| Cookies | Jennifer's Recipe Collection |
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Breads, whole wheat, using yeast ---------------------- Internal page links:
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CookiesThis site was
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2 cups packed brown sugar 1 1/2 cups shortening 1/2 cup molasses 2 eggs 4 1/2 cups all purpose flour 4 tsp. backing soda 2 tsp cinnamon, or to taste 2 tsp ground ginger, or to taste 1 tsp ground cloves, or to taste 1/2 tsp salt Granulated sugar Cream brown sugar and shortening in large bowl then add molasses and eggs. In a separate bowl sift the flour, soda, cinnamon, ginger cloves and salt together. Combine the shortening mixture and flour mixture. If mixture seems to dry, add a little water until moist. Cover and refrigerate at least 1 hour. Heat oven to 375. Shape dough by rounded teaspoonfuls into balls. Dip tope in granulated sugar. Place balls, sugared side up about 3 inches apart on a baking stone or lightly greased cookie sheet. Back cookies just until set, 10 to 12 minutes. Let the cookies set for a couple of minutes on stone or sheet then remove to cooling racks to finish cooling. 1 cup Peanut Butter (plain or chunky) 1 cup Sugar 1 large Egg 1 tsp. Baking Soda Spray cookie sheet with cooking spray. Beat together peanut butter and sugar. Add egg and baking soda, mix well. Roll dough into balls and place one inch apart on cookie sheet. Flatten each cookie with fork using a crisscross pattern. Bake at 350 degrees for about 10 minutes, cool 2 minutes before removing from baking sheet. Sprinkle with sugar if desired. 3/4 cup butter or margarine 3/4 cup shortening 1 cup brown sugar 1 cup granulated sugar 3 eggs 4 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon vanilla 1 cup black walnuts (coarsely chopped) Note: Do not substitute regular English walnuts, it will not taste right. Cream butter, shortening and sugars; add eggs and mix well; mix in salt, soda, baking powder and vanilla till smooth; mix in flour; add black walnuts and mix well. Form dough into logs on wax paper - wrap up in the wax paper and chill overnight. Slice into 1/4 inch slices and put on cookie sheets (leave them alone, the baking powder causes them to expand to about 1.33 times the size of the slice you make) Bake at 375 for 6 to 8 minutes (they should not get dark). 1 c. butter 1 1/2 c. sugar 1 egg 4 tsp. finely grated fresh orange peel 2 T. dark corn syrup 2 tsp. baking soda 2 tsp. cinnamon1 tsp. ginger 1/2 tsp. ground cloves 1/2 tsp. salt 3 c. flour Prepare the dough at least one hour before baking. Beat butter and sugar together until fluffy; beat in egg. Mix in the remaining ingredients except for the flour. Stir in flour one cup at a time until the dough sticks together. Form the dough into a ball, cover in plastic wrap, and refrigerate for at least one hour. The dough can be refrigerated in an air-tight container for a few days before baking. Preheat the oven to 375°. Roll out about a fourth of the dough on a lightly floured surface; keep the remainder chilled until you are ready to use it. Use cookie cutters of any size; place cut cookies on an ungreased cookie sheet. If you wish to decorate cookies with red hots or nonpareils (good for tiny cookies!), gently press the candies onto the shapes before baking. Watch cookies carefully; they are ready when they become puffed up. (Do not wait for the edges to brown.) Miniatures take about 2.5 minutes, and larger cookies take around 5 minutes. Let the cookies cool slightly before removing from the baking sheet. Decorate with Betty Crocker Decorating Gel. Enjoy! 1/4 c. margarine, softened 1 1/2 tsp. vanilla 1 c. + 2 tbsp. flour 2 tsp. baking powder 1/2 c. semi-sweet chocolate chips 1/4 c. chopped nuts 4 tsp. liquid sweetener 1 egg 1/2 tsp. salt 1/4 tsp. soda Combine first 4 ingredients in small mixing bowl. Beat high speed 1 to 2 minutes or until light and fluffy. Add next 4 ingredients along with 1/2 cup water. Beat at low speed until well combined. Stir in chocolate chips and nuts. Dough will be soft. Drop on ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes. 1 c. butter 1/2 c. powdered sugar Pinch of salt 2 c. cake flour 1 tsp. vanilla 1/4 tsp. almond extract (optional) 1/2 c. chopped nuts Mix butter and sugar. Add other ingredients. Stir nuts in last by hand, not in mixer. Roll into balls, then flatten with a fork. Don't grease pan. Bake about 10 minutes at 325. Roll in powdered sugar while still hot. 1 (6 oz.) pkg. (1cup) semi-sweet chocolate chips 1/2 cup rolled oats 1/2 cup raisins 1/2cup oil 2 eggs slightly beaten Heat oven to 350F. In large bowl, combine all ingredients; blend well. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350F for 8-10 minutes or until set. Cool 1 minute; remove from cookie sheet. 1 egg 1 cube butter 8 oz cream cheese 1 yellow cake mix Mix thoroughly and place spoonfuls onto a cookie sheet. Sprinkle with sugar sprinkles if you wish. Bake at 350 degrees for about 15 minutes or until very lightly browned. 1 cup chunky peanut butter 1 cup sugar 1 egg Mix ingredients well. Shape into 1 inch balls. Place balls on ungreased cookie sheet. Flatten with a fork dipped in flour. Bake at 350 degrees for about 10 minutes until golden brown. Let cool slightly on cookie sheet (about 10 minutes). Lift off with spatula onto cooling rack or paper. Mix together: 1 c. sugar 1 c. oil 2 eggs 1 can pumpkin (or 2 cups fresh pumpkin) 2 tsp. milk Then add: 4 cups flour 4 tsp. baking powder 2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 2 c. choc. chips (For a change can use: mini chocolate chips or raisins) Drop by spoon on greased cookie sheet bake at 350*F for 10 or 15 minutes. 1 stick butter 1/3 cup baking cocoa 1 cup sugar 2 eggs 1 tsp. vanilla 1/2 cup flour 1/4 tsp. salt Preheat oven to 350 degrees. Melt butter (Use a microwave safe bowl and melt the butter in it - then mix in the remaining ingredients. Then all you have to do is dump it in the pan) Mix in cocoa. Add sugar. Add eggs one at a time. Add vanilla, flour and salt together. Do not over beat. Grease an 8" x 8" pan. Bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. 2 c. sugar 1 stick margarine 1/2 c. milk 4 tbls. cocoa 3 c. oatmeal 2/3 c. peanut butter 1 teaspoon vanilla Boil sugar, margarine, milk and cocoa for one minute. Stir in remaining ingredients. Drop by teaspoonful on waxed paper. Cool. 1 C. softened butter or margarine 1 C. sugar 1 large egg 1 tsp. vanilla 2 tsp. baking powder 3 C. flour Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle approximately 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Sprinkle on any candy trims before baking. Bake cookies on ungreased cookie sheet on middle rack of oven for 4-5 minutes depending on size, or until cookies are lightly browned. Using a spatula, remove cookies from cookie sheet and allow to cool on a wire rack. To "paint", mix food color with a small amount of water. When cookies are cool, use an art brush to paint on color. Can also decorate with Royal or cake icing. Directions: Follow your favorite chocolate chip recipe with these changes. Instead of chocolate chips......use white chocolate chips. Add slivered almonds instead of walnuts. Add 1 to 2 cups of dried cherries (amount depends on how *chewy* you want the cookies to be). Bake according to your recipe's directions. 1 pkg lemon cake mix 1 8 oz container Cool Whip, thawed 1 egg confectionary sugar Mix cake mix and egg with electric mixer. Fold in whipped topping. Drop by teaspoonful into confectionary sugar, making a ball, and rolling in sugar to coat. Place 2 inches apart on greased cookie sheet and bake in 350 degree oven for 8-12 minutes until done. Don't over bake. "Exploding Biscuits" (that's English for cookies!). It describes what happens when you take a bite (they more than melt in your mouth!) 2 1/2 cups flour 3/4 cup cocoa 1 tsp baking soda 1 cup sugar 1 cup brown sugar 1 cup butter -- softened 2 tsp vanilla 2 eggs 1 cup pecans -- finely chopped 48 Rolo candies - Rolo candies are bite-sized soft caramels coated with milk chocolate 1 Tbsp sugar Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and baking soda. Mix well. In large bowl, beat the sugars and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans. For each cookie, with floured hands, shape about 1 Tbsp of dough around a Rolo, covering completely. In a small bowl, combine rest of pecans and 1 Tbsp sugar. Press one side of each ball in pecan/sugar mixture. Place nut side up on ungreased cookie sheet, 2 inches apart. Bake 7 - 10 minutes or until set and slightly cracked. Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks. 1 Cup butter or margarine 1/2 Cup sugar 2 Tbsp. water 1 tsp. vanilla 1/2 tsp. almond extract 1 1/2 Cup flour 2 1/3 Cup (7 oz bag) shredded coconut maraschino cherry halves or pecan halves - HINT: Can use dried cherries that have been macerated in a little orange juice. Cream butter and sugar. Blend in water and flavorings. Add flour and coconut; mix well. Thoroughly chill dough; shape into 1-inch balls. Place on baking sheets and press cherry or nut into center of each ball. Bake at 350°F, 15-20 minutes. The good news is, they're healthy so you don't have to worry about eating too many once you get hooked! 1 1/2 c. whole wheat flour 3/4 c. wheat germ 1 t. baking powder 1 t. baking soda 1/2 t. ground cloves or allspice 1 1/4 t. ground ginger 1 1/2 t. ground cinnamon 1 c. apple juice concentrate 1/4 c. vegetable oil 2 egg whites Mix dry ingredients in bowl. Beat remaining ingredients in mixer on slow speed. Gradually mix in dry ingredients. Wrap dough in waxed paper and refrigerate until cold. Heat oven to 375 F. With wet hands, shape dough into 1" balls. Place on non-stick cookie sheet and flatten with fork. Bake 8 to 10 minutes. Cool completely on wire rack. Crust: 2 cups flour 1 cup packed brown sugar 1/2 cup margarine mix well & pat firmly into un-greased 13 x 9 pan. Lay 1 cup pecan halves evenly over crust. Caramel layer: 2/3 cup margarine 1/2 cup packed brown sugar combine over medium heat stirring constantly until boiling. Boil 1/2 to 1 minute stirring constantly the pour over crust and pecans. Bake at 350 degrees for 20 minutes (until caramel is bubbly) remove from oven and sprinkle with 1 cup MILK chocolate chips - Use Milk Chocolate Chips NOT Semi Sweet. Let the choc chips melt, cool slightly, cut then let cool completely. Combine: Mix together in small sauce pan and bring to a boil: 2 cups sugar 1/2 cup butter 2 Tablespoons cocoa Remove from heat and stir in: 1/2 cup milk 3 cups oatmeal 1/2 cup peanut butter 1 teaspoon vanilla Drop by teaspoonfuls onto wax paper and allow to harden. 2 1/4 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter 2/3 cup smooth peanut butter 1 cup granulated sugar 1 cup packed light brown sugar 2 eggs 2 teaspoons vanilla 1 bag (12 oz) semisweet chocolate chunks or chips 1 1/4 cup coarsely chopped pecans (optional) Heat oven to 325 degrees Combine flour, soda and salt in bowl Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy about 3 minutes. Beat in the eggs and vanilla until blended. Stir in the flour mixture until blended and dough forms. Stir in the chocolate chunks or chips and pecans. Drop by spoonfuls onto ungreased baking sheet. Bake in 325 oven 15 to 17 minutes, until golden brown around edges and lightly colored on top. Can keep dough in the freezer and cook just the right amount you want, when you want it. 1 cup butter 2 cups sugar 3 eggs 1 tsp. sour milk (I use milk w/ a few drops of lemon juice added) 1 tsp. cream of tartar 1/2 tsp. soda 4 1/2 cups flour (or more)* Cream the butter and sugar together, add eggs and milk and beat until well blended. Add cream of tartar and baking soda. Mix in and then gradually add flour (I add all at once since I use the dough hooks on my mixer for this). Blend in flour and chill. *On the flour: add more if dough seems too sticky (enough to make it the right consistency to roll out - up to 1/2 cup). I like the cookies kind of chewy, so use more flour if you want them to be crispier. Roll chilled dough out on surface dusted with powdered sugar. Cut into shapes and bake until light golden brown on the edges (about 10 minutes or less). I just sprinkle them with colored sugar before baking, but you can ice them if you want to. 1 cup Sugar 1/4 cup Cinnamon (you may want to add more cinnamon depending on your taste) Pour Sugar & cinnamon into a shallow bowl roll cookie dough into balls roll cookie balls through sugar and cinnamon mixture bake as directed on cookie dough packaging 1/2 cup wheat germ 1 1/2 cups peanut butter 1 1/2 cups honey 3 cups dried milk 3/4 cup graham cracker crumbs Mix all ingredients together and form into balls. (Whatever size you want to pop into your mouth) You can then roll the balls in whatever you want chopped nuts, powdered sugar, sprinkles, crushed cereal, chocolate chips use your imagination. 1 package (20 oz) chocolate cream-filled sandwich cookies (Oreos work for me.) 1 package (8 0z) cream cheese softened 15 oz white candy coating 12 oz chocolate candy coating Red and/or green candy coating, optional Place the cookies in a gallon size zip close bag. Roll or mash with a rolling pin until finely crushed. In a mixing bowl, beat cream cheese and crushed cookies until blended (it will look like a rich dark fudge color). Roll into 3/4-in. balls. Cover and refrigerate for at least 1 hour. In a sauce pan over low heat, melt white candy coating, stirring until smooth Note, I usually melt the candy coating in the microwave according to the directions on the coating package instead of melting in a sauce pan. Dip half of the balls to completely coat. Melt chocolate candy coating and dip remaining balls. Place on waxed paper until hardened. Drizzle white candies with remaining chocolate coating and chocolate candies with remaining white coating. Or melt red or green coating and drizzle over balls. Store in the refrigerator. 3/4 c. shortening 1 c. sugar 1/4 c molasses (gold label) 1 egg 2 tsp Baking Soda 2 c. flour 1/2 tsp clove 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp salt 2 cups sifted flour 2 t. baking soda 2 t. ground cinnamon 1 1/2 t. ground ginger 1 t. ground cloves 1 t. salt 1/2 c. shortening 1/4 c. unsalted butter 1 c. brown sugar 1 egg 1/4 c. dark molasses 3 c sugar 1 c sour milk (1 c milk + 1 tbsp lemon juice) 3 eggs 1 tsp vanilla 1 c butter 8 c self-rising flour OR 8 c all-purpose flour + 1½ tsp soda + 3 tsp salt Cream shortening and sugar. Add eggs one at a time. Sift & add dry ingredients alternately with the milk. Roll & cut w/cookie cutters on floured surface. Bake at 375 for 10-12 min. Glaze: 1 box confectioners sugar 1/2 tsp cream of tarter 3 egg whites food coloring as desired Mix together and color as desired. Spread glaze over cookies and allow to dry. Cream: 1/2 cup margarine & spry/Crisco (combined) or I sometimes use 1/2 cup butter flavored Crisco 1 cup sugar 1 egg 1 tsp vanilla Mix together: 2 2/3 cup flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp nutmeg Add 1/2 of dry ingredients to creamed mixture and blend. Add 1/2 cup dairy sour cream and blend. Add remaining dry ingredients and blend thoroughly. Chill (at least an hour). Roll thin on a floured surface & cut out. May need to add flour to mixture when rolling out, if dough sticks. I usually cut cookies between 1/8" and 1/4" thick. Bake 8 minutes in a 350 oven, may need to adjust time depending upon thickness, size of cookie and humidity level. 1 1/4 cups butter (no substitutes), softened 2 cups sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 3/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 32 round thin chocolate covered mint patties In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely. 1 box cake mix....any flavor 1/2 of an 8 oz. tub Cool Whip 1 egg Mix dough well. It will be very stiff. Roll into balls (you can make any size you want) then roll balls in your choice of powdered sugar, cinnamon sugar, nuts, sprinkles, etc. Don't Flatten The Balls. The cookies will flatten in the oven. Bake at 350 degrees for about 12 minutes. Cool. The powdered sugar cookies look elegant to drizzle a little melted chocolate. You can put cookies in a container with a slice of white bread and they will remain soft for day. 4 C. sifted all-purpose flour 1 tsp baking powder 1/2 tsp salt 1 tsp nutmeg 3/4 c butter, softened 1 1/4 c sugar 2 eggs 1 tsp vanilla extract On sheet of waxed paper, sift flour with baking powder, salt & nutmeg, set aside. In large bowl, beat on high speed the butter, granulated sugar, eggs & vanilla until light & fluffy. With wooden spoon, stir in 1/2 of flour mixture. Stir in remaining flour mixture, mixing with hands if necessary. Refrigerate dough, covered, several hours. Preheat oven to 400 degrees. Divide dough into 4 parts, refrigerate until ready to roll out. Roll out dough, 1/8" thick. Place cut out cookies 2 inches apart on ungreased cookie sheet. Bake 8 min or until set & lightly browned around the edges. Let cool, and frost. For icing, just use your favorite powdered sugar recipe. 1 cup butter (softened) 1 1/2 cups sifted confectioner's sugar 1 egg 2 1/2 cups sifted flour 1 teaspoon vanilla 1 teaspoon cream of tartar 1 teaspoon baking soda 1/2 teaspoon salt Mix all ingredients. Refrigerate at least 2 hours (or overnight) in a covered bowl. Roll out 1/8 inch, cut with cookie cutters. Bake at 400 degrees until golden brown. Beat 3 eggs whites stiff Add 1 cup light brown sugar and 1/2 tsp vanilla extract Beat (meringue) Cream 1 stick butter with 1 cup white sugar and 3 eggs yolks. Add 1-1/2 cutps flour, 1 tsp baking powder & pinch salt. Spread in buttered 8" pan. Cover that layer with 1 package of chocolate chips Cover the layer of chocolate chips with the meringue Bake at 350* about 25 min. I usually leave these in the pan, serving from the pan until they are gone. These don't keep well. 1 1/2 C. butter 1 C. sugar 1 egg 3/4 t. vanilla 1 1/2 C. flour 2 t. baking powder 1/4 t salt Cream butter, sugar, egg, and vanilla. Then mix in dry ingredients. Bake at 375 degrees for 11-12 minutes. Ingredients: Glaze Ingredients: Add beaten eggs, then the dry ingredients, which have been sifted together, and vanilla. Mix well and shape into balls. Place about two inches apart in the pan. Press both ways with a fork, which has been dipped in sugar, to flatten and mark each ball. Bake in a moderate oven at 350 degrees for 12 to 15 minutes. |
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