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COOKIE RECIPES

A Collection of Cookie Recipes
Some Are Mine and
Some Shared By Cyberfriends

REMEMBER
"A Friend Is Just A Stranger You Haven't Met Yet"
So if you stop by and have a recipe to share
My e-mail is at the botton of the page.
~~~H U G S~~~

SOFT ORANGE COOKIES
spaine's recipe
1 cup sugar
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
Cream sugar and butter in bowl. Add egg; beat well. Stir in orange juice and milk. Add remaining ingredients; mix well. Drop by spoonful on greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Ice with powdered sugar mixed with orange juice and a little grated orange peel (optional). If cookies don't hold shape while baking, add a little more flour.
ANGEL COOKIES AKA
MEXICAN WEDDING COOKIES
gardenangel's recipe ~ Garden Chat
1 cup unsalted butter or margarine, softened
1 cup sifted powdered sugar
1-1/2 tsps vanilla
2 cups all purpose flour
1 cup chopped walnuts
Powdered sugar for coating cookies
Preheat oven to 350 degrees
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.
MINT CHOCOLATE CHIP COOKIES
Botnik's recipe ~ Garden Chat
15 oz sugar
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
Put all of the ingredients (except chocolate chips) in a large bowl.
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.
MAPLE - OAT BISCOTTI
Carolyn's recipe ~ Gen Online Chat
Biscotti is the plural of Biscotto which means twice-cooked and refers
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 cup rolled oats
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
Preheat oven to 325 degrees. Spread oats on a baking sheet and toast them in
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).
Combine whole and powdered oats, flour, brown sugar, baking powder, soda & salt.
Whisk together eggs, maple syrup, maple extract & butter, add to
the dry ingredients; mix until almost smooth. Stir in dates & nuts.
Working on a floured surface, shape dough into 2 logs, each about 14 inches long
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.
SCOTCH TEASE
Carlene's recipe ~ Garden Chat
1 cup butter
2 cups flour
4 cups oats
1/2 tsp salt
2 tsp baking powder
Melt butter, combine all. Pour into lightly greased 9 x 13 pan, bake at 350
degrees for 18-20 minutes...don't overbake! Sinful...eat large amounts
Enjoy...this was my personal favorite as a kid, still is!
BRANDIED SUGAR PLUMS
A No-Bake Cookie
Mum's recipe ~ Garden Chat
1 cup (6 oz) semi-sweet chocolate chips, melted
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
Line cookie sheet with waxpaper. With a wooden spoon mix melted chocolate,
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.
SOFT LEMON COOKIES
Annette's recipe ~ Gen Online Chat
1 cup butter or margarine, softened
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
In a bowl, cream butter, sugar...then add eggs. Mix together the flour & soda.
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
EAT MORES AKA
PEANUT BUTTER - RICE KRISPIES COOKIES
Arlene's recipe ~ Gen Online Chat
1-1/3 cup white (dark) corn syrup
1-1/2 cup sugar
1-1/2 cup peanut butter (warm)
5 cups rice krispies
Combine syrup & sugar. Bring to a rolling boil & turn off heat immediately.
CAUTION: DO NOT BOIL
Blend in peanut butter then rice krispies. Spread evenly in a greased 9x13 pan.
Cut while warn (1-1/2")
PEANUT BUTTER BLOSSOMS
Blulady's recipe ~ Garden Chat
1 cup sugar
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
Cream sugars & shortening. Add peanut butter, mix well. Add eggs, mix well.
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!!)
LEMON WAFERS
lady gould ~ Garden Chat
1 cup shortening
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)
Mix well in order given, shape into a roll.
Wrap in waxed pater. Chill & slice. Bake in Quick oven (425)
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