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Cookie Recipes

Note: Sugar Cookies with FrostingGluten-Free Chocolate Chippers and Cranberry Cream
Cookies, (untested in Planter kitchen to date but they sound good).

Dark chocolate has less
cholesterol-raising fats than milk chocolate.  Since it is plant-based, cocoa butter
has no cholesterol.  So, the fat and cholesterol in your favorite chocolate cake
recipe probably is due to the eggs or cream. >   A few tips
from an old Food and Wine Magazine article (April 1995) for
checking against cookie spreading:
-- refrigerate the dough before forming the cookies
-- decrease sugar a little
-- substitute shortening, since shortening maintains a more solid texture than butter over a wider range of temperatures. The last is not an option for this cook, since solid shortenings contain trans fatty acids, which are believed to raise cholesterol levels.  Although they contain no cholesterol, they are as high in calories as butter.  Better Homes and Gardens Cookbook says  dough that needs to be shaped should be chilled first.  It can be quick-chilled in the freezer for about 1/3 the time called for in the refrigerator.   Cookies made with margarine should be chilled longer. 1. Chocolate Chip Cookies It's hard to compete with  the original Toll House recipe, so we don't even try.    According to an article in Yankee Magazine, Ruth Wakefield and her husband opened a restaurant in the 1930's on an old toll road near Boston. When Mrs. Wakefield ran out of nuts for her "Butter Drop-Do" cookies, she used a chopped bar of Nestle's semisweet chocolate in their place. The recipe became so popular that Nestle's agreed to print the recipe on their chocolate bar. The morsels followed soon after. If you want to try something different, Better Homes and Gardens and Joy of Cooking have similar recipes. (If you look closely, the only difference is not one of ingredients, but measurements and process!) Better Homes and Gardens offers nutritional information, and shows a saturated fat value of 1 gram per cookie. 2.  Chocolate Chip-Oatmeal Cookies Note:  Adapted from a Yankee Magazine recipe.  For those who don't worry about fat and cholesterol counts, use all butter.  1/2 pkg Baker's semi-sweet baking chocolate squares, or 1/2 cp chocolate chips 1/2 cp nuts, chopped 1/2 cp oil + 2-3 T butter, or 1/2 cp unsalted butter, softened to room temp, or 1/4 cp butter and 1/4 cp solid shortening 1/2 cp firmly packed brown sugar 1/2 cp granulated sugar 1 egg 1 t vanill 1 T milk 1 cp flour 1 cp oats 1/2 t baking soda 1/2 t baking powder 1. If using squares, break in half; cut each half into smaller chunks. (You need a really good knife to do this successfully!) 2. Cream oil, butter, sugars, egg, milk, and vanilla in large bowl and mix well. 3. Stir together dry ingredients, then add to liquid mixture. 4. Stir in chocolate and nuts. 5. Drop by rounded tablespoonfuls onto ungreased cookie sheet and bake at 375 degrees for 10 minutes or til lightly browned.

3.  Chocolate Nutty Coconut Bars

1 1/2 cp corn flakes, crumbed
3 T sugar
1/2 cp (1 stick margarine or butter, melted)
1 cp coarsely chopped walnuts
1 cp (6-oz) semi-sweet chocolate morsels (use some white or butterscotch chips too,remembering that a little goes a long way)
1 1/3 cp flaked coconut
1 can sweetened condensed milk

1. Measure corn flake crumbs, sugar, and margarine/butter into 13" x 9" x 2" baking dish;
mix thoroughly.
2. With back of large spoon, press mixture evenly and firmly in bottom of pan to form crust.
3. Sprinkle walnuts evenly over crust, then chocolate morsels and coconut.
4. Pour sweetened condensed milk over all.
5. Bake in moderate oven (350 degrees) about 25 minutes or til lightly browned around edges.
6. Cool and cut into bars.
7. Yield: 54 bars, 2" x 1"
               From the back of an old Kellogg's Corn Flakes Box

4.  Kiffles

Note: Roll with powdered sugar and chopped almonds before baking if desired.  The source, my sister-in-law,  uses different shapes:  triangles with pressed edges or circles with edges folded over the top of the preserves.  Either way, these elegant and simple cookies are delicious!

3 cps flour
8 oz cream cheese, softened to room temp.
2 sticks butter, softened to room temperature
preserves (apricot, raspberry, cherry are our favorites, but any will do)

Cream butter and cream cheese till blended.
Add flour and knead til mixed (hands work best)
Roll dough into small balls and chill till firm.
Form ball into triangle, add 1 t preserves, then form into crescent shape.
Seal and bake in 375 oven for 20 min or til lightly browned.
          Mary Eaves, Andover NH

5.  Mexican Wedding Cakes

Note:    Other recipes call them Sandies or Sand Tarts.  A Yankee Magazine recipe for Mexican Wedding Cakes is similar, but the nuts are pulsed in a food processor with the sugar and butter.
 
1 cp unsalted butter, room temp
1/2 cp powdered sugar
1 t vanilla extract
2 cps flour
1 cp finely chopped walnuts or pecans

 
1. Beat butter, sugar, and vanilla.
2. Add flour and mix well.
3. Mix in nuts. Shape dough into 1" balls, place on cookie sheet, and chill in refrigerator about 10 minutes.
4. Bake at 325 degrees about 20 minutes, or till firm and lightly colored.
5. After cooking about 5 minutes, roll in powdered sugar.
6. One recipe suggests sealing in a plastic bag for 5 minutes to make the cookies "sweat,"creating an icing.

      From Lo Mejor de la Cocina Hispanico Espanola,   a collection of parents' recipes assembled by our daughter's Spanish class.

6.  Ginger/Molasses Cookies 

Note:  Adapted from Better Homes and Gardens Cookbook, Joy of Cooking, and Bon Appetit, 10/90. Gingersnaps are different from Molasses Cookies, primarily because they have more flour and more ginger. construc_working.gif (233 bytes)  This cook assumes solid shortening refers to Crisco or margarine.

1/2 cp butter or "solid shortening", room temperature
1/2 cp sugar (brown might make it chewier)

1 egg
1/2 cp molasses, dark preferred
2 t brandy

2 cps flour, sifted
1 t baking soda
1/2 t cinnamon
1 t ginger
1/4 t ground cloves
pinch of salt
pinch of ground nutmeg

1. Beat butter, sugar, egg, molasses, and brandy.
2. Combine flour, baking soda, ground spices, and salt.
3. Stir into shortening mixture.
4. Refrigerate dough for about 10 minutes, while oven is preheating to 350.
5. Grease cookie sheets. On waxed paper, shape dough into 1" balls. Roll each ball in granulated sugar and place on cookie sheet about 2" apart. Flatten slightly with spoon.
6. Bake till barely set, about 8 minutes. They may crack as they cool

7.  Thumbprints

Note: This is as close as I can come to a favorite recipe that was in an old holiday Betty Crocker magazine that was absentmindedly dumped during our retirement move. Double this recipe for 3 dozen cookies. Use your favorite preserves.  Betty Crocker, Better Homes and Gardens, and Martha Stewart all have a Thumbprint Cookie recipe.

1/4 cp packed brown sugar
2/3 cp margarine or butter, softened
1/2 t vanilla
1 T lemon peel, grated
1 T freshly squeezed lemon juice
1 egg, separated
1 cp flour
1/4 t salt
3/4 cp finely chopped nuts
Preserves or jams

1. Mix brown sugar, shortening, margarine, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
2. Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white.Roll in nuts. Place about 1 inch apart on ungreased  cookie sheet. Press thumb deeply in center of each.
3. Bake about 10 minutes or until light brown. Immediately remove from cookie sheet.
4. Cool on wire rack. Fill thumbprints with preserves.

8. Sand Tarts

Note: Adapted from Better Homes and Gardens New Cookbook (called "Sandies," Joy of Cooking Cookbook, and Bon Appetit (10/90)
.
3/4 cp unsalted butter, room temp
1/2 cp powdered sugar,sifted, or brown sugar
1 t vanilla extract
1 egg white

2 cps flour, sifted

1 cp finely chopped walnuts or pecans
1 t grated lemon rind

1. Beat butter, sugar, and vanilla.
2. Beat in egg white.
3. Add flour and mix well.
4. Fold in nuts. Shape dough into 1" balls, place on cookie sheet, and chill in refrigerator for up to an hour.
5. Bake at 325 degrees about 8-10 minutes, or till firm and lightly colored.
6. You could roll cookies in powdered sugar while still warm, or, shake them gently in a bag of powedered sugar to coat. One recipe suggests sealing in a plastic bag for 5 minutes to make the cookies "sweat," creating an icing.