Here is the "cookie story" everyone has read on-line and you can't help but laughing thinking how embarrassing it would be to find out you had been wrong. I don't know who wrote this either.
A young woman was waiting for her flight in the boarding room of a big airport. As she wold need to wait for quite some time, she decided to purchase a book to read and a packet of cookies to snack on. She sat down in an armchair in the VIP room of the airport to relax and read in peace. A man sat down next to her, opened his magazine and started reading. When she took out the first cookie, a man took one also. She felt irrigated but said nothing. She just thought; "well the nerve of him eating my cookie! If I was in the mood I would punch him for daring." For each cookie she took, the man took one too. This was infuriating her but she didn't want o cause a scene. Where only one cookie remained, she thought to herself, "what will this rude man do now?" Then the man, taking the last cookie, divided it into half, giving her one half. That was too much! She was really angry now. In a huff she took her book, the rest of her things and stormed off to board the plane. When she sat down in her seat on the plane, she looked into her purse to take out her reading glasses, and to her surprise, her packet of cookies was there, untouched and unopened. She felt so ashamed. She realized that she was wrong. She had forgotten that her cookies were kept in her purse. The man had divided his cookies with her, without feeling angry or bitter, while she had been very angry, thinking that she was dividing her cookies with him. And now there was no chance to explain herself or to apologize. Moral of the story; make sure that we are in the possession of all the facts before reacting.
I hope you enjoy the recipes below, all eggs will be large unless otherwise noted. Bake some cookies, your family and friends will love you for the gesture.
I hope you enjoy the recipes below, all eggs will be large unless otherwise noted. Bake some cookies, your family and friends will love you for the gesture.
Classic Oatmeal Raisin - one of my favorites
1 cup butter, soft
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 Tbl. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup quick cooking oats
1 cup raisins
1 1/2 cups pecans, chopped
1 1/2 cups chocolate chips (I add these occasionally)
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter until creamy, add sugars, beating well. Add eggs and vanilla beating well to combine. Into a bowl add flour, baking soda, baking powder and salt. Gradually add this to butter mixture beating to combine. Stir in oats, raisins and pecans, as well as chocolate chips if adding. Drop onto lightly greased baking sheets. Bake about 8/10 minutes. Cool for a couple of minutes on baking sheets then remove to cooling racks.
White Chocolate Macadamia, Cranberry, Orange Cookies
1/2 cup butter, soft
1/2 cup Crisco
3/4 cup brown sugar, packed
1/2 cup sugar
1 egg
2 tsp. orange zest
1 1/2 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) package white chocolate chips
1 (7 oz.) jar macadamia nuts, chopped
1/2 cup dried cranberries
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter and Crisco until creamy. Gradually add sugars beating well. Add egg, zest and vanilla beating to combine. Into a bowl whisk the flour, baking soda and salt, gradually add to creamed mixture beating to combine. Stir in chips, nuts and cranberries. Drop onto lightly greased baking sheets 2-inches apart and bake for about 10 minutes. Cool slightly on baking sheets before removing to cooling racks.
Amaretto Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, soft
2 cups white chocolate chips
1 cup sliced almonds
1 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 Tbl. Amaretto
1 tsp. pure vanilla extract
1 cup sweetened flaked coconut
Preheat oven to 375 degrees. Into a bowl of electric mixer combine butter and sugars beating to fluffy, add eggs, Amaretto and extract beating to combine. Into a bowl whisk the flour, baking soda, baking powder and salt. Beat dry ingredients into creamed mixture. Stir in chips, coconut and almond. Drop by spoonfuls onto baking sheets and bake for about 10 to 12 minutes. Remove to cooling racks.
Red Velvet Cookies
2 sticks unsalted butter, soft
1 1/2 cups sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. white vinegar
1 Tbl. red food coloring
2 tsp. pure vanilla extract
3 1/4 cups all purpose flour
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup semisweet chocolate chips
2 cups red velvet Oreos, crushed (can't locate them, Amazon has them)
1 (8 oz.) package cream cheese, soft
1 1/2 cups powdered sugar
2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter and sugar to light and fluffy. Beat in eggs one at at time, scraping down sides of bowl. Add vanilla, vinegar and food coloring. Into a bowl combine flour, cocoa powder, baking soda and salt, whisking to combine. Slowly add flour mixture to creamed mixture, do not over mix. Fold in chocolate and crushed Oreos. Into another bowl stir the cream cheese, powdered sugar and vanilla to combine. Shape dough into walnut sized balls and fill each cookie with 1 tsp. of cream cheese filling. Cover with a touch more cookie dough to encase, place on baking sheets and bake for about 12 minutes. Remove to cooling racks.
Big Batch Peanut Butter Butterscotch Cookies
1/2 cup butter
1 1/2 cups sugar
1 1/2 cups brown sugar, packed
4 eggs
1 tsp. pure vanilla extract
1 (18 oz.) jar chunky peanut butter
1 (18 oz.) package rolled oats
1 (12 oz.) package butterscotch chips
2 1/2 tsp. baking soda
Into a large bowl with electric mixer beat butter and sugars to fluffy. Beat in eggs and vanilla to combine. Add peanut butter and mix well. Stir in oats, butterscotch pieces and baking soda. Drop big spoonfuls onto ungreased baking sheets and slightly flatten with a fork. Bake for about 10 to 12 minutes. Cool 1 minute on baking sheet and remove to wire racks.
Snowball Cookies
2 sticks unsalted butter, soft
3/4 cup powdered sugar
1/4 cup sugar
2 tsp. coconut extract
2 1/2 cups all purpose flour
pinch of salt
8 oz. white chocolate chips (good quality)
3 cups shredded sweetened coconut
Into a large bowl of electric mixer beat butter and sugars to fluffy, add extract. Into a small bowl whisk the flour and salt and gradually beat into creamed mixture. Line baking sheets with parchment paper. Using a 2-inch cookie scoop shape dough into balls. Place on baking sheets 2-inch's apart. Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake for 8 to 10 minutes. Remove from oven to cooling rack. Into a double boiler add white chocolate and stir to melt. Roll cookies into chocolate and roll in coconut coating well. Place on cooling racks to harden. Store in airtight container.
Fruitcake Cookies - love these, as I am a big fruitcake fan
1/2 cup Crisco
1 cup brown sugar, packed
1 egg
1/4 cup buttermilk
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup dates, chopped
1 cup pecans, chopped
1/2 cup candied red cherries, chopped
1/2 cup candied green cherries, chopped
1/2 cup candied pineapple, chopped
Preheat oven to 375 degrees. Into a bowl of eclectic mixer beat shortening to fluffy, gradually beat in brown sugar, beating well. Add egg and beat well, stir in buttermilk. Into a bowl whisk the flour, baking powder, baking soda, and salt. Gradually beat into creamed mixture. Stir in dates, pecans, cherries and pineapple. Cover and chill 1 hour. Drop by spoonfuls 2-inches apart onto lightly greased baking sheets and bake for about 10 minutes. Remove to wire racks to cool.
Vanilla Pecan Cookies
1 cup butter, soft
3/4 cup sugar
1/4 cup brown sugar, packed
1 egg
2 tsp. pure vanilla extract
2 1/2 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup pecans, finely chopped
Preheat oven to 350 degrees. Into a bowl of eclectic mixer beat butter to creamy, gradually beat in sugars, add egg and vanilla and beat to combine. Into a bowl whisk the flour, baking powder and salt. Beat into creamed mixture, dough will be stiff. Stir in pecans, cover and chill 2 hours. Shape dough into 2 (6x21/2 inch rolls). Wrap in plastic wrap and chill. Slice dough into 1/4-inch slices and place on ungreased baking sheets. Bake for 10 to 12 minutes. Remove to wire racks.
Pineapple Nut Cookies
1 cup unsalted butter, soft
3/4 cup sugar
3/4 cup light brown sugar, packed
1 egg
2 tsp. pure vanilla extract
1 (8 oz.) can crushed pineapple, drained and squeezed
2 Tbl. pineapple juice (from the can)
3 cups all purpose flour
1/2 tsp. baking soda
1/2 cup macadamia nuts, lightly toasted and chopped
1 cup shredded coconut
Preheat oven to 350 degrees. Into a large bowl of eclectic mixer beat butter and sugars to creamy. Add egg and vanilla, beat in pineapple and juice to smooth. Add flour baking soda and beating to combine. Stir in nuts. Drop by spoonfuls into coconut and roll balls in coconut and place onto parchment lined baking sheets 2-inches apart. Bake until cookies turn light brown, remove to cooling rack.
Stuffed Snickerdoodles - these are for my niece Deborah who loves snickerdoodles (this is a recipe I tore from a Dr. office magazine and tried, it's very good)
1 (13.4 oz.) can dulce de leche (caramelized sweetened condensed milk)
1 1/2 cups sugar
1/2 cup butter, soft
1/2 cup Crisco
2 eggs
2 3/4 cups all purpose flour
2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. baking soda
Coating
1/4 cup sugar
1/2 tsp. salt
2 tsp. cinnamon
Preheat oven to 400 degrees. Line baking sheet with parchment paper. With a teaspoon, spoon 40 level spoonfuls of dulce de leche onto baking sheet. Freeze about 1 hour or slightly firm. Into a large bowl of electric mixer beat the butter, sugar and shortening to light and fluffy. Beat in eggs. Into a bowl whisk the flour, cream of tartar, baking soda and 1/2 tsp. of salt. Beat this into the creamed mixture to combine. Shape dough into 1 1/4-inch balls. Press thumb into center of each cookie to make a deep indentation, Place 1 of the frozen deluce de leche into center of each cookie making sure to form enough dough around to enclose. Into a bowl mix the 1/4 cup sugar, salt and cinnamon and roll each ball in sugar mixture. Place 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes, cool on baking sheet for 2 minutes then remove to cooling racks.
Pumpkin Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
pinch of salt
1 1/2 cups sugar
1 stick butter, soft
1 cup canned pumpkin
1 egg
1 tsp. pure vanilla extract
Glaze
2 cups powdered sugar
2 - 3 Tbl. whole milk
1 Tbl. melted butter
1 tsp. pure vanilla extract
Preheat oven to 350 degrees and grease baking sheets. Into a bowl of electric mixer beat butter and sugar to light and fluffy. Mix in pumpkin, egg and vanilla. Into a bowl whisk the flour, baking soda, baking powder, pumpkin pie spice and salt, beat into creamed mixture to combine. Drop by spoonfuls onto baking sheets 2-inches apart. Bake for about 15 minutes. Let cookies cool slightly then transfer to cooling racks. Glaze; into a bowl whisk the ingredients to combine. Drizzle glaze over cooled cookies.
Ginger Cookies - my personal favorite cookie
1/2 cup sugar
1/2 cup light brown sugar, packed
8 oz. unsalted butter, soft
1 egg
1/3 cup molasses
2 1/4 cups all purpose flour
1 Tbl. ground ginger
1/2 tsp. allspice
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
Into a bowl whisk the flour, spices, baking soda, and salt. Into a bowl of electric mixer beat butter and sugars to fluffy. Add egg and mix, add molasses to incorporate. Add half of the flour mixture and mix to combine, add remaining half and mix to combine, scraping down sides of bowl. Cover and place dough in refrigerator overnight. Remove dough and roll into balls. Roll balls into some sugar and place back into refrigerator to chill. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place chilled cookie balls onto baking sheets and bake about 10 minutes, remove to cooling racks.
Luscious Lemon Cookies
1/2 cup sugar
1/2 cup coconut oil
1 Tbl. fresh lemon juice and zest
3 Tbl. honey
2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
Preheat oven 350 degrees. Line baking sheet with parchment. Cream together sugar and coconut oil until fluffy. Mix in lemon juice and zest followed by honey. Into a bowl whisk flour, salt and baking powder, gradually mix in flour to creamed sugar mixture until smooth. Roll dough into 1-inch balls and roll in granulated sugar. Place onto baking sheet and slightly flatten. Bake for 10-12 minutes until. Remove to cooling racks.
Kahlua Almond Biscotti
1/2 cup butter, soft
1 cup sugar
2 eggs
1 1/2 Tbl. Kahlua
2 1/2 cups all purpose flour
1 1/2 tsp. baking powder
pinch of salt
3 Tbl. cocoa, good quality
6 oz. whole almonds
Into a bowl of electric mixer beat butter and sugar to light and fluffy. Add eggs beating to combine. Into a bowl whisk the flour, baking powder, salt and cocoa, gradually add to creamed mixture mixing to combine. Stir in almonds. Divide dough in half and with floured hands portion each half into a 9x2-inch long and place on lightly greased baking sheet. Bake for 25 to 30 minutes. Cool on rack for about 5 minutes, remove to cutting board and carefully slice each log with a sharp serrated knife on the diagonal about 3/4-inch thick. Place on ungreased baking sheet, cut side down. Bake about 5 minutes and turn cookies over and bake another 5 minutes. Remove to wire racks to cool.
Sugar Coated Chocolate Cookies
1/2 cup butter, soft
3 (1 oz.) squares unsweetened chocolate
2 cups sugar
2 cup all propose flour
2 tsp. baking powder
3 eggs, lightly beaten
2 tsp. pure vanilla extract
2/4 cup powdered sugar, sifted
Preheat oven to 375 degrees. Into a saucepan add butter and chocolate and melt over low heat. Combine sugar, flour and baking powder in large mixing bowl, Add chocolate mixture, eggs and vanilla beating until blended. Cover and refrigerate 2 hours. Shape dough into 1-inch balls and roll balls in powdered sugar. Place 2-inches apart onto lightly greased baking sheets and bake for about 10 minutes. Remove to wire racks to cool.
Pretzel Caramel Cookies
2 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. cornstarch
2 sticks butter, soft
3/4 cup brown sugar, packed
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 tsp. vanilla extract
1 cup pretzels, crushed
1 1/4 cup chocolate chips
20 caramels
Into a bowl whisk the flour, baking soda and cornstarch. Into a bowl of eclectic mixer beat butter to smooth and fluffy. Add sugars and beat to combine. Add egg and yolk and beat to combine. Mix in extract and slowly add flour mixture to creamed mixture to combine. Fold in pretzels and chocolate chips. Cover and chill 2 hours. Preheat oven to 325 degrees. Scoop spoonfuls of dough onto baking sheet and insert a caramel into center. Cover with some more dough and roll dough into a ball. Bake for about 12 to 14 minutes. Remove to rest about 3 minutes, then transfer to cooling rack.
Jam Cookies
1/2 cup butter, soft
1 (3 oz.) package cream cheese, soft
1 1/4 cups all purpose flour
1/2 cup strawberry, blackberry or raspberry jam (good quality)
1/4 cup powdered sugar, sifted
Preheat oven to 375 degrees. Into a bowl of electric mixer beat butter and cream cheese to creamy. Add flour and beat well. Onto a lightly floured work surface roll dough to 1/8-inch thickness. Cut with a 2 1/2 -inch round cookie cutter. Place on lightly greased baking sheets. Spoon 1/4 tsp. jam onto each cookie and fold opposite ends to center, slightly overlapping edges. Bake for about 15 minutes. Remove to wire racks to cool. Dust with powdered sugar.
Frosted Zucchini Cookies - as the old joke goes; "lock all the doors, close all the windows the zucchini are coming"
1/2 cup butter, soft
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp. pure vanilla extract
2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 1/2 cup grated zucchini, press into a clean kitchen towel to remove some excess moisture
Frosting
1 (8 oz.) package cream cheese, soft
1/2 cu butter, soft
3 cups powdered sugar
1 tsp. pure vanilla extract
Preheat oven to 375 degrees. Into a bowl of electric mixer cream butter and sugars to fluffy. Beat in egg and vanilla. Into a bowl whisk the flour, baking soda, baking powder, salt and pumpkin pie spice. Stir this into creamed mixture. Add the zucchini and stir to combine. Drop by spoonfuls onto parchment lined baking sheets and bake about 12 minutes. Remove and cool for a few minutes, then remove to cooling racks to cool completely. Frosting; into a bowl of electric mixer beat cream cheese and butter to creamy. Add powdered sugar and vanilla beating to smooth. Frost cooled cookies.
Oat, Chocolate, Coconut Cookies - mmmm, love these cookies
1 cup butter, soft
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
pinch of salt
1 cup regular oats
2 cups crisp rice cereal
2 cups plain M and M's
1/2 cup dried cranberries, rough chop
1 cup honey roasted peanuts, chopped
1/2 cup flakes sweetened coconut
1 (6 oz.) package dark chocolate chips
Preheat oven to 350 degrees. Into a bowl of electric mixer beat butter to creamy, gradually beat in sugars. Adds and vanilla, beating well. Into a bowl whisk the flour, baking powder, baking soda and salt. Gradually add flour mixture to creamed mixture mixing well. Stir in oats and remaining ingredients. Drop by spoonfuls 2-inches apart onto ungreased baking sheets. Bake for about 10 to 12 minutes. Remove to wire racks to cool.
Bon Appetit
"How sweet are your words to my taste, sweeter than honey to my mouth!"
- Psalm 119-103
"As an apple tree among the trees of the forest, so is my beloved among the young men. With great delight I sat in his shadow, and his fruit was sweet to my taste."
- Song of Solomon 2:3
"More to be desired are they than gold, even much fine gold; sweeter also than honey and drippings of the honeycomb." - Psalm 19:10
"My son, eat honey, for it is good, and the drippings of the honeycomb are sweet to your taste" - Proverbs 24:13
"Awake, O north wind, and come, O south wind! Blow upon my garden, let its spices flow. Let my beloved come to his garden, and eat its choicest fruits." - Song of Solomon 4:16
"Bread gained by deceit is sweet to a man, but afterward his mouth will be full of gravel." - Proverbs 20:17
"It is not good to eat much honey, nor is it glorious to seek one's own glory." - Proverbs 25:17
"So, whether you eat or drink, or whatever you do, do all to the glory of God."
- 1 Corinthians 10:31
"Through the middle of the street of the city; also, on either side of the river, the tree of life with its twelve kinds of fruit, yielding its fruit each month. The leaves of the tree were for the healing of the nations." - Revelation 22:2
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