Some Are Mine and
Some Shared By Cyberfriends
spaine's recipe
1/2 cup butter or margarine, softened
1 egg
1/2 cup milk
1/4 cup orange juice
2-1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
MEXICAN WEDDING COOKIES
gardenangel's recipe ~ Garden Chat
1 cup sifted powdered sugar
1-1/2 tsps vanilla
2 cups all purpose flour
1 cup chopped walnuts
Powdered sugar for coating cookies
In a bowl with an electric beater, beat the butter till light. Add the sugar a little
at a time, then add vanilla. Beat the mixture till light & fluffy.
Add the flour and beat until combined well. Stir in nuts.
Form the mixture into one inch balls and arrange on ungreased baking pans
about 1" apart.
Bake for 12 to 15 minutes or until pale golden. Let cool on the sheets for
5 minutes and transfer to racks.
Roll the warm cookies in powdered sugar to completely coat
Yield: About 40 cookies if the cookie maker doesn't eat them first.
Botnik's recipe ~ Garden Chat
15 oz all-purpose shortening
15 oz all-purpose flour
15 oz chocolate chips
1/4 oz salt
1/2 cup eggs
1/2 tbs vanilla
1/4 tsp spearmint oil
green food coloring - add as desired
Mix well, then blend in chocolate chips. Roll out the dough on a well floured surface
Roll until the dough is about as thick as the chocolate chips - approx. 3/16"
Cut cookies with a 3" or 4" cookie cutter (a tuna fish can works great)
Place on cookie sheet, bake at 375 degrees for about 11 minutes
or until the edges start to turn brown....ENJOY
Makes about 5 dozen 3 inch cookies.
Carolyn's recipe ~ Gen Online Chat
to the peculiar double-baking process that produces a crunchy cookie
with a long shelf life. These are wonderful with coffee or tea and are
really quite addictive. My friends ask when they can again help me make
more Biscotti as they also are addicted. Do try them and enjoy.
1-1/2 cups all-purpose white flour
1/2 cup packed light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted butter/margarine
2 large eggs
1/4 cup pure maple syrup
1-1/2 tsp pure maple extract
2/3 cup chopped pitted dates
1/2 cup walnuts or pecans, finely chopped
the oven, stirring often, for 15 minutes. Transfer 1/3 cup of oats to a food
processor or blender & grind them to a fine powder. (I use my nut chopper).
Whisk together eggs, maple syrup, maple extract & butter, add to
the dry ingredients; mix until almost smooth. Stir in dates & nuts.
and 1-1/2 inches thick. Place the logs on a greased baking sheet (I use a spray)
about 4 inches apart & bake for 25 minutes. Transfer the logs to a rack & cool.
Reduce the oven temperature to 300 degrees. Cut the logs diagonally (//)
into 1/2 inch thick slices. Stand the slices upright on the baking sheet
leaving some room between each slice & bake 30 minutes. Let cool before
storing. Store in tightly covered tin or jar. Will keep for at least a month.
Carlene's recipe ~ Garden Chat
2 cups flour
4 cups oats
1/2 tsp salt
2 tsp baking powder
degrees for 18-20 minutes...don't overbake! Sinful...eat large amounts
Enjoy...this was my personal favorite as a kid, still is!
A No-Bake Cookie
Mum's recipe ~ Garden Chat
1/4 cup light corn syrup
1/4 cup brandy & 1/4 cup rum OR
8 tbsp water + 1 tsp each brandy & rum extract
1/2 cup powdered sugar
2-1/2 cup fine vanilla wafer crumbs
1 cup pecans or walnuts, ground coarse in blender
1/2 cup granulater sugar
powdered sugar, corn syrup & flavoring. Stir in cookie crumbs. If too dry add
more brandy/rum or water. Roll by rounded teaspoonfulls into 1" balls...
Roll each ball in granulater sugar. Arrange on wax-paper lined pan.
Chill. Store in air tight container.
Annette's recipe ~ Gen Online Chat
1 cup sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1 can (6 oz) frozen lemonade concentrate, thawed, divided
additional sugar
Add this - (alternate the flour/soda with the 1/3 lemonade concentrate)
to the creamed mixture. Mix well, drop by teaspoon onto ungreased baking pan.
Bake at 375-400 till done (about 8 minutes). Remove, put on waxed paper & brush
with the remainder of the lemonade, then sprinkle with sugar.
These are soft and delicious...Enjoy
PEANUT BUTTER - RICE KRISPIES COOKIES
Arlene's recipe ~ Gen Online Chat
1-1/2 cup sugar
1-1/2 cup peanut butter (warm)
5 cups rice krispies
CAUTION: DO NOT BOIL
Blend in peanut butter then rice krispies. Spread evenly in a greased 9x13 pan.
Cut while warn (1-1/2")
Blulady's recipe ~ Garden Chat
1 cup brown sugar
1 cup butter or margarine
1 cup shortening
1 cup creamy peanut butter
2 eggs
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
3 cups flour
2 - 12-oz bags of candy kisses
Add soda, salt, and vanilla. Gradually add flour.
Roll into balls and place 2 inches apart on an ungreased cookie sheet.
Bake at 375 degrees for 10 to 12 minutes.
As soon as cookies come out of oven push a candy kiss into the center of the cookie.
Remove to a rack to cool. Kiss will melt slightly, but will harden
back up as cookie cools. Makes 5 dozen (Never Enough!!)
lady gould ~ Garden Chat
1-1/2 cups sugar
2 cups flour
1/2 tsp salt
2 eggs
2 tbsp sunkist lemon juice
1 tsp grated sunkist lemon peel (lemon zest)
Wrap in waxed pater. Chill & slice. Bake in Quick oven (425)