SHAPED COOKIE RECIPES
Chocolate Butterscotch Chip Cookies
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1/2 cup packed brown sugar1/4 cup butter or margarine
1/2 teaspoon vanilla
1 egg white
1 cup flour
3 tablespoons unsweetened cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butterscotch chips
Heat oven to 375F. In a large bowl, beat brown sugar and margarine until light and fluffy. Add vanilla and egg white; mix well. Add flour, cocoa, baking soda and salt; blend well. Stir in chips. Drop by teaspoonfuls on to ungreased cookie sheet. Shape gently into balls with your fingers. Bake at 375F for 8-9 minutes. Cool 1 minute on sheet and then transfer to let cool completely.
Chocolate Chip Meringues
Comments or Information: Christmas, holiday.
3 large egg whites1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1/4 cup cocoa, divided
1/2 cup semisweet mini chocolate chips
1/4 teaspoon vanilla
Beat together the egg whites, cream of tartar and salt until foamy. Combine sugar with 3 tablespoons of cocoa and gradually add to egg white mixture, beating at medium speed until stiff peaks form. Gently fold in minichips and vanilla. Use pastry bag with round tip, or plastic bag with corner cut off to pipe 2 inch rounds onto parchment lined baking sheet. Bake at 250 for 1 1/2 hours. Turn oven off and leave cookies in oven for at least 1 hour. Remove cookies from parchment paper and dust with remaining cocoa.
Lemon Fire Crisps
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1 cup butter or margarine, at room temperature1/2 cup sugar
1 tablespoon lemon juice
2 tablespoons grated lemon peel
1 egg
2 1/4 cups flour
1 teaspoon cayenne powder
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 400F. Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned
Low Sugar Walnut Cookies
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1/4 cup butter2 tablespoons honey
1 egg, beaten
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1/2 cup walnuts, chopped
1 teaspoon almond extract
Heat the butter and honey together in a saucepan over low heat until melted. Let cool, then add the egg. Mix in the whole wheat flour and baking powder, then add the walnuts and almond extract. Shape into 15 balls and place on a greased baking sheet. Flatten the cookies with a glass dipped in flour. Bake at 350F for 15-20 minutes.
Mexican Wedding Cookies
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1/2 cup butter, at room temperature1/2 cup shortening
2 cups powdered sugar, divided
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
2 cups sifted flour
1/4 teaspoon salt
1 cup finely chopped pecans
Preheat oven to 325F. Using an electric mixer, cream together the butter, shortening and 1 cup Confectioner's sugar in a large bowl. Stir in the vanilla and almond extracts. Gradually add the flour and salt. Use your mixer for the first cup of flour, and work in the remaining cup of flour and the finely chopped pecans with a wooden spoon.) Dough will be stiff. Form dough into balls (1 level tablespoon each). Place on an ungreased baking sheet, 1 inch apart. Bake until light golden brown, 15 to 20 minutes. While cookies are still warm, place the remaining cup of powdered sugar in a shallow dish. Roll the cookies in sugar to coat completely. Makes about 3 dozen cookies.
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