These delicious cookies recipes are easy to cook and taste as good as mum used to make! Our sweet cookie & biscuit collection offers some options for welcoming guests. Serve with a cappucino or latte or a classic cup ot tea! From Butter Spritz cookies to Peanut Butter cookies, and everything in .
2 cups butter (*not* margarine) 1 1/2 cups sugar 2 eggs or 6 yolks 1 tsp. baking powder 1/4 tsp. salt 1 tsp. almond extract 1 tsp. vanilla 5 C. flour
Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff. Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown.
Personal note: I refrigerate the dough to make it less sticky and sometimes even refrigerate the cookie sheets between batches to help make the cookies stick to the sheet instead of melting because the sheet is hot. Since my press is so old, I have to fuss with it alot more than with a new one. These things seem to help. I also cut the baking powder in half because I am at about 6000′. Probably will not be an issue for you.
1c karo syrup 1c sugar
Mix in pan and bring to a slow boil – you can’t let it boil! Make sure the sugar is completely dissolved…by slow boil, I mean let the sugar and syrup then let it come to where there are just little bubbles forming around the edge of the pan
1c crunchy peanut butter 1c chocolate chips
Stir together and pour over 6c Cheerios – you may use rice krispies… Spread in pan…. Note: these are very rich and addictive and will definately make you fat…
(Makes 2 dozen 2-inch cookies)
12 oz (2 cups) Nestle Toll House Little Bits semi-sweet chocolate, divided (or any other miniature chocolate chips) 2 egg whites 8 oz almond paste 1/3 cup sifted confectioner’s sugar 2 tblsp all purpose flour
1 cup Nestle Toll House Little Bits semi-sweet chocolate (reserved from 12 ounce package used for cookies) 1 tblsp vegetable shortening 1/4 cup chopped blanched almonds
Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup chocolate chips; stir until smooth. Set aside. In large bowl, combine egg whites, almond paste, confectioner’s sugar, and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil lined cookie sheets. Bake for 25 minutes. Cool completely on wire racks.
Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with remaining 1/4 cup chocolate chips and chopped almonds.
Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour, 1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and 1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F) 20 minutes. Ice with chocolate icing while warm and cut into fingers.
1/2 cup margarine 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg 1 tsp vanilla 1 1/8 cup flour 1/2 tsp baking soda 1 cup chocolate chips
Well, you know how to mix them, just make sure you don’t let your kids (or yourself) eat all the raw dough before you bake them! Bake at 375 degrees for 8-10 minutes.
2 cups flaked or shredded coconut 1/3 cup sugar 1 tblsp light corn syrup 2 tblsp flour 3 tblsp unsweetened cocoa powder 1 teasp vanilla extract 2 egg whites Dash of salt
1. Preheat oven to 325 degrees F. In a medium bowl, mix together coconut, sugar, corn syrup, flour and cocoa powder until well blended. Stir in vanilla, unbeaten egg whites, and salt until well mixed.
2. Using a small 1 1/2 inch diameter ice cream scoop or a generouse tablespoonful, place 15 small mounds of coconut mixture 1 1/2 inches apart on a greased, foil-lined cookie sheet. Bake 18 to 22 minutes, until just set. Let cool on pan. When cool, carefully seperate cookies from foil.
These are delicious, chewy, and easy to prepare. This is where most of my weight comes from- and it’s worth it!!
Chocolate Oatmeal Cookies
1/2 cup milk 2 cups sugar 1/4 cup cocoa 1 stick butter
Heat over medium heat while stirring until boiling. Let boil for 5 minutes, then remove from heat.
3 cups oatmeal 1 tsp vanilla extract 1/4 cup peanut butter (optional)
Drop by heaping teaspoonfuls onto wax paper and let cool (or start eating – they are good hot too). You have about 3 to 4 minutes after removing from heat to get the oatmeal stirred in and the cookies dropped out. After that, enjoy licking the pan and your fingers. I experimented with less milk (1/3 to 1/4 cup) and boiling for 1 to 3 minutes, and sometimes the cookies came out with a better texture (moister and softer), but sometimes they never set up at all and we ate them with a spoon. This way they are a little dry after storing a couple of days, so I just make sure they get eaten sooner.
(Makes about 6 dozen)
1 1/2 C firmly packed brown sugar 1 C creamy or chunky peanut butter 3/4 C margarine 1/3 C water 1/4 C better’n eggs or 1 egg 1 t vanilla 3 C quaker oats 1 1/2 C flour 1/2 t baking soda 1 1/2 C semi-sweet chocolate pieces 4 t vegetable shortening 1/3 C chopped peanuts
Oven at 350 degrees.
Beat brown sugar, peanut butter and margarine until fluffy. Blend in water, egg substitute and vanilla. Add combined oats, flour and baking soda. Mix well. Cover and chill 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Using bottom of a glass dipped into sugar, press into 1/4 inch thick circles. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack to cool.
Melt chocolate pieces in a double boiler, stir in vegetable shortening mixing until smooth. Top each cookie with 1/2 t. of melted chocolate. Sprinkle with chopped peanuts. YUMM!!
3 pkgs (200 g each) flaked coconut 1 can sweetened condensed milk 2 tsp (10 mL) vanila 1 1/2 tsp (7 mL) almond extract
Preheat oven to 325F (160C). In large mixing bowl combine coconut, condensed milk, vanilla and almond extract; mix well. Drop by rounded spoonfuls onto well greased cookie sheets. Bake on middle rack of oven, twelve at a time, 10 to 12 minutes or until browned around edges. Cool slightly. Remove to wire racks; cool completely. Store loosely covered at room temperature. Makes about 4 dozen.
Chocolate: Omit almond extract. Add 4 squares (28 g each) unsweetened chocolate, melted. Proceed as above.
Chocolate Chip: Omit almond extract. Add 1 cup (250 mL) mini chocolate chips. Proceed as above.
(Makes about 60 3-inch diameter cookies)
2 LARGE bowls measuring cups measuring spoons heavy mixing spoon cookie sheets (oven tiles – optional)
A 1 pound butter B 2 cups sugar C 2 cups, packed, dark brown sugar D 4 eggs E 4 cups flour F 2 tsp salt G 2 tsp baking soda H 1 tsp double-acting baking powder 6 cups rolled oats (e.g. Quaker Old Fashioned) 2 12 oz packages chocolate chips 2 tsp vanilla extract
0. Preheat oven to 350 degrees F. 1. Mix A-D together in the bigger bowl. 2. Mix E-H together in other bowl. 3. Add E-H to A-D in larger bowl. Blend well. 4. Add oats. Mix well. 5. Add chocolate chips and vanilla. Mix well. Dough should be stiff but a little sticky. Refrigerate if necessary. 6. Form dough into golf-ball sized balls and place on cookie sheet, spaced a little over an inch apart. 7. Bake at 350 degrees F for 12-15 minutes. Cookies should be just brown on top, with golden brown bottoms and around 1/2-inch thick. Chocolate chips on bottom should NOT burn!
Tips: 1. Use an oven thermometer. 2. DO NOT OVERBAKE!!! 3. If you are using an electric oven, the bottoms of the cookies will likely burn unless you use some oven tiles on the bottom rack, or use one of the magic double-layered cookies sheets. 4. Use REAL ingredients. Don’t skimp! You’re worth it! 5. If cookies collapse on cooling and look greasy, then add another cup of oats to the dough. 6. If oats do not mix into the dough and cookies have a lot of visible oat flakes, then you may be using too much oats. The cookies should be chewy. 7. Store them in an air-tight container with a slice of bread to keep them from getting hard.
3.5 cups flour 1.25 cups sugar 1.25 cups butter 1 tsp cinnamon 1 cup ground almonds a few tblsp milk
In a bowl mix all indgredients together, add milk until dough is of consistency to roll with a rolling pin. On a floured board, roll dough about 1/4 inch thick, cut with a cookie cutter. Place cookies on a greased baking sheet and bake in a preheated 350 degree oven for about 15 minutes. Cool. Makes about 24 cookies.
1 lb filo dough (keep dough wrapped in damp towel once you cut it) 2 lbs butter (lightly salted) 1 1/2 c. walnuts, ground fine 1 bottle orange flower water (should be available at specialty shops, or at a grocery store with a very good ethnic section) 3 1/2 c. sugar (or more to taste) 1 3/4 c. water juice of 2 lemons
Mix nuts with 1/2 c. sugar, or more to taste. Add 1 1/2 Tblsp. orange flower water.
Make syrup ahead of time. Mix 3 c. sugar and water to boil; boil 1/2 hr. Add lemon juice, and 1 1/2 Tblsp. orangeflower water.
Melt butter. Line 13×9 pan with butter. Separate dough in half; cut to fit pan. Keep left-over pieces of dough to fill in spaces.
Separate sheets of dough and put 2 sheets together. Add 2 sheets at a time to pan and then butter well. Add 2 more sheets and butter again. You can fill in layers with pieces. Continue until half the dough is used.
Add layer of nuts, and then repeat procedure as you did for the bottom half. Butter top layer and cut into diamonds with sharp knife.
Pour remaining butter over top. Bake at 350 degrees for 1 hour or until golden brown.
Let cool slightly, and add some of the syrup. Then cool completely. Use remainder of syrup to “freshen them up” when you serve or eat them.
4 oz butter 4 oz sugar 2 Tblsp Golden Syrup 2 cups flour 1/4 tsp salt 1/4 tsp baking soda 1 dessertsp groung ginger 1 level tsp cake powder 1 Tblsp milk
Cream butter, sugar and syrup, add dry ingredients, and lastly soda in the milk. Roll out very thin, cut in squares, bake about 20 minutes, moderate oven.
(Yield: 6 dozen)
2 sticks butter or margarine, room temperature 1/2 cup sugar 1 tblsp lemon juice 2 tblsp grated lemon peel 1 egg 2 1/4 cups flour 1 tsp cayenne powder 1/4 tsp salt 1/4 tsp baking powder
Preheat oven to 400 degrees.
Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.
1 pkg. lemon cake mix 1 egg 2 cups (4 1/2 oz. carton) frozen whipped topping 1/2 cup sifted 10X sugar
Grease cookie sheet. Combine cake mix, whipped topping, and egg in large bowl. Stir til well mixed. Drop by teaspoon onto plate of 10X sugar and roll to coat. Place 1 1/2 in. apart on cookie sheet. Bake at 350 for 10 to 15 minutes, until light golden brown. Remove from cookie sheet immediately.
1 3/4 cups flour 1/3 cup maple syrup 1/2 cup brown sugar 1 egg 2/3 cup shortening 1/2 tsp baking soda 1/3 cup peanut butter 1/2 tsp salt 1/4 tsp baking powder
Combine everything until smooth and chill for 1 hour. Roll into balls, place on ungreased cookie sheets, and flatten with a fork. Bake for 8-10 minutes at 375.
1 cup Crisco (vegetable shortening) 1 cup brown sugar 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon water 2 eggs 2 cups + 4 tablespoons flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups M&M plain candies
Blend Crisco and sugars. Beat in vanilla, water, and eggs. Sift remaining dry ingredients together and add to the sugar and egg mixture. Mix well. Stir in M&Ms. Drop from teaspoon onto ungreased cookie sheet. Bake at 375 degrees F for 10-12 minutes or until golden brown. For additional color, press extra M&Ms into cookies before baking. Makes 6 dozen 2 1/2 inch cookies.
(Makes about 10 dozen)
2 Cups (4 sticks) Butter, room temp. 1 Cup sugar 1 egg 1 tsp. vanilla extract 3 1/2 Cups all purpose flour 1/2 Cup cornstarch
Preheat oven to 350.
Cream butter and sugar until light and fluffy. Mix in egg and vanilla. Add flour and cornstarch and mix just until blended.
Transfer dough to cookie press. Press onto ungreased baking sheets, forming 2” rounds, or S shapes (or any other shape you like).
Bake until light brown and firm to touch, about 10 minutes. Transfer to racks and cool. (store in airtight container — lasts about a week —- but I never have any left that long).
1 1/2 cups BUTTER FLAVOR CRISCO, or other vegetable shortening 1 1/2 cups firmly packed brown sugar 1 cup granulated sugar 3 eggs 1 1/2 cups extra crunchy peanut butter 4 1/2 cups old fashioned oats (NOT instant or quick), uncooked 2 tsp baking soda 1 cup semi-sweet chocolate chips 1 cup butterscotch flavored chips 1 cup chopped walnuts
(You can leave out the chips if you like)
1. Preheat oven to 350 degrees F. Combine Crisco, brown sugar, and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Add peanut butter. Beat until blended.
2. Combine oats and baking soda. Stir into creamed mixture with spoon. Stir in chips and nuts until well blended.
3. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
4. Bake for 10 to 11 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Remove to cooling rack. Makes about 6 dozen cookies.
2 1/4 c. unsifted flour 3/4 c. firmly packed brown sugar 1 t. baking soda 1 t. vanilla 1 t. salt 2 eggs 1 c. Crisco 1 12-oz. pkg. Nestle Semi-Sweet 3/4 c. sugar Real Chocolate Morsels 1 c. chopped nuts (optional)
Preheat oven to 375 F. In small bowl, combine flour, baking soda, and salt. In large bowl, combine butter, sugar, brown sugar, and vanilla. Beat til creamy. Beat in eggs. Gradually add flour mixture. Mix well. Stir in choc. chips (and nuts, if you must). Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Makes 100 2″ cookies.
I always make larger cookies because I don’t like them crispy, I like them chewy, and it’s easier not to overbake them if they are larger. Mine are 3-4″ in diameter so I don’t get 100 cookies. Another variation, if I’m in a hurry or just lazy, is to just press the dough out in a jelly roll type pan and bake about 20-25 minutes. Then cut into bars.
1/4 C blanched almonds 1/2 t saffron 1 1/2 C unbleached flour 1/3 C unrefined corn oil, chilled at least an hour in the freezer 1/2 C Sucanat replacer for one egg, well beaten 1 t lemon juice 1 T arrowroot 1/2 t baking powder
Grind almonds to medium fine and set aside. Toast saffron in stainless steel cooking spoon over low flame about half a minute, then pulverize with the back of another spoon. Add saffron powder to oil and Sucanat and mix until creamy. While still mixing, slowly add egg replacer. Sift together dry ingredients, then mix into oil mixture and almonds and mix until you get a ball. Cover with plastic wrap and refrigerate at least an hour. Pre heat oven to 350. Roll out half of dough very thin (<=1/8″) and cut into 2″ circles. Places circles on a lightly oiled cookie sheet, sprinkle with a little Sucanat and bake 10-12 minutes, until just golden, not browned. Repeat with remaining dough.
These go great with coffee and Pernod.
3 cups oats (quick or old fashioned, uncooked) 1 1/4 cups all purpose flour 1 tsp baking powder 1 cup peanut butter 1 cup sugar 3/4 cup margarine or butter, softened 1/4 cup light or dark corn syrup 1 egg 2 tblsp water 1 tsp vanilla extract
1 cup peanut butter 2/3 cup light corn syrup
For cookies, preheat oven to 350 degrees F. In medium bowl, combine oats, flour, and baking powder; set aside. In large bowl, beat 1 cup peanut butter, sugar, and butter until fluffy. Add 1/4 cup corn syrup, egg, water, and vanilla; mix until smooth. Stir in dry ingredients. Shape dough into 1 inch balls. Place on ungreased cookie sheets. Using bottom of glass dipped in sugar, press into 2 1/2 inch circles. Bake for 9 to 11 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.
For filling, combine peanut butter and corn syrup; mix until smooth. Spread rounded teaspoonfuls onto flat side of half the cookies; top with remaining cookies. Sprinkle with powdered sugar and drizzle with melted chocolate if desired. Store loosely covered. Makes about 2 1/2 dozen cookies.
(makes about 3 dozen)
1/2 cup shortening (I use half butter) 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 extra-large egg 1 1/4 cups sifted flour 2/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt
Cream shortening and peanut butter until blended; gradually add sugars; beat until fluffy.
Add egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed mixture, one at a time, mixing till well blended after each addition. Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly greased cookie sheets.
Flatten with fork making criss-cross pattern, or use cookie stamps. Bake at 375F for about 10 minutes.
1 cup butter, softened 1/2 cup confectioners’ sugar 1 1/2 teaspoons vanilla extract 2 cups flour dash of salt dash of baking powder 3/4 cup pecans, finely chopped confectioners’ sugar for dusting
In bowl, beat together butter and confectioners’ sugar until smooth and creamy. Add vanilla.
In a separate bowl, blend flour, salt and baking powder. Add flour mixture to butter mixture, blending well. Add chopped nuts and mix.
Refrigerate for about 1 hour. Shape into marble-sized balls. Place on ungreased cookie sheet. Bake at 375 to 400 for 10 to 12 minutes until firm, not brown.
While still warm, roll in confectioners’ sugar or dust with sugar. Let cool. Roll again in confectioners’ sugar. Makes about 30 cookies.
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