Cookie Recipes

Page 11 of 14 Previous  1 ... 7 ... 10, 11, 12, 13, 14  Next

View previous topic View next topic Go down

Old Fashioned Oatmeal Cookies

Post  justmecookin on Thu Oct 16, 2008 10:25 am

Old Fashioned Oatmeal Cookies

1 cup raisins
1 cup water
3/4 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves, you can use allspice
2 cups rolled oats
1/2 cup nuts, chopped

Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400 degrees.

Mix shortening, sugar, eggs and vanilla. Stir in raisin liquid. Stir together flour, baking powder, baking soda, salt and spices then blend together. Add rolled oats, nuts and raisins.

Drop rounded teaspoonfuls of dough about 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes 6 to 7 dozen cookies.

Variations: You can mix in 1/2 cup of semi-sweet chocolate chips with the oats, nuts and raisins.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Double Chocolate Chunk Cookies

Post  justmecookin on Thu Oct 16, 2008 10:26 am

Double Chocolate Chunk Cookies

4 squares baker's semi-sweet chocolate
1/2 cup margarine or butter, slightly softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup walnuts, chopped
4 squares baker's semi-sweet chocolate

Melt 1 square chocolate in small microwavable bowl on high 1-2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Cut 3 squares chocolate into large chunks, set aside.

Beat margarine, sugars, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate. Min in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate 30 minutes.

Heat oven to 375 degrees. Drop dough by heaping tablespoonfuls, about 2 inches apart onto greased cookie sheet. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheet. Remove and finish cooling on wire racks.

Melt 4 squares chocolate in small microwavable bowl on high 1-2 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted. Dip 1/2 of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm. Makes about 2 dozen cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Butterscotch Cookies

Post  justmecookin on Thu Oct 16, 2008 10:28 am

Butterscotch Cookies

1-1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-8 ounce carton dairy sour cream
1 cup nuts, coarsely chopped
Brown butter frosting
Chopped nuts

In a mixing bowl, beat together the brown sugar and shortening with an electric mixer until combined. Add the eggs and vanilla, beat until combined.

Stir together the flour, baking soda, baking powder and salt. Add dry ingredients and sour cream alternately to beaten mixture. Stir in the 1 cup nuts. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake in a 375-degree oven for 8 to 10 minutes or until tops are lightly browned. Remove to wire rack, cool.

Prepare Brown Butter Frosting. Frost cooled cookies with warm frosting. If you like, sprinkle additional chopped nuts on frosted cookies. Makes 48 cookies.

Brown Butter Frosting: In a saucepan, melt and cook 1/4 cup butter over medium heat until lightly browned. In a mixing bowl, pour the butter over 2 cups sifted powdered sugar.

Add 2 tablespoons boiling water and 1/2 teaspoon vanilla. Stir until combined. If frosting begins to thicken as it cools, stir in a small amount of hot water. Makes 2/3 cup frosting.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Devil's Food Cookies

Post  justmecookin on Thu Oct 16, 2008 10:29 am

Devil's Food Cookies

Nonstick cooking spray
1-1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
2/3 cup packed brown sugar
1/2 cup buttermilk
2 egg whites
1 teaspoon vanilla
1 tablespoon sifted powdered sugar

Coat the cookie sheet with nonstick cooking spray. Set aside. In a small mixing bowl, stir together the flour, cocoa powder, baking soda and salt.

In a medium mixing bowl, beat butter with an electric mixer for 30 seconds. Add the brown sugar. Beat until well combined. Add buttermilk; egg product or egg whites and vanilla. Beat until combined.

Add the flour mixture to the beaten mixture and mix well. Drop the dough by tablespoonfuls onto a prepared cookie sheet. Bake cookies in a 350 degree oven for 7 to 9 minutes or until nearly firm.

Cool on cookie sheet for 1 minute. Remove to wire rack. Cool completely. Sprinkle the cookies with powdered sugar. Makes 24 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Lemon Icebox Cookies

Post  justmecookin on Thu Oct 16, 2008 10:31 am

Lemon Icebox Cookies

Cookies
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon cardamom
1 cup butter, softened
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon lemon peel, grated
1 tablespoon fresh lemon juice

Lemon Icing
1-1/2 cups confectioners' sugar, sifted
5 tablespoons fresh lemon juice
3 to 4 teaspoons water
1/3 cup shelled pistachios, finely chopped

Make Cookies: Combine flour, cornmeal and cardamom in medium bowl.

Beat butter and granulated sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in egg yolks, lemon peel and the 1 tablespoon lemon juice until well blended. With mixer at low speed, beat in dry ingredients just until combined.

Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour.

Heat oven to 350 degrees. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until firm and golden at edges. Transfer cookies to wire racks and cool completely.

Make Lemon Icing: Whisk confectioners' sugar, the 5 tablespoons lemon juice and 3 teaspoons of the water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.

Spread top of each cookie with lemon icing then sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chocolate Waffle Cookies

Post  justmecookin on Thu Oct 16, 2008 10:32 am

Chocolate Waffle Cookies

2 ounces unsweetened chocolate, cut up
1/3 cup butter or margarine
3/4 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup all-purpose flour
1 cup semisweet chocolate pieces
2 tablespoons light-colored corn syrup
1 tablespoon cooking oil
1/2 cup pecans, chopped

Preheat waffle iron. In a medium saucepan melt the unsweetened chocolate and butter over low heat. Cool slightly. Stir in sugar, eggs, and vanilla. Add flour then stir just until combined.

Drop rounded teaspoonfuls of batter into center of each waffle grid. Bake on medium heat about 75 seconds. Using a fork transfer cookies to rack, cool. Repeat with remaining batter.

In a small saucepan combine semisweet chocolate pieces, corn syrup, and cooking oil. Cook and stir over low heat just until smooth. Cool before using. Spread over cookies then sprinkle with nuts. Makes about 24 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Oatmeal Refrigerator Cookies

Post  justmecookin on Thu Oct 16, 2008 10:39 am

Oatmeal Refrigerator Cookies

1/2 cup margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 tablespoon grated lemon rind
1 1/2 tablespoons molasses
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats

Combine margarine and sugars in mixing bowl. Add egg, lemon rind, molasses and vanilla. Mix well. Sift together flour, baking soda and salt. Add oats. Combine the two mixtures. Dough will be sticky.

Lay out sheet of wax paper and dust with flour. With floured hands, shape dough into a roll about 5 inches by 2 1/2 inches on wax paper. Enclose dough in wax paper, then wrap with plastic wrap and chill or freeze well.

When ready to bake, preheat oven to 375 degrees. Slice into thin pieces. The thinner you cut them the better; they should be no thicker than about 1/4 inch.

Place on lightly greased cookie sheets, 1 to 2 inches apart. Bake in preheated oven 8 to 10 minutes or until golden brown. Let cool on cookie sheets 30 seconds to 1 minute before removing. Makes about 20 to 24 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chocolate Drops

Post  justmecookin on Thu Oct 16, 2008 10:39 am

Chocolate Drops

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

In a large mixing bowl, beat butter with an electric mixer on medium to high-speed 30 seconds. Add the 1 cup sugar, soda, and cream of tartar.

Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon.

Sprinkle dough with sugar-cinnamon mixture. Bake in a 375-degree oven for 9 to 11 minutes or until edges are firm. Cool on wire racks. Makes about 30 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Molasses Cookies

Post  justmecookin on Thu Oct 16, 2008 10:40 am

Molasses Cookies

3/4 cup butter
1 cup sugar
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup molasses
2 tablespoons water
2 tablespoons milk
4 cups all-purpose flour

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, ginger, soda, cloves, nutmeg, and allspice, beat until combined. Beat in molasses, water, and rum.

Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill for at least 3 hours.

On a lightly floured surface, roll half of the dough at a time to about 1/4-inch thickness. Cut into circles with a floured 4-inch round cookie cutter. Place on a lightly greased cookie sheet.

Bake in a 375-degree oven for 9 to 11 minutes or until edges are firm and bottoms are just lightly browned. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 24 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chocolate-Covered Sandwich Cookies

Post  justmecookin on Thu Oct 16, 2008 10:41 am

Chocolate-Covered Sandwich Cookies

3/4 cup crunchy peanut butter
1/4 cup confectioners sugar
1/4 cup currants
1/4 cup mini semisweet chocolate chips
48 round buttery crackers
8 ounces semisweet chocolate, chopped
2 tablespoons vegetable oil
2 ounces milk chocolate, chopped

Line a large sheet pan with waxed paper. Stir peanut butter, sugar, currants and mini chips in medium-size bowl.

Divide peanut butter mixture among 24 crackers (about 1 scant tablespoon per cracker). Top with remaining 24 crackers, pressing gently so filling spreads to edges. Chill 15 minutes.

Meanwhile, in small glass dish, microwave chopped chocolate and oil at high power in 30-second increments, stirring until smooth.

Dip filled cookies in chocolate, half-dipping some, covering some completely. Let excess drip back into dish. Transfer to waxed paper. Let dipped cookies harden in cool place.

Microwave milk chocolate in small glass dish until smooth. Drizzle over cooled dipped cookies. Let stand until set. Makes 24 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Jam-Filled Cookies

Post  justmecookin on Thu Oct 16, 2008 10:42 am

Jam-Filled Cookies

2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup confectioners' sugar
1 egg
1 teaspoon vanilla
1/4 cup each seedless raspberry jam and strawberry preserves
Confectioners' sugar, for dusting

Mix flour, baking powder, salt in bowl. Beat butter, sugar, egg and vanilla in large bowl. Beat in flour mixture. Divide in half; shape each into disk, wrap, and chill 1 hour. Heat oven to 350 degrees. Coat baking sheet with nonstick cooking spray.

Roll half of dough on floured waxed paper to 1/4-inch thickness. Using 1-3/4-inch round scalloped cutter cut out cookies. In half the cookies, cut out 3/4-inch hole in center. Repeat with remaining dough. Reroll scraps. Remove cookies to prepared baking sheet.

Bake in a 350 degree oven 8 to 10 minutes, until lightly browned around edges. Remove to rack to cool. Spread scant 1/2 teaspoon raspberry jam on half of solid cookies. Spread scant 1/2 teaspoon strawberry preserves on remaining solid cookies. Dust cookies with hole in center with confectioners' sugar. Place on filled cookie bases. Makes 3 dozen cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Linzer Cookies

Post  justmecookin on Thu Oct 16, 2008 10:44 am

Linzer Cookies

Cookies
4 cups sifted all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
2-1/4 sticks unsalted butter, at room temperature
11/4 cups sugar
1 tablespoon vanilla
1 tablespoon fresh lemon juice
1 egg

Assembling and Decorating
1-12 ounce jar red raspberry jam, warmed, sieved, cooled to room temperature
2/3 cup confectioners' sugar

Cookies: Sift together the flour, baking powder, cinnamon, cloves and salt into a bowl. Beat together the butter, sugar, vanilla and lemon juice in large bowl at low speed for 2 minutes.

Scrape down sides of bowl. Continue beating at medium-low speed until light and fluffy, 2 minutes. Beat in egg. At low speed, beat in flour mixture, half at a time, just until combined.

Turn dough out onto lightly floured surface. Shape into block, 1 inch thick. Wrap tightly in aluminum foil; refrigerate at least 2 hours. Heat oven to 400 degrees. Lightly grease 2 baking sheets.

Divide dough into 4 equal parts, rewrap and refrigerate 3 parts. Roll unrefrigerated quarter of dough on floured surface into circle, 1/8 inch thick. Using floured 2 1/2-inch fluted round cutter, cut into 24 rounds, rerolling scraps as needed.

Cut centers out of 12 rounds using small decorative cookie cutters, such as stars, hearts or crescents. Gather cutouts into ball, wrap in foil and refrigerate, they can be rerolled and cut later.

Place solid cookie rounds on one prepared baking sheet, spacing them 1-1/2 inches apart, and rounds with cut-out centers on second sheet, spacing them 1-1/2 inches apart.

Bake in a 400 degree oven 6 minutes for solid cookies, 5 minutes for cutout cookies. Cool cookies on baking sheets on wire rack 30 seconds. Transfer cookies to wire racks to cool. Roll, cut, bake and cool remaining cookies, working with one-quarter of dough at a time and using scraps.

Assemble: Turn solid cookies upside down (bottoms are flatter). Spread with jam. Place waxed paper underneath rack of cutouts, sift confectioners' sugar thickly over all cutout cookies.

Sandwich cutouts; sugar side up, on top of jam-spread rounds. Makes 4 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Apple-Nut Cookies

Post  justmecookin on Thu Oct 16, 2008 10:45 am

Apple-Nut Cookies

1/3 cup margarine, plus more for greasing pan
1/2 cup brown sugar
1 egg
1 cup unbleached white flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
3 tablespoons milk
1/4 cup raisins
1/2 cup chopped walnuts
2 1/2 cups peeled, diced cooking apples

Preheat oven to 400 degrees. Lightly grease a cookie sheet with margarine. In a large mixing bowl, cream margarine and brown sugar. Add egg and beat until batter is smooth.

Combine white flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix dry ingredients into the batter alternating with the milk. Stir in raisins and nuts, then fold in apples.

Drop batter by teaspoonfuls onto cookie sheet and bake for 10 to 12 minutes or until golden brown. Makes 36 cookie.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Vanilla Sugar Cookies

Post  justmecookin on Thu Oct 16, 2008 10:46 am

Vanilla Sugar Cookies

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla

Stir together flour, baking powder and salt in a small bowl. Beat butter, sugar, egg and vanilla in clean bowl until blended. Stir in flour mixture. Gather into ball.

Wrap and refrigerate several hours or overnight. Heat oven to 350 degrees. Lightly coat baking sheets with nonstick vegetable-oil cooking spray.

Roll out dough with lightly floured rolling pin on lightly floured surface to 3/8-inch thickness. Cut into cookies with 2-1/2-inch cookie cutters in holiday shapes.

Place cookies on prepared sheets, spacing 1-1/2 inches apart. Decorate with colored sprinkles, sugars, jimmies and gumdrops, if desired.

Bake in a 350 degree oven for 10 to 12 minutes or until cookies are lightly browned around the edges. Remove cookies to wire racks to cool. Makes about 3 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Bakery Sugar Cookies

Post  justmecookin on Thu Oct 16, 2008 10:47 am

Bakery Sugar Cookies

2-1/2 cups all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cups butter, at room temperature
2-1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract

Mix together the flour, cream of tartar, salt, baking soda and nutmeg in a medium-size bowl. Beat together butter and sugar in large bowl until smooth and creamy, about 3 minutes. Beat in eggs, one at a time. Add vanilla, lemon and almond extracts and beat for about 2 minutes or until completely combined.

On medium speed, gradually add the flour mixture, beat for 2 minutes or until dough comes together. Shape into a disk then wrap in plastic wrap. Refrigerate overnight to chill thoroughly.

Heat oven to 350 degrees. Grease baking sheets. Divide dough into fourths. Roll a quarter of dough on well-floured surface to 1/8- to 1/4-inch thickness. Cut out with 2- to 3-inch heart- and star-shaped cookie cutters. Place on the prepared baking sheets. Roll out remaining dough and cut out cookies.

Bake 12 to 13 minutes or until slightly golden around edges. Transfer cookies from baking sheets to wire rack to cool.

Glaze: Whisk together sugar, almond extract and water in small bowl until smooth and good drizzling consistency. Drizzle over cookies. Makes about 7 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chocolate-Covered Cherry Cookies

Post  justmecookin on Mon Nov 03, 2008 3:15 pm

Chocolate-Covered Cherry Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt, divided
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 jar (10 ounces) maraschino cherries
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk

In a mixing bowl, cream the butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 teaspoon salt, baking powder and baking soda; gradually add to the creamed mixture.

Drain cherries, reserving 1-1/2 teaspoons juice. Pat cherries dry. Shape 1 tablespoon of dough around each cherry. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until set. Cool on wire racks.

For frosting, in a saucepan, heat chocolate chips and milk until chips are melted; stir until smooth. Remove from the heat. Add reserved cherry juice and remaining salt. Frost cookies. Makes about 2-1/2 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cocoa Surprise Cookies

Post  justmecookin on Wed Nov 05, 2008 11:57 am

Cocoa Surprise Cookies

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1/2 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
2 cups miniature marshmallows, frozen

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips.

Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely. Makes 5 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Crispy Oat Cookies

Post  justmecookin on Wed Nov 05, 2008 11:57 am

Crispy Oat Cookies

1/4 cup butter or stick margarine, softened
1/4 cup canola oil
1 cup sugar, divided
1 tablespoon water
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/2 cups crisp rice cereal
1 cup quick-cooking oats
1/3 cup flaked coconut
1/4 cup chopped walnuts

In a mixing bowl, beat the butter, oil 3/4 cup sugar and water. Beat in egg and vanilla. Combine the flour, cornstarch, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts (dough will be sticky).

Shape into 1-in. balls; roll in some of the remaining sugar. Place dough 2 in. apart on baking sheets coated with cooking spray. Flatten with a glass dipped in remaining sugar. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Makes 5 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Oatmeal Kiss Cookies

Post  justmecookin on Thu Nov 06, 2008 1:52 pm

Oatmeal Kiss Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups quick-cooking oats
1 cup chopped nuts
72 milk chocolate kisses

In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and nuts. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Bake at 375 for 10-12 minutes or until lightly browned. Immediately press a chocolate kiss in the center of each cookie. Remove to wire racks. Makes 6 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Snickers Cookies

Post  justmecookin on Thu Nov 06, 2008 1:53 pm

Snickers Cookies

1 cup butter, softened (2 sticks)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 13-ounce package Snickers Miniatures (about 60 candies)

Preheat oven to 350 degrees. Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2 to 3 hours.

Unwrap all Snickers. Remove dough from refrigerator. Shape about 1 tablespoon of dough around each candy. Place on a greased cookie sheet and bake for 10 to 12 minutes. Let cookies cool on baking rack. Makes about 4 dozen cookies.

Note: You will use 1 bag and approximately half the other bag.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Iced Pumpkin Cookies

Post  justmecookin on Thu Nov 06, 2008 1:54 pm

Iced Pumpkin Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup canned pumpkin
1 cup all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granola without raisins
1 cup chopped walnuts
1 cup vanilla or white chips
1 cup dried cranberries

Icing:
1/4 cup butter, softened
2 cups confectioners' sugar
3 tablespoons milk

In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the granola, walnuts, chips and cranberries.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 15-18 minutes or until lightly browned. Remove to wire racks to cool. In a small mixing bowl, combine icing ingredients until smooth. Frost cookies. Store in the refrigerator. Makes 3 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Blue Ribbon Sugar Cookies

Post  justmecookin on Fri Nov 07, 2008 8:08 pm

Blue Ribbon Sugar Cookies

3/4 cup butter, softened
1 cup vegetable oil
1 cup confectioners' sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup white sugar for decoration
Cooking Instructions

Preheat the oven to 375 degrees. Sift together the flour, cream of tartar, baking soda and salt; set aside. In a large bowl, cream together the butter, oil, confectioners' sugar and white sugar until well blended. Stir in the eggs, vanilla and lemon extracts.

Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.

Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 3 dozens

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chewy Brownie Cookies

Post  justmecookin on Sat Nov 08, 2008 11:22 am

Chewy Brownie Cookies

2/3 cup shortening
1-1/2 cups packed brown sugar
1 tablespoon water
1 tablespoon vanilla extract
2 eggs
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts or pecans, optional

In a large mixing bowl, cream shortening, sugar, water and vanilla until light and fluffy. Beat in eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired.

Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375 for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks to cool. Makes 3 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Mocha Truffle Cookies

Post  justmecookin on Sun Nov 09, 2008 1:04 pm

Mocha Truffle Cookies

1/4 cup butter
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 square (1 ounce) milk chocolate, melted

In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small mixing bowl. Add sugars, egg and vanilla.

Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.

Bake at 350 for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Makes 15 cookies.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Fudgy Mint Cookies

Post  justmecookin on Sun Nov 09, 2008 1:05 pm

Fudgy Mint Cookies

1 package (18-1/4 ounces) devil's food cake mix
1/2 cup butter, softened
1 tablespoon water
2 eggs
2 tablespoons confectioners' sugar
2 packages (5 ounces each) chocolate-covered thin mints

In a large mixing bowl, combine the cake mix, butter and water. Add eggs; mix well. Shape into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.

Bake at 375 for 8-10 minutes or until set. Immediately press a mint into the center of each cookie. Cool for 2 minutes before removing to wire racks to cool completely. Makes about 3 dozen.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Cookie Recipes

Post  Sponsored content Today at 12:45 pm


Sponsored content


Back to top Go down

Page 11 of 14 Previous  1 ... 7 ... 10, 11, 12, 13, 14  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum