Sherry Morris's Blog, page 25
December 11, 2012
Cookie Recipe: Peanut Butter Biscuit Cookies
Peanut Butter Biscuit Cookies
1 14 ounce can sweetened condensed milk3/4 cup peanut butter2 cups biscuit baking mix1 tsp vanilla extract
1 egg 1/4 cup granulated sugar, optional
Preheat oven to 375°.
In large mixer bowl, beat milk and peanut butter until smooth. Add egg, biscuit mix, vanilla, and sugar if you want them sweet. Mix well. Drop by teaspoonfuls 2" apart on ungreased baking sheets. Bake 6 to 8 minutes or until lightly browned (do not over bake! The bottoms will burn. The top doesn't really brown.) Cool. Store tightly covered at room temperature.
Cookie Recipe: Peanut Butter Cookies
Peanut Butter Cookies
1 14 ounce can sweetened condensed milk 3/4 cup peanut butter 2 cups biscuit baking mix 1 tsp vanilla extract granulated sugar
Preheat oven to 375°.
In large mixer bowl, beat milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well. Shape into 1" balls. Roll in sugar. Place 2" apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not over bake!) Cool. Store tightly covered at room temperature.
1 14 ounce can sweetened condensed milk 3/4 cup peanut butter 2 cups biscuit baking mix 1 tsp vanilla extract granulated sugar
Preheat oven to 375°.
In large mixer bowl, beat milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well. Shape into 1" balls. Roll in sugar. Place 2" apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or until lightly browned (do not over bake!) Cool. Store tightly covered at room temperature.
Cookie Recipe: Oatmeal Scotchies
These are my favorite cookies! Oatmeal Scotchies 1 1/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp. salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 tsp. vanilla extract or grated peel of 1 orange 3 cups quick or old-fashioned oats 11 oz. pkg NESTLE TOLL HOUSE Butterscotch Flavored Morsels***
Preheat oven to 375°
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixtures. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation: Grease 15 x 10 inch jelly-roll pan. Spread dough into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars.
Makes about 4 dozen cookies.
***Also delicious substituting Cinnamon Morsels or White Morsels instead of the Butterscotch Morsels.
Preheat oven to 375°
Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixtures. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 7 to 8 minutes for chewy cookies; 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Pan Cookie Variation: Grease 15 x 10 inch jelly-roll pan. Spread dough into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars.
Makes about 4 dozen cookies.
***Also delicious substituting Cinnamon Morsels or White Morsels instead of the Butterscotch Morsels.
Cookie Recipe: Neiman-Marcus Cookies
Neiman-Marcus Cookies
2 cups butter 4 cups flour 2 tsp. baking soda 2 cups sugar 5 cups oatmeal blended into a fine powder 12 oz. chocolate chips 2 cups brown sugar 1 tsp salt 1 8 oz. Hershey Bar (grated) 2 oz white baking chocolate 10 oz Andes Crème de Menthe baking chips 4 eggs 2 tsp baking powder 3 cups chopped nuts (your choice) 2 tsp. vanilla
Preheat oven to 375°.
Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder an soda. Add chocolate chips, Hershey bar, nuts, white chocolate and Andes Crème de Menthe baking chips. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes.
Makes 112 cookies.
2 cups butter 4 cups flour 2 tsp. baking soda 2 cups sugar 5 cups oatmeal blended into a fine powder 12 oz. chocolate chips 2 cups brown sugar 1 tsp salt 1 8 oz. Hershey Bar (grated) 2 oz white baking chocolate 10 oz Andes Crème de Menthe baking chips 4 eggs 2 tsp baking powder 3 cups chopped nuts (your choice) 2 tsp. vanilla
Preheat oven to 375°.
Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder an soda. Add chocolate chips, Hershey bar, nuts, white chocolate and Andes Crème de Menthe baking chips. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes.
Makes 112 cookies.
Cookie Recipe: Neapolitan Cookies
This is the BEST COOKIE RECIPE I have. If you make only one kind, please bake these. You will be so happy you did!
Be sure to read the whole recipe and instructions before you start, so you aren't surprised by the complexity. It really is doable and worth the commitment!
Neapolitan Cookies
1 pkg or can (7 to 8 oz) Almond Paste1 1/2 cup (3 sticks) Butter1 cup Sugar4 large Eggs, separated1 teaspoon Almond Extract2 Cups unsifted All-purpose FlourRed and Green Food Coloring1/4 Cup Raspberry Jam1/4 Cup Apricot Preserves1 Pkg (6 oz) Semisweet-Chocolate Pieces
Preheat oven to 350°. Grease bottom and sides of three cookie sheets; line with waxed paper; grease waxed paper.
In large bowl, with electric mixer, beat almond paste, butter, sugar, egg yolks and almond extract until fluffy; stir in flour. In small bowl, beat egg whites until soft peaks form; stir into almond-paste mixture.
Place 1 1/3 cups of the batter in each of two small bowls. Add red food color to one and green food color to the other. Spread red batter in one cookie sheet. Spread green batter in second cookie sheet. Spread plain batter in third cookie sheet. Bake each for 15 minutes at 350°; Remove from oven and cool completely.
On large cutting board or additional cookie sheet, invert green layer; spread with raspberry jam. Add plain layer; spread with apricot preserves. Top with red layer; cover with wax paper or plastic wrap; set heavy pan on top; refrigerate overnight.
The next day, in small glass bowl, microwave chocolate pieces on HIGH 3 minutes, stirring once; spread over red layer; trim edges. Let chocolate set slightly; cut crosswise into 1/2 inch strips; cut each into four pieces.
Makes about 8 Dozen.
*** I have tweaked this recipe to perfection. My teenage daughter just made them and they were by far the most delicious cookies we've ever enjoyed-- even better than Neapolitans from the Mr. Cookie bakery in New York. These cookies require two days of hard work. The almond paste is hard to find and costs anywhere from $5.00 to $7.00, but my oh my are they worth it. I highly recommend them to everyone, especially if you have a special occasion where you want to impress and spoil people.
Be sure to read the whole recipe and instructions before you start, so you aren't surprised by the complexity. It really is doable and worth the commitment!
Neapolitan Cookies
1 pkg or can (7 to 8 oz) Almond Paste1 1/2 cup (3 sticks) Butter1 cup Sugar4 large Eggs, separated1 teaspoon Almond Extract2 Cups unsifted All-purpose FlourRed and Green Food Coloring1/4 Cup Raspberry Jam1/4 Cup Apricot Preserves1 Pkg (6 oz) Semisweet-Chocolate Pieces
Preheat oven to 350°. Grease bottom and sides of three cookie sheets; line with waxed paper; grease waxed paper.
In large bowl, with electric mixer, beat almond paste, butter, sugar, egg yolks and almond extract until fluffy; stir in flour. In small bowl, beat egg whites until soft peaks form; stir into almond-paste mixture.
Place 1 1/3 cups of the batter in each of two small bowls. Add red food color to one and green food color to the other. Spread red batter in one cookie sheet. Spread green batter in second cookie sheet. Spread plain batter in third cookie sheet. Bake each for 15 minutes at 350°; Remove from oven and cool completely.
On large cutting board or additional cookie sheet, invert green layer; spread with raspberry jam. Add plain layer; spread with apricot preserves. Top with red layer; cover with wax paper or plastic wrap; set heavy pan on top; refrigerate overnight.
The next day, in small glass bowl, microwave chocolate pieces on HIGH 3 minutes, stirring once; spread over red layer; trim edges. Let chocolate set slightly; cut crosswise into 1/2 inch strips; cut each into four pieces.
Makes about 8 Dozen.
*** I have tweaked this recipe to perfection. My teenage daughter just made them and they were by far the most delicious cookies we've ever enjoyed-- even better than Neapolitans from the Mr. Cookie bakery in New York. These cookies require two days of hard work. The almond paste is hard to find and costs anywhere from $5.00 to $7.00, but my oh my are they worth it. I highly recommend them to everyone, especially if you have a special occasion where you want to impress and spoil people.
Hershey's Best Brownies 1 cup butter 2 cups sugar 2 ...
Hershey's Best Brownies
1 cup butter
2 cups sugar
2 teaspoon of vanilla extract
4 eggs
1 cup all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon of salt
Preheat the oven to 350 degrees
Grease a 13x9x2 pan.
Melt butter then stir in sugar and vanilla.
Add the eggs, one at a time until mixed.
Add flour, cocoa, baking powder and salt and blend well.
Bake the brownies for 30-35 minutes or until they start to pull away from the pan.
1 cup butter
2 cups sugar
2 teaspoon of vanilla extract
4 eggs
1 cup all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon of salt
Preheat the oven to 350 degrees
Grease a 13x9x2 pan.
Melt butter then stir in sugar and vanilla.
Add the eggs, one at a time until mixed.
Add flour, cocoa, baking powder and salt and blend well.
Bake the brownies for 30-35 minutes or until they start to pull away from the pan.
Cookie Recipe: Gingersnaps
Gingersnaps
2+ cups sugar 1 cup shortening 2 eggs, beaten 1/2 cup molasses 3 1/2 cups flour 2 tsp baking soda 2 tsp ginger 1 tsp ground cloves 1 1/4 tsp cinnamon
Preheat oven to 350°.
In large bowl, cream 2 cups sugar and shortening until light and fluffy. Add eggs and molasses and beat well. Stir together dry ingredients and add to creamed mixture, a small amount at a time, beating well after each addition. Form 1" balls, roll in sugar, place 2" apart on ungreased cookie sheet and bake for 15 minutes until lightly browned on bottom.
2+ cups sugar 1 cup shortening 2 eggs, beaten 1/2 cup molasses 3 1/2 cups flour 2 tsp baking soda 2 tsp ginger 1 tsp ground cloves 1 1/4 tsp cinnamon
Preheat oven to 350°.
In large bowl, cream 2 cups sugar and shortening until light and fluffy. Add eggs and molasses and beat well. Stir together dry ingredients and add to creamed mixture, a small amount at a time, beating well after each addition. Form 1" balls, roll in sugar, place 2" apart on ungreased cookie sheet and bake for 15 minutes until lightly browned on bottom.
Cookie Recipe: Chocolate Jumbos
Chocolate Jumbos
1 3/4 cups sifted all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1/2 cup vegetable oil 2 eggs 1/3 cup milk 1/2 tsp vanilla 3 squares unsweetened chocolate, melted 1/2 cup chopped nuts
Preheat oven to 350°.
Into large bowl sift flour, baking powder, salt, sugar. Make well in flour mixture. Add oil, eggs, milk, vanilla. Bet until smooth. Stir in chocolate and nuts. Drop by tablespoonfuls 2" apart onto greased cookie sheet. Bake 20 minutes or until done.
Makes about 2 dozen.
1 3/4 cups sifted all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup granulated sugar 1/2 cup vegetable oil 2 eggs 1/3 cup milk 1/2 tsp vanilla 3 squares unsweetened chocolate, melted 1/2 cup chopped nuts
Preheat oven to 350°.
Into large bowl sift flour, baking powder, salt, sugar. Make well in flour mixture. Add oil, eggs, milk, vanilla. Bet until smooth. Stir in chocolate and nuts. Drop by tablespoonfuls 2" apart onto greased cookie sheet. Bake 20 minutes or until done.
Makes about 2 dozen.
Cookie Recipe: Butter Cookies
Butter Cookies
1 cup (2 sticks) butter 1 1/2 cups sifted powdered sugar 1 egg 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar 1/4 tsp salt
Preheat oven to 400°.
Cream butter with an electric mixer. Add sugar gradually, cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough. Drop cookies onto ungreased cookie sheet. Bake 10 to 12 minutes until lightly golden brown.
***I like to form the cookies into small balls and roll them in colored sugar.
1 cup (2 sticks) butter 1 1/2 cups sifted powdered sugar 1 egg 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1 tsp cream of tartar 1/4 tsp salt
Preheat oven to 400°.
Cream butter with an electric mixer. Add sugar gradually, cream until fluffy. Add unbeaten egg and vanilla. Beat well. Sift together dry ingredients. Blend into creamed mixture. Divide dough. Drop cookies onto ungreased cookie sheet. Bake 10 to 12 minutes until lightly golden brown.
***I like to form the cookies into small balls and roll them in colored sugar.
Cookie Recipe: Brown Sugar Spritz
Brown Sugar Spritz
1 cup margarine or butter softened 3/4 cup firmly packed light brown sugar 1 egg yolk 1/2 tsp vanilla extract 1/4 tsp salt 2 cups sifted flour
Preheat oven to 350°.
Cream margarine and brown sugar with electric mixer until light and fluffy. Beat in egg yolk, vanilla and salt. Blend in flour. Knead several times until dough is soft and pliable. Press dough through cookie press onto greased cookie sheet. Decorate if desired. Bake for 8 minutes. Cool on wire rack. Makes about 8 dozen cookies.
1 cup margarine or butter softened 3/4 cup firmly packed light brown sugar 1 egg yolk 1/2 tsp vanilla extract 1/4 tsp salt 2 cups sifted flour
Preheat oven to 350°.
Cream margarine and brown sugar with electric mixer until light and fluffy. Beat in egg yolk, vanilla and salt. Blend in flour. Knead several times until dough is soft and pliable. Press dough through cookie press onto greased cookie sheet. Decorate if desired. Bake for 8 minutes. Cool on wire rack. Makes about 8 dozen cookies.
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