[booksandbeyond] 35 cookie recepies

  • From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
  • To: "Helen" <hw58@xxxxxxxxxxxx>
  • Date: Mon, 19 Nov 2007 12:21:22 -0800

Christmas Cookies                      35 Recipes

2 c. flour
1/2 tsp. salt
Mix and set aside above ingredients. Blend:
3/4 c. butter
1/2 c. sugar
2 tsp. vanilla
Beat in 1 egg. Stir in dry ingredients. Add:
1 (8 oz.) pkg. semi sweet chocolate bits
1 c. chopped nuts
Shape in 1" balls. Bake 15 to 20 minutes at 350 degrees on an ungreased
cookie sheet. Cool and roll in powdered sugar. Freeze well.
12 oz. pkg. Nestle Toll House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts
Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup
chocolate morsels. Stir until smooth and cool to room temperature. In
small cup, dissolve coffee in boiling water and set aside. In small
bowl, combine flour, soda, and salt. Set aside. In large bowl, combine
butter, sugars, and coffee. Beat until creamy. Add egg and melted
chocolate morsels. Mix well. Then gradually add flour mixture. Stir in
the remaining chocolate morsels and walnuts. Drop by rounded measuring
tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes.
Allow to stand 2-3 minutes before removing from cookie sheets; cool
completely. Yield: about 24 three inch cookies.
1 c. margarine
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 (8 oz.) pkg. each candied red & green cherries, cut in quarters
1 (8 oz.) pkg. pitted dates, chopped
2 c. pecans, chopped
Cream butter; gradually add sugar, beating until light and fluffy. Add
eggs and beat well. Combine flour, salt, baking soda, and cinnamon;
gradually add to creamed mixture, beating well after each addition. Stir
in remaining ingredients. Batter will be stiff. Drop dough by heaping
teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for
13 minutes or until lightly browned. Cool for 1 minute; remove cookies
to wire racks and cool completely. Yield: 7 dozen.
2 lbs. Dates
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. shelled almonds
1/2 lb. Brazil nuts
2 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. butter or margarine
1 1/2 c. sugar
2 eggs
Chop almonds and toast until golden brown. Cream butter and gradually
add sugar, then beat in eggs thoroughly. Stir in dry ingredients, fruit
and nuts. Drop by teaspoon onto ungreased cookie sheet and bake 10
minutes, about 325 degrees for 35 minutes. Don't overbake.
1 1/2 c. confectioners sugar
1 c. margarine
1 egg
1 1/2 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
Cookie decorations
Mix sugar and margarine; add egg and vanilla. Mix thoroughly. Mix flour,
soda and cream of tartar; blend. Refrigerate for 2-3 hours. Roll a
portion of dough into 1/8-inch thickness; cut into desired shapes.
Sprinkle on decorations. Place on lightly greased cookie sheets. Bake at
375 degrees for 7-8 minutes.
3 1/2 c. flour
1 tsp. baking soda
1 c. butter flavor Crisco
1 tsp. baking powder
1/2 tsp. salt
Mix flour, soda, baking powder and salt. Mix in the Crisco like pie
dough until well blended. Add 2 beaten eggs, 4 tablespoons milk, 2
teaspoon vanilla, and 1 cup sugar. Mix well. Roll out onto floured
surface. Cut into shapes. Bake at 375 degrees for 10-12 minutes.
1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. flour
1 tsp. soda
1 tsp. salt
Bake at 375 degrees. Mix shortening, sugar, egg, honey and flavoring.
Blend in flour, soda and salt. Chill dough. Roll dough out 1/4 inch
thick. Cut into shapes. Place 1 inch apart on greased cookie sheet. Bake
until done. 5 dozen.
1 c. butter
1 c.sugar
1 egg, separated
2 c. flour
1 tbsp. cinnamon
1 c. pecans (finely chopped)
Cream butter and sugar. Add beaten egg yolk. Mix flour and cinnamon.
Lightly butter 10x15 inch baking pan. Spread on mixture covering pan.
Brush slightly beaten egg white over batter. Sprinkle with pecans, pat
lightly. Bake for 30 minutes at 325 degrees. Cut into bars when warm. Do
not remove from pan until cool. For a crisper cookie, use the same
recipe, but only use 1 cup flour and 3 teaspoon cinnamon.
1 qt. molasses
1 1/4 c. brown sugar
1 1/2 c. Crisco
1 3/4 tbsp. ginger
1 3/4 tbsp. cinnamon
1 tbsp. cloves
1 tsp. allspice
1 tsp. nutmeg
2 level tbsp. soda dissolved in 4 tbsp. vinegar
Flour to make a soft dough, about 10 to 12 c. Warm molasses in a very
large container. Add brown sugar and Crisco, stirring constantly. Do not
boil mixture. Remove from stove. Add spices and mix well. Add soda and
vinegar mixture, mixing well. Work in flour in small amounts until dough
is stiff enough to roll. Be careful not to add too much flour as dough
will not roll. Cut into desired shapes and place on greased cookie
sheets. Bake for about 5 to 8 minutes in a moderate oven (275 to 325
degrees). Ovens will vary.
NOTE: After dough is mixed, put into greased bowl. Grease the dough on
top and cover with a cloth. Do not put in refrigerator. Keeps for
several days while working. A dough board (piece of board covered with a
cloth) is mandatory for rolling these cookies.
1 c. margarine
1 c. brown sugar
1 egg
2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
2 c. quick cooking oatmeal
1/2 c. crushed peppermint candy
Beat in bowl the margarine and brown sugar until light and fluffy. Blend
in egg. Sift together flour, baking soda and salt and add to creamed
mixture. Stir in oatmeal and peppermint candy and mix well. Roll in 1"
balls and bake on greased cookie sheet at 350 degrees for 8 to 10
minutes. Cool completely and glaze.
1 1/2 c. sifted powdered sugar
3 tbsp. milk
1 drop food color (opt.)
3 tbsp. crushed peppermint candy
Combine powdered sugar, milk and food color and mix well. Drizzle on
cookies and sprinkle on candy.
1 c. butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tbsp. chopped almonds
3/4 c. sugar
1 tsp. almond extract
2 1/2 - 2 3/4 c. flour
2 tbsp. sugar
Cream butter and sugar until light and fluffy. Beat in egg yolks and
almond extract. Add salt. Sift in flour and mix well. Make it pliable
dough and chill 30 minutes. To shape, divide dough into 6 equal
portions. Roll out each portion to make a rope, about 24" long. Divide
each into 2" strips. Place on cookie sheets. Brush with egg whites and
sprinkle with sugar and almonds. Bake at 375 degrees for about 10
minutes or until cookies feel firm and are lightly browned around the
edges. Let cool on cookie sheet a few minutes then remove to a wire rack
to cool completely. Makes 6 dozen.
1 c. molasses
1/2 c. safflower oil
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. mace
1 c. milk powder
3 tbsp. yeast
4 1/2 c. whole wheat flour
Blend molasses, safflower oil and spices. Add milk powder, yeast and
flour. Mix into a stiff dough and chill for several hours. Roll dough
very thin, cut into shapes and bake at 375 degrees for 6-8 minutes.
Makes 5 dozen.
1 c. (2 sticks) butter
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
Cream butter and sugar. Add beaten eggs, vanilla and sour cream. Sift
flour with baking soda and powder. Add dry ingredients to wet
ingredients. Chill. Roll out and cut. Frost with favorite frosting or
great unfrosted.
1/2 C. vegetable oil
4 sq. unsweetened chocolate, melted
2 C. sugar
4 eggs
2 tsp. vanilla
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
Mix together iol, melted chocolate, and sugar. Blend in one egg at a
time. Add vanilla and dry ingredients. Chill about 1hr.. maybe a little
Shape into balls about the size of walnuts and roll into powdered sugar,
place on cookie sheet, but nut too close together because they spread
out. Bake at 350 for 10-2 min. Makes about 6 doz.
1 c. sugar
1 c. shortening
1 egg
1 c. molasses
1/2 c. boiling water
1 tsp. ginger
1 tsp. cinnamon
2 tsp. soda
Flour to roll
Mix all ingredients. Roll in flour. Bake at 350 degrees for 12 to 15
1 tsp. soda
1 c. sour cream
Set aside.
1 c. shortening or butter
1 1/2 c. sugar
3 eggs
1/4 tsp. salt
1/2 tsp. vanilla
1/2 tsp. lemon flavoring
2 tsp. baking powder
Alternately add sour cream and 5 cups flour to make a soft dough. Roll
out on a well-floured board and cut in desired shapes. Bake at 375
degrees for 8-10 minutes. Decorate as desired.
1 can condensed milk
12 oz. pkg. chocolate chips
3/4 stick butter
Melt above over boiling water.
1 1/4 c. flour
1/2 tsp. baking powder
1/ tsp. salt
Stir well. Add 1 cup chopped pecans. Drop by tablespoons onto cookie
sheet. Bake at 350 degrees for 10 minutes.
1 can Eagle Brand milk
2 tsp. butter
6 oz. chocolate chips
1 c. flour
1 c. nuts
1 tsp. vanilla
Melt chocolate chips and butter on low heat. Stir and add Eagle Brand
milk, flour, nuts and vanilla. Cool -- spoon by teaspoon on greased pan.
Bake at 325 degrees for 10-12 minutes.
1 c. shortening (softened)
1 c. powdered sugar
1 1/2 tsp. almond extract
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
Stir into above mixture; mix well. Divide dough into 2 equal parts. Add
color to one half (either red or green can be used). Roll each color
into strips about 4 inches long. Twist together like a rope; shape the
top. Place on cookie sheet. Bake at 375 degrees for 15 minutes. You can
add 1 teaspoon peppermint extract if you like (to the green half).
2 c. brown sugar
2 c. honey
2 c. light molasses
2 c. sour cream
2 tbsp. shortening
2 tbsp. baking soda
1 tbsp. cinnamon
1 tbsp. cloves
1/2 c. diced orange peel
1/2 c. lemon peel
1/2 c. citron peel
1 c. slivered almonds
10 c. flour
Warm brown sugar, honey, molasses and shortening. Cool. Mix sour cream
and baking soda, let stand awhile. Then add to cooled molasses mixture.
Add rest of ingredients to make dough. Let rest overnight in a cool
place. Roll out 1/4 inch thick, using a round cutter or small glass to
cut out. Dough is sticky. Do not add extra flour, just use enough for
rolling out. Bake at 350 degrees for 15 minutes. Frost with powdered
sugar frosting, use half water and half lemon juice. Store in airtight
container, will keep several months. Improves with age.
3/4 c. sugar
1 tsp. salt
3/4 c. butter
2 egg yolks (save whites)
1 tsp. vanilla
2 c. flour
2 egg whites, beaten
1-1 1/2 c. finely chopped nuts
1/2 c. red & green jelly
In large bowl combine first 5 ingredients on medium speed of mixer about
1 minute. Gradually add flour and blend at low speed until well mixed.
Roll dough into 1 inch balls. Dip dough balls into egg whites then nuts.
Place on greased cookie sheet 2 inches apart. Make a deep impression in
center of each cookie with fingertip. Bake at 350 degrees for 10-12
minutes. Immediately remove cookies from sheet. While still warm, fill
centers with jelly. Allow jelly to set before storing cookies. Yield 3-4
1 c. quick-cook oats
1 c. sugar
2 T + 1 t. flour
1/4 t. salt
1 egg, slightly beaten
1/2 c. melted margarine
2 t. vanilla
Combine all ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto
aluminum foil-lined cookie sheets. I only do 9 cookies at a time because
they spread. Bake in a preheated oven at 350* for 6 to 8 minutes or
until edges are brown. Cool completely before removing by carefully
peeling cookies off foil. Store in an airtight container or they will
2 lbs. white chocolate bark (can be melted in microwave or double
8 to 10 oz. long stick pretzels, broken into 3
2 c. Rice Krispies & 2 c. Captain Crunch (or 4 c. Rice Krispies)
1 c. Spanish peanuts (or any nuts)
Wax paper
Mix everything together. Pour melted bark over all and spoon out on wax
paper to form candy. Candy will harden as it dries.
3 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. shortening
1 1/2 c. sugar
2 eggs, well beaten
1 1/2 tsp. vanilla
Sift flour and measure. Add baking powder and sift again. Cream
shortening. Add sugar gradually and beat until light. Add well beaten
eggs and blend. Add vanilla. Combine dry ingredients with creamed
mixture thoroughly and chill. Roll as thin as possible and cut with
cookie cutter or form in small balls and flatten with bottom of glass.
Sprinkle with sugar, chopped nuts, coconut. Bake in 400 degree oven 6 to
10 minutes. Makes 6 dozen cookies.
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg, well beaten
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/4 tsp. each baking powder, cinnamon and salt
1 c. oatmeal
1 c. bran flakes
1/2 c. coconut*
1/2 c. chocolate chips*
1/2 c. raisins*
*Optional, but tastes great in them!
Cream butter; add sugar, then egg and vanilla. Sift dry ingredients and
add to creamed mixture. Last add oatmeal, flakes and optional
ingredients. Roll in small balls and place on greased cookie sheet 2
inches apart. Bake 10-15 minutes at 350 degrees.
Graham Cracker Cookies
1 box Keebler graham crackers
1/2 lb. butter
1/2 c. sugar
1 to 1 1/2 c. ground walnuts
Boil butter and sugar 4 minutes. Remove quickly. Put graham crackers on
cookie sheet first. Then butter and sugar then nuts. Bake at 350 degrees
8 to 10 minutes.
2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter or margarine
1/4 c. granulated sugar
3/4 c. firmly packed brown sugar
1 c. crushed candy canes
1 (4 serving) pkg. instant vanilla pudding mix
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
Mix flour and baking soda. Combine butter, sugars, pudding mix, and
vanilla in large bowl; beat until smooth. Beat in eggs. Gradually add
flour mixture, then stir in chips and candy canes. Drop by rounded
teaspoonfuls (or roll into balls) and place on ungreased baking sheets.
Bake at 375 degrees for 8 to 10 minutes.
Makes about 7 dozen.
Air or Meringue Cookies
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
Beat egg whites with cream of tartar in large mixing bowl until foamy.
Add sugar, 1 T. at a time. Beat at hightest speed until stiff and
glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl;
set aside.
Stir cocoa into meringue in large mixing bowl until thoroughly combined.
Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2
inches apart, onto aluminum foil lined baking sheets. Make small
indentation in center of each with top of teaspoon.
Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake
at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven
with door closed for 1 hour. Remove from oven. Cool completely. Makes
about 3 dozen cookies.
Apricot Cream Cheese Cookies
1 c. flour
8 tbsp. butter
4 oz. cream cheese
1 1/3 c. apricot preserves
1 lg. egg white
Sugar, dusting
Mix flour, butter and cheese with pastry blender until crumbly. Form
ball. Chill 1 hour. Heat oven to 375 degrees. Roll dough thin and cut
3"x2" rectangles. Spread with preserves. Roll to form 2" cylinders.
Pinch ends. Beat egg white until frothy. Brush rolls and dust with
sugar. Bake 15 minutes.
1 c. butter or oleo
1/4 c. 4X sugar
2 c. flour
1 c. ground almonds
1 tsp. vanilla
Blend all together. Roll in small balls in 4X sugar. Bake at 325 degrees
for 35 minutes.
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour
Work like pie crust.
1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired
This dough can be rolled and rerolled as often as necessary for cutting
desired shapes. Will not get tough. Frost with favorite powdered sugar
icing and decorate. *Also may be rolled in balls and pressed flat to 1/4
inch. Bake at 300 to 350 degrees for 8 minutes.
Special K Cookies
1/2 stick margarine
3/4 c. sugar
3/4 c. white Karo
1 c. peanut butter
4 c. Special K cereal
Boil first 3 ingredients for 1 1/2 to 2 minutes. Then add peanut butter
and cereal. Drop on wax paper by teaspoon.
2 c. shortening
2 c. sugar
4 tsp. vanilla
3/4 tsp. salt
4 eggs
6 c. flour
4 tsp. baking powder
Mix together. If adding color, add to first 5 ingredients. May have to
add a little milk (3 tablespoons) to mixture. Roll out on flour and cut
out. Bake at 350 degrees only until lightly brown. Roll thick not thin.
1 c. 4X sugar
2 or 3 tbsp. hot milk
1/2 lb. butter (2 sticks)
2 c. flour
2 c. chopped pecans
5 tbsp. sugar
2 tsp. vanilla
1 tbsp. water
1/2 tsp. salt
Cream butter and sugar; add vanilla and water. Sift flour and salt, stir
into mixture. Add pecans and mix well. Shape into size of walnut and
shape into crescent. Bake slowly at 325 degrees about 20 minutes. While
warm, roll into powdered sugar.
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts
Mix all together. Shape in 1" balls and roll in powdered sugar. You may
want to chill dough before rolling. Bake 10 to 12 minutes at 375
Original Nestle's Toll House Cookies
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. sugar
3/4 c. firmly packed brown sugar
1 tsp. vanilla extract
2 eggs
1 (12 oz.) pkg. (2 c.) Nestle Toll House semi-sweet chocolate morsels
1 c. chopped nuts
Preheat oven to 375 degrees. In small bowl combine flour, baking soda
and salt; set aside. In large bowl combine butter, sugar, brown sugar
and vanilla extract; beat until creamy. Beat in eggs. Gradually add
flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels
and nuts. Drop by level measuring tablespoonfuls onto ungreased cookie
sheets. Bake at 375 degrees for 9-11 minutes. Makes about 5 dozen 2 1/4
inch cookies. Pan Cookie Variation: Prepare dough as directed. Spread
into greased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 375 degrees
for 20-25 minutes. Cool and cut into 35 (2 inch) squares. Refrigerator
Variation: Prepare dough as directed. Divide in half; wrap both halves
separately in waxed paper. Chill 1 hour or until firm. On waxed paper;
chill 30 minutes. Prepare oven to 375 degrees. Cut each log into 30 (1/2
inch) slices. Place on ungreased cookie sheets. Bake 8-10 minutes. Makes
5 dozen 2 1/4 inch cookies. May be stored up to 1 week in refrigerator
or frozen up to 8 weeks.
1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies
Use a large mixing bowl. Put the powdered sugar together with the melted
butter and stir with a spoon. I then use my hands to mix the peanut
butter and Rice Krispies in with the powdered sugar and butter mixture.
Pinch off enough of the mixture to make logs about the size of your
thumb. Sort of roll them in your hand. Put them into the refrigerate for
about an hour. Remove and frost with chocolate frosting.
the end

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  • » [booksandbeyond] 35 cookie recepies