Category Archives: Recipes
Lemon Tea Cookies also featuring Orange Float Cookies.
Lemon Tea Cookies.
1 2/3 c. flour
1/3 c. powdered sugar
1 c. margarine, softened
1 tsp. vanilla
In medium bowl combine first 4 ingredients; blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1? balls. Place 2? apart on ungreased cookie sheet. With thumb or finger make imprint in center of each. Bake 8 to 10 minutes or until lightly browned. Remove immediately, cool.
FILLING:
1 egg, beaten
2/3 c. sugar
2-3 tsp. grated lemon peel
1 tsp. cornstarch
1/4 tsp. salt
1 tbsp. margarine or butter coconut
or powdered sugar or both
In saucepan combine ingredients except coconut or powdered sugar. Cook over low heat stirring constantly until thickened. Cool. Top each cookie with filling. Sprinkle with coconut or powdered sugar.
Orange Float Cookies.
2 cups all-purpose flour
1/2 cup heavy cream
1/2 cup butter
1/4 teaspoon orange flavoring
2 drops orange food coloring
powdered sugar for dusting board
–FILLING–
3/4 cup powdered sugar
1/4 cup butter
1 teaspoon orange extract
2 drops orange food dye
1/4 teaspoon heavy cream
Preheat oven to 400°F.
Cream butter. Add flour. Stir in cream and orange flavoring, mix well, until dough holds together. Place dough on a board lightly dusted powdered sugar. Roll out dough.
Using 1-1/2 to 2 inch round cookie cutter, cut out dough and place on ungreased cookie sheet about 2 inches apart.
Bake 8-9 minutes. Remove to a wire rack to cool completely.
Combine all the filling ingredients. Add more sugar or cream to make the filling spreadable.
Once cool, top one cookie with some orange cream and top with another cookie.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Walnut Butter Cookies also Shamrock Cookies for St. Patrick’s Day.
Walnut Butter Cookies.
1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner’s sugar
Melt butter and place in a large bowl to cool. Add sugar and baking powder and mix well. Add flour one-half cup at a time and beat with a hand mixer in between additions.
The dough will start to get thick. Stir in walnuts and mix. Take about 1 – 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet.
Bake at 350 for 15 – 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner’s sugar.
Make about 2 dozen cookies.
Shamrock Cookies for St. Patrick’s Day.
1/2 c Shortening
1/2 c Butter or margarine
1 c Powdered sugar
1 Egg
1 tsp Peppermint flavoring
green food coloring
Preheat oven to 375 degrees. Mix all ingredients together except food coloring. Add green food coloring and mix well. Roll out dough with rolling pin onto floured surface. Cut into shamrock shapes using a cookie cutter. Sprinkle with green decorating sugar. Bake approximately 9 minutes.
Note: Omit salt if using self rising flour.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Pink Cookies also featuring Sour Lemon Cookies.
Pink Cookies.
1 c. powdered sugar
1 c. shortening
1/2 t. salt
3/4 c. chopped pecans
1 egg
1/4 c. milk
1 t. vanilla flavoring
1/2 t. lemon flavoring
4 c. cake flour
Icing Ingredients (below)
Mix all ingredients into a smooth dough. Roll into a log shape and cut into 1-inch slices.
Make an indention in the center of each cookie by pressing with thumb. Bake about 10 minutes at 350°, until just light brown.
Icing Ingredients:
1/4 c. oil
1/4 c. white Karo syrup
1 T. water
drop red food coloring
pinch of salt
1/8 t. (or slightly more) Cherry flavoring
1 c (or more) powdered sugar
1 1/2 t. maraschino cherry juice
Bring oil, Karo syrup and water to a boil. Transfer to a mixing bowl and add flavorings and powdered sugar until it becomes a thick paste. Continue mixing until smooth. Add cherry juice to reach consistency to drop into the indention of cooked cookies. May also add a piece of chopped cherry to the indention.
Sour Lemon Cookies.
1/2 c. butter or margarine
1/4 c. sugar and sugar substitute to
equal 1/4 c.
1 egg
1 tbsp. water
1 tbsp. fresh lemon juice
1 tbsp. grated lemon peel
1 tsp. vanilla
1/2 c. shredded dry coconut
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
Cream butter or margarine in small mixing bowl with high speed of mixer. Add sugar, sugar substitute, egg, water, lemon juice, lemon peel and vanilla. Beat mixture until thoroughly blended. Mix in coconut. Sift four and baking powder and salt and add this to creamed mixture well. Form dough into a roll 2 inches in diameter. Wrap in waxed paper. Chill until firm. Cut into thin slices. Place slices on ungreased cookie sheet. Bake at 400 degrees for 10 to 15 minutes. Makes 4 1/2 dozen.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Italian Christmas Wine Cookies also Italian Christmas Cookies 2.
Italian Christmas Wine Cookies.
1 3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon
Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.
Italian Christmas Cookies 2.
1 c. olive oil
1 tsp. salt
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
4 c. flour, sifted once with 4 tsp.
baking powder
1 c. sugar
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
6 eggs
Mix all ingredients in large bowl until a dough consistency. Roll in a little flour to handle and break off small pieces. Roll and twist. Bake 8-10 minutes on greased pan at 350 degrees. Cookies will be very light after baking.
ICING:
Confectioners’ sugar
1 1/2 tsp. orange extract
1 1/2 tsp. anise extract
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract
A little milk
Mix and dip cookies in icing. Allow to dry before handling. Yield about 4-5 dozen.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Kansas Lime Cookies also Lemon Basil Cookies.
Kansas Lime Cookies.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
3/4 cup unsalted butter
1 cup sugar
finely grated zest of 2 limes
3 tablespoons fresh lime juice
1/3 cup sugar mixed with 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon
Preheat oven to 350 and grease cookie sheets. Cream butter, sugar, and lime zest until light and fluffy. Gradually beat in
lime juice. Add dry ingredients 1/2 cup at a time. Roll dough into 1-inch balls and roll in sugar-spice mixture. Arrange on
cookie sheets and flatten with the bottom of a glass. Bake for 10-12 minutes.
Makes 4 dozen, 60 calories.
Lemon Basil Cookies.
These sound weird but you will be surprised at how wonderful these cookies are. I made them and took them to Alabama with
me to a mini family reunion type thing and everyone turned their noses up at them. Finally Jerry’s brother ate one and
RAVED about it. Everyone else started eating them and they were all gone in a few minutes and I took over 5 dozen of them.
In fact we made more while I was there too. I carry my laptop with me so we had the recipe there and we printed out
zillions of copies for it. I then made these for my neighbors graduation party (she calls me Neighborhood Nanna:) ) and
everyone loved them and I had to give out recipes for it there too. So try them. They are wonderful!!!! Bet you can’t eat
just ONE!!!!!!
Lemon Basil Cookies
1/4 c butter (no substitution)
1 (8 oz) pkg cream cheese
1 egg yolk
1 tsp lemon juice
1/2 tsp grated lemon peel
1 box lemon cake mix
1-1/4 cup currants or 1 cup raisins
1/4 cup shredded coconut
1/4 cup chopped walnuts
2 Tablespoons basil or 1 Tablespoon dried basil
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Cream butter, cheese, egg yolk, lemon juice and peel until well blended and fluffy. Blend in cake mix one third at a time
and mixing the last 1/3 in by hand. Stir in remaining ingredients. Drop by level teaspoons onto greased baking sheet. Bake
in preheated oven at 350 for 15 to 18 minutes until LIGHTLY browned. Let cool before removing from cookie sheet.
*NOTE: If you use parchment paper.. just slide it off the cookie sheet and let them cool on that. That way you can use the
cookie sheet again.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Bulgar Chickpea Salad, Corn Tortillas and Mom’s Chinese Cookies.
Bulgar Chickpea Salad.
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Makes 7 servings.
Corn Tortillas.
Mix the following dry ingredients:
1 1/2 cups fine cornmeal
2 T. soy flour
1 cup whole wheat pastry flour
1 tsp. salt
Add slowly: 1 cup cold water (approx.)
Mix and knead the dough a little. Divide into 6 equal parts. Roll each portion very thin on floured board or between waxed paper. Bake on hot ungreased iron grill. Flip over and brown other side. (Heavy skillet may be used).
Mom’s Chinese Cookies.
Ingredients:
1 can Chinese noodles
1 cup miniature marshmallows
1 cup butterscotch chips
1/2 cup peanut butter
Put noodles and marshmallows in mixing bowl. Combine butterscotch chips and peanut butter in saucepan. Melt, stirring until smooth. Pour over noodles and marshmallows. Dip by teaspoon onto wax paper and cool.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Valentine Cookie Pops also Party Time Cookies.
Valentine Cookie Pops.
20 vanilla wafer cookies
1/2 cup peanut butter
1 6-ounce bag white chocolate chips
1 6-ounce bag semi sweet chocolate chips
colored candy sprinkles, red & white
pink and red gummy or sour patch bears
Cake decorating writer gel in green, pink, red, black, and white
1 tube each of white, red, and pink cake decorator frosting with flower tip
red food coloring
ice cream or lollipop sticks
wax paper or paper plates
Spread peanut butter onto the flat side of the cookies. Place an ice cream stick into the peanut butter on half the cookies. Top with another cookie so the stick is sandwiched between the two cookies.
Melt chocolate chips in the microwave, one minute, then in 20 second increments, stirring until smooth. Before melting, separate the white chips into two bowls. After melting, add a few drops of red food coloring to one of the bowls of white chips to make pink chocolate.
Dip cookie pops in the melted chips, covering completely. Roll pops in red and white sprinkles and lay or stand on waxed paper or paper plates. Place in refrigerator to chill.
Fun Variations:
Drizzles
Alternating between white chocolate, pink chocolate and semi sweet, drizzle melted chocolate over the cookie to create a cool look!
Writing
Write fun Valentine shorts on plain pops such as “Love” or “Hug”. Add a gummy bear.
Hearts
Use the decorator gel to draw on hearts and hearts with arrows.
Flowers
Using the flower tip, pipe on pink flowers with cake decorator icing. Use green gel to add stems and leaves to the bouquet.
Note: Another variation is to use vanilla or chocolate frosting instead of peanut butter for the filling.
These can also be made without sticks. Use one stick to be able to dip the cookies in chocolate and roll in sprinkles, then remove the stick and put on wax paper or paper plates, then chill.
Party Time Cookies.
1 1/2 sticks (3/4 C) butter, softened
1/3 C sugar
1 tsp. almond extract 1 C flour
6 oz. semisweet chocolate chips (about 1 C)
4 oz. slivered almonds (about 1 C)
Preheat oven to 350 degrees. Cream butter and sugar together in a med. bowl using an electric mixer set at med. speed. Add extracts and beat well. Scrape bowl. Add flour, chocolate chips, and almonds, and blend on low speed just until combined.
Do not over mix.
Shape rounded tablespoons into 1 1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hand or bottom of drinking glass to 1/2 inch thick rounds. Bake 15 to 17 minutes or until cookies just begin to brown. Transfer cookies to a cool, flat surface.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Low Fat Chocolate Chip Cookies also Low Fat Pumpkin Cookies.
Low Fat Chocolate Chip Cookies.
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3 1/2 tbsp margarine
2 tsp vanilla extract
1 egg white
1 1/4 cups all-purpose flour
3/4 tsp baking soda
dash of salt
2/3 cup miniature semi-sweet chocolate chips
Preheat oven to 400 degrees.
In large bowl, combine sugars, margarine, vanilla and egg white. Mix until
smooth. Stir in flour, baking soda and salt. When the mixture is smooth, stir in chocolate chips.
Shape dough into 1-inch balls and place 3 inches apart on an insulated baking sheet. Bake for 8-10 minutes or until brown. Cool 5-7 minutes before removing from baking sheet.
Makes 2 dozen cookies.
Low Fat Pumpkin Cookies.
1 cup brown sugar
1 cup sugar
1 cup liquid butter buds
1/2 tsp. salt
4 cups flour
2 tsp. baking soda
2 t sp. cinnamon
2 tsp. baking powder
Egg Beaters equal to 2 eggs
1/2 tsp. cloves
2 tsp. vanilla extract
1 cup Grape Nuts cereal
15 oz. can pumpkin
1 cup chopped dates
powdered sugar
Non-Fat cooking spray
Beat sugars and butter buds until smooth, with electric mixer. Add Egg Beaters, vanilla, and pumpkin. Mix until well blended. Sift together flour, cinnamon, cloves, salt, baking soda, baking powder. Add to sugar mixture & mix well. Add Grape Nuts and dates. Chill dough 30 minutes. Drop by teaspoonfuls onto cookie sheet that has been sprayed with a non-fat cooking spray. Bake 10 to 12 minutes at 375°. Cool and sprinkle with powdered sugar.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Lammas Oatmeal-Apple Bread also Mountain Herb Bread.
Lammas Oatmeal-Apple Bread.
1 C Wheat Flour
1/2 teaspoon baking soda
2 teaspoons Salt
1 teaspoon Nutmeg
1/2 C Brown Sugar
1 C Butter
1/2 C Nuts (optional)
3 Medium Apples (chopped)
1 C Raisins
1 teaspoon Cinnamon
1 teaspoon Ginger
1 1/2 C Rolled Oats
1 Egg
1 1/2 teaspoons vanilla or orange extract
Mix above ingredients together, then place in a greased 9 inch cake pan. Bake at 350 dgrees for 30 minutes, until it begins to move away from the sides of the pan. When colled, this bread may be shaped for ritual as well. Also the fruits and nuts may be changed for different seasons.
Mountain Herb Bread.
1 1/2 pound loaf
1 1/4 cups water
2 Tbsp olive oil
1/4 cup wildflower honey
2 cups bread flour
1 cup whole wheat flour
3 Tbsp light brown sugar
3 Tbsp nonfat dry milk
1 Tbsp gluten
1 1/2 Tbsp minced fresh parsley
1 1/2 tsp dried basil
1 tsp dried dill weed
1 tsp dried summer savory
3/4 tsp dried marjoram
1/2 tsp dried tarragon
1/4 tsp dried thyme
1 1/2 tsp salt
2 tsp instant yeast or 2 1/2 tsp bread machine yeast
Place all the ingredients in the bread pan according to the order in the manufacturer’s instructions. Set crust on dark and program for the basic cycle; press start. This recipe is not suitable for use with the delay timer. When the baking cycle ends immediately remove the bread from the pan and place it on a rack. Slice when cool.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Apple and Sunflower Seed Salad also Colcannon.
Apple and Sunflower Seed Salad.
2 green apples – washed, cored and cubed
1/2 cup sunflower seeds
1 head romaine lettuce – rinsed, dried, and chopped
2 dill pickles, diced
2 tomatoes, diced
1/2 cup ranch style salad dressing
In a large bowl, mix together the apples, sunflower seeds, lettuce, pickles and tomato. Pour dressing on top, toss and enjoy!
Makes 5 servings.
Colcannon.
2 pounds potatoes, peeled and cut into pieces
1/2 teaspoon salt
3 cups shredded green cabbage
1 cup sliced green onions
1/2 cup milk
1/4 teaspoon ground black pepper
2 tablespoons butter
In a large heavy saucepan, place the 2 pounds potatoes; add water to cover by 1 inch and the 1/2 teaspoon salt. Cover and bring to a boil over high heat. Reduce the heat to low and simmer 20 minutes or until the potatoes are tender. Drain the potatoes well and return them to the saucepan. Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Add the cabbage and simmer until it is just crisp-tender, about 5 minutes; drain well. In a small saucepan, combine the 1 cup onions, 1/2 cup milk, and 1/4 teaspoon pepper and bring the mixture just to a boil over low heat, then remove the mixture from the heat. Using a hand-held electric mixer, gradually beat the onion-milk mixture into the potatoes until the mixture is fluffy. Fold in the drained cabbage. Taste and adjust the seasoning, if necessary. Transfer the Colcannon to a serving bowl and place the 2 tablespoons butter in the center.
Serves 6.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Bacon Corn Bread also Lammas Whole Wheat Bread.
Bacon Corn Bread.
1 1/2 cups Unbleached All-Purpose Flour
3/4 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cumin
1 large egg, beaten
1 cup milk
1/4 cup vegetable oil
1 cup cooked corn kernels
6 ounces bacon, cooked and crumbled
1 cup (4 ounces) grated Cheddar cheese
Preheat oven to 400°F. Grease an 8-inch square pan.
Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk until well mixed. Mix the egg, milk, and vegetable oil and add to the dry ingredients. Stir in the corn, bacon and cheese.
Spread batter into pan and bake 30 minutes, or until browned and a cake tester inserted comes out clean.
Lammas Whole Wheat Bread.
2 pkg active dry yeast
1/2 cup lukewarm water
1/4 cup honey
3 Tbsp shortening
1 Tbsp grated lemon peel
2 1/4 cup water
3 1/4-4 1/4 c unbleached all-purpose flour
1 Tbsp salt
2 cups unsifted whole wheat flour
vegetable oil to grease pans
In 1/2 cup of lukewarm water, dissolve yeast. Combine honey, shortening and lemon peel. Add dissolved yeast and remainder of water. Combine 2 cups unbleaches flour and salt, stirring well to blend. Add yeast to mixture. Add 1 cup whole wheat flour. Beat until thick and elastic. Stir in remianing cup whole wheat flour. Then gradually stir in just enough remaining unbleached flour to make a soft dough that leaves the sides ofthe bowl
Turn onto floured board; round up into a ball. Knead 5 to ten minutes or until dough is smooth and elastic. Cover and let rise until doubled. Punch down, and shape into 2 loaves.
Place into 9×5 inch loaf pans. Let rise until doubled.
Bake at 400°F for 30-40 minutes or until done. Remove from pans immediately. Brush top crust with shortening after baking if you want a soft crust.
Makes 2 loaves.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Hershey Cookies also Italian Chocolate Nut Cookies.
Hershey Cookies.
2 c. butter or margarine
2 c. white sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips
8 oz. Hershey chocolate M&M’s
3 c. nuts (optional)
Cream together butter (or margarine), white sugar and brown sugar. Then add eggs and vanilla. Set aside. In another bowl, mix together:
4 c. flour
5 c. oatmeal (measure oatmeal first, then put small amounts of oatmeal in blender & grind it into a powder)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
Mix everything together and add:
24 oz. chocolate chips
8 oz. Hershey chocolate M&M’s
3 c. nuts (optional)
Bake at 350 degrees for about 10 minutes.
Italian Chocolate Nut Cookies.
½ cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
½ cup water
2 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants
Preheat the oven to 350 degrees.
Combine the first four ingredients in a saucepan. Heat slowly, stirring, until the mixture resembles a smooth syrup. Remove from heat and let cool to room temperature.
In a large mixing bowl, combine the flour with the baking powder and spices.
Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Add the almonds and raisins or currants and work in.
Form into balls no larger than 1 inch and arrange on cookie sheets. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie tests clean.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Hermit Cookies also Hermit Cookies 2.
Hermit Cookies.
3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour, sifted
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. each nutmeg + cinnamon
1/4 tsp. cloves
1 tsp. each lemon and vanilla extracts
1 c. raisins
1/2 c. walnuts (optional)
Mix shortening, brown sugar, egg and molasses thoroughly. Sift together dry ingredients and combine with first mixture. Add the extracts, raisins, nuts and chill. Roll into walnut sized balls and dip the tops in granulated sugar. Before baking, sprinkle each cookie with 2 or 3 drops of water to make crinkle tops.
Bake 375 degree oven 10 – 12 minutes only until just set.
Hermit Cookies 2.
1 c. shortening or butter
2 c. packed brown sugar
2 eggs
1/2 c. cold coffee
3 1/2 c. all purpose flour
1 tsp. soda
1 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 1/2 c. seedless raisins
1 1/2 c. chopped nuts
Cream butter and sugar. Add coffee. Add flour and other dry ingredients. Add nuts and raisins. Heat oven to 400 degrees. Chill dough 1 hour. Drop by teaspoon 2? apart.
Bake 8 to 10 minutes.
Makes 7 to 8 dozen 2 1/2? cookies.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Halloween Sugar Cookies and Pumpkin Shaped Sugar Cookies.
Halloween Sugar Cookies.
1/2 c Butter; softened
1 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
2 1/2 c Flour
1 ts Baking powder
1/4 ts Salt
Orange paste food color
Chocolate sprinkles
NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It’s available in specialty markets and some party stores. Be careful: A little goes a long, long way.
Beat butter and sugar in mixer until creamy. Beat in eggs, 1 at a time, then add vanilla. Combine flour, baking powder and salt in large bowl and beat in butter mixture. Add small amount orange paste food color to dough with toothpick and beat at low speed until dough is evenly colored.
Form dough into walnut-sized balls and place 2 inches apart on lightly greased baking sheet. Flatten balls gently with palm of your hand, then press with fork tines to make grid pattern. Top with chocolate sprinkles and bake at 375 degrees 10 to 12 minutes.
Pumpkin Shaped Sugar Cookies.
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/2 cups butter or margarine, softened
1/4 teaspoon orange paste food coloring
1 cup sugar
1 egg 1 teaspoon vanilla
1 cup homemade or purchased creamy chocolate frosting
18 green jelly beans, cut crosswise in half
In a medium mixing bowl stir together flour and baking powder. Set flour mixture aside. In a large mixing bowl beat butter or margarine and food coloring with an electric mixer on medium speed for 30 seconds. Add sugar and beat until fluffy.
Add egg and vanilla, then beat well. Stir in flour mixture. Do not chill dough. Put the flower plate onto a cookie press. Pack dough, half at a time, into the cookie press. Press dough into flowers on ungreased cookie sheets. Bake in a 400 degree F oven for 7 to 8 minutes or until cookies are just light brown around edges. Remove cookies to a wire rack, then cool completely.
Spread the flat side of half of the cookies with some frosting. Top with remaining cookies to form pumpkins. For stems, attach one jelly bean half to the top of each cookie with frosting. Let stand for 1 to 2 hours or until frosting is slightly dry.
Makes 36 cookies.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Giant Christmas Card Cookies also Grandma’s Crispy Oatmeal Cookies.
Giant Christmas Card Cookies.
1-1/2 cups butter or margarine (3 sticks), softened
2 cups packed brown sugar
1 egg
4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
Colored sugar or crushed sugar cubes (optional)
Decorator icing Red cinnamon candies
In a large mixing bowl beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until fluffy. Add egg. Beat well. Stir together flour, cinnamon, nutmeg, cloves, and baking soda. With mixer on low speed gradually add flour mixture to butter mixture, beating well. Cover and chill in refrigerator about 2 hours or until firm enough to roll out.
Preheat oven to 350 degrees F. For each cookie roll 3/4 cup of the chilled dough about 1/4 inch thick directly onto an ungreased cookie sheet. (Keep remaining dough in the refrigerator.) Using floured cardboard patterns and a table knife, cut out desired shapes. Remove excess dough. Sprinkle cookies with colored sugar or crushed sugar cubes, if desired. If you want to tie a ribbon in your cookie card, make a small hole in the top of the cookie. Bake for 10 to 12 minutes or until edges are browner than centers. Let cool on cookie sheets for 8 minutes.
With a pancake turner lift cookies onto a cooling rack to finish cooling. Decorate cookies with decorator icing and red cinnamon candies. If desired, run a ribbon through the hole and tie a bow. Store cookies in airtight container up to 2 days. Makes 10 large cookies.
Grandma’s Crispy Oatmeal Cookies.
1/3 cup Butter
1/3 cup Lightly packed brown sugar
1/4 cup Warm water
1 cup Flour, divided; 1/4 cup aside
1 cup Quick rolled oats
1 tsp. Cinnamon
1/2 tsp. Baking soda
Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture. Add the
remaining flour gradually to the dough until it is stiff enough to roll.
Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces or use cookie cutter. Place on a lightly greased cookie sheet. Bake at
350 F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Ginger Almond Cookies also Gingerbread Men Cookies.
Ginger Almond Cookies.
1/2 cup almonds, toasted 6 tablespoon sugar 1 cup all-purpose flour 2 teaspoon ground ginger 1 pinch salt 4 ounce unsalted butter, at room temperature 1 teaspoon pure vanilla extract
Estimated Cooking Time: 3 hours 30 min.
1. In a food processor, combine the almonds with half the sugar and process to a coarse powder. Transfer to a bowl and stir in the flour, ginger and salt.
2. In a large bowl, beat the butter with the remaining sugar and the vanilla until well blended. Add the flour mixture and beat until combined.
3. Divide the dough in half and shape each half into a 6-inch-long log [for recipe making 48 cookies] . Wrap each log in plastic and chill until firm, at least 3 hours or for up to 3 days.
4. Preheat the oven to 350 degrees F (175 degrees C) and line 2 cookie sheets with parchment paper. Slice the dough logs 1/4 inch thick and arrange the slices 1 inch apart on the prepared cookie sheets. Bake the cookies for about 18 minutes, or until golden on the bottoms and edges; shift the pans halfway through baking. Slide the parchment with the cookies onto wire racks and let the cookies cool completely before serving. (The cookies can be kept in an airtight container for up to 3 days.)
Yields: 4 dozen.
Gingerbread Men Cookies.
1/2 cup shortening 1/2 cup C&H Pure Cane Granulated Sugar 1/2 cup molasses 1 egg, separated 2 cups flour 1 +1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt 1 +1/4 cups C&H Pure Cane Powdered Sugar 1 pinch cream of tartar 1/4 teaspoon vanilla 1 cup raisins or nuts, for decoration
Beat shortening, sugar and molasses until creamy. Add egg yolk and mix well (set aside egg white for the frosting).
Sift together flour, cinnamon, cloves, ginger, baking powder, nutmeg, baking soda and salt. Blend into creamed mixture and mix well. Refrigerate 30 minutes.
Preheat oven to 350°F.
On a lightly floured board, roll out dough to ¼-inch thick. With a 5-inch cookie cutter, cut out gingerbread men. Place on ungreased cookie sheet. Decorate with raisins or nuts. Bake until edges start to crisp, 8 to 10 minutes. Cool slightly on cookie sheet before transferring to wire racks to cool completely.
Sift together powdered sugar and cream of tartar. Add egg white and vanilla. With mixer, beat mixture until stiff. Cover with a moistened towel until needed. Use to frost cooled cookies.
Yields: 24 cookies.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
Chinese fortune cookies, Fortune Cookies also Fruitcake Cookies.
Chinese fortune cookies. Enjoy!
2 eggs 1/2 c. flour 1/4 tsp. ginger 3/4 c. powdered sugar 1/4 tsp. salt 1/4 c. butter, melted
Beat eggs, add sugar. Mix remaining ingredients. Grease cookie sheets. Drop by spoonfuls and spread to 2 1/2 inches round. Bake at 300 degrees for 12 minutes. Remove 1 cookie at a time with spatula; leave rest in warm oven, working quickly before cookie hardens. Fold over clean pencil and slip pencil out, slip paper fortune inside of cookie. Fold in half again and let set in glass cup until cooled. Repeat with remaining cookies.
Fortune Cookies.
24 egg whites 1 c. sugar 1/4 c. flour 1/2 tsp. vanilla 1/2 c. melted butter 2 tbsp. water
Write messages on 2 1/2 x 1/2 inch strips of paper. Fold and set aside. In large bowl, mix sugar into egg whites and blend until fluffy. Melt butter and cool slightly. Add flour, vanilla, water, and butter to sugar mixture. Beat until smooth. Grease a cookie sheet. Pour batter from a spoon to form 3 inch circles on cookie sheet. Bake at 375 degrees until light brown (about 8 minutes). Lay a message on each circle, fold circles in thirds and bend gently in the center. If the cookies get too hard to bend, put them back into the oven for 30 seconds.
Fruitcake Cookies.
1 (8 oz.) candied pineapple 1 (8 oz.) pkg. cherries, candied 1 (3 1/2 oz.) can coconut 1 tsp. vanilla 1 can Eagle brand milk 1/4 c. flour 1 1/2 c. pecans
Mix together and bake at 350 degrees for 8-10 minutes.
It is the reader’s personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from the recipes section.
