February 2008
New Recipes:
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Applesauce Cookies (dropped)
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Pecan Sandies (shaped)
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Lemonade Cookies (dropped)
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Chocolate Chip Cookies (dropped)
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Easy Fruit Bars (bars)
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Gummy Bear Cookies (frosted/filled)
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Viennese Rounds (holiday, frosted/filled)
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Easy Oatmeal Cookies with Pudding Mix (holiday, dropped)
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Chocolate Oatmeal Bars (bars)
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Peanut Butter Softies (shaped)
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Kitchen Sink Buttercrunch Bars (bars)
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Chocolate Mint Creams (holiday, frosted/filled)
Applesauce Cookies
When you read this recipe, it is correct. There are no eggs in the list of ingredients. I can’t remember where I found this recipe, but it has been a family favorite for about 20 years. If I remember correctly, the original recipe was made with margarine, but I use butter. I immediately doubled the recipe because my family eats them so quickly. I will be making them today to get ready to ship a package to my son-in-law in Iraq. These cookies store and ship well. I hope people try these and enjoy them as we have.
Ingredients:
3 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1 c. butter or margarine
1 1/2 c. brown sugar
1 1/2 c. applesauce
Directions:
Stir together the first five ingredients. Cream butter and sugar until light and fluffy. Beat in applesauce, then flour mixture until well blended. Drop by teaspoonfuls on greased cookie sheet. Bake in a preheated 375-degree oven for 12 to 15 minutes or until browned around edges and top springs back when lightly pressed. Cool on wire racks. Makes 3 dozen.
Submitted by: Anne Kornow from Michigan
Pecan Sandies
I would like to share a recipe I got from our local 2000 United Methodist Church Recipes book. The lady who submitted it said that it is cut way down from a recipe given to her by a high school cook.
Ingredients:
2 c. shortening, part butter
2 1/4 c. sugar
3/4 c. brown sugar
4 eggs
2 tsp. salt
1 tsp. baking soda
5 1/2 c. flour
2 tsp. lemon juice
2 tsp. vanilla
1 c. chopped pecans
Directions:
Cream together shortening, sugar, brown sugar and eggs. Sift salt, baking soda and flour and add to creamed mixture. Add lemon juice, vanilla and pecans. Shape into 2-inch rolls; refrigerate or freeze. Slice thin and bake in a 375-degree oven until brown, around 6 minutes depending on your oven.
Submitted by: Sharon from Indiana
Lemonade Cookies
A very good cookie.
Ingredients:
1 c. butter
1 c. white sugar
2 eggs
3 c. sifted all-purpose flour (You might want to add an extra 1/2 c. flour because the dough is fairly wet.)
1 tsp. baking soda
1 6-ounce can frozen lemonade concentrate, thawed
2 T. white sugar
Directions:
Preheat oven to 400 degrees. Lightly grease a cookie sheet. In a large bowl, cream together butter and 1 c. sugar. Blend in eggs. In a medium bowl, sift together flour and baking soda. Gradually beat flour mixture into butter mixture, alternating with 1/2 c. lemonade concentrate. Drop mixture by rounded teaspoons onto the prepared cookie sheet. Bake 8 to 10 minutes until lightly brown. Brush lightly with remaining lemonade and sprinkle with remaining sugar.
Submitted by: Becky Chapman
Chocolate Chip Cookies
This is my favorite recipe ever for chocolate chip cookies because they stay soft for a week at least, if you can get them to last that long! If you bake a double batch and there is only two of you in the house, they will; or if you go out of town, they’ll still be good when you get back.
Ingredients:
2 sticks butter
2 eggs plus 2 egg yolks
1/2 c. sugar
1 1/4 c. packed brown sugar
1 T. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
3 1/3 c. all-purpose unbleached flour
1 bag chocolate chips (can be milk, semisweet, white or whatever you prefer)
Pecans, walnuts, dried cherries etc. (optional)
Directions:
Melt butter in microwave. Beat melted butter and sugars in large bowl until smooth and creamy. This is faster if you have a stand mixer, but better for arm muscles if you don’t. Gradually beat in eggs and egg yolks, one at a time. Scrape sides as needed. Add vanilla, salt and baking
soda; stirring between each to blend well. Then gradually add flour (1/2 to 1 c. at a time). Stir only until combined. Do not over stir or you will have rock-like cookies! Stir in chips and nuts, if desired.
Now preheat the oven to 325 degrees. Line cookie sheets with parchment paper and drop heaping teaspoonfuls of dough about 2 inches apart. If you want bigger cookies like the ones at the mall, roll 1/4 c. dough in your palms until rounded instead. Chill cookie sheets in the refrigerator at least 10 to 15 minutes or longer. Bake at 325 degrees for 7 1/2 minutes, and then rotate the cookie sheets top to bottom and front to back. Bake another 7 to 7 1/2 minutes. When you take them out, they will still look under baked, that’s fine! Let the cookies stay on the hot cookie sheets for 2 to 3 minutes, that’s where they finish cooking. Then slide parchment paper onto counter or wire racks and finish cooling, minimum 10 minutes before you get out the milk. This recipe makes 3 to 4 dozen cookies depending on the size and consumption of cookie dough prior to baking.
The secret is the melted butter (instead of softened and creamed with sugar); the extra brown sugar (brown sugar is hydroscopic meaning it attracts water from the air), and the two extra egg yolks. That’s why these are thick and stay softer than any other recipe. Enjoy!
Submitted by: Georgette from Texas
Easy Fruit Bars
Ideal for Christmas get-togethers, always very well liked. Enjoy!
Ingredients:
2 1/4 c. quick oats
3/4 c. flour
1 c. brown sugar
3/4 c. butter
1 12-ounce jar apricot or raspberry preserves
Directions:
Combine oats, flour, brown sugar and butter until crumbly. Spread half of mixture in a greased 9x13-inch pan. Pat down. Spread preserves to within 1/4 inch from the sides of the pan. Do not spread thick or else it will be too sweet. Sprinkle remaining topping on top. Bake at 350 degrees for 30 minutes. Cool before cutting.
Submitted by: Linda Reno of San Bernardino, CA
Gummy Bear Cookies
Ingredients:
1 stick butter, softened
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
30 gummy bear candies
Directions:
In a bowl using a mixer, cream together butter and sugar until fluffy. Gradually beat in egg and vanilla. In a separate bowl, sift together flour, baking powder and salt. Add to sugar mixture and beat on low speed until combined. Drop dough by teaspoons onto a greased cookie sheet. Bake in a preheated oven at 400 degrees for 8 to 10 minutes or until edges are browned. Remove from oven and while still warm, gently push a candy in each cookie center. Makes about 30 cookies.
Submitted by: Becky Chapman
Viennese Rounds
These have been my Dad’s (and my) favorite cookies since I was little (um, 40-ish years ago). My mom still has to make them for him every Christmas! Now my husband wants them every Christmas, too. Don’t be intimidated by the number of steps; they’re worth it!
Ingredients:
1 c. butter
1 1/2 c. confectioners’ sugar, divided
1 1/2 c. sifted flour
1 tsp. vanilla
1/2 c. ground filberts (hazelnuts)
1 c. red raspberry preserves (or jelly if you don’t want seeds)
Red food coloring
Directions:
Preheat oven to 350 degrees. Cream butter and 1/2 c. confectioners’ sugar until well blended. Stir in flour, vanilla and ground nuts. Roll about one teaspoon of the dough into balls between your palms and place 2 inches apart on a greased cookie sheet. Lightly grease the bottom of a measuring cup and dip into confectioners’ sugar. Press over each ball and lightly flatten to a 1-inch round. Bake at 350 degrees for 10 minutes, or until just golden around the edges. Remove carefully to racks to cool.
When completely cool, spread half the cookies (flat side) with preserves and top with remaining cookies. Make icing by combining the remaining 1 c. confectioners’ sugar and a few drops of water. Add a couple drops of red food coloring to tint the icing pink. Using a pastry bag or a plastic baggie, decorate the tops of the cookies with a swirl pattern (like a snail shell).
Submitted by: Gwen Nugent of Florida
Easy Oatmeal Cookies with Pudding Mix
A cookie you can enjoy anytime of year.
Ingredients:
1 c. butter or margarine, softened to room temperature
1/4 c. granulated sugar
3/4 c. firmly packed light brown sugar
1 4-ounce package instant pudding and pie filling (any flavor, I use vanilla)
2 eggs
1 1/4 c. self rising flour
3 1/2 c. old fashioned oats
3/4 c. raisins
1/2 c. peanut butter chips
1/4 c. chocolate chips
1/2 c. coconut (optional)
Directions:
Combine butter, sugars and pudding mix in a large bowl; beat until creamy. Beat in eggs. Gradually add flour, stir in oats, raisins, chips and coconut. Drop by rounded teaspoonful onto ungreased baking sheet, 2 inches apart. Bake at 375 degrees for 12 minutes. Makes about 4 to 5 dozen. You can add or delete the chips and coconut and add whatever you like. At Christmas, I lightly sprinkle colored sugar crystals on top before baking!
Submitted by: Barbara in Michigan
Chocolate Oatmeal Bars
When I was about 16 and just getting into baking, I found this recipe jammed into the back of my mother’s recipe box. I made them and they were a big hit. About a year ago, I finally remembered to make a copy of the recipe for myself since my family always loves it when I make these bars. Thanks for all the wonderful work you do, and I hope you enjoy this recipe.
Ingredients:
1 c. all-purpose flour
1/2 tsp. ground cinnamon
1 c. (2 sticks) butter or margarine, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 1/2 tsp. vanilla extract
1 egg
1 1/4 c. quick or old fashioned oats
2 c. (11 1/2 ounce) chocolate chips, divided
3/4 c. chopped walnuts, divided
Directions:
Combine flour and cinnamon in a small bowl. In a large bowl, beat butter, sugars and vanilla until creamy. Beat in egg. Gradually beat in flour mixture. Stir in oats, 3/4 c. chocolate chips and 1/2 c. nuts. Spread into a lightly greased 9x13-inch pan. Bake at 350 degrees for 22 to 28 minutes or until center is set. Remove from oven and immediately sprinkle bars with remaining chocolate chips. Let stand 5 minutes or until chips are shiny and spread with a butter knife. Sprinkle with remaining nuts. Let cool and cut into bars.
Submitted by: Robyn C. of Waterbury, VT
Peanut Butter Softies
I love collecting recipes. Some of the best recipes I’ve ever found are from those little cookbooks put out by local churches. No woman has ever signed her name to a recipe she doesn’t know is a winner. Here’s such a recipe! This one is mine too and boy are they good! The key to the whole recipe is not to cook them too long. I usually take them out about 30 seconds before they are done baking. They continue baking while cooling on the baking sheet. They should actually look a little tiny bit raw when you remove them from the oven. These are soft and chewy; they practically melt in your mouth. However, if you prefer the traditional, crispy peanut butter cookies, just make them normal size and flatten with a fork dipped in sugar.
Ingredients:
1 c. margarine
1 c. peanut butter (can be chunky if you like)
1 c. light brown sugar, packed
1 c. granulated sugar
2 eggs
2 1/2 c. flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Directions:
Preheat oven to 375 degrees. Cream margarine, peanut butter, sugars and eggs until well blended. Mix dry ingredients together and gradually blend into the creamed mixture. If it strains your mixer too much (very stiff dough), you may finish up with you hands. Take a golf ball sized piece of dough, round it and place it on a greased cookie sheet. Place 2 1/2 to 3 inches apart. Do not flatten! Bake at 375 degrees until light golden brown and set. Cookies will seem slightly doughy, but will firm up as they cool. Store in an airtight container. They freeze very well. They don’t keep well in the kitchen if you have a house full of hungry kids and teens! If it’s just the two of you, freeze them and take a few out as needed.
Submitted by: Jodi from Missouri
Kitchen Sink Buttercrunch Bars
Ingredients:
3/4 c. plus 2 T. unsifted all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1/4 tsp. freshly grated nutmeg
1/2 c. (1 stick) unsalted butter, melted and cooled to tepid
3/4 c. firmly packed light brown sugar
1/4 c. granulated sugar
1 large egg
1 tsp. vanilla
1/2 tsp. almond extract
4 packages (1.4 ounce each) milk chocolate toffee (HeathÒ Bars), chopped into 1/2-inch chunks
1 c. coarsely chopped skinned almonds, lightly toasted and cooled completely
2 c. semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Lightly butter and flour a 9x9-inch baking pan. Tap out any excess flour. Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper. Wisk the melted butter, light brown sugar and granulated sugar in a medium mixing bowl. Blend in the egg, vanilla and almond extract. Stir in the sifted flour mixture. Stir in the chopped toffee, almonds and chocolate chips. The batter will be dense, but creamy. Scrape the batter into the prepared baking pan, spreading evenly. Bake the cookies for 25 minutes or until just set. Cool for 30 minutes on a cooling rack (to allow you to cut the toffee neatly). Using a small, sharp knife, cut into 24 bars. Cool completely and recut the bars and remove from the pan.
Submitted by: Denise Ignace of New Jersey
Chocolate Mint Creams
I found this cookie recipe in a Gold Medal® flour recipe cookbook. They have since become one of my best sellers for Christmas cookies. They look so pretty on a cookie tray. The only change I made was to add cream cheese to the filling since it gives it a creamier texture. If you are looking for a special cookie, these cookies are worth the effort. Enjoy!
Cookies...
Ingredients:
1/2 c. granulated sugar
1 c. butter, softened
1 tsp. vanilla
1 egg yolk
1 1/2 c. all-purpose flour
1/4 c. baking cocoa
Directions:
Preheat oven to375 degrees (if using a dark or nonstick cookie sheet, heat oven to 350 degrees). In a large bowl, beat sugar, butter and vanilla with an electric mixer on medium speed until light and fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa. Shape dough by rounded teaspoonfuls into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet. Make an indention in the center of each ball with your thumb or index finger. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to a wire rack. Cool completely, about 30 minutes.
Mint Filling...
Ingredients:
1/4 c. butter, softened
4 ounces cream cheese, softened
1 c. confectioners' sugar
1 T. milk
1/4 tsp. peppermint extract
3 drops green food color
Directions:
In a small bowl, beat butter, cream cheese and confectioners' sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Place filling in a pastry bag with a wide tip and pipe filling into each cookie. You can also spoon 1/2 tsp. of filling into each cookie.
Drizzle...
Ingredients:
1/4 c. semi-sweet chocolate chips
1/4 tsp. shortening
Directions:
Place chocolate chips and shortening in a small resealable plastic food storage bag; seal bag. Microwave on high about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of the bag. Squeeze the bag to drizzle chocolate over the cookies. Let stand about 1 hour or until chocolate is set. Makes about 4 dozen cookies. These cookies freeze well before filling.
Submitted by: Charlene Yuhas of Struthers, OH
