Favorite Recipes forum: Cookies & Candy
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|Since we are getting so many cookie recipes because of the season, I have decided to break them out of the Dessert category. I will leave the ones already posted there and add them to this one as we go along.
Just for fun, here is the marzipan recipe that Wilma’s mom used when she worked in a communal kitchen:
¾ cup soft butter
2 boxes brown sugar
3 1/3 cups white sugar
12 ½ cups flour
3 tbsp baking powder
1 tsp baking soda
Dash of salt
4 ½ tsp anise flavoring
1 tsp vanilla
To get this recipe, Wilma literally grabbed the ingredients out of her mother’s hands and measured them.
Here is the recipe after Wilma cut it down:
4 tbsp soft butter
1 cup plus 3 tbsp brown sugar
1 cup plus 2 tbsp granulated white sugar
4 ½ cups flour
3 tsp baking powder
1/3 tsp baking soda
Dash of salt
¼ tsp anise flavoring (or to taste)
Beat eggs in mixer bowl. Add flavoring and butter. Add sugars. Sift together remaining dry ingredients into mixture. Mix until well blended. Roll out dough to 1/4” thickness. Test with cookie cutter. If dough is too sticky, add more flour. Cut out cookies and store for 24 hours in a cold (but not freezing), dry location. Bake at 325 degrees for 15-20 minutes.
ORANGE CHIP COOKIES
2 ¼ cups all-purposed flour
¾ tsp baking soda
½ tsp salt
1 cup (two sticks) unsalted butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg, room temperature
1 cup (6 oz.) vanilla chips (If the bag holds slightly more than 6 oz., Wilma uses the whole contents.)
1 tbsp grated orange zest
Preheat oven to 350 degrees. Sift flour, baking soda, and salt into small bowl. Beat butter, granulated and brown sugars in large mixer bowl until smooth, about 3 minutes. Add egg; mix well. Gradually add flour mixture. Stir in morsels and zest. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake 10-12 minutes or until light golden brown. Cool on baking sheets for 2 minutes. Remove from sheets and cool completely before storing.
CHOCOLATE CARAMEL COOKIES
½ cup sugar
½ stick butter
6 tbsp cocoa
½ tsp baking soda
½ cup brown sugar
1 tsp vanilla
1 ¼ cups flour
¼ cup sugar
Preheat oven to 375. Combine sugar, brown sugar, butter, egg, and vanilla. Add four, cocoa and soda. Refrigerate for 30 minutes. Roll into balls and insert Rolo in each. Roll in sugar. Press with bottom of glass. Line baking sheets with parchment. Bake 8-10 minutes.
Not a cookie but oh well..
(Makes 2 dozen)
3 ounces cream cheese (I use neufchatel)
1 stick butter (less 1 tablespoon) (use real butter; it makes a difference)
1 cup plain flour
Have cheese and butter at room temperature. Blend together and add flour, blending well. Pinch off in small balls and press into small muffin tins or tart shells. If you have a tart tamper, it makes the job of forming them in the tins much easier.
3/4 cup brown sugar
1 tablespoon butter, melted but not hot
3/4 cup chopped pecans
1 teaspoon vanilla
Whisk egg and add brown sugar. Add melted butter and mix; then add other ingredients. Place small amount in each shell. Bake at 325* for 25 minutes. Cool.
These freeze well.
They earned the name because they are "so easy." These were popular at a recent holiday party (more popular than my wonderful lemon cheesecake - go figure).
Prepare an 11" x 17" pan and preheat the oven to 350'F
Layer 1: A tube of cookie dough, the large size for 24 cookies
Layer 2: A dozen oreos, evenly spaced on top of dough
Layer 3: Brownie mix prepared as per instructions.
Press the cookie mix into the pan. Place oreos on top of cookie mix. cover with brownie mix. Spread gently and evenly. Bake until nearly done - about 2 minutes from done according to the "expert"
Layer 4: Place 12 marshmallows on top, each over the location of an oreo..
Bake a minute or two until marshmallows melt and puff. Allow to cool.
Layer 5: Spread a can of prepared frosting on top of the brownies.
I haven't made these. I typically make everything from scratch. I thought the recipe may appeal to people who like brownies and oreos.
(Keep in mind this recipe is for Shortbread, not Shortcake and there is a difference, especially in texture. Shortbread doesn't rise at all and it must be made with all butter OR half butter and half coconut oil. It's the butter that makes the texture unique.)
2 and a half cups all purpose flour
2/3 cup sugar
I cup of softened butter (I used half butter and half coconut oil)
Mix the sugar with the butter/oil
Slowly add flour and blend/cut into the oil.
Form the thick dough into a ball and press it onto a 9"x13" baking pan, fluting the edges like a pie crust. Try to make the entire layer of dough into an even spread on the baking pan. Prick all over with a fork. Lightly sprinkle a little bit of sugar across the dough.
Bake for about 45 minutes until lightly golden brown in a preheated 300* oven.
Let cool, then slice into squares of any size. Mine is always about 1/4 inch thick when done.
Same thing for crackers except leave out the sugar and replace with a little bit of sea salt and/or herbs. You can also add tiny shreds of cheese to the dough mix for crackers. Crackers won't be crisp except around the edges unless you use a larger pan and spread the dough more thinly. Crackers should be slightly sliced when just out of the oven while dough is still soft.
"Quicker than rice krispie treats and tastier than Reese's"
3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips
1 Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2 Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3 Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm
CHOCOLATE CHIP BUTTER COOKIES
(Quick Cooking recipe annual 1999)
1 cup butter (no substitutes)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 cup confectioner's sugar
1 cup (six ounces) miniature semisweet chocolate chips
Melt butter in a microwave; stir in vanilla.
In a large bowl, combine flour and sugar;
stir in butter mixture and chocolate chips (mixture will be crumbly).
Shape into 1-inch balls.
Place 2 inches apart on ungreased baking sheets; flatten slightly.
Bake at 375 degrees for 12 minutes or until edges begin to brown.
Cool on wire racks.
Yield: about 4 dozen
These cookies are simple to make and delicious for those of you that enjoy chocolate.
JUST ONE COOKIE
1 T butter, melted
1 T white sugar
1 T brown sugar
3 drops vanilla
pinch of salt
1 egg yoke
1/4 c. flour
2 T choc. chips
Nuke 40-60 seconds in cup or bowl.
Disclaimer: I haven't tried this.
1 pound almond bark (8 squares from a 24 oz. package)
1.5 cup creamy peanut butter
6 oz. semisweet choc. chips
Place almond bark chunks in a 1.5-quart microwaveable bowl. Microwave on high until just melted and stir well until smooth and creamy. Add peanut butter, mix well. Microwave on high for 2 minutes. Stir well. Spread mixture evenly in a 15-bt10-inch jelly roll pan lined with wax paper or foil.
In a 2-cup microwaveable measuring cup, melt chocolate chips on high for approximately 2 minutes. Stir until smooth. Dot peanut butter mixture with blobs of melted chocolate chips. Draw a knife through the mixture to create a design of your choice. (The recipe says to pour melted chocolate chips in lines across the peanut butter mixture and draw knife through from one side to the other, alternating the direction each time.) Cool in fridge until candy is hard. Cut into one-inch squares. Makes approximately 2 pounds of candy.
My nose is telling me that this one is a winner! I just tried this for the first time.
1 c butter (real butter, not margarine)
1 c brown sugar
1 c chopped pecans or almonds +
another 1/2 cup for the top
1 c chocolate chips
Butter an 8x8 inch pan
Spread 1 c chopped nuts over the bottom
Have the chocolate chips measured and ready
Boil butter and brown sugar together. After it boils, cook for 12 minutes, stirring frequently.
Pour over nuts in the pan, spread with the back of a spoon to reach into all the corners.
Pour chocolate chips on it. In about 2 minutes they will be melted enough to spread
Add more nuts and gently push them into the chocolate.
Cool, then break into chunks. Hopefully it will come out of the buttered pan.
We can't have Christmas without these!
Russian Tea Cakes
1 c butter, softened
4 tbsp sugar
2 tbsp vanilla (yes, tablespoons)
2 c flour (white is ok, but I use mostly finely ground whole wheat flour)
2 c finely chopped walnuts
Mix together with hands. Form balls the size of a quarter, pressing together firmly to keep them from crumbling later. Bake on an ungreased cookie sheet at 300 degrees for 30 minutes. They do expand a bit, but do not flatten while baking. Roll each ball in powdered sugar as soon as they come out of the oven. Cool on a plate. When they are cool, roll in powdered sugar again. These are best eaten by popping the whole thing in your mouth at once! Bet you can't eat just one!
Here is another addictive one. Still cooling on my counter.
1 c soft butter
1 c powdered sugar
2 c flour
dash of salt (probably to humor the cook)
Combine, using a pastry blender or your hands. Press into a 9x13, greased pan
Bake at 350 for about 15 minutes
Cool to lukewarm, then pour this mixture on top:
4 beaten eggs, large or extra large
2 c sugar
6 Tbsp lemon juice
1/4 c flour
finely grated rind of the lemon
Bake at 350 for 20-25 min, or until set
Place pan on a rack to cool.
Dust with powdered sugar. Cut into squares or rectangles.
I mentioned Fruit Cake cookies... this is the recipe that my mom gave me.. it's a WONDERFUL recipe.. I'm planning on making these probably tomorrow morning.
¾ cup brown sugar
½ cup butter
1.5 cups flour
½ TSP Baking SODA (Arm & Hammer)
1 TSP Cinnamon
½ TSP Ground Clove
¼ TSP Allspice
1/8 TSP Salt
¼ cup water
1 cup nut meat (pecan / almond / walnuts)
1 cup fruit
Preheat oven to 375degs.
Beat brown sugar with butter until mixed. Beat in 1 egg at a time until creamy. Sift in 1.5 cups flour. Add baking SODA & spices after flour is well mixed. Add water. After well mixed, add in fruit & nuts. Drop onto greased tin – bake 10-12 minutes. – don’t let them overbrown. Do not remove from pan until well cool.
|From Mary Ann
OK -- by popular demand -- here is my recipe for
Criss-Cross Butter Cookies.
These are quick and easy to make, and delicious.
1 Cup Butter (or margerine if you prefer), softened
5 Tbls. Sugar
2 Cups Flour
1 Tsp. Vanilla or Lemon (I prefer lemon)
Dash of salt
Cream butter, sugar and flavoring. Add flour and salt -- beat well. Make small balls and flatten with fork, making criss-cross design. Bake at 375 for 8-10 minutes. Sprinkle with sugar while still warm.
Notes -- this recipe makes 3 dozen cookies. It doubles easily for 6 dozen. Keep a small bowl of flour handy for dipping fork inbetween criss-crossing the cookies. Only bake until firm -- not brown. These cookies are light and fluffy and buttery -- and melt in your mouth. I like to use colored sugar sprinkled on top -- for Christmas, red and green sugars; for Easter pink, lavender, powder blue, mint green or yellow; for Halloween orange, etc. -- very festive for any occasion!! Enjoy!
Chocolate-Covered Cherry Cookies
Recipe source: Christmas Cookies 2012 Magazine
1-1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
8 Tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1-1/2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
About 30 maraschino cherries + 2 Tablespoons cherry juice reserved
1. Preheat oven to 350F and line baking sheets with parchment paper.
2. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
3. Beat in egg and vanilla until incorporated. Reduce speed to low, slowly add flour mixture and mix until dough forms.
4. Heat chocolate chips and condensed milk in saucepan over low heat until chips are melted – about 5 minutes. Off heat, stir in reserved cherry juice. Cover and keep warm.
5. Working with 2 Tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets. Using thumb, make indentation in center of each ball. Place 1 cherry in center of each cookie, then top with 1 teaspoon warm chocolate mixture.
6. Bake until cookies are just set — about 10-12 minutes. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Repeat with remaining dough.
Makes about 2 dozen cookies.
Anyways, here's a recipe that my BFF gave me. He made this Friday night for when we were there in Dallas.. it's pure sugar & is 100% bad for you. No redeeming qualities at all other than to give you one hell of a sugar rush & chocolate happiness. This is exactly how he wrote it.
two big bags of chocolate morsels
one little bag of butterscotch
one large chunk of peanut butter ( one spoon full )
no measurement, just a large chunk
turn stove top on high
wait for pan to become relly hot
turn stove down to low
melt all of that together
don't put temp on high
low temp, slow melt
if it melts and burns
it tastes really bad
melt all of that down
then put four cups of rice crispies in there
any more than four cups ( yes you can mix it in ), but it will scrape down your throat
so only 3.5 to 4 cups
pour into extra large cookie sheet
put in freezer
eat frozen solid for best
Must share this recipe, but I warn you that it's dangerously easy & delicious. I got it from Jeanne, my DG friend in TX who sent Joyanna those lovely dolls her mother sculpted. She said she gave it to everybody for Christmas, and it was a big hit. Unlike other microwave "fudge" recipes, this one isn't made with marshmallow fluff.
Mix together in microwave-safe bowl:
3 to 3 1/2 cups powdered sugar (try to get any lumps out of the sugar)
1/2 cup unsweetened cocoa powder
1 stick butter, cut into bits.
1/4 to 1/2 cup half and half
2 teaspoons vanilla
1/2 cup nuts, optional
I put the powdered sugar and cocoa together into a zip-top bag and had the kids feel for and squash any lumps. We used a really big bowl, but it didn't boil up, so a 2 qt bowl would be fine. Stir everything together, then microwave for 2 minutes (melting the butter). Stir again until it looks satiny and well combined. Add nuts if desired and stir again. Pour into buttered 8x8" pan (we used several mini loaf pans so we could have fudge with and without toasted pecans). Refrigerate 1-2 hours until set up enough to break into pieces. Store in an airtight tin or sealed plastic bag.
Rocky Road Fudge
Recipe by NESTLE® TOLL HOUSE®
"Rich and truly divine fudge! The easy way is the microwave method."
Original recipe makes 4 dozen pieces
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla extract
3 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts
. LINE 13 x 9-inch baking pan with foil; grease lightly.
. MICROWAVE morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100 percent) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in vanilla extract. Fold in marshmallows and nuts.
PRESS mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces.
Walnut (or pecan or chocolate kiss) Squish Cookies. That's squish, not squash!
2 beaten eggs
a generous 1/2 cup cooking oil
1/2 c dark brown sugar
1/4 c white sugar
2 c flour (can be half whole wheat)
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
Mix together and chill.
Nut halves or chocolate kisses, one for each cookie you make.
Grease cookie sheet. Preheat oven to 325 degrees. Make 1 inch in diameter balls of dough. Press a half nut or a chocolate kiss into the center of each ball, flattening the cookie ball to about 1/2 inch. Bake for about 12 minutes. Cool on a rack.
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