Category: Cookies


Cranberry Anise Biscotti

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Ingredients:

3 cups all purpose flour

1/2 lb. butter

1 cup of dried cranberries

1 tsp. baking soda

1/2 tsp. baking powder

1 cup of sugar

3 tbs. sour cream

2 eggs

3 tsp. anise extract

Directions:

Preheat oven to 350 degrees.

1. Cream butter and sugar. Add eggs, sour cream and anise extract.

2. Mix flour, baking soda and baking powder together. Add to the butter and sugar mixture. Mix well. Add cranberries and mix again.

3. Roll dough into a ball. (If dough is sticky, add a drop of flour.) Separate the dough into 6 loaves. Bake on 2 separate greased (a little butter) baking sheets. Bake for 18 minutes and remove from oven.

4. Slice loaves into 1 inch pieces. Return to oven. Toast each side for 6 minutes on each side. They should brown a little on each side.

Makes between 2 and 3 dozen cookies. Let cool before serving.

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Ingredients:

3 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 cups butter softened

1 1/4 cups sugar

1 cup firmly packed brown sugar

2 large eggs

2 tsp. vanilla extract

1 (12 oz.) package semi sweet chocolate chips

1 cup white chocolate chips

Directions:

Preheat oven to 375°F.

1.Mix flour and baking soda in a medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla and mix well.  Beat in flour mixture on low speed until well mixed. Stir in chocolate and vanilla chips.

2. Drop rounded tablespoons about 2 inches apart onto ungreased baking sheets. (Or make them larger as in photo, about 2 tbs.)

3. Bake for 10-12 minutes or until lightly browned. Cool on baking sheets for a few minutes. Remove to wire racks and let cool completely.

 

Apricot Almond Cookies

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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.

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Ingredients:

½ cup butter (softened)

½ cup chunky peanut butter

½ cup granulated sugar

½  cup brown sugar

1 large egg

1 ¼ cup all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

1 cup Mini Chocolate Peanut Butter Cups (*If you get large one, crumble them.)

1 cup of semi-sweet chocolate morsels

Directions:

Preheat oven to 375 degrees.

1. Cream the butter and the sugars until smooth and light. Add  egg and mix until well combined.

2. In a large bowl, whisk the flour, baking soda, baking powder together.

3. Add the dry ingredients to the butter mixture. Stir in the mini chocolate peanut butter cups and chocolate morsels.

4. With an medium-sized spoon, round cookie dough onto the cookie sheet. Bake for 10 to 12 minutes until lightly golden.

24 medium-sized cookies or 12 large cookies

*The size of the cookie depends on you. So do watch your oven while baking. If you’re making larger cookies, it will have to bake a little longer.

Let cool before eating.

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.