I Don't Do St. Patricks Day
8 years ago
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
February 1, 2011
Lemon Poppyseed Shortbread
We got about 10 lemons in our Bountiful Basket this week. So you know what that means: Lemon Cookies! My favorite. I found this recipe on Allrecipes and it is MARVELOUS. I couldn't stop eating them. Although, I am going through a shortbread obsession, but they are still wonderful. And the batter is just as good as the cookies! If you aren't a fan of poppyseeds, it would taste just fine without them.
February 24, 2010
Vanilla Ginger Fortune Cookies
For Eden's birthday this year we had a Chinese dinner. And to top it off, we had homemade fortune cookies. I saw the recipe on Tongue-n-Cheeky a month or so ago and knew I had to try them. These tasted better than any fortune cookie that I have ever had. Unfortunately, these things are a pain to make. You have to be SOO fast. Things I learned while attempting these cookies:
* The batter is supposed to be thin. Melt the butter.
*The less batter per cookie the better. Make the cookies as thin as you can.
*Bake 2 or 3 cookies, tops, on each cookie sheet. You will not have enough time to fold them all before they begin to harden. You literally have less than a minute.
*Rather than set the fortune on the flat cookie, fold it in half once, then stick the fortune in.
*If you don't have parchment paper, grease the cookie sheet. But I recommend parchment paper.
*These cookies are delicious, but incredibly fragile. Keep that in mind when storing.
3 egg whites
3/4 c. powdered sugar
1/2 c. white flour
2 T. butter
1/2 tsp. pure vanilla
1 drop Doterra Ginger Essential Oil (optional)
Mix all ingredients together until very smooth. Spoon 1-2 teaspoons onto a cookie sheet (covered in parchment is best), spread with a flat knife until you've created very thin circles of batter. Bake in an oven preheated to 350 degrees for about 5 minutes, or just until the edges turn brown. Remove from the oven and immediately put a fortune in the center of each cookie. Fold in half, twist backward, pinch gently in the center to close. Allow to cool, uncovered for 1-2 hours. Cookies will harden as they air dry.
October 24, 2009
Maple Sugar Buttons
2 2/3 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, soft
1/4 c. maple syrup
2/3 c. lightly packed brown sugar
1 large egg
36 6 inch colorful licorice laces (at candy stores)
Combine flour, bakings soda, and salt in a med. bowl. In the bowl of an electric mixer, beat butter, maple syrup and brown sugar on high until light and fluffy. Blend the egg. Gradually add teh flour mixture, beating well between each addition.
Divide the dough in half and flatten into two disks. Wrap in wax paper and refrigerate until firm about an hour.
Preheat oven to 350. Line 3 cookie sheets with parchment paper. On a floured work surface, roll out one dist until it's about 1/4 in thick. Use a 1 1/2 inch diameter glass to to cut out as many circles from the dough as possible. Transfer the circles to cookie sheets, about 1 inch apart. Press a smaller glass or cookie cutter partway into the dough to create the button rim. Use a straw or a tooth pick to make 4 holes in the center of the cookie.
Bake until golden brown, 10-12 minutes. Transfer to a wire rack and let cool completely. When ready to serve, thread licorice through the button holes.
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. unsalted butter, soft
1/4 c. maple syrup
2/3 c. lightly packed brown sugar
1 large egg
36 6 inch colorful licorice laces (at candy stores)
Combine flour, bakings soda, and salt in a med. bowl. In the bowl of an electric mixer, beat butter, maple syrup and brown sugar on high until light and fluffy. Blend the egg. Gradually add teh flour mixture, beating well between each addition.
Divide the dough in half and flatten into two disks. Wrap in wax paper and refrigerate until firm about an hour.
Preheat oven to 350. Line 3 cookie sheets with parchment paper. On a floured work surface, roll out one dist until it's about 1/4 in thick. Use a 1 1/2 inch diameter glass to to cut out as many circles from the dough as possible. Transfer the circles to cookie sheets, about 1 inch apart. Press a smaller glass or cookie cutter partway into the dough to create the button rim. Use a straw or a tooth pick to make 4 holes in the center of the cookie.
Bake until golden brown, 10-12 minutes. Transfer to a wire rack and let cool completely. When ready to serve, thread licorice through the button holes.
July 7, 2009
One-Minute Chocolate Oatmeal Cookies
Amy Ward
(Spencer’s favorite! Grandma Oaks’ recipe)
2 C sugar
½ C milk
2-3 Tbsp cocoa
¼ C Butter or margarine
¼ tsp salt
Boil above ingredients together 1 min.
Add:
3 C quick oatmeal
½ C creamy peanut butter
1 tsp vanilla
Spread on waxed paper. Can eat in 10 minutes. (If you have no peanut butter, use more oatmeal)
(Spencer’s favorite! Grandma Oaks’ recipe)
2 C sugar
½ C milk
2-3 Tbsp cocoa
¼ C Butter or margarine
¼ tsp salt
Boil above ingredients together 1 min.
Add:
3 C quick oatmeal
½ C creamy peanut butter
1 tsp vanilla
Spread on waxed paper. Can eat in 10 minutes. (If you have no peanut butter, use more oatmeal)
Bite size oatmeal cookies
Rachel Ward
½ c. butter; softened
1/3 c. brown sugar
¼ c. sugar
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. Salt
1/8 tsp. ground allspice
1 egg
1 tsp. vanilla
¾ c. all purpose flour
1 c. quick oats
½ c. mini choc. Chips
1/3 c. chopped dried fruit (if desired)
Preheat oven to 375. In mixing bowl beat butter with mixer on med. 30 sec. beat in sugars, baking powder, soda, cinnamon, salt, and allspice. Beat in egg and vanilla until combined. Beat in flour and oats. Stir in choc. Chips and dried fruit. Drop cookies by small spoonfuls about 2 in. apart on ungreased cookie sheet. Bake 6-8 minutes or until cookies are golden. Transfer to rack, cool. (I personally separate the dough and do half chocolate chips and half dried cranberries. Both are pretty good.)
½ c. butter; softened
1/3 c. brown sugar
¼ c. sugar
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. Salt
1/8 tsp. ground allspice
1 egg
1 tsp. vanilla
¾ c. all purpose flour
1 c. quick oats
½ c. mini choc. Chips
1/3 c. chopped dried fruit (if desired)
Preheat oven to 375. In mixing bowl beat butter with mixer on med. 30 sec. beat in sugars, baking powder, soda, cinnamon, salt, and allspice. Beat in egg and vanilla until combined. Beat in flour and oats. Stir in choc. Chips and dried fruit. Drop cookies by small spoonfuls about 2 in. apart on ungreased cookie sheet. Bake 6-8 minutes or until cookies are golden. Transfer to rack, cool. (I personally separate the dough and do half chocolate chips and half dried cranberries. Both are pretty good.)
No Bake cookies
Rachel Ward
2 c. sugar
½ c. milk
½ c. butter
3 tbsp. cocoa
½ tsp salt
3 c. quick oats
1 tsp. vanilla
Mix first 5 ingredients together in a pan. Bring to a boil. Remove from heat. Add last 2 ingredients. Drop by teaspoonful onto wax paper and let cool.
2 c. sugar
½ c. milk
½ c. butter
3 tbsp. cocoa
½ tsp salt
3 c. quick oats
1 tsp. vanilla
Mix first 5 ingredients together in a pan. Bring to a boil. Remove from heat. Add last 2 ingredients. Drop by teaspoonful onto wax paper and let cool.
Outrageously Delicious Oatmeal Pie Cookies
Karla Ward
Cookies:
1 1/4 cup softened butter
1 cup packed brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla
1/2 cup flou
1 teaspoon baking soda
1/2 teaspoon sale
1/4 teaspoon cinnamon
3 cups quick oats
Cream Filling:
1/2 cup softened butter
2 cups powdered sugar
1-2 tablespoons whipping cream
1 teaspoon vanilla
For cookies, beat butter & sugars, add egg & vanilla, beat well. Combine dry ingredients except for the oats. Mix into wet ingredients. Add oats & mix well. Drop onto parchment lined cookie sheets to make 36 cookies. Bake for about 10 minutes. Cool for a few minutes on cookie sheets and transfer to wire racks.
Beat ingredients for filling and spread onto 18 of the cookies. Top with remaining cookies. Scrumdidlyumptious!
Cookies:
1 1/4 cup softened butter
1 cup packed brown sugar
1/2 cup sugar
1 egg
2 teaspoons vanilla
1/2 cup flou
1 teaspoon baking soda
1/2 teaspoon sale
1/4 teaspoon cinnamon
3 cups quick oats
Cream Filling:
1/2 cup softened butter
2 cups powdered sugar
1-2 tablespoons whipping cream
1 teaspoon vanilla
For cookies, beat butter & sugars, add egg & vanilla, beat well. Combine dry ingredients except for the oats. Mix into wet ingredients. Add oats & mix well. Drop onto parchment lined cookie sheets to make 36 cookies. Bake for about 10 minutes. Cool for a few minutes on cookie sheets and transfer to wire racks.
Beat ingredients for filling and spread onto 18 of the cookies. Top with remaining cookies. Scrumdidlyumptious!
Lemon Tea cookies
Rachel Ward
(There is no tea in them. I think the idea is that they would be great for a tea party!)
½ c. butter ¼ tsp baking soda
¾ c. sugar 1 egg
1 tsp lemon zest 1/3 c. milk
1 tsp. baking powder 2 tsp. lemon juice
1 ¾ c. flour ¼ c. sugar
2 tbsp. lemon juice
In large bowl, beat butter on med 30 seconds. Add ¾ c. sugar, lemon zest, baking powder and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in egg, milk and 2 tsp. lemon juice till combined. Beat in remaining flour. Drop dough 2 in. apart on ungreased cookie sheet. Bake at350 for 10-12 minutes. Transfer cookies to wire rack. Stir together ¼ c. sugar and remaining lemon juice; brush on cookies.
(There is no tea in them. I think the idea is that they would be great for a tea party!)
½ c. butter ¼ tsp baking soda
¾ c. sugar 1 egg
1 tsp lemon zest 1/3 c. milk
1 tsp. baking powder 2 tsp. lemon juice
1 ¾ c. flour ¼ c. sugar
2 tbsp. lemon juice
In large bowl, beat butter on med 30 seconds. Add ¾ c. sugar, lemon zest, baking powder and baking soda. Beat till combined, scraping sides of bowl occasionally. Beat in egg, milk and 2 tsp. lemon juice till combined. Beat in remaining flour. Drop dough 2 in. apart on ungreased cookie sheet. Bake at350 for 10-12 minutes. Transfer cookies to wire rack. Stir together ¼ c. sugar and remaining lemon juice; brush on cookies.
Cake Mix Cookies
Lindsay Walden
1 cake mix (any kind desired)
2 eggs
½ cup oil
Optional nuts, chocolate chips, m&ms etc
Mix and drop onto cookie sheet and bake @ 350 for 8- 10 minutes. Hint: baking pans and use of parchment paper has a great deal to do with how cookies turn out
1 cake mix (any kind desired)
2 eggs
½ cup oil
Optional nuts, chocolate chips, m&ms etc
Mix and drop onto cookie sheet and bake @ 350 for 8- 10 minutes. Hint: baking pans and use of parchment paper has a great deal to do with how cookies turn out
Chocolate Mint Sugar Drops
Sara Ward
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups sugar, divided
3/4 cups vegetable oil
2 eggs
1 tsp vanilla extract
10 oz. package of mint flavored semi-sweet morsels
Preheat oven to 350 degrees. In small bowl, combine flour, baking powder and salt. Set aside. In large bowl combine 1 cup sugar, vegetable oil, and mix well. Beat in eggs and vanilla. Gradually add flour in mixture. Stir in mint morsels. Shape into balls and roll in the remaining sugar. Put onto ungreased cookie sheet. Bake 8-10 min.
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups sugar, divided
3/4 cups vegetable oil
2 eggs
1 tsp vanilla extract
10 oz. package of mint flavored semi-sweet morsels
Preheat oven to 350 degrees. In small bowl, combine flour, baking powder and salt. Set aside. In large bowl combine 1 cup sugar, vegetable oil, and mix well. Beat in eggs and vanilla. Gradually add flour in mixture. Stir in mint morsels. Shape into balls and roll in the remaining sugar. Put onto ungreased cookie sheet. Bake 8-10 min.
Rolled Sugar Cookies
Rachel Ward
½ c. butter, softened
¼ c. milk
1 c. sugar
½ tsp. vanilla
1 egg
2 ¼ c. flour
2 tsp. baking powder
½ tsp. salt
Cream butter and sugar, add egg, milk and vanilla. Beat well, stir in flour with baking powder and salt, blend into creamed mixture. Divide in half, chill. On lightly floured surface, roll each half to 1/8 to ¼ in. thickness, cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Frost
½ c. butter, softened
¼ c. milk
1 c. sugar
½ tsp. vanilla
1 egg
2 ¼ c. flour
2 tsp. baking powder
½ tsp. salt
Cream butter and sugar, add egg, milk and vanilla. Beat well, stir in flour with baking powder and salt, blend into creamed mixture. Divide in half, chill. On lightly floured surface, roll each half to 1/8 to ¼ in. thickness, cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake at 375 for 8-10 minutes. Frost
Chocolate Chip Cookies
Julie M. Ward
2 eggs
1 cup sugar
1 cup dark brown sugar
1 tsp vanilla
1 cup butter/margarine (if I have shortening I substitute 1/2 for it)
2 cups flour
1 cup quick oats
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups chocolate chips
Combine eggs, butter, sugars, and vanilla. Mix in dry ingredients, add more flour to make dough thick enough to really clump around the spoon. Stir in chocolate chips. Drop spoonfuls onto cookie sheet. Bake at 350 for 8-10 minutes.
2 eggs
1 cup sugar
1 cup dark brown sugar
1 tsp vanilla
1 cup butter/margarine (if I have shortening I substitute 1/2 for it)
2 cups flour
1 cup quick oats
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 cups chocolate chips
Combine eggs, butter, sugars, and vanilla. Mix in dry ingredients, add more flour to make dough thick enough to really clump around the spoon. Stir in chocolate chips. Drop spoonfuls onto cookie sheet. Bake at 350 for 8-10 minutes.
Chocolate Rolo Cookies
Julie E. Ward
Cream together:
2 cubes butter
2 cups sugar
2 eggs
2 t. vanilla
Add:
2 cups flour
¾ cup cocoa
1 t. baking soda
½ t. salt
Unwrap rolo candies. Form dough around each rolo candy and roll into a ball. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Cream together:
2 cubes butter
2 cups sugar
2 eggs
2 t. vanilla
Add:
2 cups flour
¾ cup cocoa
1 t. baking soda
½ t. salt
Unwrap rolo candies. Form dough around each rolo candy and roll into a ball. Roll in powdered sugar. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes.
Snickerdoodles
Sara Ward
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp sugar & 2 tsp cinnamon, mixed
Heat oven to 400 degrees. Mix thoroughly, butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonfuls into balls. Roll balls in sugar/cinnamon mixture. Place on ungreased cookie sheet. Bake 8-10 min. Remove from cookie sheet immediately.
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 Tbsp sugar & 2 tsp cinnamon, mixed
Heat oven to 400 degrees. Mix thoroughly, butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded teaspoonfuls into balls. Roll balls in sugar/cinnamon mixture. Place on ungreased cookie sheet. Bake 8-10 min. Remove from cookie sheet immediately.
Pumpkin Chocolate Chip cookies
Julie E. Ward
½ cup butter
1 cup sugar
1 egg
1 cup pumpkin
1 t. vanilla
1 pkg. milk chocolate chips
2 ½ cups flour
½ t. salt
1 t. nutmeg
1 t. cinnamon
1 t. baking powder
1 t. baking sodaCream together butter and sugar. Add egg, pumpkin, and vanilla. Combing dry ingredients and add gradually. Fold in chocolate chips. Drop by spoonful on cookie sheet. Bake at 375 degrees for 8-10
½ cup butter
1 cup sugar
1 egg
1 cup pumpkin
1 t. vanilla
1 pkg. milk chocolate chips
2 ½ cups flour
½ t. salt
1 t. nutmeg
1 t. cinnamon
1 t. baking powder
1 t. baking sodaCream together butter and sugar. Add egg, pumpkin, and vanilla. Combing dry ingredients and add gradually. Fold in chocolate chips. Drop by spoonful on cookie sheet. Bake at 375 degrees for 8-10
July 6, 2009
Chocolate Chip cookies
#1 Thick and Chewy Chocolate Chip Cookies
Mike Ward
P.S. from Julie: Don't believe for a second that Mike has ever stepped foot in the kitchen, especially not to bake cookies. He certainly wouldn't know what unsalted butter is, how to separate an egg yolk, or that there was light and dark brown sugar. He obviously got this recipe from the internet because no one in their right mind would use this complicated of a recipe just to bake chocolate chip cookies.
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
INGREDIENTS
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not.)
4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Mike Ward
P.S. from Julie: Don't believe for a second that Mike has ever stepped foot in the kitchen, especially not to bake cookies. He certainly wouldn't know what unsalted butter is, how to separate an egg yolk, or that there was light and dark brown sugar. He obviously got this recipe from the internet because no one in their right mind would use this complicated of a recipe just to bake chocolate chip cookies.
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
INGREDIENTS
2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup brown sugar (light or dark), 7 ounces
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 - 2 cups chocolate chips or chunks (semi or bittersweet)
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month -- shaped or not.)
4. Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.
Subscribe to:
Posts (Atom)
