Cookie Recipes
2 cups all-purpose flour
1/2 cup granulated sugar
1/8 teaspoon salt
3/4 cup butter or margarine
1 cup packed brown sugar
1 cup light-colored corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
2-1/2 cups finely chopped pecans
1 teaspoon vanilla
In a large mixing bowl, stir together the flour, granulated sugar, and salt. Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs. Press the mixture evenly into a greased 13x9x2-inch baking pan. Bake in a 350 degree oven for 15 to 18 minutes or until lightly browned; set aside.
In a medium saucepan, combine the brown sugar, corn syrup, and 1/2 cup butter. Bring to boiling over medium heat, stirring constantly. Remove from heat.
Place the eggs in a medium bowl. Gradually stir about 1/2 cup of the hot mixture into eggs. Return all mixture to saucepan. Stir in pecans and vanilla. Pour nut mixture over baked crust.
Bake the bar cookies for 30 to 32 minutes more or until the filling is set. Cool in the pan on a wire rack. Cut into bars to serve. Makes 20 to 32 bars.
1/4 cup butter or margarine
1 cup finely crushed graham crackers or vanilla wafers or chocolate wafers
1 cup peanut-butter-flavored pieces, butterscotch-flavored pieces or white baking pieces
1 cup semisweet or milk chocolate pieces
1 cup flaked coconut
1 cup chopped walnuts, macadamia nuts, or pecans
1 14-ounce can sweetened condensed milk (1-1/4 cups)
In a 13x9x2-inch baking pan, melt the butter or margarine. Sprinkle crushed graham crackers evenly over bottom of pan. Top with the peanut-butter-flavored pieces, the butterscotch-flavored pieces or white baking pieces. Top with the chocolate pieces. Sprinkle with the flaked coconut and chopped walnuts, macadamia nuts, or pecans. Drizzle sweetened condensed milk evenly over top.
Bake the cookies in a 325 degree oven for 30 to 35 minutes or until the edges of the bar cookies are a golden brown.
Cool in pan on a wire rack 30 minutes. Cut into bars. When completely cool, transfer to a serving plate. Or store in covered plastic container at room temperature. Makes 36 bars.
2 cups all-purpose flour
3/4 cup plus 2 tablespoons sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup currants
1/4 cup buttermilk
1 egg
Preheat the oven to 350 degrees. In a medium bowl, combine flour, 3/4 cup of the sugar, baking soda and salt. Using a box grater, grate butter into flour mixture. Stir mixture with a fork or pastry blender until it resembles coarse crumbs; stir in the currants.
In a small bowl, combine buttermilk and egg, stirring until combined. Add to flour mixture and stir until a soft dough forms. Turn dough out onto a floured surface and lightly knead 5 times.
Divide dough in half. Using a floured rolling pin, roll one half to a 1/4-inch thickness. Using a floured 2-inch scalloped biscuit cutter, cut out shapes and transfer to an ungreased baking sheet. Repeat with remaining dough to form additional cookies.
Using a sharp knife, score top of each cookie with a large “X.” Sprinkle cookies with the remaining 2 tablespoons sugar.
Bake cookies until lightly browned on the bottoms, about 10 minutes. Transfer cookies to wire racks to cool.
1 package (16-1/2 ounces) refrigerated chocolate chip cookie dough
2 cups chocolate-covered peanuts
1 cup miniature marshmallows
1/2 cup butterscotch ice cream topping
Press cookie dough into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping.
Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
2 cups unsifted all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 cup dark com syrup
1/2 cup margarine
2 teaspoons grated orange rind
1 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg
Stir together flour, sugar and baking soda in a bowl.
Mix together corn syrup, margarine, orange rind, cardamom, ginger and cloves in a saucepan; stirring constantly, cook over medium heat until margarine is melted and mixture boils. Remove mixture from heat.
Beat egg until thick and lemon-colored in a large bowl; slowly stir in syrup mixture. Add flour mixture all at once; mix until well blended.
Drop batter 2 inches apart by teaspoonfuls onto well-greased cookie sheet; bake in preheated 350 degree oven 8 to 10 minutes, or until lightly browned.
Immediately remove from cookie sheet; cool on wire rack.
1 cup butter
1 teaspoon vanilla extract
6 tablespoons powdered sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup powdered sugar for decoration
Preheat oven to 350 degrees. Grease large cookie sheet.
Cream butter, sugar and vanilla in a large bowl until smooth. Add flour and nuts continuing to mix well.
Preheat oven to 350 degrees.
Roll dough into small 1 inch balls and place on a greased cookie sheet. Bake for 10-12 minutes until lightly browned. Remove from oven and when able to touch, but still slightly warm, roll each ball in additional confectioners sugar. Place to cool on parchment or waxed paper. Makes about 3 dozen.
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground white pepper
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1/3 cup packed light brown sugar
3 tbsp margarine or butter, softened
1/4 cup mild molasses
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, combine first 8 ingredients; set aside.
In another large bowl, with mixer at low speed, beat brown sugar with margarine or butter until blended. Increase speed to high; beat until creamy, about 2 minutes. At medium speed, beat in molasses until blended. With spoon, stir in flour mixture.
Drop dough by rounded teaspoons, about 4 inches apart, onto cookie sheet. With finger, press each into a 2-inch round. Bake 8 to 10 minutes, until cookies spread and darken. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. With pancake turner, remove cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container.
Yields about 3 dozen cookies
Tea Cakes (Old-Fashioned Sugar Cookies)
1 cup butter, softened
1 1/2 cup sugar
3 eggs
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
1 1/4 teaspoons almond extract
Cream butter and sugar. Mix well. Add eggs- one at a time, beating well. Combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk. Blend well. Stir in extract. Cover, chill one hour. Roll dough to 1/4 inch thickness on a floured surface. Cut with round cookie cutter or the cookie cutter of your choice. Place on a greased cookie sheet. Bake at 350 degrees for 15 minutes or until edges brown. Sprinkle with powdered sugar, if desired. Yield about 4 dozen.
2 tablespoons cocoa
1 cup powdered sugar
1/4 cup rum (bourbon may be substituted)
2 tablespoons light corn syrup
2 cups crushed vanilla wafers
1 cup finely chopped walnuts
Sift cocoa and sugar into a bowl. Stir in rum which has been combined with syrup. Mix wll; add crumbs and nuts and mix well again. Roll into small balls about 3/4 inch in diameter. Drop into a bowl of powdered sugar, roll around to coat on all sides. Put on wire rack and allow to dry several hours before using. Freezes well. Yield: 3 dozen.
1 cup butter, softened
1/2 cup powdered sugar
1 1/2 cups sifted all-purpose flour
Pinch salt
1 teaspoon almond extract
2 cups chopped ground toasted almonds
Cream together the butter, salt and sugar. Add flour; blend well, then beat in almond extract. Stir in almonds; chill about an hour for easier handling.
To bake, pinch off about a tablespoon of dough and shape into a 2-inch long cylinder about 1/2 inch thick. Place on parchment lined baking sheet and bake at 325 degrees for 20 minutes, or until very lightly browned. Roll cookies in powdered sugar. Cool. Store in airtight container with waxed paper between layers. Freezes well.
No-Roll Sugar Cookies (Kinderkuche)
1/2 cup margarine or shortening
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 egg
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Sift together flour, baking powder, and baking soda; set aside. In large mixing bowl combine shortening, sugar, salt and nutmeg. Mix thoroughly using a wooden spoon or large rubber spatula. Stir in egg, milk, and vanilla. Beat until mixture is smooth. Add sifted dry ingredients. Stir thoroughly until all ingredients are combined. Lightly grease a cookie sheet or line with parchment paper (no mess with the paper). Form dough into small balls (1-inch) and place on cookie sheet. Rub shortening over the bottom of a glass. Dip glass into sugar and then press each cookie, flattening slightly. Bake 8-10 minutes, or until lightly golden, in a 400 degree oven.
Variations:
1. Add 1 6-oz package chocolate chips with flour.
2. Add 1/3 cup creamy peanut butter before flour.
3. Add 1/4 cocoa with flour.
1 cup shortening
1 1/4 cup sugar
3 eggs
1 tablespoon vanilla
3 cups sifted flour
3 teaspoons baking powder
1 1/4 teaspoon salt
Sugar
Sift together flour, baking powder, and salt; set aside. Cream shortening and sugar. Beat in eggs and vanilla. Mix in sifted dry ingredients. Roll dough on floured surface to 1/8-inch thickness. Cut in desired shapes. Place on ungreased baking sheet. Sprinkle
with sugar, if desired. Bake at 175 degrees for 8-10 minutes.
NOTE: These are very good glazed. Make powdered sugar glaze and paint each cookie. Will not be sticky after thorough drying.
1 cup softened butter or margarine
1 cup sugar
2 cups flour
1 egg, slightly beaten
1/2 cup chopped pecans
Heat oven to 350 degrees. In large mixer bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add flour gradually and beat until well blended. Pat into an ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Brush with egg. Sprinkle top with nuts. Bake 20 to 25 minutes or until golden brown. Watch carefully during final baking period as cookies burn easily. Cool slightly until set; then cut with a sharp knife into strips, squares, or diamonds, and remove to wire cake rack to cool completely.
NOTE: I cannot remember a Christmas I did not make these cookies from the time I was first married until both boys had moved away from home. They are good all year round but we had to have them at Christmas.
Oatmeal Cookies (Chuck/Geezer's Favorite)
1 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup butter or margarine
1 egg
1/2 teaspoon vanilla
1 teaspoon butter flavoring
1 cup uncooked oatmeal
Cream butter, sugars, egg, and flavorings. Add flour, baking powder, soda, and salt. Beat until smooth. Stir in oatmeal. Form into 1-inch balls place on greased cookie sheet. Bake in a 350 degree oven for 12-15 minutes.
Variations:
1. Add 1 cup coconut, chopped nuts, butterscotch chips, white chocolate chips, OR raisins (any dried fruit can be chopped and added).
2. Add 1/4 teaspoon allspice, 1/4 teaspoon cloves, and 1/2 teaspoon cinnamon.
1/2 cup butter or margarine
1 1/4 cups light brown sugar (packed)
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped pecans
Heat oven to 350 degrees. Cream butter, sugar, and egg. Stir in remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheet. Bake 12 to 15 minutes.
1 cup softened butter (do not substitute)
1 1/3 cups sugar
2 eggs
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup sugar mixed with 2 teaspoons cinnamon (for rolling cookies)
Preheat oven to 400°. Mix together flour, cream of tartar and baking soda. Set aside. In large mixer bowl beat butter and sugar until light and fluffy. Beat in eggs one at a time, beat in vanilla. Reduce mixer speed and mix in flour mixture until well combined. Cover and refrigerate 1 hour. With your hands, roll the dough into small balls, about the size of a large walnut. Roll the balls in the cinnamon/sugar mixture to coat and place about 1 inch apart on a large baking sheet. Bake for about 10 minutes or until tops of cookies are lightly golden and begin to crinkle. Remove from pan to a wire rack to cool completely. Makes about 4-5 dozen cookies
NOTE: These cookies rise during baking and then collapse as they brown. For a crisp cookie, allow to bake until this falling occurs. For a chewier cookie, slightly underbake. You may roll the cookies in
sugar alone.
1 cup pecans, toasted
1 cup butter, softened
3/4 cup powdered sugar, sifted
2 teaspoons vanilla extract
2 1/2 cups sifted all-purpose flour
Powdered sugar
Pulse pecans in food processor until coarse like sand. Beat butter and 3/4 cup powdered sugar at medium speed with an electric mixer until creamy. Stir in vanilla and pecans. Gradually add flour, beating until a soft dough forms. Beat at low speed just until combined. Cover and chill for an hour.
Divide dough into 5 portions; divide each portion into 12 pieces. Roll dough pieces into 2-inch logs, curving ends to form crescents. Place on ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool 5 minutes. Roll warm cookies in powdered sugar. Cool completely on wire racks.
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 cup butter, softened
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla extract
1 cup finely chopped pecans
Sift together powdered sugar and 2 tablespoons cocoa. Set aside.
Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. Shape into 1-inch balls and place on ungreased baking sheet. Bake at 400 degrees for 10 minutes. Remove cookies to wire racks and cool slightly. Roll warm cookies in powdered sugar mixture and cool completely on wire racks.
4 ounces Hershey's Unsweetened Baking Chocolate, broken into pieces
16 ounces German's Sweet Chocolate, divided
3/4 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup macadamia nuts, coarsely chopped
1 cup white chocolate morsels
Heat oven to 350 degrees. Grease 9/13/2-inch baking pan.
Break 8 ounces of the German's Sweet Chocolate into squares and place in large mixing bowl with the Hershey's Chocolate and butter. Place over pot of boiling water over medium heat and stir until all is melted. Remove from pot of water and stir until well blended. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour, macadamia nuts, white chocolate morsels, and the remaining 8 ounces of German chocolate, broken into squares and coarsely chopped. Stir until well blended. Spread into prepared pan. Bake 30 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack.
NOTE: If you want more chocolate just frost with your favorite fudge frosting or ganache. I do not do that because I cannot have the sugar.
Brownies with Bailey's Irish Creme Frosting
4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup butter
3/4 cup sugar
2 tsp. vanilla extract
1/4 teaspoon salt
3 large eggs
1 cup flour
Frosting:
1/3 cup Bailey's Irish Cream liqueur
8 ounces white chocolate, chopped
Preheat oven to 325 degrees.
Line a 8" x 8" baking pan with aluminum foil, leaving at least 2 inches of foil overhanging on all sides (this will help you lift the brownies out of the pan). Set aside.
Melt chocolate and butter together in a heavy saucepan over medium heat, stirring constantly. Remove from heat and cool slightly.
Stir sugar, vanilla and salt into chocolate mixture, followed by the eggs, one at a time. Continue stirring mixture until it is shiny and smooth. Add flour and mix just until blended.
Pour batter into prepared pan. Bake for about 35 minutes, or until cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan.
Frosting:
Heat liqueur to a boil, remove from heat and stir in white chocolate until it is completely melted and mixture is smooth. Refrigerate until mixture becomes thick enough to spread, stirring occasionally, about
30 minutes. Spread topping over brownies and refrigerate until cold. Let stand at room temperature for 30 minutes before serving. To serve, simply lift brownies, foil and all out of pan, peel off foil and serve.
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1 teaspoon cinnamon
1/4 cup finely chopped crystallized ginger
Sugar for rolling
Preheat oven to 350 degrees.
Place shortening and sugar in large mixer bowl and cream until light and fluffy. Add molasses and egg and beat well.
Combine flour, baking soda, salt, and spices. Gradually add to shortening mixture and mix well. Stir in crystallized ginger.
Shape dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake 12 minutes. Remove from baking sheets and place cookies on wire racks to cool.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup sugar
1 tablespoon molasses
2 large eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned oatmeal, uncooked
1 cup raisins
Preheat oven to 350 degrees.
Stir together flour, soda, and cinnamon. Set aside. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets. Bake 10-12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
3/4 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 ounces crystallized ginger, chopped coarsely
Preheat oven to 375 degrees.
Combine softened butter, sugar, molasses, and eggs; beat well. Mix dry ingredients together; add to wet mixture. Mix well. Chill for 1 hour. Form into 1-inch balls, roll in sugar, and place on greased cookie sheet, 2 inches apart. Bake for 8-10 minutes. Makes about 36 cookies.
1 1/4 cups sugar
1 cup butter, softened
1 egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
4 ounces crystallized ginger, coarsely chopped
Preheat oven to 350 degrees.
Combine sugar, butter, egg, and molasses in large mixing bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon, and crystallized ginger. Beat at low speed until well mixed. Press dough into ungreased jelly roll pan (15x10x1). Bake 16-24 minutes or until lightly browned around edges. Sprinkle with sugar and cut into bars, or cut into desired shapes with cookie cutters. Makes about 48 bars.
1 cup honey
3 eggs, well beaten
1 teaspoon vanilla
1 1/3 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
2 (6 1/2 ounce) packages pitted dates, cut up
1 cup chopped nuts
Fine granulated sugar
Preheat oven to 350 degrees.
Mix honey, eggs, and vanilla; beat well. Add sifted dry ingredients, dates, and nuts. Spread in greased 13x9x2-inch pan. Bake in 350 degree oven about 45 minutes. Cool in pan. Cut in 3x1-inch bars; roll in sugar. Makes 39.
Store airtight. Will ship well.
Brilliant Candy Slices (Refrigerator Cookies)
1 cup butter
1 cup sifted powdered sugar
1 egg, unbeaten
1 teaspoon vanilla
2 1/4 cups sifted flour
1 cup pecan halves
2 cups soft candied cherries, halved
Cream butter. Add powdered sugar, creaming well. Blend in egg and vanilla. Add flour; mix well. Stir in pecans and cherries. Chill at least 1 hour. Divide dough in thirds. Shape into rolls 10 inches long. Wrap in wax paper; chill at least 3 hours.
Cut into 1/8 inch slices; place on ungreased cookie sheets. Bake at 325 degrees for 12 to 15 minutes until delicately browned on the edges.
Makes 7 dozen cookies
SUBSTITUTION: 2 cups cut gumdrops for cherries.
1 cup soft butter
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups sifted flour
1/8 teaspoon salt
1 1/3 cups blanched almonds, ground coarsely
1/2 cup powdered sugar
2 teaspoons nutmeg
Cream butter and sugar. Blend in vanilla. Add flour, salt, and almonds; mix well. Shape in 1-inch balls; chill.
Bake in 300 degree oven 15 to 20 minutes. While warm, roll in mixed powdered sugar and nutmeg. Makes about 6 dozen.
Store airtight. Will ship well.