Recipes (43): Rolled/Cutout Cookies

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Rolled/Cutout Cookies

Blue Moon Cookies
...Lemon Icing
Chocolate Shortbread
Apple and Nut Pockets
Chocolate Cinnamon Snaps
Raspberry Gems
Chocolate Orange Cookies
Frosty Christmas Trees
...Icing
Hazelnut Espresso Shortbread Cookies
Chocolate Double Delights
Kahlua Gingerbread People
...Kahlua Icing
Candy Bar Cookies
Peanut Butter Reindeer
Chocolate Raspberry Linzer Cookies
Christmas Shortbread
Gingerbread Cookies
Cardamon Cookies
Chocolate Mint Cookies
Chocolate Cinnamon Snaps
Chocolate Jumbles
Cottage Cheese Melt-Aways
Cinnamon Stars Cookies
...Royal Icing
Cinnamon Stars
...Icing
Cinnamon-Almond Butter Cookies
Coconut Cookies
Herbfarm Rosemary Shortbread
Cream Cheese Cookies
Fig Envelopes
Fruit Pockets
Ginger Cookies
Gingerbread Teddy Bears
Iced Molasses Cookies
...Frosting
Raspberry Hazelnut Cookies
Coconut Circles
...Frosting
Almond-Spice Cookies
Pennsylvania Dutch Light Ginger Cookies
Stained Glass Cookies

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Betsy-TKL (07:52:11 am) :
From: Hazel Boston-Baden (hazel@NETCOM.COM)

Blue Moon Cookies (w/lemon, cinammon, ginger),

Recipe: Blue Moon Cookies
(Butter Cookies I + Lemon Icing)

Recipe: Butter Cookies I
Makes about 48 cookies

1 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
2 TABLESPOONS grated lemon zest [I used 1 TB lemon extract]
4 cups sifted flour
1 teaspoon cinnamon
1 TABLESPOON ground ginger
1/2 teaspoon salt

Preheat the oven to 400 F. Lightly grease two large baking sheets [I
used 3] with butter or vegetable shortening.

In a large mixing bowl, cream together the butter and sugar. Beat in the
eggs, one at a time. Add the lemon zest and mix well. Sift together the
flour, cinnamon, ginger, and salt. Gradually add the flour mixture to the
batter, 1/2 cup at a time. Work the batter into a smooth, stiff dough,
finishing the kneading on a floured work surface.

Roll out the dough to a thickness of 1/4 inch. Cut out the cookies using
a 2-inch, curly-edged biscuit or cookie cutter. Place the cookies 1 inch
apart on the baking sheets. Bake for 10 to 12 minutes, or until the
cookies have browned around the edges. Remove from the oven.

After the cookies have cooled for 2 to 3 minutes, but are still warm to
the touch, use a spatula to transfer them to wire racks to cool completely.

[365 Great Cookies You Can Bake, by Lois Hill, pg 129 (recipe #232).
1990, Weathervane Books, Outlet Book Company, Random House, New York]

[I used a crescent-moon cookie cutter.]

RECIPE: Lemon Icing

"Lemon Glaze: Mix 1 tsp. Lemon Extract, 1/3 cup hot water and 4 cups
confectionrs' sugar. Drizzle over pastry, donuts or cake."

From: Schilling Pure Lemon Extract, McCormick & Co. Inc., Hunt Valley MD

(4 cups is 1 lb. of sugar, as near as I can tell. It didn't work; that
is, it wasn't a glaze, it needed more water or less sugar for that. It
was a thick icing or frosting, pure and simple. I added blue food
coloring to it, and used it to frost the cookies after they cooled.)
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Betsy-TKL (07:55:45 am) :
From: Hazel Boston-Baden (hazel@NETCOM.COM)

Recipe: Chocolate Shortbread
Makes about 24 cookies

4 ounces (4 squares) unsweetened baking chocolate
1 cup unsalted butter, softened
1 cup light brown sugar
2 teaspoons vanilla extract
2 cups sifted cake flour
1/2 teaspoon baking powder
1 cup walnuts, coarsely chopped

Preheat the oven to 350 F. Lightly grease two large
baking sheets with butter or vegetable shortening.

Melt the chocolate in the top of a double boiler over simmering water,
stirring frequently. Remove the pan from the heat and set aside.

In a large mixing bowl, cream together the butter and sugar. Mix in the
vanilla extract. Beat in the melted chocolate and mix thoroughly. Sift the
flour with the baking powder. Using a pastry blender, or two forks, work the
flour mixture into the butter mixture until it is thoroughly blended. Mix
the chopped walnuts into the dough by hand.

On a floured work surface, roll out the dough to a thickness of 1/2 inch.
Cut out the cookies using a 2-inch, curly-edge biscuit or cookie cutter.
Place the cookies 1 inch apart on the baking sheets. Bake for about 15
minutes, or until the cookies are light brown. Remove from the
oven.

After the cookies have cooled for 2 to 3 minutes, but are still warm to the
touch, use a spatula to transfer them to wire racks to cool completely.

Recipe: Double Delight Chocolate Shortbread
Makes about 30 cookies

Follow the recipe for Chocolate Shortbread (No. 308), adding 3/4 cup of
semi-sweet chocolate morsels to the batter.

365 Great Cookies You Can Bake, by Lois Hill, pg. 181-182. 1990, Outlet
Book Co. Inc., Weathervane Books, Random House Company, New York.
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Betsy-TKL (08:01:03 am) :
Title: Apple and Nut Pockets

MMMMM------------------------------DOUGH-----------------------------------
8 tb Unsalted butter; softened
1 1/4 c Sugar
1 Large egg
1 1/2 ts Vanilla extract
2 1/2 c Sifted all-purpose flour
1/2 ts Salt
1/4 ts Baking soda

MMMMM-----------------------------FILLING----------------------------------
2/3 c Apple butter
1 tb Lemon juice
Grated zest of 1 lemon
1/4 c Finely chopped walnuts
Confectioners' sugar
-for dusting

To make the dough: In a medium bowl, using a hand-held electric mixer set
at high speed, beat the butter until creamy, about 1 minute. Add the sugar
and beat until light in color and texture, about 2 minutes. Beat in the egg
and vanilla. Sift the flour with the salt and baking soda. Gradually add
the flour mixture to the butter mixture, beating well after each addition.
Scrape the dough onto a large piece of plastic wrap and wrap tightly.
Refrigerate until the dough is firm enough to roll out, at least 6 hours,
or preferably overnight. To make the filling: Combine the apple butter,
lemon juice, lemon zest, and walnuts and mix well. Preheat the oven to 375
degrees. Divide the dough into 4 portions. On a lightly floured work
surface, roll out one portion of dough to 1/8 inch thickness. (If the dough
crumbles, work in your hands until malleable.) Using a 3-inch round cookie
cutter, cut out rounds of the dough. Gather up the scraps to work into the
remaining dough. Repeat the process until all the dough has been used.
Place a rounded teaspoon of the filling in the center of half of the
rounds. Brush the edges of the rounds lightly with water. Place the
remaining rounds on top of the filled cookies. Using a fork, press the
edges sealed. Don't worry if cracks appear in the surface. Transfer the
cookies to ungreased baking sheets. Bake until lightly browned, 12 to 15
minutes. Transfer to wire racks and cool completely. Sprinkle with
confectioners' sugar before serving. Makes about 20 large cookies. Source:
"An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena
Chalmers.
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Betsy-TKL (09:13:49 am) :
Title: Chocolate Cinnamon Snaps

2 c All-purpose flour
1/2 ts Baking soda
1 ds Salt
1/3 c Unsweetened cocoa Powder
2 ts Cinnamon
3/4 ts Cloves
1/2 c Softened butter or
Margarine
1/2 c Granulated sugar
1/4 c Molasses
1 Egg

Preparation time: 15 min. Baking time: 10 to 12 min. Oven temperature: 350
degrees F.

A chocolate sugar cookie with the spice of a gingersnap. Perfect for the
holidays!

For 4 dozen cookies you will need:

1. In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon
and cloves.

2. In another bowl, cream the butter until soft. Gradually add sugar,
beating until fluffy.

3. Beat in the molasses and egg. Add flour mixture. Blend until a stiff
dough forms.

4. Roll dough (half or a quarter of dough is easier to work with) on a
lightly floured board to a 1/8-to 1/4-inch thickness.

5. Cut into favorite shapes. Place on a lightly greased cookie sheet.
Sprinkle with cinnamon-sugar.

6. Bake at 35 o degrees F for 10 to 12 minutes depending on thickness. Cool
a minute on sheet before removing to a rack to complete cooling.

7. Repeat with remaining batches. Store in a tin when completely cooled.

Variations: The cookies can be sprinkled with chocolate sprinkles ot
holiday colored sugar.

From: Great American Recipes.
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Judi Mae, CA (10:19:15 am) :
---------- Recipe via Meal-Master (tm) v8.04

Title: RASPBERRY GEMS
Categories: Cookies, Fruits
Yield: 72 cookies

1 1/2 c All purpose flour
1 c Margarine or butter;
-softened
1/2 c Dairy sour cream
1/3 c Raspberry spreadable fruit
3 tb Sugar
2/3 c Semisweet chocolate pieces
1 tb Shortening
1/4 c Almonds; finely chopped

Stir together flour, margarine or butter, and sour cream in a large mixing
bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3
hours. Roll each half of dough on a lightly floured surface to 1/8 inch
thickness.

Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp.
raspberry fruit on top of half of the cookies. Top with remaining cookies.
Stir together sugar and 1 Tbsp. water. Brush over cookies.

Place cookies on a lightly greased
baking sheet. Bake in a 350 degree oven for 15 to 20 minutes or till done.

Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan
melt chocolate pieces and shortening over low heat till melted, stirring
constantly. Dip one side of each of the cookies into melted chocolate. Place
on waxed paper; sprinkle with almonds. Cool until set. Makes about 72.

Shared by Judi M. Phelps
jphelps@best.com or jphelps@slip.net

-----

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Amy,Utah (11:12:43 am) : Chocolate Orange Cookies
from: Taste of Home magazine

1 cup margarine or butter,softened
3/4 cup sugar,divided
1 egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup finely grated orange peel
1 cup (6 ounces) semi-sweet chocolate chips,melted
In a mixing bowl,cream butter and 1/2 cup sugar. Add egg and vanilla.
Gradually add flour and salt;mix well. Cover and chill for 15 minutes. Roll
dough on a floured surface to 1/4 in. thickness. Cut with a 2-in. cookie
cutter. Place 2-in apart on ungreased cookie sheets. Combine orange peel and
remaining sugar;spread over cookies. Bake at 350 for 14 - 16 minutes or
until edges just begin to brown. Remove to wire racks to cool completely.
Decorate cookies with melted chocolate. Makes 3 dozen.
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Betsy-TKL (2:39:47 pm) :
From: Beverly Michie (gmichie@concentric.net)
Newsgroups: rec.food.recipes

This cookie recipe is my favorite - I've made it every year for Christmas
for about 10 years now. I have no idea where it originally came from...

Frosty Christmas Trees

3 3/4 cups sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tbs. unsweetened cocoa powder
2 tsp. ground ginger
3 tsp. ground cinnamon
2 tsp. ground cloves
1 cup butter, softened
1 cup granulated sugar
1 egg
1/2 cup molasses
sugar icing (recipe follows)

Sift flour, baking soda, salt, cocoa and spices together. Beat butter,
sugar, egg, and molasses in a large bowl until fluffy and light. Stir in
the flour mixture, until well blended. Wrap dough in plastic wrap and
chill several hours or overnight. Roll out dough 1/3 at a time on lightly
floured surface 1/4" thick, and cut with floured tree shaped cookie cutter.
Bake on lightly greased cookie sheets at 350 degrees for 8 minuets until
edges are brown. Cool a few minuets on the cookie sheets, and then remove
to cooling rack. Cool completely, frost with icing and decorate with
sprinkles, jimmies, etc. Makes aprox. 3 dozen cookies.

Icing

Combine 1 LB confectioners (10x) sugar, 1 tsp. vanilla extract, 1/3 cup
water, and a few drops green food coloring in a medium bowl, stirring until
smooth. Add more water, one teaspoon at a time, until spoonable and flows
easily.
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Betsy-TKL (2:46:21 pm) :
From: Joel Schwarz (joels@u.washington.edu)
Newsgroups: rec.food.recipes

HAZELNUT ESPRESSO SHORTBREAD COOKIES
From: Bon Appetit, December, 1996

2 cups all purpose flour
1 cup light brown sugar
3 T cornstarch
1 T plus 1 teaspoon instant
espresso powder or ground beans
3/4 t salt
1 cup (2 sticks) margarine cut
into 1/2-inch pieces
2/3 cup toasted finely chopped
hazelnuts
2 T hot water
2 oz semisweet chocolate

Preheat oven to 350 degrees. Mix flour, brown sugar, cornstarch, 1 T
espresso powder and salt in processor or by hand. Process until mixture
is like coarse meal. Add hazelnuts. Transfer to floured work surface and
knead until dough comes together.

Divide dough in half and press each half into 9-inch diameter tart pan
with removable bottom. Score with knife or pizza cutter. Bake until deep
golden, probably 35-40 minutes, maybe longer. Transfer to rack and cool 2
minutes. Remove pan rim and cut into wedges. Mix hot water and espresso
powder in small saucepan, add chocolate and melt and mix.. Drizzle
chocolate onto shortbread in circular design. Cool.
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Betsy-TKL (6:01:24 pm) : Title: Kahlua Gingerbread People
Categories: Alcohol, Gift, Cookies
Servings: 2

1/2 c Shortening
1/4 c Butter
1/2 c Light brown sugar
1 lg Egg
1/4 c Molasses
2 tb Kahlua
2 1/4 c Sifted all-purpose flour
1 tb Baking soda
1 ts Salt
1 ts Ginger
1/2 ts Cinnamon
1/2 ts Nutmeg

Kahlua Icing

Preheat oven to 350 degrees F.

Cream shortening, butter and sugars together. Beat in egg until fluffy.
Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add
to creamed mixture; blend well. Cover and chill 2 hours or longer to firm
dough. On well-floured board, gently roll dough, a portion at a time, to
3/8 inch. (keeping remaining dough chilled). Dough will be tender and
soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal
spatula under cutter and dough. Lift to lightly greased cookie sheet and
remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on
wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies.

Kahlua Icing:

In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp.
shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food
coloring, if desired. Pipe to decorate cookies. Or to spread, add
additional Kahlua (1 to 2 Tbsp.).

Recipes from Kahlua recipe booklet copyright 1986 Kahula 53 Proof Maidstone
Wine & Spirits Inc. Los Angeles, CA.
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Betsy-TKL (6:02:08 pm) :
Title: Candy Bar Cookies
Categories: Cookies
Servings: 6

3/4 c Butter
3/4 c Sifted confectioner sugar
2 tb Evaporated milk
1 ts Vanilla
1/4 ts Salt
2 c Flour
FILLING:
1/2 lb Caramels (about 30)
1/4 c Evaporated milk
1/4 c Butter
1 c Confectioners sugar
1 c Chopped pecans/peanuts
ICING:
12 oz Semi sweet chocolate
2/3 c Evaporated milk
4 tb Butter
2 ts Vanilla
1 c Confectioners sugar

Cream butter and add confectioners sugar. Add evaporated milk, vanilla and
salt and mix well. Blend in flour. Chill. Roll out to about 1/4 inch
thickness. Cut into rectangles 3 x 1 1/2 inches. Put on ungreased cookie
sheet about 1/2 inch apart and bake at 325 degrees for 12-16 minutes, until
undersides are just starting to turn golden brown. Drop a teaspoon of
filling on each cookie. When cool, drop a teaspoon of icing over the top.

FILLING: Melt caramels with evaporated milk in top of double boiler,
stirring frequently. Remove from heat. Add butter and mix in. Sift in
confectioners sugar and mix in. Add peanuts or pecans and mix well. Drop on
top od cooled cookies.

ICING: Melt chocolate bits with evaporated milk. Remove from heat. Add
butter and vanilla and mix. Sift in confectioners sugar and mix well. Drop
a teaspoonful over the top of cooled cookies.
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Betsy-TKL (7:11:55 pm) :
Title: PEANUT BUTTER REINDEER
Categories: Cookies, Holidays
Yield: 24 servings

----------------------------------COOKIES----------------------------------
1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
2 t All-purpose flour

----------------------------ASSORTED DECORATIONS----------------------------
Miniature semi-sweet
-chocolate chips
Vanilla milk chips
Candy-coated semi-sweet
-chocolate chips
Colored sprinkles

1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from
Mix and egg in large bowl. Stir until thoroughly blended. Form dough into
ball. Place flour in jumbo (15x13") resealable plastic bag. Place ball of
dough in bag. Shake to coat with flour. Place dough in center of bag (do
not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont
baking sheet. Chill in refrigerator at least 1 hour.

2. Preheat oven to 375'F. Use scissors to cut bag down center and across
ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in
flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour
after each cut. Transfer cut-out cookies to ungreased baking sheets using
floured pancake turner. Decorate each reindeer as desired. Bake at 375'F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of
waxed paper in airtight container.

Makes about 2 dozen cookies.

TIP: Reroll dough by folding plastic back over dough.
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Betsy-TKL (7:14:23 pm) :
Title: CHOCOLATE RASPBERRY LINZER COOKIES
Categories: Cookies
Yield: 36 servings

2 1/3 c All-purpose flour
1 t Baking powder
1/2 t Cinnamon
1/2 t Salt
1 c Sugar
3/4 c Butter, softened
2 Eggs
1/2 t Almond extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)
6 T Raspberry jam or preserves
Confectioners' sugar

In small bowl, combine flour, baking powder, cinnamon and salt; set aside.
In large mixer bowl, beat sugar and butter until creamy. Beat in eggs and
almond extract. Gradually add flour mixture. Divide dough in half. Wrap in
plastic wrap; refrigerate until firm.

Preheat oven to 350'F. On lightly floured board, roll out half of dough to
1/8" thickness. Cut with 2 1/2" round cookie cutter. Repeat with remaining
dough. Cut 1" round centers from half of unbaked cookies. Place on
ungreased cookie sheets. Reroll dough trimmings, if necessary.

Bake 8-10 minutes just until set. Let stand on cookie sheets 2 minutes.
Remove from cookie sheets; cool completely.

Over hot (not boiling) water, melt Nestle Toll House semi-sweet chocolate
morsels, stirring until smooth. Spread 1 measuring teaspoonful melted
chocolate on flat side of each whole cookie. Top with 1/2 measuring
teaspoon raspberry jam. Sprinkle confectioners' sugar on cookies with
center holes; place flat side down on top of chocolate-jam cookies to form
cookie sandwiches.

Makes about 3 dozen sandwich cookies.

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Betsy-TKL (7:21:04 pm) :
Title: Christmas Shortbread
Categories: Christmas, Holidays, Breads
Yield: 16 servings

1 c Butter
1/2 c Sugar
1 ts Vanilla extract
2 c Flour
2 pn Salt

Preheat oven to 350. Cream butter, sugar, and vanilla until light and
fluffy. Mix flour and salt, then beat into butter mixture until thoroughly
blended, to make a soft dough.

To make bars: on work surface dusted with flour, pat dough into rectangle
1/2" thick, 2" wide, and about 17" long. Use knife or fluted pastry cutter
to cut into 1" bars. Use spatula to transfer bars to ungreased cookie
sheet, leaving 1" between bars. Prick each bar with fork several times.
Bake for 20-25 minutes, until lightly colored. Do not overbake; the bars
should not brown. Let cool on cookie sheet for one minute, then carefully
transfer to wire racks to finish cooling.

To make wedges: Dust your hands and ungreased cookie sheet with flour. Pat
dough into ball. Pat ball into flat disk about 1/2" thick and 7" in
diameter on cookie sheet. With edge of plastic ruler dusted with flour,
mark disk in 8 wedges, cutting about halfway through dough, and prick dough
all over and crimp edges with fork. Bake for 30 minutes, then take cookie
sheet out and cut through shortbread on marked lines. Return shortbread to
oven for five more minutes. Let wedges cool on cookie sheet for one
minute, then carefully transfer to wire racks to finish cooling.

Nut Shortbread: add 1/4 c finely chopped toasted pecans, almonds, walnuts,
or hazelnuts to flour mixture.

Chocolate Chip Shortbread: add 1/4 c miniature semisweet chocolate chips to
flour mixture.

Orange-Chocolate Chip Shortbread: add 1 t grated orange rind and 1/4 c
miniature semisweet chocolate chips to flour mixture.

Lemon Shortbread: add 1 t grated lemon rind to flour mixture.

Source: _The Christmas Recipe_ by Lorraine Bodger MM by Sylvia Steiger,
THE.STEIGERS on GEnie, 71511,2253 on CI$, GT Cookbook echo moderator at
net/node 004/005
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Betsy-TKL (7:23:05 pm) :
Title: GINGERBREAD COOKIES
Categories: Cookies
Yield: 30 servings

1/2 c Vegetable shortening
1/3 c Packed light brown sugar
1/4 c Dark molasses
1 Egg white
1/2 t Vanilla
1 1/2 c All-purpose flour
1/2 t Baking soda
1/4 t Baking powder
1/2 t Salt
1 t Ground cinnamon
1/2 t Ground ginger

Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl
at high speed of electric mixer until smooth. Combine flour, baking soda,
baking powder, salt and spices in small bowl. Add to shortening mixture;
mix well. Cover; refrigerate until firm, about 8 hours or overnight.

Preheat oven to 350'F. Grease cookie sheets. Rool out dough on lightly
floured surface to 1/8" thickness. Cut into desired shapes with cookie.
cutters. Place on prepared cookie sheets.

Bake 6-8 minutes or until edges begin to brown. Remove to wire racks; cool
completely. Deocrate as desired.

Makes about 2 1/2 dozen cookies.
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Betsy-TKL (7:27:19 pm) :
Title: Cardamon Cookies - Rolled
Categories: Cookies, Cardamon, Rolled
Yield: 1 servings

1 3/4 c Sifted all purpose flour
1/2 ts Baking powder
3/4 ts Powdered cardamon
1/2 c Butter
1/2 c Sugar
1 Egg
2 ts Vanilla
1/2 c Finely chopped almonds
Blanched almond halfs

Sift flour, baking powder and cardamon together.

Cream butter, add sugar gradually. Cream well. Add egg and vanilla. Add
dry ingredients and chopped almonds. Blend.

Roll 3/8 inch thick on floured canvas. Cut with small (1 1/2 inch) cookie
cutter.

Place almond half in center of each cookie.

Place on greased cookie sheets.

Bake in preheated 350 degrees oven 12 - 15 minutes.

Makes 5 1/2 doz 1 1/2 inch cookies

Source: Wisconsin Power Co. 1958 Typed by Dale/Gail Shipp
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Betsy-TKL (7:53:02 pm) :
Title: Chocolate Mint Cookies
Categories: Chocolate, Cookies
Servings: 12

1 1/2 c Mint Chocolate Chips *
1 c Flour, Unbleached
3/4 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1/4 c Butter, Softened
6 tb Sugar
1/2 ts Vanilla Extract
1 lg Egg

MMMMM------------------------------GLAZE-----------------------------------
1 c Mint Chocolate Chips *
1/4 c Vegetable Shortening
3 tb Corn Syrup
2 1/4 ts Water

* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and 1/2 cup.
~-------------------------------------------------------------------------
COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips;
stir until smooth. Set aside. In a small bowl, combine the flour, baking
powder, baking soda, and salt; set aside. In a large bowl, combine butter,
sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted
chips. Gradually beat in the flour mixture. Shape dough into a ball and
wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 F On a
lightly floured board, roll dough to 1/16-inch thickness. Cut with a
2-inch cookie cutter. Reroll remaining dough and cut out cookies again.
Place on ungreased cookie sheets. Bake at 350 F for 8 to 10 minutes. Cool
completely on wire racks. GLAZE: Combine over hot (not boiling) water the
remaining mint chocolate chips, vegetable shortening, corn syrup, and
water; stir until morsels are melted and mixture is smooth. Remove from
heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze;
shake off any excess glaze. Place cookies on waxed paper line cookie
sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated
until ready to use.
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Betsy-TKL (7:53:41 pm) :
Title: Chocolate Cinnamon Snaps
Categories: Chocolate, Cookies
Servings: 6

2 c All-purpose flour
1/2 ts Baking soda
1 ds Salt
1/3 c Unsweetened cocoa
Powder
2 ts Cinnamon
3/4 ts Cloves
1/2 c Softened butter or
Margarine
1/2 c Granulated sugar
1/4 c Molasses
1 Egg

Preparation time: 15 min. Baking time: 10 to 12 min. Oven temperature: 350
degrees F.

A chocolate sugar cookie with the spice of a gingersnap. Perfect for the
holidays!

For 4 dozen cookies you will need:

1. In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon
and cloves.

2. In another bowl, cream the butter until soft. Gradually add sugar,
beating until fluffy.

3. Beat in the molasses and egg. Add flour mixture. Blend until a stiff
dough forms.

4. Roll dough (half or a quarter of dough is easier to work with) on a
lightly floured board to a 1/8-to 1/4-inch thickness.

5. Cut into favorite shapes. Place on a lightly greased cookie sheet.
Sprinkle with cinnamon-sugar.

6. Bake at 35 o degrees F for 10 to 12 minutes depending on thickness. Cool
a minute on sheet before removing to a rack to complete cooling.

7. Repeat with remaining batches. Store in a tin when completely cooled.

Variations: The cookies can be sprinkled with chocolate sprinkles ot
holiday colored sugar.

From: Great American Recipes.
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Betsy-TKL (7:54:37 pm) :
Title: Chocolate Jumbles
Categories: Cookies
Servings: 1

1 c Cocoa
1 c Water; hot
2 c Brown sugar
1 c Molasses
1 c Shortening
2 ea Egg yolks
1 ts Baking soda; heaping
Flour; to make soft dough
1 ts Cinnamon
1 ts Cloves
1 ts Allspice

Add hot water to cocoa and soda. Let stand while preparing other
ingredients. Cream shortening, adding sugar gradually. Add beaten egg
yolks, molasses and cocoa mixture. Sift spices with flour and add. Roll
soft as possible. Cut with cooky cutter. Bake in hot oven. Egg whites may
be used to make icing for cookies. Note: Hot oven is 350 - 400 F. Source:
Mrs. N. C. Lee, Monroe Grange, Ashtabula County, OH
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Carolb,Fl (7:55:28 pm) :
COTTAGE CHEESE MELT-AWAYS

For pastry:

1 (8-ounce) container cream-style cottage cheese

1 cup (2 sticks) butter, softened

2 cups all-purpose flour

1/4 cup ( 1/2 stick) butter, melted

For nut filling:

2 tablespoons ground cinnamon

3/4 cup packed light brown sugar

3/4 cup chopped walnuts or pecans

To prepare pastry: Beat cottage cheese and softened butter in mixing bowl
until smooth. Add flour; mix
until dough forms a ball. Flatten into a round; wrap in waxed paper.
Refrigerate several hours or
overnight.

Divide dough into thirds. On a floured surface, roll out each ball into a
12-inch circle about 1/8 inch
thick. Brush each circle of dough with a third of the melted butter. Preheat
oven to 375 degrees.

To prepare filling: Combine cinnamon, brown sugar and nuts. Sprinkle a third
of the filling over each
circle of dough. Cut each circle into 12 wedges. Beginning at outer edge,
roll up each wedge tightly.
Place, point side down, on greased cookie sheets. Bake 25 to 30 minutes.

Yield: 3 dozen cookies.

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Betsy-TKL (7:55:40 pm) :
Title: Cinnamon Stars Cookies
Categories: Cookies
Servings: 2

3 1/4 c Very finely ground hazelnuts or almonds
1 1/4 c Superfine sugar
7 tb Confectioners' sugar
1 1/2 ts Ground cinnamon
3 Egg whites, unbeaten
Royal Icing, see recipe

An unusual nutty-cinnamon flavored cookie that has its own baked-on
frosting.

Preheat oven to 350~.

Combine hazelnuts, superfine sugar, confectioners' sugar and cinnamon in a
large bowl; beat in egg whites, blending well to make a stiff dough; wrap
in wax paper; chill serveral hours or overnight. (Mixture will be sticky.)

Roll dough between sheets of wax paper to a 1/2-inch thickness. Remove top
sheet of wax paper. With a 2-1/2 inch star cookie cutter, cut out as many
stars as you can. Carefully remove cookies from bottom sheet of wax paper.
Place cookies on greased cookie sheets. Reroll scraps of dough and cut out
as many stars as you can. Let stand 3 hours to dry.

Prepare Royal Icing. Spread tops of star cookies with Royal Icing using a
metal spatula; let stand 15 more minutes or until icing is ry tothe touch.

Bake in a 350~ oven for 20 minutes or until icing is a light brown. Remove
cookies from oven; let stand on cookie sheet 1 minute; remove with wide
spatula to wire racks; cool.

~=> Royal Icing: Beat 1 egg white and a pinch of cream of tartar until
foamy in a small bowl. Slowly beat in 1-1/2 cups sifted confectioners'
sugar until icing stands in firm peaks.

Makes 2 dozen cookies.
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Betsy-TKL (7:59:12 pm) :
Title: Cinnamon Stars
Categories: Cookies
Servings: 1

1 1/4 c Flour
1 c Sugar
1 c Ground walnuts
2 Egg yolks
Grated rind of 1/2 lemon
1 ts Cinnamon
1/2 ts Ground cloves
10 tb Sweet butter

MMMMM------------------------------ICING-----------------------------------
1 1/2 c Confectioners sugar
1 Egg white
2 tb Lemon juice
2 dr Yellow food coloring (opt.)

A must on your Christmas cookie tray. Despite the lemony frosting, the
cinnamon flavor comes through.

On a pastry board, mix flour, sugar and walnuts. Form a mound, make a well
and add the egg yolks, lemon rind and spices. Cut the butter in small
pieces and add to the flour mixture. Knead thoroughly to make a smooth
dough.

Let dough rest for 30 minutes in the refrigerator.

Preheat oven to 350 . Roll dough out with a rolling pin to 1/8- inch thick
and cut into star shapes with a cookie cutter. Bake at 350 until cookies
are lightly browned, about 10 minutes. Let cool and decorate with the
icing.

To make icing, mix sugar, egg white, lemon juice and yellow food coloring
(if using) in a bowl until very smooth. (Icing has to be thick enough so it
will not run off stars.) Spread evenly with a pointed knife on the stars.
Let icing dry overnight. Store in a cookie tin.

Note: If you like a less sweet cookie, omit the icing.

Yield: 6 dozen. Franziska Mayer, Washington, DC
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Betsy-TKL (7:59:52 pm) :
Title: Cinnamon-Almond Butter Cookies
Categories: Cookies
Servings: 1

1 3/4 c All-purpose flour
3/4 c Butter or margarine,softened
1 ts Almond extract
1/8 ts Salt
1/2 c Sugar, divided
1 Egg white, slightly beaten
1/8 ts Ground cinnamon
1/3 c Almonds*

* toasted diced & buttered

This is an elegant cookie with a sweet almond flavor.

In a large bowl, measure flour, butter or margarine, almond extract, salt
and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well
mixed, occasionally scraping bowl with rubber spatula. (Mixture will be
crumbly.)

With hands, shape into ball. If dough is too soft to roll out, cover and
refrigerate until firm.

Preheat oven to 325 .

On lightly floured surface, with floured rolling pin, roll dough into 12 x
8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch.
Place strips on greased cookie sheets and brush with slightly beaten egg
whites.

In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds;
sprinkle on cookies. Bake 15 minutes at 325 or until golden. With pancake
turner, remove cookies to wire racks and allow to cool.

Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by
The American Cooking Guild), Fairview, NJ.
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Betsy-TKL (8:02:07 pm) :
Title: Coconut Cookies
Categories: Cookies, 1941
Servings: 2

4 tb Butter or butter substitute
1 c Sugar
2 Eggs, well beaten
1/2 ts Salt
1/4 c Evaporated milk
1/4 c Water
1 c Coconut
3 c Flour
3 ts Baking powder
1 ts Vanilla

Cream butter and sugar. Add eggs. Mix thoroughly. Add flavoring and
coconut. Sift flour, measure, and sift with baking powder and salt. Add
alternately with milk and water to first mixture. Mix thoroughly. Chill
several hours. Turn onto lightly floured board. Roll in sheet 1/2 inch
thick. Cut with floured cutter. Place on well-oiled baking sheet. Bake in
hot oven (420 F) about 10 minutes. 72 servings. Mrs. L.H. McConnell, North
Vernon, IN.
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Betsy-TKL (8:29:48 pm) :
Title: Herbfarm Rosemary Shortbread
Categories: Cookies
Servings: 36

1 1/2 c (3 sticks) unsalted butter, at room temperature
2/3 c Sugar
2 tb Fresh rosemary, or 2 tsp. dried
2 1/4 c Unbleached all-purpose flour
1/2 c White or brown rice flour
1/4 ts Salt
2 ts Sugar for topping (optional)

1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. Cream the butter in a large bowl until pale yellow and light. Add the
sugar, and continue mixing unil the mixture is fluffy. 3. If you are using
fresh rosemary, mince it. If you are using dried rosemary, crush it in a
mortar and pestle, or by using a rolling pin on a flat surface, until it is
fine but not a powder. 4. Add both flours, the salt, and the rosemary to
the butter mixture, and mix until thoroughly combined. The dough will be
somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm
enough to roll. 5. Roll the dough out to form a rectangle about 10 x 14
inches, and 1/4 inch thick. Cut the cookies into 1-1/2 x 2-in. rectangles
or any other shape you like. Place them about 1/2-inch apart on the
prepared baking sheets. Sprinkle them with the sugar topping if desired,
and bake in the center of the oven until they are gold at the edges, 12 to
15 minutes. 6. Remove the cookies from the oven, and transfer them to wire
racks to cool. Pack in an airtight container. The cookies will keep, their
flavor improving, for at least a week.
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Betsy-TKL (8:37:12 pm) :
Title: Cream Cheese Cookies
Categories: Cookies
Servings: 6

1 Stick butter
1 3 oz package Cream Cheese
1 c Flour

Makes: 15 to 18 cookies

Mix butter and cream cheese well, then blend in flour. Roll out, cut into
2 inch rounds. Fill centers with jam, jelly, preserves. About a teaspoon or
so. Fold 2 sides together and seal. Bake at 375 for 15 minutes. Sprinkle
with powdered sugar.
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Betsy-TKL (8:40:28 pm) :
Title: Fig Envelopes
Categories: Cookies, 1941
Servings: 6

2 c Flour
3 ts Baking powder
1/2 ts Salt
2 tb Sugar
2 ts Shortening
3/4 c Milk
1 c Cooked figs, chopped and well drained
1 Egg, well beaten

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in
shortening with 2 spatulas. Slowly add enough milk to form a soft dough.
Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut in
4-inch squares. Place 2 tablespoons chopped figs on 1/2 of each. Moisten
edges with cold milk. Fold. Press edges together. Brush tops with egg mixed
with 1 tablespoon milk and 1 teaspoon sugar. Place on slightly oiled
baking sheet. Bake in hot oven (450 F) 20 minutes. 6 servings. The
Household Searchlight
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Betsy-TKL (8:41:18 pm) :
Title: Fruit Pockets
Categories: Cookies, 1941

2 c Cake flour
2 ts Baking powder
1/4 ts Salt
2 tb Powdered sugar
2 tb Butter or butter substitute
2/3 c Sweet milk
1 Egg white, slightly beaten
Filling:
1/4 c Chopped raisins
1/4 c Chopped nuts
2 tb Orange juice
1/4 ts Cinnamon
1 tb Lemon juice
1/4 c Chopped citron
1/4 c Currants
1/4 ts Allspice
1/4 ts Cloves
2 tb Sugar

Sift flour, measure, and sift with baking powder and salt. Cut in butter
with 2 spatulas. Add milk. Mix lightly until well blended. Turn onto
lightly floured board. Roll in sheet 1/3 inch thick. Cut in ovals 4 inches
long. Combine raisins, nuts, orange juice, lemon juice, spices, currants,
citron, and sugar. Mix thoroughly. Place 1 tablespoon on half of each oval.
Brush edges of dough with egg white. Fold over. Press firmly together.
Press lightly to flatten. Make 3 short cuts across the top of each oval
with the scissors. Sprinkle with powdered sugar. Place 2 inches apart on
well-oiled baking sheet. Bake in hot oven (450 F) until evenly browned. 16
servings. Mrs. M. Altman, Lancaster, OH.
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Betsy-TKL (8:44:17 pm) :
Title: Ginger Cookies
Categories: Cookies
Servings: 1

3 1/2 c Flour
1 ts Baking soda
1 1/2 ts Ginger
1 1/2 ts Cinnamon
1 ts Cloves
1/4 ts Cardamom
1/2 c Sweet butter
3/4 c Sugar
1 Egg
3/4 c Molasses
1/2 ts Salt
2 ts Grated orange rind

This gingery cookie is crisp and has a hint of orange flavor. It is ideal
for gingerbread people or holiday cookie shapes.

In a large bowl, sift together flour, baking soda and spices. In a medium
bowl, cream butter and sugar together, then add egg, molasses, salt and
orange rind. Mix well. Stir into dry ingredients. Form dough into a ball
shape. Wrap in plastic wrap and chill overnight.

Preheat oven to 375 . Roll out to 1/4-inch thick on floured surface. Cut
into desired shapes. Place shapes unto ungreased cookie sheets and bake at
375 for 8-10 minutes until lightly browned around edges. Transfer to wire
racks to cool.

Note: Dough will keep up to one week, refrigerated. Cookies can be stored
up to 3 weeks in cookie tins.

Variation: Decorate cookies with raisins, colored sugar, silver dots, etc.
before cooking. Or ice them after they have cooled.

Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food
writer, New York, NY
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Betsy-TKL (8:47:06 pm) :
Title: Gingerbread Teddy Bears
Categories: Cookies
Servings: 24

1 c Butter (or margarine)
2/3 c Brown sugar
2/3 c Corn syrup and/or molasses
4 c Flour
1 1/2 ts Cinnamon
1 ts Ginger
1/2 ts Ground cloves
3/4 ts Baking soda
1 Egg; lightly beaten
1 1/2 ts Vanilla extract

In a saucepan combine butter, brown sugar and corn syrup. Cook and stir
over medium heat until sugar dissolves. Pour into large mixing bowl; cool
5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda.
Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat
til well mixed. Divide dough in half, cover and chill 2 hours or
overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch
ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet
flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch
ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls
for
arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350
degrees for 8 to 10 minutes, cool and decorate. I usually make these
smaller than described here; about 1/2 the size. Also, the ears start to
look like MOUSE ears if they're not a little smaller than the arms and
legs. Roll the nose ball to make it more oval in shape and place it on
the
LOWER half of the bear's face. These can be decorated with any icing-- I
use tinted Royal icing made from meringue powder to add eyes, nose and
bow
tie to each bear. For Easter, make these into bunnies. Use only light
corn
syrup, no molasses. Substitute white sugar for the brown sugar. Omit
spices and add a bit of almond extract if desired. Make them the same
way,
but make two long ears on the top and two cheek-balls instead of the
nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A
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Betsy-TKL (9:03:24 pm) :
Title: Iced Molasses Cookies
Categories: Cookies
Servings: 1

1 c Molasses
1 c White sugar
1 c Shortening
1 c Hot water
3 ts Baking soda
1 ts Ground ginger
2 ts Cinnamon
6 c (approx.) flour, sifted

MMMMM-----------------------------FROSTING----------------------------------
2 Egg whites
3 c Confectioners sugar
1/2 ts Vanilla
Food coloring (optional)

Children love these because the ginger and molasses flavors are not
overwhelming.

In a large bowl, mix molasses, sugar, shortening and hot water. Stir to
combine thoroughly, although shortening doesn't need to melt completely.

In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of
flour. Mix into liquids, stirring to blend well. Gradually add enough of
the additional flour to make a dough stiff enough to roll. Chill 1-2 hours
before baking.

Preheat oven to 350 . Grease cookie sheets. Roll out dough to about
1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8-11
minutes at 350 until done. Cool completely and frost with decorative
frosting. Cookies can also be dusted with decorative sugar or sprinkles
prior to baking.

To make frosting, beat egg whites until frothy, then beat in sugar and
vanilla. If you like, separate the icing into several bowls and add a drop
or two of food coloring. To yellow, add 1/2 teaspoon lemon extract.

Yield: 7-10 dozen, depending on size of cookie cutters. Martina Boudreau,
St. Louis, MO
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Betsy-TKL (9:12:10 pm) :
Title: Raspberry Hazelnut Cookies
Categories: Cookies
Servings: 30

1/2 c Butter
1/3 c Sugar
3/4 c Ground hazelnuts
1 ts Lemon juice
1 ts Vanilla extract
1 1/4 c All-purpose flour, sifted
Raspberry Glace'Icing:
1 1/2 c Powdered sugar
1 ts Butter
1 To 2 teaspoons raspberry
-liqueur
1 1/2 tb Hot water

Preheat oven to 325 F (165 C). Cream together butter and sugar until light
and fluffy.

Stir in hazelnuts, lemon juice and vanilla. Mix in flour to form a firm
dough.

On a floured board, roll out to 1/8-inch thickness and cut into 2 inch
rounds. Place on greased cookie sheet and bake 10 to 15 minutes, or until
lightly browned. Cool on wire rack.

Icing:

Sift powdered sugar into a bowl; add butter and raspberry liqueur. Stir in
1 1/2 tablespoons hot water, drop by drop, until mixture is of spreading
consistency. You may not need all the water. Spread icing onto completely
cooled cookies.

Makes about 30 cookies.
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Vicki,La (10:41:54 pm) : Coconut Circles

3/4 cup butter
1/2 cup sugar
1 egg yolk
2 cups cake flour
1/2 teaspoon vanilla
1 1/2 cups coconut

Mix & chill, roll out & cut into a simple shape, bake 375F for 6 minutes
until slightly brown on an ungreased cookie sheet. Frost when cool.

Frosting

1/4 cup butter
1/2 teaspoon grated lemon rind
1 3/4 cup powdered sugar
4 teaspoon fresh lemon jice
3/4 teaspoon vanilla
dash salt

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SueA,CA (01:20:09 am) : Almond-Spice Cookies
1 cup butter or margarine
2/3 sugar
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/2 cup finely ground almonds
1 tablespoon chopped candied ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

In large bowl, with mixer at medium speed, beat butter, sugar, vanilla and
almond extracts, and egg until blended. Increase speed to high; beat until
light and fluffy.
2. Stir in flour, ground almonds, candied ginger, baking powder, cinnamon,
cloves and salt to make a soft dough. Shaped dough into a ball; cover with
plastic wrap and refrigerate 1 hour or until firm.
3. Preheat oven to 350 degrees. On lightly floured surface, roll one-third
of dough 1/4-inch thick. Keep remaining dough refrigerated. With 3-inch
round cookie cutter, cut dough into rounds. Place round 1 inch apart of
ungreased cookie sheet.
4. Bake in preheated 350 degree oven for 10 minutes 12 minutes, or until
edges are lightly browned. Remove cookies to wire rack to cool completely .
Repeat with remaining dough. Store cookies in tightly covered container.
Family Circle Christmas Helps 1995

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SueA,CA (01:32:25 am) : PENNSYLVANIA DUTCH LIGHT GINGER COOKIES

(Gold Medal)
1 cup butter
1/4 teaspoon salt
1 cup confectioner's sugar
1 tablespoon cognac or cider vinegar
1 teaspoon ginger
1/4 teaspoon baking soda
2 1/4 cup unbleached flour
Preheat over to 400 . Cream butter and sugar in food processor bowl with
steel blade. Sift in ginger, soda and salt. Add cognac or vinegar and some
flour and process until well mixed. Add remaining flour and process until
mixed. If dough does not hold together when pinched between fingers add some
cream, a teaspoonful at a time. Dump into a large bowl.
Roll 1/2 of dough out at a time on a lightly floured board until 1/8" thick.
Cut with favorite cookie cutters. Place cookies on ungreased cookie sheets.
Bake at 400 for 6 to 8 minutes until lightly browned. Cool slightly on
cookie sheets and remove to wire racks. 5 dozen cookies.

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Betsy-TKL (9:42:16 pm) :
Title: STAINED GLASS COOKIES
Categories: Cookies
Yield: 42 servings

1/2 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1/2 c Honey
1 Egg
1 t Vanilla extract
3 c All-purpose flour
1 t DAVIS Baking Powder
1/2 t Baking soda
1/2 t Salt
5 pk LIFE SAVERS Fancy Fruits

In large bowl with electric mixer at medium speed, beat margarine, sugar,
honey, egg and vanilla extract until thoroughly blended. Blend in flour,
baking powder, baking soda and salt. Cover; chill at least 2 hours.

On lightly floured surface, roll out dough to 1/4" thickness. Cut dough
with cookie cutters into desired shapes. Trace smaller version of cookie
shape on dough leaving a 1/2" to 3/4" border of dough. Cut out and remove
dough from center of cookies. Place cookie outlines on baking sheets lined
with foil.

Crush each color of candy separately between two layers of waxed paper with
mallet. Spoon crushed candy inside centers of cookies.

Bake at 350'F. for 6-8 minutes or until candy is melted and cookie is
lightly browned. Cool cookies completely before removing from foil.

Makes 3 1/2 dozen cookies.
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