COOKIES
ANZAcers
from: Tricyrtis at: 01.03.2002 07:43
subject: ANZACers--a crispy cookie
These cookies were created in Australia to commemorate the
battle at Gallipoli in WW I.
ANZAC (Australia/New Zealand)
This can be completely VEGAN if one would attempt to use
margarine!
Preheat oven to 325 degrees F.
DRY INGREDIENTS 1 cup flour; 1 cup white sugar; 1 cup Quick
rolled oats; 3/4 cup shredded coconut. Mix thoroughly.
1 cube butter (1/4 pound)--or margarine (ugh!) MELT this
and syrup in a small pan. ADD a couple tablespoons GOLDEN
SYRUP (from Australia!!) OR maple syrup.
Boil some hot water; you'll need at least two tablespoons.
Put one teaspoon baking soda in a small bowl. Put the baking
soda in the hot water; this should FOAM up!
NOW, add this foaming mix to the butter-syrup melted mix...this
should foam up, too!
ADD this to your dry ingredients. Mix well. NOW you should
have a somewhat gooey mixture. IF too dry, add a teaspoon
of the hot water. IF too dry, the cookies will NOT spread
out and flatten and be crisp!
Spoon a SMALL amount (a tablespoon) on to a greased baking
sheet. They will spread out, so space well. Bake at 325F
for 12 to 15 minutes.
Take from sheet soon after taking the cookies from oven,
placing them on a paper towel to cool. Makes about 30 cookies.
STORE in a tight container! ENJOY! YUM!
Applesauce & Orange Brownies
From: Gdingfool at: 12:19.2004 23:06
Subject: Quick Applesauce & Orange Brownies
6 T butter or margarine
1 C brown sugar
½ C applesauce
1 t shredded orange peel
1 beaten egg
1 t vanilla
Sift together:
1 t baking powder
½ t salt
½ t baking soda
1 1/3 C sifted all purpose flour
Combine the butter and brown sugar in saucepan. Cook and
stir until melted. Beat in applesauce, orange peel, egg
and vanilla. Stir sifted ingredients into mixture in saucepan.
Stir in 1/2 cup chopped walnuts if you'd like.
Spread in greased 15.5 by 10 inch pan. Bake at 350 for 15
minutes
Orange glaze:
1 ½ C sifted confectioner's sugar
½ t vanilla
dash salt
2 T orange juice
Combine all of the above and top brownies while still warm.
Add more orange juice if mixture isn't moist enough.
Baja Brownies
from: HarleyLady at: 10.03.2005 01:03
subject: Baja Brownies
3 med sized Chipotles or to taste (dried or canned in adobo)
1/4 C strong brewed coffee
3/4 C unsalted butter
4 oz unsweetened chocolate, chopped
3 large eggs
1 1/2 - 2 C sugar
1 tsp vanilla
1 C flour
1 tsp cinnamon
1/8 tsp coarse sea salt
1/8 tsp ground ginger
If using dried, soak chipotles in boiling water until soft.
Puree with coffee until smooth (if using canned in adobo
sauce, you don't need to soak, just add to coffee and puree)
Melt butter and chopped chocolate in double boiler or microwave
until melted and glossy. Let cool slightly.
Beat eggs until foamy, gradually add sugar, then vanilla,
chipotle/coffee mixture, then chocolate/butter mixture.
Beat until smooth.
Combine dry ingredients and add gradually to batter until
smooth.
Spread in greased pan. Bake at 350 for approximately 30
minutes- if using glass reduce temp to 325. DO NOT OVERCOOK.
Let cool completely before cutting. Dust with powdered sugar
if desired.
*NOTE: 3 chipotles are too many for most people. I use
2 and think that's plenty spicy.
Cake Mix Lemon Cookies
from: gdngfool at: 12.23.2002 16:07
subject: Easy Cake Mix Lemon Cookies
1 package lemon cake mix
1/2 cup veggy oil
2 eggs
1 tub lemon ready to spread frosting* or use cream cheese
or vanilla with lemon extract and a squeeze of lemon*
Heat oven to 350. Grease cookie sheet. Mix cake dry mix,
oil and eggs in large bowl with spoon until dough forms.
Drop dough by teaspoonfuls onto cookie sheets. Bake about
8 minutes or until set. Remove from cookie sheet to wire
rack. Cool completely. Frost. Makes about 4 dozen.
Note: Couldn't find lemon ready made frosting so will make
my own with butter, confectioner's sugar and lemon extract
but you could easily use the tub kind and put in a squeeze
of lemon and lemon extract.
Chess Cake Squares
from: Cat>^..^< at: 12.28.2001 20:33
subject: Chess Cake Squares
1 box yellow cake mix
1 melt bar of margarine
1 egg
Mix together and press into a 9x13 pan
Topping:
1 3 oz of cream cheese
2 eggs
3 cups confectioners sugar
2 tsp. almond flavor
1/2 tsp. lemon flavor
Mix topping ingredients and pour over cake layer. Bake at
350 for 30-35 minutes.
Chewy Carrot Cookies
from: Ellise at: 04.17.2002 19:28
subject: Chewy Carrot Cookies
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
1-teaspoon non-aluminum baking powder
1/4 teaspoon sea salt
1 cup quick cooking rolled oats
1/2 cup chopped roasted walnuts or sunflower seeds
1/3-cup raisins
1-cup carrot pulp or 2-3 shredded carrots
1/2 cup maple syrup (I used Agave Nectar)
1/2 cup corn oil
1/2 teaspoon vanilla extract
Preheat over to 375 degrees. Oil a cookie sheet. In large
bowl combine the flours, baking powder, salt and oats. Stir
in the nuts or seeds, raisins and carrots.
In a bowl, whip together the maple syrup, oil and vanilla.
Stir into the flour mixture until well blended.
Using a wet teaspoon to prevent sticking, drop batter onto
the prepared cookie sheet. Flatten the cookies with your
fingers to 1/2 inch thick and bake until golden brown, 10-12
minutes.
Cool 2 minutes on cookie sheet and then transfer to rack
to cook completely. These cookies are very tender and will
crumble easily (right into your mouth)
Chocolate Spritz Cookies
from: judi z. at: 12.11.2002 09:40
subject: Chocolate Spritz Cookies
(makes approx. 3 dozen)
1/2 cup unsalted butter
1/2 cup sugar
1 egg
1/2 cup unsweetened cocoa
3/4 cup flour
1 tsp. vanilla
Preheat oven to 400.
Combine butter & sugar in food processor, pulse for
10 seconds. Add egg, cocoa, flour & vanilla & mix
well.
Place dough in cookie gun, and press onto buttered cookie
sheet (or use cooking parchment). Bake for 8 minutes, or
until firm to the touch. Cool on racks.
Cream Cheese Drops
from: MaryQC at: 12.28.2001 20:41
subject: Cream Cheese Drops
3/4 C. butter, softened (1 1/2 stick)
4 oz. cream cheese, softened
1 C. sugar
3 T. Milk
1 tsp. vanilla
2 C. flour
1/2 C. chopped nuts
Mix butter, cream cheese & sugar until fluffy. Add milk
and vanilla. Add flour. Mix well. Drop by teaspoons about
2" apart. Bake @ 375 for 8-10 min. Makes 4 doz.
Note: My daughter added chocolate chips and it was great.
Cream Cheese Lemon Cookies
from: gdngfool at: 12.06.2004 21:26
Mary QC Tribute Cream Cheese Lemon Cookies
3 sticks butter; softened
8 ounces cream cheese; softened
2 C sugar
6 TBS milk
4 cups flour
2 T lemon liquor
1.5 teaspoon lemon extract
1 cup chopped pecans
Cream butter, cream cheese and sugar with whisk or low on
mixer. Add milk, flour, lemon ex and lemon liquor and blend.
Add chopped pecans
Drop by teaspoons about two inches apart.
Bake at 375 on cookie sheets until slightly browned; 8 to
10 minutes
Dutch Sour Cream Koekjes
from: judi z. at: 12.11.2002 09:39
subject: Dutch Sour Cream Koekjes
1/2 cup butter
1 cup sugar
1 egg
1/4 tsp. baking soda
1/4 cup sour cream
1/2 tsp. lemon extract
1/2 tsp. vanilla
3 cups CAKE flour, sifted
Cream butter & sugar. Add egg and beat until mixture
is fluffy. Dissolve baking soda in sour cream, and add to
mixture. Add flavorings. Add flour. Shape into a roll, wrap
in waxed paper and chill overnight in the refrigerator.
Pre-heat oven to 375°. Slice roll into 1/4" rounds
and bake for 10 minutes, or until just golden.
Makes 4 dozen.
Fruit and Cream Bars
from: gdngfool at: 12.18.2002 21:12
subject: Incredible Fruit and Cream Bars
CRUST:
1 cup unbleached flour
1/2 sup sugar
1/4 cup finely chopped hazelnuts
1/2 cup butter
FILLING:
1 8 oz pkg. cream cheese *whipped or softened*
2 T sugar
2 T milk or cream
1 egg
1/3 cup seedless raspberry jam or red currant jelly or marionberry
*I used marionberry/raspberry jam*, melted
GLAZE:
1/4 cup powdered sugar
2 T Mexican spiced cocoa *or regular cocoa if you can't
find it...unsweetened is fine*
3 to 4 teaspoons milk
Heat oven to 350. Lightly spoon flour into measuring cup;
level off. In medium bowl, combine flour, 1/2cup sugar and
hazelnuts: mix well. With fork or pastry blender, cut in
butter until crumbly. Press in bottom of ungreased 9inch
square pan. Bake at 350 for 10 minutes. *Make this a day
or so ahead if you want*
In small bowl, combine cream cheese, 2 T sugar, 2 T milk
or cream and egg. Beat until smooth. Spread over partially
baked crust. Spoon melted jam over filling and swirl with
knife. Return to oven; bake at additional 18 to 20 minutes
or until filling is set. Cool completely.
In small bowl, combine all glaze ingredients, adding enough
milk for desired consistency. Blend well. Drizzle over filling.
Cut into bars. Store in refrigerator. 30 bars? Less if you
want big ones and most do.
Note: You could use apricot jam with this or even marmalade.
The Mexican cocoa is a great contrast to the cheesecakey
center.
Gingerbread Men
from: judi z. at: 12.11.2002 09:38
subject: Gingerbread Men
This makes 12-14 gingerbread people, but I use star cutters
and get more.
1/2 cup sugar
1/2 cup molasses
1/2 cup (1 stick) butter, softened
1 egg (room temperature)
2 1/2 cups unsifted flour
1 1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/4 tsp. salt
(raisins, candies, frosting optional)
In a large bowl, beat 1st 4 ingredients until fluffy. Add
next 6 ingredients until smooth. Wrap & refrigerate
for 30 minutes. Pre-heat oven to 350. Between 2 sheets of
waxed paper, roll out dough 1/8 inch thick. Cut out cookies.
Re-roll dough scraps until all dough is used.
Decorate with raisins and/or candies if desired. Bake 12-15
minutes until centers are firm & edges start to brown.
Cool on racks, frost if desire
Mini-tartlets
from: DicentraL at: 12.10.2002 22:12
subject: re:***FAVORITE COOKIE RECIPES***
A scrumptious unnamed mini-tartlet morsel
Dough:
8 oz cream cheese
1/2 # butter
2 C flour
Mix well, roll out, cut in circles, and line the smallest
mini-muffin tins.
Filling:
3/4 # brown sugar
3 eggs, slightly beaten
4 Tablespoons butter, melted
1 teaspoon vanilla
pinch o' salt
A spoonful of filling in each lined cup. Don't overfill.
Timing, in my convection oven, about 20 minutes @ 350 F.
Recipe says 30 minutes for conventional oven.
Makes 60, more or less.
Oatmeal Cookies with a Twist
From: gdingfool at 04:10.2006 23:39
Subject: Oatmeal Cookies with a Twist
Ingredients
1.5 cups raisins
3/4 cup finely chopped pecans *very small*
3 cups quick cooking oats
2 cups brown sugar, firmly packed
2 beaten eggs
1.5 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
2 teaspoons vanilla
1/2 teaspoon rum extract
1 1/2 cups all purpose flour
Preheat oven to 375
Combine all ingredients except flour. Mix.
Add flour a little at a time. Dough will be somewhat sticky.
Form dough into balls and refrigerate at least one hour.
Place on Teflon cookie sheet and bake for 8-12 minutes
at 375.
Orange Calendula Drop Cookies
from: Ellise at: 06.27.2002 15:17
subject: Orange-Calendula Drop Cookies
I got this in an e-mail today doesn't say who it belongs
to. So if anyone tries it ya have to send me some! hahaha,
I don't have Calendula.
6-8 fresh calendula blossoms
1/2 cup butter, room temperature
1/2 cup sugar
grated rind of 2 oranges
2 tablespoons orange juice concentrate at room temperature
1 teaspoon vanilla
2 eggs, lightly beaten
2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup almond halves
Preheat oven to 350F. Pull petals off calendulas and set
aside. Cream butter, sugar and orange rind until fluffy.
Add orange juice concentrate and vanilla. Mix in eggs, stirring
until blended.
Sift together flour, baking powder and salt. Blend calendula
petals and dry ingredients into creamed mixture. Drop dough
by teaspoonfuls onto cookie sheet. Press an almond half
into each cookie. Bake 12-15 minutes until golden brown.
Rhubarb Dream Bars
from: Verbena at: 05.21.2006 20:02
CRUST:
1 Cup butter
3/4 Cup powdered sugar
2 Cups flour
FILLING:
4 eggs
2 Cups sugar
1/2 Cup flour
1/2 tsp. salt
4 Cups diced rhubarb
Crust: combine flour and sugar, cut in butter until crumbs
form. Press into jelly roll pan. Bake at 350 degrees for
15 minutes.
Filling: Blend eggs, sugar, flour and salt. Fold in rhubarb.
Spread over hot crust.
Bake at 350 degrees for 40-45 minutes (until filling is
lightly browned)
Sugar Cookies
from: Liz at: 12.11.2002 16:25
subject: re:***FAVORITE COOKIE RECIPES***
Rolled Sugar Cookies
I've been told that using shortening rather than butter
or margarine helps to eliminate the crunchiness. This recipe
has always turned out softer cookies when I bake them:
2/3 cup shortening (I use butter flavored shortening)
3/4 cup granulated sugar
1 tsp. vanilla
1 egg
4 tsp. milk (sometimes I use orange or lemon juice)
2 cups sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Thoroughly cream shortening, sugar, and vanilla.
Add egg and milk; beat until light and fluffy.
Sift together dry ingredients; blend into creamed mixture.
Divide dough in half. Cover and chill at least 1 hour.
On lightly floured surface, roll to 1/8in. thickness. (I
make them thicker)*
Cut into desired shapes and bake on ungreased cookie sheet
at 375* (I do 350*) about 8-10 minutes.
Cool slightly and remove. Makes about 3 dozen.
*Chill other half until ready to use.
To make drop cookies, omit 1/2 cup of flour.
Sugar Cookies
from: a.g. at: 12.11.2002 08:56
subject: re:***FAVORITE COOKIE RECIPES***
Sugar Cookies
This is taken from the Betty Crocker cookbook - I have discovered
that the crunchiness is related to the thickness you roll
the dough.
1 1/2 cups powdered sugar
1 cup margarine or butter
1 egg
1tsp vanilla
1/2 tsp. almond extract
2 1/2 c. all purpose flour or whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
granulated sugar
Mix sugar, egg, margarine, vanilla, and almond extract.
Mix in flour, baking soda, and cream of tartar. Cover and
refrigerate at least 2 hours.
Heat oven to 375 degrees F. Divide dough in half, roll each
half to 3/16ths in. thick (note: I don't measure but it's
probably thicker for me) on lightly floured cloth covered
board. Cut into shapes.
Sprinkle with granulated sugar, place onto a lightly greased
sheet. Bake until edges are brown, 7 - 9 minutes.
about 5 doz. 2 in. cookies
Toffee Stripes
from: catlady at: 11.21.2005 14:25
subject: Toffee Stripes
Easy and yummy!
Makes 3 dozen
18 ounce package refrigerated sugar cookie dough
1 cup toffee bits
2 tablespoons all-purpose flour
4 ounces bittersweet chocolate, chopped
1. Preheat oven to 350'. In medium bowl, work together
cookie dough, toffee and flour with wooden spoon until well
blended. Roll dough into 1 -inch balls; place 2 inches apart
on un greased cookie sheets. Cover with plastic wrap. With
flat bottomed cup, press each ball firmly into a 2-inch
round. Remove plastic wrap.
2. Bake 8 minutes, or until edges are just golden. Transfer
to wire racks to cool completely.
3. In small microwave-safe bowl, microwave chocolate on
high for about 15 seconds, or until partially melted. Stir
until completely smooth. With spoon, or pastry bag fitted
with a #2 tip drizzle lines across each cookie. Let cookies
sit until chocolate firms, about 30 minutes. Store in airtight
container at room temperature up to one week or in freezer
up to six months.
