Recipes: Popular Cookies Posts

Recipe: Best Sugar Cookies

Recipe: Best Sugar Cookies


1 cup butter
3/4 oil
3/4 sugar
1 cup powdered sugar
2 eggs
2 teaspoons vanilla extract
41/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon cream of tartar

Powdered Sugar Icing:
2 tablespoons butter, softened
4 cups powdered sugar, sifted
1/2 to 2/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Cookie: Beat butter and oil together. Gradually add sugars, beating well. Add eggs and vanilla. Mix well. Combine flour, soda, salt and cream of tartar. Gradually add to butter mixture and mix well.

Refrigerate for several hours. Roll out gently on lightly floured surface with lightly floured rolling pin to about 1/4-inch thickness. Use any type of cookie cutter. Bake at 375 F for 10 minutes or until edges are barely brown. Don’t over bake. This entire recipe can be done by hand or with a mixer.

Makes 3 dozen.

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By: unknown
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Recipe: Stained Glass Valentine Sugar Cookies

Recipe: Stained Glass Valentine Sugar Cookies


1 1/2 c. powdered sugar
1 c. margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix powdered sugar, margarine, egg, vanilla and lemon extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours. Heat oven to 375 degrees. Divide dough into quarters. Roll each quarter 3/16 inch thick on lightly floured cloth covered board (leave remainder in refrigerator). Cut into desired shapes. Sprinkle with granulated sugar (optional). Place on lightly greased cookie sheet (or use parchment paper). Bake until edges are light brown, 7 to 9 minutes.

Makes about 5 dozen. Store in airtight container or freeze.

For Stained glass cookies:

Either divide dough in half, or make 2 batches. Color half with food coloring (or divide further for more colors). Roll first color out 1/8 inch thick, cut into desired shapes, and place on cookie sheet 1 inch apart. Roll next color, cut and place on top of first color. Then bake as above.

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By: jazz
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Recipe: Chinese Fortune Cookies

Recipe for chinese fortune cookies. Enjoy!

2 eggs
1/2 c. flour
1/4 tsp. ginger
3/4 c. powdered sugar
1/4 tsp. salt
1/4 c. butter, melted

Beat eggs, add sugar. Mix remaining ingredients. Grease cookie sheets. Drop by spoonfuls and spread to 2 1/2 inches round. Bake at 300 degrees for 12 minutes. Remove 1 cookie at a time with spatula; leave rest in warm oven, working quickly before cookie hardens. Fold over clean pencil and slip pencil out, slip paper fortune inside of cookie. Fold in half again and let set in glass cup until cooled. Repeat with remaining cookies.

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Recipe: More Chinese Fortune Cookies

Recipe: More Chinese Fortune Cookies

Ingredients:
2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour, sifted

Butter a baking sheet & dust it lightly with flour. Heat oven to 350 degrees. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a tablespoon at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat. Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form.

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Recipe: Cinnamon Lemon Cookies

Recipe: Cinnamon Lemon Cookies


1 c sugar
1/2 c butter or margarine
1 egg
1tsp vanilla
1 1/2 c all-purpose flour
1 1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. grated lemon peel (I usually use 1 1/2 tsp; I really like lemon!)
1/4 tsp. salt
Cinnamon Sugar

In a mixing bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel, and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or until firm. Shape dough into small balls, about 3/4 inch in diameter. Roll in cinnamon sugar to coat. Set cookies, 1″ apart, on lightly greased cookie sheets. Flatten each slightly, and sprinkle a pinch of additional cinnamon sugar on each top. Bake at 350 F for 10 minutes or until edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.

NOTES: Great with milk, or warm straight from the oven. These get really crunchy after a couple days (if they last that long!), but a few seconds in the microwave or dipping them in milk seems to work well, and enhances the lemon flavor.

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By: lou
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Recipe: Gingerbread Men Cookies

Recipe: Gingerbread Men Cookies


1/2 cup shortening
1/2 cup C&H Pure Cane Granulated Sugar
1/2 cup molasses
1 egg, separated
2 cups flour
1 +1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 +1/4 cups C&H Pure Cane Powdered Sugar
1 pinch cream of tartar
1/4 teaspoon vanilla
1 cup raisins or nuts, for decoration

Beat shortening, sugar and molasses until creamy. Add egg yolk and mix well (set aside egg white for the frosting).

Sift together flour, cinnamon, cloves, ginger, baking powder, nutmeg, baking soda and salt. Blend into creamed mixture and mix well. Refrigerate 30 minutes.

Preheat oven to 350°F.

On a lightly floured board, roll out dough to ¼-inch thick. With a 5-inch cookie cutter, cut out gingerbread men. Place on ungreased cookie sheet. Decorate with raisins or nuts. Bake until edges start to crisp, 8 to 10 minutes. Cool slightly on cookie sheet before transferring to wire racks to cool completely.

Sift together powdered sugar and cream of tartar. Add egg white and vanilla. With mixer, beat mixture until stiff. Cover with a moistened towel until needed. Use to frost cooled cookies.

Yields: 24 cookies.

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By: schatz
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