What is your favorite cookie recipe??
Actually, you can substitute any kind of fruit puree; we like>a puree of cooked dried apricots best, mashed banana will >also work. With these spices, apple is a natural. >>GLAZED PERSIMMON COOKIES>>> 3/4 c. chopped nuts> 3/4 c. raisins> 1/4 c. wine>> 2/3 c. butter (part butter)> 1 1/4 c. sugar (1/2 brown sugar)> 1 tsp. vanilla> 2 eggs> 1 c. persimmon pulp>> 2 1/2 c. sifted flour> 4 tsp. baking powder> 1 tsp. salt> 1/2 tsp. cinnamon> 1/2 tsp. nutmeg> 1/4 tsp. ginger>>After mixing butter, sugar, eggs, vanilla and pulp together,>add dry ingredients and mix well. Add nuts, raisins and wine>mixture.>Mix and drop by teaspoonfuls on greased cookie sheets.>Bake at 375 degrees for 15 to 18 minutes.>Cool before frosting unless you're an idiot.>>>FROSTING:>> 2 tbsp. butter> 1 1/2 c. sifted powdered sugar> 2 tbsp. wine>>Beat until smooth
German Wine Cookies>>Ingredients>>COOKIES:>>1 C. butter>2 C. sugar>3 eggs>2 tsp. vanilla>1/2 C. sweet wine (Port or Cream Sherry)>5 to 5 1/2 c. flour>>>ICING:>>1 lb. powdered sugar>1 to 2 T. milk or wine.>2 tsp. vanilla>1/8 tsp. salt>>Directions>>Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness. Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes. Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.>>
ORANGE SLICE COOKIES 1 c. sugar1 c. packed brown sugar1 c. shortening2 eggs1 tsp. vanilla2 c. flour1 tsp. baking powder1 tsp. baking soda1/2 tsp. salt2 c. quick cooking rolled oats2 c. (12 oz.) candy orange slices, snipped (Dip shears into a glass of hot water to make snipping easier.)1 c. flaked coconutIn a large mixer bowl, cream together sugar and shortening until fluffy. Add eggs and vanilla. Beat well. Stir together flour, salt, baking powder and bakingsoda. Stir into creamed mixture. Stir in oats, candy and coconut.Using about 1 tablespoon mixture for each, roll into 1 inch ball. Place on greased cookie sheet. Bake in 350 degree oven for 10 to 12 minutes or until lightlybrowned. Remove and cool on wire rack. Makes 6 dozen cookies. Enjoy.
Triple Chocolate Cookies1 12 oz bag chocolate chips (2 cups)2 squares baking chocolate2 Tbsp cocoa2 Tbsp butter2 eggs2/3 cup sugar1/4 cup flour1 tsp vanilla1/4 tsp baking powder1 cup chopped nutsIn a heavy saucepan over low heat, heat 1 cup of the chocolate chips,the baking chocolate, cocoa and butter. Stir until melted; remove from heat. Add eggs, sugar, flour, vanilla and baking powder. Mix well. Stir in remainder of chocolate chips and the nuts.Drop by teaspoonful on greased cookie sheet. Bake at 350° 8 - 10minutes. Cool on a wire rack.
CHOCOLATE YUMMIES COOKIES2 Squares Baker's Unsweetened Chocolate1/4 Cup butter or oleo1 1/2 Cups biscuit mix3/4 Cup sugar1 egg1/4 Cup milk1 tsp. vanilla1 Cup chopped pecansChocolate frosting and/or Vanilla butter cream frostingSprinklesMelt chocolate and butter in saucepan over low heat, cool.Combine biscuit mix and sugar. Stir in egg, milk,chocolate mixture and vanilla. Blend well. Stir in nuts.Drop by teaspoonfuls onto ungreased baking sheets.BAKE in 375F oven for 12-14 minutes and cool on rack.Spread with frosting and decorate with sprinkles.Makes about 4 dozen cookies.
FROSTED SCOTCH SHORTBREAD 1 c. butter3/4 c. sifted powdered sugar1/8 tsp. salt1 tsp. vanilla2 c. flourMix butter, powdered sugar and salt; beat. Add vanilla. Add flour, will be stiff. Form into balls, tablespoon size, 1 inch apart. Bake at 300 degrees for18-20 minutes.FROSTING:Melt: 2 sq. semi-sweet chocolate 1/2 c. sugar 1/3 c. whipping cream or 1/4 c. evaporated milkMelt butter and chocolate. Add sugar and milk. Cook and stir until bubbles. Boil 1 minute. Beat with electric mixer to thickness to stick to cookies. Enjoy.
Amish Angel Food Cookies1 cup Crisco 1/2 cup granulated sugar 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract1/2 cup brown sugar 1 egg 2 cups all-purpose flour 1 teaspoon cream of tartar 1 cup coconutMix Crisco and sugar until creamy; add egg. Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes. Makes 4 dozen.
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