Favorite Cookies Recipes - September, 2008

Remember the Vanilla Dreams recipe from King Arthur's catalogue? I believe Footsie said she had an identical recipe from an old cookbook called Danish Dreams. W-well, I decided to make Snickerdoodles out of this recipe. Mmmmm!  They were a hit, and now a family favorite.  I usually double the recipe (see below). 


SNICKERDOODLES VANILLA DREAMS

1 1/4 cups (9 ounces) sugar
2 sticks (8 ounces) unsalted butter
1 1/2 teaspoons vanilla
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
|1 teaspoon cinnamon
1/4 teaspoon baker’s ammonia *

Cinnamon Sugar
1/3 cup sugar
1 to 1-1/2 teaspoons cinnamon

MIXING AND SHAPING: In a medium-sized bowl, beat together the sugar, butter, salt and vanilla. Add the flour and baker’s ammonia, and beat till the dough almost comes together; it’ll seem quite dry at first, but keep beating, eventually it’ll become chunky and cohesive.

SQUEEZE the dough together, gather it into a ball, and break off pieces about the size of a shelled chestnut. Roll the pieces into balls, and roll them in cinnamon sugar.

PUT them on parchment-lined or lightly greased baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4- to 3/8-inch thick.

BAKING: Bake the cookies in a preheated 300°F oven for 25 to 30 minutes, until they’re a very light golden brown. Remove them from the oven, and cool on a rack. Yield: about 33 2 1/2-inch cookies.


* Baker's Ammonia gives a unique crispness to the cookies.

I have tweaked chocolate chip cookies over the years, and gradually started using more brown sugar and less white sugar for richer flavor. I've also increased the amount of vanilla. The cookies seem to bake more evenly by slightly flattening them. These are the chips I used for the cookies in the picture: bittersweet and caramel/milk chocolate.
NOTE: The cookies are approximately 3-inches.


"Mostly Brown Sugar" CHOCOLATE CHIP COOKIES

5-1/4 cups flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon baking soda
1-1/2 teaspoon salt
1-1/2 cups butter
3 cups brown sugar (light OR dark)
1/2 cup plus 1 Tablespoon white sugar
3 eggs
2 Tablespoons vanilla
4 cups chocolate chips (your choice of variety)

DIRECTIONS
-- Preheat oven to 300 degrees.
-- In separate bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
-- Cream butter. Add brown and white sugar. Beat until fluffy.
-- Add eggs and vanilla. Beat another minute or two.
-- Gradually add dry ingredients at low speed. Mix only until combined. Stir in chocolate chips.
-- Using small scoop, drop dough on greased OR parchment-lined cookie sheet. Sugar coat the bottom of a small juice glass. Press each cookie down slightly.
-- Bake approximately 12 to 14 minutes, until edges are golden.

2 ¼ c. flour

2 t. ground ginger

1 t. baking soda

¾ t. cinnamon

½ t. ground cloves

¼ t. salt

¾ c. margarine (softened) or Butter flavored Crisco or half of each

1 c. sugar

1 egg

¼ c. molasses

additional 2 T. sugar

In large bowl, combine flour, ginger, soda, cinnamon, cloves, and salt. Set aside. In another mixing bowl, cream margarine or shortening and sugar together. Beat until fluffy. Add egg and molasses. Beat well. Combine with dry ingredients. Blend well.

Roll into 1 ½ inch balls. Roll balls in sugar and place on ungreased cookie sheet about 2 inches apart. Bake at 350 about 10 minutes or until light brown and still puffed. Let stand 2 minutes. Transfer to cooling rack.

Brownies in a Jar (Ladies Home Journal Dec. 2000)

Mix 1 cup flour and ½ teaspoon salt. Put into a 1 quart (4 cup) glass jar with a lid. Add the following in the order given tapping gently after each addition.

6 T. unsweetened cocoa powder
¾ c. granulated sugar
½ c. packed brown sugar
¾ c. more granulated sugar
6 T. more unsweetened cocoa powder
½ c. chopped walnuts
¼ c. white chocolate chips
¼ c. semisweet chocolate chips

Close lid and seal tightly. I have never been able to get the chocolate chips or walnuts to fit in the jar, even with tapping the jar, so I put them in a Ziplock bag. Tie baking instructions to the jar. Baking instructions: Heat oven to 350 degrees. Grease a 9 inch square pan. Whisk brownie mix into a bowl. Stir in ½ cup (1 stick) melted butter, 3 eggs (beaten), and ½ t. vanilla. Blend well and spread into pan. Bake until toothpick inserted in center has a few crumbs. About 35 minutes. Cool. Yield: 12 brownies.

Butterfinger Rice Krispie Bars (Maddymoo)

6 c. miniature marshmallows

3 T. margarine or butter

5 c. Rice Krispies

½ c. creamy peanut butter

2 (3.1 oz.) Butterfinger bars, smashed up

In large saucepan, cook marshmallows and margarine over medium heat, stirring frequently until smooth and marshmallows are melted. Remove from heat. Stir in peanut butter. Blend well. Add Rice Krispies and chopped up Butterfingers. Blend well. Press into greased 9 x 13 pan. Let cool. Cut into bars.

Caramel Apple Cheesecake Bars (Paula Deen)

Base layer:

2 c. all purpose flour

1/2 c. firmly packed brown sugar

1 c. (2 sticks) butter, softened

Cheesecake layer:

2 (8 oz. each) pkg. cream cheese, softened

1/2 c. sugar plus 2 T. sugar, divided

2 large eggs

1 t. vanilla extract

Apple layer:

3 Granny Smith apples, peeled, cored, and finely chopped

1/2 t. ground cinnamon

1/4 t. ground nutmeg

Streusel Topping:
1 c. firmly packed brown sugar

1 c. all purpose flour

1/2 c. quick cooking oats (used old fashioned oats)

1/2 c. (1 stick) butter, softened

Caramel Topping:

1/2 c. caramel ice cream topping (I used Hersheys as that was the only kind the store had)

Preheat oven to 350. In medium bowl, combine flour and brown sugar from base layer ingredients with 2 sticks butter. Cut with pastry cutter until crumbly; press into bottom and sides of a 9 x 13 pan. I used a glass pan, so just used nonstick spray. Recipe calls for metal pan and lining pan with heavy duty foil. Bake at 350 for 15 minutes or until lightly browned. In the meantime, beat cream cheese at medium speed until softened. Add eggs and vanilla, and 1/2 c. sugar. You are supposed to add the eggs one at a time,

but I added them all at once since I just noticed it. Blend well. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 T. sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For streusel topping combine the streusel ingredients and cut in butter with pastry blender until crumbly. Spoon over

apple topping. Bake at 350 for 30 minutes. Remove from oven. Drizzle with caramel topping. Let cool (and once cool store in refrigerator)

Chewy Lemon Bars (Texasrosell) (these are the ones Paulette makes for her blood drives--yummy!

1 lemon cake mix
1 egg
1/2 c. butter, melted
3 3/4 c. powdered sugar
2 eggs, beaten
8 oz. pkg. cream cheese, softened
1 t. vanilla

Preheat oven to 350 degrees. Mix together cake mix, egg and butter. Spread into a 9" x 13" pan. In a separate bowl, mix together powdered sugar, beaten eggs, softened cream cheese and vanilla. Mix until smooth. Spread mixture over the bottom layer. Bake for 30-40 minutes or until top layer turns golden brown.

Chocolate Chip Pecan Cookie Mix (Quick Cooking)

You can make this as a mix as directed or if I am just making a double batch of cookies, I just do it in the order you would normally mix cookies (eggs/sugar/vanilla, add dry ingredients, add chocolate chips and pecans). Either way, they are awesome.

4 1/2 c. all-purpose flour
1 1/2 c. sugar
1 1/2 c. packed brown sugar
2 t. baking soda
1 1/2 t. salt
2 c. shortening
2 c. chopped pecans
24 oz. semisweet chocolate chips

For each batch, you will also need
2 eggs and 2 t. vanilla.

(If making a double batch, use 4 eggs and 4 t. vanilla).

In large bowl, combine flour, sugars, baking soda, and salt. Cut in shortening until crumbly. Stir in pecans and chocolate chips. Store in airtight container in cool dry place up to 6 months. To prepare cookies: In mixing bowl, beat eggs and vanilla together. Stir in 7 c. cookie mix. Mix until well blended. Drop by teaspoonfuls onto greased baking sheets and bake at 375 for 7-9 minutes. Cool 1-2 minutes. Remove to wire rack to finish cooling. You can add a little water if needed to dough to make it the right texture.

Creamsicle Cookies (betheny)

Preheat oven to 375.

1 stick butter, softened

2 eggs

½ c. Tang breakfast drink powder

¾ c. sugar

Whip together all the above until light and fluffy.

Stir in:

1 ¾ c. flour

½ t. baking soda

½ t. baking powder

1 ½ c. vanilla/white chocolate baking chips

Mix to blend completely. Shape into balls the size of small scoop or walnut. Place 2 inches apart on parchment lined cookie sheets or cookie sheets sprayed with nonstick coating spray. Bake at 375 for 12 to 14 minutes until golden but not brown. Cool for a few minutes on sheet until set, then remove to wire racks to cool. Store in airtight container, if there are any left.

Fudgy Oatmeal Bars (my mom got this one from the Arizona Republic probably 35 years ago or more)

These are like oatmeal chocolate chip cookies with a hot fudge layer. Yummy!

Dough:

2 c. packed brown sugar

2 sticks margarine, softened

2 eggs

1 t. vanilla

2 ½ c. all purpose flour

1 t. baking soda

½ t. salt

3 c. oats (quick cooking or regular)

In large mixing bowl, cream together sugar and margarine. Add eggs, beat well. Gradually add in remaining dough ingredients. Blend well. Press 2/3 of batter into an ungreased cookie sheet.

Filling:

12 oz. pkg. semisweet chocolate chips

14 oz. can sweetened condensed milk

2 T. margarine

1 c. chopped walnuts

1 t. vanilla

½ t. salt

In large saucepan, combine chocolate chips, margarine, and milk. Cook until thickened and smooth, stirring constantly. Add walnuts, vanilla, and salt. Pour filling over dough layer in pan. Use rest of dough to sprinkle over chocolate layer. It will not cover the whole thing. Just try to space it evenly. Bake at 350 for 25-30 minutes. Cool. Cut into bars.

Maple Butterscotch Brownies (grayhound)

1 1/2 c. packed brown sugar
1/2 c. butter or margarine, melted
1 1/2 t. imitation maple flavoring
2 eggs
1 1/2 c. all-purpose flour
1 t. baking powder
1 c. chopped walnuts
powdered sugar optional

In a bowl, combine brown sugar, butter and maple flavoring. Beat in the eggs one at a time. Combine flour and baking powder, add to egg mixture. Stir in nuts. Pour into a greased 9" square pan. Bake at 350 for 30 minutes or until brownines test done with toothpick. Cool. Dust with powdered sugar if desired. Yield 16 brownies.

Mexican Wedding Cookies (M_Wolverine)

1 c. butter or margarine
1/4 c. confectioners' sugar
1/8 t. salt
2 t. vanilla extract
2 c. flour
1/2 c. chopped nuts

Cream together butter and confectioners' sugar. Add salt, vanilla extract, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 degrees F for 15 minutes. Roll in additional confectioners' sugar while warm. Makes about 48.

Mom's Old Fashioned Soft Sugar Cookies (KyKate)

3 1/4 c. sifted all-purpose flour
1 t. baking soda
1/2 t. salt
1/2 c. sour cream
1/2 c. soft butter
1 1/3 c. sugar
1 egg, unbeaten
1 1/2 t. vanilla OR 1 tsp. nutmeg

Preheat oven to 400º. Sift together flour, soda, and salt. Combine in a large bowl, sugar, egg and flavoring. Add sour cream. Add flour mixture gradually and beat about 2 minutes. Refrigerate for 1 hour. Roll out on lightly floured surface to 1/4" thickness. Sprinkle with sugar and gently roll the rolling pin over the sugar. Cut out. Bake 12 min or until golden brown. I found that I prefer mine baked closer to 10 minutes for a soft cookie. If you want a crisper cookie, bake it for the 12 minutes or use a dark cookie sheet. I used the vanilla extract. For icing I used canned vanilla icing and sprinkles. Cream cheese icing would also work.

Oatmeal Peanut Butter Cookies (sadielady)

1/2 c. shortening
1/2 c. butter, softened
1 c. packed brown sugar
3/4 c. white sugar
1 c. peanut butter
2 eggs
1 1/2 c. all-purpose flour
2 t. baking soda
1 t. salt (I used a scant half teaspoon)
1 c. quick-cooking oats

Preheat oven to 350 degrees. In a large bowl cream together shortening, butter, brown and white sugars, 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 (I did this part by hand). Mix in the oats until just combined. Drop by tablespoon onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, or until just light brown (mine took 12 minutes). Don't over bake. Let sit on cookie sheet for 5 minutes before removing to a wire rack to cool. Store in an airtight container.

1 ¼ c. butter flavor Crisco

1 ½ c. packed brown sugar

1 c. sugar

3 eggs

1 ¼ c. crunchy peanut butter

4 ½ c. old fashioned oats

2 t. baking soda

1 c. semisweet chocolate chips

1 c. butterscotch chips

1 c. chopped walnuts

Preheat oven to 350. Cream together shortening and sugars until fluffy. Beat in eggs. Add peanut butter. Blend well. Combine oats and baking soda. Stir into creamed mixture with spoon. Stir in chocolate chips, butterscotch chips, and walnuts. Blend well. Drop by rounded teaspoonfuls 2 inches apart on cookie sheet. Bake for 10-11 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack.

Peanut Butter Bars (foodguy)

1/2 c. (1 stick) margarine
1 c. white sugar
1/2 c. brown sugar
2 t. vanilla
3/4 c. peanut butter
3 eggs
1 1/2 c. flour
1/2 t. salt
1 1/2 t. baking powder
1 c. chocolate chips, optional

Preheat oven to 350. Grease or spray with Pam a 9x13 pan. Combine flour, salt and baking powder and set aside. In large bowl cream margarine, sugars and vanilla until light. Beat in peanut butter. Beat in eggs one at a time. Stir in dry ingredients and mix until smooth. Fold in chocolate chips. Spread mixture in prepared pan and smooth out as evenly as possible. Bake 30 minutes, or until lightly browned, being careful not to over bake. Cool and cut into squares.

Peanut Butter Cookies (Family Favorites Made Lighter)

1/2 c. unsalted margarine
1/2 c. lower sodium peanut butter
1 1/2 c. all purpose flour
3/4 c. packed brown sugar
1/4 c. sugar
1 egg white
1 t. vanilla
1/2 t. baking soda
1/2 t. baking powder

In large mixing bowl beat margarine and peanut butter with electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of flour, brown sugar, sugar, egg white, vanilla, baking soda, and baking powder. Beat mixture till thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork. Bake in 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies for 1 minute on cookie sheet. Remove cookies from the cookie sheet and cool on a wire rack. Makes about 48 cookies. Per cookie: Diabetic exchanges: 1/2 bread, 1/2 fat. Nutrition information: 61 calories, 1 g protein, 7 g carbohydrate,3 g fat, 0 mg cholesterol, 14 mg sodium, 19 mg potassium. WW points per cookie: Approx. 1 1/2. These are so good my SIL begs me to make her these instead of regular recipe cookies (LOL). I always have to double the batch.

Peanut Butter Toll House Cookies (Sheri on TOH BB)

2 1/4 c. flour

1 t. baking soda

1 t. salt

1/2 c. peanut butter

3/4 c. sugar

1 t. vanilla

2 eggs

1/2 c. margerine

3/4 c. brown sugar

12 oz. bag chocolate chips

Combine butters, sugars and vanilla. Beat until creamy. Beat in eggs. Gradually add flour, soda and salt. Mix well. Add chocolate chips. Drop onto greased cookie sheets. Bake for 10-12 minutes at 375 degress.

(I baked them at 350 degrees for 11-12 minutes a piece and they were just the way I like them).

Sour Cream Cookies (from a lady I used to work with at the post office)

1 c. sour cream

3 c. flour

1 ½ c. sugar

½ c. butter, softened (no substitutions)

½ t. baking powder

½ t. baking soda

1 T. vanilla

1 t. salt

2 eggs, beaten lightly

Cream butter and sugar; add eggs and vanilla. Blend well. Add dry ingredients. Blend well. Fold in sour cream and stir gently. Drop onto lightly greased cookie sheet. Bake at 350 for 8 to 10 minutes. You can frost them if you want, but they are great as is.

White Chocolate Cherry Chunkies (Paula Deen)

1 c. butter, softened
1 c. packed brown sugar
1 c. granulated sugar
2 large eggs
1 t. vanilla extract
3 c. all-purpose flour
1 t. baking soda
1/2 t. salt
2 T. milk
1 c. chopped macadamia nuts
1/2 c. candied cherries
1 1/2 c. white chocolate chunks

Preheat oven to 375 degrees F. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.