Cookies
Cookie Tip!!! When using the same cookie sheet Always make sure the sheet is cool to the touch before placing your next batch!! Because if its hot it will bake your bottoms even though it isn't in the oven yet. Then you have black bottom cookie : P YUCK!!! I ♥♥♥ to use the Butter Crisco for baking instead of butter. I find that using butter makes a flat cookie, but if that's what you prefer....there your cookies!!!
Snicker Doodle
1c Butter Crisco
2 Eggs
1-1/2c Sugar
3tsp Vanilla
1/2tsp Salt
4tsp Baking Powder
2-2/3c Flour
In bowl mix 1tb Sugar+1tsp Cinnamon
Beat Sugar and Crisco. Stir in eggs,and vanilla. Add baking powder, and salt mix well. Gradually add flour. Form into 1in balls and roll in Cinnamon sugar mix. Place on greased cookie sheet 1in apart. Bake 375°f @10-12min.
1c Butter Crisco
2 Eggs
1-1/2c Sugar
3tsp Vanilla
1/2tsp Salt
4tsp Baking Powder
2-2/3c Flour
In bowl mix 1tb Sugar+1tsp Cinnamon
Beat Sugar and Crisco. Stir in eggs,and vanilla. Add baking powder, and salt mix well. Gradually add flour. Form into 1in balls and roll in Cinnamon sugar mix. Place on greased cookie sheet 1in apart. Bake 375°f @10-12min.
Peanut Butter Cookie
1c Brown Sugar
1/2c Peanut Butter
1/2c Butter Crisco
1 egg
3/4tsp Baking Soda
1/2tsp Baking Powder
1/4tsp Salt
1-1/4c Flour
Cream Brown sugar, Peanut butter,and Crisco. Add egg mix. Add Baking soda and powder and salt mix well. Gradually add flour. Roll into 1in ball place on greased cookie sheet do not squish!! place about 1in apart Bake 375°f @ 8-10min. We love to add M&M's. Just about any candy would work, or even a crunchy Peanut Butter.
1c Brown Sugar
1/2c Peanut Butter
1/2c Butter Crisco
1 egg
3/4tsp Baking Soda
1/2tsp Baking Powder
1/4tsp Salt
1-1/4c Flour
Cream Brown sugar, Peanut butter,and Crisco. Add egg mix. Add Baking soda and powder and salt mix well. Gradually add flour. Roll into 1in ball place on greased cookie sheet do not squish!! place about 1in apart Bake 375°f @ 8-10min. We love to add M&M's. Just about any candy would work, or even a crunchy Peanut Butter.
Chewy Peanut Butter Chocolate Chip Cookies
1/2c Butter Crisco
6tb Peanut Butter
2c Flour
1/2tsp Baking Soda
1/4tsp Salt
3/4c Brown Sugar
1 Egg + 1 Egg Yolk (at room temp)
2tsp Vanilla Extract
1-1/2c Chocolate Chips
<<<<In small Sauce pan on low heat add Crisco and peanut butter until melted, stirring until combined and smooth. Let cool completely. In a medium bowl, whisk the flours, baking soda and salt until combined and set aside. In the bowl of the cooled butter/peanut butter mix, add sugars and whisk vigorously until they are combined and no lumps remain. Add the egg, egg yolk, and vanilla and stir until combined. Gradually add flour and mix until a dough forms, fold in Chocolate Chips. Shape the dough into a ball the size of a golf ball. Place on prepared baking sheet two inches apart and bake 325°f @ 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool.
6tb Peanut Butter
2c Flour
1/2tsp Baking Soda
1/4tsp Salt
3/4c Brown Sugar
1 Egg + 1 Egg Yolk (at room temp)
2tsp Vanilla Extract
1-1/2c Chocolate Chips
<<<<In small Sauce pan on low heat add Crisco and peanut butter until melted, stirring until combined and smooth. Let cool completely. In a medium bowl, whisk the flours, baking soda and salt until combined and set aside. In the bowl of the cooled butter/peanut butter mix, add sugars and whisk vigorously until they are combined and no lumps remain. Add the egg, egg yolk, and vanilla and stir until combined. Gradually add flour and mix until a dough forms, fold in Chocolate Chips. Shape the dough into a ball the size of a golf ball. Place on prepared baking sheet two inches apart and bake 325°f @ 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool.
Macaroons
1/3c Butter flavored Crisco
3oz Soft Cream Cheese
3/4c Sugar
1 egg Yolk
2tsp Almond Extract
1-1/4c Flour
2tsp Baking Powder
1/4tsp Salt
5c Sweet Shredded Coconut Divided
10oz Chocolate chips, or kisses
2tsp Orange Juice
Beat Crisco , cream cheese,and Sugar until smooth. Add yolk, juice and extract combine well. Add salt and baking powder. Gradually add flour until well blended. stir in 3c of coconut (if using chocolate chips add here also)cover Chill 1hour. Shape into 1in balls roll in remaining 2c of coconut. Bake. 350°f @11-13min If using kisses Press 1 kiss on each cookie while still warm. makes about 48cookies. (Pic on left-I melted the chocolate with 2tb butter then placed on top of cookie.)(pic on right, didn't have big kisses so use chips)
3oz Soft Cream Cheese
3/4c Sugar
1 egg Yolk
2tsp Almond Extract
1-1/4c Flour
2tsp Baking Powder
1/4tsp Salt
5c Sweet Shredded Coconut Divided
10oz Chocolate chips, or kisses
2tsp Orange Juice
Beat Crisco , cream cheese,and Sugar until smooth. Add yolk, juice and extract combine well. Add salt and baking powder. Gradually add flour until well blended. stir in 3c of coconut (if using chocolate chips add here also)cover Chill 1hour. Shape into 1in balls roll in remaining 2c of coconut. Bake. 350°f @11-13min If using kisses Press 1 kiss on each cookie while still warm. makes about 48cookies. (Pic on left-I melted the chocolate with 2tb butter then placed on top of cookie.)(pic on right, didn't have big kisses so use chips)
Oatmeal Cookie
1c Butter Crisco
1 egg
1tsp Vanilla
1tsp Baking Soda
1-1/2c Brown Sugar
1/4tsp Salt
1c Flour
2-1/2c Oats
Put oats on un-greased cookie sheet bake 350°f @15-20min until turns light brown. Stir Occasionally. Let Cool. Beat sugar and Crisco until light. Add vanilla, egg baking soda mix well. Stir in remaining ingredients. drop dough by rounded tb about 2in apart Bake 350°f 8-10min. Add chocolate chips, raisins, currents......ect :)
1c Butter Crisco
1 egg
1tsp Vanilla
1tsp Baking Soda
1-1/2c Brown Sugar
1/4tsp Salt
1c Flour
2-1/2c Oats
Put oats on un-greased cookie sheet bake 350°f @15-20min until turns light brown. Stir Occasionally. Let Cool. Beat sugar and Crisco until light. Add vanilla, egg baking soda mix well. Stir in remaining ingredients. drop dough by rounded tb about 2in apart Bake 350°f 8-10min. Add chocolate chips, raisins, currents......ect :)
Peanut Butter Magic Middles
1-1/2c Flour
1/2c Unsweetened Cocoa Powder
1/2tsp Baking Soda
1/2c Sugar (plus extra for dredging)
1/2c Brown Sugar
1/2c Butter Crisco
1/4tsp Salt
1/4c Smooth Peanut Butter
2tsp Vanilla Extract
1 Egg
Peanut butter filling(the middle)
3/4c Peanut Butter, crunchy or smooth,
3/4c Powered Sugar
Lightly grease 2 baking sheets
* Make Filling first Because you will want to freeze them a bit. To make the filling: In a small bowl, stir together the peanut butter and powered sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. This is sticky so the floured fingers does help. Place your peanut butter ball on wax paper on top of a tray that will fit in your freezer. I made a few more then 26 Made mine a little bit smaller. While your peanut butter is in the freezer make dough.
To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another mixing bowl, beat together the sugars, Crisco, and peanut butter until light and fluffy about 5min. Add the vanilla and the egg, beating to combine. Stir in the dry ingredients, blend well.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make a round disc shape with your finger and place one of the peanut butter balls into the center. Fold dough around peanut butter try to completely cover the peanut butter. Roll the cookie in the palms of your hand to smooth it out. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Flatten each cookie to about 1/2-inch thick. Bake 375°F @7-9 min. If you make them smaller then golf ball it's about 6min.
1/2c Unsweetened Cocoa Powder
1/2tsp Baking Soda
1/2c Sugar (plus extra for dredging)
1/2c Brown Sugar
1/2c Butter Crisco
1/4tsp Salt
1/4c Smooth Peanut Butter
2tsp Vanilla Extract
1 Egg
Peanut butter filling(the middle)
3/4c Peanut Butter, crunchy or smooth,
3/4c Powered Sugar
Lightly grease 2 baking sheets
* Make Filling first Because you will want to freeze them a bit. To make the filling: In a small bowl, stir together the peanut butter and powered sugar until smooth. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls. This is sticky so the floured fingers does help. Place your peanut butter ball on wax paper on top of a tray that will fit in your freezer. I made a few more then 26 Made mine a little bit smaller. While your peanut butter is in the freezer make dough.
To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another mixing bowl, beat together the sugars, Crisco, and peanut butter until light and fluffy about 5min. Add the vanilla and the egg, beating to combine. Stir in the dry ingredients, blend well.
To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make a round disc shape with your finger and place one of the peanut butter balls into the center. Fold dough around peanut butter try to completely cover the peanut butter. Roll the cookie in the palms of your hand to smooth it out. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies. Flatten each cookie to about 1/2-inch thick. Bake 375°F @7-9 min. If you make them smaller then golf ball it's about 6min.
Chocolate Chip Cookie
2 eggs
2tsp Vanilla
2 lg Eggs
3/4c Brown Sugar
3/4c Sugar
1c Butter Crisco
1tsp Salt
1tsp Baking Soda
2-1/4c Flour
1(12oz) Chocolate Chips
Cream the Crisco with the sugars. Add eggs one at a time mix well after each. Add Salt, baking powder and Vanilla mix well. Gradually add the flour. Stir in Chocolate Chips. Bake 375°f @ 9min.
2 eggs
2tsp Vanilla
2 lg Eggs
3/4c Brown Sugar
3/4c Sugar
1c Butter Crisco
1tsp Salt
1tsp Baking Soda
2-1/4c Flour
1(12oz) Chocolate Chips
Cream the Crisco with the sugars. Add eggs one at a time mix well after each. Add Salt, baking powder and Vanilla mix well. Gradually add the flour. Stir in Chocolate Chips. Bake 375°f @ 9min.
Jacques Torres' Cookie
2c minus to 2tb Cake Flour
1-2/3c Bread Flour
1-1/4 tsp Baking Soda
1-1/2 tsp Baking Powder
1-1/2tsp Coarse Salt
1-1/4c (2 1/2 butter) Unsalted Butter
1-1/4c Brown Sugar
1c plus 2tb Sugar
2 Large Eggs
2tsp Vanilla Extract
1-1/4 pounds Bittersweet Chocolate (at least 60% cacao content,for best cookie taste)
Sea salt for garnish
**Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350°f . Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool.
1-2/3c Bread Flour
1-1/4 tsp Baking Soda
1-1/2 tsp Baking Powder
1-1/2tsp Coarse Salt
1-1/4c (2 1/2 butter) Unsalted Butter
1-1/4c Brown Sugar
1c plus 2tb Sugar
2 Large Eggs
2tsp Vanilla Extract
1-1/4 pounds Bittersweet Chocolate (at least 60% cacao content,for best cookie taste)
Sea salt for garnish
**Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350°f . Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool.
Lime Sugar Cookie
1c Butter Crisco
1-1/2c Sugar
2 Eggs
2tb Lime Juice
1tsp True Lime Powder
2-3/4c Flour
1/4tsp Salt
2tsp Cream of Tarter
1tsp Baking Soda
1tsp Vanilla
*Cream Butter with 1-1/2cSugar. Beat in eggs one at a time then add vanilla, juice, 1tsp true lime Blend well. Add salt, cream of tarter,and baking soda.Combine well.Roll 1in balls in Lime Sugar, gently press on greased sheet. Bake 350°f @ 10min
Lime Sugar
1/2 c Sugar
2tsp True Lime Powder<< combine well in a bowl.
1c Butter Crisco
1-1/2c Sugar
2 Eggs
2tb Lime Juice
1tsp True Lime Powder
2-3/4c Flour
1/4tsp Salt
2tsp Cream of Tarter
1tsp Baking Soda
1tsp Vanilla
*Cream Butter with 1-1/2cSugar. Beat in eggs one at a time then add vanilla, juice, 1tsp true lime Blend well. Add salt, cream of tarter,and baking soda.Combine well.Roll 1in balls in Lime Sugar, gently press on greased sheet. Bake 350°f @ 10min
Lime Sugar
1/2 c Sugar
2tsp True Lime Powder<< combine well in a bowl.
Shortbread Possibles
1/2c Butter
1/4c Sugar
1/2tsp Extract(Vanilla, Almond, Lemon, Orange)
1-1/4c Flour
1/4tsp Salt
1/2c Chocolate Chips, nuts, nonpareils, or Dried Fruit.
Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside. Combine butter, sugar and extract in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in candy. Knead mixture 4 to 5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto ungreased cookie sheets; discard plastic wrap. Bake 325°F @ 13 to 15 minutes or until bottoms just begin to brown.
1/4c Sugar
1/2tsp Extract(Vanilla, Almond, Lemon, Orange)
1-1/4c Flour
1/4tsp Salt
1/2c Chocolate Chips, nuts, nonpareils, or Dried Fruit.
Line 8-inch square baking pan with plastic food wrap, leaving 1-inch overhang. Set aside. Combine butter, sugar and extract in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and salt. Beat until well mixed. Stir in candy. Knead mixture 4 to 5 times in bowl until dough forms a ball. Pat dough evenly into prepared pan. Use plastic wrap to lift dough from pan. Cut dough into 1/2-inch squares. Gently place squares 1/2 inch apart onto ungreased cookie sheets; discard plastic wrap. Bake 325°F @ 13 to 15 minutes or until bottoms just begin to brown.
Edible Cookie Dough
I took my cookie dough rolled it out 1/4in thick and placed No-Bake Cheese cake in the middle, folded over and enjoyed!!!
2c Flour
1/2tsp Salt
3/4c Butter softened
1c Brown Sugar
1/2c Sugar
1tb Vanilla
4tb Milk
*Mix well in a mixing bowl Enjoy :)
2c Flour
1/2tsp Salt
3/4c Butter softened
1c Brown Sugar
1/2c Sugar
1tb Vanilla
4tb Milk
*Mix well in a mixing bowl Enjoy :)
Gluten-Free Chocolate Cookie
1/2c +1tb Unsweetened Cocoa Powder
1/2c +1tb Boiling Water
2-1/4c Butter room temp
3/4c Sifted Powered Sugar
*Combine cocoa and boiling water stir until cocoa is dissolved. In mixing bowl beat butter and sugar on med-high until fluffy. Reduce heat to low add chocolate mix beat until combined. Add some chocolate or peanut butter chips.Place on greased cookie sheet Bake 350°F @ 8-10min.
1/2c +1tb Unsweetened Cocoa Powder
1/2c +1tb Boiling Water
2-1/4c Butter room temp
3/4c Sifted Powered Sugar
*Combine cocoa and boiling water stir until cocoa is dissolved. In mixing bowl beat butter and sugar on med-high until fluffy. Reduce heat to low add chocolate mix beat until combined. Add some chocolate or peanut butter chips.Place on greased cookie sheet Bake 350°F @ 8-10min.