Recipes: Other Cookies Posts

Recipe: Almond Jelly Cookies

Recipe: Almond Jelly Cookies

1-1/2 cups butter or margarine, softened
1 cup sugar
1-1/2 cups ground almonds
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup jelly or jam of your choice

In a mixing bowl, cream butter and sugar. Add almonds and vanilla; mix well. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out half of the dough to 1/8-in, thickness.

Cut with a 2-in, round cookie cutter. Repeat with remaining dough, using a 2-in, doughnut cutter so the center is cut out of each cookie. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or until edges are lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout centers over jelly.

Yield: 5 dozen.

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Recipe: Pink Cookies

Recipe: Pink Cookies


1 c. powdered sugar
1 c. shortening
1/2 t. salt
3/4 c. chopped pecans
1 egg
1/4 c. milk
1 t. vanilla flavoring
1/2 t. lemon flavoring
4 c. cake flour
Icing Ingredients (below)

Mix all ingredients into a smooth dough. Roll into a log shape and cut into 1-inch slices.
Make an indention in the center of each cookie by pressing with thumb. Bake about 10 minutes at 350°, until just light brown.

Icing Ingredients:
1/4 c. oil
1/4 c. white Karo syrup
1 T. water
drop red food coloring
pinch of salt
1/8 t. (or slightly more) Cherry flavoring
1 c (or more) powdered sugar
1 1/2 t. maraschino cherry juice

Bring oil, Karo syrup and water to a boil. Transfer to a mixing bowl and add flavorings and powdered sugar until it becomes a thick paste. Continue mixing until smooth. Add cherry juice to reach consistency to drop into the indention of cooked cookies. May also add a piece of chopped cherry to the indention.

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Recipe: Amish Raisin Cookies

Recipe: Amish Raisin Cookies

1-1/2 cups butter or margarine, softened
1 cup sugar
1-1/2 cups ground almonds
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup jelly or jam of your choice

In a mixing bowl, cream butter and sugar. Add almonds and vanilla; mix well. Combine flour and salt; gradually add to the creamed mixture. Refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out half of the dough to 1/8-in, thickness.

Cut with a 2-in, round cookie cutter. Repeat with remaining dough, using a 2-in, doughnut cutter so the center is cut out of each cookie. Place 1 in. apart on ungreased baking sheets. Bake at 350 for 10-12 min or until edges are lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon jelly over the bottom of the solid cookies; place cookies with cutout centers over jelly.

Yield: 5 dozen.

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Recipe: Apricot Kolachy Cookies

Recipe: Apricot Kolachy Cookies

1-3/4 cups self-rising flour
3/4 cup butter or margarine, softened
2/3 cup cottage cheese
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2/3 cup apricot preserves
3/4 teaspoon almond extract
1 egg, separated
1 tablespoon milk

In a medium bowl, combine flour, margarine, cottage cheese, confectioners’ sugar, and vanilla. With hands, knead until blended. Shape into a ball; wrap in plastic wrap. Refrigerate for 2 hours.

In a small bowl, combine apricot preserves and almond extract; cover and set aside. Divide the dough in half. On a lightly floured board, roll one half of the dough to 1/8-inch thickness. Cut into 3-inch squares, re-rolling trimmings. Place the squares, 1/2-inch apart, on UNGREASED cookie sheets. With a fork, prick the squares.

Preheat oven to 375°F. In a cup beat egg white slightly. In a cup, beat egg yolk with milk. Place 1/2 teaspoon of the apricot mixture in the center of each square. Brush the edges of the dough with egg white. Fold the corners of each square toward the center over the filling. Press the corners firmly onto the cookie sheet to seal. Brush with egg yolk mixture.

Bake for 15 minutes or until delicately browned. Remove from cookie sheet, cool on a wire rack. Repeat with remaining dough and apricot mixture.

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Recipe: Apple Spice Drop Cookies

Recipe: Apple Spice Drop Cookies


1/2 cup butter or marg, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 egg
1/4 cup apple juice
2 cups all-purpose flour
1 t ground cinnamon
1/2 t baking soda
1/2 t ground nutmeg
1 c. finely chop peeled tart apple
1 cup chopped walnuts

FROSTING:
1/4 cup butter or margarine, softened
3 cups confectioners’ sugar
1 t vanilla extract
3 to 4 T, apple juice

In a mixing bowl, cream butter and sugars. Beat in egg and apple juice. Combine the dry ingredients; gradually add to the creamed mixture. Fold in apple and walnuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 12-14 minutes or until golden brown. Remove to wire racks to cool.

For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies.

Yield: about 3 dozen.

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Recipe: Potato Chip Cookies

Recipe: Potato Chip Cookies

1 lb. margarine
1 c. sugar
3 tsp. vanilla
3 c. flour
1 1/2 c. crushed plain potato chips
2/3 c. chopped nuts

Cream margarine and sugar well. Add vanilla, then flour. Mix in nuts. Fold in crushed chips. Drop by spoonfuls onto ungreased cookie sheet.

Bake at 350 degrees for 12-15 minutes. Sprinkle with confectioners sugar after baking.

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