Iced Sugar Cookies 101
Hello Dollies (from the movie "Dick")
Pumpkin-Pecan Cookies (email them for the recipe!)
Peanut Brittle
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My Chocolate Chip Cookie Recipe:
2 1/4 Cups Flour
1 tsp. Baking Soda
1 tsp. Salt
3/4 cup light brown sugar
3/4 cup granulated sugar
1 cup unsalted butter
1 tsp. Pure vanilla extract
2 large eggs
1 bag Ghiradelli Milk or Semi Sweet Chocolate Chips
1 small bag chopped walnuts
Preheat oven to 350*
Bring your eggs and butter to room temp
Combine flour, soda and salt in a large mixing bowl. In a separate bowl, cream the
sugar with the butter until no sugar granules can be felt. Add vanilla and eggs. Add
dry ingredients to the wet. Mix well. Add chocolate chips and nuts. Spoon large
spoonfuls onto a parchment or Silpat lined cookie sheet. Bake at 350* for 12-15
minutes, until golden brown. Transfer to cooling rack, and try to see how long it
takes you before you can't stop yourself from eating one..=0)
*Other yummy mix-ins: toffee bits, pecans, white chocolate chips, butterscotch
chips, peanut butter chips, "m&m's", big chunks of chocolate!
*Alternative recipe: use 2 cups flour and 1/4 cup Hershey's cocoa instead for a
chocolate-chocolate chip cookie! DECADENT!
* Let your baking sheets cool off between batches so that the cookies do not
spread out too much.
*You can use a small ice cream scoop for drop cookies
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Oatmeal Cookie Recipe:
1 cup flour
1 cup quick cooking oatmeal
1/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Ground cinnamon
1 tsp. Pure vanilla extract
1/2 cup unsalted butter
2 TBS milk
1 large egg
1/2 cup granulated sugar
1/3 cup brown sugar
1 hand full raisins
Pre-heat oven to 375*
In a large mixing bowl, cream butter and sugars until no sugar granules can be felt.
Add in vanilla, egg, milk. In a separate bowl combine all dry ingredients. Add the wet
ingredients to the dry and mix well. Add in the raisins. You can also add in 1 small
bag of chopped walnuts. Bake on lined cookie sheets for 15-17 minutes, or until
golden brown. Cool on racks.
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Cookie Cakes! (My version of Rachael Ray's Oatmeal Cookie Pancakes):
1 cup quick-cooking oatmeal
1 cup flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 1/2 cups milk
2 large eggs
1 tsp vanilla extract
2 ripe bananas
3/4 cup raisins
1/2 stick (1/4 cup) melted unsalted butter
For the finished cakes: butter & honey. Try these with honey FIRST before you
reach for the syrup. So much better with honey!
Add the first 6 ingredients to a large mixing bowl and stir. Mash up any small balls of
brown sugar. Add in the raisins too. In a separate bowl, mix together the milk,
eggs, and vanilla. Add the wet ingredients to the dry ingredients. Mash up the
bananas and add to the bowl. Melt the butter and let cool down a bit, then mix that
in. Cook them on a griddle with cooking spray or butter.
I have also substituted 1/2 cup of applesauce for the bananas. I like that version of
this recipe even MORE than the original, and if you don't care for bananas, that's
the way to go! I like these better without nuts. I've tried them with and without
chopped walnuts. The only other thing I have to say about this recipe is, make SURE
the first side is really done and set up before attempting to flip these. They are allot
more dense with the banana and oats than a fluffy pancake recipe you're used
to..so turn the heat down a smidge, give 'em some extra time, be patient and THEN
flip them.
My son likes to scream "Cookie Cakes!" when I announce we'll be making them, so I
named my version of the recipe "cookie cakes".
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Almond Crescent Cookies:
1 1/4 cups flour
3/4 cup granulated sugar
1 cup ground almonds (a 6 oz. bag of unsalted sliced almonds will be enough)
6 drops almond extract
1/2 cup unsalted butter melted
1 TBS honey
1 egg yolk
2 TBS water
Preheat oven to 325*
Grind up almonds in a food processor with a little sugar added to prevent the
almonds from turning into a paste. You just want to process them until they are
finely ground. Mix ground almonds with the flour, sugar, and almond extract to
combine. Add egg yolk, butter and honey. Add cold water one TBS at a time, and
only add enough water to combine into a dough. Pinch off small pieces of dough and
roll into a ball, then into a log shape. Place on a parchment lined or silpat covered
baking sheet and bend the little rolls into a crescent shape. Bake at 325* for 15-20
minutes or until golden around the edges of cookie.
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