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Archive for the ‘Cookies’ Category
1 1/2 C. Flour
1/2 t. Baking Soda
1/4 t. Salt
1/2 t. Cinnamon, Ginger, Mace or Nutmeg or combination of spices
1 C. Shortening
1 1/4 C. Brown Sugar
1 Egg
1/4 C. Milk
1 3/4 C. Quick-Cooking rolled Oats
1 C. Chopped Walnuts or Pecans (opt.)
Measure flour, soda, salt and spices; sift. Cream shortening with brown sugar until fluffy in a large bowl. Beat in eggs and milk. Sift
in flour mixture, blending well to make a thick batter. Fold in rolled oats and walnuts. Drop by teaspoonfuls 3 inches apart on greased
cookie sheets. Bake at 375 degrees for 12 minutes until lightly golden.
This recipe is my husband’s favorite Oatmeal Cookie Recipe!
2 C. Sifted Flour
1 T. Ground Ginger
2 t. Soda
1 t. Cinnamon
1/2 t. Salt
3/4 C. Shortening
1 C. Sugar
1 Egg
1/4 C. Molasses
Sift all dry ingredients. Cream shortening and sugars; add eggs and molasses. Stir in flour mixture; shape into balls. Roll in additional sugar; place on ungreased cookie sheets. Bake at 350 degrees 12 to 15 minutes. Yield: 4-5 dozen cookies.
I usually double or triple the recipe to have plenty of cookies on hand.
1 lb Butter or Margarine
1 c. White Sugar
1 Box Brown Sugar (2 ¼ Cups)
3 Eggs
2 C. Pecans
1 14 oz bag of Coconut
2 lbs Candied Orange Slices – cut up in small pieces
6 C. Flour
2 t. Soda dissolved in 2 Tablespoons of Water
2 t. Vanilla.
Cream butter and sugars together. Add eggs & mix. Add dry ingredients. Add the candied orange slices last. Bake at 350 degrees. Place by spoonfuls on ungreased cookie sheets. Take out of oven before becoming brown & still soft on top; otherwise, cookies will be hard.
This recipe make a million cookies and is one of my all time family favorites!
2 1/4 c. Unsifted Flour
1 t. Baking Soda
3/4 t. Salt
1/2 c. Margarine or Butter, softened
1/2 c. Shortening
1 c. Brown Sugar (firmly packed)
1/2 c. White Sugar
2 Eggs
1 t. Vanilla
1 (12 ounce) package Semi-Sweet Chocolate Chips
1 c. Chopped Nuts
Preheat oven to 350 degrees. In a small bowl, sift or stir together flour, baking soda and salt; set aside. In a large KitchenAid mixer bowl, beat margarine, shortening and sugars until creamy. Beat in eggs and vanilla. Add flour mixture; mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased insulated cookie sheets. Bake 10 to 12 minutes or until lightly browned.
Oatmeal Chocolate Chip Cookies: Decrease flour to 1 3/4 cups. Add 1 1/2 c. oatmeal to dry ingredients. Proceed as above.
NOTE: To change the taste, I have also added 2 tablespoons of Cocoa to the dry ingredients
This is my all time favorite Chocolate Chip Cookie Recipe.
2 c. Sugar
2 Eggs
2 t. Vanilla
3/4 c. Cocoa
1 t. Baking Soda
1/2 t. Salt
2 c. Unsifted Flour
1 c. Chopped Nuts
Cream the first 7 ingredients. Add flour and nuts. Bake at 350 – 375 degrees for 8 – 10 minutes. Place on greased insulated cookie sheets.
** For crisper cookies, use 3/4 c. margarine
2 c. Sugar
1 c. Butter or Margarine
2 Eggs
1 t. Vanilla
3 c. Flour Unsifted
1/2 t. Salt
1/2 t. Baking Soda
1/2 t. Cream of Tartar
1 c. Quick Cooking Oatmeal
1/2 c. Chopped Pecans
1 1/3 c. Coconut
Beat eggs, sugar & butter or margarine. Stir in rest of the ingredients except coconut. Cover & chill 2 -3 hours. Shape into 1″ balls & roll in coconut. Place on greased insulated cookie sheet. Make thumb print in middle of cookies & put 1/4 teaspoon of peach preserves in hole. Bake until done @ 375 degrees.
NOTE – I also use strawberry preserves to change the taste.