 Home
Page
Recipes
Index
Food
Tips/Hints
Substitutes
Household
Hints
..
Recipe Categories
Beef
Beef (Ground)
Beverages non alcohol
Beverages
Alcohol
Bread/Buns/Biscuits
Breakfast
Cakes
Candies/Fudge
Chicken/Poultry
Chinese Food
Conversions
Cookies (Baked)
Cookies
(No Bake)
Desserts/Puddings
Dips/Spreads/Salsa
Eggs
Equilevants
Fish/Seafood
Food Tips
Frostings/Icings
Junk/Snack Foods
Microwave
Recipes
Miscellaneous
Muffins
Party Pleasers
Pasta
Pie Pastry/Shells
Pies (Baked)
Pies (No Bake)
Pork
Poultry
Preserves
Rice/ Rice Dishes
Salads
Salad Dressings
Sandwiches/Bunwiches
Sauces/Gravies
Soups/Chowders
Spice Chart
Spices/Rubs
Squares/Bars
Substitutes
Tarts
Vegetables.
 |
|
 |
Cookies
Baked or fried |
 |
PEANUT BUTTER COOKIES
1 cup margarine
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup peanut butter, smooth
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
granulated sugar
Cream together margarine and sugars in a large mixing bowl.
Add beaten eggs and vanilla . Mix thoroughly. Beat in peanut butter.
Mix flour with the baking soda and salt. Stir flour mixture into
batter and mix well. Form dough into balls and roll in granulated
sugar. Place on lightly greased cookie sheet and flatten with fork,
making a criss-cross pattern.
Bake for about 12 minutes in a preheated 350 degree F. oven or
until cookies have browned around the edges. Cool 2 to 3 minutes on
cookie sheet, then transfer to wire rack.
Makes about 4 dozen cookies.
QUICK
& EASY PEANUT SHORTIES
1 cup peanut butter
1 cup sugar
1 large egg, slightly beaten
1 teaspoon baking soda
Preheat oven to 350 degrees and grease baking sheets. In a mixing
bowl, beat peanut butter and sugar until blended. Beat in egg and
baking soda. Roll level teaspoons of dough into balls and arrange
about 1 inch apart on prepared cookie sheet. Flatten balls to about
1-1/2 inch diameter with a fork dipped in flour making a criss-cross
pattern. Bake until puffed and golden, about 10 minutes. Cool cookies
on baking sheet for about 2 minutes and remove to racks Makes
about 2 dozen
GWENS PEANUT
BUTTER SHORTBREAD
2 cups butter
1 cup
icing sugar
2 egg yolks
1 cup smooth peanut butter
1/2 tsp nutmeg
5 1/2 cups flour
Cream the butter, sugar, nutmeg, egg yolk &
peanut butter together. Add flour & nutmeg gradually till
mixture is too stiff to work with a spoon.
Roll dough into balls,
flatten with a fork.
Place on a lightly greased cookie sheet about
1 1/2 inches apart & bake
in 350 degree F. oven for 15
minutes (till delicately browned).
I like to make bigger balls ( about 12 per
cookie sheet)
Makes about 3 dozen large cookies.
Makes about 6 - 7 dozen dainty cookies
CHOCOLATE CHIP COOKIES
3/4 cup margarine
3/4 cup shortening
1 & 1/2 cup brown sugar (packed)
3/4 cup white sugar
3 eggs
3 tbs corn syrup, light
3 tbs water
3 tsp vanilla
3/4 cups flour
1 & 1/2 tsp baking soda
3/4 tsp salt
3 cups semi-sweet chocolate chips
Cream margarine, shortening, sugars, eggs,
corn syrup, water & vanilla; beat well. Combine flour,
baking soda, & salt, add this to the creamed mixture. Beat
well, stir in the chips. Place teaspoon size drops onto cookie
sheet (Put 15 to a cookie sheet, 5 down & 3 across. They spread out)
Bake in 350 degree oven for about 15
minutes. Allow to cool on cookie sheet for 1 minute, then
remove & cool on a cooling rack. (Makes about 75 cookies)
NEIMAN MARCUS
2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla
Measure oatmeal and blend in a blender to a
fine powder. Cream the butter and both sugars.
Add eggs and vanilla; mix together with
flour, oatmeal, salt, baking powder, and soda.
Add chocolate chips, Hershey Bar and
nuts. Roll into balls and place two inches apart on a
cookie sheet.
Bake for 10 minutes at 375
degrees. Makes 112 cookies. (Recipe may be halved)
EASY CHOCOLATE CHIPPERS
1 pkg Yellow cake mix (2-layer)
1/4 cup Butter; softened
1/3 cup Milk
1 Egg
1 cup Chocolate chips; semi-sweet
1/2 cup Walnuts; chopped
Stir cake mix, butter, milk and egg together
in bowl. Stir in chocolate chips and walnuts. Drop from
tsp, about 2 inches apart onto greased baking sheet.
Bake for about 12 minutes in a preheated 375
degree F. Oven
Let stand a few seconds before removing to
wire rack. Cool completely.
ORIGINAL TOLL HOUSE COOKIES
2 & 1/4 cups unsifted flour
3/4 cup firmly packed brown sugar
1 tsp baking soda
1 tsp vanilla
1 tsp salt
2 eggs
1 cup Crisco
1 (12-oz) pkg. Nestle Semi-Sweet
3/4 cup sugar
Real Chocolate Morsels
1 cup chopped nuts (optional)
Preheat oven to 375 F. In small bowl,
combine flour, baking soda, and salt. In large bowl, combine
butter, sugar, brown sugar, and vanilla. Beat till creamy.
Beat in eggs. Gradually add flour mixture. Mix well.
Stir in chocolate chips and nuts. Drop by rounded tbsfuls onto
ungreased cookie sheets. Bake 8 to 10 minutes. Makes
100 2" cookies.
BUTTERSCOTCH
CHIP COOKIES
1 cup butter or margarine
2 Cups brown sugar
2 eggs
1 tsp vanilla
1 cup walnuts chopped
3 cups flour
1 tsp baking soda
1/8 tsp salt
1 cup chocolate chips
Cream butter & sugar. Add eggs,
Vanilla & chopped nuts. Mix the flour, soda & salt
together, then add gradually to the creamed mixture. Form dough
into 2 or 3 balls. With a rolling pin, roll each ball of dough
into a large square. Cut the dough into 1 to 1 & 1/2"
squares. Bake in a 350 degree oven for about 8 - 10 minutes or
till lightly browned. Remove from oven & sprinkle the hot
cookies with chocolate chips.
OATMEAL CHOCOLATE
CHIPPERS
2 cups oatmeal
2 cups flour
1 cup brown sugar
1 tsp salt
1 tsp baking soda
1 large cup butter or margarine
1 cup chocolate chips
½ cup milk
Blend all together and moisten with the ½
cup milk. Roll into balls or drop by teaspoon onto a
greased cookie sheet, flatten with a fork. Bake for 10 minutes
in a 375 degree oven or until bottoms are lightly browned. Make
3 dozen medium size cookies.
RAISIN OATMEAL COOKIES
1 cup raisins
2/3 cup butter or margarine
1 & 1/2 cups sugar
2 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups flour
1/2 tsp soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
2 & 1/2 cups rolled oats
Rinse & drain raisins. Cream butter
& sugar, stir in beaten eggs, milk, vanilla & raisins.
Combine dry ingredients and add to creamed mixture. Drop from tsp
onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes.
Makes about 5 dozen.
DAD'S COOKIES
1 cup butter or margarine
1 cup white sugar
1/2 cup brown sugar
1 egg
1 & 1/2 cups rolled oats
1 & 1/2 cup flour
1 cup coconut
1 tsp baking soda
1 tsp baking powder
2 tbs molasses
1 tsp vanilla
1 & 1/2 tsp cinnamon
1 tsp allspice & 1 tsp nutmeg
Cream together butter & sugars. Add
egg then the remaining ingredients.
Mix well. Roll in small balls &
place on a cookie sheet. DO NOT PRESS DOWN.
Bake at 350 degrees for 10 - 12 minutes.
Makes about 4 dozen.
LOVE'S DAINTIES
1 cup butter
3/4 cup brown sugar
1 egg yolk
2 cups flour
Cream the butter & brown sugar for 5
minutes. Add the egg yolk and continue creaming.
Add the flour gradually & mix well.
Roll into balls & flatten with a fork.
Bake at 350 degree oven for 12 - 15 minutes.
PRIZE SHORTBREAD
1 cup butter
1/2 cup icing sugar
1 egg yolk
1/8 tsp nutmeg
2 & 1/4 to 2 & 1/2 cups flour
Cream the butter, sugar, nutmeg & egg yolk
together. Add flour gradually till mixture is too stiff to work
with a spoon. Then turn onto a floured board and knead the rest
of the flour into the dough until the dough begins to slightly
crack. Roll out the dough and cut with fancy cookie
cutters. Bake in 350 degree oven for 10 - 15 minutes
(till delicately browned).
Decorate: with icing and colored
sugars or dribbles of chocolate. Delicious & easy.
MERINGUE COOKIES
2 Egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1 cup sugar
1 tsp vanilla
Beat the egg whites & salt together to a
froth. Add cream of tartar. Beat until stiff & dry.
Slowly add all but 1 tbs of sugar, beating
continually. Fold in the reserved 1 tbs sugar &
vanilla. Drop from tsp onto a lightly greased cookie
sheet. Bake in a 250 degree oven for approximately 20 - 30
minutes or till done.
WHIPPED SHORTBREAD (1)
2 cups butter (not margarine)
2 cups flour
1 cup icing sugar
1 cup corn starch
1 tsp vanilla
Mix all together with an electric mixer for 10
minutes. Drop from tsp onto ungreased cookie sheet. Bake 10 to 12
minutes at 350 degrees, till bottoms are delicately browned.
(The secret is in the full 10 minutes of beating)
WHIPPED SHORTBREAD (2)
1 cup butter (not margarine)
1 & 1/2 cups flour
1/2 cup icing sugar
Combine all ingredients & beat with
electric mixer for 10 minutes (be sure to beat for the full 10
minutes). Drop from tsp onto cookie sheet.
Bake at 350 degree oven for about 17 minutes,
until bottoms are lightly browned. Makes approximately 3 dozen
small cookies.
THIMBLE COOKIES
(Also known as bird's nests or thumb print cookies)
1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1/2 tsp vanilla
1 cup flour
1/4 tsp salt
1 egg white (beaten)
3/4 cup crushed walnuts
red jam or jelly
Mix butter, sugar, egg yolk & vanilla
thoroughly. Add flour & salt gradually. Roll into balls,
dip into beaten egg white and roll in crushed walnuts. Make an
indent in the center of each ball. Bake in a 350 degree oven
for 10 to12 minutes. Remove from oven and indent the centers
again. Cool, and fill centers with jam or jelly. (Decorating
tips: Try other fillings, use your imagination to make up a beautiful
tray of assorted combinations.
GRANDMA GWEN'S
XMAS SUGAR COOKIE'S
Sugar Cookies for Annual Kids Cookie Bake
These cookies are a bit on the tough side but
will not break apart when the children decorate.
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup butter or margarine, softened
1 & 1/4 cups sugar
3 eggs
1 tsp vanilla
1/2 tsp almond extract
Decorations
Combine flour, baking powder & salt, set
aside. Cream butter & sugar with electric mixer until light
& fluffy. Beat in the eggs, vanilla & almond extract.
Stir the flour mixture into the creamed
mixture, mix well. Form into 4 balls.
Roll dough out, one ball at a time using a
lightly floured board & cut with cookie cutters. Bake at
375 degrees for 8 to 10 minutes. Remove from cookie sheet & cool.
Frost and decorate.
DECORATING SUGGESTIONS:
Colored sugar sprinkles, chocolate sprinkles, chopped walnuts,
raisins, chopped maraschino cherries (use your imagination.
These roll nicely & hold their shape while
the little ones decorate.
SUGAR COOKIES
2/3 cups shortening
3/4 cups sugar
1 egg
1/2 tsp vanilla
4 tsp. milk
2 cups sifted flour
1 & 1/2 tsp baking powder
1/4 tsp salt
Cream together the shortening, sugar, vanilla add egg & beat
until fluffy, them stir in milk. Sift together dry
ingredients & blend in cream mixture. Divide dough in half, chill
one hour. Bake in 350 degree F. for 6 to 8 mins.
ROSETTE COOKIES
(Scandinavian deep fried cookies)
2 Eggs
1 tbs sugar (granulated)
1 cup milk
1 cup flour
1/2 tsp salt
Vegetable oil (Approx 6 - 8 cups for deep frying)
Beat the eggs in a mixing bowl, add the sugar
and milk. Add flour & salt and mix until smooth.
Heat the vegetable oil to 375 degrees F.
Heat the rosette iron in the hot fat. Dip into the batter and
immediately place in the hot oil. Fry until golden brown.
Remove from grease and hold for a second to let any excess grease
drip off then gently loosen the rosettes onto a waxed paper.
Repeat procedure until all batter has been used. Let cool.
Makes about 36 rosettes. Sprinkle with a fine
dusting of icing sugar just before serving.
(These can be frozen) (This is an excellent
rosette batter)
I heat the oil on right front burner
& then keep the burner set at 6.5 but every stove is different.
|
