Forgotten Cookies

Submitted by Kathryn Class
"Some of the YW wanted to have me give their moms the recipe for the cookies I made today, so here it is!"

Ingredients:

2 egg whites

2/3 c. granulated sugar

1 tsp. corn starch

6 oz. chocolate chips (I used double the amount of chips, 6 oz. milk chocolate & 6 oz. semi-sweet chocolate.)

Note: In my opinion, Guittard is the best brand of chocolate around. Just want to say that, so that you to have the best possible cookie.

Instructions:

1. Very Important! Preheat oven to 375 degrees before you start mixing. 

2. Beat egg whites until stuff peaks form

3. Add sugar and cornstarch, then beat again until stiff and glossy

4. Fold in chocolate chips 

5. Drop by spoonful onto parchment lined cookie sheet

6. Super important!!! Turn off the oven before you place the cookies in it.

7. Place the cookies in the oven and forget about them for a few hours. (I do them overnight, but I think they are usually done in 3-4 hours)

Note: The cookies cook while the oven cools. By the time your oven is cool they will be done, but don't open the oven and let the heat out. You can turn in a light and see that they look dry and a have a little bit of a matte finish to them. That's how you know they are done. 

Caroline's Almond Brittle Bars

 – Farm Journal
10x15 pan, 375° for 23-25 minutes

Cream: 1 cup butter, softened
                1 tsp salt
                ¾ tsp almond extract
                1 cup sugar
Add:      2 cups all-purpose flour, sifted
                ½ cup sliced almonds
                1 cup chocolate chips

Line 10x15 pan with parchment paper, or grease well.  Press dough into pan, evenly.  Bake at 375° for 23-25 minutes or until lightly golden brown and cooked through.  Cut and remove from pan while warm.

Safe-to-Eat Chocolate Chip Cookie Dough

from Jessie Kilger

Yields: about 1 1/2-2 cups cookie dough

Ingredients:

1/2 cup butter, softened

3/4 cup light brown sugar, packed

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

4 to 6 tablespoons water

Directions:

In a medium bowl, cream together the butter and sugar. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches cookie dough consistency.

I got the recipe from here: http://willowbirdbaking.wordpress.com/2011/03/20/three-safe-to

Treasure Cookies

INGREDIENTS:

• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 tsp vanilla
• 1/2 cup peanut butter
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup uncooked quick rolled oats
• 1 cup corn flakes
• 1/2 cup shredded coconut
• 1/2 cup semi-sweet chocolate chips

DIRECTIONS:

1. Cream together shortening and sugars.
2. Beat in eggs, peanut butter, and vanilla.
3. Add flour, baking powder, baking soda - mix thoroughly.
4. Stir in remaining ingredients.
5. Drop by rounded spoonfuls on un-greased baking sheet.
6. Bake at 375 F for about 10 min.
7. Do not over bake!
8. Remove immediately from baking sheet.

No Bakes

In a medium bowl, combine:

• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 cup peanut butter
• 3 cups Quick Oats Oatmeal

(It doesn't have to be mixed together. It will blend better with the other ingredients. Just have it to the side ready to go.)

Bring to boil over medium heat the following:

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter

Stir constantly. Allow to boil for 1 minute.
Remove from heat. Combine all ingredients. Stir until it's well mixed. Quickly scoop out onto foil or waxed paper to allow to cool.

Chocolate Snowball Cookies

INGREDIENTS:

• 1 cup shortening
• 4 tsp vanilla
• 1 cup cocoa
• 4 tsp. baking powder
• 2/3 cup milk
• 3 1/3 cups sugar
• 4 eggs
• 4 cups flour
• 1 tsp salt

DIRECTIONS:

1. Cream shortening and sugar then add all other ingredients. Mix thoroughly. Put in fridge for two hours or overnight.
2. Roll into balls and then roll into powdered sugar.
3. Bake at 350 F for 8-10 minutes.

Oatmeal Cinnamon Chip Cookies

INGREDIENTS:
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
2 1/2 cups quick cooking oats
1 2/3 cups (10 oz) cinnamon chips
3/4 cup raisins

DIRECTIONS:
1. Heat oven to 350F
2. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla: beat well. Combine flour and baking soda. Add to butter mixture, beating well. Stir in oats, cinnamon, and raisins (batter will be stiff)
3. Drop by heaping spoonfuls onto un-greased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute: remove from cookie sheet to wire rack.

Yield 4 dozen
Variation: try with golden raisins and toasted pecans

Russian Tea Cakes

Submitted by Jocelle Burdett

INGREDIENTS:
1 cup butter softened
12 cup powdered sugar
1 tsp vanilla
2 1/4 cups all-purpose flour
3/4 cups almonds (finely chopped)

DIRECTIONS:
Preheat oven to 400 F.
Mix butter, sugar and vanilla. Add flour, salt and nuts to the other ingredients until dough forms. Shape dough into 1" balls and place approx 1" apart on an un-greased cookie sheet.
Bake for 10-12 minutes until cookies are set and just starting to brown.
When cookies come out of oven, roll in sifted powdered sugar. After cookies are completely cool, roll in sugar again.

Jocelle's tips: Always put these cookies on top rack of oven. Then tend to burn on the bottom.

Coconut Cream Cheese Pinwheels

Ingredients
Makes 30 cookies
1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 large egg
2 cups all-purpose flour, plus more for dusting
2/3 cup sugar
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
3 ounces cream cheese, room temperature
3 tablespoons sugar
1 cup unsweetened coconut
1/3 cup white chocolate chips
1 large egg, lightly beaten
1 tablespoon vegetable oil
Granulated sugar

Directions
1.Using a hand-held electric mixer, cream butter and cream cheese until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking powder, and vanilla. Beat on low speed until combined. Gradually add remaining cup flour. Using a wooden spoon, stir until fully combined. Divide dough in half. Shape each half into a disc, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
2.Preheat oven to 350 degrees. Line baking sheets with Silpat baking mats or parchment paper.
3.Prepare the filling: Using a hand-held electric mixer, beat cream cheese and sugar until fluffy. With a wooden spoon, stir in coconut and chips. Set aside.
4.Remove one disc of dough from refrigerator. Roll on a lightly floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares. Place on prepared baking sheets, about 1 1/2 inches apart.
5.Place 1 teaspoon filling in center of each square. Using a fluted pastry wheel, cut 1-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, and form a pinwheel. Press lightly to seal.
6.Whisk together egg and oil. Using a pastry brush, lightly brush tops of pinwheels with egg mixture. Sprinkle with sugar.
7.Transfer to oven, and bake until edges are golden and cookies are slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack to cool. Let cool for 5 minutes on baking sheets before transferring cookies to wire rack. Repeat with remaining disc of dough.

Fudge Crinkles

Fudge Crinkles

1 box Devils Food cake mix
2 eggs
1/2 cup canola oil
powdered sugar

Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls.
Roll in powdered sugar and place on greased cookie sheet.
Bake 8-10 minutes. Don't over bake! They should puff up during baking and flatten with cooling.
** dust them with powdered sugar again if needed.

*has been devoured at Crop Nights!

Triple Chocolate Chip Cookies

Triple Chocolate Chip Cookies

1 cup butter softened
2 eggs
2 tsp vanilla
½ sugar
1 cup packed brown sugar

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt

1 ½ cups semi sweet chocolate chips
1 cup white chocolate chips
1 cup butterscotch chips

Preheat oven to 375
Beat butter in large bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add dry ingredients together. Stir into butter mixture until well blended.
Drop dough onto ungreased cookie sheets, 3 inches apart.
Bake 12-14 minutes or until edges are set and light brown.
Cool 1-2 minutes on cookie sheet: transfer to wire rack. Enjoy!


* Recipe from "Cookies in a Jar" activity