Cookies
Cottage Cheese Pufflets
from Baking: From my home to yours
Ingredients:
1 cup butter, at room temperature
2 Tbsp sugar
3/4 cup cottage cheese
1 tsp vanilla extract
1 2/3 cups flour
About 1/4 cup thick preserves, marmalade or jam
Directions:
Beat butter and sugar together using an electric mixer for 2 minutes or until butter is completely creamy. Add the cottage cheese and vanilla and beat for another 2 minutes. The mixture will be velvety, more like whipped cream cheese than cottage cheese. Add the flour and mix only until it is thoroughly blended into the dough.
Scrape dough out of the bowl and onto a piece of plastic wrap. Shape the dough into a rectangle, pat down and cover completely. Refrigerate for at least 3 hours or for up to 3 days (dough can be wrapped and kept frozen for 2 months).
Preheat oven to 400F. Line two baking sheets with parchment paper or silicone mats. Lightly flour a surface to begin rolling out the dough. Cut the dough in half. Working with one half at a time, roll the dough to a thickness of a scant 1/8 inch. Using a cookie cutter or a pastry wheel, cut the dough into squares (I used an oval cookie cutter and it worked out fine). Put a dab of jam on one square of dough, just off center, and with a wet finger, moisten the edges of the dough. Fold the dough over to enclose the jam and seal the edges by pressing lightly around the outside. Place on baking sheet and poke a small steam hole in the center of each pufflet.
Bake for 10-12 minutes, or until puffed, firm and golden. Transfer to a rack, dust with icing sugar and cool to warm or room temperature.
1 cup butter, at room temperature
2 Tbsp sugar
3/4 cup cottage cheese
1 tsp vanilla extract
1 2/3 cups flour
About 1/4 cup thick preserves, marmalade or jam
Directions:
Beat butter and sugar together using an electric mixer for 2 minutes or until butter is completely creamy. Add the cottage cheese and vanilla and beat for another 2 minutes. The mixture will be velvety, more like whipped cream cheese than cottage cheese. Add the flour and mix only until it is thoroughly blended into the dough.
Scrape dough out of the bowl and onto a piece of plastic wrap. Shape the dough into a rectangle, pat down and cover completely. Refrigerate for at least 3 hours or for up to 3 days (dough can be wrapped and kept frozen for 2 months).
Preheat oven to 400F. Line two baking sheets with parchment paper or silicone mats. Lightly flour a surface to begin rolling out the dough. Cut the dough in half. Working with one half at a time, roll the dough to a thickness of a scant 1/8 inch. Using a cookie cutter or a pastry wheel, cut the dough into squares (I used an oval cookie cutter and it worked out fine). Put a dab of jam on one square of dough, just off center, and with a wet finger, moisten the edges of the dough. Fold the dough over to enclose the jam and seal the edges by pressing lightly around the outside. Place on baking sheet and poke a small steam hole in the center of each pufflet.
Bake for 10-12 minutes, or until puffed, firm and golden. Transfer to a rack, dust with icing sugar and cool to warm or room temperature.
Peanut Butter and Chocolate Kisses Cookies
from Judi English's Family Favourites Cookbook
Ingredients:
½ cup butter, room temperature
½ cup smooth or crunchy peanut butter
¾ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla
¾ cups flour
¼ tsp salt
1 tsp baking soda
3 Tbsp sugar
48 milk chocolate candy kisses, unwrapped
Directions:
Preheat oven to 350 degrees. Cream together butter, peanut butter, brown sugar, ¼ cup white sugar, egg and vanilla. Mix flour, salt and baking soda and add to butter mixture. Shape dough into 48 balls and roll each ball in the 3 Tbsp sugar. Bake 8-10 minutes or until golden brown on edges. Set on wire rack. Immediately top each cookie with a candy kiss.
½ cup butter, room temperature
½ cup smooth or crunchy peanut butter
¾ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla
¾ cups flour
¼ tsp salt
1 tsp baking soda
3 Tbsp sugar
48 milk chocolate candy kisses, unwrapped
Directions:
Preheat oven to 350 degrees. Cream together butter, peanut butter, brown sugar, ¼ cup white sugar, egg and vanilla. Mix flour, salt and baking soda and add to butter mixture. Shape dough into 48 balls and roll each ball in the 3 Tbsp sugar. Bake 8-10 minutes or until golden brown on edges. Set on wire rack. Immediately top each cookie with a candy kiss.
Chocolate Macaroons (No-Bake Cookies)
from Judi English's Family Favourites Cookbook
Ingredients:
2 cups sugar
1/ cup butter
1/2 cup milk
5 Tbsp cocoa
1/2 tsp salt
1 cup coconut
2 3/4 cup oatmeal
Directions:
Melt first three ingredients in saucepan and stir until sugar is melted. Remove from stove and add last 4 ingredients. Spoon onto was paper and let cool.
2 cups sugar
1/ cup butter
1/2 cup milk
5 Tbsp cocoa
1/2 tsp salt
1 cup coconut
2 3/4 cup oatmeal
Directions:
Melt first three ingredients in saucepan and stir until sugar is melted. Remove from stove and add last 4 ingredients. Spoon onto was paper and let cool.
Homemade Oreo Cookies
from Ashley's Childhood Recipes
Ingredients:
2 packages Duncan Hines Devils Food Cake Mix
4 eggs, unbeaten
2/3 cup oil
Icing:
8 oz. cream cheese
1 1/2 tsp vanilla
2 Tbsp butter, softened
1 1/2 cups icing sugar
Directions:
Mix all cookie ingredients together. Roll out small amounts of dough. Flatten on cookie sheet. Bake at 350 for 10-12 minutes. Remove from cookie sheet and allow to cool. Beat all icing ingredients together in large bowl. Take one cookie, frost it, and place another cookie on top to make a sandwich.
2 packages Duncan Hines Devils Food Cake Mix
4 eggs, unbeaten
2/3 cup oil
Icing:
8 oz. cream cheese
1 1/2 tsp vanilla
2 Tbsp butter, softened
1 1/2 cups icing sugar
Directions:
Mix all cookie ingredients together. Roll out small amounts of dough. Flatten on cookie sheet. Bake at 350 for 10-12 minutes. Remove from cookie sheet and allow to cool. Beat all icing ingredients together in large bowl. Take one cookie, frost it, and place another cookie on top to make a sandwich.
Grandma Fowler's Cereal Cookies
from Judi English's Family Favourites Cookbook
Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup vegetable oil
1 cup Rice Krispies
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
3 1/2 cups flour
Directions:
Cream butter, sugars and egg together. Add remaining ingredients. Roll into balls and flatten with fork dipped in milk. Bake 10-12 minutes at 375 degrees.
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup vegetable oil
1 cup Rice Krispies
1 tsp vanilla
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
3 1/2 cups flour
Directions:
Cream butter, sugars and egg together. Add remaining ingredients. Roll into balls and flatten with fork dipped in milk. Bake 10-12 minutes at 375 degrees.
Grandma McGregor's Shortbread
Ingredients:
2 1/2 cups flour
1 cup icing sugar
1 1/4 cup cornstarch
1 lb butter, softened
Directions:
Mix ingredients with beater. Pat down or roll with rolling pin. Cut out with cookie cutters. Decorate with sprinkles or cherries if desired. Bake at 325 for 15-25 minutes
2 1/2 cups flour
1 cup icing sugar
1 1/4 cup cornstarch
1 lb butter, softened
Directions:
Mix ingredients with beater. Pat down or roll with rolling pin. Cut out with cookie cutters. Decorate with sprinkles or cherries if desired. Bake at 325 for 15-25 minutes
Gingerbread Cookies
from Ashley's Childhood Recipes
Ingredients:
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
2/3 cup molasses
1 egg
1 1/2 tsp grated lemon peel
2 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp vanilla
1 tsp allspice
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Directions:
In large bowl combine brown sugar, butter, molasses, egg and lemon peel. Beat at medium speed, scraping bowl often, until smooth and creamy. Combine dry ingredients and stir into butter mixture until blended. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees. On well floured surface, roll out dough, half at a time (keep remaining dough refrigerated) to 1/4 inch thick. Cut out with cookie cutters. Place 1 inch apart on greased cookie sheets. Bake 6-8 minutes or until no indentation remains when touched. Remove and cool completely.
Frosting:
4 cups icing sugar
1/2 cup butter, softened
4 Tbsp milk
2 tsp vanilla
For frosting, in small bowl combine sugar, butter, milk and vanilla. Beat at low speed, scraping bowl often, until fluffy. Decorate cookies with frosting.
1/2 cup firmly packed brown sugar
3/4 cup butter, softened
2/3 cup molasses
1 egg
1 1/2 tsp grated lemon peel
2 1/2 cups flour
1 1/2 tsp cinnamon
1 tsp vanilla
1 tsp allspice
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
Directions:
In large bowl combine brown sugar, butter, molasses, egg and lemon peel. Beat at medium speed, scraping bowl often, until smooth and creamy. Combine dry ingredients and stir into butter mixture until blended. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees. On well floured surface, roll out dough, half at a time (keep remaining dough refrigerated) to 1/4 inch thick. Cut out with cookie cutters. Place 1 inch apart on greased cookie sheets. Bake 6-8 minutes or until no indentation remains when touched. Remove and cool completely.
Frosting:
4 cups icing sugar
1/2 cup butter, softened
4 Tbsp milk
2 tsp vanilla
For frosting, in small bowl combine sugar, butter, milk and vanilla. Beat at low speed, scraping bowl often, until fluffy. Decorate cookies with frosting.
Sugar Cookies
from Ashley's Childhood Recipes
Ingredients:
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1/4 tsp cardamon
Directions:
Preheat oven to 350 degrees
Cream butter and sugars in large bowl. Add egg and vanilla. Beat well
Mix remaining ingredients in seperate bowl. Stir into butter mixture. Roll out on lightly floured surface. Cut into shapes using cookie cutters. Bake on greased cookie sheet for about 10 minutes. Frost with icing and decorate as desired.
Butter Icing:
2 cups icing sugar
1/4 cup butter, softened
3 Tbsp milk
1 tsp vanilla
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
1/4 tsp cardamon
Directions:
Preheat oven to 350 degrees
Cream butter and sugars in large bowl. Add egg and vanilla. Beat well
Mix remaining ingredients in seperate bowl. Stir into butter mixture. Roll out on lightly floured surface. Cut into shapes using cookie cutters. Bake on greased cookie sheet for about 10 minutes. Frost with icing and decorate as desired.
Butter Icing:
2 cups icing sugar
1/4 cup butter, softened
3 Tbsp milk
1 tsp vanilla
Chocolate Chip Cookies
from Ashley's Childhood Recipes
Ingredients:
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 package Baker's Milk chocolate chips
Directions:
1. Beat butter, sugars, vanilla and eggs until light and fluffy.
2. Mix in flour and baking soda by hand until well blended. Stir in chocolate chips.
3. Drop by heaping teaspoons onto greased cookie sheet 2 inches apart.
4. Bake in preheated 375 degree oven for 10-12 minutes or until lightly browned. Transfer to rack to cool.
1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 package Baker's Milk chocolate chips
Directions:
1. Beat butter, sugars, vanilla and eggs until light and fluffy.
2. Mix in flour and baking soda by hand until well blended. Stir in chocolate chips.
3. Drop by heaping teaspoons onto greased cookie sheet 2 inches apart.
4. Bake in preheated 375 degree oven for 10-12 minutes or until lightly browned. Transfer to rack to cool.
