I was wondering if anyone could send me a recipe for sugar cookies and the frosting that taste like the lofthouse sugar cookies? the ones that are thick with the sprinkles on the frosting! thanks!Lofthouse sugar cookie recipe?
http://www.recipelink.com/mf/14/20316
Don't know why this won't pick up the direct link. This site will take you the page you want. Go to Copycat Recipes on left-hand side, type in Lofthouse Sugar Cookies, click on the circle that says recipes, hit find. Recipe should show up on right-hand side. Have no idea if this is the correct recipe, but I guess it's worth a try. Sounds good.
Thursday, December 24, 2009
Looking for a recipe that calls for cake mix and preserves or jelly. It makes a bar cookie.?
I made this 2 years ago for christmas and it was delish, now I can't find the recipe. The preserves or jelly or marmalade gave it a tart taste. More details-you make the cake mix but not according to box directions and press into the pan to make the crust. Any help would be appreciated.Looking for a recipe that calls for cake mix and preserves or jelly. It makes a bar cookie.?
Sounds like Krust-Ease Lemon Bars.Looking for a recipe that calls for cake mix and preserves or jelly. It makes a bar cookie.?
Strawberry Bars
1 box yellow cake mix
1 1/2 sticks butter (melted)
1 lrg. bag of sliced almonds
1 1/2 cups of oatmeal
1 16oz jar of strawberry preserve
2 teaspoons of water
-Preheat oven at 350 degrees.
-Mix melted butter along with cake mix, almonds and oatmeal.
-Press 2/3 of the mixture firmly into a rectangular pan.
-Mix preserves and water.
-Spread evenly over the batter in the pan.
-Top with remaining mixture.
-Bake until top is golden (30-45 minutes).
-Cool completely before cutting else the preserves will still be runny.legs makeup
Sounds like Krust-Ease Lemon Bars.Looking for a recipe that calls for cake mix and preserves or jelly. It makes a bar cookie.?
Strawberry Bars
1 box yellow cake mix
1 1/2 sticks butter (melted)
1 lrg. bag of sliced almonds
1 1/2 cups of oatmeal
1 16oz jar of strawberry preserve
2 teaspoons of water
-Preheat oven at 350 degrees.
-Mix melted butter along with cake mix, almonds and oatmeal.
-Press 2/3 of the mixture firmly into a rectangular pan.
-Mix preserves and water.
-Spread evenly over the batter in the pan.
-Top with remaining mixture.
-Bake until top is golden (30-45 minutes).
-Cool completely before cutting else the preserves will still be runny.
Simple Indian Cookie Recipe...?
I'm looking for an easy and quick traditional cookie recipe from India. Its for a grade 2 class, so it can't have any nuts because of allergies.
Anyone have any ideas?Simple Indian Cookie Recipe...?
Here simple - Nut not involve
Indian Simple Sugar Cookies
--------------------------------------鈥?br>
Ingredients
3 cups butter/ margerine
2 cups sugar
4-5 cups flour
1/3 cup Apple juice or Grape Juice
1 egg
cinnamon, and
sugar
Directions
1. Cream the lard and beat in sugar.
2. Cream again.
3. Beat in the egg and Juice
4. Mix in 4 cups of the flour, adding more until dough is able to be rolled out.
5. Cut in circles or shapes.
6. Pat cinnamon sugar onto cookie tops.
7. Bake on ungreased 325 oven until lightly browned.Simple Indian Cookie Recipe...?
These are cinammon squares- Indian recipe--
175 g flour
1陆 tsp baking powder
Pinch of salt
125 g butter, softened
75 g castor sugar
2 eggs
2-3 tbsp milk
Topping
75 g castor sugar
1陆 tbsp cinnamon powder
25 g unsalted butter
Preheat oven to gas mark 4/180潞 C. Butter a 7陆 inch square cake tin and line base with buttered grease proof paper. Sift flour with baking powder and salt. In a large bowl beat the softened butter and castor sugar with a wooden spoon until pale and fluffy. Separately whisk eggs lightly and add to the butter mixture, a little at a time, beating vigorously after each addition. Finally, beat in dry ingredients a little at a time, alternately with milk. Spread batter evenly in prepared tin.
For topping, mix together castor sugar and cinnamon and sprinkle evenly over top of uncooked cake. Dot entire surface with small flakes of unsalted butter. Bake for 50-55 minutes or until cake is firm and well risen and topping crisp.
Turn out, cut into squares.
Serve warm.
Curry and rice.
Anyone have any ideas?Simple Indian Cookie Recipe...?
Here simple - Nut not involve
Indian Simple Sugar Cookies
--------------------------------------鈥?br>
Ingredients
3 cups butter/ margerine
2 cups sugar
4-5 cups flour
1/3 cup Apple juice or Grape Juice
1 egg
cinnamon, and
sugar
Directions
1. Cream the lard and beat in sugar.
2. Cream again.
3. Beat in the egg and Juice
4. Mix in 4 cups of the flour, adding more until dough is able to be rolled out.
5. Cut in circles or shapes.
6. Pat cinnamon sugar onto cookie tops.
7. Bake on ungreased 325 oven until lightly browned.Simple Indian Cookie Recipe...?
These are cinammon squares- Indian recipe--
175 g flour
1陆 tsp baking powder
Pinch of salt
125 g butter, softened
75 g castor sugar
2 eggs
2-3 tbsp milk
Topping
75 g castor sugar
1陆 tbsp cinnamon powder
25 g unsalted butter
Preheat oven to gas mark 4/180潞 C. Butter a 7陆 inch square cake tin and line base with buttered grease proof paper. Sift flour with baking powder and salt. In a large bowl beat the softened butter and castor sugar with a wooden spoon until pale and fluffy. Separately whisk eggs lightly and add to the butter mixture, a little at a time, beating vigorously after each addition. Finally, beat in dry ingredients a little at a time, alternately with milk. Spread batter evenly in prepared tin.
For topping, mix together castor sugar and cinnamon and sprinkle evenly over top of uncooked cake. Dot entire surface with small flakes of unsalted butter. Bake for 50-55 minutes or until cake is firm and well risen and topping crisp.
Turn out, cut into squares.
Serve warm.
Curry and rice.
If I don't have vanilla for a cookie recipe, can I substitute it with melted vanilla ice cream?
I've used different types of extracts depending on the cookie. In a sugar cookie, I've used unsweetened koolaid especially lemon; just a little.
Sometimes I use maple syrup or add more brown sugar instead of white for more flavor.
Here are more ideas.
';Almond extract, rum, amaretto, Grand Marnier, framboise, or any of dozens of other extracts, essences, brandies, or liqueurs could stand in for vanilla in certain recipes 鈥?accentuating and blending flavors. But whereas vanilla is neutral and works in almost any sweet recipe, most of the other possible flavorings have a signature flavor of their own, and you鈥檒l want to be sure the one you choose is compatible with what you鈥檙e cooking.';
Update: Actually, you could use it but it would throw off the compositon of your recipe. You would need to lessen the fat content and moisture. It would be tricky.If I don't have vanilla for a cookie recipe, can I substitute it with melted vanilla ice cream?
NO.... its definitely not the same, just skip it vanilla is really just for a little bit more flavor, nothing is going to happen if you do not add it inIf I don't have vanilla for a cookie recipe, can I substitute it with melted vanilla ice cream?
No. Just skip it entirely if you don't have it, or try something else like chocolate or maple syrup.
no use some liquor if you have some .
No! I'm pretty sure that vanilla ice cream mostly isn't vanilla (it's sugar plus a lot of artificial chemicals...) I would just go over to the nearest grocery store and buy some vanilla extract- they're not expensive.
You may use almost any type of liquor. Vanilla extract is usually 35% alcohol. When I do not have any vanilla extract I use vodka or rum. No vanilla ice cream will not do.
No. Either leave out the extract entirely, or use another like almond or orange, depending on the type of cookie you're making.
Sometimes I use maple syrup or add more brown sugar instead of white for more flavor.
Here are more ideas.
';Almond extract, rum, amaretto, Grand Marnier, framboise, or any of dozens of other extracts, essences, brandies, or liqueurs could stand in for vanilla in certain recipes 鈥?accentuating and blending flavors. But whereas vanilla is neutral and works in almost any sweet recipe, most of the other possible flavorings have a signature flavor of their own, and you鈥檒l want to be sure the one you choose is compatible with what you鈥檙e cooking.';
Update: Actually, you could use it but it would throw off the compositon of your recipe. You would need to lessen the fat content and moisture. It would be tricky.If I don't have vanilla for a cookie recipe, can I substitute it with melted vanilla ice cream?
NO.... its definitely not the same, just skip it vanilla is really just for a little bit more flavor, nothing is going to happen if you do not add it inIf I don't have vanilla for a cookie recipe, can I substitute it with melted vanilla ice cream?
No. Just skip it entirely if you don't have it, or try something else like chocolate or maple syrup.
no use some liquor if you have some .
No! I'm pretty sure that vanilla ice cream mostly isn't vanilla (it's sugar plus a lot of artificial chemicals...) I would just go over to the nearest grocery store and buy some vanilla extract- they're not expensive.
You may use almost any type of liquor. Vanilla extract is usually 35% alcohol. When I do not have any vanilla extract I use vodka or rum. No vanilla ice cream will not do.
No. Either leave out the extract entirely, or use another like almond or orange, depending on the type of cookie you're making.
CHOCOLATE CHIP COOKIE RECIPE?
I am aiming for that kind of texture (like chip ahoy's soft and chwy cookies) in the chocolate chip cookie that i am making. But I want it to be firm enough, not like a raw cookie dough.
So i am planning to add around 1-2 tablespoon of light corn syrup in my chocolate chip cookie recipe that am using. Will the cookie be more chewy?? I heard that a little corn syrup, especially in brownies, makes them extra extra chewy. Please verify. thanks :DCHOCOLATE CHIP COOKIE RECIPE?
Yes light corn syrup adds chewiness to cookies.
I am lucky in that my company has a fantastic cafeteria but I don't care for their chocolate chip cookies. They are always too crisp, too sweet, or unbalanced in their ratio of dough to chips. This recipe, which I actually tried for the first time this week, is more up my alley. I was drawn to the recipe from King Arthur Flour because it contained two ingredients I'd never used before when making chocolate chip cookies: corn syrup and vinegar. I will admit the corn syrup gave me pause because when I bought it at the grocery store I noticed it contained high fructose corn syrup. Eww. I normally avoid HFCS and partially hydrogenated oils like the plague. However, everything I have ever made from a KAF recipe has turned out amazing, so I had a lot of faith that if KAF called for corn syrup that it must be there for a purpose. It does do a pretty good job I will say of adding a wonderful chewy mouth feel. The vinegar reacts with the baking soda to yield an especially light cookie. I'm glad I had faith in KAF because these were by far the best chocolate chip cookies I've ever made. I brought them to work to share during a brainstorm with our interns and was told multiple times how amazing they were. One of the interns even took a few back to his mentor and when she found out that I made them she e-mailed me to tell me how good they are. The truth is it's all in the genius of KAF. If you like a chewy cookie these are definitely worth it.
The Essential Chewy Chocolate Chip Cookie
3/4 cup softened unsalted butter
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 tbsp light corn syrup
1 tbsp cider vinegar or white vinegar
2 large eggs
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semisweet chocolate chips
Preheat the oven to 375藲F. Lightly grease cookie sheet or line with parchment paper.
In a large bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking soda. Stir in the flour and chocolate chips, taking care not to over mix. Drop by the tablespoonful onto the baking sheet. Bake the cookies or 10 minutes, until they're just set; the centers may still look underdone. Remove from cookie sheet and cool on a baking rack.
So i am planning to add around 1-2 tablespoon of light corn syrup in my chocolate chip cookie recipe that am using. Will the cookie be more chewy?? I heard that a little corn syrup, especially in brownies, makes them extra extra chewy. Please verify. thanks :DCHOCOLATE CHIP COOKIE RECIPE?
Yes light corn syrup adds chewiness to cookies.
I am lucky in that my company has a fantastic cafeteria but I don't care for their chocolate chip cookies. They are always too crisp, too sweet, or unbalanced in their ratio of dough to chips. This recipe, which I actually tried for the first time this week, is more up my alley. I was drawn to the recipe from King Arthur Flour because it contained two ingredients I'd never used before when making chocolate chip cookies: corn syrup and vinegar. I will admit the corn syrup gave me pause because when I bought it at the grocery store I noticed it contained high fructose corn syrup. Eww. I normally avoid HFCS and partially hydrogenated oils like the plague. However, everything I have ever made from a KAF recipe has turned out amazing, so I had a lot of faith that if KAF called for corn syrup that it must be there for a purpose. It does do a pretty good job I will say of adding a wonderful chewy mouth feel. The vinegar reacts with the baking soda to yield an especially light cookie. I'm glad I had faith in KAF because these were by far the best chocolate chip cookies I've ever made. I brought them to work to share during a brainstorm with our interns and was told multiple times how amazing they were. One of the interns even took a few back to his mentor and when she found out that I made them she e-mailed me to tell me how good they are. The truth is it's all in the genius of KAF. If you like a chewy cookie these are definitely worth it.
The Essential Chewy Chocolate Chip Cookie
3/4 cup softened unsalted butter
2/3 cup dark brown sugar
2/3 cup granulated sugar
2 tbsp light corn syrup
1 tbsp cider vinegar or white vinegar
2 large eggs
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 1/4 cups unbleached all-purpose flour
3 cups semisweet chocolate chips
Preheat the oven to 375藲F. Lightly grease cookie sheet or line with parchment paper.
In a large bowl, cream together the butter, sugars, corn syrup, and vinegar, then beat in the eggs. Beat in the vanilla, salt, baking powder, and baking soda. Stir in the flour and chocolate chips, taking care not to over mix. Drop by the tablespoonful onto the baking sheet. Bake the cookies or 10 minutes, until they're just set; the centers may still look underdone. Remove from cookie sheet and cool on a baking rack.
BEST cookie recipe anyone...?
im new at baking and want to experiment with different cookie recipies. im not the best baker... so im very prone to make little accidents. anyone want to suggest an all time favorite cookie recipe...?
cakes and other sweets recipes are also welcome :D
thank you!!!BEST cookie recipe anyone...?
These are my all-time favorite cookies - easy to make and they melt in your mouth!
Crispy Butter Cookies
1 cup butter (no substitutes), softened
1 1/2 cups confectioners' sugar
2 egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
sugar
In a mixing bowl, cream butter and confectioners' sugar. Beat in egg whites and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.BEST cookie recipe anyone...?
NEIMAN-MARCUS COOKIES (Recipe may be halved)
======================================鈥?
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1x8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup chopped PLANTERS Walnuts
DIRECTIONS
Preheat oven to 375 degrees F. Mix flour, baking soda and salt until well blended; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate and walnuts.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 11 to 12 minutes or until lightly browned. Cool 1 minute; remove to wire racks. Cool completely.
CORNSTARCH COOKES 4 cups cornstarch
2 oz freshly grated coconut
1 3/4 cups sugar
1 egg
1 pinch salt
1 1/2 cup tub margarine
Preheat oven to 375掳 F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. Cut into 1 inch slices to form cookies. Place cookies on greased cookie sheet. Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. Let cool completely and keep in a tightly closed tin.
Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar
Preheat oven to 350掳.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1'; balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.
*My Notes*:.
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
Another way to keep them nice and thick and to get the most ';crinkled'; or ';crackled'; look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them ';dry'; for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear
Try to look up cooks.com for recipes.
Cookie Recipes
Soft Chocolate Chip Cookies II
INGREDIENTS
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Shortbread Cookies II
INGREDIENTS
2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Wacky Cake Recipe
Makes: 1 rectangular cake that serves about 12-14 people
Time: 10-15 mins prep
Cake
1 1/2 cups sifted all-purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup cold water
Frosting
3 tablespoons butter or margarine, softened
1 cup sifted confectioners sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
chopped nuts (optional)
Cake:
Preheat oven to 350 degrees.
Sift four, sugar, cocoa, soda, and salt together into ungreased 8X8X2-inch baking pan.
Make three wells in mixture with spoon: one large, one medium, and one small. Into large well pour oil; into medium well, vinegar; into small well, vanilla.
Pour water over all and stir with fork until smooth; do not beat.
Bake 30 to 35 minutes, until springy to touch
Frosting:
Melt butter in saucepan, add confectioners sugar, cocoa, salt and vanilla and beat until smooth. If too stiff to spread, soften with warm milk or water.
As soon as cake is done, transfer to wire cooling rack and spread at once with frosting.
Cool cake before cutting.
White Cake Supreme Recipe
Ingredients
戮 cup shortening
1陆 cups sugar
1陆 teaspoons vanilla extract
2录 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup skim milk
5 stiff beaten egg whites
Directions
Stir shortening to soften. Gradually add sugar and cream together until light and fluffy (beat about 10 minutes at medium high speed on mixer, scraping bowl occasionally to guide batter into beaters.) Add vanilla extract. Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture; beat after each addition. Fold in egg whites. Bake in 2 paper-lined 9 x 1陆-inch round pans in moderate oven at 375掳 F for 18 to 20 minutes. Cool. Frost.
buttercream icing will look good with the wacky cake and here is the recipe for it.
Ingredients:
1 cup butter, softened
6-7 cups powdered or confectioner's sugar
1/4 tsp. salt
6-9 Tbsp. milk
2 tsp. vanilla
Preparation:
In large bowl, cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla. Fill and frost cake.
here a site might help you www.allrecipes.com and you can make soups, breakfast recipes, etc....
cakes and other sweets recipes are also welcome :D
thank you!!!BEST cookie recipe anyone...?
These are my all-time favorite cookies - easy to make and they melt in your mouth!
Crispy Butter Cookies
1 cup butter (no substitutes), softened
1 1/2 cups confectioners' sugar
2 egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
sugar
In a mixing bowl, cream butter and confectioners' sugar. Beat in egg whites and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350 degrees F for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.BEST cookie recipe anyone...?
NEIMAN-MARCUS COOKIES (Recipe may be halved)
======================================鈥?
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1x8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees.
Makes 112 cookies.
1 3/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped
1 cup chopped PLANTERS Walnuts
DIRECTIONS
Preheat oven to 375 degrees F. Mix flour, baking soda and salt until well blended; set aside. Beat margarine and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chocolate and walnuts.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 11 to 12 minutes or until lightly browned. Cool 1 minute; remove to wire racks. Cool completely.
CORNSTARCH COOKES 4 cups cornstarch
2 oz freshly grated coconut
1 3/4 cups sugar
1 egg
1 pinch salt
1 1/2 cup tub margarine
Preheat oven to 375掳 F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. Cut into 1 inch slices to form cookies. Place cookies on greased cookie sheet. Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. Let cool completely and keep in a tightly closed tin.
Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar
Preheat oven to 350掳.
Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
Dust hands with confectioners' sugar and shape dough into 1'; balls.
Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
Bake for 8-10 minutes or until center is JUST SET.
Remove from pans after a minute or so and cool on wire racks.
*My Notes*:.
I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
Another way to keep them nice and thick and to get the most ';crinkled'; or ';crackled'; look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them ';dry'; for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear
Try to look up cooks.com for recipes.
Cookie Recipes
Soft Chocolate Chip Cookies II
INGREDIENTS
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.
Shortbread Cookies II
INGREDIENTS
2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.
Wacky Cake Recipe
Makes: 1 rectangular cake that serves about 12-14 people
Time: 10-15 mins prep
Cake
1 1/2 cups sifted all-purpose flour
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup cold water
Frosting
3 tablespoons butter or margarine, softened
1 cup sifted confectioners sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
chopped nuts (optional)
Cake:
Preheat oven to 350 degrees.
Sift four, sugar, cocoa, soda, and salt together into ungreased 8X8X2-inch baking pan.
Make three wells in mixture with spoon: one large, one medium, and one small. Into large well pour oil; into medium well, vinegar; into small well, vanilla.
Pour water over all and stir with fork until smooth; do not beat.
Bake 30 to 35 minutes, until springy to touch
Frosting:
Melt butter in saucepan, add confectioners sugar, cocoa, salt and vanilla and beat until smooth. If too stiff to spread, soften with warm milk or water.
As soon as cake is done, transfer to wire cooling rack and spread at once with frosting.
Cool cake before cutting.
White Cake Supreme Recipe
Ingredients
戮 cup shortening
1陆 cups sugar
1陆 teaspoons vanilla extract
2录 cups sifted cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup skim milk
5 stiff beaten egg whites
Directions
Stir shortening to soften. Gradually add sugar and cream together until light and fluffy (beat about 10 minutes at medium high speed on mixer, scraping bowl occasionally to guide batter into beaters.) Add vanilla extract. Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture; beat after each addition. Fold in egg whites. Bake in 2 paper-lined 9 x 1陆-inch round pans in moderate oven at 375掳 F for 18 to 20 minutes. Cool. Frost.
buttercream icing will look good with the wacky cake and here is the recipe for it.
Ingredients:
1 cup butter, softened
6-7 cups powdered or confectioner's sugar
1/4 tsp. salt
6-9 Tbsp. milk
2 tsp. vanilla
Preparation:
In large bowl, cream butter until very fluffy. Add part of the sugar and salt and beat again. Continue adding sugar and milk in small batches, alternately, beating until very fluffy. Stir in vanilla. Fill and frost cake.
here a site might help you www.allrecipes.com and you can make soups, breakfast recipes, etc....
Cookie Recipe for my works annual christmas cookie give away!?!?!?
I have to bake 9 dozen cookies for my works annual christmas cookie give away. Everyone at my job will be eating them so i want them to taste REALLY REALLY good! Im a good cook and a good baker, i just dont have a really great cookie recipe's. can some one please help me out. THANKS!Cookie Recipe for my works annual christmas cookie give away!?!?!?
Here are the top 25 Christmas cookie recipes...take your pick and have fun!
http://www.christmas-cookies.com/recipes鈥?/a>Cookie Recipe for my works annual christmas cookie give away!?!?!?
Christmas Stars
3/4 cup butter, softened
1 cup white sugar
2 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons strawberry jam
1/4 cup green decorator sugar (optional)
In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.
Neiman Marcus's chocolate chip cookies. they are to DIE for! Everyone assumes they are oatmeal raisin, though, so won't touch em unless you make it clear they aren't. That's been my experience anyways. Once they figure that out, they fly off the plate.
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies..
Hi,
All cookies are good so I'm sure whatever you choose will be good.
There are some good cookie recipes at http://www.easyfoodrecipesplace.com
The secret kiss cookies are really good!
The Candy Cane Cookies are good too and they look really awesome.
If you try any of them let me know.
My best friend gave me an awesome recipe site that works in English speaking countries only though:http://recipestoolbar.com . You type what you want to know about food, and great recipes will come out instantly. You just have to download it. It's free and safe then you can use the rest of your life. Try it! Have fun cooking. I hope this will help.
Here are some good ones that I made this year:
http://www.epicurious.com/recipes/food/v鈥?/a>
http://allrecipes.com/Recipe/Peanut-Blos鈥?/a>
I made about a billion cookies this week and people liked those two the best. The peanut blossoms are the best with peanut butter kisses if you can find them!
White Christmas cookies-----http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Christmas Divinity-----http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Santa's Best Ever Christmas Sugar Cookies ---- http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Holly Christmas Cookies http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Melomacarona Greek Christmas Cookies http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Oh you so have to try these CHUNKY MONKEY BITES! They are so good and it's something different! Here is the recipe link:
http://cheapfamilymeals.info/2008/12/12/鈥?/a>
Happy Cooking -Machelle at Cheap Family Meals
if you use a tool house chocolate chip ccokie recipe and then put have peanut butter chips and half semisweet chips they are delicious... haha try it
The best chocolate chip cookie recipe I know is the toll house cookie one. The best cookie recipies I have seen online are from www.joyofbaking.com
Food Network website!
I've got a some recipes for you to choose from. You will have to double them though. I love to cook and bake!
~Coconut-Almond Balls~
Ingredients:
1 14-oz. package flaked coconut
1 14-oz. can sweetened condensed milk
2 c. almonds, chopped %26amp; toasted
1 T. almond extract
2 12-oz. packages semisweet chocolate chips
1/2 cake of paraffin
Waxed paper
Directions:
1. Combine first 4 ingredients; mix well. Let stand at least 30 minutes; shape into 3/4-inch balls (mixture will be moist).
2. Place balls on waxed paper; cover with additional sheet of waxed paper. Let stand 8 hours or overnight.
3. Heat chocolate and paraffin in the microwave or in top of double boiler; cook just until chocolate melts. Remove from heat.
4. Using 2 forks, quickly dip balls into chocolate mixture, covering completely. Place on waxed paper, and chill until firm.
Store in refrigerator in airtight container.
Yields about 6%26amp;1/2 dozen.
~Roasted Pecan Clusters~
Ingredients:
3 T. butter
3 c. pecan pieces
3/4 lb. (6 squares) chocolate or almond bark
Directions:
1. Melt butter in 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in pan. Bake in preheated 300 degree F. oven for 30 minutes, stirring every to minutes.
2. Melt bark squares in top of double broiler; remove from heat and stir until smooth.
3. Cool 2 minutes; add pecans and stir to coat.
4. Drop by rounded teaspoonfuls onto waxed paper.
5. Cool completely.
Yields about 3%26amp;1/2 dozen.
~Fruit Pastry Bites~
Ingredients:
1 12-oz. box Pillsbury turnover pies (blueberry, cherry or apple).
Directions:
1. Preheat oven to 400 degrees F.
2. Separate dough into 6 squares.
3. Using kitchen shears, cut each square into 4 equal pieces, each about 1%26amp;1/2 inches square.
4. Place the squares on a large ungreased cookie sheet or 2 smaller ones.
5. Cut off one end of the fruit filling package and squeez about 1/2-1 teaspoon fruit filling in the middle of each square.
6. Bake about 10 minutes or until pastry is golden brown.
7. Remove from oven. Clip a very small corner from icing package; drizzle icing over fruit pastry.
Yields 24 squares.
~Chocolate Truffles~
Ingredients:
1 12-oz. package semisweet chocolate chips
3 T. milk
3 egg yolks
3/4 c. butter, cut into pieces
1 T. brandy (optional)
Chocolate shot, nonpareil, decors or cocoa
Directions:
1. In top of double boiler melt chocolate chips with milk.
2. Beat with electric beater until smooth.
3. Continue beating the chocolate as the egg yolks are added, one at a time.
4. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended.
5. Continue beating 2-3 more minutes. Add brandy, if desired.
6. Let chocolate sit for 4-5 hour to cool. Chocolate may be cooled more quickly by place in refigerator.
7. When workable, roll into balls about the size of large marbles.
8. Roll in chocolate shot, colored candy dots or cocoa to coat.
9. Refrigerate.
10. Serve in tiny paper cups.
Yields 50 truffles.
~Party Mints~
Ingredients:
1 1 lb. powdered sugar
5 T. butter, softened
2 T. evaporated milk
12 drops oil of peppermint
Food coloring as desired
Directions:
1. Mix ingredients wel and press into rubbber candy molds.
2. Pop out of molds immediately.
Makes 50 mints.
Note: With the wide availability of candy molds, these mints can be made for every occasion.
~Cinnamon Sticks~
Ingredients:
1/2 lb. butter
3/4 c. sugar
2 c. flour
1 egg, divided
4 t. ground cinnamon
1 t. vanilla
1 c. chopped pecans
Directions:
1. Cream butter and sugar; gradually add flour, then egg yolk, cinnamon and vanilla.
2. Put on buttered cookie sheet and pat dow until about 1/4-inch thick.
3. Put the unbeaten egg white on top, spread all over, then press chopped pecans down into all.
4. Bake in preheated 350 degree F. oven about 30 minutes.
5. Cut in oblong pieces.
6. Powdered sugar may be sprinkled over stick; but I don't.
Makes 3 dozen. These are especially delicious!
~Sand Tarts~
Ingredients:
1/2 lb. butter
1/2 cup powdered sugar
2 c. cake flour
1 c. chopped pecans
1 t. vanilla
Directions:
1. Cream butter; add sugar.
2. Stir well and add flour, nuts and vanilla.
3. Shape into balls or crescents. Place on ungreased cookie sheet.
4. Bake in preheated 325 degree F. oven for 20 minutes or until a light brown.
5. Roll in powdered sugar while warm.
Makes 4 dozen, and they keep forever!
~Swiss Christmas Stars~
Ingredients:
2/3 c. butter and margarine
2/3 c. half %26amp; half
3/4 c. sugar
2 eggs
1 t. lemon juice
1 T. grated lemon peel
2 c. flour
1/2 t. salt
1%26amp;1/2 t. baking powder
slightly beaten egg whites
Directions:
1. Cream together butter, margarine, half %26amp; half and sugar.
2. Add well beaten eggs, lemon juice and grated lemon peel.
3. Beat and add flour, salt and baking powder.
4. Mix and chill in refrigerator.
5. Roll out to 1/8-inch thickness on a lightly floured board.
6. Cut in star shapes and brush lightly with slightly beaten egg whites and colored sugar.
7. Place on buttered cookie sheet.
8. Bake in preheated 375 degree F. oven for 10 minutes.
Makes 4%26amp;1/2 dozen.
!!! Good Luck %26amp; Happy Baking!!!
Here are the top 25 Christmas cookie recipes...take your pick and have fun!
http://www.christmas-cookies.com/recipes鈥?/a>Cookie Recipe for my works annual christmas cookie give away!?!?!?
Christmas Stars
3/4 cup butter, softened
1 cup white sugar
2 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons strawberry jam
1/4 cup green decorator sugar (optional)
In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.
Neiman Marcus's chocolate chip cookies. they are to DIE for! Everyone assumes they are oatmeal raisin, though, so won't touch em unless you make it clear they aren't. That's been my experience anyways. Once they figure that out, they fly off the plate.
(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies..
Hi,
All cookies are good so I'm sure whatever you choose will be good.
There are some good cookie recipes at http://www.easyfoodrecipesplace.com
The secret kiss cookies are really good!
The Candy Cane Cookies are good too and they look really awesome.
If you try any of them let me know.
My best friend gave me an awesome recipe site that works in English speaking countries only though:http://recipestoolbar.com . You type what you want to know about food, and great recipes will come out instantly. You just have to download it. It's free and safe then you can use the rest of your life. Try it! Have fun cooking. I hope this will help.
Here are some good ones that I made this year:
http://www.epicurious.com/recipes/food/v鈥?/a>
http://allrecipes.com/Recipe/Peanut-Blos鈥?/a>
I made about a billion cookies this week and people liked those two the best. The peanut blossoms are the best with peanut butter kisses if you can find them!
White Christmas cookies-----http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Christmas Divinity-----http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Santa's Best Ever Christmas Sugar Cookies ---- http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Holly Christmas Cookies http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Melomacarona Greek Christmas Cookies http://www.binbrain.ws/view_recipe.php?i鈥?/a>
Oh you so have to try these CHUNKY MONKEY BITES! They are so good and it's something different! Here is the recipe link:
http://cheapfamilymeals.info/2008/12/12/鈥?/a>
Happy Cooking -Machelle at Cheap Family Meals
if you use a tool house chocolate chip ccokie recipe and then put have peanut butter chips and half semisweet chips they are delicious... haha try it
The best chocolate chip cookie recipe I know is the toll house cookie one. The best cookie recipies I have seen online are from www.joyofbaking.com
Food Network website!
I've got a some recipes for you to choose from. You will have to double them though. I love to cook and bake!
~Coconut-Almond Balls~
Ingredients:
1 14-oz. package flaked coconut
1 14-oz. can sweetened condensed milk
2 c. almonds, chopped %26amp; toasted
1 T. almond extract
2 12-oz. packages semisweet chocolate chips
1/2 cake of paraffin
Waxed paper
Directions:
1. Combine first 4 ingredients; mix well. Let stand at least 30 minutes; shape into 3/4-inch balls (mixture will be moist).
2. Place balls on waxed paper; cover with additional sheet of waxed paper. Let stand 8 hours or overnight.
3. Heat chocolate and paraffin in the microwave or in top of double boiler; cook just until chocolate melts. Remove from heat.
4. Using 2 forks, quickly dip balls into chocolate mixture, covering completely. Place on waxed paper, and chill until firm.
Store in refrigerator in airtight container.
Yields about 6%26amp;1/2 dozen.
~Roasted Pecan Clusters~
Ingredients:
3 T. butter
3 c. pecan pieces
3/4 lb. (6 squares) chocolate or almond bark
Directions:
1. Melt butter in 15 x 10 x 1-inch jellyroll pan. Spread pecans evenly in pan. Bake in preheated 300 degree F. oven for 30 minutes, stirring every to minutes.
2. Melt bark squares in top of double broiler; remove from heat and stir until smooth.
3. Cool 2 minutes; add pecans and stir to coat.
4. Drop by rounded teaspoonfuls onto waxed paper.
5. Cool completely.
Yields about 3%26amp;1/2 dozen.
~Fruit Pastry Bites~
Ingredients:
1 12-oz. box Pillsbury turnover pies (blueberry, cherry or apple).
Directions:
1. Preheat oven to 400 degrees F.
2. Separate dough into 6 squares.
3. Using kitchen shears, cut each square into 4 equal pieces, each about 1%26amp;1/2 inches square.
4. Place the squares on a large ungreased cookie sheet or 2 smaller ones.
5. Cut off one end of the fruit filling package and squeez about 1/2-1 teaspoon fruit filling in the middle of each square.
6. Bake about 10 minutes or until pastry is golden brown.
7. Remove from oven. Clip a very small corner from icing package; drizzle icing over fruit pastry.
Yields 24 squares.
~Chocolate Truffles~
Ingredients:
1 12-oz. package semisweet chocolate chips
3 T. milk
3 egg yolks
3/4 c. butter, cut into pieces
1 T. brandy (optional)
Chocolate shot, nonpareil, decors or cocoa
Directions:
1. In top of double boiler melt chocolate chips with milk.
2. Beat with electric beater until smooth.
3. Continue beating the chocolate as the egg yolks are added, one at a time.
4. Remove pan from hot water and beat in butter, a few pieces at a time, until completely blended.
5. Continue beating 2-3 more minutes. Add brandy, if desired.
6. Let chocolate sit for 4-5 hour to cool. Chocolate may be cooled more quickly by place in refigerator.
7. When workable, roll into balls about the size of large marbles.
8. Roll in chocolate shot, colored candy dots or cocoa to coat.
9. Refrigerate.
10. Serve in tiny paper cups.
Yields 50 truffles.
~Party Mints~
Ingredients:
1 1 lb. powdered sugar
5 T. butter, softened
2 T. evaporated milk
12 drops oil of peppermint
Food coloring as desired
Directions:
1. Mix ingredients wel and press into rubbber candy molds.
2. Pop out of molds immediately.
Makes 50 mints.
Note: With the wide availability of candy molds, these mints can be made for every occasion.
~Cinnamon Sticks~
Ingredients:
1/2 lb. butter
3/4 c. sugar
2 c. flour
1 egg, divided
4 t. ground cinnamon
1 t. vanilla
1 c. chopped pecans
Directions:
1. Cream butter and sugar; gradually add flour, then egg yolk, cinnamon and vanilla.
2. Put on buttered cookie sheet and pat dow until about 1/4-inch thick.
3. Put the unbeaten egg white on top, spread all over, then press chopped pecans down into all.
4. Bake in preheated 350 degree F. oven about 30 minutes.
5. Cut in oblong pieces.
6. Powdered sugar may be sprinkled over stick; but I don't.
Makes 3 dozen. These are especially delicious!
~Sand Tarts~
Ingredients:
1/2 lb. butter
1/2 cup powdered sugar
2 c. cake flour
1 c. chopped pecans
1 t. vanilla
Directions:
1. Cream butter; add sugar.
2. Stir well and add flour, nuts and vanilla.
3. Shape into balls or crescents. Place on ungreased cookie sheet.
4. Bake in preheated 325 degree F. oven for 20 minutes or until a light brown.
5. Roll in powdered sugar while warm.
Makes 4 dozen, and they keep forever!
~Swiss Christmas Stars~
Ingredients:
2/3 c. butter and margarine
2/3 c. half %26amp; half
3/4 c. sugar
2 eggs
1 t. lemon juice
1 T. grated lemon peel
2 c. flour
1/2 t. salt
1%26amp;1/2 t. baking powder
slightly beaten egg whites
Directions:
1. Cream together butter, margarine, half %26amp; half and sugar.
2. Add well beaten eggs, lemon juice and grated lemon peel.
3. Beat and add flour, salt and baking powder.
4. Mix and chill in refrigerator.
5. Roll out to 1/8-inch thickness on a lightly floured board.
6. Cut in star shapes and brush lightly with slightly beaten egg whites and colored sugar.
7. Place on buttered cookie sheet.
8. Bake in preheated 375 degree F. oven for 10 minutes.
Makes 4%26amp;1/2 dozen.
!!! Good Luck %26amp; Happy Baking!!!
Can you help find a potato salad recipe that you peel, cube & cook the cubes, drain on cookie sheet to cool?
you sprinkle the potatoes with vinegar while on the cookie sheet cooling. It was a great and easy recipe and I lost it! Please help!
I need it for this weekend, sorry for the short notice.Can you help find a potato salad recipe that you peel, cube %26amp; cook the cubes, drain on cookie sheet to cool?
These are the results I got by searing potatoe salad recipe drain on cookie sheet.
http://search.yahoo.com/search?search=po鈥?/a>skin problems
I need it for this weekend, sorry for the short notice.Can you help find a potato salad recipe that you peel, cube %26amp; cook the cubes, drain on cookie sheet to cool?
These are the results I got by searing potatoe salad recipe drain on cookie sheet.
http://search.yahoo.com/search?search=po鈥?/a>
Best cookie recipe!?
i love butterscotch, brown sugar, nuts, chocolate, white chocolate. doesn't have to be cookies...
thanks! :)Best cookie recipe!?
I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.
I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.
These melt in your mouth and you don't even know that they contain sour cream.
Sour Cream Cutouts Cookies
TIME: Prep: 25 min. + chilling
Bake: 10 min.
Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350掳 for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
**************************************鈥?br>
I love these sugar cookies - they are buttery and versitile.
Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch
Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. 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 dough for 2 to 3 hours or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.
3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.
Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.
Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.
Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.
Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.
Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
**************************************鈥?br>
Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring
Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.
3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.
Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
**************************************鈥?br>
Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1锟? cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.
3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.
Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
陆 tsp Baking Soda
1 tsp Salt
戮 cup Butter 鈥?softened
1 2/3 cup Sugar
2 Eggs 鈥?large or bigger (I prefer to use Jumbo)
1 陆 tsp Pure Vanilla Extract
2 陆 cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)
Preheat oven to 375 F.
Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Cr猫me Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow cr猫me
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cr猫me, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes
Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening
Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.
PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.
TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.
SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
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Santa's Snack Truffles
Start to Finish: 30 minutes
Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter
Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)
2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)
4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
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Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted
Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.
4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.
Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.Best cookie recipe!?
I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.
I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.
These melt in your mouth and you don't even know that they contain sour cream.
Sour Cream Cutouts Cookies
TIME: Prep: 25 min. + chilling
Bake: 10 min.
Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350掳 for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
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I love these sugar cookies - they are buttery and versitile.
Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch
Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. 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 dough for 2 to 3 hours or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.
3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.
Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.
Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.
Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.
Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.
Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring
Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.
3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.
Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1锟? cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.
3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.
Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
陆 tsp Baking Soda
1 tsp Salt
戮 cup Butter 鈥?softened
1 2/3 cup Sugar
2 Eggs 鈥?large or bigger (I prefer to use Jumbo)
1 陆 tsp Pure Vanilla Extract
2 陆 cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)
Preheat oven to 375 F.
Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Cr猫me Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow cr猫me
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cr猫me, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes
Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening
Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.
PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.
TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.
SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
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Santa's Snack Truffles
Start to Finish: 30 minutes
Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter
Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)
2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)
4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
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Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted
Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.
4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.
Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.
enjoy! have a merry xmas *________* p.s. star for you! it was a really good question!!!!
these are my personal favorite...and they would be even better with butterscotch added!!!
Peanut Butter Blossoms
Serving Size : 48
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon vanilla
1/2 cup shortening
1/2 cup creamy peanut butter
1 egg
2 tablespoons milk
additional sugar for rolling
48 Hershey鈥檚 chocolate kisses 鈥?unwrapped
Combine shortening, sugars, egg, vanilla and peanut butter.
Add dry ingredients and milk.
Shape dough into small balls, then roll in sugar.
Place on an ungreased cookie sheet.
Bake for 10 minutes at 350.
Working quickly, push a kiss in middle of each cookie pressing until the edges crack.
Immediately remove to a cooling rack to cool completely.
Makes about 48 cookies.
Nestles toll house cookies recipes works for me.
Nestles.com
thanks! :)Best cookie recipe!?
I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.
I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.
These melt in your mouth and you don't even know that they contain sour cream.
Sour Cream Cutouts Cookies
TIME: Prep: 25 min. + chilling
Bake: 10 min.
Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350掳 for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
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I love these sugar cookies - they are buttery and versitile.
Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch
Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. 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 dough for 2 to 3 hours or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.
3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.
Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.
Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.
Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.
Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.
Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring
Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.
3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.
Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1锟? cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.
3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.
Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
陆 tsp Baking Soda
1 tsp Salt
戮 cup Butter 鈥?softened
1 2/3 cup Sugar
2 Eggs 鈥?large or bigger (I prefer to use Jumbo)
1 陆 tsp Pure Vanilla Extract
2 陆 cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)
Preheat oven to 375 F.
Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Cr猫me Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow cr猫me
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cr猫me, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes
Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening
Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.
PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.
TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.
SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
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Santa's Snack Truffles
Start to Finish: 30 minutes
Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter
Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)
2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)
4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
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Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted
Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.
4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.
Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.Best cookie recipe!?
I make cookies and candies for my friends and family every year at Christmas and these are some of my favorite recipes.
I have been making these cookies for years - the first one was my grandmother's and all but the last are from the Better Homes and Gardens Cookbook, I don't remember were I got the last one from but everybody loves them.
These melt in your mouth and you don't even know that they contain sour cream.
Sour Cream Cutouts Cookies
TIME: Prep: 25 min. + chilling
Bake: 10 min.
Ingredients:
1 cup butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
2 to 3 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
Directions:
In a mixing bowl, cream butter and sugar. Beat in eggs. Add sour cream and vanilla; mix well. Combine flour, baking powder and baking soda; add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
Roll on a heavily floured surface to 1/4-in. thickness. Cut with a 3-in. cutter. Place on lightly greased baking sheets. Bake at 350掳 for 10-12 minutes or until cookie springs back when lightly touched. Cool. Mix all frosting ingredients until smooth; spread over cookies. Yield: about 3-1/2 dozen.
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I love these sugar cookies - they are buttery and versitile.
Sugar Cookie Standouts
about 36 cookies
Prep: 45 minutes
Chill: 2 hours
Bake: 7 minutes/batch
Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)
Directions
1. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and, vanilla until combined. 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 dough for 2 to 3 hours or until easy to handle.
2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired. Place 1 inch apart on ungreased cookie sheets.
3. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned. Transfer to a wire rack and let cool. Makes about 36 cookies.
Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency.) Makes 1/2 cup.
Raspberry Sandwich Cookies: Prepare as above, except use a 3 1/2-inch scalloped square-shaped cutter to cut dough. Use a 2-inch alphabet-shaped cutter to cut desired letter out of center of half the cookie cutouts. Bake and cool as above (bake letter cutouts as above and decorate as desired). Before serving, spread 1 teaspoon of seedless raspberry jam over each uncut cookie. Top with remaining cookies with center cutouts to create sandwich cookies. Makes about 14 sandwich cookies.
Merry ABCs: Prepare as above, except do not divide dough in half. Tint one-third of the dough red with 3/4 teaspoon liquid red food coloring before chilling. On a lightly floured surface form a mound by dropping small amounts of each of the doughs close together in a random pattern. Gently shape the mound into a ball. Divide in half. Cover and chill until easy to handle. Roll, cut and bake as above, except use 3-inch alphabet-shaped cutters. Gently gather scraps of dough together to reroll.
Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies. Makes about 20.
Honey-Ginger Cookies: Prepare as above, except reduce sugar to 1/2 cup. Add 2 teaspoons ground ginger with the sugar. Omit the milk and beat in 1/4 cup honey with the egg and vanilla. Roll, cut and bake as directed above, except use a 3-1/4- to 3-1/2-inch hexagonal-shaped cutter and decrease baking time to 6 to 7 minutes per batch. Decorate as desired.
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Gingerbread People
about 25 gingerbread people
Prep: 30 minutes
Chill: 3 hours
Bake: 5 minutes per batch
Ingredients
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup molasses
1 teaspoon vanilla
1/4 cup grated fresh ginger
Royal Icing
Assorted colors of paste food coloring
Directions
1. In a medium mixing bowl stir together flour, baking soda, cinnamon, and ground cloves; set aside. In a large mixing bowl beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add egg, molasses, and vanilla; beat until combined. Beat in ginger and as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.
2. Preheat oven to 375 degree F. On a lightly floured surface roll dough to about 1/8-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.
3. Bake for 5 to 6 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack. Pipe designs on cookies with tinted Royal Icing. Makes about 25 gingerbread people.
To Store: Place in layers separated by waxed paper in an airtight container; cover. Store piped cookies at room temperature for up to 3 days. Freeze unfrosted cookies for up to 3 months. Thaw, and if desired, pipe with icing.
Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency. To tint, divide the glaze into small portions. Add enough paste food coloring or liquid food coloring to each portion to make desired color.
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Molasses Ginger Cookies
Prep: 30 minutes
Chill: 3 hours
Bake: 9 minutes per batch
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar
Directions
1. In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in molasses and egg until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Cover and refrigerate 3 hours or until easy to handle.
2. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll balls in the 1锟? cup raw sugar. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet.
3. Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks. Cool. Makes 4 dozen cookies.
Test Kitchen Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
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COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE
1 cup Flour
1 tsp Baking Powder
陆 tsp Baking Soda
1 tsp Salt
戮 cup Butter 鈥?softened
1 2/3 cup Sugar
2 Eggs 鈥?large or bigger (I prefer to use Jumbo)
1 陆 tsp Pure Vanilla Extract
2 陆 cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland)
Preheat oven to 375 F.
Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.
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This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.
Irish Cr猫me Fudge
I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.
3/4 cup of butter
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow cr猫me
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) or 1 shot Irish Cr猫me
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray
In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.
Turn off heat and mix in marshmallow cr猫me. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish cr猫me and nuts, mixing thoroughly.
Pour mixture into pans and cool thoroughly before cutting into squares and serving.
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Fantasy Fudge - the Original recipe
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow cr猫me
1 cup chopped nuts
1 tablespoon vanilla
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cr猫me, nuts %26amp; vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.
Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Note: Can be made in a smaller pan for thicker squares (yield will be reduced).
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Pink Coconut, Triple Chocolate, and Square Truffles
Prep: 45 minutes
Chill: 1-1/2 hours
Freeze: 10 minutes
Ingredients
10 oz. semisweet chocolate, chopped
1/2 cup whipping cream
1/4 cup butter, cut up
2 cups shredded coconut
Pink gel food coloring or red food coloring (optional)
6 oz. chocolate-flavored candy coating, cut up
1/4 cup white chocolate baking pieces
1 tsp. shortening
Directions
1. In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.
PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.
TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.
In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.
SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.
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Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.
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Santa's Snack Truffles
Start to Finish: 30 minutes
Ingredients
1/2 cup flaked coconut
3 tablespoons powdered sugar
3/4 cup coarsley chopped walnuts
8 ounces pitted dates
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/4 cup creamy peanut butter
Directions
1. For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until cocnut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)
2. For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
3. Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult opearate food processor.)
4. Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room tmperature up to 7 days.
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Toffee Butter Crunch
about 1-1/2 pounds (48 servings)
Prep: 20 minutes
Chill: 15 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted
Directions
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).
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Brown Sugar Toffee
about 48 pieces or 1-1/4 pounds
Prep: 25 minutes
Cook: 20 minutes
Ingredients
1/2 cup coarsely chopped walnuts
1 cup butter
1-1/4 cups packed brown sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
1/2 cup finely chopped walnuts
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped walnuts on bottom of foil-lined pan; set pan aside.
2. Butter the sides of a heavy 2-quart saucepan. In the saucepan melt the 1 cup butter over low heat. Stir in brown sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-crack stage should take about 15 minutes. Watch carefully after candy mixture reaches 280 degree F.
4. Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Sprinkle with the 1/2 cup finely chopped walnuts. When firm, lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/4 pounds.
Make-Ahead Tip: Up to 2 weeks ahead, prepare toffee. Store in the refrigerator in a tightly covered container.
enjoy! have a merry xmas *________* p.s. star for you! it was a really good question!!!!
these are my personal favorite...and they would be even better with butterscotch added!!!
Peanut Butter Blossoms
Serving Size : 48
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup light brown sugar
1 teaspoon vanilla
1/2 cup shortening
1/2 cup creamy peanut butter
1 egg
2 tablespoons milk
additional sugar for rolling
48 Hershey鈥檚 chocolate kisses 鈥?unwrapped
Combine shortening, sugars, egg, vanilla and peanut butter.
Add dry ingredients and milk.
Shape dough into small balls, then roll in sugar.
Place on an ungreased cookie sheet.
Bake for 10 minutes at 350.
Working quickly, push a kiss in middle of each cookie pressing until the edges crack.
Immediately remove to a cooling rack to cool completely.
Makes about 48 cookies.
Nestles toll house cookies recipes works for me.
Nestles.com
Protein cookie recipe ???
does anyone know a cookie/bar/muffin recipe rich in protein?!?!? or that has calcium, other vitamins, etc.Protein cookie recipe ???
Healthy Breakfast Cookie and Bar - Fiber, Protein, and Fruit
2 cups bran flakes, crushed (or substitute multigrain flakes)
2 cups oatmeal
2 tablespoons wheat germ
1 1/2 tablespoons cinnamon
1/2 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup honey
1 egg, beaten
1/2 cup skim milk powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins
Preheat oven to 350F.
Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon. Set aside.
In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
Add baking soda and baking powder to the yogurt mixture. Mix well.
Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
Add raisins and mix to combine.
Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
Bake at 350 F for 15-18 minutes. Makes 24 cookies.Protein cookie recipe ???
this yields 10 bars
Ingredients:
3 1/2 cups quick oats
1 1/2 cups powdered non-fat milk
1 cup sugar-free (diabetic) pancake syrup (Cozy Cottage, Cary's or Howard's brand)
2 egg whites, beaten
1/4 cup orange juice
1 tsp Vanilla
1/4 c. natural applesauce
4 scoops chocolate or vanilla protein powder
Directions:
Preheat oven to 325°. Mix all dry ingredients in bowl and blend well. In separate bowl, combine eggwhites, orange juice, applesauce, %26amp; the sugar-free syrup and blend well. Stir liquids into dry ingredients until blended. The consistency will be thick and similar to cookie dough. Spread batter on baking sheet coated with non-stick spray. Use a 9x12 baking dish if you want a thicker bar. Bake until edges are crisp and browned. Cut into 10 bars and store in airtight container or freeze.
If you find you want a moister bar, add a little more applesauce to the recipe for softness.
The brand of protein used in this recipe contained 200 calories, 4 g carb, 44 g protein, 2 g fat, and 2 g fiber. Use your low-carb whey of choice.
Nutritional Information:
Per Serving: Calories- 157 Carbs- 23g Protein- 15g Fat- .5 g Fiber- 4 g
Go to the diabetic foods site and they can give you several or substitute 1 cup of whole wheat flour for white flour in the recipe
Healthy Breakfast Cookie and Bar - Fiber, Protein, and Fruit
2 cups bran flakes, crushed (or substitute multigrain flakes)
2 cups oatmeal
2 tablespoons wheat germ
1 1/2 tablespoons cinnamon
1/2 cup plain nonfat yogurt
1 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup honey
1 egg, beaten
1/2 cup skim milk powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup raisins
Preheat oven to 350F.
Crush cereal, and place in a medium-sized mixing bowl. Add oatmeal, wheat germ, and cinnamon. Set aside.
In a medium mixing bowl, combine yogurt, applesauce, vanilla, honey, beaten egg, and skim milk powder: mix well to combine.
Add baking soda and baking powder to the yogurt mixture. Mix well.
Gradually add the cereal and oatmeal mixture to the yogurt mixture and stir well.
Add raisins and mix to combine.
Scoop a heaping tablespoon of the batter and roll it into a ball. Place onto a non-stick cookie sheet, or lined with baking parchment, and lightly flatten.
Bake at 350 F for 15-18 minutes. Makes 24 cookies.Protein cookie recipe ???
this yields 10 bars
Ingredients:
3 1/2 cups quick oats
1 1/2 cups powdered non-fat milk
1 cup sugar-free (diabetic) pancake syrup (Cozy Cottage, Cary's or Howard's brand)
2 egg whites, beaten
1/4 cup orange juice
1 tsp Vanilla
1/4 c. natural applesauce
4 scoops chocolate or vanilla protein powder
Directions:
Preheat oven to 325°. Mix all dry ingredients in bowl and blend well. In separate bowl, combine eggwhites, orange juice, applesauce, %26amp; the sugar-free syrup and blend well. Stir liquids into dry ingredients until blended. The consistency will be thick and similar to cookie dough. Spread batter on baking sheet coated with non-stick spray. Use a 9x12 baking dish if you want a thicker bar. Bake until edges are crisp and browned. Cut into 10 bars and store in airtight container or freeze.
If you find you want a moister bar, add a little more applesauce to the recipe for softness.
The brand of protein used in this recipe contained 200 calories, 4 g carb, 44 g protein, 2 g fat, and 2 g fiber. Use your low-carb whey of choice.
Nutritional Information:
Per Serving: Calories- 157 Carbs- 23g Protein- 15g Fat- .5 g Fiber- 4 g
Go to the diabetic foods site and they can give you several or substitute 1 cup of whole wheat flour for white flour in the recipe
What is a good recipe for chocolate chip cookie dough batter.....without raw egg?
I LOOOOOOVVE cookie dough but my i know it's not good for u to eat the raw eggs and they're really bad for u, so does anyone know a good recipe or any recipe for chocolate chip cookie dough but without raw egg?What is a good recipe for chocolate chip cookie dough batter.....without raw egg?
Raw egg's not necessarily bad-they just have a risk of salmonella. Did you know that that's carried on the shells, not in the egg itself? There's also only a very small risk of getting sick. I think cookie dough in all its eggy glory should be eaten when the time comes. None of this substitution! It's never the same.What is a good recipe for chocolate chip cookie dough batter.....without raw egg?
Any recipe you want. Substitute frozen eggs (thawed) in recipe. Can be found in any supermarket
PS: a lot of bakeries use this product along with frozen egg whites
Raw egg's not necessarily bad-they just have a risk of salmonella. Did you know that that's carried on the shells, not in the egg itself? There's also only a very small risk of getting sick. I think cookie dough in all its eggy glory should be eaten when the time comes. None of this substitution! It's never the same.What is a good recipe for chocolate chip cookie dough batter.....without raw egg?
Any recipe you want. Substitute frozen eggs (thawed) in recipe. Can be found in any supermarket
PS: a lot of bakeries use this product along with frozen egg whites
Substituting margarine for crisco in cookie recipe?
Hi...does anyone know if you can substitue margarine oz for oz for crisco in cookie recipes? Thank youSubstituting margarine for crisco in cookie recipe?
You absolutely can. Butter or Butter-flavored margarine are going to change the flavor a bit, but who doesn't like buttery flavored cookies?? Only thing I'd say is Crisco is thicker than butter or margarine. If you subsitute margarine, it might cause your cookies to spread more in the oven, resulting in a wider, flatter (and thus, crispier) cookie. I'd recommend chilling the cookie dough in the refrigerator for an hour or two before baking, and that shouldn't be a problem. Happy baking!Substituting margarine for crisco in cookie recipe?
Every thing said above is true. In addition to adding more liquid to your recipe, margarine will also add more salt. The preferred substitute by most bakers is unsalted butter. It will not change your recipe except to make the cookies taste buttery.
You can, just watch that first batch to make sure they bake the same way. Margarine has more water then Crisco so you may need to add an additional 1/2 cup of flour.
yes you can but margarine and crisco do not taste as good as butter. You could use butter, margarine or crisco.
yes you can, you can also use applesauce to make it healthier and adds a little more flavor
You absolutely can. Butter or Butter-flavored margarine are going to change the flavor a bit, but who doesn't like buttery flavored cookies?? Only thing I'd say is Crisco is thicker than butter or margarine. If you subsitute margarine, it might cause your cookies to spread more in the oven, resulting in a wider, flatter (and thus, crispier) cookie. I'd recommend chilling the cookie dough in the refrigerator for an hour or two before baking, and that shouldn't be a problem. Happy baking!Substituting margarine for crisco in cookie recipe?
Every thing said above is true. In addition to adding more liquid to your recipe, margarine will also add more salt. The preferred substitute by most bakers is unsalted butter. It will not change your recipe except to make the cookies taste buttery.
You can, just watch that first batch to make sure they bake the same way. Margarine has more water then Crisco so you may need to add an additional 1/2 cup of flour.
yes you can but margarine and crisco do not taste as good as butter. You could use butter, margarine or crisco.
yes you can, you can also use applesauce to make it healthier and adds a little more flavor
I have a tub of Premium Gourmet dry cookie mix but can not read the recipe. Does anyone have the recipe?
I have a tub of the dry mix but can not read how to make the cookies. I can not find a website with the recipe and the fundraisers I have contacted have no clue. Does anyone have the recipe? I have the chocolate chunk dry mix. Thanks!I have a tub of Premium Gourmet dry cookie mix but can not read the recipe. Does anyone have the recipe?
Call the stores who stock it, and talk nicely to the assistants.
It's worked for me.
Good luck.
Call the stores who stock it, and talk nicely to the assistants.
It's worked for me.
Good luck.
Can someone tell me the best choclat chip cookie recipe ever?
Soft Chocolate Chip Cookies
INGREDIENTS (Nutrition)
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.Can someone tell me the best choclat chip cookie recipe ever?
Ingredients
1 whole large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
2 cups flour [see Baker鈥檚 note]
1/2 teaspoon baking soda
1/2 teaspoon extra fine salt
1 teaspoon ground cinnamon
3/4 cup [1 1/2 sticks] unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
2 cups dark-as-you-want-em chocolate chips
Method
Heat oven to 325掳. Line cookie sheets with parchment paper.
Crack the whole egg into a small dish. Add the egg yolk and the vanilla extract; set aside.
Set a sifter over a small bowl or rest on a piece of wax or parchment paper. Add the flour, baking soda, salt and cinnamon and sift into the bowl; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips until evenly distributed.
Drop cookie dough by the tablespoon measure onto prepared cookie sheets [I keep the measure hot and clean in a tall glass of hoCan someone tell me the best choclat chip cookie recipe ever?
In my opinion - the best chocolate chip cookie recipe is the Toll House Recipe on Nestle morsels - Just tweak it a bit to your liking.
Example - I like the taste of Vanilla in my cookies - I put a bit more vanilla than the recipe calls for (let it dribble a bit out of the measuring spoon).
the one's in here: http://yummeebee.blogspot.com/2009/06/cr鈥?/a>
hmm its great.
By the way, it's an e-cookbook about cookie recipes.skin problems
INGREDIENTS (Nutrition)
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.Can someone tell me the best choclat chip cookie recipe ever?
Ingredients
1 whole large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
2 cups flour [see Baker鈥檚 note]
1/2 teaspoon baking soda
1/2 teaspoon extra fine salt
1 teaspoon ground cinnamon
3/4 cup [1 1/2 sticks] unsalted butter, melted
1 cup packed light brown sugar
1/2 cup white sugar
2 cups dark-as-you-want-em chocolate chips
Method
Heat oven to 325掳. Line cookie sheets with parchment paper.
Crack the whole egg into a small dish. Add the egg yolk and the vanilla extract; set aside.
Set a sifter over a small bowl or rest on a piece of wax or parchment paper. Add the flour, baking soda, salt and cinnamon and sift into the bowl; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk and vanilla until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips until evenly distributed.
Drop cookie dough by the tablespoon measure onto prepared cookie sheets [I keep the measure hot and clean in a tall glass of hoCan someone tell me the best choclat chip cookie recipe ever?
In my opinion - the best chocolate chip cookie recipe is the Toll House Recipe on Nestle morsels - Just tweak it a bit to your liking.
Example - I like the taste of Vanilla in my cookies - I put a bit more vanilla than the recipe calls for (let it dribble a bit out of the measuring spoon).
the one's in here: http://yummeebee.blogspot.com/2009/06/cr鈥?/a>
hmm its great.
By the way, it's an e-cookbook about cookie recipes.
Can I substitute bitter-sweet choc. chips for semi-sweet choc. chips for Chocolate Chip cookie recipe?
Snowed in and need a choc. chip fix, but only have bitter-sweet ...will they taste OK? Has anyone tried bitter-sweet chips as a substitute?Can I substitute bitter-sweet choc. chips for semi-sweet choc. chips for Chocolate Chip cookie recipe?
Yes. Semi-sweet and bittersweet are awfully close, just taste one and see. If you don't like it, leave them out and try something else: raisins, craisins, butterscotch chips, vanilla chips, oatmeal...or nothing.
I prefer the bittersweet chips, myself.Can I substitute bitter-sweet choc. chips for semi-sweet choc. chips for Chocolate Chip cookie recipe?
You won't ruin the recipe, but the chips will have more of a bitter bite to them than semi sweet. If you don't mind darker chocolate, it won't be a big deal.
I also thought they were the same thing. If not, then they are too close in flavor to really tell the difference between the two. Go ahead and use it.
Isn't it the same thing?
Taste them, if they taste almost the same as you're used to, go ahead %26amp; use them.
bitter sweet is not sugared, making a better cake
Yes. Semi-sweet and bittersweet are awfully close, just taste one and see. If you don't like it, leave them out and try something else: raisins, craisins, butterscotch chips, vanilla chips, oatmeal...or nothing.
I prefer the bittersweet chips, myself.Can I substitute bitter-sweet choc. chips for semi-sweet choc. chips for Chocolate Chip cookie recipe?
You won't ruin the recipe, but the chips will have more of a bitter bite to them than semi sweet. If you don't mind darker chocolate, it won't be a big deal.
I also thought they were the same thing. If not, then they are too close in flavor to really tell the difference between the two. Go ahead and use it.
Isn't it the same thing?
Taste them, if they taste almost the same as you're used to, go ahead %26amp; use them.
bitter sweet is not sugared, making a better cake
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