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Cookies and Bars #3

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ALFAJORCITOS DE MANTECA

APPLE-OATMEAL CHEWS

APPLESAUCE BROWNIES

APRICOT BARS

APRICOT PASTRIES

APRICOT STRUDEL

BANANA DROP COOKIES

BIG OATMEAL CHOCOLATE CHIP COOKIES

BLACK WALNUT COOKIES

BOURBON BALLS

BRANDY BALLS

BROWN SUGAR SPRITZ

BROWNIE MOUNDS

BUFFALO CHIPS

BUTTERSCOTCH BROWNIES

CHERRY DELIGHTS

CHEWS

CHIP AND NUT BARS

CHOCOLATE CHIP KISSES (MERINGUES)

CHOCOLATE CINNAMON BROWNIES

CHOCOLATE FROSTED FINGERS

CHOCOLATE PEANUT COOKIES

CHOCOLATE RADS

CHOCOLATE SUNDAE COOKIES

CHOCO NUT DROPS

CINNAMON SANDIES

COCONUT COOKIES

CONSTANT COMMENT SHORTBREAD COOKIES

CRACKLE-TOP PEANUT BUTTER COOKIES

DECORATED SPICE COOKIES

FINGERPRINT COOKIES

FLAKY PINEAPPLE SQUARES

FROSTED FUDGE BROWNIES

FUDGE BROWNIES

GIRL SCOUTS' THIN MINT COOKIES

GLAZED CINNAMON BARS

HELLO DOLLY COOKIES

HUNGARIAN PASTRY SQUARES

ISCHL TARTLETS

JAN HAGELS

JAPANESE CHOCOLATE CHIP COOKIES

JAPANESE PEANUT COOKIES

KIFLES

LEMON COOLERS (SUNSHINE)

MACAROONS, ALMOND

MEXICAN WEDDING CAKES

MINCEMEAT DROP COOKIES

MORAVIAN GINGER COOKIES

MRS. FIELD'S CHOCOLATE CHIP COOKIES

NABISCO CHEESE NIPS

NABISCO NILLA WAFERS

NABISCO OREOS

NANAIMO BARS

NEIMAN MARCUS REAL CHOCOLATE CHIP COOKIES

NUTJAMMER COOKIES

OATMEAL COOKIES (SOFT)

PEANUT BUTTER COOKIES

PECAN TARTS

PERSIMMON COOKIES

PFEFFERNUSSE

PIZZA-SIZE CHOCOLATE CHIP COOKIES

PRUNE BARS

RUGELACH (CAFE SHALOM)

SERINA CAKES

SESAME COOKIES

SLICED WALNUT SHORTBREADS

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

SPICY THINS

SPRINGERLE

SURFER SQUARES

SWEDISH GINGIES

TARALEEKOOS

THIMBLE COOKIES

TOLL HOUSE COOKIES

TOLL HOUSE OATMEAL COOKIES

UNBAKED BUTTERSCOTCH COOKIES

UNBAKED OATMEAL COOKIES

VANILLA NUT WAFERS

VENETIANS

ZUCCHINI DROP COOKIES

 

 

 

BUTTERSCOTCH BROWNIES        > Back to Top <

3/4 c flour (topping)
1 t baking powder
1/2 t salt 1/4 c butter
1/4 c butter 1/2 c brown sugar
3/4 c brown sugar 1 c coconut
2 eggs Melt butter, add brown
1 t vanilla sugar and coconut.
1/2 c walnuts 
 

Melt butter, add sugar, then eggs and vanilla. Add flour and nuts. Mix Well. Pour into greased 8 x 8 x 2 pan. Bake at 3500 for 30 minutes. Set oven at broil. Spread topping onto baked squares and set in oven 3 inches from heat. Broil for 1 & 1/2 minutes only. 

 

 

 

PIZZA-SIZE CHOCOLATE CHIP COOKIE        > Back to Top <

2 1/4 c unsifted flour
1 t baking soda
1 t salt
1 c butter, softened
3/4 c granulated sugar
3/4 c firmly packed brown sugar
1 t vanilla
2 eggs
2 c semi-sweet chocolate chips
1 c chopped nuts 

Preheat oven to 375O. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, granulated sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate chips and nuts. Spread into greased 14-inch round pizza pan. Bake 25 minutes. Cool completely, and cut into wedges. 

 

 

 

CHOCOLATE-PEANUT COOKIES        > Back to Top <

1/2 c shortening
1/2 c butter or margarine
1 c chunky style peanut butter
1 c granulated sugar
1 c brown sugar, packed
2 eggs
2 c flour
1 t soda
1 6-oz pkg chocolate chips
1 8-oz can salted peanuts (skinned) 

Cream shortening, margarine, and peanut butter together;

gradually add sugars and blend well. Add eggs one at a time and beat until smooth. Add flour and soda. Stir in chips and peanuts. Drop onto greased cookie sheet and flatten slightly. Bake 15 minutes in oven set at 325o Makes 6 doz.

 

 

 

UNBAKED OATMEAL COOKIES         > Back to Top <

2 c sugar
1 stick butter
2 T cocoa
1/2 c milk 

Boil at full boil for 1 minute. 

Add: 

1 t vanilla
1/2 c crunchy peanut butter
3 c quick oats (uncooked) 

Stir. Let cool slightly. Drop by teaspoons onto waxed paper 
 

 

 

 

UNBAKED BUTTERSCOTCH COOKIES        > Back to Top <

1 c brown sugar, packed
1 c white sugar
1/2 c milk
1 stick butter or margarine 

Boil 1 minute. Add: 

1 c peanut butter 

Stir well. Add: 

3 1/2 c oatmeal
1 t vanilla 

Mix thoroughly and cool slightly. Drop by teaspoons onto waxed paper.

 

 

 

HELLO DOLLY COOKIES        > Back to Top <

In a 9-inch pan, melt 1/2 c butter 

Sprinkle onto the butter: 

1 c graham cracker crumbs
1 c chopped nuts
6 oz chocolate chips 

Pour over it: 

1 can Eagle Brand milk 

Bake at 325o for 15 to 20 minutes. Cut into squares. 

 

 

 

PEANUT BUTTER COOKIES        > Back to Top <

1 c shortening
1 c brown sugar, packed
1 c granulated sugar 

Cream together, and add: 

1 c peanut butter
2 unbeaten eggs
1 t vanilla
3 c flour
1 t salt
1 t baking powder
1 t soda, dissolved in
1 t hot water. 

Mix well and bake 10 minutes in 350o oven. 

 

 

 

VANILLA NUT WAFERS        > Back to Top <

1 c butter
1/2 c brown sugar
2 c white sugar
3 beaten eggs
1 T vanilla
4 c flour
3 t baking powder
1/2 t salt
1 c nuts 

Cream butter and sugars. Add beaten eggs and vanilla. Add

sifted dry ingredients, then nuts. Shape in rolls or blocks and chill overnight. Slice thin and bake on lightly greased sheet at 375o for 10 - 15 minutes. 

 

 

 

TOLL HOUSE COOKIES        > Back to Top <

1 c sifted flour 
1/2 t baking soda 
1/2 t salt 

Sift together and set aside. 

1/2 c softened butter or shortening
6 T granulated sugar
6 T brown sugar
1/2 t vanilla
1/4 t water
1 egg
1 c chocolate chips
1/2 c chopped nuts

Mix these ingredients together in this order. Add the flour mixture and blend well. Add chocolate chips and nuts. Bake on greased baking sheet at 325o for 10-12 minutes.  

 

 

 

SPRINGERLE        > Back to Top <

1/2 lb butter
4 lb powdered sugar
16 eggs
1/2 t ammonium carbonate
1 pinch salt
1/2 t baking powder
1/2 t oil of anise (buy at drug store)
10 lb flour 
 

Melt butter, add sugar. Add whole eggs and beat one hour. Add ammonium carbonate, salt, baking powder, and oil of anise. Mix well. Add enough flour to make a sitff dough.

Roll, cut, let stand overnight. Bake at 300o for 10-20 minutes on ungreased pans. Store in coffee cans; keep in freezer; will keep for years! 

 

 

 

HUNGARIAN PASTRY SQUARES        > Back to Top <

(Jewish)

1 c butter
1/2 c sugar
2 egg yolks
1 t vanilla
1 1/2 c flour
1/2 t baking powder
pinch salt
1 jar (12 oz) raspberry preserves
chopped nuts
2 egg whites, beaten 

Cream butter and sugar. Add egg yolks, beat until light and fluffy. Add vanilla, then dry ingredients, well sifted. Pat into a 9 x 13-inch pan. spread with preserves, sprinkle with nuts, spread beaten egg whites thinly. Sprinkle again with nuts. Bake at 350o for 25 to 30 minutes. Cut into squares when cool. 

 

 

 

APRICOT STRUDEL         > Back to Top <

(Jewish) 

2 c flour 
1/2 c softened butter 
1 c sour cream 
1 c apricot preserves
1/3 c chopped nuts
1 c shredded coconut 

Cut butter into flour, add sour cream and form dough into ball. Refrigerate at least 4 hours or overnight. Divide dough into 4 parts and roll each part into 12 x 7 inch rectangle on a floured surface. Spread with preserves, sprinkle with nuts and coconut and roll as for a jelly roll. Bake on greased cookie sheet at 350o for 45 - 60 minutes. 

 

 

 

NANAIMO BARS        > Back to Top <

cup butter (1 stick --not margarine)
cup sugar
1 egg
4 Tbsp cocoa
2 cups graham cracker crumbs
1 cup coconut
cup nuts

 

Mix together, and press into an 8 x 11 pan and put in the fridge.

cup butter (1 stick not margarine)
3 Tbsp warm milk
2 Tbsp instant vanilla pudding
2 cups powdered sugar

 

Mix together, and spread over the refrigerated mixture; put it back into the fridge.   

Melt 4 oz sweet chocolate, and spread over the top of the refrigerated mixture.  Cut into squares before the chocolate sets.   Keep in the fridge.    

 

 

 

TARALEEKOOS        > Back to Top <

(Jewish Sesame Cookies) 

3 eggs
1 c sugar
1/2 c vegetable oil
1 t vanilla
3 c flour
1 T baking powder
1/2 t salt

sesame seeds 

Beat eggs; add sugar, oil, vanilla, and mix well. Add flour, baking powder, and salt; mix first with large spoon, then with hands until workable. Roll out 1/8 of dough into strip to thickness of finger; cut off pieces about 5 inches long, shape like doughnut and sprinkle with or press into sesame seeds. Repeat for remainder of dough. Bake on greased cookie sheet at 350o for 15 to 20 minutes. Makes 50 to 60. 

 

 

 

OATMEAL COOKIES        > Back to Top <

(SOFT) 

1 c shortening
1 1/2 c brown sugar, packed
2 eggs
1/2 c buttermilk or sour milk
(or sweet milk; reduce soda to 1/4 t; use 2 t b.p.)
1 t vanilla 
1 3/4 c flour
1 t soda
1 t baking powder
1 t salt
1 t cinnamon
1 t nutmeg
3 c quick-cooking oats
1 c raisins (let stand in boiling water for 15 minutes
(then drain before adding to cookie dough)
1/2 c chopped walnuts 

Cream shortening, sugar, and eggs until light and fluffy.

Stir in milk. Sift together dry ingredients; stir into

creamed mixture. Stir in oats, raisins, and nuts. Drop from tablespoon 2 inches apart on lightly greased cookie sheet Bake at 400o for 8 minutes. Makes 5 dozen cookies. 

VARIATIONS: 

1. Omit nuts; add coconut, rice crispies, or grapenuts.

2. Omit vanilla; add 1 T bourbon.

3. Add 1/4 t cloves.

 

 

 

MEXICAN WEDDING CAKES        > Back to Top <

1 c butter
1/3 c sugar
2 t water
2 t vanila
2 c flour
1 c chopped pecans or walnuts 
 

Cream butter and sugar; add water and vanilla; mix well.

Blend in flour and nuts. Chill four hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325o for 20 minutes. Remove from pan; cool slightly; roll in powdered sugar. Makes about 3 dozen. 

 

 

 

APRICOT BARS        > Back to Top <

1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/2 c quick-cooking oats
1 c brown sugar
3/4 c butter
3/4 c apricot preserves 

Sift together dry ingredients; stir in oats and sugar. Cut in butter until crumbly; pat 2/3 of crumbs in 11 x 7 x 1 1/2 inch pan. Spread with preserves; top with remaining crumbs. Bake at 375o for 35 minutes. Cool. Makes 2 1/2 dozen bars.
 

 

 

 

FUDGE BROWNIES        > Back to Top <

1/2 c butter
1 c sugar
1 t vanilla
2 eggs
2 1-oz squares chocolate, melted & cooled
1/2 c flour
1/2 c chopped nuts (or not) 

Cream butter, sugar, and vanilla; beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325o for 30 to 35 minutes. Cool. 

 

 

 

PFEFFERNUSSE        > Back to Top <

Cream together: 

1/2 c butter
1/2 c sugar
2 eggs, well beaten 

Sift together and add: 

1 c flour
1/4 t salt
1/4 t soda
1/2 t black pepper
1/2 t nutmeg
1/2 t cloves
1/2 t allspice
1 t cinnamon
1/8 t cardamom 

Add: 

1 - 3 drops oil of anise
1/4 c blanched almonds
1 1/2 T grated lemon peel
1/4 c chopped citron 

Drop from teaspoon onto well-greased cookie sheet, about 2 inches apart. Bake at 350o for 10 to 12 minutes. Store tightly covered. 

 

 

 

SWEDISH GINGIES        > Back to Top <

1 c butter

1 1/2 c sugar

1 egg

2 T dark corn syrup

1 1/2 T grated orange rind

1 T water

3 1/4 c sifted flour

2 t baking soda

2 t cinnamon

1 t ginger

1/2 t cloves

additional sugar or almonds 

Cream butter and sugar until fluffy. Add egg and beat. Add corn syrup, orange rind, and water; blend thoroughly. 

Sift together flour, baking soda, cinnamon, ginger, and cloves. Stir in dry ingredients. 

Mold dough with hands into 2 rolls or oblong shapes

about 10 inches long and2 inches thick. Wrap in waxed paper and chill in fridge overnight or longer. 

Preheat oven to 350o. Slice rolls thinly with sharp knife. Place about 2 inches apart on a greased cookie sheet. Cookies may be sprinkled with sugar or topped with almonds. Bake for 10 minutes. Leave on cookie sheet to cool. Makes 7 dozen cookies. 

 

 

 

NUTJAMMER COOKIES        > Back to Top <

1 c butter

8 oz cream cheese

2 c sifted flour

1/2 t baking powder

2 c chopped walnuts

12 oz apricot or peach jam

2 t sugar

1/3 c confectioner's sugar 

Cream butter and cream cheese. Sift flour and baking powder together. Add to creamed mixture. Chill 2 to 3 hours. Preheat oven to 350o. 

Mix nuts, jam, and granulated sugar. Divide dough into four equal parts. Work with one-quarter of the dough at a time, keeping remaining dough in the fridge. 

Roll dough very thinly (about 1/16 inches thick) on

lightly floured, cloth-covered board. Cut 2-inch squares and place one-half of squares on greased cookie sheet. Place 1 t of nut mixture in center of each square. Top with remaining squares of dough. Press edges together with floured fork tines. 

Bake for 15 to 20 minutes until slightly brown. Cool and sprinkle tops with confectioner's sugar. Makes approximately 5 dozen cookies.       

 

 

 

APRICOT PASTRIES         > Back to Top <

2 c (11 oz) dried apricots

2 c water

1/2 c milk

1 pkg yeast

3 c sifted flour

1 T sugar

1/2 t salt

1 c shortening

1 egg, slightly beaten

1/2 t vanilla

Confectioner's sugar 

Simmer apricots in water until tender (15-20 minutes).

Cool and drain. Stir well or whirl in electric blender to make about 2 c puree. 

Scald milk; cool to lukewarm. Sprinkle on yeast; stir until dissolved. 

Sift together flour, sugar, and salt into a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Stir dissolved yeast into flour mixture. Add egg and vanilla; mix well. 

Preheat oven to 350o. Divide dough into four parts. On a surface well dusted with confectioner's sugar, roll out one part at a time to a 10-inch square. Cut each into 16 squares of 2 1/2-inches. Place a rounded teaspoon of apricot puree in center of each piece. Pinch two opposite corners together. Place about 2-inches apart on a greased cookie sheet. Let stand for 10 minutes. Bake for 10 to 12 minutes. Remove from pan and roll in confectioner's sugar. Cool on rack. 5 dozen. 

 

 

 

CHOCOLATE CHIP KISSES        > Back to Top <

(meringues)

2 egg whites

1/8 t cream of tartar

1/8 t salt

1 t vanilla extract

3/4 c superfine sugar

1/2 c chocolate pieces

1/4 c chopped nuts (optional) 

Preheat oven to 300o. Beat egg whites, cream of tartar and salt together in a small bowl until soft peaks form. Add vanilla. Add sugar gradually, beating until stiff. Fold in chocolate pieces and nuts (optional). 

Drop by teaspoonfuls 2 inches apart on ungreased brown wrapping paper laid on a cookie sheet. Bake until dry, about 25 minutes. 

Let cool slightly before removing from paper. Set on rack to cool completely before storing in airtight container Makes 3 dozen meringues. 

 

 

 

CHERRY DELIGHTS        > Back to Top <

1 c margarine

1/2 c sugar.

1/2 c light Karo

2 egg yolks

2 1/2 c flour. 

Combine in order listed. Chill. Roll into 1-inch

balls. Dip into slightly beaten egg whites, then into finely chopped nuts 

2 slightly beaten egg whites

2 c finely chopped nuts

24 candied cherries, cut in half 

Dip dough-balls into egg whites, then into nuts. Place on greased baking sheet. Press cherry halves into the centers of the dough-balls. Bake at 325o for 20 minutes. Makes 4 dozen.

 

 

 

BROWNIE MOUNDS        > Back to Top <

Sift together:

3 1/2 c flour

1 t baking powder

1/2 t salt 

Mix together:

2/3 c margarine

1 1/2 c sugar 

Add to creamed mixture:

2/3 c light Karo

2 eggs

6 1-oz squares baking chocolate

2 t vanilla

1 1/2 c coarsely chopped nuts 

Stir in flour mixture. Drop by heaping tablespoons onto greased baking sheet. Bake at 350o for 10 to 12 minutes. Makes 4 dozen. 

 

 

 

DECORATED SPICE COOKIES        > Back to Top <

3 c flour

2 t ginger

1 1/2 t cinnamon

1 t cloves

1 c margarine

1/2 c sugar

1/2 c dark Karo 

Cream margarine, sugar, and Karo. Add flour mixture.

Roll out 1/8 inch thick on floured surface. Cut into shapes. Place on baking sheet. Bake at 350o for about 10 minutes. Decorate. Makes 8 dozen 2-inch cookies. 

 

 

 

PECAN TARTS        > Back to Top <

1/2 c margarine

1/2 c sugar

2 egg yolks

1 t almond extract

2 c flour 

Mix well. Press evenly into tiny tart shells or muffin cups. Bake at 400o for 8 to 10 minutes.

Bring to the boil: 

1/2 c margarine

1/3 c dark Karo

1 c confectioner's sugar 

Stir in: 1 c chopped pecans. 

Spoon into tart shells. Top with pecan halves. Bake at 350o for 5 minutes. Makes 4 dozen. 

 

 

 

KIFLES         > Back to Top <

1/2 c sour cream

1 t boiling water; Mix well and stir in:

1 pkg yeast. Let stand 3 minutes, stir, set aside. 

1/2 c softened margarine

1/2 c flour. Add sour cream mixture and beat at medium

speed 1 minute. Add: 

2 egg yolks

1/4 c flour. Beat at medium speed 1 minute. Stir in: 

1 to 1 1/2 c flour (additional) - enough to make soft dough. 

Turn out onto floured board and knead 8 to 10 minutes. Divide into 3 pieces. Wrap in waxed paper and chill for 2 hours or up to 5 days. 

When ready to shape, combine  

1 c finely chopped walnuts

1/2 c sugar

1 t vanilla extract. Fold in: 

2 egg whites, stiffly beaten. 

On a board dusted with confectioner's sugar, roll each piece of dough into a 10-inch circle; cut each into 12 wedges. Top wide edges with 1 t filling. Roll from wide ends. Place on greased baking sheets, with points underneath. Bake at 375o for 20 minutes, or until golden brown. Cool on wire racks. Frost with confectioner's sugar frosting. 

 

 

 

SPICY THINS        > Back to Top <

1 c soft margarine

1 1/2 c sugar

egg, beaten

2 T dark corn syrup

3 c flour

2 t baking soda

t cinnamon t ginger t cloves 

Cream margarine and sugar; blend in egg and corn syrup. Add flour sifted with baking soda and spices; mix well. Chill. Roll out to 1/8 inch thickness; cut with assorted cookie cutters. Place on greased baking sheets; bake at 400o for 5 to 8 minutes. Frost, if desired. Makes 6 1/2 dozen. 

 

 

 

SESAME COOKIES        > Back to Top <

1 c margarine

1/4 c sugar

1 t almond extract

1/2 t salt

1 c flour

sesame seeds

strawberry or red raspberry preserves 

Cream margarine and sugar; blend in almond extract and salt. Add flour; mix well. Shape tablespoons full of dough into balls; roll in sesame seeds. Place on ungreased baking sheets; flatten slightly. Indent center of each; fill with preserves. Bake at 400 o for 10 to 12 minutes. 3 dozen.

 

 

 

CRACKLE-TOP PEANUT BUTTER COOKIES        > Back to Top <

3/4 c margarine

1/4 c sugar

3/4 c brown sugar

egg

3/4 c peanut butter

t vanilla

1 3/4 c flour

1/2 t soda

1/2 t salt

sugar

Cream margarine and sugars. Blend in egg, peanut butter, and vanilla. Add flour sifted with soda and salt; mix well. Shape teaspoons full of dough into balls; roll in sugar. Place on ungreased baking sheets; bake at 375 o for 10 to 12 minutes. Makes 4 dozen. 

 

 

 

SURFER SQUARES        > Back to Top <

1 c butterscotch pieces (6 oz pkg)

1/4 c brown sugar

1/4 c butter

3/4 c flour

1 t baking powder

1/4 t salt

1 c chocolate chips (6 oz pkg)

1 c miniature marshmallows

1/2 c chopped walnuts

1 t vanilla 

Melt butterscotch pieces, sugar, and butter in saucepan over medium heat, stirring constantly. Remove from heat. Add egg, beat well. Add flour, baking powder, and salt. Stir in remaining ingredients. Spread in greased 8 x 8 pan. Bake at 350 o for 20 to 25 minutes. 

 

 

 

MORAVIAN GINGER COOKIES        > Back to Top <

1/3 c molasses

1/4 c soft shortening

2 T brown sugar

1 1/4 c flour

1/4 t soda

1/2 t salt

1/4 t cinnamon

1/4 t cloves

1/4 t ginger

dash nutmeg

dash allspice 

Mix molasses, shortening, and sugar. Stir dry ingredients together. Beat 1/2 flour mixture into molasses mixture. Work other 1/2 flour mixture in with hands until well blended. Chill if soft. Roll paper thin. Cut and place on greased sheet. Bake at 375 o for 5 to 6 minutes. Frost if desired. 5 dozen. 

 

 

 

MINCEMEAT DROP COOKIES        > Back to Top <

1/2 c shortening

1 c sugar

2 eggs

1 c mincemeat

2 1/2 c flour, sifted

2 t baking powder

1/2 t salt 

Cream butter and sugar thoroughly. Add eggs and beat until fluffy after each addition. Add mincemeat. Sift dry ingredients and fold into mincemeat mixture. Drop by tea-spoonfuls on greased cookie sheet and bake in oven at 3750 for 15 minutes. 

 

 

 

TOLL HOUSE OATMEAL COOKIES        > Back to Top <

3/4 c sifted flour

1/2 t soda

1/2 t salt

1/2 c butter or shortening

6 T sugar

2 T brown sugar

1/2 t vanilla

1/4 t water

1 egg

1 c oatmeal

1 pkg chocolate chips (1 cup) 

Heat oven to 375o. Sift together flour, soda, and salt; set aside. Blend butter, sugars, vanilla, and water. Beat in egg. Add flour mixture; mix well. Stir in oatmeal and chocolate chips. Drop by rounded half-teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes. 

 

 

 

CHIP AND NUT BARS        > Back to Top <

1 3/4 c brown sugar

1 c soft-type margarine

2 eggs

2 t baking powder

1/2 t salt

1 t vanilla

2 c flour

1 T instant coffee powder

1 c chopped nuts (divided)

1 c chocolate chips (divided) 

Put all ingredients except nuts and chocolate chips into large mixer bowl. Mix until well blended. Stir in 1/2 of the nuts and chips. Spread into greased broiler pan.

Sprinkle top with remaining chips and nuts. Bake at 3500 for 20 to 25 minutes. Cool. Cut into bars. 

 

 

 

CINNAMON SANDIES        > Back to Top <

1 c butter

1/2 c powdered sugar

2 t vanilla

1 T water

2 c flour

1 c chopped pecans 

1 c powdered sugar

2 t cinnamon (or 1/2 t cloves or mace) 

Cream butter and sugar. Stir in vanilla and water. Add flour. Add nuts. Roll into balls or fingers. Bake on an ungreased cookie sheet at 300o for 20 minutes or until very lightly browned. Roll in mixture of powdered sugar and spice. Cool and roll again. Makes 3 dozen.

 

 

 

CHEWS        > Back to Top <

1 lb brown sugar

1 1/2 c flour

1 1/2 c chopped nuts

1/2 t soda

1 t salt

1 t vanilla

3 eggs

(no shortening at all!) 

Sift soda, salt, and flour together. Add remaining dry ingredients and mix well. Add eggs and mix well.

Pat into broiler pan or jelly roll pan and bake at 3500 for 30 minutes. Turn upside down and sprinkle with powdered sugar. Cut into bars. 

 

 

 

BRANDY BALLS        > Back to Top <

2 1/2 c crushed vanilla wafers

1 c powdered sugar

2 T cocoa

1 c ground walnuts

3 T light corn syrup (karo)

1/4 c brandy

extra powdered sugar 

Mix wafers, sugar, cocoa, and nuts. Add karo and brandy. Mix well. Shape into small balls, roll in powdered sugar. Chill and store in fridge. 

 

 

 

CHOCO NUT DROPS        > Back to Top <

1/2 c butter or margarine

1 c firmly packed brown sugar

1/2 c granulated sugar

1 egg

3 squares melted baking chocolate

2 c sifted flour

1/2 t soda

1/2 t salt

1/2 c dairy sour cream

1/2 c milk

1/3 c chopped nuts

1 c quick rolled oats

walnut halves 

Beat together butter and sugars until creamy. Add egg and cooled chocolate. Beat thoroughly. Sift together flour, soda, and salt. Stir in half the flour mixture, then nuts and oats, then the remaining flour. 

Drop by teaspoonfuls onto greased cookie sheets. Lightly press a walnut half onto each. Bake at 3500 for 12 to 15 minutes. Makes 4 dozen. 

 

 

 

COCONUT COOKIES        > Back to Top <

5 1/2 c sifted flour

1 t soda

1 t salt

3 eggs, slightly beaten

1/2 c brown sugar, packed

1 c granulated sugar

1 1/2 c melted butter or shortening

4 c chopped coconut 

Sift dry ingredients. Combine other ingredients in the order given. Add flour last. Pack firmly into 8 x 8 pan lined with waxed paper. Chill. Remove loaf from pan, cut in half and slice crosswise in 1/8 in slices.

Bake on ungreased sheet at 4000 for 8 minutes. Makes 6 dozen. 

 

 

 

APPLE-OATMEAL CHEWS        > Back to Top <

1 c sifted flour    

1/2 t baking soda    

1/2 t salt     

1 1/3 c oatmeal 

2/3 c dark brown sugar   

1/2 c melted shortening

1 egg

1/4 t vanilla

2 c very thinly sliced pared apples

1 t ground cinnamon

1/8 t ground allspice

1/8 t ground mace

1 t grated orange rind

10 X sugar for topping

Sift flour, soda, salt, and spices into a bowl. Add all remaining ingredients except apples and powdered sugar, and knead with the hands to mix well.

Pat half the dough firmly over the bottom of a greased 9 x 9 x 2-inch baking pan. Arrange apples evenly on top.

Roll remaining dough between two sheets of waxed paper into a 9-inch square. Peel off top sheet and invert dough onto apples. Press firmly into apples, evening up the ragged edges and piecing as needed so apples are covered.

Bake at 3500 for 30 minutes, until cookie top begins to pull away from sides of pan. Cool upright in pan until warm to the touch, then press top cookie layer firmly into apple layer. Dust top lightly with powdered sugar, then cool to room temperature. Cut into squares and serve. 

 

 

 

ALMOND MACAROONS        > Back to Top <

8 oz almond paste

2 egg whites

dash salt

1 t vanilla

1 c sifted powdered sugar

granulated sugar

sliced almonds

red candied cherries, quartered 

Grease large cookie sheet; dust with flour. Break up almond paste with fingers into bowl of mixer. Add egg whites, salt, and vanilla. Beat at low speed until mixture is smooth and well blended. Add powdered sugar slowly, continuing to beat at low speed, until a soft dough forms. Fit pastry bag with round tip. Fill bag with dough. Pipe dough out in small rounds, or drop by teaspoonfuls onto prepared cookie sheet. (Macaroons will spread very little while baking.) For a crackly top, dip fingertip into water; pat over tops; sprinkle with granulated sugar. Decorate tops with almonds and cherries. Bake at 3250 for 20 minutes or until golden brown. Remove to racks and cool. Makes 3 dozen. 

 

 

 

SOFT AND CHEWY CHOCOLATE CHIP COOKIES        > Back to Top <

2 c brown sugar 1 t salt

2 c granulated sugar  2 t baking powder

2 c butter (1 lb.)   2 t baking soda

4 eggs     2 t vanilla

5 c quick-cooking oatmeal 4 c flour

2 8-oz Hershey bars, chopped (or 16 oz chocolate chips)

3 c nuts (or substitute 3 c raisins) 

Cream sugars and butter, add eggs and beat well; add salt, baking powder, baking soda, vanilla, and mix. Stir in flour and oatmeal. Add chocolate and nuts. 

Mold dough into golf-ball size rounds - 7 cookies per baking sheet. Press down slightly. Bake at 4000 for 6 minutes. Do not overbake. Let cool before removing from cookie sheets. Makes 100 cookies. 

 

 

 

APPLESAUCE BROWNIES        > Back to Top <

1 c flour

1/2 t baking powder

1/4 t baking soda

1/4 t salt

1/2 c butter or margarine

2 squares unsweetened chocolate

1 c sugar

2 eggs, well beaten

1/2 c canned applesauce

1 t vanilla

1/2 c chopped nuts 

Stir together flour, baking powder, soda, and salt. Set aside. Melt butter and chocolate in heavy saucepan over low heat; remove from heat and beat in sugar, eggs, applesauce, and vanilla. Add flour mixture; mix well.

Stir in nuts. Pour into greased 13 x 9 x 2 inch pan.

Bake at 3500 for about 25 minutes. Cool pan on rack.

Cut in 24 squares. 

 

 

 

FROSTED FUDGE BROWNIES        > Back to Top <

1/2 c butter

4 squares unsweetened chocolate

1 c sugar

4 eggs

1 c flour

1/2 t vanilla 

chocolate nut frosting 

Melt butter and chocolate in heavy saucepan over low heat, and cool. Add sugar and mix well. Add eggs one at a time, beating well after each addition. Add flour, salt, and vanilla, and mix well. Spread in greased 15 x 10 x 1 inch jelly roll pan and bake at 3500 for 25 minutes. Cool in pan on rack, then spread with frosting and let stand until firm. Cut into 35 squares. 

 

 

 

CHOCOLATE-CINNAMON BROWNIES        > Back to Top <

1 c flour

1 t cinnamon

1/2 t baking soda

1/2 t salt

1/2 c butter

2 squares unsweetened chocolate

1 c sugar

2 eggs

1 t vanilla

1 c chopped nuts 

Stir together flour, cinnamon, baking powder, and salt. Set aside. Melt butter and chocolate in heavy saucepan over low heat. Meanwhile, beat sugar, eggs, and vanilla until thick and lemon-colored. Add flour and chocolate mixtures, beating until smooth. Stir in nuts, then spread in greased 9-inch square pan and bake at 3500 for about 30 minutes. Cool in pan on rack. Cut into sixteen squares. 

 

 

 

GLAZED CINNAMON BARS        > Back to Top <
 

1 c butter

1 c brown sugar

1 egg, separated

dash salt

1 3/4 c flour

3 t cinnamon

1/2 c powdered sugar

1 c chopped nuts 

Combine butter, sugar, yolk, and salt. Beat until creamy. Add flour and cinnamon. Mix well. Spread into greased 15 x 10 pan. Beat egg white until foamy; add powdered sugar. Brush over the batter, sprinkle with walnuts.

Bake at 3500 for 35 minutes. Cut while hot and remove from pan. 

 

 

 

 ZUCCHINI DROP COOKIES         > Back to Top <

1 c grated zucchini

1 t soda

1 c sugar

1/2 c butter

1 egg, beaten

2 c flour

1 t cinnamon

1/2 t cloves

1/2 t nutmeg

1/2 t salt

1 c chopped nuts

1 c raisins 

In mixer, combine zucchini, soda, sugar, and butter. If it doesn't mix well, it's okay. Add egg. Combine flour, nuts, raisins, and spices, and add to zucchini mixture.

Drop by teaspoonfuls onto greased cookie sheets. Bake at 3750 for 12-15 minutes. Makes 3 dozen. 

 

 

 

ISCHL TARTLETS         > Back to Top <

2 3/4 c flour

1/2 t baking powder

1 c butter

1 pkg cream cheese (3 oz)

1 c sugar

1   egg

1/2 c ground almonds

1   T lemon rind

1  jar raspberry preserves

powdered sugar 

Sift flour and baking powder onto waxed paper. Beat butter, cream cheese, sugar, and egg in large bowl until fluffy. Add flour mixture, blending thoroughly. Stir in nuts and find. Turn dough onto waxed paper and shape to a ball. (It will be sticky.) Chill several hours. Cut dough in half. Roll out dough to 1/8 inch thick. Cut out with round cutter (3-inch) and place on ungreased cookie sheets. Repeat with the other half of dough.

Place on sheets. With 1/2 inch cutter or thimble, cut out center of each circle. Use all scraps for second rolling, cutting out equal number of solid rounds and cut-out circles. Bake at 3500 for 8 minutes, or until edges are slightly browned. Remove cookie sheets, let stand 1 minute. Remove cookies to racks and cool. 

Heat preserves in small saucepan. Spread each solid cookie completely to edge, with thin layer of hot preserves. Top each with cut-out cookie; press together gently. Sprinkle tops with powdered sugar. Spoon a dab of preserves into opening of each tart; let set slightly.  

 

 

 

JAN HAGELS         > Back to Top <

1 c butter

1 c sugar

1 egg, separated

1 t almond extract

2 c flour

1/2 c sliced almonds

1 T sugar

1/4 t cinnamon 

Beat butter and sugar until fluffy in mixer. Add yolk and extract. Stir in flour, turn dough into ungreaased 15 x 10 x 1 inch jelly roll pan. Spread evenly to edges with spatula. Beat egg white until foamy; spread over dough; spread nuts on top. Combine the 1 T sugar with cinnamon; sprinkle over nuts. Bake at 350 0 for 25 minutes, or until lightly browned. Remove from oven; cool in pan for 10 minutes. Cut into 8 lengthwise strips, then into 12 diagonal cuts to form diamond shapes.

Cool in pan. 

 

 

 

VENETIANS         > Back to Top <

1 can almond paste

1 1/2 c butter

1 c sugar

4 eggs, separated

1 t almond extract

2 c flour

1/2 t salt

10 drops green food coloring

8 drops red food coloring

12 oz apricot preserves

2 squares semisweet chocolate 

Grease 3 13 x 9 x 2 in pans; line with waxed paper; grease again. Break up almond paste in large bowl with fork.

Add butter, sugar, egg yolks, and extract. Beat with mixer until light and fluffy (5 minutes). Beat in flour and salt. Beat egg whites with mixer until stiff peaks form. With wooden spoon, stir into almond mixture, with a turning motion similar to folding. Remove 1 1/2 c batter; spread evenly into prepared pan. Remove another 1 1/2 c and add green coloring; spread into second pan. Add red coloring to the remaining 1 1/2 c batter and spread into third pan. Bake at 350 for 15 minutes or just until edges are golden brown. Cakes will be 1/4 inch thick. 

Remove from pans immediately onto racks. Cool thoroughly.

Place green layer on jelly-roll pan. Heat apricot preserves and spread 1/2 of it over green layer, to edges. Slide yellow layer on top; spread with remaining preserves. Slide pink layer, right side up, onto yellow layer. Cover with plastic wrap. Place in fridge overnight. Melt chocolate over hot water in small cup. Spread to edges of cake; let dry 30 minutes. Trim edges off cake. Cut into 1-inch squares. 

 

 

 

CHOCOLATE FROSTED FINGERS        > Back to Top <

3/4 c butter or margarine

3/4 c blanched almonds, ground

1 2/3 c flour

1/4 t salt

1 t grated orange rind

1/3 c sugar

1/2 t cinnamon

1/4 c chocolate chips, melted

mock pistachio nuts 

Cream butter. Add sugar and almonds, and beat well until light. Combine flour, cinnamon, and salt, and add with orange peel and rind to first mixture. Mix well. On lightly floured board or cloth, gather dough into a ball and divide in 8 equal pieces. Divide each piece in half and roll into a rope 12 inches long.

Cut in 2" lengths and put onto cookie sheets. Bake at 325 for 15 to 20 minutes, or until lightly browned.

Remove to racks to cool. Spread with chocolate, then sprinkle with mock pistachio nuts. Makes 8 dozen. 

MOCK PISTACHIO NUTS 

In jar with top, combine 1/4 c finely chopped walnuts, pecans, or almonds; 1/4 t water, 2 drops yellow food coloring and 1 drop green food coloring. Secure top and shake well. Spread on absorbent paper to dry.

Can be stored in fridge. 

 

 

 

SERINA CAKES         > Back to Top <

3 1/4 c flour

1 1/2 t baking powder

1 egg white, apart from

1 egg white

1 1/2 c finely chopped blanched almonds

2 c sugar, divided

1 1/4 c cold butter

2 egg yolks

1 t vanilla 

Combine flour, 1 3/4 c sugar, and baking powder. Cut in butter until size of peas. Beat 1 egg white until stiff; gradually add remaining sugar, beating until stiff and shiny. Combine egg yolks and vanilla, and fold into the beaten white. Stir in flour mixture, then work well with fingertips until evenly distributed.

Shape dough in 1-inch balls, brush with remaining egg white, slightly beaten, then roll in almonds. Put on well-greased cookie sheets, leaving space for cookies to spread. Flatten each slightly with fork. Bake at 350 for 15 minutes, or until golden brown. Cool slightly before removing to racks. Makes 7 1/2 dozen. 

 

 

 

THIMBLE COOKIES        > Back to Top <

1 c butter

4 egg yolks

2 c flour

1/2 c sugar

1 t vanilla

jam or jelly 

Cream butter and sugar. Add yolks and vanilla, and beat until light. Stir in flour, and if necessary, chill until firm enough to handle. With floured hands, roll in 1-inch balls. Put 1 1/4 inches apart on cookie sheets. Using a lightly floured thimble, make a small indentation in center of each cookie. Fill with jam.

Bake at 325 for 15 minutes. Cool on racks. Makes 4 doz. 

 

 

 

FINGERPRINT COOKIES        > Back to Top <

1/2 c butter

1 egg, separated

1/2 c chopped nuts

1/2 c powdered sugar

1/4 c brown sugar

1 1/4 c flour

raspberry preserves

2 1/2 t lemon juice 

Cream butter, add brown sugar, and mix until light.

Beat in yolk. Add flour, then gather into a ball.

Chill. Divide dough into two equal pieces. Shape each into a roll 1 inch in diameter. Put rolls parallel to each other. Cut crosswise in 3/4 inch pieces. Shape pieces in balls and dip in slightly beaten egg white, then roll in nuts. Shape again in hands to make nuts adhere to dough. Put on lightly greased cookie sheets. With index finger dipped in flour, make a deep indentation in center of each cookie.; Fill with preserves, and bake at 350 for 12 to 15 minutes. Remove to racks to cool.

Combine powdered sugar with lemon juice and mix until smooth. Put a dab in center of each cookie.

When firm, store, with waxed paper between layers, air-tight, in cool, dry place. Makes 1 dozen. 

 

 

 

SLICED WALNUT SHORTBREADS        > Back to Top <

2 1/4 c flour

1/2 c powdered sugar

2 t vanilla

1/4 t salt

1 c butter

1 1/4 c chopped walnuts, divided 

1 egg white, slightly beaten 

Combine dry ingredients and mix well. Cut in butter until the size of peas. Sprinkle with vanilla and 3/4 c walnuts, and quickly assemble particles with hands, to form a ball.

Divide dough into two equal pieces, and shape each into a roll 1 1/2 inches in diameter. Brush with egg white, then roll in remaining nuts, pressing nuts into rolls. Cover with waxed paper and chill. Cut into 1/4 inch slices and put onto ungreased cookie sheets. Bake at 4000 for 10 minutes or until light golden brown. Makes 5 dozen. 

 

 

 

FLAKY PINEAPPLE SQUARES        > Back to Top <

4 c flour

2 c butter (1 lb)

1 c sour cream

1 t vanilla

3 c crushed pineapple, drained

1 c sugar

3 T cornstarch

powdered sugar 

Cut butter into flour. Add sour cream and vanilla. Mix well. Chill two hours. Cook pineapple, sugar, and cornstarch, stirring constantly, on medium heat, until thick and clear. 

Roll out half the dough and place into ungreased jellyroll pan. Add cooled filling, and spread. Cover with remaining rolled-out dough. Bake at 3250 for 55 minutes or until golden brown. Sprinkle with powdered sugar, cut into 70 squares, and refrigerate. 

 

 

 

PERSIMMON COOKIES        > Back to Top <

1 c persimmon pulp

1 t soda sprinkled over pulp

1 c sugar

1/2 c shortening

1 egg, beaten

2 c flour

1 c walnuts

1 c raisins

1 t cinnamon

1/2 t cloves

1/2 t nutmeg

1/2 t salt 

Cream sugar and shortening. Add pulp. Then add flour, nuts, raisins, and spices. Drop onto ungreased cookie sheets and bake at 3500 for 8 minutes or until done. 

 

 

 

PRUNE BARS        > Back to Top <

3 oz frozen lemonade concentrate, thawed

1 c pitted prunes

2 T flour

1/3 c walnuts

1 c rolled oats

1/2 t cinnamon

1/2 c brown sugar

1/8 t salt

1 c flour

1/2 c brown sugar (another 1/2 c!)

1/2 c butter 

Add enough water to lemonade concentrate to make 1 c liquid. In small saucepan, simmer the prunes, covered, in lemonade mixture until tender, about 4 to 5 minutes.

Combine the first 1/2 c brown sugar 2 T flour, salt, and walnuts; add to mixture in saucepan. Cook, stirring constantly, until mixture is quite thick, about 5 minutes.

Cool. Combine the 1 c flour, the oatmeal, the second 1/2 c brown sugar, and cinnamon. Cut in butter, mixing thoroughly. Pat half of oat crumb mixture evenly into bottom of a greased 9 x 9 x 2 inch pan. Spread cooled prune mixture over crumbs. Crumble remaining mixture over top, pressing lightly onto prune mixture. Bake at 3500 for 30 to 35 minutes. Cool, cut into squares. makes 2 dozen. 

 

 

 

BROWN SUGAR SPRITZ         > Back to Top <

1 c butter

1 egg

2 2/3 c flour

1/2 c brown sugar

1 t vanilla

1 t baking powder 

Holiday pineapple filling 

Cream butter and sugar. Beat in egg and vanilla. Add dry ingredients, mixing to a smooth dough. Divide in half. Put half dough in cookie press with bar plate.

Press dough onto ungreased cookie sheets in ten 10-inch strips. Using star plate and remaining dough, press lengthwise rows on top of each strip along both edges.

Fill between rows with red or green pineapple filling. Bake at 4000 for 8 to 10 minutes. While hot, cut into 1 1/4 diagonals. Cool on rack. Makes 6 1/2 dozen. 

Holiday Pineapple Filling 

1 can (29 oz) crushed pineapple, drained

1 c sugar 

In pan, bring to boiling, and simmer 30 to 35 minutes, or until very thick, stirring frequently. Divide mixture in half; tint half red and the other half green.

Cool sauce completely.  

 

 

 

RUGELACH         > Back to Top <

(Crescent dough cookies filled with raisins and nuts) 

1 c butter

1 c cream cheese

2 c flour

1/3 c powdered sugar

1 jar (18-oz) raspberry preserve (or any fruit filling)

1 c walnuts 

Using a food processor, blend one 18-oz jar of raspberry preserves with one cup walnuts. This is your filling. 

In a mixing bowl, place butter, cream cheese, flour, and sugar and mix until soft. Put dough in freezer for 30 minutes or in the fridge overnight. 

Divide dough into two or three equal parts. Roll on hard, flat floured surface to about 1/16 of an inch. Spread dough with the filling. Starting at one end, roll the dough jelly-roll style into a long roll. 

Slice rolled cookie dough at an angle into one-inch pieces.

Place on cookie sheet and bake at 350 0 for 30 minutes. 

Alternate method: after rolling dough, cut into triangle pieces, spread filling on each triangle. Starting at one point of triangle, roll each piece into a crescent shape.

Bake as directed above. 

 

 

 

SUNSHINE LEMON COOLERS        > Back to Top <

All we have to do is make a few simple adjustments to the Nilla Wafers clone recipe from last week, and we can create a cool copy of those awesome Sunshine Lemon Coolers. You know the ones -- those little round cookies dusted with tangy, lemon-flavored powdered sugar. These cookies will require less vanilla than the Nilla Wafers clone recipe. And to make the coating, we'll just use a little unsweetened Kool-Aid lemonade drink mix combined with powdered sugar. Shake the cookies in a bag with this mixture and you've got yourself another tasty knock-off. 

1/2 cup powdered sugar

1/3 cup sugar

1/3 cup shortening

1 egg

1/2 teaspoon vanilla

1/8 teaspoon salt 

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1 tablespoon water 

Lemon Powdered Sugar

1 cup powdered sugar

rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix. 

Preheat oven to 325 degrees.

Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.

Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown.

As cookies bake combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix.

When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies. 

 

 

 

BANANA DROP COOKIES         > Back to Top <

1.5 c sugar

2/3 c shortening

1 t vanilla

2 eggs

1 c mashed bananas (3-4 medium)

2 1/4 c flour

2 t baking powder

1/2 t salt

1/4 t soda

1 c chopped nuts (optional)

1/2 t cinnamon 

Preheat oven to 4000.

Grease cookie sheets. In a large bowl, beat 1 1/4 c sugar, shortening, and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt, and soda.

Beat into sugar mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoon 2 inches apart onto cookie sheets. Combine 1/4 c sugar and cinnamon. Sprinkle over cookies. Bake 8 to 10 minutes or until lightly browned. Makes 5 dozen. 

Grease cookie sheets. In a large bowl, beat 1 1/4 c sugar, shortening, and vanilla until fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt, and soda.

Beat into sugar mixture. Stir in nuts. Chill 30 minutes. Drop by teaspoon 2 inches apart onto cookie sheets. Combine 1/4 c sugar and cinnamon. Sprinkle over cookies. Bake 8 to 10 minutes or until lightly browned. Makes 5 dozen 

 

 

 

CONSTANT COMMENT SHORTBREAD COOKIES         > Back to Top <

4 bags constant comment tea

1/4 c milk

2 c flour

1/2 c sugar

1.5 sticks unsalted butter, cold and cut into small pieces. 

Preheat oven to 3500. Place milk in small saucepan and heat over low flame until small bubbles form around edge, stirring occasionally (DO NOT BOIL). Remove from heat and add tea

bags, submerging completely. Set aside to cool, then remove tea bags, squeezing out liquid from bags. Place flour and sugar in a medium size mixing bowl. Add the butter and toss mixture to coat. Begin working butter with fingertips until thoroughly blended with flour/sugar. Consistency will be "sandy". 

Make a small well in center of bowl and add cooled milk. Toss mixture to moisten and begin working with fingertips until dough comes together smoothly. Wrap in saran and refrigerate dough appx 30 minutes. Roll out on floured surface 1/4 inch thick, and cut with assorted cookie cutters. Bake on cookie sheets appx 12-15 minutes until lightly golden.  

 

 

 

NABISCO 'NILLA WAFERS         > Back to Top <

Here's a simple recipe. It's a kitchen clone of those tasty, tan, poker chip-like cookies from Nabisco. The real things come about 100 to a box and really fly when whipped into the air with a little flick of the wrist and forearm. They also skip nicely across the lake on a boring fishing trip. Next week we'll springboard, and vary this recipe only slightly to create a clone for a different aerodynamic cookie from another manufacturer. 

1/2 cup powdered sugar

1/3 cup sugar

1/3 cup shortening

1 egg

1 teaspoon vanilla

1/8 teaspoon salt

1 1/2 cups cake flour

1 1/2 teaspoons baking powder

1 tablespoon water 

Preheat oven to 325 degrees. 

Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. 

Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.  

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are light brown. 50 cookies 

 

 

 

MRS. FIELDS' CHOCOLATE CHIP COOKIES        > Back to Top <

Here's the first recipe I ever made for the Top Secret Recipes books, inspired by that now-famous chain-letter fable. It's my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.  

1 cup (2 sticks) softened butter

1/2 cup granulated sugar

1 1/2 cups packed brown sugar

2 eggs

2 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 twelve-ounce bags semisweet chocolate chips 

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. 

In another bowl, mix together the flour, salt, baking powder and baking soda. 

Combine the wet and dry ingredients. 

Stir in the chocolate chips. 

With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. 

Bake for 9-10 minutes or just until edges are light brown. Makes 30 cookies.  

 

 

 

NABISCO OREOS        > Back to Top <

When I first designed the Oreo cookie clone recipe for the second book, I decided that a cake mix would suit the recipe best. However, the variety and brand I chose -- Duncan Hines Dark Dutch Fudge -- became unavailable in many parts of the country. Now, for all of my faithful readers, it is time to fix that problem with a cake mix that should be available everywhere. Many of the ingredients have changed to create an even more tender, chocolatey cookie that can be the same color as the real thing if you decide to add some brown paste food coloring. You will also note that the method has been improved to create cookies that are more uniform in size by using a spice bottle lid on the thinly rolled out dough. This will allow you to make your wafers faster, and they will all be the same size. The filling recipe remains the same, and can be found on page 68 of More Top Secret Recipes. For those of you who don't have the book (and, of course, for those who do), tune in next week for a brand-new recipe that requires these wafers.  

1 18.25-ounce pkg. Betty Crocker chocolate fudge cake Mix

3 tablespoons shortening, melted

1/2 cup cake flour, measured then sifted

1 egg

3 tablespoons water

2 tablespoons brown paste food coloring (optional)  

Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours. 

Preheat oven to 350 degrees. 

On a lightly floured surface roll out a portion of the dough to just under one 16th of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter (Schilling brand is good). Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray. Bake for 10 minutes.

Remove wafers from the oven and cool completely. 

As the cookies bake, make the filling

When the cookies have cooled, roll a small portion (heaping 1/4 teaspoon) of the filling into a ball (just over 1/4-inch in diameter), and press it between two of the cookies. Repeat with the remaining cookies. 

 

 

 

THE REAL NEIMAN MARCUS CHOCOLATE CHIP COOKIE         > Back to Top <

To dispel the urban legend of the $250 recipe, as told in the text of the infamous chain letter, Neiman Marcus created an actual recipe for chocolate chip cookies and displayed it on the Neiman Marcus Web site ...for a limited time only. I recently went to take another look at the recipe, and it was gone. Georgia Christiansen, Neiman Marcus Creative Director, told me that the recipe will no longer be featured on the site. But she did send me a copy. Since I get so many requests for the recipe, and because I get even more e-mail copies of the bogus chain letter, I will post the recipe here.  

1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips 

Cream the butter with the sugars until fluffy.

Beat in the egg and the vanilla extract

Combine the dry ingredients and beat into the butter mixture.

Stir in the chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet.

Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. 15 large cookies.

 

 

 

GIRL SCOUT COOKIES THIN MINTS       > Back to Top <

Those cute little cookie peddlers have just recently put away their boxes of these chocolatey munchables until next year. So if you want to enjoy some Thin Mints, you're going to have to wait a while. Or you could make a homemade version with a little help from TSR. This recipe uses the chocolate wafers from last week's improved Nabisco Oreo cookie clone, and it makes the equivalent of three boxes of the chocolate-dipped Girl Scout Cookies favorite.  

3 10-ounce bags Nestle's mint Chocolate Morsels

6 tablespoons shortening

108 chocolate wafers (from TSR's Nabisco Oreo)

Combine mint chocolate chips with shortening in a large microwave safe glass or ceramic bowl. Heat on 50% power for 2 minutes, stir (with a plastic or wooden spoon), then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30 second intervals until smooth. 

Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

Makes 108 cookies.  

 

 

 

NABISCO CHEESE NIPS         > Back to Top <

Here's a clone recipe that gets one very important ingredient from another packaged product. The powdered cheese included in the Kraft instant macaroni & cheese kits flavors this homegrown version of the popular bright orange crackers. 

You'll need a can of Kraft "Macaroni & Cheese" Cheese Topping or two boxes of the most inexpensive instant variety of macaroni & cheese; you know, the kind with the cheese powder. Two boxes will give you enough cheese to make 300 crackers. As for the macaroni left over in the box, just use that for another recipe requiring elbow macaroni.  
 

1 cup sifted all-purpose flour

(plus 1/2 cup divided & reserved for kneading and

rolling)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup Kraft Macaroni & Cheese Cheese Topping powder

(or 2 packages dry cheese powder from 2 boxes Kraft

macaroni &cheese)

3 tablespoons shortening

1/3 cup buttermilk

1/2 teaspoon salt (for tops, optional) 

Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl. 

Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. 

Stir in buttermilk with a fork until dough becomes very moist and sticky. 

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour. 

Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet. 

Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/8 inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough. 

Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece. 

Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don't burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough. Makes 300 CRACKERS 

 

 

 

JAPANESE PEANUT COOKIES         > Back to Top <

Source: Noriko's Kitchen 

1 3/4 cups cake flour

1 stick margarine

1 cup brown sugar

2 eggs

a dash of vanilla extract

1/2 cup or more peanuts  

Mix the margarine and brown sugar until fluffy then beat in the egg and vanilla. Mix the flour into the batter. Add peanuts and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Let them cool in a refrigerator for 20 min. Bake at 320F for 15 to 20 min. 

 

 

 

JAPANESE CHOCOLATE CHIP COOKIES        > Back to Top <

1 3/4 cups cake flour

1/4 teaspoon baking soda

1 stick margarine

1/2 cup and one tablespoon brown sugar

1 egg

a dash of vanilla extract

1/4 teaspoon table salt

1/2 cup or more chopped walnuts

1/2 cup or more chocolate chips

1/2 cup or more raisins 

Mix the flour and baking soda by sifting (twice), then set the mixture aside. In a bowl, mix the margarine and brown sugar until fluffy, then beat in the egg and vanilla. Mix the flour and baking soda into the batter. Add the rest of the ingredients (walnuts, chocolate chips, and raisins) and mix lightly. Drop from a teaspoon onto a greased baking pan. Flatten with a fork dipped in flour. Bake at 320F for 15 to 20 min.  

 

 

 

ALFAJORCITOS DE MANTECA        > Back to Top <       

(Peruvian Cookies)

4 Cups Flour

1 1/4 Cups Shortening

2 Tablespoons Confectioner's Sugar

3 Tablespoons Milk 

Manjar Blanco:

14 Ounces Sweetened Condensed Milk

1/2 Teaspoon Vanilla

Sprinkle on a wood or marble board the flour and sugar, combine shortening and milk; mix well with a knife and then by hand. Extend dough neither thin nor thick, sprinkle with flour and cut with biscuit cutter or with a drinking glass. Place in oven in lightly greased cans; poke with fork.  

Bake at low temperature (300F) for 10 to 15 minutes; they should not brown; when cooled fill with Manjar-blanco and cover with sifted powdered sugar.  

Manjar-blanco:

Empty the milk into a saucepan and stir with wooden spoon until you see the bottom; add the vanilla and allow to cool before using; it should not stay thick or it will break the alfajorcitos upon filling them. 20 SERVINGS

 

 

 

BIG OATMEAL CHOCOLATE CHIP COOKIES        > Back to Top <

1 c. butter, softened

1 1/2 c. firmly packed brown sugar

2 eggs

1 tsp. vanilla

1 1/2 c. flour

2 tsp. baking soda

1 tsp. salt

2 1/3 c. rolled oats

1 large package (12 oz.) semisweet chocolate or

butterscotch chips

1 1/2 c. chopped nuts

Granulated sugar

In large bowl of an electric mixer, beat butter and brown sugar until creamy; then beat in eggs and vanilla. In another bowl, stir together flour, baking soda and salt;

gradually add to butter mixture, blending thoroughly. Add oats, chocolate chips, and nuts; stir until well combined. 

To shape each cookie, spoon dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies at least 6 inches apart and 2 1/2 inches from edge of baking sheet. Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5-1/2-inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness. 

Bake in a 350-degree oven for about 15 minutes or until edges are lightly browned. Let cool on baking sheets for about 5 minutes; then transfer to racks and let cool completely. Store airtight. Makes about 1 dozen. 
 

Variation:

Oatmeal Raisin Cookies: Follow directions for cookies above, but add 1 tsp. ground cinnamon and 1/2 tsp. ground nutmeg with the flour. Omit chips and add 1 1/2 c. raisins. 

Note: If undercooked, the cookies are crumbly. 

To keep cookie edges from burning, I would recommend using insulated cookie sheets. If you want to make the cookies even bigger, you could try protecting the edges of the cookie with narrow strips of aluminum foil, like you would when baking a pie. 

 

 

 

BLACK WALNUT COOKIES        > Back to Top <

1/2 c. butter

3/4 c. sugar

1 egg

1/2 tsp. vanilla

2 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. sour cream

1/2 to 1 c. chopped black walnuts

Preheat oven to 375 degrees. 

Cream butter and sugar until fluffy. Beat in egg and vanilla. Sift together dry ingredients. Add to creamed mixture alternately with sour cream. Stir in nuts. 

Drop by teaspoonfuls about 2 inches apart onto greased cookie sheet. Press flat with bottom of drinking glass, dipping glass into sugar before pressing each cookie.

Bake for 9 to 10 minutes. Cool cookies on racks. 48 cookies.  

 

 

 

BOURBON BALLS        > Back to Top <

1 pkg (6-oz) semi-sweet chocolate chips

3 T. light corn syrup

1/4 c. bourbon or orange juice

1/2 c. sugar

1 1/4 c. crushed vanilla wafers

1 c. finely chopped pecans or walnuts

1 (4oz) container chocolate decorating sprinkles

Melt choc chips in top of double boiler over simmering water; remove from heat. Blend in corn syrup and bourbon; stir in sugar, cookies and nuts until well combined. Roll mixture, a rounded tsp at a time, into balls between palms of hands, roll balls in sprinkles generously, pressing firmly as you roll. Place in jelly roll pan; cover; chill several hours. 

 

 

 

BUFFALO CHIPS COOKIES        > Back to Top <

1 C butter flavored Crisco, melted

1 C granulated sugar

1 C firmly packed brown sugar

2 T milk

1 t vanilla

2 eggs

2 C flour

1 t baking powder

1 t baking soda

1/2 t salt

1 C oats, quick or old fashioned, uncooked

1 C corn flakes, crushed to about 1/2 cup

1 C semi-sweet chocolate chips

1/2 C chopped pecans

1/2 C flaked coconut

Heat oven to 350 degrees. Grease baking sheet. 

Combine Crisco, sugars, milk and vanilla in large bowl. Beat at low speed of electric mixer until well blended. Add eggs. Beat at medium speed until blended. 

Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Stir in oats, corn flakes, chocolate chips, nuts and coconut.

Fill 1/8 cup measuring with dough. Level with knife. Drop 3 inches apart onto greased baking sheet. 

Bake 9 to 12 minutes or until lightly browned around edges, but still slightly soft in center. Cool 3 minutes on baking sheet before removing to cooling rack with wide, thin pancake turner. Makes 24 to 30 cookies.  

 

 

 

CHOCOLATE RADS         > Back to Top <

1 pound Bittersweet(not unsweetened), chocolate,

chopped, Or semisweet chocolate

1/2 cup Cake flour

1 teaspoon Baking powder

1 3/4 cups Sugar

1/4 teaspoon Salt

4 large Eggs

2 1/3 cups Semisweet chocolate chips

1/4 cup unsalted butter, melted

1 cup Chopped walnuts, toasted

1 tablespoon Vanilla extract

1 teaspoon Instant espresso powder or

instant coffee powder

Melt 1 pound chocolate in top of double boiler over simmering water, stirring until smooth. Remove from heat. Using electric mixer, beat sugar and eggs in large bowl until pale yellow and thick, about 5 minutes. Beat in melted chocolate, melted butter, vanilla and espresso powder. Sift flour, baking powder and salt into small bowl. Stir dry ingredients into chocolate mixture. Mix in chocolate chips and nuts. Refrigerate mixture until firm, about 30 minutes.  

Preheat oven to 350 degrees.  

Line 2 large cookie sheets with parchment paper. Drop batter by 1/2 cupfuls onto prepared cookie sheets, spacing evenly. Press with moist fingertips to form 3 1/2 to 4 inch rounds. Bake cookies until tops become dry and crack, about 16 minutes. Cool cookies on parchment. Remove from parchment. Cover and store in airtight container at room temperature. Serving Size : 16  

 

 

 

CHOCOLATE SUNDAE COOKIES        > Back to Top <

2/3 Cup Brown Sugar

1/2 Cup Shortening

1 Egg

1/2 tsp. Baking Soda

1/2 tsp. Salt

1 1/2 Cups Flour

1/4 Cup Maraschino Cherry Juice

2 TBSP. Milk

2 Squares Chocolate, Melted

1/4 Cup Diced Maraschino Cherries

1/2 Cup Nuts (walnuts)

2 Dozen Marshmallows Cut In Half

Preheat Oven To 350 degrees 

In a medium bowl, with an electric mixer, beat the brown sugar and shortening until well blended. Beat in egg, baking soda, salt and flour. Add cherry juice, milk and melted choclate squares. Stir in cherries and nuts. Cut marshmallows in half and leave to the side. 

Drop by heaping teaspoon full onto an ungreased cookie sheet. Bake 12-15 minutes. As soon as cookies come out of the oven top each cookie with a marshallow half, cut side down so it melts onto the cookie and sticks. Remove cookies to wire rack and cool. 

In top of double boiler melt down one bag (12oz) of chocolate chips and 1/4 cup of shortening over hot water, not boiling water. Pour mixture over cookie in a drizzle. Let dry on wire rack, store in airtight container. 

Hint: In stead of melting a chocolate square you can use three tablespoons of unsweetened cocoa powder and one tablespoon of butter or margarine for each square needed.

Makes 4 dozen  

 

 


 


 

SHALOM FROM SPIKE & JAMIE

 


 


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