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AMAZING   COOKIE   RECIPIES

These are great recipies we've come to trust over the years when you bake as much as I do,especialy during the holidays, these are no fail. I'm just starting my page so please be paitient and I will have lots for you soon.

OAT DELIGHTS

2c. sugar

6tbsp.cocoa

1/2c. butter

1/2c milk

1/2tsp. vanilla

1-1/2c. coconut

3-1/2c. rolled oats
Combine sugar,cocoa,milk,& butter.Bring to a boil add vanilla. Remove from heat. Stir in coconut & rolled oats. Drop by spoonfuls onto waxed paper, chill & enjoy.

SPRITZ BUTTER COOKIES

1c. butter softened

3/4c. sugar

1 lrg. egg

1tsp. vanilla

1tsp. almond extract

2c. flour

1/2c. toasted finely ground blanched almonds

dash of salt

glazed cherries or sugar sprinkles (optional)

Preheat oven to 3:75f. Cream butter in lrg. mixer bowl. Add sugar;

beat until light and fluffy. Beat in egg and extracts. Gradually blend

in flour, almonds, and salt. Using pastry bag and lrg. star tip, pipe

dough into rosettes or stars about 1 3/4 inches in diameter onto

unbuttered cookie sheet. Decorate with cherries or sugar sprinkles

if desired. Bake 10 to 12 min. or until pale golden.Remove from cookie

DADS COOKIES


1c. shortening

1c. br. sugar

1c. wh. sugar
2 eggs

1tsp. vanilla

1tsp. salt

2c. oatmeal

1-1/2c. flour

1tsp. baking soda

1c. coconut

Mix all ingreadients in a large bowl.Form into balls.

Bake at 3:50f for 10 to 12 min. This recipie is great when
doubled

FUTTIMAN COOKIES

3 egg yolks

3tbsp. sugar

3tbsp. heavy cream

1/4tsp. crushed cardamon or 1tsp. brandy

1 1/2c. flour

powdered sugar

MIX

Beat egg yolks until light. Add sugar and cream, beat well. Blend

in cardamon or brandy. Add flour and mix well to make a smooth

dough. Roll out to 1/16 inch thickness. Cut in strips about 1 1/2 inch

wide. cut diagonally at 4 inch intervals. Make 2 inch slits crosswise

in center and slip one end through slits to make a bow. Deep fry in

hot grease until lightly browned, about 1 1/2min. Drain on paper

towels. Cool and sprinkle with powdered sugar. makes 3 doz.

HORNS


1c. marg. or butter

2 1/2c. flour

1 8oz. container sour cream

1lrg. egg yolk

3/4c. sugar

3/4c. walnuts, finally chopped

1 1/2tsps. ground cinnamon

conf. sugar for garnish

In a large bowl, with pastry cutter, cut flour and butter

together until texture is like oatmeal. In a cup mix

together egg yolk and sour cream. Stir sour cream mixture

into flour mixture just until blended and dough comes away

from sides of bowl. (Dough will be sticky.) Cover bowl with(BR>
plastic wrap and freeze 1 hour or until firm enough to handle.

Divid dough into 5 equal pieces. Shape each piece into a disk.

Wrap each disk and freeze another 4 hours, or overnight.

On a lightly floured surface with rolling pin, roll 1 disk into

12inch round, keeping remaining dough in fridge. Spinkle dough

with walnut mixture. spreading and lightly pressing down on dough.

Cut dough into 16 equal wedges. Starting with corners roll wedges

jelly roll style. Place rolls on cookie sheet and bake in already preheated

3:50f oven for 20 min. or until golden brown. Repeat with remaining

refridgerated dough. Cool and enjoy. Sprinkle with conf. sugar to garnish.

AMARETTO BARS


1 1/2c. flour

1/2c. conf. sugar

3/4c. cold butter

1tbsp. cornstarch

3 to 4tbsp. amaretto liqeur

1 can sweetened condence milk

1c. semisweet chocolate chips

1 1/3c. flaked coconut

1/2c. sliced almonds
Preheat oven to 3:50. Grease 13 by 9inch baking pan. In a large bowl, combine flour and sugar. With pastry cutter, cut in butter until crumbly. Press mixture firmly in bottom of pan. Bake 20 min. Meanwhile in a small bowl, stir cornstarch into amaretto; stir in sweetened condenced milk. Pour mixture evenly over prepared crust. Top with chocolate chips, coconut, and almonds. Press down firmly. Bake 25 to 30 min. longer, or until golden brown. cool in pan. Refridgerate until ready to serve. To serve, cut into bars.

SUGAR LEAF COOKIES

4c. flour

1tsp. nutmeg

1tsp. baking powder

1/2tsp. baking soda

1/2tsp. salt

1c. unsalted butter

1 1/2c. sugar

1 egg

1tsp. vanilla

1/2c. sour cream

1tbsp. grated lemon rind

1/2c. semisweet choco. chips

Stir together flour, nutmeg, baking powder & soda, &salt.

Set aside. In electric mixer, blend butter and sugar until light

and fluffy. Add egg, vanilla, sour cream, and lemon rind; mix

until smooth. With the mixer on low, slowly add the dry ingredients

until completely incorporated. Remove dough from mixer and wrap

in plastic; chill for 1 hour. Preheat oven to 375f. Remove from fridge

and unwrap. on a floured surface, roll out to 1/2 inch thick. using a

leaf-shaped cookie cutter, cut out shapes and place on an

ungreased cookie sheet. Bake for 6 to 8 min. or til golden brown

on edges. Remove from pan and cool. Repeat with remain dough.
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