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Cookies Cookies Cookies

What is your favorite cookie recipe??

by on Jan. 12, 2011 at 8:29 AM
Replies (151-160):
Sisteract
by on Aug. 12, 2012 at 12:22 AM

Shortbread-

frndlyfn
by Heather on Aug. 12, 2012 at 1:30 AM

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

frndlyfn
by Heather on Aug. 12, 2012 at 1:31 AM

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.
>
>

frndlyfn
by Heather on Aug. 12, 2012 at 1:32 AM

ORANGE SLICE COOKIES 

1 c. sugar

1 c. packed brown sugar

1 c. shortening

2 eggs

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 c. quick cooking rolled oats

2 c. (12 oz.) candy orange slices, snipped (Dip shears into a glass of hot water to make snipping easier.)

1 c. flaked coconut

In a large mixer bowl, cream together sugar and shortening until fluffy. Add eggs and vanilla. Beat well. Stir together flour, salt, baking powder and baking

soda. 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 lightly

browned. Remove and cool on wire rack. Makes 6 dozen cookies. Enjoy.

frndlyfn
by Heather on Aug. 12, 2012 at 1:32 AM

Triple Chocolate Cookies


1 12 oz bag chocolate chips (2 cups)
2 squares baking chocolate
2 Tbsp cocoa
2 Tbsp butter
2 eggs
2/3 cup sugar
1/4 cup flour
1 tsp vanilla
1/4 tsp baking powder
1 cup chopped nuts


In 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 - 10
minutes. Cool on a wire rack.

frndlyfn
by Heather on Aug. 12, 2012 at 1:33 AM

CHOCOLATE YUMMIES COOKIES

2 Squares Baker's Unsweetened Chocolate
1/4 Cup butter or oleo
1 1/2 Cups biscuit mix
3/4 Cup sugar
1 egg
1/4 Cup milk
1 tsp. vanilla
1 Cup chopped pecans
Chocolate frosting and/or Vanilla butter cream frosting
Sprinkles


Melt 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.

frndlyfn
by Heather on Aug. 12, 2012 at 1:34 AM

CHOCOLATE YUMMIES COOKIES

2 Squares Baker's Unsweetened Chocolate
1/4 Cup butter or oleo
1 1/2 Cups biscuit mix
3/4 Cup sugar
1 egg
1/4 Cup milk
1 tsp. vanilla
1 Cup chopped pecans
Chocolate frosting and/or Vanilla butter cream frosting
Sprinkles


Melt 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.

frndlyfn
by Heather on Aug. 12, 2012 at 1:34 AM

You can really do no wrong when it comes to chocolate chip cookies.
David Leite, author of Leite’s Culinaria blog and The New Portuguese Table, spent weeks testing and perfecting the recipe for these giant chocolate chip cookies. This adaptation uses ingredients readily available at your local grocer. The result is still impressive: a crumbly, firm yet soft 4-inch (10-cm) wide dome of a cookie, garnished with salt. One step not to skip: dough must be refrigerated for 24 hours before baking.
Ultimate Chocolate Chip Cookies
3-2/3 cups minus 4 tbsp (850 mL) all-purpose flour 
1-1/4 tsp (6 mL) baking soda
1-1/2 tsp (7 mL) each: baking powder, table salt
1-1/4 cups (310 mL) unsalted butter, at room temperature
1-1/4 cups (300 mL) lightly packed light brown sugar
1 cup + 2 tbsp (280 mL) granulated sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
3-1/2 cups (875 mL) semisweet chocolate chips
Sea salt
In medium bowl, sift flour, baking soda, baking powder and table salt.
In large bowl using electric mixer on medium-high, beat butter and two sugars 3 minutes. Add eggs, 1 at a time until each is incorporated. Add vanilla. Beat 5 minutes, until fluffy and light in colour. Add flour mixture. Beat on low speed until just combined. Fold in chocolate chips until evenly incorporated. Press plastic wrap against dough; refrigerate 24 to 36 hours.
Roll dough into generous 2-inch (5-cm) balls. Place at least 2 inches (5 cm) apart on 3 parchment-lined baking sheets. Flatten tops gently with moistened fingers. Sprinkle lightly with sea salt. Bake in batches in 350F (180C) oven until golden brown but still soft, 17 to 19 minutes. Cool 5 minutes, then transfer to rack to cool completely. Store in airtight container.
Makes 16 to 18.
frndlyfn
by Heather on Aug. 12, 2012 at 1:34 AM

FROSTED SCOTCH SHORTBREAD 

1 c. butter

3/4 c. sifted powdered sugar

1/8 tsp. salt

1 tsp. vanilla

2 c. flour

Mix 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 for

18-20 minutes.

FROSTING:

Melt: 2 sq. semi-sweet chocolate 1/2 c. sugar 1/3 c. whipping cream or 1/4 c. evaporated milk

Melt 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.

frndlyfn
by Heather on Aug. 12, 2012 at 1:35 AM


Amish Angel Food Cookies

1 cup Crisco 
1/2 cup granulated sugar 
1/4 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon vanilla extract
1/2 cup brown sugar 
1 egg 
2 cups all-purpose flour 
1 teaspoon cream of tartar 
1 cup coconut

Mix 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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