February 2010
New Recipes:
Chocolate Chip Cream Cheese Cookies
Ingredients:
1 16.5-ounce pkg. Nestle Toll House® refrigerated chocolate chip cookie
bar dough
2 8-ounce pkgs. cream cheese, room temperature
1 14-ounce can Nestle® Carnation® sweetened condensed milk
2 large eggs
2 tsp. vanilla extract
1 21-ounce can cherry pie filling
Directions:
Preheat oven to 325 degrees. Line 24 muffin cups with paper liners. Place
one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes or
until cookie has spread to the edge of the cup.
While the cookies are baking, beat cream cheese, sweetened condensed milk,
eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons
cream cheese mixture over each cookie in the cups. Bake for an additional 15
to 18 minutes or until set. Cool completely in pan on wire rack. Top each
cookie with a level tablespoon of pie filling. Refrigerate for 1 hour.
Submitted by: Linda G. of O’Fallon, Illinois
Fry Pan Cookies
Ingredients:
1 1/2 c. chopped dates
2 eggs
1 c. sugar
1/4 c. butter
1 tsp. vanilla
1/4 tsp. salt
3 c. Rice Krispies®
1/2 c. chopped nuts
Chopped coconut
Directions:
Combine first 6 ingredients in a frying pan over low heat. Cook for 10
minutes, stirring constantly. Cool, add 3 c. of Rice Krispies® or a similar
cereal, and 1/2 c. chopped nuts. Mix the cereal into the date mixture well.
Form into balls and roll each ball in chopped coconut.
Submitted by: Pam Width from the kitchen of Carolyn Chambers
Carrot Cake Cookies
I have made these cookies and they don't even reach the plate and they are
gone. My friends have asked me many of times to take these cookies to any type
of affair they are having. These cookies are great for a cookie swap.
Ingredients:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 T. cinnamon
1/2 c. butter, softened
3/4 c. brown sugar
2 eggs
1 8-oz can crushed pineapple, drained
3/4 c. shredded carrots
1 c. raisins
1 c. chopped walnuts (optional)
Directions:
Mix all dry ingredients together in a medium bowl. In another bowl mix all
wet ingredients. Combine the wet ingredients with the dry ingredients, mix
until blended. Do not over beat. Grease a cookie sheet with Pam®. Drop the
dough by rounded teaspoons, place in oven on middle rack. Bake 350 degrees for
15 to 20 minutes. Allow cookies to cool for a few minutes before removing.
Submitted by: Cynthia Ruggiero
Maple Meltaways
Ingredients:
2 c. flour
3/4 c. sugar
1 1/2 tsp. maple extract
1 c. butter, softened
1/4 tsp. salt
36 pecan halves
Directions:
Preheat oven to 350 degrees. In large bowl, measure all ingredients but
pecans. Mix on low until blended. Increase speed to medium, beat until light
and fluffy. Drop by rounded teaspoons 1 inch apart on ungreased cookie sheet.
Gently press one pecan half on each cookie. Bake 12 minutes or until lightly
browned. Cool slightly. Remove to wire rack to cool. Store in tightly covered
container for up to 2 weeks. Makes 36 cookies.
Submitted by: Kim
Rose Cookies
Ingredients:
1 c. butter
1 c. sugar
2 eggs, beaten slightly
2 3/4 c. sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. cream of tartar
2 T. rose water or 1 tsp. rose syrup
Directions:
Cream butter and sugar, add eggs. Sift flour with baking soda and cream of
tartar. Combine with butter mixture. Stir in rose water or syrup. Drop by
spoonfuls onto greased cookie sheet. Bake at 375 degrees until lightly brown,
about 25 minutes. Makes 3 dozen cookies.
Submitted by: JoAnnette Rosenbaum
Snickerdoodle Cookies
Our family’s favorite Snickerdoodle recipe…cookie comes out moist and
cake-like with a delicious shell.
Ingredients:
1 c. butter
1 1/2 c. sugar
2 large eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
3 T. sugar
3 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Mix butter, 1 1/2 c. sugar and eggs thoroughly
in a large bowl. Combine flour, cream of tartar, baking soda and salt in a
separate bowl. Blend dry ingredients into butter mixture. Chill dough and
chill an ungreased cookie sheet for about 10 to 15 minutes in the
refrigerator.
Meanwhile, mix 3 T. sugar and 3 tsp. cinnamon in a small bowl. Scoop 1-inch
balls of dough into the sugar/cinnamon mixture. Coat by gently rolling the
balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet
and bake for 10 minutes. Remove from pan immediately.
Submitted by: Sophia Fischer
Poppy Seed Thumbprints
Ingredients:
1 2/3 c. whole wheat pastry flour
1 c. all-purpose flour
2 T. poppy seeds
1/2 tsp. salt
1/2 c. unsalted butter, slightly softened
1/2 c. canola oil
1 c. confectioners’ sugar
1 large egg
1 tsp. freshly grated lemon zest
1 tsp. vanilla extract
1/3 c. cherry or other fruit preserves
Directions:
Position rack in center of oven and preheat oven to 300 degrees. Whisk
whole wheat flour, all-purpose flour, poppy seeds and salt in a large bowl.
Beat butter, oil and sugar in another large bowl with an electric mixer on
high speed until creamy. Add egg, lemon zest and vanilla; beat to combine.
Stir in the dry ingredients with a spoon until just combined. Form
tablespoonfuls of dough into balls and place on an ungreased baking sheet,
spacing the cookies 2 inches apart. Gently press the tip of your thumb or
finger in the center of each cookie. Place 1/2 tsp. preserves in each
indentation. Bake the cookies, one batch at a time, until the edges are
lightly golden, 28 to 30 minutes. Immediately transfer to a wire rack to cool
completely.
Make Ahead Tip: Store in an airtight container at room temperature for up
to 5 days or freeze for up to 1 month.
Submitted by: mor4ls
Rum Cookie Balls
My grandmother would make these during the holidays!
Ingredients:
1 16-ounce package semisweet chocolate chips
1/2 c. sugar
1/3 c. rum (brandy, amaretto or tequila)
3 T. light corn syrup
2 c. (about 45) crushed vanilla wafers
1 c. ground walnuts
1/2 to 1/3 c. confectioners’ sugar (for coating rum cookie balls)
Directions:
In a saucepan melt the chocolate over a low heat. Remove from heat and stir
in sugar, rum and light corn syrup. Fold in the crushed vanilla wafers and
walnuts. Shape mixture into balls about 1-inch in diameter (about 2 tsp.
each). Roll rum cookie ball in confectioners’ sugar so that each is dusted.
May be stored in the refrigerator for several days or may be frozen for a
month or longer.
Submitted by: Lisa
Rolo® Cookies
Ingredients:
1 c. sugar
1 c. brown sugar
1 c. butter, softened
2 eggs
2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
9-ounce package Rolo® candy
1 c. chopped nuts
1 T. sugar
Directions:
Preheat oven to 350 degrees. Beat sugars and butter until light and fluffy.
Add eggs and vanilla, beat well. Add flour and baking soda, blend well. Chill
dough in refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm
of hand to form a ball. Press Rolo® into ball, covering it completely.
Flatten bottom of cookie into palm of hand. Press other side into mixture of 1
cup chopped nuts mixed with 1 tablespoon sugar. Place cookies, nut side up, on
an ungreased cookie sheet. Bake for 9 minutes.
Submitted by: Donna Crum, Glen Burnie, MD
Double Chocolate Delight Cookies
Make these cookies with a big scoop and set the timer for 10 minutes and
check after a minute or so. They should be slightly under-baked so they stay
nice and soft.
Ingredients:
1 c. all-purpose flour
1/2 c. unsweetened Dutch-process cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 pound good quality milk chocolate, 4 ounces coarsely chopped and 4
ounces cut into 1/4-inch chunks
1/2 c. unsalted butter
1 1/2 c. sugar
2 large eggs
1 tsp. pure vanilla extract (sometimes I use amaretto)
Directions:
Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking
soda and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the
butter in a small heatproof bowl set over a pan of simmering water; let cool
slightly. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an
electric mixer fitted with the paddle attachment. Mix on medium speed until
combined. Reduce speed to low; gradually mix in flour mixture. Fold in
chocolate chunks. Using a 1 1/2-inch ice cream scoop, drop dough onto
parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are
flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool
on parchment on wire racks. Cookies can be stored between layers of parchment
in airtight containers at room temperature up to 3 days. Makes about 3 dozen
cookies.
Submitted by: Scarlett in FL
Angel Cookies
These cookies literally melt in your mouth. They are white, but can be
tinted with food coloring in pastel colors if desired. They are irresistible.
Ingredients:
2 3/4 c. sifted all-purpose flour
4 c. confectioners’ sugar
2 1/4 tsp. salt
3 c. shortening
1 T. vanilla extract
4 ounces chopped walnuts
Directions:
Sift together flour, confectioners' sugar and salt in large mixer bowl. Add
the shortening, vanilla and chopped walnuts. Using low speed of an electric
mixer, mix all ingredients until just blended. Recipe makes about one pound.
Roll dough on floured counter into 1-1/2 inch cylinders. Refrigerate for at
least 30 minutes until firm enough to slice.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Remove dough from the refrigerator and slice into 3/8-inch thick slices.
Place cookies on prepared cookie sheets. Bake cookies at 350 degrees for ten
minutes. Cookies should be white, if they turn brown reduce the cooking time.
Recipe makes six dozen cookies.
Submitted by: Tina Gay
Nutty Biscotti
Ingredients:
2/3 c. (150 ml) granulated sugar
1/3 c. (75 ml) butter, softened
2 T. (25 ml) vegetable oil
2 eggs
1 1/2 tsp. (7 ml) vanilla
1/2 tsp. (2 ml) almond extract
2 c. (500 ml) all-purpose flour
2 tsp. (10 ml) baking powder
1/2 tsp. (2 ml) salt
1/2 c. (125 ml) coarsely chopped almonds
Directions:
In bowl, beat together sugar, butter and oil until light and fluffy. Beat
in eggs, one at a time, vanilla and almond extract. Mix together flour, baking
powder and salt; stir into butter mixture to make soft, sticky dough. Stir in
nuts. Turn dough out onto floured surface and, with floured hands, knead into
smooth ball. Divide into 2 equal pieces. Shape each piece into a log about
6-inches (15 cm) long. Place logs about 4 inches (10 cm) apart on a lightly
greased baking sheet. Flatten each log to about 3-inches (8 cm) wide, leaving
top slightly rounded.
Bake in 325-degree oven for about 30 minutes or until pale golden and not
quite firm to the touch. You can place a sheet of parchment paper to avoid
burning the bottom of biscotti. Remove from oven; let cool on baking sheets
for 3 minutes. Using a long spatula, transfer to cutting board. Using a large,
sharp knife, slice diagonally into 1/2-inch thick slices. Spread out slices
upright, about 1 inch (2.5cm) apart, on baking sheet. Return to oven; bake for
about 20 minutes or until golden, firm and dry. Let cool. Biscotti can be
stored in an airtight container for up to 1 week.
Submitted by: FB
