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Sunday, May 15, 2016

Peanut butter oatmeal cookies



Ingredients

1/2 cup shortening
1/2 cup margarine, softened
1 cup packed brown sugar
3/4 cup white sugar
1 cup peanut butter
2 eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup quick cooking oats

Directions

Preheat oven to 350 degrees F (175 degrees C)
In a large bowl, cream together shortening, margarine, brown sugar, white sugar and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour baking soda and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoons onto un- greased cookie sheets. Bake for 10-15 minutes in preheated oven, or until golden brown. Do not over bake. Cool and store in tightly closed container.

Sunday, December 14, 2014

Pecan nut cookies


        Ingredients:

        2/3 cup butter-flavored shortening
        1/2 cup sugar
        1/2 cup confectioners' sugar
        1 egg
        1 teaspoon vanilla extract
        1-1/2 cups all-purpose flour
         1/2 teaspoon cream of tartar
         1/2 teaspoon baking soda
         1/4 teaspoon salt
        1/2 cup chopped pecans


 In a small bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla.          Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; flatten cookies with glass.
Bake at 350° for 18-20 minutes or until edges are lightly browned. Cool for 1-2 minutes before    removing to wire racks. Yield: 2 dozen.

1 serving (1 each) equals 124 calories, 7 g fat (2 g saturated fat), 9 mg cholesterol, 54 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Wednesday, December 10, 2014

Double chocolate chip cookies

1 c. packed brown sugar
3/4 c. granulated sugar
1 c. butter, softened*
1 tablespoon vanilla
2 eggs
2 1/2 c. all-purpose flour
3/4 tsp. salt
3/4 tsp. baking soda
1 c. whole M&M'S® mini candy
2 cups mini chocolate chips (reserve some of both candies for cookie tops).
Preheat oven to 375°F.Beat sugars and butter in large bowl on medium speed until fluffy, about 5 minutes. Beat in vanilla and eggs; beat in flour, salt and baking soda on low speed. Stir in candies. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. 
Bake until edges are light brown, 8 to 10 minutes. Let stand 3 to 4 minutes before removing from cookie sheet.
Cookies made with butter will flatten more and tend to be somewhat darker along the edges, but are more flavorful. Watch carefully to prevent burning.

Sunday, October 12, 2014

Chocolate crinkle cookies


Ingredients: 1/2 c. + 2 tsp. oil
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar

Mix oil, cocoa and sugar; blend in one egg at a time until well blended. Add vanilla, salt, flour, and baking powder. Chill several hours or overnight. Drop by teaspoonful into powdered sugar. Roll and shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes in 350 degree oven.


Mix oil, melted chocolate, sugar; beat in 1 egg at a time, add vanilla. Sift dry ingredients, add.
Chill mixture in a bowl an hour or more. Drop teaspoons of dough into confectioners sugar,
roll into balls. Bake at 350 degrees.


Real chocolate recipe:
1/2 cup oil
4 squares chocolate melted
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 cup confectioners sugar)


Instructions as above

Old fashioned Peanut butter cookies




Ingredients:

1/2 cup butter or margarine, room temperature
1/2 cups granulated sugar
1/2 cup firmly-packed brown sugar
1/2 cup peanut butter (creamy or chunky), room temperature
1 egg
1 cup all-purpose flour
1 teaspoon baking soda


Directions:
Preheat oven to 350 degrees F. Lightly grease cookie sheets or use the Silicone Baking Mats to prevent the cookies from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.

In a large bowl, cream butter or margarine, granulated sugar, brown sugar, and peanut butter until light and fluffy. Stir in egg, flour, and baking soda.
Using your hands, roll dough by teaspoonfuls into small balls; place onto prepared cookie sheets. Flatten into a crisscross pattern with a fork that has been dipped in water.

Bake 10 to 12 minutes or until light brown. * Note: Do not over bake as the bottoms of the cookies will burn easily. Remove from oven and cool on wire cooling racks.

Yields 3 dozen cookies.
For variation you can place a Hershey's kiss in the center of each cookie before baking.



Missouri (no bake) cookies


          This recipe is an old time favorite that is loved by all, easy and fudgy. They won't last long.

  • 1 stick margarine or butter
  • 2 cups sugar
  • 3 T. cocoa (or 1 square baking chocolate, melted)
  • 1/2 cup milk
  • 3 cups quick oats (not old-fashioned)
  • 1 t. vanilla
  • 1/2 cup peanut butter
  • dash of salt
  •  
  •  Directions:
  •  
On stove top in a large pot, melt butter or margarine. Add cocoa, milk, and sugar. Bring to a boil while stirring. Boil for a full minute (boil a little longer if the weather is really humid). Turn down heat, and add the peanut butter. Stir until melted. Remove from heat. Add the salt and vanilla, stir to mix. Add the oats, and stir to coat. Drop by rounded spoonfuls on wax paper. Allow to cool and set up, about half an hour. Yield, about 1 dozen large size cookies. Recipe can be doubled.

Jam thumb print cookies



Ingredients:

1 cup salted butter, room temperature (do not use margarine)
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup raspberry, apricot, or strawberry jam



Preparation:

Preheat oven to 350 degrees F.  Line sheets with parchment paper to prevent cookies from sticking.

In a large bowl, mix butter until creamy. Use an electric mixer or beat by hand. Gradually add sugar; beating until light and fluffy.

Stir in almond extract. Gradually add flour to mixture, beating well after each addition.

Roll dough into 1-inch balls. Place each ball 1-inch apart on prepared baking sheets.

Use your thumb to make indentation into center of each cookie ball. Edges may slightly crack, you can leave as is or push the edges back together. Fill each indentation with 1/4 teaspoon of jam or your favorite Hershey's kisses.


Cookie icing:
1 cup powdered (confectioners') sugar
1/2 teaspoon almond extract
1 to 1 1/2 tablespoons milk
In a small bowl, combine powdered sugar, almond extract, and enough milk to make frosting a thin consistency and easy to drizzle. 

Makes approximately 3 dozen cookies.