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COOKIES |
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COOKIES |
BIG GOLDEN GATE CHOCOLATE CHIP COOKIE
(Our favorite chocolate chip cookie)
1 cup butter
1 cup sugar
1 tsp vanilla
1/2 cup brown sugar
2 eggs
2 1/2 cups flour
3/4 tsp salt
1/2 tsp soda
2 cups chocolate chips
Heat oven to 375 degrees. Cream butter and sugars together; add eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Stir in chocolate chips. For big cookies: Spread batter on greased cookie sheet, making a round deposit 4 inches in diameter and 1/4 inch or more thick. Use a knife or spoon. Make two batter deposits on a regular cookie sheet; this will allow the cookies to spread to 6 inches during baking. Bake for 12-15 minutes at 375 degrees. Cool on sheet one minute then carefully remove from cookie sheet. Makes 12 "big" cookies or 36 small.
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APPLESAUCE COOKIES (Mom)
1 cup shortening
2 cups sugar
2 eggs
4 cups sifted flour
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. salt
1 tsp. soda
2 tsp. baking powder
2 cups applesauce
1 cup raisins
1 cup nuts
Cream shortening and sugar; add eggs. Sift dry ingredients. Add alternately
with applesauce to creamed mixture. Add nuts, raisins, etc. Drop by teaspoon
onto greased cookie sheets. Bake at 375 degrees for 10-15 minutes. Makes
5 dozen.(My zucchini cookie recipe is identical to this with 2 cups of grated
zucchini instead of applesauce. I have also used this recipe with pineapple
instead of applesauce and left out the cinnamon and cloves.)
Mom made these once a week and Grandma always had them in her cookie jar.
Grandma Burgess always added more flour so the texture on hers was different
than Mom's. Both ways are good. Mom also adds coconut and chocolate chips
instead of raisins sometimes. These are my childhood cookies.
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KISS COOKIES
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1/2 cup light brown sugar - packed 1/2 cup shortening
1/2 cup creamy peanut butter
1 egg
2 Tbsp milk
1 tsp vanilla
48 Hershey's Kisses(tm)
In a large bowl, combine flour, soda and salt. Cream together shortening and sugars in a separate bowl, add in egg, milk and vanilla. Mix with dry ingredients and peanut butter. Mix with an electric mixer on medium until well combined and smooth. Chill for 30 minutes. Heat oven to 375F. Roll dough into 1 inch balls. Bake on ungreased cookie sheet for aprox 12 minutes until light brown. Remove from oven and immediately press a Hershey Kiss(tm) into the center of each. Makes 4 dozen.
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PEANUT BUTTER COOKIES (Mom)
3 cups flour
2 tsp. soda
1/4 tsp salt
Sift together dry ingredients above.
1 cup shortening
1 cup white sugar
1 cup brown sugar
Cream shortening and sugars together and add:
2 beaten eggs
1 tsp vanilla
1 cup peanut butter
Add dry ingredients. (Can add a little milk if too dry). Roll into balls the size of walnuts. Press with fork, bake at 375 degrees for 15-18 minutes.
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RANGER COOKIES
1 cup butter or margarine
1 cup sugar
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
2 cups flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups oatmeal
2 cups cornflakes, wheaties, etc.
1 cup coconut
Heat oven to 375 degrees. Mix thoroughly butter, sugars, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 10 minutes. Remove immediately from cookie sheet. Makes 6 dozen cookies.
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GINGERSNAPS
3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
sugar
Mix shortening, brown sugar, egg and molasses. Blend in remaining ingredients except for sugar. Cover and chill for 1 hour. Heat oven to 375 degrees. Shape dough by rounded teaspoonfuls into balls. Dip tops in sugar. Place balls sugared side up 3 inches apart on lightly greased cookie sheet. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet. 4 dozen cookies.
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SNICKERDOODLES
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
Heat oven to 400 degrees. Mix butter, shortening, cups sugar, and eggs. Blend
in dry ingredients. Shape dough into balls. Mix 2 Tb. sugar and 2 tsp. cinnamon
together. Roll balls in cinnamon sugar. Place 2 inches apart on ungreased
cookie sheet. Bake 8 to 10 minutes or until set. Remove from cookie sheet
immediately.
Mom always pressed a small cinnamon red-hot candy in the center of each
cookie before baking.
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CLASSIC OATMEAL COOKIES
(From the old Quaker Oats boxes --they’ve changed the recipe on the
box. We like this one better.)
1 c. margarine or butter, softened
1 c. firmly packed brown sugar
1/2 c. sugar
Combine and beat until creamy.
Then add:
2 eggs
1 tsp. vanilla
Beat well. In separate bowl, combine:
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp nutmeg
1.2 tsp. salt
Mix well. Stir in:
3 c. rolled oats
1 c. raisins
Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake
at 350 degrees for 10-12 minutes (slightly less for glass or non -tick pans)
Cool one minute on sheets then remove to wire rack. Makes approx. 4 doz.
I used to make these a lot when we were first married but I usually used
chocolate chips instead of raisins.
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CHOCOLATE CHIP COOKIE BARS WITH CREAM CHEESE FILLING
2 large rolls refrigerator Chocolate Chip cookie dough
2 large packages cream cheese (16 oz)
1 tsp vanilla
3/4 cup sugar
1 egg
Slice on roll of cookie dough in 1/2-inch slices. Put in the bottom of a
9 by 13 inch pan. Mix the cream cheese, vanilla, sugar and egg and spread
it on top of the dough in the pan. Slice the second roll of dough into 1/2
inch strips and put them on top. Bake at 375 degrees for 35 to 45 minutes
or until the cookie dough is done. Cool, cut in squares and serve. You can
also use your own cookie dough, of course.
This recipe won a recipe contest in our local paper in the early 1990s.
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SPRITZ COOKIES (for cookie press)
1 1/2 cups butter or margarine
1 cup sugar
1 egg
2 Tb milk
1 tsp vanilla
1/2 tsp almond extract
4 cups flour
1 tsp baking powder
Preheat oven to 400 degrees. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake at 400 degrees 6 to 8 minutes; remove cookies from sheet; cool on rack. Makes 6 dozen cookies.
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OUR FAVORITE SUGAR COOKIES (Darlene Larsen)
4 cup flour
1 cup shortening
2 eggs, beaten
1 1/2 cup sugar
1 cup sour cream or 3/4 cup buttermilk
1 1/2 tsp. soda
1 tsp vanilla
1 tsp salt
Mix soda and cream together. Beat eggs, add vanilla. Mix flour, sugar, salt, and cut in shortening. Add cream and eggs. Bake at 375 degrees for 10 minutes.
Icing:
1 cup butter, softened
1 lb powdered sugar
1 egg
1 tsp vanilla
1 dash salt
Mix together, add more powdered sugar or milk until consistency is right. - I use a few tablespoons of milk in the icing instead of the egg.
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NO-ROLL SOFT SUGAR COOKIES
2 cups shortening
4 cups sugar
4 eggs (well-beaten)
3 tsp vanilla
1 cup milk
2 tsp. soda
6-8 cups flour
2 tsp. salt
Cream together. Bake at 375 degrees for 12-15 minutes. If batter is too soft add flour. Wait till spread while cooking in oven to sprinkle with sugar or leave plain. This dough freezes well.
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SCOTCH SHORTBREAD
3/4 cup butter, softened
1/4 cup sugar
2 cups flour
Heat oven to 350 degrees. Cream butter and sugar. Work in flour. If dough is crumbly, mix in 1 to 2 tablespoons soft butter. Roll dough 1/2 to 1/3 inch thick. Cut into small shapes. Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set. Immediately remove from cookie sheet. Makes about 2 dozen 1 X 1 1/2 inch cookies.
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OUR FAVORITE GINGERBREAD BOYS
1/2 cup shortening
1/2 cup sugar
1/2 cup molasses
1/4 cup water
2 1/2 cups flour
3/4 tsp. salt
1/2 tsp. soda
3/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. allspice
Cream shortening and sugar. Blend in molasses, water, flour, salt, soda, ginger, nutmeg, and allspice. Cover; chill 2 to 3 hours. Heat oven to 375 degrees. Roll dough 1/4 inch thick. Cut with gingerbread boy cutter; place on ungreased cookie sheets. Bake 10 to 12 minutes. Immediately remove from cookie sheets. Cool. Ice with decorators icing. Can put raisins for eyes,etc before baking.
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COCOA BROWNIE
1 cup sugar
1/2 cup margarine or butter
1 tsp. vanilla
2 eggs
2/3 cup flour
1/2 cup cocoa
1/2 cup chopped walnuts
1/2 tsp. baking powder
1/2 tsp. salt
Heat oven to 350 degrees. Mix sugar, margarine, vanilla, and eggs. Stir in remaining ingredients. Spread in greased square pan, 8x8x2 inches. Bake for 25 to 30 minutes; cool.
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BROWNIE TOPPINGS
MINT BARS:
Cocoa Brownies
3 cups powdered sugar
1/3 cup margarine or butter, softened
1/4 cup milk
1/2 tsp. peppermint, spearmint, or wintergreen extract
6 drops green food color
1 1/2 squares (1 1/2 oz.) unsweetened chocolate
Prepare Cocoa Brownies as directed; cool. Mix all ingredients except for chocolate; spread over brownies. Refrigerate 15 minutes. Heat chocolate over low heat until melted; spread evenly over powdered sugar mixture. Refrigerate at least 3 hours. Cut into bars.
PEANUT BUTTER BROWNIES
Prepare favorite Brownie recipe, cool.
Spread a thin layer of peanut butter over brownies, then frost with chocolate frosting.
MARSHMALLOW BROWNIES
Evenly spread mini marshmallows over brownies as they come from oven. Return to oven and broil for a minute or two until marshmallows puff up (don't burn). Remove from oven and cool.
Frost with chocolate icing.
DOUBLE FROSTED MINT BROWNIES
Make favorite butter icing adding 1/2 tsp. peppermint oil or less instead of vanilla and tint pink or green. Frost cooled brownies, let set then ice with thin layer of chocolate icing.
COOKED CHOCOLATE GLAZE FOR BROWNIES
1 1/2 cup sugar
6 Tb margarine
6 Tb milk
Boil together for 3 minutes. Remove from heat and add:
1/2 cup chocolate chips
1 tsp vanilla
Stir until chips are melted. Spread on brownies.
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WAFFLE BROWNIES (Travas Walker)
3 Tb cocoa
2 cubes margarine
Melt together
1 cup sugar
2 cups flour
1/2 tsp salt
1 tsp vanilla
Mix all together, cook in waffle iron on light brown setting for 3 to 4 minutes. Can be frosted.
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CARAMEL BROWNIES (Travas Walker)
50 caramels
1 German Chocolate Cake mix
3/4 cup melted margarine
2/3 cup evaporated milk
6 oz chocolate chips
Mix margarine, 1/3 cup of the milk, and cake mix together. Put half of batter in bottom of 9X13" cake pan and bake at 350 degrees for 6 to 8 minutes. Melt caramels and the rest of milk and melt together in double boiler (or microwave.) Pour melted caramel over cooked batter, and sprinkle with chocolate chips. Crumble the rest of dough on top. Finish baking for 15 to 18 minutes. Cool and cut.
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PEANUT BUTTER SQUARES
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1/3 cup crunchy peanut butter
1 egg
1 cup flour
1 cup oatmeal
1/2 tsp. soda
1/4 tsp. salt
Peanut Butter Frosting (recipe below)
3 Tb. cocoa
1 Tb. milk
Heat oven to 350 degrees. Mix sugars, margarine, peanut butter, and egg.
Stir in flour, oats, soda, and salt. Spread in greased rectangular pan. 13x9x2
inches. Bake until golden brown. 17 to 22 minutes; cool.
Prepare Peanut Butter Frosting below; reserve 1/3 cup of frosting. Stir cocoa
and milk into remaining frosting until of spreading consistency. Frost with
cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting;
swirl for marbled effect. Cut into about 1 1/2 inch squares.
PEANUT BUTTER FROSTING:
Mix 1 1/2 cups powdered sugar, 1/4 cup crunchy peanut butter and 2 Tb. milk. Add additional milk, 1/2 tsp at a time, until of spreading consistency.
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LEMON BARS DELUXE
2 cups flour
1/2 cup sifted powdered sugar
1 cup butter, softened
Sift flour and sugar, cut in margarine, press into 9 X 13 pan and bake at 350 degrees for 15-20 minutes or until light brown. 4 beaten eggs
2 cups sugar
1/3 cup lemon juice
1/2 tsp baking powder
1/4 cup flour
1 Tb grated lemon zest (peel)
Beat eggs, sugar, and juice together. Sift into egg mixture and pour over cooled crust. Bake at 350 degrees for 25 minutes or longer. Sprinkle with powdered sugar. Cool and cut into squares.
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NO-BAKE CHOCOLATE COOKIES (old Targeteer manual)
2 cups sugar
1/2 cup milk
1/2 cup butter or margarine
3 Tb. cocoa
1/8 tsp. salt
2 cups quick-cooking oatmeal 1/2 cup nuts
1 cup coconut
1 tsp. vanilla
Combine sugar, milk, butter, cocoa, and salt in saucepan and bring to boil, stirring. Remove from heat. Add remaining ingredients and stir well. Drop from teaspoon onto waxed paper and allow to set. Makes 4 dozen cookies.
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PEANUT BUTTER ROLLED OAT CLUSTERS (old Targeteer manual)
2 cups sugar
1/2 cup milk
3 cups rolled oats, uncooked (quick or regular)
1 tsp. vanilla
1 cup peanut butter
1/2 cup butter or margarine
1/8 tsp. salt
Combine sugar, milk, butter, salt; stir. Bring to a full boil; boil 1 minute. Remove from heat. Add vanilla and peanut butter and stir until smooth. Add rolled oats and mix well. Cool slightly until mixture holds shape. Drop by tablespoonfuls onto waxed paper. Cool. Makes about 4 dozen clusters.
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