Cookies

Amish sugar cookies

1 c sugar
1 c powdered sugar
1 c butter
2 eggs
1 c oil
2 tsp vanilla
4 1/2 c flour
1 tsp baking soda
1 tsp cream of tartar

1. Cream sugars and butter. Add eggs then oil and vanilla.

2. Sift together dry ingredients and blend with others.

3. Chill dough several hours until firm.

4. Roll into balls, flatten and bake at 350 for 10 min.

Biscotti

Recipe By : Fine Cooking (Oct/Nov 1994)
Preparation Time :1:30

7 oz almonds -- whole
2 3/4 c cake flour
1 2/3 c sugar
1/2 tsp salt
1 tsp baking powder
1 tsp mace
1 lemon zest
1 lime zest
1 orange zest
3 lg eggs
2 lg egg yolks
1 tsp vanilla extract
1 tbsp butter -- melted

1. Heat oven to 350 and toast almonds for 10-15 min until the emit a nutty aroma. Let cool.

2. Put flour, sugar, salt, zests, mace and baking powder in a bowl. Separately, beat together eggs, yolks, butter and vanilla with a whisk. Pour egg mixture into bowl with flour mixture with mixer running and beat until egg is almost entirely incorporated. Reduce speed and mix in almonds until dough just comes together. DO NOT OVERMIX.

3. Dump dough onto cutting board and knead by hand. Divide dough into 3 parts. Roll each into a log 10" long by 2" across. Place on greased baking sheets.

4. Bake the logs for 45 min at 350 or until light brown but still soft. Remove from oven and reduce temp to 300.

5. Let logs cool for 10 min then slice into 3/4" thick slices. Place back into oven for 10-15 min until firm but not darkened.

NOTES : Or aniseed for mace

Butter Scotch Crackles

Recipe By : Grandma Michaelsen

1 c brown sugar
1 c sugar
1 c butter
1 egg -- unbeaten
2 tsp vanilla
2 1/2 c flour
2 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt

1. Cream together first 3 ingredients. Add next two ingredients and beat.

2. Sift remaining indredients and add to above.

3. Roll into small balls and roll in granulated sugar. Do not flatten.

4. Bake on greased cookie sheet at 350 until golden brown about 9 min.

Champignons en Meringue

Recipe By : International Cookie Cookbook by Baggett
Preparation Time :1:45

1/3 c egg white -- room temperature

1 tsp cream of tartar
2 1/3 c powdered sugar
1/2 tsp almond extract
2 tsp cocoa powder
3 oz bittersweet chocolate

1. Preheat oven to 200 and line several baking sheets with aluminum foil.

2. In a glass bowl, beat egg whites with cream of tartar on medium speed until frothy. Increase speed and beat until fluffy. Continue beating, gradually adding powdered sugar. Add almond extract and beat until mix is very stiff and glossy.

3. Use a pastery bag to shape mushrooms. Caps should be 1-1.5" domes smoothed down. Stems are 3/8" rounds, draw the pastery bag upwards at the end to produce "stalamites". Lightly sprinkle with cocoa powder.

4. Place in center of oven and bake 45 min. Turn oven off and let stand with door open for 15 more minutes.

5. When pieces are completely cooled, assemble using melted bittersweet chocolate for "glue".

Cleland Cookies

Recipe By : Corey

1 1/2 c flour
1 tsp baking soda
1 tsp salt
1 c butter
12 Tbsp sugar -- 3/4 cup
12 Tbsp brown sugar
1 tsp vanilla
1/2 tsp water
2 eggs
2 c oats
12 oz chocolate chips

1. Cream butter and sugars. Add egg and vanilla.

2. Mix together dry ingredients and add to batter.

3. Fold in oats and chocolate chips.

4. Bake at 375.

Cornmeal Cookies (Molletes)

Recipe By : International Cookie Cookbook by Baggett
Preparation Time :0:45

3/4 c Butter -- softened
2/3 c sugar
2 lg egg yolks
1 1/4 tsp vanilla
1/2 c white cornmeal
1 3/4 c flour
3 tbsp pine nuts

1. Preheat oven to 350 and grease several baking sheets.

2. Place butter in a bowl and mix until lightened. Add sugar and beat until fluffy. Beat in egg yolds and vanilla. Mix in cornmeal until thourally incorporated. Let mixture stand for 2 min.

3. Stir in 1 3/4 c flour until the mixture is smooth. Let stand for 5 minutes. If dough seems to soft to shape by hand, mix in a few Tbsp more flour.

4. Pull off small portions of dough and roll into 1" balls. Press by hand into 2" disks and inbed 3 pine nuts into each.

5. Bake for 14-16 min until pale brown.

Madeleines

Recipe By : International Cookie Cookbook by Baggett
Preparation Time :0:30

1/2 c butter
1 1/4 c flour
1/4 tsp baking powder
1 lg egg
3 lg egg yolks
1 c powdered sugar
1 tsp lemon juice -- fresh
1/4 tsp lemon zest -- grated
1 pinch salt
1 1/2 tbsp raspberry liqueur

1. Preheat oven to 400 and generously grease and flour molds.

2. Melt butter in a small pan over low heat and set aside to cool. Sift flour and baking powder together.

3. Beat together the egg and yolks with a mixer at med speed. Sift in powdered sugar and add lemon juice, zest and salt, still beating. Gradually raise speed to high and continue beating for 5-7 min or until mixture is thickened and light colored and falls in wide ribbons. Lightly beat in liqueur.

4. Using a rubber spatula, fold in the flour mixture. Then fold in the melted butter until incorporated but not overmixed.

5. Divide batter between molds and bake for 9-11 min or until brown tinged. Let madeleines stand in the pan for 1 min then loosen and remove from pan.

Marble Squares

Recipe By : Grandma Michaelsen

1 c flour -- sifted
2 Tbsp flour -- sifted
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter
6 tbsp sugar
6 tbsp brown sugar
1/2 tsp vanilla
1/4 tsp water
1 egg
12 oz chocolate chips

1. Mix first 4 ingredients and add to mixture of all others (except chocolate chips).

2. Smooth batter into 13 x 9" pan. Sprinkle chocolate chips over batter.

3. Bake at 350 for 2 min, remove from oven and run knife through cookies. Bake an additional 10-12 min or until done.

Nanaimo Bars

Recipe By : International Cookie Cookbook by Baggett
Preparation Time :1:00

BOTTOM LAYER
5 tbsp butter, unsalted
3 1/2 oz semisweet chocolate
1 c sweetened coconut flakes
1 c graham cracker crumbs
1 c walnuts -- chopped

BUTTERCREAM LAYER
1 lg egg yolk
1 tbsp orange liqueur
1/2 c butter, unsalted
3/4 tsp vanilla
orange zest -- from one orange
1 1/3 c powdered sugar

TOP LAYER
2 oz semisweet chocolate -- chopped
2 oz unsweetened chocolate -- chopped
1 tbsp butter

1. Grease an 8" baking pan.

BOTTOM LAYER: Melt the butter, reduce heat to low and add chocolate, stir until melted and smooth. Remove from heat and stir in coconut, cracker crumbs and walnuts until evenly mixed. Line baking pan with this mixture, cover and refrigerate at least 20 min.

BUTTERCREAM LAYER: Beat egg yolk and liqueur until well blended. Add butter, vanilla and zest and beat until light and fluffy. Gradually add sugar and continue beating until mixture is smooth and creamy. Evenly spread the buttercream layer over the bottom layer. Refrigerate until buttercream is firm.

TOP LAYER: Warm all ingredients over lowest heat until melted. Cool until just barely warm to the touch then spread over buttercream (work quickly). Cover and refrigerate until chocolate is set but not hard then score into squares.

Orange Poppy seed cookies

Recipe By : Bon Appetite

1 c butter -- room temperature
1 c sugar
2 lg egg yolk
2 tbsp orange peel
1/2 tsp nutmeg
1/4 tsp salt
2 1/4 c flour -- sifted
2 tbsp poppy seeds

1. Mix first 6 ingredients until fluffy.

2. Add sifted flour then poppy seeds.

3. Divide into 4 rolls, wrap in plastic and refriderate until firm.

4. Slice rolls to form cookies.

5. Bake on ungreased cookie sheet at 350 until golden.

Pfeffernusse

2 1/4 c flour
3/4 tsp black pepper
1/2 tsp salt
1 tbsp cinnamon
1/4 tsp baking soda
1/2 tsp allspice
1/4 tsp cloves, ground
3/4 tsp nutmeg
1/2 tsp orange peel
1/2 c sugar
1 lg egg
1/2 c butter
1/2 c molasses
1 tsp water

1. Cream butter, molasses and sugar until fluffy.

2. Add egg and water with soda.

3. Mix flour and spices. Add to batter.

4. Roll into 2 logs and chill 1 hour to 1 week.

5. Bake 1/2" slices on greased cookie sheet for 16 min at 350.

Snickerdoodles

Recipe By : Grandma Michaelsen

1 1/2 c sugar
1 c butter
2 whole eggs
1/2 tsp salt
1 tsp vanilla
2 3/4 c flour -- sifted
2 tsp cream of tartar
1 tsp baking soda
2 tbsp sugar
1 tbsp cinnamon

1. Sift flour, cream of tartar and soda together.

2. Cream butter with sugar. Add liquid ingredients then flour mixture. Reserve 2T sugar and 1T cinnamon.

3. Roll into balls then roll into mixture of sugar and cinnamon.

4. Bake at 350 until light brown.

Note: Dough works best when chilled.

Spice Bars

Preparation Time :0:30

1 c water
1 c raisins
1/2 c oil
1 c sugar
1 3/4 c flour
1 tsp nutmeg
1/2 tsp cloves, ground
1 tsp baking soda
1 egg
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
1/2 c nuts -- (optional)

1. Boil water with raisins.

2. Cool and add all other ingredients.

3. Bake on a 10 x 15" greased baking sheet at 375 for 12 min.

Toll House Cookies

Recipe By : Nestles

1 c butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp salt
1 tsp baking soda -- in 1T water
2 c chocolate chips

1. Cream butter and sugars. Beat in eggs and vanilla.

2. Blend in flour, salt and soda. Then mix in chocolate chips.

3. Bake at 350 until done.

Tuiles Aux Amandes

Recipe By : International Cookie Cookbook by Baggett
Preparation Time :1:00

5 tbsp butter, unsalted
1/4 c egg whites -- (about 2 lg)
3/4 c powdered sugar
1 tbsp powdered sugar
1/4 tsp almond extract
1/3 c flour
2 tbsp flour
1/2 c almonds -- sliced

1. Preheat oven to 350. Grease several baking sheets and Tuile pan.

2. Warm butter over lowest heat and set aside to melt and cool slightly.

3. Beat together egg whites and salt until frothy. Gradually sift in powdered sugar, whisking until smooth and well blended. Whisk in extract. Gradually sift in flour, whisking until very smooth. Finally whisk in melted butter.

4. Drop 4 or 5 rounded tsp of batter onto each baking sheet at least 4 in apart and swirl them with the tip of a knife until they are each 1 3/4" around. Sprinkle each with sliced almonds.

5. Bake for 5-7 minutes. Let stand for 20 sec on pan before removing and shaping over the side of a bottle or rolling pin or on a tuile pan.

Index

Home