Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

October 20, 2018

DATE PERFECTIONS (COOKIES)

Ingredients:
All purpose flour -3/4 cu (sifted)
Baking powder - 3/4 tsp
Salt - 1/4 ts
Eggs -2
Sugar - 3/4 cup
Dates - 1 1/2 cups (finely chopped)
Pecans - 1 cup (finely chopped)
Lemon glaze

Method:

  • Sift flour, baking powder and salt together; set aside.
  • Beat eggs and sugar together until mixture is thick and piled softly.
  • Fold in dry ingredients, dates, and pecans until blended.
  • Turn into a greased 11*7*1 1/2" baking pan and spread evenly into corners.
  • Bake at 325 F for 30 -35 minutes.
  • Immediately brush surface with lemon glaze. While warm, cut into squares.


June 19, 2018

CINNAMON STARS

Ingredients:
Egg whites - 1/3 to 1/2 cups
Confectioners' sugar - 2 cups (sifted)
Lemon rind - 1/2 tsp (grated)
Cinnamon  - 1/2 tsp
Blanched almonds - 2 cups (ground)

Method:

  • Beat egg whites until stiff but not dry. Gradually add sugar and lemon rind. 
  • Continue beating until completely blended, about 5 minutes.
  • Reserve 3/4 cup of mixture for centers of cookies.
  • Blend cinnamon and almonds together; fold into remaining egg white mixture.
  • Heat oven to 350 degrees. Using cloth covered board which has and confectioners' sugar rubbed into the cloth, roll dough 1/8" thick.
  • Cut in star shapes. Place 1/2 tsp reserved mixture on center of each star.
  • If desired, spread to each point of star.
  • Place cookies on well greased and floured baking sheet.
  • Bake about 12 minutes.


May 25, 2018

OLD FASHIONED SOUR CREAM COOKIES

Ingredients:
Shortening - 1/2 cup
Sugar - 1 cup
Egg - 1
Vanilla - 1 tsp
All purpose flour - 2 2/3 cups
Baking powder - 1 tsp
Soda - 1/2 tsp
Salt - 1/2 tsp
Nutmeg - 1/4 tsp
Commercial sour cream - 1/2 cup

Method:

  • Heat oven to 425 degrees (hot). Mix shortening, sugar, egg, and vanilla thoroughly.
  • Measure flour by dipping method or by sifting.
  • Blend dry ingredients; add to sugar mixture alternatively with sour cream.
  • Divide dough; roll out to 1/4" thick on well floured pastry cloth.
  • Cut with 2" cutter; place on greased baking sheet. Sprinkle with sugar.
  • Bake 8-10 minutes or until lightly browned.

April 18, 2018

PEANUT BUTTER COOKIES

Ingredients:
Shortening - 1/2 cup
(half butter)
Peanut butter - 1/2 cup
Granulated sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1
All purpose flour - 1 1/4cups
Baking powder - 1/2 tsp
Soda - 3/4 tsp
Salt - 1/4 tsp

Method:

  • Mix shortening, peanut butter, sugars and egg thoroughly.
  • Measure flour by dipping method or by sifting.
  • Blend all dry ingredients; stir into shortening mixture. Chill dough.
  • Heat oven to 375 degrees. Roll dough in 1 1/4" balls.
  • Place 3" apart on lightly greased baking sheet.
  • Flatten crisscross style with fork dipped in flour.
  • Bake 10-12 minutes. 


April 13, 2018

SWEET POTATO COOKIES

Ingredients:
Butter - 1/3 cup
Brown sugar - 1/3 cup
Honey - 1/3 cup
Egg - 1 (beaten)
Whole wheat pastry flour - 1 cup
Nonfat dry milk powder - 1/3 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 3/4 tsp
Cinnamon - 1/4 tsp
Nutmeg - 1/4 tsp
Wheat germ - 3 tbsp
Sweet potato - 1 cup (shredded, peeled)
Grated lemon rind - 1 tsp
Grated coconut - 1/4 cup
Rolled oats - 1 1/4 cups
Chopped nuts - 1/3 cup

Method:
  • Cream together butter, sugar and honey. Beat in egg.
  • Sift together flour, dry milk, baking powder, salt, soda, cinnamon, nutmeg and wheat germ.
  • Add to egg mixture; beat well.
  • Stir in sweet potato, lemon rind, coconut, oats and nuts. Mix well,
  • Drop by teaspoonfuls onto greased baking sheet.
  • Bake at 375 F 10-12 minutes.
  • Cool on rack.


April 06, 2018

WHITE FRUIT BARS

Ingredients:
Shortening - 2/3 cup
Sugar - 1/2 cup
Eggs - 2 (separated)
Sherry flavouring - 1 tbsp
Almond flavouring - 1/4 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1 tsp
Cream - 1 cup
Flaked coconut - 1/2 cup
Citron - 1/4 cup (chopped)
Blanched almonds - 1/2 cup (chopped)
Pecans - 1/4 cup ( chopped)
Easy creamy icing

Method:

  • Heat oven to 400 degrees. Mix together shortening, sugar, egg yolks, and flavouring until fluffy.
  • Measure flour by dipping method or by sifting.
  • Blend dry ingredients and add alternatively with cream to the shortening mixture, starting and ending with dry ingredients.
  • Mix only enough to blend after each addition. 
  • Stir in coconut, citron, and nuts.
  • Beat egg whites until stiff; fold into dough.
  • Spread in greased oblong pan and bake about 30 minutes.
  • Spread with icing while still warm.
  • When cool, cut into bars.
  • Cookies improve with mellowing; so bake at least 24 hours before serving.

April 05, 2018

ESSIE'S COOKIES

Ingredients:
Butter  - 1/2 cup
Sugar - 1 cup
Egg - 1
Almond extract - 1/2 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Egg white - 1
Sugar - 1/4 cup
Cinnamon - 1 tsp
Toasted split almonds

Method:

  • Mix butter, one cup sugar, egg and extract thoroughly.
  • Measure flour by dipping method or by sifting. Stir together flour and baking powder; blend into shortening mixture. Chill dough.
  • Heat oven to 375 degrees. Roll dough 1/16" thick on lightly floured cloth covered board. Cut with small cookie cutter.
  • Place on ungreased baking sheet.
  • Beat egg white slightly with fork. Brush over cookies.
  • Brush with mixture of 1/4 cup sugar and cinnamon powder.
  • Garnish with toasted split almonds.
  • Bake 8 - 10 minutes.

March 25, 2018

COCONUT LEMON BARS

Ingredients:
All purpose flour - 2 cups
Butter - 1/2 cup
Brown sugar - 1/4 cup (packed)
Eggs - 3 (well beaten)
Brown sugar - 2 cups (packed)
Salt - 1/2 tsp
Coconut - 1 cup (finely shredded)
Raisins - 1/2 cup
Walnuts - 1/2 cup (chopped)
Lemon juice - 2 tbsp
Grated lemon rind - 1 tsp

Method:

  • Heat oven to 350 degrees.
  • Measure flour by dipping method or by sifting.
  • Mix flour, butter, and 1/4 cup sugar thoroughly. 
  • Press firmly into bottom of a lightly greased oblong pan, 13*9 1/2*2".
  • Bake 10 minutes.
  • Mix eggs, 2 cups sugar, and salt together thoroughly.
  • Stir in rest of the ingredients.
  • Spread evenly over the partially baked bottom layer.
  • Bake about 25 minutes. Top will be slightly browned.
  • Cut in 3*1" bars when cool.

December 24, 2017

THUMBPRINT COOKIES

Ingredients:
Butter - 1 cup
Vanilla extract - 1 1/2 tsp
Sugar - 1/2 cup
Egg yolk - 1
Cream - 1 tbsp
All purpose flour - 2 cups (sifted)
Baking powder - 1/2 tsp
Pecans - 1/2 cup (finely chopped)
Egg white - 1 (slightly beaten)
Pecans - 1/4 cup (finely chopped)

Method:

  • Cream butter with extract; add sugar gradually, beating until fluffy. Beat in egg yolk with cream.
  • Sift flour and baking powder together; add to creamed mixture in fourths, mixing until blended after each addition. Stir in the 1/2 cup pecans.
  • Shape dough into 1" balls, dip into egg white and roll in remaining pecans.
  • Place 1" apart on ungreased cookie sheets, then press thumb into center of each.
  • Fill with jelly, a red or green maraschino cherry half, or candied cherry half.
  • Bake at 350 F 15 to 18 minutes.

October 31, 2017

HONEY GRANOLA COOKIES

Ingredients:
Vegetable oil - 1/2 cup
Honey - 1/2 cup
Eggs  -2 (beaten)
Vanilla  - 1 tsp
Whole wheat pastry flour - 1 1/4 cup
Salt - 1/2 tsp
Baking soda - 1/2 tsp
Granola - 1 cup

Method:

  • Combine oil and honey.
  • Stir in eggs and vanilla.
  • Combine flour, salt, and soda; stir into wet ingredients.
  • Add granola;mix well.Drop by teaspoonfuls onto greased baking sheet.
  • Bake at 325 F 10-12 minutes or until done.

May 04, 2017

SOUR CREAM DROPS

Ingredients:
No sugar chocolate cake mix - 226 gms
Egg - 1
Sour cream - 90 ml

Method:

  • Combine all ingredients: mix to blend thoroughly.
  • Chill at least 4 hours. 
  • Drops by teaspoonfuls onto greased cookie sheet.
  • Bake at 350 F for 8 - 12 minutes.
  • Cool slightly; remove from pan.

May 02, 2017

COCONUT COOKIES

Ingredients:
Eggs - 4
Confectioner's sugar - 5 cups (sifted)
Flour - 1 1/2 cups
Baking powder - 1 tbsp
Flaked coconut - 1 1/3 cups

Method:

  • Preheat oven to 350 degrees.
  • Beat eggs in bowl until light; add sugar and mix well.
  • Stir in flour and baking powder. Stir in flaked coconut.
  • Drop dough by 1/2 tbsps about 3" apart onto well greased cookie sheets.
  • Bake for 10-15 minutes.

January 30, 2017

FROSTED GINGER BARS

Ingredients:
Butter -1/2 cup
Firmly packed brown sugar - 1/2 cup
Egg -1
Molasses - 1/2 cup
Pancake mix - 2 cups
Ginger - 1 1/2 tsp
Cinnamon - 1 1/2 tsp
Water - 1/2 cup

Frosting:
Cream cheese - 150 gms
Sifted confectioner's sugar - 2 cups
Lemon juice- 2 tbsp
Grated lemon peel - 1 tbsp

Method:

  •  For bars, beat butter and brown sugar together until creamy. Add egg and beat well. Blend in molasses.
  • Blend pancake mix, ginger, and cinnamon; add to creamed mixture. Blend in water.
  • Turn batter into a greased and floured 15*10*1" jelly roll pan and spread evenly.
  • Bake at 350 F about 20 minutes. cool in pan on wire rack.
  • For frosting, beat cream cheese until fluffy. Add sugar gradually, creaming until well mixed.
  • Beat in lemon juice. spread frosting over cooled bars.
  • Sprinkle with grated lemon peel.
  • chill until frosting is set.
  • Cut into bars. 


December 20, 2016

MOLASSES BUTTER BALLS

Ingredients:
Butter -  1 cup
Vanilla extract - 1 tsp
Molasses - 1/4 cup
Sifted all purpose flour - 2 cups
Salt - 1/2 tsp
Pecans - 2 cups (finely chopped)

Method:

  • Cream butter with vanilla; add molasses and beat well.
  • Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition.
  • Stir in the pecans.
  • Shape dough into 1" balls; place on lightly greased cookie sheets.
  • Bake at 350 F 12-15 minutes.
  • Cool slightly; roll in confectioners' sugar.

December 12, 2016

HERMITS

Ingredients:
Dark seedless raisins - 1 cup
All purpose flour - 2 1/2 cups
Baking soda - 3/4 tsp
Salt - 1/2 tsp
Cinnamon powder-  1 tsp
Nutmeg - 1/2 tsp
Cloves - 1/8 tsp
Butter - 3/4 cup
Brown sugar - 1 1/2 cups
Eggs - 3
Walnuts - 1 cup (chopped)

Method:

  •  Pour 2 cups boiling water over raisins in a saucepan and bring to boiling; pour off water and drain raisins on absorbent paper. coarsely chop raisins and keep aside.
  • Sift flour, baking soda, salt, and spices together and blend thoroughly; set aside.
  • Cream butter; add brown sugar gradually, beating until fluffy.
  • Add eggs, one at a time, beating thoroughly after each addition.
  • Stir in raisins and walnuts.
  • Drop by teaspoonfuls 2" apart onto lightly greased cookie sheets.
  • Bake at 400 F about 7 minutes.


MORAVIAN SCOTCH CAKES

Ingredients:
Sifted all purpose flour - 4 cups
Sugar -1/2 cup
Caraway seed - 2 tsp
Butter - 1 1/2 cups

Method:

  •  Combine flour, sugar, and caraway seeds in a bowl. 
  • Cut in butter until mixture becomes a soft dough; shape into a ball.
  • Roll a third of dough at a time 1/4" thick on a floured surface. Cut into 2" squares.
  • Transfer to lightly greased cookie sheets.
  • Bake at 325 F about 20 minutes.
  • Cool cookies; spread with snowy icing, and sprinkle with coloured sugar.

SNOWY ICING:-

Ingredients:
Sugar - 1 cup
Water - 1/4 cup
Salt - few grains
Egg white -1
Vanilla extract - 1 tsp

Method:
  •  Mix the sugar, water, and salt in a small saucepan; stir over low heat until sugar is dissolved.
  • Cook without stirring until mixture spins a 2 " thread(230 F) when a small amount is dropped from a spoon.
  • Beat egg white until stiff, not dry, peaks are formed.
  • Continue beating egg white while pouring hot syrup over it in a steady thin stream.
  • After all the syrup added, continue beating until icing is very thick and forms rounded peaks.
  • Blend in extract.

November 23, 2016

FILBERT FORM COOKIES

Ingredients:
Sifted all purpose flour - 3/4 cup
Baking powder - 1/8 tsp
Confectioners' sugar - 1/2 cup
Salt- 1/4 tsp
Cinnamon powder - 1/8 tsp
clove powder - 1/8 tsp
Nutmeg powder - 1/8 tsp
Filberts - 1/2 cup (grated)
Grated lemon peel - 1 tsp
Butter - 6 tbsp (chilled)

Method:

  • Sift flour, baking powder, sugar, salt and spices together; mix in the filberts and lemon peel.
  • Cut in butter until mixture becomes a soft dough.
  • Cut off small pieces of dough and press into lightly greased fancy 1 1/4"* 1 1/4" cookie forms, or half fill lightly greased sandbakelser molds with dough. Set molds on a cookie sheet.
  • Bake at 375 F for 10 minutes.
  • Cool about 2 minutes on wire rack. With the point of knife, loosen cookies from molds; invert onto racks.
  • Sift vanilla confectioners' sugar over cookies. 


November 21, 2016

ALMOND SPRITZ COOKIES

Ingredients:
Butter - 1 1/4 cup
Sugar - 2/3 cup
Egg yolks - 3
Grated almonds - 1/4 cup
All purpose flour - 2 1/2 cups (sifted)

Method:

  • Cream butter; add sugar gradually, beating until fluffy.
  • Add egg yolks, one at a time, beating thoroughly after each addition.
  • Stir in almonds. Add flour in fourths, mixing until blended after each addition.
  • Fill a cookie press with dough and form cookies of varied shapes directly onto ungreased cookie sheets.
  • Bake at 375 F for 8-10 minutes.

November 20, 2016

OVERNIGHT COOKIES

Ingredients:
All purpose flour - 2 1/4 cups (sifted)
Sugar - 1 cup
Butter - 1 cup
Cream - 1/2 cup
Vanilla extract - 1/4 tsp
Lemon extract - 1/8 tsp

Method:

  • Sift flour and powdered sugar together; cut butter until particles are the size of rice kernels.
  • Combine cream and extracts; add gradually to flour mixture, mixing with a fork until well blended.
  • Chill dough until easy to handles.
  • Shape into two 1 1/2" rolls. Wrap and chill overnight.
  • Cut each roll into 1/8 or /4 " slices.
  • Transfer slices to ungreased cookie sheets.
  • Bake at 350 F for 9-12 minutes.

July 31, 2016

BUTTER CRISPS

Ingredients:
Butter - 1 cup
Cream cheese - 85 gm
Vanilla extract - 1 tsp
Sugar - 1 cup
Egg yolk - 1
All-purpose flour - 2 1/4 cups (sifted)
Salt - 1/2 tsp
Baking powder - 1/4 tsp

Method:

  • Cream butter and cream cheese with extract; add sugar gradually, beating until fluffy. Add egg yolk and beat thoroughly.
  • Sift flour, salt and baking powder together; add in fourths to creamed mixture, mixing until blended after each addition.
  • Following manufacturer's directions, Fill a cookie press with dough and form cookies of varied shapes directly onto ungreased cookie sheets.
  • Bake at 350 F 12 to 15 minutes.
  • Cool on wire racks.
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