Maison Rustique
06-26-2007, 08:40 PM
(http://www.otwa.com/community/showthread.php?t=22116)
Whitey Ford Dec-04-04 02:30 PM
Christmas Cookies
Okay, once again I'm broke at Christmas, so my presents are going to be a tin of homemade cookies for everybody!
So my favorites are Linzer Torte cookies, (an almond crust w/rasp. jam) a coconut concoction that is sweetened coconut and egg whites, formed into pyramid shapes, baked, then you dip the tops in melted chocolate, (I think I got this recipe from a Martha Stewart cookbook) and those confectioner's sugar/walnut balls. I also like the ones (a shortbread type recipe) that you squish out of that tube device---in a star shape (cross section) and log-like (about 3" long) then you dip the ends in chocolate and crushed walnuts. I realize these descriptions leave something to be desired.
Any favorite Christmas cookie recipes?
Whitey Ford Dec-04-04 04:26 PM
Here's a link for the coconut pyramids, but I used the sweetened coconut and didn't add sugar. They came out just fine:
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=81d31a55b890f010VgnVCM1000003d370a0aRCR D&vgnextchannel=abe8dc53f03ee010VgnVCM1000003d370a0a RCRD&vgnextfmt=print&rsc=articleheading_food&lastnavigatedchannel=b1fc2798cf2ee010VgnVCM1000003 d370a0aRCRD&page=1
Coconut Pyramids
Unsweetened coconut is available in health-food stores.
Ingredients
Makes 45.
* 1 3/4 cups sugar
* 5 1/4 cups unsweetened shredded coconut
* 7 large egg whites
* 1 teaspoon salt
* 2 tablespoons unsalted butter, melted
* 1 teaspoon pure almond extract
* 1 teaspoon pure vanilla extract
* 4 ounces semisweet chocolate
* 1/2 teaspoon pure vegetable shortening
Directions
1. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.
2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.
3. Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.
First published
Copyright 2007 Martha Stewart Living O
maison rustique Dec-04-04 04:33 PM
Do you like cashews and sour cream? I've got an ancient recipe that I used to make. If that sounds good I'll look for the recipe. God I wish I could eat stuff like that again. :(
Joan Dec-04-04 04:50 PM
My family likes these cookies.
White Chocolate and Craisin Cookies
3 sticks butter ------------------1/2 cup quick oats
1 cup granulated sugar------------3/4 tsp baking soda
3/4 brown sugar-------------------1 tsp lemon juice concentrate
4 eggs----------------------------1 1/2 lbs white choc. chips
1 tsp vanilla extract-------------8 oz craisins
4 cups flour----------------------8 oz pecans
1/3 tsp salt
1/2 tsp cinnamon
Cream butter and sugars, add eggs and vanilla. Beat till mixed. Mix dry ingredients in a separate bowl. Slowly fold dry ingred. into butter mixture. Add lemon juice concentrate; blend well. Fold in white chocolate chips, craisins and pecans. Drop onto lightly greased cookie sheet by heaped tablespoons or ice cream scoop about 3 inches apart. Bake at 375 degrees for 15 min.
* These are huge cookies but if you want them smaller, just drop by heaped teaspoons.
These cookies also can be used to make an easy dessert. Just crumble them into vanilla ice cream and pour eggnog over as a sauce. Yummy.
Joan
Joan Dec-04-04 05:11 PM
This is one of my all-time favorite cookies and so quick and easy to make.
Orange Balls
1/2 cup margarine, softened
1 (16 ounce) box confectioners' sugar
1 (6 ounce) can frozen orange juice, thawed
1 (12 ounce) box vanilla wafers, crushed
1 (6 ounce) package flaked coconut
1 cup pecans, finely chopped
Mix all ingredients except pecans. Shape into 1-inch balls and roll immediately in pecans. Let stand in refrigerator for 3 hours.
Store in an airtight container in the refrigerator. Freezes well.
Yields 60 orange balls.
Joan
Joan Dec-04-04 05:18 PM
These fruit cake cookies are unbelieveably good. The candied fruits and nuts are pricey and cutting them all up is a messy job but well worth the expense and effort. This is my number 1 requested Christmas cookie.
Fruit Cake Cookies
1/2 cup butter
2/3 cup brown sugar
1 egg
1 tsp. soda
1 1/2 TBS. milk
1 1/2 cup flour
2 tsp. cinnamon
1/4 tsp. salt
1/4 cup fruit juice
1 lb candied cherries
1/2 lb candied pineapple
4 cups pecans
Cream butter & sugar, add egg. Dissolve soda in milk. Sift flour and cinnamon. Add dry ingred. alternately with fruit juice and milk. Add chopped fruit and pecans. Drop by tsp onto parchment lined cookie sheet . Bake at 300 degrees for 20 - 25 min.
Joan
Whitey Ford Dec-04-04 05:41 PM
They all sound great!
mais--bring on the recipe w/sour cream and cashews!
joan--the fruitcake cookies do sound really good. so do the others.
Made an experimental batch of the linzer torte cookies. I sorta winged it:
I put about 1/2 c. slivered almonds (oh, you are supposed to toast them, however, when I had them in the oven I got a phone call and they burnt to a crisp--kitchen was hazy with smoke. groan. so I decided to skip the toasting part :shrug: ) in my food processor and zapped'm good, then added about 1/2 c. sugar, 2/3 c. flour, 2/3 stick of butter, 2 egg yolks, and a teaspoon each of lemon zest and cinnamon. Pulsed away, then gathered the dough up and wrapped it in saran wrap and refrigerated it for a half hour.
Looked for a nice old one piece wooden rolling pin I had, (Did I sell it?) couldn't find it, so went out to the recycling and grabbed a wine bottle. :chin: Rolled out the dough and used a glass to make rounds--put them on baking tray. Then I smeared "Polaner seedless speadable raspberries" (which I got at a discount store for 99 cents for a 10oz bottle--a good buy) on the rounds. Then I made more rounds, but this time, got an apperitif glass and made cut outs in the middle to make rings and put them on top of the raspberry smeared rounds already on the sheet. Pressed'm together with my fingers and baked for 10 minutes til the edges got brown and the raspberry stuff was bubbling. I already ate two! Delish! :santa2:
maison rustique Dec-04-04 05:47 PM
LOL! I can't tell you how many batches of nuts I've burned while trying to toast them. :o
I'm off to look for the recipe and try to "not" supervise DH making a taco salad. I can't wait until I've got 2 feet again!!!!
Crows Nest Dec-04-04 06:26 PM
White Chocolate Chunk Macadamia Cookies
This recipe was published probably about 15 years or so ago either in Family Circle or Woman's Day. Supposedly it was a "knock-off" of a Mrs. Field's cookie recipe and is every bit as good. I admit, they are my most favorite cookie.
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
2/3 cup butter or margarine (10 tablespoons plus 2 teaspoons, at room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, chopped coarse (about 3/4 cups)
2 bars (3 ounces each) white chocolate, chopped in 1/2-inch pieces
Heat oven to 325 degrees. Lightly grease two 17x14-inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low, add flour, increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate. Drop heaping tablespoonsful dough 2-1/2 inches apart onto prepared cookie sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.
Makes 22 (about 2 pounds)
:tasty: :coffee2: Betcha can't eat just one! :D
maison rustique Dec-04-04 07:18 PM
Sour Cream Cashew Drops
Not sure where I got this, but it was always a big hit!
2 c. sifted flour
1 tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1 egg
½ c. soft butter
1 c. brown sugar
1 tsp. vanilla
½ c. sour cream
1 ½ c. cashew nuts
Sift flour, baking powder, soda and salt together into mixing bowl. Put egg, butter, brown sugar, vanilla and sour cream in blender/food processor and process until smooth. Add nuts and pulse until nuts are coarsely chopped. Pour into flour mixture and stir to mix. Drop by teaspoonfuls onto greased cookie sheets. Bake 10 minutes at 375 or until golden brown. Cool and frost with a white butter frosting.
maison rustique Dec-04-04 07:22 PM
Got this one from my next-door neighbor. (I think she got it from Bon Appetit magazine.) I never make it, because I'd be as big as a house if I did! :o
Pecan Pie Cookie Bars
Active Work Time: 15 minutes Total Preparation Time: 1 hour 5 minutes
The bars can be kept up to 5 days in an airtight container at room temperature or frozen as long as a month. Experiment with different flavorings—coffee, mint, almond, coconut.
BASE
1 cup flour
½ cup light brown sugar, packed
½ cup (1 stick) unsalted butter, softened
Dash salt
Heat oven to 350 degrees. Set aside an ungreased 8” square pan.
Mix together the flour, sugar butter and salt in a mixer or processor until crumbly. Spread the crumbs evenly over the pan. Lay plastic wrap over the top and press them firmly into place. Remove the plastic.
Bake until lightly browned, about 18-20 minutes.
TOPPING
¾ cup light brown sugar, packed
½ cup maple syrup
2 eggs
2 tablespoons flour
¼ cup (1/2 stick) plus 2 tablespoons unsalted butter, melted
Dash salt
1 teaspoon Bourbon
1 teaspoon vanilla extract
1 ¾ cups pecans, coarsely chopped
While the base is baking, combine the sugar, maple syrup, eggs, flour, butter, salt Bourbon and vanilla in the same (unwashed) mixer or processor until just mixed together. Stir in the pecans.
When the base is baked, remove it from the oven and evenly spoon the topping over the hot base.
Bake until the surface is set and lightly browned, about 30 minutes. Cool completely on a rack, then refrigerate it in order to cut into neat squares.
32 bars. Each bar: 157 calories; 27 mg sodium; 26 mg cholesterol; 10 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 1 gram protein; 0.74 gram fiber.
magna5 Dec-04-04 08:59 PM
Apple-Raisin Cookies
I got this recipe out of Women's Day magazine about 25 years ago. When they're baking, it makes the whole house smell like Christmas. These are incredibally moist as well.
Apple-Raisin Cookies
* 2 cups flour
* ½ tsp cinnamon
* ½ tsp ground cloves
* 1 cup sugar
* 1 cup applewauce
* 1 cup chopped nuts
* ½ tsp salt
* ½ tsp nutmeg
* ½ cup butter
* 1 tsp baking soda
* 1 egg, beaten
* 1 cup raisins
Sift together 2 cups flour with ½ tsp each: salt, cinnamon, nutmeg and ground cloves.
Cream ½ cup of butter with 1 cup of sugar.
Stir in 1 tsp baking soda into 1 cup applesauce; add 1 beaten egg.
Combine applesauce mixture with creamed mixture.
Gradually mix in sifted dry ingredients; stir in nuts and raisins.
Drop by tsp full onto cookie sheet; bake at 375f for 15 minutes.
magna5 Dec-04-04 09:32 PM
Haymarket Chocolate Chip Cookies
These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp but the centers remain pale.
Haymarket Chocolate Chip Cookies
* ½ cup soft butter or margarine (must be room temperature)
* ½ cup sugar
* 1 egg
* 1 tsp vanilla extract
* ½ cup sifted all-purpose flour
* ¼ tsp salt
* 1/3 cup chocolate chips
* 1/3 cup chopped pecans or walnuts
Cream butter and sugar until light. Add egg and beat until creamy.
Stir in vanilla, flour and salt until a smooth batter forms. Stir in chocolate chips and nuts.
Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon, well apart on the baking sheets (they will spread out while baking)
Bake at 350F for 7-10 minutes until edges are golden and centers are set. They will be soft when hot so remove immediately from baking sheet and cool on racks. They will become crispy as they cool.
Makes 24-30 cookies.
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Whitey Ford Dec-04-04 02:30 PM
Christmas Cookies
Okay, once again I'm broke at Christmas, so my presents are going to be a tin of homemade cookies for everybody!
So my favorites are Linzer Torte cookies, (an almond crust w/rasp. jam) a coconut concoction that is sweetened coconut and egg whites, formed into pyramid shapes, baked, then you dip the tops in melted chocolate, (I think I got this recipe from a Martha Stewart cookbook) and those confectioner's sugar/walnut balls. I also like the ones (a shortbread type recipe) that you squish out of that tube device---in a star shape (cross section) and log-like (about 3" long) then you dip the ends in chocolate and crushed walnuts. I realize these descriptions leave something to be desired.
Any favorite Christmas cookie recipes?
Whitey Ford Dec-04-04 04:26 PM
Here's a link for the coconut pyramids, but I used the sweetened coconut and didn't add sugar. They came out just fine:
http://www.marthastewart.com/portal/site/mslo/menuitem.aced15a43a1d10e593598e10d373a0a0/?vgnextoid=81d31a55b890f010VgnVCM1000003d370a0aRCR D&vgnextchannel=abe8dc53f03ee010VgnVCM1000003d370a0a RCRD&vgnextfmt=print&rsc=articleheading_food&lastnavigatedchannel=b1fc2798cf2ee010VgnVCM1000003 d370a0aRCRD&page=1
Coconut Pyramids
Unsweetened coconut is available in health-food stores.
Ingredients
Makes 45.
* 1 3/4 cups sugar
* 5 1/4 cups unsweetened shredded coconut
* 7 large egg whites
* 1 teaspoon salt
* 2 tablespoons unsalted butter, melted
* 1 teaspoon pure almond extract
* 1 teaspoon pure vanilla extract
* 4 ounces semisweet chocolate
* 1/2 teaspoon pure vegetable shortening
Directions
1. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.
2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.
3. Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.
First published
Copyright 2007 Martha Stewart Living O
maison rustique Dec-04-04 04:33 PM
Do you like cashews and sour cream? I've got an ancient recipe that I used to make. If that sounds good I'll look for the recipe. God I wish I could eat stuff like that again. :(
Joan Dec-04-04 04:50 PM
My family likes these cookies.
White Chocolate and Craisin Cookies
3 sticks butter ------------------1/2 cup quick oats
1 cup granulated sugar------------3/4 tsp baking soda
3/4 brown sugar-------------------1 tsp lemon juice concentrate
4 eggs----------------------------1 1/2 lbs white choc. chips
1 tsp vanilla extract-------------8 oz craisins
4 cups flour----------------------8 oz pecans
1/3 tsp salt
1/2 tsp cinnamon
Cream butter and sugars, add eggs and vanilla. Beat till mixed. Mix dry ingredients in a separate bowl. Slowly fold dry ingred. into butter mixture. Add lemon juice concentrate; blend well. Fold in white chocolate chips, craisins and pecans. Drop onto lightly greased cookie sheet by heaped tablespoons or ice cream scoop about 3 inches apart. Bake at 375 degrees for 15 min.
* These are huge cookies but if you want them smaller, just drop by heaped teaspoons.
These cookies also can be used to make an easy dessert. Just crumble them into vanilla ice cream and pour eggnog over as a sauce. Yummy.
Joan
Joan Dec-04-04 05:11 PM
This is one of my all-time favorite cookies and so quick and easy to make.
Orange Balls
1/2 cup margarine, softened
1 (16 ounce) box confectioners' sugar
1 (6 ounce) can frozen orange juice, thawed
1 (12 ounce) box vanilla wafers, crushed
1 (6 ounce) package flaked coconut
1 cup pecans, finely chopped
Mix all ingredients except pecans. Shape into 1-inch balls and roll immediately in pecans. Let stand in refrigerator for 3 hours.
Store in an airtight container in the refrigerator. Freezes well.
Yields 60 orange balls.
Joan
Joan Dec-04-04 05:18 PM
These fruit cake cookies are unbelieveably good. The candied fruits and nuts are pricey and cutting them all up is a messy job but well worth the expense and effort. This is my number 1 requested Christmas cookie.
Fruit Cake Cookies
1/2 cup butter
2/3 cup brown sugar
1 egg
1 tsp. soda
1 1/2 TBS. milk
1 1/2 cup flour
2 tsp. cinnamon
1/4 tsp. salt
1/4 cup fruit juice
1 lb candied cherries
1/2 lb candied pineapple
4 cups pecans
Cream butter & sugar, add egg. Dissolve soda in milk. Sift flour and cinnamon. Add dry ingred. alternately with fruit juice and milk. Add chopped fruit and pecans. Drop by tsp onto parchment lined cookie sheet . Bake at 300 degrees for 20 - 25 min.
Joan
Whitey Ford Dec-04-04 05:41 PM
They all sound great!
mais--bring on the recipe w/sour cream and cashews!
joan--the fruitcake cookies do sound really good. so do the others.
Made an experimental batch of the linzer torte cookies. I sorta winged it:
I put about 1/2 c. slivered almonds (oh, you are supposed to toast them, however, when I had them in the oven I got a phone call and they burnt to a crisp--kitchen was hazy with smoke. groan. so I decided to skip the toasting part :shrug: ) in my food processor and zapped'm good, then added about 1/2 c. sugar, 2/3 c. flour, 2/3 stick of butter, 2 egg yolks, and a teaspoon each of lemon zest and cinnamon. Pulsed away, then gathered the dough up and wrapped it in saran wrap and refrigerated it for a half hour.
Looked for a nice old one piece wooden rolling pin I had, (Did I sell it?) couldn't find it, so went out to the recycling and grabbed a wine bottle. :chin: Rolled out the dough and used a glass to make rounds--put them on baking tray. Then I smeared "Polaner seedless speadable raspberries" (which I got at a discount store for 99 cents for a 10oz bottle--a good buy) on the rounds. Then I made more rounds, but this time, got an apperitif glass and made cut outs in the middle to make rings and put them on top of the raspberry smeared rounds already on the sheet. Pressed'm together with my fingers and baked for 10 minutes til the edges got brown and the raspberry stuff was bubbling. I already ate two! Delish! :santa2:
maison rustique Dec-04-04 05:47 PM
LOL! I can't tell you how many batches of nuts I've burned while trying to toast them. :o
I'm off to look for the recipe and try to "not" supervise DH making a taco salad. I can't wait until I've got 2 feet again!!!!
Crows Nest Dec-04-04 06:26 PM
White Chocolate Chunk Macadamia Cookies
This recipe was published probably about 15 years or so ago either in Family Circle or Woman's Day. Supposedly it was a "knock-off" of a Mrs. Field's cookie recipe and is every bit as good. I admit, they are my most favorite cookie.
WHITE CHOCOLATE CHUNK MACADAMIA COOKIES
2/3 cup butter or margarine (10 tablespoons plus 2 teaspoons, at room temperature
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 jar (3-1/2 ounces) macadamia nuts, chopped coarse (about 3/4 cups)
2 bars (3 ounces each) white chocolate, chopped in 1/2-inch pieces
Heat oven to 325 degrees. Lightly grease two 17x14-inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer speed to low, add flour, increase mixer speed gradually and beat just until blended. Stir in nuts and chocolate. Drop heaping tablespoonsful dough 2-1/2 inches apart onto prepared cookie sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.
Makes 22 (about 2 pounds)
:tasty: :coffee2: Betcha can't eat just one! :D
maison rustique Dec-04-04 07:18 PM
Sour Cream Cashew Drops
Not sure where I got this, but it was always a big hit!
2 c. sifted flour
1 tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1 egg
½ c. soft butter
1 c. brown sugar
1 tsp. vanilla
½ c. sour cream
1 ½ c. cashew nuts
Sift flour, baking powder, soda and salt together into mixing bowl. Put egg, butter, brown sugar, vanilla and sour cream in blender/food processor and process until smooth. Add nuts and pulse until nuts are coarsely chopped. Pour into flour mixture and stir to mix. Drop by teaspoonfuls onto greased cookie sheets. Bake 10 minutes at 375 or until golden brown. Cool and frost with a white butter frosting.
maison rustique Dec-04-04 07:22 PM
Got this one from my next-door neighbor. (I think she got it from Bon Appetit magazine.) I never make it, because I'd be as big as a house if I did! :o
Pecan Pie Cookie Bars
Active Work Time: 15 minutes Total Preparation Time: 1 hour 5 minutes
The bars can be kept up to 5 days in an airtight container at room temperature or frozen as long as a month. Experiment with different flavorings—coffee, mint, almond, coconut.
BASE
1 cup flour
½ cup light brown sugar, packed
½ cup (1 stick) unsalted butter, softened
Dash salt
Heat oven to 350 degrees. Set aside an ungreased 8” square pan.
Mix together the flour, sugar butter and salt in a mixer or processor until crumbly. Spread the crumbs evenly over the pan. Lay plastic wrap over the top and press them firmly into place. Remove the plastic.
Bake until lightly browned, about 18-20 minutes.
TOPPING
¾ cup light brown sugar, packed
½ cup maple syrup
2 eggs
2 tablespoons flour
¼ cup (1/2 stick) plus 2 tablespoons unsalted butter, melted
Dash salt
1 teaspoon Bourbon
1 teaspoon vanilla extract
1 ¾ cups pecans, coarsely chopped
While the base is baking, combine the sugar, maple syrup, eggs, flour, butter, salt Bourbon and vanilla in the same (unwashed) mixer or processor until just mixed together. Stir in the pecans.
When the base is baked, remove it from the oven and evenly spoon the topping over the hot base.
Bake until the surface is set and lightly browned, about 30 minutes. Cool completely on a rack, then refrigerate it in order to cut into neat squares.
32 bars. Each bar: 157 calories; 27 mg sodium; 26 mg cholesterol; 10 grams fat; 4 grams saturated fat; 16 grams carbohydrates; 1 gram protein; 0.74 gram fiber.
magna5 Dec-04-04 08:59 PM
Apple-Raisin Cookies
I got this recipe out of Women's Day magazine about 25 years ago. When they're baking, it makes the whole house smell like Christmas. These are incredibally moist as well.
Apple-Raisin Cookies
* 2 cups flour
* ½ tsp cinnamon
* ½ tsp ground cloves
* 1 cup sugar
* 1 cup applewauce
* 1 cup chopped nuts
* ½ tsp salt
* ½ tsp nutmeg
* ½ cup butter
* 1 tsp baking soda
* 1 egg, beaten
* 1 cup raisins
Sift together 2 cups flour with ½ tsp each: salt, cinnamon, nutmeg and ground cloves.
Cream ½ cup of butter with 1 cup of sugar.
Stir in 1 tsp baking soda into 1 cup applesauce; add 1 beaten egg.
Combine applesauce mixture with creamed mixture.
Gradually mix in sifted dry ingredients; stir in nuts and raisins.
Drop by tsp full onto cookie sheet; bake at 375f for 15 minutes.
magna5 Dec-04-04 09:32 PM
Haymarket Chocolate Chip Cookies
These are thin and crispy chocolate chip cookies that are often found in cookie shops. The edges are browned and crisp but the centers remain pale.
Haymarket Chocolate Chip Cookies
* ½ cup soft butter or margarine (must be room temperature)
* ½ cup sugar
* 1 egg
* 1 tsp vanilla extract
* ½ cup sifted all-purpose flour
* ¼ tsp salt
* 1/3 cup chocolate chips
* 1/3 cup chopped pecans or walnuts
Cream butter and sugar until light. Add egg and beat until creamy.
Stir in vanilla, flour and salt until a smooth batter forms. Stir in chocolate chips and nuts.
Line cookie sheets with foil and grease lightly. Drop batter with a teaspoon, well apart on the baking sheets (they will spread out while baking)
Bake at 350F for 7-10 minutes until edges are golden and centers are set. They will be soft when hot so remove immediately from baking sheet and cool on racks. They will become crispy as they cool.
Makes 24-30 cookies.
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