recipelink.com Chat Room
10-11-99 Christmas Cookie Recipe Swap Part 1 of 3

Becky,LA (09:57:09) :

DOUBLETREE COOKIES
Serving Size : 36

1 1/2 cups butter -- softened
1 1/2 cups sugar
3/4 cup brown sugar -- packed
4 large eggs -- beaten
2 1/2 tsp vanilla
1 teaspoon lemon juice
3 cups flour
3/4 cup oats -- uncooked
1 teaspoon salt
1/4 teaspoon salt
3 cups chocolate chips -- semisweet
1 1/2 cups walnuts – chopped

Preheat oven to 375 degrees.
Line baking sheets with parchment paper.
Place the butter in a large bowl and cream lightly with an electric mixer.
Add the sugars and beat on medium speed for about 2 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla and lemon juice and mix well.

In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend.
Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2-oz ice cream scoop,
drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie.
Bake for 13 - 15 minutes or until lightly browned around the edges.
Remove from parchment and cool on wire racks.

Becky,LA (09:54:28) :

EASY PEANUT BUTTER COOKIES
Recipe By : BECKY

1 14-ounce can Eagle Brand sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla extract
2 cups biscuit baking mix
granulated sugar

In large mixing bowl, beat sweetened condensed milk,
peanut butter, egg, and vanilla until smooth.
Add biscuit mix. Mix well.
Chill at least one hour.
Preheat oven to 350 degrees.
Shape dough into 1-inch balls.
Roll in sugar.
Place two inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 6-8 minutes or until lightly browned (do not over bake)
Cool. Store tightly covered at room temperature.
Makes about 5 dozen cookies.

Marie,Ohio (09:48:57) : Chinese Chews

Combine:
1 cup sugar
1 cup chopped walnuts
1 cup chopped dates
3/4 cup flour
2 eggs
1 tsp Baking Powder
1/4 tsp salt
1 tsp vanilla
add cherries and coconut if desired

Bake at 350 degrees in 8-inch pan for 30 minutes.

Immediately after removing from oven..
cut into small pieces and roll in balls..
sprinkle with fruit sugar

Marie,Ohio (09:45:35) : This recipe is from a very gracious Italian lady..I cut it in half, .still makes a lot.

Chocolate/Apple butter cookies

5-1/2 cups flour
1-1/2 cups sugar
1 cup nuts
1-1/2 tsp vanilla
1/4 tsp clove
1/4 tsp cinnamon
1 cup Crisco vegetable shortening ( you can try margarine stick if you like)
5 1/2 tsp Baking Powder
1/2 can cocoa
1/2 pint apple butter
1 cup milk

mix and bake at 350 degrees for 15 minutes. Frost while somewhat warm - let set a couple days to "ripen" (in a can)

Marie,Ohio (09:38:59) : Moon Cakes

1/2 lb. butter ( no substitute)
1-1/2 cups sugar
8 eggs yolks
1 tsp vanilla
2 cups cake flour
2 tsp baking powder
5-6 tbsp pineapple juice
8 egg whites (stiffly beaten)

Beat butter, sugar gradually..add egg yolks one at a time..vanilla, pineapple juice.
Sift dry ingredients..add to egg mixture.
Fold in egg whites last..
Sprinkle with the nuts
Pour batter into 12x18 " pan. Bake at 350 degrees for 25 minutes.
The moon shape is done by cutting the baked ‘cake’ with a glass and making a half moon.
When cut sprinkle with powdered sugar.
It's worth whatever trouble it may seem.

Marie,Ohio (09:34:53) : Recipe is old..from a German/English friend

Greek Chocolate balls

1/2 lb chopped walnuts.(2 Cups)
1/2 lb sweet cooking chocolate
9 pieces of Zwieback
1/2 tsp cinnamon
1-1/2 tbsp sugar
1 tbsp vanilla
1 tbsp almond extract
confectioners sugar

Put nuts, chocolate and zwieback through finest blade of chopper..
Add cinnamon, sugar and flavorings..
Form into about 36 balls..roll in powdered sugar..
Store airtight..

Debbie.D.,.AL (09:30:52) : RASPBERRY BARS

1/3 cup sugar
1 1/2 cups all-purpose flour
3/4 cup butter or margarine
2 eggs, separated
1 cup raspberry jam
1 cup chopped walnuts
1/2 cup sugar

In a bowl, combine sugar, flour, butter, and egg yolks. Press into a greased 13"X9" baking pan. Bake at 350 for 15 minutes or until golden. Cool. Spread jam over crust; sprinkle with nuts. In a mixing bowl, beat egg whites and sugar until stiff; spread meringue over nuts. Bake for another 25 minutes. To cut, use a knife dipped in hot water. YIELD: 3-4 dozen.

Debbie.D.,.AL (09:24:35) : FAMILY FAVORITE SOFT OATMEAL COOKIES

2 cups packed brown sugar
1 cup shortening
3 eggs
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 cup sour milk*
2 cups rolled oats
1 cup raisins
1 cup chopped walnuts

In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Combine flour, salt, baking powder, soda, and cinnamon; add alternately with milk to the creamed mixture. Stir in oats, raisins, and nuts. Drop by heaping tablespoonfuls onto greased cookie sheets. Bake at 350 for about 12 minutes or until lightly browned.

* To make sour milk, place 1 T. white vinegar in a measuring cup and add enough milk to equal 1 cup.

Debbie.D.,.AL (09:21:31) : ANGEL SUGAR CRISPS

1/2 cup butter or margarine, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
Water
Colored sugar

In a mixing bowl, cream butter, shortening, sugars, egg, and vanilla until light and fluffy. Sift together flour, soda, cream of tartar, and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased cookie sheets. Bake at 400 degrees for 6 minutes or until done. Cool. YIELD: 4 dozen.

eggy/oz (09:02:10) : (If you prefer a "salty" cookie, maybe this is the thing?)

Tasty Savoury Crispies

125g flour — sifted
1 chicken stock cube
75g butter
100g chicken-flavoured potato chips — crushed
3 tbsp icing sugar
1 tsp paprika
1 egg yolk
4 tbsp UHT milk (regular milk is FINE!)

Mix these 2 ingredients together:
2 tbsp white sesame seeds
2 tbsp black sesame seeds

1 egg white — lightly beaten

PREHEAT oven at 180 degrees C. Grease or line baking trays with non-stick parchment.
Place flour into a mixing bowl, break up chicken stock cube and add into it. Rub in butter. Stir in icing sugar, paprika and the rest of the ingredients. Mix into a dough.

Roll dough in between plastic sheets to 4mm thickness. Cut out into desired shapes and place on prepared trays.

Brush the surfaces with beaten egg white and sprinkle with mixed sesame seeds. Bake for 15 minutes or until lightly browned. When completely cool, store them in air-tight containers.

eggy/oz (09:00:09) : (For those who can't have wheat in their diet... ^_^)

Puffed Rice Cereal Cookies

175g butter
250g sugar
1 tbsp liquid glucose
1 large egg — lightly beaten
Combine:
200g puffed rice cereals
25g toasted chopped almonds
1 tbsp desiccated coconut
3 tbsp flour
Red and green glace cherries — halved

PREHEAT oven at 170 degrees C. Line baking trays with non-stick parchment. Melt butter, sugar and liquid glucose in a heavy-based saucepan over medium low heat. Bring saucepan away from the heat when butter has melted. Add egg and mix well. Stir in the rest of the combined ingredients.

Dust your hands lightly with flour, take a tablespoon of dough and roll into a small ball. Place balls on a baking tray. Press a cherry half on each cookie.

Bake for 8 to 9 minutes or until golden. At this stage, if cookies run out of shape, you can still pat them back into nice circles then leave to cool. Remove onto wire racks to cool completely. Store cookies in a plastic container and keep them chilled in the refrigerator.

eggy/oz (08:49:42) : (This is another good recipe from Chef Wan's Sweet Treats. I think it's good for the holiday.)

Rugelash

Dough
250g cream cheese
1/2 cup unsalted butter
1/4 tsp salt
1 tbsp castor sugar
1 tbsp vanilla essence
1 cup all-purpose flour
Filling:
1/2 cup raisin, chopped
1 cup walnuts, chopped
1/2 cup castor sugar
1 tsp ground cinnamon

1 egg, beaten
powdered sugar for dusting

Beat cream cheese, butter, salt, sugar and vanilla essence until light and smooth.
Fold in the flour until a dough forms/ Chill in the refrigerator for a few hours.
Roll out the dough and cut with a round biscuit cutter.
Combine all the ingredients for the filling and mix well. Place a little filling on each circle into two. Brush the edges with beaten egg to seal.
Bake at 185C/365F for 20 minutes or until golden brown. Cool completely before dusting with powdered sugar.

eggy/oz (08:43:07) : (This recipe is sent by Cheryl Thebeau-Blevins. I haven't tried it myself yet.)

"The following appeared in BH&G, Feb-99. I like it because I can make the variety preferred by whomever is visiting that day."

"A few tweaks in the ingredients in chocolate chip cookies can dramatically change the outcome. Want a crispy thin cookie? Use an all-butter dough. Because butter melts more quickly than shortening in a hot oven, the dough spreads. For a puffy cookie, use shortening to keep the dough from flattening. Get a softer cookie by sweetening it only with brown sugar. Combine brown with granulated sugar for a crispier cookie. Our tinkering resulted in three versions: Our Best Basic, Thin-and-Crispy, and Soft-and-Cakelike." By Jeanne Ambrose, BHG

Best Basic Chocolate Chip Cookie
Prep: 25 min
Bake 8-10 min per batch

1/2 cup shortening
1/2 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1 tsp. vanilla
2 1/2 cup all-purpose flour
1 1/2 cup semisweet chocolate chips
1 cup chopped walnuts or pecans

Thin-and-Crispy
Prep 25 minutes
Bake 10-12 min per batch

1 cup butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp. vanilla
2 cup all-purpose flour
1 1/2 cups semisweet chocolate pieces
1 cup chopped walnuts or pecans

Soft-and-Cakelike
Prep: 25 minutes
Bake 9-11 minutes per batch

1/2 cup shortening
1 1/2 cup packed brown sugar
2 slightly beaten eggs
1 tsp vanilla
2 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 oz sour cream
1 1/2 cup semisweet chocolate pieces
1 cup chopped walnuts or pecans

Preheat oven to 375. FOR BASIC OR THIN COOKIES: in a bowl beat shortening and/or butter on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt; beat until combined. Beat in egg or eggs and vanilla until combined. Beat in as much of the flour as you can with a mixer. With a wooden spoon, stir in remaining flour. (Typists notes: If you use the bread beaters on your electric mixer, you can skip the wooden spoon.) Stir in chocolate pieces and nuts. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake Basic cookies 8-10 minutes, and Thin cookies 10-12 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies.

FOR CAKELIKE COOKIES: in a bowl, beat shortening and brown sugar on medium to high speed until combined. Add eggs and vanilla; bean until combined. Combine flour, baking soda, baking powder and salt. Alternately add flour mixture and sour cream to shortening mixture, beating after each addition. With a wooden spoon, stir in chocolate pieces and nuts. Drop by rounded teaspoons 2 inches apart on ungreased cookie sheet. Bake 9-11 minutes or until edges are browned. Cool on wire rack. Makes 60 cookies.