Cookies based on creaming butter and sugar didn't appear until the 18th century. A vast amount of cookie recipes occurred in the 19th century as the price of sugar and flour dipped and chemical leavening agents, such as baking soda became available. This led to the production of manufactured cookies, but who wants those when you can have homemade? Coating cookies in our favorite chocolate became popular after World War II.
The most famous cookie in America is the "Nestle Toll House Cookie". Apparently in 1930, in the Massachusetts home of Ruth and Keith Wakefield, who owned an inn that was a haven for weary travelers between Boston and New York this cookie was invented. Here passengers stopped to pay tolls, change horses and enjoy the home-cooked meals Ruth baked for her guests. One day, while preparing a batch of Butter Drop Do cookies, a favorite recipe dating back to Colonial days, Ruth cut a bar of Nestle semi-sweet chocolate into tiny bits and added them to her dough, expecting them to melt. Instead, the chocolate held its shape and the resulting creation became very popular at the Inn. Soon, Ruth's recipe was published in a Boston newspaper, as well as other papers in the New England area. Regional sales of the Nestle semi-sweet chocolate bar skyrocketed. Eventually, the cookie recipe was printed on the wrapper of the semi-sweet chocolate bar. As the popularity of the original Toll House cookie continued to grow, Nestle began scoring the semi-sweet chocolate bar, and packaged it with a special chopper for easily cutting it into small morsels. Finally after 1939 they began offering chocolate chips in bags. It seems Ruth Wakefield made history.
Cherry Icebox Cookies - a good old fashioned cookie and one of my favorites
½ cup butter
½ cup butter flavored shortening
1 cup sugar
1 egg
1 tsp. pure vanilla extract
2 ¾ cups all purpose flour
1 tsp. baking powder
½ tsp. salt
2 (10 oz) jars maraschino cherries, drained and chopped
1 ¼ cups chopped pecans
In medium bowl, beat together butter and shortening. Add the sugar; cream well, mix in the egg and vanilla. Sift together the flour, baking powder and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours. Shape the cold cough into 2 logs, wrap in wax paper and chill again until firm about 1 hour. Preheat oven to 400, lightly grease cookie sheets. Unwrap dough and slice into ¼ inch slices and place on cookie sheets, bake for 8 to 10 minutes. Allow to cool on wire racks.
Chocolate Crinkles (my Mom’s recipe)
2 cups sugar
½ cup vegetable oil
4 squares (1 oz. each) unsweetened chocolate, melted and cooled
2 tsp. pure vanilla extract
4 eggs
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
1 cup powdered sugar
1 cup mini semisweet choc chips (optional) or can use mint chips
In a large mixing bowl, combine the sugar, oil, chocolate and vanilla. Add egg, one at a time, beating well after each addition. Combine the flour, baking powder and salt and gradually add to chocolate mixture and beat until smooth. Cover and refrigerate for 4 hours. Working with a small amount at a time, shape into 1-in. balls. Roll in powdered sugar. Place 2-in. apart on lightly greased baking sheet. Bake at 350 for 10/12 minutes. Cool on racks, store in airtight container.
Frosted Lemon Cookies
2 ½ cups all-purpose flour
1 ½ cups sugar
1 cup butter, softened
2 eggs
1 Tbl. grated lemon peel
1 Tbl. lemon juice
1 ½ tsp. cream of tarter
1 tsp. baking soda¼ tsp. salt
Glaze:2 ½ cups powdered sugar
¼ lemon juice
Heat oven to 400. Combine all cookie ingredients in large mixer bowl. Beat at low speed scraping bowl often, until well mixed. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned. Combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze, sprinkle with lemon peel if desired.
We must print the original Nestle Toll House Cookie Recipe
2 1/4 cups all purpose flour
1 tsp. baking soda
1 tsp salt
1 cup butter, softened
3/4 granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestle semi sweet morsels
1 cup nuts, chopped (optional)
Note: I like more chocolate chips in mine then they call for. In addition, I use pure orange extract in mine too.
Preheat oven to 375. Combine the flour, baking soda and salt in a bowl. Beat butter, both sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in morsels and nuts. Drop by rounded spoonfuls onto ungreased baking sheets and bake for 9 to 11 minutes or until lightly golden. Cool on baking racks.
Did you ever like orange cream push-up frozen pops? If so you will love these cookies.
Orange White Chocolate Cookies
1 cup butter, softened
2/3 cup light brown sugar, packed
1/2 cup sugar
1 large egg
1 Tbl. grated orange zest
2 tsp. pure orange extract
2 1/2 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
2 cups white chocolate chips
Preheat oven to 350. Beat butter, brown sugar and sugar together with electric mixer until creamy. Add egg, zest, and orange extract, beating until blended. Combine flour, baking soda and salt and gradually add to sugar mixture, beating until combined, stir in white chocolate chips. Drop by tablespoonfuls onto ungreased baking sheets and bake 10 to 12 minutes or until lightly browned edges. Cool on baking sheet for 2 minutes and then remove to cooling racks.
Pumpkin Spice Cookies
3 cups all purpose flour
1 Tbl. pumpkin pie spice
2 tsp. ground ginger
1/2 tsp. salt
1 cup butter, softened
2 cups sugar
1 cup Libby's solid pack pumpkin
1 egg yolk
In bowl, combine flour, pumpkin pie spice, ginger and salt. In large mixer bowl, beat butter and sugar until light and fluffy. Add pumpkin and egg yolk and mix well. Blend in dry ingredients and mix well. Cover and chill until firm. Divide into 4 parts. Place each part on a 14 x 10 inch sheet of plastic wrap and wrap loosely around dough. shape into a 1 1/2 inch diameter roll; wrap securely. Freeze 4 hours or until firm. Preheat oven to 350. Lightly spray cookies sheets with PAM. Cut rolls into 1/4-inch slices. Place on baking sheet 2-inches apart. Bake 16 to 18 minutes or until lightly browned. Remove to wire cooling racks. Drizzle with orange glaze if desired. Mix powdered sugar with orange juice.
Walnut Chocolate Balls
1 cup walnuts
2/3 cup powdered sugar, divided
1 cup butter, softened
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
Chocolate filling (see below)
Preheat oven to 350. In food processor, process walnuts with 2 Tbl. of sugar until finely ground; set aside. In large bowl, beat butter and remaining sugar. Beat in vanilla. Add flour and 3/4 cup of ground walnuts; mix until blended. Roll dough into about 3 dozen walnut sized balls. place 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until just golden around edges. Remove to wire racks to cool.
Chocolate Filling: Chop 3 squares (1 oz. each) semisweet chocolate into small pieces; place in food processor with 1/2 tsp. vanilla. In small saucepan, heat 2 Tbl. of butter and 2 Tbl. whipping cream over medium heat until hot; pour over chocolate. Process until chocolate is melted scraping bowl as needed. With machine running, gradually add 1 cup powdered sugar and process until smooth. Place a generous teaspoonful of filling on flat side of half of cookies. Top with remaining cookies forming sandwiches. Roll chocolate edges of cookies in remaining ground walnuts.
Oatmeal Thumbprints
1 cups butter, softened
1/2 cup brown sugar, packed
1 egg
1 tsp. pure vanilla extract
1 1/2 cups old fashioned oats, uncooked
1 1/2 cups all purpose flour
1 cup pecans, finely chopped
1/3 cup preserves (blackberry or raspberry)
Heat oven to 350. Beat butter and sugar in large bowl until light and fluffy. Blend in egg and vanilla. In large bowl combine oats and flour add to butter mixture and mix well. Shape into 1-inch balls and roll in chopped nuts. Place 2-inches apart on ungreased cookie sheet. Make indentation in center of each ball with thumb. Fill with about 1/4 tsp. of preserves. Bake 12 to 15 minutes or until light golden brown. Cool completely.
Apricot Glazed Sugar Cookies
1 cups butter, softened
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 tsp. almond extract
2 cups all purpose flour
Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 Tbl. butter, softened
1 to 2 Tbl. half and half
Sliced almonds, lightly toasted
Combine 1 cup butter, sugar, brown sugar and almond extract in a large bowl and beat until creamy. Reduce speed and add flour and beat until mixed. Press mixture together with hands and divide into fourths. Shape each fourth into a 4 1/2-inch log. Wrap each log in plastic wrap and refrigerate one hour. Heat oven to 375. Cut longs into 1/4-inch slices. Place 1-inch apart on ungreased baking sheets. Bake 6 to 8 minutes. Cool completely. Combine all glaze ingredients in small bowl and beat on low speed until smooth and creamy. Frost cookies and add almonds.
Peppermint Sandwich Cookies
2 cups powdered sugar
1 cup butter, softened
2 eggs
1/4 tsp. peppermint extract
3 1/4 cups all purpose flour
Filling:
2 cups powdered sugar
1/4 cup butter, softened
2 to 3 Tbl. half and half
1 drop red food color
1/4 cup finely crushed peppermint candies
Pink and red decorator sugar
Combine 2 cups of powdered sugar and 1 cup butter in large bowl and beat until creamy. Add eggs and extract and continue beating until well mixed. Reduce speed and add flour until well mixed. Divide dough into fourths; wrap each fourth in plastic wrap and refrigerate 1 hour. Heat oven to 350. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut with 2-inch round cookie cutter. Cut a 1/2-inch circle from center of half of cookies. Place on ungreased cookie sheets and sprinkle cookies with center cut-out with decorator sugar. Bake 7 to 8 minutes and cool on racks.
Combine 2 cups powdered sugar and 1/4 cup butter, beat on low adding enough half and half for spreading consistency. Add food color and crushed candies and continue beating. Spread 1 tsp. filling onto bottom side of cookie and top with cookie that has hole.
Peanut Butter Shortbread
3/4 cup butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar
1 tsp. pure vanilla extract
2 cups all purpose flour
2/3 cup mini semi sweet chocolate chips
Heat oven to 375. Combine butter, peanut butter, sugar and vanilla in large bowl. Beat until creamy. Reduce speed and add flour. Beat until mixture forms a dough. Stir in mini chocolate chips. Pat dough evenly onto lightly greased 15x10x1 jelly roll pan. Bake 12 to 15 minutes until lightly browned. Immediately cut shortbread crosswise into 6 equal pieces; then cut 10 rows lengthwise. Cool and remove from pan. If desired dip top portions in melted chocolate.
Molasses Crinkle Cookies
2 1/4 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup molasses
granulated sugar for sugaring tops of cookies
Preheat oven to 375. Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, and then dip 1 end of ball in sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets. Bake cookies until lightly brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.
Bon Appetit
"If it is possible, as much as depends on you, liv peaceably with all men".
Romans 12:18
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