Emily's Raspberry Shortbread Cookies

 Raspberry shortbread cookies

• 1 cup butter, softened

• ⅔ cup white sugar

• 1 ¼ teaspoons almond extract, divided

• 2 cups all-purpose flour

• ½ cup seedless raspberry jam

• ½ cup confectioners' sugar

• 1 teaspoon milk

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Beat butter and white sugar together in a medium bowl until creamy. Mix in 1/2 teaspoon almond extract. Add flour and mix until dough comes together.

3. Form dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart. Use your thumb to press down and make a dent in the center of each ball, then fill with jam.

4. Bake in batches the preheated oven until edges are lightly browned, about 14 to 18 minutes; allow to cool on cookie sheet for a few minutes.

5. Mix confectioners' sugar, milk, and remaining 3/4 teaspoon almond extract together in a medium bowl until smooth; drizzle lightly over warm cookies.

BEST Soft Oatmeal Cookies

 These are absolute perfection! I doubled the recipe, and followed the weights for the ingredients.

I also added 1 cup roughly chopped raisins, 1 cup roughly chopped walnuts, and one 12 oz. package semisweet chocolate chips!

2 Cups all purpose flour 240g

1 tsp. baking soda  6g

1 tsp. salt  10g

1 tsp. ground cinnamon

1 cup unsalted butter room temp.) 226g

2/3 cup granulated sugar  130g

2/3 c light brown sugar, packed  280g

4tsp. vanilla extract   10ml

2 large eggs

3 cups rolled oats (NOT quick oats) 270g

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1 - 12oz pkg semi sweet chocolate chips

1 cup rough chopped raisins

1 cup rough chopped walnuts

PREHEAT OVEN TO 375 DEGREES

COVER BAKING SHEETS WITH PARCHMENT PAPER

1. In medium bowl, whisk together flour, salt, and baking soda. Set aside.

2.  Combine softened butter with both sugars, beat on medium speed until light and fluffy.

3.  Reduce speed to low, add vanilla and eggs.  Beat until well mixed.

4.  Add flour mixture and mix until just combined.

5. Mix in oats.

6. Stir in chocolate chips, walnuts and raisins.

7. Chill dough 1 hour or longer

8.  Drop golf ball sized balls of dough about 2 inches apart on baking sheets lined with parchment          paper.

9.  Bake 10 minutes, remove from oven and let sit on baking sheets another 2 minutes. 

10. Transfer to wire rack and allow to cool completely.

Apricot Almond Biscotti (with a variation)

These Italian cookies are actually pretty easy to make and really delicious with a cup of hot tea.

2 cups                             all-purpose flour

1 teaspoon                   baking powder

1/4 teaspoon               salt

1 cup                               sugar

1/2 cup                         butter,  softened

1 1/2 teaspoon           almond extract

2                                     eggs

1 cup                              dried apricots, chopped

1 cup                              chopped slivered almonds, toasted
                                         Powdered sugar

DIRECTIONS

Heat oven to 350°F. Stir together flour, baking powder and salt in small bowl. Set aside.

Combine sugar, butter and almond extract in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Continue beating, adding eggs one at a time, until creamy. Stir in apricots and almonds by hand. Gently stir in flour mixture just until dough forms.

Divide dough in half. Shape each half of dough on surface covered with wax paper into 12x1 1/2-inch log. Place logs about 4 inches apart on parchment paper covered large cookie sheet. Flatten each log to 2-inch width. Bake for 25 to 30 minutes or until logs begin to crack and edges begin to brown. Let stand 10 minutes on cookie sheet.

Reduce oven to 300°F. Carefully cut logs diagonally into 1/2-inch slices with serrated knife. Place slices on same cookie sheet, cut-side down. Bake for 20 to 25 minutes, turning once, or until crisp and very light brown on both sides. Place on cooling racks. Cool completely.

Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered jar.

TIP:To toast almonds, spread evenly in shallow baking pan. Bake at 350°F for 4 to 8 minutes, stirring once, or until lightly browned. Cool completely

TIP: Use the Mediterranean variety of dried apricots for best results. You'll find them in the baking section of large supermarkets.

TIP: To cut apricots easily, use kitchen shears.

TIP: To prevent breakage while slicing, lightly hold each side of log to support edges

VARIATION

For cherry pecan biscotti, substitute tart, dried cherries for the apricots, toasted pecans for the almonds and vanilla extract for the almond extract.  Cut each cherry in half before mixing into dough.

Ginger Crunch Bar Cookies

This is a recipe from Edmond's Baking Powder Cookery Book.  This New Zealand company started gifting this book to every couple newly married in that country starting in 1908.  They STILL do...

The first time I made this recipe I followed it to the letter in order to do it like they did in 1908 - but I found that making the cookie base in my food processor SO much easier!

Cookie Base
9 TBSP butter, very soft
1/2 cup sugar
1 1/2 cups flour
1 tsp. baking powder
2 tsp. powdered ginger (see note 1)

Icing
6 TBSP butter
3 TBSP Lyle's Golden Syrup (see note 2)
1 1/8 cup powdered sugar
1 TBSP powdered ginger

1. Pre-heat oven to 375 degrees.  Butter an 8x8 inch square cake pan. (I prefer lining the pan with parchment, then spray with a tiny bit of non-stick spray.)

2. Make the cookie base by creaming the butter with sugar until very light and fluffy, about 5 minutes.
In a separate bowl, mix together flour, baking powder, and ginger.

3. Mix the dry ingredients into the butter mixture until well combined.  Turn the dough onto a piece of parchment and continue kneading until the dough is relatively smooth.  If you live in a dry climate as I do, you will need to add a tiny bit of water, maybe a tablespoon or two to get it to adhere to itself.

4. Press the dough into the prepared pan and flatten the surface, then bake the dough for 20 minutes, until it’s light golden brown.

5. Five minutes before the dough is done, making the icing by heating the 2 1/2 ounces of butter and golden syrup in a small pan, then mix in the powdered sugar and 1 tablespoon ginger, stirring until smooth.

6. When you take the pan out of the oven, pour the warm icing over the cookie base. Let sit for about 20 to 30 minutes, then remove from the pan and slice while still slightly warm.

NOTE 1:  Ground ginger can be very different from brand to brand and also depending on how long you have had it sitting in the cupboard.  In my recipe, I use Penzey's Brand, which is VERY gingery.  If yours is less flavorful, you can add a bit more to the recipe.

NOTE 2:  Lyle's Golden Syrup can be purchased online through Amazon and it is sold at Cost Plus World Market.  If you want to substitute something else for the golden syrup, you could use a very light honey or Karo clear cane syrup. The flavor will be slightly different, but still tasty.

Pecan Pie Bar Cookies

Even better than pecan pie!

Crust
 1 3/4 all-purpose flour
3/4 cup butter, softened
1/3 cup sugar
1/3 cup coarsely chopped pecans

Filling
1 1/2 cups dark corn syrup
2/3 cup firmly packed brown sugar
4 eggs
 6 tablespoons all-purpose flour
 teaspoons vanilla
1 teaspoon salt
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F. Combine 1 3/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans. Press crust mixture evenly onto bottom of ungreased, 13x9-inch baking pan. ( I prefer to line my pan with parchment - you can just lift the bars out and slice easily). Bake for 18 to 20 minutes or until edges are very light golden brown. Combine all filling ingredients except 1 1/2 cups pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 30 minutes or until filling is set and knife inserted 1-inch from edge comes out clean. Cool; cut into bars.

Chewy Gingerbread Cookies

I promise that after you eat one of these, you will never be satisfied with a regular gingerbread man ever again!
I like to cut the dough into circles and then pipe a glaze of fresh lemon juice and powdered sugar over the top in a swirl pattern...but that's just me.

Makes about twenty 5-inch gingerbread people or thirty 3-inch cookies

Because flour is not added during rolling, dough scraps can be rolled and cut as many times as necessary Don't over-bake the cookies or they will be dry. Store soft gingerbread in a wide, shallow airtight container or tin with a sheet of parchment or waxed paper between each cookie layer. These cookies are best eaten within one week.

3 cups all-purpose flour
3/4 cup firmly packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened slightly
3/4 cup unsulphured molasses
2 tablespoons milk

1. In food processor work bowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

Soft & Tender Sugar Cookies

My friend Donna Farner gave me this recipe YEARS ago.  You can tell by the fact that the recipe is made with margerine!

1 cup margarine -- softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Beat margarine and sugar, add vanilla and eggs. Then add soda, baking powder and salt. Add flour last. Chill overnight.
Using 1/4 of dough at a time, and keeping the rest chilled, roll out very thinly on a floured board. Cut into shapes. Bake at 400 degrees for 6 minutes. Ice with buttercream frosting.

Snacktime Molassas Cookies

This recipe comes from around the 1930's.  My mother used to make these all the time when I was growing up.


Serving Size : 48 Preparation Time :0:30
Categories : Cookies

1/2 cup shortening
3/4 cup sugar
1 egg
1/4 cup molasses
1 1/2 cups flour
3/4 teaspoon baking soda
1/2 cup coconut
1/2 cup nuts -- chopped

Cream together shortening and sugar, add egg and mollases. Next add flour and baking soda and then fold in the coconut and nuts. Bake at 375 degrees for 7 minutes

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Salted Peanut Bars

My father, a with his famous sweet tooth, LOVES these.


CRUST
1 1/2 cups flour
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter -- softened
1 teaspoon vanilla
2 egg yolks

3 cups miniature marshmallows

TOPPING
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla
2 cups crispy rice cereal
2 cans peanuts -- salted
12 ounces peanut butter chips

Mix together crust ingredients and pat into ungreased 9x13" pan. Bake at 350 degrees for 12-15 minutes. Remove crust from oven and spoon marshmallows over. Return to oven and bake about 2 or 3 minutes until marshmallows begin to puff. Spread mallows around crust and let cool. Mix together corn syrup, butter, vanilla and peanut butter chips till melted. Stir in Rice Crispies and peanuts. Spread topping over crust.

Peanut Butter Tassies

1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 bag miniature peanut butter cups (48)

Cream together butter and peanut butter then add sugars. Mix well. Add egg and then dry ingredients. Roll into one inch balls and place in greased miniature muffin cups. Mash with thumb to make hole in center of each. Bake at 350 degrees for 12 miinutes. Immediately upon removing from oven, place an unwrapped peanut butter cup in the center of each cookie, remove from pan and let cool.

Yield:
"48 "

Mexican Wedding Cookies

These are a Christmas classic.  My older sister made these in the 1960's...but I'm sure the recipe is much older than that!

1 cup butter
2/3 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour
1 cup nuts -- ground fine

Mix together butter and powdered sugar. Add vanilla and salt. Mix in flour and nuts. Chill 30 minutes. Shape into small balls and bake 12-15 minutes at 375 degrees. Remove to rack and sprinkle or roll in powdered sugar.

NOTES : Can use black walnuts for a different flavor. Also can roll into small logs and cut into patties.

Kolachky Cookies

These just might be my son Martin's favorite cookie.  He starts his holiday baking every year by making these...I hope one day his daughter Clementine will make them, too...

1 cup powdered sugar
3 cups flour
2 teaspoons baking powder
1 cup butter -- softened
8 ounces cream cheese -- softened
8 ounces jam

Combine softened butter and cheese. Blend all dry ingredients together then add slowly to butter mixture. Roll dough into logs and wrap in plastic. Chill. Slice and place on ungreased cookie sheets. Make indentation in center of each slice and place small drop of jam on top. Bake at 350 degrees for 15 minutes. You can also free form these into little tartlet shapes instead of slicing.  If you do that, they hold more jam!

Jam Thumbprints

2/3 cup butter
1/3 cup sugar
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups flour

2 egg whites -- slightly beaten
3/4 cup nuts -- finely chopped
1/3 cup raspberry jam

Cream together butter and sugar till fluffy. Add egg yolks and vanilla. Beat well then add salt and flour and mix well. Shape into 3/4" balls; dip into egg whites then roll in nuts. Place 1" apart on greased cookie sheets. Press down center of each cookie with thumb. Bake at 350 degrees for 15-17 minutes. Cool slightly. Remove from pan and cool on rack. Just before serving spoon raspberry jam into cookie indentations.

Goldies (Butterscotch Brownies)

These are horribly addictive...don't make them...I warned you...

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
12 ounces butterscotch chips
1 1/2 cup brown sugar
1/2 cup margarine

4 eggs
1 teaspoon vanilla
1 cup nuts -- chopped

In small bowl mix together flour, baking powder and salt. Set aside. Melt togethr butterscoch chips and margarine in large bowl in microwave. Stir brown sugar into melted chips and let col 5 minutes. Beat eggs and vanilla into chips and sugar, then add flour. Fold in nuts. Spread into greased 10x15x1" pan. Bake 30 minutes at 350 degrees.

Fortune Cookies

When John and I were still in our 20's I surprised him with a Chinese feast for his birthday.  I even made these fortune cookies and included cutsy little fortunes I made up.  I don't know where I got the energy...

1/3 cup flour
3 tablespoons butter -- softened
3 tablespoons sugar
1 egg white
1/2 teaspoon vanilla

Grease cookie sheets. Dip rim of 3" cookie cutter or glass in flour; press 6 outlines firmly 1" apart on prepared sheet: set aside. In small bowl beat butter, sugar, egg white and vanilla until well blended. Add flour. Mix well. With small spatula spread rounded teaspoonful of batter in each outlined circle. Bake in preheated 400 degree oven 4-5 minutes or intil edges are lightly browned. Remove; place cookiesheet on rack. Quickly loosen cookie with spatula, turn bottom side up. Place a folded fortune in center, gently fold cookie in half, hold edges together 3 seconds, grasp folded ends of cookie and place center of fold over rim of glass to bend cookie to proper shape. If cookies cool and become too brittle to fold, return to oven briefly to soften.

Apricot Foldovers

Try to find the regular, California dried apricots, those Turkish, bright orange things just don't taste the same.

1/2 cup butter -- softened
1/2 cup cream cheese -- softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

18 ounces dried apricot halves
1 cup sugar
1 egg white -- beaten

Beat together margarine and cream cheese. Add sugar slowly, creaming well. Then mix in eggs. Add baking soda, baking powder, salt, vanilla and almond extract. Add flour last. Chill in plastic bag 24 hours.

Place apricots in heavy saucepan, cover with water and add cup of sugar. Bring to boil and simmer until they are soft. Drain them well, and puree in food processer.

Using 1/3 of the dough at a time, roll very thin on floured board. Cut into small squares using pizza cutter. Place small amount of apricot puree diagonally down center of square and fold over two sides, points overlapping.

Brush top of cookie with egg white and sprinkle with sugar.

Bake at 400 degrees for 10 minutes. Cool on wire rack.



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Per Serving (excluding unknown items): 4941 Calories; 56g Fat (10.0% calories from fat); 88g Protein; 1054g Carbohydrate; 58g Dietary Fiber; 551mg Cholesterol; 2540mg Sodium. Exchanges: 22 Grain(Starch); 3 1/2 Lean Meat; 20 1/2 Fruit; 8 Fat; 27 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0