Skip to comments.The GUILD 12-9-2001 COOKIE RECIPE EXCHANGE DAY!!!!
Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
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4 1/2 cups all purpose flour
1 tsp salt 1 tsp baking soda
1 tsp cream of tartar
1 cup butter room temp
1 cup light brown sugar
1 cup granulated sugar
1 cup vegetable oil, Wesson preferable
1 tsp cream
1 tsp vanilla extract
1 egg, slighty beaten
1 bag chocolate chips
1 cup walnuts
Preheat over to 350. Sift together the first 4 ingredients, set aside. In a large bowl with mixer at high speed beat butter until smooth. Add sugars and beat until combined. Reduce speed to medium: beat in next 4 ingredients until combined. Reduce speed to low: beat in flour mixture until combined. Stir in chocolate chips and walnuts.
Drop be 2 tablespoonfuls 2" apart on to cookie sheets. Bake 16 minutes. Cool for a couple minutes before you put them on a rack. They are crumbly at first.
. Meringue Cookies-- light as a cloud
2 Egg whites - room temperature
1/8 ts Cream of tarter
1/8 ts Salt
1 ts Vanilla
3/4 c Superfine sugar
1/2 c Chocolate chips
1/4 c Nuts; optional
Preheat oven 300 degrees.
Beat egg whites, cream of tarter and salt together until soft peaks form.
Add vanilla, then add sugar gradually, beating until stiff.
Fold in choc. and nuts.
Drop by teaspoon fulls 2 inches apart on ungreased brown paper ( Paper grocery bag) layed on cookie sheet. Bake until dry approx. 25 minutes.
Let cool slightly before removing from brown paper.
Set on rack to cool before storing in airtight container. Freezes well.
Helpful Hint--- Make on a sunny day. Humidity makes them less crisp
NO-BAKE CHOCOLATE DROPS
2 Cups granulated sugar
1/4 Cup unsweetened cocoa powder
1/2 Cup plus 3 TBSP milk
1/2 Cup butter
1/2 Cup peanut butter
1/2 tsp vanilla
2 1/2 Cups quick oats
In a saucepan, bring sugar, cocoa powder, milk and butter to a boil, stiring. Cook 1 minute, then remove from heat. Set aside. Add peanut butter and vanilla and mix well. Place oats in a large owl, and pour in peanut-butter mixture. Mix and drop dough by large teaspoonfulls onto a cookie sheet lined with wax paper. Refrigerate
3/4 Cup shortening
1 Cup sugar
1/4 Cup molasses
1 1/2 tsp soda
1 tsp ginger
2 1/2 Cups flour
1/4 tsp salt
1/4 tsp cloves
Cream shortening & sugar. Add molasses & egg, beat well. Add sifted dry ingredients. Mix will. Roll into small balls and dip in granulated sugar. Place 2 inches apart on greased cookie sheet. Bake 10-12 minutes, until they crack 375 degrees.
Coconut Oatmeal Cookies
1/2 c. butter or margarine
1 c. packed brown sugar
1 egg, beaten
1 c. rolled oats
1/2 c. shredded coconut
1 c. sifted flour
1/2 t. baking powder
1/2 t. soda
1/2 t. salt
Cream butter and sugar, beat in egg; add oats and coconut. Add sifted dry ingredients and bglend. Shape dough into small balls (I use a #70 scoop) and place on greased cookie sheets. Flatten with fork. Bake about 10 minutes at 375 degrees.
PEANUT BUTTER CUPS
2 sticks oleo
1 Cup peanut butter
1 3/4 cups crushed graham crackers
2 1/3 cups powdered sugar
2 Cups (12 oz) milk chocolate chips
Melt oleo, add peanut butter, graham crackers and powdered sugar. Press into a 9 x 13 pan.
Melt chocolate chips spread over mixture in pan; cool.
Hint: It helps to score chocolate when partially cool to make easier cutting when completely cool.
3/4 c. heavy cream, whipped
1-1/4 c. dark brown sugar, packed
1/2 c. molasses
1 T. baking soda
1-1/2 t. ginger
1-1/2 t. grated lemon rind
4-1/2 c. sifted flour
Stir together first 6 ingredients, then stir in flour till well-blended and smooth. Wrap in plastic and refrigerate.
Make patterns out of cardboard or paper for front, back, gable, roof, chimney, etc. of your house. Roll dough out about 1/8" thick on lightly floured surface.
Lay patterns, side by side, on the dough. With a sharp knife, cut around each. With broad spatula, transfer the cutouts, with patterns still in place, to greased sheets; place about 1/2" apart.
Carefully cut out windows, doors, etc., and lift off patterns. Brush all cutouts lightly with cold water. Bake at 300 degrees 10-15 minutes or until done. Cool on sheets.
Assembly: For glue, melt 1/2 c. granulated sugar, stirring until it's a golden syrup. Dip house pieces into the syrup and press against the other pieces. If syrup gets stiff, re-melt over low heat.
Decorating: For icing, stir 4 c. sifted confectioners' sugar into 2 egg whites until smooth and creamy.
Flat licorice pieces may be used for roof tiles, sticks of chewing gum for shutters, waffle wafer cookies for chimney bricks, candy canes for columns, etc.
Gooey Butter Cookies
8 ounces cream cheese (1 package)
1/2 cup butter, softened
1/4 teaspoon vanilla extract
1 18.5-ounce package yellow cake mix
1/4 cup powdered sugar
Preheat oven to 350 F (175 degrees C). In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1" balls and then roll the balls in the powdered sugar. Place 1 inch apart onto an ungreased cookie sheet. Bake for 10 to 13 minutes. Remove from baking sheets to cool on wire racks.
1 c. butter
1/2 brown sugar
1/2 c. granulated sugar
2 egg yolks
1 c. sifted flour
1 c. rolled oats
6 oz. Hershey bar chocolate
2 T. butter
1/2 c. chopped nuts, e.g., walnuts
Cream butter and sugars. Beat in eggs. Add flour and oats; mix well. Spread in greased and floured 13x9 pan. Bake at 350 degrees for about 22 minutes. Cool 10 minutes.
Melt Hershey bars and 2 T. butter together. Spread over cookie and sprinkle with nuts.
I've been waiting for this thread. My contribution for now is the following:
For almost any cookie that you'd like to jazz up BIG TIME, go to your closest candy making supply store (look in your yellow pages for confectioner supplies) and buy a bag or two of dipping chocolate (light or dark whatever your preference). Make the most boring cookies you know, those spritz cookies that you shoot from a gun work very well. Set them aside to cool to room temperature. Take about 3/4 cup of the dipping chocolate discs and melt either over hot water (DON'T get any water in the chocolate) or nuke it low (this chocolate melts very quickly). Have waxed paper covered cookie sheets ready. Take your cookies and dip the tip, or half or even the whole cookie in the melted dipping chocolate and place them on the waxed paper covered cookie sheets. When the sheet is full of chocolate covered or dipped cookies, place the sheet in refrigerator for 15 minutes. NOTE: The chocolate will not set unless it is refrigerated for a short time.
Your friends and family will be amazed and delighted with these delicacies. Most will simply insist you had to have buoght them in the store. Last year I made a simple Lemon Spritz cookie recipe, shot them from the cookie gun in the shape of Christmas trees, dipped the tips of the "trees" in chocolate, and they were a big hit.
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