rack.
HINTS FOR SUCCESS
1. It's easy to have too much flour in this recipe. Spoon sifted flour into your measuring cup. If you scoop compacted flour out of the bag with a measuring cup, you will have a dry, hard-to-handle dough.
2. So that you don't squish raspberry jam out of the cookie roll, be sparse with the jam on the last inch of the dough.
3. Turn the dough log 1/4 turn after every few cuts to help keep the cookies round. If out of round, gently press the edges of the sliced dough to bring the cookie into shape.
4. Be sure to remove the cookies from the sheet while they are still warm. If the jam cools on the sheet, they will be difficult to remove.
PINEAPPLE FILLED COOKIES
4 cups sifted flour
1 pound small curd cottage cheese
1 pound oleo
1/4 cup milk
FILLING:
2 cans crushed pineapple (drained)
3 tablespoons corn starch
Mix flour and oleo until crumbly. Add cottage cheese and milk. Mix until well blended. Refrigerate of 24 hours. Roll dough out to 1/4" thick. Cut into equal amounts of small and large round cookies. With the large cut out cookie, add about 1 tablespoon of the pineapple mixture and cover with the smaller cookie and crimp the edges until they are sealed. Bake at 425 degrees until golden brown. Drizzle with a powdered sugar and milk glaze and then sprinkle with non-pareils sprinkles.
FILLING:
Combine crushed pineapple and cornstarch. Over low heat, mix until thickened.
CRIMSON CRUMBLE BARS
1 cup sugar
2 teaspoons cornstarch
2 cups fresh or frozen cranberries
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup all-purpose flour
2/3 cup old-fashioned oats
2/3 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup chopped pecans
In a large saucepan, combine the sugar, cornstarch, cranberries and pineapple; bring to a boil, stirring often. Reduce heat; cover and simmer for 10-15 minutes or until the berries pop. Remove from the heat.
In a large bowl, combine the flour, oats, brown sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Set aside 1-1/2 cups for topping.
Press remaining crumb mixture onto the bottom of a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until firm; cook for 10 minutes.
Pour fruit filling over crust. Sprinkle with reserved crumb mixture. Bake for 25-30 minutes longer or until golden brown. Cool on a wire rack. Yield: 2 dozen.
