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Oatmeal Raisinet Cookies

7 Aug

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2 sticks butter

1 cup brown sugar

1/2 cup white sugar

2 teaspoons vanilla

2 large eggs

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3 cups uncooked quick oats

14 ounces raisinetes

Heat oven to 350 degrees

Beat butter, sugar and vanilla till creamy.

Add eggs and beat until fluffy.

Mix flour, baking powder and salt and beat all together.

Add the raisinetes

into a 2 inch ball

Bake 16 minutes until the edges are brown.

Cool on a wire rack

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Chocolate, Cherry , Banana chip Cookies

14 Feb

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This is a Duncan Hines recipe.

I had to delete the walnuts because my grandchidren are allergic to them but when I make a secret batch for me the walnuts are going in.

Most of Duncan Hines mixes are dairy free so I use them all the time plus they are a no fail simple mix.

One box of Duncan Hines brownie mix

1/3 cup vegetable oil

1 egg

1 tbsp. cherry juice

1/2 cup chopped maraschino cherries plus another 1/2 cup of whole cherries for garnish

1 cup dried banana pieces cut into smaller pieces

1/2 cup chopped walnuts

Preheat the oven to 350 degrees

Spray two cookie sheets with non stick spray cooking spray.

Combine the brownie mix, egg, cherry juice and oil together.

Add the cherries, banana chips and walnuts.

The dough may seem dry but keep on mixing it and it moistens up.

Take one big heaping tablespoon of filling and roll into a ball. Flatten out a little and place a whole cherry in the middle.

Place them two inches apart on the cookie sheet.

Bake for about 12 minutes

Cool on a rack

You can add chocolate chips if you want.

This is such a little and big kid recipe.

I used to steal my Moms maraschino cherries all the time when I was little.

I still like Shirly Temples with extra cherries.

Candy Cane Cookies

13 Dec

 

I love Sandra Lee.

She makes life easy by always using a prepackaged cake mix or sauce.

She combines things so they still taste homemade.

This is one of her recipes.

One box of sugar cookie mix

1/2 stick of melted butter

1 large egg

1/3 cup softened cream cheese

1/2 cup all purpose flour

red food coloring

1 1/2 teaspoon peppermint extract

Put the cookie mix, butter, egg, cream cheese and flour in the food in a food processor.

Pulse till a dough ball forms

Divide the dough in half

Put half back into the processor and add the peppermint extract

Pulse till it is mixed in about 6 or 7 pulses.

Take out of the bowl and set aside.

Put the other half of the dough in the same bowl and add about 10 drops of food color.

Processor till the color is combined and you have the color you want.

Separate the dough into 25 balls of each color

Roll the balls into six inch ropes

Take one red and one white rope and carefully twist them together and then form the candy cane.

Place on a non stick pan with parchment paper

Bake at 325 degrees on the middle rack  of your oven for 9 to 11 minutes.

Start checking the cookies at 9 minutes because you do not want them to brown. They are supposed to be white and red.

If they do brown just dust some powdered sugar on them.

This is going on my Christmas cookie list.

I thought I would make the cookies smaller next time but then I finished the entire cookies and wished it was bigger. OINK OINK!

 

 

 

 

 

 

Oh My God Maria’s Almond Cookie

20 Oct

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I used to buy these at the greek market for a fortune and could never figure out a recipe.

My neighbor and best friend found this recipe and was nice enough to give it to me.

This is a real keeper.

Get ready to gain ten pounds and pay ten dollars for the almond paste.

Walmart has the lowest price for the almond paste.

This is not a cheap cookie.

One pound of almond paste

1/2 cup white flour

4 large egg whites

1 cup confectionary sugar

1 cup white sugar

4 cups sliced almonds maybe a little more.

Break up the almond paste into small pebbles with your hands.

Place everything else in the same bowl and mix till your have a very sticky dough.

Take one teaspoon of dough and roll it in the sliced almonds.

Place on a baking pan with either parchment paper or a Silpat.

Keep the cookies 2 inches apart.

Bake at 350 degrees and start checking after 15 minutes.

You want a very light brown cookie that is firm but not overcooked.

My cookies took about 22 minutes.

The recipe said to cook the cookies for 30 minutes. That was way too long.

The bottom of the cookies should be light brown.

Now you have a chewy  almond cookie to die for.

You can also half dip them in dark chocolate.

Keep them in a air tight container.

If I had more almond paste I would make another batch now.

 

 

 

 

 

Black and White Cookies

13 Sep

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I grew up eating black and white cookies in Brooklyn, New York.

They were always a special treat and I would eat the vanilla side first then eat the chocolate side.

Now I do the same thing. You would think I was eight years old again.

After a lot of trial and error this is the best cookie around.

It is a take off from Zabras but printed  by Smitten kitchen.

1 3/4 cup white sugar

1 cup unsalted butter

4 large eggs

1 1/2 cups milk

3/4 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups sifted cake flour

2 1/2 cups sifted all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Frosting

4 cups sifted confectioners sugar

1/4 to 1/3 cup  boiling water

3 ounces unsweetened or bittersweet chocolate

1/2 teaspoon vanilla

1 teaspoon light corn syrup

2 tablespoons unsweetened cocoa

Preheat the oven to 375 degrees

Spray two baking sheets and cover with parchment paper.

Mix the sugar and butter till it is light and fluffy.

Add the eggs one at a time

Add the vanilla and lemon extract

All the baking powder and salt

Start adding the flour a little at a time till it is all incorporated.

These cookies do grow and I like them on the smaller side so I use two tablespoons of the batter for every cookie but make sure you leave about two inches between each cookies. You can make bigger cookies or smaller depending on what you like.

Bake for 18 to 20 minutes but start checking at 14 minutes because they burn quickly.

Try to get a nice golden brown bottom.

Repeat till all the batter is finished and let everything cool on a wire rack.

Making the frosting is so easy but start with 1/4 cup of boiling water till you can  have a nice thick dripping consistency. You should be able to pour the frosting on the cookie not spread it like you would frost a cake.

Fill your double boiler with water over a simmering heat.

Mix the 4 cups of sifted confectioners sugar with the 1/4 cup of hot water and add the vanilla.

Mix till it is smooth.

Add the corn syrup and this will give the frosting a nice gloss.

Remember not to add too much water or else it will be too drippy.

Frost half the cookie on the flat side of the cookie.

Melt the chocolate and cocoa together in the remaining frosting over a double boiler.

If the frosting gets too thick, you may need just a teaspoon or two more of hot water.

Frost the remaining half of the cookie

Let them air dry for at least 30 minutes

Keep in an air tight container.

Try not to stack them because you dont want cake crumbs on the frosting.

They look so pretty

If you are going to freeze this cookie do not frost them. The chocolate frosting gets cloudy when they are frozen. The taste is there but the aren’t as pretty.

Chocolate Caramel Cookies

8 Aug

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Sometimes it doesn’t pay to bake from scratch.

This is one of those times.

Go to your nearest Stop and Shop and buy as many packages of the cookie mix as you can.

It is in the refrigerator section.

Follow and directions and hope you have enough for the next day.

Thank you Stop and Shop and please don’t discontinue these.

Ninja Turtle Cookies

11 Jul

Betty Crocker has done it again.

She makes a non dairy cookie mix.

My grandson went crazy over this plain sugar cookie.

Just follow the directions on the box.

From start to finish including baking it took maybe 3o minutes .

These cookies are so cute.

Enjoy.