recipelink.com Chat Room Recipe Swap
09-08-2000 – 12 Cookie Recipes

Kelly (05:27:24) :

Black and White Cookies

8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
2 eggs
1/2 cup milk
1/4 teaspoon pure vanilla extract
1/8 teaspoon pure lemon extract
1 1/4 cups cake flour
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

FOR THE ICING
4 cups confectioners' sugar
6 tablespoons milk
1 teaspoon pure vanilla extract
2 tablespoons cocoa powder

Heat the oven to 350 degrees F. Line 2 baking sheets with wax or parchment paper.

Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the granulated sugar and beat until fluffy. Add the eggs, milk, and extracts and mix to combine. Combine the flours, baking powder, and salt and mix well. Add the dry ingredients to the sugar-egg mixture and mix to blend.

Using an ice-cream scoop, scoop the dough onto the pans. With the back of a spatula, press and spread each cookie into a circle about 5 inches in diameter and 3/8 inch thick.

Bake for about 20 minutes, until golden. Let cool on wire racks.

MAKE THE ICING
Stir the confectioners' sugar, milk, and vanilla together until smooth. Transfer half of the icing to another bowl and stir in the cocoa until smooth.

Turn the cooled cookies over, so that the flat bottoms face up. Spread white icing on half of each flat surface, then spread the other half with chocolate icing. Let set at room temperature for 30 minutes.

MAKES 12 LARGE COOKIES

Kelly (05:24:02) :

Chocolate Spanish Peanut Cookies
Makes 1 1/2 dozen

2/3 cup unsalted butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup Spanish peanuts

Preheat the oven to 350°F. Have ready 2 baking sheets.

In a bowl, combine the butter and sugar and, using an electric mixer,
beat until light and creamy. Beat in the eggs and vanilla and continue to
mix for 2 minutes.

In another bowl, stir together the flour, cocoa, baking soda, and salt.
Gradually stir the flour mixture into the butter mixture. Stir in the
chocolate chips and nuts. Drop by tablespoonfuls onto a baking sheet,
leaving 2 inches between each mound of dough. Bake until set, 10 to
12 minutes. Let cool for several minutes on the baking sheets before
transferring to a wire rack. The cookies will be soft and chewy.

Kelly (05:21:17) :

Monster Fudge-Nut Cookies
Makes: 21 large cookies

12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
12 ounces Hershey's miniature semisweet kisses*
1 1/2 cups coarsely chopped walnuts

1.Position 2 baking racks near the center of the oven and preheat
the oven to 350 degrees F. Grease 2 large baking sheets.
2.Place the chopped chocolate and the butter in the top of a
double boiler over barely simmering water. Heat, stirring
constantly, until the chocolate melts and the mixture is smooth.
Remove the top of the double boiler and let the chocolate
mixture cool.
3.In a medium bowl, stir together the flour, baking powder, and
salt. Set aside.
4.In an electric mixer, using the whisk attachment, beat the eggs
on medium speed until blended. Gradually beat in the sugar,
then increase the speed to high. Continue beating for about 5
minutes, or until the mixture is thick and light.
5.Stir the vanilla into the cooled chocolate and add to the egg
mixture, beating on medium speed until combined. On low
speed, beat in the flour mixture, scraping down the sides of the
bowl as necessary. Using a wooden spoon, fold in the
miniature kisses and nuts. Cover with plastic wrap and chill in
the refrigerator for 10 minutes.
6.Using a 1/4-cup ice-cream scoop or cup measure, drop the
batter onto the prepared baking sheets, spacing the mounds
2-inches apart. Bake the cookies, switching the position of the
sheets halfway through baking, for 10 to 12 minutes, or until set
on the outside, but still slightly moist on the inside. Place each
cookie sheet on a wire rack and let stand for 10 minutes, then
transfer the cookies to the rack and cool completely. Serve the
cookies slightly warm or at room temperature. Store in an
airtight container at room temperature for up to 3 days.

*You may substitute 12 ounces semisweet chocolate, cut into
1/2-inch chunks.

Kelly (05:19:06) :

Peanut Butter Chocolate Chip No-Bake Bars

1 stick margarine
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3-4 tablespoons peanut butter, optional
3 cups oatmeal
1 teaspoon vanilla extract

Combine the margarine, milk, and sugar in a saucepan
and bring to a rolling boil. Boil for 1 minute. Pour the
mixture over the chocolate chips, oatmeal, vanilla and
peanut butter. Mix together and evenly spread into a
greased pan or drop by spoonfuls onto waxed paper.

Kelly (05:18:45) :

No-Bake Fudge Cookies
Makes about 4 dozen

2 cups sugar
1/2 cup milk
1/3 cup unsweetened cocoa
1/4 cup (1/2 stick) butter, room temperature
1/4 cup peanut butter
3 cups quick-cooking oats

Combine sugar; milk, cocoa and
butter in medium saucepan. Place
over medium high heat and bring
to boil, stirring constantly. Let boil
1 minute. Remove from heat.

Mix in peanut butter. Add oats
and blend thoroughly. Drop by
teaspoonfuls onto waxed paper.

Let cool completely. Store cookies in air-tight container.

recipelink.com (02:54:21) :

LACY OATMEAL CRISPS

2 cups quick-cooking rolled oats
1/2 teaspoon baking soda
1 cup packed brown sugar
1/2 cup shortening
1/4 cup butter or margarine
1 beaten

Combine rolled oats, soda and 1/4 teaspoon salt. In large saucepan combine brown sugar, shortening and butter or margarine. Cook and stir over low heat until melted; remove from heat. Stir in dry ingredients. Add eggs; mix well. Drop from a teaspoon 3 inches apart onto a greased cookie sheet; stir remaining batter often. Bake in 375 degree oven for 6 to 7 minutes. Cool 2 minutes; remove to wire rack.

Makes about 48 cookies

recipelink.com (02:54:09) :

Lemon Cookies
Recipe By : Jo Anne Merrill

4 c unbleached flour
1 1/2 c granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c margarine
1 egg white -- whipped
1/2 c fat-free sour cream
2 tsp lemon extract
2 tbsp. lemon peel -- grated
3 tbsp. lemon juice

Preheat oven at 375. Prepare a baking sheet with cooking spray. In am mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a mixing bowl, combine margarine, egg white, sour cream, lemon extract, lemon peel. Mix dry ingredients with wet ingredients just until moistened. Chill overnight. Divide dough into 4 parts. Refrigerate unused portions until ready to roll out. On floured surface roll dough, one part at a time, 1/4" thick, using a 2" cookie cutter. Place cookies on a prepared baking sheet 2" apart. Lightly brush cookies with lemon juice. Bake for 10 to 12 minutes until golden brown.

recipelink.com (02:53:53) :

Linzer Thumbprints
Recipe By : Seattle Times

1/2 cup sliced almonds
1/2 cup unsalted butter -- room temperature
1/2 cup dark brown sugar
1 egg
1 egg yolk
1/2 teaspoon almond extract
1 3/4 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 tablespoon lemon peel -- finely grated
1/3 cup cherry jam

1. Grind the almonds until almost a powder in a food processor. Set aside.

2. In the large bowl of an electric mixer beat the butter until creamy. Add the brown sugar and beat until completely blended, about 1 minute. Beat in the egg, egg yolk and almond extract.

3. Sift together the flour, cinnamon, nutmeg and salt. Slowly add to the creamed mixture in 3 additions, beating well after each addition, until completely blended. Scrape down the sides of the bowl occasionally. Blend in the almonds and lemon peel by hand. The dough will feel sticky; let stand 10 minutes before using.

4. Shape the dough into balls that are slightly smaller than 1 inch, as this dough will spread. Place on ungreased baking sheets. Make an indentation in the center of each with your thumb and fill with about 1/4 teaspoon of the cherry jam.

5. Bake in a preheated 350-degree oven 12 minutes. Let cool a few minutes before removing to wire racks.

Carol-Texas (02:48:41) :

Ranger Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 cups oatmeal
2 cups corn flakes
1 cup coconut
Nuts (optional)
Raisins (optional)

Cream sugars and shortening. Add sifted flour, salt, soda, baking powder and vanilla. Mix well. Add oatmeal, corn flakes and coconut. Add nuts and raisins if desired. Stir. Drop by teaspoon on greased baking sheet. Bake at 375 degrees F. for 10 minutes.

Burgundy/LA (10:31:20) :

Macadamia & White Chocolate Biscotti

1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto
2 cups plus 2 tablespoons unbleached
or all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup macadamia nuts
2/3 cup white chocolate chips

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla and liqueur. In a separate bowl, combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and white chocolate chips. Divide dough in half.

On a greased and floured baking sheet, pat out dough into two logs about 1/2 inch high, 1 1/2 inches wide and 14 inches long, spacing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container. Yield: About 36 cookies

From the kitchen of…Burgundy L. Olivier

Burgundy/LA (10:28:00) :

Buttermilk Cookies
From the kitchen of…Burgundy L. Olivier

1 cup butter
2 cups granulated sugar
3 eggs
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
4 cups all-purpose flour

Cream butter and sugar.
Add eggs, one at a time.
Add buttermilk and vanilla.
Mix dry ingredients together and add to buttermilk mixture.
Drop onto ungreased cookie sheets.
Bake at 350 for 12-15 minutes.
When cool, frost with:
3 oz. soft cream cheese
1/2 cup butter
1teaspoon vanilla
3-4 cups powdered sugar
Food coloring, if desired.

Burgundy/LA (10:25:53) :

Lemon Thyme Cookies
From the kitchen of….Burgundy L. Olivier

1 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup chopped fresh lemon

Beat butter at medium speed with electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, cream of tartar, and salt; gradually add to butter mixture. Beat at low speed until blended after each addition. Stir in lemon thyme.

Shape dough into 2 (10”) rolls; wrap each in wax paper, and refrigerate at least 2 hours.

Unwrap dough; cut each roll into 1/2” thick slices, and place on lightly greased baking sheets.

Bake cookies at 350 degrees for 10 minutes.

Yield: 3 to 4 dozen cookies