Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Cream together butter, sugars, eggs and vanilla.
In separate bowl, mix flour, oats (powdered in blender), salt and baking powder.
Mix creamed and dry ingredients.
Add chocolate chips, melted chocolate and nuts.
Place golf ball size or smaller on an ungreased cookie sheet.
Bake at 350\u00b0 for 8 to 10 minutes.
Makes 3 to 4 dozen.
Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
weetened condensed milk, 1/4 cup cookie butter, 1 tablespoon vanilla extract
nto slices, each about 1/4 inch thick; place on ungreased
br>Cut dough with floured cookie cutters.
Transfer cookies to
Cream the butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and then add to creamed mixture.
Mix well.
Refrigerate for 24 hours. Roll in balls (2-inches in diameter).
Roll in granulated sugar. Bake for 15 to 18 minutes at 350\u00b0.
Yields approximately 3 1/2 dozen.
Sift flour with baking powder.
Cream butter.
Gradually add sugar and gelatin; cream well after each addition.
Add egg and vanilla and beat well.
Gradually add flour mixture, mixing after each addition until smooth.
Force dough through cookie press onto ungreased cookie sheet.
Sprinkle with gelatin.
Decorate as desired.
Bake at 400\u00b0 for 13 to 14 minutes or until golden brown. Makes about 5 dozen.
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
ablespoon onto a lightly greased cookie sheet.
Bake for 9
Preheat oven to 350 degrees.
Blend all ingredients in large bowl.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheet.
Bake at 350 degrees for 10 minutes.
Makes about 3 dozen cookies.
Cream butter.
Add the 1/2 cup powdered sugar, the salt and vanilla as you keep beating.
Beat until very light.
Stir in flour slowly.
Add nuts.
Chill.
Shape into one-inch balls. Place on ungreased cookie sheet.
Bake 15 minutes at 350\u00b0.
Roll hot cookies in the reserved powdered sugar.
Cool and then reroll in the sugar.
I don't have a chocolate chip cookie recipe, other than adding chocolate chips to my Butter/Sugar Cookie recipe.
I have found that the best chocolate chip cookie recipe is on the Nestle chocolate chips package.
Those Toll House cookies can't be beat!
he chocolate version.
Step 4:
To the Classic version
Preheat oven to 375\u00b0. Cream sugars, shortening and vanilla. Add eggs; beat until fluffy. Add baking soda to buttermilk and beat until it bubbles. Mix dry ingredients. Alternate adding milk and flour to batter. Drop a heaping teaspoonful onto greased cookie sheet. Bake 8 to 10 minutes. Remove cookies and sprinkle with white sugar. Makes 4 dozen.
The directions for this recipe are for using the poinsettia
For the crust:
Mix cookie crumbs with melted butter; press
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Mix sugar, margarine and egg. Stir in flour and pecans. Shape into roll 12 inches long, wrap and refrigerate at least 4 hours or until firm.
Heat oven to 350 degrees. Cut roll into 1/4 inch slices.
Place about 1 inch apart on ungreased cookie sheet.
Bake about 15 min. or until light golden brown; cool.
Spread 1/2 teaspoon jam over each cookie.
Heat chocolate chips and shortening over low heat until melted.
Drizzle chocolate over cookies. 80 calories per cookie.
olasses Cookies.
Makes 4 dozen cookies: 3/4 cup butter or margarine