** 'Mary's Tea Room' Cookies **

Chocolate Coconut Macaroons

Cookie Sheet
Parchment Paper
1 package (14 oz.) sweetened flaked coconut
1 package (2 oz.) finely ground almonds, about 2/3 cup
2/3 cup granulated sugar
1/4 teaspoon salt
4 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Dark Cocoa Candy Melts¢ç*, melted (optional)
Pink Candy Melts, melted (optional)

Preheat oven to 350¡ÆF. Line cookie sheet with parchment.

In large bowl, mix coconut, almonds, sugar and salt. Add egg whites, almond and vanilla extracts; mix until well blended. Drop by tablespoons, 1 in. apart onto prepared cookie sheet.

Bake 16-18 minutes or until golden brown. Cool on cookie sheet 5 minutes; transfer to cooling grid to cool completely.

If desired, dip all or part of cooled cookies into melted cocoa Candy Melts; place on parchment to set. Drizzle with pink Candy Melts; let set. When completely firm, store in covered container.

*Brand confectionery coating.

Makes about 2 dozen cookies.


Dee

Pecan Shortbread Cookie

3/4 cup (1-1/2 sticks) butter, softened
1/2 cup granulated sugar
1/4 teaspoon salt
3 egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1 package (2 oz.) finely ground pecans (about 2/3 cup)

In large bowl, beat butter, sugar and salt with electric mixer at medium speed 1 minute. Add yolks, one at a time, mixing well after each. Add vanilla; mix well. Add flour and pecans all at once; mix just until combined. Press dough into a disc; wrap in plastic wrap. Refrigerate at least 2 hours or overnight.

Preheat oven to 375¡ÆF. Let cold dough stand at room temperature 10 minutes. Roll dough 1/8-inch thick on lightly floured surface. Cut into desired shapes. Place on ungreased cookie sheet. Bake 10-12 minutes or until light golden brown.

Makes about 2 dozen 3-inch cookies.

Dee

BLACK WALNUT ICE BOX COOKIES

Posted by: CHEFCAROL - Posted on: 10/23/2007
Originally Posted by: KC10 for BJ_MS - requesting recipes

Carol says, " Kay, mama made the Black Walnut Ice box cookies that you posted for her. Recipe to follow. She said they are a keeper. She used hickory nuts instead of the black walnuts and they are fantastic."

Kay says, " This recipe has been in the family forever! We love black walnuts and this is always the first recipe we reach for when we are lucky enough to aquire these lovely nut meats!!"

BLACK WALNUT ICE BOX COOKIES
(recipe from Grand B.)

1 c. shortening
2 c. brown sugar
3 small eggs
1/2 tsp. baking soda
1/2 tsp. cream of tartar
3 c. flour
vanilla (about 1 tsp..+)
plenty of chopped black walnuts

Mix all together. Roll into logs. Wrap in wax paper and refrigerate overnight! Bake in 350º oven about 10 minutes. (Slice thin for crisp, yummy cookies!) Store in airtight container.

CINNAMON STICK CHOCOLATE BISCOTTI

Posted on: 10/30/2007

CINNAMON STICK CHOCOLATE BISCOTTI

1 pkg. brownie mix (19.5 to 19.8 oz)
1 cup flour
1 1/2 t. ground cinnamon
1/2 cup unsalted butter, melted and cooked (1 stick)
2 large eggs

Preheat oven to 350. Position rack in center of oven. Line a cookie sheet with parchment paper. In a large mixing bowl, place the brownie mix, flour, cinnamon, melted butter and eggs. Blend with a mixer set on low until well blended, about 1 to 2 minutes, scraping down sides of bowl. Mixture will be stiff. Transfer dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14 inches long by 3 inches wide, 3/4 inch thick, spacing about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges. Place cookie sheet in oven. Bake 30 to 35 minutes until firm to the touch; remove from oven and cool on sheet for 10 minutes. Leave oven on. With spatula, transfer logs to cutting board. Use a sharp kitchen knife to slice each rectangle into about 3/4" slices on the diagonal. Return slices to sheet, cut sides down. Return baking sheet to oven. Bake biscotti 10 minutes. Turn oven off and let biscotti remain in oven until crisp, about 30 to 40 minutes longer. Remove from oven and transfer biscotti to a rack. Cool completely. If desired, melted chocolate with cinnamon chips may be drizzled over the biscotti.

Makes about 32 biscotti.

CARDAMOM DROPS

Posted by: Karen_MI  -  Posted on: 11/18/2007

Karen says, "I began making my mothers cookies for the girls Finnish theme using cardamom. My mother made these and it has been a holiday cookie on our many different types of cookies."

 CARDAMOM DROPS
(Mrs.Adelaide Allen)

 3 eggs
 1 cup granulated sugar
 1/2 cup packed brown sugar
 2 cups all purpose flour
 1 teaspoon ground cardamom
 Small, colored candy beads

 Beat eggs and sugars on medium speed , scraping bowl frequently, for 5 minutes. Mix in flour and cardamom, a few tablespoons at a time, scraping bowl constantly.
 Beat 3 minutes on medium speed after last addition of flour. Drop dough onto a lightly greased baking sheet about 1 1/2 inch apart. Sprinkle with colored beads. Refrigerate dough at least 6 hours; no longer than 24 hours. Heat oven to 300 degrees and bake until firm and golden brown on bottom, about 20 minutes.
 Cool on wire racks. Store cookies in airtight container. Flavor mellows after a week.
 

MOM'S MANDELBROT

Posted by: marymitten -  Posted on:12/18/2007

Mary says, "I have the most wonderful recipe to share. "Mom's Mandelbrot" is a chocolate, almond cookie best described as the Jewish equivilent to biscotti. These cookies are twice baked, first in logs and then in slices.This receipe has been passed down three generations."

Mom's Mandelbrot

3 eggs
3/4 C sugar
1 t vanilla
3 C flour
1/4 t salt
1 t baking powder
1 C mini semisweet chocolate chips [the larger ones make a big blot in the slices]
1 C chopped almonds

Preheat oven to 350 and lightly grease a cookie sheet [or use parchment paper]
Beat together, eggs, oil, sugar, and vanilla until well blended. Sift together flour, salt and baking powder and stir into the egg mixture. Fold in the chocolate chips and almonds. Form two logs three inches in diameter. Bake for 25 minutes, remove and let the logs cool for 10 minutes. Cut into diagonal slices. Lay the slices on their sides and return to the oven for 10 minutes. Remove to a wire rack and cool.

Mary adds, "At this point you can dip the tops in melted chocolate, but it is not vital to enjoyment."

NABISCO® OLD FASHIONED GINGER SNAPS

Posted by: KC10  -  Posted on: 10/18/2007
Originally Posted by: Cubbybear Posted on: 4/6/2003

Kay says, "I've recently had this insatiable craving for a snappy ginger snap cookie that I used to be able to buy at the grocery store but have been unable to find for several years. I think the brand name might have been Aunt Martha's, but I honestly don't remember. Anyway, they came in a brown paper bag and they had just the right  'bite' to them that made them, IMVHO, the best ginger snap!! They were so nice and crunchy and just a real pleasure to savor and enjoy with a nice hot cup of coffee or tea!! I was bemoaning my loss to purplechef and she told me she thought she might have the recipe for something that would be very much like what I was describing to her! Guess what? She was right on the money!!! These cookies are 'spot on' the PERFECT ginger snap!! I don't think I could get any closer to what I remember. In fact, I dare say these are even better!! I've now decided none of my other ginger snap cookies recipes is worth keeping. So they've all been tossed and this is the ONLY recipe I'll turn to now!

I do have a bit of a confession to make though. The first time I made these, the dough was soooooo soft and I couldn't figure out why. I was so sure I'm made them exactly as the recipe said. They came out beautifully shaped and tasted great. But they were soft and rather chewy. I ask Patty if she's ever had that problem and she assured me not. I even asked my dad, a former baker by profession, if he had any thoughts. Long story short, sort of, lol, when I made them again the other day, I finally think I figured out what I did wrong. I was working on two different cookies the first time I made these (and I was chatting on the phone to cllw !! LOL) I believe I used 1/2 c. shortening instead of the 1/4 c. I pulled out the other recipe the other day and discovered that little piece of evidence! :o) Anyway, this time I made them the 'right' way and they were absolutely perfect!! So........

NABISCO® OLD FASHIONED GINGER SNAPS

1 c. packed dark brown sugar
3/4 c. sugar
1/4 c. molasses
1/4 c. shortening
1 Tb. butter, softened
1 egg
1/2 tsp. vanilla
2 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 c. water

Preheat oven to 350 degrees. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
 In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.
 Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated.
 Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie.
Flatten to about 1/8-inch thick.
 Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
 Makes 120 (10 dozen) cookies.

Kay's notes: This is definitely a crunchy cookie. So if you want a softer one, this isn't the recipe you'll want to use! The amount of ginger and molasses is, again, IMHO, what gives  these cookies that little 'bite' I think a good ginger snap cookie has to have!

I used a 1" cookie scoop to shape my cookies and did NOT have to flatten them at all! They spread out beautifully all by themselves. But I also did NOT get 10 dozen cookies. I think to get that amount, you'd have to make 1/2" cookie balls! I got just over 5 dozen 3" cookies!

 

 JASMINE TEA COOKIES

Posted by: Katts_Oh  -  Posted on: 2/27/2008

Bonnie says, "Thought you would like the following. I haven't made these but they sounds very delicate and delish along with the tea."

JASMINE TEA COOKIES

1/2 cup cake flour
1/2 white whole wheat flour
1 teaspoon loose jasmine tea, crushed
1/4 cup butter softened
2 ounces cream cheese softened
1/2 cup white sugar
1/8 teaspoon salt
1 egg white
1/2 teaspoon vanilla
powdered sugar (optional)

 In a small bowl stir together flours and tea and set aside.
 In a med. bowl combine the butter and cream cheese.  Beat with electric mixer for 30 seconds. Add white sugar and salt, beat till combined and add egg white and vanilla; mix well. Add flour mixture and mix by hand. Wrap and chill dough about 4 hours.
 Preheat oven to 375* shape dough in to 1 inch balls place 1 inch apart on an ungreased cookie sheet.
 Bake for 10 to 12 minutes or just until edges are lightly browned. Cool on cookie sheet for 1 minute and transfer to wire racks to cool.  If desired sprinkle with  powdered sugar.    

Makes about 2 dozen cookies

LINNIEG'S OATMEAL WHEAT GERM CHOCOLATE CHIP COOKIES

Posted by: emr  -  Posted on:  4/2/2008

Elza - " (with my tweaks)!"

LINNIEG'S OATMEAL WHEAT GERM CHOCOLATE CHIP COOKIES

2 sticks butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
1-1/2 cups flour
1/2 cup wheat germ (I toast this first for about 20 min. in a 350 degree oven)
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
2 cups quick cooking oats
2 cups semi-sweet chocolate chips (I use 1 cup semi-sweet and 1 cup milk chocolate chips)
1 cup chopped nuts (optional)

 Cream butter and sugars in large mixing bowl. Add eggs and vanilla and mix well. In smaller bowl, mix flour, wheat germ, salt, baking soda & cinnamon. Stir into creamed mixture and mix well. Stir in oats, then chocolate chips and nuts. Shape into 1" balls. Place on ungreased cookie sheet. Bake at 350 for 8-10 minutes.

 Swedish Heirloom Cookies

2 sticks butter or margarine, softened

1 C powdered sugar

2 C flour

1 T vanilla

1 T Water

1/8 t salt

1 C chopped nuts

additional powdered sugar

 

Cream butter and powdered sugar together; add flour, vanilla, water, salt and nuts.
Roll in little balls and press down with fingers. Bake on greased cookie sheet in 350 oven until slightly brown 12 - 15 minutes. While hot roll cookies in powdered sugar.