COOKIE RECIPES
Braune Lebkuchen
(Brown Christmas Cookies)
Chewy Oatmeal Cookies
Chewy Oatmeal Raisin Cookies
Chow Mein Cookies
Clark Bar Cookies
Confetti New Year's
Resolution Cookies
FROSTED MINT BARS
German Esses ("S"-shaped
cookies)
Giant Double Chocolate
Chip Cookies
Good Sugar Cookies
Hazelnut Cookies
Lime Zest Wafers
LORRIE'S CHOCOLATE CHIP
COOKIES
Mandelschnitten (Almond
Cookies)
NAVY BARS
Nut Cracker Sweets
Oatmeal Raisin Cookies
Oatmeal Raisin Cookies II
Orange Chocolate Chunk
Cookies
Peanut Butter Cookies
PECAN GRAHAM CRACKERS
Pepper Cookies
Soft Oatmeal Raisin Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
Mix all ingredients, form in marble sized balls, press with cookie
press or forks and bake at 350 degrees for 12 minutes.
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Mandelschnitten (Almond
Cookies)
Preheat oven to 350F (180C)
1 lb. (450 g) ground almonds
1 cup (250 ml) sugar
1 cup (250 ml) Butter (2 sticks, 225 g)
3 eggs (separate 1 egg white and keep for later use.)
1/2 tsp (2 ml) salt
2+1/2 to 3 cups (625 to 750 ml) flour
1. Beat butter until soft, add sugar gradually. Blend
until very
light and creamy.
2. Beat in, one at a time, 2 eggs and 1 egg yolk.
3.Add salt and 1/2 to 3/4 lb. (125 to 350 g) ground almonds.
(Reserve surplus for coating tops.)
4.Add enough flour to make dough
the right consistency to roll. (May chill till ready to roll.)
5. Roll out 1/8 inch (5 mm) thick; cut into 1" x 2" (2.5 x 5 cm)
rectangles.
6. Brush with slightly beaten egg-white and invert each
cookie into a pie-plate with ground almonds, to coat top of each
cookie. Place on cookie sheet; bake at 350F (180C) for about
12 to 13
minutes, or until brown around edges. Makes 7 dozen.
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Braune
Lebkuchen (Brown Christmas Cookies)
3 lbs (1350 g) Flour (about 6 cups, 1.5 L)
1 lb (450 g) sugar (about 2 cups, 500 ml)
1+1/2 lb (675 g) molasses (about 3 cups, 750 ml)
5 oz (140 g) Butter
5 oz (140 g) Lard or shortening
2 oz (60 g) candied orange peel
1/4 oz (7 g) baking powder
1 cup (250 ml) rose water (or 1 cup water)
1/2 oz (15 g) Cloves
1/2 oz (15 g) Cinnamon
1 grated lemon rind
1 cup (250 ml) almonds, blanched and split in halves
It is better to take again as much butter and lard. Cook molasses
and
sugar for a little. Let cool. Stir everything else in.
Then add
flour. Leave dough stand for three weeks. Roll out fairly
thin, cut
into rectangles 1and a half inches by 3 inches (4 x 8 cm) with a
fluted cutting wheel, or just a knife. Brush with beaten egg
to make
them glossy, decorate each with 1/2 slice of almond, and bake for
about 10 minutes. This recipe makes lots of cookies, but they
keep
well if kept in a tightly covered tin or in the Freezer.
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German Esses ("S"-shaped
cookies)
Oven: 350F (180C)
3/4 lb (350 g) butter
3/4 lb (350 g) sugar
1+1/4 lb (575 g) flour
9 yolks of eggs, beaten
Grated rind of 1 lemon
1.Cream the butter and sugar together well.
2. Add beaten eggs and lemon rind, mix well together.
3. Add flour and mix till smooth.
4. Chill the dough for one hour.
5. Roll it out on a lightly floured bread board and make
into "S" shapes by pinching off a piece of dough,
rolling it quickly between your hands, and shaping it on a cookie
sheet; continue till all dough is made up.
6. These are best when put in a cool place overnight and
baked the next day, but chilling them in the freezer for a
while should work.
7. Bake in moderate oven for just a few minutes, until they
are baked but only slightly browned.
Thank you and see you tomorrow.
Please send any questions to Stephen@kitchenproject.com
Bon appetit from the Chef and staff at World Wide Recipes
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Chewy Oatmeal Cookies
2 cups quick-cooking rolled oats
3/4 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lightly packed brown sugar
1/3 cup reduced fat butter or margarine (not fat free)
1/4 cup buttermilk
1 teaspoon vanilla
1/2 cup dark raisins
Preheat oven to 325
Combine, oats, flour, baking soda, and salt in a medium bowl.
Mix
well. In a large bowl, combine brown sugar, butter or margarine,
buttermilk, and vanilla. Beat with electric mixer on low speed
for
1-2 minutes, until well blended. Add oat mixture to sugar
mixture
stir until moistened. Shape into 16 balls ( 1 1/2 in in diameter)
Place 2 inches apart on a large cookie sheet. (non stick).
Flatten
cookies with a wet spoon or fork. Bake for 13-15 minutes until
tops
of cookies are dry to touch and bottoms are golden brown.
Do not
overbake. Remove from tray and let cool. ENJOY Makes
16 large
cookies.
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Hazelnut Cookies
1+1/4 lbs (550 g) of hazelnut meats
1cup (250 ml) egg whites (about 10 eggs)
1 tsp (5 ml) Cream of Tartar
2 tsp (10 ml) Vanilla
2 cups (500 ml) powdered sugar
1. Prepare meringue by whipping the egg whites in a large 3
qt. (3
L) stainless steel mixing bowl. (Be sure it is very clean
and cool.)
Add the egg whites, Cream of Tartar, Vanilla, and powdered sugar.
Whip until the meringue peaks.
2. Set aside 48 nuts for garnish.
3. Grind the remainder of the nuts in a hand-cranked grinder
(one
that is made for nuts). Otherwise use a food processor.
Add only a
small amount of nuts at a time, so the grinds are consistent.
They
should be a little larger than the size of grated Parmesan.
4. In another mixing bowl, fold 4-5 cups (1-1.25 L) of the
meringue
into the grated nuts. The consistency should be similar to
a
play-dough. It holds together very nicely, and is pliable.
5. Make into 1+1/2 inch (3 cm) balls, and place 1 inch (2.5
cm) apart
on a greased cookie sheet. Place remaining meringue in a pastry
bag
or a 1 qt. (1 L) Zip-lock bag with one of the corners snipped
off.
6. Dip your finger in water and make a dimple in each cookie.
Top
each with a dab of meringue squeezed through the corner hole in
the
Zip-lock bag, and place a hazelnut on top.
7. Bake in a 325 oven for 20 to 25 minutes, until the
meringue just
starts to brown slightly. You should get from 20 to 25 cookies.
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PECAN GRAHAM CRACKERS
Mix 1/2 cup margarine and 1/2 cup butter in a medium saucepan and
heat
until melted. Add 1/2 cup sugar and cook over medium heat
until sugar
dissolves and bring to full boil while stirring constantly.
Boil 2
minutes. Place graham crackers on a 10 x l5 greased cookie
sheet and
pour mixture over all the crackers. Sprinkle 1 cup ( or you
can use
as many as you want) chopped pecans over the top and bake at 350
degrees for 8-10 minutes. Crackers will look like they're
glazed when
done.
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Clark Bar Cookies
(NO BAKE)
1 cup butter or margarine
1 pound jar of crunchy peanut butter
1 pound box of graham crackers crushed
1/2 bar paraffin (canning or cooking wax)
12 oz. package chocolate chips
Bring butter to room temperature, mix butter, powdered sugar, peanut
butter and graham crackers with a spoon, (hands work the best) mixture
will be stiff. Make into bite size balls and let sit for 30
minutes
on wax paper. Place paraffin and 12 oz package of chocolate
chips in
a double broiler. In the bottom of the double broiler fill
about 1/2
way with water. Heat until wax and chips are melted.
Remove from
heat. Dip balls in chocolate mixture. Place on waxed
paper lined
cookie sheets. Let cool in the refrigerator or freezer.
When cookies
are cooled place in a plastic container and keep in the refrigerator
of freezer. These will last a long time in the freezer unless
you are
like me and like them frozen (YUMMY!) Your family and friends will
make them disappear in know time if you tell them you made some.
Warm Salad
1 large head of lettuce torn into bite size pieces
2 Tablespoons red onion (unless you like more)
1/4 cup white granulated sugar
5 strips of bacon cut into bite size pieces
4 to 5 tablespoons vinegar of your choice
2 eggs beaten well
Combine onion and lettuce
in a cold bowl. Fry bacon until criNOT
DRAIN BACON! Remove from heat, add vinegar and sugar mixing
well.
Return to low heat. Add beaten eggs. Stir constantly
until mixture
thickens. Pour over lettuce and onion. Toss salad and
serve while
warm.
I know this is a high
fat recipe but trust me it is delicious!time
I make it the bowl is empty and no one (friends) believes me that
I left the bacon fat in the dressing. ENJOY :)
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LORRIE'S CHOCOLATE
CHIP COOKIES
3 sticks butter or margarine
2 cups sugar
2 eggs
1 tsp. salt
1 tsp. baking soda
1 tbsp. vanilla
semi-sweet chocolate chips(1/2 to 1 bag)
3 cups all purpose flour
Cream together butter, sugar and eggs. Add salt, baking soda
and
vanilla. Mix well. Stir in chocolate chips and then
add flour 1cup
at a time. Drop by spoonful on cookie sheet and bake 8-10
minutes at
350 degrees.
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Pepper Cookies
1/2 lb butter or margarine
1 cup sugar
1/2 cup cocoa
4 cups flour
1 tsp vanilla
1/2 tsp each cinnamon, cloves, and allspice
1 orange, the juice and grated rind
(or 3/4 cup orange juice)
1 tsp black pepper
1 cup cold coffee
1 cup walnuts, chopped
1 cup raisins
1 cup chocolate chips
Cream together butter and sugar. Mix in remaining ingredients except
nuts, raisins, and chocolate chips. Fold these in after dough is
well
blended. Drop rounded teaspoons onto ungreased cookie sheets, 1
to 2
inches apart. Bake at 350* for 10 to 12 minutes. After they're
cool,
glaze tops with the following:
1 cup of powdered sugar, a drop of vanilla, and enough milk and food
coloring, added a teaspoon at a time, to make a smooth glaze.
I like
red and green for Christmas. Dip the tops of cookies into
glaze, or
drizzle it on.
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Good Sugar Cookies
3/4 cup shortening (part of that butter
or margarine, softened)
1 cup sugar
2 eggs
1 teaspoon vanilla or 1/2 teaspoon lemon extract
2 1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
Cream shortening, sugar, eggs and flavoring. Blend in flour,
baking
powder and salt. Mix well. Roll in a ball and cover.
Chill 1 hour.
Roll dough 1/8 inch thick. Cut into shapes. Place on
ungreased
cookie sheet. Bake at 400* for 6-8 minutes or until lightly
brown
Yields: 4 doz. medium size cutters - less with large cutters.
For
filled cookies: Before baking, put cookies together with 1 teaspoon
of
favorite fruit filling or chocolate mint wafer. Press edge
together
with fork.
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Confetti New
Year's Resolution Cookies
1/2 Cup
All-Purpose Flour
6 Tablespoons Sugar
1 Tablespoon Cornstarch
1/8 Teaspoon Salt
1/3 Cup
Water
1/4 Cup
Vegetable Oil
1
Egg White
1 Teaspoon
Vanilla
Assorted Food Color
1. Combine flour, sugar, cornstarch and salt in small bowl. Add water,
oil, egg white and vanilla' stir until smooth. Divide into 3 bowls.
Use
1 or 2 drops food color to color batter in each bowl.
2. Grease small skilled. Heat over medium hear. Spoon 1 tablespoon
batter into pan, spreading to 3-inch circle with back of spoon.
Cook 5
minutes or until golden brown on bottom. Turn over, cook 1 minute.
3. Remove cookie from skillet and place, darker side up, on flat
surface. Immediately place prepared resolution in center of cookie.
Fold
cookie in half. and then fold over a bowl (resembles fortune cookies).
4. Place in muffin pan to hold shape while cooling. Repeat with
remaining batter.
NOTES : Supplies needed: prepared resolutions. Type or write (in
pencil
not ink) on 2 x 1/2 inch pieces of paper. Resolutions must be made
ahead
of time because you have to work quickly once you start making the
cookies. Here are some ideas given in the book to get started: Makes
3
dozen cookies
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Lime Zest Wafers
8 ounces
unsalted butter -- softened
1 cup
sugar
1/2 teaspoon vanilla extract
4
egg whites
1 cup
flour -- sifted after measuring
1/8 teaspoon salt
1 teaspoon
lime zest -- finely grated
1. Cream together butter and sugar with a mixer or wooden spoon until
well blended.
2. Add the vanilla extract, mix in the egg whites just until
incorporated.
3. Gradually add the flour and salt and mix just until absorbed.
Stir in
lime zest
4. Heat the oven to 350 degrees. Spray flat baking sheets with vegetable
spray or use parchment paper. Using a 1/2 tsp measure drop the batter
onto the baking sheets leaving a few inches between the cookies
because
they spread.
5. Bake until the edges are lightly browned, about 10 minutes and
remove
the cookies immediately to a wire rack. Let sit to cool completely.
Notes: Using a baking sheet with sides causes the cookies to over
brown,
flat cookie sheets with no edges are beast. If the wafers become
to
brittle on the sheet before removing to the wire rack, place in
the oven
for 30 seconds to soften. These should be nice and crisp, cool
completely before placing in a container. Do not make them too large
or
they will be soft. These are nice and light, and not overly sweet.
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Chow Mein Cookies
1 cup peanut butter
12 ounces butterscotch chips
8 ounces chow mein noodles
Melt peanut butter and chips over very low heat. Stir in chow mein
noodles.
Drop on cookie sheet covered with waxed paper. Top with a half maraschino
cherry.
Refrigerate. Makes 3 dozen.
Note: You can substitute chocolate chips for butterscotch chips.
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Nut Cracker Sweets
6 tablespoons margarine
6 tablespoons light brown sugar, packed
15 graham cracker squares
3/4 cup chopped English walnuts
Preheat oven to 350 degrees. Arrange graham crackers in a 9-by-13-inch
baking
pan. Melt margarine in a saucepan on low heat. Stir brown sugar
into pan.
Remove pan from stove. Carefully pour mixture over graham crackers
so each
cracker is lightly coated. Sprinkle chopped walnuts over crackers.
Bake for 8
minutes or until topping is bubbly. Remove. Put crackers on paper
towels to
cool, then break in half. Store in an airtight container. Makes
30 pieces.
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Oatmeal Raisin Cookies
3/4 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups oats
3/4 cup Sun-Maid Raisins
3/4 cup chopped Diamond Walnuts
1/2 cup red and green candy-coated
chocolate pieces
1. Heat oven to 350 degrees. Beat together butter, sugars, egg and
vanilla.
Add flour, baking soda and salt; mix well. Stir in oats, raisins,
walnuts and
candy pieces.
2. Drop by tablespoon onto lightly greased cookie sheets.
3. Back 12 to 15 minutes. Makes 3 dozen cookies.
Tip: Allow cookie sheets to cool slightly between baking each batch
or the
cookies may flatten and not hold their shape.
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Oatmeal Raisin Cookies II
3/4 cup shortening
1 cup brown sugar (packed)
1/2 cup sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon cloves
1 cup raisins
1 cup chopped walnuts
3 cups quick-cooking oats
Heat oven to 350 degrees. Mix thoroughly shortening, sugars, egg,
water, and
vanilla. Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls 1 inch apart onto greased baking
sheets.
Bake 12 minutes, or until almost no imprint remains when touched
with finger.
Immediately remove from baking sheets, and set on wire racks to
cool
completely.
Yield: 5 dozen cookies
Variation: Add 12 oz. mini chocolate chips for a great taste sensation!
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Chewy Oatmeal Raisin
Cookies
1-1/4 cups (2-1/2 sticks) butter or margarine, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
3 cups Quaker=AE Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 375=B0F. Beat butter and sugars until creamy. Add egg
and vanilla;
beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg;
mix
well. Stir in oats then raisins; mix well. Drop dough by rounded
measuring
tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes
for a chewy
cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on
cookie sheets;
remove to wire rack. Cool completely. Store tightly covered.
ABOUT 3 DOZEN
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Soft Oatmeal Raisin Cookies
(this cookie is really moist and chewy)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup plain yogurt
1 tablespoon fat free butter-flavored granules (Butter Buds)
1/2 cup brown sugar
1/2 cup white sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1 cup raisins
1 1/2 cups quick cooking oats
1 teaspoon baking soda
1. Set oven rack in the middle and preheat oven to 375 degrees
F (190 degrees
C).
2. Whisk together flour, salt and baking soda. Set aside. In
a large bowl,
mix yogurt, butter-flavored granules (Butter Buds), brown sugar
and granulated
sugar until combined.
3. Add egg whites and vanilla, mix until just combined. Add
flour mixture and
mix until just moistened. Stir in oatmeal and raisins.
4. Drop dough by level tablespoon onto to cookie sheet lightly
sprayed with
non-stick spray. Bake for 8 minutes. Press center of cookie; if
it springs
back, it is done. Store in airtight container, these cookies do
not keep well
at room temperature. Store in the refrigerator. Makes 3 dozen
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FROSTED MINT BARS
2 ounces unsweetened chocolate
1/2 cup margarine
2 eggs, slightly beaten
1 cup sugar
1/2 teaspoon mint extract
1/2 cup flour
1/2 cup chopped pecans
FROSTING:
2 tablespoons margarine
1 tablespoon milk
1 teaspoon mint extract
1 cup confectioners sugar, sifted
1 ounce unsweetened chocolate
1 tablespoon margarine
Preheat oven to 350 degrees. Melt chocolate and margarine over low
heat. Set
aside. Combine eggs, sugar, melted chocolate and margarine, and
extract. Stir
in flour and nuts. Spread into a greased 9x9 inch pan. Bake 25 to
30 minutes.
Melt margarine. stir in milk, extract and sugar. Spread over cooled
cake. Melt
chocolate and margarine. Spread over frosting. Refrigerate until
firm. Cut
into bars 1 1/2x3 inches.
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NAVY BARS
1 package saltine crackers
3 sticks margarine
1 cup brown sugar
12 ounces chocolate chips
1 cup nuts
Line a large cookie sheet with foil. Place crackers on foil. Boil
sticks of
margarine and brown sugar together for 5 minutes. Pour over crackers.
Put in
400~F oven for 5 minutes or until bubbly. remove from oven and sprinkle
chocolate chips over crackers. Cover with foil for 5 minutes. remove
foil and
spread chocolate over crackers. Sprinkle chopped nuts over mixture
and press
into chocolate. Cool in refrigerator 3 or 4 hours. Break into pieces.
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Orange Chocolate Chunk
Cookies
2 1/2 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon grated orange peel (1 med orange worth)
1 cup white sugar
1/2 cup light brown sugar, packed
1 cup salted butter, softened
2 large eggs
1 teaspoon pure orange extract
1 1/2 cup (8oz) semisweet chocolate bar, coarsely chopped
Preheat oven to 300F. In a medium bowl, combine flour, soda,
salt,
and orange peel. Mix well with a wire whisk and set aside.
In a
large bowl, blend sugars with electric mixer at medium speed.
Add
butter and beat to form a grainy paste, scraping sides of
bowl if
needed. Add eggs and orange extract, and bet at medium speed
until
light and fluffy. Add the flour mixture and chopped chocolate.
Blend
at low speed just until combined. Do not overmix. Drop by
rounded
tbsps onto an ungreased cookie sheet, 1-1/2 inch apart. Bake
for
22-24 minutes until cookies are slightly brown along edges.
Transfer
cookies immediately to a cool surface with a spatula.
Yield: 3 dozen
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Giant Double Chocolate
Chip Cookies
1/2 c
Shortening
1 c
Brown sugar -- packed
1
Egg
1/2 c
Sour cream
1 1/2 ts
Vanilla
3 c
Chocolate chips -- divided
1 3/4 c
Flour
1/2 ts
Salt
1/2 ts
Baking powder
1/2 ts
Baking soda
1/2 c
Walnuts -- chopped
Heat oven to 350. Cream shortening with sugar. Mix in egg,
sour
cream, vanilla. Melt 1 1/2 cups chocolate chips and blend
with
creamed mixture. Stir flour with salt, baking powder, baking
soda.
Add dry ingredients to creamed mixture, stirring until smooth.
Fold
in nuts and remaining chocolate chips. Chill dough 1/2 hour.
For
giant cookies, use ice cream scoop or 1/4 cup dough for each
cookie.
Place on 3 greased baking sheets. Flatten slightly to 3 inches.
Bake
for 10 to 12 minutes or until still slightly soft in the center.
Makes 16 giant cookies.
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