|
Cinnamon
Cookies |
2 cups
self raising (self rising) flour |
1/2
tsp (baking) soda |
1 tsp
ground cinnamon |
2/3
cup soft (light) brown sugar |
8 tbsp
butter |
1 tsp
lemon juice |
1 tsp
orange juice |
1 egg,
separated |
2 tbsp
caster (granulated) sugar |
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 egg white, lightly beaten. Mix the white sugar with the
remaining cinnamon and sprinkle on top. Bake in a preheated moderately hot oven (375
degrees) for 15 to 20 mins. Makes about 50. |
|
CHOCOLATE
COCONUT MACAROONS |
2 cups
flaked or shredded coconut |
1/3
cup sugar |
1 tbsp
light corn syrup |
3 tbsp
unsweetened cocoa powder |
2 tbsp
flour |
2 egg
whites |
1 tsp
vanilla extract |
Dash
of salt |
Preheat
oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour
and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until
well mixed. |
|
Using
a small 1 1/2 inch diameter ice cream scoop or a generous tablespoonful, place 15 small
mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake
18 to 22 minutes, until just set. Let cool on pan. When cool, carefully separate cookies
from foil. |
|
CHOCO-PEANUT
BUTTER COOKIES |
1 1/2
C firmly packed brown sugar |
3/4 C
margarine |
1 egg |
3 C
Quaker oats |
1/2
tsp baking soda |
4 tsp
vegetable shortening |
1 C
creamy or chunky peanut butter |
1/3 C
water |
1 tsp
vanilla |
1 1/2
C flour |
1 1/2
C semi-sweet chocolate pieces |
1/3 C
chopped peanuts |
Oven
at 350 degrees. Beat brown sugar, peanut butter and margarine until fluffy. Blend in
water, egg substitute and vanilla. Add combined oats, flour and baking soda. Mix well.
Cover and chill 1 hour. Shape into 1-inch balls. Place on un-greased cookie sheet. Using
bottom of a glass dipped into sugar, press into 1/4 inch thick circles. Bake 8 to 10
minutes or until edges are golden brown. Remove to wire rack to cool. |
|
Melt
chocolate pieces as package directs, stir in vegetable shortening mixing until smooth. Top
each cookie with 1/2 tsp. of melted chocolate. Sprinkle with chopped peanuts. |
|
| 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 |
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 and remaining ingredients until mixed. |
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 into 1-inch balls, roll balls in sugar
to coat. |
Place
balls, 2 1/2 inches apart, on un-greased large cookie sheet. Bake cookies 10 to 12
minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack
1 minute to cool slightly. Transfer cookies to wire rack to cool completely. Repeat with
remaining dough. Store cookies in tightly covered container up to 2 weeks. Yields about 6 dozen cookies. |
|
Old
Time Christmas Cookies |
1/2
cup shortening |
1/3
cup sugar |
2/3
cup honey |
1 egg |
1
teaspoon lemon extract |
2
3/4 cups flour |
1
teaspoons baking soda |
1
teaspoon salt |
(For a
change do the following substitutions: Brown sugar for sugar. Molasses for
honey. 2 teaspoons of cinnamon and 1 teaspoon ginger for lemon extract) |
Cream
shortening, sugar, egg, honey and lemon extract. Combine flour, baking soda, and salt.
Combine flour mixture to shortening mixture. Wrap in plastic wrap, chill at least one
hour. Roll out dough to 1/4" thickness, cut cookies. Place cookies on lightly greased
cookie sheet, 1 inch apart. Bake at 350 F for 8 to 10 minutes. Cool on sheet for several
minutes, than transfer to wire rack. When cooled may be iced. |
|
|
Spice
Cookies |
2/3
cup shortening |
3/4
cup sugar |
1 egg |
1
tablespoon plus 1 teaspoon milk |
2 cups
flour |
1 1/2
teaspoons baking powder |
2
teaspoon cinnamon |
3/4
teaspoon ground nutmeg |
1/4
teaspoon salt |
1
teaspoon vanilla extract |
Cream
shortening, gradually adding sugar. Add egg and milk, beat well. Combine flour, baking
powder, spices and salt. Combine flour mixture to sugar mixture. Add vanilla, mix well.
Wrap in plastic wrap, chill at least one hour. Roll out dough to 1/4" thickness, cut
cookies. Place cookies on lightly greased cookie sheet. Bake at 375 F for 6 to 8 minutes.
Cool on sheet for several minutes, than transfer to wire rack. When cooled may be iced. |
|
Stained
Glass Cookies |
1 cup
margarine |
1 cup
shortening |
1 cup
sugar and |
1/4
cup honey |
2 eggs
|
2
teaspoons vanilla |
5 cups
flour |
1
teaspoon baking soda |
1
teaspoon salt hard candies (such as lollipops or life savers) |
Mix
margarine, shortening, sugar, honey, eggs and vanilla. Add flour, soda and salt. Add
flour and chill the dough overnight. On waxed paper roll out the dough and cut
shapes with cookie cutters. Then cut out areas for "windows" or Roll dough into
"snakes". Shape the snakes into cookies--leaving some open spaces. Place the
cookies on a well-greased cookie sheet. Fill the openings with crushed hard candies or a
whole life saver. Bake at 350 degrees for 7-8 minutes. Let cookies cool for 5 minutes
before removing them from the cookie sheet. |
|
Iced
Butter Cookies
|
Cookies: |
4
sticks (1 pound butter) |
1 cup
sugar |
1 egg |
4 cups
flour |
|
Mix
butter and sugar. Add egg. Mix in flour. Use cookie cutter to make into
smallish cookies (about 1.5 inches in diameter). Cook each batch at 375 degrees for about
10 minutes (lightly brown). Let cookies cool slightly before icing |
Icing: |
1
stick butter |
1 box
powdered (confectionary) sugar |
1
teaspoon vanilla |
milk (as needed) |
Cream
butter. Add sugar and mix. Add milk as needed for spreadable consistency. Add vanilla. Ice
the cookies |
|
|
Gingerbread
Men
|
3 and
1/4 cups flour |
1/2
tsp baking soda |
1/4
tsp salt |
1 tsp
ground cinnamon |
2 tsp
ground cloves |
1 cup
salted butter, softened |
3/4
cup dark brown sugar, firmly packed |
1
large egg |
1/2
cup un-sulfured molasses |
2/3
cup confectioners sugar |
1 - 2
tsp milk |
|
Directions: |
1.
Preheat oven to 325' |
2.
Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves |
3.
Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium
speed until smooth. |
4.
Scrape down bowl and add flour mixture, blend on low speed until just combined -- do not
over mix! |
5.
Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap
and refrigerate 1 hour. |
6. On
floured surface with floured rolling pin, roll dough out to 1/4" thickness. With
floured cookie cutters cut into shapes. 7. Gather scraps and re-roll dough until all is
used. Place on un-greased baking sheets about 1/2" apart. |
8.
Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface and cool. |
Preparing
Icing: |
1.
Whisk sugar and milk until smooth but still liquid. |
2.
Add extra milk if seems dry. |
3.
Spoon icing into a pastry bag with small piping tip, or other icing dispenser. |
4.
Decorate as desired. |
|
|
Mint
Bars
|
Mix
1/2 cup margarine, 4 eggs, 1 cup sugar, 1 cup flour, and 16 oz Hershey's syrup. Grease a 9
x13" jelly roll pan. Bake at 350' for 25-30 minutes. Cool. |
|
Melt 1
and 1/2 sticks of margarine and mix with 3 cups powdered sugar and 1 teas. mint extract.
Spread on first layer. Cool. |
|
Melt 1
and 1/2 cup semi-sweet chocolate chips, 3 squares of bakers chocolate, and 1 stick
margarine. |
Mix.
Spread on top |
|
|
Mini-Chocolate
Chip Cheesecakes
|
|
Bowl
1: |
1.2 lb
of cream cheese |
1 egg |
1/3
cup of sugar |
Mix |
Add 1
and 1/4 cups of mini choc. chips. |
|
Bowl
2: |
1 and
1/2 cup of flour |
1 cup
of sugar |
1/4
cup of cocoa |
1 tsp.
vanilla |
1 tsp.
baking soda |
1 cup
of water |
1/3
cup of oil |
Mix |
|
Put
chocolate mixture into mini-muffin cups. Add 1 tsp. of cream cheese mixture per mini
muffin cup. Fill each cup 2/3 full. Bake at 350' for about 20 minutes. Makes about 4
dozen. |
|
|
Cinnamon
Crinkles
|
2 2/3
cup of sifted flour |
2 tsp
cream of tartar |
2 tsp
baking soda |
1/2
tsp salt |
1 cup
butter or margarine |
1 1/2
cup of sugar |
2 eggs
|
2 Tbs.
ground cinnamon |
3 Tbs.
sugar |
halved
pecans or walnuts (optional) |
|
Sift
together flour, cream of tartar, baking soda, and salt -- set aside. Cream butter and
sugar. Add eggs one at a time, beat well after adding each. Add dry ingredients.
Refrigerate 1 hour. Drop by teaspoonfuls onto lightly greased cookie sheet. Press
half a nut into center -- sprinkle with cinnamon and sugar mixture. Bake at 350' for 12-15
minutes. |
|
Egg
Nog Cookies
|
2 1/4
cups flour |
1 tsp
baking powder |
1/2
tsp ground cinnamon |
1/2
tsp ground nutmeg |
1 and
1/4 cups white sugar |
3/4
cups salted butter, softened |
1/2
cup eggnog |
1 tsp
pure vanilla extract |
2
large egg yolks |
1 Tbsp
ground nutmeg |
|
Preheat
oven to 300 degrees. Combine flour, baking powder, cinnamon, and nutmeg. Mix well with
wire whisk and set aside. Cream sugar and butter with electric mixer until forms a grainy
paste. Add eggnog, vanilla, and egg yolks and beat at medium speed until smooth. Add flour
mixture and beat at low speed just until combined -- do not over mix! Drop by rounded
teaspoonfuls onto un-greased baking sheets -- 1 " apart. Sprinkle lightly with
nutmeg. Bake for 23-25 minutes or until bottoms turn light brown -- transfer to cool, flat
surface immediately. |
|
|
Buckeyes
|
1 and
1/2 cups graham cracker crumbs |
2
sticks of butter or margarine (1/2 lb) softened |
1 lb
of confectioners sugar |
1
small can or 1/2 bag of Angel Flake coconut |
1 and
1/2 cups peanut butter |
2
tsp. vanilla |
|
Mix
all ingredients thoroughly and chill several hours. Roll into small balls and dip into: 1
x 12 oz package of semi-sweet chocolate chips, melted w/ 1 small cake paraffin wax over a
double boiler. Drop onto wax paper and cool. Store in cool place |
|
Mint
Snowballs |
1/2
Cup Icing Sugar |
1/2
Cup Shortening |
1/2
Cup Butter |
1/2
Tsp Peppermint Flavoring |
2 Cups
All Purpose Flour |
1/2
Tsp Salt |
Cream
sugar, shortening, butter, and extract thouroghly. Measure flour WITHOUT sifting into wax
paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form
into one inch balls, place on cookie sheet and cook in 400F oven 8-10minutes. Cool on
rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2 dozen. |
|
Snickerdoodles
|
Mix
together thoroughly: |
1 cup
soft margarine |
1 1/2
cups sugar |
2 eggs
|
Sift
together and stir in: |
2 3/4
cups flour |
2 tsp.
cream of tartar |
1 tsp.
baking soda |
1/2
tsp. salt |
Chill
dough for 1 hour. Roll into balls the size of small walnuts. Roll in mixture of 2
tablespoons of sugar and 2 teaspoons of cinnamon. Place about 2 inches apart on un-greased
baking sheet. Bake until lightly browned.. but still soft. These cookies puff up at first,
then flatten out with crinkled tops. Bake 8 - 10 minutes at 400 degrees. Makes about
5 dozen, 2 inch cookies. |
|
More Cookie Recipes |