Find Recipes Instantly! (Type the Recipe name or any Ingredient) Jumbo Raisin Cookies 1 cup water 2 cups raisins 1 cup shortening 2 cups sugar 3 eggs, well beaten 1 tsp. vanilla 4 cups flour 1 tsp baking powder 1 tsp. soda 2 tsp. salt 1 1/2 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. nutmeg Add water to raisins and boil 5 minutes. Set aside to cool. Cream shortening, sugar, eggs and vanilla. Add cooled raisins and water. Sift together the flour, baking powder, soda, salt, cinnamon, allspice, and nutmeg. Add flour mixture to raisin mixture, blend well. Chill dough. Drop by teaspoon onto lightly greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Let cool for a few minutes on cookie sheet before removing. yield: 7 dozen Lemon Ginger Cookies 1/2 cup butter, room temperature 1/2 cup brown sugar 1/3 cup molasses 1 egg 2 tablespoons plus 1 teaspoon lemon juice 2 tablespoons plus 1 teaspoon finely grated lemon rind 3/4 teaspoon ginger 1/2 teaspoon ginger 1/4 teaspoon salt 3 to 3 1/2 cups flour Preheat oven to 350 degrees. In a large mixing bowl cream butter, sugar and molasses until well mixed. Add egg and lemon juice; mix well. Add lemon rind, ginger and cinnamon. Slowly add 3 cups flour. If the dough feels sticky add 1/4 cup flour; if needed, add remaining 1/4 cup of flour. Dough should be soft but not sticky. Roll dough into 2 balls. Roll dough evenly to 1/8-inch thickness with floured rolling pin. Dip cookie cutter into flour and cut and place on ungreased cookie sheet. Bake 10-12 minutes or until edge is barely darker than rest of cookie. Cool 5 minutes on cookie sheet, cool completely on rack. Makes 2 1/2 to 3 dozen cookies. Anise Cookies (Biscotti Di Anice) 1 cup unblanched whole almonds 3¼ cups unbleached all-purpose flour, sifted 2½ tablespoons baking powder ½ teaspoon salt 5 1/3 tablespoons butter or shortening 6 large eggs 1 cup sugar 2 tablespoons anise extract Preheat the oven to 350ºF. Lightly grease 2 cookie sheets. Spread the almonds on an ungreased cookie sheet and toast them for 10 minutes, stirring once or twice. Transfer the nuts to a bowl and set aside. In a large bowl, combine the flour, baking powder and salt. Add the butter and rub the mixture with your hands until it has the texture of coarse corn meal. In a large bowl, beat the eggs well with a whisk or electric mixer. Beat in the sugar, then the anise extract. Stir in the flour mixture and mix until a firm dough is formed. Add the almonds and knead into the dough. Turn the dough out onto a floured surface. With floured hands, divide the dough in half and shape each half into a 12-x-3-inch rectangular loaf. Place the loaves on the greased cookie sheets and bake for 25 minutes, or until firm to the touch and puffed and light golden. Remove from the oven and let cool for 5 minutes. Cut each loaf on the diagonal into 1-inch slices. Place the slices on their sides on the cookie sheets and bake them for about 7 minutes on each side, or until toasted and golden brown. Transfer to wire racks to cool. The cookies will keep in an airtight container for several weeks. Austrian Jam-Filled Cookies Prep Time: 1 hour 25 minutes 1 cup sugar 1 cup butter, softened 1 (3-oz) pkg cream cheese, softened 1 egg 2-3/4 cups all-purpose flour 1/2 tsp baking powder 1/2 cup ground blanched almonds 2 tsp grated lemon peel 1 (12-oz) jar seedless raspberry jam powdered sugar -1- In large bowl, combine sugar, butter, cream cheese and egg; beat until light and fluffy. Add flour, baking powder, almonds and lemon peel; mix at low speed until well blended. Shape dough into 2 disks. Wrap in plastic wrap refrigerate 2 hours for easier handling. -2- Heat oven to 350F. On lightly floured surface roll out 1 disk of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. (Dough will be very stuff). Cut with floured 3-inch round cutter. In half of cookies, cut and remove 1-inch round or holiday-shaped hole from center. Place on ungreased cookie sheets. -3- Bake at 350F for 8 to 9 minutes or until edges begin to brown. Cool 1 minute. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled. -4- Spread cooled whole cookies with thin layer of jam to within 1/4-inch of edge. Top with cut out cookies; press gently. Sprinkle with powdered sugar. If desired, top with additional jam in center.Makes 30 cookies. Lime Pistachio Cookies 1 cup butter or margarine, softened 1 cup sugar 1 egg 2 cups flour 1 teaspoon grated lime peel 1 cup finely chopped pistachios 1 recipe lime icing (see below) 2 tablespoons butter or margarine 1 cup powdered sugar 1 tablespoon milk 1/4 teaspoon grated lime peel Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour. Preheat oven to 375F. Roll dough 1/4 inch thick; cut shapes with cookie cutters. Place on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned; cool. Pipe icing to outline cookies. Lime Icing: Beat 1/4 cup butter or margarine with 2 1/2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon grated lime peel until smooth. If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Makes about 1 cup Maple Refrigerator Cookies Makes 60 1 cup shortening 2/3 cup firmly packed brown sugar 1 egg 1tsp maple extract 3 cups all purpose flour 1 1/2tsps baking powder 1/2tsp salt Cream together shortening and sugar. Add eggs and beat well. Stir in extract. Mix together dry ingredients and add to sugar mixture. Mix well. Shape mixture in to 2 rolls. Wrap in wax paper and chill until firm. Cut in to 1/8 inch slices. Place on greased baking sheets. Bake at 400 for 8 minutes. Molasses Cookies 3/4 cup margarine or butter 1 1/2 sticks 1/4 cup light mild molasses 1 1/4 cups sugar 1 large egg 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cloves 1 cup confectioners sugar optional 3 tablespoons slivered crystallized ginger optional 1. Preheat oven to 375 degrees F. In 3 quart saucepan melt margarine or butter over low heat. Remove saucepan from heat and with wire whisk beat in molasses and 1 cup sugar until blended. Whisk in egg. With spoon stir in flour, baking soda, cinnamon, ginger, salt and cloves until mixed. 2. Transfer dough to medium bowl and freeze 15 minutes or until firm enough to handle. Spread remaining 1/4 cup sugar on waxed paper. Roll dough in to 1 inch balls. Roll balls in sugar to coat. 3. Place balls 2 1/2 inches apart on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks. 4. If you like when ready to serve cookies prepare sugar glaze, in small bowl with spoon stir confectioners sugar with 4 tablespoons water until smooth. Brush tops of cookies with glaze. Sprinkle with ginger. 5.Preparation 40 minutes plus chilling Bake 10 to 12 minutes per batch. Makes about 6 dozen cookies Source Good Housekeeping Holiday Best 2000 Orange Dreamsicle Cookies 1 cup Tang® drink mix 1 1/2 cups granulated sugar 3 1/4 cups all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 cup butter 2 eggs 2 tsp. vanilla 3 cups vanilla baking chips -Beat together all ingredients, except the vanilla chips. -Stir in vanilla chips. -Drop by tablespoonfuls onto ungreased baking sheet. -Bake in 350 degree oven for 12-14 minutes. Puzzle Cookie Makes about 10 cookies 6 cups sifted all-purpose flour, plus more for dusting 1 teaspoon baking soda 1 teaspoon baking powder 1/2 pound (2 sticks) unsalted butter, room temperature 1 cup packed dark-brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 1/2 teaspoons salt 1 teaspoon finely ground pepper 2 large eggs 1 cup unsulphered molasses Royal Icing Black, yellow, and blue food liquid food coloring 1. In a large bowl, whisk together flour, baking soda, and baking powder; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour. 3. Preheat oven to 350°. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough. 4. Remove one piece of dough from freezer. Using a large cookie cutter or , cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once. 5. Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool. 6. Divide royal icing among bowls, and tint and frost. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens. Surprise Cookies ¾ cup (1 ½ Stick) butter, softened ½ light brown sugar 1 ½ teaspoon vanilla extract 1/8 teaspoon cinnamon 1 ½ cups all-purpose flour 30 individual solid chocolate candies ½ cup confectioners' sugar 1. In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Beat in vanilla and cinnamon. 2. Stir flour butter mixture until well blended. Cover; chill for 1 hour. 3. Preheat oven to 350 F. Shape or roll 2 tablespoons of the dough into flat round. Place a chocolate candy in the center of each round. 4. Roll dough around candy into a ball. Repeat with remaining dough and candy. 5. Place cookies, 1 inch apart, on 2 ungreased baking sheets. Bake until golden, about 20 minutes. 6. Transfer baking sheets to wire racks and cool slightly. Transfer cookies to wire racks and cool completely. 7. Arrange cookies on a cutting board or other work surface. Spoon the confectioners' sugar into the strainer over the cookies to evenly coat them with the sugar. 8. Hint: Make sure the dough around the chocolate candy is completely sealed. Otherwise, the chocolate will met and leak through the dough, causing a sticky mess. 9. Caramel nest: 1 cup of white sugar and ½ teaspoon of vanilla. Place it in a heavy skillet over medium heat. Cook and stir with a wooden spoon, until sugar is dissolved and golden. Cool caramel for 5 minutes and pour it over a very cold ceramic plate, very slowly (try to make solid lines). Let it stand in refrigerator until caramel has hardened. Remove it gently from the plate and use it as a nest for about 10 cookies.