Love Making Tips - Sweets and desserts | Cookies - [1] [2] [3]

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Love Mom Cookies

1. Preheat oven to 375F (190C). Place sheets of foil on countertop for cooling cookies
2. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
3. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
4. Wrap dough in plastic wrap. Refrigerate 3 to 4 hours or overnight. Keep refrigerated until ready to use.
5. Shape rounded measuring tablespoonfuls (15 mL) of dough into ovals. Pat top smooth. Place 2 inches (5 cm) apart onto ungreased baking sheet. Indent slightly in center with finger.
6. Bake one baking sheet at a time at 375F (190C) for 8 to 10 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
7. For decoration, place chocolate chips in a heavy resealable plastic sandwich bag. Microwave at 50 % (MEDIUM) power for 1 minute or until melted, checking every 30 seconds. Knead bag until smooth. Cut tiny tip off corner of bag. Squeeze to pipe design of outline of eye and eyelashes onto cookies. Drop teaspoons (5 mL) of jam into center of each "eye" for pupil.
8. Combine icing sugar and milk. Stir until smooth. Add additional icing sugar if icing is too thin. Add a few drops of food colour, a few drops at a time, to achieve the desired colors. Place icing in pastry bags fitted with small round writing tip. Alternatively, place in small resealable plastic bags. Cut tiny tip off corner of bag. Squeeze to pipe on designs for cookies, as desired. Makes: About 3 dozen cookies.

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Ginger Molasses Cookies

Combine flour, spices, soda, & salt. With an electric mixer at medium-low speed, beat butter & sugar, until light & fluffy. Beat in egg & molasses. Reduce speed to low, & gradually add flour mixture until just mixed. Chill until firm, about 1 hour. Heat oven to 350~. Shape dough into approximately 1" balls, roll in sugar, & place about 2 " apart on a baking sheet. Bake until the edges begin to brown, about 15 min. Cool on baking sheet 2 min, then move to wire racks. Cool completely.
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Absolutely Deep Dark Chocolate Fudge Biscuits

[Note: Instead of the unsweetened chocolate, I just used an extra 4ozs of plain chocolate, and got perfect results. I think as long as you're using *really* good plain chocolate, say at least 55% cocoa solids, it doesn't really matter!]
Preheat the oven to 325F / 170C / Gas 3.
Sift together the flour, cocoa powder, bicarbonate of soda, and salt. Set aside.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place the plain and the unsweetened chocolates in the top half of the double boiler. Tightly cover the top with cling film and allow to heat for 12 to 15 minutes. Remove from the heat and stir until smooth. Keep at room temperature until needed.
Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle. Beat on medium for 1 minute. Scrape down the bowl and beat on high for an additional 30 seconds. Scrape down the bowl. Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition. Add the vanilla essence and beat on medium for 30 seconds. Add the melted chocolate and beat on low for 10 seconds more. Scrape down the bowl and beat for an additional 30 seconds. Add the sifted flour, cocoa powder, bicarbonate of soda, and salt, and the chocolate chips, and beat on low until thoroughly combined - about 20 to 30 seconds. Remove the bowl from the mixer and mix thoroughly with a rubber spatula.
Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets. Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time. Allow the biscuits to cool for 5 to 6 minutes on the baking sheets. Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container. Repeat this procedure until all the biscuits have been baked. Makes 3 to 3. 5 dozen biscuits.

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Acorns

* divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans.
Preheat oven to 375. In a large bowl, beat together butter, brown sugar, ¾ cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Yield: 3 dozen.

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Advent Cookies

Preheat the oven to 400F. Mix all of the ingredients together, except for the flour. Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. The dough should be quite soft. (You may find it easier to knead it with your hands.) Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake in the oven for about 8 minutes. Remove from the oven while they are still soft and cool on a rack, then pack into crocks or jars.
The authors note that the Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks. They can be used as a substitute for graham crackers for a pie crust.

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After Angel Food Cookies

* Use Orange, lemon or vanilla extract. Cream sugars with shortening, add egg yolks and stir. Mix in baking powder, extract, salt, baking soda and flour. Roll in a ball and roll in sugar. Flatten with a glass. Bake at 350 F for 7-12 minutes.
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After Dinner Mint Cookies

Melt 5 oz of the Mint Wafers in a double boiler, stirring constantly or microwave on medium for about 3 minutes. Set aside. Cream butter with sugar, egg and s alt. Mix in melted chocolate. Gradually add flour. Chill do at least 1 hour. Shape dough into balls, using 1 level Tbsp for each cookie
Roll balls into nuts. Place on greased baking sheets. Flatten slightly with the palm of hand. Bake at 350-F for only 8 minutes. Remove from oven a place Mint Wafer on top of each cookie, pressing slightly. Continue baking minutes longer or until cookie is firm.

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Agression Cookies

Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them.
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Almond Butter Cookies

These buttery almond rounds will melt in your mouth. Cream butter, sugar, and almond extract. Add salt and flour and mix. Chill dough. Form one-inch balls and roll in extra sugar. Stamp with cookie stamp or flatten with bottom of a glass. Bake at 350 for 12-15 minutes.
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Almond Butter Disks

Preheat the oven to 350 degrees.
Cream the softened butter and add the sugar in a stream. Continue beating until the butter/sugar whitens. Beat in the zest and rum, then the egg whites, one at a time, beating smooth between each addition. Mix the almonds and flour toget her and stir them into the batter by hand.
Pipe the batter on paper lined pans in 1-inch mounds using a 1/2-inch plain tube. Bake the cookies for 12 to 15 minutes.
For the glaze:
Bring the preserves and the Kirsch to a boil in a small pan over medium heat, stirring occasionally, until slightly thickened. Apply glaze while it is still very hot.
Cool the cookies on the paper and sandwich them with raspberry glaze after they have cooled.

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Almond Cookie

Cream butter, sugar, and almond flavoring until light and fluffy. Add egg and almond paste and beat thoroughly. Add sifted dry ingredients and beat until well blended. Chill dough for about 2 hours.Form into balls, shaping with palms of hands. Use 1 level teaspoon of dough for 1 cookie. Place on ungreased cookie sheet and press gently with small fruit glass which has been dipped in granulated sugar. Bake at 350 until delicately browned. about 12 minutes. NOTE: you can also add 3/4 cup chopped fine almonds to give added flavor.
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Almond Crescents

1. Heat oven to 350° and line baking sheets with parchment paper. Cream together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add almonds. Stir in flour and beat until well mixed.
2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches long. Place cylinders 1 to 2 inches apart on baking sheets, and form into crescents.
3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then roll in additional sugar.

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Almond Double Chip Cookies

Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased. Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract. Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls, 3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely. Makes about 3 dozen cookies.
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Almond Rolls

Cream butter and sugar together. Stir in ground almonds and gradually add sifted flour. Chill dough 1 hour. Roll 1 inch pieces into small logs. Bake 20 min. at 325.
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Almond Tea Cookies

1. Heat oven to 350 F.
2. Cream Butter Flavor Crisco, milk and almond extract in large bowl at medium speed of electric mixer until well blended. Beat in granulated sugar.
3. Combine flour, almonds and salt. Mix into creamed mixture. Shape dough into balls using one level measuring tablespoon for each. Place 2 inches apart on ungreased baking sheet.
4. Bake at 350 for 10 to 12 minutes. ( Cookies will not brown. DO NOT overbake. ) Remove to cooling rack.
5. Roll slightly warm cookies in confectioners sugar. Roll in confectioners sugar again when cookies are completely cool.
Makes 3 dozen cookies.

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Almost Fat Free Ginger Cookies

Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
In a large bowl with electric mixer, beat Prune Butter and sugar until well-blended. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed.
Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets.
Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers.
* Prune butter is from "Secrets of Fat Free Baking" by Sandra Woodruff. To make one cup, combine 8 oz prunes and 6 tb water or fruit juice in food processor. (I used apple juice for the batch for this recipe.)
Source: Lisa Clarke, based on Cookie Jar Gingersnaps in "The Complete Cookie Book" by Elizabeth Wolf Cohen
Notes: The cookies have 39.5 calores (3.6% from fat) and 0.2g fat each. They also have more dietary fiber, potassiumn and calcium than the originals, and less cholesterol. They were delicious, but rolling them into balls was a nightmare. They stuck to everything. They may need more flour. They also didn't flaten out as much as the originals. They kept their ball shape, for the most part.
The Chef's Comments:
"Yesterday I took a cookie recipe that I wanted to try, and I made exactly according to the recipe (it was great!) and then I made another batch, using the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness consistent witht he original recipe. The low-fat recipe was a difficult texture to work with, and they didn't spread out nicely when cooking. They remained little clumps. But they did taste very good.

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Amaretti

Pre heat oven to 300 degrees. Line a cookie sheet with aluminum foil. Butter & flour it. Combine almonds, sugar, flour and salt in food processor. Process till fine. Transfer to bowl. Stir in egg whites and almond extract. Drop batter by teaspoonful onto sheet 1 1/2 inches apart. Bake 20 minutes or until dry. Let cool slightly on sheet then transfer to rack. Cool completely. Store in airtight container.
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Amaretti Cookies

Preheat oven to 325 degrees. Mix meringue powder and water. Whip until stiff. Combine remaining ingredients; fold gently into whipped meringue. When thoroughly combined, break off small pieces of dough and roll into balls. Flatten them so they look like thick discs and place on greased cookie sheet. Bake 30 to 35 minutes. Note: Check cookies at 25 minutes and watch closely so they don\'t get too brown. Makes about 6 dozen cookies.
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Amaretto Cheesecake Cookies

In a large mixing bowl, combine flour and brown sugar. Cut in butter until mixture forms fine crumbs. Reserve 1 cup crumb mixture for topping. Press remainder over bottom of ungreased 8 inch square baking pan. Bake for 12-15 minutes at 350^ or until lightly browned. In mixer bowl, thoroughly cream together cream cheese and granulated sugar. Add egg, amaretto, and vanilla; beat well. Spread batter over partially baked crust. Combine almondswith reserved crumb mixture; sprinkle over batter. Bake for 20-25 minutes. Cool and cut into squares.
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Angel Cookies

Preheat oven to 400 degress F.
Combine cake mix and water; stir in the fruit.
Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely.
Cals: 76
Fat: 1g
Carbs:18g

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