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COOKIES

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TOLL HOUSE CHOCOLATE CHIP COOKIES

2 1/4 c All-purpose Flour

1 teas Soda

1 teas Salt

1 c Softened Margarine

3/4 c Granulated Sugar

3/4 c Brown sugar (firmly packed)

1 teas Vanilla

2 Eggs

2 c Chocolate chips

1 c Chopped Nuts

Preheat oven to 375 degrees. In a small bowl combine flour, baking soda, and salt; set aside. In a large bowl combine margarine, sugar, brown sugar and vanilla: beat until creamy. Beat in eggs, Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoon on ungreased cookie sheet. Bake 9 - 10 minutes. Makes about 5 dozen 2 1/2 inch cookies.

THE ULTIMATE CHOCOLATE CHIP COOKIE

3/4 c Butter Flavor Crisco

1 1/4 c Brown Sugar

2 TBLS Milk

1 TBLS Vanilla

1 Egg

1 3/4 c All-purpose Flour

1 teas Salt

3/4 teas Baking Soda

1 c Semi-sweet Chocolate chips

1 c Chopped Pecans

Heat oven to 375 degrees. Cream crisco, brown sugar, milk and vanilla in large bowl. Blend in egg, combine flour, salt and baking soda. Add to creamed mixture, gradually stir in chocolate chips and nuts. Drop by rounded tablespoonfuls 3 inches apart on an ungreased cookie sheet. Bake for 8 - 10 minutes for chewy or 11 - 13 for crisp

SUGAR COOKIES

2/3 c Shortening

3/4 c Sugar

1 teas Vanilla

1 Egg

4 teas Milk

2 c Flour

1/2 teas Baking Powder

1/4 teas Salt

Cream shortening, sugar and vanilla. Add egg and beat until light and fluffy. Stir in milk. Sift dry ingredients together. Blend into creamed mixture. Chill 1 hour. Roll out on a lightly floured surface. Cut and bake on a greased cookie sheet. Makes about 2 dozen.

FORGOTTEN COOKIES

2 Egg whites

2/3 c Sugar

1/2 c Chopped Pecans

1/2 c Mini Chocolate chip

Preheat oven 350 degrees. Cover a large cookie sheet with foil. Beat egg whites until stiff, add sugar slowly. Stir in chopped nuts and chocolate chips. Drop by teaspoon onto foil. Placing close together as they spread very little. Place in hot oven. TURN OVEN OFF!! Go to bed. These can be left in oven overnight or at least 2 1/2 hours.

APPLE SAUCE COOKIES

1/2 c Shortening

1 c Brown Sugar

1 Egg

1 c Seedless Raisins

2 c Sifted Flour

1/2 teas Salt

1/2 teas Soda

2 teas Baking Powder

1/2 teas Nutmeg

1 teas Cinnamon

1/2 c Apple sauce

Cream together shortening and sugar, add eggs. Beat well. Add raisins. Sift together flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Add alternatively to creamed mixture. Drop by teaspoonful on greased cookie sheet. Bake at 400 degrees 12 - 15 minutes. Makes 7 dozen.

PECAN NUT BALLS

2 c Flour

2 sticks Margarine

2 teas Vanilla

2/3 c Powdered sugar

2 c Gournd pecans

Cream butter, add sugar and vanilla. Mix flour and nuts. add to butter and sugar. Roll into balls, size of a walnut, place on cookie sheet. Bake at 350 degrees for 10 minutes. While hot, 1 at a time shake in a bag with small amount of powdered sugar. Put on wax paper to cool

GRANNY'S COOKIES

2 c Flour

1 1/2 tes Baking Powder

1/2 teas Salt

1/2 c Shortening

1 c Sugar

1/2 teas Vanilla

1 TBLS Milk

Mix all together. Roll out and cut into desired shapes. Bake on ungreased cookie sheet at 350 degrees for 8 - 10 minutes.

PEANUT BUTTER OATMEAL COOKIES

2 c All-purpose flour

1 teas soda

1 teas salt

1/4 teas cinnamon

3/4 c Unsalted butter softened (DO NOT USE MARGARINE)

3/4 c Creamy Peanut Butter

1 c Sugar

1 c Brown sugar

2 Eggs

1/4 c Milk

1 teas Vanilla

2 c Old Fashioned Uncooked Oats (NOT INSTANT)

2 c Peanuts

2 c Raisins

Heat oven to 350 degrees. Lightly grease cookie sheets. In a medium bowl, mix the flour with the soda, salt and cinnamon. In a large mixing bowl, beat the butter, peanut butter, add both sugars until creamy, using a wooden spoon or an electric mixer Add eggs, one at a time beating after eacy one. Blend in milk and vanilla. Stir in the flour mix until blended. Fold in the oatmeal, raisins and peanuts . Drop by rounded teaspoonfuls 1 1/2 inch apart onto cookie sheets. Bake 10 - 12 minutes until lightly brown. Let stand 2 minutes on cookie sheets then remove to wire racks. Stire in tight-sealing plastic food containers. Makes about 8 doz 2 inch cookies.

FOR A VARIATION you can replace the raisins with 12oz pkg of chocolate chips

RUSSIAN TEA BALLS

1 c Margarine

1/2 c Powdered Sugar

1 teas Vanilla

2 1/4 c Flour

1/4 teas Salt

3/4 c Nuts

Mix and chill. Make into balls the size of walnuts. place on cookie sheets and bake 10 minutes at 400 degrees

CORN MEAL COOKIES

3/4 c Margarine

3/4 c Sugar

1 Egg

1 1/2 c Flour

1/2 c Cornmeal

1 teas Baking powder

1/4 teas salt

1 teas Vanilla

1/2 c Raisins

Mix butter and sugar, add egss and beat well. Add rest of ingredients and mix well. Drop by teaspoons on greased baking pan. Bake at 350 degrees about 15 until golden brown. Makes about 3 dozen.

CHOCOLATE CORNMEAL COOKIES

Use above recipe but add 1/4 c cocoa and 1/4 c milk.

MEXICAN WEDDING RINGS

2 sticks Margarine

1/2 c Powdered Sugar

1 teas Vanilla

1/4 teas Salt

2 c Flour

1/2 c Chopped Nuts

Cream butter and sugar, add flour, vanilla, salt and nuts. Make into small balls and press with fork. Bake at 350 degrees for 10 minutes. Roll in powdered sugar while warm.

SUMMERTIME COOKIES (no bakes)

1 stick Margarine

3 TBLS Cocoa

2 c Sugar

1/2 c Milk

Mix and boil for 1 minute then add:

1 teas Vanilla

1/2 c Peanut butter

3 c Quick oats

Drop on wax paper by spoonfuls and let cool.

THUMBPRINT COOKIES

1/4 c Margarine

1/4 c Shortening

1/4 c Brown sugar

1 Egg Yolk (set whites aside)

1/2 teas Vanilla

Mix together thoroughly

1 c Flour

1/4 teas salt

Sift together and stir in

Roll into 1" balls. Dip in slightly beaten egg whites. Roll in 3/4 c finely chopped nuts Place 1" apart on ungreased baking sheet. Bake 5 minutes. Remove from oven. Quickly press thumb gently on the top of each cookie. Return to oven and bake 8 minutes longer. Cool.. Place in thumbprints chopped nuts, candied fruit, jelly or colored confections. Bake at 375 degrees.

BUTTERFINGER COOKIES

1 1/3 c Flour

1/4 teas Salt

1 Egg

1/2 teas Soda

1/3 c Margarine

3/4 c Sugar

3 Butterfingers cut into small pieces

Sift dry ingredients. Cream together margarine and sugar. Beat in egg. Add dry ingredients, add candy bar pieces. Chill. Drop by spoonful on cookie sheet. Bake at 375 degrees for 12 minutes

SCHOOLHOUSE COOKIES

3 1/4 c Sugar

1 1/2 c Shortening

6 1/2 c Flour

1 teas Soda

2 drops Water

1 teas Salt

6 Eggs

8 oz Raisins (cover with boiling water and let cool)

4 oz chopped pecans

Drain raisins, cream sugar, shortening and raising. Add eggs, stir in soda and salt, add flour. add water. Roll out in a long tube and cut. place on cookie sheet and bake at 350 degrees for 8 minutes.

CHRISTMAS COOKIES

1/3 c Soft Shortening

1/3 c Sugar

1 Egg

2/3 c Honey

1 teas Lemon Flavoring

Mix thoroughly

2 3/4 c Flour

1 teas Soda

1 teas Salt

Sift together and mix thoroughly. form into ball and chill 45 minutes in refrigerator. Roll out on floured surface. Cut into desired shapes with cookie cutters. Place 1" apart on lightly greased cookie sheet. Bake at 375 degrees until lightly touched with finger no imprint remains. Decorate as desired.

 

Sift together

PEANUT BUTTER COOKIES

1/2 c Shortening

1/2 c Peanut butter

1 c Sugar

1 Well beatened Egg

1 1/2 c Flour

1 1/2 teas Baking Powder

1/2 teas Salt

Cream shortening, peanut butter together, add sugar gradually and cream together. Add egg, add dry ingredients. Mix well. Chill dough 10 minutes. form into balls about the size of a walnut. Place on greased cookie sheet. Flatten with fork dipped in flour making a criss cross pattern. Bake at 350 degrees for 10 - 12 minutes.

CRISPY CHEWY MOLASSES COOKIES

1 c Margarine, melted and cooled to room temperature

2 1/2 c Sugar

1 teas Cinnamon

1 teas Nutmeg

1/4 teas Salt

1 Egg

Combine in large bowl Beat well at medium speed with electric mixer.

1/4 c plus 1 TBLS water

1 teas soda

Stir until soda dissolves, add to cream mixture.

Stir in

1/4 c Molasses

3 1/2 c Flour

Drop by teas on ungrease cookie sheet. Bake at 350 degrees for 7 - 9 minutes

ILLINOIS PUMPKIN COOKIES

1 1/4 c Brown sugar

1/2 c Shortening

2 Well beaten Eggs

1 1/2 c Pumpkin

1 teas Vanilla

1/2 teas Salt

1/4 teas Ginger

1/2 teas Nutmeg

1/2 teas Cinnamon

1 teas Lemon extract

2 1/2 c Flour

4 teas Soda

1 c Raisins

1 c Chopped Nuts

Cream sugar and shortening. Add eggs, pumpkin and seasonings. Add flour and baking powder. Mix well. Stir in raisins and nuts and blend thoroughly. Drop by teaspoon on well greased cookie sheet. Bake for 15 minutes at 400 degrees. Makes 3 dozen large cookies.