August 2005
New Recipes:
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Jumbo Chocolate Chip Cookies (dropped)
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Peppernut Cookie - Pfeffernusse (shaped)
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Potato Chip Cookies - 2 Recipes (dropped)
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Cinnamon Shortbread (pressed)
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Oatmeal Coconut Cookies (shaped)
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Butter Cookies (shaped)
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Grape-Nuts Cookies (cut-outs)
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Butter Melt-Aways (dropped)
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Root Beer Float Cookies (frosted)
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Chocolate Raspberry Bars (bars, holiday)
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Snicker's Candy Bar Cookies (bars, holiday)
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Melt in Your Mouth Sugar Cookies (dropped)
Jumbo Chocolate Chip Cookies
Ingredients:
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. (2 sticks) margarine, I use Parkay®
2/3 c. smooth peanut butter
1 c. granulated sugar
1 c. packed light brown sugar
2 eggs
2 tsp. vanilla
1 12-ounce pkg. milk chocolate chips
1 1/4 c. coarsely chopped pecans
4 ounces (half of an 8-ounce pkg.) Heath® milk chocolate toffee
bits
Directions:
Preheat oven to 325 degrees. Combine flour, soda and salt in bowl. Set aside,
melt margarine in microwave. Add peanut butter and both sugars to melted margarine. Beat until light and fluffy, about 3 minutes.
Beat in eggs and vanilla to sugar mixture. Stir together the flour mixture and sugar mixture until blended. Stir in
chocolate chips, pecans and Heath® chips.
Using a 1/4 cup measure, drop balls of dough onto baking sheet. I put 8 on each cookie sheet. Bake
at 325 degrees for 17 minutes. Remove sheets to a wire rack, let cool 5 minutes at least.
Sometimes I cool them longer. I have 3 cookie sheets, so I can bake them and leave them to cool until I get back to them. Remove cookies with metal spatula and allow to cool completely.
These cookies are so big, I bag 2 cookies in a sandwich zip baggie, easier to
share that way. Makes about 2 dozen cookies.
Hope you enjoy every bite!
Submitted by: Ruthi of Knoxville, TN
Peppernut Cookie (Pfeffernusse)
These little cookies are hard and crunchy with an intense spicy
flavor that you tend to eat by the handful. They will keep up to 3 months under lock and key.
Mother told me that this was an old German recipe that her Aunt Tillie Linscheid gave her.
Ingredients:
2 c. dark molasses
1 pound brown sugar, firmly packed
2 c. lard (substitute vegetable shortening)
1 cake yeast, dissolved in
1/2 c. strong warm coffee (substitute water)
1 tsp. soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cloves (heaping)
1 tsp. ground cinnamon (heaping)
1/2 tsp. black pepper
3 drops anise oil
~3 c. flour
Directions:
Place molasses, brown sugar and lard
(or shortening) in a pan and heat until it can be well
mixed. Add the cake of yeast dissolved in coffee or water. Mix in remaining ingredients except flour. Add enough flour to make a stiff
cookie dough. Let stand at least 1 hour and preferably overnight. Roll in long rolls about the size of a carpenters pencil (about as big around as
your thumb); then cut in 1/2-inch pieces and scatter on a cookie sheet. Bake in 325-degree
oven for 25 minutes. Makes hundreds of bite sized cookies (pepper NUTS).
Submitted by: Dee Brooks
Potato Chip Cookies (Recipe 1 of 2)
These are so easy and delicious; always a cookie exchange party
favorite.
Ingredients:
1 c. of butter
1 c. of margarine (or a total of 2 cups of butter)
3 1/2 c. flour
1 c. sugar
1 T. vanilla
1 c. finely crushed potato chips
Directions:
Cream the butter and margarine together, add sugar, crushed potato chips,
flour and vanilla. Mix well and drop on cookie sheet. Bake at 350 degrees for 18-25 minutes, checking to make sure they don't get
too brown.
Submitted by: Vicki Wright of Connersville, Indiana
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Potato Chip Cookies (Recipe 2)
This recipe was something an older lady at a previous
workplace used to bring in. I tasted it before I knew what it was, but
liked it! I was totally surprised it was made with potato chips, but
after thinking
about it, it made sense. The recipe stands up to a lot of alterations... nuts,
more sugar, cream of tartar, a BIT of chocolate. So go ahead and experiment!
Ingredients:
1 c. sugar
1 c. shortening or butter
1 beaten egg
Pinch of salt
1 tsp. baking soda
2 c. flour
3/4 c. crushed potato chips (moderately fine)
3/4 c. nuts, crushed
Mix everything together and roll into balls. Flatten with fork dipped in
flour. Bake at 350 degrees until brown.
Submitted by: Diana Johannes of Iowa
Cinnamon Shortbread
A purist's cookie, it is traditionally made without eggs (handy to
remember when you're out of eggs). Sometimes I make half a recipe and bake it in an 8-inch round cake pan to cut into wedges.
Ingredients:
2 c. all-purpose flour
3 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract
Directions:
In a small bowl, whisk the flour, cinnamon, nutmeg, and salt together; set aside. In a large bowl,
with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.
Gradually blend the flour mixture into the butter mixture. Press the dough evenly into the bottom of
a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.
Bake in a 350-degree oven for about 20 to 25 minutes, or until golden brown around the edges. Let cool completely before cutting into
bars. Store in an airtight container. Well-wrapped shortbread may also be
frozen.
Source: The Art Of The Cookie
Submitted by: Jeannette Field
Oatmeal Coconut Cookies
Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. sugar
1/2 c. brown sugar
1 1/4 c. uncooked rolled oats
3/4 c. flaked coconut
1 c. shortening, melted
1 egg, well beaten
Directions:
Pre-heat oven to 350 degrees. Combine the dry ingredients, then mix in shortening and egg.
Once combined shape in to small balls, place on an ungreased cookie sheet and flatten with a fork.
Bake for 10-15 minutes. Makes about 24 cookies. Watch carefully so not to over-cook.
Submitted by: Elaine Fisher
Butter Cookies
Ingredients:
2 sticks of unsalted butter
1/2 c. sugar
1 tsp. vanilla
2 c. White Lily flour
Directions:
Mix sugar and butter. Add vanilla. Mix and refrigerate for 24 hours. Roll 1 tablespoon size portions into balls. Press in the middle to flatten. Bake at 250 degrees
until edges are brown. Makes 24 cookies.
Submitted by: Ava Darlene Lowe
Grape-Nuts Cookies
Ingredients:
1 cup sugar
1/2 cup butter
1 egg
3 Tbsp. sour milk
1 cup Grape-Nuts cereal
3 cups all-purpose flour
1/2 tsp. nutmeg.
1 tsp. soda
Directions:
Cream butter and sugar. Add egg, milk, Grape-Nuts and beat thoroughly.
Add flour and nutmeg. Dissolve the soda in 1 Tbsp. hot water and fold in. Roll thin on floured board and bake on lightly oiled
baking sheet in
moderate oven. (Using a 2 1/2-inch cookie cutter, this recipe made 4 dozen cookies. 1 baked them for 10
minutes at 375 degrees.)
Submitted by: Helen Baser
Butter Melt-Aways
Every one I've made these for have loved them. The texture reminds me of almond cookies.
Ingredients:
1/2 c. butter, softened
1/2 c. vegetable oil
1/2 c. sugar
1/2 c. confectioners' sugar
1 egg
1/2 tsp. vanilla
2 and 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
Directions:
Cream butter, oil, and sugars. Add egg and vanilla. Combine flour, baking soda, and cream of tartar in separate bowl. Gradually add to creamed mixture. Chill for several hours or overnight. Drop by rounded teaspoons 2 inches apart on ungreased baking sheets. Flatten with fork dipped in flour. Sprinkle with sugar, and bake for 13-15 minutes in a 350-degree oven.
Submitted by: Richard Cummings
Root Beer Float Cookies
This recipe came from my sister, she lives in Oregon.
Ingredients & Directions:
1 c. sugar
1 c. brown sugar
1 c. softened butter
1/2 c. buttermilk
2 eggs
2 tsp.. root beer extract
1 tsp. vanilla
In a large bowl, combine sugar, brown sugar, butter, buttermilk, eggs, root beer extract and vanilla. Beat at medium speed. Add flour, baking soda, and salt.
Beat at low speed until dough is blended.
Add...
4 c. flour
1 tsp. baking soda
1/4 tsp. salt
Drop dough by teaspoons 2 inches apart onto prepared cookie sheets (lightly greased).
Bake at 350 for 13-17 minutes. Cool completely.
Frosting:
Mix together...
1 c. powdered sugar
1 T. half and half
2 tsp. butter softened
1 tsp. root beer extract
Beat until smooth and spread on completely cooled cookies.
Makes about 5 dozen cookies.
Submitted by: Tami of Washington
Chocolate Raspberry Bars
I have made these tons of times for different events-I am
always asked for the recipe.
Ingredients:
1 c. butter, cold
2 c. flour
1/2 c. light brown sugar
1/4 tsp. salt
1 can Fat-Free Sweetened Condensed Milk
1 1/2 c. chocolate chips, divided
1/3 c. raspberry jam (I use more)
Directions:
Preheat oven to 350 degrees. Pulse butter in a food processor
until crumbly. Mix in flour, brown sugar and salt. It should be crumbly not
like dough. Press 1 and 3/4 cups of crumb mixture into bottom of greased 13 x
9 pan (line pan with foil and lightly spray with Pam); reserve remaining crumb
mixture. Bake for 10-12 minutes until edges are golden brown. Combine 1 cup
chocolate chips and the milk in a small, heavy duty sauce pan. Melt over low
heat stirring until smooth. Spread over hot crust. Sprinkle remaining crumb
mixture over chocolate filling. Drop teaspoons of jam over crumb mixture (I
put the jam in a pastry bag and squiggle it all over rather than dropping
teaspoons-easier and gives better coverage). Sprinkle with remaining chocolate
chips. Bake for 25-30 minutes or until center is set. Cool completely on a
wire rack before cutting into bars.
Submitted by: Sheila in MD
Snicker's Candy Bar Cookies
Ingredients:
3/4 c. crunchy peanut butter
1/2 c. Crisco
1 1/4 c. packed brown sugar
1/3 c. sugar
2 T. milk
1 T. vanilla
1 egg
2 c. flour
3/4 tsp. salt
3/4 tsp. baking soda
6 (2.07-ounce) Snickers bars
Directions:
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat until fluffy. Add egg and mix well. Sift flour, salt and soda and add to creamed mixture a fourth at a time just until all is blended. Do not beat. Cut each Snickers into 6 equal pieces. Wrap a ball of dough the size of a ping pong ball around each candy piece, 36 in all. Bake at 350
degrees for 13-14 minutes. Cool 2 minutes on cookie sheet before transferring to a cooling rack.
Source: The Bubba Cookbook
Submitted by: Cindy Smith
Melt in Your Mouth Sugar Cookies
I was at a 4th of July parade & a woman running for office handed out recipes. This was one of them. They are my husband’s favorite – I’ll tell you my secret at the end of the recipe. The parade was in Pleasant Hill, IL. If you’re not familiar
with the geography of our state, imagine the state of IL as an expectant woman facing west. Pleasant Hill is in Pike Co. which would be the woman’s belly
button.
Ingredients:
1/2 c. butter
1/2 c. oil*
1/2 c. sugar
1/2 c. powdered sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
Directions:
Preheat oven to 375 degrees. Cream butter, oil and sugars. Add egg
and vanilla. Sift together dry ingredients and add them slowly to the creamed mixture. Drop by rounded
teaspoonfuls onto an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake 8-10
minutes or until golden brown. Remove from cookie sheet and cool completely on
racks.
*The secret to an outstandingly tender cookie with this recipe is to use olive oil. I found this out when I ran out of vegetable oil.
This is a wonderfully versatile recipe. Aside from being easy to remember. You can make cookies any size
and they turn out well. You can play around with the flavorings (Fiori di Sicilia is wonderful, so is butternut, butter pecan, etc.) You can dredge the cookie in sugar
and then flatten to save a little time. You can top with vanilla sugar or rum sugar. I love making huge cookies
(with those big cookie scoops Wal-Mart
carries.) They can be wrapped and given as greatly appreciated gifts. My newest adventure was yesterday morning. I made the big cookies
(approx. 5-6 inches in diameter – this recipe will make nine or ten cookies
that size) and before baking, took big chunks of sugar my husband brought back from a mission trip
to India – they are approx. 3-5 mm in size, colored them blue and sprinkled them on the cookies before baking. Made a cookie to rival any found in professional bakeries,
especially if you use parchment paper on the cookie sheets so the cookies slide right off
without marring the symmetry of the cookies.
Submitted by: Joy Zbinden of Illinois
