January 2004 - Page 2 (Recipe
Requests)
New Recipes:
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Banana Cookies - 5 recipes (drop)
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Italian Cookies -Pignoli (formed)
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Clark Bar Cookies (drop)
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Peanut Butter Clark Bar Cookies (formed, filled)
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Chocolate Snapper Cookies (formed)
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Fig Cookies - 5 recipes (drop, formed, bars, filled)
Banana Jumbos - Recipe 1 of 5
These moist, cake-like cookies keep up to 3 days. To serve warm and crisp, toast in toaster.
Ingredients:
2 c. all-purpose flour
2 eggs
1 c. sugar
1 1/2 tsp. baking soda
1 c. butter or margarine (softened)
1 tsp. vanilla
1 c. mashed bananas
1/2 tsp salt
1/2 c. buttermilk
1 c. coarsely chopped walnuts
Directions:
Preheat oven to 375 degrees. In large bowl with mixer at low speed, beat all ingredients except walnuts about 3 minutes or until blended, occasionally scraping bowl with rubber spatula. Add walnuts and beat until blended into mixture. Drop dough by scant 1/4 c., about 2 inches apart, onto large cookie sheets. With small spatula, spread each into about a 3 1/2 inch circle.
Bake 10 to 12 minutes until lightly browned. With pancake turner, remove cookies from cookie sheets. Cool on wire racks. Store in loosely covered container. Makes about 2 1/2 dozen cookies.
Submitted by Pat Michael
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Ruth's Banana Cookies - Recipe 2
Ingredients:
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 c. shortening
1 egg, beaten
1 c. sugar
1 c. mashed bananas
1 3/4 c. oatmeal
1 c. chocolate chips
1/2 c. chopped nuts
Directions:
Mix all together and drop by rounded tsp. on cookie sheets. Bake at 400 degrees for about 12 minutes. Cool on wire racks. Makes about 2 to 4 dozen.
Submitted by: Pat Michael
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Banana Cookies - Recipe 3
Ingredients:
1 c. shortening
1 c. sugar
2 eggs
1 1/2 mashed bananas
3 1/2 c. sifted flour
1 tsp. soda
1 tsp. salt
1/2 c. sour cream
1/4 c. chopped nuts
Directions:
Cream shortening and sugar until fluffy; beat in eggs. Stir in the
remaining ingredients. Drop by teaspoonfuls onto baking sheet and bake
at 375 degrees for 10 minutes or until done.
Submitted by: Dorianne
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Banana Cookies - Recipe 4
Ingredients:
1 1/2 c. flour
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 c. sugar
1/4 tsp. nutmeg
3/4 c. shortening
1 egg
1 c. mashed banana
1 3/4 c. oatmeal
1/2 c. nuts
Directions:
In a small bowl, sift together first 5 ingredients and set
aside. In a large bowl, beat together remaining ingredients. Slowly
add flour mixture to banana mixture. Drop cookies by spoon onto ungreased
cookie sheet. Bake at 350 degrees until brown on edges.
Submitted by: Billie C.
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Banana Cookies - Recipe 5
Ingredients:
3 ripe bananas, mashed
1 c. chopped dates
1/4 c. vegetable, canola or sunflower oil
3 1/2 c. regular oatmeal (NOT instant or quick oats)
1/4 c. flax seed ground
1/2 c. sunflower seeds
1/3 T. vanilla
Directions:
Mix all ingredients together; let set 15 minutes. Drop by tablespoonful onto ungreased cookie sheet. Bake for
approximately 20 minutes, or until slightly brown on top.
Submitted
by: Cheri Hickson
Italian Cookies (Pignoli)
Ingredients:
1 lb. almond paste
1-1/4 c. sugar
4 egg whites
3 and 1/2 cups chopped pine nuts or almonds
Directions:
In a large bowl, break the almond paste into pieces and add sugar.
Using a mixer, crumble the almond paste and sugar together. In a separate bowl, beat the egg whites until they form soft peaks. Gradually fold the egg whites into the almond mixture.
Roll dough into 1-inch balls and press each into the nuts, turning to coat evenly. Place on a greased baking sheet, 1 inch apart.
Bake at 350 degrees for 15 minutes or until lightly browned. Cool for 5 minutes before transferring to a cooling rack.
Submitted by: Dorianne
Clark Bar Cookies
Ingredients:
1 1/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 c. salted butter, softened
1/2 c. sugar
1 large egg
1 tsp. vanilla extract
3
full-size Clark bars
Directions:
Sift together flour and baking powder, set aside. In a large bowl,
beat butter and sugar until fluffy. Mix in egg and vanilla
extract. Decrease mixer speed to slow and add flour mixture, mixing only
until flour is incorporated. Gently fold in 3 full-size Clark bars, cut into small pieces. (Some of the
candy will splinter off into very small pieces. Put those into the cookie
dough along with larger pieces. You should have at least one rounded cup of
candy pieces.)
Preheat oven to 325 degrees. Cover cookie sheets with parchment paper or
rapid release foil. Using two teaspoons, drop walnut size pieces
of cookie dough onto sheet, about 2 inches apart. These cookies will spread
and get fairly thin.
Bake cookies about 15 minutes, until tops are light golden brown. Cool for 5 minutes on cookie
sheet and then remove to rack. Makes about 2 dozen cookies.
Submitted by: Dorianne
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Peanut Butter Clark Cookies
Ingredients:
1 cup peanut butter
1/2 cup margarine or butter
1/2 cup shortening
1 1/2 cups granulated
sugar
1/2 cup brown sugar, firmly packed
1 1/2 teaspoons baking soda
2 large
eggs
1 teaspoon vanilla
20 mini Clark candy bars
Directions:
With mixer set on high, beat together butters and shortening for 30
seconds. Add sugars and baking soda, and continue beating. Add in eggs and
vanilla, and beat until combined. With mixer on medium, beat in as much flour as possible, then add and mix by
hand.
Preheat oven to 325 degrees. Keeping wrappers on, cut Clark bars in half with a sharp
knife. Cover cookie sheets with parchment paper
or rapid release foil. Using your hands, form balls of cookie
dough about 1 inch thick and place on cookie sheet about 2 1/2 inches apart.
You should get 40 cookie balls. Unwrap the Clark bar halves, and press one
piece onto the center of each cookie ball.
Bake for 15-20 minutes until golden and set. Cool on cookie sheet for 5
minutes.
Submitted by: Dorianne
Chocolate Snappers
Ingredients:
1-3/4 cups flour, unsifted
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 cup vegetable shortening
1 cup granulated sugar
1 egg
1/4 cup corn syrup
2 oz. unsweetened chocolate, melted Granulated sugar
Directions:
Preheat oven to 350 degrees. In small bowl, mix flour, soda, cinnamon and
salt. Set aside. In large bowl, mix shortening, 1 cup sugar and egg, beat
until creamy. Mix in corn syrup and chocolate. Blend in flour mixture. Shape
into balls, using 1 tablespoon dough for each cookie. Roll in granulated
sugar. Place on ungreased cookie sheets. Bake for 15 minutes. Makes about
3 dozen cookies.
Variations:
Chocolate Mint Snappers - Mix in 1/4 teaspoon peppermint flavoring with
corn syrup and chocolate.
Giant Chocolate Snappers: Follow the above recipe. Shape into balls, using
1/4 cup dough per cookie. Bake 18-20 minutes. Makes 12, 4 to 4-1/2-inch
cookies.
Submitted by: Dorianne
Fig Cookies - Recipe 1 of 5
Ingredients:
1 c. canola oil
1-1/2 c. firmly packed dark-brown sugar
3 large eggs
1 T. water
1 tsp. pure vanilla extract
1-1/2 c. whole wheat flour
1 c. soy flour
2 c. ripe figs, chopped fine
1 c. finely chopped walnuts, optional
Directions:
In large bowl, beat oil and brown sugar. Beat in eggs, 1 at a time. Beat in water
and vanilla extract. Gradually blend in the flours. Fold in figs and optional walnuts. Drop dough by spoonfuls
2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10-12
minutes. Transfer to wire racks to cool. Makes 4-5 dozen cookies.
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Fig Filled Cookies - Recipe 2
Ingredients:
4-3/4 c. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. vegetable shortening (Crisco)
1-1/2 c. granulated sugar
2 large eggs
3/4 c. dairy sour cream
2 tsp. pure vanilla extract
Filling:
3/4 c. water
1/2 c. granulated sugar
2 T. fresh lemon juice
2 c. dried figs, chopped fine
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
2 tsp. grated lemon zest
Directions:
Combine flour, baking soda and salt. In large bowl, cream vegetable shortening
and sugar; beat in eggs, 1 at a time. Beat in sour cream and vanilla extract. Gradually blend in dry ingredients.
Cover and chill for 4 hours.
Filling:
In saucepan, combine all ingredients, bring to a simmer. Cook, stirring until mixture is very thick. Remove from heat.
On floured surface, roll out dough to 1/8-inch thickness. Using 2" round cookie cutter, cut dough into rounds. Place 1/2 the rounds 1" apart on
lightly greased baking sheets. Place a spoonful fig filling in center of
round, place remaining rounds on top. Crimp edges with fork to seal.
Bake at 350 degrees for 10-12 minutes. Transfer to wire racks to cool.
Makes 4-5 dozen cookies.
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Cuccidati - Recipe 3
Ingredients:
8 c. finely chopped, peeled tart apples
1-3/4 c. chopped figs
1-3/4 c. chopped pitted dates
1/2 c. lemon juice
1/3 c. firmly packed light-brown sugar
1 c. chopped almonds
5 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. (2 sticks) butter, room temp
1 c. granulated sugar
2 large eggs
1 c. dairy sour cream
2 tsp. pure almond extract
powdered sugar for sprinkling
Directions:
In large saucepan, combine apples, figs, dates, lemon juice
and brown sugar; cook, stirring, until most of liquid is evaporated. Remove from heat; let cool. Stir almonds into filling; refrigerate 1
hour. Combine flour, baking powder, baking soda and salt.
In large bowl, cream butter and sugar. Beat in eggs. Beat in sour cream & almond extract. Gradually blend in dry ingredients. Divide dough into 8 equal pieces. Wrap in waxed paper; chill 1
hour. Preheat oven to 375 degrees. Lightly grease 2 baking sheets.
On floured surface, roll out 1 piece dough to 10" X 5" rectangle. Spoon 3/4 cup filling down center of dough. Fold sides over filling; pinch seam to seal. Pinch together; place roll, seam side down, on prepared baking sheets. Repeat with remaining dough & filling.
Bake 25-30 minutes until golden brown. Sprinkle with powdered sugar; let cool on baking sheets on wire racks; cut into 1/2" thick slices.
Makes 11-12 dozen cookies.
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Figgy Thumbprints - Recipe 4
Ingredients:
4 c. all-purpose flour
1 tsp. salt
1-1/2 c. butter, softened
3/4 c. granulated sugar
3/4 c. dark-brown sugar, packed
2 tsp. vanilla extract
3 large eggs
Coating:
3 c. walnuts, toasted
2 large egg whites
Fig Filling:
2 large oranges
1 11-ounce pkg. Calimyrna Figs, stems discarded
2 T. honey
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
Directions:
To make the cookie dough: In med bowl, combine flour and
salt, set aside. In large bowl beat butter and sugars until creamy, on medium
speed. Reduce speed to low, beat in vanilla, then 1 egg at a time, beating well after each addition. Gradually beat in flour mixture
until blended. Divide dough into 4 equal portions and flatten each into a disk. Wrap each disk with plastic
wrap and chill for at least 2 hours.
Meanwhile, prepare coating: In a food processor chop walnuts until finely chopped. Spread nuts on sheet of waxed
paper. In shallow bowl or pie plate, beat egg whites slightly with fork. Set
both aside.
For fig filling: Grate oranges for 1/2 tsp. orange peel, and squeeze 3/4 cup juice.
In the same food processor with knife blade attached, pulse figs until coarsely chopped. Add orange peel & juice, honey, cinnamon &
allspice. Process until almost smooth, stopping occasionally to scrape side with rubber spatula. Transfer mixture to small bowl.
Remove 1 portion of dough from refrigerator; shape by rounded teaspoon into 1-inch
balls. Then roll each ball, first in beaten egg whites, then in walnuts, gently pressing nuts onto dough. Place balls
2 inches apart on ungreased cookie sheet. With fingers, gently press each ball into
1-3/4 inch round and make a small indentation in the center of each.
Bake cookies at 350 degrees for 10 minutes. Working quickly, remove cookie sheet from
oven, gently press each indentation again, then fill with rounded 1/2 tsp. fig
filling.
Return to oven; bake cookies 10 minutes longer or until golden. Transfer cookies to wire racks to cool completely. Repeat with remaining dough, coating
and filling. Makes about 6-7 dozen cookies.
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Fruit Drops - Recipe 5
Ingredients:
1 c. crushed cornflakes
2 c. shredded coconut
1/2 tsp. salt
1 c. Eagle Brand Sweetened Condensed Milk (NOT evaporated)
1 c. dates, pitted, chopped fine
1 c. pitted prunes, chopped fine
1 c. figs, chopped fine
1 c. golden raisins, chopped fine
1 c. currants
Directions:
In large bowl, combine cornflakes, coconut and salt. Stir in condensed milk. Stir in all the
fruit and blend thoroughly. Drop mixture by spoonfuls 1 inch apart onto
lightly greased baking sheets.
Bake at 350 degrees for 12-15 minutes. Transfer to wire racks to cool. Baking Notes: If you like, drizzle melted chocolate or vanilla icing over top of cooled cookies.
Makes 2-3 dozen cookies.
ENJOY & HAPPY BAKING/COOKING!!!!!
Submitted by: Linda, ltlgranny
