Cookies
Basic Cake Mix Cookies
1 cake mix (and variety) 1 stick margarine or butter 1 teaspoon extract (Vanilla, coconut, almond, etc) 1 egg 1) Mix all ingredients together in mixer bowl. Mix on low speed until completely mixed. 2) Shape into small balls the size of walnuts. 3) Place on cookie sheet and bake at 350 degrees until lightly brown. CARROT COOKIES
½ CUP SUGAR ½ CUP BROWN SUGAR ½ CUP BUTTER 2 TABLESPOONS LEMON JUICE 1 TEASPOON CINNAMON 2 EGGS 2 TEASPOONS BAKING POWDER ¼ TEASPOON SALT 2 ½ CUPS FLOUR 1 CUP SHREDDED CARROTS 1. Set oven to 350 degrees. 2. Spray two cookie sheets 3. Add and mix everything, one at a time, in order, as listed above. 4. Spoon dough onto cookie sheets. 5. Bake ten minutes. 6. Cool. 7. Eat plain or frost with any kind of frosting. Copyright, Laurel Caswell, Caswell & Associates Network, 2007 Paradise Bakery Chocolate Chip Cookie
Recipe: 1 cup butter 1 cup sugar 1/2 cup brown sugar 2 eggs 2 teaspoons vanilla 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 12 ounce bag semi-sweet chocolate chips Preheat oven to 375, cream together butter and sugar, beat in eggs and vanilla. In a separate bowl, combine flour, salt, and baking soda. Gradually beat into butter/sugar mixture, add chocolate chips and stir in. Spoon onto ungreased cookie sheet. |
Chocolate Chip Cream Cheese Cookies
Ingredients 1 can seamless crescent rolls 1 (8 oz) block cream cheese, room temperature 1/4 cup sugar 2 tsp vanilla 1/2 cup mini chocolate chips How to Make 1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl. 2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle. 3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. 4. Sprinkle your chocolate chips on top of cream cheese. 5. Roll the crescent sheet up tightly and wrap in cling wrap. 6. Refrigerate for at least 2 hours, or overnight. 7. When chilled preheat oven to 350°. 8. Line a cookie sheet with parchment paper to prevent sticking. 9. Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. 10. Transfer to wire rack. 11. Eat warm or room temperature. Basic Sugar Cookie
1 c. {two sticks} of REAL unsalted BUTTER, softened 1 1/2 c. confectioner’s sugar 1 egg 2-3 tsp flavoring {pick what you like, I prefer almond} 2 1/2-2 3/4 c. all-purpose flour 2 tsp. baking powder 1 tsp. salt Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers. Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen. Surprise Meringues aka Forgotten Cookies
3 egg whites 1/8 t cream of tartar ¾ C sugar 1/8 t salt 1 t vanilla extract 1 C (6 oz) miniature semisweet chocolate chips ¼ C chopped pecans or walnuts In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, salt and vanilla, beating until stiff peaks form and sugar is dissolved,; which takes about 5 to 8 minutes. Fold in the chocolate chips and nuts. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 300 degrees for 30 minutes or until lightly browned. Cool on baking sheets. Store in an airtight container. Yield: 4 doz Egg Yolk Cookies 1 C shortening (Crisco) 2 C sugar 1 t vanilla 3 egg yolks 1 t cream of tartar 1 t baking soda 2 C flour Pinch of salt Cream shortening and sugar together. Add vanilla, beat the egg yolk well and combine with creamed mixture. Sift flour, soda, cream of tartar and salt. Add to creamed mixture. Next, roll into small ball about the size of walnut (or about 1 inch in diameter) and then roll in sugar to coat. Place on greased cookie sheet and bake in a slow oven (325 degrees) for 20 minutes or until golden in color. Please note: If you are not using farm fresh eggs, you can add several drops of yellow food coloring to the mixture. Chocolate meringues 1 C (6 oz) semisweet chocolate chips 2 egg whites ¼ t cream of tartar 1/8 t salt ½ C sugar ½ t white vinegar ½ t vanilla or almond extract ½ C flaked coconut ¼ C chopped almonds In a microwave or heavy saucepan, melt chocolate chips and stir until smooth; set aside. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 T at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla or almond extract. Fold in melted chocolate until combined; fold in coconut and almonds. Drop by tablespoons 2 inches apart onto a lightly greased baking sheets. Bake at 350 degrees for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: about 2 ½ dozen. Mexican Wedding Cookies (Cuernitos) ½ C powdered sugar 1 C butter, softened 2 t almond extract 1 t vanilla extract 2 C flour ¼ t salt 1 C finely chopped or ground almonds or pecans Preheat oven to 325 degrees In a large bowl, beat ½ C powdered sugar, butter, and extracts until light and fluffy. Stir in four, salt, and either almonds or pecans. Mix until dough forms. Shape into 1 inch balls, or crescent shapes. Place on ungreased cookie sheet. Bake at 325 degrees for 15 to 20 minutes. Watch closely until set but not brown. Remove from cookie sheet, cool slightly and roll in powdered sugar. Let cool completely and roll again. Scandinavian Almond Bars 1 ¾ C all-purpose flour 2 t baking powder ¼ t salt ½ C butter or margarine 1 C sugar 1 egg ½ t almond extract milk ½ C sliced almonds; coarsely chopped Almond icing
Stir together 1 C sifted powdered sugar, ¼ t almond extract and enough milk (3 to 4 teaspoons) to make icing that is of a drizzling consistency. Swirled Mint Cookies 2 C all-purpose flour ½ t baking powder 1 C butter or margarine 1 C sugar 1 egg 1 t vanilla ½ t peppermint extract 10 drops red food coloring 10 drops green food coloring
Honey Sand Balls 1 C butter (not margarine), softened ½ C sifted powdered sugar 2 T honey 2 C all-purpose flour ¾ C chopped walnuts 1 t vanilla ¼ t salt sifted powdered sugar In a large mixing bowl beat the butter, the ½ C powdered sugar, and honey with an electric mixer on medium speed until combined. Beat or stir in the flour, walnuts, vanilla, and salt. Mix thoroughly, using your hands, if necessary. Shape dough into 1-inch balls. Place balls 1 ½ inches apart onto greased cookie sheets. Bake in a 325 degree oven for 14 to 16 minutes or until the cookies are very lightly browned. While cookies are still warm, roll them in powdered sugar. Cool cookies on wire racks. Roll cookies in powdered sugar again. Makes about 48 cookies. Chocolate Crinkles 3 beaten eggs 1 1/2c sugar 4 squares (4 oz) unsweetened chocolate, melted ½ C cooking oil 2 t baking powder 2 t vanilla 2 C all-purpose flour sifted powdered sugar In a large mixing bowl stir together the beaten eggs, sugar, melted chocolate, cooking oil, baking powder, and vanilla. Gradually add flour to the chocolate mixture, stirring until thoroughly combined. Covered and chill for 1 to 2 hours or until the dough is easy to handle. Shape dough into 1 inch balls. Roll the balls in powdered sugar to coat. Place balls 1 inch apart onto ungreased cookie sheets. Bake in a 375 degree oven for 8 to 10 minutes or until edges are set and tops are crackled. Remove cookies and cool on wire racks. If desired, sprinkle with additional powdered sugar. Makes about 48 cookies/. |