Submitted Cookie Recipes

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Ultimate Ghirardelli Double Chocolate Cookies

Yield: 24 cookies

11 1/2 ounces(s) Ghirardelli 60% Cacao Bittersweet
Chocolate Chips
12 ounce(s) Ghirardelli Semi-Sweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts


In double boiler over hot water, melt bittersweet chocolate chips and butter.

In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture.

In small bowl, stir together flour and baking powder; stir into chocolate mixture.

Gently mix in semi-sweet chocolate chips and walnuts.

Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.)

Heat oven to 375F.

Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.

Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.

Cool on baking sheet; store in airtight tin up to 1 week.

Susan <susanlowe1951@yahoo.com>
Elk Grove, CA USA - Sunday, November 09, 2008 at 10:17:24 (EST)

Swedish Oatmeal Cookies

1/3 cup sugar
1/4 cup butter
1 tablespoon light corn syrup
1/2 cup chopped blanched almonds
1/8 teaspoon almond extract
1/2 cup shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups quick-cooking oats, uncooked

Combine 1/3 cup sugar, butter, and corn syrup in a small saucepan; bring to a boil. Remove from heat; stir in almonds and almond extract. Set mixture aside.

Cream shortening; gradually add 1/2 cup sugar and brown sugar, beating well at medium speed of an electric mixer. Add egg and vanilla; beat well. Combine flour, soda, and salt; add to creamed mixture, beating well. Stir in oats.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 deg. for 8 minutes. Remove from oven; place 1/2 teaspoon almond mixture in center of each cookie. Return to oven, and bake an additional 6 to 8 minutes or until browned. Cool slightly on cookie sheets; remove cookies to wire racks to cool completely. Makes about 4 dozen cookies.

Rita Prichard <ritaprichard@gmail.com>
Cincinnati, OH USA - Tuesday, April 22, 2008 at 21:50:16 (EDT)

DOUBLE CHOCOLATE TREASURES:

1-12oz. pkg. Chocolate Chips
1/2 C. Margarine
3/4 Cups sugar
2-Eggs
1-tsp.Vanilla
2- Cups Oats (uncooked)
1-1/2 Cups Flour
2-tsp. Baking Powder
1/4-tsp. Salt
*1/2-C. Powdered Sugar

Heat oven to 350-degrees. Melt 1-Cup Chocolate Chips until smooth, cool slightly. Beat together Margarine and Sugar until light and fluffy. Blend in Eggs,Vanilla and melted Chocolate Chips. Add dry ingredients, except *Powered Sugar. Stir in remaining Chocolate Chips. Shape into 1-inch balls and roll in *Powdered Sugar, coating heavily. Place on ungreased cookie sheets, bake 10-12 minutes. Cool 1-minute on cookie sheet before removing to wire rack. Store in airtight container. Makes about 5-dozen cookies.

Jean
USA - Tuesday, November 13, 2007 at 20:31:58 (EST)

Laura Bush's Cowboy Cookies

Makes about 36
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1-1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)

Preheat oven to 350 F. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Makes about 3 dozen cookies.

NOTE: For 6 dozen smaller cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.


Vicki <vlc_dreamer@aol.com>
Dallas, TX USA - Saturday, October 20, 2007 at 13:48:01 (EDT)


BROWN EYED SUSANS

1 c. butter
3 tbsp. sugar
1 tsp. almond extract
2 c. flour
1/2 tsp. salt

Cream butter. Add sugar, extract, flour and salt. Roll level tablespoon of mixture into balls. Place on cookie sheet press with a fork. Bake in 400 degree oven 10-12 minutes or until light brown. (watch them!!!)

FROSTING:

1 c. powdered sugar
2 tbsp. cocoa
2 tbsp. hot water
1/2 tsp. vanilla

Combine sugar and cocoa. Add the water and vanilla. Put 1/2 teaspoon of frosting on each cookie after they have cooled.

Makes 3 dozen.


Jodi lee Kaemingk <office@communityventure.mb.ca>
Winnipeg, MB Canada - Thursday, October 18, 2007 at 12:15:04 (EDT)




Mandelbrot

(This is a biscotti-type cookie but I found this recipe almost thirty years ago which was many years before I started seeing biscotti cookies being sold at coffee houses. Curiously enough, the name is German and translates as "almond bread" even though walnuts are used. I am not sure if it is the eggs or shortening, but this is also a very dense cookie. It is a wonderful dunker in hot coffee! Also, the dough is very stiff.)

1 cup sugar
3/4 cup melted shortening
3 eggs
3 cups all purpose flour
1/4 teaspoon salt
1 teaspoon anise seed
1 cup finely chopped walnuts

Preheat oven to 350F. In large mixer bowl with mixer at medium speed, beat sugar, melted shortening and eggs until well blended. Add flour, salt and anise seed and continue beating until well mixed. Stir in walnuts.
Divide dough in half. On ungreased cookie sheet, with floured hands, shape each half into a 12x3 inch loaf about 3 inches apart. Bake 20 to 25 minutes until light brown. Remove from oven and immediately cut each loaf crosswise into 1/2 diagonal slices. Turn each slice on its side. Return to oven and bake for 15 to 20 minutes more until lightly browned and toasted. Turn at least once during baking to insure even browning. Makes about 4 dozen.

Sheila Lyon <dslyon@comcast.net>
Marysville, WA USA - Wednesday, October 17, 2007 at 07:36:14 (EDT)




me like cookies

cookie monster
USA - Sunday, September 02, 2007 at 00:42:41 (EDT)



(1 cup each) Preheat 350'
White sugar
Brown sugar
Butter
Flour
Oatmeal
Coconut
Nuts
Raisins
Choc. chips
Peanut Butter
1 tsp. Vanilla
2 eggs
1 tsp.Baking Soda added to flour
Cream white and brown sugar with Butter add eggs (beat well)
then add 1 tsp. vanilla
Then add rest of ingredients
Flour
Oatmeal
Coconut
Nuts
Raisins
Peanut Butter
Choc. chips
Drop by teaspoon on sprayed cookie sheet
Bake 350' 12 to 15 minutes
Linda <marie5550@centurytel.net>
COLUMBIA, MO USA - Monday, February 12, 2007 at 20:11:34 (EST)



Lemon Drop Wafers
MAKES ABOUT 2 DOZEN
The crushed candy adds a lemony crunch to these easy-to-make cookies.
4 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
1 large egg
Zest of 2 lemons, finely chopped
2/3 cup all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1/3 cup lemon drops (2 ounces of whole candies), crushed(2 ounces of whole candies), crushed
1. Preheat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup sugar on medium speed until light and fluffy, 3 to 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed until combined. Add lemon zest, and beat to combine.
3. In a large bowl, whisk together flour, baking soda, and salt. Add to butter mixture, and mix on low speed until combined, about 20 seconds. Add candy, and mix to combine. Transfer dough to a sheet of plastic wrap, and freeze until firm, about 30 minutes.
4. Pour remaining 1/2 cup sugar into a large bowl. Shape the dough into 1/2-inch balls. Drop each ball into sugar, and roll, coating completely; use sugar to keep dough from sticking to hands.
5. Working in batches, place sugared balls on prepared baking sheets, 2 inches apart. Gently press balls, flattening to a 1/4-inch thickness. Transfer remaining dough to refrigerator.
6. Bake cookies just until golden, about 10 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough. Store in an airtight container up to 1 week.

Jennifer R. <jacroach@comcast.net>
Eustis, FL USA - Saturday, December 23, 2006 at 09:49:49 (EST)

SUGAR COOKIES
Makes about 16 large cookies or thirty 2 1/2-inch cookies
4 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract or 2 teaspoons fresh lemon juice and zest of 2 lemons
1/4 cup fine sanding sugar, for decorating (optional)
1. In a large bowl, sift together flour, salt, and baking powder. Set aside.
2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.
3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.
4. Preheat oven to 325°. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. May be stored at room temperature in an airtight container for up to 2 weeks. (Martha Stewart Recipe- they are SO yummy!)

Jennifer R <jacroach@comcast.net>
Eustis, FL USA - Saturday, December 23, 2006 at 09:48:56 (EST)

Cream Cheese Cherry rollups
1 C Butter
8 oz Cream cheese (low fat works ok)
Cream together above ingredients
2 C flour
1/4 tsp salt
Blend with butter/cheese. Chill at least 3 hours. Roll out 1/8 " thin. Cut into strips 1/2"x2". Roll up a candied/glace cherry in strip and bake at 400*F for 11 minutes. sprinkle with powder sugar when cooled.
My mother made these all during my childhood and beyond, though she used dried dates as the fruit. I have never seen this recipe except from my sisters kitchens.

Jeanne Mello <t.mello@sbcglobal.net>
Stockton, CA USA - Friday, December 22, 2006 at 15:58:45 (EST)

Tropical Orange Coconut Drops

A family favorite of ours for years are these Tropical Orange Coconut Drops. They are sooo easy! -from a Land-O-Lakes Cookie Cookbook

2 cups sugar
1 cup butter
3 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp vanilla
1 tsp. orange extract
3 and 1/2 cups all purpose flour
1/2 cup flaked coconut

Heat oven to 350. In large bowl, combine all ingredients except flour and coconut. Beat at low speed, scraping bowl often until well mixed. Stir in flour and coconut until well blended. Drop rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Remove immediately. Makes 5 doz.

RITA <DAKINTALK@YAHOO.COM>
BRIDGEVIEW, IL USA - Friday, December 22, 2006 at 00:25:26 (EST)

I was so happy to find the recipe for Rock Cookies on your website! I wanted to share one of my favorite cookie recipes!

Chocolate Crinkles

1/2 cup vegetable oil
4 sq. unsweetened chocolate
(4 oz.), melted
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioner's sugar (set aside)

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in flour, baking powder and salt into oil mixture. Chill several hours, preferably overnight.
Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioner's sugar. Roll in confectioner's sugar; shape into balls. Place about 2" apart on greased baking sheet. Bake 10 - 12 min. Do not overbake! Makes about 6 dozen cookies.
***For best results, wash and regrease the cookie sheet after each batch of cookies is baked.

Corynn Shaw <ceshaw@rochester.rr.com>
rochester, NY USA - Monday, December 18, 2006 at 15:02:34 (EST)

Raspberry Sugar Cups w/White Chocolate Drizzle

1 Roll refrigerated sugar cookie dough
1 jar Seedles Raspberry Jam
1 cup white chips

Preheat oven to 350 degrees F.
Fill mini muffin pans with paper muffin liners. Roll cookie dough into tablespoon size balls. Bake for about 10 minutes. Remove from oven. Make a well in each cookie by pressing the center with the back of a melon baller. Return cookies to oven until they are golden around the edges and set. Fill each cookie immediately with about a teaspoon of the jam. Melt white chips in microwave for about 1 minute. Stir until smooth. Place melted chips in a sandwich bag and poke a small hole in one corner. Drizzle over cookies. Pretty and delicious! makes about 48 cookies

Diane Broomall <Chococat925>
Cherry Hill , NJ USA - Saturday, September 30, 2006 at 22:13:47 (EDT)



Double Chocolate chip cookie recipie
220g of plain flour
85g Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
225g butter or margarine, softened
150g sugar
135g packed brown sugar
1 teaspoon vanilla extract
2 large eggs
320g Chocolate Chunks

1.PREHEAT oven to gas mark 4
2.COMBINE flour, cocoa, baking soda and salt in a medium bowl. Beat butter, sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.
3.BAKE for 9 to 11 minutes or until cookies are puffed and centres are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes 40 cookies.

Lucy <skye_fallen@hotmail.com>
UK - Sunday, February 05, 2006 at 12:16:51 (EST)