Recipe: 12-12-99: 79 Cookie Recipes Part 1 of 4

recipelink.com Chat Room Recipe Swap
12-12-99 - A Zillion (79) Recipes for Cookies Part 1 (of 4)

Betsy.at.TKL (11:30:47) : Orange Madeleines
Recipe By : Nancy Tarsi

3 Eggs
2 Egg Yolks
2/3 cup Sugar
1 Tbsp Orange Zest
1 tsp Vanilla
2 Tbsp Orange Juice
1 cup Flour
4 Tbsp Butter -- melted

Preheat oven to 375 degrees. Grease and flour madeleine pans.

With mixer in large bowl, beat together the eggs, yolks, sugar, orange
zest,
vanilla, and orange juice until pale yellow and almost tripled in volume
(about 6 minutes). Sift flour over this mixture; fold in gently but
thorougly; do not overwork or mixture will deflate. Fold about 1/4 cup
batter into cooled butter and then fold back into cake mixture. Spoon
batter into prepared pan, filling almost to the top.

Bake madeleins until just barely golden around edges, about 7-10 minutes.
Cool 1 minute and remove from pan with a small, sharp knife. Sift
powdered sugar over warm madeleines. Refill pans and continue to bake until all
batter has been used. It is not necessary to regrease and flour the pan.

Betsy.at.TKL (11:27:03) : Very Rich, Very Thin Chocolate Lace Cookies
Yield : 36

1/4 lb Butter-1 stick
2 Chocolate-unsweetened
Egg-slightly beaten
1/4 t Salt
1/2 t Vanilla
1/2 t Baking powder
1/2 c Flour
1 1/2 c Sugar

Melt the butter and chocolate in the top of a double boiler. Combine with egg and rest of ingredients. Drop by scant teaspoonfuls on greasedcookie sheets. The finished cookies will be 3 to 4 inches in diameter so space them accordingly. Bake in preheated oven of 325~ for about 12 minutes. Watch carefully to prevent burning. When nearly cool, remove from the cookie sheet with spatuala. (I use the metal type.Hint-press under the cookie with pressure against the sheet and they remove easily without crumbling) Place on racks to cool completely.
Source: Woman's Industrial Union in Boston

Betsy.at.TKL (11:22:41) : Pizzelle Alle Nocciole
By: NICK MALGIERI

4 lg Eggs
1 c Granulated sugar
1/4 t Salt
1/2 Unsalted butter
2 c All-purpose flour
1/4 c Cocoa powder
1/2 t Cinnamon
1 tb Baking powder
3/4 c Ground hazelnuts

WHISK THE EGGS WITH THE SUGAR and salt until light. Melt the butter and stir in. Sift together all the remaining ingredients except the hazelnuts and fold in. Stir in the hazelnuts last. Heat Pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Cool on racks.

Betsy.at.TKL (11:20:53) : PIZZETTES (ITALIAN CHOCOLATE COOKIES)

4 1/2 cups flour
4 teaspoons baking powder
1 teaspoon cloves (ground)
2 tbsp. cocoa
1 tablespoon lemon rind
2 eggs
1 small pkg. (6 oz.) chocolate chips
2 1/4 cups sugar
1 teaspoon cinnamon
2 teaspoons lemon extract
1/2 cup oil
1 cup hot coffee
1/2 cup chopped nuts

Take flour, baking powder, cocoa, cinnamon, cloves, lemon rind and mix the ingredients together good on a large board or table. Make a hole in the mixture.

In a bowl, mix the oil, coffee, sugar, and chocolate chips. Pour this into dry ingredients. Add lemon extract to mixture then slightly beaten eggs.Add the nuts to the mixture and then blend all ingredients thoroughly.

To form the cookies, roll small portion of dough with hands to form a roll like rope about 1 inch thick. Slice on an angle and place on ungreased cookie sheet. Sprinkle a little flour on them and bake. When cool they can be frosted.

Bake at 400 degrees for 8 to 10 minutes.

Betsy.at.TKL (11:17:41) : Homemade Mounds Bars
Recipe by: cilee

5 oz Sweetened condensed milk
1 t Vanilla
2 c Powdered sugar
14 oz Flaked coconut
1 24 oz bag semisweet chips

Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours

Betsy.at.TKL (11:06:50) : GERMAN WINE COOKIES

-----COOKIES:-----
1 cup butter
2 cups sugar
3 eggs
2 teaspoons vanilla
1/2 cup sweet wine (Port or Cream Sherry)
5 c. flour -- (5 to 5 1/2)
-----ICING:-----
1 pound powdered sugar
1 tbsp. milk -- (1 to 2)
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness.

Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes. Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.

Betsy.at.TKL (11:05:04) : FRUITY JELLO COOKIES

2 cups (4 sticks) margarine
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoons baking powder
5 1/3 cups sifted all purpose flour
1/2 (4 serving s red gelatin
1/2 (4 serving s orange gelatin
1/2 (4 serving s lemon gelatin
1/2 (4 serving s green gelatin

Combine margarine and sugar together. Add eggs and vanilla. Add baking powder and sifted flour. Divide dough into fourths. Add 1/2 package gelatin to each fourth. Using cookie press, position cookies on ungreased cookie sheet. Sprinkle with remaining gelatin. Bake in a preheated 350 degree oven for 8 to 14 minutes or until done. Do not brown.

Yield: approximately 5 dozen cookies.

Betsy.at.TKL (11:04:06) : Fruited Shortbread Cookies
Yield : 36

2 1/2 c Flour
1 t Cream of tartar
1 1/2 c Confectioners sugar
1 9 oz box Nonesuch mincemeat
1 t Vanilla
1 t Baking soda
1 c Butter, softened
1 Egg

1. Preheat oven to 375F.

2. Combine flour, soda, and cream of tartar.

3. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat.

4. Add dry ingredients. Mix well-batter will be stiff.

5. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly.

6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and vanilla while still warm.

Betsy.at.TKL (11:00:12) : FAT-FREE CHEWY CHOCOLATE COOKIES
Source: Karo pamphlet
Yield : 30

Non-stick cooking spray
1 1/2 c Flour
1/2 c Sugar
1/2 c Unsweetened cocoa
1/2 t Baking soda
1/2 t Salt
1/2 c Corn syrup, light or dark
3 Egg whites

Spray cookie sheet with cooking spray. In large bowl, combine flour,
sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites
until blended (dough will be thick and slightly sticky). Drop by
rounded teaspoonfuls onto prepared cookie sheets. Bake in 350 F oven
7 to 9 minutes or just until set (cookies will be soft when pressed).
Do not overbake. Cool on wire rack. Makes about 2-1/2 dozen.

Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium

Betsy.at.TKL (10:57:16) : Fast & Fancy Butter Cookies

1/2 c Softened butter
1/2 c Sugar
1 lg Egg
2 c Flour
1 t Baking powder

In large bowl with mixer at med speed, beat butter & sugar until light & fluffy; beat egg in well. At low speed beat in flour & baking powder until well blended. Flatten dough to disk shape; refrigerate, wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work with half dough at a time; keep remainder refrigerated. Mold or press into shapes; or roll out to 1/8" or 1/4" thick between two sheets of wax paper or plastic wrap & cut into desired shapes. Place shapes on ungreased cookie sheets, spacing about 1" apart. Bake 8-15 minutes depending on thickness of dough, until firm to touch & edges are lightly browned. Cool on racks. Store in airtight containers.

Christmas Boxes

Fast & Fancy Butter Cookie

For each box, cut out and bake 5 squares of the same size. Cut one larger for top. Trim all edges square. Use confectioners icing to "glue"
4 squares together for sides. Trim 5th for bottom and glue in placewith
icing. Trim larger square to sit on top. Roll out square gumdrops in sugar until thin; cut into shapes and attach to box with icing. At this point you can put something inside the box before you glue the top on. I just put in small goodies, like other little cookies. Then I glue on the top and the kids have to eat them to get inside. The kids go nuts over these little surprises.

Betsy.at.TKL (10:53:15) : Chocolate Spritz Cookies
Recipe By : Mirro Cookie Press booklet 1970's
Serving Size : 48

1/4 Cup Shortening
1 Cup Sugar
1 Egg
2 Tablespoons Milk
4 Ounces Unsweetened Chocolate -- Melted And Cooled
2 Cups All-Purpose Flour
1/4 Teaspoon Salt
1 Small Carton Glac d Cherries (opt.) -- Halved

Preheat oven to 375 .

Cream shortening and sugar well. Beat in egg and milk. Stir in melted and cooled chocolate. Gradually blend in flour and salt.

Place dough in cookie press . Form cookies on ungreased cookie sheet. If desired, use wreath shape cookie press disk and press one half glaced cherry in center of each wreath. Bake at 375 for 8-10 minutes. Remove at once to cooling rack.

Betsy.at.TKL (10:52:11) : Chocolate Shortbread
Source: Woman's Day - 10/11/94

1 c All-purpose flour
1/2 c Confectioners sugar
1/3 c Unsweetened cocoa powder
1 Stick (1/2 cup) cold
- unsalted butter -- cut in
- small pieces
- Garnish: Confectioners
- sugar

1: Heat oven to 350 degrees F

2: To make dough in food processor: Process flour, sugar and cocoa a few seconds to mix. Scatter butter over surface and turn on/off 4 or 5 times, until coarse crumbs form. By Hand: Stir flour, sugar and cocoa in a bowl to mix. Cut in butter with a pastry blender or rub it in with fingers until coarse crumbs form.

3: Tip crumbs out onto middle of ungreased cookie sheet. Press into an even round, 8 inches in diameter. Lightly score with a blunt knife in 12 wedges.

4: Bake 25 to 30 minutes, until shortbread looks dry.

5: Remove sheet to wire rack. Cut wedges all the way through. Cool completely and dust with confectioners sugar before removing from the sheet.

Makes 12

Betsy.at.TKL (10:50:56) : Chocolate Rum Dums

1 8 1/2 oz Pkg chocolate wafers,crushed
1 c Pecans, chopped
1 c confectioners' sugar
1/4 c Light corn syrup
1/4 c Dark rum

Combine crushed wafer, pecans, & sugar, syrup & rum. Mix well. shape by tspfull into round balls. Let stand 10 minutes. Roll in extra confectioners' sugar.

Betsy.at.TKL (10:49:37) : Chocolate Pepper Cookies
Recipe By : Carol Miller-Tutzauer

1 1/2 cups (3 sticks) unsalted butter
1 1/4 cups sugar
2 large eggs -- lightly beaten
3 cups sifted all-purpose flour
1 1/2 cups unsweetened cocoa powder
1/4 teaspoon freshly ground black pepper
1 Pinch cayenne pepper
1 teaspoon ground cinnamon
5 ounces semisweet chocolate -- for decoration

Cream the butter and sugar. Add the eggs and beat until fluffy. Sift together the dry ingredients. Add to the butter mixture and beat until well mixed; if dough seems too soft, add up to 1/4 cup more flour. Shape into a flattened round, wrap, and refrigerate at least 1 hour.

Preheat oven to 350 deg F. and line baking sheets with parchment paper. On
a well-floured board, roll out the dough until 1/8 inch thick. (It's best
to divide and roll out a quarter or third of the dough at a time, leaving
the remainder in the refrigerator. Try to be careful not to get the flour
dusted on the top of the dough as the cookies are not quite as pretty
then.) Cut dough into shapes and set 1 to 2 inches apart on baking sheets.
Leftover dough can be rolled and cut once more. Bake for 8 to 10 minutes,
or just until crisp; do not allow to darken. Cool on racks.

Melt the chocolate and drizzle over the cooled cookies in a haphazard
fashion; allow to harden completely before serving.

Betsy.at.TKL (10:34:45) : Chocolate and Coconut Macaroons
Recipe By : Jo Merrill
Yield : 30

1 unsweetened chocolate squares
4 ounces baking chocolate -- sweet
2 large egg whites
1/2 cup sugar
1 pinch salt
2 cans flaked coconut -- 3 1/2 oz ea
1 teaspoon vanilla extract

Melt together in the top of a double boiler, over hot water, the unsweetened chocolate and sweet cooking chocolate. Stir until smooth; remove from heat and cool. Beat the egg whites with a rotary beater until stiff. Gradually
beat in sugar. Add the cooled chocolate mixture and continure beating until well mixed.

Fold in flaked coconut. Drop by teaspoonfuls onto well-buttered baking sheets, making about 30 cookies. Bake in preheated 325 degree oven until stiff
on the outside but still a little soft on inside, about 16 minutes. Remove from oven and loosen with a spatula. Remove from pan when cookies are
completely cooled.

Betsy.at.TKL (10:28:20) : CASSEROLE COOKIES

2 eggs
1 cup granulated sugar
1 (8 oz.) pkg. pitted dates
1 cup coconut
1 cup nuts -- chopped
1 teaspoon vanilla
1/4 teaspoon almond flavoring

Beat eggs. Add sugar, beat well. Blend in remaining ingredients. Turn
into ungreased 2 quart casserole dish. Bake at 350 degrees for 30
minutes.

Remove from oven. While still hot, beat with wooden spoon. When cool
form into balls and roll in granulated sugar.

Betsy.at.TKL (10:25:39) : CARAMEL GRAHAM CRACKERS

24 (2 1/2 inch) cinnamon graham cracker squares
1/2 cup margarine
1/2 cup butter
1 cup light brown sugar -- firmly packed
1 cup pecans -- chopped

Line a 15 x 10 x 1 inch baking sheet with foil; cover with single layer of
graham crackers. Mix margarine, butter and sugar in a saucepan; bring to
a boil and cook for 2 minutes. Pour mixture over crackers; sprinkle nuts
on top. Bake in a preheated 350 degree oven for 12 minutes. Cut into
triangles while warm. Yield: 4 dozen cookies.

Becky,.LA (10:25:33) :

REFRIGERATOR OATMEAL CRISPIES
Recipe By : MOM
Serving Size : 60

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 large eggs -- beaten
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
3 cups oats(regular or quick cooking)
1 1/2 cups nuts -- chopped

Thoroughly cream shortening and Sugars.
Add eggs and vanilla. Beat well
Add flour, salt and soda. Stir well. Add Oatmeal and nuts.
Make into rolls wrapped in wax paper.
Chill thoroughly or may be frozen.
Slice in. thick. place on ungreased cookie sheet.
Bake at 350 degrees for 10 minutes of until brown.

Betsy.at.TKL (10:24:39) : Cappuccino-Pistachio Shortbread
Recipe By : Gold Medal, The Best of Holiday Baking
Yield : 32

1 envelope cappuccino coffee mix -- 0.77-ounce
1 tablespoon water
3/4 cup butter or margarine -- softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 cup pistachio nuts -- chopped
1 ounce semisweet chocolate
1 teaspoon shortening

Preheat oven to 350 degrees. Dissolve the coffee in water in a
medium bowl. Stir in the margarine and powdered sugar. Stir in the flour and 1/2 cup pistachios, using your hands if necessary, until a stiff dough forms.
Divide the dough in half. Shape each half into a ball. Pat each ball
into a 6-inch round, about 1/2-inch thick, on a lightly floured surface. Cut
each round into 16 wedges. Arrange the wedges on an ungreased cookie sheet
about 1/2 inch apart with the pointed ends toward the center. Bake for
about 15 minutes, or until golden brown. Immediately remove from the
cookie sheet. Cool completely on wire racks. Place the remaining 1/2 cup
pistachios in a small dish. Place the chocolate and shortening in a small
microwavable bowl. Microwave uncovered on medium power for 3 to 4 minutes,
stirring after 2 minutes, until the mixture can be stirred smooth and is
drizzling consistency. Dip one edge of each cookie into the chocolate,
then into the nuts. Place on waxed paper until the chocolate is firm.

Kim,La. (05:06:43) : SNICKER BARS

1 German chocolate cake mix
1 (14 oz.) pkg. caramels
2/3 c. evaporated milk
3/4 c. oleo, melted
1 c. chocolate chips
1 c. nuts, chopped (optional)

Melt caramels with 1/3 cup milk. Combine cake mix with oleo, 1/2 cup milk, mix with spoon. Grease and flour 13 x 9 inch pan. Spread mixture. Bake at 350 degrees for 6 to 8 minutes. Cover with caramels, chips and nuts. Put remaining cake mix on top. Bake 10 minutes.