...depending on your point of view
2 ¼ c flour
1 tsp baking soda
½ tsp salt
1 c butter
¾ sugar
¾ c brown sugar, packed
2 eggs
1 T vanilla
1 bag (12 oz) chocolate chips
Makes approx. 3 doz cookies.
Preheat oven to 375. Cream butter and sugars together; add egg and vanilla and blend well. Add dry ingredients and mix until a dough is formed. Stir in chocolate chips until evenly distributed. Drop rounded tablespoon of dough onto nonstick cookie sheets. Bake 9-11 mins or until yummy ;)
Logan’s Favorites, otherwise known as Peanut Butter Blossoms made with
Miniature Reese’s Peanut Butter Cups
½ c butter
½ c peanut butter
1 ¼ c flour
½ c sugar
½ c brown sugar
1 egg
½ tsp baking soda
½ tsp baking powder
1 tsp vanilla
1 large bag reeses peanut butter cup miniatures
Makes approx 4-5 doz cookies.
Preheat oven to 375. Cream butter and peanut butter together; add half the flour and all of the remaining ingredients and blend well. Then add remaining flour and mix well. Form dough into balls and bake 9-10 mins on nonstick cookie sheet or until lightly brown on the bottom. Remove cookies and immediately press one reeses peanut butter cup into center of each cookie. Allow to cool completely before storing.
Experimental Cookies, aka Ricotta Cookies
4 c flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ c butter
1 ½ c sugar
2 eggs
2 tsp vanilla extract
15 oz. Part skim Ricotta cheese
Glaze:
2 c confectioner’s sugar
3 T orange juice
colored sprinkles for decoration
Makes approx. 5 doz. cookies.
Preheat oven to 350. Beat butter and sugar together until creamy; add eggs, vanilla, and ricotta and mix well. Slowly add dry ingredients until blended. Drop level teaspoons of batter onto nonstick cookie sheet; leave at least one inch apart. Bake 10 mins or until golden brown on bottom of cookie. Let cool slightly. For glaze - stir together sugar and juice until smooth - you can add more juice to thin the glaze if needed. Spoon over each cookie and garnish with sprinkles if desired.
Sugar Cookies, or Oppressive Dogmatic Cookies
Three tubes of pre-made, refrigerated cookie dough
White frosting
Red and green sugar sprinkles
Don’t even mess with making the dough yourself - buy the pre-made, follow the directions on the tube, and it’ll still be more than enough work ;) Use frosting and sugar sprinkles to decorate as you like them!
Oatmeal Raisin cookies, or Nobody’s Favorites
¾ c butter
½ c sugar
¼ c water
1 c flour
3 tsp cinnamon
½ tsp nutmeg
3 c rolled oats
1 c brown sugar
1 egg
1 T vanilla
1 tsp salt
½ tsp baking soda
1 c raisins
Makes approx 4-5 doz cookies.
Preheat oven to 350. Combine egg, butter, sugars, water and vanilla. Stir in remaining ingredients - except raisins - with a spoon until a dough is formed. Stir in raisins until evenly distributed. Bake 12-15 mins on a nonstick cookie sheet.
More Suitably Thanksgiving Cookies, but then again is there really such a thing
as Thanksgiving Cookies?, aka Pumpkin Cookies
¾ c butter, softened
1 ¾ c packed brown sugar
1 egg
¾ c pumpkin puree (canned - not pie filling)
2 ¾ c flour
1 tsp baking powder
2 tsp pumpkin pie spice
confectioner’s sugar, for garnish
Makes approx. 3-4 doz. cookies.
Preheat oven to 350. Cream butter and sugar together; add egg and pumpkin and mix well. Slowly add dry ingredients until well blended. Spoon dough onto nonstick cookie sheet and bake 11-12 mins. or until they are firm to the touch. Let cool completely then dust evenly with confectioner’s sugar for garnish.
Snickerdoodles, or, French Toast Cookies
1 c butter
3 c flour
2 c sugar
2 eggs
1 T vanilla
½ tsp baking soda
½ tsp cream of tartar
sugar and cinnamon mixture (for rolling and garnish)
Makes approx 2-3 doz cookies.
Mix all ingredients except last one until a dough is formed. Cover and chill for at least two hours. Preheat oven to 375. Roll dough into balls then thoroughly cover in cinnamon and sugar mixture and bake 10-12 minutes.
Cappuccino Blossoms, aka Java in a Cookie
1 ¼ c flour
½ tsp baking powder
¼ tsp salt
2 tsp instant coffee crystals, well-crushed, or espresso drink powder
¼ tsp cinnamon
1/3 c butter
½ c sugar
1 egg
½ tsp vanilla
white icing
chocolate covered coffee beans
Makes approx 2 doz. cookies.
Preheat oven to 350. Cream together butter and sugar; add egg and vanilla until well blended. Slowly stir in dry ingredients until mixed well. Shape cookies into small balls and place on nonstick cookie sheet. Bake 10-12 minutes or until lightly browned on bottom. Transfer to cooling area and immediately press one chocolate covered bean into the center of each cookie while still warm. Allow to cool completely and cover top of cookie with white frosting, leaving the center bean exposed.
Does that really qualify as a cookie?, or, White Chocolate Covered
Espresso Biscotti
2 c flour
2 T well-ground instant coffee crystals or espresso powder
½ tsp cinnamon
½ tsp baking soda
½ tsp baking powder
1 c sugar
½ tsp salt
3 eggs
2 T baking cocoa
1 tsp vanilla
white chocolate, one sm. Bag or approx. 8 oz.
Makes approx 2-3 doz biscotti.
Preheat oven to 350. Mix together dry ingredients; in a separate small bowl, beat eggs and vanilla together. Add them to dry ingredients and beat with a fork until a dough is formed - it will be very sticky! Flour your hands well and shape dough into a ball. Divide ball in half and on a well-floured surface roll each half into a log approx 12 inches in length and 2 inches in width. Bake on lightly greased and floured cookie sheet for approx 30-40 mins or until firm. Remove from oven and let cool 10 mins then slice horizontally or diagonally in ½ inch slices. For crunchier biscotti, put slices on cookie sheet and bake for an additional 5 mins on each side; for softer biscotti simply let slices cool. In a plastic bowl melt white chocolate in microwave - use low power and stir to ensure an even temp. Spread chocolate thickly on one side of each biscotti slice; allow chocolate to cool and firm.
Cherry Drops, aka Freakin’ Technicolor Cookies
2 c flour
½ tsp baking soda
½ tsp salt
2/3 c sugar
½ c butter
1 egg
1 tsp vanilla
¼ c each chopped green and red glace cherries plus six whole cherries of each color, cut in half
Makes approx. 2 doz cookies.
Preheat oven to 350. Cream sugar and butter together; add egg and vanilla, then gradually add flour mixture until a dough forms. Fold in chopped cherry pieces and stir in thoroughly. Drop a rounded tablespoon of dough onto a lightly greased cookie sheet at least 2 inches apart. Press a cherry half into
the top of each cookie. Bake 10-12 mins or until lightly browned at edges.
Filled Pizzelles, or, Cookies to test the patience of a Wolverine
2 c flour
1 c sugar
2 tsp ground anise seed
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ c oil
3 eggs, slightly beaten
Mix dry ingredients; in a separate small bowl, combine eggs and oil. Stir egg mixture into dry ingredients until a dough is formed. Cover dough and chill for at least 30 mins. Preheat pizelle iron. Shape dough into balls; place each ball on center of pizzelle iron and close iron; cook on med 30-45 seconds until light golden brown. Remove pizzelle and roll around a wooden dowel to form a cannoli-like shape. Let cool on wire rack.
For filling:
2 3.9-ounce packages instant vanilla pudding
2 cups milk
1 cup butter or margarine
1 1/2 cups sugar
1 cup shortening
2 tablespoons vanilla or almond extract
With an electric mixer, mix the pudding and milk; refrigerate at least 1 hour. Cream together the butter or margarine, sugar, shortening and extract until sugar granules are dissolved. Add the pudding mixture a little at a time to the shortening mixture until both mixtures are thoroughly combined. Use a pastry bag to fill the cookies from end to end if you want to do it the easy way... ;-)
Gingerbread Men, or, Gingerbread X-Men
½ c shortening
2 ½ c flour
½ c sugar
½ c molasses
1 egg
1 T vinegar
1 tsp baking powder
1 tsp ground ginger
½ tsp baking soda
½ tsp cinnamon
½ tsp ground cloves
For decoration -
white icing
food coloring
decorative candies
Makes approx 3-4 doz cookies.
Beat shortening with mixer for approx 30 seconds. Add all other ingredients but leave out half the flour; blend well then add remaining flour. Cover and chill for at least 3 hrs. Preheat oven to 375. Divide dough in half and on a lightly floured surface, roll out half the dough at a time to about 1/8 inch thick, cutting out cookie shapes as desired. Bake on a greased cookie sheet for 5-6 mins or until edges are lightly browned. Cool and decorate as desired. If you make a Wolvie, be sure to give him cool claws! ;-)
