April 2008
New Recipes:
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Anita’s Honey Cookies (holiday, frosted/filled)
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Cranberry Oatmeal Bar Cookies (bars)
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Rosewater and Pistachio Cookies (dropped)
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Molasses Gingersnaps (shaped)
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Pumpkin Bars (bars)
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Edna’s Pies/Squares (misc.)
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Kasha Kookies (shaped)
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Bittersweet Toffee Chews (dropped)
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Fusion Cookies (dropped)
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Chocolate Thumbprint Cookies (holiday, frosted/filled)
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Coconut Thumbprints (holiday, frosted/filled)
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Unbaked Date Cookies (no bake)
Anita’s Honey Cookies
Here is one of my absolute favorite cookies. This was my mom’s recipe. She only made them at Christmas time, so we refer to them as our best Christmas cookie. In fact, one Christmas I didn’t get a chance to make them and there was almost a divorce in my family…mine! I finally made them in February and my marriage was saved! They are, without a doubt, my husband’s favorite cookie! Hope you enjoy them!
Ingredients:
1/2 c. shortening
1/2 c. butter
1 c. brown sugar
1 tsp. vanilla
2 eggs
1/4 c. plus 2 T. honey
2 tsp. baking soda
3 1/2 c. flour
Apricot preserves
Confectioners’ sugar
Directions:
Preheat oven to 350 degrees. Cream shortening, butter, brown sugar and vanilla. Beat in the eggs. Next, add the honey and baking soda. Add flour and mix well. Form into balls a little smaller than a walnut. Place on a greased cookie sheet and bake for 9 to 11 minutes. Remove from oven and cool. Match up the cookies so that they are pretty evenly matched. Take one cookie and spread apricot preserves on the flat side of the cookie. Sandwich another cookie to it and place in container or on a plate. After making all of the cookies, sift confectioners’ sugar on top of the cookies. Let them sit overnight in a covered container before eating to allow the preserves to set.
Submitted by: Bonnie D. of Westminster, Maryland
Cranberry Oatmeal Bar Cookies
Ingredients:
1/2 c. sugar
2/3 c. brown sugar
8 ounce container plain or vanilla low-fat yogurt
2 egg whites, lightly beaten
2 T. vegetable oil
2 T. milk
2 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 c. oats, quick or old-fashioned
1 c. dried cranberries
1/2 c. chopped nuts, optional
Directions:
Preheat oven to 350 degrees. Lightly spray 9x13-inch baking pan with non-stick cooking spray. In bowl, mix together sugar, brown sugar, yogurt, egg whites, oil, milk and vanilla. Stir in flour, baking soda, cinnamon and salt. Mix well. Stir in the oats, dried cranberries and nuts if desired. Spread batter in the bottom of prepared pan. Bake for 30 minutes or until very lightly browned. Cool on a wire rack. When completely cool, cut into bars. Store in a tightly covered container.
Submitted by: Yletha
Rosewater and Pistachio Cookies
Ingredients:
3 1/2 ounces softened unsalted butter
1 c. brown sugar
2 medium eggs
3 T. rosewater
2 c. flour
1/2 tsp. salt
1 tsp. baking powder
1 c. bright green pistachio nuts, roughly chopped
Directions:
Preheat oven to 375 degrees. Grease and line baking sheet with baking paper. Cream together the butter and brown sugar until light and fluffy. Beat in eggs, one at a time. Add rosewater (not too much as this can alter the flavor and become quite bitter). Sift together the flour, salt and baking powder. Stir into butter and egg mixture. Finally add in the pistachio nuts. Drop by heaped tablespoons onto the baking sheets leaving 1 1/2 to 2 inches in between biscuits (cookies), flattening slightly. Damp fingers work best. Bake 8 to 10 minutes until the biscuits (cookies) turn a light golden color. Makes approximately 2 dozen cookies.
Submitted by: Melanie of Johannesburg, South Africa
Molasses Gingersnaps
This is a great recipe for cold weather. As soon as the nights start to cool, I begin making these cookies. My father likes these crispier, so he can dunk them in his coffee!
Ingredients:
1 1/2 c. butter or margarine (if you use butter, watch carefully when baking so as not to burn)
2 c. sugar
1/2 c. light molasses
2 eggs
4 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
Granulated sugar
Directions:
Mix all ingredients in a large bowl by hand. Cover with wax paper and refrigerate for 1 hour. Roll into walnut-size balls, roll balls in granulated sugar. Place cookies 2 inches apart on ungreased baking sheet. These cookies will flatten while baking. Bake 8 to 10 minutes at 375 degrees for soft cookies. Bake 2 to 4 minutes more for a crispier cookie.
Submitted by: Lee W. of Athens, OH
Pumpkin Bars
Ingredients:
4 eggs
1 2/3 c. sugar
1 c. oil
1 16-ounce can pumpkin
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Cream cheese frosting
Directions:
In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture and mix well. Spread batter in ungreased 15x10x1-inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool. Frost with cream cheese frosting. Cut into bars.
Submitted by: Tom Q.
Edna’s Pies/Squares
This is a very nice recipe from my sister in Musgravetown, Newfoundland Canada. This can be doubled and made with a graham wafer bottom in a glass dish and made into squares.
Ingredients:
1 package lemon Jello®, light, or any flavor
2/3 c. boiling water
1 c. cottage cheese, light
1 package cream cheese, light
1/3 c. Splenda® sugar
2 c. whipping cream (Dream Whip®)
9-inch graham wafer pie shell
Directions:
In a blender, mix Jello®, boiling water, cottage cheese, cream cheese and Splenda® until creamy. In a separate bowl, mix Dream Whip® as directed. Fold first mixture into the Dream Whip® and pour into a 9-inch graham wafer pie shell. Chill and serve.
Submitted by: Joan D.
Kasha Kookies
Ingredients:
1 c. buckwheat groats
1 c. mixed raisins and chopped dates
4 c. grape juice
1/4 tsp. salt
1/2 c. soybean flour
1/2 c. brown rice flour
1/2 c. whole-wheat pastry flour
1 c. rolled oats
Directions:
Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine the buckwheat groats, mixed raisins and chopped dates and grape juice in a sauce pan and bring to a boil. Add salt, reduce the heat and cover the pan. Simmer for 15 minutes. Uncover and let cool for 15 minutes. Combine all the ingredients except the oats. Form the dough into small balls (it helps to dip your fingers in cold water). Roll the balls in the oats. Place the balls 1 inch apart on the prepared cookie sheet. Press down with the moistened tines of a fork. Bake for 15 minutes. Makes 60 cookies.
Submitted by: Sarah Reid (Copyright 2007 - Used with Permission)
Bittersweet Toffee Chews
These are not too sweet, but definitely chewy. They are terrific with ice-cold milk, or to make into mini ice cream sandwiches!
Ingredients:
1/2 c. all-purpose flour
1 tsp. baking powder
Pinch of coarse salt
1/2 pound bittersweet chocolate, chopped
1/2 pound unsweetened chocolate, chopped
1/4 c. shortening
3/4 c. brown sugar, packed
4 large eggs
1 T. vanilla extract
6 ounce Heath® chocolate bars, coarsely chopped (I find freezing them first helps)
Directions:
Combine flour, baking powder and salt in a small bowl. Stir chocolates in top of double boiler set over simmering water until melted and smooth. Remove from over water and cool mixture slightly. Beat shortening, sugar and eggs in bowl until fluffy. Add vanilla. Beat in chocolate mixture thoroughly. Stir in flour mixture and then Heath® bits. Chill batter until firm, about 30 minutes. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop batter onto sheets, spacing about 2 inches apart. Bake 8 minutes. Cool on sheets. Makes 36 cookies.
Submitted by: Sarah Reid (Copyright 2007 - Used with Permission)
Fusion Cookies
This is a fusion-inspired, whole-grain cookie blending together the traditional Western taste of apples and cherries with the Asian ingredients of tahini and toasted sesame seeds.
Ingredients:
1/4 c. shortening
3/4 c. tahini (sesame butter)
1/2 c. packed brown sugar
1 egg
1 tsp. vanilla
2/3 c. flour
1/2 c. whole-wheat flour
1/2 tsp. baking powder
3/4 tsp. baking soda
4 T. toasted sesame seeds
1/4 c. diced, dried apple
2 T. dried cherries
Directions:
Preheat oven to 350 degrees. Lightly grease 2 baking sheets. Cream shortening, tahini and sugar. Add egg and vanilla, beat well. Stir together flours, baking powder, baking soda and sesame seeds. Fold into the creamed mixture until well blended. Stir in the apple and cherries. Drop by spoonfuls on prepared baking sheets. Bake 11 minutes. Cool 2 minutes on sheets, then remove to wire rack and cool completely. Makes 20 cookies.
Submitted by: Sarah Reid (Copyright 2007 - Used with Permission)
Chocolate Thumbprint Cookies
This is a recipe that I made for my niece’s wedding reception a few years ago. I made 40 different kinds of cookies for her and this was one of them. It is a very good cookie and makes a nice Christmas cookie or for anytime for that matter!
Cookie…
Ingredients:
1/2 c. butter flavor Crisco®
1/2 c. sugar
1 T. milk
1/2 tsp. vanilla
1 egg yolk
1 ounce unsweetened chocolate, melted and cooled
1 c. flour
1/4 tsp. salt
1/3 c. semi-sweet miniature chocolate chips
Directions:
Heat oven to 350 degrees. Grease baking sheet and set aside. Combine butter flavor Crisco®, sugar, milk, vanilla and egg yolk. Beat at medium speed until well blended. Add melted chocolate and mix well. Combine flour and salt. Add to chocolate mixture and mix until blended. Stir in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on baking sheet. Press thumb gently in center of each cookie. Bake at 350 degrees for 8 minutes. Repress centers after baking. Remove to wire rack to cool completely. Fill center with peanut butter cream filling.
Peanut Butter Cream Filling…
Ingredients:
2 T. butter flavor Crisco®
1/3 c. creamy peanut butter
1 c. confectioners’ sugar
2 T. milk
1/2 tsp. vanilla
Directions:
Combine butter flavor Crisco® and peanut butter in medium bowl. Stir with spoon until blended. Add confectioners’ sugar and stir well. Add milk and vanilla and stir until smooth. Fill cooled cookies. Makes 2 1/2 dozen 2-inch cookies.
Submitted by: Nancy F.
Coconut Thumbprints
This is one of my family’s favorite holiday cookies. I always multiply the recipe many times over because they also make a great presentation for gift plates.
Ingredients:
1/2 c. butter flavor Crisco®
1/2 c. sugar
1 egg
1 tsp. vanilla
3/4 c. unsifted all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
2/3 c. flake coconut (plus extra)
1 c. red and green Christmas M&M’s® (plus extra)
Directions:
Preheat oven to 375 degrees. Line cookie sheets with nonstick foil (this step is very important). Cream Crisco®, sugar, egg and vanilla in large bowl at medium speed of electric mixer. Combine flour, salt, baking powder and coconut. Add to creamed mixture. Blend well. Form dough into 1-inch balls. Roll balls in additional coconut and place on cookie sheets. Make a shallow depression in center of each cookie using thumb or back of very small spoon. Place one red and one green M&M® in each center. Bake at 375 degrees for 8 to 9 minutes or until coconut begins to brown. Cool on baking sheets for 1 to 2 minutes. Remove to cooling racks. Makes about 2 dozen cookies.
Submitted by: Sharon W.
Unbaked Date Cookies
This is a cookie recipe that a dear friend gave me years ago when my oven was on the fritz but I needed cookies for my son’s school bake sale the next day. They fast became a favorite of both my son and daughter.
Ingredients:
1 c. butter
1 1/2 c. sugar
1 8-ounce package chopped dates
2 T. milk
2 eggs, beaten
1/4 tsp. salt
1 c. walnuts, chopped
1 tsp. vanilla extract
4 1/2 c. crisp rice cereal
Flaked coconut
Directions:
In a large saucepan, melt the butter over medium heat. Remove from heat. Stir in sugar and dates. Cook over medium heat, stirring constantly until the mixture comes to a full boil (about 4 to 6 minutes). Boil; stirring constantly for 1 minute. Remove from heat. Add milk, eggs and salt. Return to boiling over low heat and boil for 2 minutes. Remove from heat. Stir in the nuts, vanilla extract and cereal. Let stand to cool for 10 minutes. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in the coconut. Store in an airtight container. Makes 5 dozen cookies.
Submitted by: Nancy Barnes of Texas
