Recipe: 12-12-99: 79 Cookie Recipes Part 3 of 4

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12-12-99 - A Zillion (79) Recipes for Cookies Part 3 (of 4)

Kim,La. (04:51:12) : PECAN QUICKIES

1 egg white
1 cup brown sugar
2 cups chopped pecans
Beat egg white until thick.
Blend in brown sugar, add chopped
nuts and mix well. Drop by spoonfuls
on a buttered cookie sheet. Brown in a
350 degree oven for about 15 minutes.

Marie/ME (01:44:01) :

Baker's One Bowl Chocolate Brownie Cookie.

6 tbsp. Butter or margarine
2 cups toasted chopped walnuts (optional)
1 1/4 cups sugar
2 tsp vanilla
3 eggs
2 tsp. Vanilla
1 cup flour
1 1/2 cups pecan halves
1/4 tsp salt
6 squares BAKER'S semi-sweet baking chocolate OR
6 squares BAKER'S bittersweet baking chocolate
4 squares BAKER'S unsweetened baking chocolate
1 tsp CALUMET baking powder

1. Microwave chocolates and butter in a large microwavable bowl on high 1 1/2 to 2 minutes or until
chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely
melted and smooth. 2. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour,
baking powder and salt. Stir in nuts. Drop by rounded tablespoons, 1 1/2 inches apart, onto greased
cookie sheet. 3. Bake 12 minutes or until set. DO NOT OVERBAKE. Cool 5 minutes; remove
from cookie sheet. Cool completely on wire racks. Store in airtight container. (Makes about 3
dozen.)
Comments: fantastic

Marie/ME (01:42:38) : My favorite Ginger Cookies

2 cups molasses,
1 tablespoon ginger,
1 tablespoon vinegar,
1 tablespoon baking soda,
pinch salt,
1 cup sugar,
2 eggs beaten,
6 cups all purpose flour (approximately),

In a large saucaepan, bring the molasses just to a boil; remove from heat. Add the ginger, vinegar, soda (carefully, for it will fizz up), salt, sugar, and eggs..Stir in enough flour that the dough will roll; cut with a cookie cutter while dough is warm. Place on a cookie sheet. Bake in a 350 oven for 10-12 minutes. Makes 4 dozen......
Marie
Comments: great and easy

Pat/Alaska (01:30:07) : KellyWA (12:02:38) : Cranberry-Pecan Squares

Base
1 c. all-purpose flour
2 Tbsp. sugar
1/3 c. butter
1/2 c. finely chopped pecans

Topping
1-1/4 c. sugar
2 Tbsp. flour
2 beaten eggs
2 Tbsp. milk
1 tsp. finely shredded
orange peel
1 tsp. vanilla
1 c. chopped cranberries
3/4 c. shredded coconut
1/2 c. finely chopped pecans

Preheat oven to 350 degrees. Combine 1 c. flour and 2 Tbsp. sugar in a medium mixing bowl.
Cut butter into flour until mixture resembles coarse crumbs. Stir in first 1/2 c. pecans. Press
mixture into the bottom of an ungreased 13x9x2" baking pan. Bake for 10 minutes.

In the meantime, combine 1-1/4 c. sugar and 2 Tbsp. flour. Stir in eggs, milk, orange peel and
vanilla. Fold in the cranberries, coconut and remaining pecans. Spread over hot, partially baked
crust. Continue baking for another 30 minutes or until the top is golden. Cool on a wire rack.
While still warm, cut into 36 squares.

KellyWA (12:40:43) : 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.

KellyWA (12:39:48) : Chocolate Mint 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
------------------------------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.

KellyWA (12:38:06) : Cardamon Cookies - Rolled

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

KellyWA (12:35:08) : CHOCOLATE RASPBERRY LINZER 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.

KellyWA (12:34:16) : PEANUT BUTTER REINDEER
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.

KellyWA (12:33:02) : Candy Bar Cookies

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.

KellyWA (12:32:06) : Kahlua Gingerbread People

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.).

KellyWA (12:30:19) : 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.

KellyWA (12:27:39) : 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.

KellyWA (12:24:35) : JAM THUMBPRINT COOKIES

2/3 cup butter
1/3 cup sugar
2 egg yolks
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups flour

Mix all above and shape into 3/4" balls. Dip in mixture of 2 lightly beaten egg whites and then roll in
3/4 cup very finely chopped pecans. Place 1 '' apart on ungreased sheet and make a dent in each
with your thumb. Bake at 350* for 15 minutes. Just before serving, placea teaspoon of your favorite
jelly or jam in indentation.

MsSanta (11:49:49) : SHORTBREAD COOKIES

Makes three 8-inch rounds

1 pound unsalted butter, cut into small pieces
1 cup firmly packed light brown sugar
5 cups all-purpose flour
1 teaspoon salt

For ginger-flavored shortbread, add:
1 heaping tablespoon candied ginger, finely chopped
1 teaspoon ground ginger
1/4 teaspoon ground white pepper

For chocolate flavored shortbread, add:
4 ounces bittersweet chocolate, very finely chopped
1 tablespoon Kahl a

For orange-flavored shortbread, add:
1 heaping tablespoon candied orange peel, finely chopped
Zest of 1 orange, grated
1 tablespoon orange-flavored liqueur,
such as Grand Marnier

1. Heat oven to 275 degrees. Butter three 8 x 2-inch round cake pans and
line with parchment paper. In the bowl an electric mixer, cream the butter
and sugar on high speed until light and fluffy, about 2 minutes. Add flour, 1
cup at a time, beating on low speed until just combined. Add salt, and combine.

2. Divide dough into three parts and transfer each to a separate bowl. Add
appropriate flavoring ingredients to each bowl to create three different
flavors.

3. Transfer each batch of flavored dough to prepared pans, taking care to
make
sure the tops are level and smooth. Using the back of a knife, lightly score
each pan into 12 wedges. With the tines of a fork or a skewer, create a
decorative pattern on each wedge.

4. Bake until pale golden, but not browned, about 45 to 50 minutes. Cool
on a wire rack for 10 minutes. Run a knife around the outer edge of each pan
to loosen. Remove from pan and using a serrated knife, follow the score
marks to cut the shortbread into neat wedges. Wrapped well, shortbread will keep for
up to 2 weeks.