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CRANBERRY COOKIES

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup margarine
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 egg
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 3 cups stemmed and chopped fresh or frozen cranberries
  • 1 cup chopped walnuts

    • Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teaspoonfuls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks. 8 dozens.

    GINGERBREAD HOUSE, MY RECIPE

  • 1 cup Melted solid (Crisco) shortening
  • 1 cup granulated sugar
  • 1 cup Karo light or dark corn syrup
  • 2 large eggs
  • 5 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg

    • Makes 2-3 Medium-sized houses. Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permanent pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immediately after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsp s Meringue powder, 4 pounds powdered sugar. Beat the water and meringue.powder til frothy. Add as much p. sugar as necessary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect., if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust.

    LEMON DROP COOKIES

  • 1 cup shortening
  • 2 cups sugar
  • 1/4 cup lemon juice
  • 1/2 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 3 cups flour

    • Beat shortening for 30 seconds. Add sugar ; continue to beat till light; fluffy. Combine lemon juice ; water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet.

    Bake for 8 to 10 minutes at 450F.

    Makes about 60 to 70.

    SNICKER DOODLES

  • 1 cup shortening
  • 1 1/2 cups sugar
  • 4 teaspoons white vinegar
  • 2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

    • Cream shortening & sugar for 30 seconds. Beat in the vinegar. Add flour, tartar, soda & salt. Mix well. Form into 1 inch balls ; roll in the combined cinnamon-sugar mixture. Place 2 inches apart on an un greased cookie sheet. Bake at 350F for 10 minutes. Cool on wire racks.

    BANANA FUDGE COOKIES

    40 Servings

    1 8&1/2 ounces chocolate cake mix, Package

    2 tablespoons water

    1/3 cup Mashed ripe bananas

    6 ounces semisweet chocolate bits

    1 Egg

    Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches a pan, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.

    BABY RUTH COOKIES

    1 Servings

    1/2 cup softened butter

    3 cups sifted flour

    3/4 cup smooth no salt peanut butter

    1 teaspoon baking powder

    1&1/2 cups sugar

    1/2 teaspoon salt

    2 beaten eggs

    2/3 cup milk

    1&1/4 teaspoons vanilla

    5 Baby Ruth bars 1.9 oz, cut up

    Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375-F oven until golden brown about 12-15 minutes.

    BANANA SOUR CREAM BARS

    72 Servings

    4 cup sour cream, Dairy

    2 teaspoons vanilla

    1&1/2 cups sugar

    2 cups all-purpose flour

    1/2 cup softened margarine

    1 teaspoon salt

    2 eggs

    1 teaspoon baking soda

    1&1/2 cups Mashed (about 3 large) bananas

    1/2 cup Chopped nuts

    Heat oven to 375. Mix sugar, sour cream, margarine and egg in large mixing bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and vanilla on low 30 sec. Beat in flour, salt & baking soda on med. scraping sides. Stir in nuts. Spread in greased and floured jelly roll pan, 15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 mm. Cool. Frost with Vanilla glaze. Cut into bars, 2 x l. About 6 doz.

    Vanilla Glaze

    Mix 2 C powdered sugar, 1/4 C marg. or butter, softened, 1-1/2 tsp. vanilla and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until smooth and of desired consistency.

    BLACK FOREST CHEESE CUPCAKES

    18 Servings

    24 vanilla wafer cookies

    3 eggs

    16 ounces cream cheese

    1 cup sour cream

    1&1/4 cups sugar

    1/2 teaspoon almond extract

    1/3 cup cocoa

    cherry pie filling, Canned, chilled

    2 tablespoons flour

    Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cools to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes

    Cocoa Sour cream Topping

    1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.

    BOGUS COOKIES

    112 Servings

    2 cups butter

    3 cups Chopped, (any kind) nuts

    2 cups brown sugar

    2 cups sugar

    2 teaspoons vanilla

    4 eggs

    5 cups Ground oatmeal

    4 cups flour

    2 teaspoons baking powder

    1 teaspoon salt

    24 ounces chocolate chips

    2 teaspoons baking soda

    8 ounces grated HERSHEYS milk chocolate bars

    Mix all ingredients in a blender, form into balls and bake at 350 until done

    BUTTERSCOTCH BARS

    48 Servings

    4 eggs

    1 pound brown sugar, 1 pkg

    2 cups dry biscuit mix

    6 ounces butterscotch chips, 1 pkg

    2 cups pecans, or walnuts, chopped

    1 teaspoon vanilla extract

    Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add remaining ingredients, stirring well. Spread batter in a greased and floured 13x9x2-inch pan. Bake at 325 for 45 minutes. Cool and cut into bars.

    CARROT COOKIES

    3 Servings

    3/4 cup shortening

    1/4 teaspoon soda

    1 cup sugar

    2 teaspoons baking powder

    1 egg

    1/4 teaspoon salt

    1 cup Mashed carrots

    1 teaspoon vanilla

    2 cups flour

    1 teaspoon lemon juice

    FROSTING

    powdered sugar

    Grated orange rind

    Orange juice

    butter

    Mix all ingredients in order given (left to right); drop on greased cookie sheet. Bake at 350 to 375 degrees for 10 to 15 minutes. FROSTING: Mix powdered sugar and small amounts of orange juice, orange rind and butter until of desired consistency. Frost cookies. Pineapple juice may be substituted for orange juice and rind. Yield: 3 dozen.

    CHOCOHOLICS COOKIES

    50 Servings

    4 ounces unsweetened chocolate

    12 ounces semisweet chocolate

    3 ounces unsalted butter

    3 ounces margarine

    1& 1/2 tablespoons instant espresso powder

    4 eggs

    1&1/2 cups sugar

    4 tablespoons vanilla

    3 cups flour

    1/2 teaspoon baking powder

    1/4 teaspoon salt

    6 ounces semisweet chocolate

    8 ounces pecan halves

    8 ounces walnut halves

    6 ounces melted semisweet chocolate

    Preheat oven to 300 degrees. Separate nuts on a baking sheet and place in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture Stir with a wooden spoon to incorporate. Silt flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies

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    Bread Machine recipes This page last Edited December 6th 1997