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DONNA'S COOKIE RECIPES

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DONNA'S COOKIE RECIPES - Page Text Content

S: DONNA'S COOKIES

BC: Made for Donna with much love. You have inspired me in many ways. Love always, Laura | 2011

FC: DONNA'S RECIPES

1: TABLE OF CONTENTS | Almond Crescents..............................................................................................................1 Apricot Coconut Squares...................................................................................................2 Anise Biscotti......................................................................................................................3 Chocolate Citrus Biscotti...................................................................................................4 Cranberry Pistachio Biscotti..............................................................................................5 Italian Biscotti.....................................................................................................................6 Pistachio Biscotti................................................................................................................7 Biscotti (Donna's favorite).................................................................................................8 Butter Cookies....................................................................................................................9 Banana Cookies................................................................................................................10 Cannoli ........................................................................................................................10-11 Carrot Bars (Frosted)........................................................................................................12 Cherry Squares..................................................................................................................13 Chocolate Mice..................................................................................................................13 Chocolate Chip Cookies....................................................................................................14 Double Chocolate Cherry Cookies....................................................................................14 Chocolate Covered Cherry Cookies..................................................................................15 Cherry Chocolate Blossom Cookies..................................................................................16 Chocolate Cherry Cookies.................................................................................................16 Cinnamon Polar Bears.......................................................................................................17 Coconut Macaroons..........................................................................................................18 Date and Nut Bars.............................................................................................................19 Doughnuts.........................................................................................................................20 Egg Nog Cookies................................................................................................................21 Easter Biscuts....................................................................................................................22 Easter Tarrels....................................................................................................................22 Fig Stuffed Cookies.....................................................................................................23-24 Mrs.Fields Cookies...........................................................................................................25 Greek Sesame Twists........................................................................................................25 Granola Bars.....................................................................................................................26 Homemade Ho-Hos....................................................................................................27-28 Holiday Party Cookies......................................................................................................29 Italian Christmas Cookies................................................................................................29 Ice Cream Kolacky............................................................................................................30 Kolacky..............................................................................................................................30 Hammond's Kolacky.........................................................................................................31 Honey Balls.......................................................................................................................32 Lemon Ricotta Cookies....................................................................................................33 Nut Cups (Aunt Lisa's).....................................................................................................34 Old Fashioned Oatmeal Drop Cookies............................................................................35 Oatmeal Cookies...............................................................................................................35 Salted Peanut Drops.........................................................................................................36 Pignoli Cookies..................................................................................................................36 Pumpkin Cookies..............................................................................................................37 Pecan Butter Balls.............................................................................................................38 Pecan Caramel Spiders.....................................................................................................39 Praline Cookies.................................................................................................................40 Rumple Doodles................................................................................................................40 Refrigerator Cookies.........................................................................................................41 Sesame Circle Cookies.......................................................................................................41 Sugar Cookies....................................................................................................................42 The Best Rolled Sugar Cookies.........................................................................................42 Rainbow Sugar Cookie Arrangement.........................................................................43-44 No Roll Sugar Cookies......................................................................................................45 Sour Cream Drop Cookies................................................................................................45 Snowman Face Cookies....................................................................................................46 Spumoni Bars....................................................................................................................46 Tarelli.................................................................................................................................47 Walnut and Pecan Crescents............................................................................................47 Yummy Mummy Cookies.................................................................................................48

2: ALMOND CRESCENTS 1 CUP MARGARINE 2 TSP VANILLA 1 CUP CHOPPED PECANS 1 TBS WATER 5 TBS SUGAR 1/2 TSP SALT 2 CUPS FLOUR 1. Mix all ingredients. 2. Shape into crescents. 3. Bake for 20 minutes at 325 degrees. 4. Roll in powdered sugar. Makes 6 dozen. 1

3: APRICOT COCONUT SQUARES (DIANA'S) 1/2 POUND BUTTER 1 CUP CHOPPED PECANS 1 CUP SUGAR 2 CUPS FLAKED COCONUT 2 CUPS FLOUR 1 PINT APRICOT PRESERVES 1. Cream butter and sugar. 2. Add flour, nuts, and coconut. 3. Place 3/4 of mixture onto cookie sheet and bake for 10-12 minutes at 350 degrees. 4. Spread apricot over while hot and sprinkle remaining 1/4 of mixture on top and put back in oven for 25 minutes. 2

4: ANISE BISCOTTI 2 CUPS SUGAR 1/3 CUPS BRANDY 1 CUP SOFT BUTTER 1 1/2 TSP ANISE EXTRACT 4 EGGS 1 TSP VANILLA EXTRACT 4 1/2 CUPS FLOUR 1 CUP ALMONDS 4 TSP BAKING POWDER 2 TBSP ANISE SEED 3/4 TSP SALT 1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or foil. 2. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla extract in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and the aniseed. 3. Drop dough by spoonful's onto prepared sheet, forming two 2x13 inch long strips on each sheet. Smooth dough into logs with moistened fingertips. 4. Bake about 30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce oven temp to 300 degrees. 5. Cut cooled logs on the diagonal into 3/4 inch thick slices using a serrated knife. Place on clikie sheets. 6. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to rack and cool. 3

5: CHOCOLATE CITRUS BISCOTTI 2 CUPS FLOUR 1 CUP SUGAR 3/4 CUP FINE YELLOW CORNMEAL 1 TSP SALT 1 1/2 TSP BAKING POWDER 3 LARGE EGGS 1 TBSP ORANGE ZEST 1 TBSP LEMON ZEST 1 3/4 CUP SEMISWEET CHOCOLATE CHIPS 2 TBSP UNSWEETENED COCOA POWDER 1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Stir the flour, cornmeal, baking powder, and salt in a large bowl. Using an electric mixer, beat the eggs and sugar in another large bowl until pale yellow and fluffy, about 3 min. Add the orange and lemon zest to the dry ingredients. Add the flour mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky.) Let stand for 5 minutes. 3. Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart. Moisten your hands with water and shape into two 11x4 inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using serrated knife, cut crosswise into 1/2 inch thick diagonal slices. Arrange the biscotti cut side down on same sheet. Bake until the biscotti are pale and golden, about 25 minutes. Cool on the baking sheet for 5 minutes. Using a metal spatula, transfer the biscotti to rack to cool completely. 4. Melt chocolate chips in microwave, stirring every 20 sec., about 1 1/2 minutes total. Dip 1 cut side of biscotti into chocolate. Gently shake off excess. Place biscotti, chocolate side up on baking sheet. Refrigerate until firm, about 35 minutes. Lightly brush biscotti with pastry brush dipped in cocoa. 4

6: CRANBERRY PISTACHIO BISCOTTI 1/4 CUP LIGHT OLIVE OIL 1/4 TSP SALT 3/4 CUP WHITE SUGAR 2 EGGS 2 TSP VANILLA EXTRACT 1 3/4 CUPS FLOUR 1/2 TSP ALMOND EXTRACT 1 TSP BAKING POWDER 1/2 CUP DRIED CRANBERRIES 1 1/2 CUPS PISTACHIO NUTS 1. Preheat oven to 300 degrees. In a large bow, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, and then beat in the eggs. Combine flour, salt, and baking powder, and gradually stir in egg mixture. Mix in the cranberries and nuts by hand. 2. Divide dough in half. Form two logs (12x12 inches) on a cookie sheet lined with parchment paper. Dough may be sticky, wet hands with cool water to handle more easily. 3. Bake for 35 minutes, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven temp to 275 degrees. 4. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approx. 8-10 minutes or until dry. Cool. Makes 36 servings. 5

7: ITALIAN BISCOTTI 1 3/4 POUNDS BUTTER 14 1/3 CUPS FLOUR 4 1/4 CUPS WHITE SUGAR 1 1/4 TSP SALT 1 1/4 POUNDS CHOPPED ALMONDS 14 1/2 EGGS 2 1/2 TSP ANISE EXTRACT 1 TBSP AND 1 3/4 TSP VANILLA EXTRACT 1 TBSP AND 1 3/4 TSP BAKING POWDER 1. Preheat oven to 350 degrees. In a large bowl, cream the butter and sugar together. Add eggs one at a time, beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt. Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, knead by hand. 2. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the oven, until firm. Cut the loaves in diagonal slices 1/2 inches wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, and then tun them over to do the other side. This will take about 7 to 10 minutes. 6

8: PISTACHIO BISCOTTI 1 1/2 CUPS PISTACHIOS 1 TSP VANILLA EXTRACT 1 STICK UNSALTED BUTTER 3 1/2 CUPS FLOUR 1 TSP BAKING POWDER 3 EGGS 1/2 TSP SALT 1 CUP SUGAR 1. Preheat oven to 350 degrees. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until nuts are lightly toasted. Remove from oven. 2. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla:mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. 3. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long and 1 inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 one inch thick pieces. Put the cookies back on the cookie sheet and bake for 5 minutes. Turn the cookies over and bake on the other side for another 5 minutes. Store cooled cookies in an airtight container. 7

9: BISCOTTI ( Donna's favorite) 4 CUPS FLOUR 4 EGGS 4 TSP BAKING POWDER 2 TBSP WATER 1 1/2 CUPS SUGAR 4 TBSP BUTTER 1 TSP VANILLA OR ANISE 1/2 CUP NUTS 1. Cream butter and add sugar and beaten eggs. 2. Add flour, baking powder, water, vanilla, and nuts. 3. Grease pan. Roll batter into long rolls 1/2 inch in thickness, brush with egg, then bake for 30- 35 minutes after preheating oven to 350 degrees. 4. When cool, cut into 1 inch slices and toast again for a few minutes. 8

10: BUTTER COOKIES ( Lorreta's) 4 STICKS OF MARGARINE 1 EGG 1 1/8 CUP SUGAR 1/4 TSP VANILLA 1 CUP CHOPPED NUTS 4 CUPS FLOUR 1. Preheat oven to 400 degrees. Mix all ingredients. Do not grease pan. Bake for about 10 minutes. BUTTER COOKIES ( May's) 2 STICKS OF BUTTER 4 TBSP SUGAR 2 CUPS SIFTED FLOUR 1 1/2 TSP VANILLA 1 PINCH OF SALT 1/2 CUP CHOPPED NUTS 1. Preheat oven to 400 degrees and do not grease pan. 2. Mix all ingredients and bake for 10 minutes. BUTTER COOKIES (Donna's) 2 STICKS SOFT BUTTER 2 TSP VANILLA 1 CUP CONFECTIONERS SUGAR 1 TSP WATER 2 CUPS FLOUR 1/2 CUPS CHOPPED NUTS 1. Preheat oven to 350 degrees. 2. Mix dough until stiff. Place small amount on ungreased cookie sheet and flatten with fork. 3. Bake until brown. 9

11: BANANA COOKIES 1 CUP SHORTENING 2 TSP BAKING POWDER 2 CUPS SUGAR 1/2 TSP SALT 3 EGGS 1/2 TSP BAKING SODA 1 TSP VANILLA 1 1/2 CUPS MASHED BANANAS 4 CUPS FLOUR 2 CUPS CHOPPED NUTS 1. Cream shortening and sugar. Add eggs, beat well. Add vanilla and beat. 2. Combine salt, baking soda, baking powder, and sifted flour. 3. Alternately add mashed bananas and nuts to cream mixture. 4. Drop by teaspoons on well greased cookie sheet. 5. Bake at 375 degrees for 10-12 minutes. CANNOLI ( Donna's) 4 EGGS BEATEN 4 TBSP BUTTER MELTED 4 TBSP CANNED MILK OR WINE 4 TBSP SUGAR 1. Add enough flour to make a stiff dough. Roll out very thin place on deep forms. Deep fat fry until light brown. FILLING: 2 pounds ricotta cheese or custard. Mix with powdered sugar to sweeten. Add nuts, dry fruit, chocolate chips and fill and chill. 1 pound of filling fills 10 cannoli. 10

12: CANNOLI SHELLS 2 CUPS FLOUR 1/4 TSP GROUND CINNAMON 1 TSP SUGAR 2 TBSP UNSALTED BUTTER 6 TBSP MARSALA 1 TBSP UNSWEETENED COCOA FILLING 1 POUND SHEEPS MILK RICOTTA (MAY SUBSTITUTE COWS MILK) 1/2 CUP SUPERFINE SUGAR 1/3 CUP LEMON JUICE 1 TBSP VANILLA 4 TBSP GRATED ORANGE ZEST 1/4 CUP MINI CHOCOLATE CHIPS 1 EGG LIGHTLY BEATEN 2 QUARTS CANOLA OIL (FRYING) POWDERED SUGAR FOR DUSTING 1. To make the shells: Mix together the dry ingredients and cut in butter with 2 knives. Add the Marsala and shape the dough into a ball. Wrap tightly in plastic wrap and refrigerate. 2. Heat 2 quarts or canola oil in three 1/2 quart pots to 360-375 degrees. 3. To make the filling: In a mixing bowl, stir together the ricotta, sugar, lemon juice, vanilla, orange zest, and chocolate chips. Mix until well combined. Spoon the filling into a pastry bag with an open tip, and place the bag in the refrigerator. 4. Remove the dough from the refrigerator and divide into 4 equal pieces. Using a rolling pin, roll 1 piece onto a flat surface until it measures 1/16 inch thick. Using a cookie cutter or a sharp knife, cut the dough into 4 inch circles. Using a rolling pin, elongate the circles into ovals. 5. Wrap the ovals lengthwise around the metal cannoli tubes. Using your fingertips, seal the edges shut with egg whites. Using your fingers, flare the ends open. 6. Working in small batches, carefully lift the cannoli shells and place them in the hot oil. Fry the shells until golden brown on both sides about 2-3 minutes. Using a slotted spoon or spatula, remove the finished shells to a plate lined with paper towels. Drain on paper towels. Allow to cool. 7. When the shells are cool enough to touch, carefully twist the molds away from shells. Shells may be made 1 day in advance and rest unfilled and uncovered. When ready to eat, stuff cannoli with ricotta cream, dust with powdered sugar and orange zest. 11

13: CARROT BARS (FROSTED) 1 1/4 CUPS PECAN HALVES 1 TSP GROUND CINNAMON BUTTERMILK BAKING MIX 2 EGGS 1/2 CUP SUGAR 1/3 CUP GOLDEN RAISINS 1/3 CUP SALAD OIL 2 LARGE CARROTS, FINELY SHREDDED 1/2 CUP PACKED BROWN SUGAR About 2 1/2 hours before serving or early in the day: 1. Reserve 60 pecan halves for garnish. Chop remaining pecans. 2. Preheat oven to 350 degrees. Grease 15 1/2 inch by 10 1/2 inch jelly roll pan: dust with some buttermilk baking mix. 3. In large bowl, with mixer at low speed, beat sugar, brown sugar, salad oil, cinnamon, eggs, and 2 1/2 cups buttermilk baking mix just until blended. Stir in carrots, raisins, and chopped pecans. 4. Spread mixture into jelly roll pan. Bake for 20-25 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack. When cool, cut lengthwise into 5 strips, and then cut each strip crosswise into 12 bars. 5. Prepare Cream Cheese frosting. Spoon frosting into decorating bag with large ribbon tube. Pipe frosting in 1/2 inch wide strip, down center of each bar. Top with pecan half. Store in covered container in refrigerator. Makes 5 dozen. CREAM CHEESE FROSTING 1. In a small bowl, with mixer at low speed, beat one 3 ounce package cream cheese, softened, 1/4 cup confectioner's sugar, 1 TBSP butter or margarine, and 1/4 TSP vanilla extract until smooth. 12

14: CHERRY SQUARES CRUST 2 CUPS FLOUR 1 TSP BAKING POWDER 1 CUP SUGAR 1 STICK MARGARINE 1 TEASPOON SALT 1 EGG, BEATEN WITH 1 TBSP OF MILK FILLING 2 CANS OF CHERRY PIE FILLING 21 OZ. EACH 1 CUP FLOUR 1/2 CUP MARGARINE 1 CUP SUGAR CRUNCH TOPPING Mixing like a pie crust, spread on ungreased cookie sheet 15 1/2x 10 1/2x3/4 inch. Spread on top cherry pie filling. Mix crunch topping and sprinkle on top. Bake at 350 degrees for 40-50 minutes or until top is lightly brown. CHOCOLATE MICE 4 (1 OZ) SQUARE SEMISWEET CHOCOLATE 1/3 CUP SOUR CREAM 1 CUP CHOCOLATE COOKIE CRUMBS 1/3 CUP CONFECTIONER'S SUGAR 24 SILVER DRAGEE DECORATING CANDY 1/4 CUP SLICED ALMONDS 12 (2 INCH) PIECES LONG RED VINE LICORICE 1/3 CUP CHOCOLATE COOKIE CRUMBS 1. Melt the chocolate and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover, refrigerate until firm. 2. Roll by level TBSP into balls. Mold to a slight point at one end. (the nose) 3. Roll dough in confectioners sugar for white mice, or choc. cookie crumbs for dark mice. On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and licorice string for tail. Refrigerate for at least 2 hours. 13

15: CHOCOLATE CHIP COOKIES 2 STICKS MARGARINE 1 CUP SUGAR 1/2 CUP BROWN SUGAR 2 EGGS 1 TSP VANILLA 2 1/2 CUPS FLOUR 1 PKG CHOCOLATE CHIPS NUTS IF DESIRED 1. Preheat oven to 350 degrees. Mix all ingredients. Grease pan. Bake for 8-10 minutes. DOUBLE CHOCOLATE CHERRY COOKIES Tony's favorite Christmas Cookie 1 1/4 CUP MARGARINE OR BUTTER 2 EGGS 1 3/4 CUP SUGAR 1 TBSP VANILLA 3 1/2 CUPS FLOUR 1/4 TSP SALT 3/4 CUP UNSWEETENED COCOA 1/2 TSP BAKING SODA 1/2 TSP BAKING POWDER 1 14 OZ CAN EAGLE UNSWEETENED MILK 1 PACKAGE SEMISWEET CHOCOLATE 2 6 oz JARS CHERRIES, DRAINED AND HALVED 1. Preheat oven to 350 degrees. Mix margarine and sugar until fluffy. 2. Add eggs and vanilla. 3. Combine dry ingredients. Stir into margarine until it makes a stiff dough. 4. Make 1 inch balls and place on ungreased cookie sheet. 5. Press cherry half into center and bake for 8-10 minutes. 6. In a small sauce pan, melt chips with cocoa and frost each cookie. 14

16: CHOCOLATE COVERED CHERRY COOKIES COOKIES 1/2 TSP SUGAR 3/4 CUP BUTTER SOFTENED 1 TSP VANILLA 1 EGG YOLK 1 1/2 CUPS FLOUR 1/4 CUP UNSWEETENED COCOA FILLING 1/4 CUP BUTTER SOFTENED 1 CUP POWDERED SUGAR 1 TSP BRANDY OR BRANDY EXTRACT TOPPING 36 MARACHINO CHERRIES DRAINED ON PAPER 1/2 CUP SEMISWEET CHOCOLATE CHIPS 1 TSP OIL 1. Preheat oven to 375 degrees. In a large bowl, combine sugar, vanilla, butter, egg yolk, and beat until fluffy. 2. Spoon flour into measuring cup and level off. Add flour and cocoa and mix well. 3. Shape rounded teaspoons into 1 inch balls and place 1 inch apart on ungreased cookie sheet and make indent in each cookie. Place a cherry in each indent and bake for 7-9 minutes. Remove from oven and place on wire rack to cool for 10 minutes. 4. Melt chocolate chips with 1 tsp oil and cover cherry with topping. 15

17: CHERRY CHOCOLATE BLOSSOM COOKIES 1 CUP POWDERED SUGAR 1 CUP SOFT BUTTER 2 TSP CHERRY LIQUID 2 1/2 CUPS FLOUR 1/2 TSP ALMOND EXTRACT 1/2 TSP SALT 1/2 CUP MARACHINO CHERRIES, CHOPPED 48 MILK CHOCOLATE CANDY DROPS 3-4 DROPS RED FOOD COLORING 1. Preheat oven to 350 degrees. Combine sugar, butter, cherry liquid, almond extract, and food color and blend well. 2. Add flour and salt and mix well. 3. Stir in cherries and refrigerate for at least 1 hour. 4. Shape into 1 inch balls and place 2 inches apart on un- greased cookie sheet. Bake for 10-12 minutes, or until edges start to brown. Remove and immediately top with candy and press down firmly. CHOCOLATE CHERRY COOKIES 1 JAR CHERRIES 1 1/2 CUPS FLOUR 1/2 CUP UNSWEETENED COCOA 1/4 TSP SALT 1/2 TSP BAKING SODA 1 CUP SUGAR 1/4 TSP BAKING POWDER 1 EGG 1/2 CUP SOFT BUTTER 1 1/2 TSP VANILLA 1/2 CUP SWEETENED CONDENSED MILK 1 PKG CHOCOLATE CHIPS (6 OZ) 1. Preheat oven to 350 degrees. Mix dry ingredients. Mix wet ingredients. Add together. 2. Shape into 1 inch balls, indent top, and place cherry in the center. Bake for 10 minutes. 3. In a double boiler, melt chocolate chips and mix with un- sweetened condensed milk to make icing for cookies. Makes 3-4 dozen. 16

18: CINNAMON POLAR BEARS 1 CUP SUGAR 1 TSP CINNAMON 1 TBSP MINI CHOCOLATE CHIPS 1 EGG 1 CUP SOFT BUTTER 2 1/4 CUPS FLOUR 48 RED CINNAMON CANDIES 1.Preheat oven to 350 degrees. 2. Mix all ingredients except cinnamon and flour. Beat until light and fluffy. 3. Add flour and cinnamon. 4. Make 1 inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly. Shape 1/4 inch balls for nose and 2 for ears, and flatten slightly. Arrange parts in bear face. 5. Bake for 11-12 minutes until firm to touch. Remove from oven. Press 2 chocolate chips in for eyes and 1 candy for nose. | 17

19: COCONUT MACAROONS 3 EGG WHITES 1/2 TSP SALT 1/2 CUP WHITE SUGAR 1 TSP VANILLA 2 CUPS FLAKED COCONUT 1/3 CUP UNSIFTED FLOUR 1. Preheat oven to 325 degrees. 2.Beat egg whites until soft peaks form. Add sugar, 2 TBSP at a time, beating well after each addition. Beat in vanilla and salt. Whites should be stiff with glossy peaks. Fold in coconut and flour. 3. Drop by teaspoonfuls 2 inches apart on lightly greased cookie sheet. 4. Bake for 12-14 minutes or until lightly browned. Remove from cookie sheet and cool on wire rack. Store in tightly covered container. 5. Makes 4 dozen. | 18

20: DATE AND NUT BARS 2 EGGS 1/2 CUP SUGAR 1/2 TSP VANILLA 1/2 CUP FLOUR 1/2 TSP BAKING POWDER 1/2 TSP SALT 2 CUPS DATES-CUT 1 CUP WALNUTS 1. Preheat oven to 325 degrees. Beat eggs. Add sugar, and vanilla. 2. Add sifted flour, baking powder, and salt. 3. Mix in walnuts and dates. 4. Bake for 30 minutes in a well greased, small oblong pan. Cut into bars while hot and sprinkle with powdered sugar. 19

21: DOUGHNUTS 4 CUPS FLOUR 4 TSP BAKING POWDER 1/2 TSP SALT 1 CUP SUGAR 2 EGGS 2 TBSP BUTTER MELTED 1 CUP MILK 1 TSP VANILLA 1/4 TSP NUTMEG 1. Sift flour. Add baking powder, nutmeg, and salt. Add melted butter,eggs, sugar, milk and vanilla. Mix well cut into doughnut shapes and put in oil at 350 degrees until brown. Turn over and cook. 2. Also cook the doughnut hole. 3. When doughnuts are cool, either glaze with powdered sugar frosting or roll in a sugar and cinnamon mix, or powdered sugar. 20

22: EGG NOG COOKIES COOKIES 2 CUPS SUGAR 1 CUP SOFT BUTTER 2 EGGS 1/3 CUP EGG NOG 4 1/2 CUPS FLOUR 1 TSP NUTMEG 2 TSP BAKING POWDER 1 TSP RUM FLAVORING EGG YOLK PAINT 2 EGG YOLKS 1/2 TSP WATER FOOD COLORING (OPTIONAL) 1. Preheat oven to 350 degrees. In a large bowl, mix sugar, eggs, and butter until light and fluffy. 2.Add egg nog, and rum. (may use vanilla instead of rum) . 3. In another bowl, mix flour, baking powder, and nutmeg. Add to butter mixture and blend well. Cover with plastic and refrigerate for 30 minutes. 4. Roll out 1/2 of mixture into 1/8 inch thickness and cut into 2 1/2 logs. Put on ungreased cookie sheet. Paint with egg yolk paint. Bake for 8-10 minutes. 21

23: EASTER BISCUTS-KNOTS 4 TSP OIL OR CRISCO 4 EGGS 4 TBSP SUGAR 1 TSP VANILLA 2 1/2 CUPS FLOUR 3 TSP BAKING POWDER 1. Beat eggs, add oil and sugar. Beat until well mixed. Then add flour and baking powder. 2. Grease pans. Bake at 400 degrees for about 10 minutes. EASTER TARRELS 5 EGGS 3 TBSP OIL 2 1/2 CUPS FLOUR 1. Mix all ingredients into a dough. Make dough into a rope and then into a circle. Boil dough until it floats in water. Then bake at 400 degrees for about 30 minutes. Bake on a grate or gird. EASTER TARRELS 6 EGGS 3 CUPS OF FLOUR 1 TBSP DRY YEAST 3 1/2 TBSP OIL (mix yeast in a little water) 1. Mix ingredients into a dough. Shape into a circle and boil for 3 minutes. Cool. Then bake on grate for 30 minutes. Frost when done. 22

24: FIG- STUFFED COOKIES: CUCCIDATI ITALIAN FILLING 8 OZ DRIED FIGS, CHOPPED 6 TBSP BRANDY 1- 8 OZ JAR HONEY 2 OZ RAISINS 2 OZ DATES 2 OZ DRIED CHERRIES 2 OZ CITRON 1 CUP WALNUT PIECES TOASTED 1/4 TSP GROUND NUTMEG 1/2 TSP GROUND CINNAMON 2 PINCHES GROUND CLOVE RIND OF 1 LEMON RIND OF 1 ORANGE(remove any white pith) 1 CUP WHOLE, BLANCHED ALMONDS, TOASTED PASTRY 2 1/2 CUPS FLOUR 1/3 CUP SUGAR 3/4 TSP BAKING POWDER 1/2 TSP SALT 1/4 CUP MILK 8 TBSP BUTTER, CHILLED AND CUT INTO SMALL PIECES 3 EGGS (1 WHISKED WITH 1 TSP WATER, TO MAKE EGG WASH) ICING 1 CUP CONFECTIONERS' SUGAR 1/2 TSP VANILLA EXTRACT 1-2 TBSP MILK COLORED SPRINKLES/DOTS 1. Make the filling: In a bowl, combine the figs with 4 TBSP of brandy and let soak overnight, or up to 4 weeks. 2. In a food processor, combine the soaked figs, the remaining 2 TBSP of brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternately, run all the ingredients through a meat grinder. Keep chilled until ready for use. 3. Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor is running, Pour the liquid through the feed tube until just combined and dough is formed. Form the dough into a disk and chill 30 minutes. 23

25: 4. On a floured work surface, roll out the dough, 1/8 inch thick. With a sharp knife or pizza cutter, cut out large (3 inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan, then chill. 5. To form cookies, have ready the filling, the chilled dough pieces with the egg wash and place 1 TSP of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges. 6. Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split one end to look like a tail, carve rows of lines to look like feathers or fins, cut a carved line for gills or beak opening, and a hole for the eye. Re-chill the cookies. 7. Preheat the oven to 350 degrees. 8. Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes. Meanwhile, make the icing: In a bowl, whisk together all the icing ingredients. 9. Toss the cookies with the icing while they are still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like they are porcelain when they are done. 24

26: MRS. FIELDS COOKIES 1 POUND SALT FREE BUTTER 2 CUPS DARK BROWN SUGAR 1 1/2 CUP WHITE SUGAR 2 TSP VANILLA 3 EGGS 6 CUPS FLOUR 1 1/2 TSP SALT 1 1/2 TSP BAKING SODA 2 PACKAGES CHOCOLATE CHIPS 1. Preheat oven to 350 degrees. Cream butter, brown sugar, and white sugar. 2. Add eggs, and vanilla. 3. Add flour, salt, and baking soda. 4. Stir in 4 cups of chocolate chips. Drop cookie dough on ungreased cookie sheet. Bake for 8-10 minutes. Cool on sheet for 5 minutes. GREEK SESAME TWISTS 1 CUP SUGAR 1 TBSP BAKING POWDER 1 TSP VANILLA EXTRACT 1/4 TSP GROUND NUTMEG 3 CUPS FLOUR 3 EGGS 3 TBSP SESAME SEEDS 3/4 CUP BUTTER OR MARGARINE SOFTENED 1. In large bowl, measure sugar, butter, or margarine, baking powder vanilla, nutmeg, 2 cups of flour, 2 eggs, and 1/2 tsp salt. With mixer at low speed, beat ingredients until blended, occasionally scraping bowl with rubber spatula. With wooden spoon, stir in remaining 1 cup flour until mixture is smooth. 2. Preheat oven to 350 degrees. In cup, beat remaining egg slightly. With hands, roll 1 TBSP dough into 7 inch long rope, bring ends of rope together: gently twist ends together, leaving a small loop at top. Place cookie on ungreased cookie sheet. Repeat with remaining dough, placing cookies 1 inch apart. Brush cookies with beaten egg: sprinkle with sesame seeds. 3. Bake for about 15 minutes or until golden. Remove cookies to wire racks to cool. Store cookies in tightly covered container. Makes about 3 1/2 dozen. About 90 calories each. 25

27: GRANOLA BARS 2 CUPS OLD FASHIONED ROLLED OATS 1/2 CUP RAW SUNFLOWER SEEDS 1 CUP SLICED ALMONDS 1/2 CUP WHEAT GERM 1/2 CUP HONEY 1/4 CUP PACKED DARK BROWN SUGAR 1 OZ UNSALTED BUTTER, PLUS EXTRA FOR PAN 2 TSP VANILLA EXTRACT 1/2 TSP KOSHER SALT 6 1/2 OZ CHOPPED DRIED FRUIT, ANY COMBINATION OF APRICOTS, CHERRIES, OR BLUEBERRIES 1. Preheat oven to 350 degrees. Butter a 9x9 inch glass baking dish. 2. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half sheet pan. Place in oven and toast for 15 minutes, stirring occasionally. 3. In the meantime, combine honey, brown sugar, butter, vanilla, and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. 4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish. Bake in oven for 25 minutes. Remove from oven and allow to cool completely. Cut into squares and store in airtight container for up to one week. 26

28: HOMEMADE HO-HOS CAKE 5 EGGS 2 YOLKS 3/4 CUP BROWN SUGAR 1 TSP VANILLA EXTRACT 3/4 CUP FLOUR 1/4 TSP BAKING POWDER 6 TBSP DUTCH PROCESSED COCOA POWDER 1/4 CUP CLARIFED BUTTER,WARM FILLING 3 CUPS CONFECTIONERS' SUGAR 1 CUP BUTTER 1-2 TBSP HEAVY CREAM 1 TSP VANILLA GLAZE 12 OZ SEMISWEET CHOCOLATE, CHOPPED 2 OZ COCOA BUTTER OR 1/4 CUP VEGETABLE OIL 1. Preheat oven to 350 degrees. 2. To make the cake: butter the jelly roll pan and line it with parchment paper:then butter the paper to assure release. 3. Bring a saucepan of water to a simmer. 4. In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes. 5. Meanwhile, sift together the flour, cocoa, and baking powder 3 times. 6. Remove the bowl from the mixer and while folding the egg mixture, add the flour mixture, little by little, until well mixed. Drizzle in the clarified butter while folding the batter. 27 r

29: 7.Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes. 8.Remove the cakes from the oven and let sit in the pan from 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with with plastic wrap. 9.To make filling; In the bowl of standing mixer, combine the sugar and butter and mix on low speed until well blended: then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed. 10. Spread the sponge cakes with a thin layer of the filling, leaving 1/4 inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2 inch thick log. Cut the log off from the remaining sheet of cake and place seam side down. Repeat with remaining cake. Chill the logs for 30 minutes, then cut into 2 1/2 inch sections. 11.To make the glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours. 28

30: HOLIDAY PARTY COOKIES 2 1/4 CUPS SIFTED FLOUR 1 TSP VANILLA 1/2 TSP SALT 2/3 CUPS SUGAR 1 CUP MARGARINE 1 EGG 1. Preheat oven to 400 degrees. Cream margarine, and sugar until light and fluffy. Add egg and vanilla and beat well. 2. Sift flour and salt and add to butter mixture and blend until smooth. Pack dough into a cookie press and force onto ungreased cookie sheet. Bake for about 8 minutes until the edges are delicately browned. Remove from cookie sheet and cool. ITALIAN CHRISTMAS CHOCOLATE COOKIES 1CUP SUGAR 3 CUPS FLOUR 1 TSP HEAPING CINNAMON 1 TSP CLOVE 1/2 CUP STRONG COFFEE 1 TSP VANILLA 1/2 ORANGE RIND GRATED 1/2 CUP NUTS 3/4 CUP CRISCO 1/4 CUP COCOA 3 TBSP BAKING POWDER 2 EGGS 1. Preheat oven to 350 degrees. Mix dry ingredients and cut in Crisco. Mix in liquid ingredients. Roll into balls and bake for 15 minutes, then frost with white sugar frosting. WHITE SUGAR FROSTING 1 CUP SUGAR AND 3/4 CUP HOT CHOCOLATE 29

31: ICE CREAM KOLACKY 2 CUPS SOFT BUTTER CONFECTIONERS SUGAR 3 1/2 -4 CUPS FLOUR FRUIT OR NUTS 1 PINT VANILLA ICE CREAM-SOFTENED 1. Preheat oven to 350 degrees. 2. Work butter into flour with fingers. Mix in the ice cream thoroughly. Tear off pieces of dough and shape into small balls. Flatten ball with your hand and press thumb down in center. Place on ungreased cookie sheet. Place filling in depression. 3. Bake for 20-25 minutes. Cool and dust with powdered sugar. KOLACKY 1CUP BUTTER (ROOM TEMP) 1/4 TSP VANILLA 2 1/4 CUP SIFTED FLOUR 1/2 TSP SALT 18 OZ PKG CREAM CHEESE (ROOM TEMP) 1. Cream butter and cheese until light and fluffy. 2. Add vanilla. 3. Add flour and salt. Chill mixture for 2 hours. 4. Cut and cook on ungreased sheet for 10-12 minutes. 30

32: HAMMOND'S KALCOCHY 1/2 LB CREAM CHEESE, SOFTENED 1 LB BUTTER SOFTENED 4 CUPS FLOUR 1/2 TSP BAKING POWDER 2 TSP POWDERED SUGAR SOTO FRUIT PASTRY FILLING 1. Preheat oven to 350 degrees. 2. Mix all ingredients into a dough. Roll out dough into approximately 1 1/2 inch circles. Put circles onto a greased cookie sheet and put in filling. Pinch middle of cookie together. 3. Bake for 8-10 minutes or until slightly brown. Remove to wire rack to cool. 4. Dust with powdered sugar. 31

33: HONEY BALLS (STRUFOLI) 3 EGGS 1/4 CUP SUGAR 1 1/2 TBSP WHISKEY 3 TBSP CRISCO 1/4 TSP BAKING POWDER PINCH OF SALT 1 1/2 CUP FLOUR CRISCO OIL TO FRY 1. Mix everything together except frying oil. Roll pieces of dough into pencil sized strips. Cut strips into small pieces, approx 1/4 inch diameter. Fry in hot oil until golden brown. Lift out with slotted spoon and drain on paper towels. In a saucepan or non-stick pan, bring to boil: 1/2 CUP HONEY 1/2 TBSP SUGAR 1. Remove from heat. Add dough bits to honey mixture. 2. Arrange in a circle on a dish after placing a glass in center of plate so dough bits form a wreath-like circle. 3. Garnish with tiny round sprinkles. 4.Remove glass from center of dish after honey balls have set. 32

34: LEMON RICOTTA COOKIES WITH LEMON GLAZE COOKIES: 2 1/2 CUPS FLOUR 1 TSP BAKING POWDER 1 TSP SALT 1 STICK UNSALTED BUTTER 2 CUPS SUGAR 2 EGGS 3 TBSP LEMON JUICE 1 LEMON ZESTED 1- 15 oz CONTAINER WHOLE MILK RICOTTA CHEESE GLAZE: 1 1/2 CUPS POWDERED SUGAR 1 LEMON ZESTED 3 TBSP LEMON JUICE 1.Preheat oven to 375 degrees. 2. To make cookies: In a medium bowl, combine the flour, baking powder, and the salt. Set aside. 3. In a large bowl, combine the butter and the sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until mixed. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. 4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 TBSP for each cookie) onto the baking sheets. Bake for about 15 minutes, until edges are slightly golden. Remove from oven and let cookies rest on baking sheet for 20 min. 5.To make the glaze: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 TSP onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies in a decorative container. 33

35: NUT CUPS (Aunt Lisa's) CUPS 1 STICK BUTTER OR MARGARINE 1 3 OZ PKG OF CREAM CHEESE 1 CUP SIFTED FLOUR 1. Cream ingredients together with a fork. Shape dough into 24 balls and with fingers, press dough into cup- cake pans. FILLING 1 TBSP MELTED BUTTER 3/4 CUP LIGHT BROWN SUGAR 1 EGG YOLK A PINCH OF SALT 1 TSP VANILLA EXTRACT CHOPPED PECANS 1.Put a few nuts at the bottom of each cup. 2. Cover nuts with 1 spoon of filling and add a few nuts on top. 3. Bake at 375 degrees for 20 minutes or more. 34

36: OLD FASHIONED OATMEAL DROP COOKIES 1 CUP SOFT BUTTER 1 3/4 CUPS SIFTED FLOUR 1 CUP PACKED LT. BROWN SUGAR 1 TSP BAKING SODA 1 CUP SUGAR 1 TSP SALT 2 EGGS 1 TSP VANILLA EXTRACT 3 CUPS QUICK ROLLED OATS 1 CUP DARK RAISINS (UNCOOKED) (SEEDLESS) 1.Preheat oven to 350 degrees. Cream butter. Add sugars and cream again. Add sifted dry ingredients. Stir in oats and raisins. Drop by rounded teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake for 10-12 minutes. Remove from cookie sheet and cool on rack. OATMEAL COOKIES 1 CUP RAISINS 2 STICKS MARGARINE 1 CUP SUGAR 1/2 CUP BROWN SUGAR 1 EGG 1/2 CUP MILK 1 TSP VANILLA 2 1/2 CUPS FLOUR 1 TSP BAKING SODA 1 1/2 TSP CINNAMON 2 1/2 CUPS OATMEAL 1 CUP OF NUTS 1. Soak 1 cup of raisins in hot water and drain. 2. With mixer, cream margarine. Add sugars and egg. Add milk and vanilla. Beat until well mixed. 3. By hand, add flour, baking soda, cinnamon, and oatmeal. Stir in raisins and nuts. 4. Grease cookie sheet. Bake for 10 minutes in preheated oven at 400 degrees. 35

37: SALTED PEANUT DROPS 1 CUP SOFT BUTTER 3 CUPS SIFTED FLOUR 1 1/2 CUPS PACKED LT. BROWN SUGAR 1/2 TSP SALT 2 EGGS 1/2 TSP BAKING SODA 2 CUPS SALTED PEANUTS-CHOPPED 2 TSP VANILLA 1. Preheat oven to 370 degrees. Cream butter. Add sugar and cream again. Beat in eggs and vanilla. Mix well. Add sifted dry ingredients. Hand stir in peanuts. 2. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes. Remove and cool on wire rack. PIGNOLI COOKIES 12 oz ALMOND PASTE 4 EGG WHITES 1/2 CUP WHITE SUGAR 1 1/2 CUP PINE NUTS 1 CUP CONFECTIONERS' SUGAR 1. Preheat oven to 325 degrees. Line 2 cookie sheets with foil, and grease foil lightly. 2. Mix almond paste and sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites and process until smooth. 3. Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands, roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form 1 1/2 inch round. 4. Bake 15-18 minutes until lightly browned. Let stand on cookie sheet for 1 minute. 36

38: SLICE AND BAKE PUMPKIN COOKIES 3 CUPS FLOUR 1 TBSP PUMPKIN PIE SPICE 1/2 TSP SALT 1 TBSP GROUND GINGER 1 CUP SOFT BUTTER 2 CUPS SUGAR 1 EGG YOLK 1 CUP LIBBY PUMPKIN PIE 1. Preheat oven to 350 degrees. 2. Bake for 10-12 minutes. Will harden when cool. 37

39: PECAN BUTTER BALLS SIFT TOGETHER IN A MEDIUM BOWL: 2 CUPS FLOUR sifted 1/4 CUP WHITE SUGAR 1/2 TSP SALT ADD: with spoon or hand until well blended 1 CUP SOFT BUTTER 2 TSP VANILLA EXTRACT ADD 2 cups minced pecans and mix well. 1. Shape into 1 inch balls. 2. Roll in 1 cup finely chopped pecans. 3. Place on ungreased cookie sheet. 4. Bake in preheated oven at 325 degrees for about 25 minutes, or until pale brown. 5. Remove to wire racks to cool. Sprinkle with confectioners' sugar. Makes 4 1/2 dozen. 38

40: PECAN CARAMEL SPIDERS 1 1/2 CUPS TOASTED PECANS 1 CUP SUGAR 1 CUP HEAVY CREAM 1 TSP VANILLA 1/2 CUP LIGHT CORN SYRUP 1/4 TSP SALT 2 TBSP UNSALTED BUTTER in pieces 5 oz THIN BLACK LICORICE STRANDS cut in 2 inch pieces 6 oz SEMISWEEET CHOCOLATE,chopped 4 oz MILK CHOCOLATE, chopped CHOCOLATE CURLS OR JIMMIES, optional 1.Line 2 baking sheets with waxed paper and spray lightly with nonstick spray. Mound 30 small clusters of pecans, about 3-4 pecans each, spaced a couple o inches apart on the pan. 2.Make caramel: Warm the cream over low heat and keep warm while you cook the sugar. Put the sugar and corn syrup and in a deep, heavy bottomed large saucepan. Cook over medium heat, stirring occasionally until the sugar dissolves. Stop stirring, raising heat to medium-high, and simmer until the sugar reaches the hard crack stage, or 305 degrees on a candy thermometer, about 7 minutes. 3.Whisk the butter and salt into the sugar mixture. Gradually pour in the cream and vanilla taking care since the mixture will bubble up. Reduce the heat to medium and continue to cook, stirring occasionally, until the sugar reaches soft ball stage, 240 degrees on thermometer, about 5 minutes more. Immediately remove from the heat and cool a minute. 4.Ladle a couple tablespoons of warm caramel over some of the nut clusters, to make spider bodies. 5.Then press 6 pieces of licorice into the warm caramel to make the legs. Repeat with the remaining caramel and licorice.(If caramel hardens, warm over very low heat). Let spiders cool 15 minutes. 6.Meanwhile, put the chocolates in medium heatproof bowl. Bring a saucepan filled with 1 inch water to a very slow simmer. Set the bowl over but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Or melt in microwave at 50% power until soft. Stir and melt completely.) 7. Spoon 1 TBSP of melted chocolate over each spider. Sprinkle with jimmies or chocolate curls in desired. Let cool until firm. 39

41: PRALINE COOKIES 1/2 CUP BUTTER OR MARGARINE 1/2 CUP SUGAR 1/2 CUP PACKED BROWN SUGAR 1 EGG, BEATEN 1 1/2 CUPS FLOUR 1 1/2 TSP VANILLA 1 1/2 CUPS CHOPPED PECANS POWDERED SUGAR 1. Preheat oven to 375 degrees. 2. Microwave butter on HIGH for 40-45 seconds or until butter is melted. Add sugars, egg, flour, and vanilla and mix well. Add pecans, mix well. Using small scoop, drop dough 2 inches apart onto flat baking stone. Bake for 12-15 minutes. Remove to nonstick cooling rack. Cool slightly. Sprinkle with powdered sugar using a flour/sugar shaker. Makes 2 1/2 dozen. RUMPLE DOODLES 1 CUP OATMEAL 1 CUP SUGAR 1 CUP FLOUR 1/2 CUPS RAISINS 1 TSP CINNAMON 1 CUP COCONUT FLAKES 1 TSP SALT 1 TBSP BAKING SODA 2 TBSP MOLASSES 1/2 CUP MELTED BUTTER 2 TBSP WATER 1. Preheat oven to 350 degrees. Mix all ingredients. Bake for 15 minutes. Cool on wire rack. 40

42: REFRIGERATOR COOKIES DOUGH 1 CUP SUGAR 1 EGG 1 TSP VANILLA EXTRACT 1/8 TSP SALT 2 CUP FLOUR 1 1/2 STICKS BUTTER OR MARGARINE, SOFTENED 1. Cream butter and sugar, then add egg, vanilla, and salt. Beat until smooth. Add flour. Stir until stiff. 2. Divide dough in half. Place each half between 2 pieces of wax paper. Roll each 1/2 with hands to form cylinder. Chill at least 5 hours or over night. You can also wrap dough in plastic and freeze for three months. 3. To cook dough, preheat oven to 350 degrees. Slice dough in 1/4 inch pieces. Place 1 1/2 inches apart on ungreased cookie sheet and bake for 12-15 minutes. SESAME CIRCLE COOKIES 2 CUPS SIFTED FLOUR 1/4 TSP SALT 1/2 CUP BUTTER/MARGARINE 1/4 SHORTENING/SPRY 1 CUP SUGAR 1 EGG 1 TSP VANILLA SESAME SEEDS 1.Preheat oven to 325 degrees. Sift together flour and salt. Cream butter and shortening. Add sugar gradually and cream well. Add egg and vanilla. Beat well. Add the dry ingredients and shape into balls and dip into cold water, then into sesame seeds. Place on ungreased cookie sheet and bake in oven for 12-15 minutes. 41

43: SUGAR COOKES 2/3 CUPS SHORTENING 3/4 CUP SUGAR 1 TSP VANILLA 1 EGG 4 TSP MILK 2 CUPS SIFTED FLOUR 1 1/2 TSP BAKING POWDER 1/4 TSP SALT 1. Thoroughly cream shortening, sugar, and vanilla. Add eggs and beat until light and fluffy. Stir in milk. Sift together dry ingredients and blend into creamed mixture. Divide dough in half and chill for 1 hour. 2. On lightly floured surface, roll to 1/8 inch thickness and cut into desired shapes with cookie cutters. 3. Bake on greased cookie sheet at 375 degrees for 6-8 minutes. Cool slightly, then remove from pan. Makes 2 dozen. THE BEST ROLLED SUGAR COOKIES 1 1/2 CUPS SOFT BUTTER 2 CUPS SUGAR 4 EGGS 1 TSP VANILLA 5 CUPS FLOUR 2 TSP BAKING POWDER 1 TSP SALT 1. Preheat oven to 400 degrees. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). 2. Roll out dough on flour surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet and bake for 6-8 minutes. 42

44: RAINBOW SUGAR COOKIE ARRANGEMENT YOU WILL NEED: DECORATIVE CONTAINER TISSUE PAPER DOUGH DISK (RECIPE BELOW) VARIOUS FLOWER POTS LONG/SHORT LOLLIPOP STICKS GREEN JELLY BEANS FLOWER SHAPED COOKIE CUTTERS FLORAL TAPE ICING IN VARIOUS COLORS SILK LEAVES RECIPE CARD DOUGH DISK 3/4 CUP SUGAR 3/4 CUP UNSALTED BUTTER-SOFT 1 EGG 1/4 TSP VANILLA EXTRACT 1/2 TSP BAKING POWDER 3 1/2 CUPS FLOUR 2/3 CUPS VEGETABLE SHORTENING 1. Dough disk: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter, and shortening until fluffy. Add the egg, vanilla, and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic and chill 1 to 2 hours. Line container with tissue paper and place all items inside. The recipe card should read as follows: Get started on your cookie bouquet garden by preheating the oven to 350 degrees, then butter a sheet pan. After that, roll out the dough to 1/4 inch thick on a lightly floured surface. Using the cookie cutters, cut out cookies and transfer to the prepared pan. Insert a lollipop stick inside each cookie and bake until light golden, 20 to 25 minutes. Let cool completely on the sheet pan. To ice the cookies, you can either use the icing provided, or if you're feeling a bit adventurous, heres a quick and easy recipe: 4 CUPS CONFECTIONERS' SUGAR 4-5 TBSP MILK 1 TSP VANILLA EXTRACT 4 COLORS OF FOOD COLORING CONTINUED ON NEXT PAGE.................... 43

45: 1. In a medium bowl, mix the confectioners' sugar, 4 TBSP of the milk, and the vanilla until smooth. If still to thick to spread, add the remaining TBSP of milk, a little at a time until the icing is smooth and pourable, but thick enough to coat. Measure 1/4 cup of white icing into each of 4 small bowls. Color them 4 different colors. Cover with plastic wrap until ready to use. 2. When you are ready to ice the cookies, set a wire rack over a piece of wax paper or parchment paper. Place the cooled cookies on the wire rack and pour the remaining white icing onto them. Using a metal icing spatula, cover the cookies completely with an even layer of icing. Before the icing sets, use forks or squeeze bottles to drizzle the other 4 colors of icing over the cookies to make spidery lines. Let harden 1 hour then store in an airtight container. 3. To assemble the cookie bouquet, start by cutting out cubes of flower foam that will fit into the flowerpot then wrap the foam in plastic. Place a silk leaf against the against the stick in one of the iced cookies, then wrap the entire stick with floral tape, so it looks like a floral stem. Poke the stick through a cookie, then stick the cookie flower into the foam in the flower pot, then cover the foam with jelly beans. ALL DONE!!!!!! 44

46: NO ROLL SUGAR COOKIES 1 CUP SUGAR 1 CUP BUTTER/MARGARINE 2 EGGS, BEATEN 4 CUPS FLOUR 1 TSP CREAM OF TARTAR 1 CUP POWDERED SUGAR 3/4 CUP COOKING OIL 2 TBSP COOKING OIL 1 TSP BAKING SODA 1 TSPB VANILLA 1 TSP SALT 1. In a large bowl, mix sugar and butter, then add oil, eggs, and vanilla. Mix well. Stir dry ingredients into mixture. Chill for 2 hours. Shape into 1 inch balls. Flatten with glass dipped in sugar. Bake at 350 degrees for 12-15 minutes. SOUR CREAM DROP COOKIES 1 CUP SOFT BUTTER 1/2 CUP DAIRY SOUR CREAM 1 CUP PACKED LT BROWNSUGAR 1 TSP BAKING SODA 1 CUP SUGAR 4 CUPS SIFTED FLOUR 1 CUP CHOPPED PEACANS 3 EGGS 1 TSP VANILLA EXTRACT 1. Preheat oven to 375 degrees. 2. Cream butter, add sugars, cream again. Beat in eggs and vanilla and mix well. Combine sour cream and soda. Add flour, alternately with sour cream to butter mixture. Stir in pecans. 3. Drop by rounded teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake for 8-10 minutes. Remove for cookie sheet to cool on wire rack. Makes 12 dozen. 45

47: SNOWMAN FACE COOKIES 1/4 CUP PELSBY CREAM SUPER VANILLA FROSTING 16 oz can 1- 14 oz 20 WHITE FUDGE COVERED CHOC. SANDWICH COOKIES 1 TBSP MINATURE SEMISWEET CHOCOLATE CHIPS 10 GUM DROPS 2 OZ SLICED JELLIES, BLACK AND RED DECORATIVE JEL 1. USE FROSTING TO ATTACH COOKIE PIECES TO MAKE A SNOWMAN FACE AND DECORATE SPUMONI BARS 3/4 CUPS SOFT BUTTER 1/4 TSP BAKING POWDER 2/3 CUPS SUGAR 1/8 TSP SALT 3 EGG YOLKS 2 CUPS FLOUR 1 TSP VANILLA 12 CHERRIES-DRAINED 1/4 CUP CHOPPED WALNUTS 2 TSP WATER 1/4 CUP SEMISWEET CHOCOLATE CHIPS 1. Cream butter ant sugar. Beat in egg yolks and vanilla. Add baking powder, and salt. Stir in flour until stiff. Divide dough into three parts. 2. Put each part of dough in separate bowl. In 1 part of dough, add cherries and walnuts. To 2nd part of dough, melt chocolate chips over hot water and add to dough. To 3rd part of dough, add water. May have to refrigerate. Measure each dough into 4 parts and make a snake, then flatten. You will have 3 colors of dough. Line the flattened dough next to each other and seal together with a rolling pin. 3. Bake at 350 degrees for 12-13 minutes. Cool and cut. Makes 4 dozen. 46

48: TARALLI 4 CUPS FLOUR 3 EGGS 1/4 CUP SUGAR (WET) 1/4 CUP OIL 1. Mix eggs and oil and sugar until well blended. Add flour. Work dough for at least 1/2 hour until smooth. Make dough into a ring, any size. Cook in boiling water until dough rises to top. If dough gets stuck in kettle, use a wooden spoon to remove and cool on a piece of cloth until dry. Then bake for 15 minutes at 450 degrees. Then lower oven tempt to 350 degrees until baked. WALNUT AND PECAN CRESCENTS 1/2 CUP BUTTER 1 TSP VANILLA 1 CUP SIFTED POWDERED SUGAR 1 CUP PECANS 2 1/4 SIFTED FLOUR 1. Preheat oven to 350 degrees. 2. Cream butter and sugar together. Add vanilla. 3. Stir in flour and nuts. Shape dough into crescents. 4. Bake for 25 minutes. 47

49: YUMMY MUMMY COOKIES 2/3 CUPS BUTTER OR MARGARINE- SOFTENED 1 CUP HERSHEYS MINI SEMISWEET CHOCOLATE CHIPS 1-2 PKGS HERSHEYS PREMIUM WHITE CHIPS 1-2 TBSP SHORTENING(NOT BUTTER OR MARGARINE) 1 CUP SUGAR 2 TSP VANILLA 2 EGGS 2 1/2 CUPS FLOUR 1/2 CUP HERSEYS COCOA 1/4 TSP BAKING SODA 1/2 TSP SALT 1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, beat well. Combine flour, cocoa,baking soda, and salt, and gradually add to butter mixture, beating well. Stir in 1 cup mini chocolate chips. Refrigerate dough for 20 minutes or until firm enough to handle. 2. Heat oven to 350 degrees. For mummy body, roll 1 TBSP of dough into 3 1/2 inch long carrot shape, place on ungreased cookie sheet. For head, roll 1 TSP dough into ball the size of a grape and press onto wide end of body. Repeat process with remaining dough. 3. Bake 8-9 minutes or until set. Cool slightly and remove to wire rack. Col completely. 4. Microwave 2 cups white chips and 1 TBSP shortening in microwave safe pie plate or shallow bowl at high for 1 minute. Stir until chips are melted. 5.Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture over just the top of the cookie to coat and place on wax paper. (If chocolate begins to thicken, return to microwave for a few seconds). As coating begins to set on cookies, use a toothpick to score lines in body and face to resemble a mummy. Place two small chocolate chips on each face for eyes. Store covered in cool dry place. Makes about 30 cookies. 48

58: Every year, Donna's family gathers to celebrate Christmas by baking cookies, and spending time with each other. These are pictures from the "17th Annual Cookie Day". | C | C | COOKIE DAY! 2011

60: GINGERBREAD HOUSES

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  • Title: DONNA'S COOKIE RECIPES
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