Best Cookies Book: July 2016

Sunday, July 31, 2016

easy sugar cookies

Ingredients

Servings: 4
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

kolachky

Ingredients

Servings: 4
2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1 egg
1/2 cup honey
1 (12 ounce) can poppyseed filling
1 egg white
1/2 cup confectioners' sugar for dusting

Recipe

Cook Time:

Ready Time:

in a large bowl, mix together cream cheese and butter until well blended. i like to use my hands, but you can also use a wooden spoon. mix in the flour 1 cup at a time. as the dough becomes stiff, turn it out the counter and knead in flour until it is no longer sticky. continue to knead the dough for 5 minutes.
preheat oven to 350 degrees f (175 degrees c). crush the walnuts to a fine consistency in a food processor. stir in the egg and honey. on a well floured surface, roll the dough out to 1/4 inch thickness. cut the dough into 3x3 inch squares. place a teaspoon of filling in the center of each square. use walnut for some and poppyseed for the rest. roll the squares up and seal the edges. these can also be formed into triangles. place the cookies 2 inches apart ungreased cookie sheets. brush with egg white.
bake for 15 to 17 minutes in the preheated oven, or until lightly browned. when cool, dust with confectioners' sugar.

soft oatmeal cookies

Ingredients

Servings: 2
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Graham Cracker Carmelitas

Ingredients

Servings: 2
12 whole graham crackers
1 cup margarine (such as parkay®)
1 cup brown sugar
1 cup chopped pecans

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
break each graham cracker into 4 equal pieces, creating 48 total. arrange graham cracker pieces closely together on a baking sheet.
melt margarine in a heavy pan over medium heat; add brown sugar. cook and stir mixture until boiling and frothy. boil for 2 more minutes, stirring constantly. remove from heat and fold in pecans. pour caramel mixture over graham crackers, spreading evenly.
bake in the preheated oven until caramel mixture has baked into the graham crackers, 8 to 10 minutes. remove from baking sheet immediately and cool on a sheet of aluminum foil.

Grandma's Polish Perogies

Ingredients

Servings: 60
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste

Recipe

Ready Time:

in a large bowl, stir together the flour and salt. in a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. stir the wet ingredients into the flour until well blended. cover the bowl with a towel, and let stand for 15 to 20 minutes.
place potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook until tender, about 15 minutes. drain, and mash with shredded cheese and cheese sauce while still hot. season with onion salt, salt and pepper. set aside to cool.
separate the perogie dough into two balls. roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. cut into circles using a cookie cutter, perogie cutter, or a glass. brush a little water around the edges of the circles, and spoon some filling into the center. fold the circles over into half-circles, and press to seal the edges. place perogies on a cookie sheet, and freeze. once frozen, transfer to freezer storage bags or containers.
to cook perogies: bring a large pot of lightly salted water to a boil. drop perogies in one at a time. they are done when they float to the top. do not boil too long, or they will be soggy! remove with a slotted spoon.

mrs. sigg's snickerdoodles

Ingredients

Servings: 4
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

chewy sugar cookies

Ingredients

Servings: 30
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 white sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
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 remaining 1/4 cup of sugar. place cookies 2 inches apart 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.

big soft ginger cookies

Ingredients

Servings: 2
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Zucchini Brownies

Ingredients

Servings: 1
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

oatmeal cinnamon cookies

Ingredients

Servings: 24
1 cup butter, softened
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups oats
1 cup cinnamon chips

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. beat eggs and vanilla extract into creamed butter until incorporated. mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. drop batter, 1 to 2 tablespoons per cookie, a baking sheet.
bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

beth's spicy oatmeal raisin cookies

Ingredients

Servings: 3
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

date cookies

Ingredients

Servings: 6
1 cup butter, softened
1 1/3 cups white sugar
3 eggs
3 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons water
1 1/2 cups chopped pitted dates
1 cup chopped pecans

Recipe

Cook Time:

Ready Time:

in a large bowl, cream together the butter and sugar until light and fluffy. add the eggs one at a time, beating well with each addition. combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. combine the water and dates; stir into the dough along with the chopped pecans. cover and chill for 1 hour.
preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. drop by rounded spoonfuls the prepared cookie sheet.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

mrs. sigg's snickerdoodles

Ingredients

Servings: 4
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

Cheese Cake Cups

Ingredients

Servings: 16
16 vanilla wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). line muffin pans with cupcake papers.
place one wafer cookie in the bottom of each cupcake paper. in a medium bowl, cream together cream cheese and sugar. beat in eggs and vanilla until smooth. pour over wafers in cupcake papers.
bake in preheated oven 15 minutes, until golden and set.

Russian Tea Cakes I

Ingredients

Servings: 3
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, cream butter and vanilla until smooth. combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. mix in the chopped walnuts. roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
bake for 12 minutes in the preheated oven. when cool, roll in remaining confectioners' sugar. i also like to roll mine in the sugar a second time.

brown butter cookies

Ingredients

Servings: 5
2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1/2 cup hot water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

oatmeal raisin cookies with truvia® baking blend

Ingredients

Servings: 2
1/2 cup butter
1/4 cup truvia® baking blend
1 tablespoon molasses
1 egg
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups rolled oats
3/4 cup raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f.
in a large mixing bowl cream butter, truvia® baking blend, molasses, egg and vanilla until smooth.
in a second bowl, combine the flour, baking soda, cinnamon and salt.
add the dry ingredients to the creamed mixture, mixing until uniform. stir in the oats and raisins.
drop tablespoons of the dough an ungreased cookie sheet, leaving 2 inches between cookies.
bake for 10 minutes or until just golden at the edges.
remove from oven and let rest for 5 minutes, then remove cookies to a wire rack to cool completely.

Russian Tea Cakes I

Ingredients

Servings: 3
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, cream butter and vanilla until smooth. combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. mix in the chopped walnuts. roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
bake for 12 minutes in the preheated oven. when cool, roll in remaining confectioners' sugar. i also like to roll mine in the sugar a second time.

cinnamon palmiers

Ingredients

Servings: 2
1/4 cup white sugar
1 sheet frozen puff pastry, thawed
1 tablespoon butter, melted
1/3 cup white sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
water

Recipe

Preparation Time:

Cook Time:

Ready Time:

sprinkle a flat work surface with 1/4 cup sugar; unfold puff pastry over sugar and roll out to a 15x10-inch rectangle. brush pastry with butter. mix 1/3 cup sugar, cinnamon, and cardamom in a small bowl; sprinkle evenly over buttered pastry.
starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. repeat with the opposite edge, meeting the first roll. put a little water your finger and dot along the long edges that come together; press gently so the two rolled edges stay together. refrigerate until slightly firm, 5 to 10 minutes.
preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
cut pastry into 1/4-inch slices. arrange slices on prepared baking sheet about 1 inch apart.
bake in preheated oven until golden and crisp, about 12 minutes. allow cookies to rest on baking sheet for 1 minute before transferring to a wire rack to cool completely.

Cinnamon Hazelnut Biscotti

Ingredients

Servings: 30
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

soft oatmeal cookies

Ingredients

Servings: 2
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

the best rolled sugar cookies

Ingredients

Servings: 5
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
bake 6 to 8 minutes in preheated oven. cool completely.

beth's spicy oatmeal raisin cookies

Ingredients

Servings: 3
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

chewy sugar cookies

Ingredients

Servings: 30
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 white sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
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 remaining 1/4 cup of sugar. place cookies 2 inches apart 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.

easy sugar cookies

Ingredients

Servings: 4
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

Italian Butterball Cookies

Ingredients

Servings: 48
1 stick butter
3/4 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1/4 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c). grease a baking sheet.
beat together the butter and 3/4 cup confectioners' sugar with an electric mixer in a large bowl until smooth. add the egg, vanilla extract, and almond extract. stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
bake in the preheated oven until firm, about 10 minutes. cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.

kolachky

Ingredients

Servings: 4
2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1 egg
1/2 cup honey
1 (12 ounce) can poppyseed filling
1 egg white
1/2 cup confectioners' sugar for dusting

Recipe

Cook Time:

Ready Time:

in a large bowl, mix together cream cheese and butter until well blended. i like to use my hands, but you can also use a wooden spoon. mix in the flour 1 cup at a time. as the dough becomes stiff, turn it out the counter and knead in flour until it is no longer sticky. continue to knead the dough for 5 minutes.
preheat oven to 350 degrees f (175 degrees c). crush the walnuts to a fine consistency in a food processor. stir in the egg and honey. on a well floured surface, roll the dough out to 1/4 inch thickness. cut the dough into 3x3 inch squares. place a teaspoon of filling in the center of each square. use walnut for some and poppyseed for the rest. roll the squares up and seal the edges. these can also be formed into triangles. place the cookies 2 inches apart ungreased cookie sheets. brush with egg white.
bake for 15 to 17 minutes in the preheated oven, or until lightly browned. when cool, dust with confectioners' sugar.

chef john's lemon bars

Ingredients

Servings: 1
for the shortbread crust:
1 cup all-purpose flour
1/2 cup unsalted butter at room temperature
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
for the lemon layer:
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
1/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

key lime cheesecake i

Ingredients

Servings: 1
1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
24 ounces cream cheese, softened
1 cup white sugar
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2/3 cup key lime juice

Recipe

combine cookie or graham cracker crumbs with butter or margarine. press into bottom and partially up sides of 9 inch springform pan. refrigerate.
in a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. beat in eggs one at a time, blending just until smooth. add key lime juice with mixer on low. finish mixing by hand. do not over beat, or cake will crack during baking. pour batter into prepared crust.
bake at 300 degrees f (150 degrees c) for 55 to 65 minutes, or until set. to minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. remove from oven. refrigerate cake overnight, and up to three days.

the best rolled sugar cookies

Ingredients

Servings: 5
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
bake 6 to 8 minutes in preheated oven. cool completely.

Cinnamon Hazelnut Biscotti

Ingredients

Servings: 30
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

brown butter cookies

Ingredients

Servings: 5
2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1/2 cup hot water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

good-as-grandma's sugar cookies

Ingredients

Servings: 6
1 cup butter, softened
1 cup white sugar
1 egg
3 teaspoons milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Recipe

preheat oven to 400 degrees f (205 degrees c). line baking sheets with parchment paper.
cream the butter and the sugar together until light and fluffy. beat in the egg, milk and vanilla.
sift the flour, baking powder and salt together. add the flour mixture the butter mixture and stir to combine.
drop teaspoonfuls of the dough on the prepared baking sheets and bake at 400 degrees f (205 degrees c) for 5 to 8 minutes or until just golden.

Orange Slice Cookies I

Ingredients

Servings: 6
1 cup white sugar
1 cup packed brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick cooking oats
2 cups orange-flavored fruit slice jelly candies

Recipe

in large mixing bowl, cream together sugars and shortening till fluffy. add eggs and vanilla; beat well. stir together the flour, baking powder, baking soda, and salt. stir into creamed mixture.
stir in the oats, and the orange candy. note: dip a pair of kitchen shears into a glass of hot water or spray with a non-stick spray to make snipping the orange slices easier. using about one tablespoon of mixture for each cookie, roll into one inch balls. place on greased cookie sheets.
bake in a 350 degree f (175 degrees c) oven for 10 to 12 minutes or until lightly browned. remove and cool on a wire rack.

original cheese tempters

Ingredients

Servings: 5
1/2 cup butter, softened
1/2 pound shredded sharp cheddar cheese
1/4 teaspoon salt
1 pinch ground cayenne pepper
1 1/8 cups all-purpose flour
2 cups pecan halves

Recipe

blend the butter, cheese, salt and cayenne pepper together until well combined. stir in the flour and mix well. shape dough into 3 rolls about 1 1/2 inches in diameter. wrap the rolls in plastic wrap and refrigerate until firm.
preheat oven to 375 degrees f (190 degrees c).
cut rolls into 1/8 to 1/4 inch thick slices. place on a parchment paper lined baking sheet and press a pecan half or piece the top of each cookie.
bake at 375 degrees f (190 degrees c) for about 12 minutes or until set. let cool on wire wracks before storing in an airtight container.

Zucchini Brownies

Ingredients

Servings: 1
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

Zucchini Brownies

Ingredients

Servings: 1
1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13 inch baking pan.
in a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. fold in the zucchini and walnuts. spread evenly into the prepared pan.
bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. to make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. in a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. stir in the cocoa mixture. spread over cooled brownies before cutting into squares.

soft oatmeal cookies

Ingredients

Servings: 2
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

beth's spicy oatmeal raisin cookies

Ingredients

Servings: 3
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. stir in the oats and raisins. drop by rounded teaspoonfuls ungreased cookie sheets.
bake 10 to 12 minutes until light and golden. do not overbake. let them cool for 2 minutes before removing from cookie sheets to cool completely. store in airtight container. make sure you get some, because they don't last long!

big soft ginger cookies

Ingredients

Servings: 2
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

Grandma's Polish Perogies

Ingredients

Servings: 60
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste

Recipe

Ready Time:

in a large bowl, stir together the flour and salt. in a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. stir the wet ingredients into the flour until well blended. cover the bowl with a towel, and let stand for 15 to 20 minutes.
place potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook until tender, about 15 minutes. drain, and mash with shredded cheese and cheese sauce while still hot. season with onion salt, salt and pepper. set aside to cool.
separate the perogie dough into two balls. roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. cut into circles using a cookie cutter, perogie cutter, or a glass. brush a little water around the edges of the circles, and spoon some filling into the center. fold the circles over into half-circles, and press to seal the edges. place perogies on a cookie sheet, and freeze. once frozen, transfer to freezer storage bags or containers.
to cook perogies: bring a large pot of lightly salted water to a boil. drop perogies in one at a time. they are done when they float to the top. do not boil too long, or they will be soggy! remove with a slotted spoon.

the best rolled sugar cookies

Ingredients

Servings: 5
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, cream together butter and sugar until smooth. beat in eggs and vanilla. stir in the flour, baking powder, and salt. cover, and chill dough for at least one hour (or overnight).
preheat oven to 400 degrees f (200 degrees c). roll out dough on floured surface 1/4 to 1/2 inch thick. cut into shapes with any cookie cutter. place cookies 1 inch apart on ungreased cookie sheets.
bake 6 to 8 minutes in preheated oven. cool completely.

Saturday, July 30, 2016

Iced Pumpkin Cookies

Ingredients

Servings: 3
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.

big soft ginger cookies

Ingredients

Servings: 2
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. set aside.
in a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. beat in the egg, then stir in the water and molasses. gradually stir the sifted ingredients into the molasses mixture. shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. place the cookies 2 inches apart an ungreased cookie sheet, and flatten slightly.
bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. store in an airtight container.

easy sugar cookies

Ingredients

Servings: 4
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

Russian Tea Cakes I

Ingredients

Servings: 3
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, cream butter and vanilla until smooth. combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. mix in the chopped walnuts. roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
bake for 12 minutes in the preheated oven. when cool, roll in remaining confectioners' sugar. i also like to roll mine in the sugar a second time.

easter story cookies

Ingredients

Servings: 1
1 cup pecan halves
1 teaspoon distilled white vinegar
3 egg whites
1 pinch salt
1 cup white sugar

Recipe

preheat oven to 300 degrees f (150 degrees c).
place pecans in a resealable plastic baggie. crush the pecans into small bits. read john 19:1-3
put 1 teaspoon vinegar into a medium bowl. read john 19:28-30
add egg whites to the vinegar. read john 10:10-11
sprinkle salt into the egg whites. read luke 23:27
so far, the mixture isn't very appetizing. add 1cup sugar. read psalm 34:8 and john 3:16. beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. read isaiah 1:18 and john 3:1-3.
fold in broken nuts. drop by teaspoons parchment paper lined baking sheet. read matthew 27:57-60.
place cookies in the oven close the door and turn the oven off. read matthew 27:65-66.
go to bed. read john 16:20 and 22.
in the morning open the oven and take out the cookies. read matthew 28:1-9.

Melting Moments I

Ingredients

Servings: 2
1 cup butter, softened
3/4 cup cornstarch
1/3 cup confectioners' sugar
1 cup all-purpose flour
3 ounces cream cheese
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 drops red food coloring

Recipe

cream butter, slowly add cornstarch and 1/3 cup confectioners' sugar; beat til fluffy. stir in flour with wooden spoon (very soft dough). cover and chill 1 hour.
preheat oven to 350 degrees f (180 degrees c).
roll dough into 24, 1 inch balls. place 1 and 1/2 inches apart on ungreased sheet. press slight indentation on top of each cookie. bake for 10-12 minutes until firm, not brown. cool, top with icing.
to make icing: blend cream cheese and 1 cup powdered sugar til smooth. mix in vanilla or 1/4 t. of another extract and a few drops of food coloring. mix well.

soft oatmeal cookies

Ingredients

Servings: 2
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, cream together butter, white sugar, and brown sugar. beat in eggs one at a time, then stir in vanilla. combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. mix in oats. cover, and chill dough for at least one hour.
preheat the oven to 375 degrees f (190 degrees c). grease cookie sheets. roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. flatten each cookie with a large fork dipped in sugar.
bake for 8 to 10 minutes in preheated oven. allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

tiramisu

Ingredients

Servings: 6
6 egg yolks
1 cup white sugar, divided
1 pound mascarpone cheese
6 egg whites, stiffly beaten
1/4 cup heavy cream
3 tablespoons kirschwasser
1 1/4 cups strong brewed coffee, cold
25 ladyfingers
1 tablespoon unsweetened cocoa powder

Recipe

Preparation Time:

Ready Time:

in a medium bowl beat together the egg yolks and 1/3 cup of sugar. using a wooden spoon stir in mascarpone cheese, beaten egg whites, cream and kirschwasser; stir until smooth. set aside.
dissolve remaining 2/3 cup sugar in coffee. quickly, to avoid complete saturation, dip ends of ladyfingers in coffee mixture. place ladyfingers in a single layer in a 9 x 13 inch glass baking dish. spread a layer of cheese mixture over the ladyfingers; repeat layers, ending with cheese mixture.
cover and refrigerate for several hours. sprinkle with cocoa just before serving.

macaron (french macaroon)

Ingredients

Servings: 16
3 egg whites
1/4 cup white sugar
1 2/3 cups confectioners' sugar
1 cup finely ground almonds

Recipe

Preparation Time:

Cook Time:

Ready Time:

line a baking sheet with a silicone baking mat.
beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.
spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, prepared baking sheet. if the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.
when batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. pipe the batter the baking sheet in rounds, leaving space between the disks. let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.
preheat oven to 285 degrees f (140 degrees c).
bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

Cinnamon Hazelnut Biscotti

Ingredients

Servings: 30
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

mrs. sigg's snickerdoodles

Ingredients

Servings: 4
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. blend in the flour, cream of tartar, soda and salt. shape dough by rounded spoonfuls into balls.
mix the 2 tablespoons sugar and the cinnamon. roll balls of dough in mixture. place 2 inches apart on ungreased baking sheets.
bake 8 to 10 minutes, or until set but not too hard. remove immediately from baking sheets.

pecan cardamom bar cookies

Ingredients

Servings: 3
1 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 tablespoon cardamom
3/4 teaspoon salt
1/3 cup chopped pecans
1 1/2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon milk, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 275 degrees f (135 degrees c). grease a 10x15 inch jellyroll pan.
in a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. mix in the egg yolk and 1 tablespoon of vanilla. combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. spread evenly in the prepared pan. brush the top with egg white and sprinkle pecans over the top.
bake for 1 hour in the preheated oven. prepare the frosting while the cookies bake.
melt the remaining butter in a saucepan over low heat until it starts to brown. remove from the heat and stir in confectioners' sugar until smooth. stir in enough milk to achieve a drizzling consistency. drizzle frosting the bars when warm. cool, then cut into bars.

eggless ginger cookies

Ingredients

Servings: 2
1 cup white sugar
1 cup shortening
1 cup dark molasses
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 cups all-purpose flour

Recipe

preheat oven to 425 degrees f (220 degrees c). lightly grease cookie sheets.
in a large bowl, cream together the sugar and shortening until smooth. stir in the molasses. combine the baking soda, ginger,cinnamon and 3 3/4 cups of the flour; blend into the molasses mixture. add more flour if necessary to make dough stiff enough to roll out. use remaining flour to dust rolling surface. roll dough out to 1/4 inch thickness and cut with cookie cutters.
bake for 5 to 7 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

Whole Wheat Cut Out Cookies

Ingredients

Servings: 2
4 cups whole wheat flour
2 teaspoons baking powder
1 cup butter
1 cup honey
1 egg, beaten
1/3 cup hot water

Recipe

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, stir together whole wheat flour and baking powder. cut in butter with a pastry tool or pinch in by hand until butter lumps are no larger than peas. add honey, egg, and water, mix until the dough comes together into a ball.
roll out dough to 1/4 to 1/8 inch thickness. cut into squares or with a cookie cutter. place 1 inch apart on cookie sheet and bake 10 to 15 minutes or until edges are light brown.

chef john's lemon bars

Ingredients

Servings: 1
for the shortbread crust:
1 cup all-purpose flour
1/2 cup unsalted butter at room temperature
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon salt
for the lemon layer:
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
1/4 cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place an oven rack into middle position in oven and preheat oven to 350 degrees f (175 degrees c). lightly oil an 8x8-inch baking dish.
place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
moisten your fingers with a little water and press dough into bottom of prepared baking dish. use a fork to prick holes all over the crust.
bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. add lemon juice and lemon zest; whisk for 2 minutes. pour lemon custard over crust.
bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. let cool completely before cutting into bars. dip knife into very hot water, run around the edge, and cut into 16 squares. dust cookies with 1 teaspoon confectioners' sugar.

Cinnamon Hazelnut Biscotti

Ingredients

Servings: 30
3/4 cup butter
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup hazelnuts

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f(175 degrees c). grease a cookie sheet or line with parchment paper.
in a medium bowl, cream together butter and sugar until light and fluffy. beat in eggs and vanilla. sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. stir in the hazelnuts. shape dough into two equal logs approximately 12 inches long. place logs on baking sheet, and flatten out to about 1/2 inch thickness.
bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. remove from oven to cool on the pans. when loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. return the slices to the baking sheet.
bake for an additional 10 minutes, turning over once. cool completely, and store in an airtight container at room temperature.

easy sugar cookies

Ingredients

Servings: 4
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). in a small bowl, stir together flour, baking soda, and baking powder. set aside.
in a large bowl, cream together the butter and sugar until smooth. beat in egg and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough into balls, and place ungreased cookie sheets.
bake 8 to 10 minutes in the preheated oven, or until golden. let stand on cookie sheet two minutes before removing to cool on wire racks.

brown butter cookies

Ingredients

Servings: 5
2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1/2 cup hot water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. the foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. remove from heat, and cool slightly. reserve 1/2 cup of the butter for the frosting.
pour remaining browned butter into a large mixing bowl. beat browned butter with brown sugar until the butter is no longer hot. mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. beat thoroughly. mix in flour and chopped pecans. drop tablespoons of dough ungreased baking sheets.
bake for 10 minutes in the preheated oven, or until light brown around the edges. cool.
in a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. beat until smooth, and use to frost cooled cookies.

Russian Tea Cakes I

Ingredients

Servings: 3
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, cream butter and vanilla until smooth. combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. mix in the chopped walnuts. roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
bake for 12 minutes in the preheated oven. when cool, roll in remaining confectioners' sugar. i also like to roll mine in the sugar a second time.

chewy sugar cookies

Ingredients

Servings: 30
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 white sugar for decoration

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the flour, baking soda, and salt; set aside.
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 remaining 1/4 cup of sugar. place cookies 2 inches apart 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.

Grandma's Polish Perogies

Ingredients

Servings: 60
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2 eggs
1 egg yolk
2 tablespoons vegetable oil
8 baking potatoes, peeled and cubed
1 cup shredded cheddar cheese
2 tablespoons processed cheese sauce
onion salt to taste (optional)
salt and pepper to taste

Recipe

Ready Time:

in a large bowl, stir together the flour and salt. in a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. stir the wet ingredients into the flour until well blended. cover the bowl with a towel, and let stand for 15 to 20 minutes.
place potatoes into a pot, and fill with enough water to cover. bring to a boil, and cook until tender, about 15 minutes. drain, and mash with shredded cheese and cheese sauce while still hot. season with onion salt, salt and pepper. set aside to cool.
separate the perogie dough into two balls. roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. cut into circles using a cookie cutter, perogie cutter, or a glass. brush a little water around the edges of the circles, and spoon some filling into the center. fold the circles over into half-circles, and press to seal the edges. place perogies on a cookie sheet, and freeze. once frozen, transfer to freezer storage bags or containers.
to cook perogies: bring a large pot of lightly salted water to a boil. drop perogies in one at a time. they are done when they float to the top. do not boil too long, or they will be soggy! remove with a slotted spoon.

Rick's Special Buttercream Frosting

Ingredients

Servings: 7
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy whipping cream

Recipe

Preparation Time:

Ready Time:

in a mixing bowl, cream shortening until fluffy. add sugar, and continue creaming until well blended.
add salt, vanilla, and 6 ounces whipping cream. blend on low speed until moistened. add additional 2 ounces whipping cream if necessary. beat at high speed until frosting is fluffy.

Iced Pumpkin Cookies

Ingredients

Servings: 3
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
in a medium bowl, cream together the 1/2 cup of butter and white sugar. add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. mix in dry ingredients. drop on cookie sheet by tablespoonfuls; flatten slightly.
bake for 15 to 20 minutes in the preheated oven. cool cookies, then drizzle glaze with fork.
to make glaze: combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. add milk as needed, to achieve drizzling consistency.