1 1/4c. flour
1/4 tsp baking powder
1/4 tsp salt
1/2c. butter, at rm temp
3/4c sugar
1 tsp vanilla
1 large egg
1 square (1oz) unsweetened chocolate, melted
Mix flour, baking powder and salt.
In a large bowl, beat butter, vanilla, egg and sugar with electric mixer until pale and fluffy.
With mixer on low, gradually stir in flour mixture until blended.
Divide dough in half. Mix melted chocolate into one half.
Wrap each half in plastic and chill 2 hours or until firm enough to roll.
Dampen a flat surface with water and cover with 18in long sheet of plastic wrap.
Lightly flour the plastic wrap. On plastic wrap. roll plain dough out to form a 16 x 6in
rectangle. Repeat with chocolate dough.
Invert chocolate dough on top of the plain dough. Peel the plastic off top.
Press it down gently with rolling pin
Roll up from one long side, peeling the plastic away as you roll, into an even log, making sure centre is tight.
Cut log in half. Wrap halves in plastic and chill overnight.
Heat oven to 350*. Grease cookie sheets. Cut each log into 36 slices and place 1in apart on cookie sheets.
Bake, one sheet at a time 12 min or until lightly browned around edges. Remove to wire rack to cool.
Store in airtight container at room temp up to 2 weeks or freeze.
Yields: 72 cookies.
Cranberry Spice Cookies
1/2 cup butter, softened
1 1/4 cups flour, divided
1/4 cup milk, divided use
1 cup packed brown sugar
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 cup chopped walnuts
1c. fresh or frozen cranberries
Preheat oven to 375º.
Place butter in a medium mixing bowl.
Add HALF of the flour, HALF of the milk, and all remaining ingredients
EXCEPT the sweetened dried cranberries.
Thoroughly combine using an electric mixer on medium-high speed.
Add remaining flour and milk, as well as sweetened dried cranberries, mixing on
low speed.
Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes or until golden brown.
Makes 2 1/2 dozen cookies.
Mincemeat Spirals
1/2 c. butter, softened
2/3c firmly packed light brown sugar
1 egg
1/4c unsulfured molasses
2 3/4c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) condensed mincemeat (this is drier than the jarred variety)
In a large bowl combine all ingredients and mix on low just until blended.
Increase speed to medium and beat 2 min until well-blended.
Sprinkle a sheet of wax paper with flour.
With a floured rolling pin, roll dough into an 18x11 rectangle.
Spread cream cheese onto dough. break mincemeat into small pieces and sprinkle over cheese.
Starting with the long side, using wax paper as a guide roll dough jellyroll style.
Cut into 1/2" slices and reshape to form round spirals. Freeze, bake 325* for 15 min and cool.
Store in refrigerator.
Yields: 3 dozen
Alaska Molasses Cookies
1/2 cup applesauce
1 1/4 cups sugar, divided
6 tablespoons butter, softened
1/4 cup dark molasses
1 large egg
1 cup all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Cooking spray
Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.
Combine applesauce, 1 cup sugar, and butter; beat with a mixer at medium speed until well blended (about 3 minutes). Add molasses and egg; beat well.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm.
Preheat oven to 375°.
With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake at 375° for 8 to 10 minutes. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Yield: 32 cookies (serving size: 1 cookie)
NUTRITION PER SERVING
CALORIES 88(25% from fat); FAT 2.4g (sat 1.4g,mono 0.7g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 12mg; CALCIUM 16mg; SODIUM 141mg; FIBER 0.7g; IRON 0.7mg; CARBOHYDRATE 16g
Cooking Light, SEPTEMBER 2002
Peppermint Cookies
1 C. shortening
1/2 C. sugar
1/2 C. packed brown sugar
2 eggs
1 1/2 tsps vanilla extract
2 3/4 C. all-purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 C. crushed peppermint candies
In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Shape into a 15-inch roll; wrap in plastic wrap.
Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375º for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
Yield: About 6 dozen
Eggnog Snickerdoodles
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar
Heat oven to 400°F.
In large mixer bowl, combine all cookie ingredients
(except 1/4 cup colored or plain sugar and nutmeg).
Beat at low speed, scaping bowl often, until well mixed.
Combine the 1/4 cup colored sugar with the nutmeg; set aside.
Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until edges are lightly browned. Remove.
Cranberry Icebox Cookies
2 1/4c. flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp salt
1/2 c. butter, room temp
1c. packed light brown sugar
1 large egg
1/2 tsp vanilla
1/2c. almonds, finely chopped
1/2c. fresh or frozen cranberries, chopped
1 tsp. freshly grated lemon peel
For decoration: halved fresh cranberries, granulated sugar
In a medium sized bowl, mix flours, baking soda, cream of tartar and salt.
In a large bowl beat butter and sugar until fluffy. beat in egg and vanilla.
Gradually add in flour mixture until blended.
Gently stir in almonds, lemon peel and cranberries.
Divide dough in half, wrap each half separately and chill about 30 min or until
firm enough to handle. Shape each half into an 8in long roll.
Wrap and chill about 3 hours until hard. Heat oven to 350*.
Grease cookie sheets, with serrated knife cut 1 roll at a time (keep other half in refrigerator)
into 32 slices. Place 1 in apart on cookie sheet.
Press a cranberry half, cut side down, into each centre. Sprinkle with sugar.
Bake 12-14 min or until edges are golden.
Remove to wire rack to cool. Store in airtight container up to 1 week or freeze.
Combine crumbs, coconut, nuts, butter, sugar, peanut butter,
and vanilla. Stir well. Shape the mixture into 1-inch balls.
Combine chocolate chips and shortening in top of a double
boiler; bring water to a boil. Reduce the heat to low; cook
until chocolate melts. Dip each peanut butter ball into the
chocolate mixture. Place on wax paper to cool. Store in
refrigerator.
Makes about 9 dozen.
Spicy Pumpkin Drops
1 cup firmly packed brown sugar
¾ cup butter or margarine, softened
2 eggs, lightly beaten
1 cup canned pumpkin
2 cups self-rising flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup raisins
½ cup chopped pecans
Preheat oven to 375°F.
Spray baking sheets with non-stick vegetable spray.
In a large mixing bowl, cream brown sugar and butter until light and fluffy. Beat in eggs. Mix in pumpkin. In a medium bowl, combine flour and spices; blend into creamed mixture, mixing well. Stir in raisins and pecans. Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets.
Bake 12 to 15 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.
1. Preheat oven to 350ºF. In a large bowl, beat butter for 30 seconds.
Add the 1 cup sugar, teaspoon cinnamon, salt, and allspice; beat until fluffy.
Add egg; beat until combined. Gradually add flour, beating until well-mixed.
Stir in walnuts.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
In a small bowl, stir together the remaining cinnamon and sugar.
Sprinkle dough mounds with sugar mixture.
Bake in preheated oven for 11 to 13 minutes or until edges are firm.
Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
Makes about 48.
To Store: Layer cookies between waxed paper in an airtight storage container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
from Better Homes and Gardens Christmas Cookies 2006
Combine flour and baking soda; set aside.
In a large bowl, with an electric mixer at medium speed, beat margarine, powdered sugar,
pumpkin pie spice, and vanilla until creamy. Add egg, beat for 1 minute.
Gradually stir in flour until blended. Chill dough for 2 hours.
Roll out the dough on lightly floured surface to a 1/4 inch thickness.
Using cookie cutters, cut dough into desired shapes; transfer to prepared baking sheets.
Bake at 375 degrees F for 8-10 minutes or until lightly browned.
Transfer to wire rack and let cool.
Decorate cookies with icing as desired. Let cookies stand until decorations are set.
Wrap and store at room temperature for up to one week.
1/2 cup butter, softened
1/3 cup granulated sugar
1 large egg yolk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt
3 to 4 drops red food color
36 large chocolate chips or mini-kisses
Heat oven to 350°F. Place butter and sugar in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes).
Add egg yolk, peppermint extract and vanilla; beat until well mixed (about 30 seconds).
Reduce speed to low. Add flour and salt; beat until well mixed (1 to 2 minutes).
Remove half of dough from bowl. Add small amount of red food color to dough in bowl;
mix well.
Divide each half of dough into quarters; roll each quarter to 9-inch log.
Place 1 red log next to 1 white log; twist gently to swirl dough. Roll gently to smooth.
Repeat with remaining dough.
Cut each swirled rope of dough into 9 pieces; roll each piece gently into a ball.
Place onto ungreased cookie sheets. Press 1 chocolate chip in center of each ball.
Bake for 11 to 13 minutes or until edges are lightly browned.
Makes 3 dozen cookies.
Nutrition Facts (1 cookie):
Calories: 50
Fat: 3 g
Cholesterol: 15 mg
Sodium: 45 mg
Carbohydrates: 6 g
Dietary Fiber: 0 g
Protein: <1 g
Recipe provided courtesy of Land O Lakes, Inc.
Chai Tea Chewies
3/4 cup all-purpose flour
1 teaspoon ground cardamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/3 cup firmly packed brown sugar
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup unsweetened instant tea
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon coarse sugar or 2 teaspoons granulated sugar
PREHEAT oven to 350° F. Lightly grease baking sheets.
COMBINE flour, cardamom, ginger and salt in small bowl.
Beat brown sugar, granulated sugar and butter in small mixer bowl until combined.
Beat in Nestea, egg and vanilla extract until creamy. Gradually stir in flour mixture.
Drop by rounded teaspoon onto prepared baking sheets. Sprinkle with coarse sugar.
BAKE for 9 to 10 minutes or until centers are set and edges are lightly browned.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
