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Recipe Source for Cookies

Cookie Recipes
( 1 ) Oatmeal Rasin Cookies:
1/2 c  Margarine; softened 
1/2 c  Shortening 
1 c  Brown sugar, lt; packed 
1/2 c  Sugar 
2  Eggs 
2 T  Water 
2 T  Corn syrup
2 t  Vanilla 
2 t  Cinnamon 
1/4 t  Nutmeg 
1/8 t  Ginger 
1 1/2 c  Flour; unsifted 
1 t  Baking soda 
1 t  Salt 
3 c  Oats, old fashioned 
1 c  Raisins
 
Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 degrees for 15 min. Cool slightly on sheet before removing to cooling racks.

( 2 ) Chocolate Chip Cookies:
3/4 c  Marg; softened 
3/4 c  Shortening 
1 1/2 c  Brown sugar, lt; packed 
3/4 c  Sugar 
3  Eggs 
3 T  Corn syrup 
3 T  Water 
3 t  Vanilla 
3 3/4 c  Flour; unsifted 
1 1/2 t  Baking soda 
3/4 t  Salt 
3 c  Chocolate chips; semi-sweet

Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well.  Combine flour, baking soda, salt; add to creamed mixture. Beat well.  Stir in chips.  Drop by rounded
teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled.

( 3 ) Peanut Butter Chip Cookies:
1/2 c  Butter softened 
3/4 c  Packed brown sugar 
1/2 c  Chunky peanut butter 
2  Eggs 
1 1/2 c  Flour 
1 t  Baking soda 
1 c  Salted peanuts 
6 oz Semi-sweet chocolate chips 
6 oz (or) butterscotch chips

Preheat oven to 350. Cream butter and brown sugar until light and fluffy.  Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. Bake 9-12 minutes or until golden brown. Remove from cookie sheet and cool on wire rack.

( 4 ) Mexican Wedding Cookies:
1 c  Butter, softened 
1 c  Powdered sugar 
2 c  Sifted flour 
1 c  Ground nuts 
1 t  Vanilla
 
Combine all ingredients. Form into 1 1/2 inch balls. Bake on cookie sheet at 350 for about 10-15 minutes or until set. Roll in powdered sugar while still warm.

( 5 ) Oatmeal Cookies:
3 T  butter, melted 
1/2 c  sugar 
1/4 t  salt 
1 1/2 c  Quaker oats 
1/2 t  baking powder 
1  egg, well beaten 
1/4 t  almond extract
 
Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 for 5-7 minutes. Remove from pan and cool on wire rack.

( 6 ) Apple Chedar Cookies:
1/2 c  Butter 
1/2 c  Sugar 
1  Egg; Lg 
1 t  Vanilla 
1 1/2 c  Unbleached Flour 
1/2 t  Baking Soda 
1/2 t  Cinnamon; Ground 
1/2 t  Salt 
6 oz Cheddar; Sharp, Shredded 
1 1/2 c  Apples; Cored,Peeled,Chopped 
1/4 c  Nuts; Chopped

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.

( 7 ) Old Fashioned Coconut Oatmeal Cookies:
1 c  Butter 
1 c  Granulated Sugar 
1/2 c  Brown sugar 
1  Egg 
1 c  Flour 
1 c  Old Mill Oates 
1/4 c  Wheat Germ 
3/4 c  Coconut 
1 t  Baking powder 
1 t  Baking Soda 
1 1/2 c  Raisins
 
Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden.

( 8 ) No Bake Cookies:
1/2 c  Butter 
1 c  Sugar 
1 ea Egg (beaten) 
1 c  Dates (chopped) 
2 c  Rice Krispies 
1/2 c  Nuts (chopped) 
1/2 t  Vanilla 
1 ds Salt 
1 ea Coconut
 
In a saucepan, cook butter, sugar, egg and dates for 5 minutes, stirring constantly. Cool to lukewarm; add to the Rice Krispies, nuts, vanilla and salt. Mix well; form into balls about the size of walnuts. Roll in coconut.

( 9 ) Deep Dark Choclate Fudge Cookies:
7 oz semi-sweet chocolate 
2 1/2 oz unsweetened chocolate 
3 T  unsalted butter 
1 c  sugar 
3  eggs 
1 1/2 t  strong brewed coffee 
3/4 t  vanilla 
3/4 c  flour 
1/2 t  baking powder 
1/4 t  salt 
4 oz chocolate, chopped 
3/4 c  chopped pecans
 
Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans. Bake at 350 degrees about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks.

( 10 ) Double Chocolate Chip Cookies:
1 3/4 c  white flour 
1/4 t  baking soda 
1 c  margarine (softened) 
1 t  vanilla extract 
1 c  granulated sugar 
1/2 c  brown sugar (packed) 
1  egg 
1/3 c  unsweetened cocoa 
2 T  milk 
1 c  chopped pecans or walnuts 
1 c  semisweet chocolate chips
 
Combine flour and baking soda thoroughly and set aside. In the large bowl of an electric mixer, cream butter. Add vanilla and sugars and beat until fluffy. Beat in egg. At low speed, beat in cocoa and then milk. With a wooden spoon, mix in dry ingredients just until blended. Stir in nuts and chocolate chips. Drop by rounded teaspoonful onto non-stick or foil-lined baking sheets. Bake at 350 degs.F. for 12 to 13 mins. Remove from oven and cool slightly before removing from baking sheets.
( 11 ) Lemon Nut Refrigerator Cookies:
1 c  shortening 
1/2 c  sugar 
1/2 c  packed brown sugar 
1  egg 
1 T  grated lemon rind 
2 T  fresh lemon juice 
2 c  all-purpose flour 
1/4 t  baking soda 
1/4 t  salt 
1 c  finely chopped walnuts
 
Cream shortening in a large mixing bowl, gradually add sugar, beat until light and fluffy. Add egg lemon rind, and juice, beating well. Sift together flour, soda, and salt in a medium mixing bowl, mixing until well blended. Stir in walnuts. Shape dough into 3 rolls, 1-1/2 inches in diameter. Wrap each roll in wax paper, and chill until firm. Remove waxed paper, and cut into 1/4-inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 400 degrees for 8 to 10 mins. or until lightly browned. Remove to wire racks to cool.

( 12 ) Christmas Fruitcake Cookies:
1/2 c  vegetable oil 
1/2 c  brown sugar 
1  egg 
1/4 c  milk 
1 1/4 c  whole wheat flour 
1/2 t  baking powder 
1 t  ground cinnamon 
1/4 t  ground cloves 
1/4 t  allspice 
1/2 c  chopped walnuts 
1/2 c  chopped raisins 
1/2 c  snipped dried apricots 
1/2 c  chopped dates 
 
Cream together oil and sugar. Add egg. Then blend in remaining ingredients. Drop by spoonfuls onto lightly oiled baking sheet. Bake in preheated 350 degree oven about 10 minutes. Cool on wire rack and store in tightly closed container.

( 13 ) Potato Chip Cookies:
1 c  Brown sugar 
1/2 c  Shortening 
1  Egg 
1 c  Flour 
1/2 t  Soda 
1/2 t  Vanilla 
1/2 c  Crushed potato chips 
1/2 c  Chopped nuts
 
Cream sugar, shortening and egg. Stir in flour, soda and vanilla. Mix well. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes.

( 14 ) Whole Wheat Cookies:
1 c  All purpose flour 
1 c  Whole wheat flour 
1 t  Baking powder 
1/2 t  Ground cinnamon 
1/2 t  salt 
1/2 c  Margarine 
1/2 c  Brown sugar 
1  egg 
1 t  vanilla
Preheat oven to 350 degrees.
 
In a small bowl combine flours, baking powder, cinnamon and salt. In a large bowl with mixer at medium speed, beat margarine and brown sugar until well blended. Beat in egg and vanilla. With mixer at low speed, gradually beat in flour mixture until well blended. Wrap dough in plastic wrap or waxed paper; refrigerate at least 1 hour. On floured pastry clothy with floured rolling pin, roll out dough, 1/3 at a time, to 1/8 inch thickness. Dip heart cookie cutters into flour. Place cookies on ungreased cookie sheets. Bake for about 8 minutes or until lightly browned around edges. Remove and cool on wire rack. Decorate as desired.