by anonymous
makes 48
3 to 3-1/2 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup molasses
¼ cup + 2 tablespoons vegetable oil
2 egg whites
1 teaspoon vanilla
½ cup butter
2 chopped up chocolate bars
¾ cup granulated sugar
⅔ cup brown sugar
1 teaspoon ground ginger
Preheat oven to 350F.
Lightly grease cookie sheets or line with parchment paper.
Combine flour, baking soda, and salt.
Add the molasses, vegetable oil, egg whites, and vanilla.
Mix in dry ingredients and butter.
Fold in chocolate.
Add the sugars and ginger.
Drop from a teaspoons onto cookie sheet about 1-1/2" apart.
Bake 7-10 minutes or until golden brown.
Transfer to wire racks to cool.
Wednesday, July 22, 2015
Welsh Fried Cakes
by Erica, Oak Hill Cotillion Club, West Virginia
makes: 4-5 dozen
1 cup butter or oleo
1-1/2 cups granulated sugar
2 eggs
¼ cup milk
½ teaspoon salt
4 cups all-purpose flour
½ teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup currants
Combine all the dry ingredients; set aside. Whisk together the eggs and milk; set aside. Cream butter/oleo and sugar. Add eggs/milk mixture alternating with dry ingredients. Add the currants, mix and chill. Roll out about ¼ inch thick on lightly floured surface. Cut out shapes with cookie cutter. Set dial at 350 on electric fry pan or griddle and brush it lightly with oil. Fry cookies until browned, turn and fry on other side. Sprinkle with sugar while still warm if desired.
Comments:
Lora from Cleveland says: The cookies are delicious and an easy recipe. I know where I went wrong this first time though. I needed to roll out the dough thinner and missed the “chill dough” part. The only currants I could get here was dried so I soaked them in water, it worked out fine. I’m trying this out again this weekend. Yet they still turned out good. = ) Make 2/5 dozen, thick cookies
makes: 4-5 dozen
1 cup butter or oleo
1-1/2 cups granulated sugar
2 eggs
¼ cup milk
½ teaspoon salt
4 cups all-purpose flour
½ teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup currants
Combine all the dry ingredients; set aside. Whisk together the eggs and milk; set aside. Cream butter/oleo and sugar. Add eggs/milk mixture alternating with dry ingredients. Add the currants, mix and chill. Roll out about ¼ inch thick on lightly floured surface. Cut out shapes with cookie cutter. Set dial at 350 on electric fry pan or griddle and brush it lightly with oil. Fry cookies until browned, turn and fry on other side. Sprinkle with sugar while still warm if desired.
Comments:
Lora from Cleveland says: The cookies are delicious and an easy recipe. I know where I went wrong this first time though. I needed to roll out the dough thinner and missed the “chill dough” part. The only currants I could get here was dried so I soaked them in water, it worked out fine. I’m trying this out again this weekend. Yet they still turned out good. = ) Make 2/5 dozen, thick cookies
White Chocolate Macadamia Nut Cookies
makes 4 dozen
1 cup quick cooking oats, uncooked
¾ cup all-purpose flour
½ cup packed light brown sugar
½ cup macadamia nuts, whole or chopped
½ cup butter, room temperature
¼ cup granulated sugar
1 egg
½ teaspoon salt
½ teaspoon vanilla
½ teaspoon baking soda
6 ounces White chocolate, chopped into chunks
Preheat oven to 375F. Lightly grease cookie sheets. Mix all ingredients except nuts and white chocolate together at medium speed on mixer. Fold in macadamia nuts and white chocolate. Drop by teaspoons 2" apart onto cookie sheets. Bake 10-12 minutes or until lightly browned. Let cool 5 minutes on cookie sheet, then transfer to a wire rack to cool completely.
1 cup quick cooking oats, uncooked
¾ cup all-purpose flour
½ cup packed light brown sugar
½ cup macadamia nuts, whole or chopped
½ cup butter, room temperature
¼ cup granulated sugar
1 egg
½ teaspoon salt
½ teaspoon vanilla
½ teaspoon baking soda
6 ounces White chocolate, chopped into chunks
Preheat oven to 375F. Lightly grease cookie sheets. Mix all ingredients except nuts and white chocolate together at medium speed on mixer. Fold in macadamia nuts and white chocolate. Drop by teaspoons 2" apart onto cookie sheets. Bake 10-12 minutes or until lightly browned. Let cool 5 minutes on cookie sheet, then transfer to a wire rack to cool completely.
Yemas de Nueces
Nut drops.
makes: around 5 dozen
2 cups softened margarine
1 cup sugar
2¼ cups flour
2 tablespoons water
2 tablespoons brandy or more
2 cups chopped nuts
powdered sugar
Preheat oven to 325F. Grease a cookie sheet. Cream margarine and sugar until light and fluffy. Add remaining ingredients and mix well. Drop mixture by teaspoonful onto cookie sheet. Bake 8-10 minutes. Roll cookies in powdered sugar while still warm.
makes: around 5 dozen
2 cups softened margarine
1 cup sugar
2¼ cups flour
2 tablespoons water
2 tablespoons brandy or more
2 cups chopped nuts
powdered sugar
Preheat oven to 325F. Grease a cookie sheet. Cream margarine and sugar until light and fluffy. Add remaining ingredients and mix well. Drop mixture by teaspoonful onto cookie sheet. Bake 8-10 minutes. Roll cookies in powdered sugar while still warm.
Yogurt Cookies
makes 2 dozen
1-1/4 cups all-purpose flour
½ cup ground hazelnuts
¼ teaspoon baking soda
dash of ground cloves
pinch of salt
⅓ cup vegetable shortening
¼ cup granulated sugar
¼ cup plain yogurt
1 teaspoon orange extract
powdered sugar
Combine flour, hazelnuts, baking soda, cloves, and salt; set aside. Cream shortening and sugar. Beat in yogurt and orange extract. Gradually add in the dry ingredients. Cover and chill overnight. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll dough into 1-1/2" balls and place on cookie sheet about 2 " apart. Bake 15-20 minutes or until lightly browned. Sprinkle with powdered sugar. Transfer to wire racks to cool.
1-1/4 cups all-purpose flour
½ cup ground hazelnuts
¼ teaspoon baking soda
dash of ground cloves
pinch of salt
⅓ cup vegetable shortening
¼ cup granulated sugar
¼ cup plain yogurt
1 teaspoon orange extract
powdered sugar
Combine flour, hazelnuts, baking soda, cloves, and salt; set aside. Cream shortening and sugar. Beat in yogurt and orange extract. Gradually add in the dry ingredients. Cover and chill overnight. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll dough into 1-1/2" balls and place on cookie sheet about 2 " apart. Bake 15-20 minutes or until lightly browned. Sprinkle with powdered sugar. Transfer to wire racks to cool.
You Won’t Believe It Cookies
by Lee, Rhode Island
1 beaten egg
1 cup peanut butter
1 cup granulated sugar
Mix all ingredients together. Drop by spoonfuls onto ungreased cookie sheet. Press down with a fork. Bake approximately 10 minutes at 350F.
Comments:
Trudy in Washinton says: My daughters have entered this cookie for years at our local fair and have always come away with blue ribbons. It is a recipe that can be remembered when someone asks for it.
Liz in Australia says: These are the best cookies ever, you can’t just eat one. Even my grandson likes to make them but we add a cup of chocolate bits too, yum!
sarah from ohio says: I’ve been making this cookie for as long as I can remember. I’m 25 and this is the first cookie I remember making with my grandma and the first recipe I ever could remember by heart. I loved mushing them down with the fork. I’ve taken them in to work and been asked for the recipe and people can’t believe they work without any flour in them. They are sooo yummy!
1 beaten egg
1 cup peanut butter
1 cup granulated sugar
Mix all ingredients together. Drop by spoonfuls onto ungreased cookie sheet. Press down with a fork. Bake approximately 10 minutes at 350F.
Comments:
Trudy in Washinton says: My daughters have entered this cookie for years at our local fair and have always come away with blue ribbons. It is a recipe that can be remembered when someone asks for it.
Liz in Australia says: These are the best cookies ever, you can’t just eat one. Even my grandson likes to make them but we add a cup of chocolate bits too, yum!
sarah from ohio says: I’ve been making this cookie for as long as I can remember. I’m 25 and this is the first cookie I remember making with my grandma and the first recipe I ever could remember by heart. I loved mushing them down with the fork. I’ve taken them in to work and been asked for the recipe and people can’t believe they work without any flour in them. They are sooo yummy!
Zwieback
A twice-baked cookie.
makes: 4 dozen
1 cup milk
4 tablespoons butter, cut into small pieces
pinch of salt
⅔ cup granulated sugar
1 (1/4 ounce) envelope active dry yeast
¼ cup lukewarm water
1 teaspoon almond extract
1 egg
4 cups all-purpose flour
granulated sugar
Lightly grease cookie sheet or line with parchment paper. In a saucepan, bring milk just up to boiling. Remove from heat. Stir in butter, sugar and salt Stir sugar into milk mixture. Let mixture cool to room temperature. In a large bowl, combine yeast and lukewarm water; let set for 5 minutes. Combine cooled milk mixture with almond extract and egg. Add flour and yeast mixture. Knead dough in a bowl, until a smooth, soft dough forms. Add more flour if necessary. Shape dough into a 13 x 2-1/2 inch loaf and place on cookie sheet. Brush top water and sprinkle with sugar. Gently cover with a tea towels until doubled in size, about 1 hour. Preheat oven to 325F. Bake about 18 minutes or until golden brown. Remove from oven (leave oven on). Let loaf cool on cookie sheet 10-15 minutes, or until cool enough to handle. Transfer to a cutting beard and cut, with a serrated knife, into ½" thick pieces. Place slices on cookie sheet and return to oven for 15 minutes. Turn off the oven but leave the cookies in the oven about 20 minutes.
makes: 4 dozen
1 cup milk
4 tablespoons butter, cut into small pieces
pinch of salt
⅔ cup granulated sugar
1 (1/4 ounce) envelope active dry yeast
¼ cup lukewarm water
1 teaspoon almond extract
1 egg
4 cups all-purpose flour
granulated sugar
Lightly grease cookie sheet or line with parchment paper. In a saucepan, bring milk just up to boiling. Remove from heat. Stir in butter, sugar and salt Stir sugar into milk mixture. Let mixture cool to room temperature. In a large bowl, combine yeast and lukewarm water; let set for 5 minutes. Combine cooled milk mixture with almond extract and egg. Add flour and yeast mixture. Knead dough in a bowl, until a smooth, soft dough forms. Add more flour if necessary. Shape dough into a 13 x 2-1/2 inch loaf and place on cookie sheet. Brush top water and sprinkle with sugar. Gently cover with a tea towels until doubled in size, about 1 hour. Preheat oven to 325F. Bake about 18 minutes or until golden brown. Remove from oven (leave oven on). Let loaf cool on cookie sheet 10-15 minutes, or until cool enough to handle. Transfer to a cutting beard and cut, with a serrated knife, into ½" thick pieces. Place slices on cookie sheet and return to oven for 15 minutes. Turn off the oven but leave the cookies in the oven about 20 minutes.
Torticas de Morón
Large yellow sugar cookies.
12 large cookies
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
1 cup solid vegetable shortening
1 egg
1 teaspoon vanilla
1-1/2 teaspoons grated lime zest
yellow food coloring, if desired
Preheat oven to 350°F. Combine flour, baking powder and salt; set aside. Line cookie sheet with parchment paper. Cream sugar and shortening until light and fluffy. Beat in the egg. Add the vanilla and lime zest. Add a few drops of food coloring. Add flour mixture a little at a time until the dough is well combined. Roll out dough to about ½" in thickness. Cut the dough with a 4 or 5 inch round cookie cutter. Bake 20-25 minutes or until lightly browned.
Comments:
Jos Ginter from Connecticut says: When preparing, the dough has a “Play-Doh” consistency. This explains for the “Play-Doh” taste of the cookie. Avoid making when possible….
12 large cookies
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup granulated sugar
1 cup solid vegetable shortening
1 egg
1 teaspoon vanilla
1-1/2 teaspoons grated lime zest
yellow food coloring, if desired
Preheat oven to 350°F. Combine flour, baking powder and salt; set aside. Line cookie sheet with parchment paper. Cream sugar and shortening until light and fluffy. Beat in the egg. Add the vanilla and lime zest. Add a few drops of food coloring. Add flour mixture a little at a time until the dough is well combined. Roll out dough to about ½" in thickness. Cut the dough with a 4 or 5 inch round cookie cutter. Bake 20-25 minutes or until lightly browned.
Comments:
Jos Ginter from Connecticut says: When preparing, the dough has a “Play-Doh” consistency. This explains for the “Play-Doh” taste of the cookie. Avoid making when possible….
Turkish Eyes
makes 2 dozen
1 cup butter
1 cup powdered sugar
pinch of salt
1 tablespoon honey
1 teaspoon vanilla
2-1/2 cups all-purpose flour
½ cup apricot jam
powdered sugar
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Cream butter. Add the sugar and cream until smooth. Add salt and vanilla. Stir in flour. Knead until smooth. Roll out dough between two pieces of wax paper until ¼" in thickness. Carefully remove the top sheet of wax paper. Cut out equal number of 3" circles and 1" circles. Place on cookie sheets about 1" apart. Bake 10-12 minutes or until golden brown. Transfer to wire racks to cool. Spread the jam on the 3" circles, leaving a ¼"-1/2" border all around. Dust the 1" circles with powdered sugar and place in the center of the jam-lined cookies. Let cookies set.
1 cup butter
1 cup powdered sugar
pinch of salt
1 tablespoon honey
1 teaspoon vanilla
2-1/2 cups all-purpose flour
½ cup apricot jam
powdered sugar
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Cream butter. Add the sugar and cream until smooth. Add salt and vanilla. Stir in flour. Knead until smooth. Roll out dough between two pieces of wax paper until ¼" in thickness. Carefully remove the top sheet of wax paper. Cut out equal number of 3" circles and 1" circles. Place on cookie sheets about 1" apart. Bake 10-12 minutes or until golden brown. Transfer to wire racks to cool. Spread the jam on the 3" circles, leaving a ¼"-1/2" border all around. Dust the 1" circles with powdered sugar and place in the center of the jam-lined cookies. Let cookies set.
Turkish Soldier Buttons
2 cups all-purpose flour
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla
strawberry jam
Preheat oven to 350F. Lightly grease a cookie sheet. Mix together flour, powdered sugar, butter, egg, and vanilla. Shape dough in to 1-1/2 inch rounds, and place on cookie sheet. Press down the center with your thumb. Fill each hole with jam. Bake 12 minutes, or until the bottoms are lightly browned.
1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon vanilla
strawberry jam
Preheat oven to 350F. Lightly grease a cookie sheet. Mix together flour, powdered sugar, butter, egg, and vanilla. Shape dough in to 1-1/2 inch rounds, and place on cookie sheet. Press down the center with your thumb. Fill each hole with jam. Bake 12 minutes, or until the bottoms are lightly browned.
Vanillekranse
Vanilla Wreaths
makes: 3 dozen
1-1/2 cups all-purpose flour
½ cup sugar
⅛ teaspoon baking powder
dash of salt
½ cup butter, room temperature
1 egg, beaten
¼ cup blanched ground almonds
1 teaspoon vanilla
To blanch almonds, place in boiling water for 30 seconds. Place in clean tea towel and rub off the skins. Place in a food processor to grind into a meal. In a bowl, sift together, flour, sugar, baking powder, and salt. Cut in butter with fork or rub with clean hands until crumbly. Stir in eggs, almonds, and vanilla. Form dough into a ball and wrap in plastic wrap. Refrigerate 30-40 minutes. Preheat oven to 375 F. Lightly grease baking sheet or line with parchment paper. Roll dough into logs about ¼" thick. Cut into sections 5-6 inches in length. Place on cookie sheet, gently overlapping the ends. Alternatively, place dough in a cookie press and squeeze out into the circles. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.
makes: 3 dozen
1-1/2 cups all-purpose flour
½ cup sugar
⅛ teaspoon baking powder
dash of salt
½ cup butter, room temperature
1 egg, beaten
¼ cup blanched ground almonds
1 teaspoon vanilla
To blanch almonds, place in boiling water for 30 seconds. Place in clean tea towel and rub off the skins. Place in a food processor to grind into a meal. In a bowl, sift together, flour, sugar, baking powder, and salt. Cut in butter with fork or rub with clean hands until crumbly. Stir in eggs, almonds, and vanilla. Form dough into a ball and wrap in plastic wrap. Refrigerate 30-40 minutes. Preheat oven to 375 F. Lightly grease baking sheet or line with parchment paper. Roll dough into logs about ¼" thick. Cut into sections 5-6 inches in length. Place on cookie sheet, gently overlapping the ends. Alternatively, place dough in a cookie press and squeeze out into the circles. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.
Vareniki
Sweet blackberry filled dumplings that may be served these hot, warm, or cold.
makes 10-12
12 tablespoons cold butter
2 cups all-purpose flour
¼ cup granulated sugar
2 eggs
½ cup blackberries, fresh or frozen (thawed)
14 ounces cream cheese, room temperature
1 egg yolk, optional
3 tablespoons granulated sugar or to taste
¼ cup sour cream
pinch of ground cinnamon
pinch of salt
granulated sugar
sour cream for garnish
Combine flour and ¼ cup of sugar. Rub in butter until well combined and mixture is crumbly. Stir in the eggs (add a little water if necessary). Form dough into a ball. Place in plastic wrap and refrigerate 1 hour. Wash blackberries and mash with a fork. Add cream cheese, egg yolk, 3 tablespoons sugar, sour cream, cinnamon, and salt. Roll dough into ball about the size of a large walnut. Press flat with the palms of your hands. Place a little filling in the center and seal the dough well. If the dough becomes to soft at anytime, put back in the refrigerator for a few minutes. Place in to boiling water (in batches of 6-8). Boil until dumplings rise to the top. Remove and sprinkle with sugar. Serve with sour cream.
Comments:
cookie says: These were OK. They would be better fried. I recommend serving them cold.
makes 10-12
12 tablespoons cold butter
2 cups all-purpose flour
¼ cup granulated sugar
2 eggs
½ cup blackberries, fresh or frozen (thawed)
14 ounces cream cheese, room temperature
1 egg yolk, optional
3 tablespoons granulated sugar or to taste
¼ cup sour cream
pinch of ground cinnamon
pinch of salt
granulated sugar
sour cream for garnish
Combine flour and ¼ cup of sugar. Rub in butter until well combined and mixture is crumbly. Stir in the eggs (add a little water if necessary). Form dough into a ball. Place in plastic wrap and refrigerate 1 hour. Wash blackberries and mash with a fork. Add cream cheese, egg yolk, 3 tablespoons sugar, sour cream, cinnamon, and salt. Roll dough into ball about the size of a large walnut. Press flat with the palms of your hands. Place a little filling in the center and seal the dough well. If the dough becomes to soft at anytime, put back in the refrigerator for a few minutes. Place in to boiling water (in batches of 6-8). Boil until dumplings rise to the top. Remove and sprinkle with sugar. Serve with sour cream.
Comments:
cookie says: These were OK. They would be better fried. I recommend serving them cold.
Monday, July 20, 2015
Swedish Ginger Cookies
makes: 4 dozen
1 cup butter
1-1/2 cup granulated sugar
1 egg
1-1/2 tablespoon grated orange rind
2 tablespoon dark corn syrup
1 tablespoon water
3¼ cup all-purpose flour
2 tablespoons baking soda
2 tablespoons cinnamon
1 tablespoons ground ginger
½ tablespoon ground cloves
Cream the butter and sugar until light. Add the egg, orange rind, corn syrup, and water blending well. Sift the dry ingredients together and add to the butter mixture. Chill the dough thoroughly. Preheat oven to 350F . Roll out very thin, about ⅛-inch and cut with cookie cutters. Place on ungreased cookie sheets and bake 8 to 10 minutes.
Comments:
Sally from Connecticut says: This cookie cooks up nice and crisp. Very flavorful. A very good version of a ginger cookie. Made about 4 dozen. I used a heart-shaped (1 1/2 “) cookie cutter for Valentine’s Day.
1 cup butter
1-1/2 cup granulated sugar
1 egg
1-1/2 tablespoon grated orange rind
2 tablespoon dark corn syrup
1 tablespoon water
3¼ cup all-purpose flour
2 tablespoons baking soda
2 tablespoons cinnamon
1 tablespoons ground ginger
½ tablespoon ground cloves
Cream the butter and sugar until light. Add the egg, orange rind, corn syrup, and water blending well. Sift the dry ingredients together and add to the butter mixture. Chill the dough thoroughly. Preheat oven to 350F . Roll out very thin, about ⅛-inch and cut with cookie cutters. Place on ungreased cookie sheets and bake 8 to 10 minutes.
Comments:
Sally from Connecticut says: This cookie cooks up nice and crisp. Very flavorful. A very good version of a ginger cookie. Made about 4 dozen. I used a heart-shaped (1 1/2 “) cookie cutter for Valentine’s Day.
Sweet Potato Cookies
¾ cup butter
½ cup granulated sugar
¾ cup brown sugar
1 cup sweet potato, cooked & mashed
1 egg
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon nutmeg
¾ cup quick cooking oatmeal
1 cup pecans
Beat butter and sugars until light and fluffy. Beat in the sweet potato and the egg. Stir in the flour, baking powder. cinnamon, nutmeg, and oatmeal. Stir in the pecans. Drop by teaspoons onto a greased cookie sheet. Bake at 350°F for 10 to 12 minutes.
½ cup granulated sugar
¾ cup brown sugar
1 cup sweet potato, cooked & mashed
1 egg
1-1/2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
½ teaspoon nutmeg
¾ cup quick cooking oatmeal
1 cup pecans
Beat butter and sugars until light and fluffy. Beat in the sweet potato and the egg. Stir in the flour, baking powder. cinnamon, nutmeg, and oatmeal. Stir in the pecans. Drop by teaspoons onto a greased cookie sheet. Bake at 350°F for 10 to 12 minutes.
Sweet Wontons
makes 2 dozen
wonton wrappers
vegetable oil for deep-frying
powdered sugar for dusting
filling 1
½ cup chopped macadamia nuts
1 tablespoon finely chopped candied ginger
½ tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon brown sugar
filling 2
¼ cup dried sliced bananas
¼ cup shredded coconut
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon honey
In separate bowls, combine each of the filling ingredients. Place about a teaspoon of filling in center of a wonton wrapper. (Keep remaining wrappers covered to prevent drying). Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner, and overlap with the other corner; press to seal. Cover filled wontons with a dry towel to prevent drying. Fry wonton in deep hot oil (365F) for 2-3 minutes on each side or until golden. Fry 2-3 at a time or oil temperature will drop and wontons will become greasy. Place on paper towel to drain off any excess grease. Dust with powdered sugar. Serve warm or cold.
wonton wrappers
vegetable oil for deep-frying
powdered sugar for dusting
filling 1
½ cup chopped macadamia nuts
1 tablespoon finely chopped candied ginger
½ tablespoon lemon juice
1 teaspoon vanilla
1 tablespoon brown sugar
filling 2
¼ cup dried sliced bananas
¼ cup shredded coconut
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon honey
In separate bowls, combine each of the filling ingredients. Place about a teaspoon of filling in center of a wonton wrapper. (Keep remaining wrappers covered to prevent drying). Brush edges of wrapper with water and fold wrapper in half to form a triangle. Pinch edges to seal. Pull two opposite corners together, moisten one corner, and overlap with the other corner; press to seal. Cover filled wontons with a dry towel to prevent drying. Fry wonton in deep hot oil (365F) for 2-3 minutes on each side or until golden. Fry 2-3 at a time or oil temperature will drop and wontons will become greasy. Place on paper towel to drain off any excess grease. Dust with powdered sugar. Serve warm or cold.
Strufoli
This is a tower of honey covered balls. To eat, break off cookies with your hands. Also referred to as strufalli, scalilli and spalini.
makes 1 pyramid
4 eggs
1 teaspoon baking powder
2-1/2 cups all-purpose flour
16 ounces honey
1 tablespoon vanilla
4 tablespoons bittersweet chocolate, chopped
½ cup slivered almonds or pine nuts
colored sprinkles
vegetable oil for deep frying
powdered sugar
Beat eggs until they have tripled in volume. Add baking powder. Gradually add flour, use only enough flour to create a dough that is slightly sticky. Divide dough into 4 sections. On a floured surface, roll each section into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F for deep frying. Fry cookies, a few handfuls at a time, until they puff up and are golden brown. Drain on paper towels. In large pan, warm honey with vanilla. Dip deep-fried cookies into hot honey; stir to coat all over. Cool slightly then stir in chocolate, nuts, and multi-colored jimmies. Place on plate and shape into pyramid, (shape with wet hands). Sprinkle with powdered sugar.
makes 1 pyramid
4 eggs
1 teaspoon baking powder
2-1/2 cups all-purpose flour
16 ounces honey
1 tablespoon vanilla
4 tablespoons bittersweet chocolate, chopped
½ cup slivered almonds or pine nuts
colored sprinkles
vegetable oil for deep frying
powdered sugar
Beat eggs until they have tripled in volume. Add baking powder. Gradually add flour, use only enough flour to create a dough that is slightly sticky. Divide dough into 4 sections. On a floured surface, roll each section into a rope about the width of your index finger and 12" long. Cut the ropes into 1" pieces. Toss the pieces with enough flour to dust them lightly and shake off excess flour. Heat oil to 375F for deep frying. Fry cookies, a few handfuls at a time, until they puff up and are golden brown. Drain on paper towels. In large pan, warm honey with vanilla. Dip deep-fried cookies into hot honey; stir to coat all over. Cool slightly then stir in chocolate, nuts, and multi-colored jimmies. Place on plate and shape into pyramid, (shape with wet hands). Sprinkle with powdered sugar.
Sugar Bears
Recipe from Karen, Canada.
makes: 3-1/2 dozen
cookie
1-1/4 cups granulated sugar (300 mL)
1 cup Golden Crisco shortening (250 mL)
2 eggs
¼ cup corn syrup or regular pancake syrup (60 mL)
1 tablespoon vanilla (15 mL)
3 cups all-purpose flour (750 mL) plus 4 tbsp/60 mL, divided
¾ teaspoon baking powder (3 mL)
½ teaspoon baking soda (2 mL)
½ teaspoon salt (2 mL)
icing
1 cup icing (powdered) sugar (250 mL)
3 to 5 tablespoons water (45-75 mL)
food coloring
decorations of your choice: granulated sugar, colored sugar crystals, frosting, candies, decorating gel
Beat sugar and shortening until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine 3 cups (750 mL) flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. Preheat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon (15 mL) of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to ¼-inch (6 mm) thickness. Remove top sheet of waxed paper. Cut out with floured cutters in the shape of bears, hats and parasols. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches (5 cm) apart on ungreased baking sheet. Roll out remaining dough. Bake one baking sheet at a time for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes: larger cookies closer to 9 minutes). Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For icing, combine icing sugar and 3 tablespoons (45 mL) water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff; add additional icing sugar if mixture is too thin. Divide mixture into small bowls. Add food coloring, a few drops at a time, to achieve desired colors. Spread icing in thin layer on cooled cookies. Place remainder of icing in pastry bags fitted with small round writing tips. Alternatively, place in small resealable plastic bags. Snip very small hole off one corner of each bag. Pipe icing designs onto cookies. Decorate with candies.
makes: 3-1/2 dozen
cookie
1-1/4 cups granulated sugar (300 mL)
1 cup Golden Crisco shortening (250 mL)
2 eggs
¼ cup corn syrup or regular pancake syrup (60 mL)
1 tablespoon vanilla (15 mL)
3 cups all-purpose flour (750 mL) plus 4 tbsp/60 mL, divided
¾ teaspoon baking powder (3 mL)
½ teaspoon baking soda (2 mL)
½ teaspoon salt (2 mL)
icing
1 cup icing (powdered) sugar (250 mL)
3 to 5 tablespoons water (45-75 mL)
food coloring
decorations of your choice: granulated sugar, colored sugar crystals, frosting, candies, decorating gel
Beat sugar and shortening until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy. Combine 3 cups (750 mL) flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use. Preheat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies. Spread 1 tablespoon (15 mL) of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to ¼-inch (6 mm) thickness. Remove top sheet of waxed paper. Cut out with floured cutters in the shape of bears, hats and parasols. Transfer to ungreased baking sheet with large pancake turner. Place 2 inches (5 cm) apart on ungreased baking sheet. Roll out remaining dough. Bake one baking sheet at a time for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes: larger cookies closer to 9 minutes). Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. For icing, combine icing sugar and 3 tablespoons (45 mL) water. Mix to blend well. Add additional water, a little at a time, if icing is too stiff; add additional icing sugar if mixture is too thin. Divide mixture into small bowls. Add food coloring, a few drops at a time, to achieve desired colors. Spread icing in thin layer on cooled cookies. Place remainder of icing in pastry bags fitted with small round writing tips. Alternatively, place in small resealable plastic bags. Snip very small hole off one corner of each bag. Pipe icing designs onto cookies. Decorate with candies.
Sandbakkel
This is a fascinating butter cookie with a hint of the Swedish spice cardamom. It looks like an upside-down tart that’s waiting to be filled, but it’s not. These are made with Sandbakkel moulds in Sweden, however, little tartlet tins work well.
makes: 4 dozen
1 cup butter
½ cup granulated sugar
1 egg
1 teaspoon vanilla
¼ teaspoon ground cardamom
pinch of salt
2 cups all-purpose flour
water, as needed
Cream butter and sugar until light and fluffy. Add egg vanilla, cardamom, and salt. Gradually add in flour. If mixture seems dry add a few drops of water. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 375F. Lightly grease tins. Press about 2 teaspoons of dough into each tin; press along bottom and up the sides. Place tins on a cookie sheet. Bake 6-8 minutes for the little tins, 12-15 minutes for the larger tins. Cookies should be lightly browned. Let cool 5 minutes, then unmould cookies and place on wire racks to cool completely. Serve with the open end facing down.
Comments:
Stava from Wales says: This is an old family cookie, easy to make but a pain to press into the tins, except perhaps for kids around Christmas. I bake them flat. And the most important difference from ours at home is that we use no cardamom, but lots of ground almonds– so they are extra crunchy & have brown nubbins. If you make them in the little tins, try serving as a dessert with a scoop of really good ice cream inside and choco sauce!
makes: 4 dozen
1 cup butter
½ cup granulated sugar
1 egg
1 teaspoon vanilla
¼ teaspoon ground cardamom
pinch of salt
2 cups all-purpose flour
water, as needed
Cream butter and sugar until light and fluffy. Add egg vanilla, cardamom, and salt. Gradually add in flour. If mixture seems dry add a few drops of water. Gather dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat oven to 375F. Lightly grease tins. Press about 2 teaspoons of dough into each tin; press along bottom and up the sides. Place tins on a cookie sheet. Bake 6-8 minutes for the little tins, 12-15 minutes for the larger tins. Cookies should be lightly browned. Let cool 5 minutes, then unmould cookies and place on wire racks to cool completely. Serve with the open end facing down.
Comments:
Stava from Wales says: This is an old family cookie, easy to make but a pain to press into the tins, except perhaps for kids around Christmas. I bake them flat. And the most important difference from ours at home is that we use no cardamom, but lots of ground almonds– so they are extra crunchy & have brown nubbins. If you make them in the little tins, try serving as a dessert with a scoop of really good ice cream inside and choco sauce!
Saturday Special
Recipe from Zoe.
“Share this recipe with your family and friends.”
makes: 24
1 egg
½ cup granulated sugar
½ cup margarine, soft enough to spread
½ teaspoon baking powder
¼ teaspoon salt
1-1/2 cups all-purpose flour
½ small apple, grated
¼ cup chocolate chips
Preheat oven to 350F. Mix the egg and sugar with a wooden spoon. Stir in the margarine. Add the baking powder, salt, apple and chocolate chips. Mix in the flour. Roll into 1-inch balls, press flat on a greased cookie sheet. Cook for 15 minutes until golden brown.
Comments:
Emily from Canada says: This was the best recipe ever! It tasted sooooo good I thought that I would eat both batches! Thanks for the recipe Zoe. You know how to make cookies!
Limey says: I made a double batch of these cookies, I didn’t make them as big as it said in the recipe. My husband slurped them down. He said there was just one thing wrong with them, (not enough). I am going to put more chocolate chips in the next batch I made, I thought 1/4 cup was a bit chintzy. The grated apple made the cookies light and moist. Brilliant.
“Share this recipe with your family and friends.”
makes: 24
1 egg
½ cup granulated sugar
½ cup margarine, soft enough to spread
½ teaspoon baking powder
¼ teaspoon salt
1-1/2 cups all-purpose flour
½ small apple, grated
¼ cup chocolate chips
Preheat oven to 350F. Mix the egg and sugar with a wooden spoon. Stir in the margarine. Add the baking powder, salt, apple and chocolate chips. Mix in the flour. Roll into 1-inch balls, press flat on a greased cookie sheet. Cook for 15 minutes until golden brown.
Comments:
Emily from Canada says: This was the best recipe ever! It tasted sooooo good I thought that I would eat both batches! Thanks for the recipe Zoe. You know how to make cookies!
Limey says: I made a double batch of these cookies, I didn’t make them as big as it said in the recipe. My husband slurped them down. He said there was just one thing wrong with them, (not enough). I am going to put more chocolate chips in the next batch I made, I thought 1/4 cup was a bit chintzy. The grated apple made the cookies light and moist. Brilliant.
Serinakaker
Also know as Serina cookies.
makes: 30
1 cup cold butter, cut into small pieces
2 cups all-purpose flour
½ teaspoon baking powder
2 eggs, divided
¾ cup granulated sugar
1 tablespoon vanilla sugar
1 cup chopped almonds
Beat butter until creamy. Blend in flour and baking powder. Add one egg and blend well. Add the sugar and vanilla sugar while continuing to blend. Cover dough and refrigerate 2-3 hours. Preheat oven to 375ºF. Beat the second egg. Set aside. Roll the dough into small balls, about ¾ inch around. Place on an ungreased cookie sheet 2 inches apart. Flatten each ball slightly with a fork. Brush the top of the cookies with egg and sprinkle with chopped almonds. Bake 8-12 minutes or until golden brown.
makes: 30
1 cup cold butter, cut into small pieces
2 cups all-purpose flour
½ teaspoon baking powder
2 eggs, divided
¾ cup granulated sugar
1 tablespoon vanilla sugar
1 cup chopped almonds
Beat butter until creamy. Blend in flour and baking powder. Add one egg and blend well. Add the sugar and vanilla sugar while continuing to blend. Cover dough and refrigerate 2-3 hours. Preheat oven to 375ºF. Beat the second egg. Set aside. Roll the dough into small balls, about ¾ inch around. Place on an ungreased cookie sheet 2 inches apart. Flatten each ball slightly with a fork. Brush the top of the cookies with egg and sprinkle with chopped almonds. Bake 8-12 minutes or until golden brown.
Sesame Seed Balls
Sesame Seed Cakes are served at several Chinese holidays, most notable during the Chinese New Year celebration. During this holiday they are though to bring good luck.
makes 2 dozen
1 cup glutinous rice flour
½ teaspoon baking powder
pinch of salt
¼ pound vegetable shortening
⅓ cup granulated sugar
¼ cup packed brown sugar
1 egg
1 tablespoon light corn syrup
½ teaspoon vanilla extract
black or white sesame seeds
Sift flour, baking powder, and salt together; set aside. Beat vegetable shortening, granulated sugar, and brown sugar until fluffy. Beat in egg, corn syrup, and vanilla extract. Add flour and blend thoroughly to form a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour. Roll dough into cherry size balls and roll in sesame seeds. Heat oil to 325-350F. Fry balls a few at a time until lightly browned. Drain on paper towels.
Comments:
Roy Grendler from Iowa says: Dough was extremely soft when placed in fryer they disappeared after adding more flour they still disappeared.
makes 2 dozen
1 cup glutinous rice flour
½ teaspoon baking powder
pinch of salt
¼ pound vegetable shortening
⅓ cup granulated sugar
¼ cup packed brown sugar
1 egg
1 tablespoon light corn syrup
½ teaspoon vanilla extract
black or white sesame seeds
Sift flour, baking powder, and salt together; set aside. Beat vegetable shortening, granulated sugar, and brown sugar until fluffy. Beat in egg, corn syrup, and vanilla extract. Add flour and blend thoroughly to form a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour. Roll dough into cherry size balls and roll in sesame seeds. Heat oil to 325-350F. Fry balls a few at a time until lightly browned. Drain on paper towels.
Comments:
Roy Grendler from Iowa says: Dough was extremely soft when placed in fryer they disappeared after adding more flour they still disappeared.
Sesame Seed Cookies (Ggae Gwa Ja)
Recipe from Angie, Louisiana.
makes 2 dozen
¾ cup sesame seeds
1 cup butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon hot water
1 teaspoon vanilla
2-1/2 to 3 cups all-purpose flour
½ teaspoon salt
Rinse sesame seeds and drain. Toast in frying pan or wok over medium-high heat stirring constantly. When seeds are slightly browned and puffed, remove from heat and cool. Cream butter with brown and granulated sugars Add eggs and beat well. Add baking soda, hot water and vanilla. Mix well. Stir in flour, salt and sesame seeds to make a stiff dough. Cover and refrigerate until dough is firm. Preheat oven to 325F. Roll heaping teaspoonfuls of dough into balls and place on greased baking sheet. Flatten slightly. Bake 10 - 12 minutes.
makes 2 dozen
¾ cup sesame seeds
1 cup butter
¾ cup brown sugar
¾ cup granulated sugar
2 eggs
1 teaspoon baking soda
1 teaspoon hot water
1 teaspoon vanilla
2-1/2 to 3 cups all-purpose flour
½ teaspoon salt
Rinse sesame seeds and drain. Toast in frying pan or wok over medium-high heat stirring constantly. When seeds are slightly browned and puffed, remove from heat and cool. Cream butter with brown and granulated sugars Add eggs and beat well. Add baking soda, hot water and vanilla. Mix well. Stir in flour, salt and sesame seeds to make a stiff dough. Cover and refrigerate until dough is firm. Preheat oven to 325F. Roll heaping teaspoonfuls of dough into balls and place on greased baking sheet. Flatten slightly. Bake 10 - 12 minutes.
Shannon’s Scrumptious Oatmeal Fantasies
Recipe from Shannon Collins, Austin, Texas.
I was really in the mood for some oatmeal cookies one day, but when I went to put the ingredients together, I didn’t have really anything from the recipe. Having an extreme craving, I began to throw everything I could find in the cupboard that sounded good together (oatmeal, chocolate, raisins, etc.) and baked up a storm! When I was finished, I tasted my creation and was extremely delighted (not to mention that it was just what the craving had ordered) My family even thought they were delicious! I was thrilled.
makes: about 40
¾ cup prune puree
¼ cup applesauce
1-1/4 cups granulated sugar
1 tablespoon margarine
¼ cup molasses
2 eggs
¼ to ½ cup buttermilk (or skim milk with 1 teaspoon lemon juice)
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
3 cups rolled oats
1 cup soft baking raisins
½ cup chopped walnuts
½ cup semi-sweet chocolate chips, optional
Preheat oven to 400F. Grease a cookie sheet. With an electric mixer, beat together puree, applesauce, sugar, margarine, sugar molasses and eggs. Stir in milk. Sift together all dry ingredients; add to wet mixture and mix till slightly thick. Stir in oats, cup by cup, then raisins, nuts, and the chocolate chips. Drop by the tablespoon onto cookie sheets about 2 inches apart. Bake 8 minutes. Cool slightly, then remove from pan.
I was really in the mood for some oatmeal cookies one day, but when I went to put the ingredients together, I didn’t have really anything from the recipe. Having an extreme craving, I began to throw everything I could find in the cupboard that sounded good together (oatmeal, chocolate, raisins, etc.) and baked up a storm! When I was finished, I tasted my creation and was extremely delighted (not to mention that it was just what the craving had ordered) My family even thought they were delicious! I was thrilled.
makes: about 40
¾ cup prune puree
¼ cup applesauce
1-1/4 cups granulated sugar
1 tablespoon margarine
¼ cup molasses
2 eggs
¼ to ½ cup buttermilk (or skim milk with 1 teaspoon lemon juice)
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
3 cups rolled oats
1 cup soft baking raisins
½ cup chopped walnuts
½ cup semi-sweet chocolate chips, optional
Preheat oven to 400F. Grease a cookie sheet. With an electric mixer, beat together puree, applesauce, sugar, margarine, sugar molasses and eggs. Stir in milk. Sift together all dry ingredients; add to wet mixture and mix till slightly thick. Stir in oats, cup by cup, then raisins, nuts, and the chocolate chips. Drop by the tablespoon onto cookie sheets about 2 inches apart. Bake 8 minutes. Cool slightly, then remove from pan.
Sheregi
Know as listy [liss-tay] in Czechoslovakia. Similar versions of this delicate deep-fried cookie may be found in Mexico as bunuelos and in Sweden in fattigmann.
makes 2 dozen
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 tablespoon butter
1 cup granulated sugar
3 eggs yolks
½ teaspoon rum (or vanilla)
⅔ cup milk
vegetable oil for frying
powdered sugar
Sift the flour, baking powder, and salt Cream butter and sugar. Add eggs yolks and rum and beat thoroughly. Add the dry ingredients alternating with the milk Roll out dough between two pieces of wax paper until very thin at least ⅛" in thickness. Cut into triangles or rectangles. With a knife make slits from the points of the triangles to the center of the cookie. Heat oil to 375. Fry a few at a time until lightly browned. Drain on paper towels. Sprinkle with powdered sugar.
makes 2 dozen
4 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 tablespoon butter
1 cup granulated sugar
3 eggs yolks
½ teaspoon rum (or vanilla)
⅔ cup milk
vegetable oil for frying
powdered sugar
Sift the flour, baking powder, and salt Cream butter and sugar. Add eggs yolks and rum and beat thoroughly. Add the dry ingredients alternating with the milk Roll out dough between two pieces of wax paper until very thin at least ⅛" in thickness. Cut into triangles or rectangles. With a knife make slits from the points of the triangles to the center of the cookie. Heat oil to 375. Fry a few at a time until lightly browned. Drain on paper towels. Sprinkle with powdered sugar.
Shorties
makes 12
½ cup butter or margarine
1 teaspoon vanilla
2 tablespoons granulated sugar
½ cup all-purpose flour
Preheat oven to 350F. Lightly grease a cookie sheet. Cream butter and sugar until creamy. Add vanilla. Gradually add flour, Put mixture into a decorating bag or cookie gun with a large star tip. Pipe 15 large rosettes onto cookie sheet. (A rosette is a star that you twist.) Bake about 20-25 minutes. Cool on cookie sheet.
Comments:
Betsy from Detroit, MI says: Not sure what was wrong with the recipe. I made two batches and they went flat and did not stay like a rosette. My mom and I added some more sugar and flour to the second batch and they did not flatten out as much, but they did not stay like a rosette as I expected.
½ cup butter or margarine
1 teaspoon vanilla
2 tablespoons granulated sugar
½ cup all-purpose flour
Preheat oven to 350F. Lightly grease a cookie sheet. Cream butter and sugar until creamy. Add vanilla. Gradually add flour, Put mixture into a decorating bag or cookie gun with a large star tip. Pipe 15 large rosettes onto cookie sheet. (A rosette is a star that you twist.) Bake about 20-25 minutes. Cool on cookie sheet.
Comments:
Betsy from Detroit, MI says: Not sure what was wrong with the recipe. I made two batches and they went flat and did not stay like a rosette. My mom and I added some more sugar and flour to the second batch and they did not flatten out as much, but they did not stay like a rosette as I expected.
Skidaddle Cookies
“Skidaddlers” were people who skid addled out of the United States to avoid the draft. The place they went to became known as Skidaddle Ridge in New Brunswick.
makes: 6 dozen
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter
1-1/2 cup brown sugar, lightly packed
1 egg
1 teaspoon vanilla
1 cup fruit cocktail, drained
½ cup walnuts
Preheat oven to 350F. Grease cookie sheets. Sift flour, baking soda and salt together, set aside. Cream the butter and brown sugar until fluffy. Beat in egg, vanilla, and fruit cocktail. Stir in the dry ingredients. Fold in the walnuts. Drop batter by the spoonful on to cookies sheets about 2 inches apart. Bake 10 to 12 minutes or until golden brown.
Comments:
G. Donaldson from Whitby, Ontario says: My daughter and I made these cookies as part of her New Brunswick project. They are very easy and quick to make. I omitted the walnuts due to nut allergy in her school. They were very good. Everyone in my family loved them. My daughter’s class and teacher also loved them and want the recipe. I took some to work and the same opinion was shared. Definitely a keeper!
makes: 6 dozen
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter
1-1/2 cup brown sugar, lightly packed
1 egg
1 teaspoon vanilla
1 cup fruit cocktail, drained
½ cup walnuts
Preheat oven to 350F. Grease cookie sheets. Sift flour, baking soda and salt together, set aside. Cream the butter and brown sugar until fluffy. Beat in egg, vanilla, and fruit cocktail. Stir in the dry ingredients. Fold in the walnuts. Drop batter by the spoonful on to cookies sheets about 2 inches apart. Bake 10 to 12 minutes or until golden brown.
Comments:
G. Donaldson from Whitby, Ontario says: My daughter and I made these cookies as part of her New Brunswick project. They are very easy and quick to make. I omitted the walnuts due to nut allergy in her school. They were very good. Everyone in my family loved them. My daughter’s class and teacher also loved them and want the recipe. I took some to work and the same opinion was shared. Definitely a keeper!
Sopapillas
Slice these cookies open and serve with honey.
makes: 16
2 cups sifted all-purpose flour
2 teaspoon granulated sugar
3 teaspoons baking powder
pinch of salt
2 tablespoons vegetable shortening
¾ cup water
powdered sugar
vegetable oil for deep-frying
Re-sift flour with sugar, baking powder, and salt. Cut in shortening until crumbly. Add water and mix until dough holds together. Knead until dough forms a smooth ball. Cover and let stand 20 minutes. Divide dough into four parts. Roll dough to ⅛" thickness between two pieces of wax paper. Carefully remove the top sheet of wax paper. Cut into 3" squares. Cover until ready to fry. Heat oil to 375F. Place a few cookies at a time into the oil. Place the cookie in the oil so that the side that was resting on the wax paper is face up first while frying. Fry until golden brown, turning once. Drain on paper towels. Dust with powdered sugar.
makes: 16
2 cups sifted all-purpose flour
2 teaspoon granulated sugar
3 teaspoons baking powder
pinch of salt
2 tablespoons vegetable shortening
¾ cup water
powdered sugar
vegetable oil for deep-frying
Re-sift flour with sugar, baking powder, and salt. Cut in shortening until crumbly. Add water and mix until dough holds together. Knead until dough forms a smooth ball. Cover and let stand 20 minutes. Divide dough into four parts. Roll dough to ⅛" thickness between two pieces of wax paper. Carefully remove the top sheet of wax paper. Cut into 3" squares. Cover until ready to fry. Heat oil to 375F. Place a few cookies at a time into the oil. Place the cookie in the oil so that the side that was resting on the wax paper is face up first while frying. Fry until golden brown, turning once. Drain on paper towels. Dust with powdered sugar.
Sour Cream Cookies
2 cups brown sugar
2 cups granulated sugar
1 cups vegetable oil
8 oz. sour cream
4 eggs
2 teaspoons baking soda
1 teaspoons salt
4 teaspoons vanilla
6 cups flour
12 oz. chocolate chips, optional
1 cups nuts, optional
Preheat oven to 350F. Combine ingredients in order given. Drop dough by tablespoonfuls onto cookie sheet. Bake 15 minutes.
2 cups granulated sugar
1 cups vegetable oil
8 oz. sour cream
4 eggs
2 teaspoons baking soda
1 teaspoons salt
4 teaspoons vanilla
6 cups flour
12 oz. chocolate chips, optional
1 cups nuts, optional
Preheat oven to 350F. Combine ingredients in order given. Drop dough by tablespoonfuls onto cookie sheet. Bake 15 minutes.
Saturday, July 18, 2015
Romanian Tea Cookies
8 ounces vegetable shortening
1-1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoons baking soda
1 teaspoons cream of tartar
pinch of salt
3 cups all-purpose flour
jam
Preheat oven to 350F. Beat shortening and sugar until light and fluffy. Add eggs and vanilla. Add remaining ingredients Roll dough into walnut-sized balls and place on a cookie sheet about 2 inches apart. Make an indentation with your thumb. Drop a teaspoon of jam into the center of each cookie. Bake 10-15 minutes or until lightly browned. Cool on wire rack.
Comments:
cookie says: These are surprising light cookies. They are soft and not too sweet. They would be great even without jam. (The uncooked dough is really good too.)
DeLona Polite says: I think that the cookies were okay. No biggie.
image by cookie
Rosemary Cashew Biscotti
makes 48
4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 tablespoons dried rosemary
large pinch black pepper
3 eggs
2 teaspoons vanilla
2 cups roasted cashews, coarsely chopped
Preheat oven to 350. Grease cookie sheet. In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough. Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into ½-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown.
4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
2 tablespoons dried rosemary
large pinch black pepper
3 eggs
2 teaspoons vanilla
2 cups roasted cashews, coarsely chopped
Preheat oven to 350. Grease cookie sheet. In a bowl combine flour, sugar, baking powder, rosemary and pepper. In a separate bowl combine eggs and vanilla. Beat egg mixture into dry ingredients. Dough will be very stiff. Stir nuts into dough. Shape dough into 2 flat 3-inch wide logs and place on cookie sheet. Bake 20 minutes. Remove from oven and cool on baking sheet. When cool enough to handle, use a serrated knife to slice logs on the diagonal into ½-inch-wide pieces. Place cut side down on cookie sheet and return to oven 15 minutes, or until golden brown.
Rosenmunnar
makes: 4-5 dozen
1 cup butter
½ cup granulated sugar
2 cups all-purpose flour
jam, jelly or preserves
Preheat oven to 375F. Cream butter and sugar until light and fluffy. Gradually add the flour. Roll dough into walnut size balls and place on ungreased cookie sheets about 2" apart. With your thumb, make indentation in center of each cookie. Fill each indentation with a little jam, jelly or preserves. Bake 15-20 minutes or until lightly colored. Let cool on cookie sheet 1 minute then transfer cookies to wire racks.
1 cup butter
½ cup granulated sugar
2 cups all-purpose flour
jam, jelly or preserves
Preheat oven to 375F. Cream butter and sugar until light and fluffy. Gradually add the flour. Roll dough into walnut size balls and place on ungreased cookie sheets about 2" apart. With your thumb, make indentation in center of each cookie. Fill each indentation with a little jam, jelly or preserves. Bake 15-20 minutes or until lightly colored. Let cool on cookie sheet 1 minute then transfer cookies to wire racks.
Russian Cocoa Tea Biscuits
makes: 2-1/2 dozen
2 cups all-purpose flour
⅛ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup butter, room temperature
½ cup powdered sugar
2 teaspoon vanilla
½ cup chopped hazelnuts
powdered sugar for dusting tops of cookies
Preheat oven to 325F. Grease a cookie sheet or line with parchment. Sift flour, cocoa powder, and salt in a bowl. Cream butter and powdered sugar. Add in the vanilla. Add the dry ingredients and stir until blended. Roll dough into walnut-sized balls and place on cookie sheet 2" apart. Make an indentation with thumb or spoon in the center of cookies. Fill with hazelnuts. Bake for 12-15 minutes. Sprinkle with powdered sugar. Transfer to wire racks to cool.
2 cups all-purpose flour
⅛ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup butter, room temperature
½ cup powdered sugar
2 teaspoon vanilla
½ cup chopped hazelnuts
powdered sugar for dusting tops of cookies
Preheat oven to 325F. Grease a cookie sheet or line with parchment. Sift flour, cocoa powder, and salt in a bowl. Cream butter and powdered sugar. Add in the vanilla. Add the dry ingredients and stir until blended. Roll dough into walnut-sized balls and place on cookie sheet 2" apart. Make an indentation with thumb or spoon in the center of cookies. Fill with hazelnuts. Bake for 12-15 minutes. Sprinkle with powdered sugar. Transfer to wire racks to cool.
Russian Tea Cakes
makes 4 dozen
1 cup butter, softened
½ cup powdered sugar
2-1/4 cups all-purpose flour
¾ cup chopped walnuts
¼ teaspoon salt
1 teaspoon vanilla
⅓ cup powdered sugar for decoration
Preheat oven to 350F. cream butter and ½ cup powdered sugar. Stir in flours, walnuts, salt, and vanilla until well combined. Roll dough into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes. Remove from cookie sheet and cool slightly on a wire rack. Roll in powered sugar, then place on wire rack to cool completely. Once cool roll in powered sugar again.
1 cup butter, softened
½ cup powdered sugar
2-1/4 cups all-purpose flour
¾ cup chopped walnuts
¼ teaspoon salt
1 teaspoon vanilla
⅓ cup powdered sugar for decoration
Preheat oven to 350F. cream butter and ½ cup powdered sugar. Stir in flours, walnuts, salt, and vanilla until well combined. Roll dough into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart. Bake for 12-15 minutes. Remove from cookie sheet and cool slightly on a wire rack. Roll in powered sugar, then place on wire rack to cool completely. Once cool roll in powered sugar again.
Thursday, July 16, 2015
Pähkinäleivät
makes: 2-1/2 dozen
½ cup butter
¼ cup granulated sugar
1 egg
1-1/4 cup all-purpose flour
½ teaspoon vanilla
¼ teaspoon almond extract
pinch of salt
¼ cup finely chopped almonds
2 tablespoons granulated sugar
Beat butter, sugar, 1 egg, vanilla, almond extract, and salt. Gradually add flour until a smooth dough forms. If mixture seems dry add water a teaspoon at a time. Gather dough into a ball, knead slightly. Divide dough into four sections. Wrap each section in plastic wrap and refrigerate 30 minutes. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. On a lightly floured surface, roll each section into logs, 2-1/2" thick. Slice logs into circles, about ½" thick. In shallow dish, beat egg until smooth. In a second dish, combine almonds and sugar. Roll cookie in beaten egg then in the almond/sugar mixture. Place cookie on cookie sheet about 2" apart. Bake 12-15 minutes or until lightly browned. Cool on a rack.
½ cup butter
¼ cup granulated sugar
1 egg
1-1/4 cup all-purpose flour
½ teaspoon vanilla
¼ teaspoon almond extract
pinch of salt
¼ cup finely chopped almonds
2 tablespoons granulated sugar
Beat butter, sugar, 1 egg, vanilla, almond extract, and salt. Gradually add flour until a smooth dough forms. If mixture seems dry add water a teaspoon at a time. Gather dough into a ball, knead slightly. Divide dough into four sections. Wrap each section in plastic wrap and refrigerate 30 minutes. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. On a lightly floured surface, roll each section into logs, 2-1/2" thick. Slice logs into circles, about ½" thick. In shallow dish, beat egg until smooth. In a second dish, combine almonds and sugar. Roll cookie in beaten egg then in the almond/sugar mixture. Place cookie on cookie sheet about 2" apart. Bake 12-15 minutes or until lightly browned. Cool on a rack.
Pebernødder
Despite the name they do not necessarily contain black pepper, they are based on a Dutch recipe for Pepernoten which in turn is based on a recipe for kruidnoten (literally, ‘spice nuts’). In Denmark, they are known as Pebernødder. In Germany, they are called Pfeffernüsse (Pimpernüsse).
Like most baked goods, there are many variations of this cookie. While most recipes call for cloves and cinnamon, some also use nutmeg or anise. A Danish recipe for pebernødder typically includes white pepper.
These cookies tend to be hard when they are first baked. They are great for dunking into coffee or hot cocoa. The cookies do soften with age.
makes 40
½ cup honey
2-1/2 tablespoons +1 teaspoon molasses
½ cup light brown sugar
¼ cup butter
2 cups all-purpose flour
¼ cup sifted dark cocoa powder
½ teaspoon baking powder
pinch baking soda
½ teaspoon ground cinnamon
pinch of mace
pinch of salt
½ teaspoon of white pepper
1 egg
1 teaspoon brandy, rum, or whiskey, optional
⅛ cup finely diced candied lemon peel
⅛ cup finely chopped hazelnuts
zest of ½ lemon
¼ pound good semisweet chocolate
Combine honey, molasses, brown sugar, and butter over a medium heat. Stir occasionally until butter melts and just begins to simmer. Remove from heat and cool 15 minutes. In large bowl sift together flour, cocoa, baking powder, baking soda, cinnamon, mace, salt, and pepper; set aside. Add eggs and brandy to butter/honey mixture, pour into flour mixture. Stir until dough forms a ball. Add candied lemon peel, hazelnuts, and lemon zest; mix well. Divide dough in half and wrap each half in plastic wrap. Refrigerate overnight or up to 1 week. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Pinch off small pieces of dough and roll into balls about the size of a walnut. Place on cookie sheets about 2" apart. Bake 12-15 minutes, or until done. Transfer to wire racks to cool. Pack in an air tight container and store for 1 week (up to a 1 month). Yes, indeed you wait a week prior to finishing this cookies. Melt chocolate over a double boiler. Dip cookies in the melted chocolate. Place them on wax paper to harden. May be store 2 weeks in an airtight container.
Pepernoten
"Pepper Nuts”
Learn more about pepper nuts and find similar cookies from different countries here.
makes about 50
3-1/2 tablespoons butter
½ cup brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground aniseed
½ teaspoon ground coriander
1 tablespoon milk
1 cup self raising flour
Preheat oven to 320F. Cream the butter and sugars together. Mix in the spices. Add the flour and milk until combined. Roll into marble-sized balls and place on a cookie sheet about 2 inches apart. Bake 10-15 minutes until golden.
Learn more about pepper nuts and find similar cookies from different countries here.
makes about 50
3-1/2 tablespoons butter
½ cup brown sugar
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground aniseed
½ teaspoon ground coriander
1 tablespoon milk
1 cup self raising flour
Preheat oven to 320F. Cream the butter and sugars together. Mix in the spices. Add the flour and milk until combined. Roll into marble-sized balls and place on a cookie sheet about 2 inches apart. Bake 10-15 minutes until golden.
Pignoli Cookies
makes: 3 dozen
¼ cup milk
1 tablespoon honey
¼ cup vegetable shortening
¼ cup butter
2 tablespoon granulated sugar
2 tablespoons honey
2 teaspoons vanilla
1 cup all-purpose flour
½ cup pine nuts
Preheat oven to 375F. Lightly grease cookie sheets or line with parchment paper. Heat milk and 1 tablespoon honey together until combined, remove from heat, cover to keep warm. Cream the shortening and butter. Cream in the sugar. Beat in 2 tablespoons honey and vanilla. Gradually blend in flour. Fold in the pine nuts. Roll dough into 1" balls and place on cookie sheets about 1" apart. Brush cookies with milk/honey mixture. Bake 8-10 minutes or until light brown. Transfer to wire racks to cool.
¼ cup milk
1 tablespoon honey
¼ cup vegetable shortening
¼ cup butter
2 tablespoon granulated sugar
2 tablespoons honey
2 teaspoons vanilla
1 cup all-purpose flour
½ cup pine nuts
Preheat oven to 375F. Lightly grease cookie sheets or line with parchment paper. Heat milk and 1 tablespoon honey together until combined, remove from heat, cover to keep warm. Cream the shortening and butter. Cream in the sugar. Beat in 2 tablespoons honey and vanilla. Gradually blend in flour. Fold in the pine nuts. Roll dough into 1" balls and place on cookie sheets about 1" apart. Brush cookies with milk/honey mixture. Bake 8-10 minutes or until light brown. Transfer to wire racks to cool.
Pineapple-filled Cream Cheese Delights
makes: 10 large cookies
filling
1 cup crushed pineapple with juice
1 cup granulated sugar
2-1/2 tablespoons cornstarch
1 tablespoon butter
1 cup water
cookie
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon soda
⅔ cup butter or margarine
1, 3 ounce package cream cheese, softened
1 cup granulated sugar
1 egg
½ teaspoon lemon juice
1 teaspoon finely grated lemon peel
icing
1 cup powdered sugar
2 tablespoons butter, room temperature
1 teaspoon vanilla
2 tablespoons orange juice concentrate
Make the filling: Combine crushed pineapple with juice, sugar, cornstarch, butter and water in saucepan. Cook, stirring until thickened. Remove from heat and let cool. Make the cookies: Combine flour, baking soda, salt and sugar; set aside. Beat butter, cream cheese, and sugar until light and fluffy. Add egg, lemon juice and lemon peel. Add dry ingredients. Cover and chill for 15-30 minutes. Preheat oven to 350F. Lightly grease baking sheet. Use a fourth of the dough at a time, keeping the remainder refrigerated. Roll to ⅛ inch thick on a flour surface. Cut into 2 inch rounds. Place half of the rounds on baking sheet. Place about ½ teaspoon of filling in the center of cookies. Cover cookies with the remaining cookie rounds and seal the edges. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire rack and let cool completely. Make icing: Sift powdered sugar. Cream in the butter. Add vanilla and orange juice concentrate. If icing is too thin, add more powdered sugar; if too thick, add more orange juice. Drizzle over cooled cookies.
Comments:
Sandee McCarron from Rocledge, FL says: Great tasting cookie that ends up being as big as a small pie! I doubled the recipe BUT found two problems: (1) Even after refrigerating, dough was very sticky. Had to keep working more flour into it to be able to roll it out and (2) I had 1/2 bowl of filling left after doubling recipe so I had to do ANOTHER double dough recipe to use it up. I would suggest making a single filling recipe with a double cookie recipe. I didn’t make the frosting as they were great without it!
filling
1 cup crushed pineapple with juice
1 cup granulated sugar
2-1/2 tablespoons cornstarch
1 tablespoon butter
1 cup water
cookie
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon soda
⅔ cup butter or margarine
1, 3 ounce package cream cheese, softened
1 cup granulated sugar
1 egg
½ teaspoon lemon juice
1 teaspoon finely grated lemon peel
icing
1 cup powdered sugar
2 tablespoons butter, room temperature
1 teaspoon vanilla
2 tablespoons orange juice concentrate
Make the filling: Combine crushed pineapple with juice, sugar, cornstarch, butter and water in saucepan. Cook, stirring until thickened. Remove from heat and let cool. Make the cookies: Combine flour, baking soda, salt and sugar; set aside. Beat butter, cream cheese, and sugar until light and fluffy. Add egg, lemon juice and lemon peel. Add dry ingredients. Cover and chill for 15-30 minutes. Preheat oven to 350F. Lightly grease baking sheet. Use a fourth of the dough at a time, keeping the remainder refrigerated. Roll to ⅛ inch thick on a flour surface. Cut into 2 inch rounds. Place half of the rounds on baking sheet. Place about ½ teaspoon of filling in the center of cookies. Cover cookies with the remaining cookie rounds and seal the edges. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire rack and let cool completely. Make icing: Sift powdered sugar. Cream in the butter. Add vanilla and orange juice concentrate. If icing is too thin, add more powdered sugar; if too thick, add more orange juice. Drizzle over cooled cookies.
Comments:
Sandee McCarron from Rocledge, FL says: Great tasting cookie that ends up being as big as a small pie! I doubled the recipe BUT found two problems: (1) Even after refrigerating, dough was very sticky. Had to keep working more flour into it to be able to roll it out and (2) I had 1/2 bowl of filling left after doubling recipe so I had to do ANOTHER double dough recipe to use it up. I would suggest making a single filling recipe with a double cookie recipe. I didn’t make the frosting as they were great without it!
Piparkukas Cookies
makes 2-1/2 dozen
½ cup sugar
⅓ cup butter
¼ cup honey
¼ cup pure maple syrup
¼ teaspoon cardamom
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
3 cups all-purpose flour
1 egg
½ teaspoon ground ginger
1 egg, beaten
In a large pan, combine sugar, butter, honey, syrup, cardamom, cloves, nutmeg, and cinnamon. Bring to a boil then remove from heat. Stir in ½ cup of the flour and beat with a wooden spoon until smooth. Let cool. Beat in 1 egg. Stir in remaining flour. Cover and refrigerate 2 hours. Preheat oven to 375F. Lightly grease cookie sheets or line with parchment paper. Let dough stand at room temperature until soft enough to roll. Roll out dough between two pieces of wax paper until ⅛" in thickness. Carefully remove the top sheet of wax paper. Cut-out cookies with 2" round cookie cutters. Brush cookies with beaten egg. Bake 7-10 minutes or until golden brown. Transfer to wire racks to cool.
½ cup sugar
⅓ cup butter
¼ cup honey
¼ cup pure maple syrup
¼ teaspoon cardamom
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon cinnamon
3 cups all-purpose flour
1 egg
½ teaspoon ground ginger
1 egg, beaten
In a large pan, combine sugar, butter, honey, syrup, cardamom, cloves, nutmeg, and cinnamon. Bring to a boil then remove from heat. Stir in ½ cup of the flour and beat with a wooden spoon until smooth. Let cool. Beat in 1 egg. Stir in remaining flour. Cover and refrigerate 2 hours. Preheat oven to 375F. Lightly grease cookie sheets or line with parchment paper. Let dough stand at room temperature until soft enough to roll. Roll out dough between two pieces of wax paper until ⅛" in thickness. Carefully remove the top sheet of wax paper. Cut-out cookies with 2" round cookie cutters. Brush cookies with beaten egg. Bake 7-10 minutes or until golden brown. Transfer to wire racks to cool.
Pisang Goreng
These are banana fritters.
makes 8
2-3 tablespoons ground cinnamon
¼ cup granulated sugar
2 eggs
6 tablespoon all-purpose flour
½ cup water
1 teaspoon granulated sugar
¼ teaspoon salt
2 ripe bananas
⅛ teaspoon baking soda
vegetable oil for deep frying
Combine cinnamon and sugar; set aside. Lightly beat eggs. Mix in the flour and water. Mash bananas with fork and mix thoroughly with flour/egg mixture. Heat oil. Drop spoonfuls of the banana mixture in the oil until golden brown. Drain on absorbent paper and dust with cinnamon-sugar.
makes 8
2-3 tablespoons ground cinnamon
¼ cup granulated sugar
2 eggs
6 tablespoon all-purpose flour
½ cup water
1 teaspoon granulated sugar
¼ teaspoon salt
2 ripe bananas
⅛ teaspoon baking soda
vegetable oil for deep frying
Combine cinnamon and sugar; set aside. Lightly beat eggs. Mix in the flour and water. Mash bananas with fork and mix thoroughly with flour/egg mixture. Heat oil. Drop spoonfuls of the banana mixture in the oil until golden brown. Drain on absorbent paper and dust with cinnamon-sugar.
Polish Poppy Seed Cookies
makes 3 dozen
1 cup butter
¾ cup granulated sugar
1 teaspoon vanilla
2 hard boiled egg yolks, finely crumbled
2 egg yolks
2 cups all-purpose flour
½ teaspoon salt
poppy seeds
1 egg white
1 tablespoon water
Preheat oven to 350F. Lightly grease cookie sheets. Beat butter, sugar and vanilla until creamy. Add the cooked eggs and egg yolks. Gradually add flour and salt. Refrigerate dough about 30 minutes. Using a portion of the dough, roll out to ¼ inch thickness. Cut into 2 inch round shapes and place on cookie sheet. Follow the procedure for the remaining dough. Beat together the egg white and 1 tablespoon of water. Brush tops of cookies with this glaze and sprinkle with poppy seeds. Bake 10-12 minutes until lightly browned.
Comments:
David from Poland says: These cookies are great if you have guests over. Serve them with some green tea. Delicious! (made 16 cookies)
1 cup butter
¾ cup granulated sugar
1 teaspoon vanilla
2 hard boiled egg yolks, finely crumbled
2 egg yolks
2 cups all-purpose flour
½ teaspoon salt
poppy seeds
1 egg white
1 tablespoon water
Preheat oven to 350F. Lightly grease cookie sheets. Beat butter, sugar and vanilla until creamy. Add the cooked eggs and egg yolks. Gradually add flour and salt. Refrigerate dough about 30 minutes. Using a portion of the dough, roll out to ¼ inch thickness. Cut into 2 inch round shapes and place on cookie sheet. Follow the procedure for the remaining dough. Beat together the egg white and 1 tablespoon of water. Brush tops of cookies with this glaze and sprinkle with poppy seeds. Bake 10-12 minutes until lightly browned.
Comments:
David from Poland says: These cookies are great if you have guests over. Serve them with some green tea. Delicious! (made 16 cookies)
Polish Tea Cookies
Better known as thumbprint cookies, these may be filled with jams, preserves, and even chocolate.
makes: 3-1/2 dozen
⅔ cup granulated sugar
1 cup butter
½ teaspoon vanilla
zest from ½ orange
2 cups all-purpose flour
1 cup ground almonds
jam
Heat oven to 350F. Cream butter and sugar until light and fluffy. Add vanilla and orange zest. Gradually add in flour. Roll dough into walnut size balls and roll in the ground almonds. Place on cookie sheets about 2" apart. With your thumb, make indentation in center of each cookie. Fill each indentation with a little jam. Bake 15-20 minutes or until lightly browned. Let cool on cookie sheet 1 minute then transfer cookies to wire racks.
makes: 3-1/2 dozen
⅔ cup granulated sugar
1 cup butter
½ teaspoon vanilla
zest from ½ orange
2 cups all-purpose flour
1 cup ground almonds
jam
Heat oven to 350F. Cream butter and sugar until light and fluffy. Add vanilla and orange zest. Gradually add in flour. Roll dough into walnut size balls and roll in the ground almonds. Place on cookie sheets about 2" apart. With your thumb, make indentation in center of each cookie. Fill each indentation with a little jam. Bake 15-20 minutes or until lightly browned. Let cool on cookie sheet 1 minute then transfer cookies to wire racks.
Poppy Seed Cookies
makes 2-1/2 dozen
½ cup milk
1 cup poppy seeds
1-1/2 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon nutmeg
pinch of ground cloves
pinch of salt
1 cup butter
½ cup honey
½ teaspoon lemon extract
Preheat oven to 350F. Bring milk just up to the boil over medium heat, but do not boil. Stir in poppy seeds, remove from heat and set aside. In a bowl, combine flour, baking soda, cloves, nutmeg, and salt. Beat together butter, honey, and lemon extract. Gradually add dry ingredients. Add the poppy seed/milk mixture. Drop by the spoonful onto cookie sheets about 2" apart on an ungreased cookie sheet. Bake 15-20 minutes or until golden brown. Transfer to wire racks to cool.
½ cup milk
1 cup poppy seeds
1-1/2 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon nutmeg
pinch of ground cloves
pinch of salt
1 cup butter
½ cup honey
½ teaspoon lemon extract
Preheat oven to 350F. Bring milk just up to the boil over medium heat, but do not boil. Stir in poppy seeds, remove from heat and set aside. In a bowl, combine flour, baking soda, cloves, nutmeg, and salt. Beat together butter, honey, and lemon extract. Gradually add dry ingredients. Add the poppy seed/milk mixture. Drop by the spoonful onto cookie sheets about 2" apart on an ungreased cookie sheet. Bake 15-20 minutes or until golden brown. Transfer to wire racks to cool.
Potato Chip Cookies
1 pound butter or half butter and margarine
1 cup granulated sugar
2 teaspoon vanilla
3-1/2 cup all-purpose flour
1 cup crushed potato chips
1 cup chopped pecans
Preheat oven to 350F. Beat butter and sugar until fluffy. Add vanilla. Stir in flour. Fold in crushed potato chips and pecans. Drop by the spoonful onto ungreased cookie sheet. Bake 15 minutes or until edges are lightly golden.
Comments:
Eleanor in Florida says: Used Pringles, they are great. (It made lots).
1 cup granulated sugar
2 teaspoon vanilla
3-1/2 cup all-purpose flour
1 cup crushed potato chips
1 cup chopped pecans
Preheat oven to 350F. Beat butter and sugar until fluffy. Add vanilla. Stir in flour. Fold in crushed potato chips and pecans. Drop by the spoonful onto ungreased cookie sheet. Bake 15 minutes or until edges are lightly golden.
Comments:
Eleanor in Florida says: Used Pringles, they are great. (It made lots).
Potica
makes: 1-2 dozen
2 cups all-purpose flour
1 teaspoon baking powder
½ cup butter
1 cup granulated sugar
1 egg
1 tablespoon heavy cream
2 tablespoons dark rum, rum extract, or vanilla
zest of 1 lemon
1 cup poppy seeds
½ cup milk
3 egg yolks
¼ cup honey
⅛ cup granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon
2 tablespoon granulated sugar
Combine flour and baking powder; set aside. Cream butter and 1 cup sugar until light and fluffy. Beat in egg, cream, rum, and lemon zest. Gradually add the dry ingredients. Gather dough into a ball and wrap in plastic wrap and refrigerate at least 1 hour. Meanwhile, in a saucepan, combine poppy seeds and milk, over medium-low heat, and cook 6-8 minutes. Remove from heat and let cool. Whisk in egg yolks, honey, ⅛ cup sugar, and vanilla. Preheat oven to 400F. Roll out dough between two pieces of wax paper until ¼" thick. Carefully remove the top sheet of wax paper. Cut cookies into rectangles measuring about 4" x 2". Place cookies on ungreased cookie sheet about 2" apart. Spread each cookie with poppy seed mixture. Bake 10-12 minutes or until lightly colored and set. Transfer to wire racks to cool. Combine cinnamon and 2 tablespoons sugar. Sprinkle cookies with cinnamon/sugar mixture.
2 cups all-purpose flour
1 teaspoon baking powder
½ cup butter
1 cup granulated sugar
1 egg
1 tablespoon heavy cream
2 tablespoons dark rum, rum extract, or vanilla
zest of 1 lemon
1 cup poppy seeds
½ cup milk
3 egg yolks
¼ cup honey
⅛ cup granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon
2 tablespoon granulated sugar
Combine flour and baking powder; set aside. Cream butter and 1 cup sugar until light and fluffy. Beat in egg, cream, rum, and lemon zest. Gradually add the dry ingredients. Gather dough into a ball and wrap in plastic wrap and refrigerate at least 1 hour. Meanwhile, in a saucepan, combine poppy seeds and milk, over medium-low heat, and cook 6-8 minutes. Remove from heat and let cool. Whisk in egg yolks, honey, ⅛ cup sugar, and vanilla. Preheat oven to 400F. Roll out dough between two pieces of wax paper until ¼" thick. Carefully remove the top sheet of wax paper. Cut cookies into rectangles measuring about 4" x 2". Place cookies on ungreased cookie sheet about 2" apart. Spread each cookie with poppy seed mixture. Bake 10-12 minutes or until lightly colored and set. Transfer to wire racks to cool. Combine cinnamon and 2 tablespoons sugar. Sprinkle cookies with cinnamon/sugar mixture.
Prickly Pear Cookies
This cookies was developed by Nancy Weinert in her University of Arizona experimental foods class.
½ cup butter
¾ cup brown sugar
¾ cup sour cream
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1-1/3 cup flour
¼ cup prickly pear juice
¼ cup prickly pear fruit peeled, seeded and diced
¼ cup maraschino cherries
¼ cup chopped pecans
Cream butter and sugar. Blend in sour cream, egg and vanilla. Mix dry ingredients and blend in sour cream mixture. Add prickly pear juice, fruit, cherries and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 375F for 15 minutes.
½ cup butter
¾ cup brown sugar
¾ cup sour cream
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1-1/3 cup flour
¼ cup prickly pear juice
¼ cup prickly pear fruit peeled, seeded and diced
¼ cup maraschino cherries
¼ cup chopped pecans
Cream butter and sugar. Blend in sour cream, egg and vanilla. Mix dry ingredients and blend in sour cream mixture. Add prickly pear juice, fruit, cherries and nuts. Drop from teaspoon onto greased cookie sheet. Bake at 375F for 15 minutes.
Girl Scout Double Dutch
Copycat recipe.
makes 3 dozen
2 cups all-purpose flour
1⁄3 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1⁄4 cups granulated sugar
1 cup butter, room temperature
1 egg
1 teaspoon vanilla
1 (12 oz. bag) semi-sweet chocolate chips
Preheat oven to 375F. Sift together flour, cocoa, and baking soda. Set aside. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in dry ingredients until just incorporated. Stir in the chocolate chips. Drop by the spoonful onto an ungreased cookie sheet about 2 inches apart. Bake 8-11 minutes. Cool 1 minute on sheet, then transferring cookies to a wire rack to cool completely.
makes 3 dozen
2 cups all-purpose flour
1⁄3 cup unsweetened cocoa powder
1 teaspoon baking soda
1-1⁄4 cups granulated sugar
1 cup butter, room temperature
1 egg
1 teaspoon vanilla
1 (12 oz. bag) semi-sweet chocolate chips
Preheat oven to 375F. Sift together flour, cocoa, and baking soda. Set aside. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in dry ingredients until just incorporated. Stir in the chocolate chips. Drop by the spoonful onto an ungreased cookie sheet about 2 inches apart. Bake 8-11 minutes. Cool 1 minute on sheet, then transferring cookies to a wire rack to cool completely.
Girl Scout Savannah Smiles
3 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla1 (6 oz. can) frozen lemonade, defrosted, reserving quarter cup set aside
powdered sugar
Combine flour and baking soda.Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla. Add eggs one at time. Beat until light and fluffy. Add flour mixture alternating with lemonade. Cover and refrigerate 1 hour. Preheat oven to 350F. Lightly grease a cookie sheet. Drop by the spoonful onto cookie sheet. Flatten cookies, then bake at 350 degrees for 10 to 12 minutes. Let cool. Brush top of cookies with reserved lemonade concentrate and sprinkle with powdered sugar.
1 teaspoon baking soda
1 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla1 (6 oz. can) frozen lemonade, defrosted, reserving quarter cup set aside
powdered sugar
Combine flour and baking soda.Cream butter and sugar together until light and fluffy. Beat in eggs, one at a time. Add vanilla. Add eggs one at time. Beat until light and fluffy. Add flour mixture alternating with lemonade. Cover and refrigerate 1 hour. Preheat oven to 350F. Lightly grease a cookie sheet. Drop by the spoonful onto cookie sheet. Flatten cookies, then bake at 350 degrees for 10 to 12 minutes. Let cool. Brush top of cookies with reserved lemonade concentrate and sprinkle with powdered sugar.
Girl Scout Thanks-A-Lot
Copycat Recipe.
Also known as All Abouts and Animal Treasures.
cookie
1 cup butter, softened
1/2 cup powdered sugar
1/4 cup cornstarch
1-1/2 cups all-purpose flour
chocolate topping
1 cup dark chocolate
1 tablespoon solid vegetable shortening
Preheat oven to 375F. Cream butter. Slowly add remaining ingredients until a dough forms. Press the dough together into a large ball, then roll out on a lightly floured surface to 1/4 inch thick. Cut out dough with a small, round cookie cutter. Place on cookie sheet about 2 inches apart. Bake 12-14 minutes.
Melt 1 chocolate with shortening. Dip the bottom half of the cookies in the chocolate coating. Place on wax paper to harden.
Also known as All Abouts and Animal Treasures.
cookie
1 cup butter, softened
1/2 cup powdered sugar
1/4 cup cornstarch
1-1/2 cups all-purpose flour
chocolate topping
1 cup dark chocolate
1 tablespoon solid vegetable shortening
Preheat oven to 375F. Cream butter. Slowly add remaining ingredients until a dough forms. Press the dough together into a large ball, then roll out on a lightly floured surface to 1/4 inch thick. Cut out dough with a small, round cookie cutter. Place on cookie sheet about 2 inches apart. Bake 12-14 minutes.
Melt 1 chocolate with shortening. Dip the bottom half of the cookies in the chocolate coating. Place on wax paper to harden.
Girl Scout Do-si-dos
Copycat recipe.
makes about 1 dozen
cookies
1/2 cup butter, room temperature
1 cup packed light brown sugar
1 egg
2 teaspoons vanilla
1/2 cup creamy peanut butter
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup quick cooking oats
filling
1/2 cup creamy peanut butter
1/4 cup butter, room temperature
1-1/2 cups powdered sugar
1 tablespoon milk
Preheat oven to 350°F. Lightly grease a cookie sheet. Cream butter and sugar until light and fluffy. Beat in egg, vanilla and peanut butter until smooth. Mix in salt, baking soda, and flour until just combined. Stir in oats. Drop dough onto cookie sheets about 2 inches apart. Bake 10-12 minutes or until edges turn a light golden color. Transfer cookies to wire rack to cool completely.
Make the filling by beating peanut butter and butter until creamy. Beat in powdered sugar and milk until mixture is smooth and fluffy. Spread some of the filling onto the bottom of half the cookies. Top with remaining cookies.
makes about 1 dozen
cookies
1/2 cup butter, room temperature
1 cup packed light brown sugar
1 egg
2 teaspoons vanilla
1/2 cup creamy peanut butter
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup quick cooking oats
filling
1/2 cup creamy peanut butter
1/4 cup butter, room temperature
1-1/2 cups powdered sugar
1 tablespoon milk
Preheat oven to 350°F. Lightly grease a cookie sheet. Cream butter and sugar until light and fluffy. Beat in egg, vanilla and peanut butter until smooth. Mix in salt, baking soda, and flour until just combined. Stir in oats. Drop dough onto cookie sheets about 2 inches apart. Bake 10-12 minutes or until edges turn a light golden color. Transfer cookies to wire rack to cool completely.
Make the filling by beating peanut butter and butter until creamy. Beat in powdered sugar and milk until mixture is smooth and fluffy. Spread some of the filling onto the bottom of half the cookies. Top with remaining cookies.
Girl Scout Tagalongs
Copycat recipe.
cookie
1 cup all purpose flour
1/2 cup unsalted butter
1/3 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoons water, more if needed
peanut butter filling
1 cup peanut butter
1/2 cup powdered sugar
2 tablespoons butter, melted
coating
1-1/2 cups milk chocolate chips
2 tablespoons solid vegetable shortening
Cream butter until fluffy. Mix in flour, powdered sugar, salt and vanilla, mixture will be dry and crumbly. Beat in water. Add enough water for dough to come together. Form dough into a log and wrap in plastic wrap. Refrigerate at least 2 hours. Meanwhile, mix peanut butter with a 1/2 cup powdered sugar and melted butter. Refrigerate.
Preheat oven to 350F. Lightly grease a cookie sheet. Slice cookie log into 1/4-inch thick slices and place on a cookie sheet. Bake 8-10 minute or until the sides slightly brown. Place cookies on a cooling rack to cool completely.
Once cooled, roll peanut butter filling into small balls place on top of each cookie. Flatten peanut butter balls to cover the cookie. Melt chocolate with shortening. Dip cookies in chocolate. Place on wax paper to harden.
cookie
1 cup all purpose flour
1/2 cup unsalted butter
1/3 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoons water, more if needed
peanut butter filling
1 cup peanut butter
1/2 cup powdered sugar
2 tablespoons butter, melted
coating
1-1/2 cups milk chocolate chips
2 tablespoons solid vegetable shortening
Cream butter until fluffy. Mix in flour, powdered sugar, salt and vanilla, mixture will be dry and crumbly. Beat in water. Add enough water for dough to come together. Form dough into a log and wrap in plastic wrap. Refrigerate at least 2 hours. Meanwhile, mix peanut butter with a 1/2 cup powdered sugar and melted butter. Refrigerate.
Preheat oven to 350F. Lightly grease a cookie sheet. Slice cookie log into 1/4-inch thick slices and place on a cookie sheet. Bake 8-10 minute or until the sides slightly brown. Place cookies on a cooling rack to cool completely.
Once cooled, roll peanut butter filling into small balls place on top of each cookie. Flatten peanut butter balls to cover the cookie. Melt chocolate with shortening. Dip cookies in chocolate. Place on wax paper to harden.
Girl Scout Samoas
Copycat recipe. Also known as Caramel deLites.
makes 4 dozen
cookies
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 tablespoons milk
1/2 teaspoon vanilla
coconut topping
3 cups shredded sweetened coconut
15 oz. soft caramels
3 tablespoons milk
1/4 teaspoon salt
8 oz. dark chocolate
Combine flour, baking powder and salt. Set aside. Cream butter and sugar together until fluffy. Add flour mixture alternating with the milk and vanilla. Divide dough in half, roll each into tight balls, then flatten into disks. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350F. Lightly grease a cookie sheet. Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut out cookies with a doughnut-shaped cookie cutter or two different size circles to create the doughnut effect. Place cookies on cookie sheet a inch apart. Bake 10 to 12 minutes, until pale golden brown. Transfer the cookies to a wire wrack to cool completely. Spread coconut flakes onto a baking sheet. Bake about 10 minutes in a 350ºF oven until toasted, stirring frequently and watch closely. Remove the toasted coconut from the oven and set it aside. Melt caramels, milk and salt in a double-boiler. Cook, stirring, until the caramels are melted. Remove pan from the heat. Add 3/4 of the caramel to the toasted coconut. Stir to combine. Carefully spread the remaining caramel on the top of the the cooled cookies. Press on some of the coconut mixture. Let the cookies cool for 30 minutes. Melt chocolate. Dip the bottoms of the cookies in the chocolate and place them on a wax paper. Drizzle tops with chocolate. Let cookies sit until the chocolate hardens.
makes 4 dozen
cookies
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 tablespoons milk
1/2 teaspoon vanilla
coconut topping
3 cups shredded sweetened coconut
15 oz. soft caramels
3 tablespoons milk
1/4 teaspoon salt
8 oz. dark chocolate
Combine flour, baking powder and salt. Set aside. Cream butter and sugar together until fluffy. Add flour mixture alternating with the milk and vanilla. Divide dough in half, roll each into tight balls, then flatten into disks. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 350F. Lightly grease a cookie sheet. Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut out cookies with a doughnut-shaped cookie cutter or two different size circles to create the doughnut effect. Place cookies on cookie sheet a inch apart. Bake 10 to 12 minutes, until pale golden brown. Transfer the cookies to a wire wrack to cool completely. Spread coconut flakes onto a baking sheet. Bake about 10 minutes in a 350ºF oven until toasted, stirring frequently and watch closely. Remove the toasted coconut from the oven and set it aside. Melt caramels, milk and salt in a double-boiler. Cook, stirring, until the caramels are melted. Remove pan from the heat. Add 3/4 of the caramel to the toasted coconut. Stir to combine. Carefully spread the remaining caramel on the top of the the cooled cookies. Press on some of the coconut mixture. Let the cookies cool for 30 minutes. Melt chocolate. Dip the bottoms of the cookies in the chocolate and place them on a wax paper. Drizzle tops with chocolate. Let cookies sit until the chocolate hardens.
Girl Scout Lemonades
Copycat recipe.
1 cup butter, softened
1/2 cup powdered sugar
1/4 cup cornstarch
1-1/2 cups all-purpose flour
zest of 1 lemon
icing
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Preheat oven to 375F. Cream butter. Slowly add the remaining ingredients until mixture sticks together when pressed into a ball. Roll the dough 1/4-inch thick. Cut out with cookie cutter. Place cookies on a baking sheet about an inch apart. Bake 11-14 minutes, or just until the cookies have set. Combine icing ingredients and brush over warm cookies.
1 cup butter, softened
1/2 cup powdered sugar
1/4 cup cornstarch
1-1/2 cups all-purpose flour
zest of 1 lemon
icing
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Preheat oven to 375F. Cream butter. Slowly add the remaining ingredients until mixture sticks together when pressed into a ball. Roll the dough 1/4-inch thick. Cut out with cookie cutter. Place cookies on a baking sheet about an inch apart. Bake 11-14 minutes, or just until the cookies have set. Combine icing ingredients and brush over warm cookies.
Wednesday, July 15, 2015
Oatey Squares
Recipe from Anne-Marie, Australia.
I usually use yogurt instead of cream it gives a lovely flavor.
makes 16
¼ cup cream
110g butter or margarine
1 cup raw sugar
2 cups whole grain rolled oats
1 cup coconut
Melt butter, add sugar and cook one minute. Add rolled oats, coconut, cream and mix well. Press into greased tin, bake in moderate oven 180C (350F) approximately 20 minutes until brown. Mark into sections while hot, leave in tin until cold.
Comments: Liz in Australia says: These are really nice & of course would be good for anyone with a wheat intolerance.
I usually use yogurt instead of cream it gives a lovely flavor.
makes 16
¼ cup cream
110g butter or margarine
1 cup raw sugar
2 cups whole grain rolled oats
1 cup coconut
Melt butter, add sugar and cook one minute. Add rolled oats, coconut, cream and mix well. Press into greased tin, bake in moderate oven 180C (350F) approximately 20 minutes until brown. Mark into sections while hot, leave in tin until cold.
Comments: Liz in Australia says: These are really nice & of course would be good for anyone with a wheat intolerance.
Oatmeal Cookies
Recipe from Kimberly Ciccone.
makes: about 36 cookies
¾ cup butter, softened
1 cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1-1/2 cups uncooked quick oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup raisins
Preheat oven to 350 F. Beat butter and brown sugar in large bowl. Beat in egg, milk and vanilla until light and fluffy. Stir in oats, flour, baking soda, salt and cinnamon; mix well. Stir in raisins. Using a tablespoon, drop dough 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until lightly browned around edges. Let cool for several minutes on cookie sheets. Remove cookies and place on wire racks to cool completely.
makes: about 36 cookies
¾ cup butter, softened
1 cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1-1/2 cups uncooked quick oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup raisins
Preheat oven to 350 F. Beat butter and brown sugar in large bowl. Beat in egg, milk and vanilla until light and fluffy. Stir in oats, flour, baking soda, salt and cinnamon; mix well. Stir in raisins. Using a tablespoon, drop dough 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until lightly browned around edges. Let cool for several minutes on cookie sheets. Remove cookies and place on wire racks to cool completely.
Oatmeal Cookies with A-Peel
Recipe from Karen Loughran, Canada.
makes: 4 dozen
1 cup sweetened dried cranberries (such as Craisins) or raisins
½ cup orange juice
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter or stick margarine, softened
2 tablespoons light-colored corn syrup
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups regular oats
⅓ cup coarsely chopped walnuts
1 tablespoon grated orange rind
cooking spray
Preheat oven to 375F. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes. Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add corn syrup and egg; beat well. Stir in cranberry mixture. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375F for 8 minutes or until almost set. Cool on a wire rack.
More fat info: mono 0.5g, poly 0.5g IRON: 0.5mg
Nutrition Information
Serving size: 1 cookie Calories: 78 (22% from fat) Fat: 1.9g Saturated fat: 0.7g Carbohydrates: 13.8g Sodium: 69mg Fiber: 0.8g Protein: 1.6g Cholesterol: 7mg
makes: 4 dozen
1 cup sweetened dried cranberries (such as Craisins) or raisins
½ cup orange juice
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter or stick margarine, softened
2 tablespoons light-colored corn syrup
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups regular oats
⅓ cup coarsely chopped walnuts
1 tablespoon grated orange rind
cooking spray
Preheat oven to 375F. Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes. Beat the sugars and butter at medium speed of a mixer until light and fluffy. Add corn syrup and egg; beat well. Stir in cranberry mixture. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add oats, walnuts, and orange rind; stir well. Add to sugar mixture; stir until well blended. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375F for 8 minutes or until almost set. Cool on a wire rack.
More fat info: mono 0.5g, poly 0.5g IRON: 0.5mg
Nutrition Information
Serving size: 1 cookie Calories: 78 (22% from fat) Fat: 1.9g Saturated fat: 0.7g Carbohydrates: 13.8g Sodium: 69mg Fiber: 0.8g Protein: 1.6g Cholesterol: 7mg
Old-Fashioned Browned Butter Cookies
Recipe from by James Perry, New Mexico.
about 5 dozen
2 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
icing
2 teaspoons vanilla extract
3½ cups confectioners' sugar
½ cup hot water
Preheat oven to 350F (175C). Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve ½ cup of the butter for the icing. Pour remaining browned butter into a large mixing bowl. Beat browned butter with sugar until the butter is no longer hot. Mix in eggs, vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour. Drop tablespoons of dough onto ungreased baking sheets. Bake 10 minutes or until light brown around the edges. Cool. Make the icing. (optional) In a medium bowl, mix the reserved ½ cup browned butter vanilla, confectioners' sugar, and hot water. Beat until smooth. Frost cooled cookies.
Notes: For added texture about ⅔ cup of chopped nuts or rolled oats can be added with the flour.
about 5 dozen
2 cups butter
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
icing
2 teaspoons vanilla extract
3½ cups confectioners' sugar
½ cup hot water
Preheat oven to 350F (175C). Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve ½ cup of the butter for the icing. Pour remaining browned butter into a large mixing bowl. Beat browned butter with sugar until the butter is no longer hot. Mix in eggs, vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour. Drop tablespoons of dough onto ungreased baking sheets. Bake 10 minutes or until light brown around the edges. Cool. Make the icing. (optional) In a medium bowl, mix the reserved ½ cup browned butter vanilla, confectioners' sugar, and hot water. Beat until smooth. Frost cooled cookies.
Notes: For added texture about ⅔ cup of chopped nuts or rolled oats can be added with the flour.
Orange Iced Cranberry Cookies
¾ cup granulated sugar
½ cup brown sugar
½ cup butter or margarine, softened
½ cup sour cream
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup chopped cranberries
½ cup chopped walnuts
icing
2 cups powdered sugar
2 tablespoons margarine, melted
1 teaspoon orange zest
2 to 3 tablespoons orange juice
Preheat oven to 350°F. Combine sugar, brown sugar, margarine, sour cream, vanilla and eggs; blend well. Add flour, baking soda and baking powder. Gently stir in cranberries and nuts. Do not overmix. Drop by spoonful 2" apart on cookie sheets. Bake 11 to 13 minutes or until golden brown. Let cool, then frost with icing. Icing: In a small mixing bowl blend icing ingredients and spread over cooled cookies.
½ cup brown sugar
½ cup butter or margarine, softened
½ cup sour cream
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup chopped cranberries
½ cup chopped walnuts
icing
2 cups powdered sugar
2 tablespoons margarine, melted
1 teaspoon orange zest
2 to 3 tablespoons orange juice
Preheat oven to 350°F. Combine sugar, brown sugar, margarine, sour cream, vanilla and eggs; blend well. Add flour, baking soda and baking powder. Gently stir in cranberries and nuts. Do not overmix. Drop by spoonful 2" apart on cookie sheets. Bake 11 to 13 minutes or until golden brown. Let cool, then frost with icing. Icing: In a small mixing bowl blend icing ingredients and spread over cooled cookies.
Orange Teacake Cookies
Given to my by by Gingerbread at The Cookie Cutter Shop.com
makes: 3-4 dozen
1 cup butter
1 cup granulated sugar
1 tablespoon grated orange peel
1 tablespoon orange juice
2 teaspoons orange extract
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
Cream butter and sugar. Add orange peel, juice and extract. Then add eggs, beating well. Sift together flour and baking powder, add to creamed mixture. Refrigerate dough until well chilled. Separate dough into thirds. Roll out ⅓ at a time on floured pastry cloth. Roll thin, cut with cookie cutters and place on greased cookie sheets. Sprinkle with sugar. Bake at 350F for about 8 minutes. Enjoy!
makes: 3-4 dozen
1 cup butter
1 cup granulated sugar
1 tablespoon grated orange peel
1 tablespoon orange juice
2 teaspoons orange extract
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
Cream butter and sugar. Add orange peel, juice and extract. Then add eggs, beating well. Sift together flour and baking powder, add to creamed mixture. Refrigerate dough until well chilled. Separate dough into thirds. Roll out ⅓ at a time on floured pastry cloth. Roll thin, cut with cookie cutters and place on greased cookie sheets. Sprinkle with sugar. Bake at 350F for about 8 minutes. Enjoy!
Orange Thins
makes 10 dozen
1 cup soft butter or margarine
1-1/2 cups granulated sugar
grated rind of 1 orange
1 egg
4 cups sifted flour
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon crushed cardamom seeds
½ cup nuts ground fine
¼ cup orange juice
Preheat oven to 425°F. Cream butter and sugar until light and fluffy. Add orange zest and egg and beat until light. Add remaining ingredients and mix well. Roll very thin on a floured board. Cut with floured cutters. Bake 6 to 8 minutes.
1 cup soft butter or margarine
1-1/2 cups granulated sugar
grated rind of 1 orange
1 egg
4 cups sifted flour
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon crushed cardamom seeds
½ cup nuts ground fine
¼ cup orange juice
Preheat oven to 425°F. Cream butter and sugar until light and fluffy. Add orange zest and egg and beat until light. Add remaining ingredients and mix well. Roll very thin on a floured board. Cut with floured cutters. Bake 6 to 8 minutes.
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
In the early 1930s in Whitman, Massachusetts at a charming little place called the Toll House Inn an incredible discovery was made. Ruth Wakefield chopped a chocolate bar into small pieces, added it to some dough and voila the creation of the renowned chocolate chip cookie.
makes: 5 dozen
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
makes: 5 dozen
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nankhatie
Make this cookie in a food processor or Kitchen Aid mixture to speed up the process.
1 cup semolina
1 cup all-purpose flour
1 cup butter
1 cup powdered sugar
1 teaspoon vanilla
sliced almonds
Combine flour and the semolina; set aside. Cream the sugar and butter. Very slowly add the semolina/flour mixture, beating continually to whip in air. Place dough in a bowl and let rest at least 4 hours. Dip your hands in milk and knead the dough. Knead in the vanilla. Roll dough into 1" balls and place on cookie sheet about 2 " apart. Garnish the tops with almonds. Bake until golden brown. Let cool on cookie sheet.
1 cup semolina
1 cup all-purpose flour
1 cup butter
1 cup powdered sugar
1 teaspoon vanilla
sliced almonds
Combine flour and the semolina; set aside. Cream the sugar and butter. Very slowly add the semolina/flour mixture, beating continually to whip in air. Place dough in a bowl and let rest at least 4 hours. Dip your hands in milk and knead the dough. Knead in the vanilla. Roll dough into 1" balls and place on cookie sheet about 2 " apart. Garnish the tops with almonds. Bake until golden brown. Let cool on cookie sheet.
Nigerian Peanut Cakes
makes: 1-1/2 dozen
1-3/4 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
¾ cup granulated sugar
1 egg
1-1/2 teaspoons vanilla
¾ cup finely ground peanuts, unsalted
½ cup finely ground coconut*
1 egg white
1 tablespoon milk
*Place flaked coconut into a food processor and process until finely ground.
Combine flour, baking powder, and salt; set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually stir in dry ingredients. Stir in coconut and half of the peanuts. Form dough into a ball, cover in plastic wrap and refrigerate 1 hour. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll out dough between two pieces of wax paper until ¼" in thickness. Cut into shapes. Place on cookie sheets about 2" apart. Beat egg white with milk and brush on cookies. Sprinkle cookies with the remaining peanuts. Bake 10-12 minutes or until lightly browned. Transfer to wire racks to cool.
1-3/4 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
¾ cup granulated sugar
1 egg
1-1/2 teaspoons vanilla
¾ cup finely ground peanuts, unsalted
½ cup finely ground coconut*
1 egg white
1 tablespoon milk
*Place flaked coconut into a food processor and process until finely ground.
Combine flour, baking powder, and salt; set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually stir in dry ingredients. Stir in coconut and half of the peanuts. Form dough into a ball, cover in plastic wrap and refrigerate 1 hour. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll out dough between two pieces of wax paper until ¼" in thickness. Cut into shapes. Place on cookie sheets about 2" apart. Beat egg white with milk and brush on cookies. Sprinkle cookies with the remaining peanuts. Bake 10-12 minutes or until lightly browned. Transfer to wire racks to cool.
No Flour Cookies
Recipe given to me by Beve, Pennsylvania.
Kids love these . . . (they taste like a Reeses-cup!!)
makes: 2 dozen
1 cup granulated sugar
1 egg
1 cup peanut butter (smooth-or-crunchy)
1 teaspoon vanilla
Hershey-kisses
Preheat oven to 350F. Mix ingredients, except kisses, together until well combined. Drop by teaspoonful or cookie-scoop on ungreased cookie sheet. Bake about 8 minutes. Put a Hershey-kiss in center. Cool before removing from pan.
Kids love these . . . (they taste like a Reeses-cup!!)
makes: 2 dozen
1 cup granulated sugar
1 egg
1 cup peanut butter (smooth-or-crunchy)
1 teaspoon vanilla
Hershey-kisses
Preheat oven to 350F. Mix ingredients, except kisses, together until well combined. Drop by teaspoonful or cookie-scoop on ungreased cookie sheet. Bake about 8 minutes. Put a Hershey-kiss in center. Cool before removing from pan.
Nurnberger
by World Wide Recipes
These are not only tasty little treats, but they will also be among the most attractive items in any assortment of Christmas cookies.
makes: 6 dozen
for the cookies
1 cup (250 ml) honey
¾ cup (180 ml) brown sugar, packed
1 egg
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) grated lemon rind
2¾ cups (680 ml) all-purpose flour
1 teaspoon (5 ml) ground cinnamon
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) ground nutmeg
½ teaspoon (2 ml) ground allspice
¼ teaspoon (1 ml) ground cloves
blanched almond halves
candied cherries, halved
for the icing
1 cup (250 ml) sugar
½ cup (125 ml) water
¼ cup (60 ml) confectioner's sugar
To make the cookies, stir together the honey, brown sugar, egg, lemon juice, and lemon rind. Sift together the dry ingredients and add to the wet ingredients, stirring to combine thoroughly. Chill the dough overnight. Roll the dough to a thickness of ¼ inch (5 mm) and cut into 2-inch (5 cm) rounds. Place on a greased baking sheet and arrange 3 to 5 almond halves in the shape of the petals of a daisy around a half cherry in the center. Bake in a preheated 400F (200C) oven for 10 to 12 minutes, until just set. Meanwhile, make the icing by bringing the sugar and water to a boil in a small saucepan. Boil until it reaches the thread stage, 230F (110C) on a candy thermometer. Remove from the heat and stir in the confectioner's sugar. (If the icing becomes crystalline while you are brushing the cookies, you may reheat it and add a few drops of water until it becomes smooth and clear again.) Remove the cookies from the baking sheet immediately upon taking them from the oven and brush with the icing. Cool and store in an airtight container. These cookies are best if allowed to "mellow" for 2 to 3 days before eating.
These are not only tasty little treats, but they will also be among the most attractive items in any assortment of Christmas cookies.
makes: 6 dozen
for the cookies
1 cup (250 ml) honey
¾ cup (180 ml) brown sugar, packed
1 egg
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) grated lemon rind
2¾ cups (680 ml) all-purpose flour
1 teaspoon (5 ml) ground cinnamon
½ teaspoon (2 ml) baking soda
½ teaspoon (2 ml) ground nutmeg
½ teaspoon (2 ml) ground allspice
¼ teaspoon (1 ml) ground cloves
blanched almond halves
candied cherries, halved
for the icing
1 cup (250 ml) sugar
½ cup (125 ml) water
¼ cup (60 ml) confectioner's sugar
To make the cookies, stir together the honey, brown sugar, egg, lemon juice, and lemon rind. Sift together the dry ingredients and add to the wet ingredients, stirring to combine thoroughly. Chill the dough overnight. Roll the dough to a thickness of ¼ inch (5 mm) and cut into 2-inch (5 cm) rounds. Place on a greased baking sheet and arrange 3 to 5 almond halves in the shape of the petals of a daisy around a half cherry in the center. Bake in a preheated 400F (200C) oven for 10 to 12 minutes, until just set. Meanwhile, make the icing by bringing the sugar and water to a boil in a small saucepan. Boil until it reaches the thread stage, 230F (110C) on a candy thermometer. Remove from the heat and stir in the confectioner's sugar. (If the icing becomes crystalline while you are brushing the cookies, you may reheat it and add a few drops of water until it becomes smooth and clear again.) Remove the cookies from the baking sheet immediately upon taking them from the oven and brush with the icing. Cool and store in an airtight container. These cookies are best if allowed to "mellow" for 2 to 3 days before eating.
Girl Scout Thin Mints
Copycat recipe. Based on Todd Wilbur's Top Secret Recipe.
1, 18 1/4 oz. packages fudge cake mix
3 tablespoons solid vegetable shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons solid vegetable shortening
Combine cake mix, shortening, cake flour, and egg. Add the water, a little bit at a time, until the dough forms. Cover and refrigerate 2 hours. Preheat oven to 350F. Lightly grease a cookie sheet. On a lightly floured surface, roll out as thin as possible, about 1/16 inch thick. Using a small cookie cutter, 1-1/2 inch diameter, cut out cookies. Arrange cookies on a sheet about 1 inch apart. Bake 10 minutes. Remove from oven and cool completely. Melt chocolate chips with pepperming and shortening. Dip cookies into melted mint chocolate or spread over the top. Place cookies on wax paper, then refrigerate until firm.
1, 18 1/4 oz. packages fudge cake mix
3 tablespoons solid vegetable shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons solid vegetable shortening
Combine cake mix, shortening, cake flour, and egg. Add the water, a little bit at a time, until the dough forms. Cover and refrigerate 2 hours. Preheat oven to 350F. Lightly grease a cookie sheet. On a lightly floured surface, roll out as thin as possible, about 1/16 inch thick. Using a small cookie cutter, 1-1/2 inch diameter, cut out cookies. Arrange cookies on a sheet about 1 inch apart. Bake 10 minutes. Remove from oven and cool completely. Melt chocolate chips with pepperming and shortening. Dip cookies into melted mint chocolate or spread over the top. Place cookies on wax paper, then refrigerate until firm.
Girl Scout Trefoil Cookies
Copycat recipe.
makes: 6-7 dozen
1 cup butter
1 cup granulated sugar
2 eggs, beaten
2 tablespoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
granulated sugar for topping
Preheat oven to 375F. Cream butter and sugar until fluffy. Beat in eggs. Bear in milk and vanilla. Beat in flour, salt, and baking powder. Refrigerate at least 1 hour. Roll dough out on a lightly floured board about 1/4-inch thick. Cut into shapes (trefoil) and place on cookie sheet about an inch a part. Sprinkle with granulated sugar. Bake 8 to 10 minutes or until the edges begin to brown.
makes: 6-7 dozen
1 cup butter
1 cup granulated sugar
2 eggs, beaten
2 tablespoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
granulated sugar for topping
Preheat oven to 375F. Cream butter and sugar until fluffy. Beat in eggs. Bear in milk and vanilla. Beat in flour, salt, and baking powder. Refrigerate at least 1 hour. Roll dough out on a lightly floured board about 1/4-inch thick. Cut into shapes (trefoil) and place on cookie sheet about an inch a part. Sprinkle with granulated sugar. Bake 8 to 10 minutes or until the edges begin to brown.
Friday, July 10, 2015
Mock Turtles
makes: 16 (depends on size)
20 caramel candies
1 tablespoon milk
½ cup unsalted butter, melted
½ cup all-purpose flour
½ cup packed light brown sugar
¾ cups quick-cooking oats
½ cup semisweet chocolate chips
½ cup broken pecans
Preheat oven to 400F. Melt caramels and milk in a double boiler, stirring occasionally until smooth. Melt chocolate by placing into a plastic bag and setting it into a pan of hot water to melt. Grease an 8-inch square glass dish. Combine butter, flour, brown sugar and oats. Press into dish. Bake about 5 minutes, remove from oven and set aside. When caramel is smooth, pour over crust. Pour melting chocolate over caramel. Sprinkle pecans on top. Refrigerate at least 15 minutes. Cut into bars.
20 caramel candies
1 tablespoon milk
½ cup unsalted butter, melted
½ cup all-purpose flour
½ cup packed light brown sugar
¾ cups quick-cooking oats
½ cup semisweet chocolate chips
½ cup broken pecans
Preheat oven to 400F. Melt caramels and milk in a double boiler, stirring occasionally until smooth. Melt chocolate by placing into a plastic bag and setting it into a pan of hot water to melt. Grease an 8-inch square glass dish. Combine butter, flour, brown sugar and oats. Press into dish. Bake about 5 minutes, remove from oven and set aside. When caramel is smooth, pour over crust. Pour melting chocolate over caramel. Sprinkle pecans on top. Refrigerate at least 15 minutes. Cut into bars.
Molasses Drop Cookies
Recipe from Judy in Texas.
makes: 2-3 dozen
4 cups all-purpose flour
1 cup granulated sugar
1 cup molasses
1 cup lard, melted
2 teaspoons cinnamon
1-1/2 cup milk with 1 teaspoon baking soda dissolved in it
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
Preheat oven to 350F. Grease cookie sheet. Mix all the ingredients together in a large bowl. Drop by the tablespoon onto cookie sheet. Bake 15 minutes.
makes: 2-3 dozen
4 cups all-purpose flour
1 cup granulated sugar
1 cup molasses
1 cup lard, melted
2 teaspoons cinnamon
1-1/2 cup milk with 1 teaspoon baking soda dissolved in it
1 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon ground cloves
Preheat oven to 350F. Grease cookie sheet. Mix all the ingredients together in a large bowl. Drop by the tablespoon onto cookie sheet. Bake 15 minutes.
Monastery Cookies
makes: 2 dozen
2-1/4 cups flour
½ cup powdered sugar
½ lb. butter
½ cup honey
1 egg, separated
1 cup sesame seeds
apricot, quince, or rose preserves
Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Sift flour with powdered sugar; set aside. Beat butter until fluffy. Beat in honey. Add the egg yolk. Add dry ingredients. In a separate bowl beat egg white just until slightly foamy. Roll dough into 1" balls and place, if dough is too soft put it in the refrigerator for a few minutes. Dip cookies in egg white and then roll in sesame seeds and place on cookie sheets about 2" apart. Poke a hole in the middle of each cookie. Bake about 12 minutes or until golden brown. Transfer to wire racks. While still warm, fill holes with preserves.
2-1/4 cups flour
½ cup powdered sugar
½ lb. butter
½ cup honey
1 egg, separated
1 cup sesame seeds
apricot, quince, or rose preserves
Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Sift flour with powdered sugar; set aside. Beat butter until fluffy. Beat in honey. Add the egg yolk. Add dry ingredients. In a separate bowl beat egg white just until slightly foamy. Roll dough into 1" balls and place, if dough is too soft put it in the refrigerator for a few minutes. Dip cookies in egg white and then roll in sesame seeds and place on cookie sheets about 2" apart. Poke a hole in the middle of each cookie. Bake about 12 minutes or until golden brown. Transfer to wire racks. While still warm, fill holes with preserves.
Montecados
makes 6 dozen
5 cups all-purpose flour
1-1/4 cups granulated sugar
¼ teaspoon ground cinnamon
2-1/3 cups vegetable shortening, melted
1 teaspoon anise extract
6 dozen blanched almonds
Preheat the oven to 250F. Combine flour, sugar and cinnamon. Add the melted shortening, stir until well combined. Add the anise. Knead dough about 5 minutes. Roll into 1" balls and place on an ungreased cookie sheet about 2" apart. Place a blanched almond on top of each cookie and push down slightly. Bake 30 minutes--do not brown the cookies. Let cookies cool on cookie sheet for 30 minutes.
5 cups all-purpose flour
1-1/4 cups granulated sugar
¼ teaspoon ground cinnamon
2-1/3 cups vegetable shortening, melted
1 teaspoon anise extract
6 dozen blanched almonds
Preheat the oven to 250F. Combine flour, sugar and cinnamon. Add the melted shortening, stir until well combined. Add the anise. Knead dough about 5 minutes. Roll into 1" balls and place on an ungreased cookie sheet about 2" apart. Place a blanched almond on top of each cookie and push down slightly. Bake 30 minutes--do not brown the cookies. Let cookies cool on cookie sheet for 30 minutes.
Moon Rock Cookies
No bake cookies.
2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
½ cup milk
½ cup butter or margarine, cut up
1 teaspoon vanilla
½ cup smooth or chunky peanut butter
3 cups quick-cooking oats
Combine sugar and cocoa in medium saucepan. Stir in mile and add butter. Turn heat on low and cook until butter melts. Bring to a rolling boil and boil 1-3 minutes or until a small amount of dough dropped into cold water forms a ball. Remove from heat. Add the peanut butter and vanilla. Stir in oats. Drop by tablespoonfuls onto waxed paper.
2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
½ cup milk
½ cup butter or margarine, cut up
1 teaspoon vanilla
½ cup smooth or chunky peanut butter
3 cups quick-cooking oats
Combine sugar and cocoa in medium saucepan. Stir in mile and add butter. Turn heat on low and cook until butter melts. Bring to a rolling boil and boil 1-3 minutes or until a small amount of dough dropped into cold water forms a ball. Remove from heat. Add the peanut butter and vanilla. Stir in oats. Drop by tablespoonfuls onto waxed paper.
Moravian Cookies
makes 3 dozen
Moravian [moh-RAY-vee-uhn] cookies are traditional Christmas cookies in Moravia, Czechoslovakia. Czechoslovakian immigrants settling in North Carolina brought this cookie to the United States.
4 tablespoons butter
½ cup molasses
¼ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
pinch ground allspice
pinch of ground nutmeg
½ teaspoon baking soda
¼ teaspoon baking powder
2 cups all-purpose flour
Melt butter over low heat. Add molasses and brown sugar. Transfer mixture to a bowl and let cool for 5 minutes. Stir in the cinnamon, ginger, cloves, allspice, and baking soda. Gradually add the flour and mix until just blended. Shape dough into a flat circle and wrap with plastic wrap Let dough rest at room temperature for 1 to 2 hours. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll out the dough between two pieces of wax paper until very thin 1/16" in thickness. Cut out cookies in various shapes and place on cookie sheet about 2" apart. Bake 8-10 minutes or until lightly brown. Transfer to wire racks to cool.
Comments:
Laura from Tennessee, USA says: I would give this cookie a 10. It was very good and spicy. I loved it.
Moravian [moh-RAY-vee-uhn] cookies are traditional Christmas cookies in Moravia, Czechoslovakia. Czechoslovakian immigrants settling in North Carolina brought this cookie to the United States.
4 tablespoons butter
½ cup molasses
¼ cup dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
pinch ground allspice
pinch of ground nutmeg
½ teaspoon baking soda
¼ teaspoon baking powder
2 cups all-purpose flour
Melt butter over low heat. Add molasses and brown sugar. Transfer mixture to a bowl and let cool for 5 minutes. Stir in the cinnamon, ginger, cloves, allspice, and baking soda. Gradually add the flour and mix until just blended. Shape dough into a flat circle and wrap with plastic wrap Let dough rest at room temperature for 1 to 2 hours. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Roll out the dough between two pieces of wax paper until very thin 1/16" in thickness. Cut out cookies in various shapes and place on cookie sheet about 2" apart. Bake 8-10 minutes or until lightly brown. Transfer to wire racks to cool.
Comments:
Laura from Tennessee, USA says: I would give this cookie a 10. It was very good and spicy. I loved it.
Mordegkakor
Recipe by "New Hampshire".
or Swedish Butter Cookies
‘Mordeg’ means, quite literally, ‘tender dough’ in Swedish. It is similar to a shortcrust dough. Usually it has flour, butter, sugar and egg. Very versatile. Kaka means cake or cookie. There is really no one word in Swedish, which can be directly translated to cookie. Well, maybe ‘smakaka’ (pl. smakakor) which means small cake or small cakes.
makes: 4 dozen
2-1/2 cups all-purpose flour
1 cup unsalted butter, no substitutes
½ cup granulated sugar
1 large egg yolk
1 large egg white, beaten (reserved for brushing logs)
cinnamon
sugar
Put flour in bowl. Add butter, sugar, and egg yolk and blend together with a pastry blender or two knives. Work into a smooth dough. Roll dough into two logs about 10" long each. With a pastry brush, brush logs with beaten reserved egg white, and dip/roll logs in a mixture of 1 tablespoon cinnamon and 3 tablespoons sugar. Cut roll into ¼" inch slices and put on greased or parchment-lined cookie sheet. Bake in moderate oven 375F for 10-12 minutes. Do not over bake. Cool sheets completely between batches by either running 'underside' of hot sheets under cold water, or alternate using extra sheets.
or Swedish Butter Cookies
‘Mordeg’ means, quite literally, ‘tender dough’ in Swedish. It is similar to a shortcrust dough. Usually it has flour, butter, sugar and egg. Very versatile. Kaka means cake or cookie. There is really no one word in Swedish, which can be directly translated to cookie. Well, maybe ‘smakaka’ (pl. smakakor) which means small cake or small cakes.
makes: 4 dozen
2-1/2 cups all-purpose flour
1 cup unsalted butter, no substitutes
½ cup granulated sugar
1 large egg yolk
1 large egg white, beaten (reserved for brushing logs)
cinnamon
sugar
Put flour in bowl. Add butter, sugar, and egg yolk and blend together with a pastry blender or two knives. Work into a smooth dough. Roll dough into two logs about 10" long each. With a pastry brush, brush logs with beaten reserved egg white, and dip/roll logs in a mixture of 1 tablespoon cinnamon and 3 tablespoons sugar. Cut roll into ¼" inch slices and put on greased or parchment-lined cookie sheet. Bake in moderate oven 375F for 10-12 minutes. Do not over bake. Cool sheets completely between batches by either running 'underside' of hot sheets under cold water, or alternate using extra sheets.
Macadamia Nut Cookies
Recipe from David Heppner, Brandon, Florida, USA.
This cookie has been a favorite for many years with the children and adults alike. It comes from an adaptation from a Hershey’s recipe with some of my own changes and additions. I’m certain you will enjoy it too.
makes: 2 dozen
1 cup (2 sticks) butter, softened
1 cup granulated sugar
¾ cup light brown sugar, packed
2 teaspoon vanilla
½ teaspoon salt
2 eggs
2-1/2 cups all purpose flour
1 teaspoons baking soda
1 (11 or 12 oz.) bag white chocolate chips
1 cup macadamia nuts, chopped
Heat oven to 375F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture, beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
Chocolate Version:
(This is one I highly recommend.) For delicious chocolate cookies, omit ½ cup flour and add ½ cup cocoa. This chocolate version is really awesome!
Cookie copyright 1999 by Simply Delicious Cookbook http://goodfood.webjump.com reprinted with permission.
This cookie has been a favorite for many years with the children and adults alike. It comes from an adaptation from a Hershey’s recipe with some of my own changes and additions. I’m certain you will enjoy it too.
makes: 2 dozen
1 cup (2 sticks) butter, softened
1 cup granulated sugar
¾ cup light brown sugar, packed
2 teaspoon vanilla
½ teaspoon salt
2 eggs
2-1/2 cups all purpose flour
1 teaspoons baking soda
1 (11 or 12 oz.) bag white chocolate chips
1 cup macadamia nuts, chopped
Heat oven to 375F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well. Stir together flour, and the baking soda; gradually add to butter mixture, beating until well blended. Stir in white chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until set. (Edges are golden brown and center is set.) Cool slightly, remove from cookie sheet to wire rack to cool completely.
Chocolate Version:
(This is one I highly recommend.) For delicious chocolate cookies, omit ½ cup flour and add ½ cup cocoa. This chocolate version is really awesome!
Cookie copyright 1999 by Simply Delicious Cookbook http://goodfood.webjump.com reprinted with permission.
Maple Walnut Delights
Recipe from Mark Borezo, Charlton, MA.
makes: 6 dozen
2 cups flour
1 cup whole milk
⅔ cup crushed walnuts
¼ cup maple syrup
¼ cup molasses
1 teaspoon salt
2 eggs
Mix flour, milk, molasses, salt, maple syrup together until smooth. Add eggs. Spoon the cookie mix onto a greased cookie pan. Sprinkle the crushed walnuts on the cookies. Put in preheated oven and cook at 375F for minutes. Let cool for 20 minutes. Enjoy!
makes: 6 dozen
2 cups flour
1 cup whole milk
⅔ cup crushed walnuts
¼ cup maple syrup
¼ cup molasses
1 teaspoon salt
2 eggs
Mix flour, milk, molasses, salt, maple syrup together until smooth. Add eggs. Spoon the cookie mix onto a greased cookie pan. Sprinkle the crushed walnuts on the cookies. Put in preheated oven and cook at 375F for minutes. Let cool for 20 minutes. Enjoy!
Medianyky
makes 3 dozen
Honey and spice cookies.
2 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup powdered sugar
1 teaspoon baking powder
2 eggs
½ cup honey
1-1/2 tablespoons chopped candied orange peel
1 egg
almonds slivers
sugar crystals
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Sift the flour, spices, sugar, and baking powder together set aside. Beat eggs, honey, and candied orange peel. Gradually add the dry ingredients. Roll out dough between two pieces of wax paper until ¼" in thickness. Carefully remove the top sheet of wax paper. Cut into shapes with cookie cutters and place on a cookie sheets about 1-1/2" apart. Brush tops with beaten egg. Place a few almond slivers on the top of each cookie. Sprinkle with the sugar crystals. Bake 12-15 minutes or until golden brown. Transfer to wire racks to cool.
Comments:
Lauren says: This cookie was difficult to make but worth it. It isn’t as sweet as American cookies, so the taste is hard to get used to if you’re not European. Overall, I’d give it three stars.
Honey and spice cookies.
2 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup powdered sugar
1 teaspoon baking powder
2 eggs
½ cup honey
1-1/2 tablespoons chopped candied orange peel
1 egg
almonds slivers
sugar crystals
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Sift the flour, spices, sugar, and baking powder together set aside. Beat eggs, honey, and candied orange peel. Gradually add the dry ingredients. Roll out dough between two pieces of wax paper until ¼" in thickness. Carefully remove the top sheet of wax paper. Cut into shapes with cookie cutters and place on a cookie sheets about 1-1/2" apart. Brush tops with beaten egg. Place a few almond slivers on the top of each cookie. Sprinkle with the sugar crystals. Bake 12-15 minutes or until golden brown. Transfer to wire racks to cool.
Comments:
Lauren says: This cookie was difficult to make but worth it. It isn’t as sweet as American cookies, so the taste is hard to get used to if you’re not European. Overall, I’d give it three stars.
Mekitsas
makes 40
Serve these Bulgarian deep-fried yogurt cookies with jam or cheese.
3 eggs
2 cups plain yogurt
1 cup cold water
1 teaspoon baking soda
¼ teaspoon salt
7-8 cups all-purpose flour
vegetable oil for frying
powdered sugar
Beat eggs and yogurt together. Combine the water, baking soda, and salt. Beat into egg/yogurt mixture. Gradually add flour to form a soft dough. Cover and refrigerate 1 hour. Roll out on a lightly floured board until very thin ⅛"-1/4" thick. Cut our large circles, about 4" in diameter. Heat oil. Fry cookies a few at a time until a reddish hue is obtained. Drain on paper towels. Sprinkle with powdered sugar.
Comments:
M. Borchardt from Stevens Point, Wisconsin says: They remind me of (American) Indian fry bread, AKA Squaw Bread in appearance. The difference is the yogurt. I’d call them a type of doughnut. They are large, soft, and puffy. The texture is chewy (perhaps even tough) rather than cakey–but I like that. The flavor is good, slightly-sourdough-like. They’re pretty boring without cheese or jelly inside.
Serve these Bulgarian deep-fried yogurt cookies with jam or cheese.
3 eggs
2 cups plain yogurt
1 cup cold water
1 teaspoon baking soda
¼ teaspoon salt
7-8 cups all-purpose flour
vegetable oil for frying
powdered sugar
Beat eggs and yogurt together. Combine the water, baking soda, and salt. Beat into egg/yogurt mixture. Gradually add flour to form a soft dough. Cover and refrigerate 1 hour. Roll out on a lightly floured board until very thin ⅛"-1/4" thick. Cut our large circles, about 4" in diameter. Heat oil. Fry cookies a few at a time until a reddish hue is obtained. Drain on paper towels. Sprinkle with powdered sugar.
Comments:
M. Borchardt from Stevens Point, Wisconsin says: They remind me of (American) Indian fry bread, AKA Squaw Bread in appearance. The difference is the yogurt. I’d call them a type of doughnut. They are large, soft, and puffy. The texture is chewy (perhaps even tough) rather than cakey–but I like that. The flavor is good, slightly-sourdough-like. They’re pretty boring without cheese or jelly inside.
Melomakarona
makes: 2-1/3 dozen
Honey coated cookies with a nut filling. Also known as Finikia or Phinikia.
filling
1 tablespoon honey
1 teaspoons orange juice
¾ cup finely chopped walnuts
1 drop almond extract
1 teaspoon cinnamon
dough
1 cup butter
¾ cup powdered sugar
zest of 1 orange
¼ c peanut or corn oil
4 cups all-purpose flour
2 teaspoon baking powder
3 tablespoons orange juice concentrate
1 tablespoon brandy
glaze
¼ cup honey
½ cup sugar
¼ cup butter
1 teaspoon lemon juice
½ cup water
2 teaspoons cinnamon
1 teaspoon cloves
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. To make the filling combine honey with orange juice, then add walnuts, almond extract, and cinnamon; set aside. Cream butter, sugar, and orange zest until creamy. Gradually add oil and beat until light and fluffy. Stir in flour, baking powder, orange juice, and brandy. Lightly knead dough for 1 minute. Roll dough into 1" balls, then flatten, and place about 1 teaspoon of filling in the center. Fold dough over. To seal, press open edges closed by pressing together with a fork. Bake 20-25 minutes or until golden brown. While cookies are baking make the glaze: In a saucepan combine honey, sugar, butter, lemon juice, water, cinnamon, and cloves over low heat, cook until sugar is dissolved. Turn up heat to medium and bring mixture to a boil. Boil for 10 minutes. Transfer to wire racks. Dip cookies into hot glaze or pour glaze over the top. Let set.
Honey coated cookies with a nut filling. Also known as Finikia or Phinikia.
filling
1 tablespoon honey
1 teaspoons orange juice
¾ cup finely chopped walnuts
1 drop almond extract
1 teaspoon cinnamon
dough
1 cup butter
¾ cup powdered sugar
zest of 1 orange
¼ c peanut or corn oil
4 cups all-purpose flour
2 teaspoon baking powder
3 tablespoons orange juice concentrate
1 tablespoon brandy
glaze
¼ cup honey
½ cup sugar
¼ cup butter
1 teaspoon lemon juice
½ cup water
2 teaspoons cinnamon
1 teaspoon cloves
Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. To make the filling combine honey with orange juice, then add walnuts, almond extract, and cinnamon; set aside. Cream butter, sugar, and orange zest until creamy. Gradually add oil and beat until light and fluffy. Stir in flour, baking powder, orange juice, and brandy. Lightly knead dough for 1 minute. Roll dough into 1" balls, then flatten, and place about 1 teaspoon of filling in the center. Fold dough over. To seal, press open edges closed by pressing together with a fork. Bake 20-25 minutes or until golden brown. While cookies are baking make the glaze: In a saucepan combine honey, sugar, butter, lemon juice, water, cinnamon, and cloves over low heat, cook until sugar is dissolved. Turn up heat to medium and bring mixture to a boil. Boil for 10 minutes. Transfer to wire racks. Dip cookies into hot glaze or pour glaze over the top. Let set.
Mississippi Mud Bars
makes: 16
½ cup butter
¾ cup packed brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 ounces semisweet chocolate, chopped
8 ounces white chocolate, chopped
1 cup chopped toasted walnuts
Preheat oven to 350F. Grease and line an 8 or 9 inch square baking pan with aluminum foil. Grease aluminum foil and set aside. Beat together butter, brown sugar, egg and vanilla until light and fluffy. Add in flour, baking soda and salt; mix well. Stir in half the chopped semi-sweet and white chocolates. Stir in half the walnuts. Bake 25 minutes or until toothpick comes out clean. Remove from oven & immediately sprinkle with remaining semi-sweet and white chocolates. Cover with foil and set aside to let melt. Swirl chocolates with knife to marbleize. Sprinkle with remaining walnuts and cool in pan. Cut into bars.
Comments:
Laura from Illinios says: These are very rich but are definitely a pleaser, everyone in my family liked them and a few even went for seconds!
½ cup butter
¾ cup packed brown sugar
1 egg
1 tablespoon vanilla
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 ounces semisweet chocolate, chopped
8 ounces white chocolate, chopped
1 cup chopped toasted walnuts
Preheat oven to 350F. Grease and line an 8 or 9 inch square baking pan with aluminum foil. Grease aluminum foil and set aside. Beat together butter, brown sugar, egg and vanilla until light and fluffy. Add in flour, baking soda and salt; mix well. Stir in half the chopped semi-sweet and white chocolates. Stir in half the walnuts. Bake 25 minutes or until toothpick comes out clean. Remove from oven & immediately sprinkle with remaining semi-sweet and white chocolates. Cover with foil and set aside to let melt. Swirl chocolates with knife to marbleize. Sprinkle with remaining walnuts and cool in pan. Cut into bars.
Comments:
Laura from Illinios says: These are very rich but are definitely a pleaser, everyone in my family liked them and a few even went for seconds!
Macadamia & Milky Bar Cookies
Recipe from Barb Leopold, Australia.
makes 16
125g / 4oz butter
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla essence (extract)
1 egg
1 cup instant oats
1 cup chopped macadamia nuts
1 cup chopped Milky bar (or other good white chocolate)
1 cup plain / all purpose flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
1 teaspoon cinnamon / mixed spice
Soften butter. Mix butter with sugars and vanilla in bowl. Stir in beaten egg and oats, add nuts and chocolate. Sift in flour and other dry ingredients. Form mixture into tablespoon size balls, place on greased tray and flatten with fork. Bake in moderate oven (350F) for 12 minutes or until cookies are pale gold in color. Remove from oven, cool on tray for a few minutes, then place on wire rack to cool.
Comments:
Sonya in Australia says: I loved this recipe. They were so buttery. I didn’t have Macadamia nuts so used crushed nuts instead. I will make this one again.
Christine from Australia says: These cookies are just divine! I made some for the girls at work and they loved them – I’ve had to refer them all to this site! My husband and kids had devoured the rest before I even got home from work and now I make at least 2 batches of these a week!
makes 16
125g / 4oz butter
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla essence (extract)
1 egg
1 cup instant oats
1 cup chopped macadamia nuts
1 cup chopped Milky bar (or other good white chocolate)
1 cup plain / all purpose flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
1 teaspoon cinnamon / mixed spice
Soften butter. Mix butter with sugars and vanilla in bowl. Stir in beaten egg and oats, add nuts and chocolate. Sift in flour and other dry ingredients. Form mixture into tablespoon size balls, place on greased tray and flatten with fork. Bake in moderate oven (350F) for 12 minutes or until cookies are pale gold in color. Remove from oven, cool on tray for a few minutes, then place on wire rack to cool.
Comments:
Sonya in Australia says: I loved this recipe. They were so buttery. I didn’t have Macadamia nuts so used crushed nuts instead. I will make this one again.
Christine from Australia says: These cookies are just divine! I made some for the girls at work and they loved them – I’ve had to refer them all to this site! My husband and kids had devoured the rest before I even got home from work and now I make at least 2 batches of these a week!
Thursday, July 9, 2015
Lavender Drop Cookies
Mayne Island, British Columbia
This is a specialty recipe from the Avonlea West Island Retreat reprinted with permission of Virtual Cities.
makes: 36 cookies
12 sprigs fresh lavender
½ cup butter
½ cup granulated sugar
1 teaspoon vanilla
pinch of salt
grated rind of 2 lemons
2 tablespoons lemon juice
2 eggs, lightly beaten
2 cups flour
2-1/2 teaspoons baking powder
hazelnuts to decorate
Preheat oven at 350F. Lightly grease cookie sheet. Peel off lavender florets. Cream butter and sugar. Add lemon zest, juice and vanilla. Beat in egg. Blend in dry ingredients. Dough will be sticky. Drop by teaspoon cookie sheet. Top with hazelnuts. Bake 15 minutes until light gold.
This is a specialty recipe from the Avonlea West Island Retreat reprinted with permission of Virtual Cities.
makes: 36 cookies
12 sprigs fresh lavender
½ cup butter
½ cup granulated sugar
1 teaspoon vanilla
pinch of salt
grated rind of 2 lemons
2 tablespoons lemon juice
2 eggs, lightly beaten
2 cups flour
2-1/2 teaspoons baking powder
hazelnuts to decorate
Preheat oven at 350F. Lightly grease cookie sheet. Peel off lavender florets. Cream butter and sugar. Add lemon zest, juice and vanilla. Beat in egg. Blend in dry ingredients. Dough will be sticky. Drop by teaspoon cookie sheet. Top with hazelnuts. Bake 15 minutes until light gold.
Lebanese Cookies
makes: 30
¼ cup butter
¼ cup vegetable shortening
⅛ cup shredded coconut, toasted
1 cup quick cooking oatmeal, uncooked
½ cup granulated sugar
1 cup all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
¼ cup room temperature water
1 teaspoon vanilla
Preheat oven to 400F. Lightly grease cookie sheets or line with parchment paper. Mix all the ingredients (hands work best) except water until dough is combined and crumbly. Add water and vanilla and knead until smooth. Roll dough into walnut size balls and place on cookie sheets about 2" apart. Flatten with a fork. Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.
Comments:
M.Nasser says: I made these using quick steel cut oats instead of regular oatmeal and they had a nuttier flavor that was great! 11/24/2009
M. Borchardt says: Delicious! I’m puzzled how a coconut-oatmeal cookie became a Lebanese favorite, but they are winners!
¼ cup butter
¼ cup vegetable shortening
⅛ cup shredded coconut, toasted
1 cup quick cooking oatmeal, uncooked
½ cup granulated sugar
1 cup all-purpose flour
½ teaspoons baking powder
¼ teaspoon salt
¼ cup room temperature water
1 teaspoon vanilla
Preheat oven to 400F. Lightly grease cookie sheets or line with parchment paper. Mix all the ingredients (hands work best) except water until dough is combined and crumbly. Add water and vanilla and knead until smooth. Roll dough into walnut size balls and place on cookie sheets about 2" apart. Flatten with a fork. Bake 10 minutes or until lightly browned. Transfer to wire racks to cool.
Comments:
M.Nasser says: I made these using quick steel cut oats instead of regular oatmeal and they had a nuttier flavor that was great! 11/24/2009
M. Borchardt says: Delicious! I’m puzzled how a coconut-oatmeal cookie became a Lebanese favorite, but they are winners!
Lemon Madeleines
The traditional madeleine pan has shell-shaped molds. If you like, dust these with a little powdered sugar.
makes: 12
½ cup margarine or butter
2 large eggs
¾ cup sugar
¼ cup plain low-fat yogurt
1 teaspoon lemon extract
1 cup all purpose flour
1 teaspoon grated lemon peel
¼ teaspoon salt
powdered sugar
In small saucepan over low heat, melt margarine or butter; set aside to cool. Preheat oven to 400F. Grease madeleine pan. In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract and vanilla extract until blended. Increase speed to high; beat until very light and lemon colored, about 5 minutes. Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each madeleine shell. Bake 10-15 minutes until madeleines are golden brown. Immediately remove madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing madeleine pan each time. Sprinkle madeleines lightly with powdered sugar.
makes: 12
½ cup margarine or butter
2 large eggs
¾ cup sugar
¼ cup plain low-fat yogurt
1 teaspoon lemon extract
1 cup all purpose flour
1 teaspoon grated lemon peel
¼ teaspoon salt
powdered sugar
In small saucepan over low heat, melt margarine or butter; set aside to cool. Preheat oven to 400F. Grease madeleine pan. In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract and vanilla extract until blended. Increase speed to high; beat until very light and lemon colored, about 5 minutes. Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each madeleine shell. Bake 10-15 minutes until madeleines are golden brown. Immediately remove madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing madeleine pan each time. Sprinkle madeleines lightly with powdered sugar.
Lemon Nut Cake Mix Cookies
by anonymous
makes: 4 dozen
18.5 ounce lemon cake mix
⅓ cup vegetable oil
2 tablespoons water
1 egg
⅓ cup chopped pecans
juice of one lemon
½ cup powdered sugar
Preheat oven to 350F. Combine cake mix, oil, water, and egg. Stir in nuts. Drop by the spoonful onto ungreased cookie sheet about 2 inches apart. Bake 7-10 minutes. Cool on cookie sheet 2 minutes then remove to wire rack to cool completely. Whisk together lemon juice and powdered sugar. Drizzle over cooled cookies.
Comments:
LaRue from San Antonio, TX says: I rate this cookie with 5 stars! It is very easy to make, but tastes like an expensive gourmet cookie. The lemon glaze really gives it a flavor boost.
makes: 4 dozen
18.5 ounce lemon cake mix
⅓ cup vegetable oil
2 tablespoons water
1 egg
⅓ cup chopped pecans
juice of one lemon
½ cup powdered sugar
Preheat oven to 350F. Combine cake mix, oil, water, and egg. Stir in nuts. Drop by the spoonful onto ungreased cookie sheet about 2 inches apart. Bake 7-10 minutes. Cool on cookie sheet 2 minutes then remove to wire rack to cool completely. Whisk together lemon juice and powdered sugar. Drizzle over cooled cookies.
Comments:
LaRue from San Antonio, TX says: I rate this cookie with 5 stars! It is very easy to make, but tastes like an expensive gourmet cookie. The lemon glaze really gives it a flavor boost.
Linzeraugen
makes 2 dozen
These are a type of thumbprint cookie.
1-1/4 cup all-purpose flour
½ cup ground hazelnuts
pinch of salt
¾ cup cold butter; cut into small pieces
¼ cup granulated sugar
1 tablespoon sour cream
1 teaspoon vanilla
¼ cup raspberry, peach, apricot, and/or, strawberry preserves
powdered sugar
Preheat oven to 350F. Combine flour, ground hazelnuts, and salt. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar. Blend in sour cream and vanilla. Gently add flour/nut mixture and blend just until crumbly. Roll dough into 2" balls and place on cookie sheet about 2" apart. With your finger, press an indentation into the center of each ball. Bake 15-20 minutes or until golden brown. Meanwhile, heat preserves over low heat. When cookies are done, fill each with warmed preserves. Let cool on cookie sheet 5 minutes then transfer cookies to wire racks to cool completely. When cooled, sprinkle with powdered sugar.
These are a type of thumbprint cookie.
1-1/4 cup all-purpose flour
½ cup ground hazelnuts
pinch of salt
¾ cup cold butter; cut into small pieces
¼ cup granulated sugar
1 tablespoon sour cream
1 teaspoon vanilla
¼ cup raspberry, peach, apricot, and/or, strawberry preserves
powdered sugar
Preheat oven to 350F. Combine flour, ground hazelnuts, and salt. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar. Blend in sour cream and vanilla. Gently add flour/nut mixture and blend just until crumbly. Roll dough into 2" balls and place on cookie sheet about 2" apart. With your finger, press an indentation into the center of each ball. Bake 15-20 minutes or until golden brown. Meanwhile, heat preserves over low heat. When cookies are done, fill each with warmed preserves. Let cool on cookie sheet 5 minutes then transfer cookies to wire racks to cool completely. When cooled, sprinkle with powdered sugar.
Loukoumades
makes: 16
Serve these deep-fried cookies warm for the best flavor.
2 cups yogurt
1 tablespoon orange zest
pinch of salt
3 tablespoons orange juice
1 teaspoon baking soda
3 cups all-purpose flour, sifted
¼ cup honey
½ cup water
cinnamon
Combine yogurt, orange zest and salt. Dissolve baking soda in orange juice. Add to yogurt mixture. Add flour, just enough to make a thin pancake-like batter. Cover and set aside in warm place until raised and bubbly, 1-2 hours. Heat oil to 375. Stir batter and drop by spoonfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels. Heat honey and water over low heat until combined and warm. Drizzle over cookies. Sprinkle with cinnamon.
Serve these deep-fried cookies warm for the best flavor.
2 cups yogurt
1 tablespoon orange zest
pinch of salt
3 tablespoons orange juice
1 teaspoon baking soda
3 cups all-purpose flour, sifted
¼ cup honey
½ cup water
cinnamon
Combine yogurt, orange zest and salt. Dissolve baking soda in orange juice. Add to yogurt mixture. Add flour, just enough to make a thin pancake-like batter. Cover and set aside in warm place until raised and bubbly, 1-2 hours. Heat oil to 375. Stir batter and drop by spoonfuls into hot oil. Fry until golden brown on both sides. Drain on paper towels. Heat honey and water over low heat until combined and warm. Drizzle over cookies. Sprinkle with cinnamon.
Lower Cal Peanut Butter Cookies
Recipe by Mary Lyon from Sacramento.
makes: 4-5 dozen
2-1/3 cups flour
1 cup brown sugar
1 cup splenda
1 cup peanut butter
1 cup soft margarine
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla
2 eggs
Preheat oven to 350F. Cream peanut butter, margarine and sugars. Add eggs and vanilla. Sift flour with baking soda and baking powder. Add to creamed mixture and blend until well incorporated. Roll into walnut size balls flatten with fork dipped in flour. Bake about 10 minutes or until light brown.
makes: 4-5 dozen
2-1/3 cups flour
1 cup brown sugar
1 cup splenda
1 cup peanut butter
1 cup soft margarine
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla
2 eggs
Preheat oven to 350F. Cream peanut butter, margarine and sugars. Add eggs and vanilla. Sift flour with baking soda and baking powder. Add to creamed mixture and blend until well incorporated. Roll into walnut size balls flatten with fork dipped in flour. Bake about 10 minutes or until light brown.
Wednesday, July 8, 2015
Kruschicki
makes: 4-5 dozen
1 whole egg
2 egg yolks
1-1/2 tablespoons granulated sugar
1 tablespoon vanilla
½ tablespoon melted butter
¼ pint sour cream
1-1/2 cups all-purpose flour
vegetable oil for frying
powdered sugar
Beat egg, egg yolks, sugar, vanilla, melted butter, and sour cream. Gradually add flour. Roll out on a lightly floured board and knead until smooth (use more flour if needed). Roll out dough very thin, ⅛" thick. Cut into rectangles 3" x 5". Cut a slit down the middle, lengthwise. Slip one end through slit, to make a "bow". Heat oil. Deep fry bows until golden brown on both sides. Deep-fry only a few at a time so the oil stays hot. (If oil cools too much, cookies will absorb too much oil and be greasy.) Drain on paper towels. Sprinkle warm cookies with powdered sugar.
1 whole egg
2 egg yolks
1-1/2 tablespoons granulated sugar
1 tablespoon vanilla
½ tablespoon melted butter
¼ pint sour cream
1-1/2 cups all-purpose flour
vegetable oil for frying
powdered sugar
Beat egg, egg yolks, sugar, vanilla, melted butter, and sour cream. Gradually add flour. Roll out on a lightly floured board and knead until smooth (use more flour if needed). Roll out dough very thin, ⅛" thick. Cut into rectangles 3" x 5". Cut a slit down the middle, lengthwise. Slip one end through slit, to make a "bow". Heat oil. Deep fry bows until golden brown on both sides. Deep-fry only a few at a time so the oil stays hot. (If oil cools too much, cookies will absorb too much oil and be greasy.) Drain on paper towels. Sprinkle warm cookies with powdered sugar.
Kritika Patouthia
makes 5 - 6 dozen
½ cup olive oil
4 tablespoons water
4 tablespoons orange juice
juice of 1 lemon
6 tablespoons granulated sugar
4 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
powdered sugar
orange juice (although tradition suggest using orange blossom water)
1 cup ground walnuts
1 cup ground almonds
1 cup sesame seeds
1 cup honey
Combine olive oil, water, orange juice, lemon juice and sugar; set aside. Sift together flour, baking soda and salt. Add olive oil mixture to flour mixture. On a floured surface, knead dough until smooth. Cover dough and let dough rest for an hour. Meanwhile, make the filling by combine ground walnuts, ground almonds, sesame seeds and honey. Mix until well coated. Preheat oven to 350F. Roll dough out on a board to ¼" thick. Cut into 3" squares. Place a heaping teaspoonful of filling in center of each square. Moisten edges with orange juice. Cover the filling by folding in the four corners toward the center and pressing them firmly together. Bake 20-25 minutes. While cookies are still warm, sprinkle lightly with orange juice. Dust heavily with powdered sugar.
½ cup olive oil
4 tablespoons water
4 tablespoons orange juice
juice of 1 lemon
6 tablespoons granulated sugar
4 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
powdered sugar
orange juice (although tradition suggest using orange blossom water)
1 cup ground walnuts
1 cup ground almonds
1 cup sesame seeds
1 cup honey
Combine olive oil, water, orange juice, lemon juice and sugar; set aside. Sift together flour, baking soda and salt. Add olive oil mixture to flour mixture. On a floured surface, knead dough until smooth. Cover dough and let dough rest for an hour. Meanwhile, make the filling by combine ground walnuts, ground almonds, sesame seeds and honey. Mix until well coated. Preheat oven to 350F. Roll dough out on a board to ¼" thick. Cut into 3" squares. Place a heaping teaspoonful of filling in center of each square. Moisten edges with orange juice. Cover the filling by folding in the four corners toward the center and pressing them firmly together. Bake 20-25 minutes. While cookies are still warm, sprinkle lightly with orange juice. Dust heavily with powdered sugar.
Kringles
2 cups sifted all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
1 egg
2 teaspoons caraway seeds
3 tablespoons brandy
powdered sugar
Sift the flour, salt, and baking powder together; set aside. Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds. Add the dry ingredients and the brandy. Cover and refrigerate 2 to 3 hours. Preheat oven to 375F. Drop by the teaspoonfuls onto an ungreased cookie sheet. Dust tops of cookies with powdered sugar. Bake 10 to 12 minutes, or until light brown.
1-1/2 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
1 egg
2 teaspoons caraway seeds
3 tablespoons brandy
powdered sugar
Sift the flour, salt, and baking powder together; set aside. Beat butter and sugar until light and creamy. Beat in egg. Stir in the caraway seeds. Add the dry ingredients and the brandy. Cover and refrigerate 2 to 3 hours. Preheat oven to 375F. Drop by the teaspoonfuls onto an ungreased cookie sheet. Dust tops of cookies with powdered sugar. Bake 10 to 12 minutes, or until light brown.
Kolacky
makes: 3-1/2 dozen
1 cup vegetable shortening
8 ounces cream cheese, room temperature
¼ teaspoon vanilla
pinch of salt
2-1/4 cups all-purpose flour
granulated sugar
jam or jelly
Cream together vegetable shortening and cream cheese. Beat in the vanilla and salt. Gradually blend in the flour. Cover and refrigerate at least 1-2 hours. Preheat oven to 350F. Roll out on a board dusted with granulated sugar until ⅛" in thickness. Cut into 2" squares. Add a teaspoon of jam in the center of each square. Fold opposite corners to the center, overlap the corner, moisten the corners so they hold together. Lightly brush tops with water and sprinkle with granulated sugar. Bake 8 to 10 minutes or until lightly browned.
Comments:
Robin June Goodwin from Michigan says: Great recipe these were made for a 6th grade project on Poland. The class thought these cookies were great and wished there were more. My daughter thanks you for making her project a success.
1 cup vegetable shortening
8 ounces cream cheese, room temperature
¼ teaspoon vanilla
pinch of salt
2-1/4 cups all-purpose flour
granulated sugar
jam or jelly
Cream together vegetable shortening and cream cheese. Beat in the vanilla and salt. Gradually blend in the flour. Cover and refrigerate at least 1-2 hours. Preheat oven to 350F. Roll out on a board dusted with granulated sugar until ⅛" in thickness. Cut into 2" squares. Add a teaspoon of jam in the center of each square. Fold opposite corners to the center, overlap the corner, moisten the corners so they hold together. Lightly brush tops with water and sprinkle with granulated sugar. Bake 8 to 10 minutes or until lightly browned.
Comments:
Robin June Goodwin from Michigan says: Great recipe these were made for a 6th grade project on Poland. The class thought these cookies were great and wished there were more. My daughter thanks you for making her project a success.
Koeksisters
makes 30
1-1/2 (to 3) cups all-purpose flour
1 cup brown sugar
1-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup butter
4 eggs
vegetable oil for frying
syrup
1-1/2 pounds granulated sugar
1 pint water
½ tablespoon cinnamon
Heat sugar and water over medium heat. When mixture thickens, remove form heat. Stir in cinnamon. Cool syrup, then refrigerate. Combine flour, sugar, baking powder, cinnamon, cloves, nutmeg, and allspice. Cut in butter. Beat the eggs. When dough comes together, form in to a ball. Roll out dough between two pieces of wax paper until ¼" in thickness. Carefully remove the top sheet of wax paper. Cut into rectangles. Heat oil to 350F. Fry cookies, a few at a time until golden brown. Drain on paper towels. Dip warm cookies into cold syrup.
Comments:
Stephanie Hudson says: This was very easy. However the amount of flour needed is not enough. I had to put 1.5 cups of flour more. Otherwise a very nice cookie to have with a cuppa tea.
1-1/2 (to 3) cups all-purpose flour
1 cup brown sugar
1-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup butter
4 eggs
vegetable oil for frying
syrup
1-1/2 pounds granulated sugar
1 pint water
½ tablespoon cinnamon
Heat sugar and water over medium heat. When mixture thickens, remove form heat. Stir in cinnamon. Cool syrup, then refrigerate. Combine flour, sugar, baking powder, cinnamon, cloves, nutmeg, and allspice. Cut in butter. Beat the eggs. When dough comes together, form in to a ball. Roll out dough between two pieces of wax paper until ¼" in thickness. Carefully remove the top sheet of wax paper. Cut into rectangles. Heat oil to 350F. Fry cookies, a few at a time until golden brown. Drain on paper towels. Dip warm cookies into cold syrup.
Comments:
Stephanie Hudson says: This was very easy. However the amount of flour needed is not enough. I had to put 1.5 cups of flour more. Otherwise a very nice cookie to have with a cuppa tea.
Kletskopjes
makes: 2 dozen
These are thin, delicate almond cookies.
½ cup packed brown sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
7 tablespoons butter
1 cup blanched, chopped almonds
Preheat oven to 375F. Grease a baking sheet. Combine all the ingredients until firm. Shape into marble-sized balls and place on baking sheet at least 3 inches apart, cookies will spread. Flatten cookies with a fork. Bake until golden brown. Remove from baking sheet to a piece of wax paper. with spatula.
These are thin, delicate almond cookies.
½ cup packed brown sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
7 tablespoons butter
1 cup blanched, chopped almonds
Preheat oven to 375F. Grease a baking sheet. Combine all the ingredients until firm. Shape into marble-sized balls and place on baking sheet at least 3 inches apart, cookies will spread. Flatten cookies with a fork. Bake until golden brown. Remove from baking sheet to a piece of wax paper. with spatula.
Tuesday, July 7, 2015
Ice Box Cookies
makes 4-5 dozen
1 lb. packed dark brown sugar
½ lb. butter
1 egg
1 teaspoon vanilla
1 cup finely chopped nuts
2 cups flour, sifted
Cream butter and sugar. Beat in egg, vanilla, and nuts. Stir in flour. Roll dough into one or two logs (about 1-1/2 inches in diameter), wrap in wax paper, and refrigerate. When ready to bake, preheat oven to 350F. Cut logs into thin slices and place on a baking sheet 2 inches apart. Bake 4-5 minutes. Watch carefully as they burn easily. Cool 30 seconds, then transfers to wire racks to cool.
1 lb. packed dark brown sugar
½ lb. butter
1 egg
1 teaspoon vanilla
1 cup finely chopped nuts
2 cups flour, sifted
Cream butter and sugar. Beat in egg, vanilla, and nuts. Stir in flour. Roll dough into one or two logs (about 1-1/2 inches in diameter), wrap in wax paper, and refrigerate. When ready to bake, preheat oven to 350F. Cut logs into thin slices and place on a baking sheet 2 inches apart. Bake 4-5 minutes. Watch carefully as they burn easily. Cool 30 seconds, then transfers to wire racks to cool.
Imperial Cookies
Decorate cookies with jimmies, little edible silver balls or nuts.
1 cup butter, softened
1 cup margarine, softened
1 cup granulated sugar
½ teaspoon almond extract
2 eggs, well beaten
5-1/2 cups all-purpose flour
raspberry jam
icing
4 cups powdered sugar
½ cup milk
decorations of choice
Preheat oven to 350F. Beat the butter, margarine and sugar together until light and fluffy. Add almond extracts and eggs. Stir in flour 1 cup at a time. If necessary, add a little water to make a soft cookie dough. Roll out as thin as possible and cut into circles. Place on cookie sheet about 2 inches apart. Bake 10-12 minutes or until a light cream color. Cool. Sandwich two cookies together with some raspberry jam. Ice and decorate. To make the icing: Combine powdered sugar and add about ½ cup milk.
Comments:
Ashling from Massachusetts says: To die for!
1 cup butter, softened
1 cup margarine, softened
1 cup granulated sugar
½ teaspoon almond extract
2 eggs, well beaten
5-1/2 cups all-purpose flour
raspberry jam
icing
4 cups powdered sugar
½ cup milk
decorations of choice
Preheat oven to 350F. Beat the butter, margarine and sugar together until light and fluffy. Add almond extracts and eggs. Stir in flour 1 cup at a time. If necessary, add a little water to make a soft cookie dough. Roll out as thin as possible and cut into circles. Place on cookie sheet about 2 inches apart. Bake 10-12 minutes or until a light cream color. Cool. Sandwich two cookies together with some raspberry jam. Ice and decorate. To make the icing: Combine powdered sugar and add about ½ cup milk.
Comments:
Ashling from Massachusetts says: To die for!
Italian Cranberry Filled Cookies
Recipe from Linda Lee.
"I’ve made this recipe once and they were good but . . .the filling I thought was too involved. I’m more inclined to buy a prepared filling next time…Isn’t there a chocolate filling out there? My Italian relative from Canada uses it for her cookies."
makes: 5-6 dozen
dough
6 eggs, well beaten
1-1/2 cups granulated sugar
8 ounces melted butter, not margarine
7-1/2 cups sifted flour
3 teaspoons baking powder
vanilla
filling
one small pound cake, crumbled
¾ can cranberry sauce (not berries)
¾ cup apple butter
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
2 teaspoons ground cinnamon
grated lemon zest
nuts, optional
Combine all the dough ingredients until mix thoroughly it's a little sticky (you might want to refrigerate so it is easier to handle). Combine all the filling ingredients. Put dough into cookie press. Make long rows down the length of the cookie sheet. Spread filling down the middle of each row then put another row on top to cover the filling. Bake at 375 for about 12 minutes. Slice on the diagonal into 2 -3 inch pieces.
Notes: raise oven rack; [cookie] press filled once should make six strips: I can't remember if I greased the sheets - I think I checked other cookie press recipes and whatever they suggested I did.
"I’ve made this recipe once and they were good but . . .the filling I thought was too involved. I’m more inclined to buy a prepared filling next time…Isn’t there a chocolate filling out there? My Italian relative from Canada uses it for her cookies."
makes: 5-6 dozen
dough
6 eggs, well beaten
1-1/2 cups granulated sugar
8 ounces melted butter, not margarine
7-1/2 cups sifted flour
3 teaspoons baking powder
vanilla
filling
one small pound cake, crumbled
¾ can cranberry sauce (not berries)
¾ cup apple butter
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
2 teaspoons ground cinnamon
grated lemon zest
nuts, optional
Combine all the dough ingredients until mix thoroughly it's a little sticky (you might want to refrigerate so it is easier to handle). Combine all the filling ingredients. Put dough into cookie press. Make long rows down the length of the cookie sheet. Spread filling down the middle of each row then put another row on top to cover the filling. Bake at 375 for about 12 minutes. Slice on the diagonal into 2 -3 inch pieces.
Notes: raise oven rack; [cookie] press filled once should make six strips: I can't remember if I greased the sheets - I think I checked other cookie press recipes and whatever they suggested I did.
Italian Egg Biscuits
Recipe from Linda Lee.
The recipe is from Longano, Italy. These are usually eaten with wine, or dunked in coffee.
12 eggs
25 tablespoons granulated sugar
1 cup liquid (1 ounce whiskey, the rest milk)
the zest of 1 orange
the juice of 1 orange
the zest of 1 lemon
5 teaspoons baking powder
11 cups all-purpose flour
1-2 teaspoons vanilla
egg white, optional
Preheat oven to 350 - 375F. Grease cookie sheets. Beat eggs with sugar. Add liquids. Beat in dry ingredients. Roll dough into "snakes" and then pinch to form a bagel like shape. Glaze with egg white if desired. Bake approximately 20 - 30 minutes.
The recipe is from Longano, Italy. These are usually eaten with wine, or dunked in coffee.
12 eggs
25 tablespoons granulated sugar
1 cup liquid (1 ounce whiskey, the rest milk)
the zest of 1 orange
the juice of 1 orange
the zest of 1 lemon
5 teaspoons baking powder
11 cups all-purpose flour
1-2 teaspoons vanilla
egg white, optional
Preheat oven to 350 - 375F. Grease cookie sheets. Beat eggs with sugar. Add liquids. Beat in dry ingredients. Roll dough into "snakes" and then pinch to form a bagel like shape. Glaze with egg white if desired. Bake approximately 20 - 30 minutes.
Italian Nut Tarts
Recipe from Linda Lee.
"I always have to double the nut filling recipe when I make this in order to have enough."
makes 5 dozen
dough
1 cup butter
8 ounce package cream cheese
2 cups all-purpose flour
½ teaspoon salt
filling
1 egg, slightly beaten
¾ cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
⅔ cup chopped walnuts
powdered sugar
Mix the above ingredients in a mixer. Divide dough into five small packages, wrap in saran and refrigerate overnight. Filling: Combine all the filling ingredients. Heat slightly to melt sugar. Roll out dough; cut into circles (with a large glass). Preheat oven to 350F. Place circle into mini muffin pan (no need to grease); work fast while the dough is cold; Fill with nut filling (1/2 full) and bake 15 minutes. Remove, cool on wire racks, dust with powdered sugar.
"I always have to double the nut filling recipe when I make this in order to have enough."
makes 5 dozen
dough
1 cup butter
8 ounce package cream cheese
2 cups all-purpose flour
½ teaspoon salt
filling
1 egg, slightly beaten
¾ cup brown sugar
1 tablespoon butter
1 teaspoon vanilla
⅔ cup chopped walnuts
powdered sugar
Mix the above ingredients in a mixer. Divide dough into five small packages, wrap in saran and refrigerate overnight. Filling: Combine all the filling ingredients. Heat slightly to melt sugar. Roll out dough; cut into circles (with a large glass). Preheat oven to 350F. Place circle into mini muffin pan (no need to grease); work fast while the dough is cold; Fill with nut filling (1/2 full) and bake 15 minutes. Remove, cool on wire racks, dust with powdered sugar.
Italian Pepper Balls
makes 3 - 4 dozen
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon black pepper
1 cup finely chopped nuts
2 tablespoons finely chopped orange zest
1 tablespoon finely chopped lemon zest 3 eggs
2 cups light brown sugar
powdered sugar
Combine flour, baking powder, baking soda, salt, cloves, cinnamon and pepper. Add nuts, orange and lemon zest, toss; set aside. Beat eggs with brown sugar until light and fluffy. Stir in the dry ingredients, dough will be stiff. Cover and refrigerate 30 minutes or more. Preheat oven to 375F. Lightly grease a cookie sheet. Roll dough into balls the size of walnut, (flour your hands to make it a bit easier). Bake 10-12 minutes. Dust with powdered sugar.
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon black pepper
1 cup finely chopped nuts
2 tablespoons finely chopped orange zest
1 tablespoon finely chopped lemon zest 3 eggs
2 cups light brown sugar
powdered sugar
Combine flour, baking powder, baking soda, salt, cloves, cinnamon and pepper. Add nuts, orange and lemon zest, toss; set aside. Beat eggs with brown sugar until light and fluffy. Stir in the dry ingredients, dough will be stiff. Cover and refrigerate 30 minutes or more. Preheat oven to 375F. Lightly grease a cookie sheet. Roll dough into balls the size of walnut, (flour your hands to make it a bit easier). Bake 10-12 minutes. Dust with powdered sugar.
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