After the wonderful tips it’s time to try out the never ending world of cookies. You will be shocked to see what kinds, flavors and styles of cookies are in this world. All beautiful and promising yummy recipes of cookies right here. The jar cookies are the ones which are stored and eaten daily as snacks. Further there will be sections which will specialize in different genres. Have the cookie fun!
CHOCOLATE AND CARAMEL COMPOST COOKIES.
Ingredients: ¾ cup packed brown sugar.
½ cup sugar.
½ cup butter or margarine, softened.
½ cup shortening.
2 tablespoons coffee grounds from brewed coffee.
1 ½ teaspoons vanilla.
1 egg.
2 cups all-purpose flour.
1 teaspoon baking soda.
½ teaspoon salt.
1 bag (6 oz.) semisweet chocolate chips (1 cup).
1 ½ cups slightly crushed rippled potato chips.
1 ½ cups cocoa puffs cereal.
30 round chewy caramels in milk chocolate (from 12 – oz. bag), unwrapped, cut into quarters.
METHOD:
Heat oven to 350 degree F. spray cookie sheets with cooking spray. In large bowl, beat sugars, butters and shortening with electric mixer on medium speed until light and fluffy.
Add coffee grounds, vanilla and egg; beat on low speed until blended.
Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients.
Onto cookie sheets, drop dough by ¼ cupful’s 2 inches apart. Bake 11 to 14 minutes or until light golden brown. Cool for 4 minutes, remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
TIME: 45 MINUTES. TIP – these are the perfect cookies to use up your leftover potato chips, cereals, candies and even coffee grounds.
PECAN ROLL COOKIES.
INGREDIENTS:
¼ cup plus 3 tablespoons butter or margarine, softened, divided.
1 egg.
1 pouch Betty Crocker sugar cookie mix.
6 tablespoons (¼ cup plus 2 tablespoons) packed light brown sugar.
2/3 cup chopped pecans, toasted.
(Optional) – 3 tablespoons butter or margarine, melted.
1 cup powdered sugar.
¾ teaspoon regular or clear vanilla.
1 to 3 tablespoons milk.
METHOD:
Heat oven to 350 degree F. in large bowl, beat ¼ cup butter and egg with electric mixer on medium speed until blended. Add cookie mix; beat on low speed until dough is evenly moist and crumbly.
On cookies sheets covered with 17 inch piece waxed paper, place dough; press to flatten slightly. Top dough with second piece waxed paper. Roll out dough into 12 x 11 inch rectangle. Refrigerate 10 minutes; remove top sheet waxed paper. Spread dough with 3 tablespoons butter. Sprinkle with brown sugar; top with pecans.
Starting with long side, carefully roll up tightly; refrigerate 30 minutes. Cut log into ½ inch slices. On ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary.
Bake 8 to 10 minutes or until light brown on bottom. Cool 2 minutes; remove from cookies sheets to cooling racks. Cool completely. In medium bowl, stir together 3 tablespoons buyer, the powdered sugar and vanilla. Stir in milk, 1 tablespoon at a time, until smooth and consistency of thick syrup. Drizzle over cookies; let stand until set. To store; place waxed paper between cookie layers. Store in airtight container.
Prep Time: 1 hour.
CHOCOLATE CHIP COOKIES.
Prep time: 10 minutes. Baking time: 55 minutes.
3/ cup granulated sugar.
¾ cup packed brown sugar.
1 cup butter or margarine, softened.
1 teaspoon vanilla.
1 egg.
2 ¼ cups all – purpose flour.
1 teaspoon baking soda.
½ teaspoon salt.
1 bag semisweet or dark chocolate chips.
1 cup coarsely chopped nuts, toasted. If desired.
METHOD: heat oven to 375 degree F. in large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended stir in flour, baking soda and salt. ( dough will be stiff). Stir in chocolate chips and nuts.
Onto ungreased cookie sheets, drop dough by rounded tablespoonful’s about 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookies sheets to cooling racks.
Chocolate chip Bars: press dough into ungreased 13 x 9 inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan cooling rack. Makes 48 bars.
JUMBO CHOCOLATE CHIP COOKIES: Onto greased cookie sheets, drop dough by ¼ cupful’s or 16 cookies/ice – creams scoopfuls about 3 inches apart. Bake 12 to 15 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookies sheets to cooling racks. Makes 1 //2 dozen cookies.
SOFT MOLASSES COOKIES.
1 cup sugar
¾ cup sour cream.
½ cup butter or margarine, softened.
½ cup shortening.
½ cup molasses.
1 egg.
3 cups all – purpose flour.
1 ½ teaspoons baking soda.
1 teaspoon ground cinnamon
1 teaspoon ground ginger.
1.2 teaspoon salt.
Additional sugar.
METHOD: heat oven to 375 Degree F. in large bowl, beat 1 cup sugar, the sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.
Onto ungreased cookie sheets, drop drought by rounded tablespoonful’s about 2 inches apart.
Bake 9 to 11 minutes or until almost no indentation remains when touches in center. Cool 1 to 2 minutes; remove from cookies sheets to cooling racks. Sprinkle with additional sugar while warm.
SOFT MOLASSES COOKIES WITH VANILLA FROSTING:
Bake and cool cookies as directed in step 3, except omit sprinkling with sugar. In large bowl, stir 3 cups powdered sugar, 1/3 cup butter or margarine, softened, 1 ½ teaspoons vanilla and 2 to 3 tablespoons milk until smooth and spreadable. Frost cookies.
HAPPY BAKING!
SANGITA MAITY.
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