Post by Domestic Goddess on Dec 18, 2005 4:02:41 GMT 10
Cornflake Cookies
Cream:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar, packed
Add 1 egg, and 1/2 tsp. vanilla extract.
Then add:
1 1/4c. flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
Stir in 1 1/8 c. cornflakes cereal.
Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 - 9 minutes in a 350 degree oven.
Let cool on cookie sheets, 30 seconds before removing.
Makes 2 dozen cookies.
------------------------------------------------------------
Giant Ginger Cookies
4 1/2 c. flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
3/4 c. sugar ( for additional purposes )
In a medium size mixing bowl, stir together flour, ginger,
baking soda, cinnamon, cloves and salt; set aside.
In a large mixing bowl, add shortening; beat until softened.
Gradually add the 2 cups of sugar; beat until fluffy.
Add the eggs and molasses; beat well.
Add half of the flour mixture; beat until combined.
Stir in remaining flour with a wooden spoon.
Shape dough into 2 inch balls. Roll in the 3/4 cup of sugar.
Place on an ungreased cookie sheet, about 2 1/2 inches apart.
Bake in a 350 degree oven, for 12 to 14 minutes;
until lightly browned and puffed.
( Do not over bake, or cookies will not be chewy ).
Let stand 2 minutes before transferring to a wire rack.
Cool completely. Makes 27 ( 4 -inch cookies ).
Note: I baked my cookies for exactly 14 minutes in the oven,
and I have a gas stove.
------------------------------------------------------------
Peanut Butter Chocolate Chip Cookies
3/4 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, firmly packed
1/2 c. creamy or chunky peanut butter
2 eggs
2 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 - ( 11.5 oz. ) pkg. milk chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and peanut butter in a large bowl,
until light and fluffy.
Blend in eggs and vanilla.
Mix in flour, baking soda and salt.
Stir in milk chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake 9 minutes. Makes about 4 dozen cookies.
------------------------------------------------------------
Peanut Butter - Oatmeal - Chocolate Chip Cookies
1/2 c. butter, softened
1/2 c. sugar
1/3 c. brown sugar, packed
1/2 c. chunky peanut butter
1 egg
1 tsp. vanilla extract
1 c. flour
1/2 c. old fashion oats
1 tsp. baking soda
1/4 tsp. salt
1 c. miniature semi-sweet chocolate chips
In a large mixing bowl, cream butter and sugars;
beat in peanut butter, egg and vanilla extract.
Combine flour, oats, baking soda and salt;
stir into creamed mixture.
Stir in miniature semi-sweet chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake in a 350 degree oven, for 9 - 10 minutes.
Cool one minute before removing to a wire rack.
Yield: 2 dozen cookies.
------------------------------------------------------------------------
Chocolate - Raisin Oatmeal Cookies
1 1/4 c. butter, softened
3/4 c. brown sugar, firmly packed
1/2 c. sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. old fashion oats
1 1/4 c. ( 7 ounces ) chocolate covered raisins
In a large mixing bowl, cream butter and sugars until fluffy.
Add the egg and vanilla extract; beat until smooth.
In a medium bowl, combine flour, baking soda, salt and cinnamon.
Add dry ingredients to the creamed mixture;
stir until a soft dough forms.
Stir in oats and chocolate covered raisins.
Drop by tablespoonfuls, 2 inches apart,
onto a greased baking sheet.
Bake in a 350 degree oven, for 9 minutes;
until the edges begin to brown.
Makes about 3 1/2 dozen cookies.
------------------------------------------------------------
German Chocolate Cookies
1 - ( 18.25 oz. ) pkg. German Chocolate Cake Mix
2 eggs
1/2 c. butter, melted
1/2 c. quick-cooking oats
1 c. real semi-sweet chocolate chips
1/2 c. ( dark ) raisins
In a large mixing bowl, combine the dry cake mix,
eggs, butter and oats; mix well.
Stir in the chocolate chips and raisins.
Drop by heaping tablespoons 2 inches apart,
onto ungreased baking sheets.
Bake at 350 degrees for 9 - 11 minutes, or until set.
Cool for 5 minutes; remove to wire racks.
------------------------------------------------------------
Snickers Cookies
2 tubes ( 18 oz. ea. ) chocolate chip cookie dough
1 - ( 13 oz. ) bag Snickers miniature size candy bars
Quickly cut the cookie dough into 1/4 inch slices.
Place a candy bar on each slice, and wrap dough around it.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 8 - 10 minutes.
Makes 3 dozen cookies.
------------------------------------------------------------
Toffee Almond Sandies
( These are my "favorite" cookies )
1 c. butter, softened ( no substitutes )
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
2 eggs
1 tsp. almond extract
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
8 ounces of English Toffee Bits
Additional sugar
In a large mixing bowl, cream butter and sugars.
Add oil, eggs and almond extract; mix well.
In a medium size mixing bowl, combine both flours,
baking soda, cream of tartar and salt.
Gradually add to creamed mixture.
Stir in chopped almonds and toffee bits.
Shape into 1 inch balls; roll in sugar.
Place balls on ungreased baking sheets,
and flatten with a fork.
Bake at 350 degrees for 9 - 10 minutes.
Remove from baking sheets immediately.
Makes about 7 dozen cookies.
------------------------------------------------------------
Honey Orange Chippers
1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla extract
1 tsp. grated orange peel
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 - ( 6 oz. ) pkg. real semi-sweet chocolate chips
1/2 c. chopped walnuts
Cream butter and honey thorughly.
Add the egg, vanilla extract and grated orange peel; beat well.
Sift dry ingredients together, and add to the creamed mixture.
Add chocolate chips and chopped walnuts.
Drop by rounded tespoonfuls onto greased baking sheets.
Bake in a 375 degree oven, for 8 to 12 minutes.
Makes 3 dozen cookies.
------------------------------------------------------------
Cupboard Cookies
1 c. butter, softened
1 c. sugar
1 c. brown sugar, firmly packed
1 egg
1 c. vegetable oil
1 tsp. vanilla extract
1 c. old-fashion rolled oats
1 c. crushed cornflake cereal
1/2 c. flaked coconut
1/2 c. chopped peacns
1/2 c. miniature semi-sweet chocolate chips
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
Additional sugar
In a large bowl, cream butter and sugars until light and fluffy.
Add the egg, oil and vanilla extract; beating well.
Stir in the next 5 ingredients.
Sift flour, baking soda and salt, into the bowl of cookie dough mixture;
mix thoroughly.
Shape dough into 1 1/2 - inch balls.
Roll in additional sugar and place on ungreased baking sheets.
Flatten with fork dipped in flour.
Bake in a 350 degree oven, for 9 - 10 minutes;
until lightly browned around the edges.
Cool on baking sheets before removing.
About 6 dozen cookies.
------------------------------------------------------------
Double Chocolate M & M Cookies
2 1/2 c. flour
1/2 c. baking cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla extract
2 c. plain M & M's
In a medium size bowl, mix the first 4 ingredients.
In a large mixing bowl, beat butter and both sugars until fluffy.
Blend in eggs and vanilla extract.
Add flour mixture; beat until blended.
Stir in the M & M's.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake in a 350 degree oven, for 8 - 10 minutes.
Cool 2 minutes; before removing from cookies sheets.
Makes 5 dozen cookies.
------------------------------------------------------------
Cracked Sugar Cookies
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1 c. butter, softened
1 1/4 c. sugar
3 egg yolks
1 tsp. vanilla extract
Sift flour, baking soda and cream of tartar; set aside.
In a large bowl, beat butter and sugar until fluffy ( about 3 minutes ).
Beat in egg yolks and vanilla extract.
Gradually add flour mixture in 4 parts; beating after each addition.
Shape dough into balls; by using 1 level tablespoon for each ball.
Place balls 2 inches apart on prepared cookie sheets; do not flatten.
Bake for 9 minutes, in a 350 degree oven;
removing immediately from cookie sheets.
About 4 dozen cookies.
Note: I like to especially bake these around Valentines Day,
and frost with a ( light pink ) vanilla flavored frosting,
and add one small "red hot" cinnamon candy hearts,
ontop of each cookie.
------------------------------------------------------------
Crisp Little Lemon Cookies
1 - ( 18.25 oz. ) pkg. Pillsbury Plus Lemon Cake Mix
1/2 c. butter or margarine, melted
1 egg, slightly beaten
1 c. crispy rice cereal ( like Rice Krispies )
Heat oven to 350 degrees.
Combine all the ingredients; blend well.
Form into 1-inch balls; pressing firmly.
Place 2 inches apart on ungreased cookies sheets.
Bake for 9 - 10 minutes, or until lightly golden brown around the edges.
Cool one minute, before removing from the cookie sheets.
Makes 3 to 4 dozen cookies.
------------------------------------------------------------
Crispy Chocolate Cookies
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. crispy rice cereal ( like Rice Krispies )
1 1/2 c. real semi-sweet mini chocolate chips
In a medium size bowl, mix flour, baking soda and salt.
In a large bowl, cream butter and sugar, add vanilla extract; beat well.
Add flour mixture to the creamed mixture.
Stir in the mini chocolate chips, and cereal.
Drop by level tablespoons onto greased baking sheets.
Bake 9 - 10 minutes in a 350 degree oven.
Makes 5 dozen cookies.
Note: You can also use other kinds of flavored baking
chips in this recipe,
like: the regular kind of real semi-sweet chocolate chips,
as well as butterscotch, cherry, milk chocolate,
mint chocolate chip, peanut butter, raspberry, or white chocolate chips.
------------------------------------------------------------
Chocolate Snickerdoodles
1 cup sugar
1/3 cup unsweetened cocoa
1/2 cup butter or margarine
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Mix sugar and cocoa, add butter and cream well.
Beat in egg and vanilla.
Mix flour, baking soda, cream of tartar, & salt together.
Add half to creamed mixture, and mix well.
Add the rest of the flour mixture, mix well.
Roll into small balls, then roll in sugar and cinnamon
mixture.
Place on ungreased cookie sheet 2 inches apart.
Bake for 9 to 11 minutes. Edges should be firm.
Makes 30 cookies.
------------------------------------------------------------------------
Macaroons
This is one of those baker one bowl recipes.
Its like eating almond joys or mounds bars!
Prep: 15 mins plus cooking Bake: 20 mins
1 pkg (14 oz) Baker's angel flake coconut (5 1/3 cup)
2/3 cup sugar
6 tbsp. flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 pkg (8 squares) Bakers Semi-Sweet Baking Chocolate, melted
Mix coconut, sugar, flour and salt in large bowl.
Stir in egg whites and almond extract until well belended.
Drop by tablespoonfuls onto greased and floured cookie sheets.
Bake at 325 F for 20 mins or until edges of cookies are golden brown.
Immediately remove from cookie sheets to wire racks.
Cool completely.
Dip cookies halfway into melted chocolate.
Let stand at room temp or refrigerate on wax paper lined tray,
30 minutes or until chocolate is firm.
Makes about 3 dozen.
Store in tightly covered container up to 1 week.
............................................................
These recipes are quick and easy.
They only require a few ingredients,
a few steps, and you don't even have to prepare a pan.
Heavenly Macaroons
4 egg whites ( you should have a half cup )
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups sweetened and flaked coconut
-( 5 ounces if you are using a scale )
1. Preheat the oven to 325 degrees.
Line a baking sheet with parchment paper.
If you do not have parchment paper, use aluminum foil.
2. With an electric mixer, beat the egg whites
until they turn white and begin to form soft peaks.
3. Add the sugar and extracts.
Beat until the mixture turns glossy,
and the egg whites are very stiff ( as you would for meringue ).
Mix in the coconut.
4. Place teaspoon sized scoops on the pan.
Do not make the cookies too large.
Allow room for some expansion.
5. Bake for 15 minutes or until the cookies turn blond-brown.
Slide the parchment sheets off the pan onto a wire rack for cooling.
After several minutes, gently pull the cookies from the paper.
( If the cookies are under baked, they will tend to stick to the paper.
If they are over baked, they will be dry. )
............................................................
Easy Coconut Macaroons
3 large egg whites
1/2 teaspoon vanilla or almond extract
1 1/2 cup powdered sugar
1 1/2 cups sweetened flaked coconut ( or more as needed )
Let the eggs sit on the counter for about an hour before separating.
Prepare a baking sheet by greasing it very well.
Preheat the oven to 350 degrees.
1. Place the egg whites in a medium bowl,
and starting at low speed, beat the egg whites until
they begin to foam.
As the foam continues to build,
you can turn the speed to medium and then high.
Beat until the foam forms stiff, glossy peaks.
Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts;
until just combined.
Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds.
The batter should be of a consistency that a spoonful
will stand as a mound 3/4-inch high on the pan.
If the batter is too thin and tries to run, add more coconut.
If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies,
18 minutes for larger cookies, or until the cookies
are a light brown color.
5. Immediately remove the cookies with a thin metal spatula,
by slipping the edge of the spatula under the edge
of the cookie and sawing back and forth.
Cool on wire racks.
............................................................
Easy Coconut and Walnut Macaroons
3 large egg whites
1/2 teaspoon vanilla or almond extract
1 1/2 cup powdered sugar
3/4 cups chopped walnuts
3/4 cups sweetened flaked coconut ( or more as needed )
Let the eggs sit on the counter for about an hour before separating.
Prepare a baking sheet by greasing it very well.
Preheat the oven to 350 degrees.
1. Place the eggs whites in a medium bowl.
Starting at low speed, beat the egg whites
until they begin to foam.
As the foam continues to build, you can turn the speed
to medium and then high.
Beat until the foam forms stiff, glossy peaks.
Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts;
until just combined.
Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds.
The batter should be of a consistency that a spoonful
will stand as a mound 3/4-inch high on the pan.
If the batter is too thin and tries to run, add more coconut.
If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies,
18 minutes for larger cookies, or until the cookies
are a light brown color.
5. Immediately remove the cookies with a thin metal spatula,
by slipping the edge of the spatula under the edge
of the cookie and sawing back and forth.
Cool on wire racks.
............................................................
Easy Chocolate Macaroons
Ingredients
3 large egg whites
1/2 teaspoon vanilla or almond extract
1 1/2 cup powdered sugar
1/3 cup cocoa
3/4 cups chopped walnuts
3/4 cups sweetened flaked coconut ( or more as needed )
Let the eggs sit on the counter for about an hour before separating.
Prepare a baking sheet greasing it very well.
Preheat the oven to 350 degrees.
1. Place the eggs whites in a medium bowl
and starting at low speed,
beat the egg whites until they begin to foam.
As the foam continues to build, you can turn the speed
to medium and then high.
Beat until the foam forms stiff, glossy peaks.
Add the extract as desired.
2. With a spatula, fold in the powdered sugar, cocoa,
nuts, and coconut, just until combined.
Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds.
The batter should be of a consistency that a spoonful
will stand as a mound 3/4-inch high on the pan.
If the batter is too thin and tries to run, add more coconut.
If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies,
18 minutes for larger cookies, or until the cookies
are a light brown color.
5. Immediately remove the cookies with a thin metal spatula
by slipping the edge of the spatula under the edge of
the cookie and sawing back and forth. Cool on wire racks.
Baker’s Notes:
1. Egg white foams have more volume if whipped at room temperature.
2. Use a metal, glass, or ceramic bowl to beat egg whites in.
Sometimes minuscule fat particles caught in the softer
plastic bowls can cause the foam to fail.
3. Make sure that there is no yolk in the egg whites.
Even a little fat from the yolk will cause the foam to fail.
4. Once the foam has been whipped to a maximum volume,
fold in the sugar and nuts with a spatula
turning the mixture as little as possible.
5. For more uniform cookies,
the meringue can be piped with a pastry bag.
6. Granulated sugar can be used in the meringue.
Since there is no cornstarch in the granulated sugar,
as there is in the powdered sugar, you may need
to use more coconut to absorb the moisture.
Granulated sugar makes for a shinier finish on the cookies.
A stiffer, drier foam will also lend to a shinier finish.
Cream:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar, packed
Add 1 egg, and 1/2 tsp. vanilla extract.
Then add:
1 1/4c. flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
Stir in 1 1/8 c. cornflakes cereal.
Drop by rounded teaspoons onto ungreased cookie sheets.
Bake 8 - 9 minutes in a 350 degree oven.
Let cool on cookie sheets, 30 seconds before removing.
Makes 2 dozen cookies.
------------------------------------------------------------
Giant Ginger Cookies
4 1/2 c. flour
4 tsp. ground ginger
2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 tsp. salt
1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses
3/4 c. sugar ( for additional purposes )
In a medium size mixing bowl, stir together flour, ginger,
baking soda, cinnamon, cloves and salt; set aside.
In a large mixing bowl, add shortening; beat until softened.
Gradually add the 2 cups of sugar; beat until fluffy.
Add the eggs and molasses; beat well.
Add half of the flour mixture; beat until combined.
Stir in remaining flour with a wooden spoon.
Shape dough into 2 inch balls. Roll in the 3/4 cup of sugar.
Place on an ungreased cookie sheet, about 2 1/2 inches apart.
Bake in a 350 degree oven, for 12 to 14 minutes;
until lightly browned and puffed.
( Do not over bake, or cookies will not be chewy ).
Let stand 2 minutes before transferring to a wire rack.
Cool completely. Makes 27 ( 4 -inch cookies ).
Note: I baked my cookies for exactly 14 minutes in the oven,
and I have a gas stove.
------------------------------------------------------------
Peanut Butter Chocolate Chip Cookies
3/4 c. butter, softened
1 c. granulated sugar
1 c. brown sugar, firmly packed
1/2 c. creamy or chunky peanut butter
2 eggs
2 tsp. vanilla extract
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 - ( 11.5 oz. ) pkg. milk chocolate chips
Preheat oven to 350 degrees.
Beat butter, sugars and peanut butter in a large bowl,
until light and fluffy.
Blend in eggs and vanilla.
Mix in flour, baking soda and salt.
Stir in milk chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake 9 minutes. Makes about 4 dozen cookies.
------------------------------------------------------------
Peanut Butter - Oatmeal - Chocolate Chip Cookies
1/2 c. butter, softened
1/2 c. sugar
1/3 c. brown sugar, packed
1/2 c. chunky peanut butter
1 egg
1 tsp. vanilla extract
1 c. flour
1/2 c. old fashion oats
1 tsp. baking soda
1/4 tsp. salt
1 c. miniature semi-sweet chocolate chips
In a large mixing bowl, cream butter and sugars;
beat in peanut butter, egg and vanilla extract.
Combine flour, oats, baking soda and salt;
stir into creamed mixture.
Stir in miniature semi-sweet chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake in a 350 degree oven, for 9 - 10 minutes.
Cool one minute before removing to a wire rack.
Yield: 2 dozen cookies.
------------------------------------------------------------------------
Chocolate - Raisin Oatmeal Cookies
1 1/4 c. butter, softened
3/4 c. brown sugar, firmly packed
1/2 c. sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 c. old fashion oats
1 1/4 c. ( 7 ounces ) chocolate covered raisins
In a large mixing bowl, cream butter and sugars until fluffy.
Add the egg and vanilla extract; beat until smooth.
In a medium bowl, combine flour, baking soda, salt and cinnamon.
Add dry ingredients to the creamed mixture;
stir until a soft dough forms.
Stir in oats and chocolate covered raisins.
Drop by tablespoonfuls, 2 inches apart,
onto a greased baking sheet.
Bake in a 350 degree oven, for 9 minutes;
until the edges begin to brown.
Makes about 3 1/2 dozen cookies.
------------------------------------------------------------
German Chocolate Cookies
1 - ( 18.25 oz. ) pkg. German Chocolate Cake Mix
2 eggs
1/2 c. butter, melted
1/2 c. quick-cooking oats
1 c. real semi-sweet chocolate chips
1/2 c. ( dark ) raisins
In a large mixing bowl, combine the dry cake mix,
eggs, butter and oats; mix well.
Stir in the chocolate chips and raisins.
Drop by heaping tablespoons 2 inches apart,
onto ungreased baking sheets.
Bake at 350 degrees for 9 - 11 minutes, or until set.
Cool for 5 minutes; remove to wire racks.
------------------------------------------------------------
Snickers Cookies
2 tubes ( 18 oz. ea. ) chocolate chip cookie dough
1 - ( 13 oz. ) bag Snickers miniature size candy bars
Quickly cut the cookie dough into 1/4 inch slices.
Place a candy bar on each slice, and wrap dough around it.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 8 - 10 minutes.
Makes 3 dozen cookies.
------------------------------------------------------------
Toffee Almond Sandies
( These are my "favorite" cookies )
1 c. butter, softened ( no substitutes )
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
2 eggs
1 tsp. almond extract
3 1/2 c. flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 c. chopped almonds
8 ounces of English Toffee Bits
Additional sugar
In a large mixing bowl, cream butter and sugars.
Add oil, eggs and almond extract; mix well.
In a medium size mixing bowl, combine both flours,
baking soda, cream of tartar and salt.
Gradually add to creamed mixture.
Stir in chopped almonds and toffee bits.
Shape into 1 inch balls; roll in sugar.
Place balls on ungreased baking sheets,
and flatten with a fork.
Bake at 350 degrees for 9 - 10 minutes.
Remove from baking sheets immediately.
Makes about 7 dozen cookies.
------------------------------------------------------------
Honey Orange Chippers
1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla extract
1 tsp. grated orange peel
1 1/4 c. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1 - ( 6 oz. ) pkg. real semi-sweet chocolate chips
1/2 c. chopped walnuts
Cream butter and honey thorughly.
Add the egg, vanilla extract and grated orange peel; beat well.
Sift dry ingredients together, and add to the creamed mixture.
Add chocolate chips and chopped walnuts.
Drop by rounded tespoonfuls onto greased baking sheets.
Bake in a 375 degree oven, for 8 to 12 minutes.
Makes 3 dozen cookies.
------------------------------------------------------------
Cupboard Cookies
1 c. butter, softened
1 c. sugar
1 c. brown sugar, firmly packed
1 egg
1 c. vegetable oil
1 tsp. vanilla extract
1 c. old-fashion rolled oats
1 c. crushed cornflake cereal
1/2 c. flaked coconut
1/2 c. chopped peacns
1/2 c. miniature semi-sweet chocolate chips
3 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
Additional sugar
In a large bowl, cream butter and sugars until light and fluffy.
Add the egg, oil and vanilla extract; beating well.
Stir in the next 5 ingredients.
Sift flour, baking soda and salt, into the bowl of cookie dough mixture;
mix thoroughly.
Shape dough into 1 1/2 - inch balls.
Roll in additional sugar and place on ungreased baking sheets.
Flatten with fork dipped in flour.
Bake in a 350 degree oven, for 9 - 10 minutes;
until lightly browned around the edges.
Cool on baking sheets before removing.
About 6 dozen cookies.
------------------------------------------------------------
Double Chocolate M & M Cookies
2 1/2 c. flour
1/2 c. baking cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
1 c. brown sugar, packed
2 eggs
2 tsp. vanilla extract
2 c. plain M & M's
In a medium size bowl, mix the first 4 ingredients.
In a large mixing bowl, beat butter and both sugars until fluffy.
Blend in eggs and vanilla extract.
Add flour mixture; beat until blended.
Stir in the M & M's.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake in a 350 degree oven, for 8 - 10 minutes.
Cool 2 minutes; before removing from cookies sheets.
Makes 5 dozen cookies.
------------------------------------------------------------
Cracked Sugar Cookies
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. cream of tartar
1 c. butter, softened
1 1/4 c. sugar
3 egg yolks
1 tsp. vanilla extract
Sift flour, baking soda and cream of tartar; set aside.
In a large bowl, beat butter and sugar until fluffy ( about 3 minutes ).
Beat in egg yolks and vanilla extract.
Gradually add flour mixture in 4 parts; beating after each addition.
Shape dough into balls; by using 1 level tablespoon for each ball.
Place balls 2 inches apart on prepared cookie sheets; do not flatten.
Bake for 9 minutes, in a 350 degree oven;
removing immediately from cookie sheets.
About 4 dozen cookies.
Note: I like to especially bake these around Valentines Day,
and frost with a ( light pink ) vanilla flavored frosting,
and add one small "red hot" cinnamon candy hearts,
ontop of each cookie.
------------------------------------------------------------
Crisp Little Lemon Cookies
1 - ( 18.25 oz. ) pkg. Pillsbury Plus Lemon Cake Mix
1/2 c. butter or margarine, melted
1 egg, slightly beaten
1 c. crispy rice cereal ( like Rice Krispies )
Heat oven to 350 degrees.
Combine all the ingredients; blend well.
Form into 1-inch balls; pressing firmly.
Place 2 inches apart on ungreased cookies sheets.
Bake for 9 - 10 minutes, or until lightly golden brown around the edges.
Cool one minute, before removing from the cookie sheets.
Makes 3 to 4 dozen cookies.
------------------------------------------------------------
Crispy Chocolate Cookies
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla extract
2 c. crispy rice cereal ( like Rice Krispies )
1 1/2 c. real semi-sweet mini chocolate chips
In a medium size bowl, mix flour, baking soda and salt.
In a large bowl, cream butter and sugar, add vanilla extract; beat well.
Add flour mixture to the creamed mixture.
Stir in the mini chocolate chips, and cereal.
Drop by level tablespoons onto greased baking sheets.
Bake 9 - 10 minutes in a 350 degree oven.
Makes 5 dozen cookies.
Note: You can also use other kinds of flavored baking
chips in this recipe,
like: the regular kind of real semi-sweet chocolate chips,
as well as butterscotch, cherry, milk chocolate,
mint chocolate chip, peanut butter, raspberry, or white chocolate chips.
------------------------------------------------------------
Chocolate Snickerdoodles
1 cup sugar
1/3 cup unsweetened cocoa
1/2 cup butter or margarine
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees.
Mix sugar and cocoa, add butter and cream well.
Beat in egg and vanilla.
Mix flour, baking soda, cream of tartar, & salt together.
Add half to creamed mixture, and mix well.
Add the rest of the flour mixture, mix well.
Roll into small balls, then roll in sugar and cinnamon
mixture.
Place on ungreased cookie sheet 2 inches apart.
Bake for 9 to 11 minutes. Edges should be firm.
Makes 30 cookies.
------------------------------------------------------------------------
Macaroons
This is one of those baker one bowl recipes.
Its like eating almond joys or mounds bars!
Prep: 15 mins plus cooking Bake: 20 mins
1 pkg (14 oz) Baker's angel flake coconut (5 1/3 cup)
2/3 cup sugar
6 tbsp. flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
1 pkg (8 squares) Bakers Semi-Sweet Baking Chocolate, melted
Mix coconut, sugar, flour and salt in large bowl.
Stir in egg whites and almond extract until well belended.
Drop by tablespoonfuls onto greased and floured cookie sheets.
Bake at 325 F for 20 mins or until edges of cookies are golden brown.
Immediately remove from cookie sheets to wire racks.
Cool completely.
Dip cookies halfway into melted chocolate.
Let stand at room temp or refrigerate on wax paper lined tray,
30 minutes or until chocolate is firm.
Makes about 3 dozen.
Store in tightly covered container up to 1 week.
............................................................
These recipes are quick and easy.
They only require a few ingredients,
a few steps, and you don't even have to prepare a pan.
Heavenly Macaroons
4 egg whites ( you should have a half cup )
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups sweetened and flaked coconut
-( 5 ounces if you are using a scale )
1. Preheat the oven to 325 degrees.
Line a baking sheet with parchment paper.
If you do not have parchment paper, use aluminum foil.
2. With an electric mixer, beat the egg whites
until they turn white and begin to form soft peaks.
3. Add the sugar and extracts.
Beat until the mixture turns glossy,
and the egg whites are very stiff ( as you would for meringue ).
Mix in the coconut.
4. Place teaspoon sized scoops on the pan.
Do not make the cookies too large.
Allow room for some expansion.
5. Bake for 15 minutes or until the cookies turn blond-brown.
Slide the parchment sheets off the pan onto a wire rack for cooling.
After several minutes, gently pull the cookies from the paper.
( If the cookies are under baked, they will tend to stick to the paper.
If they are over baked, they will be dry. )
............................................................
Easy Coconut Macaroons
3 large egg whites
1/2 teaspoon vanilla or almond extract
1 1/2 cup powdered sugar
1 1/2 cups sweetened flaked coconut ( or more as needed )
Let the eggs sit on the counter for about an hour before separating.
Prepare a baking sheet by greasing it very well.
Preheat the oven to 350 degrees.
1. Place the egg whites in a medium bowl,
and starting at low speed, beat the egg whites until
they begin to foam.
As the foam continues to build,
you can turn the speed to medium and then high.
Beat until the foam forms stiff, glossy peaks.
Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts;
until just combined.
Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds.
The batter should be of a consistency that a spoonful
will stand as a mound 3/4-inch high on the pan.
If the batter is too thin and tries to run, add more coconut.
If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies,
18 minutes for larger cookies, or until the cookies
are a light brown color.
5. Immediately remove the cookies with a thin metal spatula,
by slipping the edge of the spatula under the edge
of the cookie and sawing back and forth.
Cool on wire racks.
............................................................
Easy Coconut and Walnut Macaroons
3 large egg whites
1/2 teaspoon vanilla or almond extract
1 1/2 cup powdered sugar
3/4 cups chopped walnuts
3/4 cups sweetened flaked coconut ( or more as needed )
Let the eggs sit on the counter for about an hour before separating.
Prepare a baking sheet by greasing it very well.
Preheat the oven to 350 degrees.
1. Place the eggs whites in a medium bowl.
Starting at low speed, beat the egg whites
until they begin to foam.
As the foam continues to build, you can turn the speed
to medium and then high.
Beat until the foam forms stiff, glossy peaks.
Add the extract as desired.
2. With a spatula, fold in the powdered sugar and nuts;
until just combined.
Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds.
The batter should be of a consistency that a spoonful
will stand as a mound 3/4-inch high on the pan.
If the batter is too thin and tries to run, add more coconut.
If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies,
18 minutes for larger cookies, or until the cookies
are a light brown color.
5. Immediately remove the cookies with a thin metal spatula,
by slipping the edge of the spatula under the edge
of the cookie and sawing back and forth.
Cool on wire racks.
............................................................
Easy Chocolate Macaroons
Ingredients
3 large egg whites
1/2 teaspoon vanilla or almond extract
1 1/2 cup powdered sugar
1/3 cup cocoa
3/4 cups chopped walnuts
3/4 cups sweetened flaked coconut ( or more as needed )
Let the eggs sit on the counter for about an hour before separating.
Prepare a baking sheet greasing it very well.
Preheat the oven to 350 degrees.
1. Place the eggs whites in a medium bowl
and starting at low speed,
beat the egg whites until they begin to foam.
As the foam continues to build, you can turn the speed
to medium and then high.
Beat until the foam forms stiff, glossy peaks.
Add the extract as desired.
2. With a spatula, fold in the powdered sugar, cocoa,
nuts, and coconut, just until combined.
Fold both in together to minimize the handling of the batter.
3. Spoon the batter onto the pan in rounded mounds.
The batter should be of a consistency that a spoonful
will stand as a mound 3/4-inch high on the pan.
If the batter is too thin and tries to run, add more coconut.
If the last few cookies are too thin, add more coconut again.
4. Bake for 15 minutes for small to medium-sized cookies,
18 minutes for larger cookies, or until the cookies
are a light brown color.
5. Immediately remove the cookies with a thin metal spatula
by slipping the edge of the spatula under the edge of
the cookie and sawing back and forth. Cool on wire racks.
Baker’s Notes:
1. Egg white foams have more volume if whipped at room temperature.
2. Use a metal, glass, or ceramic bowl to beat egg whites in.
Sometimes minuscule fat particles caught in the softer
plastic bowls can cause the foam to fail.
3. Make sure that there is no yolk in the egg whites.
Even a little fat from the yolk will cause the foam to fail.
4. Once the foam has been whipped to a maximum volume,
fold in the sugar and nuts with a spatula
turning the mixture as little as possible.
5. For more uniform cookies,
the meringue can be piped with a pastry bag.
6. Granulated sugar can be used in the meringue.
Since there is no cornstarch in the granulated sugar,
as there is in the powdered sugar, you may need
to use more coconut to absorb the moisture.
Granulated sugar makes for a shinier finish on the cookies.
A stiffer, drier foam will also lend to a shinier finish.
