Posted by: Ginger - St Thomas on Tue, Mar 14, 00 at 16:29
Snickerdoodles
Ingredients:
1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions:
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs.
Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed
mixture until well blended.
3 In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough
into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them on an
unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Edges should
be slightly brown. Remove from sheets to cool on wire racks.
Makes 3 dozen
Posted by: Diane WI (dmdyg@hotmail.com) on Tue, Mar 14, 00 at 17:01
Heres mine.
Maple Cookies
1 cup butter, softened
1 cup brown sugar
1 egg
1 cup maple syrup
1 teaspoon vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 cups flour
Preheat oven to 350 degrees. Grease cookie sheet
In a large bowl, cream the butter and brown sugar. Add eggs, syrup and vanilla. Mix until
well blended.
Sift together the flour and soda and salt. Stir into mixture until well blended.
Shape into 1 inch balls and roll in sugar. Place on cookie sheet about 2 inches apart and
flatten slightly. Bake for 8 to 10 minutes. Remove and cool on wire rack.
About 5 dozen
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RE: KT cookie cookbook
Posted by: BarbPA (barb@erie.net) on Tue, Mar 14, 00 at 17:11
My favorite is the recipe on the back of the Nestle semi-sweet chocolate chip for
chocolate chip cookies except use the Nestles mint cho. chips in place of 1/2 of the
semi-sweet. If for some strange reason, you're using the Hersheys cho. chip, use all mint
and no semi-sweet. You still won't get much mint flavor. Of course, adjust amounts to your
taste. And enjoy as your waist band expands. ;^)
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RE: KT cookie cookbook
Posted by: lori-mi (bonin@bignet.net) on Tue, Mar 14, 00 at 18:32
Great Idea!!!! I'll be back with mine!
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RE: KT cookie cookbook
Posted by: rabbit in Mo (rbtrnch@webtv.net) on Tue, Mar 14, 00 at 18:54
Rabbit's Furless Brownies
These are NOT for the faint of heart. My DD and I played around with recipes until we
perfected these.
1 stick of BUTTER.. melt and stir in..
2/3 cup cocoa powder.. set aside.
2 eggs
1 cup granulated sugar > Beat these three together.
1 teaspoon vanilla Stir in cocoa and butter.
1/2 cup flour
1/2 teaspoon baking powder > Stir in these three.
1/2 teaspoon salt
Add 1 cup of your favorite nuts, if you want
Bake in a 8x8 pan, sprayed with pam, at 350° for 30 minutes. Check like a cake with
toothpick.
(these have the ability to keep for two weeks in a cool area. Only once have I ever known
it to happen. They are RICH!!!)
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RE: KT cookie cookbook
Posted by: Patty (Ruby@westco.net) on Tue, Mar 14, 00 at 19:51
Count me in.Here's mine.
Cherry Almond Chews
1 cup butter flavor Crisco
1 cup sugar
1 cup packed brown sugar
2 eggs
3/4 teaspoon Almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups Flaked Coconut
3/4 cup chopped Almonds (opt.)
1 jar(16oz.)maraschino cherries,drained and halved
In mixing bowl,cream shortening and sugars.Add eggs,one at a time,beating well after each
addition.Beat in extract.Combine flour,baking soda,and salt;gradually add to the creamed
mixture.Stir in coconut and nuts.Drop by rounded teaspoonfuls 2 inches apart onto lightly
greased baking sheets.Place a cherry half in the center of each.Bake at 350 degrees for
12-14 minutes or until lightly browned.Remove to wire racks to cool.Yield about 7 dozen
Cherry Chocolate Nut Cookies
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup semisweet chocolate chips
3/4 cup chopped maraschino cherries
3/4 cup chopped pecans
In a mixing bowl,cream butter and sugars.Beat in egg,milk,and vanilla.Combine flour,baking
powder,salt and baking soda;gradually add to the creamed mixture.Stir in the remaining
ingredients.Drop by tablespoonfuls 2 inches apart onto greased baking sheets.Bake at 375
degrees for 10-12 minutes or until golden brown.Remove to wire racks to cool.Yield 5 dozen
Both recipes came from the "Taste of Home" Cookie Cookbook
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RE: KT cookie cookbook
Posted by: Beverly/Ks (bballard@ruraltel.net) on Tue, Mar 14, 00 at 22:38
Wonderful idea, but can the ones of us that didn't do the cookie exchange, get the
recipes???? Sure do hope so!! I would love it!!
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RE: KT cookie cookbook
Posted by: karenj2 (karenj2@us.ibm.com) on Wed, Mar 15, 00 at 9:52
Any others? I'm going to wait 'til mid-day Thurs. to create the file...
Beverly- sure, I'll send you the file - do you want to add a recipe even though you didn't
do the exchange? More cookie recipes are a GOOD thing!
kj
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RE: KT cookie cookbook
Posted by: Rhonda_AL (Rhonda_AL@hotmail.com) on Wed, Mar 15, 00 at 10:07
I also did not do the cookie exchange but would like the recipes. I'll post my recipe
tonight. Thanks for doing this!
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RE: KT cookie cookbook
Posted by: luckeyme - Oh (luckeyme_2000@yahoo.com) on Wed, Mar 15, 00 at 10:15
Macadamia/White Chocolate Chip Cookies
Use the recipe on the back of the Nestle semi-sweet chocolate bag....substitute, white
chocolate chips for the semi-sweet and use 2 tablespoons less of brown sugar. Add 1 cup of
chopped honey-roasted macadamia nuts.
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RE: KT cookie cookbook
Posted by: MillieSD (mahrendt@rconnect.com) on Wed, Mar 15, 00 at 10:21
SNICKERS PEANUT BUTTER COOKIES
Ingredients:
1 cup butter or margarine not sprea (softened)
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
21/2 cups all purpose flour
1 tsp.soda
1/2tsp.salt
20 fun size snickers candy bars
Directions
Cream together the butter,peanut butter and sugars. Beat in the eggs and vanilla. Stir in
the flour,baking soda, and salt. Mix well
Chill the dough for couple hours
Take about 1/3 cup of the dough and wrap it around a Candy bar. Bake at 350o for 15 min.
Kinda test the first cookie to be sure of time and dont overbake. I dont use a whole mini
candy bar.
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RE: KT cookie cookbook
Posted by: Lianne-NJ (lecook@att.com) on Wed, Mar 15, 00 at 11:43
hmmmm, I call mine Cinnamon Shortbread and I have no idea of the measurements, because I
just spoon, pour, scoop, mix and bake...Guess it all depends on the amount of
butter/margarine you use, but here goes...
I spoon an amount of margarine (or butter) into a bowl (maybe 1/2 a cup??).
Add sugar (a cup?) and cinnamon to taste. Blend well.
Add flour until mixture is no longer sticky but not so crumbly that you can't get it to
hold together.
Then I roll it out somewhere between 1/4 to 1/2 an inch thick, and cut out cookies.
Place on clean baking sheet and bake for 20 minutes or longer--depending upon how
"moist" you leave the mixture, and the cookies are either crunchy or chewy or
both!
Ewwwww! LOL!
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RE: KT cookie cookbook
Posted by: Mae AR (Dorismae@eritter.net) on Wed, Mar 15, 00 at 12:08
I wasn't in the cookie exchange. Can I play too?
MINCE MEAT OATMEAL COOKIES
1-1/4 cups sifted all-purpose flour
3/4 teaspoon soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup brown sugar, firmly packed
1 egg
1-1/3 cups None Such Ready-To-Use Mince Meat
1-1/2 cups of Quaker Oats, uncooked
Sift together flour, soda, salt. Cream shortening.
Gradually add sugar, beating until fluffy, Beat in eggs.
Stir in Mince Meat. Gradually add flour mixture, blending
well. Stir in Oats. Drop by teaspoonfuls onto greased
cookie sheet, about two inches apart. Bake in a 350 degree
moderate oven until lightly browned, about 15 minutes.
Makes 48 two-inch cookies.
Thank you. This was a great idea. If I can't play, you can
still have the recipe. LOL
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RE: KT cookie cookbook
Posted by: Angela - KS (ericandangela@msn.com) on Wed, Mar 15, 00 at 12:18
Here's mine:
Chewy Oatmeal Raisin Chocolate Chunk Cookies
1 ½ cups all-purpose flour;
½ cup old-fashioned or quick rolled oats, uncooked (not instant);
½ tsp. Baking soda;
½ Cup butter;
½ Cup brown sugar, firmly packed;
1/3 Cup granulated sugar;
1 large egg;
1 ½ tsp. Vanilla extract;
1 Cup raisins ( I use the juicy baking kind);
1 12-oz. Bag of semi-sweet chocolate chunks;
Preheat oven to 325. Set the rack in the middle of the oven. If you are not using
insulated baking sheets, put one baking sheet inside another to create insulation.
Stir together the flour, oats, and baking soda in a small bowl and set aside. With an
electric mixer, beat the butter, sugars, egg, and vanilla. Beat until thoroughly mixed on
low speed, then increase to medium-high and beat for 2 minutes. The mixture will become
fluffy and light in color. Scrape the bowl with a rubber spatula. Add the flour mixture
and beat on low to combine, about 1 minute. Mix in the chocolate and raisins until evenly
combined.
Drop the dough by heaping teaspoonfuls onto the baking sheets, flattening them slightly
with the heel of your hand. Do NOT make them too thin, or they will become crunchy. They
should be about ½ inch thick. Bake for approximately 13 to 15 minutes. They will become
firmer as they cool, so don't overbake them, or they will become crunchy. Remove from oven
and cool for a few minutes, then remove to cooling rack.
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RE: KT cookie cookbook
Posted by: Maureen (roselac@yahoo.com) on Wed, Mar 15, 00 at 12:27
I knew I would love it here!!! I LOVE cookies and candy and cakes and pies, etc.....I'll
look for a recipe to add.This is fun!
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RE: KT cookie cookbook
Posted by: Lois-Nebr (LoisFr@earthlink.net) on Wed, Mar 15, 00 at 12:36
Thanks for doing this - love cookies!!!!
Miniature peanut butter cup cookies:
Cookies:
1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/2 cup creamy-style peanut butter
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
filling: 36 miniature peanut butter/chocolate cups
Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth.
Combine flour, soda and salt; add to creamed mixture. Roll in small balls about the size
of a walnut and place each in miniature muffin tin. With thumb, make a well in each
cookie. Bake at 375 for 8-9 minutes. Remove frin oven; immediately place 1 peanut butter
cup in each. cool in pan for 10 minutes; twist gently to remove from pan. Cool on rack.
store in cool place until serving time. yield: 36 cookies. (Favorite of my family at
Christmas time.)
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RE: KT cookie cookbook
Posted by: Dottie-IN (giggles2u2@email.com) on Wed, Mar 15, 00 at 13:34
I have two favorite recipes. If you can only use one, take your choice and pitch the
other. Both are soft cookies.
CARROT COOKIES - no, no, rabbit..stay out of the dough!
(Children LOVE these and don't realize the orange flecks are carrots LOL)
1 1/2 Cups Shortening
1 1/2 Cups Sugar
2 Eggs
2 Cups Cooked, Mashed Fresh Carrots
4 Cups Flour
4 teaspoons Baking Powder
1 teaspoon Salt
ICING
3 Cups Powdered Sugar
Enough Orange Juice to make a thin icing
Cream shortening and sugar together; add egg and beat in. Sift or mix flour, baking powder
and salt together; add alternately with mashed carrots to the creamed mixture. Drop dough
from a teaspoon onto a greased cookie sheet. Bake in 350 degree oven 15 minutes. Cool on
racks. Combine icing ingredients and spread on cooled cookies.
HAWAIIAN MOOD COOKIES
2 1/2 Cups Flour
1 Cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Eggs
1/2 Cup Maraschino Cherries, drained
1 Cup Crushed Pineapple, drained
1/2 Cup Nuts
1/2 Cup Butter
1 Small Package Creamed Cheese (4 oz)
Cream cheese and butter. Add sugar, then beaten eggs. Gradually add dry ingredients, beat
until light and fluffy. Add pineapple, cherries and nuts. Stir gently. Drop by teaspoon
onto lightly greased cookie sheet. Bake at 325 to 350 degrees for 15 minutes. When bottoms
of cookies are lightly browned, they are done.
Dottie-IN
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RE: KT cookie cookbook
Posted by: MaryAnn (sromalo@hotmail.com) on Wed, Mar 15, 00 at 15:01
I love cookbooks, please count me in even though I did not participate in the cookie
exchange.
Here is my recipe:
"Million Dollar" Brown Sugar Cookies
1/2 cup shortening
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup nuts, ground
Cream sugars, butter and shortening. Add egg and vanilla. Mix well. Add sifted dry
ingredients and nuts. Chill 20 mins. and shape dough into balls the size of quarters and
roll in sugar. Press flat with glass dipped in sugar. Bake in a preheated 350 degree oven
for 10-20 minutes.
Frosting
2 Tblsp. browned butter
2 cups powdered sugar
Milk, enough to blend
Vanilla or butter flavoring
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RE: KT cookie cookbook
Posted by: Lu Lu (springgarden_ca@yahoo.ca) on Wed, Mar 15, 00 at 15:50
I wasn't here for the cookie exchange but would love to participate in the recipes!
Chocolate Caramel Pecan Cookies
1 cup marg. or butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 1/2 tsp. vanilla
2 cups All purpose flour
1 tsp. baking soda
1/4 tsp. salt
6 squares semi-sweet chocolate, chopped
25 individual vanilla caramels, quartered
3/4 cup coarsely chopped pecans
-Cream margarine, brown and white sugars, egg and vanilla in large bowl on med. speed
until light and creamy.
-Combine flour, baking soda and salt.
-Add to creamed mixture, beating on low speed until blended.
-Stir in remaining ing.
-Drop dough by spoonfuls onto greased baking sheets.
-Bake at 375 for 8 to 12 min. or until light golden. Cool 5 min. on sheets then remove to
cooling rack. Makes 3 doz.
* Can try white chocolate and almonds if you like.
* Can be frozen.
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RE: KT cookie cookbook
Posted by: SunshineOH (pondmore@cannet.com) on Wed, Mar 15, 00 at 16:02
I wasn't in the Cookie exchange,but would sure love to have these recipes...Thanks for
thinking of this!!! Here is my Recipe>>>
CHOCOLATE-COVERED MARSHMALLOW COOKIES:(This makes 3 dozen)
1-3/4 cups sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
18 large marshamallows,halved
36 pecan halves
Sift together flour,salt,soda and cocoa; set aside. In a mixing bowl, cream shortening and
sugar;add egg,vanilla and milk. Add dry ingredients and mix well. Drop by heaping
teaspoonfuls about 2in.apart onto greased cookie sheets. Bake at 350* for 8 minutes. Do
not overbake. Remove cookies from the oven and top each with a marshmallow half. Return to
oven for 2 minutes. Remove cookies to wire racks to cool..
FROSTING:
2 cups sifted confectioners'sugar
5 tablespoons unsweetened cocoa
1/8 teaspoon salt
3 tablespoons butter or margarine,softened
4 to 5 tablespoons light cream
Beat all frosting ingredients together. Spread frosting on each cookie and top with a
pecan half..
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RE: KT cookie cookbook
Posted by: karenj2 (karenj2@us.ibm.com) on Wed, Mar 15, 00 at 16:50
Please post recipes, even if you didn't participate
in the cookie exchange! The more recipes, the better!
I'm going to have to post a new thread about drool in the keyboard
('staid of water).
KJ
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RE: KT cookie cookbook
Posted by: rabbit in Mo (rbtrnch@webtv.net) on Wed, Mar 15, 00 at 17:22
KJ
This is GREAT!!! You are so sweet to do this for us !!
I can't wait!!!
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RE: KT cookie cookbook
Posted by: Beverly/Ks (bballard@ruraltel.net) on Wed, Mar 15, 00 at 18:26
I want to add one!
Cherry Walnut Bars
2 1/4 flour
1/2 cup sugar
l cup butter, softened
2 eggs
l cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla
small jar maraschino cherries (2 oz.)
l/2 cup walnuts
Frosting
l tablespoon butter, softened
l cup confectioners sugar
reserved cherry juice as needed
1/2 cup flaked coconut, optional
Combine flour, sugar and butter until crumbly. Press into 13x9x2 baking pan.Bake at 350
for 20 minutes or until lightly browned. Blend together eggs, sugar, salt, baking powder
and vanilla. Drain and chop cherries, reserving liquid. Stir cherries and walnuts into egg
mixture. Spread over partially baked crust. Return to oven for 25 minutes more. Cool
FROSTING: combine butter and confectioners' sugar. Add enough cherry liquid to make a good
spreading consistency. Frost cooled bars. Sprinkle with coconut, is desired. Cut into 48
bars. They are rich!!
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RE: KT cookie cookbook
Posted by: Wanda-VA (wedwards@shentel.net) on Wed, Mar 15, 00 at 18:42
BLACK WALNUT COOKIES
2 sticks pound butter or oleo
2 cups brown sugar
2 eggs
3-1/2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 cup black walnuts
Melt butter and brown sugar. Beat in eggs, mix flour.
Line pan with wax paper. Pack dough tight in pan. Refrigerate overnight or until dough
hardens. Slice very thin. Bake at 350 for 7-8 minutes.
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Me again!
Posted by: karenj2 (karenj2@us.ibm.com) on Thu, Mar 16, 00 at 9:19
Last Chance!
I'm going to wrap this up today
around 5pm, then I'll put it together & send it out to everyone that
posted here...
It'll be a .PFD 'cause I use Lotus
WordPro (can't use Microsoft Products, being an IBMer & all...)
I'll also attach the link to the download of Adobe Acrobat in case you
don't have that already... It's free.
KJ
(I'm more slobbery than normal after looking at all these recipes!
- Indy)
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RE: KT cookie cookbook
Posted by: Laura (GenBear@webtv.net) on Thu, Mar 16, 00 at 11:51
OK, I went to the store to find the cake mix with my recipe and couldn't find it. Boohoo.
But this is one that seems pretty close.
Double Chocolate Chewies---
1 pkg. devil's food cake mix
1/3 cup water
1/4 cup (1/2 stick) butter, melted
1 egg
1 bag (6oz) semisweet chocolate chips (1 cup)
1/2 cup chopped walnuts, pecans or hazelnuts (optional)
Heat oven to 350. Coat baking sheets with nonstick cooking spray.
Place cake mix, water, melted butter and egg in large bowl. Beat on low speed 1 minute.
Scrape down bowl and then mix on medium 1 minute more. Fold in chips and optional nuts.
Drop heaping teaspoons of dough 2 inches apart on baking sheets.
Bake at 350 for 10-12 minutes, or until cookies have set, but are still a little soft in
the center. Cool on sheets for 1 minute and then cool completely on wire racks.
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RE: KT cookie cookbook
Posted by: Rhonda_AL (Rhonda_AL@hotmail.com) on Thu, Mar 16, 00 at 11:55
I fogot to post my recipe last night and now I'm at work and don't have it...hope you'll
still send me a copy! Sorry...
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RE: KT cookie cookbook
Posted by: Phyllis MN (phylleri@wcta.net) on Thu, Mar 16, 00 at 13:54
Hope I'm not too late...
FRUIT FILLED SPRITZ 12-15 min. in 375 degree oven
Sift together 4 cp. flour, 1/2 tsp. soda, 1/2 tsp. salt and set aside.
Cream 1 cup butter. Gradually add 1 cup gran. sugar, and 1/2 cup brown sugar. Cream well;
blend in 3 beaten eggs, 1/2 tsp. vanilla and 1/2 tsp. almond extract. Add dry ingredients
gradually and mix well. Chill about 2 hours. Prepare filling(see below) After dough is
chilled, use saw-tooth spritz, and press dough across ungreased cookie sheet. Spread
filling on each strip; press second strip over. Bake. Cut into 2" bars immediately.
FILLING: Combine in saucepan, 1 cup water, 1/2 cup sugar, 1 1/4 cup cut up dates; 2 tsp.
orange rind. Cook on med. heat, stirring often, til thick. Cool. Stir in 1/2 finely
chopped cherries (either candied or maraschino(latter drained)), 1/2 cup coconut, 1 cup
chopped nuts.
Posted by: Maureen on Thu, Mar 16, 00 at 15:07
Easy No Bake Cookies
2 cups sugar
1/2 cup milk
1 stick butter
2 T. cocoa
Mix all together in saucepan and bring to a boil. Boil one minute.
Add:
2/3 cup peanut butter
3 cups oats
Spoon by teaspoon on waxed paper. Or double the recipe (I do) and put into 9x13 cake pan.
Cut when cool. Very yummy!