Mary Ann's Complete Recipe Collection -
Dessert - Cookies
Mary Ann's Complete Recipe Collection -
Dessert - Cookies
1 pound (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips
Heat oven to 375 degrees. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate chips.
Drop 2 to 3 tablespoons batter per cookie onto a well-greased baking sheets lined with baking mats or parchment; space batter about 2 inches apart for spreading. Bake 8 to 10 minutes, until golden. Remove from baking sheets, and allow to cool on baking racks.
Jeff's Favorite Chocolate Chip Cookie's
(from Martha Stewart's daughter Alexis)
Alexis developed this chocolate-chip cookie recipe for her mother, Martha, when she was 12 years old.
Best enjoyed with a cold glass of milk, these flat, buttery cookies have a perfect combination of crunchiness and chewiness. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal. Makes 50 four-inch cookies
Recipe Contributed by
Martha Stewart
2 c. shortening
1 1/2 c. brown sugar
1 1/2 c. sugar
4 eggs
2 tsp. soda dissolved in 2 T. hot water
4 c. flour
4 c. oatmeal
1 pkg. chocolate chips or raisins
1 c. nuts
1 t. salt
1 t. vanilla
Recipe Contributed by
Roger Schuettke
4 c. flour
1 t. cloves
1 T. cinnamon
1/4 t. pepper
1 t. nutmeg
1/2 t. salt
1 t. baking soda
1 t. anise seed
1 T. cardamon seed
2 T. shortening
2 1/2 c. powdered sugar
5 eggs, separated
grated rind of a lemon
1/4 lb. candied orange peel, finely chopped
1/2 lb. finely chopped citron
Sift flour. Measure and add spices, salt and soda. Sift again.
Add anise seed and cardamom seed
Cream shortening. Add sugar gradually and beat until light.
Add egg yolks and beat well.
Add dry ingredients and then lemon rind and fruit.
Beat egg whites till stiff but not dry. Fold in.
Chill in refrigerator for 1 hour
Shape into small balls and place on a linen cloth. Let stand uncovered overnight.
In the morning, brush with a thin confectioners frosting and place on an ungreased baking sheet.
Bake in a moderate over 350 degrees, 15-20 minutes. Makes about 9 dozen.
Confectioners frosting:
2 c. powdered sugar
2 T. hot water or milk
1 t. vanilla or almond flavoring
Recipe Contributed by
Roger Schuettke
Cream 1 cup shortening
1 cup white sugar
1 cup brown sugar (packed)
2 eggs
1 t. vanilla
Sift together: 1 1/2 cups flour
1 tsp. soda
1 tsp. salt
add to creamed mixture
Add: 2 cups quick oatmeal
1/2 cup chopped nuts
Mix well.
Press and mold into two long smooth rolls.
Wrap in waxed paper. Chill several hours.
Slice and bake at 400 degrees oven for 8-10 minutes or until light golden brown.
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1 c. butter or margarine
1 1/2 c. powdered sugar
1 egg
1 t. vanilla
1/2 t. almond
2 1/2 c. flour
1 t. soda
1 t. cream of tartar
3/4 t. salt
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1/2 c. shortening
1 1/2 c. brown sugar, divided
1 c. flour
2 eggs, beaten
2 T. flour
1/2 t. baking powder
1/4 t. salt
1 t. vanilla
1/2 c. flaked coconut
1 c. chopped pecans, fine
Cream shortening. Add 1/2 c. brown sugar and beat well. Add 1 c. flour working with a wooden spoon till crumbly. Spread in an 8" pan, pressing down evenly. Bake 300 degrees for 25 minutes or until it browns.
Combine remaining 1 c. brown sugar and eggs. Beat well. Combine 2 T. flour, baking powder, salt and stir in remaining ingredients. Spread over baked layer and bake 350 degrees 30 minutes. Cool and cut into squares. Can be doubled using a 9 x 13 pan.
I just this out of the Los Angeles Times Magazine (West Magazine?) in the 70s. Sandy and I made it a couple times together when we were making Christmas cookies. She continued to make it each year...it is a family tradition in the Grams house!
Recipe Contributed by
Mary Ann
1 Cup (2 sticks) Butter
1 1/2 Cup Powdered Sugar
1 Egg, beaten
1 tsp. Vanilla
2 1/2 Cup Flour
1 tsp. Baking Soda
1 tsp. Cream of Tartar
1/4 tsp. Salt
Throughly cream together room temperature butter, powdered sugar, egg and vanilla. Stir in remaining dry ingredients. Chill at least l hour before rolling and cutting shapes. Bake at 350 degrees for about 6 minutes or until golden brown. Remove from cookie sheet promptly and cool on brown paper bag or parchment paper. Store in airtight tin. Handle with care as these are quite fragile.
Jeff loves these cookies.
Recipe Contributed by
Anne Laun
1 C. Shortening
1 C. Sugar
1/2 C. Brown sugar
2 Eggs
2 Tsp. Vanilla
2 C. Flour
1 Tsp. Salt
1 Tsp Baking soda
1 C. Chocolate chips
1 C. Walnuts (chopped)
Beat first five ingredients with an electric mixer until light and fluffy. By hand, gradually add flour, salt, baking soda. Finally, mix in chips and nuts.
Bake 350 for 10 minutes.(mine always take longer)
The secret to good cookies is to beat the shortening, sugars, eggs, vanilla until REALLY fluffy.
1 c. brown sugar
1 c sugar
1 1/8 c butter (2 1/4 cubes), room temp
2 eggs
1 1/2 tsp vanilla
2 1/2 c oatmeal, blend in blender to make a course flour-like substance
2 c flour
1 Tbsp baking soda
1 tsp salt
2 c. chocolate chips (original called for 3 c. but I think even 2 c. is too much)
With blender, mix brown sugar, sugar and butter. Add eggs and vanilla. Beat.
Mix dry ingredients together. I mixed wet and dry with kitchen aid(add a little at a time). Mix dry in by hand if no kitchen aid. Add choco chips. I also added this in kitchen aid.
Put dollops of dough on cookie sheet. Bake at 350 for about 13 minutes. varies depending on oven and size of dollops. goal is to be a tad crispy on outside while being chewy in he middle.
youtube video - https://www.youtube.com/watch?v=RE1ihbt0oXc&list=PLgCGUa-cX0JZSpqFOFZ-3IFyv_6nVI9B2&index=4
Recipe Contributed by
Marcy
Ingredients
15.25 oz. Betty Crocker Chocolate Fudge Cake Mix {1 box}
2 eggs
1/2 cup Canola or Vegetable Oil
1/2 cup Powdered Sugar
Instructions
Mix together Cake Mix, Eggs and Oil until well combined.
Chill cookie dough in refrigerator for 1 hour.
Line cookie sheets with parchment paper.
Preheat oven to 350 degrees.
After dough has chilled, form into small tablespoon size balls.
Roll each ball in powdered sugar until well coated. {the key to perfect crinkles is small dough balls with lots of powdered sugar coating them}
Transfer dough balls to cookie sheet.
Bake for approximately 7 minutes, or until done. YUM!
Recipe Contributed by
https://thefrugalgirls.com/2016/11/chocolate-crinkle-cookies.html
¾ cup blanched slivered almonds
⅓ cup instant coffee granules
2 tablespoons hot water
2 ⅔ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Toast almonds in oven for 10 minutes or until brown.
Dissolve coffee in 2 tablespoons hot water. In a separate small mixing bowl mix flour, baking soda and salt.
Beat butter and sugar in an electric mixer at a medium speed until fluffy. Pour coffee, vanilla and eggs into the butter mixture; mix well. Reduce mixer's speed to low and slowly pour flour mixture into the butter mixture.
Fold chocolate chips and almonds into the dough. Drop dough by teaspoonfuls onto an ungreased cookie sheet, 3 inches apart.
Bake for 10 minutes.
When Bev made these, she use 1/2 cup coffee because she didn't put her reading glasses on. and she didn't let the nuts or coffee cool enough so when she added the chocochips, they melted. Still delicious.
Oh, and she used sliced almonds because that's all she could find.
Recipe Contributed by
Beverly Andersen
Anne Lyon posted these on Facebook. I googled for recipes.
Here are a few link:
https://www.christinatosi.com/post/cornflake-chocolate
https://www.splendidtable.org/recipes/cornflake-chocolate-chip-marshmallow-cookies
https://www.marthastewart.com/865379/cornflake-chocolate-chip-marshmallow-cookies
Must try!!!
2 c. butter
2 c. sugar
2 eggs
2 t. vanilla
1 t. baking soda
1 t. salt
6 cups of flour
Cream butter and sugar Add eggs. Add 1 teaspoon of vanilla. Sift together flour, salt and soda. Combine wet and dry ingredients. Add water up to 1 T. to make dough pliable to roll out.
Roll out thin. Use cookie cutters for shapes. Sprinkle with colored sugar. Bake at 350 degrees until the color turns pinkish (not brown). Remove them, Cool them and try not to cool them all!
Dorothy is the daughter of Ethel Pruett Wolper (who was sister of Bill Pruett)
She made these "as long as I can remember!" -- Mary Krause, daughter
Recipe Contributed by
Dorothy Wolper Stubbs via Mary Francis Krause
4.5 c. sugar
1 can condensed milk
Combine sugar and milk. Bring to a boil and boil 7-10 minutes.
Then, add:
1 jar marshmallow cream
3/4 c. margarine
1 1/2 bag (regular size) chocolate chips
3-4 t. vanilla
chopped nuts and minimarshmallow to taste
Pour into baking dish, spread it evenly. Cool.
Recipe Contributed by
Mary Ann Laun
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup, plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)
Icing:
2 3/4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
3 tablespoons water, plus extra, as needed
Directions
For the Cookies:
In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
For the Icing:
Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)
Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Cook's Note Alternative:
Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
Recipe Contributed by
Ruth Sherman
1 c. sugar
1/2 lb. butter (2 cubes)
2 T light karo syrup
3 T water
1 t vanilla (later)
Combine all ingredients in heavy saucepan and cook over high heat, stirring constantly until mixture reaches 290 degrees on a candy thermometer. Remove from heat and add 1 t. vanilla Pour immediately onto an ungreased cookie sheet or into hard candy molds. Cool, break up into pieces, dip into melted chocolate and roll in chopped roasted almonds or spread top with melted chocolate and sprinkle with chopped nutes and then break up.
If mixture is cooked over too low of heat, the oil will separate from the toffee while cooling.
Recipe Contributed by
Susan Miali
1 c. white sugar or 1/2 c. honey
1 c. brown sugar
1 c. peanut butter
1 t. vanilla or lemon extract
2 eggs
1 c. shortening
1 t. cream of tartar
1 t. baking powder
3 c. flour (or 2 flour 2 oatmeal)
salt
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
2 Egg Whites
1 tsp. lemon juice
3-4 c. powdered sugar
Whip egg white then mix in juice and sugar
1 c. margarine
1 c. white sugar
1 c. brown sugar
2 eggs
1 1/2 sifted flour
3 c. quick oatmeal
1 t. baking soda
1 t. vanilla
Mix in order. Roll in 5 rolls and freeze. Cit in 1/4" slices. Bake at 400 degrees 8-0 min. Keep well frozen
Note: from Manu's recipe file July 1972. Recipe sent to Kathy for her shower.
Recipe Contributed by
Mary Ann Laun via Kathleen Seal
3/4 cup Shortening
1 cup Brown Sugar
1/4 cup Molasses
1 Egg
2 1/4 cup Flour
2 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Cloves
Cream together shortening, brown sugar, molasses, egg.
Sift together dry ingredients and then mix with creamed mixture.
Form into balls, roll in white sugar.
Bake at 375 degrees for 12 minutes.
1 c. applesauce
1 c. brown sugar
1 c. white sugar
1 c. shortening ? rounded
2 large eggs, well-beaten
At least:
1/2 t. salt
1 t. cinnamon
1 t nutmeg (1/2 t.)
1 t. all spice (1/2 t.)
1/2 t. cloves (1/4 t.)
1 t. baking soda added to flour and 1 t. baking powder
1 c. ground raisins
1 c. ground dates
1 c. chopped nuts (more is good)
Flour enough for consistency of drop cookies
Notes from Avis' recipe:
1/2 t. cinnamon, allspice, nutmeg
1/4 t. cloves
Avis' revised version of Mom's Applesauce Cookies
1 c. any kind of fruit sauce (instead of applesauce)
2/3 c. salad oil, instead of shortening
2 c. granola (instead of oats)
1 c. oatmeal
The rest of the recipe is the same. Bake as bar cookie.
Optional: Put glaze on top and sprinkle cocoanut.
Recipe contributed by
Bake at 375 for about 12 minutes
Note in corner of recipe: 2 c. flour 3 c oatmeal
?My recipes are similar to the one the colored lady gave the young bride.
?Put all the ?gredients in a bowl and stir them and bake ?em.'
I am likely to substitute marmalade, apple butter, dried prunes,
white raisins and etc. and etc. But still, the result is Applesauce cookies.
--December 1957 Alma Castle
Recipe Contributed by
Janna Stevens, Susan Bernard and Robin Watts
1 c. shortening
1 t. salt
1 t. vanilla
1/2 t. baking soda
2 c. sugar
1 egg well beaten
5 or 6 cups flour
1 c. sour cream
Bake in moderate oven 375 degrees 12-15 minutes
Use 5 c. flour for drop cookies and 6 for rolled.
For chocolate drop cookies, use cocoa, nuts, chocolate drop.
Recipe Contributed by
Janna Stevens Susan Barnard
Cream:
2 c. sugar
1 pound butter
2 large eggs
1 c. sour cream with teaspoon of baking soda mixed in cream
Add:
1 t. lemon
1 t. salt
1 t. vanilla
2 tsp. baking powder
Add enough flour to stiffen dough (about 3 1/2 cups)
Chill dough.
Roll out and cut. Sugar tops with white or colored sugar.
Bake 375 on ungreased cookie sheets 8-10 minutes
Recipe Contributed by
Pat Allen
1 bag (11 ozs) butterscotch chips
5 oz. can chow mein noodles
1 c. peanuts
Melt chips 2 minutes in microwave. Pour in noodles and peanuts. Dollop on wax paper and refrigerate. Optional: sprinkles on top for color
Recipe Contributed by
Susan Miali
2 sticks butter melted
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp b soda
1 tsp salt
3 c oatmeal
Easy Yummy Oatmeal cookies
2 sticks butter melted
1 c brown sugar
1 c sugar
2 eggs
1 tsp vanilla
2 c flour
1 tsp b soda
1 tsp salt
3 c oatmeal
On the cookies that you had I doubled the recipe but I put in 5 c flour and 3 c oatmeal and then baked 2 cookie sheets full and then added 1 c chocolate chips.
Melt the butter and pour over the sugars, add eggs and vanilla-mix Combine and blend thoroughly flour, b. soda and salt. Add oats, blend well, drop by tsp. onto greased pan.
Bake 350 degrees 10-12 minutes. with my oven I baked them 12 minutes and then let cool before removing them from the cookie sheet. I baked them on a pampered chef jelly roll pan. I don't know if that makes a difference or not.
Recipe Contributed by
Mary Ann Laun for Janna Stevens
2 C. Jiffy or Bisquick Mix
2/3 C. Sugar
1 Egg - Slightly beaten
1/3 C. Milk
4 Tbs. Soft Shortening
1 Tsp. Vanilla
Combine ingredients. Drop on greased cookie sheet, sprinkle with cinnamon and sugar. Bake 350 degrees for 8 to 10 minutes.
Easy and quick cookie. The kids liked them. Fun for them to make.
2 cups flour
1/2 c. powdered sugar
3/4 cup ground nuts (use nut grinder to make it fine)
2 cubes unsalted butter
Jitka mades these traditional crescent cookies for all our Shatford Library parties. They melt in your mouth and are more delicate than Mexican Wedding Cookies.
Janet, Dona and I met at my home and she taught us but we were so clumsy by comparison. I neglected to write the instructions but found this website that has a similar recipe.
http://easteuropeanfood.about.com/od/bohemianczechdesserts/r/vanilla-crescents.htm
Recipe Contributed by
Mary Ann Laun
1 scant cup warm water
8 T. meringue powder
1 tsp. cream of tartar
5 tsp. light corn syrup
1 tsp vanilla extract
2 pounds sifted powdered sugar
Mix water and meringue powder until frothy. (About 30 seconds)
Add cream of tartar, corn syrup and vanilla.
Add all sifted powdered sugar. Mix on low for 8 minutes. Icing should have still peaks.
Do NOT overmix.
Transfer frosting to another bowl with an airtight lid.
After frosting cookies, leave cookies on the counter overnight for the frosting to set before placing them in gift bags.
Recipe Contributed by
Karen Trask via Mary Ann Laun
2 cups unsalted butter, softened
2 cups superfine sugar
2all large eggs, room temperature
3 tsp. vanilla
6 cups sifted all purpose flour
Cream butter and sugar until fluffy. Add eggs and vanilla.
Add the flour to the butter mixture a little at a time until flour is incorporated and the dough comes together around the paddle.
Do NOT overmix.
Roll out the dough a quarter inch thick between two pieces of parchment paper. Place in refrigerator. Chill for two hours before cutting out cookies.
After cutting the cookies, place them on a parchment lined baking sheet and refrigerate ten minutes before baking.
Preheat oven to 350 and bake approximately 10 minutes.
Note: Karen bakes and then freezes cookies in Tupperware to decorate another day!
Notes: Karen teaches at Williams-Sonoma and this year of the pandemic, she graciously taught our Bunco group to decorate these beautiful cookies. All on Zoom!
Recipe Contributed by
Mary Ann Laun for Karen Trask
2/3 Cup Shortening
3/4 Cup Sugar
1 tsp. Vanilla
1 Egg
4 tsp. Milk
2 Cup Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
Cream together the shortening, sugar and vanilla. Beat in the egg until mixture is light and fluffy. (Thorough beating is the secret to good, light cookies.) Stir in milk. Add and mix the flour, baking powder and salt. Chill at least l hour before rolling and cutting cookies. Cut out shapes, place on cookie sheet and sprinkle with with plain sugar or colored sprinkles. Bake at 375 degrees for 6 to 8 minutes or until lightly brown.
This is a good recipe for children to roll out because the dough is not too delicate. They don't break too easily after they are baked. For a buttery, delicate cookie, try the sugar cookie recipe using butter instead of shortening.
Recipe Contributed by
Better Homes & Garden Cookbook
Press in 9 x 13 pan:
2 c. sifted flour
1/2 c. sifted powdered sugar
1 c. softened butter
Dash of salt
Bake at 350 - 20-25 minutes until lightly brown
Filling:
Beat 4 eggs
Mix 2 c sugar and 1/3 c. lemon juice or the juice of one large lemon
Add: 1/4 c. flour
1/2 t. baking powder
1/2 t. grated lemon zest
Pour over warm crust and bake at 350 for 25 minutes
Sprinkle with powdered sugar
Recipe Contributed by
Susan Miali
Bottom layer:
Mix together thoroughly:
1/2 c. soft shortening (half butter)
1/2 c. brown sugar
Stir in:
1 c. flour
Press and flatten with hand to cover bottom of ungreased 13 x 9 oblong pan. Bake 10 min at 350
Almond coconut:
Beat well:
2 eggs
1 c. brown sugar
1 tsp. vanilla
Mix together and stir in:
2 Tbsp. flour
1 tsp. baking powder
1/2 t. salt
Mix in :
1 c. moist sweetened coconut
1 c. cut up almonds or other nuts
Return to over and bake 25 min more until topping is golden brown. Cool slightly. Cut into bars.
Recipe Contributed by
Mary Ann Laun
1 c. shortening + 2 T. oil
1 c. brown sugar
1 c. white sugar
1 c. peanut butter
2 eggs
Mix all together.
Add 2 1/2 c. flour
2 t. soda
1 t. vanilla
1/2 t. salt
Bake 350 degrees 10-12 minutes
Recipe Contributed by
Janna Stevens
2 Cups Packed brown sugar
2 1/2 Sticks butter (room temp)
2 Eggs
3/4 tsp. Baking soda
3/4 tsp. Baking powder
2 Cups Flour
dash salt
l tsp Vanilla
1 1/4 Cup Chocolate Chips (or raisins)
1 1/2 Cups Quaker Oats
3 1/2 Cups Corn Flakes
1 1/2 Cups Shredded coconut
1 Cup Chopped walnuts
Combine brown sugar and butter. Whip in eggs and vanilla. Combine and add soda, baking powder, salt and flour. Mix and then add the rest of the ingredients. Spoon balls of dough onto cookie sheet. Bake at 350 for 12 to 15 min. The cooking time is key to these cookies. You don't want to cook too long or they are too crisp. I would say take them out when they start to get a bit brown around the edges.
Recipe Contributed by
Margaret DeKruyf
2 Cups Packed brown sugar
2 1/2 Sticks butter (room temp)
2 Eggs
3/4 tsp. Baking soda
3/4 tsp. Baking powder
2 Cups Flour
dash salt
l tsp Vanilla
1 1/4 Cup Chocolate Chips (or raisins)
1 1/2 Cups Quaker Oats
3 1/2 Cups Corn Flakes
1 1/2 Cups Shredded coconut
1 Cup Chopped walnuts
Combine brown sugar and butter. Whip in eggs and vanilla. Combine and add soda, baking powder, salt and flour. Mix and then add the rest of the ingredients. Spoon balls of dough onto cookie sheet. Bake at 350 for 12 to 15 min. The cooking time is key to these cookies. You don't want to cook too long or they are too crisp. I would say take them out when they start to get a bit brown around the edges.
Recipe Contributed by
Margaret DeKruyf
1 C. Shortening
3/4 C. Brown Sugar
3/4 C. White Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Baking Soda in 1 tsp. Hot Water
1 tsp. Salt
1 1/2 C. Flour
2 C. Oatmeal (Old Fashioned 5 min. type)
1 Pkg. Chocolate Chips (or less)
Beat first 5 ingredients together with an electric mixer until well blended. Stir in soda and water. Gradually stir in flour, then oats, then chips.
(I usually form into 3 rolls, wrap in Saran and refrigerate overnight)
Bake at 350 for about 10 min.
(They can be baked 'til crisp but are extra nice when a bit chewy in the middle)
Recipe Contributed by
Jacque Castle 1968
1 c. shortening
1 c. brown sugar
1 c. sugar
2 eggs
2 T. water
1 tsp vanilla
1 1/2 c. flour
3 c. quick oats
1 c. nuts
1 tsp baking soda
1 tsp salt
Beat first set of ingredients
Mix in second set of ingredients
Bake 350. Not sure on time check at 10 minutes and go from there. Don't cook too long. You want them crispy on the outside and chewy in the middle
Recipe Contributed by
Susan Oase
1 pound butter
1 cup sugar
2 tsp Almond extract
4 cup flour
2 cups slivered almonds, chopped finely
Zest of 4 oranges
CombIne and roll out dough on floured board, 1/4” thick into an even rectangle. Cut into 2inch squares, then bake at 325 degrees for 25 minutes.
Cool and cut into 2x2 squares. Freezes well.
Notes: Incorporate flour as needed to roll out. Leftover pieces combine with another blob of dough and re-roll. Makes about 120 cookies when cut 2”x2”.
I only make them when I can take them somewhere to share! 😄
Sally Young brought these to out PPL pal reunion, 2019
Recipe Contributed by
Sally Young, PPLPal
All Recipe Collection
Orange Almond Shortbread Cookie
1 pound butter
1 cup sugar
2 tsp Almond extract
4 cup flour
2 cups slivered almonds, chopped finely
Zest of 4 oranges
CombIne and roll out dough on floured board, 1/4” thick into an even rectangle. Cut into 2inch squares, then bake individually at 325 degrees for 20-25 minutes.
Freezes well.
Notes: Incorporate flour as needed to roll out. Leftover pieces combine with another blob of dough and re-roll. Makes about 120 cookies when cut 2”x2”.
I only make them when I can take them somewhere to share! 😄
Sally Young brought these to out PPL pal reunion August 2019
Recipe Contributed by
Sally Young, PPL pal
All Recipe Collection
Orange Almond Shortbread Cookie
1 pound butter
1 cup sugar
2 tsp Almond extract
4 cup flour
2 cups slivered almonds, chopped finely
Zest of 4 oranges
CombIne and roll out dough on floured board, 1/4” thick into an even rectangle. Cut into 2inch squares, then bake individually at 325 degrees for 20-25 minutes.
Freezes well.
Notes: Incorporate flour as needed to roll out. Leftover pieces combine with another blob of dough and re-roll. Makes about 120 cookies when cut 2”x2”.
I only make them when I can take them somewhere to share! 😄
Sally Young brought these to out PPL pal reunion August 2019
Recipe Contributed by
Sally Young, PPL pal
Cooking time: 10 1/2 minutes
1 c. sugar
1/2 c. corn syrup
1 3/4 to 2 cups unsalted dry-roasted peanuts
1 t. butter or margarine
1 t. vanilla
1 t. baking soda
Generously grease large baking sheet; set aside.
Combine sugar and corn syrup in 2 quart glass measure. Cook on HI, 4 minutes. Stir in peanuts with wooden spoon and cook on HI, 4 minutes.
Stir in butter and vanilla and cook on HI 2 1/2 minutes or 1 to 2 minutes on high in microwave.
Add baking soda; stir until mixture is light and foamy. Pour onto prepared baking sheet. Spread quickly to edges, using back of wooden spoon. (As candy cools, stretch to a thin sheet, using palms of hands). Cool completely before breaking into pieces. Store in airtight container in cool place.
makes 1 pound
Recipe Contributed by
Susan Miali
1 Cup Shortening
1 Cup White Sugar
1 Cup Brown Sugar
1 tsp. Vanilla
2 Beaten Eggs
1 Cup Peanut Butter
3 Cup Flour
1/8 tsp. Salt
2 tsp. Baking Soda
Cream shortening, sugars, vanilla. Add eggs, beat thoroughly. Stir in peanut butter, then dry ingredients. Form into balls, flatten with a fork dipped in water or flour to keep fork from sticking to dough. Bake at 350 degrees 8-10 minutes.
A favorite of David Youens'. I always made a batch when he was around.
1 c. butter
1 tsp vanilla
1 c. sugar
1 c. brown sugar
2 eggs (beaten)
1 c. peanut butter
3 c. flour
1/8 t. salt
2 t. baking soda
Preheat oven to 350 degrees. Cream butter, sugars, and vanilla. Add eggs. Beat thoroughly. Stir in peanut butter, then add dry ingredients. Form into balls. Flatten with fork.
Bake 8-10 minutes.
Note: Diane thinks this is a recipe from Aunt Jewell, Bobbie Aunt
Recipe Contributed by
Mary Ann Laun via Diane Chess via Bobbi Machado's Aunt Jewell
1 cup sugar
1 cup skippy smooth peanut butter
1 egg
Mix by hand, roll in 1 inch balls and roll in sugar
Bake 8 to 10 minutes at 350 degrees
Makes 2 dozen small cookies
For a twist, cook 8 minutes then press a Hersheys kiss on top, put back in oven 3 minutes
From my husband's neice, a great cook, Christine Fabbri
Recipe Contributed by
Susie Miali
1 lb butter
1/2 t. baking powder
1 c. powdered sugar
2 c. finely chopped pecans
5 c. sifted flour
2 t. vanilla
Cream sugar and butter until light. Then add everything else. Make bitesize balls (1 1/2 inch)
Bake 350 oven for 20-25 minute until light tan on top. Get large tupperware bowl. Layer the bottom with powdered sugar. When cookies come out of the oven, make a layer on top of the powdered sugar, then add a layer of powdered sugar and repeat layers until done. Do not cover. When cookies are cool, take a big spoon and lift out the cookies, one by one, remove excess cookies and set on a plate to serve.
Recipe Contributed by
Dorothy Wolper Stubbs via Mary Francis Krause
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks
Yield: 60 cookies
I saw this in a holiday magazine and thought I might try to make these for the neighbors at the holidays... It is rated easy, and had 5 stars with lots of reviewers...
Recipe Contributed by
Janet Schneider - found this on FoodNetwork.com
40 or so Saltine Crackers
1 cup butter (do not substitute)
1 cup brown sugar
1 12 oz. package semi-sweet chocolate morsels (I use Ghirardelli bitter-sweet)
Optional Topping:
Approx. 1/4 cup shelled walnuts or pecans, chopped ultra fine (I use pecans)
Preheat oven to 325 degrees F.
Line a cookie sheet with sides with aluminum foil. Spray lightly with Pam.
Arrange saltine crackers on foil. Make sure crackers are flat, and pan is full.
Melt butter and brown sugar in a saucepan and boil for 3 minutes. Pour over crackers, spread with back of spoon to coat evenly.
Bake at 325 degrees F. for 5 minutes.
Remove from oven, pour chocolate chips over and let stand 5 minutes to melt.
Spread around with back of spoon, then cover with bits of chopped nuts.
Place in refrigerator until hard. I use a rolling pizza cutter to cut it into squares.
Recipe Contributed by
Leslie Tirapelle
3 (6 oz.) pkg. chocolate chips
1 pt. marshmallow cream
1/2 lb. butter
2 tsp. vanilla
2 c. chopped walnuts
4 1/2 c. sugar
1 can evaporated milk
Mix together first 5 ingredients. Do not cook! Boil sugar and evaporated milk briskly for 9 minutes. Add to first mixture and mix well. Pour into 9x13 inch buttered pan. Refrigerate.
My original Family Cookbook I prepared for the Sisters had this recipe...but somehow the sugar and evaporate milk was left out. I am not sure if Mom missed it when recording the recipe or I did in copying it!
Recipe Contributed by
Mary Ann Laun (found in Mary Louise Pruett's recipe box)
2 Cubes Butter
1/2 Cup Splenda
2 Cups Flour
1 Cup Chopped Pecans
1 tsp. vanilla
Cream room temperature butter, work in sugar until well blended; add vanilla, nuts and flour. Shape small pieces of dough into crescents or balls and place on ungreased cookie sheet. Refrigerate for 1 hour. Bake at 350 degrees about 20 minutes. Sprinkle with Splenda while still hot from oven. Store in airtight tin.
The original Crescent cookie recipe is from Anne Laun. It is Wil's favorite Christmas cookie. For Christmas 2006, Melinda made them with Splenda for Wil.
They tasted better than the original which used powdered sugar instead of Splenda.
Recipe Contributed by
Melinda
2 packages brownie mix with walnuts (square dish size, I used Betty Crocker)
2 (6-oz) candy bars w/almonds and toffee chips- Symphony Brands w/toffee
Vegetable oil
Vegetable oil cooking spray
2 Eggs
Prepare the brownie mix in separate bowls according to recipe (needing eggs and oil)
Line a 13x9-inch dish or pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half the brownie batter and smooth with a spatula or the back of a spoon. Break up the candy bars and place evenly on top of batter. Cover with remaining bowl of mix.
Bake 40 minutes at 350 degrees. Let cool completely, then lift from pan using the edges of the foil. This makes it easy to cut the brownies into squares. They are rich so I cut them small, 5 slices across the 9-inch width.
I found this recipe on the best of 2007 collection from foodnetwork.com.
It was from Paula Deen, 2007. The original recipe is on foodnetwork.com under the same title.
This is the easiest and best tasting recipe ever. The recipe called for 3 candy bars but that is a little much. I liked the uneveness caused by the broken up pieces. The Betty Crocker mix doesn't even need a mixer - just 50 stirs. DELICIOUS - everyone loved these at my work!
Recipe Contributed by
Patty Kuchenski (modified version of Food Network recipe)
1 c. shortening
2/3 c. sugar
1 c. molasses
1/4 c. buttermilk
3 1/2 c. flour
1 t. ginger
1 t. cloves
1/4 t. nutmeg
2 t. soda
1/2 t. salt
Mix ingredients together. Roll into balls. Roll in sugar.
Bake at 375 for 8-10 minutes.
Recipe Contributed by
Georgia Blair Mattson
1 c. butter
1 1/2 c. powder sugar
1 egg
1 t. vanilla
1/2 t. almond extract
2 1/2 c. flour
1 t. soda
1 t. cream of tartar
3/4 t. salt
Mix all ingredients together.
Roll into small balls and till in cinnamon and sugar mixture.
Bake at 375 degrees for 12-15 minutes
Recipe Contributed by
Georgia Blair Mattson