Citronsmakager (Lemon Wafers)
Cookies:
1/2 cup unsalted butter, at room temperature
1 cup sugar
4 eggs
2-1/4 cups flour
2 tsp. lemon extract
Glaze:
1 cup powdered sugar
1 Tbsp. fresh lemon juice
Cover baking sheets with parchment paper or lightly grease them. Preheat oven to 350*F. Cream the butter and sugar. Add the eggs; beat until well mixed. Add flour and beat until mixture is light. Blend in lemon extract. Drop by rounded teaspoonfuls onto prepared baking sheets, about 2" apart. Bake 6-8 minutes until cookies feel firm and are just lightly browned around the edges. Mix powdered sugar with lemon juice and enough water to make a thin glaze. Drop a half-teaspoonful of glaze on each hot cookie. Makes about 5 dozen.
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Cocoa Buttons
2 cups flour
1/3 cup cocoa powder, sifted
1/8 tsp. salt
1 cup butter, room temperature
1 cup powdered sugar, sifted
1 egg yolk
1/4 cup milk
extra powdered sugar for dusting, optional
Preheat oven to 350ºF; have ready 1-2 ungreased baking sheets. In small bowl, stir or whisk together flour, cocoa and salt. In large bowl, cream butter until light. Add powdered sugar and beat again. Add egg yolk and milk; beat 4 minutes. Gradually add flour mixture, blending well after each addition. Drop by neatly rounded teaspoons 1-1/2" apart on ungreased baking sheet. Bake 10 minutes. Let cool on sheet 1-2 minutes, then transfer to wire racks. Using a fine sieve, generously dust the tops of the hot cookies with powdered sugar. Allow to cool completely on racks. Makes 5 dozen.
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Cocoa Clouds
from Polly
3 egg whites, at room temperature
1/8 tsp. salt
1/2 tsp. cream of tartar
1 cup superfine sugar
1/4 cup unsweetened cocoa
In small bowl beat eggs, salt and cream of tartar at high speed until foamy. Gradually add sugar until stiff, not dry. Fold in cocoa. Drop by tsp. 2" apart on brown paper lined cookie sheet. Bake 20 minutes at 275ºF. 10-20 calories each.
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Coconut Cream Macaroons
three 7-oz. pkgs. flaked coconut (7-2/3 cups)
1 cup flour
1/2 tsp. salt
14-oz. can sweetened condensed milk
2/3 cup canned cream of coconut (NOT coconut milk)
1 Tbsp. vanilla
1/4 tsp. almond extract
1 large egg
6 oz. semisweet chocolate chips (1 cup), if desired
1 Tbsp. vegetable oil, if desired
Heat oven to 350ºF. Line cookie sheet with aluminum foil or cooking parchment paper. Sprinkle 1 cup of the coconut over aluminum foil. Bake 5 to 7 minutes, stirring occasionally, until golden brown; cool. Reserve aluminum foil for baking cookies. Mix toasted coconut, remaining coconut, the flour and salt in large bowl. Beat milk, cream of coconut, vanilla, almond extract and egg in medium bowl until well mixed. Pour milk mixture over coconut mixture; stir until well mixed. Drop mixture by heaping tablespoonfuls about 2” apart onto foil on cookie sheet. Bake 12-14 minutes or until golden brown (cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely, about 30 minutes. Heat chocolate chips and oil in 1-quart saucepan over low heat, stirring constantly, until chips are melted. Drizzle over cookies. Let stand about 30 minutes or until chocolate is set. Makes 3 dozen.
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Coconut Crisps
1 cup butter, softened
1 cup sugar
1 egg
1 tsp. vanilla
1 tsp. almond extract
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flaked coconut
additional sugar for sprinkling
Preheat oven to 325ºF. In a large bowl, beat together the butter and sugar. Add the egg and extracts and mix well. In another bowl, whisk together the flour, baking soda, and salt, and then add to the egg mixture, combining thoroughly. Add the coconut and mix well. Using a 1-1/2" cookie scoop ( or by heaping Tbsp..) drop the cookie dough onto greased baking sheets. Sprinkle each cookie with the additional sugar, then, using the bottom of a sugar-coated glass, press cookie lightly to about 3/8" thickness( they will rise slightly during baking). Bake for 12-14 minutes and DO NOT allow them to brown. Remove to wire rack to cool and store in a tightly covered tin or freeze. Makes 40 cookies.
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Coconut Macaroons
from Jo Ann
Lightly grease cookie sheet. Preheat oven to 325ºF. Combine:
7 oz. package coconut flakes
6 Tbsp. flour
In another bowl, combine:
4 egg whites
2/3 cup sugar
1/4 tsp. salt
1 tsp. almond extract
Blend flour and coconut mixture into the egg white mixture. Drop by tablespoonfuls on to the cookie sheet. Bake 20 minutes, or until lightly golden on top. Let cool a minute on the baking sheet before removing to a wire rack.
Jo Ann’s Notes: The cookies harden when cooled but soften up after a few hours.
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Coconut Macaroons #2
4 egg whites
2/3 cup sugar
1/4 cup flour
1/8 teaspoon salt
1/2 teaspoon almond extract
4 cups coconut
1/4 cup chopped red candied cherries
1/4 cup chopped green candied cherries
Heat oven to 325 ºF. Grease and lightly flour cookie sheets. In a medium bowl, beat egg whites until foamy. Add sugar, flour, salt, and almond extract; blend well. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto greased and floured cookie sheets. Bake at 325 ºF for 13-17 minutes or until set and lightly browned. Immediately remove from cookie sheets. Makes 2 dozen.
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Coconut Meringue Drops
3 egg whites
1 cup sugar
1 tsp vanilla
1 cup shredded coconut
whole unblanched almonds, optional
Preheat oven to 300ºF. In large bowl use an electric mixer to beat the egg whites until stiff peaks form. Gradually beat in sugar. Add vanilla. With a rubber spatula gently fold in coconut. Drop by rounded teaspoonfuls onto greased, floured cookie sheets. Press an almond in center of each cookie. Bake at 300ºF for 20 to 25 minutes. Remove to racks to cool. Makes about 5 dozen.
NOTE: This cookie must be handled a little more carefully than most as it forms a white shell which causes it to be slightly delicate.
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Coconut Orange Jumbos
3/4 cup shortening
1/2 cup sugar
1/2 cup light corn syrup
2 eggs
2 cups chopped shredded coconut
3 Tbsp. grated orange rind
2-1/2 cups sifted flour
1/4 tsp. salt
1/2 tsp. soda
1/2 cup orange juice
Preheat oven to 350ºF. Cream shortening and sugar together in bowl until light and fluffy. Add corn syrup; blend well. Add eggs one at a time to shortening mixture; beat well after each addition. Drop dough by teaspoonfuls onto lightly greased cookie sheet; bake for 15 minutes. Makes 5 dozen.
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Coffee Drops
2 cups softened butter
1/2 cup sugar
1/4 cup packed dark brown sugar
1 egg
1-1/4 tsp. vanilla
1-1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
6 Tbsp. coffee syrup divided (see coffee syrup recipe)
3/4 cup coarsely chopped pecans
1-1/2 cups sifted powdered sugar
2 Tbsp. milk
In a large mixing bowl, cream butter and both sugars until light and fluffy. Beat in the egg and one tsp. vanilla until light. Sift flour, salt and baking soda. With mixer on low speed, mix in the flour mixture alternating with 4 Tbsp. of coffee syrup until well blended. Stir in pecans. Drop heaping teaspoonfuls, two inches apart, onto greased baking sheets. Bake in a preheated 375ºF oven for 10-12 minutes until lightly browned. Cool on wire racks. In a small bowl, combine powdered sugar, remaining 1/4 tsp. vanilla, remaining 2 Tbsp. coffee syrup and milk until smooth and consistency of a thick glaze. Spread glaze over the cooled cookies. Yield: about 3 dozen.
Coffee Syrup:
1 cup sugar
1 cup extra strength brewed 100% Colombian Coffee (1-1/2 cups ground coffee to 16 oz. cold water)
Combine sugar and coffee in a medium saucepan. Bring to a boil, stirring constantly to dissolve sugar. Lower heat and simmer for three minutes, stirring often. Store syrup tightly covered in refrigerator, up to one month. Use to flavor milk drinks or over ice cream. Yield: 1 cup syrup
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Cookies in a Jar
from Hershey’s Chocolate for Every Season
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/3 cup granulated sugar
1 cup semisweet or milk chocolate chips
1/3 cup packed brown sugar
1 cup quick-cooking or old-fashioned oats
1/2 cup peanut butter chips, white chips or semisweet chocolate chips
Stir together flour, baking powder, baking soda and salt in small bowl. Layer ingredients in 1-quart glass canister or jar in the following order (from bottom to top): granulated sugar, chocolate chips, brown sugar, flour mixture, oats, peanut butter or other flavored chips. Tap jar gently on counter to settle each layer before adding the next. Cover with tight-fitting lid; attach baking direction (below) to jar. Store in cool, dry place for up to 3 months.
Baking directions: Heat oven to 375ºF. Empty contents of jar into large bowl. Add 1/2 cup softened butter, 1 slightly beaten egg and 1 tsp. vanilla. Stir until well mixed. Drop dough by heaping tsp. 2” apart onto ungreased cookie sheet. bake 8-10 minutes or until edges are lightly browned. Remove from cookie sheets to wire rack. Cool completely. Makes 2 dozen.
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Cranberry Nut Cookies
1/2 cup butter
1 cup sugar
3/4 cup packed brown sugar
1/4 cup milk
1/4 tsp. baking soda
2-1/2 cup chopped cranberries
1 egg
2 Tbsp. orange juice
3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup nuts
Cream butter and sugars. Add milk, egg and orange juice. Combine all dry ingredients. Mix into butter mixture. Stir in cranberries and nuts. Bake at 350ºF for 15-18 minutes. Frost when cooled.
Frosting:
1/3 cup butter
2 cup powdered sugar
1-1/2 tsp. vanilla
2-4 Tbsp. water
Heat butter till golden brown, about 5 minutes. Cool for 2 minutes. Add sugar, and vanilla. Beat, and add 1 Tbsp. water at a time.
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Cranberry-Oatmeal Cookies
1 cup flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1/4 cup milk
1 tsp. finely shredded orange peel
1-1/2 cups quick-cooking oats
3/4 cup chopped cranberries
1/4 cup chopped walnuts
Orange Icing, below
Stir together flour, baking powder, cinnamon and nutmeg. In large mixer bowl, beat butter and brown sugar until fluffy. Add egg, milk and orange peel; beat well. Add flour mixture and beat until well mixed. Stir in oats, cranberries and nuts. Drop by rounded tablespoons onto greased cookie sheet. Bake at 375ºF for 10-12 minutes. Remove and cool. Dip tops of cookies in Orange Icing to coat. Makes 2 dozen.
Orange Icing: Stir together 1 cup sifted powdered sugar, 1/2 tsp. finely shredded orange peel, 1/4 tsp. vanilla and enough orange juice (1-2 Tbsp.) to making icing of pouring consistency.
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Cream Cheese Cookies
1 cup butter, softened
3 oz. cream cheese, softened
1 cup sugar
1 egg yolk
1/2 tsp. vanilla extract
2-1/2 cups flour
Preheat oven to 325ºF. Lightly grease cookie sheets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls, making an indentation in the center with your thumb or other object; fill with preserves, or press candy into center. Bake for 15 minutes in preheated oven. Cookies should be pale. Makes 6 dozen.
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Crickets
from Pillsbury's "Best of the Bake-Off Cookbook"
Deborah Zurow, Lombard, IL, 1967
1/2 cup butter or margarine, softened
1/3 cup sugar
1/4 cup packed brown sugar
1 tsp. vanilla
1 egg
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup chopped toasted almonds, if desired
7-oz. pkg. (1 cup) chocolate-covered raisins
Heat oven to 375ºF. In large bowl, beat butter, sugar and brown sugar until light and fluffy. Add vanilla and egg; beat well. Stir in flour and remaining ingredients; mix well. Drop by teaspoonfuls 2” apart onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown. Cool 1 minute, remove from cookie sheets. Makes 2-1/2 dozen.
NOTE: To toast almonds, spread on cookie sheet in single layer. Toast at 375ºF. for 5-10 minutes or until light golden brown, stirring occasionally.
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Cross-Country Cookies
1/2 cup butter
1/2 cup peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1-3/4 cups rolled oats
1 cup M&Ms
1/2 cup peanuts
1/2 cup raisins
1/4 cup wheat germ
In large bowl, beat butter and peanut butter with electric mixer on medium to high speed about 30 seconds or until combined. Add sugar, brown sugar, baking powder and baking soda. Beat until combined. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using wooden spoon, stir in any remaining flour. Stir in oats, M&Ms, peanuts, raisins and whet germ. Drop dough from rounded tsp. 2” apart on ungreased cookie sheet. Bake 9 minutes at 375ºF or until edges are lightly browned. Cool on cookie sheet 1 minute. Remove from cookie sheet; cool on wire rack. Makes 5 dozen.
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Crunchy Peanut Scotchees
3/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened
1/2 cup peanut butter (if you like really peanutty cookies make this crunchy)
2 eggs
1-1/2 cups all purpose flour
1 tsp. baking soda
1 cup peanuts, chopped
6 oz pkg. (1 cup) butterscotch chips
Heat oven to 350 ºF. In large bowl, cream brown sugar and margarine until light and fluffy. Add peanut butter and egg; mix well. Stir in flour and baking soda. Stir in peanuts and butterscotch chips. Drop by rounded teaspoonfuls 2" apart onto ungreased cookies sheets. Bake at 350 F. for 9-12 minutes or until golden brown. Immediately remove from cookie sheets. Makes 4 dozen
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Date-Filled Drop Cookies
4 cups Basic Cookie Mix, below
1/4 tsp. cinnamon
2 eggs, beaten
1 tsp. vanilla
1/4 cup water or buttermilk
walnut halves
Date Filling:
1 cup chopped dates (or raisins)
3 Tbsp. sugar
3 Tbsp. water
1/4 cup chopped nuts
Prepare Date Filling and set aside to cool. Preheat oven to 375ºF. Lightly grease baking sheets. In large bowl, combine cookie mix, cinnamon, eggs, vanilla and water or buttermilk. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Spoon 1/2 tsp. Date Filling on top of each cookie, depressing dough slightly. Cover each with another tsp. of dough. Top with walnut half. Bake 10-12 minutes, until browned. Makes about 2-1/2 dozen.
Date Filling: In small saucepan, combine dates or raisins, sugar and water. Cook over medium heat about 5-10 minutes, stirring, until thick. Remove from heat. Cool slightly. Stir in chopped nuts.
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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Death by Chocolate Cookies
16 oz. semisweet baking chocolate, divided
3/4 cup packed brown sugar
1/4 cup butter
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp baking powder
2 cups chopped nuts, optional
Heat oven to 350ºF. Chop 8 squares of chocolate and set aside. Microwave remaining chocolate in large bowl on high for 1-2 min. Stir until smooth. Add sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by 1/4 cupfuls onto cookie sheet. Bake 12-13 minutes, until cookies are puffed and feel set to touch. Cool on sheet 1 minute and transfer to rack to completely cool.
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Deep Dark Chocolate Cookies
from Family Circle magazine
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp. vanilla
2 eggs
1-3/4 cups all-purpose flour
1/2 cup unsweetened baking cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup chocolate chips
1/2 cup chopped nuts, optional
Preheat oven to 37݉F. In large bowl with electric mixer at medium speed, beat butter, sugars and vanilla about 2 minutes or until well blended. Add eggs; beat well. In a medium size bowl, stir together the flour, cocoa, baking soda, baking powder and salt. Gradually add the dry mixture to the butter mixture, beating just until combined. Stir in chocolate chips and nuts. Drop batter by heaping tsp. onto ungreased baking sheets. Bake 7 minutes or until cookies are set. Cool on cookie sheets 1 minute. Remove from sheet to wire racks to cool completely. Makes about 3 dozen.
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Deluxe Oatmeal Raisin Cookies
recipe by Nestlé
1-1/4 cups flour
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
3 cups old-fashioned rolled oats, or quick oats
1-1/3 cups chocolate-covered raisins, (10 oz. pkg.) Nestle
1 cup chopped nuts, I use pecans
Preheat oven to 375ºF. Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, sugar, brown sugar and vanilla in large mixer bowl until creamy. Beat in eggs; gradually beat in flour mixture. Stir in oats, chocolate-covered raisins and nuts. Drop by rounded Tbsp. onto ungreased baking sheets. Bake in preheated oven for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 4 dozen cookies.
Per Serving (excluding unknown items): 132 Calories; 7g Fat (44.9% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1-1/2 Fat; 1/2 Other Carbohydrates.
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Diane's Oatmeal-Butterscotch-Walnut Cookies
1-1/4 cups margarine or butter flavored Crisco
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt optional
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cup Quaker Oats (quick or old-fashioned, uncooked)
10 oz. butterscotch chips
1/2 cup chopped walnuts
Heat oven to 375ºF. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices. Add to mixer little at a time. Stir in oats, little at a time. Add chips and nuts. Drop by rounded tsp. onto ungreased cookie sheet. Bake 8 to 9 minutes, chewy or 10 to 11 minutes, crisp. Cool and remove. Store tightly covered. Makes 4-1/2 dozen.
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"Don't Give Away This Recipe!" Chocolate Chip Cookies
2-1/2 cups unsifted flour
1 teaspoon baking soda
1 cup butter or margarine, softened
1/4 cup sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla
1 package (4 serving size) vanilla instant pudding
2 eggs
12 oz. chocolate chips
Mix flour and baking soda. Combine butter, the sugars, vanilla and pudding mix in lage bowl: beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips. Batter will be stiff. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake at 375ºF. for 8 to 10 minutes.
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Double Chocolate Cookies
12 oz. bittersweet chocolate, in larger-than-chip-size chunks
1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter
4 oz. unsweetened chocolate, coarsely chopped
4 large eggs, room temperature
1-1/2 cups sugar
1-1/2 Tbsp. instant coffee powder
2 tsp. vanilla extract
Set aside half of the bittersweet chocolate. Whisk together flour, baking powder and salt in medium bowl; set aside. Place butter, remaining bittersweet chocolate and unsweetened chocolate in top of double boiler over simmering water. Heat, stirring occasionally, until butter and chocolates are melted and smooth. Remove from heat. Meanwhile put eggs, sugar, coffee and vanilla in bowl of mixer fitted with whisk attachment. Beat at high speed about 10 minutes,
until very thick and forms a slowly dissolving ribbon when whisk is lifted and allowed to drizzle back into bowl. With mixer on low speed, very gradually add warm chocolate mixture. Scrape down sides of bowl and bottom. Continue to mix just until chocolate is thoroughly incorporated. Add dry ingredients and remaining bittersweet chocolate chunks. Mix thoroughly. Mixture will look like a thick, marshmallowy cake batter. Cover bowl with plastic and chill several hours or overnight. (Dough can be kept refrigerated for up to 4 days.) Preheat oven to 350ºF. Line two large baking sheets with parchment paper. Using heaping tablespoon of dough for each cookie, drop onto lined sheets, leaving at least 2" between each cookie. Bake 10-12 minutes, rotating pans halfway through baking. Cookies will puff, then sink and crinkle and wrinkle around the edges. These cookies are better underdone than overbaked. Transfer to
cooling racks to cool to room temperature. Makes about 2 dozen large cookies.
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Double Chocolate Cookies #2
1/2 cup butter
2/3 cup packed brown sugar
1 egg
1 tsp. vanilla
1-1/4 cups self-rising flour
3/4 cup rolled oats
4 oz. semisweet chocolate, coarsely chopped
4 oz. white chocolate, coarsely chopped
Preheat oven to 375ºF. Lightly grease two baking sheets. Cream butter with sugar until pale and fluffy. Add egg and vanilla; beat well. Sift flour over mixture and fold in lightly. Add oats and chocolates and stir until evenly mixed. Place small spoonfuls of mixture in 18-20 mounds on prepared baking sheets, leaving space for spreading. Bake 15-20 minutes, until beginning to turn pale golden. Cool 2-3 minutes on baking sheets, then transfer to wire racks to cool completely. Makes 18-20 cookies.
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Double Chocolate-Walnut Chunkies
1 package devil's food or chocolate cake mix for 2-layer cake
3/4 cup margarine or butter, softened
2 large eggs
12 oz. semisweet chocolate chips
8 oz. can walnuts (2 cups), coarsely chopped
1 cup flaked or shredded coconut
1/2 cup old-fashioned or quick-cooking oats, uncooked
Preheat oven to 350ºF. In large bowl, with mixer at low speed, beat about half of devil's food cake mix with margarine or butter and eggs until blended. Increase speed to high; beat until smooth, occasionally scraping bowl with rubber spatula. With spoon, stir in chocolate chunks, walnuts, coconut, oats, and remaining cake mix until blended. Spoon dough by rounded tablespoons, about 1-1/2 inches apart, onto ungreased large cookie sheets. Bake 15 minutes or until cookies are set. Remove cookies to wire racks to cool. Makes about 4-1/2 dozen cookies.
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Double Peanut Cookies
1 cup peanut butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
2 eggs
1-1/2 cups flour
1 tsp. baking soda
1-1/2 cups chopped unsalted dry-roasted peanuts
Heat oven to 375ºF. Mix peanut butter, sugars, butter and eggs in large bowl. Stir in flour and baking soda. Stir in peanuts (dough will be stiff). Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 8-10 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool on wire rack. Makes 4-1/2 dozen.
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Double Whammy Oatmeal Chews
1 cup butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
3 cups rolled oats
6 oz. (1 cup) semisweet chocolate chips
1 cup butterscotch chips
In large bowl, beat butter with electric mixer on medium to high speed about 30 seconds or until softened. Add sugar and brown sugar; beat until combined. Beat in the eggs and vanilla. Beat in flour, baking soda and salt. Stir in oats. Stir in chocolate and butterscotch chips. Drop dough from rounded tsp. 2” apart on ungreased cookie sheet. Bake 8-10 minutes at 375ºF. or until golden. Cool on cookie sheets 1 minute; transfer to wire racks to cool completely. Makes 5 dozen.
Any-Way-You-Want-‘Em Oatmeal Chews: Prepare as above, but substitute your favorite combination of M&Ms, raisins, dried chopped fruit, chopped nuts or peanut butter (or other flavored) chips for the semisweet chocolate and butterscotch chips.
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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.
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Easter Story Cookies
I got this recipe from a friend, who suggests that these cookies be made the evening before Easter Sunday. Thanks, Roseanne!
1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300ºF. (this is important--don't wait until you're half done with the recipe) Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers.
Read John 19:1-3. Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
Read John 19:28-30. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life.
Read John 10:10-11.Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin.
Read Luke 23:27. So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8 and John 3:16. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus.
Read Isaiah 1:18 and John 3:1-3. Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read Matthew 27:57-60. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed.
Read Matthew 27:65-66. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 and 22. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty.
Read Matthew 28:1-9
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Easy Butter Cookies
1 lb. butter
1 cup sugar
1 tsp. vanilla
3 cups flour
Cream butter and sugar, blend in vanilla. Add flour gradually, mixing after each addition. Drop by teaspoonfuls onto cookie sheet. Decorate if desired, with sugar, or sprinkles. Bake at 350ºF. for about 10-15 minutes until edges are only slightly brown.
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Easy Cake Mix Cookies
1 box any flavor cake mix
1/2 cup flour
2/3 cup oil
2 eggs
6 oz. chocolate chips or M&Ms
Combine all of above ingredients except the chocolate chips/or M&Ms. Mix everything together well. Then add your chips or candy; mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350ºF. for 8-12 minutes. Makes 2-3 dozen cookies.
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Easy Coconut Macaroons
14 oz. (5-1/3 cups) flaked coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
2 tsp. grated lemon, orange or lime peel, optional
1 tsp. almond extract
Heat oven to 325ºF. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites, grated peel and almond extract until well blended. Drop by tablespoonfuls onto lightly greased and floured cookie sheets. Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Makes 2 dozen.
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Easy Macaroons
14 oz. sweetened condensed milk
4 cups coconut
1 tsp. vanilla extract
Mix all ingredients in a large bowl. Drop by heaping tsp. onto greased and floured cookie sheet. Bake 10 minutes at 350ºF or until light golden brown. Makes about 3-1/2 dozen.
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Easy Pecan Cookies
1 cup brown sugar, packed firmly
1 Tbsp. flour
1/2 tsp. salt
1 egg white
2 cups whole or broken pecans
Heat oven to 275ºF. Mix brown sugar, flour and salt in bowl. Beat egg white until stiff but not dry. Fold egg white into sugar mixture. Finally, fold in pecans. Drop by tablespoonful onto greased cookie sheet. Bake in preheated oven for 30 minutes. Let cool slightly before removing to prevent breaking.
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Extraordinary Chocolate Chip Cookies
4-1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
1 cup butter, must be at room temperature
1 cup light (not dark) brown sugar
1 cup granulated sugar
1 cup vegetable oil
1 tsp milk
1 tsp vanilla extract
1 egg beaten
12-oz. bag of chocolate chips
1 cup chopped walnuts, optional
Preheat oven to 350ºF. Sift together first 4 ingredients and set aside. In large bowl with mixer on high speed beat butter until smooth. Add sugars and beat until well combined. Reduce speed to medium, beat in next 4 ingredients until combined. Reduce speed to low; beat in flour mixture until combined. Stir in chocolate chips and walnuts. Drop by 2 Tbsp. 2” apart onto ungreased baking sheets. Bake 10-15 minutes.
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Fresh Mint-Chocolate Chip Cookies
1-1/3 cups sugar
3/4 cup butter, softened
1 Tbsp. finely chopped mint leaves OR 1/4 tsp. mint extract
1 egg
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
10 oz. (1-1/2 cups) mint flavored semisweet chocolate chips
Heat oven to 350ºF. Mix sugar, butter, mint and egg in large bowl. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 11-13 minutes or until golden brown. Cool slightly; remove from cookie sheet. Cool on wire rack. Makes 3-1/2 dozen.
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Fresh Orange Cookies
1 cup buttermilk
1 heaping tsp. baking soda
2 cup sugar
1 cup Crisco
2 eggs
4 cup flour
1 tsp. salt
1 tsp. baking powder
Juice and grated rind of 1 orange
Icing:
1-1/2 boxes powdered sugar
2 tbsp. butter
1 large orange, juice and rind
Mix buttermilk and baking soda and set aside. Cream Crisco and sugar together. Add eggs, rind and juice. Blend. Combine flour, baking powder and salt. Alternate with buttermilk into creamed mixture. Drop by tsp. onto greased sheet. Bake at 400ºF. for 9-10 minutes. Beat icing ingredients with mixer and spread on cooled cookies.
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Frosted Drop Brownies
1/2 cup butter or margarine
3/4 cup sugar
1 egg
2 squares unsweetened chocolate, melted
1-3/4 cup sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla
1/2 cup chopped nuts
Shiny White or Chocolate Icing, below
36 walnut or pecan halves
Cream butter and sugar until fluffy. Add egg and beat well. Stir in melted chocolate. Sift together flour, baking soda and salt. Add alternately with the milk to the chocolate mixture. Stir in vanilla and nuts. Drop by teaspoonfuls 2” apart onto ungreased baking sheets; bake at 400ºF. for 8-10 minutes. Remove cookies and cool on racks. Drop one tsp. Shiny White or Chocolate Icing onto center of each cookie and swirl with fork, then op with walnut or pecan halves. Makes 3 dozen cookies
Shiny White Icing: Add enough cream or milk to 2 cups sifted powdered sugar to making icing of spreading consistency. Add 1/2 tsp. vanilla (can tint part of icing a delicate pink or deeper red with a few drops of red food color and add peppermint extract if you like for holidays).
Chocolate Icing: Add 1 square unsweetened chocolate, melted to 1 cup sifted powdered sugar; beat in enough cream or milk to make icing of spreading consistency. Add 1/2 tsp. vanilla
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Fudge Nut Brownie Cookies
21-1/2 oz. pkg. brownie mix
1/2 cup flour
1/2 cup water
1/4 cup vegetable oil
1 egg
6-oz chocolate chips
1 cup chopped walnuts or pecans
1 can choc. frosting
Heat oven to 350ºF. Grease cookie sheets. In large bowl, combine brownie mix, flour, water, oil and egg. By hand stir with spoon until dough is formed. Stir in chocolate chips and nuts. Drop by rounded spoonfuls 2 inches apart onto greased cookie sheets. Bake 8 to 12 minutes. Cool 1 minute. Remove from cookie sheets: cool completely. Frost cookies. 3 dozen cookies
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Fudgy Macadamia Cookies
1 cup sugar
1/2 cup butter
1 tsp. vanilla
2 oz. unsweetened baking chocolate, melted and cooled
1 egg
1 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup chopped macadamia nuts
Heat oven to 350ºF. Beat sugar, butter, vanilla, melted chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in nuts. 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. Makes 2 dozen.
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Fudgy Wudgy Chocolate Cookies
12 oz. semisweet chocolate chips (2 cups)
2 Tbsp. butter
3/4 cup flour
2 tsp. vanilla extract
14-oz. can sweetened condensed milk
2 cup chopped pecans
Preheat oven to 350ºF. In a 2-quart glass bowl, cook chocolate with butter in a microwave oven on High 1 to 2 minutes or until melted and smooth when stirred. Mix in flour until well blended. Add vanilla and sweetened condensed milk and mix well. Stir in pecans. Drop dough by tablespoonfuls 2 inches apart onto 2 greased and foil-lined cookie sheets. Bake 9 to 10 minutes (cookies will be dull on top and soft). Let cookies cool on baking sheets. Carefully remove from foil. Makes 45 cookies
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German Soft Sugar Cookies with Sour Cream
1/2 cup butter or margarine
1-1/2 cup sugar
2 eggs
1 tsp vanilla
3 cups sifted flour
1 tsp. salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup dairy sour cream
Cream butter to consistency of mayonnaise, add sugar gradually, while continuing to cream. Add eggs one at a time beating well after each addition. Add vanilla. Beat until light and fluffy. Mix and sift dry ingredients. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. For 3” cookies drop heaping teaspoonfuls on well greased cookie sheet (or use parchment paper). well apart. Flatten a little with spoon and sprinkle with cinnamon sugar (3 Tbsp. sugar mixed with 3 tsp. cinnamon). Bake at 400ºF. for 10 or 12 minutes.
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Gina's Favorite Sugar Cookies
2 cups butter or margarine
2 cups shortening
2 cups powdered sugar
2 cups granulated sugar
4 eggs
8 cups flour
2 tsp. cream of tartar
2 tsp. soda
1 tsp. vanilla
1 tsp. nutmeg
Cream butter, shortening and sugars well. Add eggs one at a time and beat until well mixed. Sift flour, cream of tartar and soda together. Add to creamed mixture when well mixed and add vanilla and nutmeg. Bake at 375ºF. for 12 to 15 minutes.
NOTES: May vary by adding nuts or coconut. This makes a large batch, amount depends on size of drops.
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Glazed Apple Cookies
2 cups flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
1-1/2 cups brown sugar, firmly packed
1/2 cup shortening
1/4 cup milk
1/2 tsp. nutmeg
1/4 tsp. cloves
1 egg
2 cups pared apples, finely chopped
1 cup walnuts, chopped
1 cup raisins
Preheat oven to 400ºF. Sift flour, soda, spices and salt. Set aside. Beat shortening, sugar and egg. Stir in flour mixture alternating with apples and milk. Stir in nuts and raisins. Drop on lightly greased cookie sheet. Bake 10 minutes until golden brown. Brush tops with vanilla glaze while still warm.
Vanilla Glaze: Combine 1 cup powdered sugar, 1/2 tsp. vanilla, 1 tbsp. melted butter and 1-1/2 tbsp. hot milk until smooth.
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