3/4 C. Shortening
1 C. Sugar
1 Egg
4 T. Molasses
3/4 t. Ginger
1 t. cinnamon
2 t. Baking Soda
2 C. flour
1/2 t. salt
Beat shortening, sugar, egg, and molasses. Add dry ingredients. Chill. Form into 1 inch balls. Roll in sugar. Bake @ 350 for 10 minutes on greased cookie sheet
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Friday, September 12, 2008
Sugar Cookies not the frosting kind
from Tiffany Whitney
1 lb. Butter
2 cups sugar
2 tsp vanilla
4 cups flour
1 tsp baking soda
¼ tsp salt
Roll into balls, dip into sugar. Bake at 350 for 10 to 12 minutes or until golden brown.
1 lb. Butter
2 cups sugar
2 tsp vanilla
4 cups flour
1 tsp baking soda
¼ tsp salt
Roll into balls, dip into sugar. Bake at 350 for 10 to 12 minutes or until golden brown.
Monster Cookies
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup M&Ms
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup M&Ms
1/2 cup chocolate chips
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
Thursday, September 11, 2008
Neiman-Marcus Chocolate Chip Cookies
½ Cup Butter
½ Cup Sugar
½ Cup Brown Sugar
1 Eggs
½ t. Vanilla
-Cream Together
-Mix in:
1 Cup Flour
¼ t. Salt
½ t. Baking Soda
½ t. Baking Powder
1¼ Cup Oatmeal (blended)
1½ Cup Chopped nuts
6 oz Chocolate Chips
2 oz Hershey Bar (grated)
-Bake 375 for 10 minutes
½ Cup Sugar
½ Cup Brown Sugar
1 Eggs
½ t. Vanilla
-Cream Together
-Mix in:
1 Cup Flour
¼ t. Salt
½ t. Baking Soda
½ t. Baking Powder
1¼ Cup Oatmeal (blended)
1½ Cup Chopped nuts
6 oz Chocolate Chips
2 oz Hershey Bar (grated)
-Bake 375 for 10 minutes
Homemade Oreo's
2 Devils Food Cake Mixes
1 1/2 cups shortening
4 eggs
Mix Well. Roll into small balls.
Bake on un-greased cookie sheet at 350 for 9 minutes
Filling:
8 oz cream cheese
1/4 cup butter
2 3/4 cups powder sugar
1 T. Vanilla
Mix well, scrapping bowl. Press 2 cookies together with filling
1 1/2 cups shortening
4 eggs
Mix Well. Roll into small balls.
Bake on un-greased cookie sheet at 350 for 9 minutes
Filling:
8 oz cream cheese
1/4 cup butter
2 3/4 cups powder sugar
1 T. Vanilla
Mix well, scrapping bowl. Press 2 cookies together with filling
Chocolate Chocolate-chip cookies
1 cup butter softened
1-1/2 cups white sugar
2 eggs
2 tsp. vanilla
Mix until light and fluffy
2 cups flour
2/3 cup cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups semi-sweet choc chips
Mix into the other mixture
Refrigerate dough for 2+ hours, form into balls, roll in sugar.
Bake at 350 for 7-8 minutes.
1-1/2 cups white sugar
2 eggs
2 tsp. vanilla
Mix until light and fluffy
2 cups flour
2/3 cup cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
2 cups semi-sweet choc chips
Mix into the other mixture
Refrigerate dough for 2+ hours, form into balls, roll in sugar.
Bake at 350 for 7-8 minutes.
Chewy Chocolate Gingerbread Cookies
from Martha Stewart Living
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a
medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated
ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add
molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour
mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour
mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1
inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking
sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack
slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a
medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated
ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add
molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour
mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour
mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1
inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking
sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack
slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Peanut Butter Kiss Cookies
1 ¾ cups flour
½ tsp salt
½ cup brown sugar
½ cup peanut butter
2 TBSP milk
1 tsp baking soda
½ cup sugar
½ cup shortening
1 egg
1 tsp vanilla
Combine all ingredients, shape into balls. Roll into balls into sugar. Place on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes. Top each cookie with unwrapped candy kiss. Press down firmly so cookie cracks around edge. Return to over for 1 minute.
½ tsp salt
½ cup brown sugar
½ cup peanut butter
2 TBSP milk
1 tsp baking soda
½ cup sugar
½ cup shortening
1 egg
1 tsp vanilla
Combine all ingredients, shape into balls. Roll into balls into sugar. Place on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes. Top each cookie with unwrapped candy kiss. Press down firmly so cookie cracks around edge. Return to over for 1 minute.
Chocolate Chip Cookies
from Darci
½ Cup Butter/Margarine
¼ Cup Crisco
¾ Cup Sugar
¾ Cup Brown Sugar
2 Eggs
1 t. Vanilla
1 t. Salt
1 t. Baking Soda
2½ Cup Flour
1 Pkg. Chocolate Chip Cookie (or less)
-Mix well after adding each ingredient
-Roll dough into cookie sizes balls-Bake 375 for 6-8 minutes. They won't look done or brown, just let cool.
½ Cup Butter/Margarine
¼ Cup Crisco
¾ Cup Sugar
¾ Cup Brown Sugar
2 Eggs
1 t. Vanilla
1 t. Salt
1 t. Baking Soda
2½ Cup Flour
1 Pkg. Chocolate Chip Cookie (or less)
-Mix well after adding each ingredient
-Roll dough into cookie sizes balls-Bake 375 for 6-8 minutes. They won't look done or brown, just let cool.
Chocolate Chip Cookies
from Yvonne Baker
¾ cup brown sugar
½ cup sugar
½ cup butter
½ cup shortening
1 ½ tsp vanilla
1 egg
1 ¾ - 2 cups flour
1 tsp baking soda
½ tsp salt
1 pkg
Bake 375 for 6-8 minutes.
¾ cup brown sugar
½ cup sugar
½ cup butter
½ cup shortening
1 ½ tsp vanilla
1 egg
1 ¾ - 2 cups flour
1 tsp baking soda
½ tsp salt
1 pkg
Bake 375 for 6-8 minutes.
Frosting for Sugar Cookies
from Jenny Kusgen
1 ¼ cup Crisco
½ cup milk
2 lbs powdered sugar (1 bag)
1 tsp salt
1 tsp vanilla
1 tsp almond extract
½ tsp lemon extract
1 tsp wilton butter flavoring (optional)
Mix together, beat for 15 minutes.
1 ¼ cup Crisco
½ cup milk
2 lbs powdered sugar (1 bag)
1 tsp salt
1 tsp vanilla
1 tsp almond extract
½ tsp lemon extract
1 tsp wilton butter flavoring (optional)
Mix together, beat for 15 minutes.
Oatmeal Carmelites
from Tiffany Whitney
1½ cups flour
1½ cups oatmeal
1 cup brown sugar
5/8 tsp. Baking soda
¼ tsp. Salt
1 cup butter melted
Combine all ingredients together. Set aside half for topping. Press other half in bottom for crust of 9x13. Bake at 350 for 10 minutes. Let cool. Sprinkle 1 cup of chocolate chips over cooled crust. In separate bowl, blend ¾ cup caramel topping with 5 TBSP. Flour. Pour blended caramel over chocolate chips. Sprinkle with remaining “topping.” Bake another 15 to 20 minutes. The Caramelitas need to cool to set up, and taste even better when allowed to cool for several hours or overnight.
1½ cups flour
1½ cups oatmeal
1 cup brown sugar
5/8 tsp. Baking soda
¼ tsp. Salt
1 cup butter melted
Combine all ingredients together. Set aside half for topping. Press other half in bottom for crust of 9x13. Bake at 350 for 10 minutes. Let cool. Sprinkle 1 cup of chocolate chips over cooled crust. In separate bowl, blend ¾ cup caramel topping with 5 TBSP. Flour. Pour blended caramel over chocolate chips. Sprinkle with remaining “topping.” Bake another 15 to 20 minutes. The Caramelitas need to cool to set up, and taste even better when allowed to cool for several hours or overnight.
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