Category: Cookies


Oscar Cookies 2017

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Eleni’s Of New York’s Yearly Oscar Cookies. A Great Addition For Your Oscar Parties

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.

Italian Fig Cookies

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Ingredients
Filling
2 14-ounce packages dried figs (cut off stems and chopped)
1 cup chopped walnuts
1 cup chopped almonds
1 cup pignoli
1 cup dark chocolate morsels
1 cup raisins
1 tbsp. orange peel
2 tbsp. honey
Dough
1/2 cup (1 stick) butter
1/2 cup sugar
2 whole eggs, well beaten (at room temperature)
1/4 cup evaporated milk
2 tablespoons almond extract or vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
Directions
1. Use a food processor to chop figs into a soft paste. Add walnuts and almonds and chop into small tiny pieces. Put in a large bowl and add in all other filling ingredients. Mix well and refrigerate. You can make the filling a day ahead of time.
2. To make dough, combine butter and sugar in a large mixing bowl. Cream with an electric mixer. Cream until smooth.
3. In another bowl, combine eggs, milk, and almond extract; mix well. Fold egg mixture into creamed butter mixture and beat for about 5 minutes.
4. In another bowl, combine flour and baking powder. Gradually add flour mixture to creamed mixture until dough is soft. Roll dough into a large ball.
Preheat oven to 350 degrees.
5. Break off a large piece of dough about the size of a baseball. On a floured surface, roll out dough Spoon filling in the center of the flattened roll, then pull the edges of the dough together over the filling and pinch to seal. Put light slits on top of rolled dough. (see photo)
6. Cut roll diagonally into cookies, about 1-1/2 inches long. Place cookies seam-side down on an ungreased baking sheet. Bake at 350 degrees for 10 minutes. Check to make sure cookies are cooked through. You want the dough flaky and golden and not burnt.
Let cool before serving.

Oatmeal Cranberry Orange Cookies

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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.

Caramel Apple Cookies

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Ingredients:
2 sticks of butter (softened)
1 cup sugar
1 cup light brown sugar
1 tsp. vanilla
2 large eggs
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 bag (12-14 ounce) wrapped caramels (cut into thirds)
1 1/2 cups chopped apple (very tiny pieces)
Directions:
Preheat oven to 350 degrees.
1. Mix butter, sugar, brown sugar, vanilla and egg together. Beat until creamy.
2. In another bowl mix flour, baking soda and cinnamon.
3. Add flour mixture to butter mixture. Combine well.
4. Add in caramels and apples. Stir together.
5. On a parchment lined baking pan, put scoops of batter (about 1 large tablespoon)
6. Bake for about 15 minutes until cookies are golden brown around the edges.
Makes 18-24 cookies.

Chocolate Chip Raisin Cookie

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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.

Dark Chocolate Espresso Biscotti

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Ingredients:
4 tbs. espresso powder
1 tbs. vanilla extract
2 1/2 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
3 large eggs ( beaten )
1 lb. dark chocolate (chopped) * a good brand
Directions:
Preheat oven to 350 degrees.
1. Mix espresso powder and vanilla extract.
2. In a large bowl, add sugar, flour, baking powder, and salt.
3. Add eggs and espresso and vanilla to flour. Mix well.
4. Cut dough in half. Shape each half into a 2 1/2-inch-wide, 3/4-inch-tall log.
5. Put parchment paper on a baking pan. Bake for about 20-25 minutes until dough is firm.
6. Let cool for about 25 minutes.
7. With a serrated knife, cut logs into 1/4-inch slices on the diagonal
8. Put biscotti, cut side down, back on baking sheets. (use parchment aper)
9. Bake for another 15 minutes until biscotti is golden brown.
10. Remove from oven and let cool for 2 hours.
11. Melt dark chocolate. Dip one side of the biscotti and let dry on wax paper. (You can put them on a pan and in the freezer for five minutes for chocolate to dry faster.)
*Keep in a sealed container.

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Chocolate Dipped Pistachio Biscotti

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Ingredients:
3 cups all purpose flour
1/2 lb. butter or margarine
1 cup of sugar
2 eggs
3 tbs. sour cream
1 cup chopped pistachios
1 tsp. baking powder
1 tsp. baking soda
1 lb. piece of dark chocolate (melted)
Directions:
Preheat oven to 375 degrees.
1. In a bowl, cream butter and sugar. Add eggs and sour cream.
2. In a separate bowl, mix flour, baking powder, baking soda and pistachios. 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)
5. Remove from oven and cool.
6. Melt dark chocolate and dip one end of biscotti. Let dry on wax paper. Refrigerate for faster drying.
Makes about 3 dozen.

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Pignoli Cookies

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Ingredients:
3 large egg whites
1 lb. almond paste
1/2 cup flour
1 1/2 cups sugar
3/4 lb. pignoli nuts
Directions:
1. In a bowl, with a mixer, mix egg whites, almond paste, sugar and flour. Mix well and refrigerate for 2 hours.
Preheat oven to 350 degrees.
2. Remove from refrigerator and take a large tsp. full of bater and roll into ball. Roll dough into pignoli nuts.
3. Place on a cookie sheet. Bake in oven for 10-12 minutes, until slightly golden brown.
Makes about 2 dozen.

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Mr. C.’s Thumbprint Cookies

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Ingredients:
2 1/2 cups all purpose flour
2 sticks of margarine (room temperature)
1 1/4 cups sugar
2 small eggs (or 1 large)
1/2 tsp. baking powder
2 tsp. of vanilla
preserves (your choice)
Directions:
Preheat oven to 350 degrees.
1. In a bowl, with a mixer, cream butter, sugar, vanilla and eggs together. In a separate bowl mix flour and baking powder together,
2. Add flour mixture to creamed butter mixture and mix together.
3. On a greased cookie sheet, scoop a tablespoon of dough and roll into a ball. Place on cookie sheet. Using your thumb or the back of a teaspoon press down.
4. Using your favorite preserves (apricot, strawberry, etc) spoon a little preserve into the center of the cookie dough.
5. Bake 18-20 minutes. Check occasionally to make sure they don’t burn on the bottom.
Makes about 3 dozen.