[Sca-cooks] Cookie Recipe(s) for December 7
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Tue Dec 7 13:48:53 PST 2004
Okay, so somebody else did 2 recipes on the 2nd, so I decided to do 7 on
the 7th. ;-) Actually, I was having a *really* tough time deciding, so I
just sent a few extras. ;-) Then, since I was so close, I just included
the last one.
The first three are ones we always make for Christmas, when we make
Christmas cookies. The Pfeffernuesse recipe is very different from most
Pfeffernuesse cookies -- it reminds me of a snowball. The tassies are a
family tradition of my DH's family. They are like small pecan tarts. The
Choco Peanut Butter Dreams are festive and really good. As for the other
recipes, the Just Good Cookies and Rolo Cookies are personal
favorites. The peanut butter cookies are *really* easy (and the sugar
cookie variation is really good, too). And I know it's early to be
thinking about Hamantaschen, (or is it ;-)), but this is the best
Hamantaschen recipe I've found.
Happy Holidays and Enjoy!
Cindy
* Exported from MasterCook *
Pfeffernuesse
Recipe By :Philadelphia Inquirer, 12/14/88
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Flour
1/2 tsp Cloves
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cardamom
1/4 tsp Black Pepper
1/4 tsp Baking Soda
2 Eggs
1 cup Dark Brown Sugar
1/3 cup Walnuts -- finely chopped
3 cups Sugar
1 dash Cream of Tartar
1 cup Water
2 Egg Whites
Sift flour with spices and soda. Set aside.
In large bowl, using an electric beater at high speed, beat eggs and brown
sugar until light (about five minutes). At low speed, beat in flour
mixture and nuts. Mix until well-combined. Dough with be *sticky*.
With wet hands, pinch dough by tablespoonsful and roll into 1-inch balls.
Place on lightly greased cookie sheets and bake at 375 degrees for 12 to 15
minutes. Cool on wire rack.
While the cookies are cooling, combine sugar with cream of tartar and water
in a large saucepan. Bring to a boil over medium heat, stirring until sugar
dissolves. Boil without stirring for five minutes or until sugar forms a
two-inch thread when dropped from the spoon (235 degrees on the candy
thermometer).
Meanwhile, in a medium bowl, with mixer at medium speed, beat egg whites
until stiff peaks form. Pour syrup into egg whites in a continuous stream,
beating constantly. Beat together until mixture is slightly thickened.
Drop the cooled cookies, a few at a time, into the glaze. With a fork,
turn to coat completely. Lift out and place on a wire rack to dry or,
preferably, roll in a shallow bowl of sifted confectioners' sugar for a
final dusting of crunchy, snow-like frosting. Store in a tightly covered
container at least a week before using.
Cuisine:
"German"
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Per Serving (excluding unknown items): 112 Calories; 1g Fat (6.8% calories
from fat); 1g Protein; 25g Carbohydrate; trace Dietary Fiber; 9mg
Cholesterol; 15mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Choco Peanut Butter Dreams
Recipe By :Quaker Oatmeal ad, Family Circle, December 20, 1988
Serving Size : 72 Preparation Time :0:00
Categories : Brand/Prepared Chocolate
Cookies Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Brown Sugar
1 cup Peanut Butter
3/4 cup Unsalted Butter -- or margarine
1/3 cup Water
1 Eggs
1 tsp Vanilla
3 cups Oats -- uncooked
1 1/2 cups Flour
1/2 tsp Baking Soda
1 1/2 cups Chocolate Chips
4 tsp Shortening
1/3 cup Chopped Peanuts -- unsalted
Heat oven to 350 degrees. Beat sugar, peanut butter and margarine
until fluffy. Blend in water, egg, and vanilla; add combined dry
ingredients, mixing well. Shape into 1-inch balls. Place on ungreased
cookie sheet; flatten with glass dipped in sugar. Bake 8-10 minutes or
until golden brown. Cool completely.
In a saucepan over low heat, melt chocolate and shortening,
stirring constantly until smooth.* Top each cookie with 1/2 tsp.
chocolate; sprinkle with nuts. Chill until set.
*Microwave instructions: Place chocolate and shortening in a
glass container; microwave at HIGH 1 to 2 minutes, stirring after 1 minute
and then every 30 seconds until smooth.
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Per Serving (excluding unknown items): 120 Calories; 8g Fat (55.0% calories
from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol;
28mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 4409 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pecan Tassies
Recipe By :Irma Tarsi
Serving Size : 24 Preparation Time :0:00
Categories : Brand/Prepared Cookies
Family Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Crust---
3 oz Cream Cheese -- softened/room temp
1/2 cup Unsalted Butter -- softened/room temp
1 cup Sifted Flour
---Filling---
1 Eggs
3/4 cup Brown Sugar
1 Tbsp Unsalted Butter -- softened
1 tsp Vanilla
1 dash Salt
2/3 cup Pecans -- chopped/divided
Preheat oven to 350 degrees.
To make crust: Blend together cream cheese and butter. Stir in
flour. Chill about 1 hour. Shape into 2 dozen 1-inch balls; place in
ungreased miniature muffin tins. Press dough against bottom and sides.
To make filling: Beat together egg, brown sugar, butter, vanilla,
and salt just until smooth. Add pecans to egg mixture. Add egg mixture
and top with remaining pecans. Bake at 350 degrees for 25 minutes or
until filling is set. Cool; remove from pans.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 108 Calories; 8g Fat (63.6% calories
from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 23mg
Cholesterol; 26mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2
Fat; 1/2 Other Carbohydrates.
NOTES : egg mixture into shells, and top with remaining pecans.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Rolo Cookies
Recipe By :Internet
Serving Size : 48 Preparation Time :0:00
Categories : Brand/Prepared Chocolate
Cookies Family
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
3/4 cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup unsalted butter -- softened
2 tsp vanilla
2 eggs
1 cup pecans -- finely chopped
48 Rolo candies
1 Tb sugar
Preheat oven to 375 degrees. In small bowl, combine flour, cocoa,
and baking soda. Mix well. In large bowl, beat the sugars and butter
until light and fluffy. Add vanilla and eggs; beat well. Add flour
mixture; blend well. Stir in 1/2 cup of pecans. For each cookie, with
floured hands, shape about 1 Tb of dough around a Rolo, covering
completely. In small bowl, combine rest of pecans and 1 Tb sugar. Press
one side of each ball in pecan/sugar mixture. Place nut side up on
ungreased cookie sheet, 2 inches apart. Bake 7 - 10 minutes or until set
and slightly cracked. Cool on cookie sheet 2 minutes, then remove and
cool completely on wire racks.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123 Calories; 6g Fat (40.9% calories
from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat; 1 Other Carbohydrates.
NOTES : 1 pkg of Rolo candies has 48 in it. I buy 2 packages to allow for
some being eaten during the baking process and because I can get more than
4 dozen cookies out of the dough.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Just Good Cookies
Recipe By :Hunter Peak Ranch (in Amer Ctry Inn B&B Cookbook)
Serving Size : 24 Preparation Time :0:00
Categories : Brand/Prepared Chocolate
Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Unsalted Butter
1 cup Peanut Butter -- less, if desired
1 cup Brown Sugar
1/2 cup Sugar
3 Eggs
1 Tbsp Vanilla
2 cups Flour
2 tsp Baking Powder
2 cups Rolled Oats -- uncooked
12 oz Chocolate Chips
Coconut -- optional
Raisins -- optional
Peanuts -- optional
Preheat oven to 350 degrees. Grease cookie sheets.
In a large mixing bowl, cream together butter, peanut butter, brown sugar,
and sugar. Add in eggs and vanilla, and beat mixture until light and
fluffy. Sift flour and baking powder, add to creamed mixture, and blend
well. Stir in oats and chocolate chips. (Add coconut, raisins, and/or
peanuts at this time, if desired.)
Place on prepared cookie sheets, making cookies any size desired. Bake at
350 for 10-12 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 312 Calories; 18g Fat (50.8%
calories from fat); 6g Protein; 34g Carbohydrate; 2g Dietary Fiber; 44mg
Cholesterol; 103mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3
1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Makes approximately 2 dozen *very* large cookies. (I don't think
I've been able to make less than 3 dozen with this recipe, even when
they've been very large.)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Kathryn's Peanut Butter Cookies
Recipe By :Home and Family, w/o March 3, 1997
Serving Size : 1 Preparation Time :0:00
Categories : Candy Cookies
Do-Ahead Easy
Quick Sweet
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 oz peanut butter/chocolate chip cookie dough --
chilled/* see note
24 miniature Reese's cups
Preheat oven to 350 degrees. Slice the dough into 1" rounds. Divide each
round into quarters. ** Take 2" tart tins and spray with non-stick
cooking spray. Place the quarter piece of dough into each tart tin and bake
for 10-12 minutes. While cookies are baking, remove peanut butter cups
from wrappers. When cookies are removed from oven, press a peanut butter
cup in the top center of each cookie. Let cool.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
NOTES : * Recipe can also be used with Sugar Cookie Dough Roll. This
version of the recipe won the grand prize in a recent Child magazine cookie
recipe contest.
** Or just divide dough evenly into 24 pieces.
* Exported from MasterCook *
Hamantaschen
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 cup sugar
1 egg
1 Tablespoon milk
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
jelly or jam -- or other filling
Cream the butter (rubbing it with the back of a wooden spoon) and gradually
add the sugar. Beat the mixture until fluffy. Add egg, milk, and vanilla,
and beat well.
Sift together flour, salt, and baking powder. Add to the mixture.
Stir to make a soft dough. Chill in the refrigerator for 20 minutes.
Sprinkle a board lightly with flour. Roll the dough out on the board until
it is about 1/8 inch thick. Dip a wide-mouthed jar or glass into flour and
press it into dough to cut circles.
Spoon some jelly or jam in the center of each circle. Bring three sides of
the circle together to form a triangle (leaving about 1/3 open. Pinch the
edges together to make a seam.
Arrange well apart on an ungreased cookie sheet. Bake at 400 degrees for
10-23 minutes. Makes about 3 dozen.
Source:
"The recipe with the picture of the lion"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 72 Calories; 3g Fat (34.3% calories
from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
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