Bouquet Of Cookies On A Stick

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Ingrients & Directions


1 c + 2 tbsp. cake flour
1/2 ts Baking soda
1/2 c Granulated white sugar
1/2 c Light brown sugar; packed
1/2 c Butter or margarine;
-softened
1/4 ts Salt
1 lg Egg; beaten
1 ts Vanilla
6 oz Chocolate chips
1/2 c Pecans; chopped (optional)
1/4 c Flaked coconut; (optional)
36 Lollipop sticks

Preparation : Preheat oven to 375 degrees. Line cookie sheet with
aluminum foil. Combine flour and baking soda in small bowl; set
aside. In small bowl combine white and brown sugar. Press out lumps.
In medium bowl mash butter with fork. Add sugar and mix with butter
until light and fluffy. Add salt, egg and vanilla. Beat well. Add
small amounts of dry ingredients, mixing each time. Stir in chips,
pecans and coconut. Drop by rounded teaspoonfuls onto lined cookie
sheet. Space 1 1/2 inches apart. Push a lollipop stick about 2/3 the
way into each cookie. The free end of stick should rest on foil.
Gently press dough around stick to seal in place. Bake 8 to 10
minutes. Cool on pan 30 minutes. Remove with spatula. Wrap each
cookie in clear plastic wrap. Gather wrap at back of cookie and tie
with ribbon.


Yields
1 servings

Molasses Drop Cookies

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Ingrients & Directions


1 pn Salt
1 c Sugar
1 c Shortening
2 Eggs
1 c Baking molasses
1 ts Cinnamon
1/2 ts Nutmeg; ground
1/2 ts Cloves; ground
2 ts Baking soda
1 c Water boiling
1 ts Baking powder
5 c Flour

From: cedeiter@epix.net (Calvin Detierich)

Date: Sat, 17 Aug 1996 08:05:45 -0400
Mix the soda with the water. Sift the flour, spices and baking powder.
Cream the shortening with the sugar, then add the eggs and beat well. Add
the water and enough flour to make a soft dough. Drop by teaspoonfull on a
greased cookie sheet, sprinkle with sugar and bake.

MC-Recipe Digest V1 #204

From the

Yields
80 Servings

Crocus Cookies

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Ingrients & Directions


1 c Brown sugar 8 ea Eggs; well beaten
1 c Lard 5 c Flour
1 ts Baking soda; heaping

Take out 2 T. of egg white to wash top of cookies. Mold in hand, do
not roll on bake board.

Note: No time or temperature given. Assume a 425 F. oven.


Yields
1 servings

Harvest Cookies

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Ingrients & Directions


1/3 c Vegetable Oil
1 lg Egg
1 c Squash, cooked, mashed
1 1/2 c Unbleached White Flour
1/2 ts Baking Powder
1 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Dates, finely chopped

Beat together oil, egg, and sqash. Add flour, baking powder and
spices. Beat well; stir in dates. Drop batter by small teaspoonfuls
onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes
or until firm to the touch. Cool on wire racks.
Yields
36 Servings

Border Sugar Cookies

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Ingrients & Directions


8 oz Unsalted butter – (2
-sticks); softened
1/2 c Sugar
3/4 ts Salt
1 1/2 ts Vanilla extract
1/2 c Chopped pecans
1/2 c Crushed potato chips
2 c Unbleached all-purpose flour
Sugar for dipping
=== GARNISH ===
4 oz Semisweet chocolate;
-optional

Preheat the oven to 350 degrees. Line a cookie sheet with parchment
paper. Cream together the butter and sugar until light and fluffy.
Beat in the salt and vanilla. Then add the pecans and potato chips
and mix well. With a wooden spoon, stir in the flour just until it
disappears. Roll the batter into balls about the size of a large
walnut and place on the parchment-lined cookie sheet, allowing plenty
of room for spreading. Coat the bottom of a heavy glass with butter
and then dip in sugar. Press and twist to flatten each ball into a
3-inch circle. Bake 8 to 10 minutes or until the edges turn lightly
golden brown. Transfer to racks to cool. For an optional garnish,
melt the chocolate in a bowl over a pot of simmering water. Let cool
slightly. When cool enough to handle, dip your fingertips, or the
tines of a fork, in the chocolate and drizzle over the cookies.
Refrigerate to set. This recipe yields about 24 cookies.


Yields
24 servings

Molasses Crinkle Cookies

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Ingrients & Directions


1 c Butter
1 c Packed dark brown sugar
1 Egg
1/4 c Dark molasses
1/2 c Nonfat dry milk
2 ts Baking soda
1/4 ts Salt
1/2 ts Ground cloves
1 ts Ground cinnamon
1 ts Ground ginger
1/4 c Wheat germ
2 1/4 c All purpose flour
Sugar

Cream butter and brown sugar until smooth and light. Beat in egg until
fluffy. Add molasses and dry milk; beat well. Blend in soda, salt, cloves,
cinnamon, ginger and wheat germ; beat 1 minute. Stir in flour until
blended. Using 1/3 cup dough for each cookie, form dough into round balls.
Roll in sugar; place on well-greased cookie sheet. Sprinkle each with a few
drops of water. Bake at 375 for 14 minutes. Cool on rack. (Cookies freeze
beautifully.) Yield 15 cookies.


Yields
15 Servings

White Drop Cookie

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Ingrients & Directions


1 c Shortening 1 ts Baking soda; dissolved in 1
3 c Sugar; creamed -/4 c. sour milk
4 ea Eggs 4 ts Baking powder
1 c Milk; sweet 1 ts Vanilla
5 1/4 c Flour 1/4 ts Nutmeg

This makes 6 dozen cookies..

Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets,
bake in moderate 350 F. oven.


Yields
72 servings

Hartshorn German Christmas Cookies

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Ingrients & Directions


2 c Sugar
1/2 ts Salt
1 3/16 c Shortening
2 Eggs
1 c Milk
1 tb Hartshorn ***
1/2 c Boiling water
2 ts Vanilla
Flour to stiffen
1 oz Anise seeds

* Hartshorn can be obtained at your pharmacy. It is ammonium crystals
1. Mix sugar, salt, shortening, eggs,and milk. 2. In a separate bowl,
dissolve the Hartshorn in the boiling water.
Make sure it is completely dissolved. 3. Add vanilla and anise
seeds to the sugar mixture. 4. Add hartshorn mixture to sugar
mixture. 5. Add enough flour to the sugar mixture to stiffen and not
to be
sticky. It may require 4-5 pounds! 6. Roll out dough on floured
surface, and cut with cookie cutters. 7. Bake immediately after
mixing in a moderate oven (325-350F) for
10-15 minutes. This entire recipe will make between 180-220
cookies. One half the recipe is suggested (up to 100 cookies). But,
they are great!
Yields
1 Servings

Boiled Chocolate Cookies

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Ingrients & Directions


1/2 c Butter or margarine
1/2 c Milk
2 c Granulated sugar
1/2 c Cocoa
2 1/2 c Rolled oats

Put butter, milk, sugar and cocoa into saucepan. Bring to a boil
stirring often. Boil 5 minutes.

Remove from heat. Stir in rolled oats. Drop by teaspoonfuls onto waxed
paper. Makes about 4 dozen.


Yields
1 servings

Molasses Cookies #2

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Ingrients & Directions


2 c Molasses
1/2 c Butter
1 Egg
1 tb Ginger
2 ts Baking soda
1 c Sour milk
4 1/2 c Flour

From: HENDERSD@guvax.acc.georgetown.edu (Dawn M. Henderson)

Date: 31 Mar 1994 05:18:15 -0500

From the Sweet & Slow cookbook by Patricia B. Mitchell. Put molasses and
butter in a deep graniteware pan. Put on range to boil. Beat egg light.
When the molasses and butter have boiled 2 minutes add ginger and soda and
take from fire. Stir in milk and egg, and then flour. Beat well. Butter tin
sheets and drop batter on them in teaspoonfuls, being careful to leave
space for cookies to spread. Bake at 400F until lightly browned.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings