Cookie Recipes

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Cinnamon Balls

3 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup vegetable shortening

1 1/3 cups granulated sugar

2 large eggs

1 tsp vanilla extract

3 tbls granulated sugar

2 tsp ground cinnamon

 

Preheat the oven to 350 and grease a baking sheet

Combine the flour, baking powder, and salt

In a large bowl, cream the vegetable shortening and sugar.  Beat in the eggs and vanilla extract.  Gradually blend in the dry ingredients.

Combine the sugar and cinnamon in a shallow dish.

Pinch off 1″ pieces of dough and roll into balls.  Roll in the cinnamon sugar and place 1 1/2″ apart on the prepared baking sheet.

Bake for 10-14 minutes until lightly colored.  Transfer to wire racks to cool.

Molasses Cookies

2 cups all-purpose flour

2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp salt

3/4 cup vegetable shortening

1 cup granulated sugar

1 large egg

1/3 cup molasses

Granulated sugar for rolling

 

Combine the flour, baking soda, spices, and salt

In a large bowl, cream the vegetable shortening and sugar.  Beat in the egg.  Beat in the molasses.  Gradually beat in the dry ingredients.  Cover and chill for 2 hours.

Preheat the oven to 350 degrees.  Lightly grease a baking sheet.

Pinch of walnut sized pieces of dough and roll into balls.  Roll the balls in granulated sugar and place 1 inch apart on the prepared baking sheet.

Bake for 10-12 minutes, until lightly colored.  Transfer to wire racks to cool.

 

Almond Cakes

2 cups all purpose flour

1/2 tsp baking powder

1 cup vegetable shortening

1/2 cup granulated sugar

2 tsp ground ginger

1/2 tsp almond extract

About 60 whole blanched almonds

 

Preheat the oven to 350 degrees

Combine the flour and baking powder.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the ginger and almond extract.  Gradually beat in the dry ingredients.

Drop the dough by the teaspoonful onto ungreased baking sheets.  Flatten each cookie slightly with the back of a spoon dipped in flour.  Press an almond into the center of each cookie.

Bake for 12-15 minutes until the cookies are a nice golden brown.  Transfer to wire racks to cool.

 

Almond Bits

2 cups all-purpose flour

1 tsp baking power

¾ tsp ground cardamom

1 tsp ground cinnamon

½ tsp salt

½ cup vegetable shortening

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg

1 tsp almond extract

60 whole blanched almonds

 

Preheat the oven to 350 degrees

Combine the flour and baking powder.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the egg and almond extract.  Gradually beat in the dry ingredients.

Divide the dough into 4 pieces.  Roll each piece into a 15” long rope.  Cut each rope into 1 inch long pieces.  Press an almond into the center of each cookie and place 1” apart on ungreased cookie sheet.

Bake for 12-15 minutes until the cookies are a nice golden brown.  Transfer to wire racks to cool.

 

Apple Bars

2 cups all-purpose flour

2 tsp baking powder

½ tsp ground nutmeg

½ tsp salt

2 tsp grated lemon zest

4 large eggs

2 cups granulated sugar

1 ½ cups diced, peeled apples

1 cup walnuts, chopped

powdered sugar for sprinkling

 

Preheat the oven to 350.  Grease a 13×9 inch baking pan

Sift the flour, baking powder, nutmeg, and salt into a bowl.  Add the lemon zest.

In a large bowl, beat the eggs and sugar until thick and light colored.  Gradually blend in the dry ingredients.  Fold in the apples and nuts.

Spread the dough evenly in the prepared pan.

Bake for 15-20 minutes, until firm.  Let cool in the pan on a wire rack.

Sprinkle powdered sugar over the cooked cookies and cut into large or small bars.

 

Apple Drops

2 cups all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

½ cup vegetable shortening

4 large eggs

¾ cup frozen apple juice concentrate, thawed

Preheat the oven to 375.  Grease 2 baking sheets

In a large bowl, combine the flour, baking soda, baking powder, and spices.  Cut in the vegetable shortening until the mixture resembles fine crumbs.

In a medium bowl, beat the eggs until thick and light colored.  Beat in the apple juice concentrate.  Add the dry mixture and blend to make a smooth dough.

Drop the dough by the spoonfuls 1 ½” apart on the prepared baking sheets.

Bake for 6-8 minutes or until golden brown.  Transfer to wire racks to cool.

 

Apple-Oatmeal Cookies

1 cup all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

½ cup vegetable shortening

¾ cup granulated sugar

2 large eggs

1 cup rolled oats

1 cup diced, peeled apples

1 cup walnuts, chopped

Preheat the oven to 350.  Grease 2 baking sheets.

Combine the flour, baking powder, spices, and salt.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the eggs.  Gradually blend in the dry ingredients.  Fold in the oats, apples, and walnuts.

Drop the dough by the spoonfuls 1 ½” apart onto the prepared baking sheets.

Bake for 12-15 minutes, or until lightly colored.  Transfer to wire racks to cool.

 

Baked Cheesecake Bars

Crust:

1 cup all purpose flour

1/3 cup packed light brown sugar

1/3 cup vegetable shortening

Filling:

2 large eggs

1 lb cream cheese, at room temperature

½ cup granulated sugar

2 tbls fresh lemon juice

1 tbls marsala or 1 tsp almond extract

Preheat the oven to 350 degrees

To make the crust, combine the flour and brown sugar in a bowl.  Cut in the vegetables hortening until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of a 9” baking pan.  Bake for 15 minutes.

Meanwhile, make the filling.  In a large bowl beat the eggs until thick and light colored.  Beat in the cream cheese and sugar until smooth.  Beat in the lemon juice and marsala.

Spread the filling evenly over the warm crust.  Bake for 20 minutes longer or until firm to the touch.

Cool in the pan on a rack before cutting into large or small bars.

 

Banana Chip Bars

1 ¾ cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

6 tbls vegetable shortening

1 cup packed light brown sugar

1 large egg

½ tsp vanilla extract

3-4 large bananas, mashed

1 cup semisweet chocolate chips (or raisins)

Preheat the oven to 350 degrees

Combine the flour, baking powder, and salt

In a large bowl, cream the vegetable shortening and brown sugar.  Beat in the egg and vanilla extract.  Beat in the bananas.  Gradually blend in the dry ingredients.  Fold in the chocolate chips.

Spread the mixture evenly in an ungreased 8” baking pan.

Bake for 30-35 minutes until the top is lightly colored.  Cool in the pan on a small rack before cutting into large or small bars.

 

Fudge Brownies

½ cup + 2 tbls vegetable shortening

2 tbls unsweetened cocoa powder

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup all-purpose flour

Preheat the oven to 350.  Grease a 9” baking pan.

Combine the vegetable shortening and cocoa in the top of a double boiler and heat over low heat, stirring occasionally until the shortening is melted.

Remove the heat and stir in the sugar.  Stir in the eggs and vanilla extract until well-blended.  Stir in the flour.

Spread the mixture evenly in the prepared pan.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Cool in the pan on a rack before cutting into large or small bars.

 

Beaumont Inn Cookies

2 ½ cups all-purpose flour

1 tsp baking powder

2 tbls butter, at room temperature

1 cup granulated sugar

1 large egg

½ cup milk

Preheat the oven to 425.  Grease 2 baking sheets

Combine the flour and baking powder.

In a large bowl, cream the butter and sugar.  Beat in the egg and milk.  Gradually blend in the dry ingredients.

Drop the dough by the spoonfuls 1 1/2 “ apart on the prepared baking sheets.

Bake for 12-15 minutes until golden brown.  Transfer to wire racks to cool.

 

Bird’s Nest Cookies

2 cups all-purpose flour

¼ tsp salt

1 cup vegetable shortening

½ cup granulated sugar

1 large egg, separated

1 large egg yolk

1 ½ tsp vanilla extract

1 cup walnuts, chopped

Chocolate kisses

Preheat the oven to 375.

Combine the flour and salt.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the egg yolks and vanilla extract.  Gradually blend in the dry ingredients.

In a shallow bowl, beat the egg white until frothy.  Spread the walnuts on waxed paper.

Break off 1” pieces of dough and roll into balls.  Dip the balls in the egg white to coat and place 1” apart on ungreased baking sheets.

With your fingers, make a small depression in the center of each cookie.  Bake for 12-15 minutes until lightly colored.

Press an upside-down chocolate kiss into the center of each hot cookie, and transfer to wire racks to cool.

 

Blueberry Cookies

2 cups all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup vegetable shortening

1 cup granulated sugar

1 large egg

¼ cup milk

1 tsp almond extract

1 ½ tsp grated lemon zest

1 cup blueberries.

Combine flour, baking powder, and salt.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the egg.  Beat in the milk, almond extract, and lemon zest.  Fold in the blueberries.

Cover and chill for at least 4 hours.

Preheat the oven to 375.

Drop the dough by spoonfuls about 1” apart onto ungreased baking sheets.

Bake for 12-15 minutes until lightly colored.  Transfer to wire racks to cool.

 

Brandy Cookies

1 cup vegetable shortening

¾ cup granulated sugar

3 tbls brandy

3 cups all-purpose flour

Preheat the oven to 350

In a large bowl, cream the vegetable shortening and sugar.  Beat in the brandy.  Gradually blend in the flour.

Break off pieces of dough and roll into pencil thin ropes 8” long.  For each cookie, twist 2 ropes together and then form a ring.  Moisten the ends lightly with water and pinch to seal.  Place the rings 1” apart on ungreased baking sheets.

Bake for 12-15 minutes, until golden brown.  Transfer to wire rack to cool.  These can be sprinkled with sugar crystals when warm or drizzled with icing or melted chocolate.

 

Bulgarian Honey Cookies

1 cup all purpose flour

1 tsp baking soda

½ cup vegetable shortening

¼ cup honey

¼ cup granulated sugar

1 large egg yolk

Granulated sugar for rolling

Preheat the oven to 350.

Combine the flour and baking soda.

In a medium saucepan, melt the vegetable shortening with the honey, stirring until smooth.  Remove from heat and beat in the sugar and egg yolk.  Gradually blend in the dry ingredients.

Break off small pieces of dough and roll into balls.  Roll each ball in granulated sugar and place 1 ½” apart on ungreased baking sheets.

Bake for 10-12 minutes, until firm to the touch.  Transfer to wire racks to cool.

 

Butter Cookies

2 cups butter, at room temperature.

1 cup powdered sugar

2 large eggs

4 cups all-purpose flour

Preheat the oven to 350.

In a large bowl, cream the butter and powdered sugar.  Beat in the eggs one at a time.  Gradually blend in the flour.  On a floured surface, roll out the dough to a thickness of ¼”.  With a 1 ½” round cookie cutter, cut out circles and place them 1” apart on ungreased baking sheets.
Bake for 12-15 minutes until lightly colored.  Transfer to wire racks to cool.

 

Butter Pecan Drop Cookies

2 cups all-purpose flour

½ tsp salt

1 cup butter, at room temperature

2/3 cup packed light brown sugar

1 large egg

1 ½ cups pecan halves

Combine the flour and salt

In a large bowl, cream the butter and brown sugar.  Beat in the egg.  Gradually blend in the dry ingredients.  Cover and chill for at least 1 hour.

Preheat the oven to 375.

Break off walnut sized pieces of dough and roll into balls.  Flatten the balls with the bottom of a glass dipped in flour and press a pecan into the center of each cookie.

Bake for 10-12 minutes, until lightly colored.  Transfer to wire racks to cool

 

Calla Lilies

1 cup all purpose flour

1 tsp baking powder

1/8 tsp salt

3 large egg whites

¾ cup granulated sugar

1 tsp vanilla extract

Filling:

½ cup heavy cream

2 tbls granulated sugar

Preheat the oven to 400.  Lightly grease 2 baking sheets.

Combine the flour, baking powder, and salt.

In a large bowl, beat the egg whites until stiff buy not dry.  Beat in the sugar and vanilla extract.  Gradually fold in the dry ingredients.  Beat for 2 minutes.

Drop the dough by the spoonfuls onto the prepared baking sheets.

Bake for 8-10 minutes, until golden.  While the cookies are still hot, roll each one into a cone shape and place seam side down on wire racks to cool

To prepare the filling, in a small bowl beat the heavy cream with the sugar until it holds soft peaks.  Just before serving, fill the cones with the whipped cream.

 

Chocolate Sparkles

2 oz semi-sweet chocolate, chopped

2 2/3 cups all purpose flour

2 tsp cream of tartar

1 tsp baking soda

¼ tsp salt

1 cup vegetable shortening

1 ¼ cups granulated sugar

2 large eggs

½ tsp vanilla extract

Granulated sugar for rolling

Melt the chocolate in a double boiler over low heat, stirring until smooth.  Remove from heat.

Combine the flour, cream of tartar, baking soda, and salt.

In a large bowl, cream the vegetable shortening and sugar.  Beat in the eggs.  Beat in the melted chocolate and vanilla extract.  Gradually blend in the dry ingredients.  Cover and chill for 2 hours.

Preheat the oven to 400

Pinch off walnut-sized pieces of dough and roll into balls.  Roll in granulated sugar and place 1 ½” apart on ungreased baking sheets.

Bake for 8-10 minutes, until firm to the touch.  Transfer to wire racks to cool.

 

Cream Cheese Tasties

2 cups all purpose flour

¼ tsp salt

1 cup vegetable shortening

8 oz cream cheese, at room temperature

½ cup powdered sugar

¼ cup raspberry preserves

Powdered sugar for sprinkling

Combine the flour and salt

In a large bowl, beat the vegetable shortening, cream cheese, and powdered sugar until smooth.  Gradually blend in the dry ingredients.  Divide the dough in half.  Wrap each half in waxed paper and chill for 8 hours.

Preheat the oven to 375.

On a floured surface, roll out half the dough to a rectangle approximately 10×11.5”.  Trim the edges of the dough and cut lengthwise into 4 strips.  Cut each strip into 5 squares.  Place ¼ tsp raspberry preserves in the center of each square and fold the dough over to form a triangle.  Press the edges together to seal and place 1” apart on ungreased baking sheets.  Repeat with the other half of the dough.

Bake for 10-12 minute, until lightly colored.  Sprinkle with powdered sugar and transfer to wire racks to cool.

 

Fortune Cookies

1 large egg

¼ cup granulated sugar

2 tbls canola oil

2 tbls water

¼ cup cornstarch

In a medium bowl, beat the egg and sugar until thick and light colored.  Beat in the canola oil.

Transfer 1 tsp of the egg mixture to a small bowl.  Add the water and cornstarch, and stir until smooth.  Blend the cornstarch mixture into the egg mixture.

Preheat a griddle.

Drop the batter by the tablespoonful onto the hot griddle and use the back of the spoon to spread the batter into a 3.5” to 4” circle.  Cook for 5-8 minutes, until the cookies are golden.  Remove from the griddle and fold in half over a wooden dowel to form the fortune cookie shape.

 

Orange Wafers

1 cup vegetable shortening

1 cup granulated sugar

4 large egg yolks

2 tbls fresh orange juice

1 tbls orange extract

3 cups all purpose flour

Orange colored sugar crystals

In a large bowl, cream the vegetable shortening and sugar.  Beat in the egg yolks one at a time, beating vigorously after each addition.  Beat in the orange juice and orange extract.  Gradually blend in the flour.  Cover and chill for 4 hours.  Preheat the oven to 350.  Lightly grease 2 baking sheets.

On a floured surface, roll out the dough to a thickness of 1/8”.  Using a 1 ½” round cookie cutter, cut into rounds and place 1” apart on the prepared baking sheets.  Sprinkle with the orange sugar crystals.

Bake for 10-12 minutes or until lightly colored.  Transfer to wire racks to cool.

 

Rum Cookies

2 cups all-purpose flour

2 tsp baking soda

½ tsp salt

1 cup butter at room temperature

1 cup packed light brown sugar

3 large eggs

½ cup rum

1 tsp almond extract

Combine the flour, baking soda, and salt.

In a large bowl, cream the butter and sugar.  Beat in the eggs.  Beat in the rum and almond extract.  Gradually blend in the dry ingredients.  Cover and chill for 4 hours.

Preheat the oven to 400.

Drop the dough by the spoonfuls 1 ½” apart onto the prepared baking sheets.

Bake for 6-8 minutes, until lightly colored.  Transfer to wire racks to cool.

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