Darci's Recipe Box: Cookies

Showing posts with label Cookies. Show all posts

Orange and Cream Cookies

1/2 cup Shortening
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
3 t. grated orange peel
2 1/4 cups all-purpose flour
1/4 t. baking soda
1/2 t. salt
1 cups (about 1/2 a 12oz. pkg.) White Chocolate Chips

Directions

PREHEAT oven to 350° F.

Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in egg and orange peel. Mix all remaining ingredients together in a seprate bowl and gradually add flour mixture to wet mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10 to 12 minutes or until edges are light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 3 dozen cookies

*Picture from http://www.verybestbaking.com/
*I adapted the recipe from 5 different blogs.

Sugar Cookies

1 cup sugar
½ cup (1 stick) butter
1 egg
¼ tsp. lemon extract or juice
¼ tsp. vanilla
2 ¼ cups flour
2 tsp. baking powder
½ tsp. salt
¼ cup milk

Cream together with beaters: sugar and butter, add egg, lemon juice, and vanilla.
Mix flour, baking powder, and salt together. Beat it into butter mixture alternating with milk. Chill at least 2 hours in fridge.
Roll out and bake at 350 for 8-10 minutes.
Cool and frost.

Sugar Cookies Frosting
1 cup butter, softened to room temperature
1 teaspoon vanilla
pinch of salt
4 cups powdered sugar
4-6 tablespoons milk
1-3 t. of lemon juice
food coloring (if desired)

Combine butter, vanilla and salt and beat until light and fluffy. Add powdered sugar in 1-2 cup increments until combined. Add milk, lemon juice and food coloring gradually until you reach your desired spreading consistency (I mixed this for a while).

Chocolate Thumbprints

These are yummy, but I think the recipe needs some tweeking. The honey in the gannche was too strong of a flavor. I'd suggest cooking the mixture longer or subsituting it with corn syrup or sugar.

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla Ganache (below)

Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. The dough will appear quite dry but will come together when you start rolling it into little balls.

Roll balls using 2 teaspoons dough for each, and roll each ball in sugar. Place 1 inch apart on parchment or silpat lined baking sheets. Using teaspoon measure, make an indentation in the center of each ball. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers lightly again with the teaspoon measure.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Chocolate Vanilla Ganache
Makes about 1 cup

1/3 cup honey
1/3 cup heavy cream
1 tablespoon pure vanilla extract
4 ounces semisweet chocolate, finely chopped (I used chocolate chips)
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Combine honey, cream, and vanilla in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 10 minutes.

Place chocolate in a small bowl. Pour cream mixture over chocolate, and let stand for 1 minute. Stir until smooth. Add butter, and continue to stir incorporated. Let cool slightly, and then use immediately.

Picture and Recipe from My Kitchen Cafe

M&M Cookies

1 cup packed brown sugar
1/2 cup white sugar
1/2 cup shortening
1/2 cup margarine
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies, candies will break into pieces.

Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.

Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes, to your liking.

Red, White, and Blue Stars Cookies

5 cups cake flour (not self-rising), plus more for surface
2 teaspoons baking powder
1 1/2 teaspoons salt
12 ounces (3 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract
2 tablespoons heavy cream, plus more for brushing
3/4 cup raspberry jam
3/4 cup blueberry jam
2 tablespoons sanding sugar

Directions
Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter (or instead of wasting extra dough cut into squares), and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Makes about 40 sandwich cookies

Recipe from Martha Stewart Living Magazine

Mississippi Mud Cookies

This recipes also make yummy Chocolate Chocolate Chip Cookies, just omit the nuts and marshmallows.

1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans (omit it making Chocolate Chocolate Chip Cookies)
1 cup milk chocolate morsels
1 cup miniature marshmallows (omit it making Chocolate Chocolate Chip Cookies)

1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1-2 minute or until smooth, stopping and stirring every 30 seconds.

2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and milk chocolate morsels.

4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 (more than 3 look messy) marshmallows into each portion of dough.

5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

Makes about 3 dozen

*Recipe Comes from Southern Living Magazine

Chocolate Chips Bars in a Jar

½ Cup Chopped Toasted Walnuts
¼ Cup Milk Chocolate Chips (more if needed)
¼ Cup White Chocolate Chips
¼ Cup Semi Sweet Chocolate Chips
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar*
½ Cup Light Brown Sugar*

In 1-quart wide-mouth glass jar, gently layer and pack milk Chocolate Chips, White Chocolate Chips and Semisweet Chocolate Chips, Nuts (cooled), Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more Chocolate Chips.

*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.

Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla

Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16 bars.

Oatmeal Bars in a Jar

½ Cup Old-Fashioned Oats
½ Cup mini M&M Candies (more if needed)
½ Cup Light Brown Sugar
2 Cups Buttermilk Baking Mix (divided)
½ Cup Dark Brown Sugar

In 1-quart wide-mouth glass jar, gently layer and pack Oats, Candies, Dark Brown Sugar, 1 Cup of Baking Mix, Light brown Sugar and last cup of Baking Mix. Fill any remaining room (if any) with more candies.

*Be sure to pack sugars firmly to prevent baking mix from sifting down through the jar.

Directions for Making Chocolate Chip Bars
1 Jar of Mix
½ Cup Melted Butter
1 Egg
1 t. Vanilla

Mix all ingredients together. Press mixture into a greased 8” square pan. Bake at 350 for 18-22 minutes. (Until light golden brown and center in almost set). Makes 16bars.

From Sheri

Butter Cookies (Sugar Cookies)

Cream:
1 Cup Unsalted Butter, Softened
1 Cup Sugar

Add:
1 Egg
1 t. Vanilla

Mix in:
2 t. Baking Powder
3 Cups Flour

Dough will be stiff. If too Stiff add 1 t. of water at a time. Do not chill.
Divide dough into two balls. On floured surface. Roll each ball out 1/8” thick. Put on ungreased sheet. Bake at 400 for 6-7 minutes.

Royal Icing:

3 T Meringue Powder
4 Cups Sifted Powder Sugar
6 T Water

Beat Powder, Sugar and Water at low speed for 7-10 minutes.

From Sheri

Chocolate Crinkles

Mix Together:
¾ Cup Melted Butter
½ Unsweetened Cocoa Powder
1 Cup Sugar

Whisk In:
2 Eggs
2 t. Vanilla

In separate bowl Mix:
2 Cups Flour
1 t. Baking Powder
1 t. Baking Soda
½ t. Salt

Add of dry mixture Spoonful at a time to chocolate mixture. Stir in Chocolate Chips and refrigerate 2 hours.

Roll dough in to 1” balls and roll i:
¾ Cup Sugar

Place on ungreased baking sheet. Bake 350 for 10 minutes. Then place cookie sheet on cooling rack for 5 minutes. Lightly dust with remaining sugar. Transfer to cooling rack.

Makes 4 Dozen.

From Sheri

Special K Bars

½ Cup Sugar
½ Cup Light Karo Syrup

(Stir well and bring to a bubble stage, still looks sugary) Remove from heat.

Add:
2/3 Cup Peanut Butter
3 Cups Special K

Press into grease 9x13 pan

Melt together:
1 Small pkg. Butterscotch Chips
½ pkg. Chocolate Chips

Spread over pan. Let cool, cut and serve.

From Linda

Fruity Bran Bars

2 cups all bran
½ cup chopped dried apricots
1 cup raisins
1/3 cup flour
½ cup honey
1/3 cup skim milk
3 T vegetable oil
1 egg slightly beaten

Mix all ingredients except eggs together. Once mixed, stir in egg. Spread in 8 x 8 x 2 baking pan. Bake at 325 for 30 minutes. Cool in pan and cut into 24 bars. Store tightly covered.

From Sheri

Gingerbread People

From Sheri

2 1/3 cups flour
2 ½ t. ground ginger
2 t. ground cinnamon
½ t. baking soda
¼ t. salt
¼ t. ground cloves
¾ cup (1 ½ sticks) unsalted butter at room temperature
¾ cup firmly packed dark brown sugar
¼ cup honey
2 extra large eggs

1. Sift first 6 ingredients into a medium bowl.
2. Using an electric beater, beat butter, sugar, and honey in a large bowl until fluffy.
3. Beat in egg yolks.
4. Add dry ingredients; combine.
5. Gather dough into ball (dough will be soft)
6. Divide into 3 pieces, flattening each into a disk
7. Wrap in plastic and chill until firm, about 3 hours. (Dough can be made 2 days ahead)
8. Position rack in upper third of oven and preheat to 375 degrees.
9. Grease large, heavy cookie sheets.
10. Roll 1 disk out on lightly floured surface to ¼” thick round.
11. With a cookie cutter, cut out gingerbread people.
12. Transfer to cookie sheets, spacing 1 inch apart; remove scraps for later use.
13. Bake until just turning brown at edges, about 10 minutes.
14. Transfer to racks: cool.
15. Repeat with remaining dough

Icing
½ cup powdered sugar
2 ½ cups milk

Pumpkin Whoopie Pies

From Kira

1 can pumpkin (about 1 3/4 cups)
2 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
4 tsp. baking powder
2 tsp. baking soda dissolved in 2 tbsp. milk
1 1/2 tsp. salt
2 tsp. cinnamon
4 cups flour

Preheat oven to 350 degrees.
Mix pumpkin, eggs, oil, sugar, and vanilla. Then mix the rest of the ingredients with the flour and mix all that into the pumpkin mixture.
Drop by spoonful onto greased cookie sheets. Bake for about 10 minutes. (9 min. was the perfect time for me) Cool on racks.
While cooling, make frosting.

Frosting:
1 stick butter, softened
1 8 oz. pkg. cream cheese, softened
1 lb. powdered sugar
vanilla extract to taste

Beat all together. Spread onto bottom side of cookie than put another cookie on top.

Crazy Uncle Dave's Muddy Buddies

9 Cups Chex Mix Cereal
1 Cup Semi Sweet Choc. Chips
1/2 Cup Peanut Butter
1/4 Cup Butter
1 t. Vanilla
1 1/2 Cups Powdered Sugar

The Most Delicious Gingersnap (Molasses) Cookie Recipe Ever

3/4 C. Shortening
1 C. Sugar
1 Egg
4 T. Molasses
3/4 t. Ginger
1 t. cinnamon
2 t. Baking Soda
2 C. flour
1/2 t. salt

Beat shortening, sugar, egg, and molasses. Add dry ingredients. Chill. Form into 1 inch balls. Roll in sugar. Bake @ 350 for 10 minutes on greased cookie sheet.

*This recipe come from Trista, who got it from someone else.

Homemade Oreos

2 Devils Food Cake Mixes
1 1/2 cups shortening
4 eggs
Mix Well. Roll into small balls. Bake on un-greased cookie sheet at 350 for 9 minutes

Filling
8 oz cream cheese
1/4 cup butter
2 3/4 cups powder sugar
1 T. Vanilla
Mix well, scrapping bowl.

press 2 cookies together with filling

*can make with confetti cake mix or spice cake mix

Darci's Recipe Box