Chocolate Biscotti

Ingredients:

3 cups all purpose flour

1/2 lb. butter or margarine

1 cup of sugar

 2 eggs

 3 tbs. sour cream

1 1/2 cup chocolate morsels (semi-sweet)

1 tsp. baking powder

1 tsp. baking soda

3 tsp. anise extract

Directions:

Preheat oven to 375 degrees.

1. In a bowl, cream butter and sugar. Add eggs, sour cream and anise extract.

2. In a separate bowl, mix flour, baking powder, baking soda and chocolate morsels. Then add it to the butter mixture.

3. Mix the dough into a ball. If sticky, add a little more flour. Dough must be soft. Form six loaves and put on a greased cookie sheet.

4. Bake for 20 minutes. Remove from oven and slice into 1 inch wide toast slices. Return to oven for 7 minutes on each side. (total of 14 minutes)

Remove from oven and cool. Makes about 3 dozen.

 

Apricot Almond Cookies

Ingredients:

1/4 cup chopped almonds (see picture)

12 oz. almond paste

2 large egg whites (beaten)

2/3 cups sugar

apricot preserves

Directions:

Preheat oven to 350 degrees.

1. Chop almonds into very small pieces. In a small skillet, toast them for 3 minutes.

2. Mix almond paste and sugar together in a bowl.

3. Beat egg whites in a separate bowl until fluffy. Add slowly to almond paste and sugar mixture.

Optional: If you chill the dough for an hour, it is easier to handle.

4. Using a teaspoon of the mixture, roll into a ball. Roll in the toasted almonds. Place on cookie sheet. Using the back of the teaspoon, make a circular indentation in the center of the cookie when pushing down. Add 1/2 tsp. of apricot preserves to the center.

5. Bake for 10-12 minutes.

Makes about 2 dozen.

 

 

Fall Cookie: Oatmeal Cranberry Orange Cookies

Ingredients:
1 stick butter (softened)
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1/2 cup apple sauce
2 tsp. orange extract
1 tsp. grated orange zest
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups of rolled oats
1 1/4 cups dried cranberries
Directions:
Preheat oven to 350 degrees.
1. In a mixing bowl, mix butter, white and brown sugar. Add eggs and apple sauce. Mix well.
2. Add orange extract and zest. Stir well.
3. In another bowl add flour, baking soda and cinnamon. Mix together.
4. Gradually add flour mixture to butter mixture. Stir as flour mixture is being added.
5. Add in oats and cranberries. Stir into batter.
6. On a greased ( a little butter) cookie sheet, add a rounded tbs. of cookie dough. Bake for 8-10 minutes. Watch they don’t burn on the bottom.
Let cookies cool, before eating.

Sesame Seed Cookies

Ingredients:

2 3/4 cups flour

1/2 cup soft margarine

1 cup of sugar

2 eggs

1 1/2 tsp. baking powder

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/4 tsp. salt

1 cup of milk

1 1/2 cups of sesame seeds

Directions:

Preheat oven to 375 degrees.

1. In a mixing bowl, add sugar and margarine. Beat until fluffy. Add eggs, almond extract and vanilla extract.

2. Stir in flour, baking powder and salt. Mix well.

3. Roll dough. Cut into 2 inch long logs. Dip each log in milk and then in sesame seeds.

4. On a cookie sheet, bake in oven for about 15-20 minutes. Cookies should be a little golden brown.

 

 

Chocolate Chip Raisin Cookies

Ingredients:
2 1/2 cups of flour
1 cup of sugar
1/2 cup light brown sugar
1/2 tsp. baking powder
1 cup of margarine or butter
2 large eggs
1 1/2 tsp. vanilla
1 cup raisins
1  cup chocolate chips (semi-sweet or milk chocolate)
Directions:
Preheat oven to 350 degrees.
1. In a bowl mix flour and baking powder. In another bowl, cream butter, sugar, brown sugar, eggs and vanilla together.
2. Slowly add flour to creamed mixture. Add raisins and chocolate chips and mix well with a wooden spoon.
3. Drop a rounded tablespoon of batter onto a baking pan (ungreased) Bake for 15-17 minutes. (Depends on your oven, so watch closely.)Remove from pan and let cool when done.

Sugar Cookies For St. Patrick’s Day

Ingredients:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup green sugar for decoration
Directions:
Preheat oven to 350 degrees
In a medium bowl, stir together flour, baking soda, and salt.
In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy.
Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended.
Roll the dough into walnut sized balls and roll the balls in green sugar.
Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Toffee Chocolate Chip Cookies

 

Ingredients:

2 1/4 cups all-purpose flour
1 tsp. baking soda
3/4 cup (1-1/2 sticks) butter (softened)
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
1 cup Toffee Bits (or broken up Heath bars)
1 1/2 cups milk chocolate morsels

Directions
Preheat oven to 375 degrees.

1. Stir together flour and baking soda . Beat butter, granulated sugar, brown sugar and vanilla in large bowl. Mix well. Add eggs and blend well. Gradually add flour mixture, beating well. Stir in toffee bits and chocolate chips.

2. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned.

4. Cool. Remove from cookie sheet to wire rack. Cool completely. Makes about 3 dozen cookies.

Homemade Pecan Sandies

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Ingredients:
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners’ sugar, sifted
2 eggs
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups finely chopped pecans (more powdery)
whole peans to put on top
*white sugar when rolling the dough into balls
Directions:
Preheat oven to 375 degrees.
1. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine flour, baking soda, cream of tartar and salt.
4. Stir into the creamed mixture. Mix in the chopped pecans.
5. Roll dough into 1 inch balls and roll each ball in white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets. Press a whole pecan on top of each cookie.
6.Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

White Chocolate Macadamia Nut Cookies

 

Ingredients:

2 1/4 cups flour

1 tsp. baking soda

1/2 cup white sugar

1 cup light brown sugar (firmly packed)

1 cup salted butter (softened)

2 large eggs

2 tsp. vanilla extract

1 cup macadamia nuts (chopped)

1 1/2 cup white chocolate chips

Directions:

Preheat oven to 350°F.

1. In a bowl combine flour, baking soda and salt. Mix well.

2. In a large bowl, add sugars and butter. Mix well.  Add eggs and vanilla, and beat at medium speed until well combined.

3. Add the flour mixture, macadamia nuts and white chocolate chips. Blend on low speed until combined.

4. Drop round spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Let cool.

Banana Walnut Cookies

 

Ingredients:

1 1/2 sticks of unsalted butter (softened)

2/3 cups of sugar

1 large egg

1/3 cup firmly packed brown sugar

1 1/2 banana (ripe)

1/2 tsp. vanilla extract

1 3/4 cups flour

1 tsp. baking powder

1 cup walnuts (chopped)

Directions:

1. Beat butter and sugar until smooth. Add in egg and vanilla extract. Mix well.

2. Chop up banana finely and add to sugar mixture.

3. In another bowl, add flour, baking powder and walnuts.

4. Slowly add flour mixture into butter mixture. Stir to blend in evenly.

5. Spoon out a large tablespoon of dough and place on a parchment lined cookie sheet. Cookies should be at least 1 1/2 inches apart.

5. Bake until cookies are light brown. (about 12-15 minutes)