Pistachio Pecan Party Cookies Recipe

September 22, 2012 Leave a Comment

Pistachio Pecan Party Cookies

Tender and flavorful, these Pistachio Pecan Party Cookies make a wonderful addition to a tray of festive cookies. These cookies have a hint of green color to them which is given when you add just 3 -5 drops of green food color.

Pistachio Pecan Party Cookies Recipe

Pistachio Pecan Party Cookies

½ cup powdered sugar

½ cup margarine, softened

½ cup oil

1 tsp. almond extract

2 eggs

1 (3 ½ oz.) pkg. instant pistachio pudding and pie filling mix

3 to 5 drops green food color

2 cups flour

½ tsp. baking soda

½ tsp. cream of tartar

1/8 tsp. salt

½ cup chopped pecans

Sugar

In a large bowl, combine powdered sugar, margarine, oil, almond extract, eggs, pudding mix and food color; mix well.  Add flour, baking soda, cream of tartar and salt; mix well.  Stir in pecans.  Cover with plastic wrap; refrigerate 1 hour for easier handling.

Preheat oven to 375 F.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake at 375 F. for 10 to 15 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.                     4 ½ dozen cookies

(Recipe for the Pistachio Pecan Party Cookies was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

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My Favorite Biscotti Recipe

September 20, 2012 Leave a Comment

My Favorite Biscotti

This recipe for My Favorite Biscotti was in the Sunday newspaper back in October 30, 2011, by Pam Anderson. This biscotti recipe makes plenty “GUILT-FREE COOKIES”  for your party or holiday gifts. I love biscotti cookies and when I read the recipe, I thought that if you follow my blog, you would like it too.

My Favorite Biscotti Recipe

My Favorite Biscotti

3 ½ cups unbleached all-purpose flour

1 tsp. baking powder

¾ tsp. salt

4 large eggs, 2 egg yolks, and one egg white for brushing

2 cups sugar, plus extra for sprinkling

2 tsps. Vanilla

2 Tbsp. almond liqueur, such as Disaronno

1 Tbsp. anise seed

4 cups coarsely chopped whole almonds

Adjust oven rack to lower-middle and upper positions and heat oven to 325 F.  Line two large, rimmed baking sheets with parchment paper.

Whisk flour, baking powder and salt in a medium bowl.  Beat eggs, egg yolks and sugar with an electric mixer in large bowl until light, about 2 minutes; beat in vanilla, liqueur and anise.  Beat in dry ingredients and then almonds to form sticky but workable dough.

Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15-by-2-inch log.  Carefully transfer 2 logs to each baking sheet brushing each with egg white and sprinkling with sugar.  Bake until pale golden and just beginning to crack, 20 to 25 minutes.

Cool cookie logs on baking sheet until tepid, about 40 minutes.  Keeping oven racks in position, heat oven to 200 F.  Slice logs diagonally ½-inch thick with a serrated knife, laying slices on baking sheets in single layer.  (There will be enough cookies for 3 sheets).  Working 2 sheets at a time, bake biscotti until crisp and golden, about 25 minutes.  Remove from oven and cool.  (Can be stored in airtight container up to 2 weeks).

 

(Recipe for My Favorite Biscotti was in Sunday newspaper, Pam Anderson, October 30, 2011)

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Chris Kringle Cookie Recipe

September 14, 2012 Leave a Comment

Chris Kringle Cookies

When I was living in Albany, NY, I got the Chris Kringle recipe from a friend of mine in 1988.  This recipe I baked for just about every holiday.  I still make these cookies (2012) for Valentine’s Day and Christmas every year.

Chris Kringle Cookie Recipe

Chris Kringle

½ cup margarine

½ cup butter

2 cups sugar

3 eggs

1 ½ tsp. cream of tartar

1 ½ tsp. baking soda * dissolve in 2 tablespoons milk

1 tsp. salt

1 tsp. vanilla

(Add 2 oz. unsweet chocolate before flour is added – if you want chocolate cookies)

4 ½ cups flour

Preheat oven to 350F.  Cream margarine, butter and sugar until it gets creamy (about 6 minutes).  Add eggs, cream of tartar, baking soda, salt, and vanilla (unsweet chocolate ONLY if you’re making chocolate cookies) and 3 cups flour; mix together until flour is mix in well.  Add the rest of flour (1 ½ cups flour).  Chill batter overnight.

Roll the cookies THICK on ungreased sheets.  Bake for 13 minutes; until light in color.

 Icing:  2 ½ – 3 cups powder sugar

6 Tbsp. margarine, softened

1/8 to 1/2 cup milk

1 -2 tsp. milk

Mix margarine with powdered sugar, milk and vanilla.  Make as THICK or THIN, as you like it.

 

(Recipe for Chris Kringle and Icing came from a friend, 1988)

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Potato Chip Cookies Recipe

September 10, 2012 Leave a Comment

Potato Chip Cookies

Recipes provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Give this recipe a try the next time you’re looking for a sweet and salty snack!  The cookies quickly bake to a crispy, golden brown…and disappear even faster!

Monna Lu Bauer                                                                             Lexington, Kentucky

 

Potato Chip Cookies Recipe

Potato Chip Cookies

1 cup butter flavored shortening

¾ cup sugar

¾ packed brown sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

2 cups crushed potato chips

1 cup butterscotch chips

In a large bowl, cream shortening and sugars until light and fluffy.  Beat in eggs.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Stir in potato chips and butterscotch chips.

Drop by tablespoonful’s 2 in. apart onto ungreased baking sheets.  Bake at 375 F. for 10 – 12 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.

(Recipe for Potato Chip Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

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Raspberry Sandwich Spritz Recipe

September 6, 2012 Leave a Comment

Raspberry Sandwich Spritz

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I started baking these classics when I was in high school, and I still make them for my children and grandkids.  The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien  Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

1 cup (6 oz.) semi-sweet chocolate chips

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets.  Cut each strip into 2-inch pieces (do not separate).  Bake at 357F. for 12 to 15 minutes or until edges are golden brown.  Cut again if necessary.  Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies.  In a microwave, melt chocolate chips; stir in until smooth.  Place chocolate sprinkles in a small bowl.  Dip each end of cookies in melted chocolate, allow excess to drip off.  Dip in sprinkles.  Place on waxed paper; let stand until set.

(Recipe for Raspberry Sandwich Spritz cookies was in Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue.)

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Peekaberry Boos Recipe

September 4, 2012 Leave a Comment

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)

 

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Almond Crescents Cookie Recipe

September 1, 2012 Leave a Comment

Almond Crescents Cookies

In the early 80’s I was working for Grumman Data Systems in Bethpage, New York.  I had gotten this Almond Crescent recipe from one of the lady’s I used to work with.  It makes A LOT of crescents, so I cut the recipe in half.

Almond Crescents Cookie Recipe

Almond Crescents Cookie

2 sticks margarine

4 Tbsp. sugar

2 tsp. vanilla

2 cups flour

1 ½ cups almonds

Mix in order mentioned above.  Roll in small balls 1 inch; then shape into crescent shapes.

Use ungreased baking sheets.  Bake in 350F. oven for 13 minutes; done when it’s very light brown.

Let it cool awhile, and then roll the cookies into powdered sugar.

(Recipe for the Almond Crescents Cookie was given to me while I was working at Grumman Data Systems.)

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Cherry Shortbread Cookies Recipe

August 28, 2012 Leave a Comment

Cherry Shortbread Cookies

When I was living in Albany, NY; I made these Cherry Shortbread cookies for the first time in 1984.  I doubled the recipe to fit into an 11×17 inch pan.  I have made these cookies since 1984, and its 2012 now.  Everyone enjoys these cookies that I sometime make them 2 – 3 times a year.  They are really good.

Cherry Shortbread Cookies Recipe

Cherry Shortbread Cookies

1 ¼ cup Maraschino cherries

3 1/8 cups flour (3 cups plus 2 Tbsp.)

9 Tbsp. sugar (heaping ½ cup)

1 ½ tea nutmeg

1 ½ cup margarine

4 – 6 drops red food coloring

 

First chop and drain the cherries on a paper towel.

Put the mixer on low speed and mix the flour, sugar, nutmeg, margarine and the food coloring; mix until mixture resembles fine crumbs.  Then stir in the cherries.

Put mixer on a higher speed until dough is smooth.  Put the dough into a ungreased cookie sheet; pat it down until it is all level.

Bake on 325F. for 20 – 25 minutes until edges are firm and bottom is lightly browned.  Cut while warm into 3 x 1 sticks (place the pan with the handles on the top and bottom); then cut 2 strips downwards (4 inches apart) so there are 3 strips facing you, then turn pan around and cut 1 inch downwards. So there will be 3 x 1 inch sticks.  Transfer to wire rack; cool completely.  Drizzle with glaze.

Glaze

Powdered sugar

1 Tsp. of each cherry & almond flavoring

(stir until smooth)

(Recipe for the Cherry Shortbread Cookies, I can’t find the book that the recipe was in)

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Chocolate Meringue Kisses Recipe

August 24, 2012 Leave a Comment

 

Chocolate Meringue Kisses

Your sweetheart is sure to adore these light, cocoa-flavored meringue cookies with chocolate kiss centers.  Bake them on parchment paper for delicate browning.

Chocolate Meringue Kisses Recipe

Chocolate Meringue Kisses

3 egg whites

¼ tsp. vinegar

1/8 tsp. salt

¾ cup sugar

½ tsp. vanilla

1 Tbsp. unsweetened cocoa

48 milk chocolate kisses, unwrapped

Heat oven to 300 F.  Line cookie sheets with parchment paper.  In small bowl, beat egg whites, vinegar and salt until foamy.  Gradually add sugar and vanilla; beating until stiff peaks form.  Beat in cocoa.

Pipe or spoon batter into 1 inch mounds on parchment lined cookie sheets.  Bake at 300 F. for 15 minutes or until meringues are partially set.  Place 1 chocolate kiss  in center of each meringue; press down.  Bake for an additional 5 to 10 minutes or until dry and edges are lightly browned.  Remove from oven; cool completely.  Remove from parchment paper.   4 dozen cookies.

 

(Recipe for the Chocolate Meringue Kisses was in Pillsbury Classic Cookbooks, Chocolate Lovers IV Anytime Treats, Brownies Galore and Irresistible Desserts, February, 1990)

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Easy Kitchen Sink Cookies Recipe

August 20, 2012 Leave a Comment

Easy Kitchen Sink Cookies

Recipes provided courtesy of Taste of Home.  Find more great recipes at

www.tasteofhome.com.

 

Crisp on the outside and soft inside, these goodies are packed with oats, coconut, chocolate and tons of flavor.

                                                                                        Brittney Musgrove Dallas, Georgia

 

Easy Kitchen Sink Cookies Recipe

Easy Kitchen Sink Cookies

1 cup butter, softened

1 ¼ cups packed brown sugar

2 eggs

3 tsp. vanilla

2 tsp. 2% milk

2 cups quick-cooking oats

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

1 cup (6 oz.) semi-sweet chocolate chips

1/3 cup Reese’s pieces

1/3 cup flaked coconut

1/3 cup chopped walnuts

1/3 cup milk chocolate M&M’s

Preheat oven to 375F.  In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla and milk.  Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3 inches apart onto ungreased baking sheets.  Flatten slightly with the bottom of a glass coated with cooking spray.

Bake at 375F. for 8 – 10 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.      5 dozen

 

(Recipe for Easy Kitchen Sink Cookies Recipe was in the Taste of Home Cookies and Bars magazine, display until June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

 

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