Posted on 12/09/2001 5:24:55 AM PST by Hillary's Lovely Legs
1/4 cup butter
1 cup graham cracker crumbs
1 cup chopped walnuts
6 oz package of chocolate or butter scotch morsels
1 cup flaked coconut
1 can sweetened condensed milk
Pre-heat over to 350o
Melt butter in 9" square pan coating bottom evenly
Sprinkle pan with with graham cracker crumbs (pack down slightly)
Layer with walnuts then chocolate or butter scotch morsels
Cover with coconut flakes
Pour condensed milk evenly over top, do not stir!
Bake 30 to 35 minutes
Cool and cut into squares.
Chill squares in refrig.
Chocolate Chip Shortbread
1 c. butter
1/3 c. sugar
1-3/4 c. flour
1/4 c. cornstarch
1 c. mini chocolate chips (semi-sweet choc.)
Beat butter and sugar till creamy. Reduce speed of mixer, add flour and cornstarch. Beat until well mixed. Stir in chocolate chips by hand.
Press into ungreased 13x9 pan. Prick all over with fork. Bake 35-45 minutes or until edges just begin to brown. If browning too quickly, cover with foil. Cool in pan 15 minutes. Cut while still warm.
1/2 C. oleo or butter
1 1/2 C. brown sugar
2 eggs
1 t. vanilla
2 1/2 C. flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
3/4 C. nuts chopped
1 C. sour cream
In a large mixing bowl, blend together oleo and brown sugar until creamy. Add eggs and blend in. Mix together flour, soda, baking powder and salt. Blend into butter mixture and then add sour cream, nuts and mix well together. Chill dough for at least 2 hours.
Drop by teaspoon onto a greased baking sheet. Bake at 400 degrees F. for 10 - 12 minutes. Let cool and frost.
Frosting:
6 T. butter browned
3 C. confectionary sugar
1/4 C. milk
Blend all ingredients together. If needed add a little more milk to get the right consistency to frost cookies.
I've been looking for a sour cream cookie recipe. Just found this on a google search. If anyone has a better one, I would love to have it...I've always wanted to duplicate the cookies my grandmother made (hard to do without HER recipe).
Easy Ginger Crinkles
1 (18.25 oz.) box of spice cake mix without pudding in the mix
1 teaspoon ground ginger
2 large eggs, slightly beaten
1/4 cup vegetable oil
1/4 cup molasses
sugar
Combine cake mix and ginger in large bowl, stir well. Add eggs, oil, and molasses. Stir until blended--dough will be sticky! Shape dough into a ball, cover & chill or freeze for later use.
Divide chilled dough in half, work with one half at a time, keeping remaining portion chilled. Shape dough into 1-inch balls, roll balls in sugar. Place 2 inches apart on lightly greased cookie sheets. Bake at 375 degrees for 14 minutes. Let cool for 2 minutes and remove from baking sheet to wire racks to cool completely. Repeat with remaining dough. Makes about 3 1/2 dozen.
Tip: Measure out your vegetable oil first, then the molasses to make clean-up easier. Also, when shaping balls and rolling in sugar, keep dusting your hands with sugar to keep dough from sticking to you.
Here are my favorite cookies. Mrs. Watts lived up the road from us when I was little, and she used to milk her cow, churn her own butter (and I helped!) and make these wonderful cookies. Somehow I always could tell when she had some in the oven, and would stop in for a visit. ;-)
Mrs. Watt's Oatmeal Cookies
1 cup flour
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1/2 Tsp. Soda
1 1/2 Cups Rolled Oats
1/2 Cup Brown Sugar
1/2 Cup White Sugar
1/2 Cup Shortening
1 Egg
1 Tbs. Water
1 Tsp. Vanilla
Sift flour, salt, baking powder and soda into mixing bowl. Add remaining igredients except oats. Beat until smooth. Fold in the oats (not cooked) and shape into small balls. Place on cookie sheet and bake at 350° about 20 minutes. (375° for 14 minutes). Makes 2 1/2 - 3 dozen.
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HLL, I hope your car troubles are over soon. My daughter wrecked both of our cars in a two week period last month. Someone hit her Jeep from behind. She was okay thankfully, and the car was fixed. While I was driving the little rental car, she totalled my Maxima two weeks later. This time she hit someone from behind. I now have a new car and many more years of payments.
1 pound brown sugar
2/3 cup melted butter
2 3/4 cup flour
3 eggs
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 cup pecans
1 pound orange candy slices
Cut orange slices into small pieces. Pour melted butter over brown sugar and beat. Add eggs, one at a time, beating after each addition. Sift flour, salt and baking powder together. Add dry ingredients a little at a time. Add vanilla, pecans and chopped orange slices. Spread in a [greased and floured] 9 x 13-inch pan. Bake at 350 degrees F. for about 30 to 40 minutes. Cool and cut into squares. Remove from pan.
This was one of my mother's Christmas time hits.
Thank everyone for the great thread, JL
Peppermint Candy Cups
12 ounces vanilla-flavored candy coating
3/4 cup crushed hard peppermint candy
Place candy coating in a 2-qt. glass bowl and microwave on medium (50% power) 3 to 4 mins. or until melted, stirring after two minutes. Stir in crushed candy. Spoon mixture evenly into petit four paper cups, filling about 3/4 full. Chill until firm. Store in airtight container. Makes 3 dozen.
Tip: Good way to use up candy canes! You can place them in a plastic zip-lock bag and take out all your fustrations with a rolling pin or hammer :)!! I have used a blender to crush them but it makes an awful racket.....
I remember seeing a pint jar of yucky cream sitting in my Grandmother's refrigerator,,, I can also remember seeing her literally scrape the top off the yuck before she added it to her cookie recipe. (I am 56 yrs. old,, I would guess I was 5 or 6 when I witnessed this,,, I don't know how many years Grandma had been using this method, but she died at age 93,, when I was aged 33,,, so we know this method didn't kill her)
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2 ½ c. sugar
1 lb. butter (the real stuff)
2 eggs
5 c. flour
1 T. soda
½ t. salt
1 small jar (3-4 oz.) maraschino cherries, diced into small pieces
1 small container candied pineapple, (green) diced into small pieces
1 c. nuts, chopped
Mix ingredients in order.
Makes 5 half dollar-size (1 ½ inch diameter) logs about 7-8 inches; long.
Roll up each cookie log into wax paper, tying ends with twist tie or ribbon.
Refrigerate.
Cut into cookies, about 1/3 inch; thick
Bake at 350º for 8-10 minutes until VERY lightly browned around edges.
NOTE: If you are using an air bake pan, you will need to increase the cooking time and watch the cookies VERY closely. Quite honestly, I do NOT recommend using this type of pan with these cookies.
These cookie logs can last for a couple of weeks in the refrigerator. If you want to bake only a few cookies, just lop off what you need from the log and re-roll remainder into the wax paper.
I have given these logs as Christmas gifts, rolled up in tinted plastic wrap with curled ribbon at each end, with the baking instructions tied into the ribbon.
*********************** Macadamia Chocolate Chunk Cookies
1 c. firmly packed brown sugar
¾ c. sugar
1 cup (2 sticks) butter or margarine, softened (I use butter)
2 tsp. vanilla
2 eggs
2 ¼ c. all purpose flour, divided
½ c. unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 package (8 oz) semi-sweet baking chocolate, cut into small chunks
(I use 11.5 oz. pkg. semi-sweet Nestle Mega Morsels, 11.5 oz. pkg. semi-sweet Nestle Chocolate Chunks or 11.5 oz. pkg of semi-sweet Hersheys Mini Kisses)
1 jar (3 ½ oz) macadamia nuts, coarsely chopped (BIG chunks!)
Place brown sugar, sugar, margarine, vanilla, and eggs into mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
Add 1 cup flour, cocoa powder baking soda, and salt. Turn to Stir Speed and mix about 30 seconds. Gradually add remaining 1 ¼ c. flour and mix about 30 seconds longer. Turn to Speed 2 and mix about 30 seconds. Turn to Stir Speed and add chocolate chunks and nuts, mixing just until blended.
Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 325 degrees for 12 to 13 minutes, or until edges are set. DO NOT OVERBAKE. Cool on baking sheets about 1 minute. Remove to wire racks and cool completely.
Yield: 36 servings (1 cookie per serving).
This recipe is from my Kitchen Aid recipe book so that is why the instructions may seem odd. Stir speed is the lowest speed and the speeds increase to Speed 8, which is used for whipping.
**Remember that dark pans cook faster so you may need to decrease your baking time. I get about 32 cookies from this recipe because I make them large. If you make the smaller size that yields 48 cookies, I discovered the cooking time of 12 minutes produced dry cookies. You want a chewy center instead, so reduce the baking time.
Snickerdoodles
2 & 3/4 cups sifted flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1 cup shortening
1 & 1/2 cups granulated sugar
2 unbeaten eggs
1 Tblsp. granulated sugar
2 tsp. cinnamon
Sift flour (after sifting it first before measuring), cream of tartar, baking soda, and salt into a bowl.
In separate bowl, at medium speed on mixer, mix shortening with 1 & 1/2 cups sugar and eggs till light and fluffy.
At low speed, beat the flour mixture into the egg mixture till dough-like.
Chill till easy to handle. Start heating oven to 400 degrees. Form dough into walnut-sized balls. Roll in 1 Tblsp sugar and 2 tsp. cinnamon, mixed together in small bowl.
Place 2 inches apart on ungreased cookie sheet. Bake 8 - 10 minutes. These burn very easily. Remove from oven ~before~ they "fall". They will look puffy when it's time to remove them, don't wait till they fall in oven.
Do ~not~ leave on cookie sheet to cool. Remove within a few seconds to a rack for cooling period.
You can make a couple of dozen at a time, and leave the rest of dough in fridge up to a couple of weeks and make as needed.
Makes about 5 dozen.
Well, get yourself a good basic cookbook (with pictures and explanations of terms) and learn! I taught my two older sons to bake when they were in high school. They were motivated because they wanted something sweet one time some friends were coming over. I taught them how to make my Buttermilk Cake (a delicious Pound cake) and Chocolate Chip Cookies. Since going to college, they cook for themselves and friends. I got my 19 yr. old soph. at Carnegie Mellon a wok, chef's knife and other cooking stuff for his birthday (his request!).
And in honor of Cookie Exchange Sunday, I'll be teaching my 11 yr. old son and 13 yr. old daughter to bake cookies (my Fruit Cake Cookie recipe which I'll post in a little while). So use this opportunity to get some good recipes and AMAZE your friends!
Oh boy! I have a $5 off coupon for Beth, Bath and Beyond, and one opened up nearby just a couple of months ago. And a Pier One just opened right next door to it! I predict they will be a favorite haunts of mine in the weeks to come!
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