Cookies – Page 5 – Kristen's Recipes

Double Chocolate Chip Biscotti

February 3, 2003 Kristen

1 1/2 C. flour
1/3 cup cocoa powder
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch salt
3 large eggs
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Cookies = 128 calories

Honey-Almond Biscotti

February 2, 2003 Kristen

2 1/2 C. flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1 pinch salt
3 large eggs
1 T. finely grated lemon zest
2 T. honey
1 cup crushed almonds
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk the eggs, lemon zest and honey together. Add this to the flour mixture along with the almonds and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Biscotti = 101 calories

Toffee Biscotti

February 1, 2003 Kristen

2-3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle)
1/2 cup packed brown sugar
2 tsp. baking powder
1 T. vegetable oil
1 tsp. vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

1 cookie 103 calories

Chewy Chocolate Cookies

January 30, 2003 Kristen

1 (18.25-ounce) package light devil’s food cake mix
2 T. stick margarine or butter, softened
2 T. water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded T. 2 inches apart onto baking sheets coated with cooking spray. Bake at 350&176; for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.

1 cookie; calories: 50

Honey Almond Cookies

January 28, 2003 Kristen

2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 T. vegetable oil
1-1/2 tsp. vanilla extract
1 tsp. almond extract
1 large egg white
Cooking spray
1/4 cup sliced almonds, chopped

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky). Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm. Preheat oven to 375 degrees. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375 degrees for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

1 cookie: calories: 49

Oatmeal Cookies

January 26, 2003 Kristen

2 egg whites
1 tsp. cream of tartar
1 tsp. cinnamon
1 tsp. vanilla
1/2 C. unsweetened applesauce
2 packets Splenda
1/2 overripe banana-smashed
1 1/2 C. quick oats

Beat first three ingredients until light and creamy. Add remaining ingredients, and stir to mix well. Drop in mounds on baking sheet. Bake at 350 degrees until golden brown.

Power Biscotti

January 22, 2003 Kristen

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup chunky peanut butter
1 tsp. vanilla extract
2 large eggs
2 large egg whites
Cooking spray

Preheat oven to 325. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended. Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325&176; for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300. Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300&176; for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Yield: 1-1/2 dozen
Serving size: 1 cookie

Calories: 122
Fat: 3.1 g
Fiber: 0.5 g

Soft Spice Biscotti

January 21, 2003 Kristen

1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup sliced almonds
1/3 cup vegetable oil
2 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. water
2 large egg whites
1 large egg
2-1/2 cups all-purpose flour
2 tsp. baking powder
Cooking spray

Preheat oven to 375°.Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 x 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375° for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. Cut each rectangle diagonally into (3/4-inch) slices.

Yield: 2 dozen
Serving Size: 1 Cookie

Calories: 98
Fat: 3 g
Fiber: 0.4 g

Lemon Meringue Cookies

January 18, 2003 Kristen

2 large egg whites (room temperature)
1/4 tsp. Cream of Tartar
Several Packages Splenda
1 tsp. finely grated lemon zest
1 tsp. vanilla extract
1 tsp. Lemon Extract

Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside. Beat egg whites and cream of tartar in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add Splenda gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla and lemon extracts, then by hand fold in lemon zest. Drop meringue from rounded tsp. onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours to overnight. Peel meringue off parchment and store in airtight container.

Snackwell’s Mini Chocolate Chip Cookies

January 9, 2003 Kristen

1 egg white
1/4 C. sugar
1 T. brown sugar
1 T. corn syrup
1 T. shortening
1 1/2 T. egg substitute
3/4 C. all-purpose flour
1/4 tsp. plus a pinch of salt
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 C. mini chocolate chips

Preheat the oven to 325 degrees. Beat the egg white until thick. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks. While beating, add the brown sugar; corn syrup, shortening, and egg substitute. In a separate bowl, combine the flour; salt, baking soda and baking powder: Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough. Divide the dough in half; then roll each portion into a long, thin Jog about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill) it for a couple hours (you may also use the freezer for roughly half the time if you’re in a hurry). When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut into 1/4-inch-thick slices. Place slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies turn light brown.

Yield: 11 Servings
Serving Size 13 cookies

Calories: 105
Fat: 11g

high fiber Breakfast Cookies

July 30, 2002 Kristen

1 1/2 C. wheat BRAN (NOT wheat germ)- Reserve 1 tsp. for topping
1/2 C. whole wheat flour
1/4 C. packed brown sugar – Reserve 1 tsp. for topping
1/2 C. unsweetened apple sauce
1/2 C. unsweetened, fat free yogurt
1 tsp. baking powder
Pinch of salt
1 tsp. vanilla
1/2 tsp. imitation butter flavor
1 C. frozen, unsweetened fruit (blueberries, strawberries (chopped), raspberries, cherries (chopped) – or a combination of any of them)

Mix above together to make dough, stirring in fruit at end. Divide into 4 balls, flatten to 1/2- 3/4 inch thick on a lightly greased baking sheet or place in mini-tart pans. Top with reserved brown sugar and bran. Bake at 350 degrees for 20-35 minutes, until toothpick inserted comes out clean.

Banana Nut- Decrease apple sauce to 1/4 C., add 1 medium sized mashed banana in place of other fruit and sprinkle tops with reserved toppings and 1/8 C. finely chopped walnuts.

Chocolate Chip- Use 1/2 C. prune puree in place of applesauce, stir in 2 T. of mini-chocolate chips in place of frozen fruit.

Tropical- Stir in 1/2 C. well drained, crushed pineapple instead of frozen fruit, and 1/8 C. coconut.

Maple walnut- omit the applesauce, brown sugar, and frozen fruit. Add 1/3 C. real maple syrup and 1/8 C. finely chopped walnuts.

Yield: 4 cookies
Serving Size: 1 cookie

Claories: 195- 215, depends on flavor
Fat: < 1g Fiber: 14g

Lemon Pistachio Biscotti

June 10, 2002 Kristen

2 1/2 C. flour
1 C. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. freshly ground black pepper
1 pinch salt
3 fresh lemons
3 large eggs
1 C. crushed pistachio nuts
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper and salt. Finely grate 1 T. of zest from the lemons and set aside. Squeeze 4 T. of juice through a strainer and reserve. In a separate bowl, whisk the eggs, lemon zest and juice together. Add this to the flour mixture along with the pistachios and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Yield: 72 Biscotti
Serving Size: 3 biscotti

Calories: 120
Fat: 3g
Fiber: 0g

Lemon Verbena and Toasted Rice Shortbread

February 29, 2000 Kristen

Lemon Verbena and Toasted Rice Shortbread

3/4 C. jasmine rice (see note)

2 sticks (1/2 cup) unsalted butter, room temperature

3/4 C. (85g) confectioners’ sugar

1 T. ground lemon verbena or chamomile

1 1/2 C. (188g) all-purpose flour

1/2 tsp kosher salt

Add the rice to a frying pan over medium heat, stirring frequently, until all of the rice is an even, deep golden brown color (about 7 minutes). Remove from the pan and let cool to room temperature. Grind the rice to a fine powder using a spice grinder, coffee grinder, or high-powdered food processor. Measure out 1/2 C. of rice flour to use in the recipe. Make the shortbread. Preheat the oven to 300F. Before proceeding, make sure that your butter is at room temperature. The butter should have some give to it when pressed with your index finger but should not feel very soft and greasy. With an electric mixer, cream together the butter and confectioners’ sugar just until creamy and smooth. In a coffee/spice grinder or small food processor, chop the dried lemon verbena leaves into small pieces. Alternatively, you can use ground leaves from a tea bag. Measure out 1 T. of ground leaves and add to the butter mixture. Mix to combine. Stir in 1/2 C. of rice flour, salt, and half of the all-purpose flour. Once combined, mix in the remaining flour and stir just until combined. Press the dough together a few times with your hands until it comes together easily. Butter a 9″ x 13″ baking dish and line with parchment paper. Press the dough into the pan in an even layer. Bake for 20 minutes, until the shortbread is a pale gold. Remove from the oven and cut into rectangles (size of your choosing). Prick cookies with a fork. Then return to the oven for about 8 minutes, until the shortbreads are golden. The shortbreads should still be light in color. Turn off the oven and leave the door cracked open for at least one hour. Then remove cookies from the oven and let cool completely. Notes: If you don’t have a grinder, you can try buying rice flour and toasting it in a pan until deeply golden brown.

Chorus Girls Cookies

September 12, 1999 Kristen

The hair on these adorable cookies is refrigerated gingerbread cookie dough squeezed through a garlic press. What a great idea!

1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies

1/4 roll (16.5 oz size) Pillsbury® Create ‘n Bake® refrigerated gingerbread cookies

Round or flower-shaped candy sprinkles

40 miniature candy-coated chocolate baking bits

Drinking straw

Red sugar

Yellow and green decorating icing (or other colors as desired)

Heat oven to 350°F. Remove half of sugar cookie dough from wrapper; refrigerate remaining dough until needed. Cut half of dough into 15 (1/4 inch) slices. Leave 10 slices whole to resemble chorus girls’ heads. On ungreased large cookie sheet, place 2 inches apart. Cut remaining 5 slices in half crosswise to make hair bows. For bows, cut half slice into 2 pieces; do not attach at this point. Place small portions of gingerbread dough into garlic press. Press to make long, short and medium hair; attach to heads gently. Add bows to tops of heads as desired. Place candy sprinkles on faces for noses and baking bits (blue or green) on faces for eyes. With drinking straw, poke holes for mouths. Sprinkle red sugar on cheeks to resemble blush. Repeat with remaining half of dough. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute; carefully remove from cookie sheets to cooling racks. If necessary, re-poke holes for mouths. Cool completely, about 15 minutes. Decorate bows with decorating icing.

Yield:

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Honey Cookies

August 8, 1999 Kristen

1 quart Honey
2 C. sugar
1 lb. pecans

1/2 lb. citron
2 T. cinnamon
2 tsp. ground cloves
2 tsp. ground allspice
1 1/2 tsp. baking powder
1 C. brandy
Juice & peel of 1 lemon, coarsely grated
7 C. all purpose flour

In large pot, boil honey & sugar, until sugar is dissolved. Measure the rest of the ingredients and mix into the honey sugar mixture. Refrigerate for 3 days. Divide dough into thirds. With floured hands, press onto greased cookie sheet to 1/4″ thick. Press to within 1″ of edge of sheet. Bake on middle rack of preheated 350F oven for 20-22 minutes or until edges begin to brown and center springs back from light tough. Upon removing, invert onto a cutting board, and cut in 1″x 2″ strips. Drizzle glaze over cookies. For glaze, combine 2 C. powdered sugar with enough milk to make drizzling consistency (about 4-6 T.) and a dash of lemon, orange or almond extract, or all three.

Lemon Poppy Seed Cookies

June 13, 1999 Kristen

2 C. Flour

½ tsp. Baking Soda

1 ½ tsp. Lemon Zest

1 tsp. ground coriander

2 T. Poppy Seeds

¾ C. salted Butter, softened

1 C. White Sugar

2 Large Egg Yolks

1 large Whole Egg

1 ½ tsp. pure Lemon Extract

Preheat oven to 300 degrees. In medium bowl combine flour, baking soda, lemon zest, coriander and poppyseeds. Mix well with wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sides of bowl then add egg yolks, egg, and lemon extract. Beat at medium speed until light and fluffy. Add flour mixture and mix at low speed until just combined. Do not overmix. Drop by rounded T. onto ungreased cookie sheets, 2 inches apart. Bake for 23-25 minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Light and Crunchy Cookie.

Yield:

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Chocolate Crinkle Cookies

June 1, 1999 Kristen

1/2 C. Vegetable oil

4 Chocolate squares, unsweetened, melted

2 C. Sugar

4 Eggs

2 tsp. Vanilla extract

2 C. Flour, sifted

2 tsp. Baking powder

1/2 tsp. Salt

1 C. Nuts, crushed

1 C. Confectioners’ sugar

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts. Chill for several hours or overnight. Roll dough into balls by the tsp.ful. Roll in confectioners’ sugar. Place 2 inches apart on greased baking sheet. Bake at 350F degrees for 10 – 12 minutes. Do not over-bake.

Yield:

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Rosemary Shortbread Rounds

January 12, 1999 Kristen

1 cup (228g) unsalted butter, at room temperature
1/2 cup (110g) light brown sugar, packed
1 egg yolk
1 teaspoon fresh rosemary, finely chopped
1 teaspoon almond extract
1 teaspoon lemon zest or 1/2 teaspoon lemon extract
1+1/2 cup (210g) all-purpose flour
1/2 cup (65g) cornstarch
3/4 teaspoon kosher salt
1/2 teaspoon baking powder

In a large bowl, with a hand mixer, cream the butter until light and pale (about 3-4 minutes). Add the sugar and beat for another 3-4 minutes or until light and fluffy. Reduce speed to low and add the egg yolk, almond extract, lemon zest/extract, and rosemary and beat until thoroughly combined. In another bowl, sift together flour, cornstarch, salt, and baking powder. Add the flour mixture to the sugar mixture and mix until a uniform dough is formed. Scrape the dough on to a piece of plastic wrap and form it into a disk with an 8″ diameter that is 1″ thick. Refrigerate for 20 minutes or until it is firm enough to roll out. At this point, preheat the oven to 325 degrees. On a floured work surface, roll out the dough to be 1/4″ thick. A trick I use is buying 1/4″ wood dowels and lining them up on either side of the dough as bumpers for my rolling pin. Cut the dough into any shape you want using either a knife or cookie cutters! Arrange shortbread cut outs on a baking sheet about 2″ apart. Bake for 18-20 minutes or until the short breads are just golden brown. Let cool on a baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Oatmeal Cranberry White Chocolate Chunk Cookies

June 4, 1998 Kristen

2/3 C. butter or margarine, softened

2/3 C. brown sugar

2 eggs

1-1/2 C. old fashioned oats

1-1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

One 6 oz. package CRAISINS™ sweetened dried cranberries

2/3 C. white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs; mix well. Combine oats, flour baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in CRAISINS™ sweetened, dried cranberries and white chocolate chunks. Drop by rounded tsp. onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Makes 2-1/2 dozen.

Yield:

Calories:

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Peanut Cookies

January 5, 1998 Kristen

Peanut Cookies

1 C. brown sugar

1 C. white sugar

1 C. shortening

2 eggs

1 lb. vanilla

1 ½ C. flour

1 tsp. Soda

3 C. Quaker oats (not the quick kind)

6 ½ to 8 oz. salted Spanish peanuts

Cream together sugars and shortening. Add eggs and vanilla and beat until fluffy. Stir in flour, baking soda and oatmeal. Add peanuts. Place golf ball sized scoops on cookie sheet, lightly press down with bottom of glass. Bake at 350 until done, about 10 minutes.

Andes Mint “Chip” Cookies

January 4, 1998 Kristen

Andes Mint “Chip” Cookies

1/2 c. + 1/2 T. butter powder

3/4 c. dark brown sugar

1/2 c. white sugar

1 tsp. baking soda

1 tsp. baking powder

2 T. powdered whole eggs

4 T. water

1/4 c. water (if needed, if the dough seems too dry; it should have the consistency of a chocolate chip cookie dough when mixed)

2 tsp. vanilla

1 package Andes Mints, broken up into chunks

2 2/3 c. sifted all-purpose flour

Blend it all in in order listed. Chill in fridge for an hour. Roll into balls and flatten slightly and put on cookie sheets. Bake for 8-10 minutes at 350.

Basic Drop Cookies

December 23, 1997 Kristen

Basic Drop Cookies

1 ¼ C. Whole Wheat or White Flour

½ tsp. Baking Soda

½ tsp. Salt

¼ C. Oil

½ C. Sugar

¼ C. Brown Sugar

2 tsp. Water

1 Egg

1 tsp. Vanilla

Chocolate Chips or Nuts, Optional

Combine oil, water and sugars and mix until smooth. Add remaining ingredients and mix well. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 350 for 8-10 minutes.

Casablanca Chicken

June 6, 1997 Kristen

Casablanca Chicken

3 C. water

2 C. rice

2 T. dried bell pepper

½ C. raisins

½ C. dried apricots

1 T. dried onion

8 dehydrated tomato slices, cut into strips

½ tsp. garlic powder

1 tsp. turmeric

¼ tsp. dried red pepper flakes

1 T. brown sugar

4 T. peanut butter

1 T. balsamic vinegar

1 (13-oz.) can chicken meat, including broth or 1 pint home-canned chicken breast

1 (14.5-oz.) can diced Mexican tomatoes in lime juice and cilantro

1 (15-oz.) can garbanzo beans, including juice

1 (8-oz.) can tomato sauce

In a heavy bottomed saucepan with a tight fitting lid, on high heat, boil 3 C. water and 2 C. rice for 15 minutes. Remove from heat and set aside for 10 minutes then fluff. Do not lift the lid and peek at the rice while it is resting. Simmer remaining ingredients in a large saucepan over medium heat until dried fruits and vegetables are tender, about 15 minutes. To serve, place cooked rice on plates and top with Casablanca chicken sauce.

Unbaked Snowball Cookies

May 5, 1996 Kristen

Unbaked Snowball Cookies

2 3/4 C. Crushed Vanilla Wafers

1 C. Powdered Sugar

1/2 C. Nuts

1/4 C. Melted Butter

1/4 C. Undiluted Frozen Orange Juice

Combine all ingredients and work until well blended. Form into small balls and then roll in additional powdered sugar.

Sour Cream Sugar Cookies

May 1, 1996 Kristen

Sour Cream Sugar Cookies

Cream 1 C. butter with 1 1/2 C. sugar. Add 1 C. sour cream with 1 tsp. of baking soda mixed in. Stir until light and well mixed. Stir in 2 eggs, 1 T. Baking Powder, and 4 C. flour. Using the bottom of a cut glass for a pretty pattern, press about one T. dough onto baking sheet for each cookie. Bake at 400 degrees. for ??? long? until done???

Snowball Cookies

April 30, 1996 Kristen

Snowball Cookies

2 ¾ C. Crushed Vanilla Wafers

1 C. Powdered Sugar

½ C. Nuts

¼ C. Melted Butter

¼ C. undiluted Frozen Orange Juice

Work all ingredients together. Form into balls and roll in additional powdered sugar.

Seven Layer Cookies

April 28, 1996 Kristen

Seven Layer Cookies

Using a 9 x 13 pan, melt 1 stick butter or margarine in oven at 350 degrees. Remove from oven and sprinkle on 1 C. of finely crushed graham cracker crumbs. Cover with 1 C. coconut, 6oz. Chocolate chips, 6oz. butterscotch bits. Over all, drizzle 1 can condensed sweetened milk. Sprinkle with 1 C. chopped nuts. Bake at 350 degrees for 30 minutes. Cool and cut into bars.

Rocky Road Cookies

April 27, 1996 Kristen

Rocky Road Cookies

1 6 oz. pkg. semi-sweet morsels

½ C. Butter

2 Eggs

1 C. Sugar

1 ½ C. Flour

½ tsp. Baking Powder

¼ tsp. Salt

½ tsp. Vanilla

1 C. chopped Nuts

4 dozen Miniature Marshmallows

Melt a half C. of the chocolate morsels and butter over low heat; cool. Heat oven to 400. Mix remaining chocolate, eggs, sugar, flour, baking powder, salt, vanilla, nuts and melted chocolate mixture. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Press a marshmallow into center of each. Bake 8 minutes to until almost no imprint remains when touched with a finger. Remove immediately from baking sheet.

Reece’s Peanut Butter Chip Chocolate Cookies

April 25, 1996 Kristen

Reece’s Peanut Butter Chip Chocolate Cookies

1 C. Butter

1 ½ C. Sugar

2 Eggs

2 tsp. Vanilla

2 C. Flour

2/3 C. Cocoa

¾ tsp. Baking Soda

½ tsp. Salt

2 C. Peanut Butter Chips

Cream butter, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt; add to creamed mixture. Stir in chips and chill until firm enough to handle. Shape small amounts of dough into 1-inch balls. Place on ungreased cookies sheet and flatten slightly with fork. Bake at 350 for 8-10 minutes. Cool one minute before lifting from removing cookies to wire rack.

Pearl King’s Macaroon Cookies

April 20, 1996 Kristen

Pearl King’s Macaroon Cookies

2 C. Moist Shredded Coconut

1/2 C. Sweetened Condensed Milk

1 tsp. Vanilla

Combine coconut and milk. Add vanilla and mix well. Drop by teaspoonsful on greased cookie sheet one inch apart. Bake at 350 degrees for 10 minutes. Yield: 24

Peanut Butter Cookies

April 19, 1996 Kristen

Peanut Butter Cookies

1/2 C. Butter

1/2 C. Peanut Butter

1/2 C. Sugar

1/2 C. Brown Sugar

1 Egg

1/2 tsp. Vanilla

1 1/4 C. Flour

3/4 tsp. Baking Soda

1/4 tsp. Salt

Cream butter and peanut butter with sugar, egg and vanilla. Add sifted dry ingredients to creamed mixture. Form into 1” balls, roll in granulated sugar, then flatten them on ungreased cookie sheet with back of fork or bottom of cut glass. Or flatten them smoothly and decorate each with a flower petal pattern using 5 peanut halves. Bake at 375 degrees for 10-12 minutes. Cool slightly and remove from pan. Makes 4 dozen.

Peanut Butter Cheese Cookies

April 18, 1996 Kristen

Peanut Butter Cheese Cookies

1/2 C. Butter

1/3 C. Peanut Butter

1/2 C. Brown Sugar

1 Egg

1 C. Shredded Cheddar Cheese

1 tsp. Vanilla

1 3/4 C. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

Mix butter with peanut butter and sugar until creamy. Stir in egg, cheese and vanilla. In separate bowl mix dry ingredients, then add to wet batter. Flour hands lightly and form dough into 1” balls. Place on baking sheet and press flat with fork. Sprinkle each cookie with granulated sugar and chopped peanuts. Bake at 350 degrees for 12-15 minutes.

Orange Refrigerator Sugar Cookies

April 16, 1996 Kristen

Orange Refrigerator Sugar Cookies

Cream together 1 C. shortening, 1 1/2 C. sugar, 1 tsp. Vanilla, 1 tsp. grated orange peel, and 1 T. Orange Juice. Add 2 large eggs and beat. Stir in 3 C. flour, 2 tsp. baking powder, and 1 tsp. salt. Chill. Roll to 1/8” thickness, cut into circles with 2” cutter or shape into 2” log before chilling, and slice to 1/8” thickness. Bake for 8 minutes at 375 degrees.

Oatmeal Cinnamon Drops

April 15, 1996 Kristen

Oatmeal Cinnamon Drops

1 C. Butter

2 C. Granulated Sugar

2 Eggs

1 T. Molasses

2 tsp. Vanilla

2 C. Flour

2 tsp. Cinnamon

1 ½ tsp. Baking Soda

2 C. Quick Oats

2/3 C. Raisins

1 C. Nuts

½ C. Chocolate Pieces

Cream together butter and sugar; add eggs, molasses and vanilla. Combine flour, cinnamon and soda and gradually add to creamed mixture. Stir in oats, raisins, nuts and chocolate pieces. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 350 oven for 12 minutes or until light brown.

Oatmeal Raisin Cookies

Gram: “Good Lola”

Cream 1 C. shortening, 1 C. sugar, and 3 eggs. Add 1 C. cooked raisins, squeezed dry, 1 C. quick oats, 1 C. nuts, 7 T. raisins juice, 3 C. flour, ½ tsp. baking soda, ½ tsp. cinnamon, ½ tsp. nutmeg and ½ tsp. salt. Bake at 350 for 12-15 minutes.

No Bake Cookies

April 14, 1996 Kristen

No Bake Cookies

2 C. Sugar

3 T. Cocoa

1/2 C. Milk

1 stick Margarine

1/2 tsp. Salt

3 C. Quick Oats

1/2 C. Peanut Butter

1 tsp. Vanilla

Over medium heat, melt margarine, sugar, milk, salt and cocoa. Heat to a rolling boil and cook over medium/medium high burner exactly one minute (under or over cooking will affect the texture of the final cookie, causing it to be chalky or to fail to set up). Remove from heat; add vanilla and peanut butter, stirring until melted. Stir in oats until well mixed. Drop by tablespoonfuls onto waxed paper.

Neiman Marcus Cookie (“$250 cookie recipe”)

April 13, 1996 Kristen

Neiman Marcus Cookie (“$250 cookie recipe”)

2 C. butter

2 C. brown sugar

2 C. white sugar

4 eggs

2 tsp. vanilla

4 C. flour

5 C. blended oatmeal

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

4 oz. chocolate chips

8 oz. Hershey bar, grated

3 C. chopped nuts

Preheat the oven to 375 degrees. In a large bowl, cream the butter and the white and brown sugars. Add in the eggs and vanilla and mix. Mix in the flour, oatmeal, salt, baking powder and baking soda. Mix in the chocolate chips, grated Hershey bar, and the nuts. Roll into small balls and place 2 inches apart on a greased cookie sheet. Press the top of each cookie with a fork. Bake for 6 – 8 minutes. Cool. Yields about 112 cookies

Mincemeat Cookies

April 10, 1996 Kristen

Mincemeat Cookies

Cream together 1/2 C. shortening, 1 C. sugar, 1 T. molasses and 1/2 until light. Stir in 1/2 C. mincemeat. Add 1 C. flour, 1/4 tsp. baking soda, 1 tsp. salt, 1 tsp. cinnamon and 1 tsp. baking powder. Add 1 tsp. vanilla and 1 C. Oats. Bake level T. on greased sheet for 10-12 minutes at 350 degrees.

Gram’s Sour Cream Sugar Cookies

April 6, 1996 Kristen

Gram’s Sour Cream Sugar Cookies

1 C. Butter

1 1/2 C. Sugar

1 C. Sour Cream with 1 tsp. Baking Soda mixed into it

2 Eggs

1 T. Baking Powder

1-3 T. Nutmeg

Cream butter with sugar; add the sour cream with the soda mixed into it, mix well. Stir in eggs. Mix dry ingredients together in separate bowl, then add to creamed sour cream mixture. Using about 1 T. of dough, press onto cookie sheet with the bottom of a decorative glass that has been greased and dipped into sugar. Bake at 400 degrees until lightly browned. Makes a large soft cookie – gets stale quickly.

Flying Saucer Cookies

March 30, 1996 Kristen

Flying Saucer Cookies

1 C. Shortening

2 Eggs

1/4 C. Milk

3 C. Flour (or a little less)

1 1/2 tsp. Baking Soda

2 C. Sugar

1/2 C. Honey

1 C. Raisins

3 3/4 C. Oatmeal

1 1/2 tsp. Cinnamon

1 1/2 tsp. Allspice

1 1/2 tsp. Salt

Mix all ingredients, adding raisins last. Place on cookie sheet by rounded T. full and cook at 350 degrees for 15 – 20 minutes.

Coconut Cookie

March 16, 1996 Kristen

Coconut Cookie

Mix ½ C. Shortening, 1 C. Brown Sugar, ½ C. White Sugar and 2 eggs. Add 1 C> evaporated milk, 1 tsp. Vanilla, 2 ¾ C> flour, ½ tsp. baking soda, 1 tsp. salt and 1 C. coconut. Chill one hour. Drop T. on greased pan and bake at 375 for 10 minutes. Frost with burnt butter glaze: Heat 2 T Butter until golden brown. Add to 2 C. sifted powdered sugar and ¼ C. evaporated milk; beat until well blended.