Toni-Lynn
12-14-2008, 10:10 PM
Chocolate Covered Cherry Cookies
INGREDIENTS:
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup softened butter
1 cup sugar
1 egg
1-1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries
1 (6 ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk PREPARATION:
Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl, set aside.In another bowl, beat butter and sugar on low speed until fluffy. Add the egg and vanilla, beat until well blended.Gradually add in the flour mixture and blend well until smooth. Shape into 1 inch balls by rolling a small amount of dough between the palms of your hands. Place on ungreased cookie sheet.
Using thumb, press down center of ball making an indentation.
Drain cherries, reserving the juice. Place a cherry in the center of each cookie.
For frosting: In a small saucepan, combine chocolate chips and sweetened condensed milk. Heat over low heat until chocolate is melted. Add 1 tablespoon and 1 teaspoon reserved cherry juice and stir.
Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If frosting gets too thick, add a little more cherry juice.
Bake in oven at 350° for 10 minutes. Cool on wire rack.
Makes 48 cookies.
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Strawberry Thumbprints
2/3 cup butter
1/3 cup sugar
2 egg yolks - set aside the egg whites
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
2 egg whites, beaten
1/3 cup strawberry preserves
Preheat oven to 350* Cream together the butter and sugar. Gradually add the egg yolks, vanilla, salt and flour. Mix until well blended. Shape into 1″ balls, dip in the egg whites and place on greased cookie sheet. Press a thumbprint into top of each cookie. Bake for 15-17 minutes. Cool. Just before serving, fill holes with strawberry preserves.
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Coconut Cookies
These old-fashioned coconut cookie recipes are taken from Mom’s old recipe scrapbook, circa 1929.
You will find some gems among these easy cookie recipes!
Two eggs, 2 cups sugar, 1/4 cup milk, 1 cup melted shortening or oil, 3-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla. Beat eggs, add sugar, milk, and melted shortening or oil, and mix well. Sift flour, baking powder, and salt together and add to the first mixture. Add vanilla and mix well. Chill. Roll out thin on a slightly floured board. Cut dough with a round fluted cutter, brush each cookie with a little milk, and sprinkle with coconut. Place on a greased baking sheet. Bake in a moderate oven (350ºF) about ten minutes or until brown.
Coconut Orange Cookies
2-1/2 cups sifted all-purpose flour, 1 tsp salt, 1 cup butter, 2/3 cup sugar, 2 tbsp grated orange rind, 1 tbsp grated lemon rind, 2 eggs well beaten, 1 cup shredded coconut. Sift flour and salt; beat butter until it is creamy; add sugar beating all the time; add orange rind and lemon rind, beaten eggs, mix well; add 1/2 the flour, mix; stir in the coconut, add rest of flour, mix; drop on ungreased sheet and bake 375ºF 10 minutes. Spread with confectioners’ sugar icing tinted yellow or red on each, then decorate with grated orange and lemon peel and cherries. Makes 4 dozen.
Coconut Layer Cookies
Crumb and rub together 1/2 cup butter and 1 cup flour. Line a shallow tin with this mixture; put in a slow oven while the following is being mixed: 1 cup chopped walnuts, 1 cup coconut, 1-1/2 cups brown sugar, 2 beaten eggs, 1/2 teaspoon baking powder sifted with 2 tablespoons flour. Spread this over first mixture, return to the oven, and bake 20 minutes in a moderate oven. Cut in strips or squares. –Mrs. Alex Long
Coconut Cookies
Cream 1/2 cup butter and 1 heaping cup sugar. Add 1 well-beaten egg, 1/2 cup sour milk, 1 level teaspoon soda, and 1 teaspoon baking powder. Add gradually 3 cups flour and 1/2 cup shredded coconut. Roll thin and sprinkle with sugar. Bake in quick oven. Flavor or not, as desired
Shortbread
1/2 cup brown or fruit sugar or icing sugar, 1 cup butter, 2 cups flour. Cream the butter, add the sugar gradually and cream together thoroughly. Add flour slowly. When a stiff dough is formed, turn out on a floured board. Gradually knead in flour till the dough begins to crack. Roll out 1/4 inch thick, cut in fancy shapes and bake in a slow oven until slightly browned.
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Chocolate Peppermint Patties
2 cups mint chocolate chips, divided
1/2 cup butter
1 cup white sugar
2 egg
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
27 mini peppermint patties, quartered
2/3 cup powdered sugar
Preheat oven to 350* Melt 1 cup of chips in microwave, stirring frequently. In another bowl, cream butter and sugar until smooth. Add the eggs, vanilla and melted chocolate. Combine flour, baking powder and salt and blend in creamed mixture. Add in the remaining chips. Wrap a spoonful of dough around each peppermint patty then roll in powdered sugar. Place on ungreased cookie sheets and bake for 10-12 minutes. Remove from oven and roll in powdered sugar again. Cool.
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Peanut Butter Cup Cookies
3/4 cup peanut butter
1/2 cup butter
1/3 cup white sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking soda
30 chocolate covered peanut butter cups, unwrapped
Preheat oven to 350* Cream together peanut butter, butter and both sugars. Add egg, milk and vanilla and blend together. Combine flour and baking soda and gradually add to creamed mixture. Shape into balls and place on ungreased cookie sheet. Bake for 10-12 minutes. Immediately remove from oven and press a peanut butter cup into the center of each cookie. Cool.
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Easy Peanut Butter Cookies
1 cup peanut butter
1/2 cup sugar
1 egg
Preheat oven to 325* Mix everything together until well blended. Refrigerate for 30 minutes. Roll into 18 balls. Place 2″ apart onto ungreased cookie sheet. Flatten each ball in a criss-cross pattern with a fork. Bake for 18 minutes. Cool.
* You can also dip one side in melted chocolate and then into chopped nuts.
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Chocolate Pudding Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1 teaspoon vanilla extract
2 eggs
12 ounces semisweet chocolate chips
Preheat oven to 375*. Combine the flour and soda and set aside. Mix the butter, sugars, pudding mix and vanilla. Beat until creamy. Add in the eggs and mix well. Gradually stir in the flour. Stir in the chocolate chips and drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes
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Traditional Oatmeal Cookies
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
Preheat oven to 350* Cream together the butter and sugars. Blend in the egg and vanilla. Then stir in the dry ingredients until well blended. Roll into balls and place on greased cookie sheets. Bake for 12 minutes or until lightly golden brown.
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DoubleTree Hotel Chocolate Chip Cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.
INGREDIENTS:
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup softened butter
1 cup sugar
1 egg
1-1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries
1 (6 ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk PREPARATION:
Combine flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl, set aside.In another bowl, beat butter and sugar on low speed until fluffy. Add the egg and vanilla, beat until well blended.Gradually add in the flour mixture and blend well until smooth. Shape into 1 inch balls by rolling a small amount of dough between the palms of your hands. Place on ungreased cookie sheet.
Using thumb, press down center of ball making an indentation.
Drain cherries, reserving the juice. Place a cherry in the center of each cookie.
For frosting: In a small saucepan, combine chocolate chips and sweetened condensed milk. Heat over low heat until chocolate is melted. Add 1 tablespoon and 1 teaspoon reserved cherry juice and stir.
Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If frosting gets too thick, add a little more cherry juice.
Bake in oven at 350° for 10 minutes. Cool on wire rack.
Makes 48 cookies.
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Strawberry Thumbprints
2/3 cup butter
1/3 cup sugar
2 egg yolks - set aside the egg whites
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour
2 egg whites, beaten
1/3 cup strawberry preserves
Preheat oven to 350* Cream together the butter and sugar. Gradually add the egg yolks, vanilla, salt and flour. Mix until well blended. Shape into 1″ balls, dip in the egg whites and place on greased cookie sheet. Press a thumbprint into top of each cookie. Bake for 15-17 minutes. Cool. Just before serving, fill holes with strawberry preserves.
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Coconut Cookies
These old-fashioned coconut cookie recipes are taken from Mom’s old recipe scrapbook, circa 1929.
You will find some gems among these easy cookie recipes!
Two eggs, 2 cups sugar, 1/4 cup milk, 1 cup melted shortening or oil, 3-1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon vanilla. Beat eggs, add sugar, milk, and melted shortening or oil, and mix well. Sift flour, baking powder, and salt together and add to the first mixture. Add vanilla and mix well. Chill. Roll out thin on a slightly floured board. Cut dough with a round fluted cutter, brush each cookie with a little milk, and sprinkle with coconut. Place on a greased baking sheet. Bake in a moderate oven (350ºF) about ten minutes or until brown.
Coconut Orange Cookies
2-1/2 cups sifted all-purpose flour, 1 tsp salt, 1 cup butter, 2/3 cup sugar, 2 tbsp grated orange rind, 1 tbsp grated lemon rind, 2 eggs well beaten, 1 cup shredded coconut. Sift flour and salt; beat butter until it is creamy; add sugar beating all the time; add orange rind and lemon rind, beaten eggs, mix well; add 1/2 the flour, mix; stir in the coconut, add rest of flour, mix; drop on ungreased sheet and bake 375ºF 10 minutes. Spread with confectioners’ sugar icing tinted yellow or red on each, then decorate with grated orange and lemon peel and cherries. Makes 4 dozen.
Coconut Layer Cookies
Crumb and rub together 1/2 cup butter and 1 cup flour. Line a shallow tin with this mixture; put in a slow oven while the following is being mixed: 1 cup chopped walnuts, 1 cup coconut, 1-1/2 cups brown sugar, 2 beaten eggs, 1/2 teaspoon baking powder sifted with 2 tablespoons flour. Spread this over first mixture, return to the oven, and bake 20 minutes in a moderate oven. Cut in strips or squares. –Mrs. Alex Long
Coconut Cookies
Cream 1/2 cup butter and 1 heaping cup sugar. Add 1 well-beaten egg, 1/2 cup sour milk, 1 level teaspoon soda, and 1 teaspoon baking powder. Add gradually 3 cups flour and 1/2 cup shredded coconut. Roll thin and sprinkle with sugar. Bake in quick oven. Flavor or not, as desired
Shortbread
1/2 cup brown or fruit sugar or icing sugar, 1 cup butter, 2 cups flour. Cream the butter, add the sugar gradually and cream together thoroughly. Add flour slowly. When a stiff dough is formed, turn out on a floured board. Gradually knead in flour till the dough begins to crack. Roll out 1/4 inch thick, cut in fancy shapes and bake in a slow oven until slightly browned.
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Chocolate Peppermint Patties
2 cups mint chocolate chips, divided
1/2 cup butter
1 cup white sugar
2 egg
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
27 mini peppermint patties, quartered
2/3 cup powdered sugar
Preheat oven to 350* Melt 1 cup of chips in microwave, stirring frequently. In another bowl, cream butter and sugar until smooth. Add the eggs, vanilla and melted chocolate. Combine flour, baking powder and salt and blend in creamed mixture. Add in the remaining chips. Wrap a spoonful of dough around each peppermint patty then roll in powdered sugar. Place on ungreased cookie sheets and bake for 10-12 minutes. Remove from oven and roll in powdered sugar again. Cool.
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Peanut Butter Cup Cookies
3/4 cup peanut butter
1/2 cup butter
1/3 cup white sugar
1/3 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking soda
30 chocolate covered peanut butter cups, unwrapped
Preheat oven to 350* Cream together peanut butter, butter and both sugars. Add egg, milk and vanilla and blend together. Combine flour and baking soda and gradually add to creamed mixture. Shape into balls and place on ungreased cookie sheet. Bake for 10-12 minutes. Immediately remove from oven and press a peanut butter cup into the center of each cookie. Cool.
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Easy Peanut Butter Cookies
1 cup peanut butter
1/2 cup sugar
1 egg
Preheat oven to 325* Mix everything together until well blended. Refrigerate for 30 minutes. Roll into 18 balls. Place 2″ apart onto ungreased cookie sheet. Flatten each ball in a criss-cross pattern with a fork. Bake for 18 minutes. Cool.
* You can also dip one side in melted chocolate and then into chopped nuts.
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Chocolate Pudding Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed light brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1 teaspoon vanilla extract
2 eggs
12 ounces semisweet chocolate chips
Preheat oven to 375*. Combine the flour and soda and set aside. Mix the butter, sugars, pudding mix and vanilla. Beat until creamy. Add in the eggs and mix well. Gradually stir in the flour. Stir in the chocolate chips and drop by teaspoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes
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Traditional Oatmeal Cookies
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
Preheat oven to 350* Cream together the butter and sugars. Blend in the egg and vanilla. Then stir in the dry ingredients until well blended. Roll into balls and place on greased cookie sheets. Bake for 12 minutes or until lightly golden brown.
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DoubleTree Hotel Chocolate Chip Cookies
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.