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CHOCOLATE OATMEAL COOKIES
CHOCOLATE OATMEAL COOKIES
Ingredients| 1 cup Flour -- all purpose -----RESIFT FLOUR WITH----- 1/2 cup Cocoa -- *see directions 1 teaspoon Baking powder 1 teaspoon Cinnamon 1 teaspoon Nutmeg 1/2 teaspoon Salt -----FOLD INTO FLOUR MIXTURE----- 1 cup Quick rolled oats -----CREAM TOGETHER----- 1/2 cup Butter -- softened or shortnin 1 cup Sugar -----BEAT IN VIGOURSLY----- 1 each Egg -- well beaten -----ADD FLOUR ALTERNATELY WITH----- 1/2 cup Evaporated milk |
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Preheat oven to 350 degrees Beat until smooth after each addition.
Begin and end with flour mixture. Drop from a teaspoon onto greased baking sheet, leaving a 2" space to allow for spreading. Bake on oven shelf slightly above center for 12 minutes, or until cookies are brown. *npote: You can substitute unsweetened chocolate for cocoa.
Just melt it over boiling water. Use 2 squares (2 ozs.). Add to shortening and sugar mixture after egg has been beaten in.
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Chocolate Peanut Butter Cup Cookies
PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Fo (Upload by user)
PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Fo (Upload by user)
Chocolate-Peanut Cookies
Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butt (Upload by user)
Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butt (Upload by user)
Chocolatey Chocolate-Chip Cookies
Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen. (Upload by user)
Preheat oven to 350 degrees. Cream together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfuls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen. (Upload by user)
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Cinnamon-Coffee Cookies
Preheat oven to 400 degrees. Cream margarine; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy. Add amaretto and egg; beat well. Combine flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add to creamed mixture, stirring until thorou (Upload by user)
Preheat oven to 400 degrees. Cream margarine; gradually add 1/2 cup sugar, beating at medium speed until light and fluffy. Add amaretto and egg; beat well. Combine flour, coffee granules, 1/2 teaspoon cinnamon and salt; gradually add to creamed mixture, stirring until thorou (Upload by user)
COCONUT FINGERS COOKIES
Cream above together. 1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar. (Upload by user)
Cream above together. 1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar. (Upload by user)
COOKIE PAINTS
Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze. (Upload by user)
Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze. (Upload by user)
COOKIE POPS FOR A PARTY
1. Make dough as directed for cut cookies. 2. Shape 1 tablespoon of dough into ball for each cookie. 3. Push ice cream stick into center of each ball. 4. Flatten balls with floured glass bottom. 5. Press decorations lightly into dough. (Upload by user)
1. Make dough as directed for cut cookies. 2. Shape 1 tablespoon of dough into ball for each cookie. 3. Push ice cream stick into center of each ball. 4. Flatten balls with floured glass bottom. 5. Press decorations lightly into dough. (Upload by user)
Cookies
Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done. (Upload by user)
Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done. (Upload by user)
CRANBERRY-APPLE COOKIES
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F. (Upload by user)
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F. (Upload by user)
CRISPY SUGAR COOKIES
Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. (Upload by user)
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Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. (Upload by user)
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Crocus Cookies
Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. (Upload by user)
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Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. (Upload by user)
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CRUNCHY CRISPY COOKIES
Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies. (Upload by user)
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Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies. (Upload by user)
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CRUNCHY OATMEAL COOKIES
Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees. (Upload by user)
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Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees. (Upload by user)
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Cinnamon Lemon Cookies
**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm. Shape dough into small balls, about (Upload by user)
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**(1/4 cup sugar and 1 tsp. cinnamon, mixed) In a mixer bowl, cream together sugar and butter. Beat in egg and vanilla. Combine flour, cinnamon, baking powder, lemon peel and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours ot until firm. Shape dough into small balls, about (Upload by user)
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Cinnamon-Almond Butter Cookies
* toasted diced & buttered This is an elegant cookie with a sweet almond flavor. In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Upload by user)
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* toasted diced & buttered This is an elegant cookie with a sweet almond flavor. In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Upload by user)
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Deep Fried Fruit Won Ton Cookies
Mix prunes, apricots, brown sugar, coconut and almonds. Put about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons (Upload by user)
Mix prunes, apricots, brown sugar, coconut and almonds. Put about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons (Upload by user)
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