02-24-10
Award Winning Soft Chocolate Chip Cookies
As seen on the following webpage: http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies/Detail.aspx?ARBMID=2505&ARFMTID=1
Makes 6 dozen
Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
NUTRITION INFORMATION: Per serving: 155 calories; 8 g fat; 1 g fiber; 20 g carbohydrates
02-15-10
Chocolate-Chip Oatmeal Cookies with Dried Cherries
Makes 4 dozen
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs
2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried tart cherries (6 ounces)
1 1/4 cups semisweet chocolate chips
Directions:
Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend. Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.NUTRITION INFORMATION: Per serving: 120 calories; 6 g fat; 1.5 g fiber; 15.5 g carbohydrates
02-02-10
Quick Mini Chocolate Cheesecakes
Makes Servings
Ingredients:
1/4 cup(s) semisweet or bittersweet chocolate chips, melted
1/2 cup(s) part-skim ricotta
12 chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry
Directions:
1. Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam.
NUTRITION INFORMATION: Per serving: 61 calories; 3 g fat
01-10-10
Chai-Spiced Cookies
Makes 32 Cookies
Ingredients:
Cookies:
1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 teaspoons vanilla
2 egg yolks
Coating:
1 1/2 cups powdered sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Directions:
1. Heat oven to 350°F. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until blended. Stir in remaining cookie ingredients.
2. Shape dough by tablespoonfuls into balls. On ungreased cookie sheets, place balls 1 1/2 inches apart.
3. Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack; cool 5 minutes.
4. In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Roll in mixture again.
NUTRITION INFORMATION: Per serving: 80 calories; 4 g fat; 0 g fiber; 9 g carbohydrates
01-10-10
Lemon-Ginger Shortbread
Makes 32 Cookies
Ingredients:
Cookies:
1 cup butter, softened
1/3 cup sugar
2 cups all-purpose flour
1/3 cup finely chopped crystallized ginger
1 tablespoon grated lemon peel
Glaze:
1/2 cup powdered sugar
2 to 4 teaspoons fresh lemon juice
Directions:
1. Heat oven to 325°F. In large bowl, combine butter and sugar; beat until light and fluffy.
2. Lightly spoon flour into measuring cup; level off. Add flour, ginger and lemon peel; mix well. Shape dough into ball; divide into 4 pieces. On ungreased cookie sheets, flatten each piece to 6-inch round; press edges to smooth.
3. Bake at 325°F. for 15 to 25 minutes or until edges are light golden brown. Cool 5 minutes. Cut each round into 8 wedges; pierce surface with fork if desired. Cool on cookie sheet for 15 minutes or until completely cooled.
4. In small bowl, combine powdered sugar and enough lemon juice for desired drizzling consistency; blend until smooth. Place mixture in small resealable food storage plastic bag; seal bag. Cut off small corner of bag. Squeeze glaze onto cooled cookies.
NUTRITION INFORMATION: Per serving: 110 calories; 7 g fat; 0 g fiber; 11 g carbohydrates
01-10-10
Amish Ginger Cookies
As seen on the following website: http://www.christmas-cookies.com/recipes/recipe250.amish-ginger-cookies.html
Makes 4 Dozen Cookies
Ingredients:
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoon baking soda
extra granulated sugar
Directions:
Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 – 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.
01-10-10
White Chocolate Caramel Cookies
As seen on the following website: http://community.tasteofhome.com/forums/p/765903/6520689.aspx
Makes 4 dozen cookies
Ingredients:
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
6 ounces white chocolate, chopped (or 1 1/2 cups chocolate chips)
18-20 caramels, such as Kraft (about 1 cup)
Directions:
Preheat oven to 375F. Line a baking sheet with parchment paper.
Place 1 tablespoon of the flour into a small bowl. Chop each caramel into 6-8
pieces and lightly coat with the flour. Whisk together remaining flour, baking
soda, baking powder and salt in a medium bowl.
In a large bowl, cream together butter and sugars until light, about 2 minutes.
Add in eggs one at a time. Don’t worry if the batter separates, just keep
beating until it becomes smooth. Stir in flour mixture, followed by caramels and
chocolate chunks/chips until batter is uniform and no streaks of flour remain.
Drop rounded tablespoonfuls onto the baking sheet. Cookies will spread, so allow
at least 2 inches between each cookie. Bake for 10-11 minutes, until cookies are
lighlty browned around the edges. Allow to cool on the cookie sheet for 5-10
minutes before removing to a wire rack to cool completely. If the cookies stick
to the parchment, allow them to cool longer before moving them.
01-10-10
Triple Chocolate Cookies
Makes 2 to 3 dozen cookies
Ingredients:
1/2 cup plus 1 tbsp butter
1/3 cup granulated sugar
1/3 cup light brown sugar, firmly packed
1/2 tsp vanilla
1 egg
1 1/4 cups plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips
1/2 cup chopped hazelnuts or other nuts
Directions:
In a mixing bowl, cream butter and sugars until light and fluffy. Beat in vanilla and egg. In a separate bowl, sift together the flour, baking soda, salt, and cocoa. Stir sifted ingredients into creamed mixture, blending well. Stir in chocolate and white chocolate chips and nuts. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in a preheated 375 degrees oven for 10 to 12 minutes. Cool cookies on baking sheet for 2 to 3 minutes then remove to racks to cool completely.
01-10-10
Pecan Sandies
Makes 5 Dozen Cookies
Ingredients:
1 c. butter
1/2 c. sugar (white)
2 tsp. water
2 tsp. vanilla
2 c. flour
1 c. chopped pecans
Confectioners Sugar (for dusting)
Directions:
Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons vanilla. Add 2 cups sifted flour and 1 cup chopped pecans.
Chill 3-4 hours. Form balls place an ungreased cookie sheet.
Bake at 325 degrees for about 20 minutes. Cool slightly roll in powdered sugar if desired.
01-05-10
Butter Snowflake Cookies
As seen on the following website: http://allrecipes.com/Recipe/Butter-Snow-Flakes/Detail.aspx?ms=1&prop25=29338455&prop26=CookieCountdown&prop27=2009-12-25&prop28=Main&prop29=Recipe&me=1
Makes 36 Servings
Ingredients:2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
NUTRITION INFORMATION: Per serving: 105 calories; 6 g fat; 0.2 g fiber; 11.6 g carbohydrates