January 2010
New Recipes:
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Apple Cookies (dropped)
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Aloha Oatmeal Cookies (dropped)
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Banana-Nut Oatmeal Cookies (dropped)
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Kids Butter Cookies (shaped)
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Zesty Orange Cookies (shaped)
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Easy Holiday Squares (holiday, bars)
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Grandma’s Cup Cookies (dropped)
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Joel’s “One” Cookies (no bake)
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Amish Whoopie Pies (frosted/filled)
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Rolled Sugar Cookies (shaped)
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Carrot Cookies with Orange Icing (frosted/filled)
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Sugar Cookie Slices (shaped)
Apple Cookies
Ingredients:
1/2 c. butter or shortening, softened
3/4 c. brown sugar
2 large eggs
2 tsp. vanilla extract
2 tsp. lemon juice
4 medium apples, peeled and grated
1/4 c. apple juice
2 c. all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Directions:
Preheat oven to 375 degrees. Cream together the butter and sugar. Beat in eggs, vanilla extract and lemon juice. Stir in apples and apple juice. Fold in flour, cinnamon and nutmeg. Drop dough by tablespoons onto greased cookie sheet, 2 inches apart. Bake 20 minutes or until lightly browned.
Submitted by: Lena
Aloha Oatmeal Cookies
Ingredients:
1 1/4 c. light brown sugar, firmly packed
3/4 c. Butter Flavor Crisco® all-vegetable shortening
1 egg
2 T. orange juice
1 T. grated orange peel
1 tsp. vanilla
1/2 tsp. orange or lemon extract
3 c. quick oats, uncooked
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1 8-ounce can crushed pineapple in natural juice, well-drained
1 c. flaked coconut
1 c. chopped macadamia nuts
Directions:
Heat oven to 375 degrees. Grease baking sheets. Place sheets of foil on countertop for cooling cookies. In large bowl, place brown sugar, shortening, egg, orange juice, orange peel, vanilla and orange or lemon extract. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and ginger. Add to shortening mixture; beat at low speed just until blended. Stir in pineapple, coconut and macadamia nuts. Drop dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake one baking sheet at a time at 375 degrees for 10 to 12 minutes or until cookies are lightly browned. Do not over bake. Cool 2 minutes on sheets and remove to cool completely. Makes about 2 1/2 dozen cookies.
Submitted by: FP (recipe shared by Carmela Scuccimari)
Banana-Nut Oatmeal Cookies
Ingredients:
3 c. old fashioned oats
1 c. skim milk
1 c. chopped pecans (you can also use walnuts if preferred)
1 c. dark brown sugar
4 egg whites
2 c. mashed bananas (about 4 medium bananas)
2 tsp. vanilla
3 c. whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
Directions:
Mix together oats, milk and pecans in a bowl and set aside. Mix together brown sugar, egg whites, mashed banana and vanilla in large mixing bowl. Add flour, baking soda, salt, nutmeg and cinnamon and stir well to combine. Add oat mixture and stir well (dough will look like lumpy oatmeal). Drop dough by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula. Bake at 350 degrees for 12 minutes.
Submitted by: FP
Kids Butter Cookies
This is a recipe for easy cookies. It is great for young children to make. Add chocolate drops or nuts to change the flavor. These can be eaten plain or iced.
Ingredients:
8 ounces butter
8 ounces plain flour
3 ounces ground almonds
4 ounces confectioners’ sugar
Directions:
Mix ingredients together in a bowl until the mixture forms one lump of dough. Roll out with rolling pin and cut into shapes. Place on a greased baking sheet and bake for 10 minutes at 350 degrees.
Submitted by: Jilly, UK
Zesty Orange Cookies
Ingredients:
1/2 c. butter
1 c. confectioners’ sugar
100 gm (3 1/2 ounces) cream cheese
1 c. flour
1/2 tsp. ginger powder
1 T. orange rind
1 egg, lightly beaten
1 1/2 c. corn flakes, lightly crushed
Directions:
Cream together the butter, confectioners’ sugar and cream cheese until light and fluffy. Sift together the flour and ginger. Add to creamed mixture along with the orange rind. Form dough into small balls. Dip the balls in the egg and coat with the corn flakes. Place dough on a greased baking tray. Bake in preheated 325-degree oven for 15 minutes or until golden brown. Cool and serve.
Submitted by: Amy Tan
Easy Holiday Squares
These are great for buffets, family reunions, brunches etc. This is so easy and versatile.
Ingredients:
1 1/2 c. sugar
1 c. margarine
4 eggs
2 c. flour
1 tsp. vanilla extract
1 21-ounce can cherry pie filling (or filling of your choice)
Confectioners’ sugar
Directions:
Cream sugar and margarine together. Add eggs, flour and vanilla. Beat well. Spread thick batter evenly into a greased jelly roll pan. Mark into 24 squares. Place approximately 1 T. filling into the middle of each square. Bake at 350 degrees for 40 minutes. When done, sprinkle with confectioners’ sugar. Makes 24 servings.
Submitted by: Leslie Bartholow
Grandma’s Cup Cookies
Ingredients:
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 to 2 1/2 c. flour
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. Rice Krispies®
1 c. oats
1 c. coconut
1 c. chocolate chips
Directions:
Preheat oven to 350 degrees. Combine salt, baking soda, baking powder and flour and set aside. Combine butter, sugar, brown sugar, eggs and vanilla. Add remaining ingredients. Add dry mixture. Drop by rounded teaspoon onto ungreased cookie sheets 2 inches apart. Bake for 10 to 12 minutes.
Submitted by: Tracey Hassinger
Joel’s “One” Cookies
This recipe is quick and easy to do if you want something fast.
Ingredients:
1 c. sugar
1 c. light corn syrup
1 c. creamy peanut butter
1 12-ounce box corn flakes (about 8 c.)
Directions:
In a 5-quart saucepan, mix the sugar and corn syrup. Heat to boiling over high heat, stirring frequently. Boil for 1 minute. Remove saucepan from heat and stir in peanut butter until blended. Add corn flakes, stirring gently to coat. Working quickly, drop mixture in 1/4 c. lumps, keeping cookies 2 inches apart, onto countertop lined with wax paper or foil. Using your fingers, shape each cookie into a rounded mound if necessary. Let cookies stand 20 to 30 minutes at room temperature to set. Store cookies in a tightly covered container at room temperature.
Submitted by: Loretta Jewell from Hanover, MD
Amish Whoopie Pies
Cookie Dough…
Ingredients:
2 tsp. baking soda
1 tsp. baking powder
4 c. flour
1/2 tsp. salt
1 c. cocoa
1 c. shortening
2 c. sugar
2 whole eggs
2 egg yolks (reserve egg whites for filling)
1 c. sour milk
1 c. hot water
Directions:
Mix dry ingredients. Set aside. Mix moist ingredients, slowly add dry and mix well. Drop by tablespoonfuls on greased cookie sheet. Bake 10 minutes at 400 degrees.
Filling…
Ingredients:
1 1/2 c. shortening
2 egg whites
2 tsp. vanilla
2 T. confectioners’ sugar
4 T. milk
4 T. flour
3 1/2 c. confectioners’ sugar
Directions:
Cream shortening. Mix in egg whites, vanilla 2 T. confectioners’ sugar, milk and flour and beat well. Add in 3 1/2 c. confectioners’ sugar. When cookies are cooled, spread with filling and place another cookie on top to make like a sandwich.
Submitted by: PAVA
Rolled Sugar Cookies
Ingredients:
1 c. sugar
1 c. butter, softened
3 T. milk
1 tsp. vanilla
1 egg
3 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
Sugar or sprinkles for decorating
Directions:
In a large bowl, combine sugar, butter, milk, vanilla and egg; blend well. Add flour, baking powder and salt; mix well. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2-inch cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. If desired, sprinkle with sugar or sprinkles. Bake at 400 degrees for 5 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Decorate with additional sugar if desired. Makes 1 to 4 dozen cookies depending on the size.
Submitted by: Tina Goggans
Carrot Cookies with Orange Icing
Cookies…
Ingredients:
1 c. shortening
3/4 c. sugar
1 egg
1 c. cooked, mashed carrots
1 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Chopped nuts, if desired
Directions:
Beat shortening; gradually add sugar, beating until light and fluffy. Add egg, carrots and vanilla, beating well after each addition. Sift together dry ingredients; stir into carrot mixture and mix well. Stir in chopped nuts, if desired. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for about 20 minutes. Transfer cookies to racks to cool. Ice cookies with Orange Icing while still warm.
Orange Icing…
Ingredients:
Juice of 1/2 orange (3 to 4 T.)
Grated rind of 1 orange
1 T. butter
1 1/4 c. sifted confectioners’ sugar
Directions:
Combine juice and orange rind with butter; stir in sifted confectioners’ sugar until desired spreading consistency is reached. Add more juice or confectioners’ sugar as needed.
Submitted by: Tina Goggans
Sugar Cookie Slices
I was fortunate to inherit this recipe from my husband’s great aunt. They slice nicely and are easier to make than traditional cut out sugar cookies.
Ingredients:
1 1/2 c. butter, softened
1 1/2 c. sugar
1/2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape dough into 2 8-inch rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until set (do not brown). Remove to wire racks to cool. Yield is 5 dozen.
Submitted by: Scarlett Hedden
