Emerging of the Bombshell Within

An eclectic view of a girl's life

Cookie Recipes January 16, 2008

Filed under: food,Recipes — bombshellwithin @ 4:58 AM

Alright, before the puptart comes around and bashes me for forgetting, I’m supposed to be sharing all my recipes as well.  So, might as well stick in my cookie recipes:

Cookie bucket

Gingerbread Cutouts

Makes one tree or approximately 8 dozen

  • 1 ½ cup sugar
  • 1 cup butter, softened
  • 1 tablespoon molasses
  • 2 tablespoons dark corn syrup
  • 1 egg
  • 2 tablespoons milk
  • 3 ¼ cup all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 3 teaspoons powdered ginger
  • ½ teaspoon salt
  • 1 teaspoon cloves
  • colored sugar, if desired for decoration

  

1.      In a large bowl, combine sugar, butter, molasses and corn syrup; beat until light and fluffy.  Add egg and milk; blend well. 

2.      Add flour and all the remaining ingredients, mix well to form smooth dough.  More flour may be required depending on humidity; dough should just have lost its stickiness.  Divide in thirds, cover with plastic wrap and refrigerate until firm.

3.      Heat oven to 350°F.  On floured surface, roll out a third of dough at a time to 1/8 thickness.  (keep remaining dough refrigerated).  Cut with floured cutters in any shape desired.  Place 1 inch apart on ungreased cookie sheets.  If desired, sprinkle and lightly press in colored sugar for decoration.

4.      Bake for 9-11 minutes or until set.  Immediately remove from cookie sheets.  Cool completely on a wire rack.

Santa’ Surprises

Makes 2 dozen

  • 1 cup butter, softened
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • chocolate candy (for the filling)
  • nutella (for decoration)

  

1.       Combine the butter, peanut butter and sugars using a mixer on medium to low speed until light and fluffy.

2.      Slowly add eggs and vanilla until thoroughly combined.  Then mix in flour, baking soda and salt.

3.      Divide in half by forming into flattened balls, cover with plastic wrap and chill dough for 2-3 hours.

4.      Remove dough from refrigerator.  Divide dough into 1 tablespoon rolled pieces and flatten.

5.      Place desired candy into center and form dough into a ball around it.

6.      Place on a greased cookie sheet and bake at 325°F for 10-12 minutes.

7.      Let cookies cool on baking rack or wax paper.

8.      To decorate, drizzle melted nutella or chocolate over the top of each cookie and sprinkle with colored sugar.

Stained Glass Cookies

Makes 3 ½ dozen cookies

            ½ cup Margarine, softened

            ½ cup sugar

            ½ cup honey

            ¼ cup egg substitute

            1 tsp. vanilla extract

            3 cups flour

            1 tsp. baking powder

            ½ tsp. salt

            ½ tsp. baking soda

            5 rolls of five flavor or fancy fruits Life Savers candy

  1. Beat together margarine, sugar, honey, egg and vanilla until creamy.  Mix in flour, baking powder, baking soda and salt.  Cover, refrigerate for 2 hours.

  1. Roll out to ¼ inch thickness.  Cut into desired shapes.  Cut out smaller versions of the shape.  Place on baking sheets lined with foil.

  1. Crush each color of candy separately between 2 layers of wax paper.  Spoon crushed candy inside centers of cut outs.

  1. Bake in preheated oven at 350°F for 6 to 8 minutes or until candy is melted and cookies browned.  Cool completely before removing from foil.

Linzer Sandwich Cookies

Makes 2 dozen cookies

            1 1/3 cups flour

            ¼ tsp. baking powder

¼ tsp. salt

¾ cup granulated sugar

½ cup butter, softened

1 egg

1 tsp. vanilla

Seedless jam (raspberry)

Powdered sugar (optional)

1.      Beat sugar and butter until fluffy.  Beat in egg and vanilla.  Add dry ingredients.  Beat slowly until dough forms. Divide in half, cover and refrigerate 2 hours or until firm.

2.      Preheat oven to 375°F.  Work one portion at a time and roll out to 3/16 thickness.  Cut dough into desired shapes in equal numbers.  Cut 1 inch centers.  Place cookies 1 ½ – 2 inches apart on un-greased sheets.  Bake 7-9 minutes.  Let stand on sheets 1-2 minutes.  Remove to racks to cool completely.

 3.      Sprinkle cookies with holes with sugar if desired.  Spread 1 teaspoon of jam on flat side of whole cookies, spreading almost to edges.  Place cookies with holes flat down to make sandwiches.  

Chewy Coconut Macaroons

Makes 2 ½ dozen cookies

            4 egg whites

            ¼ cup sugar

            ½ teaspoon vanilla

            ½ cup flour

            1 cup sugar

            ¼ tsp. salt

            7 oz. or aprox. 2 ½ cups coconut

  1. Heat oven to 325°F.  Line cookie sheets with parchment paper or generously grease and flour.  In large bowl, beat egg whites until stiff but not dry.  Gradually add ¼ cup sugar and vanilla, beating constantly until very stiff.

  1. Lightly spoon flour into measuring cup; level off.  Fold dry ingredients into egg white mixture.  Drop mixture with a teaspoon.

  1. Bake for 20-25 minutes or until edges are light golden brown.  Remove from cookie sheets and cool completely.

   

 

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2 Responses to “Cookie Recipes”

  1. lemontartlet Says:

    Yay, you started your blog! Glad to get to link you to me, love showing you off!

  2. YAY!! I’m so happy to get it started and very glad you’ve come around to show support. You’re the best cupcake sister a girl can have, tartlet. Loves you much!


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