Herbed-cheese Apple Cookies

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Ingrients & Directions


3/4 c All-purpose flour
3/4 c Whole-wheat flour
1 c Sharp cheddar, grated
4 tb Butter-flavored shortening
1 Egg
1/2 c Buttermilk
2 Apples, peeled, cored, and
-chopped finely
1 ts Fresh parsley, chopped

Preheat oven to 400?F. Combine flours and cheese, and cut in shortening.
Beat egg with buttermilk, and pour into flour mixture. Add apples and
parsley to wet flour mixture, and stir until soft dough forms. Drop by the
tablespoon onto an ungreased cookie sheet, and bake 15 to 20 minutes. Typed
in MMFormat by cjhartlin@msn.com

Yields
1 Servings

Date And Banana Cookies

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Ingrients & Directions


75 g Dried dates; (3oz)
75 g Walnuts; finely chopped
; (3oz)
3 md Bananas; mashed
175 g Oats; (6oz)
150 ml Olive or sunflower oil; (1/4
-pint)
1 ts Vanilla essence

Preheat the oven to 200C/375F/gas mark 6.

Mix everything together really well and put tablespoons of the mixture onto
an oiled baking sheet. Flatten them down a bit and bake for about 20
minutes, until golden.


Yields
18 servings

Road Trip Cookies (marcel Desaulniers)

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Ingrients & Directions


2 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
6 oz Semisweet chocolate; chopped
-into 1/4-inch pieces
3/4 c Granulated sugar
3/4 c Tightly packed light brown
-sugar
1/4 lb Room temperature unsalted
-butter
2 lg Eggs
2 ts Pure vanilla extract
3 c M&M’s peanuts

Preheat the oven to 350 degrees. In a sifter combine the flour, baking
soda and salt. Sift onto a large piece of wax paper and set aside until
needed. Heat 1 inch of water in the bottom half of a double boiler over
medium heat. With the heat on, place the semisweet chocolate in the top
half of the double boiler. Use a rubber spatula to stir the chocolate until
completely melted and smooth, about 4 to 5 minutes. Transfer to a 1-quart
bowl and set aside. Place the granulated sugar, light brown sugar and
butter in a 7-quart bowl. Use a stiff rubber spatula (or a wooden spoon)
to cream the ingredients together until smooth. Add the eggs and vanilla
extract and mix to incorporate. Add the melted chocolate and mix until
combined. Add the sifted dry ingredients and thoroughly combine. Add the
M&M’s, mixing to incorporate. Using 3 heaping tablespoons of dough for
each cookie (approximately 3 ounces), portion 6 cookies, evenly spaced,
onto each of 3 nonstick baking sheets (this is a hefty cookie, so don’t
crowd). Place the baking sheets on the top and center racks of the
preheated oven and bake for 14 minutes. Remove the cookies from the oven
and cool to room temperature on the baking sheets, about 30 minutes. Store
the cooled cookies in a tightly sealed plastic container until ready to
serve.

Yields
1 Servings

Biscotti Di Prato (little Almond Cookies)

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Ingrients & Directions


2 oz Almonds, blanched
6 oz Almonds, unblanched
4 c Unbleached all-purpose flour
1 3/4 c Granulated sugar
3 Extra-large eggs
1 pn Salt
1 pn Ground saffron
1 ts (scant) baking soda
1 Extra-large egg white

Preheat the oven to 375F. Place both the blanched and unblanched
almonds on a cookie sheet and toast in the preheated oven for 15
minutes, until golden brown. Grind 4 ounces of mixed blanched and
unblanched almonds very fine, then cut the remaining toasted almonds
into two or three pieces each. Place the flour on a pasta board in a
mound and make a well in the center. Put the sugar and eggs in the
well. Mix the sugar and eggs together well, then add the salt,
saffron, and baking soda. Mix thoroughly and when all the ingredients
in the well are well integrated, incorporate the flour little by
little, until all but about 2 tablespoons is incorporated. Set the
leftover flour aside. Knead the dough for 10 to 15 minutes, then add
the very finely ground almonds and the almond pieces. Knead for 2 to
3 minutes more, incorporating the remaining flour. Divide the dough
into 8 pieces. With your hands, shape each piece into a long, thin
roll about 3/4 inch in diameter, then place, widely apart on a
buttered and floured cookie sheet. Beat the egg white slightly in a
small bowl and lightly coat the tops of the 8 rolls with it, using a
pastry brush, then put the baking sheet into the preheated oven for
18 to 20 minutes. Remove the rolls from the oven (they will expand in
size sideways) and cut them with a long slicing knife at a 45-degree
angle every 3/4 inch to get the shape required for this type of
little cookie, or biscotti. Place the biscotti back in the oven, this
time at 275F, for 35 to 45 minutes. They will be very dry. NOTE:
These cookies are much better eaten after 2 or 3 days, when they have
softened a little; keep them in a paper bag. If you wish to keep them
indefinitely, transfer after a week to a jar or can. Serves 8 to 10.

Yields
8 Servings

Key Lime Coconut Cookies

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Ingrients & Directions


1 c Sweetened condensed milk 2 c Unsweetened coconut flakes
4 tb Key lime juice 4 tb Sugar
4 tb All-purpose flour

Preheat oven to 350 degrees F. Grease 2 baking sheets.

Combine the condensed milk, Key lime juice, and flour in a medium
bowl. Stir in the grated coconut and then the sugar. If using
sweetened coconut, taste the mixture before adding the sugar. Add
the sugar only if you think it is necessary. The cookie should have
a tangy flavor from the Key lime juice. Drop teaspoons of the
mixture onto a baking sheet, leaving 2 inches between each cookie;
they will spread while baking. Bake for 25 minutes until they just
start to turn golden. Remove from the pan to a rack to cool. Store
in an airtight container.

*
Yields
30 cookies

Herbal Lemon Cookies

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Ingrients & Directions


1 c Butter or margarine
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Finely chopped lemon herbs
— lemongrass, lemon thyme,
— and/or lemon basil

Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat
well. Combine the flour, baking powder, salt, and herbs. Add to the creamed
mixture and mix. Drop dough by teaspoonfuls, 3 inches apart, on a greased
cookie sheet. Flatten slighty with a fork or cup bottom. Sprinkle lightly
with the remaining sugar. Bake at 350 F for 8 to 10 minutes or until barely
browned. Cool slightly, then remove to a rack.

From

Yields
84 Cookies

Dark-chocolate And Sour-cherry Cookies

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Ingrients & Directions


1 3/4 c All-purpose flour
1 1/4 c Best-quality cocoa powder
2 ts Baking soda
1/4 ts Kosher salt
1 1/4 c Unsalted butter; (2 1/2
-sticks) at
Room temperature
1 1/4 c Granulated sugar
3/4 c Dark-brown sugar
2 lg Eggs
1/4 ts Pure vanilla extract
12 oz Bittersweet chocolate;
-coarsely chopped
1/2 c Dried sour cherries; firmly
-packed

1. Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa,
baking soda, and salt with a whisk; set aside.

2. With an electric mixer, cream the butter and sugars until well combined;
add the eggs and vanilla extract, and mix until well combined. Add the dry
ingredients, 1/2 cup at a time, and mix until just incorporated. Do not
overmix. Fold in the chocolate and cherries with a wooden spoon.

3. With a small ice-cream scoop, place 1/4-cup balls of dough on a baking
sheet lined with a baking mat or parchment paper. Arrange dough in rows of
two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes,
until puffed and cracked. Allow to cool on a baking sheet for 5 minutes
before transferring to a wire cooling rack.

Notes: For ICE-CREAM SANDWICHES-1 quart vanilla ice cream You can
wrap the sandwiches in waxed paper after you assemble them and place them
in the freezer. Makes 12


Yields
24 servings

Rigglevake Kucha (railroad Cookie)

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Ingrients & Directions


LIGHT PART
4 c Sugar
1 Egg
1 c Butter
1/2 c Milk
2 ts Baking powder
1/2 ts Vanilla
Flour: enough to make dough
-easy to handle

DARK PART
1 c Brown sugar
1 c Molasses
1/2 c Water
2 ts Soda
1/2 ts Vanilla
Flour: enough to make dough
-easy to handle

Mix the light and dark parts in separate bowls. Blend the sugar and butter
for both parts.

For the light part, beat in the egg then alternately add the milk, vanilla
and baking powder sifted with flour.

For the dark part add to the butter-sugar mixture the molasses, water and
vanilla alternately with enough flour.

Break off pieces of dough from both dark and light parts, shape them into
rounds and roll them separately about 1/8 inch thick. Put one on top of the
other, roll up like a jelly roll and slice off the pieces as thinly as you
can. Place on greased cookie sheets and bake at 350’F until done.

This is a cookie with a “laminated dough structure,” that is, one part is
crispy and the other part is chewy. It results from differential sugar
crystallization. Ordinary sugar is readily crystallizable and produces the
crisp part of the cookie (the light part). Molasses contains invert sugar
and is crystallization resistant; it produces the crispy, dark part of the
cookie.


Yields
1 Servings

Biscotti – The Dipping Cookie

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Ingrients & Directions


1/4 c Hazelnuts
1/2 c Almonds
Zest of 1/4 lemon
1/4 c Sugar
1/4 c Dark brown sugar
1/4 ts Almond extract
1/2 ts Vanilla extract
2 1/2 tb Melted margarine
2 Eggs (or equiv. egg subst.)
2 c Flour
1/2 ts Baking soda
1 1/2 ts Baking powder
1 Egg white

The “Bis” means twice and “Cotti” means cooked — and our recipe for
these crisp, cruncy cookies does just that. They are best when dipped
in hot coffee, cocoa or milk for a few seconds until softened, then
eaten right away.

Preheat oven to 400^. Toast nuts until browned, about
8 minutes; let cool.

Use metal blade in food processor work bowl to finely chop zest and
granulated sugar, about 60 seconds. Add brown sugar, extracts,
margarine and eggs; process until combined, about 5 seconds. Add nuts
and dry ingredients and pulse until combined, about 12 times.

Transfer dough to floured surface; roll into two 12″ logs. Pat logs
to 2 1/2″ wide. Place 3″ apart on lightly greased baking sheets.
Beat egg white slightly and brush over surface of logs. Bake 20
minutes until firm and lightly browned. Remove from oven; reduce
heat to 325^. While still warm, cut logs diagonally into 1/2″ slices,
lay cut side down on sheets. Bake 15 minutes more until dry. Cool on
whire racks.

Store in plastic food storage bag or tin for up to 1 month.

Nutritional analysis: Calories 46, Saturated fat 0g, total fat 1g,
carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg.

Yields
4 Dozen

Cool Whip Cookies

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Ingrients & Directions


4 oz Cool Whip 1 Lemon cake mix
2 Eggs Powdered sugar

Beat together Cool Whip and eggs with electric mixer. Add lemon cake
mix. Continue mixing with mixer (this will be thick!). Drop by
teaspoonfuls into bowl of powdered sugar. Use fork to roll around in
sugar. Bake on greased cookie sheet at 350 degrees for 8 minutes on
top rack in oven. This recipe makes about 3 dozen. Randy Rigg

Yields
1 servings