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Archive for the ‘cookies’ Category

Scandinavian Pecan Cookies

Ingredients
1 cup butter, softened
3/4 cup packed brown sugar
1 egg, separated
2 cups all-purpose flour
1/2 cup finely chopped pecans

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended.

Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly.

Bake at 375° for 8-12 minutes or until edges are lightly browned.

Remove from pans to cool on wire racks. Yield: 5 dozen.

Recipe found here: Scandinavian Pecan Cookies

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Raspberry Linzer Cookies

Ingredients
1 cup butter, softened
1-1/3 cups granulated sugar, divided
2 large eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners’ sugar
1/2 cup ground almonds
1 cup seedless raspberry preserves

Directions
Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes.

Preheat oven to 350°. On a surface dusted with confectioners’ sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies.

Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely.

Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.

Editor’s Note: For variety, substitute apricot, strawberry or your favorite preserves in place of raspberry. Yield: 2 dozen.

Recipe found here: Raspberry Linzer Cookies

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Angel Macaroons

Ingredients
1 package (16 ounces) angel food cake mix
1/2 cup water
1-1/2 teaspoons almond extract
2 cups sweetened shredded coconut

Directions
In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut.

Drop by rounded teaspoonfuls 2 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 10-12 minutes or until lightly browned. Remove paper with cookies to wire racks to cool. Yield: 5 dozen.

Recipe found here: Angel Macaroons

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cherry-kiss-cookies

Cherry Kiss Cookies

Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
6 drops red food coloring, optional
2-1/4 cups all-purpose flour
1/2 cup chopped maraschino cherries
54 milk chocolate kisses, unwrapped

Directions
Preheat oven to 350°. In a large bowl, beat butter, confectioners’ sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.

Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.

Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Recipe found here: Cherry Kiss Cookies

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orange-spritz-cookies

Orange Spritz Cookies

Ingredients
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons grated orange peel
1/2 teaspoon orange or vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Colored sugar

Directions
In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture.

Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.

Recipe found here: Orange Spritz Cookies

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lemon-drop-cookies

Lemon Drop Cookies

Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

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

Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Recipe found here: Lemon Drop Cookies

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gingerbread-sandwich-trees

Gingerbread Sandwich Trees

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
M&M’s minis
3/4 cup vanilla or chocolate frosting
Green food coloring, optional

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness.

Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.

Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

Recipe found here: Gingerbread Sandwich Trees

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