Find Recipes Instantly! (Type the Recipe name or any Ingredient) Maple Cookies 1 cup unsalted butter, at room temperature 1 cup brown sugar 1/2 cup white sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon maple extract 1/4 cup maple syrup 4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt Heavy cream Maple Glaze: 1 cup confectioners' sugar 1/4 cup maple sugar 1 teaspoon maple extract 1/4 cup unsalted butter In a medium bowl, cream the butter, then gradually add the sugar and continue to beat. Add the eggs, vanilla extract, maple extract, and maple syrup, and beat until light and fluffy. Sift the flour, baking powder and salt together. Thoroughly blend into the butter mixture. Form into a disc, wrap in plastic wrap, and chill for at least 4 hours. Preheat the oven to 375 degrees F. Roll the dough out 1/4-inch thick. With a drinking glass, cut out cookies and transfer to parchment lined baking sheet. Brush the cookies with heavy cream. Bake for 8 to 10 minutes. Meanwhile make the maple glaze. Mix all the ingredients in a saucepan. Stir over medium heat until it just reaches the boiling point. Brush or dip the tops of the cookies in the maple glaze while still hot. Let cool. These taste better the next day. Yield: about 4 dozen Espresso Chocolate Chip Cookies 2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon fresh ground nutmeg 1 teaspoon cinnamon 1/2 pound margarine 1 cup light brown sugar 1/2 cup granulated sugar 2 tablespoons chocolate syrup 1 1/2 teaspoons vanilla 2 eggs 1 1/2 teaspoons espresso or coffee or cappuccino powder mixed with 2 tablespoons hot water 18 ounces (1 1/2 12-ounce bags) chocolate chips 1 1/2 cups chopped walnuts Preheat the oven to 350 degrees F. Mix flour, salt, baking soda, nutmeg and cinnamon and put aside. In mixer, beat margarine, sugars, chocolate syrup, and vanilla until smooth. Add eggs one at a time, beat until smooth, approximately 5 minutes. Add dry ingredients, coffee mixture, chocolate chips, and nuts and mix by hand with wooden spoon until mixed. Drop on baking sheet by rounded teaspoons, about 2-inches apart, and bake for 12 to14 minutes. Cool and eat! Yield: 3 dozen cookies Chocolate Dipped Coconut Macaroons Heaping 3/4 cup sugar Scant 1/2 cup egg whites (from about 3 eggs) 3/4 pound (scant 2 1/2 cups) sweetened desiccated or flaked coconut (not shredded) 4 ounces semisweet chocolate, melted Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans. Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up. Yield: 20 servings Cranberry-Oatmeal Cookies Prep: 20 minutes Cook: 35 minutes 1 1/2 cups all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/2 cup butter 1/4 cup shortening 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. vanilla 2 cups rolled oats 1 1/2 cups dried cranberries 1 cup coarsely chopped toasted hazelnuts Preheat oven to 375 degrees. In a medium mixing bowl combine flour, baking powder, and baking soda; set aside. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and granulated sugar; beat until combined. Beat in eggs and vanilla until combined. Beat as much of the flour mixture into the sugar mixture as you can with the mixer. Stir in remaining flour mixture. Stir in rolled oats, dried cranberries, and hazelnuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 9 to 11 minutes or until edges of cookies are golden. Cool cookies on a wire rake. Makes 4 1/2 dozen cookies. Lemon Kiss Cookies 1/2 cups butter, softened 3/4 sugar 1 tbs lemon extract 1 3/4 cups flour 1 1/2 cups finely chopped almonds 1 (140z) pkg Hershey's Kisses Powdered Sugar 1/2 cup Hershey's Semi Sweet Chocolate Chips 1 tsp shortening In large bowl, beat butter, sugar and lemon extract until fluffy. Add flour and almonds, beat at low speed until blended. Cover, refrigerate 1 hour. Shape tablespoonfuls dough around each candy kiss, covering completely. Sprinkle cooled cookies with powdered sugar. Melt chocolate chips and shortening together over low heat; drizzle over cookies. Makes 6 dozen cookies Linzer Bites 3/4 cup hazelnuts (filberts) 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup packed light brown sugar 1/2 cup butter or margarine (1 stick) 1 large egg 1 teaspoon vanilla extract 3/4 cup seedless red raspberry jam Confectioners' sugar (optional) 1. Preheat oven to 350 degrees F. Place hazelnuts in 9-inch by 9-inch metal baking pan. Bake 15 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool completely. Grease 13-inch by 9- inch metal baking pan. Line pan with foil. 2. In food processor, with knife blade attached, pulse hazelnuts with 1/2 cup flour until nuts are finely ground. Transfer nut mixture to medium bowl; stir in baking powder, cinnamon, salt, and remaining flour. 3. In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy (about 2 minutes, occasionally scraping bowl with rubber spatula). Reduce speed to low; beat in egg and vanilla until smooth. Add nut mixture and beat just until dough is blended. 4. Remove 2/3 cup dough to small bowl; set aside. With small metal spatula, evenly spread remaining dough on bottom of prepared pan. Bake 15 minutes or until edges are golden brown. 5. Meanwhile, stir 2 teaspoons water into dough in bowl. Transfer dough to decorating bag fitted with medium writing tip (with about 1/4-inch opening). 6. Spread raspberry jam over hot crust to 1/4 inch from edges. Using about half of dough in decorating bag, pipe 1 set of diagonal lines, about 1 1/2 inches apart, over jam (if lines break, just fill in with more dough). Pipe remaining dough diagonally across first set of lines to form a diamond lattice. 7. Bake 20 to 25 minutes or until filling is bubbly and crust is lightly browned. Cool in pan on wire rack. 8. When cool, cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces. Store cookies in tightly covered container, with waxed paper between layers, up to 3 days. Sprinkle with confectioners' sugar before serving if you like. Mostaccioli Makes: about 5 dozen cookies Cookies 2 cups all-purpose flour 1/2 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup butter or margarine (1 stick), softened 1 large egg 1/2 cup whole milk Chocolate Glaze: 3 tablespoons unsweetened cocoa 1 1/4 cups confectioners' sugar White candy decors for garnish 1. Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, clove, and salt. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl. 2. With cocoa-dusted hands, shape dough by level tablespoons into 1- inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaning dough. 3. When cookies are cool, prepare Chocolate Glaze: In medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months. Peanut Butter Cookies Ingredients: 2 1/2 C Flour 1 1/2 tsp. baking soda 1 C soft butter 1 C crunchy peanut butter 1 C lt. brown sugar, packed 1 C granulated sugar 2 eggs 2 tsp. vanilla Directions: Preheat oven to 375 F. 1. Mix flour and baking soda, set aside. Mix all other ingredients in another large bowl until smooth and fluffy. 2. Pour the flour slowly into the wet ingredients until thoroughly combined. 3. Chill for one at least one hour. 4. Roll the dough into 1 inch balls. 5. Dip fork tines in flour and criss cross each ball, flatten with fork. 6. Bake for 8-10 minutes. 7. Remove from oven, cool and serve. Crunchy Bran-Coconut Cookies (1991) Made with dry wheat bran flake cereal. ½ cup butter or margarine, softened ½ cup granulated sugar ½ cup brown sugar 1 egg 1 cup all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon vanilla 1 ½ cups wheat bran flakes 1 1/3 cups coconut In large bowl, beat butter or margarine, granulated sugar and brown sugar until light and fluffy, about 5 minutes, on medium speed of an electric mixer. Blend in egg. Stir together flour, soda, baking powder and salt; add to creamed mixture. Add vanilla, bran flakes and coconut; stir until well combined. Shape into balls; place on ungreased baking sheets. Press with tines of fork to flatten. Bake in preheated 350°F oven for 10-12 minutes, or until golden. Remove to wire rack; cool. Makes 3 dozen. Double Delicious Cookie Bars 1 stick butter 1 1/2 cups graham cracker crumbs 1 (14oz) sweetened condensed milk 1 bag semi-sweet chocolate chips 1 cup peanut butter chips (optional) Preheat oven to 350. In 9X13 pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour condensed milk evenly over crumbs. Top with chips. Press down firmly with greased spatula. Bake 25 min or until lightly browned. Cool. Cut into bars.