Sugar Cookies

 

Recipe via: Irene Ormston

 

These are seriously the best sugar cookies I have ever tasted - very moist - not hard and dry - no after taste left in mouth afterwards.

 

• 1 1/2 cups icing sugar
• 1 cup butter
• 1 egg
• 1 tsp vanilla
• 1/2 tsp almond extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp cream of tartar

 

• Sugar Cookie Frosting that is shiny
• 1 cup icing sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• assorted food coloring

 

Mix thoroughly
Refrigerate 3 hours before rolling.
Bake 375*approximately 8 minutes.

In a small bowl, stir together confectioners' sugar and milk until smooth.

Beat in corn syrup and almond extract until icing is smooth and glossy.
If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to each to desired intensity.
Dip cookies, or paint them with a brush.

Chocolate Chip Oatmeal Cookies

Recipe via: Suzanne Purnell

These are the best!!

Preheat oven to 325*

In a bowl, blend in a bowl until smooth:
1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Add:
2 cups flour
1 tsp baking powder
1 tsp baking soda
pinch of salt

Stir well with big spoon then add:
2 1/2 cups oatmeal
3/4 bag milk chocolate chips (or more if you like)
chopped nuts (opt)

Mix thouroughly with spoon and drop balls of dough on well greased
cookie sheet (not too big - about a teaspoonful)
Bake for 5 - 7 minutes
Keep a close eye on them and pull them out when the outer edge of the
cookie turns light brown.
Don't remove from cookie sheet until they have cooled down for a couple of ninutes
If they are not overbaked they will come out nice and chewy!!m Yum!

Original Toll House Chocolate Chip Cookie

 Love these!!

Makes 5 dozen

2 1/4 cups all-purpose flour

 1 teaspoon baking soda (1/2 tsp soda 1 tsp baking powder)

 1 teaspoon salt

 1 cup butter or margarine, softened

 3/4 cup granulated sugar

 3/4 cup packed brown sugar

 1 teaspoon vanilla extract

 2 large eggs room temperature

 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

 1 cup chopped nuts

PREHEAT oven to 375 degrees F.

COMBINE flour, baking soda and salt in small bowl. 

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 

Add eggs one at a time, beating well after each addition. 

Gradually beat in flour mixture. 

Stir in morsels and nuts. 

Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. 

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Turtle Cookies

Recipe via; http://www.mybakingaddiction.com/turtle-cookies-recipe/

Yield 1 1/2 dozen 5-inch cookies

Ingredients
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups dark chocolate chips
1 cup caramel bits
1 cup chopped pecans

Directions
1.Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces, caramel bits, and pecans into dough and gently combine.
3.Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4.When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5.Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet
6.Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
7.Repeat with remaining dough.

Notes
-For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
-I used Caramel Bits from King Arthur Flour, but I have seen the Kraft variety at my local market – although I can not attest to how they perform in this recipe.
-Recipe adapted from the New York Times.

Pumpkin Chocolate Chip Cookies

Recipe via http://sweetrosestudio.com/2011/08/i-heart-pumpkin.html courtesy of Cooks.com

I {heart} Pumpkin

Ingredients:

• 1 c. pumpkin

• 3/4 c. sugar

• 1/2 c. oil *or* 1/4 c. margarine & 1/4 c. oil

• 1 egg

• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. milk
• 1 c. chocolate chips
• 1 tsp. vanilla

• nuts (optional)

Directions:

Dissolve baking soda in milk; set aside.

In a large bowl add pumpkin, sugar, oil, and egg; stir.

Add flour, baking powder, cinnamon, salt, and baking soda mixture.

Mix well.

Stir in chocolate chips and vanilla.

Spoon onto cookie sheet.

Bake at 375 degrees for 10 to 12 minutes or until done (I always go on the low end of the suggested time!).

Heavenly Whipped Shortbread

Recipe via Atco Gas (same as Ida Burbank's recipe is half the amount of Ida's recipe)

This shortbread was truly heavenly, very delicate and melted in your mouth!

This is a great recipe! the cookies are easy to prepare, easy to colour and easy to press. They have a melt-in-your-mouth texture and a wonderful buttery flavour.

Quick, easy and pretty...buttery and melt-in-your-mouth. Perfect texture for working with your cookie press!

Makes about 40

2 cups butter

1/2 cup sifted cornstarch

3 cups flour

1 1/2 cups icing sugar

1 tsp vanilla extract

1 tsp almond extract

In medium size bowl, whip butter until creamy

Add cornstarch and flour in 3 additions, whipping well after each addition

Add icing sugar
Whip 12 - 15 minutes
Drop from teaspoon onto ungreased cookie sheet
Bake @3500*F - be careful not to over cook
Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.

Note: Dress these up by pressing a half a candied cherry in the middle, or decorate with colored sugars or sprinkles.

We colored some green for trees and others red for flowers and blue for snowflakes.

I used a pastry tube to pipe cookies into a rosette or star shape

Many shortbread recipes say to chill your dough first and it will hold the shape better ?? Need to try

~ Neveah and I had such a fun time making cookies ~
I think she ate more cookie dough than we baked

SWEDISH WISHING COOKIES

Recipe via http://www.northpolesantaclaus.com/recipes.htm

Making a wish.

Place cookie into the palm of your hand. With other hand press in the center with one finger. If the cookie breaks into three pieces and you eat all three without saying a word, you get to make a wish. (Keeping quiet is the hard part!)

3 1/4 c. flour

1 tsp. baking soda

1 tsp. cinnamon

3/4 tsp. ginger

1/4 tsp. nutmeg

1/2 tsp. Cadomom (opt)

1 cup butter

1 1/2 cup sugar

1 egg

2 TBSP. molasses

1 TBSP. water

1/2 tsp. grated orange or lemon peel

Lace icing

Stir together flour, baking soda, cinnamon, ginger, nutmeg and cardamom.

In a large bowl beat butter till softened.

Add sugar and beat till fluffy.

Add egg, molasses, water and peel and beat well.

Gradually add flour mixture, beating till mixed.

Cover and chill for 2 hours or more till easy to handle.

Roll dough 1/8 inch thick. cut with star shaped cookie cutter.

Bake at 375 oven about 8 minutes or till done.

Cool and design with decorating bag and writing tip. Makes about 100

Lace Icing:
Stir together:
2 cups powdered sugar
1/2 tsp. vanilla
enough milk (about 2 TBSP.) to make icing of piping consistency.
If desired tint with a few drops of food coloring

Double Chocolate Oatmeal Cookies

Recipe viaTheBakingPan.com

Chewy and chocolaty, these are a favorite cookie for both chocolate and oatmeal lovers. Made with cocoa powder and semi-sweet chocolate chips and lots of chewy oatmeal.

Ingredients:
Dough:
1 cup unsalted butter, room temperature
1½ cups granulated sugar
1 large egg
¼ cup milk
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
1/3 cup Dutch processed cocoa powder
½ teaspoon baking soda
½ teaspoon salt
3 cups old-fashioned oats
1 cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or
lined with a non-stick baking mat.

Dough:
2. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg; beat until thoroughly mixed. Stir in milk and vanilla. Add flour, cocoa, baking soda, and salt; stir until mixed. Add oats and chocolate chips; stir to mix.

Bake:
3. Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 12 to 15 minutes or
until cookies are set. Remove from oven and let cookies cool on baking sheet three minutes. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.

Tip: An ice cream scoop is ideal for making uniform-sized cookies.

Makes about 5 dozen cookies

Dutch Caramel Cashew Cookies

Recipe via http://technicolorkitcheninenglish.blogspot.com

Praline:
½ cup (100g) sugar
2 tablespoons water
pinch of cream of tartar
½ cup (75g) finely chopped roasted, salted cashews

Dough:
½ cup (1 stick/113g) unsalted butter, room temperature
1/3 cup (67g) sugar
1 egg yolk
½ teaspoon vanilla extract
1 cup (140g) all purpose flour

Start with the cashew praline:
Place a large piece of foil over a baking sheet, butter it and set aside.

In a heavy skillet cook the sugar with the water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel.

Stir in quickly the finely chopped raw cashews.

Pour the praline onto the prepared foil and with a buttered spatula spread it into a thin layer.

Let it cool until it hardens and chop it coarsely.

Now, the cookie dough:
 preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper and set aside.

In the bowl of an electric mixer, beat the butter with the sugar until it is creamy.

Beat in the egg yolk and vanilla.

Stir in flour and the chopped praline.

Roll a rounded ½ tablespoon of dough into a ball and place onto prepared sheets 5cm (2in) apart.
 Lightly flatten the top of each cookie with moistened fingertips.

Bake cookies for 12 to 15 minutes, or until they are lightly browned in the bottom – mine needed 18 minutes.
Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely.

Makes about 25 cookies

Aunt Mary Dillon's Praline Cookies

http://technicolorkitcheninenglish.blogspot.com/
The cookies turned out very tasty, even though I found the icing a bit too sweet.


Cookies:
1 2/3 cups (234g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
8 tablespoons (113g/1 stick) unsalted butter, room temperature
1 ½ cups (262g) light brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract

Praline icing:
1 cup (175g) light brown sugar, packed
½ cup (120ml) heavy cream, plus more if necessary
1 cup (140g) sifted confectioners' sugar
1 cup (about 100g) pecan halves, toasted and broken into large pieces

Start with the cookies: preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.

Sift together flour, baking powder, and salt in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, about 2 minutes.

Add egg and vanilla. Beat until fully combined.

 Add dry ingredients, and beat on low speed until combined.

Make balls using rounded teaspoons of dough and place onto prepared baking sheets about 5cm (2 in) apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.

Now, make the icing: in a small saucepan, combine brown sugar and cream.

Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat.

Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.)

Add pecan pieces.

Place cookies on a cooling rack over a lined baking pan – I placed them on a large piece of baking paper on the counter. Spoon about 1 leveled teaspoon praline mixture onto each cookie. Let icing dry before storing the cookies.

Makes 3 dozen – I got 50 cookies

Almond Truffle Cookies

Recipe via http://technicolorkitcheninenglish.blogspot.com
I would just make the cookies and skip the chocolate filling

¼ cup (56g/½ stick) unsalted butter, room temperature
½ cup + 1 tablespoon (100g) brown sugar, both packed
½ teaspoon vanilla extract
½ teaspoon finely grated orange zest
1 egg yolk
½ cup + ½ tablespoon (75g) all purpose flour, sifted
¼ cup almond meal (ground almonds)
¼ teaspoon baking powder
Truffle filling:*
200g dark chocolate, chopped – I used 70% cocoa solids
¼ cup (60ml) heavy cream
1 ½ tablespoons (21g) unsalted butter, room temperature

Start by making the filling: place the chocolate, cream and butter in a small saucepan over low heat and stir until the chocolate is melted and smooth. Set aside to cool completely.

Preheat the oven to 180ºC/350ºF; line two large baking sheets with baking paper.

Place the butter, sugar, vanilla and orange zest in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.

 Add the egg yolk and beat well to combine. Add the flour, almond meal and baking powder and beat for 1 minute or until well combined.

Roll leveled teaspoons of dough into balls and place onto prepared sheets. Flatten each ball slightly with your fingers.

Bake for 12-15 minutes or until golden in the bottom. Cool completely on sheets.

To assemble, place the chocolate filling into a piping bag with a star nozzle and pipe a small amount onto half of the cookies. Sandwich with the remaining cookies.

* I generously filled the cookies, but there was still a lot of filling left – I believe that 2/3 of the recipe would have been enough

Makes 16 sandwich cookies

Pumpkin Cookies with Penuche Frosting

Cookies:

1/2 cup sugar

1/2 cup firmlly packed brown sugar

1 cup margarine, softened

1 cup canned pumpkin

1 tsp vanllla

1 egg

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
3/4 cup chopped nuts

Heat oven to 350*
In large bowl, combine sugar,  brown sugar and 1 cup margarine; beat until light and fluffy
Add pumkin, vanilla and egg; blend well
Add flour, baking powder, baking soda, cinnamon and salt; mix well
Stir in nuts
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets
Bake @ 350* for 10 - 12 minutes or until lilght golden brown around edges
Immediately remove from cookie sheets.
Cool 15 minutes or until completely cooled

Frosting:
3 TBSP butter
1/2 cup firmlypacked brown sugar
1/4 cup milk
1 1/2 - 2 cups powdered sugar

In medium saucepan, combine butter, and brown sugar, bring to a boil
Cook over medium heat for 1 minute or until slightly thickenedm sitirring constantly
Cool 10 minutes
Add milk; beat until smooth
Beat in enough powdered sugar for desired spreading consistency
Frost cooled cookies
Yield: 5 dozen cookies

Oatmeal Coconut Cookies

Recipe via Mom Pallett

Cream together:

     1 cup butter

     1 cup white sugar

     1 cup brown sugar

     2 tsp vanilla

Add:

     2 eggs

Mix into butter/egg mixture:
     2 cups flour
     1 tsp baking soda
     1 tsp baking powder
     1/2 tsp salt
     2 1/2 cups oatmeal
     1 1/2 cups coconut
     Smarties (optional)
     Walnuts chopped (optional)

Roll into balls and flatten with fork
Bake 350* until done

Jam Drops

Recipe via Jean Higham

A very light melt in your mouth cookie ~ delicate flavor
1 cup butter
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt

Cream butter, sugar and vanilla
Add eggs
Sift flour, baking powder and salt
Add to butter mixture
Fform into round balls and place on cookie sheet
Press hole in center with finger and fill with jam or cherries
Bake @ 350* until lightly brown

Peanut Butter Cookes

Recipe via Mom Pallett
Cream together:
     1 cup butter
     1 cup white sugar
     1 cup brown sugar

Add:
     2 eggs
     1 tsp vanilla

Add:
     3 cups flour
     2 tsp baking soda
     1/2 tsp salt

Mix in:
     1 cup peanut butter

Roll into balls and flatten with floured fork

Bake 10 minutes @ 375*

Dad's Cookies

Recipe via Mom Pallett

1 cup margarine
1 cup white sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/4 cups rolled oats
3/4 cup coconut

Cream sugar and margaring
Add egg, then rolled oats
Sift soda, flour, baking powder
Add to butter mixture ~ Mix well
Form into balls
With margaine on bottom of glass ~ dip in sugar and press (flatten) cookies
Bake @ 350* for 10 - 15 minutes

Snickerdoodles

Mix thoroughly:
     1 cup shortening (butter is best)
     1 1/2 cups sugar
     2 beaten eggs

Sift and add to wet mixture:
     2 3/4 cups flour
     2 tsp cream of tartar
     1 tsp soda
     1/2 tsp salt

Roll into walnut size balls
flatten with bottom os a glass whcih has been dipped in a mixture of :
2 TBSP sugar
2 TBSP cinnamon
or roll balls in mixture and flatten with a fork
Bake @400 * for 8 - 10 minutes

Raisin Cookies

Recipe via Samantha Archibald
Boil for 5 minutes:
     2 cups raisins
     1 cup water

Stir in:
     1 tsp baking soda
Let stand

Cream:
     1 3/4 cups brown sugar
     1 cup oil (or meltd butter)
     3 eggs

Mix and Add:
     1 tsp baking powder
     1 cup chopped nuts
     1/2 tsp salt
     1 tsp cinnamon
     3 cups flour
     1 tsp vanilla
     1/4 tsp nutmeg

Add raisins ~ mix well
Drop by spoonful onto pans
Bake@ 350* for 15 minutes

*Can also make as cupcakes

Soft Gingersnaps (Mokkans)

Recipe via Amie Strong

Makes a very soft round cookie.

Cream together:
     2 eggs
     1 1/2 cups oil
     2 cups sugar

Add:
     4 cups flour
     4 tsp soda
     2 tsp cinnamon
     1/2 tsp salt
     2 tsp ginger
     1/2 cup molasses

Chill 1 hour and roll into balls
Roll balls in sugar ~ DO NOT FLATTEN
Bake @ 350* for 8 minutes.

Pumpkin and Cream Cheese Whoopie Pies

Recipe on Our Best Bites  from Brown Eyed Baker & Baked: New Frontiers in Baking

I found myself second-guessing the recipe the entire time. It seemed like a lot of salt. It seemed like a lot of cinnamon. It seemed like a lot of oil. It seemed like a lot of batter. Was I setting myself up for failure? Was I making a giant mess for nothing? And what about that maple? I'm not really so much a fan--like, the tiny bottle I have in the picture below is all I have because I hardly ever use it. But I trust the Brown Eyed Baker, and I'm super glad I did. I made two batches of these in a 48-hour period.

If you're wondering what a whoopie pie is like, the cakes are kind of like a cross between a cake and cookies that never flatten back down. The batter is thicker than cake batter--kind of along the lines of quick bread batter.

Cakes
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling
1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.
Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.