Chocolate Chip Cookies
1 cup shortening
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
2 eggs
2 cups flour
Cream shortening, brown sugar, sugar and vanilla until light and fluffy; add eggs and beat well. In a bowl, combine flour, baking soda, and salt; add to creamed mixture.
Drop by teaspoons on ungreased baking sheets. Bake at 375* for 8-10 minutes, or until lightly brown.
For variety you may add 1/2 cup peanut butter and 1/4 cup milk, or 1 cup raisins, or 1 teaspoon almond extract. May add nuts to any of these.
Oatmeal Raisin Cookies
1 cup seedless raisins
1/2 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/4 cup milk
1 2/3 cups quick cooking oatmeal
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
Wash raisins in hot water; let drain.
Cream shortening with sugar; add beaten eggs and milk. In a bowl, combine oatmeal and raisins; mix well. Add to creamed mixture. In same bowl combine flour with soda, salt and cinnamon. Beat thoroughly.
Drop by teaspoons unto greased cookie sheets and bake at 375* for 10 minutes.
Molasses Cookies
Sift 1 1/2 cups flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt.
Cream together well 1/2 cup shortening with 3/4 cup sugar.
Add 1 egg and 1/4 cup molasses; beat well.
Blend in the dry ingredients gradually, beating well after each addition.
Drop by teaspoons 2" apart on greased baking sheets. Bake at 375* 10 minutes.
Raisin Filled Cookies
Filling:
1/2 cup chopped seedless raisins
1/4 packed brown sugar
1 tablespoon flour
pinch of salt
1 tablespoon lemon juice2 tablespoons water
1/4 cup chopped walnuts
Combine all ingredients but nut in a small sauce pan. Cook over low heat, stirring constantly, until thick. Add nuts. Cool.
Cookies:
2/3 cup shortening
1/2 cup sugar
1 egg
3 tablespoons milk
1/4 teaspoon vanilla
2 cups flour
Cream together shortening and sugar till light and fluffy. Add egg, milk and vanilla. Add flour; mix well. Chill until firm. Roll dough to 1/8-inch thick on a lightly floured board. Cut with a 2 1/2 -inch cookie cutter. Put 1 teaspoon of the filling on half the cookie cut-outs and cover with the remaining cookies. Place on greased baking sheets; bake at 375* for 10 minutes.
Don't let the name scare you off. These are really delicious. And they are easy to make. Enjoy!
Prune Cookies
1 cup cooked prunes
1 teaspoon vanilla
1/3 cup sugar
1/4 cup molasses
1/4 teaspoon baking soda
1/2 cup shortening
2 eggs well beaten
1 1/4 cup flour
1/4 teaspoon cinnamon
Place one cup prunes in a pot of water to cover. Bring to a boil and cook 5 minutes. Remove from heat, drain prune juice into a cup for drinking. Cut up the prunes.
Cream shortening and sugar. Add molasses and eggs; beat thoroughly.
In a bowl, sift flour. measure and sift with baking soda, salt, and cinnamon. Add to first mixture. Beat thoroughly. Add prunes and vanilla. Beat thoroughly. Drop by teaspoonfuls onto greased baking sheets. Bake at 400* for about 12 minutes.
Pumpkin Cookies
1 cup margarine
1 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped dates or raisins
1/2 cup chopped nuts, I like almonds or walnuts
Cream margarine. Gradually add sugar until mixture is smooth. Add pumpkin, egg and vanilla. Beat well.
Sift together flour, baking powder, baking soda, cinnamon, and salt. Add to creamed mixture and blend well. Add fruit and nuts; stir well.
Drop by teaspoonfuls onto grease cookie sheets. Bake at 375* for 10-15 minutes, or until golden. Cool on racks.
I like these with 1 cup mini chocolate chips mixed in.
Cookies are one of my favorite desserts. They are so good with a cup of tea, coffee, or a glass of cold milk after a large meal. I'm pleased to share these recipes with you. They are some of my family's favorite cookies. If you have a good cookie recipe for us that you have used before, please go to the Recipes page and send it to me so we can share. Thank you all.
Walnut Fudge Drop Cookies
Preheat oven to 350*.
1 cup sugar
1/4 cup margarine
2 1-ounce squares unsweetened chocolate
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 1/4 cup flour
3/4 teaspoon baking soda
1 cup walnuts, chopped
Melt margarine and chocolate together; cool. Beat the egg with salt; beat in sugar and vanilla. Add chocolate.
Sift together flour and soda. Add to chocolate mixture. Do not over beat. Mix in nuts being careful to distribute evenly.
Drop onto greased cookies sheets in small mounds 3 inches apart. Bake 10 minutes.
Old Spice Cookies
Preheat over to 375*.
2 cups brown sugar
2 eggs, beaten
1 teaspoon ground clove
2 teaspoons cinnamon
1 teaspoon nutmeg (I use fresh grated)
1 teaspoon baking soda
1/2 cup chopped walnuts
1 cup shortening
1/4 cup sour milk
3 cups sifted flour
1 teaspoon salt 1/2 cup raisins
Cream shortening with sugar. Add the eggs and milk; beat well. Sift together flour, soda, salt and spices and stir into batter. Beat well. Add nuts and raisins and mix well. Drop by tablespoonfuls 3-inches apart on greased cookie sheets. Bake at 375* for 12-15 minutes.
Hershey's Chewy Chocolate Cookies
Preheat oven to 350*.
1 1/4 cups margarine
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour
3/4 cup Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Cream margarine and sugar in a large bowl. Add eggs and vanilla; blend well.
Combine flour, cocoa, soda and salt; gradually blend in to creamed mixture. Stir in chocolate chips.
Drop by teaspoon onto ungreased cookie sheets. Bake for 8-9 minutes. Cookies will be soft and puffy till cooled. Cool on cookie sheet 1 minute then remove to rack to cool completely.
Yields about 4 1/2 dozen cookies.
These cookies are pretty and delicious with 1 cup white chocolate chips melted with 1 tablespoon clear Karo syrup melted and drizzles over the tops.
These were discovered online at the address below.
Italian Easter Cookies
1/2 cup of butter - softened
1 cup of sugar
2 teaspoons of vanilla extract - Instead of the vanilla, you may use 1 tsp. of lemon extract.
3 eggs
2 tablespoons of milk
1/4 cup of oil
3 3/4 cups of flour
2 tablespoons of baking powder
In a bowl - or a stand mixer - cream butter and sugar. Add the eggs - one at a time. Then add the vanilla extract - or the lemon, the oil and the milk. Combine well.
In another bowl, mix the dry ingredient. Add to the butter/egg/sugar mixture and mix until well combined.
The traditional way:
Take some dough and make a "snake" with it - about 10 inches long. Then make a knot in it. Place on a greased cookie sheet.
The modern ways:
1) Roll the dough on a floured surface and cut out with cookie cutters. Place on a greased cookie sheet.
2) Roll some balls between your hands - 1 to 1 1/2 inches in diameter. Gently flatten and place on a greased cookie sheet.
Bake at 350 degrees F. for 6 to 10 minutes or until lightly golden brown.
Makes about 3 to 4 dozen depending on the shape.
When cool put the frosting on - recipe below.
Italian Easter Cookies: Frosting
1/2 cup of butter - softened
1 teaspoon of almond extract
1 teaspoon of vanilla extract
1/2 teaspoon of rum extract - Or you may use 1 to 2 teaspoons of lemon extract.
3 tablespoons of milk
2 to 4 cups of powdered sugar - depending on the consistency (and sweetness) you desire.
Optional: A few drops of food dye.
In a bowl, mix the butter, the milk and the flavorings. Add some powdered sugar, 1/2 cup at a time. Mix well between each addition.
Frost the cookies.
Copyright ~ www.fun-tea-recipe-ideas.com
Tea Cakes
Ingredients:
1 cup shortening
2 cups sugar
3 eggs
1/2 teaspoon lemon extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons milk
Directions:
In a mixing bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well.
Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375 degrees F for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack.
These are from the Better Homes and Garden New Cook Book.
Peanut Butter Cookies
1/2 cup margarine or butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Thoroughly cream margarine, peanut butter, sugars, egg and vanilla. Sift together flour, soda, and salt; blend in to creamed mixture.
Grease hands lightly. Shape dough into 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Either press 5 peanut halves to make a flower design or crisscross with a fork. Bake at 375* for 10-12 minutes. Cool slightly on baking sheet then remove to racks to cool completely. Makes about 4 dozen.
I make these every year. Though some of the easiest things to make, 5 minutes and its done, they are some of the tastiest bars around. Merry Christmas everyone.
Love, Sam (Sammuch1)
SEVEN LAYER BAR RECIPE
Ingredients:
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
Directions:
Preheat oven to 350 degrees F (180 degrees C). Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
Bake until edges are golden brown, about 25 minutes. Let cool.
Nutritional Information:
Amount Per Serving Calories: 134 | Total Fat: 7.4g | Cholesterol: 10mg
