Recipe: 12-12-99: 79 Cookie Recipes Part 2 of 4

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12-12-99 - A Zillion (79) Recipes for Cookies Part 2 (of 4)

Betsy.at.TKL (10:23:10) : Cappuccino Cookies
From the recipe files of suzy gannett
Yield : 60

1 c Butter, softened
2 c Firmly packed brown sugar
2 tb Milk
2 tb Instant coffee granules
2 lg Eggs
1 t Rum extract
1/2 t Vanilla
4 c All-purpose flour
1 t Baking powder
1/2 t Ground nutmeg
1/4 t Salt
Chocolate sprinkles or melted Chocolate (optional)

BEAT butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended.

HEAT milk in small saucepan over low heat; add coffee granules, stirring to dissolve. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended.

COMBINE flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each
addition until blended.

SHAPE dough into 2 logs, about 8 inches long and 2 inches in diameter. (Dough will be soft; sprinkle lightly with flour if too sticky to handle.)

ROLL logs in chocolate sprinkles, if desired, coating evenly (1/3 cup sprinkles per roll). Or, leave rolls plain and dip cookies in melted chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.

PREHEAT oven to 350"F. Grease cookie sheets. Cut rolls into 1/4-inch-thick slices; place 1 inch apart on cookie sheets. (Keep unbaked rolls and sliced cookies chilled until ready to bake.)

BAKE 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Dip plain cookies in melted semisweet or white chocolate, if
desired. Store in airtight container.

Makes about 60 cookies

*To dip 24 cookies, melt 1 cup chocolate chips in small saucepan over very low heat until smooth.

Cheesehead/WI (10:23:00) : Kathleen's Snowflake Spritz Cookies

1 cup butter
3 ounces cream cheese
1 cup sugar
1 egg yolk
1 teaspoon vanilla
1 teaspoon grated orange rind
2 1/2 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon cinnamon

DIRECTIONS:
Bake at 325 for 15 minutes
May put sprinkles on top before bakingCheesehead/WI (10:22:19) : Laura's Golden Graham Drops

12 ounces chocolate chips -- melted
3/4 cup peanut butter
2 cups Golden Graham Cereal
1 cup mini marshmallows -- (or a little more)

Melt peanut butter and chocoalte chips, cool a little and dump in cereal and marshmallows. Plop on waxed paper. Set in refrigerator to set.

Cheesehead/WI (10:20:42) : Melting Moment Cookies

1 cup flour
1/2 cup cornstarch
1/2 cup powdered sugar
3/4 cup margarine
1 teaspoon vanilla

Mix together the flour, cornstarch, and powdered sugar. Beat margarine
with mixer until smooth. Add remaining items. Blend well. Refrigerate 1
hour. Shape into 1 inch balls and flatten with floured fork. Ungreased
cookie sheet 350 for 10 minutes.

Cheesehead/WI (10:20:10) : Festive Cherryettes

3/4 cup shortening
1/4 cup butter
1 teaspoon salt
1/2 cup powdered sugar
2 Tablespoons vanilla -- (Yes Tablespoons)
2 cups flour
1 cup pecans -- finely chopped (I
use the blender)
20 candied cherries

Blend together shortening, butter,salt, sugar and vanilla.
Add flour and pecans and mix into a soft dough.
May need to refigerate a bit. Measure out level tablespoonfuls of
dough and roll between palms of hands to form round balls.
Place on greased cookie sheets. Press a little indentation in center
in each cookie with a thimble (I used the top to the vanilla)and put
half of cherry on top. Bake in 325 oven for 25 minutes. Betsy.at.TKL (10:19:32) : Butter Wafers
Recipe By : Thelma Bischoff
Serving Size : 50

2 cups all-purpose flour -- sifted
1 cup sugar
3/4 cup butter -- softened
1 egg -- slightly beaten
1 tablespoon milk
1 1/2 teaspoons vanilla

Sift flour and sugar together into a mixing bowl. Add butter and work it in with tips of fingers or a pastry blender. Combine egg, milk and vanilla and stir into flour mixture. Mix well to form a dough. Shape into 1/2 inch balls. If dough seems too soft, refrigerate until the desired consistency is reached before shaping. Place balls 2 inches apart on an ungreased cookie sheet. Flatten balls to 1/16 inch thickness using the bottom of a glass covered with a damp cloth. Bake in a 400 deg. oven for 6-8 minutes or until slightly browned around the edges. Do not bake too brown. Remove immediately to a wire rack to cool. Store in a tightly covered containter.

Cheesehead/WI (10:18:44) : Rum Balls

Sift 2 tbsps. cocoa and 1 cup powdered (confectioners) sugar into a bowl. Stir in 1/4 cup
bourbon or rum and 2 tbsps. light corn syrup; mix well. Add 2 cups crushed vanilla wafers
and 1 cup finely chopped nuts; mix well. Form into 3/4 inch balls and roll in powdered
sugar. Dry several hours. These freeze well. Yields 3 doz.

This recipe from Lone Star Legacy

Cheesehead/WI (10:16:19) : Bon Bon Cookies

1/2 cup butter or margarine
3/4 cup sifted confectioners' sugar
1 Tablespoon vanilla
food coloring, if desired
1 1/2 cups flour
1/8 teaspoon salt
fillings: candied or maraschino cherries, pitted dates, nuts, or chocolate pieces
Bon Bon icing (below)
toppings: chopped nuts, coconut, colored sugar

Mix butter, sugar, vanilla, and food coloring. Measure by dipping method
or by sifting. Blend flour and salt in thoroughly with hand. If dough
is dry, add 1 to 2 tablespoons milk.

Heat oven to 350 degrees. For each cookie, wrap I level Tablespoon dough
around a filling suggested above. Bake 1" apart on ungreased baking
sheet 12 to 15 minutes, or until set but not brown. Cool; dip tops of
cookies in Icing. Decorate each cookie with one of the toppings
suggested above. Makes 20 to 25 cookies.

Bon Bon Icing: Mix 1 cup sifted confectioners' sugar, 2 tablespoons
cream or milk, 1 teaspoon vanilla, and red, green, or yellow food
coloring, if desired.

Chocolate Bon Bon Icing: Make Bon Bon Icing (above) - except add 1
square unsweetened chocloate (1 oz.), melted and use 1/4 cup cream or
milk.

Penuche Bon Bons: Make Bon Bon cookies - except use 1/2 cup brown sugar
(packed) in place of confectioners' sugar.

Betsy.at.TKL (10:04:46) : BISQUICK COOKIES

2 cups Bisquick
4 eggs
1 pound brown sugar
2 cups chopped nuts
1 teaspoon vanilla extract

Beat eggs until light and fluffy. Add brown sugar, Bisquick, nuts and
vanilla extract.
Bake in 9 x 15 greased and floured pan at 325 degrees for 20 to 30
minutes.
The longer the pan the less minutes. While still hot, cut into squares.
Roll in hands and roll in powdered sugar and pecan meal. They will be
gummy.

Betsy.at.TKL (09:41:03) : AUNT CATHERINE'S ITALIAN COOKIES

2 1/2 cups flour
6 ounces cream
3 eggs
1 cup Crisco
2 tablespoons almond extract
1 tablespoon cinnamon
1 1/2 cups sugar
6 ounces milk
1 stick oleo
3 tablespoons baking powder
1 cup nuts -- chopped

Cream oleo, Crisco and sugar. Add eggs, almond extract, cinnamon, cream
and milk. Mix in nuts and baking powder and flour. Roll small balls into
long rolls, then kind of flatten it. Slice in 1/2 inch pieces. Put on
cookie sheet. Bake until done at 350 degrees.

Icing: 1 box powdered sugar Stick of oleo Food coloring Mix
melted butter and powdered sugar. Put in small containers and add
different food colorings. Spread on cooled cookies and let harden. Then
put in canned containers. Can store for months.

Betsy.at.TKL (09:38:07) : Anise Meringue Kisses
Yield : 48 Preparation Time :0:00

3 Egg whites
1/8 t Cream of tartar
1/2 c Sugar
1 1/2 ts Ground anise seeds

The flavor of anise in these light cookies makes them a great after- dinner dessert. Some people prefer the center to be soft and chewy, but if you prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, with the door closed, let them stand 30 minutes to an hour. These cookies are generally baked on parchment paper, but we have found that regular bond paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg whites until frothy. Add cream of tartar and beat to soft peaks. Gradually beat in sugar. Continue beating until stiff and glossy. Beat in anise. Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue is desired, turn off oven and let kisses stand in oven with door closed about 1 hour.

Betsy.at.TKL (09:35:32) : AMARETTO COOKIES
Yield : 36

1/2 c Butter
2 tb Molasses
2 Eggs
1 c Almonds, ground toasted
1/2 t Lemon rind -- grated
1 t Almond extract
1/2 c Amaretto liqueur
2 c Pastry flour, whole wheat

Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract; mix well. Stir in Amaretto alternately with flour. Drop by teaspoonsful onto unoiled cookie sheets. Bake at 350 degrees for 12-15 minutes. Cookies will be golden brown when done.

Betsy.at.TKL (09:28:21) : 1995 2ND PLACE: BROWN BUTTER MAPLE SPRITZ
Second-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Sarah Frudden of Chicago

Yield : 30 Preparation Time :0:00

1 1/4 c Unsalted butter
1 c Confectioners' sugar
2 ts Pure vanilla extract
1 1/4 ts Salt
1 Egg
2 Egg yolks
2 1/4 c Unsifted all-purpose flour
1/2 c Pure maple syrup
Milk or whipping cream, if necessary

1. To brown the butter, melt butter in a small, heavy saucepan over low heat. When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty. Measure out 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes.

2. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s).

3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy. Add egg and egg yolks and mix to combine. Stop mixer and add flour; mix on low speed just until flour disappears.

4. Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool.

5. For filling, cook maple syrup in a heavy 2-quart saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable.

6. Assemble cookies by spreading about 1/2 teaspoon filling on the flat side of half the cookies. Sandwich with another cookie.

Betsy.at.TKL (09:16:16) :

Espresso-Hazelnut Russian Wedding Cakes
Posted by Sandy in TEXAS on October 21, 1997:

Usually called Russian Tea Cakes or Mexican Wedding Cakes, these
crumbly spheres disappear in your mouth just as you're registering
how incredibly good they are. Hazelnuts and espresso-grind coffee
make them much more interesting than the plain walnut versions
you've doubtless tried. The coffee amplifies the nuttiness and cuts the
sweetness. These are by far the best version I've ever tasted of these
dangerously good cookies.

YIELD : 4 Dozen Cookies

Cookies
1 cup whole hazelnuts
2 tablespoons sugar
1/2 cup (1 stick) butter, softened
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon finely ground coffee, preferably espresso

1 cup all-purpose flour

Coating
1 cup confectioners' sugar
1 teaspoon finely ground coffee, preferably espresso

1. Preheat the oven to 350 degrees F, with a rack in the middle.

2. Make the cookies: Spread the hazelnuts on a baking sheet. Toast for
15 to 20 minutes, or until the smell permeates the air. To see if the nuts are
toasted, cut one in half; it should be golden brown in the center. Remove
from the oven; let cool slightly. To remove the skins, place the nuts in a tea towel, cover with another towel and rub; the skins will slip off.

3. Finely chop the hazelnuts in a food processor with 1 tablespoon of the
granulated sugar. The sugar helps prevent the nuts from turning into paste.
Set aside.

4. In a large bowl, with an electric mixer on medium speed, cream
together the butter, the remaining tablespoon granulated sugar and the
confectioners' sugar, about 1 minute. With the mixer running, add the
vanilla and ground coffee and blend for about 1 minute more.

5. Add the flour and hazelnuts together and mix well on medium speed.
The dough should be firm and not sticky, and should form a ball around
the mixing paddle or beaters.

6. Form the dough into two 12-inch-long logs. Cut each log into 24 even
pieces. Roll each piece into a ball and place on an ungreased baking sheet
(or a baking sheet lined with foil or parchment paper) about 1/2 inch
apart.

7. Bake for 15 to 20 minutes, or until firm and lightly golden.

8. Meanwhile, make the coating: Combine the confectioners' sugar with
the coffee in a small paper or plastic bag.

9. When the cookies are done, immediately place 3 or 4 cookies at a time
in the bag and shake to coat. Cool on a rack. After the cookies are cool,
repeat the coating procedure. Store in an airtight container for up to 1
week or freeze for up to 4 months.

Betsy.at.TKL (09:06:15) : Wow! Just found this in my files - I think someone was just asking for a large quantity cookie recipe on the boards. But, I haven't tried this!

100 DOZEN SUGAR COOKIES
Serving Size : 300

12 pounds shortening
11 quarts sugar
72 eggs -- well beaten
1 quart milk
24 quarts flour
2 cups baking powder
1 cup salt
1 cup vanilla

Cream shortening and sugar until light, using medium speed. Add eggs and
milk. Add flour sifted with baking powder and salt and vnailla. Keep
mixture in refrigerator, rolling a small amount at a time. Cut with a 2
1/2 inch cutter. Sprinkle with sugar. Bake on a greased baking sheet at
360 degrees for 10 minutes.

Betsy.at.TKL (08:53:00) : 1986 Winner: Coconut Joys
from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 4, 1986

Winner Shere Case of Hickory Hills describes her cookie entry: "Holiday preparation usually starts in September and continues until the night before Christmas. I have been doing this for almost 18 years, and each year I add more recipes. This particular cookie, passed on to me by my sister- in-law, Diana Forkash of Wisconsin, ranks among the favorites of the family and friends. It looks absolutely gorgeous on a plate, tastes wonderful and is absolutely the easiest thing to make. There is no baking time involved, and you can sit down on the job and enjoy doing them."

Yield: 36

1/2 c Butter
2 c Confectioners' sugar
3 c Flaked coconut
1 tb Milk
2 oz Semi-sweet chocolate, melted

Preparation time: 30 minutes Chilling time: 1 hour

1. Melt butter in saucepan. Remove from heat. Add sugar, coconut and milk. Mix well. Shape rounded teaspoon of mixture into balls. Make a dent in the center. Place on a cookie sheet lined with wax paper.

2. Fill center with melted chocolate. Chill until firm. Store in refrigerator. These freeze wonderfully and look beautiful on a tray.

Sandy,TX (08:05:56) : Cream Cheese Cookies

1/2 cup butter or margarine
1 small pkg. cream cheese, softened
1 cup flour
1 cup sugar
1/2 cup chopped pecans

Blend butter and cream cheese. Mix flour, sugar and nuts. Mix together. Drop by teaspoonfulls onto ungreased cookie sheet. Bake 10-12 minutes at 350 degrees.

Sandy,TX (08:02:13) : Ice Box Cookies

3 cups brown sugar
1 cup white sugar
4 eggs
2 cups butter or margarine
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cream of tarter
1 tsp. vanilla
1 cup flour
2 cups pecans

Cream butter and sugars. add beaten eggs and flour sifted with soda, cream of tarter, salt and extract. Roll in long rolls and store in refrigerator overnight. Bake at 350 until light brown.

Kim,La. (05:25:34) : DISH PAN COOKIES

2 c. brown sugar
1 c. sugar
2 1/3 c. vegetable oil
5 eggs
2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
4 c. flour
1 1/2 c. minute oats
2 c. Rice Krispies
4 c. Corn Flakes (measure before
crushing)
6 oz. miniature chocolate chips
6 oz. peanut butter chips
1 c. nuts
And anything else you happen to have
in the cupboard

Cream first 4 ingredients together. Mix remainder together in a separate huge bowl. Gradually add creamed mixture to dry mix. Batter will be very stiff. Drop by teaspoonful on ungreased cookie sheet and bake at 325 degrees for 10 to 12 minutes for crunchy or 8 to 10 minutes for chewy. Makes a bunch. Warning: Do not double or you will have to mix it in your bathtub!

Kim,La. (05:23:21) : COWBOY COOKIES

2 eggs
1 c. oleo
1 c. sugar
1 c. brown sugar
6 oz. chocolate chips
2 c. oatmeal
1/2 tsp. soda
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
Coconut & raisins (opt.)

Mix all ingredients together. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Cool on racks. v

Kim,La. (05:10:13) : CHOCOLATE CRINKLES

4 sq. unsweetened chocolate
2 c. sugar
2 tsp. vanilla
2 tsp. baking powder
1 c. powdered sugar
1/2 c. oil
4 eggs
2 c. flour
1/2 tsp. salt

Melt chocolate over low heat. Mix oil, chocolate and sugar. Add 1 egg at a time. Add vanilla. Add flour, baking powder and salt; mixing well after each addition. Chill several hours or overnight. Heat oven to 350 degrees. Roll dough into balls the size of small walnuts. Roll balls in the powdered sugar. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes. Makes about 4 dozen cookies.

Kim,La. (05:07:52) : MONSTER CHOCOLATE - WALNUT CRINKLES

1 (6 oz.) pkg. semi-sweet chocolate
chips
3/4 c. sugar
3 tbsp. margarine or butter, softened
1 1/2 tsp. vanilla
1 egg
1 tbsp. milk
1/2 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 c. walnuts, chopped

Heat oven to 350 degrees. Heat chocolate chips over low heat until melted; set aside. Mix sugar, margarine, vanilla and egg in medium bowl. Stir in chocolate and milk. Stir in flour, salt, and baking powder. Stir in walnuts. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 13 to 15 minutes. Cool slightly before removing from cookie sheet. Makes 10 cookies.