Cookies,
Cookies and More Cookies
Sugar
Cookies
2
1/2 cups flour
3/4
cups butter or marg, softened
3/4
cup sugar
2
eggs
2
Tblsp milk
1
tsp baking pdr
1
1/2 tsp vanilla
1/2
tsp salt
In
large bowl, combine flour, butter, sugar, eggs, milk, baking powder, vanilla
and salt. With electric mixer on low speed, beat until well mixed,
scraping bowl and beaters occasionally. Shape dough into ball.
Wrap in plastic wrap: refrigerate 2 to 3 hours.
Preheat
oven to 350. Grease cookie sheet. On lightly floured surface with
floured rolling pin, roll 1/3 of dough to 1/4 inch thick. keep remaining
dough chilled. Using floured cookie cutters, cut into shapes, place
cookies on cookie sheets. Bake 11-12 minutes or until set. Cool on
cookie sheet 2 minutes. Remove to wire racks to cool completely.
Frost with decorator white icing.
Chocolate
Crinkletop Cookies
1
1/2 cups flour
1
1/2 tsps baking powder
1/4
tsp salt
1
pkg chocolate chip (2 cups) divided
1
cup sugar
6
Tblsp butter or marg. softened
1
1/2 tsp vanilla
2
eggs
1/2
cup confectioners sugar
In
small bowl, combine flour, baking powder and salt. In small, heavy saucepan
over low heat, melt 1 cup of chocolate chips stirring until smooth.
In large bowl with electric mixer at medium speed, cream sugar, butter
and vanilla. Beat in melted chocolate. Add eggs, one at a time,
beating well after each addition. Gradually beat in flour mixture
until blended. Stir in remaining chocolate chips. cover; refrigerate
30 minutes or until firm.
Preheat
oven to 350. Shape dough into 1 1/2 inch balls. Roll in confectioners
sugar. Place on ungreased cookie sheets. Bake 10 to 15 minutes, or
until sides are set but centers are still slightly soft. Cool 2 minutes
on cookie sheet; remove to wire racks to cool completely.
Holiday
Thumbprint Cookies
Cookies
2
cups flour
1/2
cup firmly packed brown sugar
1
cup butter softened
2
eggs separated
1/8
teaspoon salt
1
teaspoon vanilla OR almond extract
Suggested
Coatings
1
1/2 cups finely chopped peanuts, almonds, pecans or walnuts
Colored
sugars
Cinnamon
and sugar
Suggested
Toppings
Chocolate
stars
Candied
cherries
Caramels,
cut in half
Maraschino
cherries
Fruit
preserves
Heat
oven to 350. In large mixer bowl combine all cookie ingredients except
egg whites. Beat at low speed, scraping bowl often, until well mixed
(2 to 3 minutes). Shape rounded teaspoonfuls of dough into 1 inch
balls. In small bowl beat egg whites with fork until foamy.
dip each ball of dough into egg white; roll in choice of nuts. If using
colored sugars or cinnamon and sugar, do not dip balls in egg white first.
Place 1 inch apart on greased cookie sheets. Make a depression in center
of each cookie with back of teaspoon. Bake for 8 minutes, remove
from oven. Fill centers with choice of suggeseted toppings, continue baking
for 6 to 10 minutes or until lightly browned. Yeilds 3 dozen cookies
Chocolate
Peanut Butter Cookies
1
1/4 cup flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1/2
cup butter or margarine, softened
granulated
sugar
1/2
cup packed brown sugar
1/2
cup peanut butter
1
large egg
1
teaspoon vanilla
1
1/2 cups semisweet chocolate chips
1
1/2 cups milk chocolate chips
3
teaspoons shortening divided
Preaheat
oven to 350. Place flour, baking powder, baking soda and salt in
small bowl, stir to combine. Beat butter, 1/2 cup sugar and brown
sugar in large bowl with electric mixer at medium speed until light and
fluffy, scraping side of bowl once. Beat in peanut butter, egg and
vanilla. Gradually stir in flour mixture with mimxing spoon.
Roll heaping tablespoonfuls of dough into balls about 1 1/2 inches, place
2 inches apart on ungreased cookie sheets. If too soft, refrigerate
30 minutes.
Dip
table fork into sugar press criss cross fashion onto each ball flattening
to 1/2 inch. Bake 12 minutes or until set. Let stand on cookie
sheet 2 minutes. Remove to wire rack and cool. melt semisweet chocolate
chips and 1 1/2 tps shortening, dip one end of each cookie 1/3 way up,
place on wax paper. Let stand until set. Melt milk chocolate
chips with 1 1/2 tsp shortening, dip opposite end of cookie 1/3 way down,
place on wax paper until set. Store cookies between sheets of waxed
paper at cool room temperature or freeze up to 3 months.
more
cookie recipes to come soon... just want to complete all the links first,