Recipe: Cookie Recipes (16)

recipelink.com Chat Room Recipe Swap - 01-16-00
16 Cookie Recipes (Cookie Jar Favorites Chat)

Burgundy/LA (10:33:30) : Buttermilk Cookies

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:

3 oz. soft cream cheese

1/2 cup butter

1 teaspoon vanilla

3-4 cups powdered sugar

Food coloring, if desired

Brandy (08:27:03) : Sesame Seed Cookies

1/2 cup Crisco
3/4 cup sugar
3 eggs
2 tsp baking powder
2 1/2 cups flour
1 tsp vanilla

Roll pieces of dough in hands and dip in milk and roll in sesame seeds
Bake at 350 degrees about 20-25 min.

Brandy (08:21:12) : Pignoli Cookies

1 lb Almond Paste (2 cans "solo" or fresh)
1 cup Granulated sugar
1 1/4 cups Confectionary Sugar
3 egg whites
1 lb pignoli nuts (pine nuts)

Crumble paste, add sugar, egg whites. Beat on low until blended.
Place parchment paper or brown paper on cookie sheet
Place nuts in dish
Drop dough by teaspoonful into nuts, roll and shape into rounds.
Place on Paper
Bake 15-20 min at 350 degrees
When slightly brown remove and carefully transfer paper with cookies onto damp towels.
Cool, remove and store in tight containers.

I use 1/2 recipe for approx. 30 cookies

Debbie.D.,.AL (06:52:13) : DANISH CHERRY COOKIES

1 stick of butter
1/2 cup of powdered sugar
1 1/2 cups sifted all-purpose flour
1 tsp. vanilla extract
1/2 tsp. salt
3 T. cream or milk
1 small jar of cherries, drained

Mix sugar and butter. Add salt and flour. Stir in cream and vanilla. Form patties and wrap around cherries to form a ball. Put on cookie sheet and bake at 350 degrees for about 15-20 minutes until light brown. Cool and dip in glaze and put on wax paper until glaze dries.

GLAZE
1 cup of powdered sugar
2 T. vanilla extract
2 T. cream

Put all of the ingredients into a small mixing bowl and stir until blended.

Gina,Fla (06:42:42) : Pecan Tassies

Tassies, Lilliputian tartlets with a cream cheese crust, are much enjoyed by Southerners, who fill these two-bite sized morsels with a mixture much like pecan pie. According to Nathalie Dupree in her book, New Southern Cooking, tassies are "frequently served ata weddings and special occasions which may require a finger-food dessert treat." Such occasions often require treats in large quantities, and tassies have the added advantage of freezing well for up 1 month.

3 oz. cream cheese, room temp.
1/2 c. butter, room temp.
1 c. sifted flour
1 egg, room temp.
2/3 c. firmly packed dark brown sugar
2 T. butter, melted
1 t. vanilla
1/2 t. salt
3/4 c. coarsely chopped pecans

To make the pastry, in a food processor fitted with the dough blade, combine the cream cheese and the 1/2 c. butter. Add the flour and pulse until well blended and a soft dough forms. Wrap the dough in plastic wrap and refrigerate for 1 1/2 hours.

Shape the dough into 24 balls, suing about 2 t. of the dough for each. Wrap the ablls in plastic wrap and refrigerate for 30 mts.

Preheat oven to 350. Lightly coat 2 miniature muffin tins with veg. cooking spray. Place the dough balls in the prepared tins and press against the bottom and sides to form shells. Place the pans in the freezer while you prepare the filling.

In a med. bowl, combine the egg, brown sugar, 2 T. melted butter, vanilla, salt and stir til well blended. Stir in the pecans. Fill each shell with 2 t. of the filling. Bake until toothpick inserted in center comes out clean and crusts are golden brown, 20-25 mts. Cool tartlets in pan 5 mts., then transfer to rack to cool completely.
Makes 2 dozen tassies

Gina,.Fl (06:40:19) : Lemon-Clove Shortbread Wedges
makes 12

2 lemons
1 1/2 cups all-purpose flour
3/4 t. ground cloves
1/4 t. salt
1 stick butter, room temp.
1 c. powdered sugar
1 large egg yolk
1 egg
pinch of salt

Position rack in center of oven and preheat to 350. Grease cookie baking sheet. Using a veg. peeler, remove lemon peel. Mince peel (reserve lemons for another use) Combine flour, cloves, and 1/4 t. salt in med. bowl. Using electric mixer, beat butter, powdered sugar, yolk anda lemon peel in another bowl til well blended. Add dry ingred. and stir til dough holds together. Form into a ball. Transfer to prepared pan and flatten to a 9"inch
diameter round. Cut the round into 12 wedges. Space the wedges about 1/2 " apart. Pierce each one a couple of times with a toothpick. Using fork tines, press cookies at rounded edge to crimp decoratively.

Beat egg with pinch of salt in a small bowl to blend. Bruch the cookie wedges lightly with egg glaze. Bake cookies til golden brown about 17 mts. Let stand on cookie sheet 5 mts. Transfer to rack and let cool completely.

Gina,.Fl (06:39:31) : Glazed Oatmeal Raisin Drops

A light confectioners' sugar glaze jazzes up these oatmeal gems. For a delicate Florida citrus note, stir a little finely grated orange zest into the glaze.

Makes about 3 dozen cookies

1 cups all-purpose flour
2 teaspoons baking soda
teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
1 cups raisins

GLAZE
1 cup confectioners' sugar blended with 2 tablespoon milk or cream.

Preheat the oven to 375 degrees F.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl, beat the butter, brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla. On low speed, beat in the flour mixture. Using a large wooden spoon, stir in the oats and raisins.
Spoon slightly rounded tablespoonfuls of the dough two inches apart onto ungreased baking sheets. Bake for about 14 minutes, or until golden brown. Let the cookies cool on the baking sheets for two minutes, then transfer to wire racks to cool completely.
Brush some glaze on top of each cookie and let sit until the glaze is dry.

Gina,.Fl (06:38:49) : Macadamia Chunk Cookies

1/2 cup unsalted butter, softened
8 oz. cream cheese, softened
3/4 cup packed light brown sugar
grated zest of 1 lemon
1 1/2 tsp. vanilla
1 1/2 cups all-purpose flour
2 tsp. baking powder
1 cup coarsely chopped unsalted Macadamia nuts
4 oz. white chocolate, coarsely chopped
6 oz.white chocolate, melted ( optional )

In a large bowl,using an electric mixer, beat the butter and cream cheese
for 1-2 minutes, until creamy, scraping the bowl occasionally.
Add the sugar and continue beating for 1-2 minutes more, until light and fluffy.
Beat in the vanilla and lemon zest.

Sift the flour and baking powder into a bowl, and stir into the cream cheese
mixture. Stir in the chopped nuts and chocolate. Chill the dough for about
1/2 hour, until firm.

Preheat the oven to 400 F. Lightly spray cookie sheets with cooking spray or
grease the pans. Drop dough by heaping teaspoons onto prepared cookie sheets
about 2" apart, and flatten slightly. Bake cookies for 8-10 minutes, until
puffed and golden. Remove the baking sheets to wire racks to cool slightly,
then transfer cookies off of cookie sheets to wire rack to cool completely.

Drizzle cooled cookies with the melted white chocolate, if desired.
Makes about 20 cookies :o)

Gina,.Fl (06:35:54) : Chocolate Chippers#1
CREAM
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla

#2
SIFT
1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda

#3
ADD
1 6oz. pkg. chips
1/2 cup walnuts

Cream together all ingredients from #1 til light and fluffy
Sift together all ingredients from #2 then add to creamed mixture, blending well.
Add chips and nuts.
Drop from tsp. 2 inches apart on greased cookie sheet.
Bake in moderate oven at 375 for 10-12 mts.
Remove from pan immediately and let cool on wire rack.

Store in tin for as long as a month (HA HA), if they last that long!!

Sue,.MA (05:19:08) : CHOCOLATE THUMPRINTS

1 stick unsalted butter -- softened
1/2 cup light brown sugar -- firmly packed
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups flour
FILLING
1 tablespoon butter -- softened
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla extract
4 ounces semisweet chocolate -- melted

Oven at 325 and place racks in upper and lower thirds of oven. 2 cookie sheets with parchment or foil (shiny side down). For the dough: place butter in mixing bowl and beat in sugar by hand with rubber spatula. Beat in salt, vanilla and milk. Fold in flour to make a soft dough. Divide dough into 3 parts, then divide each part into 12 pieces. Roll each piece into a sphere and place on prepared pans about 2 inches apart. Using index finger of one hand, press a deep fingerprint into each cookie. Bake the cookies for about 15 minutes or until they are golden. Cool on pans on racks.

Sue,.MA (05:17:07) : Mini-Chocolate Chip Cut-Out Cookies

1 cup butter or margarine -- softened (2 sticks)
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 each egg yolk
2 1/2 cups flour
2 cups mini morsels -- 12 oz

Beat butter (I use margarine), brown sugar, granulated sugar, vanilla and salt in large bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in chocolate morsels. divide dough in half; cover and chill for 1 hr or until firm. Roll 1/2 of dough to 1/4 inch thickness between 2 sheets of wax paper. remove top sheet of wax paper . cut into shapes. Lift from wax paper and place on ungreased cookie sheet. chill for 10 minutes; Repeat with remaining dough. Bake in 350 oven 9-11 minutes or until golden brown. Let stand for 2 minutes. Remove to wire rack to cool comletely. makes 3 dozen cookies.

This is a yummy and easy recipe -- fun to cut into shapes

(01:57:25) : TYROLEAN SEED COOKIES

1/2 c butter
6T sugar
1 3/4 c sifted flour
1 1/2 t baking powder
1/2 t salt
1/4c water
1 t anise seed
1 t poppy seed
1t caraway seed

Cream butter, add sugar and sifted dry ingredients. Blend together with fork or pastry cutter. Add liquid to make a stiff dough. Divide dough in thirds, roll 1 portion to 1/8 inch thickness, sprinkle with anise seed, ut into shapes. Place on greased cookie sheet, bake at 400 degrees for 10-12 minutes. Roll second portion, sprinkle with poppy seed. Roll third portion, sprinkle with caraway seed.

Sue,.MA (10:43:37) : DOUBLE CHOCOLATE WALNUT BISCOTTI
Unlike most commercially available chocolate biscotti, these have a deep chocolaty flavor.

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup walnuts, chopped
3/4 cup semisweet chocolate chips

1 tablespoon confectioners' sugar

Preheat oven to 350 F. and butter and flour a large baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.

On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month.

Makes about 30 biscotti.
Gourmet
December 1994

Nina,TX (10:16:55) : SEVEN Layer Cookies

1 stick margarine or butter
1 2/3cup graham cracker crumbs
1 small can coconut
1 6oz pkg chocolate chips
1 6 oz pkg butterscotch chips
1 can Eaglebrand Seeetened Condensed Milk
1 cup chopped pecans

Melt butter in 9 x 13 pan. Add ingredients in the order given. Bake at 350 degrees for 25 minutes. Let cool before cutting.

Sue,.MA (09:35:01) :
This is one of my favorite biscotti recipes (from Bon Appetit). If you like them hard for dipping into coffee, you will love this!! I ALWAYS make this recipe when entertaining!! Enjoy!

CINNAMON-SUGAR BISCOTTI

2 cups all purpose flour
2 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 3 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract

Preheat oven to 325 F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.

Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.

Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)

Makes about 40.
Bon App tit
December 1997

Sue,.MA (09:24:18) : This is a delicious and easy cookie recipe - everyone always asks for it. it's from the Hershey web site.This super recipe is from the Hershey website: www.hersheys.com

CHEWY SKOR TOFFEE BITS COOKIES
Prep Time: 20 min.
Start to Finish: 1 Hr. 30 min.

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1-3/4 cups (10-oz. pkg.) SKOR English Toffee Bits Instructions:

1. Heat oven to 350 degrees F. Lightly grease cookie sheet.
2. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet.
3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.