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American Recipes »  Cookies

 

Cookies



Classic Brownies
   

In a microwave set at 50% power or in a double boiler, melt Crisco and chocolate together (see Tips on melting chocolate). Set aside to cool. Preheat oven to 350. Grease well a glass 8" x 8" pan. In a medium sized bowl, beat eggs until light yellow in color. Add sugar and beat until fluffy. Beat in the cooled chocolate mixture. Gently stir the baking powder and salt into the sifted flour and add to the mixture in the bowl. Stir in vanilla and nuts and stir well. Spread in the greased 8" x 8" pan and bake for 30-35 minutes (for baking hints, see Tips on making brownies). Cool before cutting into squares.

Half Sheet Brownies
   

Preheat the oven to 350. Grease a 13" x 18" half sheet heavily, or use a good grade of parchment paper. Melt the chocolate and butter together (a large Pyrex cup at half power in the microwave works well - see Tips for melting chocolate). Set aside to cool completely. In a large bowl, beat eggs until light yellow. Add sugar and beat until fluffy. Beat in cooled chocolate mixture. Beat in flour. Add vanilla and salt. Blend well. Now's the time to have some fun. Choose to make an entire sheet of plain brownies, or divide the batter and beat in treats such as M&Ms, nuts or chocolate chips. Spread all the batter into the prepared pan. Bake for approximately 25 minutes or until the brownies have a glassy, set look even in the center of the pan. Cool completely before cutting and serving.

Butterscotch Chip Brownies
   

Preheat the oven to 350F. Coat a 7 x 11 inch or 8 x 8 inch baking pan with nonstick spray. Whisk together the oil, sugar, sour cream, egg whites, and vanilla. Add the remaining ingredients and stir until all is moist but still lumpy. Spread the batter into the baking pan and bake for 20 to 25 minutes, until the center feels firm to the touch.

Amaretti Pignoli Cookies
   

Preheat the oven to 325 Fahrenheit. Line a heavy gauge cookie sheet (or double up two cheapo cookie sheets) with professional quality parchment paper (or grease the pan well).Place the pignoli nuts in a soup bowl and set aside. Using the sharp blade in your food processor, pulse almond paste until uniformly granular. Add sugar and pulse until blended. Through the tube and while pulsing, add the whites of two large eggs. Add flour and pulse until mixed. If desired, blend in a drop of food coloring at this point. A pale pink or green is very festive for the holidays. This dough is tricky to handle. Grab two teaspoons. Collect a small rounded teaspoonful of dough right from the food processor bowl. Drop the dough from a height of about 8 or 10 inches into the bowl of pignoli. This will embed the nuts into one side of the ball of dough. Using your fingers, gather and press a few extra nuts into the sides of the ball and quickly flip the cookie onto a parchment lined cookie sheet, raw dough side down. Place cookies about 2 inches apart. Bake in the center of the oven for 15-18 minutes or until golden. Let the cookies cool on the cookie sheet - they will continue to brown slightly as they cool. When the cookies have completely cooled, use a very thin spatula to remove them from the pan. For a more perfectly rounded cookie, try piping the dough. You'll need patience. These cookies keep well in an airtight tin. If left to the air, they will harden in a few days - some people love them that way. The perfect espresso cookie!

Biscotti with Cherries and Almonds
   

On a floured surface, divide batter in half. Pat each section into a log 14" long and 1 1/2 to 2" wide. Place each log on a separate, lightly greased, heavy duty baking sheet (log will expand during baking). Bake 30 minutes until firm, but only just beginning to color. (For even baking, rotate pans 180 degrees and switch oven racks after 15 minutes). Carefully remove logs and cool on rack. Reduce oven temperature to 300. When the log feels cool enough to handle, use a long, thin serrated knife to cut biscotti into 1/2 inch slices. Stand slices on their sides on the baking sheet and return to oven and bake an additional 20 minutes. Cookies should be crisp and evenly cooked. They do not brown significantly. Cool completely before storing. Delicious served with (or dipped in!) wine, champagne or coffee.

Gingerbread Men with Character
   

In a large bowl and with a wooden spoon, cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift all dry ingredients into a separate bowl. Blend into creamed mixture. This makes a very stiff dough. Using your hands, lightly press dough into a ball and chill 3 hours or overnight. Quarter the ball of dough. Shape each section of dough into a large hockey puck and lightly flour both sides. Roll out each "puck" on a lightly floured surface 1/8 to 1/4 inch thick, depending on your preference. Cut out shapes using a cookie cutter. Place 1 inch apart on a cookie sheet lined with professional grade parchment paper (or lightly greased and floured). Bake at 375F for 5 to 7 minutes. Cool on the pan until stiff enough to transfer and then remove to a rack.

Gingerful Biscotti
   

With scissors, cut ginger into thin slivers and then crosswise to make pieces about the size of small green peas; set aside. Toast the almonds in a shallow pan in a 350 degree Farhenheit oven for 12 to 15 minutes, until lightly colored, stirring once during toasting. Set aside to cool. Into a large bowl strain or sift together - just to mix - the flour, baking soda, baking powder, salt, pepper, ground ginger, cinnamon, mustard, cloves, and sugar. Stir in the crystallized ginger, then the nuts. In a small bowl beat the eggs and honey to mix and add to the dry ingredients. Stir until the dry ingredients are completely moistened. Place two 18 to 20 inch lengths of plastic wrap on a work surface. You will form two strips of dough, one on each piece of plastic wrap. Spoon half of the dough by heaping tablespoonfuls in the middle - down the length - of each piece of plastic wrap, to form strips about 13 inches long. Flatten the tops slightly by dipping a large spoon into water and pressing down on the dough with the wet spoon. Rewet the spoon often. Lift the two long sides of one piece of plastic wrap, bring the sides together on top of the dough, and, with your hands, press on the plastic wrap to smooth the dough and shape it into an even strip about 13 to 14 inches long, 2 1/2 to 3 1/2 inches wide, and about 3/4 inch thick (no thicker). Shape both strips and place them on a cookie sheet. Place the cookie sheet with the strips of dough in the freezer for at least an hour or until firm enough to unwrap (or as much longer as you wish). To bake, adjust two racks to divide the oven into thirds and preheat oven to 300 degrees. Line two large cookie sheets with baking parchment or aluminum foil, shiny side up. To transfer the strips of dough to the sheets, open the two long sides of plastic wrap on top of one strip of dough and turn the dough upside down onto the lined cookie sheet, placing it diagonally on the sheet. Slowly peel off the plastic wrap. Repeat with the second strip of dough and the second cookie sheet. Bake for 50 minutes, reversing the sheets top to bottom and front to back once during the baking to insure even baking. These will turn quite dark during baking. Then reduce the temperature to 275 degrees and remove the sheets from the oven. Immediately - carefully and gently - peel the parchment or foil away from the backs of the strips and place them on a large cutting board top down. Slice the strips while they are still hot. Use a pot holder or a folded towel to hold a strip in place. Use a serrated French bread knife. Slice on an angle; the sharper the angle, the longer the cookies, and the more difficult it will be to slice them very thin- but you can do it, and they will be gorgeous. Cut them about 1/4 to 1/3 inch wide. Place the slices on a cut side, touching each other, on the cookie sheets. Bake at 275 degrees for about 25 minutes. Reverse the sheets top to bottom and front to back once during baking. Bake just until dry. (You have to cool one to know if it is crisp). Do not overbake. When done, cool and then store in an airtight container.

Pumpkin Tea Cakes with Cream Cheese Frosting
   

Chill batter at least 30 minutes but no longer than 1 hour (or baking powder may lose its effectiveness). Spoon by rounded teaspoonfuls onto restaurant grade or doubled-up cookie sheets at least 1 1/2" apart. Bake for approximately 10 minutes at 400 degrees. Cook until evenly baked but not browned. Cool. Frost with Cream Cheese Frosting.

Fanny's Gingersnaps
   

Heat oven to 350 degrees. Cream margarine and sugar. Mix in molasses and egg. Sift dry ingredients and add to creamed mixture. Roll into 1" balls. Place on lightly greased baking sheet. Bake for 12-15 minutes or until dough has spread and tops have cracked. Before removing to a cooling rack, sprinkle lightly with sugar.

Ginger Cookies
   

Preheat oven to 350 degrees. Cream butter and sugar. Mix in egg and molasses. Sift remaining ingredients together and add. Chill. Roll dough into balls the size of a dime. Roll balls in the extra granulated sugar and bake on a lightly greased cookie sheet 8 - 10 minutes. I slightly undercook mine so that they are chewy (about 7 minutes).


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WESTERN RECIPES | Appetizers and Snacks | Beef,Lamb and Veal Meals | Beverages | Biscuits | Breads and Pastries | Cakes and Pies | Desserts | Eggs and Breakfast | Fish Meals | Pork Meals | Poultry Meals | Salads and Dressings | Sauces and Dips | Soups and Stews | Sweets | INDIAN RECIPES | Chutneys and Pickles | Rice, Biryanis and Pulaos | Kachumbers and Raitas | Masalas & Spice Blends | Kebabs | Vegetable Purees | Steamed Vegetable Dishes | Greens or Leafy Vegetables | Indian Breads | Non-Vegetarian | Vegetarian | Indian Barbecue | Fruit Dishes | Kids Food | Health Food | Almonds Dishes | Cream Cheese Dishes | Travel Treats | Summer Coolers | Paneer Dishes | Monsoon Dishes | Milk Dishes | South Indian dishes | Mushroom dishes | Redmeat dishes | Traditional dishes | Non-Vegetarian Sweets | CHINESE RECIPES | Low Fat Recipes | Noodles Recipes | Tofu Recipes | Dim Sum Recipes | Chinese New Year Recipes | Side Dish Recipes | Chinese Rice Recipes | AMERICAN RECIPES | The Main Dish | Veggies | Cookies | Latin American Recipes | Cheese Recipes | Duck Recipes | American Rice Recipes | High Fiber Recipes | High Protein Recipes | Low Calorie Recipes | Low Carb Recipes | Low Cholesterol Recipes | Sugar Free Recipes | Quick and Easy Recipes | Casserole Recipes |
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