Gourmet Double Chocolate Chunk Cookies
Ingredients:
12 ounces (2 cups) semi-sweet chocolate chips
1/2 cup Butter or margarine
3/4 cup White Lily® All Purpose Flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
2-6 ounces packages white chocolate bars, cut into large chunks
7 ounces macadamia nuts, or other nuts as desired
Preparation:
Instructions:
Preheat oven to 350 F. Line baking sheet with aluminum foil shiny side up.
Melt semi-sweet chocolate and butter or margarine, allow to cool slightly.
Combine flour, salt, and baking powder; set aside.
In large bowl, beat sugar, eggs, and vanilla using electric mixer on high speed for 2 minutes or until light and fluffy.
Add chocolate mixture and mix just until blended.
Add flour mixture and mix just until blended.
Stir in white chocolate chunks and nuts.
Drop by rounded tablespoons onto foil-lined baking sheet. Bake 12 minutes. Do Not Overbake. Cool on wire rack completely before removing from foil. If cookies stick slightly, use spatula to remove.
Gourmet Double Chocolate Chunk Cookies Recipe
Chocolate Chunk Peanut Butter Cookies
Chocolate Chunk Peanut Butter Cookies
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
10 ounces chocolate candy bars, coarsely chopped
Preheat oven to 350°F.
In a large bowl cream butter, peanut butter, and sugar with an electric mixer on medium speed until fluffy. Beat in eggs and vanilla.
In another bowl combine flour, baking soda, and salt. Gradually add to the creamed mixture. Fold in chocolate.
Drop by teaspoonfuls 2 inches apart onto baking sheets.
Bake for 9 to 12 minutes or until light brown. Cool slightly before removing from the baking sheet.
Makes 24 cookies.
Big Chocolate Chunk Nut Cookies
Big Chocolate Chunk Nut Cookies
1 (18-ounce) package NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts
1/4 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)
Preheat oven to 350°F.
Crumble cookie dough in to medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Microwave morsels in heavy-duty plastic bag on HIGH power (MEDIUM-HIGH for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10 to 20-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie.
Makes 12.
Cookie Recipes: Chocolate Chip Cookie Recipe
Cookie Recipes: Chocolate Chip Cookie Recipe
Cream together
1 cup butter
1 cup sugar
1 cup brown sugar
Add
2 eggs
1 tsp. real vanilla extract
Mix together
2 cups all-purpose flour
2½ cups oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Mix all ingredients well, then add one 24-ounce bag of milk chocolate chips and 1½ cups chopped walnuts (or pecans). Drop 1” balls on ungreased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes. Makes approximately 60 cookies.
Tips for success:
*Always use real butter, not margarine. It DOES make a difference.
*Use melted butter instead of room-temperature softened butter, which improves both the consistency of the dough and the texture of the baked cookies.
*Double the amount of vanilla specified in the recipe. (Real vanilla extract, not “vanillin,” which is a cheaper substitute that doesn’t taste nearly as good the genuine article.)
*Add a tablespoon or two of milk when mixing the dough. The cookies will come out softer and less crunchy.
Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe
Ingredients
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans
Directions
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling
Great Cookies: Triple Ginger Cookies
Triple Ginger Cookies
INGREDIENTS:
3/4 cup butter
1 cup packed brown sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons ground ginger 2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 tablespoons minced fresh ginger root
1/2 cup chopped crystallized ginger
DIRECTIONS:
1. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
3. Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Great Cookies: Amish Cookies
Amish Cookies
INGREDIENTS:
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar
2 eggs 1/2 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cream of tartar
DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, mix together the butter, oil, white sugar, and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and cream of tartar. Stir into the sugar mixture until just combined. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in preheated oven, or until bottoms are lightly browned. Remove from baking sheets to cool on wire racks.
Great Cookies: Pride Of Iowa Cookies
Pride Of Iowa Cookies
INGREDIENTS:
1 cup packed brown sugar
1 cup shortening
1 cup flaked coconut
1/2 teaspoon salt
3 cups rolled oats
1 teaspoon vanilla extract 1 cup white sugar
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
1 cup chopped walnuts
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. Cream together shortening and sugars. Mix in flour, salt, soda, baking powder, and oatmeal. Stir in coconut, eggs, vanilla, and nuts. Drop by teaspoonfuls onto cookie sheets.
3. Bake for 15 minutes. Cool on wire racks.
Iowa Recipes: Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
INGREDIENTS:
1 cup shortening
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate
chips
DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly.
3. Combine the baking soda, salt and flour and stir into creamed mixture
4. Add oatmeal and chocolate chips and stir until well blended.
5. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
PECAN DROP COOKIES
PECAN DROP COOKIES
2/3 cup egg whites
1 tsp. cream of tartar
1 3/4 cups firmly packed brown sugar
1/8 tsp. salt
3 Tbsp. vanilla
2 1/4 cups chopped pecans
Heat oven to 350 degrees. Grease cookie sheet or line cookie pan with parchment and set aside.
Place egg whites and cream of tartar in small bowl of mixer and beat at high speed. Slowly add brown sugar, salt and vanilla. Continue beating 3-5 minutes, or until egg whites stiffen and soft, glossy peaks form.
Fold in pecans. Drop cookie dough in teaspoon-sized mounds onto prepared cookie pans and bake 10-15 minutes. Cool cookies before removing from pan
To Die for Cookies:Mexican Wedding cakes
Mexican Wedding Cakes
These are easy to make and very delightful when they hit your mouth. In no time you can have a great and tasty snack.
1 cup of butter (2 sticks), softened
1/2 cup of powdered sugar
1/2 tsp vanilla extract
1 3/4 cup of Flour
1/2 cup of finely chopped walnuts
Preheat oven at 350. Cream softened butter and sugar until light and fluffy.
Add vanilla extract.
Gradually add flour.
Mix in walnuts.
Roll teaspoon of dough into a ball.
Bake on ungreased cookie sheet for about 15 minutes.
Coat each cookie while warm with powdered sugar.
Classic Italian Cookie
Basic Italian Cookie
INGREDIENTS:
5 cups (500 g) flour
1 1/2 cups (150 g) sifted confectioners sugar
2 tablespoons baking powder
1 cup shortening (butter or whatever)
3 eggs
1 tablespoon vanilla, or you can add any flavoring you would like.
PREPARATION:
Sift flour and measure. Resift with sugar and baking powder into bowl. Cut in shortening until it looks like coarse cornmeal. I do this by hand because the dough is heavy for a mixer.
Make a center in the flour, and add the eggs, and vanilla, mix and knead the dough well for about 5 minutes until smooth, adding a little more flour if it seems to soft and sticky. Pinch off bits of the dough about the size of a small apricot, and form into desired shape.
Place on greased cookie sheet 1 inch apart, and bake in hot 450 oven for 10 minutes until light golden brown. Watch carefully because they will burn easily. Makes 4 dozen cookies.
The frosting is made with egg whites. At least 4 eggs whites just beaten until foamy, then add confectioners sugar, until you get a runny type of frosting, I would say like pancake batter, then add whatever flavors you want. I usually add anise oil, just a drop or two, You can also color this frosting.
At Easter I color mine blue, green, pink, and white. Once the cookies are cold, toss them in the frosting, and set aside, it will form a hard surface on the cookie once dried.
One word of caution, never make this frosting if it is the lease bit damp outdoors, or in too hot of a kitchen. It just won't harden on the cookie. While the frosting is still damp you can add the colored sprinkle candy on them. This basic dough also can be used to make sesame cookies: shape into fingers, and before baking dip in milk and then the sesame seeds. Bake as above.
Mississippi Pralines
Mississippi Pralines
Ingredients:
2-1/2 pounds sugar
12 ounces water
4 tablespoons butter
1/2 cup corn syrup
2 heaping tablespoons marshmallow cream
vanilla extract (or maple flavoring)
4 cups pecan pieces
Preparation:
1. Combine sugar, water, and butter. Cook on low heat to 238'F on a candy thermometer. Once it begins to boil, do not stir. Remove from heat.
2. Add marshmallow cream and beat with a mixer until mixture begins to harden around the edges of the pot. Then reheat slowly, adding flavoring and pecans.
3. Pour mixture on wax paper in 2-inch round patties. Yields 4 dozen.
Recipe source: From the Smithsonian Folklife Cookbook, 1991, Kathrine S Kirlin & Thomas M Kirlin
Chocolate-Peanut Butter Fudge
Chocolate-Peanut Butter Fudge
Ingredients:
4c. powdered sugar
1/4t. salt
1/4c. baking cocoa
1 t. vanilla extract
1-1/4c. creamy or chunky peanut butter
1-1/4c. butter, melted
Preparation:
In a large mixing bowl, mix together powdered sugar, salt, cocoa, and vanilla. Stir in peanut butter. Pour butter over top; mix well. Line a 13"x9" baking pan with plastic wrap; press fudge mixture evenly into pan. Refrigerate and cut into squares.
Vermont Maple Cookies
Vermont Maple Cookies
3 dozen
Dough Ingredients:
1 cup unsalted butter
1 cup pure maple sugar
1/2 cup sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
2 large eggs
1/2 teaspoon baking soda
2 teaspoons maple extract, to taste
2 3/4 cups unbleached all-purpose flour
Coating Ingredients:
2 tablespoons pure maple sugar
2 tablespoons sugar
Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 tablespoon heavy cream
1/4 teaspoon maple extract
Preparation:
Make the dough: in a big bowl, beat together the butter, sugars, cream of tartar, salt, eggs, baking soda, and maple extract until fluffy.
Add the flour; beat until blended; refrigerate dough for about 30 minutes, to stiffen it and make it easier to shape.
Make the coating: combine the sugars in a shallow bowl or pie plate, or in a large plastic bag.
Drop the dough by the rounded tablespoonful into the coating, gently shake the pan to coat the balls, then roll them in your hands until they are smooth and round.
Place the balls on baking sheet that has been sprayed with cooking spray, about 1 ½ inches apart.
Bake in a 400° oven for 10-12 minutes, until they are very light golden brown; remove them from the oven and after 5 minutes, transfer them to a rack to cool.
Make the glaze: in a bowl, stir together the powdered sugar, maple syrup, cream, and extract to make a spreadable frosting.
Spread a thin layer over the cookies; let the glaze dry for several hours before packaging the cookies for storage.
Butter Cookies with Dulce de Leche
Butter Cookies with Dulce de Leche
In some Latin American countries, these cookies, called alfajores, are made with Pisco — brandy distilled from white Muscat grapes grown in Peru, Chile, and Bolivia — but regular brandy works fine.
Ingredients:
3/4 stick (6 tablespoons) unsalted butter, softened
1/3 cup cornstarch
3/4 to 1 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup granulated sugar
2 large egg yolks
1 tablespoon Pisco or regular brandy
1/4 teaspoon vanilla
About 1/4 cup dulce de leche (caramilized sweet milk)
Confectioners sugar for dusting
Special equipment: a 1 1/2-inch round cookie cutter
Preparation:
Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
Cooks' note:Cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
White Lily Ultimate Chocolate Chip Cookies
White Lily Ultimate Chocolate Chip Cookies
Ingredients:
3 cups White Lily® All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)
Preparation:
Heat oven to 375 degrees.
Combine flour, soda, and salt; set aside.
Beat butter with sugars until smooth and creamy. Beat in eggs and vanilla until light and fluffy.
Gradually blend in flour mixture. Stir in chocolate chips and nuts.
Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake 8 to 10 minutes. Cool on wire rack.
