Fruitcake Cookies

 

Ingredients:

1 cup margarine

1 1/2 cups sugar

2 eggs

2 1/2 cups flour

1 tsp soda

1 tsp salt

1 tsp cinnamon

1/2 lb cherries (candied)

1/2 lb pineapple (candied)

3 cups finely chopped pecans

16 oz dates

Directions:

Cream margarine and sugar until fluffy. Add eggs until mixture is smooth. Add all other ingredients. Drop by teaspoonfuls onto uncreased cookie sheet. Bake 8-10 minutes at 375º.

Source: April

Chocolate Cookies

Ingredients:

1/3 cup sugar
1 1/2 cups plus 2 TBS flour
3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
14 TBS butter
1 3/4 cups dark brown sugar
1 TBS vanilla extract
1/2 tsp. salt
1 large egg plus 1 egg yolk

Directions:

Preheat oven to 350º. Pour the granulated sugar in a pie dish and set aside. In a medium bowl, stir the flour, cocoa, baking soda, and baking powder.

In a large bowl melt 10 TBS butter in the microwave until just melted. Add remaining 4 TBS and allow to sit until melted and cool, about 5-10 minutes. Should read at 90-95º on a thermometer.

Whisk the brown sugar, vanilla, and salt into the melted butter until the mixture is completely smooth. Whisk in the egg and egg yolk until smooth. Stir in the flour mixture until just combined.

Roll the dough into balls, about 2 TBS for each cookie. Roll the balls in the granulated sugar and place on cookie sheet. Flatten the cookies. Sprinkle with more sugar, if you want.

Bake the cookies for 9 minutes, or until they have puffed and have cracked running through the top.

Notes: Original recipe calls for 12-14 minutes in the oven, but I don't make my cookies into 2TBS balls, that's huge! I like smaller, normal sized cookies.

Source: Mel's Kitchen Cafe

Molasses Crinkle Cookies

Makes 2 dozen (almost)

Ingredients:

3 cups flour
3/4 cup dark brown sugar
4 tsp. ginger
1 TBS cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup molasses
1 TBS whole milk
3/4 cup granulated sugar
3/4 cup powdered sugar

Directions:

Place flour, brown sugar, ginger, cinnamon, baking soda, and salt in the bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat until just combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill in fridge 2 hours or until firm.

Preheat oven to 350º. Line baking sheets with parchment paper. Shape dough into balls, size of tablespoon. Place granulated sugar in a small dish, place powdered sugar in another small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheet. Bake for 12 minutes or until set but slightly soft in the center.

Source: online

Monster Cookies

Paula Deen

Monster Cookies

3 dozen • 23 minutes

Ingredients:

3 eggs

1 1/4 cup packed light brown sugar

1 cup granulated sugar

1/2 tsp salt

1/2 tsp vanilla extract

1  12-oz jar creamy peanut butter

1 stick butter, softened

1/2 cup mini multi-colored candies

1/2 cup chocolate chips

1/4 cup raisins, optional

2 tsp baking soda

4 1/2 cups oats (not instant)

Directions: Preheat the oven to 350º. Line cookie sheets with parchment paper. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, (raisins), baking soda, and oatmeal.

Drop by tablespoons 2-inches apart onto the prepared cookie sheets. Bake 8-10 minutes. Do not over bake. Let stand for about 3 minutes before transferring to a wire rack. 

Source: Paula Deen

Snickerdoodle Cookies

Ingredients:
1 cup butter
1 1/2 cup sugar
2 eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt

Directions:  Cream sugar and butter first, then add eggs and vanilla, then add sifted dry ingredients. Bake at 375º for 8-10 minutes.

Cinnamon and sugar mix: 1/4 cup sugar and 2 TBS cinnamon.

Source: Mom

Breakfast Cookies - Ellie Krieger

Kristen had these when she came to visit. SO DELICIOUS!! I had no self control. Not surprising. I ate a ton. The best part is, it's healthy! I changed the recipe a bit though.

3/4 & 1/2 cup whole-wheat pastry flour (you do the math)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon Celtic Sea Salt
2 tablespoons unsalted butter
1/4 cup coconut oil, or sunflower oil
1/4 cup rapadura
1 egg
1/4 cup shredded carrots, pumkin, or sweet potato, cooked or uncooked
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup bran cereal flakes or fiber one
1/3 cup raisins, or dried cranberries, or dried blueberries, or all 3
1/3 cup soaked/dried walnuts, chopped (recipe in Nourishing Traditions)

Directions:

Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together flour, baking soda, cinnamon, nutmeg and Celtic Sea Salt in a medium-sized bowl. Combine butter, oil and Rapadura in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until Rapadura have dissolved and mixture is light in color, about 1 minute. Add egg, shredded carrots and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.

Dough will be slightly sticky and less cohesive than traditional cookie dough. Line a large cookie sheet with parchment paper. Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.

Repeat with remaining batter, leaving about 3 inches between cookies. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.

Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

Source: Kristen