Absolutely Awesome Chocolate Chunk Cookies
16 oz. semi-sweet chocolate chunks
4 Tbsp. butter
3/4 cup brown sugar
2 eggs
1 Tbsp. vanilla
1/2 cup flour
1/8 tsp. baking powder
2 cups chopped walnuts
Preheat oven to 350ºF. Melt 8 oz. chocolate chunks until smooth. Combine butter, brown sugar, eggs, and vanilla. Whip until smooth. Add melted chocolate and stir. Combine flour and baking powder. Add to chocolate mixture. Add remaining 8 oz. of chocolate chunks and chopped nuts. Stir until completely mixed. Drop by tablespoonfuls onto cookie sheet. Bake 11-12 minutes. Makes 2 dozen.
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Accordion Treats
two 1-yd. sheets heavy-duty foil
3/4 cup butter, softened
3/4 cup sugar
1 tsp. vanilla
2 eggs
1 cup flour
1/4 tsp. salt
1/2 cup chopped walnuts, optional
Heat oven to 325ºF. Fold one sheet of foil in half lengthwise. Fold the double-thickness foil crosswise into 1" pleats to make an "accordion-pleated" pan. Place on ungreased cookie sheet. Repeat with second sheet of foil. In large bowl, beat butter and sugar until light and fluffy. Add vanilla and eggs; beat well. Add flour and salt; mix well. Stir in walnuts. Drop rounded teaspoon of dough into each fold of foil. (Dough spreads during baking to form 4-1/2 to 5" long cookies.) Bake 18-26 minutes or until golden brown. Remove cookies from foil; cool completely. Turn foil over for second baking. Makes 4 dozen.
NOTES: If desired, baked cookies can be sprinkled with powdered sugar or frosted with a chocolate or powdered sugar glaze. *** For flavor variations, try one of the following for the walnuts or the vanilla: To substitute for walnuts, use 1 tsp. cardamom, caraway seed, anise seed, grated orange or lemon peel. To substitute for vanilla, use 1/2 tsp. rum flavor or almond, orange or lemon extract.
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All-in-One Cookies
1 cup butter, softened
1 cup granulated sugar
3/4 cup packed brown sugar
2 tsp. vanilla
1/2 tsp. salt
2 eggs
2-1/2 cups flour
1 tsp. baking soda
10-12 oz. bag any baking "chips"
Heat oven to 375ºF. Beat butter, sugars, vanilla and salt with electric mixer until creamy. Add eggs; beat well. Stir together flour and baking soda; gradually add to butter mixture, beating until well mixed. Stir in chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes 5 dozen.
VARIATION: For chocolate cookies, omit 1/2 cup of the flour and add 1/2 cup cocoa powder.
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Almond Joy Cookies
4 egg whites
1 cup powdered sugar
1 tsp. vanilla extract
1-1/2 cups moist coconut
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped toasted almonds
Beat egg whites until stiff. Add sugar and vanilla gradually. Add coconut and flour; mix well. Stir in chocolate chips and almonds; drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350ºF. for 15 minutes. Remove and cool. Makes 4 dozen
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Amaretto Cookies
1/2 cup egg whites (3 eggs)
1-1/4 cups sugar
1/4 tsp. salt
1/3 cup Amaretto
3-1/4 oz. flaked coconut
4 oz. almonds, finely chopped
Beat egg whites until stiff. Gradually beat in sugar, 1 Tbsp. at a time, until stiff and glossy. Add salt. Gradually beat in Amaretto. Fold in coconut and almonds. Line cookie sheets with foil. Drop mixture by heaping tsp. onto foil. Bake at 325ºF for 20 minutes. Cool cookies on foil. Store in air-tight container(s). Makes 4 dozen.
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Amish Oatmeal Cookies
1-1/2 cup raisins
1 cup salted peanuts
6 cup flour
3 tsp. baking powder
1 tsp. salt
1 tsp. nutmeg
4 eggs
1 tsp. cinnamon
1-1/2 cup shortening
3 cup sugar
2 cup quick cooking oats
3 tsp. baking soda
1 cup buttermilk
1/2 cup dark molasses
Grind raisins and nuts, set aside. Sift dry ingredients into large pan. Cut in shortening like for pie crust . Add ground raisins, sugar and quick cooking oatmeal. Mix well, using hands if necessary. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs; beat with rotary beater until blended. Add to flour mixture; mix well with spoon. Drop by heaping Tbsp. or small ice cream scoop, about 3” apart on greased baking sheet. Flatten each with floured bottom of glass to 2-1/2” round. Beat 1 egg in bowl until blended. Brush tops of rounds with egg. Bake in 375ºF oven 8-10 minutes or until golden brown. Makes about 54 cookies.
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Amish Peanut Butter Oatmeal Cookies
from Carol
1-1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 teas cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves (I used a little less)
2 cups rolled oats
1 cup unsalted butter at room temp
1 cup of unsalted chunky peanut butter
1 cup sugar
1 tsp. vanilla
2 large eggs
1 cup of raw peanuts, preferable Spanish
Preheat the oven to 375ºF. Line two baking sheets withparchment paper I didn't bother with the paper and they were fine. Sift together the flour, salt, baking soda, and powder and spices. Add the oats and mix all together. Cream the butter in a large bowl until pale yellow and fluffy. Add the PB and cream until thoroughly incorporated. Then slowly add the sugar, and mix until the mixture is pale golden and fluffy. Add the vanilla and mix well. Then add the eggs, one at a time, mixing until well combined. Slowly add the flour mixture, and stir just until it is incorporated into the butter mixture. Fold in the nuts, mixing them in thoroughly (this is where I think the skins would get separated and would not be appetizing to me) Drop the dough by Tbsp. one inch apart on the baking sheets. Using the back of a fork, mark the top of each cookie in a crisscross pattern, flattening it out as you go. Bake the cookies in the center of the oven until they are golden, about fifteen minutes (we like soft cookies so I did about 10-11 minutes). Transfer them to wire racks to cool. These will keep in an airtight container for 3 to 4 days....but not in my house!!
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Amish Sugar Cookies
from Lynda
1-1/2 cups oil
1-1/2 cups white sugar
2 eggs
4 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
3/4 tsp. salt
3/4 tsp. pure vanilla extract
Preheat oven to 350ºF. Mix together vegetable oil (yes, 1-1/2 cups of oil), sugar and eggs. Mix in the flour, baking soda, baking powder, buttermilk, salt and vanilla. Pour teaspoon-sized amounts of batter onto cookie sheets, leaving plenty of room in between. These cookies will puff up and get large. Bake for 8 to 10 minutes.
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Andes Mint Cookies
Mix and bake any of your favorite chocolate cookie recipe. The one on the back of Hershey's chips is a great one. Have Andes mints unwrapped and broken in half in a bowl. After you take the cookies out of the oven, while they are cooling on a rack, put half of a mint on top. After you have put a piece on each cookie, go back to the first and spread it around with a spoon.
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Angel Cookies
1 cup margarine, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
1 tsp. cream of tartar
1/2 tsp. salt
2 cups flour
1/2 cup chopped walnuts
Cream margarine and sugars until light and fluffy. Stir in egg and vanilla. Beat well. Stir in cream of tartar, salt and baking soda. Stir in flour and nuts. Drop by tsp. onto ungreased cookie sheets. Bake at 350ºF. for 9-10 minutes or until light brown.
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Apple Cookies
from Cookie Mania Cookbook
1/2 cup butter, softened, or shortening
3/4 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 tsp lemon juice
4 medium apples, peeled and grated
1/2 cup apple juice
2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
Preheat oven to 375ºF. Cream together butter and sugar. Beat in eggs, vanilla and lemon juice. Stir in apples and apple juice. Fold in flour, cinnamon and nutmeg. Drop dough by Tbsp. onto greased cookie sheet, 2 inches apart. Bake 20 minutes or until lightly browned. Yield: 2-1/2 dozen cookies
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Apple-Raisin Cookies
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 cup margarine or soft butter
1 cup firmly packed brown sugar
1 egg
1 cup oatmeal or wheat germ
1/4 cup milk
1 cup finely chopped apples
1 cup raisins
1 cup walnuts, optional
Heat oven to 375º F. In a mixing bowl combine flour, baking powder, salt and spices. In another bowl, cream butter and sugar. Add egg, beating well. Add oatmeal or wheat germ and milk and beat thoroughly. Mix in sifted dry ingredients, then add all remaining ingredients and stir to combine. Drop by tablespoonfuls onto greased baking sheet. Bake in preheated oven for about 10 minutes or until lightly browned.
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Applesauce Cookies
1 cup sugar
1 egg
1-1/2 cups flour
1 tsp. baking soda
1 cup uncooked oatmeal
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup margarine
1 cup raisins
1 cup applesauce
1 cup nuts
Cream margarine with sugar, then beat in egg and applesauce. Add flour, salt, baking soda, baking powder and cinnamon. Add oats, nuts and raisins and stir. Drop by rounded spoonfuls on greased cookie sheets. Bake 15-20 minutes at 350ºF or until light brown.
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Applesauce Cookies #2
1 lb. cooking apples, peeled, cored and chopped
3 Tbsp. water
1/2 cup sugar
1/2 cup butter
1 cup flour
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1/2 tsp. ground cinnamon
1/2 cup chopped walnuts
Cook the apples with the water in covered saucepan over low heat until apple is tender. Cool slightly, then puree in blender or mash with fork. Measure out 1/4 cup. Preheat oven to 375ºF. Grease baking sheet. In medium bowl, cream together sugar and butter until well mixed. Beat in applesauce. (If applesauce is too runny, put in strainer over bowl and let drain 10 minutes before measuring it out.) Sift flour, baking powder, baking soda, salt and cinnamon into mixture; stir to blend. Fold in walnuts. Drop teaspoonfuls of dough onto prepared baking sheet, spacing about 2" apart. Bake 8-10 minutes, until golden brown. Transfer to wire rack to cool. Makes 3 dozen.
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Applesauce Cookies #3
1/2 cup shortening
1 cup sugar
1 egg
2 cup flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 cup applesauce
1 cup raisins
1 cup nuts, optional
Cream shortening and sugar, add egg and beat well. Mix together all dry ingredients and mix well. Add applesauce, raisins and nuts. Drop on greased cookie sheet. Bake 375ºF. about 20 minutes.
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Applesauce-Spice Cookies
1 cup sugar
1/2 cup shortening
1-1/4 cups unsweetened applesauce, drained
1 egg
2-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
1 cup raisins
1 cup chopped walnuts
In large bowl, beat sugar and shortening until light and fluffy. Add drained applesauce and egg; blend well. Add dry ingredients; mix well. Stir in raisins and nuts. Refrigerate overnight. Drop by heaping teaspoonfuls onto greased (or non-stick) cookie sheets. Bake at 375ºF for 11-16 minutes. Immediately remove from cookie sheets. Makes 3 dozen. Ice with cinnamon confectioners' sugar glaze if desired.
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Apple-Walnut Drop Cookies
3 cups flour
1-1/2 tsp. baking soda
3/4 cup soft shortening
2 cups packed brown sugar
3/4 tsp. salt
1-1/2 tsp. ground cinnamon
1-1/2 tsp. round cloves
3/4 tsp. ground nutmeg
2 eggs, unbeaten
1-1/2 cups chopped walnuts
1-1/2 cups finely chopped, unpared apple
1-1/2 cups raisins, chopped
1/2 cup apple juice or milk
Glaze, below
Preheat oven to 400ºF. Lightly grease several cookie sheets. Sift flour with baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and eggs until well blended. Stir in half of flour mixture, then nuts, apple and raisins. Blend in apple juice or milk, then remaining flour mixture. Drop rounded tablespoonfuls of dough onto cookie sheets, 2" apart. Bake 11-14 minutes or until done. While still hot, spread thinly with glaze. If desired, decorate with bits of chopped, unpared apple.
Glaze: In small bowl, combine 2 cups sifted powdered sugar, 1-1/2 Tbsp. softened butter, 1/2 tsp. vanilla extract, 1/4 tsp. salt and 1/4 cup milk. Mix well.
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Aunt May's Drop Sugar Cookies
2/3 cup vegetable shortening
1-2/3 cups sugar
2 eggs
2 tsp. vanilla
3-1/2 cups sifted all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
1/2 cup dairy sour cream
In a large mixing bowl, cream shortening and sugar until smooth. Add eggs and vanilla; blend well. In another bowl, stir together flour, baking soda, salt, and baking powder. Add dry ingredients alternately with sour cream to creamed mixture, beating well after each addition. Drop batter by teaspoonfuls 2 inches apart onto a ungreased baking sheet. Bake at 375ºF. for 12 minutes or until just golden. Remove from baking sheet to a wire rack to cool. Makes 5 dozen cookies.
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Bailey's Chocolate Chip Cookies
recipe by Lynda
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 each egg
1 tsp. vanilla
1/2 cup Bailey's Irish Cream
2-1/4 cups cake flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. chocolate chips
3/4 cup coconut flakes
1/2 cup pecans, chopped
Cream butter and sugars until smooth. Add egg, vanilla and Baileys; blend well. Combine flour, baking soda and salt; add to mixture a little at a time, until thoroughly blended. Add chips, coconut and pecans. Drop by spoonful onto a greased cookie sheet. Bake in 375ºF oven for 10-12 minutes or until golden brown. Makes 3 dozen 3 inch cookies.
Per Serving (excluding unknown items): 119 Calories; 6g Fat (46.5% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 83mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
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Baker's One-Bowl Chocolate Brownie Cookies
6 oz. semisweet baking chocolate
4 oz. unsweetened baking chocolate
6 Tbsp. butter
1-1/4 cups sugar
3 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
2 cups toasted chopped walnuts, optional
Heat oven to 325ºF. Microwave chocolates and butter in large microwave-safe bowl on high 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. Stir sugar into chocolate mixture until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. (Dough will be soft.) Drop by rounded tablespoonfuls, 1-1/2" apart, onto ungreased cookie sheet. Bake 12 minutes or until set. Do NOT overbake! Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container. Makes 3 dozen.
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Banana-Coconut Delights
2 cups Basic Cookie Mix, below
1 cup flaked coconut
1 medium banana, mashed
1 tsp. vanilla
1 egg, beaten
1/2 cup chopped nuts
1/2 cup rolled oats
Preheat oven to 375ºF. Lightly grease baking sheets. In medium bowl, combine cookie mix, coconut, banana, vanilla and egg. Beat well. Stir in chopped nuts and oats. Drop by teaspoonfuls onto prepared sheets. Bake 10-12 minutes, until edges are browned. Makes about 3 dozen.
Basic Cookie Mix
8 cups all-purpose flour
2-1/2 cups granulated sugar
2 cups packed brown sugar
4 tsp. salt
1-1/2 tsp. baking soda
3 cups solid vegetable shortening
In large bowl, combine flour, sugars, salt and baking soda until well blended. With pastry blender, cut in shortening until evenly distributed. Put in large airtight container and label. Store in cool, dry place. Use within 10-12 weeks. makes about 16 cups of Basic Cookie Mix.
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Beth's Oatmeal Cookies
1 cup butter
1 cup sugar
2 large eggs
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups old-fashioned oats
1 cup raisins
2 cups water
1/2 cup chopped walnuts, optional
Preheat oven to 350ºF. In small saucepan, combine raisins with water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Set aside to cool. When cool, reserve 5 Tbsp. of the raisin water, then drain raisins in colander. In large bowl, cream shortening and sugar. Add eggs and raisin water; mix well. Blend dry ingredients into creamed mixture. Add nuts, if desired. Stir in raisins; mix well. Drop by heaping teaspoonfuls, 2" apart, onto greased cookie sheet. Bake 10-15 minutes or until golden brown and firm on top when touched with finger. Cool on wire racks. Makes 6 dozen.
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Black & White Cookies
Cookies:
1-3/4 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
1/2 tsp. vanilla extract
1/4 tsp. lemon extract
2-1/2 cups cake flour
2-1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
Frosting:
4 cups confectioners sugar
1/3 to 1/2 cup boiling water
1 oz. bittersweet chocolate
Preheat oven to 375ºF. Butter 2 baking sheets and set aside. Make the cookies. In a large mixing bowl, combine the sugar and butter and mix by machine or hand until fluffy. Add the eggs, milk and vanilla and lemon extracts and mix until smooth. In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely. Make the frosting: Place the confectioners sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable. Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting. Makes 2 dozen.
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Blond Macadamia Nut Cookies
2-1/3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter
3/4 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla
2 cups (12 oz.) white baking chips
7-oz. jar macadamia nuts (about 1-1/2 cups), coarsely chopped if desired
Preheat oven to 350ºF. In medium-sized bowl, mix together flour, baking soda and salt; set aside. In large bowl, with electric mixer, cream butter and sugars together till creamy. Add eggs and vanilla; continue beating till fluffy. Gradually add flour mixture, mixing well. With spoon, stir in baking chips and nuts. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets and bake 9-12 minutes, or till golden. Remove cookies to wire rack to cool. Makes 5 dozen.
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Blue Ribbon Oatmeal Chocolate Chip Cookies
from the White Elephant Bed and Breakfast Inn, Savannah, Tennessee
1-1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup firmly packed brown sugar
3/4 cup butter or margarine
2 eggs
2 tsp. vanilla
2-1/2 cups quick or old-fashioned oats, uncooked
6 oz. semi-sweet chocolate chips
1/2 cup chopped walnuts
In a small bowl, combine flour, baking soda, and salt; mix well. In a large bowl, beat together sugar and butter until light and fluffy. Blend in eggs and vanilla. Add flour mixture; mix well. Stir in oats, than add chocolate chips and walnuts. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes at 350ºF. Cool on rack. Makes about 2 dozen 2-1/2 inch cookies.
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Breakfast Cookies
recipe by Lynda
2/3 cup butter, or reduced fat margarine
2/3 cup sugar
1 large egg
1 tsp. vanilla
3/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
6 strips bacon, fried and crumbled (turkey bacon works fine)
1-1/4 cups oats, rolled (raw)
1 cup Cheddar Cheese, shredded (2% Kraft works)
1/2 cup wheat germ, regular or honey nut flavor
Cream together butter, sugar, egg and vanilla. Beat in flour, baking soda and salt. Stir in remaining ingredients. Drop by rounded teaspoonful onto greased cookie sheets. Bake at 350º for 10-12 minutes. (watch because these cookies spread a bit) Makes 4 dozen.
Per Serving (excluding unknown items): 69 Calories; 4 g Fat (53.0% calories from fat); 2 g Protein; 6 g Carbohydrate; trace Dietary Fiber; 14 mg Cholesterol; 90 mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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Brown Buttercrunch Cookies
from Mrs. Fields
1/2 cup salted butter, softened
1/2 cup corn syrup
2/3 cup brown sugar, packed
1 cup old fashioned oats (not quick oats)
3/4 cup flour
1 tsp. vanilla
Glaze:
1/4 cup heavy cream
1 cup chocolate chips
2 tsp. light corn syrup
In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves. Turn heat to high. When mixture boils, remove from heat and stir in the oats, flour and vanilla. Bake cookies one pan at a time and be ready to work fast. Drop by half teaspoonsfuls 3 inches apart onto paper-lined cookie sheets. Bake 8 minutes or until mixture spreads, bubbles and begins to brown Let cookies cool for 1-2 minutes before rolling. Roll widest edge of cookie around a pencil or wooden spoon creating a tube. If it hardens, return it to the oven for 30 seconds. Cool completely. Prepare glaze; dip one end of cookie tubes into chocolate glaze.
Glaze: Combine cream, chocolate chips and corn syrup in heavy saucepan. Heat over medium heat until melted, stir till smooth.
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Brown Sugar Drops
2 cups packed brown sugar
1/2 cup butter
1/2 cup shortening
1/2 cup milk
2 eggs
3-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Light Brown Glaze, below
Heat oven to 400ºF. Beat brown sugar, butter, shortening, milk and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 9-11 minutes or until almost no indentation remains when touched in center. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Light Brown Glaze. Makes 5 dozen.
Light Brown Glaze: Mix 4 cups powdered sugar, 1/2 cup melted butter, 2 tsp. vanilla and 2-4 Tbsp. milk until smooth and spreadable.
VARIATIONS: For Applesauce-Brown Sugar Drops, substitute 1 cup applesauce for the 1/2 cup milk. Stir in 1-1/2 tsp. ground cinnamon, 1/4 tsp. ground cloves and 1 cup raisins. For Cherry-Brown Sugar Drops, stir in 1 cup chopped, well-drained maraschino cherries. Press an additional cherry half in each cookie before baking, if desired. Omit glaze. Makes about 6 dozen.
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Brown Sugar-Sour Cream Drop Cookies
6 Tbsp. butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg white
1/3 cup nonfat sour cream
1 tsp. vanilla
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup dried currants
Preheat oven to 375ºF. Lightly grease or cover with parchment paper 2-3 cookie sheets. In large bowl, cream butter with sugars, egg white, sour cream and vanilla. Beat until light and fluffy. In separate bowl, combine flour, baking soda and salt. Blend flour mixture into creamed mixture until dough is smooth. Stir in currants. Drop teaspoonfuls of dough onto cookie sheets, about 2" apart. Bake 8-10 minutes or until lightly browned. Cool on wire rack. Makes 4 dozen.
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Brownie Mounds
6 oz. unsweetened baking chocolate
2/3 cup butter, softened
1-1/2 cups sugar
2 eggs
2/3 cup light corn syrup
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1-1/2 cups chopped nuts
Melt chocolate in top of double boiler over hot (not boiling) water. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs, corn syrup, vanilla and melted chocolate; beat well. In separate bowl, combine flour, baking powder and salt; blend into creamed mixture. Stir in nuts. Drop by tablespoonfuls onto lightly greased cookie sheet. Bake at 350ºF. for 10-12 minutes or until almost set. Cool slightly on cookie sheet. Remove from cookie sheet; cool completely on wire rack. Makes 4 dozen.
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Butter Drop Cookies
2 cups butter/shortening
1-1/2 cups sugar
3-1/2 cups flour
2 tsp. vanilla
2 tsp. baking powder
1/2 tsp. salt
4 eggs
Drop with spoon and dip knife in cold water and spread. Sprinkler with decorating sugar. Bake at 375ºF. till they get brown around the edges.
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Butterscotch Brown Butter Cookies
1-1/2 cup brown sugar
1/2 cup butter
1 cup milk
2-1/2 cup flour
1/2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
2/3 cup nuts, chopped
Brown Butter Frosting, below
Mix all ingredients as given. Drop by teaspoonfuls on sheet. Bake 12 minutes at 350ºF. Makes 6 dozen. Frost.
Brown Butter Frosting:
2 tbsp. butter, browned
4 tbsp. butter, soft
1-1/2 cups powdered sugar
4 tbsp. hot water
1 tsp. vanilla
Mix well. Add a little more water, if too thick.
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Butterscotch Cookies
Cookies:
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cup dark brown sugar
1 cup salted butter
2 large eggs
2 tsp. vanilla extract
1 cup chopped walnuts
1 cup walnut halves
2-1/2 cup all-purpose flour
Glaze:
8 oz. caramels
1/4 cup heavy cream
Preheat oven to 300ºF. In medium bowl, using a whisk, mix together flour, soda and salt. Set aside. In large mixing bowl, using an electric mixer, beat together sugar and butter. Mix to form grainy paste. Scrape down sides of bowl when necessary. Add eggs and vanilla and beat on medium until soft and lumpy. Add flour mixture and chopped walnuts and mix on low just until combined. Do not overmix. Drop cookie dough by rounded Tbsp. 2 inches apart on ungreased cookie sheet. Place 1 whole walnut half in center of each cookie. Bake 25 minutes or until cookies begin to turn brown at the edges. Transfer to a cool, flat surface.
Glaze: Melt caramels with cream in small saucepan over low heat and stir until smooth then remove from heat. Drizzle cooled cookies with glaze in interesting patterns.
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Buttery Meltaways
1 cup butter
1/2 cup powdered sugar
2-1/4 cups sifted cake flour
1/4 tsp salt
1 tsp vanilla extract
Powdered sugar
Cream together butter and sugar until light and fluffy. Blend in flour, salt and vanilla. Drop by teaspoonfuls, 2 inches apart, on ungreased cookie sheet. Bake in 375ºF. oven until set, not brown, 12 to 15 minutes. Remove to rack and sprinkle with powdered sugar. Makes about 3-1/2 dozen.
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Cake Mix Cookies
from The Grandison at Maney Park, shared by Jo Ann
any kind of cake mix
2 Tbsp. water
2 eggs
1/2 cup oil
1 tsp extract
1/2 cup pecans or walnuts
Drop batter into bowl of powdered sugar (about a tsp of batter per cookie, depending on size of cookie you want). Roll in sugar until it is in approximate shape of a ball. Cook at 350ºF. for 8-10 minutes. Makes about 4 dozen.
NOTES: Devil's Food Cake is good with a small amount of almond extract. Yellow Cake Mix goes well with vanilla or lemon extract, White Cake Mix with almond extract.
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California Heritage Orange Chocolate Chip Cookies
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups granulated sugar
1-1/4 cups firmly packed brown sugar
1/2 cup vegetable shortening
1/2 cup unsalted butter, softened
1 tsp. vanilla
1 tsp. orange juice
2 large eggs
12 oz. chocolate chips
1 cup coarsely chopped walnuts
Peel of 1 orange, finely grated
Combine the flour, baking soda and salt and set aside. In a separate mixing bowl, cream the sugars, shortening, butter, vanilla and orange juice. Beat in the eggs one at a time. Add the flour mixture 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips, nuts and grated orange peel. Chill at least 1 hour. Preheat the oven to 350ºF. Drop the dough by teaspoonfuls onto a lightly buttered cookie sheet. Bake for 8-10 minutes. Remove to a wire rack to cool. Makes 4-6 dozen.
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Candy Bar Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1/3 cup shortening
1 tsp. vanilla
1 egg
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
three 1.5-oz. bars Nestle Crunch, 100 Grand, Original Chunky or Oh Henry! candy, coarsely chopped
1/2 cup semisweet chocolate chips
1 Tbsp. shortening
Heat oven to 375ºF. Mix sugars, butter, 1/3 cup shortening, the vanilla and egg in large bowl. Stir in flour, baking soda and salt. Stir in candy. Drop dough by heaping teaspoonfuls about 2" apart onto ungreased cookie sheet. bake 8-10 minutes or until light brown (centers will be soft). Cool 1 minute; remove from cookie sheet. Cool completely on wire rack. Cover cookie sheet with waxed paper. Heat chocolate chips and 1 Tbsp. shortening over low heat, stirring occasionally, just until melted and smooth. Dip about one-third of each cookie into chocolate. Place on waxed paper. Sprinkle with finely chopped candy bar if desired. Refrigerate about 3 minutes or until chocolate is set. Makes about 3 dozen.
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Canterbury Jumbles
from "The Last Suppers," by Diane Mott Davidson
1/2 cup solid vegetable shortening
1/2 cup butter
2 cups firmly packed brown sugar
2 large eggs
1/2 cup buttermilk
2 tsp. vanilla
3-1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup sweetened flaked coconut
1 cup coarsely chopped macadamia nuts
1-1/2 cups raisins
3 cups semisweet chocolate chips
Preheat oven to 400ºF. In large mixing bowl, beat shortening, butter and brown sugar together until smooth. Beat in eggs, then stir in buttermilk and vanilla. Blend flour, baking soda and salt together in small bowl. Stir into butter mixture until incorporated. Stir in coconut, nuts, raisins and chocolate chips. Drop by level half-tablespoons onto greased cookie sheets. Bake 7-10 minutes, until cookies are puffed and slightly brown. Cool on rack. Makes 11 dozen.
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Cereal Killer Cookies
from "The Cereal Killer," by Diane Mott Davidson
2-1/4 cups old-fashioned oats
two 6 oz. pkg. almond brickle chips, (Bits O' Brickle)
1-2/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 cup unsalted butter, 2 sticks
2 large eggs
1 Tbsp. vanilla extract
Preheat the oven to 375ºF. In a small bowl, mix the oats with the brickle chips. Sift the flour, baking soda, baking powder, and salt together. In a food processor, mix the sugars until blended, then gradually add the butter. Continue to process until creamy and smooth. Add the eggs and vanilla and process until blended. Add the flour mixture and process just until combined. Pour this mixture over the oats and brickle chips and stir until well combined. Using a 2-Tablespoon measure, measure out scoops of dough and place at least 2 inches apart on ungreased cookie sheets. Bake for 12 to 15 minutes or until golden brown. Cool on wire racks. Makes 4 to 5 dozen.
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Cheery Cherry Macaroons
3 cups flour
1 cup sugar
1 cup butter, softened
1/4 cup milk
1 egg
1 tsp. baking powder
1/4 tsp. salt
1 tsp. almond extract
1/2 cup chopped pecans
1/2 cup maraschino cherries, chopped, well drained
2 cups flaked coconut
Heat oven to 350ºF. In large mixer bowl, combine all ingredients except pecans, cherries and coconut. Beat at low speed, scraping bowl often, until well mixed, 2-3 minutes. By hand, stir in pecans and cherries. Drop rounded teaspoonfuls of dough into coconut; roll into 1" balls. Place 1' apart on cookie sheets. Bake 15-20 minutes or until lightly browned (coconut will be toasted). Let stand 1 minute; remove from cookie sheets. Store in tightly covered container. Makes 4 dozen.
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Cherry Winks
from Pillsbury's "Best of the Bake-Off Cookbook"
Ruth Derousseau, Rice Lake, WI, 1950 Prize Winner
1 cup sugar
3/4 cup shortening
2 Tbsp. milk
1 tsp. vanilla
2 eggs
2-1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1-1/2 cups coarsely crushed cornflakes cereal
15 maraschino cherries, quartered
Heat oven to 375ºF. Grease cookie sheets. In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well. Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well.* Drop by rounded teaspoonfuls into cereal; thoroughly coat. Form into balls; places 2” apart on greased cookie sheets. Lightly press maraschino cherry piece into top of each ball. Bake 10-15 minutes or until light golden brown. Makes 5 dozen.
NOTE: If desired, cover with plastic wrap and refrigerate dough for easier handling.
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Cherry-Golden Raisin Cookies
1/2 cup dried cherries
1/2 cup golden raisins
1/2 cup water
6 Tbsp. butter, softened
1 cup sugar
1 large egg, lightly beaten
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. ground allspice
1 tsp. salt
1 tsp. vanilla
Preheat oven to 375ºF. Cover two cookie sheets with parchment paper or spray sheets with Pam. In saucepan, combine cherries, raisins and water; heat to boiling. Lower heat, simmer 1 minute, then cool mixture. In large bowl, cream butter and sugar, then add egg and mix well. In small bowl, stir flour, wheat germ, cinnamon, nutmeg, baking powder, baking soda, allspice and salt together until well mixed. Add dry ingredients to creamed mixture, mixing well. Stir in vanilla. Drop by rounded teaspoons about 2" apart on prepared sheets. Bake 12-15 minutes, until lightly browned. Cool on wire rack. Makes 4 dozen.
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Chewy Chocolate Cookies
1-1/4 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
Vanilla Glaze, below
Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients and add to creamed mixture. Drop by spoonful on ungreased cookie sheets. Bake for 8-10 minutes at 350ºF. Cool on cookie sheets for a minute before removing.
Vanilla Glaze: Combine 1 cup powdered sugar, 1-1/2 tsp. milk, 1-1/2 Tbsp. softened butter and 1/4 tsp. vanilla in small mixer bowl; beat until smooth.
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Chewy Cocoa Drops
1/2 cup butter, softened
1-1/4 cups packed brown sugar
1 tsp. vanilla
2 eggs
1-1/2 cups flour
1/4 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 cup raisins
1/2 cup chopped dates
1/2 cup chopped walnuts
colored sprinkles, optional
Cream butter, brown sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. In separate bowl, combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Stir in raisins, dates and nuts. Chill 30 minutes. Drop by teaspoonfuls onto lightly greased cookie sheet. Decorate with colored sprinkle, if desired. Bake at 350ºF. for 8-10 minutes or until set. Remove from sheet; cool on rack. Makes 4 dozen.
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Chewy Oatmeal Cookies
3/4 cup butter flavored Crisco
1-1/4 cups light brown sugar
1 egg
1/3 cup milk
1-1/2 tsp. vanilla
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3 cups oats
1 cups raisins
1 cup chopped walnuts
Combine all ingredients. Drop by teaspoonfuls onto baking sheets. Heat oven to 375ºF. Bake 10 to 12 minutes. Cool 2 minutes on baking sheet. Makes 2-1/2 dozen cookies.
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