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KAIROS RICE KRISPIE COOKIES
KAIROS RICE KRISPIE COOKIES
Ingredients| 1 cup margarine 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 2 cups Rice Krispies 1 1/2 cups flour 1 teaspoon soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups oatmeal 1 cup coconut |
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Cream together the margarine and the sugars. Add eggs, vanilla and Rice Krispies. Sift flour, soda and baking powder and add to above mixture. Add salt, oatmeal and coconut. Bake 10 to 12 minutes at 350 degrees. Yield: 8 dozen. Sturdy for packing.
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Large Chocolate Chip Cookie
Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown. (Upload by user)
Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown. (Upload by user)
LOW FAT JELLY COOKIE
Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula. (Upload by user)
Combine all ingredients and drop from teaspoon on lightly greased cookie sheet. Depress center of cookie and put a dab of jelly or preserves in center. Bake at 350 degrees for about 10 minutes or until light golden brown. Cool a few seconds and lift gently from pan with a spatula. (Upload by user)
Matzo Drop Cookies
Combine matzo meal, farfel, figs, walnuts, cinnamon and salt. Combine honey, oil and eggs. Beat honey mixture into dry ingredients. Let stand 30 minutes. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 degrees F for 12 to 15 minutes. (Upload by user)
Combine matzo meal, farfel, figs, walnuts, cinnamon and salt. Combine honey, oil and eggs. Beat honey mixture into dry ingredients. Let stand 30 minutes. Drop by tablespoonfuls onto greased cookie sheet. Bake at 375 degrees F for 12 to 15 minutes. (Upload by user)
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NO BAKE COOKIES
Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla. (Upload by user)
Boil milk, sugar, and oleo for 1 minute. Then mix peanut butter, oats, and cocoa. Mix dry ingredients into liquid well. Drop by spoonfuls on wax paper. If desired, add a few nuts and 1 teaspoon vanilla. (Upload by user)
OATMEAL FUDGE COOKIES
Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir well. Drop by teaspoonful onto cookie sheet or wax paper. Let cool. Ready to eat! Variations: 1) May use Rice Krispies or Cheerios in (Upload by user)
Combine first four ingredients. Bring to a full boil. Maintain full boil for exactly one minute. Remove from heat. Add remaining two ingredients. Stir well. Drop by teaspoonful onto cookie sheet or wax paper. Let cool. Ready to eat! Variations: 1) May use Rice Krispies or Cheerios in (Upload by user)
O-BAKE FUDGE-OATMEAL COOKIES
In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk. Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly. (Upload by user)
In saucepan melt butter, then add sugar, cocoa and Eagle Brand milk. Bring to a boil. Add oatmeal, nuts and vanilla flavoring. Spoon out into waxed paper quickly. (Upload by user)
NORWEGIAN SPICE COOKIES
Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand. Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes. Yield 18 dozen. (Upload by user)
Melt sugar, syrup, water and butter together. Let cool. Add spices and baking powder to flour. Mix syrupy mixture into flour mixture by hand. Roll chilled dough into 1 inch balls. Bake at 350 degrees for 25 minutes. Yield 18 dozen. (Upload by user)
OATMEAL FUDGE COOKIES
Combine oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan. Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. Remove pan from heat (Upload by user)
Combine oats, vanilla and nuts in a bowl and set aside. Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan. Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. Remove pan from heat (Upload by user)
OATMEAL RASPBERRY BAR COOKIES
Heat the oven to 350F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the (Upload by user)
Heat the oven to 350F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the (Upload by user)
OLD-FASHIONED LEMON SUGAR COOKIES
Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well. Chill 2 hours or overnight. Shape into small balls, 1 1/4 inch (Upload by user)
TAG: sugar, lemon, ,
Preheat oven to 350 degrees. Stir together flour, baking powder and salt; set aside. In large mixing bowl, beat sugar and shortening until fluffy; beat in eggs. Stir in dry ingredients. Add in lemon juice. Mix well. Chill 2 hours or overnight. Shape into small balls, 1 1/4 inch (Upload by user)
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OLD-FASHIONED SUGAR COOKIES
Sift flour, measure; resift with salt, soda, baking powder and cinnamon. Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in wax (Upload by user)
TAG: sugar, cookies, ,
Sift flour, measure; resift with salt, soda, baking powder and cinnamon. Cream margarine with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with sour cream mixing until smooth after each addition. Blend in vanilla. Wrap in wax (Upload by user)
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ON TOP OF THE RANGE COOKIES
Cook and stir sugar, butter, cocoa and milk until it boils. Then stir in peanut butter, vanilla, and oatmeal. (Upload by user)
Cook and stir sugar, butter, cocoa and milk until it boils. Then stir in peanut butter, vanilla, and oatmeal. (Upload by user)
Molasses Elephant Cookies
1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside. 2. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and r (Upload by user)
TAG: cookie, cookies, molasses, ,
1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside. 2. Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and r (Upload by user)
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PASSOVER CHOCOLATE CHIP COOKIES
Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies. Bake until light brown at 350 degrees. (Upload by user)
TAG: cookies, chocolate, ,
Cream margarine with sugar. Add eggs and vanilla, mix well. Add baking soda. Slowly add potato starch and nuts. Fold in chocolate chips. Roll into balls and bake on cookie sheet, or bake in 9 x 13 inch pan as bar cookies. Bake until light brown at 350 degrees. (Upload by user)
TAG: cookies, chocolate, ,
PASSOVER NUT COOKIES
In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet. With the thumb, make a depression in th (Upload by user)
TAG: cookies, ,
In a mixing bowl, cream together the margarine and eggs. Add the ground nuts, honey, salt, and extract. Beat well. Refrigerate at least 3 hours or even better overnight. Form dough into hazelnut-sized balls and place on a buttered baking sheet. With the thumb, make a depression in th (Upload by user)
TAG: cookies, ,
PEANUT BUTTER COOKIES
Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven. (Upload by user)
Do not grease pans. Bake in 350 degree convection oven for 10 minutes. Adapt to your own oven. (Upload by user)
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