Cookie Recipes
Witchfinger Cookies Recipe
1 cup soft butter 1 cup icing sugar 1 egg 2 tsp. almond extract 2 3/4 cup flour 1 tsp. baking powder 1 tsp. salt whole blanched almonds green food color raspberry jam Mix together butter, sugar, egg and extract. Add flour, baking powder and salt, plus a little green food coloring to create a ghoulish look. Form into a soft dough. Refrigerate 30 minutes. Preheat oven to 325 F. Take a Tbsp. of dough and roll out into a long finger shape. Dip an almond into a little jam and then press into the end for the fingernail, Make a knuckle shape in the center, slash in a few wrinkles and top with small bits of dough to make a few warts. Bake 20 minutes on parchment paper-lined or slightly greased cookie sheet. Serve cookies to the person who howls the loudest.
Candy Cane Sugar Cookies Recipe
1/2 cup shortening 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 1/2 teaspoon baking powder 3 Tablespoon milk Combine shortening and sugar until well blended. Add egg. Add vanilla. Mix dry ingredients and add alternately with milk. Divide dough and color one-half red. Cover and chill dough for several hours or days. Using small portions (in order to keep the dough chilled), roll small amount of each color into a ball. On clean surface, roll into thin strips about 5 inches long. Lay side by side, twist, roll in sugar and place in cane shape on ungreased cookie sheet. Do not let cookie brown. Cool on wire rack. Bake -- 375 for app. 12 minutes. Amish Sugar Cookies 4 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp cream of tartar 1 cup sugar 1 cup powdered sugar 1 cup shortening 1 cup vegetable oil 2 eggs 1 tsp vanilla extract Cream the sugars, oil and shortening. Beat the eggs well and add with the soda, flour and cream of tartar to the sugar mix. Mix well. Mix in the vanilla. Roll into small dough balls. Place onto cookie sheet and flatten with floured fork. Bake in preheated oven, 375 degrees for 10 to 12 minutes. Remove and cool on racks.
Potato Chip Cookies Recipes
1 cup white sugar 1 cup brown sugar 1 cup shortening 2-1/2 cups flour 2 eggs 1 teaspoon vanilla 1/2 teaspoon water 1 teaspoon baking soda 1-1/2 to 2-cups potato chips, coarsely crushed 1 (6-ounce) package butterscotch chips In a large bowl combine the sugars, shortening, eggs, flour, vanilla, water and baking soda. Mix well. Add the potato chips and butterscotch chips and mix well. Drop by rounded spoonfuls onto a cookie sheet. Bake at 350-degrees for 10 to 12 minutes. Cool on a wire rack.
Inside Out Chocolate Chip Cookies
1 cup granulated sugar 3/4 cup packed brown sugar 3/4 cup butter or regular margarine, softened 1/2 cup shortening 1 tsp vanilla 2 eggs 2 1/2 cups all purpose flour 1/2 cup baking cocoa 1 tsp baking soda 1/4 tsp salt 1 1/2 cups vanilla milk (white) chips 1 cup finely chopped nuts Heat the oven to 350 F. Beat sugars, butter, shortening, vanilla, and eggs in a large bowl with electric mixer on medium speed. You may also wish to mix the above ingredients with a wooden spoon. Using a wooden spoon, stir in the flour, cocoa, baking soda, and the salt. Stir in the vanilla milk chips and the nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until set. Cool 1 to 2 minutes. Remove from the cookie sheet and cool completely on wire racks. Yield: about 4 1/2 dozen
Ultimate Chocolate Chip Cookies Recipe
Ingredients: 3/4 cup butter flavored shortening 1 1/4 cups firmly packed light brown sugar 2 tbsp milk 1 tbsp vanilla 1 egg 1 3/4 cups all purpose flour 1 tsp salt 3/4 tsp baking soda 1 cup semisweet chocolate chips 1 cup coarsely chopped pecans (optional)* Instructions: Heat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. Combine butter flavored shortening, brown sugar, milk, and vanilla in large bowl. Beat with mixer at medium speed until well blended. Beat egg into creamed mixture. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. * If nuts are omitted, ad an additional 1/2 cup semisweet chocolate chips.
Peanut Butter Cookies Recipe
1/4 cup margarine -- softened 1/4 cup applesauce 1/2 cup peanut butter 1/2 cup Splenda 1/2 cup brown sugar -- packed 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 egg whites 1/2 teaspoon vanilla 1 1/2 to 2 cups flour sugar In a large mixing bowl, beat the margarine, applesauce and peanut butter with a mixer on medium to high for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Beat until combined. Beat in the egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. If necessary, cover and chill dough until easy to handle. Shape dough into one inch balls. Place 2 inches apart on cookie sheet and flatten with fork dipped in sugar.Bake in 350* oven for 12-15 minutes, until bottoms are lightly browned. Makes 36 cookies
TRIM-THE-TREE BUTTER COOKIES
Cookies Ingredients: 2 1/2 cups all-purpose flour 1 1/4 cups powdered sugar 1 cup LAND O LAKESŪ Butter, softened 1 egg 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon almond extract Frosting Ingredients: 4 cups powdered sugar 1/2 cup LAND O LAKESŪ Butter, softened 2 teaspoons vanilla 3 to 4 tablespoons milk Food color, if desired Instructions: Combine all cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (3 to 4 minutes). Divide dough in half. Wrap in plastic food wrap; chill at least 1 hour. Heat oven to 375°F. Roll out dough on lightly floured surface, one- half at a time (keeping remaining dough refrigerated) to 1/8 to 1/4- inch thickness. Cut with 2 to 3-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. For frosting, combine 4 cups powdered sugar, 1/2 cup butter and vanilla in small mixer bowl. Beat at low speed, adding enough milk and scraping bowl often, until desired spreading consistancy (1 to 2 minutes). Tint frosting with food color, if desired. Decorate cookies with frosting. If desired, decorate with sprinkles or decorator candies. TIP: If making hanging cookie ornaments, while cookies are still warm, use toothpick to make hole for ribbon. Cool completely.
Walnut Butter Cookies
1 cup all purpose flour 1/2 cup of cornstarch 1/2 cup powered sugar 3/4 cup butter, at room temperature 1/2 cup coarsely chopped walnuts Preheat oven to 300 F. Sift together flour, cornstarch, and powdered sugar into large bowl. Add butter and mix well. Stir in walnuts. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake about 20 minutes or until cookies turn slightly golden. Makes about 24
SWEDISH CHRISTMAS COOKIES Recipe
1 c. butter 2 egg yolks Dash salt 1 egg white, slightly beaten 4 tbsp. chopped almonds 3/4 c. sugar 1 tsp. almond extract 2 1/2 - 2 3/4 c. flour 2 tbsp. sugar Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To shape, divide dough into 6 equal portions. Roll out each portion to make a rope, about 24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheet a few minutes then remove to a wire rack to cool completely. Makes 6 dozen.
WHITE ROLLED CHRISTMAS COOKIE Recipe
1 c. powdered sugar 1 tsp. cream of tartar 1 tsp. soda 1 c. butter (margarine may be used) 2 c. flour Work like pie crust. Add: 1 egg, well beaten 1 tsp. vanilla 1 tsp. almond extract, if desired This dough can be rolled and rerolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.
Gingerbread Cookie Recipes
Ingredients: 1 1/2 cups sugar 1 cup margarine 3 tablespoons molasses 1 egg 2 tablespoons water or milk 3 1/4 cups flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1 1/2 tsp. ginger 1/2 tsp. cloves In a large bowl, beat sugar, margarine and molasses until light and fluffy. Add egg and water, or milk; blend well. Stir in flour, soda, salt and spices. Mix well to form a smooth dough. Cover with plastic wrap and chill for 1 hour. Heat oven to 350 degrees. On floured surface, roll out 1/3 of dough to 1/8 thickness. Keep the rest of the dough chilled. Cut with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 9-11 minutes or until set. Cool completely. My kids love the White Jiffy Frosting on cookies-it doesn't harden but they always have an easy time spreading and decorating!
GingerBread Men Cookie Recipe
Ingredients: 3 and 1/4 cups flour 1.2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 2 tsp ground cloves 1 cup salted butter, softened 3/4 cup dark brown sugar, firmly packed 1 large egg 1/2 cup unsulfered molasses 2/3 cup confectioners sugar 1 - 2 tsp milk Directions: 1. Preheat oven to 325' 2. Whisk together flour, salt, cinnamon, baking soda, ginger, and cloves 3. Cream butter and sugar. Scrape down sides of bowl. Add egg and molasses and beat on medium speed until smooth. 4. Scrape down bowl and add flour mixture, blend on low speed until just combined -- do not over mix! 5. Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap and refrigerate 1 hour. 6. On floured surface with floured rolling pin, roll dough out to 1/4" thickness. With floured cookie cutters cut into shapes. Gather scraps and re-roll dough until all is used. Place on ungreased baking sheets about 1/2" apart. 7. Bake 9-11 minutes -- do not brown. Transfer to cool, flat surface and cool. Preparing Icing: 1. Whisk sugar and milk until smooth but still liquid. 2. Add extra milk if seems dry. 3. Spoon icing into a pastry bag with small piping tip, or other icing dispenser. 4. Decorate as desired.
GRANDMA'S SUGAR COOKIES
3 cups flour 1 1/4 cups sugar 1/4 teaspoon salt 1 teaspoon baking powder 1 cup shortening 3 eggs; slightly beaten 1 tablespoon vanilla extract Sift together dry ingredients. Cut in shortening with a fork. Add eggs and vanilla; mix well. Roll out a portion on floured surface. Cut with floured cookie cutters. Work in remaining mixture into next portion and repeat. Bake at 375 degrees; 8-10 minutes.
Butter Cream Icing
1 1/2 cups (1 lb) powdered sugar 3 tablespoons butter, softened 1/4 cup milk, to start 1 teaspoon vanilla Add all ingredients to the powdered sugar and beat. Add more milk, if needed. Beat until smooth and creamy, but stiff. Separate portions. Add food coloring to each. Decorate cookies, as desired.
NO-BAKE COCOA-BOURBON BALLS
Amount Measure Ingredient -------- ------------ -------------------------------- 1 c Vanilla Wafers, crushed fine 1 c Sugar, confectioners 1 c Pecans, chopped 2 tb Cocoa 2 tb Syrup, lt. corn 1/4 c Bourbon, rum, or brandy Sugar, granulated Stir together crumbs, confectioners sugar, pecans and cocoa. Add corn syrup and bourbon. Mix well. With wet hands, shape in 1" balls. Roll in granulated sugar. Store airtight in cool, dry place. Makes 36 These are best if made about 6 weeks in advance and put up in an airtight container.
NO-BAKE OATMEAL FUDGE COOKIES
INGREDIENTS: 1/2 cup butter/margarine 2 cup granulated sugar 1/2 cup evaporated milk 3 cup rolled oats 1/2 cup cocoa powder 1 cup chopped nuts -- (optional) 1 tsp. vanilla extract DIRECTIONS: Combine oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan. Bring to a full rolling boil over medium high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. Remove pan from heat and add the butter. Stir until butter is melted. Quickly add oat mixture to pan and stir until well mixed. Drop by the spoonful onto waxed paper. Let cool for 2 hours to set.