Cookie Recipes
Brownies with Bailey's Irish Creme Frosting
Chocolate Wedding Cookies
Double Ginger Gingersnaps
Jan Hagels
My Special Brownies
Oatmeal Cookies
Pecan Crescents
Snickerdoodles
Sugar Cookies (No Roll)
Sugar Cookies (Rolled)
© Laura Harper
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 Splenda
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 Splenda; 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. You can also use 2 cups sugar instead of the Splenda.
Brownies with Bailey's Irish Creme Frosting
4 ounces bittersweet chocolate
1 ounces 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.