July 2010
New Recipes:
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Choco-Cherry Dot Cookies (shaped)
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Walnut Horns (shaped)
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Basic Magic Cookie Bar Recipe (bars)
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Cranberry Walnut Cookies (shaped)
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Christmas Candy (holiday, misc.)
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Farm Style Oatmeal Cookies (shaped)
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Old Fashioned Nutmeg Cookies (dropped)
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Simon's Chockie Bix (shaped)
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Soft and Chewy Amaretti Cookies (shaped)
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Peanut Butter Cookies (no bake)
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Mayo Cookies or WWII Cookies (shaped)
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Chocolate and Pumpkin Cookies (dropped)
Choco-Cherry Dot Cookies
Ingredients:
1 c. confectioners’ sugar
1 c. (2 sticks) butter, softened
1 tsp. cherry extract
1/2 tsp. almond extract
3 drops of red food coloring
2 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. maraschino cherries, drained and chopped (can use
candied cherries instead)
48 cherry cordial flavored chocolate kisses, unwrapped
Directions:
Preheat oven to 350 degrees.
In large mixing bowl, combine confectioners’ sugar, butter, cherry
and almond extracts and food coloring; blend well. Stir
in flour and salt until well combined. Fold
in chopped cherries. Form dough
into 1-inch balls, and place 2 inches apart on ungreased cookie sheets. Bake
for 8 to 10 minutes or until cookies are lightly brown around edges. Remove
from oven and immediately press a cherry-flavored chocolate kiss in top of
each cookie. Remove cookies to wire racks to cool. Makes
4 dozen cookies.
*For extra chocolate flavor you can add
1/2 c. of mini chocolate chips (or to taste) to your cookie dough mixture.
Submitted
by: Krisanne Hickman of TN
Walnut Horns
Ingredients:
2 c. flour
1/2 tsp. salt
1 c. butter, softened
6 T. confectioners’ sugar
1 tsp. vanilla
1 c. fine chopped walnuts
Directions:
Sift then resift flour. Add salt. Combine butter, confectioners’ sugar and vanilla. Mix together BY HAND using a wooden spoon. Gently work in flour mixture and nuts. Roll into a thin rope and cut into 2-inch pieces. Form into crescent moon shapes. Bake at 350 degrees until lightly browned, about 5 to 10 minutes.
Submitted by: Cindy R.
Basic Magic Cookie Bar Recipe
This is a classic that we have made for years in our family. I remember my mom making it when we were kids and I make it every year for my family.
Ingredients:
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® sweetened condensed milk
1 c. semisweet chocolate chips
1 3 1/2-ounce can flaked coconut (1 1/2 c.)
1 c. chopped nuts
Directions:
Preheat oven to 350 degrees or 325 degrees for glass dish. In a 9x13-inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter and pour the Eagle Brand® milk over the crumbs. Top with the remaining ingredients, pressing down firmly before baking. Bake for 25 to 30 minutes or until lightly browned. Cool and cut into bars. Store loosely covered at room temperature or chill if preferred.
Submitted by: Candace Clayton
Cranberry Walnut Cookies
Ingredients:
1 1/2 c. whole-wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped walnuts
1/2 c. chopped dried cranberries
1 c. plus 3 T. sugar, divided
1/2 c. smooth, unsweetened applesauce
1/4 c. canola oil
1 T. freshly grated orange zest
3 T. orange juice
Directions:
Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries and set aside. Whisk 1 c. sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Put the remaining 3 T. sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Make Ahead Tip: Prepare the dough, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
Submitted by: Dinah Mulock Craik
Christmas Candy
I made this cookie for a holiday party and everyone loved it.
Ingredients:
30 saltine crackers
1 c. butter or margarine
1 c. sugar
16-ounce package chocolate chips
1 c. chopped walnuts
Directions:
Line small cookie sheet with aluminum foil and butter well. Line pan with saltines. Simmer butter or margarine and sugar for 3 minutes. Pour over saltines and bake at 400 degrees for 5 minutes. Immediately pour chocolate chips over cracker crust and spread until melted. Sprinkle with chopped nuts and refrigerate overnight. Break into peanut brittle bite size pieces. This coookie can be frozen.
Submitted by: Pam Sultzman
Farm Style Oatmeal Cookies
These are soft, chewy cookies that everyone loves! Everyone wonders what's different about them-I think it is the buttermilk. Enjoy!
Ingredients:
4 c. oats (I use old-fashioned)
1 3/4 c. flour
1 tsp. baking soda
3/4 tsp. salt (optional)
2 c. brown sugar
1 c. old fashioned, thick buttermilk (low-fat is too thin)
1 tsp. vanilla (I always like to double this)
1/2 c. shortening
Directions:
In a medium bowl, stir together the oats, flour, baking soda and salt; set aside. In large mixing bowl, mix thoroughly the brown sugar, buttermilk, vanilla and shortening. Add dry ingredients to large bowl and mix, stir until all dry ingredients are moistened. Heat oven to 375 degrees. Take 2 soup spoons (eating, not serving) scoop out dough with one, round with the other and drop onto ungreased cookie sheet (otherwise, dough in hands is very messy!) Space cookie dough out onto sheet. Then you will dip a drinking glass bottom into water, then press lightly on each dough mound. Bake 11 to 13 minutes. I sometimes add raisins, and/or nuts (pecans or walnuts).
Submitted by: Cynthia Patterson of Oklahoma
Source: Betty Crocker cookbook around 1980
Old Fashioned Nutmeg Cookies
I would like to share with you one of my favorite cookie recipes that I borrowed from Martha Stewart a couple of years ago. My family loves these cookies. They're very easy to make and lend themselves well to being frozen. I also make a lot of dough and roll it into logs and keep it in the refrigerator. I can pull out a log and slice it and bake it whenever I want it. The dough can also be frozen in the log to be used later. Enjoy!
Ingredients:
Unsalted butter, for baking sheet
1 c. sugar
1/2 c. vegetable shortening
2 large eggs
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 c. buttermilk
Directions:
Preheat oven to 350 degrees. Butter a baking sheet and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar and shortening until well combined. Add eggs, mixing until incorporated. In a large bowl, sift together flour, baking soda, nutmeg, and salt. With the mixer running, add flour, alternating with buttermilk and beginning and ending with flour; mix until well combined. Using a tablespoon, drop dough onto prepared baking sheet and transfer to oven. Bake until edges are slightly brown, about 15 minutes.
Submitted by: Susan M. Douthart of PA
Simon's Chockie Bix
Here is our favorite family cookie recipe.
Ingredients:
4 oz (1/2 c.) butter
2 oz (1/4 c.) caster Sugar
1 oz (2 T.) drinking chocolate powder
4 oz (1/2 c.) self-rising flour
1/2 tsp. of vanilla essence
Directions:
Put butter and sugar into the bowl and beat at a high speed until light and creamy. On a low speed, add chocolate powder, flour and vanilla essence until well blended. Roll teaspoon-sized pieces into balls, place on a tray and flatten them slightly with a damp fork. Bake for 10 minutes at Gas 5 (375 degrees) then leave on a wire tray until cold. They are delicious.
Submitted by: FW
Soft and Chewy Amaretti Cookies
My kids love these. I just can't make enough.
Ingredients:
4 eggs
20 ounces (2 1/2 c.) sugar
1 small bottle of pure almond extract
4 T. flour, sifted (may need more if mixture is too moist depending on sizes of eggs)
1 tsp. baking powder
1 kg (2 1/4 pound) minced/powdered almonds
Confectioners’ sugar for rolling
Directions:
Preheat oven to 350 degrees. Beat eggs and sugar until frothy; add the almond extract. Mix sifted flour and baking powder and add to mixture, blend together. Add the almonds until a soft dough forms. Shape into 1-inch balls and place on a greased cookie sheet, spacing about 1-2 inches apart. Make a slight indentation in the center of each cookie with your thumb (this will practically disappear as they bake and puff up). Bake for about 10 min. (time may vary depending on ovens). They should be cooked but still a very light color. They should be very light golden almost white.
Once cooked while still hot, roll in some confectioners’ sugar. These freeze very well, and will stay moist if you put them in a Tupperware container while still hot. Once the container has cooled down completely, you can freeze them. I like to put a liner of wax paper between the layers of cookies so they don't stick together. I have also frozen them in freezer bags and they are still great. You can decide on the freezer method that suites you best.
I have also made them with an almond on top of each cookie, or even putting a Hershey's® kiss in the indentation I make with my thumb. This recipe yields quite a few cookies, depending on the size. I think approx
1- inch is perfect. The size may also alter the cooking time.
Submitted by: Mary
Peanut Butter Cookies
I love baking cookies and between my family and friends, they enjoy my peanut butter cookies the most. I had googled the recipe many years ago, but I have changed it a bit. At first I made it as is, but it seemed a bit too sweet. So now when I make it instead of 2 c. sugar, I only put one. When I moved to Florida, my in-laws used brown sugar instead of white, so I tried it out with brown sugar. The difference was they were a bit harder and had a tighter hold whereas when I used white sugar, they were soft and had to be careful when picking them up because they would break easily. From personal experience, I prefer white sugar over brown sugar.
Ingredients:
2 c. peanut butter
2 c. sugar
2 eggs
1 capful vanilla extract
Directions:
Mix all ingredients together. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Cool for 1 to 2 minutes on cookie sheet. Remove and cool completely.
Submitted by: Meera Patel, Ocala, FL
(Editor's Note: Although we have featured this popular peanut
butter cookie recipe in the past, I also wanted to share this one because of
the helpful notations Meera included. It is also commonly made without the
vanilla so that is an extra ingredient to consider when making these easy no
bake cookies. :o)
Mayo Cookies or WWII Cookies
These are very easy. They are from WWII rationing and all that.
Ingredients:
2 c. flour
1 tsp. baking powder
1 c. mayonnaise (not fat free)
1 c. sugar
1 tsp. vanilla
Directions:
Preheat oven to 350 degrees. Mix flour and baking powder in large bowl. Mix mayonnaise and sugar together then add vanilla. Mix wet to dry ingredients. Roll into balls about tablespoon-size and roll in granulated sugar. Place on cookie sheet and slightly flatten with the bottom of a drinking glass dipped in sugar. Bake 14 minutes.
Submitted by: Sue Charboneau
Chocolate and Pumpkin Cookies
Ingredients:
2 c. sugar
3/4 c. vegetable shortening
2 eggs
Small can of pumpkin
3 3/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. vanilla
1 1/2 tsp. cinnamon
3/4 tsp. salt
1 package chocolate chips
Directions:
Preheat oven to 375 degrees. Cream together the sugar, vegetable shortening and eggs. Add pumpkin and combine. Add dry ingredients and mix well. Stir in chocolate chips. Bake for 10 to 15 minutes.
Submitted by: Jennifer Highland
