Chocolate Chip Crunch Cookies

August 19, 2012 Leave a Comment

Chocolate Chip Crunch Cookies

About 8 years ago (2004), Mike came home with a recipe for Chocolate Chip Crunch Cookies.  His friend, Glen Corbett, gave him the recipe, and said that his wife (Ann Marie) thought that I might want to give it a try.  Ann Marie said that she was reading a book, and it had recipes in the book, and she thought that this one sounded pretty good.  Well, I did also, and the cookies were really good.  So thank you, Ann Marie.

Chocolate Chip Crunch Cookies Recipe

 

Chocolate Chip Crunch Cookies

1 cup butter, melted

1 cup white sugar

1 cup brown sugar

2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla

2 beaten eggs (use a fork to beat the eggs)

2 ½ cups flour

2 cups crushed corn flakes (crush them with your hands)

1 ½ cups chocolate chips

Melt butter, and add the sugars and stir.  Add soda, salt, vanilla, and beaten eggs; mix well.  Then add flour and mix it in.  Add crushed corn flakes and chocolate chips; mix thoroughly.

Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet.  Press them down with floured or greased fork in a crisscross pattern (the same method as peanut butter cookies).

Bake at 375F. for 10 minutes.  Cool on cookie sheet for 2 minutes, then remove to a wire rack until completely cool.  The rack is important – it makes them crisp.

(Recipe for the Chocolate Chip Crunch Cookies came from Ann Marie Corbett, 2004)

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Peanut Blossoms Cookie Recipe

August 18, 2012 Leave a Comment

Peanut Blossom

I made the Peanut Blossoms Cookie Recipe since 1990.  My husband’s mother, Marie Shea, also made this recipe for a long time.  It is one way of using up the chocolate kisses that would be left over from a holiday; such as Eater and Christmas; you always have left over kisses…I know I do.

Peanut Blossoms Cookie Recipe

Peanut Blossoms

1 ¾ cups flour

½ cup sugar

½ cup firmly packed brown sugar

1 tsp. baking soda

½ tsp. salt

½ cup shortening

½ cup peanut butter

2 Tbsp. milk

1 tsp. vanilla

1 egg

Sugar

48 milk chocolate candy kisses

Heat oven to 350F. for 9 to 12 minutes.  In large bowl, combine flour, ½ cup sugar, brown sugar, baking soda, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms.  Shape into 1-inch balls; then roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake on 350F. for 9 to 12 minutes or until golden  brown.  Immediately top each cookie with a candy kiss, pressing down firmly until cookie cracks around edge; remove from cookie sheets.

Makes 4 dozen cookies

 

(Recipe for Peanut Blossoms is from Pillsbury Classic Cookbooks, 1989, Poppin’ Fresh Homemade Cookies, page 32, October issue)

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Anginette Cookie Recipe

August 17, 2012 1 Comment

Anginette Cookie Recipe

My aunt made the Anginette  Cookies Recipe for EVERY occasion since I was in my teens, and to this day my cousin Julie and myself are the only two that try to carry on the tradition.

Anginette Cookie Recipe

 Anginette

2 LB. WONDRA flour (minus 1 ½ cups)

9 HEAPING tsp. baking powder

1 cup sugar

8 eggs

¼ cup milk

1 stick margarine

5 tsp. anise extract

3 tsp. lemon extract

Mix dry ingredients with margarine, and make sure you mix well with your hands.

In separate bowl, beat eggs, milk, anise and lemon extract.  Then add to dry ingredients, work in well with your hands.  Batter will be tacky, go to hard surface, and gradually add remaining flour.  If still tacky add regular flour a little at a time.  Then roll and twirl around fingers (the Anginette’s should be wrapped around two fingers, making three small twirls).  Bake on 350 F. on second shelf until tips are golden brown 10 – 12 minutes.  Makes about 80 cookies.

Icing

1 box confectionery sugar

Anise extract to taste

Water – a little at a time, until you reach thickness you want

Put long sheets of wax paper on kitchen table, and then ice the cookies by spreading the icing all over the cookie except the bottom, I like the icing to be thin because it’s easier to spread .  Wait a few hours, because the icing should be dry to the touch.  Best if the Anginette’s are made 2 days before you need them.

*Use WONDRA flour only because the flour has to be fine 

(Recipe is from my aunt)

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Apricot Sesame Cookies Recipe

August 11, 2012 Leave a Comment

Apricot Sesame Cookies

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

 

This recipe is a favorite of mine to make for special occasions.  The cookies freeze beautifully, so they can conveniently be made ahead of time.  Substitute peach, strawberry or raspberry jam if you like.

Jeanne Allen Webster, New York

Apricot Sesame Cookies Recipe

Apricot Sesame Cookies

1 cup butter, softened

½ cup sugar

1 tsp. almond extract

2 cups flour

½ tsp. salt

¼ cup plus 3 Tbsp. sesame seeds

6 Tbsp. apricot jam

Preheat oven to 400F.   In large bowl, cream butter and sugar until light and fluffy.  Beat in extract.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls: roll in sesame seeds.  Place 2-inches apart on ungreased baking sheets.

Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball.  Fill with jam.  Bake at 400F. for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

 

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

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Walnut Tarts Cookie Recipe

August 10, 2012 Leave a Comment

Walnut Tarts Cookie Recipe

The Walnut Tart Cookie Recipe I got from the back of the package of the Rowco Tart Tassie.  The first time I made the walnut tarts, was back in 1986.  When I had made the walnut tarts (I had made 3 recipes at once), I only had one of the little tart pan; it has 12 little tarts in the pan.  Well, it had taken so long to make them, that when the walnut tarts were done, I went out to buy 4 more pans.  So keep that in mind when you make the walnut tarts.

Walnut Tarts Cookie Recipe

Walnut Tarts

For the Dough:

½ cup margarine

3 oz. pkg. cream cheese

1 cup flour

Let margarine and cream cheese soften at room temperature, then mix well.  Add flour, mix to a soft dough.  Chill at least 1 hour or overnight.

Pecan Filling

1 tsp. melted butter

¾ cup brown sugar

1 large egg or 2 small eggs

1 tsp. vanilla

½ to 1 cup chopped nuts

Mix all ingredients well, fill tart ¾ full.  Bake at 375F.  For 27 minutes.  Dust tops with powdered sugar when cool.

Makes 36

(Recipe is from Rowoco Tart Tassies)

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Chocolate Sparkle Cookies Recipe

August 8, 2012 Leave a Comment

Chocolate Sparkle Cookies

My husband, Mike, is ALWAYS working (day and night) on his computer, and one night he came up to me around 9 PM, and said that he found a recipe that was on his computer, and that I might want to make it.  After I read the recipe and it sounded good and I put it aside and thought that I would make it when I had the time.  You see, I made cookies for Mike to bring into work every week, and I put it aside and forgot about it.  It wasn’t until recently, that I found the recipe for Chocolate Sparkle Cookies that I thought it was gone for good, because I couldn’t fine it.

Chocolate Sparkle Cookies Recipe

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 Chocolate Sparkle Cookies

½ lb. bittersweet chocolate

3 Tbsp. butter, room temp.

2 eggs

1 Tbsp. honey

1/3 cup sugar, plus more for rolling

¾ cup ground almonds

2 tsp. cocoa powder

Pinch of salt

Powdered sugar for garnish

Preheat oven to 325F.   Melt chocolate on top of double boiler, over (but not in contact with) simmering water.  Cut butter into small pieces and mix into heated chocolate until melted.

Beat eggs with mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes).  Fold into the chocolate-butter mixture.   Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture.

Cover and refrigerate overnight.

Line a baking sheet with parchment paper.  Use a small ice cream scoop to form the dough into 1 inch balls.  Working quickly, roll the balls in granulated sugar.

Place on the baking sheet about 2 inches apart.  Bake at 325F. for about 12 minutes, until the centers are moist, but not wet.  Cool slightly.  Dust lightly with powdered icing sugar.   Makes 36 cookies

 

(Recipe for the Chocolate Sparkle Cookies, was found on the eG Forums in 2010)

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Black and White Cookies Recipe

August 7, 2012 Leave a Comment

Black and White Cookies

I had made Black and White Cookies 12 years ago.  They came out really good…but it takes too long when it’s time for the icing.  So if you make them…just make sure you have the time, because you will be there for a while.

Black and White Cookies Recipe

Black and White Cookies

1 1/3 cups sugar

1 cup butter-flavored solid vegetable shortening

¼ pound margarine

2 tsp. light corn syrup

4 eggs, at room temperature

2 ¼ cups cake flour

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

2 tsp. vanilla

¼ tsp. lemon flavoring

1/8 tsp. orange flavoring

For Vanilla Icing:   1 ½ pounds confectioners’ sugar, sifted

1/3 cup light corn syrup

¼ cup water

½ tsp. vanilla

For Chocolate Icing:   1 recipe vanilla icing

4 ounces semisweet chocolate, melted

Preheat oven to 400F.  Cover 2 baking sheets with parchment paper.  If making cookies, trace4 (4 ½ inch) circles on each sheet.  If making smaller cookies, trace 4 (3 ½ inch) circles.  Place oven rack in the center on oven.

Cream sugar, shortening and margarine in a large bowl.  Add corn syrup and eggs, 1 at a time, beating until just incorporated.

Combine flours, baking powder and salt.  Add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients.  Add vanilla, lemon and orange flavorings.

To make large cookies, place ½ cup batter in center of each circle and spread evenly with the bank of a spoon to fit outline; bake 1 tray at a time for 10 minutes.  To make smaller cookies, spread 1/3 cup batter in each circle; bake 1 tray at a time for 8 minutes.

Makes 10 to 12 large cookies or 16 to 18 small ones.

For vanilla icing, combine ingredients in top of a double boiler over low heat.  Stir until well combined; mixture will be thick.  Cook to 100 degrees.  If too thick, add a few drops water.  Remove from heat; keep icing over hot water.  Turn cookies over and frost one half.   To keep icing glossy, tilt the cookie to allow icing to spread to the edge.  Place on rack to dry.

To make chocolate icing, add melted chocolate to vanilla icing and ice the unfrosted halves.

 

(Recipe for the Black and White Cookies was in the Newsday (on Long Island) in 2000; Marie Bianco is a regular contributor to Food Day)

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Aunt Peg’s Sugar Cookies Recipe

August 1, 2012 Leave a Comment

Aunt Peg’s Sugar Cookies

Back in the early 80’s, when I was meeting my husband’s family for the first time.  I had the BEST Sugar Cookies ever, they were made by my husband’s Aunt Peg.  She always made sure that whenever my husband came to visit (Christmas holiday) to have a BIG BAG of these cookies for her favorite nephew, Mike.  We had a 4 hour drive, so we went to Endicott, NY, about 2 times a year.

Aunt Peg’s Sugar Cookies Recipe

Aunt Peg’s Sugar Cookies

2 cup sugar

½ cup Crisco

½ cup margarine

3 eggs

1 cup buttermilk

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 ½ tsp. nutmeg

5 – 7 cups flour

Preheat oven to 350F.  Beat until light, the sugar, Crisco, margarine and eggs.

Then add the buttermilk, baking soda & powder, salt and nutmeg, mix well.

Add about 5 – 7  cups of flour.  Cut out 5” circles; sprinkle tops with sugar.

Bake on 350F. for 8-10 minutes.

 

(Recipe for Aunt Peg’s Sugar Cookies is from my husband Mike’s, Aunt Peg,  1983 )

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Molasses Spice Cookies Recipe

July 30, 2012 Leave a Comment

 

Molasses Spice Cookies

I found the Molasses Spice Cookie recipe on my computer, when I was looking for recipes on www.thespicehouse.com in 2009.  I haven’t made it…so I don’t know how good it is.  So if anyone wants to test it out…just let me know, so I can put your comments on my site.

Molasses Spice Cookies Recipe

Molasses Spice Cookies

3 tsp. Chinese Five Spice

1 cup sugar

¾ cup butter, softened

¼ cup dark molasses

1 egg

2 cups flour

2 ½ tsp. baking soda

Coarse sugar

 

Preheat oven to 350F.  In mixing bowl combine sugar, butter, molasses and egg.  Beat on medium speed until well blended.  Add flour, baking soda and spices; beat on low speed until dough forms.  Shape onto one inch balls and roll in coarse sugar before baking.  Bake 8 – 10 minutes.  Makes 22 large cookies.

 

(Recipe for the Molasses Spice Cookies I found on www.thespicehouse.com. in 2009)

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Secret Recipe Chocolate Chip Cookies

July 26, 2012 Leave a Comment

Secret Recipe Chocolate Chip Cookies

Every now and then I get recipe cards in the mail.  I had gotten the Secret Recipe Chocolate Chip Cookies three years ago.  Well, I made these cookies and they were really good.  Try them…I think you’ll like them.

Secret Recipe Chocolate Chip Cookies

Secret Recipe Chocolate Chip Cookies

½ cup rolled oats, regular or quick

2 ¼ cups flour

1 ½ tsp. baking soda, ½ tsp. salt and ¼ tsp. cinnamon

1 cup butter, softened (2 sticks)

¾ cup firmly packed brown sugar

¾ cup sugar

2 tsp. vanilla

 1 tsp. lemon juice

2 eggs

2 cups semi-sweet chocolate chips and 1 cup chopped walnuts

Preheat oven to 350F.  Cover baking sheets with parchment paper.  Place rolled oats in blender and process until finely ground.  Combine ground oats, flour, baking soda, salt and cinnamon in mixing bowl.

In another bowl, cream butter, sugar, vanilla and lemon juice together using mixer.  Add eggs and beat until fluffy.

Stir in flour mixing into egg mixture, blending well.  Add the chocolate chips and nuts to the dough and mix well.  Using ¼ cup of dough for cookie, scoop round balls with an ice-cream scoop and place 2 ½ inches apart on baking sheets. (Or use the medium ice cream scoop, which holds 1 ½ Tbsp. of dough, that’s the scoop I use.  Bake them for 13 – 15 minutes on 350F.)  Bake until cookies are lightly browned, 16 to 18 minutes.  Transfer to wire rack to cool completely.  Store in a sealed container to keep them soft and chewy.

 

(Recipe for Secret Recipe Chocolate Chip Cookies is from Easy To Bake Easy To Make)

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