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LauraB
Star Contributor
Frederick, MD
USA
921 Posts |
 Posted - 12/12/2004 : 1:12:51 PM
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One more I made for the first time this year - pretty special. I found they didn't need the icing. You may not want to share these...
Iced Cranberry-White Chocolate Drop Cookies
1 2/3 cups all-purpose white flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, slightly softened
1 cup packed light brown sugar
1 1/4 teaspoons finely grated orange zest (colored part of the skin)
1 large egg
2 ½ teaspoons vanilla extract
1 ½ cups (6 ounces)each chopped pecans
and dried sweetened cranberries
1 1/4 cups (7 ½ ounces)white chocolate morsels
½ cup chopped fresh (or thawed frozen) cranberries
Icing (Optional)
1 cup sifted powdered sugar
1 tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
Preheat oven to 350 degrees F. Generously grease several baking sheets, or coat with nonstick spray.
In a medium bowl, thoroughly stir together the flour, cinnamon, baking powder, baking soda, and salt. In a large mixer bowl with the mixer on medium speed, beat butter until lightened. Add brown sugar and orange zest. Continue beating until well blended. Add egg and vanilla. Beat until very light and fluffy, about 1 ½ minutes longer.
Beat or stir flour mixture into butter mixture until smoothly incorporated. Add pecans, dried cranberries, white chocolate morsels, and chopped cranberries, stirring until evenly distributed throughout. Drop dough by heaping tablespoonfuls, spacing about 2 ½ inches apart on baking sheets.
Bake cookies, one pan at a time, in the middle third of oven for 8 to 12 minutes or until lightly tinged with brown all over and just firm when pressed in the center; turn the pan around half way through baking to ensure even baking. Let cookies stand on the sheet briefly to firm up slightly. Using a wide spatula, carefully transfer cookies to racks set over sheets of wax paper (the cookies will still be tender).
For icing: Stir together powdered sugar, lemon juice, vanilla and enough water to yield a slightly runny icing. Using a spoon (or a piping tip) immediately drizzle the icing back and forth over cookies until lightly decorated. Let stand until they are thoroughly cooled and the icing sets, at least an hour. Pack airtight and store for up to 2 weeks or freeze for up to a month.
Makes about 35 to 40 2 ½-inch cookies.
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MSPA Gold Certified #4xgoix |
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TXbecky
Valued Contributor
Texas
USA
165 Posts |
Posted - 12/13/2004 : 2:51:38 PM
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Bonnie and Mimi -- I'll swing by Houston and then head on out to California. Your cookie recipes sound wonderful. I'll bring the tea and coffee. Hint! Hint! |
Becky
MSPA Gold Certified |
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 12/19/2004 : 09:39:00 AM
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| Becky, come on over. Only I have to warn you, I'm gonna put you to work! Planning on painting the whole inside of the house and pulling up the carpet and refinishing the hardwood floors! I don't think a few cookies are worth it. LOL |
Bonnie |
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 12/19/2004 : 10:00:01 AM
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Kat, this is for you! Two different recipes.
Snickerdoodles
2 cubes margarine
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 T. sugar
2-4 tsp. cinnamon
Cream margarine and sugar together. Add eggs (room temperature). Add sifted flour, baking soda, cream of tartar and salt. Refrigerate 2 hours.
Roll into 1" balls and roll in cinnamon sugar. Place on ungreased cookie sheet and bake at 400 for 8-10 min. Makes 2-3 dozen.
Emeril's Snickerdoodles
2 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
3 T. sugar
1 T. cinnamon
Sift flour, baking soda and salt. Beat shortening and butter. Add sugar and beat 5 min. Add eggs. Add flour. Roll into 1 1/2" balls and then roll into cinnamon sugar mixture. Flatten into 1/2" discs. Bake at 350 12 min. Makes 20 cookies. (I haven't tried Emeril's recipe but it's rated 5 stars. The only weird thing is this is the only recipe I have ever seen for Snickerdoodles where it doesn't call for cream of tartar?)
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Bonnie |
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KimBie
Star Contributor
USA
603 Posts |
Posted - 12/20/2004 : 7:22:22 PM
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Annisette Cookies:
1tsp anise extract
1 |
 Kim 
MSPA Silver Certified |
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.StephanieA
Inactive
Redmond, WA
USA
1816 Posts |
Posted - 12/20/2004 : 8:30:32 PM
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quote:
Originally posted by Kimbie
Annisette Cookies:
1tsp anise extract
1
???
I think your missing a whole lot of information. |
Shopping WA especially, Redmond, Kirkland, Bellevue, Woodinville and from Tukwila to Lynnwood.
MSPA Gold |
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Nora
Star Contributor
PA
USA
6316 Posts |
Posted - 12/20/2004 : 8:53:01 PM
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| At least it sounds easy! |
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Jen_in_MD
Star Contributor
MD
USA
1168 Posts |
Posted - 12/21/2004 : 05:52:45 AM
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quote:
Originally posted by Nora
At least it sounds easy!
Yeah, but not so tasty at this point!  |
MSPA Gold certified: #5bqyg3
Specializing in hotel, spa, and fine dining evaluations throughout MD, DC, and Northern VA |
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UpstateNYKat
Star Contributor
Rochester, NY
USA
1100 Posts |
Posted - 12/22/2004 : 07:13:50 AM
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| Thanks Bonnie! Its going to be a snickerdoodlishious week! A co-worker is making me some for X-mas but now I can make them whenever I want! |
Katrina
Part time shopper Rochester, NY
Silver Certified #junxlc |
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Mimi
Star Contributor
USA
1690 Posts |
Posted - 12/23/2004 : 05:01:12 AM
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Hey Beckie...come on down!!!
Bonnie, I think I'll wait to visit you after the work is done. I'm a very good inspector...just call me when you're finished!!
Kimbie...do not drink the anise extract. If you have done this, call 911 |
Mimi |
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April Lee
Member
CA
USA
28 Posts |
Posted - 06/07/2005 : 9:01:09 PM
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Chemical Engineer Chocolate Chip cookies
The following recipe for chocolate chip cookies appeared in Chemical & Engineering News (June 19, 1995). It was attributed to Jeannene Aackerman.
1. 532.35 cm3 gluten
2. 4.9 cm3 NaHCO3
3. 4.9 cm3 refined halite
4. 236.6 cm3 partially hydrogenated tallow triglyceride
5. 177.45 cm3 crystalline C12H22O11
6. 177.45 cm3 unrefined C12H22O11
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat-transfer coefficient of about 100 Btu/F-ft2-hr add one, two, and three with constant agitation.
In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm add four, five, six, and seven until the mixture is homogeneous.
To reactor #2 add eight followed by three equal portions of the homogeneous mixture in reactor #1. Additionally, add nine and ten slowly with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result
of an exothermic reaction.
Using a screw extrude attached to a #4 nodulizer place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460 K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25 C heat-
transfer table allowing the product to come to equilibrium.
 April |
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JanJojo
Star Contributor
West Virginia
USA
41834 Posts |
Posted - 06/08/2005 : 10:04:45 AM
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Hope everybody enjoys this recipe!!! I have taken this to family reunions many times and I never have any leftovers to take home!!!
Charleston Chews
1 box light brown sugar
1 stick butter, melted
2 eggs
1 tsp. vanilla extract
2 cups self-rising flour
1 1/2 cups chopped pecans
Preheat oven to 350 degrees. Grease and lightly flour a
13 x 9 inch baking pan.
Stir together sugar,butter,eggs and vanilla extract.
Combine with flour and pecans,mixing with a spoon.
Pour into prepared pan. Bake for 35 minutes. Cool
and cut into squares.
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Bonnie in Burbank
Star Contributor
Burbank, CA
USA
5936 Posts |
Posted - 11/02/2005 : 10:18:43 AM
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It's getting to be that time of the year!
Come on everyone-please share your favorite cookie recipes!! |
Bonnie |
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Twila
Star Contributor
TX
USA
2695 Posts |
Posted - 11/03/2005 : 7:31:56 PM
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You have to really like mincemeat to enjoy these, but an all time favorite of mine.
Mincemeat cookies
1Jar Mincemeat
1 roll sugar cookies (in the Dairy section)
confectioners sugar
orange juice
Cut sugar cookies and place on cookie sheet
Put 1 tsp. mincemeat in middle of each cookie
Follow baking instructions on cookie package
Ater cooling, mix conf. sugar with orange juice to make glaze
Drizzle on cookie and enjoy!
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MaryLanham
Star Contributor
Rossville, GA
USA
327 Posts |
Posted - 11/04/2005 : 5:59:02 PM
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I PROMISE THESE ARE THE BEST!!!!!!!!!!!!!!!!
CHOCOLATE WHITE CHOCOLATE CHIP COOKIES
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cups semisweet chocolate chips AND 1 cup of white chocolate chips
1/2 cup chopped walnuts (optional)
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
  
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Mary Lanham |
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Heather86
Star Contributor
Bourbonnais (S. of Chicago), IL
USA
2015 Posts |
Posted - 11/04/2005 : 6:16:47 PM
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I took this from a friend, but they are great!
Cakey Oatmeal Cookies
1 White/ Yellow box cake mix
2 eggs
1/2 cup oil
1/4 cup water
2 cups oatmeal
1/2 bag chips - butterscotch or other
Mix everything together adding the oatmeal and chips last.
Spoon onto greased cookie sheet
Cook for 10 minutes at 350 degrees.
These are done before they brown typically. I have also put the whole mix on a pizza pan and made a giant cookie - that will take 15-20 minutes to bake.
You can get creative and try different cake mixes for chocoately cookies. These are simple and yummy. |
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Sandy Morgan
Contributor
Pittsburgh, PA
USA
94 Posts |
Posted - 12/12/2007 : 11:18:20 AM
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I am crazy about Ginger and this recipe is somewhere between a Gingersnap and a Molasses cookie. They have the buttery crunch of a gingersnap that is not too hard and a bit chewy. Think crunchy edges and a softer center.
They're also pretty easy to make, more or less of "dump and mix" philosophy. The recipe says they make about 30 cookies, but I've always gotten way more out of it.
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbs. grated fresh ginger (yum)
12 Tbs. room temperature butter
1 cup sugar
1/4 cup molasses
1 egg
Combine flour, soda and salt. Beat ginger, butter and sugar until light and fluffy. Beat in molasses and egg. Beat in flour mixture until just combined. Chill for 1 hour. Heat oven to 350 degrees. Roll dough into 1 1/2 inch balls and then roll them in sugar (I sometimes use brown sugar to carry on the mellow molasses flavor). Place 2" apart on an ungreased baking sheet. Bake until edges start to brown, about 15 minutes. Center will be slightly soft. Let stand on cookie sheets for 1 minute and then remove to a rack to cool.
Sometimes I also add some chopped crystallized ginger for that extra gingery flavor.
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Julia1963
Member
Hudson, Michigan
USA
47 Posts |
Posted - 12/12/2007 : 3:42:32 PM
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These are my favorite Holiday candy's. I know you said cookies, but what is Christmas without candy on the tray.
Christmas Divinity
2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup water
2 egg whites
1/4 teaspoon of salt
1 package jello (3oz. red or green)
2 teaspoons vanilla
1/2 cup chopped walnuts (optional)
Beat to stiff peak egg whites, jello and salt. In pan bring to boil sugar, corn syrup and water. Boil till 265 degrees on candy thermometer. Pour in thin stream on egg whites. Add vanilla and nuts. Beat till gloss is gone about 20 minutes. Drop by spoon full on wax paper. Enjoy! |
Julia |
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CDQuiring
Star Contributor
Mountain Lake, Minnesota
USA
1069 Posts |
Posted - 12/12/2007 : 10:14:29 PM
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| This divinity sounds great. I was going to buy some yesterday and they wanted $4.99 for a little box. I guess now I can make my own. |
Darlene |
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Debi_123
Valued Contributor
Sylvester, Georgia
USA
129 Posts |
Posted - 08/30/2008 : 3:19:12 PM
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| Ok you may not belive this I am um let's say 40'ish and I have never made a gingerbread man in my life ok it is not christmas yet and I have three grandkids ok so I am going to practise this so that my grandkids can say that they have made gingerbread men. Thank you for this recipe you will make a tradition for me and my grandkids. I am going to venture this now... |
Debi |
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Topic |
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~Cookie Exchange~ - Please share your favorite recipes!!