Zucchini Cookies

 

Makes 3 dozen cookies

• ½ cup oil
• 1 egg, beaten
• ½ cup sugar
• ½ cup brown sugar
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1½ cups rolled oats
• 1 cup grated zucchini
• Nuts, chocolate chips, or dates (optional)

1. Grease a cookie sheet.
2. In a large bowl, combine the oil, egg, sugar, and brown sugar.
3. In a separate bowl, combine the flour, baking soda, cinnamon, and nutmeg.
4. Add the dry ingredients to the egg mixture ; blend in the oats and zucchini (The mixture will be runny.
5. Add nuts, chcolate chips, or dates, if desired.
6. Drop by spoonfuls onto the prepared cookie sheet.
7. Bake in a 350F (180C) oven for 12 minutes.

BON APPÉTIT

Gingersnaps (Holiday inspiration)

 

Makes about 4 dozen cookies

• 1 cup packed brown sugar
• ¾ cup shortening
• ¼ cup molasses
• 1 egg
• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• Granulated sugar

1. In a large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon ; stir in remaining ingredients except granulated sugar.
2. Cover ; refrigerate at least 1 hour.
3. Heat oven to 375F (190C) ; lightly grease cookie sheet with shortenong or cooking spray.
4. In small bowl, place granulated sugar.
5. Shape dough by teaspoonfuls into balls ; dip tops into granulated sugar.
6. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
7. Bake 9 to 12 minutes or just until set ; remove from cookie sheet to wire rack.
8. Cool completely, about 30 minutes.

BON APPÉTIT

Pumpkin Cookies

 

Makes about 5 dozen

• 3 cups brown sugar
• 1½ cups vegetable oil
• 3 cups pumpkin (1 large can)
• 1 tablespoon vanilla extract
• 6 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1½ teaspoons salt
• 1½ teaspoons cinnamon
• 1½ teaspoons nutmeg
• ¾ teaspoon ginger
• 3 cups raisins
• 1½ cups chopped nuts

1. Beat together the brown sugar, oil, pumpkin, and vanilla.
2. Sift together the dry ingredients and add to the pumpkin mixture.
3. Stir in the raisins and nuts.
4. Drop by rounded teaspoonfuls 2-inch apart onto a greased baking sheet.
5. Bake in a 350F (180C) oven for 8 to 10 minutes or until lightly browned.

BON APPÉTIT

Chewy Raisin Molasses Cookies (Cookies)

 

                Molasses adds a little more flavor to a traditional oatmeal raisin cookie.

Makes about 5 dozen

• 1½ cups raisins
• ½ cup shortening
• 1¼ cups sugar
• 2 eggs
• ½ cup molasses
• 2 cups quick-cooking oats
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda 
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

1. Place raisins in a bowl ; cover with boiling water.
2. Let stand for 5 minutes ; drain and set aside.
3. In a mixing bowl, cream shortening and sugar ; add eggs, one at a time, beating well after each addition.
4. Beat in molasses.
5. Combine oats, flour, baking soda, salt and cinnamon ; gradually add to the creamed mixture ; stir in raisins.
6. Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets.
7. Bake at 350F (180C) for 12-14 minutes or until lightly browned ; remove to wire racks to cool.

BON APPÉTIT

German Spice Cookies (Cookies)

 

                These chewy spice cookies are great with coffee and taste even better the next day. This recipe contains no butter or shortening.

About 3 dozen

• 3 eggs
• 2 cups packed brown sugar
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon pepper
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup raisins
• 1 cup chopped walnuts

1. In a mixing bowl, beat eggs ; add brown sugar, cloves, cinnamon and pepper.
2. Combine flour, baking soda and salt ; gradually add to egg mixture.
3. Stir in raisins and walnuts ; drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets.
4. Bake at 400F (200C) for 8-10 minutes or until surface cracked ; remove to wire racks to cool.

BON APPÉTIT

Dutch treats (Cookies)

 

About 3 dozen

• 1 cup butter (no substitutes), softened
• 2 packages (3 ounces each) cream cheese, softened
• 2 cups all-purpose flour

Filling

• 3 eggs
• 1 cup sugar
• 1 can (8 ounces) almond paste, cut into cubes
• Sliced almonds

1. In a mixing bowl, cream butter and cream cheese ; gradually add the flour.
2. Cover and refrigerate for 1 hour or until easy to handle.
3. Roll into 1-in. balls ; press dough onto the bottom and up the sides of ungreased miniature muffin cups, set aside.
4. For filling, beat the eggs in a mixing bowl until light and fluffy ; add sugar and mix well.
5. Beat in the almond paste ; spoon a rounded teaspoonful into each cup.
6. Top each with three almond slices ; bake at 325F (170C) for 25-30 minutes or until lightly browned and filling is set.
7. Cool for 10 minutes before removing to wire racks.

BON APPÉTIT

Pecan Surprises (Cookies)

 

                Coconut and apricots add a little surprise to every bite.

Makes about 6 dozen

• 1 cup butter or margarine, softened
• ¾ cup sugar
• ¾ cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup ground pecans 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• Two-third cup flaked coconut
• Two-third cup finely chopped dried apricots

1. In a mixing bowl, cream butter and sugars ; add the eggs, one at a time, beating well after each addition ; beat in vanilla.
2. Combine flour, ground pecans, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in remaining ingredients ; drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
4. Bake at 375F (190C) for 10-12 minutes or until lightly browned ; cool for 1-2 minutes before removing to wire racks.

BON APPÉTIT

Secret Ginger Cookies (Cookies)

 

                White pepper and ground mustard are the secret ingredients in this recipe.

Makes about 4 dozen

• ¾ cup shortening
• 1 cup packed brown sugar
• ¼ cup molasses
• 1 egg
• 2¼ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon each ground white pepper, mustard and cardamom
• ¼ teaspoon salt
• ¼ teaspoon ground cloves
• Additional sugar

1. In a mixing bowl, cream shortening and brown sugar ; beat in molasses and egg.
2. Combine flour, baking soda, cinnamon, pepper, mustard, cardamom, salt and cloves ; gradually add to creamed mixture.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. Roll into 1-inch balls, then roll in sugar ; place 2 in. apart on ungreased baking sheets.
5. Bake at 375F (190C) for 10-12 minutes or until surface cracks ; remove to wire racks to cool.

BON APPÉTIT

 

Oatmeal Fruit Cookies (Cookies)

 

                Whole wheat flour and oats make these crisp yet chewy cookies a hearty around-the-clock snack.

About 3dozen

• 1 cup butter or margarine, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 4 cups old-fashioned oats
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup raisins
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 cup chopped dates

1. In a mixing bowl, cream butter and sugars ; add eggs, one at a time, beating well after each addition ; beat in vanila.
2. Combine oats, flour, baking soda, salt and cinnamon ; gradually add to the creamed mixture.
3. Stir in raisins, walnuts, coconut and flakes ; roll into 1½-inch balls.
4. Place 2 in. apart on ungreased baking sheets ; bake at 325F (170C) for 14-16 minutes or until edges are firm.
5. Remove to wire racks to cool.

BON APPÉTIT

Oat-rageous cookies (Cookies)

 

About 4 dozen

• ½ cup shortening
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 tablespoon water
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup quick-cooking oats 
• 1 cup semisweet chocolate chips
• ¾ cup dried cranberries
• ½ cup chopped walnuts
• ½ cup English toffee bits or almonds brickle chips

1. In a mixing bowl, cream shortening and sugars ; beat in egg, water and vanilla.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in remaining ingredients ; drop by tablespoonfuls 3 in. apart onto ungreased baking sheets.
4. Bake at 375F (190C) for 10-12 minutes or until lightly browned ; cool for 2 minutes before removing on wire racks.

Tips : Preheat the oven for 10 to 15 minutes before beginning to bake cookies. Also remember that the temperature of all ovens varies. So make sure to check cookies a couple of minutes before the minimum baking time.

BON APPÉTIT

Double Butterscotch Cookies (Cookies)

 

About 7 dozen

• ½ cup butter or margarine, softened
• ½ cup shortening
• 4 cups packed brown sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 6 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cream of tartar
• 1 teaspoon salt
• 1 package English toffee bits (10 ounces) or almond brickle chips (7½ ounces)
• 1 cup finely chopped pecans

1. In a mixing bowl, cream the butter, shortening and brown sugar ; add eggs, one at a time, beating well after each addition ; beat in vanilla.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in toffee bits and pecans ; shape into three 14-inch rolls.
4. Wrap each in plastic wrap ; refrigerate  for 4 hours or until firm.
5. Unwrap and cut into ½-inch slices ; place 2 in. apart on greased baking sheets.
6. Bake at 375F (190C) for 9-11 minutes or until lightly brown ; cool for 1-2 minutesbefore removing to wire racks to cool completely.

BON APPÉTIT

Orange dreams (Cookies)

 

                These moist, chewy cookies with a pleasant orange flavor are a favorite.

About 4 dozen

• 1 cup butter or margarine, softened
• ½ cup sugar
• ½ cup packed brown sugar
• 1 egg
• 1 tablespoon grated orange peel
• 2¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt 
• 1½ cups vanilla chips

1. In a mixing bowl, cream butter and sugars ; beat in egg and orange peel.
2. Combine flour, baking soda and salt ; gradually add to the creamed mixture.
3. Stir in vanilla chips ; drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets.
4. Bake at 350F (180C) for 10-12 minutes or until golden brown ; remove to wire racks to cool.

BON APPÉTIT

Blueberry Oat Cookies (Cookies)

 

                It's fun to make these cookies at the height of blueberry season when folks are looking for tasty ways to serve that juicy fruit. A hint of cinnamon adds a special touch.

About 3 dozen

• ½ cup butter or margarine, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1½ cups quick-cooking oats
• 1 cup all-purpose flour
• 1 to 2 teaspoons ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 cup fresh or frozen blueberries

1. In a mixing bowl, cream butter and brown sugar ; beat in egg and vanilla.
2. Combine oats, flour, cinnamon, salt, baking soda and baking powder ; gradually add to the creamed mixture.
3. Stir in the blueberries ; drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets.
4. Bake at 350F (180C) for 12-14 minutes or until golden brown ; remove to wire racks to cool.

BON APPÉTIT

 

Cappuccino flats (Cookies)

 

About 4 dozens

• ½ cup butter or margarine, softened
• ½ cup shortening
• ½ cup sugar
• ½ cup packed brown sugar
• 1 tablespoon instant coffee granules
• 1 teaspoon warm water
• 1 egg
• 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1½ cups semisweet chocolate chips
• 3 tablespoons shortening

1. In a mixing bowl, cream butter, shortening and sugars.
2. Dissolve coffee in water ; add to creamed mixture with egg and melted chocolate ; mix well.
3. Combine flour, cinnamon and salt ; gradually add to creamed mixture (dough will be sticky).
4. Shape into two 6½-inch rolls ; wrap each roll in plastic wrap : refrigerate for 4 hours or until firm.
5. Unwrap and cut into ¼-inch slices ; place 2 in. apart on ungreased baking sheets.
6. Bake at 350F (180C) for 10-12 minutes or until firm ; remove to wire racks to cool.
7. In a small saucepan over low heat, melt chocolate chips and shortening.
8. Dip each cookie halfway ; shake off excess.
9. Place on waxed paper to harden.

BON APPÉTIT

Soft ginger puffs (Cookies)

 

                These spice cookies loaded with raisins and walnuts really do appeal to all generations. Sour cream adds a wonderful, unusual flair.

About 8 dozens

• ½ cup butter or margarine, softened
• ¾ cup sugar
• 3 eggs
• 1 cup molasses
• 1 cup sour cream
• 3½ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ½ teaspoon each ground allspice,cinnamon and nutmeg
• 1½ cups raisins
• 1½ cups chopped walnuts

1. In a mixing bowl, cream butter and sugar ; add eggs, one at a time, beating well after each addition ; beat in molasses and sour cream.
2. Combine flour, ginger, baking soda, allspice, cinnamon and nutmeg ; gradually add to the creamed mixture.
3. Stir in raisins and walnuts ; drop by tablespoonfuls 2 in. apart onto greased baking sheets.
4. Bake at 375F for 10-12 minutes or until edges begin to brown ; remove to wire racks to cool.

BON APPÉTIT

Oat-Bran chocolate chip cookies (Cookies)

 

About 7 dozens

• 1 cup butter or margarine, softened
• ¾ cup sugar
• ¾ cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ cups quick-cooking oats
• 1 package (11½ ounces) milk chocolate chips
• 2 cups chopped walnuts
• 1½ cups All-Bran cereal

1. In a mixing bowl, cream butter and sugars ; add the eggs, one at a time, beating well after each addition ; beat in vanilla.
2. Combine flour, baking soda and salt ; gradually add to creamed mixture.
3. Stir in the remaining ingredients ; drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
4. Bake at 350F for 12-14 minutes or until lightly browned ; remove to wire racks to cool.

BON APPÉTIT

Final exam brownies (Cookies)

 

                    With a blend of chocolate chips, marshmallows and nuts, these fudgy brownies always earn high marks!

                Keep a batch of these fudgy brownies around when studying for final exams.

About 2½ dozens

• 4 squares (1 ounce each) unsweetened chocolate
• 1 cup butter (no substitutes)
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract 1 cup all-purpose flour
• 2 cups miniature marshmallows
• 1 cup chopped pecans or walnuts
• 1½ cups semisweet chocolate chips, divided

1. In a microwave or double boiler, melt unsweetened chocolate and butter ; stir until smooth.
2. In a mixing bowl, combine the sugar, eggs, vanilla and chocolate mixture ; add flour and mix well.
3. Fold in marshmallows, nuts and ½ cup chocolate chips.
4. Spread into a greased 13-in. x 9-in. x 2-in. baking pan ; sprinkle with remaining chocolate chips.
5. Bake at 350F for 40-45 minutes or until top is set ; cool on a wire rack.
6. Cut into bars.

BON APPÉTIT

No-Bake cereal bars (Cookies)

About 10 dozens

• 2 cups sugar
• 2 cups corn syrup
• 1 jar (40 ounces) chunky peanut butter
• 6 cups cheerios
• 6 cup crisp rice cereal

1. In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved ; remove from the heat.
2. Add peanut butter ; mix well.
3. Stir in cereals.
4. Spread quickly into two lightly greased 15-in. x 10-in. x 1-in. pans ; cut into bars while warm.

BON APPÉTIT

Lemon poppy seed slices (Cookies)

 

About 5 dozens

• ¾ cup butter (no substitutes), softened
• 1 cup sugar
• 1 egg
• 1 tablespoon milk
• 2 teaspoons finely grated lemon peel
• ½ teaspoon vanilla extract
• ½ teaspoon lemon extract, optional
• 2½ cups all-purpose flour
• ¼ cup poppy seeds

1. In a mixing bowl, cream butter and sugar ; beat in egg, milk, lemon peel and extracts.
2. Add flour and poppy seeds ; mix well.
3. Shape into two 8-in. rolls ; wrap each roll in plastic wrap.
4. Refirgerate for 3 hours or until firm ; unwrap and cut into ¼-in. slices.
5. Place 2 in. apart on ungreaed baking sheets ; bake at 350F for 10-12 minutes or until edges are golden.
6. Cool 2 minutes before removing to wire racks to cool completely.

BON APPÉTIT

Caramel cream (Cookies)

 

                These cookies are delicious plain, but you would like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting.

About 3 dozens

• 1 cup butter (no substitutes), softened
• 2/3 cup packed brown sugar
• 2 egg yolks
• ½ teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1/3 cup finely chopped pecans
• ¼ teaspoon salt

Filling

• 2 tablespoons plus 1½ teaspoons butter (no substitutes)
• 1½ cups confectioners' sugar
• ½ teaspoon vanilla extract
• 2 to 3 tablespoons whipping cream

1. In a mixing bowl, cream butter and brown sugar ; beat in egg yolks and vanilla.
2. Combine flour, pecans and salt ; gradually add to the creamed mixture.
3. Shape into two 10-in. rolls ; wrap in plastic wrap ; refrigerate for 1-2 hours.
4. Unwrap and cut into ¼-in. slices ; place 2 in. apart on ungreased baking sheets.
5. Bake at 350F for 11-13 minutes or until golden brown ; remove to wire racks to cool.
6. For filling, heat butter in a saucepan over medium heat until golden brown.
7. Remove from the heat ; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency.
8. Spread on the bottom of half of the cookies ; top with remaining cookies.

BON APPÉTIT