ell. Sift in flour and cocoa powder. Add baking soda mixture
dd enough boiling water to cocoa to make a paste.
Boil butter or margarine, milk and sugar one minute in saucepan.
Add remaining ingredients to hot mixture.
Drop by teaspoonfuls onto wax paper to cool.
Quick candy-like cookie treat recipe.
Fun for kids to make!
ookie dough. Knead in baking cocoa until thoroughly combined.
Shape
00b0F
Whisk together flour, cocoa powder, baking soda, and salt
Combine milk, sugar, cocoa, and vanilla in saucepan.
Whisk or stir quickly to dissolve cocoa into milk.
Warm over med-low heat till steaming, stirring frequently.
Pour into mugs, top with mini-marshmallows, and use cinnamon sticks to stir.
Preheat oven to 200\u00b0.
Line 2 large cookie sheets with foil. In small bowl with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form.
At high speed, gradually beat in sugar, 2 tablespoons at one time.
At low speed, beat in cocoa and extract.
Fold in almonds.
Drop by teaspoon onto cookie sheets.
Bake 1 hour and 15 minutes until set.
Cool on sheets. Remove to wire rack.
Makes about 25 cookies.
Cream margarine until light and fluffy.
Sift flour, baking powder, salt and cocoa together.
Mix in margarine until smooth and creamy.
Mix in water, sweetener, cinnamon, nutmeg and vanilla extract.
Add to flour, margarine mixture.
Shape into balls. Place on cookie sheet; flatten with fork dipped in water.
Bake at 375\u00b0 for about 15 minutes.
Yield:
24 cookies.
Carbohydrate 3.6 g, protein .5 g, fat 1.1 g, calories 30.
One cookie = 1/8 bread exchange, 1/2 fat exchange.
Preheat oven to 375\u00b0.
In medium saucepan, melt shortening. Stir in cocoa until blended.
Beat in sugar, egg and vanilla.
Stir in flour and salt.
Add nuts.
Drop rounded teaspoonfuls of dough 2 inches apart on ungreased baking sheet.
Bake 8 to 10 minutes. Remove from oven.
Immediately place a mint or chocolate wafer in center of each chocolate cookie and press in.
Remove from cookie sheet and cool completely on wire rack.
Makes 2 dozen cookies.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grease parchment paper.
Combine cocoa powder, white sugar, cinnamon, and cayenne pepper in a bowl. Mix in confectioners' sugar, egg whites, vanilla extract, and salt until the dough is smooth. Fold in marshmallows.
Drop dough by rounded tablespoons onto the prepared baking sheets.
Bake in the preheated oven, rotating halfway through baking, until edges are set, 10 to 12 minutes. Cool on baking sheets. Remove carefully, as centers are soft.
Cream together margarine, sugar and vanilla. Blend flour and cocoa together and add to this mixture. Refrigerate 1 to 3 hours. Mold a scant tablespoon of dough around each chocolate drop. Shape into balls. Bake at 350\u00b0 for 10 to 12 minutes or until set. Cool. Roll in 10x sugar. Makes 4 1/2 dozen.
Melt sugar, butter, cocoa and milk in a pan.
Bring to a rapid boil.
Boil for 2 minutes. Stir in oats, vanilla and peanut butter.
Plop on waxed paper and cool to harden.
Cream the shortening and sugar together.
Add milk and beaten egg; mix well.
Sift the flour, baking powder, cocoa and salt together and add raisins about halfway in batter when mixing together.
Roll out 1/4 inch thick on floured board. Cut with cookie cutter any size.
Bake in hot oven 12 minutes.
When cool, ice with Cocoa Icing.
mix ground flax seeds with water and let stand until it gets thick (approx 3 minutes)-- this is a vegan substitute for eggs and works better than any sub i've ever used.
mix dry ingredients.
mix wet ingredients.
mix all ingredients together.
drop by tablespoon onto greased cookie sheet, 2 inches apart.
cook at approx 325-350 for 10-15 minutes (i bake in a toaster oven@ 300 for 10 min).
cool on wire rack if you have one.
enjoy animal friendly cookies!
great with soy-coffee ice cream.
Cream flour, cocoa, sugar, lard, salt, and soda.
Beat the eggs and add the rest of the ingredients.
Mix well.
Drop by tsp. into crushed peanuts.
Roll till coated.
Put on cookie sheet and bake.
Stir sugar and cocoa together.
Add milk, vanilla and butter. Heat at medium until it reaches full boil.
Boil for 1 minute. Add oats and peanut butter.
Stir until thoroughly mixed.
Drop quickly by spoon on waxed paper or pan.
Let stand until cool.
Mix cocoa and sugar, add milk and butter.
Heat in saucepan and bring to a boil.
Boil 1 minute; remove from heat and add peanut butter and oats to chocolate mixture.
Stir thoroughly and spoon out on wax paper by spoonfuls.
Bring to boil 1 minute cocoa, milk, sugar and salt.
Add and dissolve peanut butter, butter and vanilla.
Stir rapidly and drop on wax paper.
Coconut or nuts may be added.
Sift flour with cocoa, salt, baking powder and baking soda. Cream shortening, add sugar gradually and cream until light and fluffy.
Beat in eggs.
Stir in vanilla and nuts.
Add flour mixture alternately with creamed mixture and mix thoroughly.
Drop by spoonfuls on greased baking sheet.
Bake at 375\u00b0 about 10 minutes.
Frost with chocolate frosting.
Makes about 4 dozen.
Mix sugar, cocoa, butter and cream.
Stir and let come to boil (about 1 minute).
Then add remaining ingredients.
Mix well and spoon onto waxed paper.
Let cool.