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Posts Tagged ‘cookies’

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

Ingredients
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

Directions
In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

Recipe found here: White Chocolate Cranberry Cookies

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Buttery Spritz Cookies

Buttery Spritz Cookies

Ingredients
1 cup butter, softened
1-1/4 cups confectioners’ sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
Colored sugar and sprinkles, optional
Melted chocolate candy coating, optional

Directions
Preheat oven to 375°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt. Gradually add to creamed mixture; mix well.

Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. If desired, decorate with colored sugar and sprinkles.

Bake 6-8 minutes or until set (do not brown). Remove to wire racks to cool completely. If desired, dip baked cookies in melted candy coating and decorate with sprinkles. Let stand until set. Yield: 7-1/2 dozen.

Recipe found here: Buttery Spritz Cookies

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Raspberry Coconut Cookies

Raspberry Coconut Cookies

Ingredients
3/4 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup flaked coconut
1-1/2 teaspoons baking powder
1/4 teaspoon salt

FILLING:
1/4 cup butter, softened
3/4 cup confectioners’ sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, coconut, baking powder and salt; gradually add to the creamed mixture and mix well.

Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets; flatten with a glass dipped in flour.
Bake at 350° for 12-14 minutes or until edges begin to brown. Cool on wire racks.

In a small bowl, beat the butter, confectioners’ sugar, milk and vanilla until smooth. Place 1/2 teaspoon preserves and a scant teaspoon of filling on the bottom of half of the cookies; top with remaining cookies. Store in an airtight container in the refrigerator. Yield: 2-1/2 dozen.

Recipe found here: Raspberry Coconut Cookies

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Chocolate Malted Cookies

Chocolate Malted Cookies

Ingredients
1 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1/2 cup malted milk powder
2 tablespoons chocolate syrup
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups semisweet chocolate chunks
1 cup milk chocolate chips

Directions
In a large bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes. Add egg.

Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips.

Shape into 2-in. balls; place 3 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Recipe found here: Chocolate Malted Cookies

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Pecan Sandies Cookies

Pecan Sandies Cookies

Ingredients
2 cups butter, softened
1 cup confectioners’ sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners’ sugar

Directions
In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.

Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.

Bake at 300° for 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners’ sugar. Yield: about 5 dozen.

Recipe found here: Pecan Sandies Cookies

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Vanishing Oatmeal Raisin Cookies

Vanishing Oatmeal Raisin Cookies

INGREDIENTS:
1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins

PREPARATION:
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips: Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Recipe found here: Vanishing Oatmeal Raisin Cookies

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Chocolate Shortbread

Chocolate Shortbread

Ingredients
1 cup butter, softened
1-1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
1/3 cup baking cocoa
Dash salt

Directions
In a large bowl, cream butter until light and fluffy. Combine the remaining ingredients; gradually beat into the butter. Chill for 1 hour.

Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 300° for 20 minutes or until set. Yield: about 4 dozen.

Recipe found here: Chocolate Shortbread

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