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

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

MsSanta (11:47:45) : HONEY-RUM BALLS

2 c Vanilla wafer crumbs(7.5 oz)
1/2 c Rum
1/2 c Honey
1 lb Walnuts, ground
Confectioners Sugar

Mix 1st 4 ingredients, shape in balls and roll in confectioners sugar.
Store in airtight container for up to 6 weeks. Dust with sugar again
before serving.

Makes 5 dozen.

MsSanta (11:45:24) : Kisses
Servings: 60

1 c Butter 1/2 c Sugar
1 ts Vanilla 2 c Flour
14 oz Hershey's kisses 1 x Confectioner's sugar

1. Cream butter and sugar, beating well. Add vanilla and flour, and mix
well. Chill dough for one hour. 2. Preheat oven to 375. Pinch off a
piece of dough. Roll into ball with palms of hands and then flatten. Dough
should not be thick. Put kiss in center. Bring dough up, shaping around
kiss to cover completely. 3. Place onto ungreased cookie sheet one inch
apart and bake for 12-15 minutes, until just starting to brown. 4. Roll in
confectioner's sugar when cool.

MsSanta (11:40:38) : Chocolate-Chip Shortbread Sticks

1 cup butter (no substitutions) -- softened
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup miniature chocolate chips (semisweet)

GLAZE
3/4 cup miniature chocolate chips (semisweet)
2 teaspoons vegetable shortening

1. Beat butter, sugar and vanilla in large mixer bowl at medium-high
speed until light and fluffy. With mixer on low speed, gradually beat in
flour just until blended. Stir in chips. Divide dough in half and
flatten into disks. Wrap and refrigerate 2 hours or overnight until firm.

2. Heat oven to 350 degreesF. Grease 2 large cookie sheets. On a lightly
floured smooth surface, roll rounded teaspoonfuls of dough into 2 1/2
inch-long sticks. (Keep remaining dough refrigerated.) Arrange sticks 2
inches apart on prepared cookie sheets. Freeze 10 minutes.

3. Bake 12 minutes until edges are golden. Let cookies cool on pans 2
minutes, then transfer to wire racks to cool completely. Repeat process
with remaining dough.

4. Make glaze: Melt chips in small microwaveproof bowl on high 1 to 2
minutes; stir until smooth. Stir in shortening until melted. Dip both
ends of cookies into chocolate; place on wax paper. Let stand until
chocolate is set, 30 minutes.

Makes 4 dozen.

MsSanta (11:39:13) : Brown Sugar-Pecan Cookies

1 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup finely chopped pecans
Brown Sugar Frosting
Pecan halves

Beat butter at medium speed with an electric mixer; gradually add
sugars, mixing well. Add egg and vanilla; beat well. Combine
flour, soda, and salt; gradually add to creamed mixture, mixing
after each addition. Stir in pecans. Chill dough 30 minutes.*
Shape dough into 1-inch balls; place on very lightly greased cookie
sheets. Bake at 350 for 10-12 minutes. Cool on wire racks, and
spread Brown Sugar Frosting over tops. Top each cookie with a
pecan half. Makes 5 dozen.

Brown Sugar Frosting:

1 cup firmly packed brown sugar
1/2 cup half-and-half
1 Tbsp. butter or margarine
1-1/2 - 1-2/3 cups sifted powdered sugar

Combine brown sugar and half-and-half in a saucepan. Cook over
medium heat, stirring constantly, until mixture comes to a boil;
boil 4 minutes. Remove from heat. Stir in butter. Add 1-1/2
cups powdered sugar, and beat at medium speed with an electric
mixer until smooth. Add remaining sugar to desired spreading
consistency.

*dough will be sticky. I put it back in the fridge between
each batch.

MsSanta (11:38:07) : Raspberry Meringues
Servings: 36

3 ea Eggs (room temp) 1/4 ts Cream of tartar
1 x Dash salt 3/4 c Sugar
1/4 c Raspberry preserves, seedles 6 x Drops red food coloring

1. Preheat oven 225. Cover cookie sheet with aluminum foil. In small
bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt
until soft peaks form. Gradually add sugar, beating until very stiff peaks
form, about 10 minutes. Add preserves and food coloring and beat one
minute at highest speed of mixer.

2. Drop by teaspoonfuls, two inches
apart, onto foil lined cookie sheet. Bake for two hours. Cool completely.
Peel off foil.

MsSanta (11:35:45) : RUM/BOURBON BALLS
Yield: 2 Dozen

3 c Vanilla Wafers
-(crushed)
1 c Sugar, powered
1 1/2 c Nuts, chopped
1 1/2 t Cocoa powder
2 T Corn syrup, white
-(honey also works well)
1/2 c Rum or Bourbon

Mix all dry ingredients and set aside.

Mix corn syrup or honey with rum or bourbon to thin the syrup. Blend wet
mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2
hours.

At this point, if you let it sit a couple of hours, you can come back and
add another about 1/2 cup of rum or bourbon and let sit again. This process
may be repeated a few times to your taste. The last time, the mix should
sit a couple of hours so it's not really moist. There's a good midpoint
between too moist and too dry where rolling into balls won't be difficult
(too wet) or cause crumbling (too dry).

Roll into balls, then roll in powered sugar to make a sugar coating. When
rolling in powered sugar, the moister they are, the more sugar will be
absorbed over time. They may need another roll in the sugar right before
serving.

MsSanta (11:32:54) : Kentucky Bourbon Balls

Mix 1 box (9 oz) chocolate wafers, crushed into crumbs, with 1/2 lb finely
chopped pecans, 1/3 cup unsweetened cocoa powder, and 1/4 cup sugar. Stir in
1/2 cup light corn syrup and 1/3 cup bourbon. Shape into 3/4" balls and roll
in chocolate sprinkles. Store in refrigerator. Makes 5 dozen.

MsSanta (11:32:41) : Mexican Coffee Balls

Mix 1 box (9 oz) chocolate wafers crushed into crumbs, with 1/2 lb ground
blanched almonds, 1/3 cup unsweetened cocoa powder, and 1/4 cup sugar.
Dissolve 2 Tbsp instant coffee in 1/3 cup coffee liqueur and stir into crumb
mixture with 1/2 cup light corn syrup. Shape into 3/4" balls and roll in
cinnamon sugar. Store in refrigerator. Makes 5 dozen.

MsSanta (11:30:37) : Super Peanut Butter Cookies
(great for children to make)

1 cup peanut butter smooth or crunchy (I like them both the best)
1 cup sugar
1 egg

1.mix together and place on an ungreased cookie sheet
2.flatten with a fork
3.bake at 350 degrees for 8 - 10 minutes.

MsSanta (11:29:09) : Self Frosting Anise Cookies

3 eggs
1 cup granulated sugar
1/4 tsp anise oil
1 1/2 cups flour

Beat eggs & sugar together for 30 minutes. Add anise oil and flour. Drop by
rounded teaspoonfuls onto lightly greased cookie sheets. Let stand at room
temperature overnight. Bake at 350 for 12 to 15 minutes. Makes about 4 dozen
cookies.

MsSanta (11:28:19) : Confetti Double Dipped Cookies

3/4 cup Margarine
2 tsp. Vanilla Extract
1-1/4 cups Sugar
1 Tbsp. Honey
2 large Eggs
3 cups All Purpose Flour
1-1/2 tsp. Baking Powder
1/4 tsp. Salt
16 oz. Frosting, chocolate fudge
6 oz. Chocolate Chips, semi-sweet
1/4 cup Nonpareils, multicolor

In a large bowl with an electric mixer at medium speed, beat margarine,
sugar, honey, and vanilla until light and fluffy; beat in eggs one at a time, to blend
well. In a small bowl combine flour, baking powder, and salt. At low speed, beat flour
mixture gradually into margarine mixture to blend well. Shape dough into ball;
flatten into disk shape. Meanwhile heat the oven to 350 degrees F. Using 1/4 of the dough at a
time, pipe from decorating bag fitted with small rosette tip into 2-inch strips on
cookie sheets. Bake 5 to 7 minutes; cool. Spread flat side of cookies with 1/2
teaspoon chocolate fudge frosting; top with remaining cookies. Dip both ends into
melted semisweet chocolate; dip while still wet into multi-colored nonpareils.
Makes about 4-1/2 dozen cookies.

MsSanta (11:27:15) : AMARETTO COOKIES
Yield: 36 cookies

1/2 c Butter
2 T Molasses
2 Eggs
1 c Almonds, ground toasted
1/2 ts Lemon rind; grated
1 ts 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.

MsSanta (11:26:16) : SUGAR COOKIES (with variations)
Yield: 48 servings

3/4 c Butter; softened
1 c Sugar
2 Egg
1/2 ts Vanilla extract
2 1/2 c Flour; sifted
1 ts Baking powder
1 ts Salt
Sugar; for dusting (opt)

Thoroughly mix together the butter, sugar, eggs, and flavoring of
choice. Sift together the flour, baking powder, and salt. Stir into
the butter mixture. Chill for at least 1 hour. Roll out to 1/8-inch
thickness. cut into desired shapes with cookie cutter dipped in
flour. Re-roll the scraps and continue cutting until all of the dough
is used. Place on an ungreased baking sheet. Sprinkle with sugar, if
desired. Bake in a moderate/hot (400F) oven until delicately golden,
about 6 to 8 minutes. Makes about 4 dozen 3-inch cookies.

VARIATIONS
Lemon Sugar Cookies: Follow the basic recipe above, except use 2
teaspoons grated lemon rind and 1 teaspoon lemon juice in place of the
flavoring. Filled Sugar Cookies: Follow the basic recipe above
except put together in pairs before baking with 1 tablespoon filling
of your choice or a solid chocolate mint wafer between. Press the
edges of the cookies together with the tines of a fork.

Nut Sugar Cookies: Follow the basic recipe above except mix 1 cup of
finely chopped nuts into the dough.

MsSanta (11:25:12) : Chocolate Chip Shortbread (Cookies)

2 Cups flour
1 Cup butter
1/2 Cup confectioner's sugar
2 Tablespoons Crisco
1 teaspoon vanilla extract
Finely chopped pecans
12 oz. miniature chocolate chips, divided

Sift confectioner's sugar, add flour. Combine with butter and
extract. Add 6 oz. mini chocolate chips. Drop rounded teaspoons
onto a non-stick surface and shape into 2" logs. Bake at 350o for
10-12 minutes and cool.

Melt remaining chocolate chips with shortening. Dip half of
each cookie into melted chocolate and roll in finely chopped
pecans. Refrigerate to set; store in a cool place for up to 3 months

MsSanta (11:23:02) : Tuile Cookies

Makes about 24

There is nothing new about tuile. It is a classic cookie mix that has
been used over the years to accompany all kinds of desserts.
What is exciting is how you work with it as, while it is warm, it
can be fashioned into whatever shape you like. If you prefer, you
can use a food processor to make the mixture.

6 tablespoons unsalted butter
3/4 cup confectioner's sugar
1/2 tablespoon vanilla extract
whites of 3 eggs
1 cup all-purpose flour

1. Preheat the oven to 400 degrees F.

2. In a bowl, cream the butter, sugar, and vanilla
together. Gradually beat in the egg white, then
fold in the flour until you have a smooth paste.
Chill for about 2 hours.

3. Place small spoonfuls of the mixture about 4
inches apart on a nonstick baking sheet, then
spread these out into rounds with a spatula.

4. Bake for about 4 minutes until the mixture is just beginning to
color (keep checking).

5. Remove from the oven and leave to cool very slightly until you
can handle them. Shape the rounds by draping them over the
length of a rolling pin or as described below. Leave until
completely cool and set, then lift off gently. you can keep the
tuiles in an airtight container for up to a week.

Other Shapes:

Baskets
Depending on the size you want, drape your warm rounds of
baked tuile over the top of a clean bottle or gently press them
inside a tea or custard cup and leave until cool.

Stencils
Take a piece of clean cardboard and
cut out the shapes you want: say,
flowers or leaves. Lay the cardboard
stencil on your baking sheet and
spread the mixture over the top. Lift
off the cardboard carefully before
baking.

Cigars
Take a piece of clan cardboard and cut out a series of oblongs
about 1/2 inch wide and 8 inches long. Proceed as for the stencils
above. When the tuile comes out of the oven and is cool enough
to handle, wind each strip loosely around a sharpening steel or
wooden spoon handle. Leave until cold, then slide off.

Chocolate Edging
The tuile shapes can be decorated by mixing a little of the tuile
mixture with a little cocoa powder. This can be piped around the
edges of flower shapes, or along the center of the strips for
"cigars," before the tuile goes into the oven.

MsSanta (11:20:54) : Sivananda Cookies
From THE YOGA COOKBOOK
These large, energy-packed cookies are a standard after-class treat
at most Sivananda Yoga centers around the world. They are very
nutritious and make a meal in themselves.

Makes 12

3 cups plus 1 tablespoon rolled oats
3/4 cup plus 1 tablespoon whole wheat flour
3/4 cup brown sugar
1/3 cup raisins or golden raisins
1/3 cup raw unsalted peanuts*
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon baking powder
3/4 cup plus 2 tablespoons oil
About 3/4 cup plus 2 tablespoons water

1. Heat the oven to 400 degrees F. Grease two or three baking
sheets. Combine the dry ingredients in a large mixing bowl, add
the oil, and mix thoroughly. Stir in enough water to make a firm
dough.

2. Take a spoonful of dough, about the size of a ping-pong ball.
Roll it into a ball, place on one of the baking sheets, and flatten to
a circle about 4 inches in diameter. Repeat to make 12 cookies.
Bake in the oven for 12 to 15 minutes, until golden at the edges.
Cool on a wire rack.

* Use sunflower seeds, roughly chopped almonds, and/or
unsweetened dried coconut instead of, or as well as, the unsalted
peanuts.

MsSanta (11:19:12) : 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.

Betsy.at.TKL (11:48:11) : Mixed Nut Biscotti

1/2 c Sugar
1/2 c Brown sugar -- packed
1/4 c Margarine or butter,softened
3 Eggs
3 c all-purpose flour
3 ts baking powder
2 ts pumpkin pie spice
1/3 c mixed nuts -- chopped

1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with
nonstick cooking spray.

2) In large bowl, combine sugar, brown sugar and margarine; beat until
well blended. Add eggs; beat well. Lightly spoon flour into measuring cup;

level off. STir in flour, baking powder and pumpkin pie spice; mix
well. Stir in nuts.

3) With spray coated hands, shape dough into 3 rolls, about 7 inches
long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten
each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches
long.
4) Bake at 350F for 18-25 mintues or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire
racks; cool 5 mintues.

5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet.

6) Bake at 350F for 6-8 minutes or until top surface is slightly dry.
Turn
cookies over; bake an addtional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.

Store tightly covered.

Betsy.at.TKL (11:39:36) : Cinnamon Walnut Biscotti
Recipe By : Nancy Dooley

2 C. flour
1 C. plus 2 T. sugar -- divided
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3 eggs -- divided
1 egg yolk
1 tsp. vanilla extract
1 T. orange zest
1 1/2 C. walnuts -- coarsely chopped
and toasted
1/4 tsp. ground cinnamon
1 tsp. water

Preheat oven to 300 degrees F. Grease and flour baking sheet.
Using an electric mixer with a dough hook attachment, combine flour, 1 C.
sugar, baking soda and powder, and salt in a large bowl until blended.
In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add
egg mix to flour mix; continue beating until a soft dough forms. Turn
onto a lightly floured surface.
Add walnuts and knead 3 minutes or until walnuts are evenly distributed.
Divide dough in half. On baking sheet, shape each piece of dough into a 2
1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between
loaves on a baking sheet.
In a small bowl, combine remaining 2 T. sugar and cinnamon.
In another small bowl, beat remaining egg and water. Brush loaves with egg
mixture; sprinkle with sugar and cinnamon mix. Bake 45 to 50 minutes or
until loaves are lightly browned. Cool 10 minutes on baking sheet.
Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a
baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes
longer. Transfer cookies to wire rack to cool completely. Store in an
airtight container.
Makes about 2 1/2 dozen biscotti.

Betsy.at.TKL (11:12:51) : Gingerbread Biscotti
Yield : 50

1 c Almonds -- blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses -- dark
1/2 c Crystallized ginger -- chopped
3 Egg
3 c Flour
1/2 tbsp Baking powder
1 tbsp Cinnamon -- ground
1 tsp Nutmeg -- ground
1/2 tsp Cloves -- ground
1/2 tsp Allspice -- ground
1 teaspoon ground ginger
1/2 teaspoon salt

Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.

In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition.

In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On two greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350 F. oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking.

Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 F. until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking.

Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage.

Betsy.at.TKL (09:31:33) : Almond Biscotti
Yield : 30

1 C Sugar
1/2 C Butter, sweet -- melted
3 Tbsp Brandy
1 Tsp Vanilla
1 Tsp Almond extract
1 C Almonds, unsalted -- chopped
3 Eggs
2 1/2 C Flour
1/2 Tbsp Baking powder
1/4 Tsp Salt

Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond
extract, nuts and eggs. Mix well.

Stir in flour, baking powder and salt. Form into a long loaf (or
loaves), place on a cookie sheet and bake for 20-30 minutes or until firm
and softly cakelike. Remove from oven and let cool slightly.

When cool enough to handle, slice into 1/2 inch diagonal slices and
return to cookie sheet. Bake for 15-25 miutes, turning once, until both
sides are brown-flecked and toasted. Cool thoroughly and store in an
airtight jar.

Makes 2-3 dozen.

Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried
apricots may by added.

Variation 2: for a clasic anise-flavored biscotto, substitute Pernod,
Ouzo or Anisette for the brandy and omit the almond extract. Several
tablespoons of anise seeds may be added for additional oomph.

Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A
hazelnut liqueur may be used instead of brandy. Omit the almond extract.

Variation 4 (Mediterranean biscotti): use rosewater instead of brandy.
Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup
diced figs to the dough.

Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp
powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of
candied ginger and 1/4 cup raisins, if desired. Omit the almond extract.

Variation 6 (Paximatha): this Greek rusk dates back to the 5th century,
virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for
the almonds. Omit the almond extact and flavor the dough with 1 tsp
cinnamon and 1/2 tsp cloves.

Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange
flower water for the brandy.

Variation 8; Pine nuts may be used instead of almonds, though the
richness may be less desirable than the crunch of the toasted almonds.
Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended
into the dough before baking.

Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in
the top of a double boiler over just simmering water. If it "seizes" or
"tightens", add 2 Tbsp of unsalted buter and it should smooth out again.
Dip only one side of each cookie (the chocolate won't seal in the moisture
that way).