COOKIES & GOODIES
Another CHOCOLATE CHIP COOKIE
Biscotti
Candy Shop Cookie Pizza
(Crisp)
CHILDREN'S SPECIAL COOKIES
Chocodiles
Chocolate Chip Cookies 7
Chocolate Chip-Oatmeal
Cookies
Chocolate Drop Cookies
Chocolate No Bake Cookies
English Style Cookie Trifle
HONEY OATMEAL CHEWIES
- from Crisco
Jewel Biscotti
Oatmeal Cookies
One Bowl Brownies
Paintbrush Cookies
Pistachio Biscotti
Ranger Cookies
Stained Glass Candies 2
STOPLIGHT COOKIES
Tollhouse Squares
TURTLE COOKIES
Viennese Crescents
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One Bowl Brownies
Servings: 24
4 Sq unsweetened chocolate
3/4 c Margarine or butter (1 1/2)
2 c Sugar
3 Eggs
1 ts Vanilla
1 c Flour
1 1/2 c Chopped walnuts
Heat oven to 350F. Microwave chocolate and margarine in large bowl
on
high for 2 minutes or until margarine is melted. Stir until chocolate
is
com- pletely melted. Stir in sugar until well blended. Stir in eggs
and
vanilla until completely blended. Mix in flour until well-blended.
Stir
in walnuts. Spread in greased 13 x 9 pan. Bake for 30-35 minutes
or
until toothpick inserted into center comes out with fudgy crumbs.
Do not
overbake!
Variation: For cake like brownies, stir in 1/2 cup milk with eggs
and
vanilla; use 1 1/2 cups flour. When using glass baking dish, reduce
oven
to 325F.
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Chocolate Chip-Oatmeal
Cookies
Servings: 12
1/2 c Lo cal margarine
1/2 c Unsweetened applesauce
1/2 c Packed dark brown sugar
2 tb Thawed frozen apple juice concentrate
1/4 c Boiling water
1 ts Baking soda
1 ts Vanilla
2 1/4 c Flour
4 1/2 oz Quick oats
1/4 ts Salt
2 oz Semisweet chocolate chips
Preheat oven to 350F. Spray large baking sheet with nonstick spray.
In a
large bowl, with mixer on high, beat margarine, applesauce, brown
sugar
and apple juice concentrate until light and fluffy (note mixture
may
appear to be curdled). In a small bowl, combine boiling water, baking
soda, and vanilla and beat into margarine mixture. In large bowl,
combine flour, oats, and salt. Gradually add to margarine mixture,
beating well after each addition. Add chocolate chips. Drop by rounded
teaspoonsful onto prepared baking sheet, making 48 cookies. Bake
10-12
minutes until golden brown. Cool completely on rack.
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HONEY OATMEAL
CHEWIES - from Crisco
Servings: 36
1 1/4 c Butter Flavor Crisco
1 c Granulated sugar
2/3 c Firmly packed brown sugar
1/4 c Honey
1 Egg
1/4 c Milk
1 ts Vanilla
2 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Quick-cooking oats
Not instant or old-fashioned
1 c Flake coconut
1 c Raisins
1/2 c Walnut pieces broken
1/2 c Wheat germ (optional)
Heat oven to 350øF. Cream Butter Flavor Crisco, granulated
sugar, brown
sugar, honey, egg, milk and vanilla until light and fluffy. Combine
flour, baking soda and salt. Mix into creamed mixture. Stir in oats,
coconut, raisins, wheat germ, and walnuts. Drop rounded teaspoonsfuls
of
dough on ungreased baking sheet. Bake at 350øF for 11 to
12 minutes for
soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling
rack. 6 dozen cookies
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Chocodiles
1 1/4 cup brown sugar - firmly packed
1/2 cup butter
1/2 cup shortening
1/3 cup peanut butter
- crunchy
1 tsp vanilla
1
egg
2 1/4 cup flour - all purpose
1/2 tsp salt
TOPPING:
1 cup chocolate
chips - semisweet
1/2 cup peanut butter
- crunchy
1 1/2 cup corn flakes, slightly crushed
Preheat oven to 350F.In large bowl, combine all cookie ingredients
except flour and salt; blend well. Stir in flour and salt; mix well.
Press dough into ungreased square cake pan. Bake 15 to 20 minutes
till
lightly golden brown. Cool slightly. In medium saucepan, melt chocolate
chips over low heat. Stir in 1/2 cup peanut butter and corn flakes.
Spread over slightly cooled base. Cool slightly and cut into bars.
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Chocolate No Bake Cookies
1/2 cup butter
2 cup sugar
1/2 cup water
2 tbsp cocoa
1/2 cup peanut butter
3 cup oatmeal
OR:
1 cup coconut
Mix butter, sugar, water and cocoa together, bring to a boil for
30
seconds. Remove from heat and add peanut butter, oatmeal or coconut.
Drop on wax paper and let harden.
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Paintbrush Cookies
1/3 cup shortening - soft
1/3 cup sugar
1 ea
egg
2/3 cup honey
2 3/4 cup flour
1 tsp baking
soda
1 tsp salt
EGG YOLK PAINT:
1 ea
egg yolk
1/4 tsp water
food colouring
Preheat oven to 375F. Roll out dough using floured pastry cloth.
Roll to
1/4" thickness. Cut into different shapes using cookie cutters.
Set on
greased baking sheet. Paint designs with egg yolk paints. (Blend
egg
yolk and water. Divide among several custard cups. Add different
food
colouring to each cup. Paint designs using small paintbrushes. If
egg
yolk, thickens while standing, add few drops water.) Bake 8-10 minutes
at 375F. For clear colours, do not let cookies brown.
MAKES: 5 DOZEN COOKIES
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Stained Glass Candies 2
4 oz
chocolate - semisweet (4 squares)
1 cup sugar
- icing
1
egg - beaten
3 cups marshmallows
- coloured mini
1/2 cup walnuts
2 tsp butter
Melt chocolate, add sugar and egg, pour over nuts and marshmallows.
Form into rolls, wrap in wax paper and refrigerate. When cool, slice
into round candies.
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Tollhouse Squares
1/2 cup butter- soft
6 Tbsp sugar - granulated
6 Tbsp Brown sugar
1/2 tsp vanilla extract
1/2 cup water
1
egg
1 cup flour
- all purpose
2 Tbsp flour - all
purpose
1/2 tsp baking powder
1/2 tsp salt
1/2 cup nuts - chopped
1 cup chocolate
chips - semisweet
Preheat oven to 375F. Beat butter, sugars, vanilla & water till
creamy.
Sift flour, baking powder and salt. Add to creamed mixture. Stir
in
nuts. Spread batter in 8" square pan. Sprinkle with chocolate. Bake
in
375F oven for 1 minute. Remove pan. Run knife through top for marbled
effect, bake for 15 to 20 minutes or till cake tested inserted inside
comes out clean.
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Pistachio Biscotti
Yield: 32 servings
2 Eggs
1 ts Almond extract
1 ts Vanilla extract
1/2 c Sugar
1 3/4 c Cake flour
1 ts Baking powder
1/4 ts Salt
2/3 c Shelled pistachio nuts
3 oz Semisweet chocolate, melted
Heat oven to 350'F. In a medium bowl, beat eggs with an electric
mixer
on high speed until fluffy. Gradually beat in almond extract, vanilla
and sugar until mixture is thick and lemon-colored, scraping down
sides
of bowl frequently with a rubber spatula.
Mix cake flour with baking powder and salt. With a wire whisk, fold
into
egg mixture until just thoroughly combined. Fold in pistachios.
Grease a 10x14" strip down center of two cookie sheets. Spoon half
of
pistachio mixture down center of each cookie sheet to make a 3x10"
log.
Bake 30 minutes. Remove from oven; leave oven on.
Let logs cool on sheets 5 minutes, or until cool enough to handle.
With
a serrated knife, cut each log diagonally into 16 slices. Place
slices,
flat sides down, on cookie sheet and return to oven. Bake 5 minutes.
Turn slices over and bake 5-7 minutes, or until golden on both sides.
Remove to racks and let stand until cool enough to handle. Spread
melted
chocolate over one end of biscotti and let cool completely. Store
in a
tightly covered container. Makes 32 cookies.
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English Style Cookie Trifle
15-20 Girl Scout Trefoil cookies
1 pint strawberries (reserve a few for decoration)
3 bananas, peeled and chopped
custard (recipe follows)
whipping cream
powered sugar
mint leaves and flaked almonds to garnish
CUSTARD:
1/2c. cornstarch
1c. half and half
6 egg yolks
3c. half and half
2tsp. vanilla
sugar
Mix together 1/2c. cornstarch and 1 c. half and half. In medium saucepan
scald 3 cups of half and half. Add the egg yolks and the cornstarch
mixture. Stir and bring to a boil. Cook until thickened. Add 2tsp.
vanilla and sugar to taste. Set aside.
METHOD OF CONSTRUCTION:
Using a large bowl, place cookies in to cover bottom. Top with
strawberries. Add half the custard, the chopped bananas and the
remaining custard. Allow to cool. Half an hour before serving; whip
cream and powered sugar until thick. Spread on top of the Trifle
and
decorate with flaked almonds, mint leaves and reserved strawberries.
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Biscotti
Yield: 2 dozen
1/2 c Butter, softened
2/3 c Sugar
2 Eggs
1 1/2 t Anise seed, crushed
1 t Grated orange peel
2 c Fluor, all-purpose
1 t Baking powder
1/2 t Salt
1/2 c Almonds, coarsely chopped
Beat the butter and sugar together until creamy. Add eggs, beat until
smooth. Stir in anise seed and orange peel. In a seperate bowl,
mix
fluor, baking powder, and salt. Add to creamed mixture, beating
smooth.
Mix in nuts. Turn out on a floured board and shape into 2 slightly
rounded loaves; each about 3" wide, 10" long, ans 3/4" high. Place
on
lightly greased cookie sheets and bake in a 350 deg F. oven for
25-30
minutes (or until golden brown on the edges. Remove from oven and
let
cool for 2 minutes. Slice each loaf into 1/2" slices. Lay cut slices
on
sides on baking sheets and bake at 350 deg F. for about 10 minutes
or
until golden brown. Let cool on wire racks.
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Ranger Cookies
1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup sugar, granulated
1 egg, large
1 tsp. vanilla
1 1/4 cup flour, unbleached
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups rice cereal, crisp (Rice Krispies)
1 1/2 cup coconut, flaked
1 cup dates, pitted and chopped
Cream sugars and butter. Add egg, and vanilla; beat well. Stir together
flour, baking powder, baking soda, and salt; stir into creamed mixture.
Stir in rice cereal, coconut, and dates. Form into 3/4-inch balls;
place
2 1/2 inches apart on ungreased cookie sheet. Bake at 350 degrees
F.
until lightly browned, about 10 minutes. Cool slightly before removing
to a rack to cool completely.
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TURTLE COOKIES
Yield: 30 servings
1 1/2 c Sifted flour
1/4 ts Baking soda
1/2 ts Salt
1/2 c Butter or margarine
1/2 c Brown sugar, packed
2 Eggs
1/4 ts Vanilla
Pecan halves
---------------------CHOCOLATE FROSTING--------------------------
2 oz Unsweetened chocolate
1/4 c Milk
1 tb Butter or margarine
1 c Sifted powdered sugar
Resift flour with soda and salt. Cream 1/2 cup butter and brown sugar
together thoroughly. Add 1 whole egg and 1 egg yolk and beat well.
Stir
in vanilla. Add dry ingredients and mix well. Arrange pecan halves
in
groups of 3 or 5 on greased baking sheets to resemble head and legs
of
turtle. Roll rounded teaspoons of dough into balls. Dip bottom of
each
into remaining unbeaten egg white and press lightly onto nuts so
tips of
nuts show. Bake at 350F 10 to 13 minutes. Cool.
Meanwhile, to make frosting, combine chocolate, milk and 1 tablespoon
butter in top of double boiler. Cook over simmering water, stirring
until smooth. Remove from heat and beat in powdered sugar until
smooth
and glossy, adding more sugar if needed. Frost top of cookies.
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Jewel Biscotti
Yield: 20 servings
2 c Sifted all-purpose flour
1 c Granulated sugar
1 ts Baking powder
3 Large eggs
2 tb Kirsch
2 tb Grand Marnier
1 ts Almond extract
1/2 c Chopped natural almonds
1/2 c Chopped glace cherries
Preheat the oven to 300 degrees. Butter and flour a large baking
sheet.
Mix the flour, sugar, and baking powder in a large bowl. In a small
bowl, whisk together the eggs, kirsch, Grand Marnier, and almond
extract. Add this mixture to the flour mixture. Stir in the almonds
and
cherries. Spoon the dough onto the prepared baking sheet and form
it
into a strip about 10 inches long, 5 inches wide, and 1/2 inch thick.
Bake in the preheated oven for 45 minutes, or until set and firm
to the
touch. The dough shouldn't be hard. Remove from the oven and slice
diagonally with a serrated knife into 1/2-inch slices. (Discard
the
thick end pieces.) Arrange the slices on the baking sheet and return
to
the oven for 45 to 60 minutes, or until lightly brown. Let the biscotti
cool for about 5 minutes on the baking sheet, then transfer them
to wire
racks to cool completely. Store in an airtight container for up
to 2
weeks. Makes 20 cookies.
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Viennese Crescents
Yield: 6 dozen
1/4 Vanilla bean
1 c Confectioners' sugar
1 c Walnut meats
1 c Butter; at room temperature
3/4 c Granulated sugar
2 1/2 c Flour, all-purpose, sifted
Chop the vanilla bean. Pound it in a mortar or pulverize it in an
electric blender with about one tablespoon of the sugar. Mix with
the
remaining confectioners' sugar. Cover and let stand, preferably
overnight. Reserve while cookies are baked. Preheat the oven to
moderate
(350 F). Cut the walnuts with a sharp knife into very small pieces.
Pound the pieces to a paste, using a mortar and pestle. With a wooden
spoon or the fingers, mix the walnuts, butter, granulated sugar
and
flour to a smooth dough. shape the dough, about a teaspoon at a
time,
into small crescents, about one and one-half inches in diameter.
Bake on
an ungreased cookie sheet until slightly browned, or 15 to 18 minutes.
Cool one minute. While still warm, roll the cookies in the prepared
vanilla sugar.
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CHILDREN'S SPECIAL COOKIES
Ingredients :
1/2 c. peanut butter
24 chocolate chip or chocolate cookies
12 marshmallows, halved
1 sq. semi-sweet chocolate
1 tbsp. butter
1 tbsp. milk
1 c. confectioners sugar
Preparation :
Spread 1 teaspoon peanut butter in center of each cookie top. Place
a
marshmallow half, cut side down, on peanut butter centers. In small
saucepan, melt chocolate and butter with milk over low heat, stirring
constantly. Stir in confectioners sugar. Beat until smooth, adding
a few
drops of milk if necessary for spreading consistency. Spread over
marshmallow-topped cookies. Makes 2 dozen.
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STOPLIGHT COOKIES
Ingredients :
Graham crackers
Red, green and yellow M & M's or gumdrops
Chocolate frosting
Preparation :
Each child has 1/2 graham cracker. Spread cracker with chocolate
frosting. Put a red, yellow and green "light" on each crackers.
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Chocolate Drop Cookies
Melt...
1/4 lb Butter
12 oz Chocolate chips
3 tb Sugar
1 cn Eagle condensed milk
Stir in...
1 c Flour
1 ts Vanilla
Drop on cookie sheet and put 1 pecan half on each, should be gummy
and
resemble brownies. Bake at 350 degrees for 8 minutes.
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Candy Shop Cookie
Pizza (Crisp)
Yield: 1 12" pizza
1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter 1 1/4 sticks, softened
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels divided
--------------------------OPTIONAL-------------------------------
1/2 c Peanut butter
1 c Chopped candy, total - like:
-Butter fingers, Baby Ruth, -Nestles Crunch; Goobers
-Alpine White
Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1
inch
baking pan. In small bowl, combine flour, baking soda and salt.
Set
aside. In large mixer bowl, beat butter, sugars until creamy. Beat
in
egg and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate
morsels. Using buttered wax paper, spread in prepared pan. Bake
20 to 30
minutes or until lightly browned. Leave in pizza pan.
LEAVE ROOM FOR DOUGH TO EXPAND UP SIDES OF THE PAN
Immediately sprinkle remaining one cup morsels over crust. Let stand
five minutes or until morsels become soft and shiny. Gently spread
chocolate over crust. Let set. (After cookie dough has cooled, pizza
may
have to refrigerated for 30 mins for chocolate to set)
Optional Ingredients: If wanted, when pizza cookie comes out of the
oven
sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls
on morsels. Let stand 5 minutes or until morsels become soft and
shiny..
Gently spread chocolate and peanut butter evenly over crust. Quickly
sprinkle the pizza with chopped candy. (After cookie dough has cooled,
pizza may have to be refrigerated for 30 mins for topping to set.)
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Chocolate Chip Cookies 7
2-1/4 c all purpose flour 2 eggs
1 c butter, softened
1 (12oz) semi-sweet morsels
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla extract
In large bowl, combine butter, sugar, brown sugar, and vanilla extract.
Beat until smooth. Beat in egg. Gradually add flour.
Stir in chocolate
chips. Drop onto ungreased pie tin or aluminum pan.
Place on trivit or
inverted pie tin in 350 dutch oven
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Another CHOCOLATE CHIP
COOKIE
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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Oatmeal Cookies
1-1/4 cups (2-1/2 sticks) butter, 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
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (optional) I use just a little
3 cups Quaker Oats (old fashioned, uncooked)
Optional: raisin, chopped walnuts (or both)
Heat oven to 375 degrees F. Beat butter and sugars until creamy.
Beat in
egg and vanilla. Add combined flour, baking soda, salt and spice,
mix
well. Stir in oats, raisins, nuts. Drop by rounded tablespoonfuls
onto
ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie (our
preference) or 10 to 11 minutes for a crisp cookie. Cool 1 minute
on
cookie sheet; remove to wire rack.
NOTE: Put aluminum foil on the cookie sheet. Then just slip the foil
off
the sheet to cool cookies, and then use the sheet for the next batch.
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