Potato Chip Cookies
from Robin
1 cup butter
7/8 cup sugar (3/4 cup plus 2 tbsp.)
1 egg yolk
1-1/2 cups sifted flour
1/2 cup crushed potato chips
1 tsp vanilla
1/2 cup pecans
Cream softened butter, sugar and egg yolk. Stir in flour. Add chips, vanilla and pecans. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 350ºF. for 10 to 12 minutes.
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Pound Cake Wafers
from the 2002 Lang Kitchen Calendar
2-1/2 sticks butter, room temperature
1 cup sugar
2 egg yolks
3 cups all purpose flour
1 tsp. vanilla
pecan halves and maraschino cherry halves
In mixing bowl, cream butter until very fluffy and add sugar gradually. Beat in egg yolks, one at a time until well blended. Add flour and vanilla. (Dough will be stiff) Drop dough by teaspoonfuls onto an ungreased cookie sheet. Garnish each cookie with cherry half or pecan half. Bake at 350ºF for 12 to 15 minutes.
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Praline Cookies
from Pillsbury's "Best of the Bake-Off Cookbook"
Cheryl Dean Matthews, Charlotte, NC, 1959 Prize Winner
Cookies:
1-1/2 cups packed brown sugar
1/2 cup butter or margarine, softened
1 tsp. vanilla
1 egg
1-1/2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
Frosting:
1/2 cup packed brown sugar
1/4 cup half-and-half
1 cup powdered sugar
1/2 cup coarsely chopped pecans
Heat oven to 350ºF. Grease cookie sheets. In large bowl, beat 1-1/2 cups brown sugar and butter until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking powder and salt; mix well. Drop dough by rounded teaspoonfuls 2” apart onto greased cookie sheets. Bake 10-12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. In small saucepan, combine 1/2 cup brown sugar and half-and-half. Bring to a boil over medium heat; boil 2 minutes, stirring constantly. Remove from heat. Stir in powdered sugar; beat until smooth. Place about 1/2 tsp. of the pecans on each cookie; drizzle with frosting, covering pecans. Let stand until set. Makes 3 dozen.
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Pumpkin Cookies
1-1/2 cups butter
2-1/2 cups sugar
3 eggs, unbeaten
5 cups sifted flour
2-1/2 tsp. baking powder
1-1/2 tsp. salt
1-1/2 tsp. soda
2-1/2 tsp. cinnamon
1-1/4 tsp. cloves
1-1/4 tsp. nutmeg
1 large can pumpkin
1 large package butterscotch chips
1-1/2 cups raisins
1-1/2 cups nuts, optional
Cream shortening and sugar. Add eggs. Combine dry ingredients. Add alternately with pumpkin. Stir in butterscotch chips or raisins or nuts or a combination. Do not over mix. Drop by teaspoonfuls onto greased cookie sheets. Bake at 375ºF for 10 minutes, or until golden in color. Frost with optional orange frosting or glaze. Makes about 4 dozen large cookies.
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Pumpkin Whoopie Pies
2 cups brown sugar
1 cup oil
1-1/2 cups pumpkin
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1-1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. cloves, ground
Filling:
3 cups shortening
4 cups powdered sugar
1 Tbsp. milk
4 egg whites, beaten
4 Tbsp. flour
2 Tbsp. vanilla
Cream together brown sugar and oil. Add pumpkin and eggs and mix well. Combine all remaining ingredients and mix into creamed mixture. Drop by large tablespoonfuls onto greased baking sheet. Bake at 350ºF for 10-12 minutes. To prepare filling: Combine all ingredients and mix well. Make whoopie pies by spreading filling on flat side of one cookie and making it sandwich with another cookie. Store in airtight container.
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Quadruple Chocolate Cookies
1-1/4 cup butter, softened
2 cups granulated sugar
2 eggs
2 tsp. vanilla extract
3 cups flour
3/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Preheat oven to 350ºF. Cream together butter and sugar. Add eggs and vanilla and continue mixing until creamy. In separate bowl, combine flour, cocoa powder, baking soda, and salt. Mix well and then add to creamy mixture. Mix until thoroughly blended. Add all of the different chips and fold into batter. Drop by teaspoon onto ungreased cookie sheet. Bake for 10 to 12 minutes.
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Quaker's Vanishing Oatmeal Raisin Cookies
recipe by Quaker Oatmeal
1 cup butter or margarine, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups oats, rolled (raw), (quick or old fashioned)
1 cup raisins
Heat oven to 350º F. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Makes 48 cookies
Easy Bar Cookies: Press dough onto bottom of ungreased 13x9” baking pan. Bake 30-35 minutes or until light golden brown. Cool completely; cut into bars. Store tightly covered. 32 bars
Ice Cream Sandwich Cookies: Spread softened ice cream on bottom side of one cookie; top with second cookie. Wrap in plastic wrap or aluminum foil; freeze. Remove from freezer a few minutes before serving.
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Quick Coconut Macaroons
5-1/3 cups flaked coconut (two 7-oz. pkgs.)
14-oz. can sweetened condensed milk
1 Tbsp. vanilla extract
Heat oven to 350ºF. In large bowl, combine coconut, milk and vanilla; mix well. Drop by rounded teaspoonfuls onto aluminum-foil lined and generously greased baking sheets; garnish as desired. Bake 8-10 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool). Store loosely covered at room temperature. Makes about 4 dozen.
Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy star or kiss in center of each macaroon immediately after baking.
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Reese's Chewy Chocolate Cookies
1-1/4 cup butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1-2/3 cups (10 oz) Reese's peanut butter chips
Heat oven to 350ºF. In large mixer bowl, beat butter and sugar until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in peanut butter chips. Drop dough onto ungreased cookie sheet. Bake 8-9 minutes or until set.
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Reese's Cookies
1 cup shortening or 3/4 cup butter
1 cup sugar
1/2 cup packed brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1 cup peanut butter chips
1 cup (6 oz.) semisweet chocolate chips
Cream shortening or butter, sugar, brown sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour and baking soda; add to creamed mixture. Stir in peanut butter chips and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350ºF for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. Makes 5 dozen.
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Salted Peanut Cookies
3 cups flour
1/2 tsp. baking soda
1/2 cup butter
1/2 cup margarine
1-1/2 cups brown sugar
2 eggs
2 tsp. vanilla
2 cups salted peanuts
Preheat oven to 375ºF. Sift together flour and baking soda; set aside. With electric mixer, cream butter, margarine and sugar until light and fluffy. Beat in eggs and vanilla. Fold in flour mixture. Stir in peanuts until evenly combined. Drop teaspoonfuls 2" apart on lightly greased baking sheets. Grease bottom of glass and dip in sugar; flatten cookies with glass. Bake about 10 minutes, until lightly colored. With metal spatula, transfer to wire rack to cool completely. Makes 61/2 dozen.
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Soft Amish Sugar Cookies
1-1/2 cups vegetable oil
1-1/2 cups white sugar
2 eggs
4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
3/4 tsp. salt
3/4 tsp. vanilla extract
Preheat oven to 350ºF. Mix together vegetable 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. Makes 5-6 dozen.
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Soft & Chewy Oatmeal Cookies
from Recipe du Jour, Simply the BEST daily recipe E-zine on the Web
1 cup butter or margarine, (do not use spread)
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1-7/8 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 cups old-fashioned rolled oats
1 cup chopped pecans, if desired
Preheat the oven to 350º F. Cream together the butter and sugars. Beat in the eggs and vanilla. Add the flour, soda and salt, mix in. Stir in the oats and pecans. Drop by rounded Tbsp. onto ungreased cookie sheets. Bake approximately 11 minutes until the edges are beginning to turn golden. Remove from oven and let stand 1 minute. Remove to cool on a wire rack. Yield: about 5 dozen
Lynda’s Notes: I like to add a mixture of nuts and dried cherries or cranberries to these cookies. Baked on a stone these cookies need LESS time in cooking to ensure they are "chewy". A TBSP of Kahlua is a great addition to this recipe.
Per Serving (excluding unknown items): 88 Calories; 5g Fat (48.6% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 73mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
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Soft & Chewy Peanut Butter Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1-1/4 cups brown sugar, firmly packed
1-1/4 cups white sugar
1 cup butter, softened
3 large eggs
1 cup creamy peanut butter
2 tsp. vanilla
Preheat oven to 300ºF. In a medium bowl, combine flour, soda and salt. Mix well and set aside. In large bowl, blend sugars using an electric mixer. Add butter to form a grainy paste. Add eggs, peanut butter and vanilla. Beat at medium speed until light and fluffy. Add flour mixture and mix at low speed until just mixed. Drop by rounded Tbsp. onto an ungreased cookie sheet. With a wet fork (be sure to dip fork in water after each cookie as dough is sticky), gently press a crisscross pattern on top of cookie. Bake 9 to 12 minutes. Transfer immediately to a cool surface.
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Soft Apple Cider Cookies
1 cup firmly packed light brown sugar
1/2 cup margarine, softened
1/2 cup apple cider
1/2 cup Egg Beaters egg substitute
2-1/4 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
2 medium apples, peeled and diced (about 1-1/2 cups)
3/4 cup almonds, chopped
Cider glaze, recipe follows
In a large bowl, with electric mixer at medium speed, beat sugar and margarine until creamy. Add cider and egg substitute; beat until smooth. With electric mixer at low speed, gradually blend in flour, cinnamon, baking soda and salt. Stir in apples and almonds. Drop by tablespoonfuls, 2 inches apart, onto greased baking sheets. Bake at 375ºF. for 10 to 12 minutes or until golden brown. Remove from sheets; cool on wire racks. Drizzle with cider glaze. Makes 4 dozen cookies.
Cider glaze: In a small bowl, combine 1 cup powdered sugar and 2 Tbsp. apple cider until smooth.
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Soft Drop Sugar Cookies
2 cups vegetable oil
3 cups sugar
4 eggs
2 cups buttermilk
2 tsp. soda
6 cups flour
6 tsp. baking powder
3 tsp. vanilla
Mix oil, sugar, egg; add soda to buttermilk, add flour. baking powder, vanilla; drop on lightly greased cookie sheet. Sprinkle cookies with colored sugar. Bake at 350ºF. for 12 minutes.
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Soft Ginger Cookies with Orange Glaze
recipe by "Cooking In Quilt Country," by Marcia Adams
Cookies:
1 cup buttermilk
2 tsp baking soda
3/4 cup vegetable oil
1 cup sugar
1 cup dark molasses
2 eggs
3-3/4 cup all-purpose flour, unbleached
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp nutmeg, grated
1/2 tsp ground allspice
1/2 tsp ground cloves
Glaze:
2 cup powdered sugar, plus 1 tablespoon
1 Tbsp butter, very soft
1/4 cup orange juice
2 tsp grated orange rind
1/2 tsp vanilla extract
1 dash salt
In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes. Preheat oven to 325ºF. Drop batter by heaping Tbsp. onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not overbake. The cookies should be quite soft. While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if necessary or to freeze for storage. Once frozen pack in tins in single layers separated by wax paper. These freeze well. Makes 3-1/2 to 4 dozen cookies
Per Serving (excluding unknown items): 128 Calories; 4g Fat (27.9% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
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Soft Molasses Cookies
2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground allspice
1/2 cup shortening
1/2 cup sugar
1 egg
1/2 cup molasses
1/4 cup water
1 tsp. instant coffee crystals
36 pecan or walnut halves
1/2 cup sifted powdered sugar
2-3 tsp. milk
Combine flour, baking soda, cinnamon, ginger, salt and allspice. Beat shortening and sugar until fluffy. Add egg and molasses and blend well. Stir water into coffee crystals until dissolved. Add coffee mixture and flour mixture alternately to shortening mixture, beating until well mixed. Drop by rounded teaspoons onto greased cookie sheet. Press nut half into top of each cookie. Bake at 375ºF for 8-10 minutes. Remove and cool. Beat together powdered sugar and enough of the milk to make an icing of drizzling consistency. Drizzle over cookies. Makes 3 dozen.
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Soft Molasses Cookies #2
1 cup sugar
1/2 cup butter
1/2 cup shortening
3/4 cup sour cream
1/2 cup molasses
1 egg
3 cups flour
1-1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
sugar, optional
Heat oven to 375ºF. Beat 1 cup sugar, the butter, shortening, sour cream, molasses and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except sugar. 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. Sprinkle sugar over cookies while still warm. Makes 4 dozen.
Soft Molasses Cookie with Vanilla Frosting: Bake and cool cookies as directed but do not sprinkle with sugar after baking. Mix 3 cups powdered sugar, 1/3 cup softeend butter, 1-1/2 tsp. vanilla and 2-3 Tbsp. milk until smooth and spreadable. Frost cookies.
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Soft Peanut Butter Cookies
2/3 cup shortening
3/4 tsp. salt
1 tsp. vanilla
1/2 cup peanut butter
2/3 cup granulated sugar
2 eggs
2/3 cup brown sugar
1 cup peanuts optional
1/2 cup evaporated milk
2 cups flour
2 tsp. baking powder
Combine shortening, salt, vanilla and peanut butter and mix well. Add granulated sugar gradually and cream well. Combine beaten eggs and brown sugar, mixing well. Add to creamed mixture and blend. Add peanuts and milk. Sit flour with baking powder and add to mixture, blending well. Drop on greased cookie sheet. Flatten with a fork and bake at 350ºF. for 12-15 minutes. Makes 7 dozen.
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Sour Cream Cookies
1-1/2 cups packed brown sugar
1 cup sour cream
1/2 cup shortening
1 tsp. vanilla
2 eggs
2-3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans, if desired
Browned Butter Glaze, below
Heat oven to 375ºF. Beat brown sugar, sour cream, shortening, vanilla and eggs in large bowl with electric mixer on medium speed. Stir in flour, baking soda and salt. Stir in pecans. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Bake 8-10 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 Browned Butter Glaze. Makes 6 dozen.
Browned Butter Glaze: Heat 1/3 cup butter in 1-quart saucepan over low heat, stirring occasionally, until golden brown; remove from heat. Stir in 2 cups powdered sugar, 1-1/2 tsp. vanilla and 2-3 Tbsp. hot water until smooth and spreadable.
VARIATIONS:
Applesauce Cookies: Substitute 3/4 cup applesauce for the sour cream. Stir in 1 tsp. ground cinnamon, 1/4 tsp. ground cloves and 1 cup raisins with the flour.
Coconut-Sour Cream Cookies: Substitute shredded coconut for the pecans.
Salted Peanut-Sour Cream Cookies: Substitute salted peanuts for the pecans.
Spice-Sour Cream Cookies: Mix 1/2 cup granulated sugar, 1 tsp. ground cinnamon and 1/4 tsp. ground cloves; sprinkle over cookies before baking. Omit glaze.
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Sour Cream-Dried Fruit Cookies
6 Tbsp. butter, softened
1 cup sugar
1 large egg, lightly beaten
1/2 cup nonfat or low-fat sour cream
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup dried berries, chopped dried fruits or raisins
Preheat oven to 375ºF. Cover one large cookie sheet with parchment paper or grease lightly. In large bowl, mix butter and sugar together until creamy. Add egg, sour cream and vanilla; mix until smooth. In small bowl, stir together flour, baking powder and salt. Stir into creamed mixture until well blended. Stir in dried fruit. Drop teaspoonfuls of dough onto cookie sheet, 1" apart. Bake 8-10 minutes, until tops of cookie are firm to touch and pale golden around edges. Makes 3 dozen.
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Special Macaroons
8 egg whites (4 in each of 2 bowls)
2 cups almond paste
2 cups powdered sugar
1-1/8 cup granulated sugar
Make a stiff meringue with 4 egg whites. Break the paste into small pieces, add the sugar and the remaining 4 egg whites and beat. Mix the meringue into this mixture. Let stand in a covered container for at least four hours. Drop onto cookie sheets which have been lined with baking parchment and bake at 330ºF. for 20 minutes. Yield: 8 dozen.
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Spice-Applesauce Cookies
1 spice cake mix
1 cup raisins
1/2 cup oil
1/2 cup applesauce
1 egg
Mix cake mix, raisins, oil, applesauce and egg. Drop by teaspoons on greased cookie sheet. Bake at 350ºF. for 12 to 15 minutes.
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Stir & Drop Sugar Cookies
2 eggs
2/3 cup vegetable oil
2 tsp. vanilla
1 tsp. grated lemon rind
3/4 cup sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
Heat oven to 400ºF. Beat eggs with fork. Stir in oil, vanilla, and rind. Blend in sugar until mixture thickens. Measure flour by dipping or sifting. Stir together flour, baking powder, and salt. Blend into wet ingredients. Drop dough by teaspoonfuls about 2 inches apart on ungreased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake 8-10 minutes, or until delicate brown. Remove from sheet immediately.
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Sugar-Buttermilk Cookies
1 cup shortening
2 cups white sugar
4 eggs
1 tsp. vanilla extract
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
1/2 cup butter, melted
2 cups powdered sugar
2 Tbsp. milk
3 drops red food coloring, optional
Preheat oven to 350ºF. Line cookie sheets with parchment paper. In a large bowl, cream together the shortening and white sugar until smooth. Beat in eggs one at a time, and stir in vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture alternately with the buttermilk until a soft dough forms. Drop by teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes in preheated oven, or until light brown. Cool on wire racks. In a medium bowl, blend together melted butter and powdered sugar until smooth. Gradually stir in milk until frosting reaches the desired consistency. Mix in food coloring, if desired. Spread onto cooled cookies, and place frosted cookies on waxed paper or cooling racks until frosting is set. Makes 2 dozen.
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Swedish Almond Lace Cookies
1 cup sugar
1 stick butter, melted
1 egg
1/4 cup flour
1/8 tsp. salt
1/4 tsp. baking powder
1 tsp. almond extract
1 cup oatmeal
Combine all above ingredients and mix well. Drop by 1/4 teaspoonfuls at least 2 inches apart on well-greased cookie sheets. Bake at 350ºF. for 8-10 minutes or until outside edges begin to brown. Let cool on sheet for 1 minute only. Loosen carefully with spatula and remove to rack or plate to cool completely. Store tightly covered. Makes about 4 dozen 2" cookies.
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Sweet & Spicy Cookies
2 cups Basic Cookie Mix, below
4 Tbsp. molasses
1/2 tsp. vanilla
1 egg, beaten
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. allspice
sugar
Preheat oven to 375ºF. Lightly grease baking sheets. In medium bowl, combine cookie mix, molasses, vanilla, egg, ginger, cinnamon and allspice. Stir until blended. Drop by teaspoonfuls 2" apart on prepared baking sheets. Flatten with bottom of glass dipped in sugar. Bake 8-10 minutes, until edges are browned. Makes about 2 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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Tart 'n' Tangy Lemonade Frosties
Cookies:
1-1/4 cups sugar
1-1/4 cups butter, softened
2 eggs
3 cups flour
6 oz. can frozen lemonade or orange juice concentrate, thawed, reserve 2 Tbsp. for frosting
1 tsp. baking soda
Frosting:
3 cups powdered sugar
1/3 cup butter, softened
2 Tbsp. reserved frozen juice concentrate
1-2 Tbsp. milk
1 tsp. vanilla
Heat oven to 400ºF. In large mixer bowl, combine sugar, 1-1/4 cups butter and eggs. Beat at medium speed, scraping bowl often, until light and fluffy, 3-5 minutes. Reduce speed to low. Continue beating, gradually adding flour, lemonade and baking soda, until well mixed, 1-2 minutes. Drop by rounded teaspoonfuls onto cookie sheets. Bake 8-14 minutes or until edges are lightly browned. Cool completely. In small mixer bowl, combine all frosting ingredients. Beat at low speed, scarping bowl often, until smooth and creamy, 1-2 minutes. Frost cookies; sprinkle with colored sugar. Makes 4 dozen.
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The Ultimate Oatmeal Cookie
1-1/4 cups packed brown sugar
1 cup butter, softened
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
2 eggs
3 cups quick-cooking or old-fashioned oats
1-1/3 cups flour
1 cup raisins
Heat oven to 350ºF. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed. Or mix with spoon. Stir in oats, flour and raisins. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Makes 3 dozen.
Variation: Omit cinnamon; stir in 12-oz. bag semisweet or milk chocolate chips.
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Three-in-One Cookies
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1/2 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
2 cups quick-cooking rolled oats
1/2 cup chopped nuts
1/4 cup flaked coconut
1/2 cup mixed dried fruit bits
1/2 cup semisweet chocolate chips
1/2 cup raisins
1/2 tsp. ground cinnamon
Combine flour, baking soda and salt. In large mixer bowl, beat shortening and butter until butter is softened. Add sugar and brown sugar and beat until fluffy. Add eggs and vanilla; beat well. Add flour mixture and beat until well mixed. Stir in oats, nuts and coconut. Divide into three equal parts. To one-third of the dough, stir in fruit bits; to another third, add chocolate chips; and to the other third, blend in raisins and cinnamon. Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 350ºF about 10 minutes. Remove and cool. Makes 5 dozen.
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Three-in-One Oatmeal Cookies
1-1/2 cups butter
2 cups packed brown sugar
1 cup granulated sugar
2 eggs
1/4 cup milk
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. baking soda
3 cups flour
2 cups rolled oats
In extra-large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add the brown sugar, sugar, eggs, milk, baking powder, vanilla and baking soda. Beat until combined. Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour. Stir in oats. Divide dough into 3 portions. Choose one of the following cookie variations for each portion of dough. Drop dough onto ungreased cookie sheet. (For large cookies, drop into scant 1/4 cup mounds 4” apart; for small cookies, drop from rounded tsp. 2” apart.) Bake at 375ºF until edges are golden but centers are soft, allowing 13-15 minutes for large cookies and 9-11 minutes for small cookies. Coon on cookie sheet 1 minute; remove to wire rack to cool completely. Makes 1 dozen large or 3 dozen small cookies.
Spicy Raisin Rounds: Stir in 1 cup raisins or currants, 1 tsp. ground cinnamon and 1/4 tsp. ground cloves, then continue as directed.
Nutty Brickle Chippers: Stir in 1 cup chopped chocolate-covered English toffee or semisweet chocolate chips and 1/2 cup chopped walnuts or hazelnuts, then continue as directed.
Candy Cookies: Stir in 1 cup snipped or chopped gumdrops or M&Ms, then continue as directed.
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Triple-Threat Chocolate Cookies
from Food and Wine magazine, recipe by Rebecca Rather
1 cup pecan halves (3 oz)
1 cup walnut halves (3 oz)
1/2 pound bittersweet or semisweet chocolate, coarsely chopped
3 oz. unsweetened chocolate, coarsely chopped
6 Tbsp. unsalted butter
3 large eggs
1 cup sugar
2-1/2 tsp. pure vanilla extract
1/3 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1-1/2 cups semisweet chocolate chips (9 oz)
Preheat the oven to 350ºF. Line several cookie sheets with parchment paper. Spread the pecans and walnuts on a rimmed baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely, then coarsely chop the nuts. In a saucepan, melt the bittersweet and unsweetened chocolate with the butter over low heat, stirring constantly. Remove from the heat and let cool. In a medium bowl, using an electric mixer, beat the eggs and sugar until fluffy. Add the vanilla and melted chocolate and beat until thick and glossy. In a small bowl, whisk the flour with the baking powder and salt; add to the chocolate mixture and beat until blended. Fold in the nuts and chocolate chips. Let the dough rest for 20 minutes. Scoop up 2 Tbsp. of the dough per cookie and mound 3 inches apart on the prepared sheets. Lightly moisten your hands and flatten the mounds slightly. Bake for 12 to 15 minutes, or until the cookies are slightly firm and the tops are cracked and glossy. Slide the paper onto racks and let the cookies cool for 10 minutes. Remove the cookies from the paper and let cool completely on the racks. Repeat with the remaining cookie dough, reusing the parchment paper. Makes about 3-1/2 dozen.
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Tropical Macaroons
2 cups Basic Cookie Mix, below
2 egg yolks
81/2 oz. can crushed pineapple, drained
1-1/4 cups shredded coconut
maraschino cherries for garnish
Preheat oven to 350ºF. Lightly grease baking sheets. In medium bowl, combine cookie mix, egg yolks, pineapple and coconut. Stir until well blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12-15 minutes, until edges are golden. Makes about 2-1/2 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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Tuiles with Almonds
from Southern Living Christmas Cookies
2 egg whites, at room temperature
1/2 cup sugar
1/2 cup blanched almonds, finely ground
1/2 cup flour
1/4 cup butter, melted
1/2 tsp. almond extract
1/2 tsp. vanilla extract
Combine egg whites and sugar in a medium mixing bowl; beat until foamy. Add ground almonds, flour, butter, and extracts, stirring until well blended. Drop by heaping teaspoonfuls 2 inches apart onto three well-greased cookie sheets. Gently flatten cookies with a fork dipped in water. Bake, one sheet of cookies at a time, at 350ºF. for 8 min. or just until edges are lightly browned. Cool 30 seconds on cookie sheet; immediately loosen cookies, and shape around a rolling pin. (Press gently against the pin for a few seconds.) Slide molded wafers off pin, and place on wire racks to cool completely. Repeat baking and shaping procedure w/cookies on remaining cookie sheets. Store in airtight container. Makes about 2-1/2 dozen
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Ultimate Hunka Chocolate Cookies
24 oz. semisweet chocolate chips
4 oz. unsweetened chocolate
1/4 cup butter
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
1-1/3 cups sugar
2 tsp. vanilla
2 cups toasted coarsely chopped walnuts, pecans or macadamia nuts
Preheat oven to 350ºF. Lightly grease cookie sheet; set aside. In heavy saucepan over medium heat, melt 12 oz. of the chocolate chips, the unsweetened chocolate and butter, stirring constantly. Transfer to large mixing bowl and let cool 10 minutes. In small bowl, stir together flour, baking powder and salt; set aside. Add eggs, sugar and vanilla to cooled chocolate mixture; beat with electric mixer until well combined. Add flour mixture; beat on low speed just until mixed. Stir in remaining chocolate chips and toasted nuts. Using 1/4 cup dough for each cookie, drop 3" apart onto cookie sheet. Flatten slightly. Bake 12-15 minutes or until edges are firm and surfaces are dull and cracked. Let stand on cookie sheet 2 minutes. Transfer to wire rack to cool. Makes 2 dozen.
NOTE: To make smaller cookies: Drop dough by rounded teaspoonfuls 2" apart on lightly greased cookie sheets. Bake 8-10 minutes or until edges of cookies are firm. *** Dress up these cookies even more by drizzling them with a white chocolate glaze (melt 2 oz. white confectioner's coating with 1 tsp. shortening) and a dark chocolate glaze (melt 2 oz. semisweet chocolate with 1 tsp. shortening).
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Vanilla Chip Maple Cookies
Cookies:
1 cup shortening
1/2 cup margarine, softened
2 cups brown sugar, firmly packed
2 eggs
1 tsp. vanilla extract
1 tsp. maple extract **
3 cups all-purpose flour
2 tsp. baking soda
2 cups vanilla or white chocolate chips
1/2 cups chopped pecans
Frosting:
1/4 cup margarine, softened
4 cups powdered sugar
1 tsp. maple extract**
4-6 Tbsp. milk
3-1/4 cups pecan halves
Preheat oven to 350ºF. For cookies, cream shortening, margarine and brown sugar in mixing bowl. Add eggs one at a time, beating well after each addition. Beat in vanilla and maple extract. Combine flour and baking soda. Gradually add to creamed mixture. Stir in chips and pecans. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes, or until golden brown. Cool for 2 minutes before removing to a wire rack. For frosting, cream margarine and powdered sugar in mixing bowl. Beat in maple extract and enough milk to reach spreading consistency. Frost cooled cookies. Top each cookie with a pecan half. Makes approximately 7 dozen.
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Vanilla-Frosted Fudge Cookies
from "Killer Pancake," by Diane Mott Davidson
3/4 cup flour
1/2 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
1/4 cup oil
1 cup sugar
1-1/2 tsp. vanilla
4 egg whites, unbeaten
2 cups powdered sugar
2-3 Tbsp. milk
additional cocoa powder
Preheat oven to 350ºF. Spray large non-stick cookie sheet with Pam. Sift flour, cocoa, baking powder and salt together; set aside. Mix together oil, sugar, 1 tsp. of the vanilla and egg whites until well combined. Stir in flour mixture. Chill one hour. Using 1/2-Tbsp. measure, scoop dough onto cookie sheet, leaving 2" between cookies. Bake 8-10 minutes or until cookies are puffed and cooked through. Do NOT overcook. Transfer to rack to cool completely. Mix together powdered sugar, milk and remaining vanilla until pasty. Add more milk if necessary to make frosting spreadable. Spread small amount of frosting on each cookie. Put cookies back on the rack, dust lightly with cocoa powder and allow frosting to dry. Makes 4 dozen.
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Vanilla Raisin-Pecan-Oat Cookies
from Steph
1/4 cup butter
1/4 cup margarine
3/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup flour
3/4 cup oats
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup vanilla yogurt covered raisins
1/2 cup chopped pecans
Heat oven to 325ºF. In a large bowl, beat butter and margarine together. Add sugar and beat until smooth and fluffy. Add egg and vanilla. Add flour, oats, baking soda, salt and cinnamon and blend until well combined. Stir in raisins and pecans. Using small cookie scoop (1 Tbsp.) drop dough onto ungreased baking stone or cookie sheet. Bake in preheated oven for 11 minutes. Cool on stone for 1 minutes before removing to wire racks. Yield: 2 dozen.
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Vanilla Sugar Cookies
1 cup butter, softened
1-1/2 cups sugar
2 tsp. vanilla
2 eggs
3 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
In large bowl, beat butter, sugar, vanilla and eggs until light and fluffy. Measure flour, baking powder and salt into sifter. Sift into creamed mixture; stir until well blended. Drop by level tablespoonfuls onto greased cookie sheets (or shape into 1" balls; press to 1/4" thickness with glass that has been buttered on bottom then dipped in sugar). Bake at 400ºF for 10 minutes or until edges are lightly browned. Remove from cookie sheets with spatula to
wire racks. Cool. Makes 3 dozen.
VARIATIONS:
Almond Cookies: Reduce vanilla to 1 tsp.; add 1 tsp. almond extract.
Brown-Eyed Susans: Follow basic recipe. Press cookies with glass dipped in yellow sugar. Put 3 or more semisweet chocolate chips in center of each cookie.
Coconut Cookies: Add 1/2 cup flaked coconut. Shape into 1" balls.
Butterscotch-Walnut Cookies: Substitute 3/4 cup packed brown sugar for 3/4 cup of the granulated sugar. Add 1 cup finely chopped walnuts.
Orange Cookies: Shape dough into 1" balls. Roll in mixture of 1 cup sugar and 4 Tbsp. grated orange rind.
Sugar & Spice Cookies:: Reduce vanilla to 1 tsp. Add 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg when sifting dry ingredients.
Raisin Cookies: Add 1 cup raisins.
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Vermont Drop Cookies
3/4 cup maple syrup
3/4 cup packed dark brown sugar
4 eggs
3/4 cup vegetable oil
1 tsp. vanilla
1 cup skim milk powder
2-3/4 cups quick-cooking rolled oats
1 cup wheat germ
1 cup golden raisins
In a large mixing bowl, combine maple syrup, brown sugar, eggs, oil, and vanilla; blend well. Stir in remaining ingredients in order given. Drop batter by teaspoonfuls onto a greased baking sheet. Bake at 350ºF. for 12 to 15 minutes or until set. Remove from baking sheet to a wire rack to cool. Store in refrigerator. Makes 8 dozen cookies
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Vermont Maple Cookies
1/2 cup shortening
1-1/2 cup brown sugar, packed
2 eggs
1 cup plain sour cream
1 tbsp. maple flavor
2-3/4 cup flour
1/2 tsp. soda
1 tsp. salt
1 cup chopped walnuts, optional
Mix together first 3 ingredients. Add sour cream and maple flavor. Stir together remaining ingredients; blend in mixture. Chill dough. Drop on greased baking sheet. Bake 10 minutes at 375ºF. Top with Maple Glaze. Yield: 4 dozen.
Maple Glaze: Heat 1/2 cup butter until golden brown. Blend in 2 cups powdered sugar. Stir in 2-4 tsp. hot water until icing spreads smoothly.
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Very Vanilla Cookies
3 cups Basic Cookie Mix, below
1 tsp. milk, more if necessary
1-1/2 tsp. vanilla
1 egg
sugar or frosting, if desired
Preheat oven to 375ºF. Lightly grease baking sheets. In large bowl, combine cookie mix, milk, vanilla and egg. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Sprinkle with sugar, if desired. Bake 10-15 minutes, until edges are golden. Frost, if desired. Makes about 2 dozen.
VARIATIONS:
Cocoa Cookies: Add 2 Tbsp. cocoa to dough; increase milk to 2 Tbsp. Frost with a basic vanilla or chocolate glaze, if desired.
Holiday Pinwheels: Divide dough in half. Color half green and half red. Cover each half with waxed paper and roll out to rectangles of equal size. Remove waxed paper. Place on rectangle on top of the other and roll like a jelly roll. Chill 2-3 hours. Cut into 1/8" thick slices.
Spice Vanilla Cookies: Add 2 tsp. pumpkin pie spice and 1/2 cup nuts to dough.
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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Von Trapp Rum Pennies
Cookies:
2 egg whites
2 cups sifted powdered sugar
1 cup ground pecans
1 cup ground walnuts
1/2 tsp. dark rum
Icing:
2/3 cup sifted powdered sugar
2-3 tsp. dark rum
Preheat oven to 350ºF. Line cookie sheets with foil, parchment paper or plain brown paper. If using foil, grease lightly. Set aside. In large bowl, beat egg whites with electric mixer on medium speed until stiff peaks form. Fold in powdered sugar and nuts. Stir in rum. Drop by teaspoons onto prepared cookie sheets about 2" apart. Bake about 10 minutes or until dry and edges are lightly browned. Cook completely on cookie sheets. When completely cool, carefully peel off foil or paper. In small bowl, stir together powdered sugar and enough rum to make a thin consistency. Spoon icing over cookies. Store in airtight container. Makes 6-7 dozen.
NOTE: To make sure your beaten egg whites are as fluffy as they can be, let egg whites stand at room temperature 30 minutes before beating.
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Walnut Cookies
1/2 cup butter
3/4 cup sugar
1 cup flour
2 tsp. vanilla
1 cup walnuts, finely chopped
Preheat oven to 300ºF. With electric mixer, cream butter until soft. Add 1/4 cup of the sugar; continue beating until light and fluffy. Stir in flour, vanilla and walnuts. Drop teaspoonfuls of the batter 1-2" apart on greased baking sheets and flatten slightly. Bake about 25 minutes. Transfer to wire rack set over a baking sheet and sprinkle with remaining sugar. Makes 5 dozen.
Variation: To make Almond Cookies, use an equal amount of finely chopped unblanched almonds instead of walnuts. Replace half the vanilla extract with 1/2 tsp. almond extract.
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