If you don't see your favorite Cookie Recipe here,
Please email it to me and I'll be more that happy to post it.
Be sure and check out all the great Cookie Links!
Home Email me Next
Home
(the post-modern Asian American performance poem)
2 cups unsalted butter, room temperature
1 cup sugar
2 cups light brown sugar
4 eggs
1 tbsp vanilla (this brand with a long name, sold at
William Sonoma)
4 1/2 cups flour
2 tsps baking soda
With thick Chinese meat cleaver, hack to pieces:
24 oz semi-sweet chocolate bar
12 oz white chocolate bar
14 oz macadamia nuts
Note: You may substitute chocolate and white chocolate
chips for the bars if you are not feeling particularly
angst-ridden.
Preheat oven to 375 degrees. In a large bowl, thrash
butter and sugars until uniform. Beat in eggs and vanilla.
Add flour and baking soda; whip until smooth. Toss in
chocolate chunks and nuts. To avoid the "chocolate chip
cookie cooked under a steam roller" look, refrigerate the
cookie dough for a couple of hours before baking.
Throw batter by tablespoons full onto an ungreased
baking sheet--aim so that the cookies land 2 inches apart.
Bake until golden, about 10-12 minutes. Using a spatula,
pry the cookies loose from the baking sheet, and allow
them to vent on wire racks.
Makes about 4 dozen cookies.
Go
to the top
Cream together:
1 cup Crisco
3/4 cup sugar
3/4 cup light brown sugar
Add: 2 beaten eggs
1 tsp vanilla flavoring
Sift together and add:
1 3/4 cup flour with
1/2 tsp salt
1 tsp baking soda
Add to creamed mixture:
2/3 cup oatmeal (quick cooking)
1 cup nuts (optional)
1 6 oounce pkg chocolate
chips
Drop by teaspoonsful onto baking sheet. Bake at 350°F, 12-15
minutes.
Go
to the top
Ingredients
2 cups self raising flour
1/2 tsp baking soda
1 tsp ground cinnamon
8tbsp butter
2/3 cup soft (light) brown sugar
1 tsp lemon juice
1 tsp orange juice
1
egg, separated
2 tbsp sugar
Method:
Sift the flour, soda and 1/2 teaspoon of the cinnamon into a bowl.
Rub
in the butter, then stir in the brown sugar. Add the juices, egg yolk
and enough of the egg white to make a dough.
Roll out the dough thinly and cut into 2" rounds. Place on greased
baking sheets. Brush with the rest of the lightly beaten, egg white.
Mix the white sugar with the remaining cinnamon and sprinkle on top.
Bake in a preheated moderately hot oven. 375°F for 15 to
20 mins.
Makes about 50.
3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour (if using self-rising flour, omit salt
and reduce soda to 1 tsp.)
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
granulated sugar
Mix shortening, brown sugar, egg, and molasses thoroughly. Measure
flour
by dipping method or by sifting. Blend all dry ingredients; stir
into
molasses mixture. Chill.
Heat oven to 375 F. Roll dough in 1 1/4 inch balls. Dip
tops in sugar.
Place balls, sugared side up, 3 inches apart on greased baking sheet.
Sprinkle
Each with 2 or 3 drops of water. Bake 10 to 12 minutes, or just
until set but
not hard. Makes 4 dozen.
Crust: 1 c. soft butter
1/2 c.
powdered sugar
2 c. flour
dash of salt
Combine ingredients and mix well. Press mixture in 9 x 13-
inch greased pan. Bake at 350 F for 15 minutes or until
lightly browned.
Filling: 4 eggs, beaten
1/4 c. flour
2 c. granulated sugar
6 T. lemon juice (fresh if you can)
grated rind of 2 lemons
Combine flour and sugar; mix in beaten eggs, lemon juice and
rind. Pour onto slightly cooled crust. Bake at 350°
F for 25
minutes or until filling is set. Cool and sprinkle with
powdered sugar.
Method:
Cream the butter with the sugars until light and fluffy. Beat in the
vanilla and egg. Sift the flour with the baking powder, soda, salt
and spices and fold into the creamed mixture with the oats, marmalade
and raisins. Drop in teaspoon onto greased baking sheets.
Bake in a preheated moderately hot oven 375° F for about
15 mins.
Makes about 36.
1/2 lb unsalted butter (2 sticks)
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk.
In a separate bowl, combine oats, flour, baking soda, cinnamon, salt.
Add dry ingredients to butter mixture and stir until combined.
Stir in cranberries.
Divide dough in half, roll into a log about 1 1/2
inches in diameter. Refrigerate until firm.
Heat oven to 350, slice logs into cookies, bake
on parchment lined cookie sheets leaving 1 1/2
inches between cookies.
Bake for 12 to 14 minutes or until golden brown.
Cool on a wire rack.
Recipe for Peanut Blossoms from "Award Winning Recipes" Cookbook
(makes about 4 dozen cookies)
1 3/4 cups All Purpose or Unbleached Flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla extract
1 egg
Granulated sugar
48 Hershey Kisses, unwrapped
Preheat oven to 375 degrees Farhenheit. Combine the flour, the
1/2
cup granulated sugar, the brown sugar, baking soda, salt, shortening,
peanut butter, milk, vanilla, and egg in a large bowl at a low speed
until a stiff dough forms. Shape into 1-inch balls; roll each
ball
in granulated sugar. Place the balls 2 inches apart on ungreased
cookie sheets. Bake for 10 to 12 minutes or until golden brown.
Remove the cookie sheets from the oven and immediately top each cookie
with a chocolate kiss, pressing down firmly so the cookie cracks
around the edge. Remove the cookies to wire racks to cool.
Peanut Butter Kisses
From: Mostly Harmless
1 3/4 cup flour
1/2 cup shortening
1 tsp. baking soda
1/2 cup peanut butter
1/2 tsp. salt
1 egg
1/2 cup sugar
1 tsp vanilla
1/2 cup firm packed brown sugar
2 Tbsp. milk
chocolate kisses
Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla.
Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes.
Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie
cracks around the edges.
Carefully remove to rack to cool.
Persimmon Cookies
From: Kathleen
1 c. sugar
1/2 c. shortening (butter or margarine work too)
1 egg
1 c. persimmon pulp mixed with 1 t. baking soda
1/2 t. each cinnamon, nutmeg, and allspice
1 c. chopped dates or raisins
1 c. chopped nuts (walnuts are good)
1-3/4 to 2 c. flour (depending on how soft you want the
cookies)
1 t. baking powder
1/2 t. salt
Cream shortening and sugar; add egg and mix well. Add
persimmon pulp (it will be gelatinous with the soda mixed in)
and dry ingredients. Fold together. Add dates and nuts
last. Drop onto greased cookie sheet from spoon.
Bake at 350 F for about 10 to 12 minutes--til they are as you
like them. Cool (ha!) and enjoy!!
(cookie mix) Dry ingredients
Full Batch Half Batch
----------------------------------------------
| |
All Purpose Flour | 10 cups | 5 cups
-------------------------------------------------
Granulated Sugar | 7.5 cups | 3.75 cups
-------------------------------------------------
Baking Powder | 4 Tbs
| 2Tbs
-------------------------------------------------
Salt
| 4.5 tsp | 2.25 tsp
-------------------------------------------------
Shortening, |
| 1.5 cups
Margarine, or | 3.5 cups
| plus
Butter
| |
2Tbs
-------------------------------------------------
Yield:
| 21 cups | about 10 cups
- Don't use unbleached, cake, or self-rising flour
- If you choose margarine, don't use whipped or
soft type
- If you choose butter, use regular salted butter only
- Have all ingredients at room temp.
1. Mix flour, sugar, salt, and baking powder together
until well blended.
2. Add margarine, butter, or shortening. Use hands
and work into dry ingredients until mixture resembles
coarse cornmeal.
(I usually use a pastry knife to blend the butter)
3. Store in air tight container in refrigerator until
ready to use.
4. To use have it at room temp.
Cookies
4 cups of cookie mix above
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 TBS white vinegar
1 large egg beaten
Blend mix, spices, vinegar, and egg together thoroughly.
If too soft to roll out, shape on wax paper into an oval
about 1/2 inch thick. Slip into plastic bag, close tightly,
and chill for an hour. (If chilled longer, remove from
refrigerator 1/2 hour before rolling.) Roll 1/2 of the dough
at a time. Roll dough out 1/8 of an inch thick. Cut
desired shapes and transfer to greased baking sheets. Bake
at 375 for about 6 minutes. Do NOT brown. Cool one minute
and then remove to rack. Store airtight.
Eat plain or decorate with frosting, candies, sprinkles, etc.
Yield: 80-100 cookies depending on cutter size.
Go
to the top
Turtle Brownies
From:Cynthia Hill
I thought that I had lost this recipe forever but, recently found it
in a
book loaned to me by a co-worker. There was a girl in my dorm
in college
whose grandmother used to bake these occasionally and boy were they
good.
I've made them also. I warn you -- these brownies a very, very
rich.
They're great on cold winter days -- or any day!
1 box German chocolate cake mix
2/3 cup evaporated milk, divided
1 6-ounce package semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts
1 bag caramels
3/4 cup melted butter
Combine dry cake mix with 1/3 cup evaporated milk. Press half
of mixture
into greased 9x13-inch pan. Bake at 350 degrees for 5 minutes.
Unwrap
caramels and melt with remaining 1/3 evaporated milk. Sprinkle
chocolate
chips over partially-baked brownie base. (You don't have to let
this
partially-baked brownie base cool befor adding chocolate chips.)
Sprinkle
on walnuts. Pour caramel mixture over top. Pat reserved
cake mixture into
flat pieces with your hands. Lay randomly on top of caramel.
Bake at 350
degrees 20-25 minutes. Let cool, cut and enjoy!
Grease cookie sheets. Dip measuring cup into mix; level off. In large
bowl, combine mix, coconut, cherries, almond extract and egg at low
speed
until well blended and dough forms. Cover with plastic wrap; refrigerate
1 hour for easier handling.
Heat oven to 375 F. Shape dough into 1-inch balls. Place 2 inches apart
on prepared cookie sheets. Bake at 375 F. for 10 to 15 minutes or until
set and edges are light golden brown. Immediately place chocolate kiss
in
center of each cookie, pressing down lightly. Remove from cookie sheets;
cool completely. 3 dozen cookies.
Copyright 1997 The Pillsbury Company
GLAZE
6 oz. (6 squares)
semi-sweet chocolate, cut into pieces
4 teaspoons
shortening
Dip measuring cup into mix; level off. In large bowl, combine all cookie
ingredients at low speed until well blended and dough forms. Divide
dough
in half; place each half on piece of waxed paper. Press each half into
a
log 1 inch in diameter. Wrap; refrigerate 1/2 hour. Remove logs
from
refrigerator. Press one log into an oval shaped log. Shape second log
into a triangular shaped log. Rewrap; refrigerate until firm, about
3 hours.
Heat oven to 375 F. Cut dough into 1/4-inch slices. Place 1 inch apart
on
ungreased cookie sheets. Bake at 375 F. for 6 to 10 minutes or until
edges
are light golden brown. Cool completely.
Line cookie sheets with waxed paper. In small saucepan over low heat,
melt
chocolate and shortening, stirring constantly. Set saucepan in hot
water
to maintain dipping consistency. Dip ends of cooled cookies into
chocolate mixture; allow excess to drip off. Place cookies on prepared
cookie sheets. Allow glaze to set. Store between sheets of waxed paper
in
loosely covered container in cool place.
8 dozen cookies
Copyright 1997 The Pillsbury Company
1 box Devil Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 C. Cocoa
1 pkg. Chocolate Chips -
2-3 drops Candy Mint Flavoring
Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
and
cocoa. Blend together well, this is very sticky.
Let stand for 20 minutes, and then shape into very small 1/2 inch balls.
Place
these balls on a cookie sheet 2 inches a part, and smash down flat. You
will need
to spray a large spoon or flat spatula with Pam to make them flat. Bake
for about
8 minutes. Let cool until they reach
room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When
completely melted add a couple drops of the mint flavoring. Carefull not
to add
too much, it is real easy to over do it. You can either spread the melted
chocolate
on the cookies, or you can dip the cookies into the chocolate.
Dip measuring cup into mix and level off; allow to come to room temperature.
Heat oven to 375 F. In large bowl, combine mix, peanut butter, vanilla
and
egg at low speed until well mixed and dough forms. Shape dough into
1-inch
balls. Place 2 inches apart on ungreased cookie sheets. Bake at 375
F. for
10 to 15 minutes or until edges are light golden brown. Immediately
place
1 chocolate star in center of each cookie, pressing down lightly. Remove
from cookie sheets; cool completely.
3 dozen cookies
HIGH ALTITUDE- Above 3500 Feet: No change
Copyright 1997 The Pillsbury Company
