I need cookie ideas.
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Cinnamon Sugara Biscotti (from Sandi in Hawaii)
* Exported from MasterCook *
CINNAMON-SUGAR BISCOTTI
2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter -- (3/4 stick) room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
For Sprinkling:
3 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 45 to 50 minutes. Cool on baking sheets for 5 minutes. Maintain oven temperature.
Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets.
Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)
Makes about 40.
Source:
"Finer Kitchens - Sandi in Hawaii (Bon Appétit December 1997)"
S(Internet Address):
"http://www.finerkitchens.com/swap/forum/index.
NOTES : Excellent!
* Exported from MasterCook *
CINNAMON-SUGAR BISCOTTI
2 cups all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter -- (3/4 stick) room temperature
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
For Sprinkling:
3 tablespoons sugar
1 teaspoon cinnamon
Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 45 to 50 minutes. Cool on baking sheets for 5 minutes. Maintain oven temperature.
Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets.
Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)
Makes about 40.
Source:
"Finer Kitchens - Sandi in Hawaii (Bon Appétit December 1997)"
S(Internet Address):
"http://www.finerkitchens.com/swap/forum/index.
NOTES : Excellent!
Rec: Not Nut Butters
Not Nut Butters
3 sticks (12 oz) unsalted butter
1 vanilla bean
2 cups quick cooking rolled oats
2 tsp baking soda
2 tsp kosher salt
3/4 cup granulated sugar
3/4 cup light-brown sugar
3/4 cup natural, chunky-style unsalted peanut butter, excess oil poured off and discarded
2-1/4 cups unbleached all-purpose flour
For The Filling:
6 tbsp (3 oz) unsalted butter
1-1/2 tsp kosher salt
1/4 cup plus 2 tbsp powdered sugar
1 cup plus 2 tbsp natural, chunky-style unsalted peanut butter
To make the cookies:
In a medium skillet, melt 1 stick of the butter over medium heat. Using a small paring knife, split the vanilla bean lengthwise. With the back of the knife, scrape out the pulp and the seeds, and add the scrapings and the pod to the butter. Add the oats, and cook for 5-7 minutes, stirring constantly, until the oats are lightly toasted and a golden-brown color. Transfer to a bowl, discard the vanilla pod, and chill the oat mixture.
In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter, the baking soda, and salt on low speed for 2-3 minutes, until the butter is softened. Add the sugars, and mix on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. Add the peanut butter, and mix to combine. Turn the mixer off, and add the oat mixture and the flour. Turn the mixer to low speed, and mix for another minute until the ingredients are incorporated and the dough pulls away from the sides of the bowl and comes together into a ball.
For the peanut-shaped cookies:
Using your hands, roll the dough int o1-inch balls. On the work surface, roll one of the balls back and forth, tapering the ends to form a 1-1/2 inch long football-shaped oval with slightly pointed ends. Continue in the same manner with the remaining dough.
Place 2 of the oval shapes on a parchment-lined baking sheet, with the points touching. Using the palm of your hand, applying even pressure, flatten them so that the adjacent ends of the 2 ovals join together and create a peanut shape, 3 inches long and just under 1/4 inch thick. Repeat with the remaining dough, placing the cookies 2-1/2 inches apart on the baking sheet.
Using a straight-edge razor blade or a knife, mark diagonal crisscross patterns over the surface of each cookie. Chill them for about 15 minutes, until firm.
For the round cookies:
Roll 2 tsp of the filling into a ball and, using your fingertips, press it into a disc. Continue with the remaining filling.
Flip half of the cookies over to make the bottoms. Place a disc of filling in the center of each. Place the top cookies over the filling, pressing gently to sandwich them together.
Yield: 36 cookies
Source: Nancy Silverton’s Sandwich Book
I knew my days as a Girl Scout had finally paid off when I was able to duplicate my favorite peanut-butter cookies. Whether peanut-shaped like a nutter butter or cut into circles as do-si-dos, their comforting flavor and soft crunch is like no other. And you’ll never have to wait and wonder when Girl Scout cookie season is coming again.
Not Nut Butters
3 sticks (12 oz) unsalted butter
1 vanilla bean
2 cups quick cooking rolled oats
2 tsp baking soda
2 tsp kosher salt
3/4 cup granulated sugar
3/4 cup light-brown sugar
3/4 cup natural, chunky-style unsalted peanut butter, excess oil poured off and discarded
2-1/4 cups unbleached all-purpose flour
For The Filling:
6 tbsp (3 oz) unsalted butter
1-1/2 tsp kosher salt
1/4 cup plus 2 tbsp powdered sugar
1 cup plus 2 tbsp natural, chunky-style unsalted peanut butter
To make the cookies:
In a medium skillet, melt 1 stick of the butter over medium heat. Using a small paring knife, split the vanilla bean lengthwise. With the back of the knife, scrape out the pulp and the seeds, and add the scrapings and the pod to the butter. Add the oats, and cook for 5-7 minutes, stirring constantly, until the oats are lightly toasted and a golden-brown color. Transfer to a bowl, discard the vanilla pod, and chill the oat mixture.
In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter, the baking soda, and salt on low speed for 2-3 minutes, until the butter is softened. Add the sugars, and mix on medium speed until the mixture is light and fluffy, scraping down the sides of the bowl as needed. Add the peanut butter, and mix to combine. Turn the mixer off, and add the oat mixture and the flour. Turn the mixer to low speed, and mix for another minute until the ingredients are incorporated and the dough pulls away from the sides of the bowl and comes together into a ball.
For the peanut-shaped cookies:
Using your hands, roll the dough int o1-inch balls. On the work surface, roll one of the balls back and forth, tapering the ends to form a 1-1/2 inch long football-shaped oval with slightly pointed ends. Continue in the same manner with the remaining dough.
Place 2 of the oval shapes on a parchment-lined baking sheet, with the points touching. Using the palm of your hand, applying even pressure, flatten them so that the adjacent ends of the 2 ovals join together and create a peanut shape, 3 inches long and just under 1/4 inch thick. Repeat with the remaining dough, placing the cookies 2-1/2 inches apart on the baking sheet.
Using a straight-edge razor blade or a knife, mark diagonal crisscross patterns over the surface of each cookie. Chill them for about 15 minutes, until firm.
For the round cookies:
Roll 2 tsp of the filling into a ball and, using your fingertips, press it into a disc. Continue with the remaining filling.
Flip half of the cookies over to make the bottoms. Place a disc of filling in the center of each. Place the top cookies over the filling, pressing gently to sandwich them together.
Yield: 36 cookies
Source: Nancy Silverton’s Sandwich Book
I knew my days as a Girl Scout had finally paid off when I was able to duplicate my favorite peanut-butter cookies. Whether peanut-shaped like a nutter butter or cut into circles as do-si-dos, their comforting flavor and soft crunch is like no other. And you’ll never have to wait and wonder when Girl Scout cookie season is coming again.
Coconut Crisps
* Exported from MasterCook *
COCONUT CRISPS
2 tablespoons unsalted butter -- melted
1 tablespoon vegetable oil
2 phyllo sheets (17 by 12 inches) -- thawed
1/3 cup sweetened flaked coconut
1 tablespoon sugar
Preheat oven to 400°F.
Keep phyllo covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel.
Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with some of the sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining sugar.
Cut phyllo in half crosswise and stack. You should have 4 layers of phyllo abut 8 1/2 inches by 12 inches. If using the smaller size phyllo, use four sheets, and there is no need to cut in half and stack. Cut across and down to make squares of approximately 3 inches. Cut squares diagonally to form triangles.
Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total. Watch carefully. They burn easily.
I actually make these smaller - I cut into squares of about 2 to 2 1/2 inches and then cut across diagonally.
Optional: Omit coconut and substitute cinnamon and sugar.
Make more than one batch. They disappear very fast. These also freeze well.
Source:
Epicurious Gourmet February 2002
Yield:
"2 dozen"
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NOTES : Delicious and very easy to make
* Exported from MasterCook *
COCONUT CRISPS
2 tablespoons unsalted butter -- melted
1 tablespoon vegetable oil
2 phyllo sheets (17 by 12 inches) -- thawed
1/3 cup sweetened flaked coconut
1 tablespoon sugar
Preheat oven to 400°F.
Keep phyllo covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel.
Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with some of the sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining sugar.
Cut phyllo in half crosswise and stack. You should have 4 layers of phyllo abut 8 1/2 inches by 12 inches. If using the smaller size phyllo, use four sheets, and there is no need to cut in half and stack. Cut across and down to make squares of approximately 3 inches. Cut squares diagonally to form triangles.
Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total. Watch carefully. They burn easily.
I actually make these smaller - I cut into squares of about 2 to 2 1/2 inches and then cut across diagonally.
Optional: Omit coconut and substitute cinnamon and sugar.
Make more than one batch. They disappear very fast. These also freeze well.
Source:
Epicurious Gourmet February 2002
Yield:
"2 dozen"
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NOTES : Delicious and very easy to make
Sugar Cookies
* Exported from MasterCook *
Melody's Sugar cookies (adapted)
1 cup confectioner's sugar
1 cup granulated sugar
1 cup butter
1 cup canola oil
2 eggs
3 1/2 cups flour
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix sugars, butter, and oil together until creamy. Add in other ingredients. Chill until firm enough to handle. (about 2 hours)
Roll dough into small balls or use a teaspoon and drop the dough onto an ungreased cookie sheet approximately 1 ½ inches apart. Press with a spoon or small glass dipped in sugar (to prevent sticking). Sprinkle additional sugar on top. Bake at 350 degrees for 10 to 14 minutes.
Source:
"Melody Nasuta"
Yield:
"100 cookies"
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NOTES : Delicious! Similar taste to Cass's rolled cookies
* Exported from MasterCook *
Melody's Sugar cookies (adapted)
1 cup confectioner's sugar
1 cup granulated sugar
1 cup butter
1 cup canola oil
2 eggs
3 1/2 cups flour
2 teaspoons vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
Mix sugars, butter, and oil together until creamy. Add in other ingredients. Chill until firm enough to handle. (about 2 hours)
Roll dough into small balls or use a teaspoon and drop the dough onto an ungreased cookie sheet approximately 1 ½ inches apart. Press with a spoon or small glass dipped in sugar (to prevent sticking). Sprinkle additional sugar on top. Bake at 350 degrees for 10 to 14 minutes.
Source:
"Melody Nasuta"
Yield:
"100 cookies"
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NOTES : Delicious! Similar taste to Cass's rolled cookies
Oatmeal Cookies (the best)
* Exported from MasterCook *
Oatmeal Cookies "the best"
3 egg -- well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans
Combine eggs, raisins, and vanilla and let stand for one hour covered with plastic wrap.
Cream together butter and sugars. Add flour, salt, cinnamon, and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Yield: 6 dozen
From Colorado Cache Cookbook
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* Exported from MasterCook *
Oatmeal Cookies "the best"
3 egg -- well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans
Combine eggs, raisins, and vanilla and let stand for one hour covered with plastic wrap.
Cream together butter and sugars. Add flour, salt, cinnamon, and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Yield: 6 dozen
From Colorado Cache Cookbook
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Petite Palmiers
* Exported from MasterCook *
Petits Palmiers
1 1/2 cups all-purpose flour -- unsifted
2 sticks butter
1/2 cup sour cream
Place the unsifted flour in a bowl and coarsely cut the butter over the flour. With a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the sour cream. (This works very well in a food processor.) Turn out onto a board or smooth surface and knead briefly only until the mixture holds together. Divide into 2 equal balls, flatten slightly, place on wax paper and wrap airtight. Refrigerate at least 2 hours, overnight or freeze.
Cover a section of a large board or smooth work surface generously with granulated sugar. Place the dough on the sugar, turning it to coat all sides. Keeping the dough well-sugared, roll it into a square about 1/8 inch thick and 12 inches square. Trim the edges. Sprinkle top of dough generously with more sugar. Determine the center of the dough and mark lightly with a ruler or the back of a knife. Fold each side in thirds toward the center, folding so that, rather than meeting in the center, ther is a 1/2 inch space between the edges. Then close it along that space like a book, making a compact roll of 6 layers about 2 inches wide, 3/4 to 1 inch thick, and 12 inches long. Wrap airtight. Refrigerate for 1 hour or more, or freeze for 1/2 hour, until dough is firm enought to be sliced evenly.
Adjust rack to center of oven. Preheat oven to 400 degrees. Line a cookie sheet with one large piece of aluminum foil.
With a very sharp thin knife, slice the dough 1/2 inch thick. Dip both cut sides into sugar. Place cookies on their sides at least 2 1/2 inches apart. Bake only 1 sheet per oven at a time. Keep the remaining dough refrigerated until ready to bake.
Bake 9-10 minutes or until the sugar on the bottom has melted and is well caramelized. (During baking reverse position of pan if necessary to insure even browning.) Turn palmiers over and continue to bake about 1-2 minutes longer until the sugar is lightly browned on the second side. Do not under bake because they won't be crispy. Slide the aluminum foil off the cookie sheet and let stand until palmiers have firmed up and can be easily lifted off the foil using a spatula. Finish cooling on a rack.
Store in an airtight container. If they are not to be served soon, they may be frozen.
Source:
"Maida Heatter"
Yield:
"48 cookies"
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NOTES : A "must have" for the Christmas cookie tray.
* Exported from MasterCook *
Petits Palmiers
1 1/2 cups all-purpose flour -- unsifted
2 sticks butter
1/2 cup sour cream
Place the unsifted flour in a bowl and coarsely cut the butter over the flour. With a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the sour cream. (This works very well in a food processor.) Turn out onto a board or smooth surface and knead briefly only until the mixture holds together. Divide into 2 equal balls, flatten slightly, place on wax paper and wrap airtight. Refrigerate at least 2 hours, overnight or freeze.
Cover a section of a large board or smooth work surface generously with granulated sugar. Place the dough on the sugar, turning it to coat all sides. Keeping the dough well-sugared, roll it into a square about 1/8 inch thick and 12 inches square. Trim the edges. Sprinkle top of dough generously with more sugar. Determine the center of the dough and mark lightly with a ruler or the back of a knife. Fold each side in thirds toward the center, folding so that, rather than meeting in the center, ther is a 1/2 inch space between the edges. Then close it along that space like a book, making a compact roll of 6 layers about 2 inches wide, 3/4 to 1 inch thick, and 12 inches long. Wrap airtight. Refrigerate for 1 hour or more, or freeze for 1/2 hour, until dough is firm enought to be sliced evenly.
Adjust rack to center of oven. Preheat oven to 400 degrees. Line a cookie sheet with one large piece of aluminum foil.
With a very sharp thin knife, slice the dough 1/2 inch thick. Dip both cut sides into sugar. Place cookies on their sides at least 2 1/2 inches apart. Bake only 1 sheet per oven at a time. Keep the remaining dough refrigerated until ready to bake.
Bake 9-10 minutes or until the sugar on the bottom has melted and is well caramelized. (During baking reverse position of pan if necessary to insure even browning.) Turn palmiers over and continue to bake about 1-2 minutes longer until the sugar is lightly browned on the second side. Do not under bake because they won't be crispy. Slide the aluminum foil off the cookie sheet and let stand until palmiers have firmed up and can be easily lifted off the foil using a spatula. Finish cooling on a rack.
Store in an airtight container. If they are not to be served soon, they may be frozen.
Source:
"Maida Heatter"
Yield:
"48 cookies"
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NOTES : A "must have" for the Christmas cookie tray.
Puff Pastry Pinwheel Cookies with Jam
* Exported from MasterCook *
Puff Pastry Pinwheel Cookies with Jam
1 package frozen puff pastry (2 sheets) -- (17 1/4 ounce)
1 egg -- beaten (for glaze)
1/2 cup sugar
1/2 cup strawberry jam
Confectioner's sugar -- optional
Thaw puff pastry dough. Preheat oven to 400°F.
Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. (For Christmas cookie tray, they can be cut into smaller squares - 2 1/4 inches) . Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center).
To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 10 - 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)
Bon Appétit December 1995 Epicurious Food
Yield:
"40 cookies"
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.NOTES : Very good! They look very pretty on a Christmas cookie tray.
* Exported from MasterCook *
Puff Pastry Pinwheel Cookies with Jam
1 package frozen puff pastry (2 sheets) -- (17 1/4 ounce)
1 egg -- beaten (for glaze)
1/2 cup sugar
1/2 cup strawberry jam
Confectioner's sugar -- optional
Thaw puff pastry dough. Preheat oven to 400°F.
Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16x13-inch rectangle. Trim edges neatly, forming 15x12-inch rectangle. Cut rectangle into twenty 3-inch squares. (For Christmas cookie tray, they can be cut into smaller squares - 2 1/4 inches) . Using small sharp knife, make 1-inch-long diagonal cut in all 4 corners of 1 square, cutting toward center (do not cut through center).
To form pinwheels, fold every other point of puff pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares.
Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Transfer to prepared baking sheet. Bake until pinwheels are golden and puffed, about 10 - 13 minutes. Using metal spatula, transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.
Sprinkle cookies with powdered sugar, if desired. (Can be prepared ahead. Place cookies between waxed paper sheets in airtight containers and freeze up to 2 weeks; thaw before packing, or store airtight at room temperature up to 3 days.)
Bon Appétit December 1995 Epicurious Food
Yield:
"40 cookies"
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.NOTES : Very good! They look very pretty on a Christmas cookie tray.
Swedish Ginger cookies
* Exported from MasterCook *
Swedish Ginger Cookies
1 1/2 sticks unsalted butter
1 cup light brown sugar -- lightly packed
2 1/2 tablespoons molasses, golden
3 tablespoons water -- boiling
2 3/4 cups sifted flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ground ginger
Cream butter with sugar until light and fluffy. Mix molasses with water and add to butter mixture.
Sift flour with baking soda and spices. Add 2 1/2 cups to batter and stir in thoroughly. Add remaining flour if necessary to give a dough smooth enough to roll but one that is still soft and pliable. Knead dough briefly on a slightly floured board. Divide dough in thirds. Wrap in plastic wrap and chill for one hour.
Roll out to paper thinness on lightly floured board. Cut into figures with cookie cutters. Arrange on a lightly buttered baking sheet. Decorate as desired.
Bake at 350 degrees for 7 to 8 minutes. Watch carefully.
Yield: 60 cookies
Source: Visions of Sugarplums
Yield:
"100 cookies"
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* Exported from MasterCook *
Swedish Ginger Cookies
1 1/2 sticks unsalted butter
1 cup light brown sugar -- lightly packed
2 1/2 tablespoons molasses, golden
3 tablespoons water -- boiling
2 3/4 cups sifted flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ground ginger
Cream butter with sugar until light and fluffy. Mix molasses with water and add to butter mixture.
Sift flour with baking soda and spices. Add 2 1/2 cups to batter and stir in thoroughly. Add remaining flour if necessary to give a dough smooth enough to roll but one that is still soft and pliable. Knead dough briefly on a slightly floured board. Divide dough in thirds. Wrap in plastic wrap and chill for one hour.
Roll out to paper thinness on lightly floured board. Cut into figures with cookie cutters. Arrange on a lightly buttered baking sheet. Decorate as desired.
Bake at 350 degrees for 7 to 8 minutes. Watch carefully.
Yield: 60 cookies
Source: Visions of Sugarplums
Yield:
"100 cookies"
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Like these... Rec: Lemon Butter Cookies
Lemon Butter Cookies
Dorie Greenspan (from Paris Sweets)
Makes about 4 dozen.
8 ounces (2 sticks) unsalted butter, at room temperature
2/3 cup confectioners' sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
2 teaspoons pure vanilla extract
Grated zest of 1 to 1-1/2 lemons, to taste
2 cups all-purpose flour
1/2 cup granulated sugar, for coating
Beat butter in the bowl of a mixer fitted with the paddle attachment at medium speed until it's smooth. Add confectioners' sugar, and beat until silky. Beat in 1 of the egg yolks, following it with the salt, vanilla, and lemon zest. Reduce speed, and add flour, beating just until it disappears. (It is better to underbeat than overbeat; if streaks of flour remain, blend with a spatula.) Turn the dough out onto the counter, form it into a ball, cut in half, wrap each half in plastic, and chill until firm, about 30 minutes.
Form each piece of dough into a 1-1/4-inch-diameter log. Wrap the logs in plastic, and chill for 2 hours. (The dough can be wrapped and refrigerated for up to 3 days or frozen for up to 1 month.)
Position racks to divide the oven into thirds, and preheat to 350 degrees. Line two cookie sheets with parchment paper.
Whisk the remaining egg yolk in a small bowl until it is smooth and liquid. Spread the sugar on wax paper. Remove logs from the refrigerator, unwrap, and brush lightly with egg yolk. Roll the logs in the sugar, pressing gently so it sticks. Slice them into 1/4-inch-thick rounds. (If you make them thicker, bake them longer.) Place on cookie sheets, leaving about 1/2 inch between them, and bake for 12 to 14 minutes, or until they are set but not browned. (It's fine if the yolk-brushed edges brown a bit.) Transfer to cooling racks.
Note: Because the sugar coating will melt, these cookies are not suitable for freezing. For Christmas, roll dough in larger-grained, crystal, or colored sugar.
Lemon Butter Cookies
Dorie Greenspan (from Paris Sweets)
Makes about 4 dozen.
8 ounces (2 sticks) unsalted butter, at room temperature
2/3 cup confectioners' sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
2 teaspoons pure vanilla extract
Grated zest of 1 to 1-1/2 lemons, to taste
2 cups all-purpose flour
1/2 cup granulated sugar, for coating
Beat butter in the bowl of a mixer fitted with the paddle attachment at medium speed until it's smooth. Add confectioners' sugar, and beat until silky. Beat in 1 of the egg yolks, following it with the salt, vanilla, and lemon zest. Reduce speed, and add flour, beating just until it disappears. (It is better to underbeat than overbeat; if streaks of flour remain, blend with a spatula.) Turn the dough out onto the counter, form it into a ball, cut in half, wrap each half in plastic, and chill until firm, about 30 minutes.
Form each piece of dough into a 1-1/4-inch-diameter log. Wrap the logs in plastic, and chill for 2 hours. (The dough can be wrapped and refrigerated for up to 3 days or frozen for up to 1 month.)
Position racks to divide the oven into thirds, and preheat to 350 degrees. Line two cookie sheets with parchment paper.
Whisk the remaining egg yolk in a small bowl until it is smooth and liquid. Spread the sugar on wax paper. Remove logs from the refrigerator, unwrap, and brush lightly with egg yolk. Roll the logs in the sugar, pressing gently so it sticks. Slice them into 1/4-inch-thick rounds. (If you make them thicker, bake them longer.) Place on cookie sheets, leaving about 1/2 inch between them, and bake for 12 to 14 minutes, or until they are set but not browned. (It's fine if the yolk-brushed edges brown a bit.) Transfer to cooling racks.
Note: Because the sugar coating will melt, these cookies are not suitable for freezing. For Christmas, roll dough in larger-grained, crystal, or colored sugar.
Oatmeal Chocolate Chip Crisps
* Exported from MasterCook *
Oatmeal Chocolate Chip Crisps
3 cups rolled oats
1 cup unsalted butter -- slightly softened
1 1/2 cups light brown sugar -- packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bag miniature chocolate chips -- (10 oz.)
1. Heat the oven to 300 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
2. Put 2 cups of oatmeal in the food processor and process until finely ground and floury.
3. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the chocolate chips and mix just until blended.
4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 13 to 15 minutes, until lightly brown. Let cool on pan
Source:
"Gale Gand's Short + Sweet"
"6 dozen"
- - - - - - - - - - - - - - - - - - -
NOTES : Very good!
* Exported from MasterCook *
Oatmeal Chocolate Chip Crisps
3 cups rolled oats
1 cup unsalted butter -- slightly softened
1 1/2 cups light brown sugar -- packed
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bag miniature chocolate chips -- (10 oz.)
1. Heat the oven to 300 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
2. Put 2 cups of oatmeal in the food processor and process until finely ground and floury.
3. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and whole oatmeal, the baking soda, and the salt. With the mixer running at low speed, add the dry ingredient to the batter and mix until just blended. Add the chocolate chips and mix just until blended.
4. Drop by teaspoonfuls onto the pan, leaving 2 to 3 inches between them, as they will spread. Bake for 13 to 15 minutes, until lightly brown. Let cool on pan
Source:
"Gale Gand's Short + Sweet"
"6 dozen"
- - - - - - - - - - - - - - - - - - -
NOTES : Very good!
Macadamia Toffee Chip Cookies
These are great - I recommend using silpat
Macadamia Toffee Chip Cookies
1 1/2 C. (3 sticks) unsalted butter, room temperature
1 C. granulated sugar
2/3 C. packed light-brown sugar
2 large eggs
1 t. pure vanilla extract
2 C. all-purpose flour
2 C. cake flour (not self-rising)
2 t. baking soda
1 t. salt
3 C. toffee chips
2 1/2 C. coarsely chopped macadamia nuts (11 ounces)
Preheat the oven to 350° F. Line baking sheet with a Silpat baking mat or parchment paper, and set aside.
In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts.
Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week.
Makes 3 dozen.
These are great - I recommend using silpat
Macadamia Toffee Chip Cookies
1 1/2 C. (3 sticks) unsalted butter, room temperature
1 C. granulated sugar
2/3 C. packed light-brown sugar
2 large eggs
1 t. pure vanilla extract
2 C. all-purpose flour
2 C. cake flour (not self-rising)
2 t. baking soda
1 t. salt
3 C. toffee chips
2 1/2 C. coarsely chopped macadamia nuts (11 ounces)
Preheat the oven to 350° F. Line baking sheet with a Silpat baking mat or parchment paper, and set aside.
In the bowl of an electric mixer fitter with the paddle attachment, combine butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of the bowl. Add eggs and vanilla extract, and beat to combine. In a medium bowl, whisk flours, baking soda, and salt until combined. Mix in toffee chips and macadamia nuts.
Scoop dough out onto prepared baking sheets using a 1/2-ounce ice-cream scoop, placing them about 2 inches apart. Flatten cookies slightly with the palm of your hand. Bake until golden and just set, rotating the sheets between the oven racks halfway through to ensure even browning, about 15 minutes. Transfer the sheets to a wire rack to cool, about 5 minutes. Transfer cookies from sheet to rack to cool completely. Store in an airtight container for up to 1 week.
Makes 3 dozen.
Rec: Butterscotch Thins
Butterscotch Thins
1 cup butterscotch chips
1 stick unsalted butter
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2/3 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
1/3 cup pecans, finely chopped
In a metal bowl set over a pan of barely simmering water melt butterscotch chips and butter, stirring. In a small bowl whisk together flour and baking soda. In another bowl with an electric mixer beat together butterscotch mixture, sugar, egg and vanilla. Beat in flour mixture in batches and stir in pecans. The dough may be "loose"; if it is, let it settle for 5 to 10 minutes. On a sheet of wax paper* form the dough into an 8-inch log, using the paper as a guide. Twist the ends of the paper to enclose log and freeze log, tightly wrapped in foil, for at least one hour or until ready to use. Preheat oven to 375F.
Remove log from freezer and let stand until it can just be cut; about 2 minutes. Cut log with a sharp knife into 1/4-inch-thick slices and arrange slices at least 3 inches apart on baking sheets. Let slices come to room temp and bake in batches in middle of the oven until thin and no longer puffed, about 8 minutes. Cool cookies for 3 minutes on baking sheets and transfer with a spatula to racks to cool. Makes about 30 cookies.
Source: 4/94 Gourmet and e in SF @ Gails
E’s tips when someone asked about a Geneva-esque cookie:
Now, to get a Geneva-like cookie: Instead of the 1 1/3 cup all-purpose flour; use 2/3 cup whole wheat flour and 2/3 cup all-purpose flour. Add 2 tablespoons very finely minced coconut. Omit the pecans from the dough and save to sprinkle on cookies. Melt 6 oz. bittersweet chocolate in a heavy bottomed pan. Dip the cookies lengthwise half way into the chocolate (that way you get chocolate in every bite -- we tried to dip them the way that Genevas are done, but it was really hard!). Place on waxed or parchment paper and sprinkle chocolate covered half with chopped pecans. Let cool until chocolate hardens. These are a little sweeter and thinner than Genevas, but have the same crispy, "grahamy" buttery texture.
Pat’s notes: I loved the Geneva-like variation (didn’t have whole wheat flour on hand so just used all-purpose flour). Tres yummy.
e’s tips: I am no pro . . .but I am a cookie FIEND!!!! When I make log-style, sliced cookies I freeze the dough and use a hot knife. I just keep a pitcher of very, very hot water next to my work space and dip the knife as needed. It glides through the dough and makes nice, even slices.
*More e’s tips on how to roll the dough: I have always just let the dough set up a bit in the bowl, then I wrap it in plastic wrap on which I've sprayed a tiny, tiny bit of non-stick cooking spray, then I let it chill until just almost firm and then I roll it on a smooth counter until I have a nice, smooth round. Heck, those cookies are so yummy, they could be any shape they want!
Butterscotch Thins
1 cup butterscotch chips
1 stick unsalted butter
1 1/3 cups all-purpose flour
3/4 teaspoon baking soda
2/3 cup firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
1/3 cup pecans, finely chopped
In a metal bowl set over a pan of barely simmering water melt butterscotch chips and butter, stirring. In a small bowl whisk together flour and baking soda. In another bowl with an electric mixer beat together butterscotch mixture, sugar, egg and vanilla. Beat in flour mixture in batches and stir in pecans. The dough may be "loose"; if it is, let it settle for 5 to 10 minutes. On a sheet of wax paper* form the dough into an 8-inch log, using the paper as a guide. Twist the ends of the paper to enclose log and freeze log, tightly wrapped in foil, for at least one hour or until ready to use. Preheat oven to 375F.
Remove log from freezer and let stand until it can just be cut; about 2 minutes. Cut log with a sharp knife into 1/4-inch-thick slices and arrange slices at least 3 inches apart on baking sheets. Let slices come to room temp and bake in batches in middle of the oven until thin and no longer puffed, about 8 minutes. Cool cookies for 3 minutes on baking sheets and transfer with a spatula to racks to cool. Makes about 30 cookies.
Source: 4/94 Gourmet and e in SF @ Gails
E’s tips when someone asked about a Geneva-esque cookie:
Now, to get a Geneva-like cookie: Instead of the 1 1/3 cup all-purpose flour; use 2/3 cup whole wheat flour and 2/3 cup all-purpose flour. Add 2 tablespoons very finely minced coconut. Omit the pecans from the dough and save to sprinkle on cookies. Melt 6 oz. bittersweet chocolate in a heavy bottomed pan. Dip the cookies lengthwise half way into the chocolate (that way you get chocolate in every bite -- we tried to dip them the way that Genevas are done, but it was really hard!). Place on waxed or parchment paper and sprinkle chocolate covered half with chopped pecans. Let cool until chocolate hardens. These are a little sweeter and thinner than Genevas, but have the same crispy, "grahamy" buttery texture.
Pat’s notes: I loved the Geneva-like variation (didn’t have whole wheat flour on hand so just used all-purpose flour). Tres yummy.
e’s tips: I am no pro . . .but I am a cookie FIEND!!!! When I make log-style, sliced cookies I freeze the dough and use a hot knife. I just keep a pitcher of very, very hot water next to my work space and dip the knife as needed. It glides through the dough and makes nice, even slices.
*More e’s tips on how to roll the dough: I have always just let the dough set up a bit in the bowl, then I wrap it in plastic wrap on which I've sprayed a tiny, tiny bit of non-stick cooking spray, then I let it chill until just almost firm and then I roll it on a smooth counter until I have a nice, smooth round. Heck, those cookies are so yummy, they could be any shape they want!
Rec: Joyce's Lemon Cookies
Joyce's Lemon Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 tsp vanilla extract
1 1/4 cups sugar
2 Tbsp grated lemon zest
1/4 cup fresh lemon juice
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Raw sugar (optional)
Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.
Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.
Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1 1/2 inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze.
Preheat the oven to 350 degrees.
Using a sharp knife, cut the logs into about 1/8 inch thick slices and place about 3 inches apart on ungreased baking sheets. Sprinkle with raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.
Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely.
Yields about 50 cookies.
Pat’s notes: These have a nice flavor. Don’t skimp on the lemon zest.
Joyce's Lemon Cookies
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 tsp vanilla extract
1 1/4 cups sugar
2 Tbsp grated lemon zest
1/4 cup fresh lemon juice
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Raw sugar (optional)
Cream butter and sugar in an electric mixer. Add the vanilla, lemon zest and lemon juice and beat until smooth.
Mix together the flour, baking powder, baking soda and salt. Add to the butter and blend well.
Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1 1/2 inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze.
Preheat the oven to 350 degrees.
Using a sharp knife, cut the logs into about 1/8 inch thick slices and place about 3 inches apart on ungreased baking sheets. Sprinkle with raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.
Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely.
Yields about 50 cookies.
Pat’s notes: These have a nice flavor. Don’t skimp on the lemon zest.
DAte nut swirls - in my fridge right now - yummy ones
I think these are from original Cyn
Date-nut swirl archive_cookie101-200s
This is my grandma's recipe and they're delicious!
1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
4 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Cream butter and sugars until fluffy. Add eggs
and mix thoroughly. Sift flour with soda,
cinnamon and salt. Add to creamed mixture.
If dough seems soft, it may be chilled slightly
then roll on a floured surface to 1/2 inch thickness.
Spread with date filling and roll in jelly
roll fashion, store in the refrigerator until
quite firm.
Date filling:
1 1b. dates, seeded and cut
1/2 cup sugar
1/2 cup water
1 cup nut meats, chopped
Combine dates, sugar and water and cook until
paste is formed stirring occasionally, add
meats and set aside to cool before using.
Spread on dough as directed in the cookie recipe
above.
Next morning:
Cut into slices and arrange on a greased baking
sheet and bake in a moderate oven, 375 degrees
for 10-15 minutes. Makes about 4 dozen cookies.
posted on Gail’s cookie archives..
I think these are from original Cyn
Date-nut swirl archive_cookie101-200s
This is my grandma's recipe and they're delicious!
1 cup butter
1 cup sugar
1 cup brown sugar
3 eggs
4 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Cream butter and sugars until fluffy. Add eggs
and mix thoroughly. Sift flour with soda,
cinnamon and salt. Add to creamed mixture.
If dough seems soft, it may be chilled slightly
then roll on a floured surface to 1/2 inch thickness.
Spread with date filling and roll in jelly
roll fashion, store in the refrigerator until
quite firm.
Date filling:
1 1b. dates, seeded and cut
1/2 cup sugar
1/2 cup water
1 cup nut meats, chopped
Combine dates, sugar and water and cook until
paste is formed stirring occasionally, add
meats and set aside to cool before using.
Spread on dough as directed in the cookie recipe
above.
Next morning:
Cut into slices and arrange on a greased baking
sheet and bake in a moderate oven, 375 degrees
for 10-15 minutes. Makes about 4 dozen cookies.
posted on Gail’s cookie archives..
Dawn, did you say this was for Barb or Bub? They sound so similiar! : ) That is alot of work!
I look forward to hearing about your adventure throughout the year! What a thoughtful present that he will know how important he is each week! Very cool!
P.S....Are you sure you did not mean Barb???? : ) smileys/smile.gif I used to be called "Bubba" by my MIL....
I look forward to hearing about your adventure throughout the year! What a thoughtful present that he will know how important he is each week! Very cool!
P.S....Are you sure you did not mean Barb???? : ) smileys/smile.gif I used to be called "Bubba" by my MIL....
Oatmeal Shortbread Cookies : What more to ask. . .
Butter, oats and you could even add some cinnamon!
Cookie Oatmeal Shortbread
Ingredients
1 3/4 cups oatmeal
1/3 cup sugar
5 tablespoons butter
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon salt
1. Preheat oven to 325º.
2. In a medium-sized bowl, add all the ingredients and mix until well incorporated and the butter is evenly distributed.
3. Grease a pie plate with butter.
4. Add the combined ingredients to the greased pie plate and pat down until you form a firm, flat disk of dough.
5. Bake at 325º for 20-25 minutes, or until the edges of the cookie disk are brown. Remove the pie plate from the oven and let stand for 5 minutes.
6. When cool, transfer the cookie disk to a cutting board and cut into wedges.
7. Let wedges cool for 30 minutes to firm up and get crispy.
Butter, oats and you could even add some cinnamon!
Cookie Oatmeal Shortbread
Ingredients
1 3/4 cups oatmeal
1/3 cup sugar
5 tablespoons butter
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon salt
1. Preheat oven to 325º.
2. In a medium-sized bowl, add all the ingredients and mix until well incorporated and the butter is evenly distributed.
3. Grease a pie plate with butter.
4. Add the combined ingredients to the greased pie plate and pat down until you form a firm, flat disk of dough.
5. Bake at 325º for 20-25 minutes, or until the edges of the cookie disk are brown. Remove the pie plate from the oven and let stand for 5 minutes.
6. When cool, transfer the cookie disk to a cutting board and cut into wedges.
7. Let wedges cool for 30 minutes to firm up and get crispy.