Highest Rated
- Rich Tea Biscuits
(5 out of 5) - Preserved Figs (5 out of 5)
- Chicken With Grape Mustard Cream Sauce (5 out of 5)
- Turkey Ranchero (5 out of 5)
- Black Bean Dip 3 (5 out of 5)
- Steak Tartare 1 (5 out of 5)
- A&W Root Beer (5 out of 5)
- Spatzle (Spaetzle Noodles) (5 out of 5)
- Gahb Buttermilk Biscuits (5 out of 5)
- Fluffy Biscuits (5 out of 5)
cookies Recipes
(Chronologically Listed)
Struffoli (Italian Honey Cookies)
Here is the recipe,unfortunately not tnt, but from one of my favorite cookbooks: “ciao italia” by mary ann sposito.
In a bowl,whisk together the eggs,butter,and 1 t sugar until foamy.
Sift the flour with the baking powder and stir into the egg mixture.
With your hands work the mixture into a soft douhg.
Divide the dough into 4 pieces.
On a floured surface,roll each piece into a rope about the width of your index finger and 12″ long.
Cut the ropes into 1″ pieces.
Toss the pieces with enough flor to dust them lightly, and shake off the exces flour.
In a deep fryer, heat the oil to 375.
Fry the struffoli a few handfulls at atime, until puffed up and golden brown.
Tranfer with a slotted spoon to brown paper to drain.
In a large saucepan, combine the honey and the 1/2 cup sugar and heat over low heat, stirring until the sugar is dissolved,keep warm over low heat.
Add the fried balls a little at a time, and turn them to coat all sides.
Transfer them to a large plate and mound them into a pyramid shaping it with wet hands.
Sprinkle with the colored sprinkles and let stand 1 to 2 hours.
Break.
Stone Jar Molasses Cookies
Heat molasses to boiling point.
Remove from heat.
Stir in shortening & soda.
Blend remaining ingredients; stir in.
Chill dough.
Heat oven to 350.
Roll dough out very thin on lightly floured board.
Cut into desired shapes.
Place on lightly greased sheet.
Bake 5-7 minutes.
Do not overbake.
Stir And Drop Sugar Cookies
Heat oven to 400.
Beat egg whites with fork.
Stir in oil, vanilla & rind.
Blend in sugar until mixture thickens.
Stir together flour, powder & salt; blend in.
Drop by teaspoonfuls 2″ apart on ungreased sheet.
Flatten with oiled bottom of glass dipped in sugar.
Bake 8-10 minutes.
Remove from baking sheet immediately.
Stewed Rhubarb With Ginger Cookies
Combine water and sugar in a heavy saucepan over medium low heat.
Stir until sugar dissolves increase heat to high.
When syrup begins to boil, stir in remaining ingredients, except cookies.
Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender.
Transfer rhubarb to a bowl with a slotted spoon.
Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3.
Pour syrup over rhubarb.
Serve with cookies.
Sent recipelu 3/98.
Starlight Mint Surprise Cookies
In a large bowl,blend sugars,margarine,water,vanilla and eggs until well mixed.
Lightly,spoon flour into measuring cup;level off.
In a medium bowl,combine flour,baking soda and salt;mix well.
Add sugar mixture;mix at low speed until well blended.
Cover;refrigerate at least 2 hours for easier handling.
Heat oven to 375 degrees.
Using about 1 tablespoon dough,press around each candy wafer to cover completely.
Place 2″ apart on ungreased cookie sheets.
Top each with walnut half.
Bake @ 375 degrees for 7 to 9 minutes or until golden brown.
Standard Refrigerator Cookies
Stir flour, baking powder and salt together.
Cream shortening and sugar until fluffy.
Add eggs and flavoring and mix well.
Add dry ingredients.
Divide dough into 6 equal portions.
Leave 1 plain and make the following variations of remaining dough.
Shape each piece of dough into a roll.
Chill.
When firm, slice very thin and bake at 350 degrees for 10 - 12 minutes.
Chocolate: add 2 squares of melted chocolate to 1 portion: of dough and blend well.
Coconut: add 1/3 cup coconut to 1 portion and mix well.
Fruit: add 1/3 cup chopped dated, raisins, dried apricots or figs to 1 portion and mix well.
Nut: add 1/3 cup finely chopped almonds, pecans, peanuts or walnuts to 1 portion and mix well.
Spice: add 1/2 tsp.
Cinnamon and 1/4 tsp.
Nutmeg to 1 portion and mix well.
Food coloring can be added.
Stained Glass Window Cookies
Directions: roll the dough out between to sheets of waxed paper until 1/8″ thick.
Cut cookies with a cutter.
Transfer cookies to a foil lined baking sheet sprayed with cooking spray.
Cut out a shape in the middle of each cookie.
To make the stained glass, separate the 10 rolls of candies by color.
Using a hammer or rolling pin, break the candies into small pieces.
Fill the hole in the cookie with the crushed candies.
Bake cookies at 350 degrees for 10 minutes.
Allow to cool completely before peeling off the cookie sheet.
Stain Glass Cookies
Melt and cool chocolate chips and margarine in sauce pan.
Stir in marshmallows and nuts.
Form into a log on foil.
Sprinkle with coconut.
Freeze and slice when ready to serve.
Burtnett.
Vol.
Lxxvii, no 12, farm news & views, oklahoma farmers union.
Spritz Cookies (Need Cookie Press) And Four Variations
Notes: see variations to basic recipe below.
For easy passage through the cookie press, do not chill any spritz dough.
Hold the cookie press upright over the cookie sheet except when making bars.
Beat margarine or butter in a large mixer bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and baking powder and beat till combined.
Add egg yolk, vanilla, and almond extract and beat till combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
If desired, tint dough with food coloring.
Force the dough through a cookie press onto an ungreased cool cookie sheet.
Bake in a 400 oven for 7 to 8 minutes or till done.
Remove and cool.
Makes about 30.
Chocolate-mint sandwiches: prepare dough as directed except add 1/4 cup unsweetened cocoa powder with the flour.
Force dough through a cookie press using a bar template, making each cookie about 2 inches long.
Hold the cookie press at a 45-degree angle.
Bake in a 400 oven for 6 minutes.
Cool on rack.
For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and 2 teaspoons shortening till chocolate is melted.
Spread half the cookies, flat side up, with about 1 teaspoon filling each.
Top with the remaining cookies, flat side down.
Drizzle the tops of cookies with green cookie frosting below.
Makes about 48.
Lemon drops: prepare dough as directed except substitute lemon extract for the almond extract and color cookies with yellow food coloring.
Force dough through a cookie press using a swirl star template.
Bake as directed.
* for glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon extract, and enough milk to make of drizzling consistency; set aside.
Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.
Makes about 75.
Peppermint-filled christmas trees: prepare dough as direct except color dough with green food coloring.
Force dough through a cookie press using a tree template.
Bake as directed.
For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely crushed peppermint sticks.
Stir in enough milk 2 to 3 tablespoons to make of spreading consistency.
Spread 1 teaspoon filling each on the flat side of half of the cookies.
Top with the remaining cookies, flat side down.
Makes about 36.
Candy cane cookies: prepare dough as directed except reduce flour to 1 1/2 cups and stir in 1/4 cup ground hazelnuts filberts with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane shapes on an ungreased coolie sheet.
Bake as directed.
Cool on cookie sheet about 1 minute; remove and cool completely.
Drizzle with pink cookie frosting.
Makes 36.
Cookie frosting: combine 1 cup sifted powdered sugar with enough milk 1 to 2 tablespoons to make frosting of spreading or piping consistency.
If desired, stir in a few drops food coloring.
Notes: i make these ” cookie press” cookies every christmas.
I make each batch a different color, some green, some red and sprinkle with colored sugar and/or dot with red hots prior to baking.
I like the recipe because it is easy and i can make lots of cookies without becoming totally exhausted.
People really like them, too!
Square Cookies, Mrs Jos Scheer
Cream spry, add sugar slowly.
Add egg yolks.
Sift flour and cinnamon togerher.
Add flour to rest of mixture slowly.
Grease pan and pat dough very thin.
Beat egg whites slightly stiff and spread on top of dough.
Sprinkle chopped nuts on top.
Bake 10 minutes in 375 degree fahrenheit oven.
Cut in squares while hot and take out.
* spry wasis? a solid vegetable shortening like crisco.
No pan size is given.
I am guessing a square 8″x8″ by 2″ pan would work, ungreased.
Spritz Cookies
Cream butter, sugar, add egg unbeaten, flour and mix.
Force through cooky press.
Bake in hot oven, 10 to 15 minutes.
Note: hot oven is 400 - 450 fahrenheit.
Spritz Christmas Wreath Cookies
Preheat the oven to 350f.
In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth.
Add the flour and beat the dough until it is just combined.
Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets.
Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them.
Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden.
Transfer the cookies to racks and let them cool.
Do not let the and kept frozen in airtight containers.
Springerle German Christmas Cookies
Stir all ingredients except anise together.
Let stand about two hours.
Mold, take a small scoop and roll out on pastry cloth with design roller.
Then cut into squares and leave on board for a short period of time so design sets.
Preheat oven to 325.
Butter baking sheets, arrange cookies on sheet and sprinkle with anise seeds.
Bake on middle rack for 15 minutes.
Spritsar (Swedish Spritz Cookies)
Sift together flour and sugar onto bread board.
Make a well in center and into this drop egg yolks, butter and extract.
Mix into a smooth dough with finger tips.
Force through cookie press onto ungreased cookie sheets in o and s shapes.
Bake in moderate oven 375 8 to 10 minutes.
A day to “ripen” the almond flavor!
Springerle (Molded Christmas Cookies)
Note: these cookies are made with a special rolling pin or cookie cutters.
Beat eggs until very light and fluffy.
Gradually add sugar; beat for 15 minutes.
Do not underbeat.
Fold in anise extract and flour.
Roll dough 3/8-inch thick.
Thoroughly flour springerle mold or rolling pin.
Press molds firmly to dough.
Cut cookies apart and place on greased and floured cookie sheet.
Let dry overnight at room temperture, covered with paper towels, or uncovered.
Preheat oven to 375 degrees fahrenheit place cookies in oven and immediately reduce temperature to 300 degrees fahrenheit bake for 15 minutes.
Cookies should not brown.
Store cookies 2 to 3 weeks to mellow flavor.
Cocoa.
For christmas, paint designs with egg yolk colored with food coloring.
Spoon River Rolled Cookies
Cream shortening and sugar together at medium speed until well blended.
Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings.
Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy.
Cover and refrigerate from 3 hours to overnight.
Return dough to room temperature.
Roll out on a lightly floured board to 1/4″ thick.
Cut with a 2 1/2 round cutter or an equivalent see note below.
Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil.
Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned.
Remove them to a wire rack and cool to room temperature.
Note: nutritive values for these cookies are based on the use of the 2 1/2 round cutter and weight of a little over 1 ounce per weighs about 1 ounce per cookie, and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those lemon; if add nuts, raisins and the like, however, you are altering the nutritve values and exchanges for each cookie.
Food exchanges per serving: 1 starch/bread exchange 1 fat exchange.
Desserts for diabeties by mabel cavaiani, r.
Spooky Cookies
Combine butter, sugars, and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally.
Beat in the egg whites, one at a time, beating smooth after each addition.
While the mixture is beating, sift the cocoa with the flour and salt.
Stop mixer, scrape down bowl and beaters and add dry ingredients.
Mix on low speed until incorporated.
About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square.
Cut the dough with ghost and cat cutters and place them on the prepared pan.
Continue with the remaining dough.
After rolling all the dough, press the scraps back together and make about 9 more cookies.
Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
Bake the cookies about 20 minutes, until slightly puffed and firm.
Cool the cookies on the pan.
Top with decorative icing.
Splattered Painted Cookies
Beat butter & sugar in a large bowl with mixer until fluffy.
Beat in egg, vanilla & peel.
With mixer on low, gradually beat in flour & powder just til blended.
Shape into 4 balls.
Flatten each to 1″ thick round.
Wrap & chill 1 hour or until firm enough to roll.
Heat oven to 325.
Have ungreased cookie sheets ready.
On well floured surface, roll 1 piece of dough at a time keep remainder refrigerated to 1/8″ thick.
Cut in desired shapes with 2 1/4″ cookie cutters.
Place 1″ apart on ungreased sheets.
Press leftover scraps of dough together & chill.
Bake cookies 9-12 minutes until very lightly browned.
Remove to rack to cool completely.
Repeat with remaining dough.
To splatter paint cookies, divide cream among small bowls.
Stir a different color into each.
Arrange cookies on a waxed paper covered surface.
Dip a small brush in colored cream & flick over cookies or brush over tops.
Let stand about 2 hours until paint is absorbed.
Store airtight up to 2 weeks or freeze.
Spicy Star Cookies
Cream the margarine , honey, sugar, and eggs together in a bowl until smooth and fluffy.
Add the remaining ingredients and mix well.
Divide the dough into thirds.
Flatten each one into a circle 1/2 in thick.
Refrigerate overnight until firm.
Remove the dough from the refrigerator and roll out on a lightly floured surface to 1/8 inch thick.
Cut out the dough with a star cookie cutter and place on a lightly oiled baking sheet.
Bake in a 375 fahrenheit oven for 8 to 10 minutes, or until lightly browned.
One serving of 2 cookies=78 calories note: american diabetes association holiday cookbook.
Spicy Spritz Cookies
Preheat oven at 350.
Prepare a baking sheet with cooking spray.
In a mixing bowl, combine margarine, egg white, and vanilla.
In another mixing bowl, combine flour, cinnamon, ginger, nutmeg, allspice, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Spoon dough into cookie press fitted with template of desired shape.
Press cookies 2″ apart onto prepared cookie sheet.
Bake 10 minutes, or until golden brown.