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Thread: Cookies Recipe



  1. #1
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    Default Cookies Recipe

    By NN's co-workers :

    Vanishing Oatmeal Raisin [/b]


    1 cup (2 sticks) margarine or butter, softened
    1 cup firmly packed brown sugar
    ½ cup granulated sugar
    2 eggs
    1 teaspoon vanilla
    1 ½ cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    ½ teaspoon salt (optional)
    3 cups Quaker Oats (quick or old fashioned, uncooked)
    1 cup raisins


    Heat oven to 350 F
    Beat together margarine and sugars until creamy
    Add eggs and vanilla; beat well
    Add combined flour, baking soda, cinnamon and salt; mix well
    Stir in oats and raisins; mix well
    Drop by rounded tablespoonfuls onto ungreased cookie sheet
    Bake 10 to 12 minutes or until golden brown
    Cool 1 minute on cookie sheet; remove to wire rack
    [ol][/ol]

    Makes about 4 dozen

  2. #2
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    Default RE: Cookies Recipe

    No Bake Cookies[/b]


    2 cups sugar
    ½ cup milk
    1 cube butter
    1 to 2 teaspoons vanilla
    ½ to 1 cup nuts
    3 to 4 tablespoons cocoa
    ½ cup peanut butter
    2 ½ to 3 cups oatmeal

    Boil sugar, milk, butter, and cocoa for 1 to 1 ½ minutes. Remove from heat. Add peanut butter, oatmeal, vanilla, and nuts. Blend. Drop in bits on waxed paper

    Makes 24 to 30

  3. #3
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    Default RE: Cookies Recipe

    Snickerdoodles[/b]
    [/b]

    Mix thoroughly:
    1 cup soft shortening (part butter)
    1 ½ cups sugar
    2 eggs

    Sift together and stir in:
    2 ¾ cups sifted flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    ¼ teaspoon salt

    Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2” apart on ungreased baking sheet. Bake until lightly browned…but still soft 400 F. for 8 – 10 minutes

  4. #4
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    Default RE: Cookies Recipe

    “Criss-Cross” Peanut Butter Cookies [/b]
    [/b]


    ½ cup butter
    1 cup peanut butter
    ½ teaspoon vanilla
    ½ cup sugar
    ½ cup brown sugar
    1 egg
    1/3 cup buttermilk
    1 ½ cup flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt

    Blend butter, peanut butter, vanilla, sugars, and egg until light and fluffy. Add buttermilk; mix well. Stir dry ingredients together and add to butter mixture; blend until smooth. Roll into balls and place on ungreased baking sheet. Flatten cookie with a fork forming a “criss-cross” pattern. Bake at 350 F for 15-20 minutes. Place cookies on rack for cooling.

    Makes about 4 dozen

  5. #5
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    Default RE: Cookies Recipe

    Fudge[/b]
    [/b]


    5 cups sugar
    1 can evaporated milk
    1 ½ cubes margarine
    3 8oz (or a 24oz) packages of chocolate chips
    1 pint marshmallow crème
    2 or 3 cups walnuts
    1 teaspoon salt
    1 tablespoon vanilla

    Boil sugar, evaporated milk, margarine, for 8 minutes. Remove and add chocolate chips; stir till dissolved. Stir in marshmallow crème, nuts, salt, and vanilla. Pour into generously buttered square glass baking dish. Place in refrigerator till cooled and hard.

  6. #6
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    Default RE: Cookies Recipe

    Italian Fig Cookies[/b]


    Filling:
    2 cups dried figs, hard tips discarded
    1 1/2 cups dried dates, pitted
    1 cup raisins
    3/4 cup whole almonds, toasted and coarsely chopped
    3/4 cup whole walnuts, toasted and coarsely chopped
    1/2 cup orange marmalade
    1/2 cup honey
    1/4 cup brandy
    1 teaspoon finely grated fresh orange zest
    1 teaspoon finely grated fresh lemon zest
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/4 teaspoon ground cloves

    For Dough:

    4 cups all-purpose flour
    3/4 cup sugar
    1 tablespoon plus 1 teaspoon baking powder
    1/2 teaspoon salt
    2 sticks (1 cup) butter, cut into 1/2-inch cubes
    1 large egg
    1/2 cup milk
    1 tablespoon vanilla
    1 egg white beaten with 1 tablespoon water for egg wash
    Colored sprinkles, for decorating


    To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture
    in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.
    To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.
    In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes. Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets. On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into
    1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes. Transfer to wire racks to cool. Serve warm or at room temperature.[/b]

  7. #7
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    Default RE: Cookies Recipe

    Jam Thumbprints[/b]
    [/b]
    ¾ pound (3 sticks) unsalted butter, at room temperature
    1 cup sugar
    1 teaspoon pure vanilla extract
    3 ½ cups flour
    ¼ teaspoon kosher salt
    1 egg beaten with 1 tablespoon water, for egg wash
    7 ounces sweetened flake coconut
    Raspberry and/or apricot jam
    Preheat oven to 350 degrees F.
    In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
    Roll the dough into 1 ¼ - inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each cookie with your finger. Drop ¼ teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
    Makes 32 cookies

  8. #8
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    Default RE: Cookies Recipe

    Pecan Toffee Tassies[/b]
    [/b]
    1 (15-ounce) package refrigerated pie crusts
    1/4 cup (1/2 stick) butter, melted
    1 cup firmly packed brown sugar
    2 tablespoons all-purpose flour
    2 large eggs, lightly beaten
    1 teaspoon vanilla extract
    1 cup finely chopped pecans
    1 (10-ounce) package almond brickle chips

    Preheat the oven to 350 degrees F.
    Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks.
    Makes approx 4 doz.

  9. #9
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    Default RE: Cookies Recipe

    Christmas Wreaths:



    Makes 1 1/2 dozen sandwich cookies


    1 package (18 ounces) refrigerated sugar cookie dough
    2 tablespoons all-purpose flour
    Green food coloring
    Green decorating sugar or sprinkles
    Red decorating icing


    Cookie Dough
    Basic Short Dough

    3/4 cup (11/2 sticks) butter, slightly softened
    3/4 cup sugar
    3 egg yolks
    1 teaspoon vanilla
    2 cups all purpose flour
    1/4 teaspoon salt

    Beat butter and sugar in large bowl with electric mixer at medium speed 1 minute.
    Beat in egg yolks and vanilla until well blended. Scrape down bowl.
    Add flour and salt at once; mix until just combined. Use immediately
    according to selected recipe or shape into 2 discs; wrap in plastic and refrigeate.
    Dough will keep in refrigerator up to 3 days, or may be frozen up to 1 month.


    Recipe for Cookies

    1. Remove dough from wrapper; place in large bowl.
    Let dough stand at room temperature 15 minutes.

    2. Add flour and green food coloring to dough in bowl beat with electric
    mixer at medium speed until dough is well combined and evely colored.
    Divide dough in half; flatten into discs. Wrap both discs in plastic wrap
    and freeze for 20 minutes.

    3.. Preheat oven to 350F. Line baking sheets with parchment paper.
    For cookie bottoms, roll one half or dough on lightly floured surface
    to 3/8 inch thickness. Cut with 3 inch round cookie cutter, cut center
    circle for each cookie. Using hor d'oevre cutters, miniature cookie cutters
    or knife, cut out tiny circles in middle of cookie.
    Sprinkle cookie tops with green sugar or sprinkles as directed.

    4. Bake 20 minutes or until very lightly borowned at edges.
    Cool cookies on sheets 5 minutes. Transfer to wire racks;
    cool completely.

    6. To assemble, spread icing on flat sides of bottom cookies;
    place top cookies onver icing.

  10. #10
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    Default RE: Cookies Recipe

    From CGDL's co-worker:

    Cranberry Oatmeal Cookies
    1 cup flour (any should be okay, but I use All-Purpose flour)
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 cup packed brown sugar
    1/4 cup sugar
    1-1/2 cups quick cooking oats
    1/2 cup softened butter
    1 egg
    2 tablespoons milk
    1 teaspoon vanilla extract
    3/4 cup dried sweetened cranberries or raisins
    Preheat oven to 375 degrees.
    In large bowl combine flour, baking soda, baking soda, cinnamon, and brown sugar.
    Into another large bowl, combine sugar and oats. Add butter, 1 egg, 2 tablespoons milk and 1 teaspoon vanilla extract.
    Add to flour mixture. Beat at low speed until blended.
    Stir in cranberries or raisins. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 13 minutes for crisp cookies.
    Remove from baking sheets after 1 minute.
    Makes about 36 cookies.
    ENJOY!

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