My Favorite Cookies

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Ingrients & Directions


1 c Brown sugar 1 ts Spice; mixed – ground
1/2 c Shortening 1/2 ts Baking soda
1 ea Egg 2 ts Baking powder
1 c Raisins; small 1/2 ts Salt
2 c Pastry flour; sifted before 1/2 c Buttermilk; rich – sour
-measuring

Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift
together flour, spices, soda, baking powder and salt, add alternately
with buttermilk to first mixture. Mix well and drop by teaspoon on
well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain
well. More flour may be needed. Nuts are good instead of raisins.

Note: Spices were not specified, just “mixed ground spice”. To your
taste or preferance.


Yields
1 servings

Hawaiian Brownie Cookies

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Ingrients & Directions


1 1/2 c Light brown sugar
2/3 c Shortening
1 tb Water
1 ts Vanilla extract
2 Eggs
1 1/2 c Flour
1/3 c Unsweetened baking cocoa
1/4 ts Baking soda
1/2 ts Salt
2 c (12 oz.) package semisweet
-chocolate chips
2 c Flaked coconut

Preheat oven to 375?F degrees. Place sheets of foil on countertop for
cooling cookies.

Combine brown sugar, shortening, water and vanilla in large bowl.
Beat at medium speed of electric mixer until well-blended. Beat eggs
into creamed mixture.

Combine flour, cocoa, baking soda and salt. Mix into creamed mixture
at low speed just until blended. Stir in chocolate chips.

Place coconut in shallow bowl. Shape dough into 1 1/2 inch balls.
Roll in coconut to cover. Place 2 inches apart on ungreased baking
sheet.

Bake 1 baking sheet at a time for 7 – 9 minutes. Do not overbake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool
completely. Makes 3 dozen.
Yields
3 Dozen

Broiled Peaches With Cookie-crumb Topping

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Ingrients & Directions


2 Ripe peaches; (about 1
-pound),
; peeled, pitted, and
; cut into
; 1/4-inch-thick
; slices
2 ts Fresh lemon juice
4 ts Firmly packed light brown
-sugar
1 tb Unsalted butter; cut into
-bits
2 Shortbread or butter
-cookies; crumbled (about
-1/4
; cup crumbs)
Heavy cream as an
-accompaniment

In a bowl toss together the peaches, the lemon juice, and 1
tablespoon of the brown sugar and in a buttered flameproof baking pan
large enough to hold the peaches in one layer broil the mixture about
6 inches from a preheated broiler for 5 to 7 minutes, or until the
peaches are tender. In a small bowl combine the remaining 1 teaspoon
brown sugar, the butter, and the cookie crumbs and sprinkle the
topping over the peaches. Broil the mixture for 1 to 2 minutes, or
until the topping is pale golden. Divide the mixture between 2 dishes
and serve it with the cream.

Serves 2.


Yields
1 servings

Molasses Ginger Slice And Bake Cookies

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Ingrients & Directions


1 c Margarine or shortening
1 c Packed brown sugar
2 Teaspoons baking soda
1 Teaspoon salt
2 Teaspoons ground cinnamon
1 Teaspoon ground ginger
1 Teaspoon ground cloves
1 Teaspoon ground allspice
6 1/2 c All-purpose flour
2/3 c Water or apple cider
1 1/2 c Light-colored molasses

WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four
14×12 pieces of waxed paper or plastic wrap; set aside. In large bowl,
cream margarine or shortening and sugar; set aside. In a large bowl,
combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour;
set aside. Beat water or cider and molasses into sugar mixture. Gradually
blend flour mixture into sugar mixture until distributed. Divide dough into
4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll
in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a
plastic freezer container with a tight-fitting lid, or wrap airtight in a
14×12 piece of heavy-duty foil. Label with date and contents.
Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about
12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2)

From

Yields
144 Servings

Harvest Pumpkin Drop Cookies

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Ingrients & Directions


2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground allspice
1 c Butter, softened
1 c Sugar
1 c Canned pumpkin
1 lg Egg
1 ts Vanilla extract
1 c Chopped pecans
1 c Dried cranberries (optional)
36 Pecan halves + or -

PREHEAT oven to 375?F. Combine flour, baking powder, cinnamon, baking
soda, salt and allspice in medium bowl.

BEAT butter and sugar in large bowl with electric mixer at medium
speed until light and fluffy. Beat in pumpkin, egg and vanilla.
Gradually add flour mixture. Beat at low speed until well blended.
Stir in chopped pecans and cranberries with spoon.

DROP heaping tablespoonfuls of dough 2 inches apart onto ungreased
cookie sheets. Flatten slightly with back of spoon. Press one pecan
half into center of each cookie.

BAKE 10 to 12 minutes or until golden brown.

Let cookies stand on cookie sheets 1 minute; transfer to wire racks
to cool completely. Store tightly covered at room temperature or
freeze up to 3 months.

Makes about 36 cookies

Note: If dried cranberries are not available, substitute raisins or
currants.

From the recipe files of suzy@gannett.infi.net
Yields
36 Servings

Brian's Chocolate Mint Christmas Cookies

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Ingrients & Directions


1/2 c Butter; unsalted
1 c Granulated sugar
1 lg Egg; beaten
1/2 ts Vanilla extract
1/2 ts Mint extract
1/2 ts Mint extract
1/2 c Flour; unbleached
1/4 ts Salt
1/2 ts Baking powder; double-acting
2 oz Chocolate; unsweetened
Non-paralleils;
-multi-colored
2 ts Water

Beat butter until soft; gradually add sugar and blend until creamy.
Mix in beaten egg and extracts. DON’T USE A FOOD PROCESSOR!!!

Stir salt and baking powder into flour; stir into butter/sugar
mixture.

Melt chocolate in water over a double-boiler; add to dough. Form into
a long roll approximately 2″ – 3″ wide. Wrap dough with plastic wrap
and chill overnight.

Slice dough 1/4″ thick and place on greased cookie sheet. Sprinkle
with non-paralleils and press in slightly with back of spoon. Bake in
400 degree oven for 8 – 10 minutes. Cool cookies on rack.

Vicki’s notes:

* Can substitute 3 oz. semi-sweet chips for the chocolate.

* These cookies came about when my husband asked me to make
chocolate-mint cookies for Christmas. (They are based on the
refrigerator cookies in “Joy of Cooking,” with my own variations.)
Although disappointed because he really wanted Girl Scout cookies
(!), everybody else likes them and I’ve had several requests for the
recipe. (Actually, my husband usually asks for chocolate chip
cookies, no matter what time of year…)


Yields
36 servings

Molasses Elephant Cookies

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Ingrients & Directions


4 c All-purpose flour
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
1/2 c Vegetable shortening
1 c Sugar
3 lg Eggs
1 c Light molasses
1/4 c Cider vinegar

1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set
aside. 2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and
fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and
refrigerate 1 hour or more. 3. Drop dough by tablespoonfuls, 3 inches
apart, onto lightly greased cookie sheets. Just before baking, make a face
or design with raisins or small pieces of dates on each cookie. Bake in
preheated 375-degree oven for 10-12 minutes or until set when lightly
touched. 4. Remove from cookie sheets and place on wire racks to cool
completely.

Yield: about 40 large cookies.


Yields
40 Servings

Butterscotch Cookies #2

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Ingrients & Directions


3 c Brown sugar 1 ts Vanilla
3/4 c Shortening Filling; cook together:
4 ea Eggs 1 c Dates
5 c Flour 1/2 c Nuts
3/4 ts Baking soda 1/2 c Sugar
3/4 ts Cream tartar 1/2 c Water

Make into rolls and place in refrigerator for a few hours. Cut into
thin slices and place cooled filling between slices. Bake in a slow
oven.

Note: Slow oven is 300 – 350 F.


Yields
1 servings

Harvest Drop Cookies

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Ingrients & Directions


3/4 c Shortening
2 c Brown sugar
2 Eggs
1 Cab pumpkin pie filling
1 ts Vanilla
1 ts Lemon extract
3 1/4 c Divided flour
2 1/2 ts Baking powder
1 c Chopped dates
1 c Chopped pecans

Cream together shortening and brown sugar, beat in eggs one at a
time, add eggs, pumpkin pie filling, and vanilla. Sift together 3
cups flour and baking powder, stir into mixture, mix remaining 1/4
cup flour with dates and stir into batter. Stir in pecans. Drop by
teaspoonful onto greased cookie sheet. Bake at 350 degrees for 16
minutes. Makes 7 1/2 dozen.
Yields
7 Servings