2 cups sugar
1 cup margarine
4 eggs
1 small can of pumpkin
2 cups flour
1 tsp baking soda
2 heaping tsp. of cinnamon
Mix and pour into deep cookie sheet or 2- 9x13 cake pans. Bake @ 325 for 15 mins. Let cool and frost.
Frosting
1 pkg cream cheese (8 oz.)
2/3 stick butter
1 tsp. milk
1 tsp. vanilla
1 1/2 cup powdered sugar
Mix w/ mixer on med. speed
for 3 to 5 mins.
LEMON BARS
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust.
Bake an additional 25 minutes. Sprinkle with powdered sugar.
Crushed Peppermint Candy Bars
This is a great way to use up those candy canes on the Christmas tree! This is a Christmas bar cookie. The base dough is similar to sugar cookie with peppermint added. Topped with melted chocolate and crushed candy canes.
1 cup unsalted butter or stick margarine
1 cup white sugar
1 egg
1/4 teaspoon peppermint extract
1/8 teaspoon red food coloring (5 drops)
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup finely crushed candy canes
1 cup semisweet chocolate chips
1/3 cup candy canes, coarsely chopped
Preheat oven to 350 degrees F(175 degrees C) and grease a 9 x 13 inch pan.
Cream butter or margarine and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy.
Spread evenly into greased pan. Bake for 25 minutes or until firm.
After removing from oven, immediately sprinkle with chocolate chips. Cover with a cookie sheet for about 1 minute or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting. NOTE: You can substitute plain chocolate bars. You'll need 10 - 5/8 oz. plain chocolate bars.
Makes 2 dozen
Seven Layer Magic Bars
1/2 cup butter or margarine
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup coconut
1 cup salted peanuts
1 (14 ounce) can condensed milk
Layer the chocolate chips, butterscotch chips,
coconut, and peanuts over the graham cracker
crust. Pour the condensed milk over the layers.
Bake at 350 degrees F (175 degrees C) for 25 to
30 minutes. Cool. Cut into bars.
Snickers Bars
Bottom Layer:
1 C chocolate chips
1/4 C butterscotch chips
1/4 C peanut butter
Melt in double-boiler and spread in butter 9 X 13" pan
1st Layer:
1 C Sugar
1/4 C milk
1/4 C butter or margarine
Boil for 5 minutes, stirring constantly. Then add 1/4 c peanut butter, 1 tsp vanilla, 1 1/2 c marshmallow creme. Pour over bottom layer. Sprinkle with 2 cups peanuts.
2nd Layer:
1 lb caramels
2 Tbsp hot water
Melt down and drizzle over peanuts
3rd Layer:
Same as the first layer (chips)
1 C chocolate chips
1/4 C butterscotch chips
1/4 C peanut butter
Melt in double-boiler and spread over caramel layer. Cut into squares before they set.
Banana Bars
1/4 C shortening 1tsp. vanilla
1C sugar 2 C all purpose flour
2 eggs 3 tsp. baking powder
1 C mashed bananas 1/2 tsp. salt
Heat oven to 350 degrees. Grease a jelly roll pan, 15 1/2 X 10 1/2 inches. Mix shortening, sugar, eggs, bananas and vanilla thoroughly. Measure flour by dipping method or by sifting. Blend dry ingredients; stir into banana mixture. Spread in prepared pan. Bake 20 to 25 min. or until golden brown. Makes 3 1/2 doz. bars.
Date Squares
Date filling:
2 cups dates
1 cup brown sugar
1 cup hot water
Combine and cook until dates are very soft. Set
aside to cool.
Crumb mixture:
1 1/2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups rolled oats
1 cup brown sugar
3/4 cup butter
Sift flour,soda and salt into a large bowl. Stir
in rolled and sugar. Rub in the butter until coarse crumb is formed. Press
half of this mixture into a greased 8x12-inch pan. Cover with date filling,then
add remaining crumb mixture. Bake at 375 for 25 minutes. Cut into squares
while hot.
Neapolitan Cookies
Preheat oven to 350.
Prepare three 9 x 13 in. pans - grease pans, line with waxed paper, grease paper - OR use parchment paper - no greasing necessary.
Break up 8 oz. almond paste (not marzipan).
Add 1 cup softened butter
1 cup sugar
4 egg yolks
Beat at medium speed until light and fluffy.
Gradually add:
2 cups sifted flour
Mix until combined.
In separate bowl with clean beaters, beat 4 egg whites until soft peaks, fold into batter.
Divide batter into 3 parts as evenly as possible (each part should be 1 1/2 cups.) Add red food coloring to tint one part pink; add green coloring to tint one part a pleasant green, leave third part plain.
Spread each color batter in separate pan. (NOTE - this will looks like an impossibly small amount of batter to cover the bottoms of all three pans - just spread it very thin; it should work.) Bake 10 - 12 minutes, until edges are golden. Invert each pan carefully onto cutting board or cookie sheet - remove pan - turn right side up - cool completely.
Melt 6 oz. chocolate chips. Invert green layer
and carefully remove paper. Spread melted chocolate over bottom of green
layer. Refrigerate until firm. In the meantime, line one of the 9 x 13 pans
with waxed paper or parchment again - do not grease this time. When chocolate
is firm, carefully place green
layer in lined pan, chocolate side down. Spread
evenly with about 1/2 cup raspberry jam. Remove paper from white layer and
place right side up on top of green layer. Spread with about 1/2 cup apricot
jam. Remove paper from pink layer and place right siude up on top of white
layer. Cover with plastic wrap,
place another pan on top of layers, and put something
heavy in top pan to weigh down the layers. Refrigerate overnight.
Melt another 6 oz. of chocolate chips. Spread over top of pink layer. Refrigerate until PARTLY firm - then score so you will be able to cut through them without cracking the chocolate. When scoring, plan to trim about 1/2 inch off each edge to give you nice sharp edges, and divide the rest into bars about 1 inch by 3/4 inches. This should give you about 6 dozen (I haven't figured it out mathematically, but that's what I got and I think that's about the size of the pieces I cut.) When chocolate is firm, cut along the scored lines.
If you are storing these for a while, lift out of the pan in blocks (about 1/4 pan at a time) and wrap in aluminum foil - keeping the pieces together helps keep them moist. Refrigerate or freeze. When ready to serve, place each piece on its side in a mini-muffin-liner or petit four cup.
Melt chocolate chips and shortening in microwave
on high for 1 minute or less. Stir til smooth. Stir in nuts
and raisins. Drop by teaspoon or Tablespoon (depending
on the size candy you want) onto waxed paper. Chill.
Peppermint Patty Cookies
3 1/2 cups powdered sugar
1 egg white
1/3 bottle peppermint flavoring
3 tablespoons butter
chocolate chips
Mix all ingredients together and roll with rolling pin. Use small round cutter to make patties. Melt enough chocolate chips an shortening for dipping. Dip patties in chocolate and place on waxed paper to cool. Can be frozen. Makes 50 cookies.
Preheat oven to 350.
1 pkg. lemon cake mix*
1 egg
2 cups (16 oz.) whipped topping (Cool Whip) -
thawed
Combine ingredients. Use mixer at low
speed to get out all the lumps
from the cake mix.
Drop a tablespoon of batter into powdered sugar
and roll into a ball.
Bake on a greased cookie sheet.
Bake for 11-13 minutes.
GRAMMY'S OATMEAL COOKIES
Loanda Manning
1 1/3 c. shortening
2 c. brown sugar
2 eggs
2 tsp. salt
2 tsp. baking powder
1 1/2 c. flour
2 tsp. vanilla
4 c. oats
nuts, raisins, etc. to taste
Melt together shortening and brown sugar. Remove from heat. Beat in eggs. Add remaining ingredients and mix well. Drop by tablespoons onto ungreased cookie sheet. Bake at 350º for 10 minutes.
Cake Cookies
Gwen Books
1pkg. cake mix (white,
choc. ect.)
2 eggs
1/2 cup oil
1 cup choc. chips (optional)
Bake at 350 for 10 mins. Easy, fun, and fast!!
POPSICLE COOKIES
Christy Wardle
1 package cake mix (Cherry
Chip is the BEST!!)
1/3 c. oil
3 eggs.
Roll dough into 1 - 2" balls. Lay on lightly greased cookie sheet (parchment paper works best, though). Insert popsicle stick into center of ball, and lay the exposed edge on the side of the cookie sheet to keep level. You might want to wrap the exposed stick with foil to keep it from browning. Bake at 350 for 10 minutes, or until cookies are golden. Allow to cool on cookie sheet (place entire sheet on cooling rack) before removing carefully. Wrap top with cellophane and ribbon. A nice treat for YW, using value color cellophane and ribbon! Try for a New Beginnings treat! :) - Christy
SPRITZ COOKIES
3/4 Cup Sugar
2 1/4 cups all-purpose flour
1 cup margarine, softened
1/4 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon almond extract
colored sugar
l egg
Heat oven to 375 F. In large bowl, cream sugar
and margarine, vanilla, almond extract and egg; mix well. Blend together flour,
baking powder and salt. Gradually add to creamed mixture, mix well.
Force dough through a cookie press onto ungreased cookie sheets. Sprinkle
with colored sugar. (If dough is too soft refrigerate for 5- 10 minutes).
Bake for 8-10 minutes or unti light golden brown. Yields 5-6 dozen.
SPRITZAR COOKIES
1 lb. butter (room temp)
4 cups flour (go easy )
1 1/2 cups sugar
1/2 teaspoon baking powder
2 egg yolks
l teaspoon almond flavoring
1 whole egg
Mix Together. Put dough in a cookie press. Turn out various Christmas shapes and bake at 350 for 10 minutes
PEPPARKAKOR (SWEDISH STAR COOKIE)
1/2 lb. butter
1 teaspoon ginger
1 cup sugar
1 teaspoon cloves
2/3 cup dark Karo syrup
1 teaspoon soda
1 teaspoon cinnamon
3 cups flour
Mix together; refrigerate dough for at least
1 hour (overnight ok). Roll out, cut with cookie cutters. Bake at 350
for 10-12 minutes.
WAFFLE COOKIES
9 Tablespoons cocoa
2 cups flour
1 Cup margarine
1/2 teaspoons salt
4 eggs
1/2 teaspoon vanilla
1 1/2 cups sugar
powdered sugar
fudge frosting
Melt cocoa and margarine; cool. Mix with eggs, sugar, flour, salt and vanilla. Drop by teaspoonfuls on hot waffle iron. Cook for about 2 minutes at most, (they burn easily). Frost with frosting.
THE ULTIMATE SUGAR COOKIE
3/4 cup Golden Crisco or Butter-flavored Crisco
(shortening)
1 cup granulated sugar
2 eggs
1 tsp vanilla
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
Colored decorations or icing
Cream Crisco, sugar, eggs and vanilla in large mixer bowl at medium speed of electric mixer until light and creamy. Cmbine flour, baking powder and salt. Add to creamed mixture, mixing on low speed until well blended. Cover dough and chill 1 hour, if desired, for easy rolling.
Preheat oven to 375°F. Roll half of dough at a time. Roll out dough on lightly floured surface to 1/4-inch thickness. Using a cookie cutter, cut in desired shapes. Place on ungreased baking sheets. Roll leftover pieces. Sprinkle with colored decorations or leave plain to decorate when cool. Bake at 375°F for 8 to 10 minutes, or until edges are light brown. (Time will vary with cookie size.) Cool slightly, then remove to cooling rack.
Makes: About 3 dozen cookies.
MOLASSES CRINKLES
3/4 cup shortning
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar
Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.
PUMPKIN COOKIES
1 cup oil
3 cups sugar
2 eggs -- beaten
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29 ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts
3 teaspoons vanilla
Beat oil and sugar in mixing bowl. Add eggs, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips, walnuts, and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 F for 10 to 12 minutes or until golden brown. Cool on wire rack. Makes 60 cookies.
Halloween Pumpkin ROLL-OUT Cookies
3/4 cups unsalted butter, softened
1/2 cup brown sugar, firmly packed
1 tbsp orange zest
1/2 cup canned or fresh cooked pumpkin
1 egg yolk
1 tsp pure vanilla
2-1/4 cups all-purpose flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch of salt
Preheat oven to 375 degrees F. In a large mixing bowl, combine with electric mixer the butter, brown sugar and orange zest. Add the pumpkin, egg yolk, and vanilla.
Gradually add the flour and spices. Mix with your hands to create a soft dough. Wrap in plastic and refrigerate for 30 minutes. Divide dough into two pieces.
Roll out each piece to 1/8-inch thickness on a floured surface.
Cut into shapes with cookie cutters. Place on ungreased cookie sheet and bake for 10-15 minutes.
Decorate with favorite frosting and candies.
Secret Sugar Cookie
2 Sticks unsalted butter
1-2/3 cup white sugar
2 fresh eggs
1 Tbsp. pure vanilla extract
3-3/4 cup all-purpose flour
2 Tbsp. baking powder
1 tsp. crushed like powder anise seeds
1/2 tsp. cinnamon
1/8 tsp. allspice
pinch of salt
4 almonds smashed like powder
1/2 tsp. peanut butter (use only real) DO NOT
SUB.
In a large bowl combine sugar, butter, peanut butter, eggs, vanilla, all spices. Using an electric mixer, cream until light and fluffy, next add combined almonds and flour, baking powder, salt, mix well, the mixture will be stiff, but don't worry its fine! Next roll dough on a lightly dusted powdered sugar board, and cut into desired shapes, place shapes in lightly greased cookie sheet, Bake 350 degree oven for about 8-9 minutes, watch as soon as the cookies puff slightly and collapse they're ready, remove and allow to cool 3 minutes, remove onto wire racks, cool and frost with vanilla.
COCONUT MACAROONS
2 egg whites
2/3 cup sugar
2 Tablespoons flour
pinch of salt
1 teaspoon vanilla
1/2 teaspoon coconut extract
1 1/2 cups shredded coconut
Preheat oven to 325 and grease some cookie sheets. Beat the egg whites until they stand in stiff peaks, then continue beating as you add the sugar gradually (the sugar will not dissolve completely). Beat in the flour, salt, and vanilla and coconut extracts. Stir in the coconut. Drop mounds of mixture from a teaspoon onto the prepared cookie sheets, and bake for about 15 minutes. Remove from the oven and let the cookies cool on the sheets. Makes about 25 cookies.
ALMOND CRESCENTS
1/2 cup butter
3 tablespoons confectioners' sugar
1/3 cup ground unblanched almonds
3/4 cup + 2 tablespoons flour
Topping:
1/2 cup sifted confectioners' sugar
1/2 teaspoon cinnamon
(note: the cinnamon can be omitted if desired)
Preheat oven to 325 deg. F. Cream butter well, add 3 tablespoons sugar and continue creaming until light and fluffy; add nuts and flour gradually and mix. Chill dough. Roll into pencil shaped pieces about 1/3 in. in diameter and 2 1/2 in. long. Form into crescents and place on ungreased baking sheets. Bake approximately 12-15 minutes or until very lightly browned and set. While cookies are hot, roll in mixture of confectioners sugar and cinnamon. Makes approx. 3 1/2 doz.
Coconut Haystacks
1 c. butter or margarine
1/2 c. sugar
1 tsp. vanilla extract
1 tsp. almond extract
2 c. flour
1/4 tsp. salt
yellow food coloring
1 c. cocunut
1/2 c. walnut halves
1 egg white
1 Tbsp. water
Cream butter, sugar, vanilla and almond extracts
until creamy. Mix flour and salt together and add to butter mixture, blending
thoroughly. Sprinkle a few drops of food coloring onto sheet of waxed paper.
Place coconut on paper and knead in the coloring until it is pale yellow throughout.
Using fingers, shape about one tablespoon of cookie dough around walnut half
- to make haystack shapes. Beat egg white and water with a fork. Dip shaped
cookie into egg mixture and then into coconut.
Place on a greased baking sheet and bake at 350
degrees about 15 minutes. Makes about 3 dozen.
Joe Froggers
makes: 3 dozen
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
pinch of salt
1/2 cup vegetable shortening
1 cup light brown sugar
1/2 cup water
1 cup molasses
1 teaspoon cider vinegar
1/2 cup powdered sugar
1 teaspoon lemon extract
1-3 tablespoons water
Cream butter and sugar. Add egg and mix. Add zests of lime and orange, lime juice, extract. Mix to combine. Add flour and cornmeal. Mix to combine. Cover and chill for at least 1 hour. Using 1/2 oz. ice cream scoop (level off dough) drop onto parchment covered cookie sheet. Flatten with glass dipped in cornmeal. Bake 350 degrees for about 14-16 minutes. Cool and glaze.
Glaze:
3 1/4 c. confectioners sugar
8 Tbl. lime juice
2 1/2 tsp. lime zest
Mix well. Spoon tablespoon of glaze over cooked cookies.
Canadian Honey Drops
1 cup shortening [part butter or margarine]
1 cup brown sugar[packed]
2 eggs
1/3 cup honey
1 tsp. vanilla
31/3 cups all purpose flour
2 tsp. baking soda
apricot jam
Mix shortening, sugar, and eggs thoroughly.
Stir in honey and vanilla. Measure flour by dipping
meathod or by sifting. blend flour and soda together;stir
in to wet ingredients. Chill for several
hours or overnight. Heat oven to 350 deg. Roll
dough in 1inch balls. Place on ungreased cookie sheet. bake 10 to 12 minutes.
When slightly cooled, put together in pairs with apricot jam.
DOUBLETREE HOTEL CHOCOLATE CHIP COOKIES
1 1/2 cup butter, softened
1 1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
4 eggs
2 1/2 tsp. vanilla
1 tsp. lemon juice
3 cups old-fashioned oatmeal, uncooked
3/4 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
3 cups semi-sweet chocolate chips, Ghiradelli
1 1/2 cups chopped walnuts
Preheat oven to 375 degrees. Line baking sheets
with parchment paper. Place the butter in a large bowl and cream lightly
with an electric mixer. Add the sugars and beat on medium speed for about
2 minutes. Add the eggs, one at a time, bating well after each addition.
Add the vanilla and the lemon juice, mix well. In a separate bowl, stir together
the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter
mixture and stir well to blend. Add chocolate chips and walnuts and stir
to combine. Using a 1/4 cup
measure or a 2 oz. ice-cream scoop, drop the batter
on the parchment lined pans, leaving 2-3 inches between each cookie. Bake
for 13-15 minutes or until lightly browned around the edges. Remove from
parchment and cool on wire racks.
Soft Zucchini Cookies
1/2 c. butter
1/2 c. granualted sugar
1 c. brown sugar
2 eggs
3 c. grated zucchini
2 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. quick-cooking oatmeal
1 c. chopped nuts (optional)
1 c. raisins (optional)
Preheat to 375 degrees. Cream butter and sugars. Add eggs and beat until light and fluffy. Stir in zucchini. Sift together dry ingredients except oatmeal, nuts/raisins. Mix into wet ingredients. Stir in oatmeal, nuts/raisins. Drop by teaspoonful on greased baking sheets. Bake 12-15 minutes and cool on rack.
Makes about 4 doz.
Variations: Substitute dried cranberries for raisins. Substitute 4 tablespoons of cocoa powder for 3 tablespoons of flour.
Biscuits à l'érable
(Maple Cookies)
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup chopped nuts
1 cup chopped dates
1 cup butter
1 1/2 cup maple syrup
3 eggs
Preheat the oven to 350 F. Stir together the flou, baking soda, and baking powder. Add the nuts and dates, stir well. In a separate bowl, cream the butter. Add syrup and eggs. Add flour mixture, a little at a time, stirring well. Drop by teaspoonfull on an ungreased baking sheet, 1 inch apart. Bake appx. 10 minutes.
Peanut Butter Oatmeal Ranch Cookies
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 tsp. baking powder
1 cup oats (old-fashioned OR quick)
1 cup firmly packed lt. brown sugar
1/2 cup lightly salted butter, room temp.
1/2 cup creamy peanut butter
1/4 cup honey
2 large eggs
2 tsp. vanilla extract
1 cup raisins
1/2 cup sunflower seeds (I would toast them)
Heat oven to 300. Have ungreased cookie sheet(s) ready. In a med-size bowl, thoroughly mix flours, baking powder and oats. In a large bowl, beat sugar & butter with an electric mixer just until blended. Add peanut butter, honey, eggs & vanilla and beat at medium speed until blended. Scrape down sides of bowl. Add flour mixture, raisins and sunflower seeds. Mix at low speed just until combined. Do not overmix. Drop rounded tablespoonfuls 2" apart on cookie sheets. Bake 23 to 25 minutes until bottoms turn golden brown. Immediately transfer cookies with spatula to rack to cool. Makes 36.
Half-Moon Cookies
1 cup butter crisco
1-1/2 cup granulated sugar
2 eaggs
2-1/2 cup flour
2/3 cup cocoa
1 tsp. baking soda
1 cup milk
2 tsp. vanilla
Cream crisco, sugar, eggs, and vanilla together. Add dry ingedients alternately with milk. Drop onto very lightly greased cookie sheet and bake at 350 degrees for 23-25 minutes. Cool on baking rack and frost with half vanilla and half chocolate frosting. Makes 1 dozen very large cookies.
SICILIAN FIG COOKIES
1/2 cups all-purpose flour
1/4 tsp salt
2 1/2 tsp baking powder
1/2 cup white sugar
2 eggs
1 cup butter or margarine, unsalted
1/2 tsp vanilla extract
1/4 cup milk
2 cups figs, chopped and dried
1 cup raisins
1/2 cup dark rum or 1/2 tsp. rum flavoring
1 cup honey
1 orange
1 tsp ground cinnamon
2 cups walnuts or hazelnuts, toasted and chopped
Pastry:
Combine flour, sugar, baking powder and salt in
a large mixing bowl. Stir until well blended. Add the butter, eggs, vanilla
and milk. Stir into a smooth dough. Remove dough from bowl and shape into
a circle. Cut into 4 equal pieces, wrap in plastic and chill.
Filling:
Use the zest and juice of the orange and place
in large bowl. Add in figs, raisins and nuts. Process in food processor until
evenly chopped. Stir in honey, rum and cinnamon and set aside. Preheat oven
to 400 degrees F. Grease cookie sheets. Remove dough from refrigerator. Roll
one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick.
Cut lengthwise in half, forming two long strips, each about 4 inches wide.
Lay strips on work surface. Brush top inch of each with cold water. About
1/3 of the way up from the bottom of the dough, place 1/4 of the filling
in a 1-inch wide strip, running from end to end. Fold the moistened edge
of the dough over the filling and press to seal edges. Cut each strip into
1-inch rectangles and place on cookie sheets. Repeat with remaining sections
of dough. Bake 13 to 16 minutes, or until tops are golden. Let cool on cookie
sheets for 10 minutes. Transfer to wire racks. Makes 6 dozen
Root Beer Floats
1 cup butter or margarine, softened
1 1/2 cups sifted confectioners sugar
1 egg
1 tsp vanilla extract
1/4 tsp root beer flavored oil (used in candy
making)
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp cream of tartar
Icing
1 1/2 cups sifited confectioners sugar
3 Tbsp. butter or margarine, softened
1/4 tsp root beer flavored oil
1 1/2 Tbsp milk
Brown paste food coloring
2 tubes purchased white decorating icing (4.25
oz.)
For cookies, cream butter and confectioners sugar in a large bowl until fluffy. Add egg, vanilla and flavored oil; beat until smooth. In a medium bowl, combine flour, baking soda and cream of tartar. Add dry ingredients to creamed mixture; stir until a soft dough forms. Divide dough in half. Wrap in plastic wrap and chill 3 hours.
Preheat oven to 375 degrees. On a lightly floured surface, use a floured rolling pin to roll out half of dough to 1/8 " thickness. Cut out cookies using a "mug shaped" cookie cutter. Transfer cookies to a lightly greased baking sheet. Bake 5-7 minutes until lightly browned. Transfer onto rack to cool. Repeat with the remaining dough.
For icing: combine the confectioners sugar, butter, flavored oil and milk in a medium bowl, stir until smnooth. Tint brown. Spoon brown icing into a pastry bag fitted with a small round tip. Pipe outline of mug onto cookies Allow icing to harden. Use white decorating icing directly from tube to pipe root beer "foam" onto tops of cookies. Allow icing to harden and serve. Makes 5 doz. cookies.
QUICK-MIX DUTCH LETTER COOKIES
2 C. all-purpose flour
1/4 tsp. salt
1 C. chilled butter or margarine, cut into pieces
1/3 C. ice water
1 8 oz. can almond paste without glucose syrup
1 egg
1/4 C. sugar
milk
sugar
Combine flour and salt in food processor bowl; process with 3 on/off turns just to mix. Add butter or margarine; process with several on/off turns till mixture resembles coarse crumbs. With machine running, add 1/3 C. ice water quickly through the feed tube; process just till dough is moistened. (overprocessing will make dough tough.) Remove dough and shape into a ball. Cover; chill 30 min.
Meanwhile, wipe out food processor bowl. For filling, combine almond paste, egg and 1/4 cup sugar in the food processor bowl. Process just till smooth. Cover and chill.
Divide chilled dough in half. On lightly floured
surface, roll one portion into a 12x9 in. rectangle. Cut in half crosswise
to make two 9x6 in. rectangles. Cut each into six 6x1 1/2 in. strips. Put
chilled almond paste mixture in a heavy plastic bag; cut off about 1/2 in.
at one corner. Pipe about 2 teasp. of the chilled almond mixture down the
center of each strip of dough. Fold dough over filling; completely seal sides
and ends.
Shape into desired letters and place on ungreased
cookie sheets. Brush with milk; sprinkle with additional sugar. Bake in a
375 deg. oven about 20 min. or until golden brown. Remove cookies and cool
completely on wire rack. Repeat with remaining dough and filling. Makes 24.
Soda Cracker Cookies
35 (approx.) soda crackers
1 cup butter or margarine
1 cup semisweet chocolate chips
3/4 cup walnuts or almonds, chopped fine
1 cup brown sugar
Preheat oven to 375 degrees F. Line a 15 x
10 inch baking pan with foil and grease it well. Line the pan
with soda crackers.
In a medium saucepan, melt the butter. Add the brown sugar and cook stirring it until it dissolves. Bring to a boil and cook about 3 minutes, stirring constantly. Immediately pour mixture over the soda crackers.
Bake for 3 to 5 minutes or until the mixture
starts to bubble. Spread the chocolate chips over the hot cookies. Let set
for a minute. Spread the chocolate evenly. Sprinkle with nuts. Let cool,
then cut into bars.
Makes 3 dozen
Egg Nog Thumbprints
3/4 cup butter or margarine, softened
1/2 cup white sugar
1/4 cup packed brown sugar
2 cups all-purpose flour
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter or margarine
1 cup confectioners' sugar
1 tablespoon rum
1 dash ground nutmeg
Cream 3/4 cup butter with white and brown sugars. Add egg, vanilla, and salt; mix well. Gradually add in flour at slow speed of mixer, or by hand until a dough forms.
Shape into 1 inch or 1/2 inch balls (1 inch balls yield 40 cookies, 1/2 inch balls yield 75-90 cookies). Place dough balls on ungreased cookie sheets, and make thumbprint wells into cookies.
Bake at 350 degrees F for 12 minutes. Then cool completely.
To Make Filling:
Combine the 1/4 cup butter or margarine, the confectioners'
sugar, and the rum. Spoon rounded teaspoonfuls of filling into cookies. Sprinkle
with nutmeg.
Makes 4 dozen
Caramel Pecan Cookies
1 cup butter or margarine
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/4 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup chopped pecans
1 tablespoon white sugar
9 ounces chewy carmels in milk chocolate (like
Rollos)
Chocolate Mint Snow-Top Cookies
1 1/2 cups all-purpose flour
1 1/2 tsps. baking powder
1/4 tsp. salt
One 10 oz. pkg. (1 1/2 cups) Nestle Toll House
mint flavored semi-sweet chocolate morsels, divided
6 TBS. margarine, softened
1 cup sugar
1 1/2 tsps. vanilla
2 eggs
Confectioners' sugar
In small bowl, combine flour, baking powder & salt; set aside. In small saucepan over low heat, melt 1 cup mint flavored semi-sweet chocolate morsels.
In large mixer bowl, beat margarine & sugar until creamy. Add melted morsels and vanilla extract. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint chocolate morsels. Wrap dough in plastic wrap; freeze 30 mins. until firm.
Preheat oven to 350 degrees. Shape dough into 1 inch balls; coat with confectioners' sugar. Place on ungreased cookie sheets. Bake 10-12 minutes until tops appear cracked. Let stand 2 min. Remove from cookie sheet; cool. Yield: 3 doz.
Final Touch Molasses Cookies
2 eggs
1/2 c. shortening
6T Molasses
2 Tsp ginger
1/2 tsp salt
5 tsp baking soda, dissolved in 2T water
4 c. flour
2 c. sugar
1/2 c. margarine
2 tsp cinnamon
1 1/4 tsp cloves
4 tsp vanilla
Grease 2 large cookie sheets. In large bowl, beat eggs until fluffy. Add sugar, shortening, molasses, spices, salt, vanilla, and baking soda w/water. Continue beating until light and fluffy. Gradually add flour and roll into 3/4" balls. Bake 10-12 min. at 325.
THE FINAL TOUCH: Drop cookie sheet onto
counter after baking to flatten and crackle tops.
Makes about 9 1/2 dozen.
Cut-Out Butter Cookies
1 cup white sugar
1 cup butter or margarine
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (or just enough to
roll dough)
Preheat oven to 350 degrees F (180 degrees C).
Lightly grease cookie sheets. Mix together all of the ingredients, using
just enough flour to make the dough so you can handle it, then mix in the
rest of the flour just until not sticky. Roll out dough to approximately 1/8
inch thickness. Cut out with cookie cutters
and place on cookie sheets. Bake for 10 minutes.
Makes 2 dozen
Linzer Tarts
1 cup plus 4 tablespoons unsalted butter, softened
2/3 cup white sugar
2 cups sifted all-purpose flour
1 3/4 cups ground almonds
1/8 teaspoon ground cinnamon
5 tablespoons raspberry jam
confectioners' sugar
Cream the butter and sugar together until the mixture is light and fluffy. Beat in the flour, 1/2 cup at a time, the almonds and cinnamon, and continue beating until the mixture becomes a slightly stiff dough.
Shape the dough into a ball, wrap it in wax paper or plastic wrap and refrigerate it for about one hour.
Preheat oven to 325 degrees.
On a lightly floured surface, roll the 1/2 of the dough into a sheet 1/8 inch thick. With a 2 1/2 inch cookie cutter, cut as many circles from the sheet as you can. Knead the leftover scraps of dough into a ball and roll it out again into a 1/8 inch sheet. Cut out more circles.You should now have about 12 circles.
Arrange them on an ungreased baking sheet leaving about and inch of space between them.
Repeat the rolling and cutting process with the other half of the dough, but before placing the second batch on the baking sheet, cut out the center of each circle with a 1/2 inch cookie cutter. Bake both batches for 10 - 15 minutes or until light brown. Cool on cake rake for 20 minutes.
Spread tops of the solid circles with a thin coating of jam, lay a cutout cookie on top of each, pressing the two together so they make a sandwich. Spoon a dab of jam into the opening of each tart and sprinkle the tops with confectioners' sugar before serving.
NOTE: Keep dough as cold as possible
for easier handling. You may have to chill it after rolling it out so that
it will be easier to cut.
Makes 1 dozen
EggNog Cookies
2 and 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
MONSTER COOKIES
12eggs
2 lbs brown sugar
4 cups white sugar
1 Tbsp vanilla
1 Tbsp maple syrup
8 tsp baking soda
1 pound butter
3 pounds peanut butter
18 cups oatmeal
1 pound chocolate chips
1 pound plain m&ms
Mix all ingredients in large bowl. Drop by tablespoons
onto ungreased cookie sheet. Bake 12-15
minutes at 350.
BLACK WALNUT COOKIES
1 cup butter or margarine
1 cup dark brown sugar
1 egg
1/2 teaspoon baking soda
1 teaspoon maple flavoring
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups chopped black walnuts
Cream butter and sugar. Beat in egg and add
flavoring. Add in flour and baking powder dissovled in a couple drops of water.
Add nuts and mix well. Divide dough into thirds and roll into logs. Refrigerate
until
firm (about 1 hour.) Preheat oven to 400 degrees
F (205 degrees C). Slice logs into thin cookies. Bake for 9 minutes or until
light brown in color.