COOKIE RECIPES

Sugar Cookies

  • 2-1/2 cups flour
  • 1/2 cup shortening
  • 2 eggs, beaten
  • 1 cup sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon grated nutmeg
  • grated rind of 1 lemon
  • 2 teaspoons baking powder
  • pinch of salt

    Cream the shortening and add the beaten eggs, sugar
    and milk. Add flour, baking powder, nutmeg, lemon
    rind and salt. Mix well, roll out thin on floured
    pastry board and cut with cookie cutter. Bake on
    greased baking pan in moderate oven about 10 minutes.
    One minute before cookies are done. Sprinkle each one
    with a little granulated sugar.

    Magic Cookie Bars

  • 1/2 cup butter, melted
  • 2 cups graham cracker crumbs
  • 1 (14-1/2 ounce) can sweetened condensed milk
  • 1 cup semisweet chocolate morsels
  • 1 cup butterscotch morsels
  • 1 (7 ounce) package sweetened flaked coconut
  • 1 cup chopped walnuts

    Stir together melted butter and graham cracker crumbs,
    and press into bottom of a 13 x 9 inch pan.

    Pour sweetened condensed milk over crumbs; sprinkle
    evenly with chocolate and butterscotch morsels, coconut,
    and walnuts. Gently press mixture to a uniform
    thickness with a fork.

    Bake at 350° for 25 to 30 minutes or until coconut is
    lightly browned. Cool 45 minutes on a wire rack. Cut into
    1-1/2 x 2-1/2 inch bars.
    Yield: Makes 30 bars

    Toll House Cookies

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12 oz. pkg.) Nestle Toll House Semi-sweet Chocolate Morsels
  • 1 cup chopped nuts

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat
    butter, granulated sugar, brown sugar and vanilla extract
    in large mixer bowl until creamy. Add eggs one at a time,
    beating well after each addition. Gradually beat in flour
    mixture. Stir in morsels and nuts. Drop by rounded
    tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking
    sheets for 2 minutes; remove to wire racks to cool completely.

    Rolled Oat Cookies Recipe

  • 1/2 cup sugar
  • 5 Tablespoons solid vegetable fat
  • 2 teaspoons molasses
  • 2/3 cup seedless raisins
  • 1 cup rolled oats
  • 3/4 cup flour
  • 1 egg, well beaten
  • A few grains of salt

    Add the sprinkle of salt and the molasses to the fat, and work
    together in a bowl. Add the sugar gradually, and cream the
    mixture until white and very light. Add the egg and mix. Add
    the raisins, then the oats, and lastly the flour. Mix lightly,
    and press off from the side of a tablespoon onto an oiled
    baking pan, leaving a little space between, and bake in a
    medium slow oven, to a delicate brown.

    Snickerdoodles


    Yield: 4 Dozen

  • 1 c Margarine or butter
  • 3/4 c Brown Sugar; firmly packed
  • 3/4 c Sugar
  • 2 Eggs
  • 1-3/4 c All-Purpose Flour
  • 2 c Old Fashioned Oats
  • 2 tsp Cinnamon, ground
  • 1 tsp Baking soda
  • 1/2 tsp Salt; (optional)
  • 1 Tbsp Sugar

    Heat oven to 375° F. Grease cookie sheet. In large bowl,
    beat together butter, brown sugar and 3/4 cup granulated
    sugar until light and fluffy. Add eggs; mix well. In medium
    bowl, combine flour, oats, 1 tsp cinnamon, soda and salt.
    Add to sugar mixture; mix well. Drop by rounded teaspoonfuls
    onto prepared cookie sheet. In small bowl, combine remaining
    1 Tbsp sugar and 1 tsp cinnamon; sprinkle lightly over
    each cookie. Bake 8-10 minutes. Cool 1 minute on cookie
    sheet; remove to wire cooling rack.

    PUMPKIN AND FRESH GINGER COOKIES


    Yield: 2 Dozen

  • 1-1/4 c Packed light brown sugar
  • 1 c Pumpkin puree
  • 1 lg Egg
  • 2 Tbsp Grated fresh ginger root
  • 2 Tbsp Sour cream
  • 1 tsp Vanilla
  • 1/2 c Unsalted butter, softened
  • 2-1/4 c Flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1 c Chopped walnuts
  • 1 c Currants or chopped raisins

    Preheat oven to 350° and lightly grease cookie
    sheets. Combine sugar, pumpkin, egg, ginger, sour
    cream and vanilla in food processor. Process a
    smooth puree. Add the butter and process 8 more
    seconds. Mix the flour baking soda, baking powder,
    salt, and cinnamon. Stir the dry ingredients into
    the liquid in 2 stages just until blended. Fold in
    the walnuts and currants. Spoon tablespoons of dough
    on the baking sheets and bake for 15 minutes. The
    cookies will still be soft to touch when they are
    done. Cool on the sheet for two minutes then transfer
    to a rack to finish cooling.

    Note: Do not substitute powdered ginger in the recipe
    as fresh ginger and powdered ginger are very different in flavor.
    From Farmers Almanac Cookie Lovers Calendar 1997

    Peanut Butter Cookies


    Serving Size : 48

  • 1 cup margarine
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 eggs -- beaten
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • granulated sugar

    Preheat oven to 350° F.

    In a large mixing bowl, cream together margarine and
    sugars. Add beaten eggs and vanilla extract. Mix
    thoroughly. Beat in peanut butter. Mix flour with
    the baking soda and salt. Stir flour mixture into
    batter and mix well. Form dough into 1-inch balls
    and roll in granulated sugar. Place on lightly
    greased cookie sheet and flatten using a floured
    fork, making a criss-cross pattern.

    Bake for about 12 minutes or until cookies have browned
    around the edges. Cool 2 to 3 minutes on cookie sheet,
    then transfer to wire rack.

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