Here's a link to some of my favorite, out-of-the-ordinary, tried-and-true cookie recipes I had posted elsewhere. Although one is a chocolate chip, chocolate chip butter to be exact, don't yell yet ... they are not typical and are probably the best cookies I make. The pumpkin biscotti I made for the 1st time last Christmas and everyone raved about them. Don't let the idea of the chinese noodles in the La Choy recipe scare you off, they are unexpectedly good and different. One last idea ... make your peanut butter cookies and make them into sandwich cookies using orange marmalade. Very unique and wonderful flavor most have difficulty identifying.
And one more, one of my most requested:
I have gathered a few great cookie recipes (imo) over time. During a recent bout of unemployment (after finishing graduate school) that lasted for 3 months this last winter I scoured through all of my cookbooks and compiled all my favorite recipes into a cookbook of my own. Here are a few of my favorite cookie recipes, please excuse the formatting as I just copied and pasted the recipes from the pdf version of the book which messes with the spacing.
If anyone has a great lemon cookie recipe I would love, love to have one- it has become my holy grail search, along with the perfect tomato-basil soup...
Annie’s Ginger Snaps
Makes 48 cookies
• 3/4 lb butter• 1 cup sugar + additional for dusting• 1 cup brown sugar• 1/2 cup molasses• 2 eggs• 4 cups flour• 4 tsp baking soda• 1 Tb cinnamon• 1 Tb ground ginger
1. Preheat the oven to 325°F.
2. With an electric mixer cream the butter, sugars, molasses, and eggs in a large mixing bowl.
3. Stir in the remaining ingredients until well blended.
4. Shape dough into 1-inch balls Drop the balls of dough in a pan of sugar and roll to coat and place 2 inches apart on ungreased cookie sheets.
5. Bake for 10 at 325°F then increase heat to 350°F and continue baking for about 8 mins or until tops of cookies are firm to touch. Be careful not to overbake. Cool on wire racks.
• Variation: For molasses raisin cookies- stir in 1 1/2 cups raisins, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/2 tsp cloves. Bake the cookies as stated above.
Iced Pumpkin Cookies
Makes 5 1/2 dozen cookies
• 2 1/4 cups all-purpose flour• 1 1/2 tsp pumpkin pie spice• 1 tsp baking powder• 1/2 tsp baking soda• 1/2 tsp salt• 1 cup butter, softened• 1 cup sugar• 15 oz pure canned pumpkin• 2 large eggs• 1 tsp vanilla extract• 2 cups semi-sweet chocolate chips• 1 cup chopped walnuts
Vanilla Glaze:• 1 1/2 cups powdered sugar• 2 to 2 1/2 Tb milk• 3/4 tsp vanilla extract
1. Preheat oven to 375°F. Grease baking sheets.
2. Combine flour, spice, powder, soda, and salt in a medium bowl.
3. Beat butter and sugar in a large bowl until creamy. Beat in pumpkin, eggs, and vanilla.
4. Gradually beat in flour mixture. Stir in chips and nuts.
5. Drop by rounded Tb onto prepared baking sheets. Bake for 15-20 mins until lightly browned. Cool on baking sheets for 2 mins then remove to wire rack to cool completly.
6. While cookies are cooling prepare glaze by mixing the 3 ingredients in a small bowl. Add more or less milk to gain the desired consistency. Once cookies are cooled spread or drizzle the glaze over the cookies.
Oatmeal Toffee Cookies
Makes 4 dozen cookies
• 1 cup butter, softened• 2 cups packed light brown sugar• 2 eggs• 2 tsp vanilla• 1 3/4 cups all-purpose flour• 1 tsp baking soda• 1 tsp ground cinnamon• 1/2 tsp salt• 3 cups quick cooking oats• 1 3/4 cups (10 oz) toffee bits• 1 cup sweetened coconut flakes
1. Heat oven to 375°F. Lightly grease cookie sheets.
2. Beat butter, sugar, eggs, and vanilla until well blended. Add flour, soda, cinnamon, and salt, beating until well blended.
3. Stir in oats, toffee, and coconut. Drop by tsp about 2 inches apart onto cookie sheet- they will spread.
4. Bake 8-10 mins, until edges are slightly browned. Remove to wire rack to complete the cooling process after about 2 mins cooling on the baking sheet. Be careful not to tear the cookies while moving them, they can rest on the baking sheet longer if necessary in order to harden for transfer.
Makes 6 dozen cookies
• 1 3/4 cups packed light brown sugar• 1/2 cup vegetable oil• 1/4 cup reduced-fat sour cream• 1 egg• 1 tsp vanilla• 1 3/4 cups all-purpose flour• 3/4 cup unsweetened cocoa• 2 tsp instant espresso or coffee granules• 1 tsp baking soda• 1/4 tsp salt• 1/8 tsp pepper• 1/2 cup powdered sugar
1. Beat sugar and oil in a medium bowl. Mix in sour cream, egg, and vanilla.
2. In another medium bowl mix flour, cocoa, espresso, soda, salt, and pepper.
3. Add flour mixture to the sugar mixture and mix well. Refridgerate dough until firm, about 4 hours.
4. Preheat oven 350°F. Pour powdered sugar into a shallow bowl. Roll dough into 1-inch balls. Roll the dough balls into the powdered sugar and place on ungreased cookie sheets. Bake 10-12 mins or until tops of cookies are firm to touch. Be careful not to overbake. Cool on wire racks.
Makes 18 cookies
• 1 1/2 cups all-purpose flour• 1/4 tsp salt• 3/4 cup butter, softened• 1/3 cup sugar
1. Preheat oven to 350°F. Do not grease cookie sheets.
2. Combine flour and salt in medium bowl.
3. Beat butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add in flour mixture beating at low speed until well blended.
4. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Press with a fork to flatten (as you would for a peanut butter cookie), or use any other design you like as long as the cookies are relatively the same height.
5. Bake for 18-20 mins, or until edges are slightly browned. Let cookies stand on sheets for 2 mins and then move to wire rack to finish cooling.
Here is my Peanut butter cookie recipe - I have no idea where it came from - I have used other ones but this is the one that "everyone" just loves.
I always put the batter together - shape into cookies - and freeze them - take them out when frozen and put into zip-lock bags - keep in freezer until ready to cook. I take them right from freezer into oven.. I had a taste test with my grandsons - fresh - then shaped and baked..... - frozen- thawed and baked and frozen to oven - they by far prefered the freezer to oven.
1 c. shortening - I use crisco
1 c. packed br. sugar
1 c. wh. sugar
1 c. peanut butter - I use Kraft
2 tlbs. water
1 tsp. vanilla
2 c. flour
1 tsp. baking doda
1/2 tsp. salt.
I dump everything into my Kitchen Aid stand mixture - turn on low - just until blended - then on just about the highest speed for about 1 minute - just until the dough looks good. I bake them on convection oven - at 350-375 ish - for exactly 7 minutes.
If you try this recipe - let me know how you liked them.....