Double Chocolate Raisin Cookies

September 19, 2008 | Posted by Lorena as Cookie Recipes at 6:52 am | Comments »

cookie
Ingredients

2 cups all-purpose flour
2/3 cup NESTLE® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 (10 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate-Covered Raisins

What’s Next
Preheat oven to 350 degrees F (175 degrees C).
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs; gradually beat in flour mixture. Stir in chocolate-covered raisins. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 350 degree F. oven for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Berry shortbread

September 3, 2008 | Posted by Lorena as Cookie Recipes at 6:17 am | Comments »

shortbread

Ingredients

1 cup butter, softened
2/3 cup sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup seedless raspberry jam

GLAZE:
1 cup confectioners’ sugar
2 teaspoons water
1/2 teaspoon almond extract

What’s Next

In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam.
Bake at 350 degrees F for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.

Soft Gingerbread Cookies

September 2, 2008 | Posted by Lorena as Cookie Recipes at 6:15 am | (1) Comment »

ginger cookies

Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

What’s Next
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

No bake chocolate mint cookies

August 25, 2008 | Posted by Lorena as Cookie Recipes at 9:37 am | Comments »

mint

Ingredients

8 graham crackers
1/2 cup melted butter
1/3 cup sugar
1/2 cup softened butter
1 1/2 cup powdered sugar
3 eggs, slightly beaten
2 (1 ounce) squares chocolate, melted
1 1/2 cup cream
1 package miniature marshmallows
1/4 cup crushed peppermint candy

Grease a 9 x 13-inch pan. Crush the graham crackers and mix them with the 1/2 cup of melted butter and the sugar. Press the mixture into the prepared pan. Cream the 1/2 cup softened butter and powdered sugar together in a medium bowl. Add in the eggs and melted chocolate. Beat well and spread the mixture over the top of the graham cracker crust. Beat the cream and marshmallows together and put that over the chocolate layer. Sprinkle the top with the crushed peppermint candy. Refrigerate overnight.

Oatmeal Macaroons

August 19, 2008 | Posted by Lorena as Cookie Recipes at 9:26 am | Comments »

macaroons

Ingredients
1/2 cup shortening
1/2 cup milk
2 cups white sugar
1/2 cup flaked coconut
3 cups rolled oats
1/2 cup unsweetened cocoa powder

What’s next
In a saucepan over medium heat combine the shortening, milk and white sugar. Stirring constantly bring mixture to a boil and continue to boil and stir for 2 minutes. Remove from heat and add cocoa, coconut and oatmeal. Stir mixture well.
Drop teaspoon sized drops onto a wax paper lined cookie sheet. Place cookies in the refrigerator to set then into an airtight container to store.

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