SPRITZ COOKIES
Ingredients:
1 CUP POWDERED SUGAR
1 BAR BUTTER, SOFTENED
½ tsp VANILLA
1 PC EGG
2 1/3 CUP ALL PURPOSE FLOUR
¼ tsp SALT
¼ tsp NUTMEG
PROCEDURE:
1. Heat oven to 400⁰F. In large bowl, beat butter, powdered sugar, egg,
vanilla until light and fluffy . Beat in flour and salt until well blended.
2. Fit to cookie press with desired template fill cookie, press dough onto
ungreased cookie sheet.
3. Bake for 5-7 minutes or until edges are firm but not brown. Immediately
from cookie sheets.
*VARIATION:
Chocolate spritz cookies: Add 2 ounces melted unsweetened chocolate to
sugar mixture.
Eggnog spritz cookies: Substitute 1 tsp rum extract for vanilla and add ¼
tsp nutmeg with flour
Orange spritz cookies: Add 1 tbsp grated orange peel with flour
Tools needed: pastry bag
CHOCOLATE CHIP COOKIE
Ingredients :
½C butter, softened
½C shortening(margarine)
¾C granulated sugar
¾C packed brown sugar
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
2½C all purpose flour
2C semisweet chocolate chips
1 cup walnuts
Procedure :
1. Preheat oven to 375⁰F. In a large bowl, combine butter and shortening,
beat with an electric mixer on medium to high speed for 30 seconds. Add
granulated sugar, brown sugar, baking soda, and salt, beat until mixture is
combined. Add eggs and vanilla, beat until combined. Beat in as much of the
flour as you can with the mixer. Stir in remaining flour, chocolate pieces and
walnuts.
2. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in the preheated oven for 10-12 minutes or until edges are lightly
browned. Transfer to a wire rack, let cool. Makes about 48.
TO STORE: Layer cookies between waxed paper in an airtight container ,
cover . store at room temperature for up to 3 days or freeze for up to 3
months.
OATMEAL COOKIE
Ingredients :
½C butter, softened
½C shortening(margarine)
½ C granulated sugar
¾C packed brown sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 eggs
1 tsp vanilla
1½C all purpose flour
3C Rolled oats
Procedure :
1. Preheat oven to 375⁰F. In a large bowl, combine butter and shortening,
beat with an electric mixer on medium to high speed for 30 seconds. Add
granulated sugar, brown sugar, baking soda, cinnamon and salt, beat until
mixture is combined. Add eggs and vanilla, beat until combined. Beat in as
much of the flour as you can with the mixer. Stir in remaining flour, and rolled
oats.
2. Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in the preheated oven for 10-12 minutes or until edges are lightly
browned. Transfer to a wire rack, let cool. Makes about 48.
TO STORE: Layer cookies between waxed paper in an airtight container ,
cover . store at room temperature for up to 3 days or freeze for up to 3
months.
CHOCOLATE CRINKLES
Ingredients :
½C butter, softened
¾C cocoa
1 C granulated sugar
1 tsp vanilla
2 eggs
2 C all purpose flour
1 tsp baking powder
½ tsp salt
Powdered sugar
Procedure :
1. Grease the cookie sheet well.
2. Preheat the oven to 350⁰F.
3. Cream together the butter, cocoa, sugar, and vanilla.
4. add the eggs.
5. Mix together the flour, baking powder and salt.
6. Fold this in the creamed mixture.
7. Mix this well and chill for at least 20 minutes.
8. Form the dough in 1 inch diameter balls.
9. Coat each with powder sugar.
10. Arrange in the prepared cookie sheet, 1 inch apart.
11. Bake for 10- 12 minutes.
12. Remove from the cookie sheet and sprinkle with powdered sugar .
COCOA BROWNIES
INGREDIENTS:
1 bar unsalted butter, melted
2 1/2 cups granulated white sugar
1 ½ cup unsweetened cocoa powder, preferably Dutch processed
2 teaspoon pure vanilla extract
4 large eggs room temperature
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup sour cream (full or reduced fat)
1 cup semi sweet or bittersweet chocolate chips
Chopped nuts
Procedure :
Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in
the center of the oven. Line the bottom and sides of an 8 inch (20 cm)
square pan with aluminum foil. (The aluminum foil should hang about two
inches (5 cm) over the sides of the pan to make it easy to lift the brownies
from the pan.)
In a small saucepan melt the butter (can also melt the butter in the
microwave). Remove from heat and pour into a large heatproof bowl. Stir
(or whisk) in the sugar and cocoa powder. Whisk in the vanilla extract and
eggs, one at a time, mixing until the batter is nice and shiny.
In a small bowl, whisk together the flour, baking powder, and salt. Fold this
flour mixture into the batter. Finally, fold in the sour cream and chocolate
chips.
Pour into the prepared pan and smooth the top. Bake for about 28 - 30
minutes, or until a toothpick inserted into the center has moist crumbs
clinging to it. Remove from oven and place on a wire rack to cool to room
temperature. Then, to make the brownies easier to cut, cover and place in
the refrigerator for two hours or until firm. When ready to cut the brownies,
lift the aluminum foil out of the pan and, with a sharp knife, cut the
brownies.
CRANBERRY EGGNOG TWIRLS
Ingredients:
1C butter, softened
1½C Sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
2 eggs
1 tsp rum extract/ vanilla
3¼C all purpose flour
½ Cranberry preserves/Jam
1 ½ tsp cornstarch
½C finely chopped nuts
2 pcs glassine
Procedure :
1. In a large bowl, beat butter for 30 seconds.
2. Add sugar, eggs, baking powder, and nutmeg.
3. Beat until combined, scraping side of bowl occasionally .
4. Beat in as much of the flour as you can with the mixer. Stir in any
remaining flour.
5. Divide the dough in half.
6. Cover , chill dough for 1 hour or until dough is easy to handle.
7. Meanwhile , for filling : in a small saucepan, combine preserves and
cornstarch.
8. Cook and stir until thickened and bubbly.
9. Remove from heat. Stir in nuts , cover and cool.
10. Place half of the dough between 2 pieces of wax paper and roll into a
10 inch square.
11. Spread half of the filling over the dough square to within ½ inch of
edges: roll dough in log.
12. Moisten edges, pinch to seal.
13. Wrap log in waxed paper or plastic wrap. Repeat with the remaining
dough and filling. Chill logs for 4 to 24 hours.
14. Preheat oven to 375⁰F.
15. Line large cookie sheets with parchment paper.
16. Cut rolls into ¼ inch thick slices.
17. Place slices 2 inches apart on prepared cookie sheets.
18. Baked in preheated oven for 10-12 mins. Or until edges are firm and
bottoms are lightly browned.
Let stand on cookie sheet for 1 minute. Transfer to wire rack, cool. Makes
about 60.
