Makes 16 Cookies
Ingredients
½ cup granulated sugar
¾ teaspoon kosher salt
1 extra large egg at room temperature
¾ teaspoon pure vanilla extract
½ cup each of your favorite candies
DIRECTIONS
2. In the bowl of a stand mixer fitted with paddle attachment, beat the butter at medium speed until smooth and soft, about 3 minutes. Add the brown sugar, granulated sugar and salt, then beat at medium-high speed, scraping down the side of bowl with a rubber spatula as needed, until light and fluffy, about 5 minutes.
3. Add the egg and vanilla; beat until just combined about 1 minute. Add the flour mixture and beat at low speed until just combined, about 1 minute. Using a rubber spatula, scrape down the bowl.
4. Add your favorite candies. Stir until just blended.
5. Chill cookie dough in refrigerator for at least 1 hour.
6. Preheat oven to 350°.
7. Line 2 baking sheets with parchment paper or baking liners. Scoop cookie dough to make 2 inch balls. Place slightly flatten balls on cookies sheet about2 inches apart.
8. Bake cookies for about 12 minutes or until cookie are light golden brown in color. Cool slightly before eating.
MIKE STELLER MOON PIE
INSIDE OUT AND BACK AGAIN PAPAYA THUMBPRINT COOKIES
1 cup (2 sticks) butter or margarine
1 ¾ cups of all-purpose flour
¾ teaspoon baking soda
½ cup (1 stick) unsalted butter at room temperature
½ cup packed dark brown sugar½ cup granulated sugar
¾ teaspoon kosher salt
1 extra large egg at room temperature
¾ teaspoon pure vanilla extract
½ cup each of your favorite candies
DIRECTIONS
2. In the bowl of a stand mixer fitted with paddle attachment, beat the butter at medium speed until smooth and soft, about 3 minutes. Add the brown sugar, granulated sugar and salt, then beat at medium-high speed, scraping down the side of bowl with a rubber spatula as needed, until light and fluffy, about 5 minutes.
3. Add the egg and vanilla; beat until just combined about 1 minute. Add the flour mixture and beat at low speed until just combined, about 1 minute. Using a rubber spatula, scrape down the bowl.
4. Add your favorite candies. Stir until just blended.
5. Chill cookie dough in refrigerator for at least 1 hour.
6. Preheat oven to 350°.
7. Line 2 baking sheets with parchment paper or baking liners. Scoop cookie dough to make 2 inch balls. Place slightly flatten balls on cookies sheet about2 inches apart.
8. Bake cookies for about 12 minutes or until cookie are light golden brown in color. Cool slightly before eating.
MIKE STELLER MOON PIE
1 1/4 cup flour
1/3 cup cocoa
1tsp baking soda
1/4 salt
1 cup sugar
6 top cooking oil
1/2 pure vanilla extract
1 cup sour cream
DIRECTIONS:
DIRECTIONS:
Preheat oven to 350 '
Line 2 cookie sheets.
Sift dry ingredients together.
In a separate bowl, whisk sugar with oil. Add vanilla and sour cream whisk until it is very smooth.
Fold in dry ingredients to mixture until just mixed.
Drop dough on to cookie sheets by teleological 2 inches apart.Lightly spread each cookie into a circle using a spoon.
Bake for11 minutes and cookies are firm to touch. Cool completely.
Spread favorite filling on flat side of cookie. Top with another flat side of cookie to create moon pie.
INSIDE OUT AND BACK AGAIN PAPAYA THUMBPRINT COOKIES
1 cup confectionary sugar (powdered sugar)
1/4 teaspoon salt
2 teaspoon vanilla
2 1/4 cup of flour
10 oz dried papaya
DIRECTIONS:
Preheat oven to 350 degrees.
Prepare lined cookie sheet.
In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup butter, confectionary sugar, salt and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven and press thumb into tops of cookies to make indentations. Return to oven, and bake 3 minutes more. Place dried papaya pieces in each thumbprint cookie. Bake for another 4 minutes or until edges are lightly browned. Cool cookies....eat...enjoy!
GREAT WALL OF LUCY WU FORTUNE COOKIES
Fortunes on 4 inch paper
1 egg white
1/8 teaspoon vanilla extract
1 pinch of salt
1/4 cup unbleached all purpose flour
1/4 cup sugar
Directions:
Preheat oven to 400
Prepare cookie sheet with liner.
Write or type fortune on paper that is 4 inches long by 1/2 inch wide.
Sift flour, salt and sugar together in a small bowl and set aside.
Mix egg white with vanilla until foamy but not stiff. Blend flour mixture into egg white mixture.
Place batter on cookie sheet, to make a 3 inch circle. Make sure batter is round and even. Do not bake more than 2 cookies at once.
Bake for 5 minutes or until cookie has a golden color 1/2inch wide around the outer edge of the circle. The center of the cookie should be pale.
Remove cookie sheet from oven quickly, place fortune in center of cookie and then fold over cookie and pinch lightly forward to make fortune cookie shape. Place cookies in muffin tin to help hold shape as cookie cools. Repeat until batter is used up. Open fortune, eat cookie, ENJOY!
SAVING ARMPIT MAPLE COOKIES
1 Cup butter soften (2 sticks)
1 Cup brown sugar firmly packed
1 Egg
1 Cup real maple syrup
1 Teaspoon vanilla
2 Teaspoons baking soda
½ Teaspoon salt
4 Cups flour
1/3 Cup sugar for rolling dough
DIRECTIONS
1. Preheat oven to 350◦F.
2. Line cookie sheets.
3. Place sugar rolling in small bowl, set aside.
4. Sift flour, baking soda and salt together in separate bowl.
5. Cream butter and brown sugar together. Then add egg maple syrup, and vanilla to creamed mixture. Blend well.
6. Gradually add sifted flour into wet mixture. Mix until thoroughly blended.
7. Shape dough into 2 inch balls and roll in sugar then place on cookie sheet.
8. Slightly flatten cookie dough before baking for 9 to 11 minutes in oven.
9. Cool before eating!
WILD GIRL LEMON COOKIES
1 ½ cups The Heat Is On peanut
butter
1 cup white granulated sugar
3 cups all purpose flour
2 teaspoons lemon zest (1 medium lemon)
1 teaspoon salt
½ cup cooking oil (peanut if you have it but any neutral flavored one will do)
1 egg for egg wash
Directions:
OUT OF MY MIND BUTTERSCOTT MERINGUE
1/4 teaspoon salt
2 teaspoon vanilla
2 1/4 cup of flour
10 oz dried papaya
DIRECTIONS:
Preheat oven to 350 degrees.
Prepare lined cookie sheet.
In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 cup butter, confectionary sugar, salt and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
Roll dough by teaspoonfuls into balls and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven and press thumb into tops of cookies to make indentations. Return to oven, and bake 3 minutes more. Place dried papaya pieces in each thumbprint cookie. Bake for another 4 minutes or until edges are lightly browned. Cool cookies....eat...enjoy!
Fortunes on 4 inch paper
1 egg white
1/8 teaspoon vanilla extract
1 pinch of salt
1/4 cup unbleached all purpose flour
1/4 cup sugar
Directions:
Preheat oven to 400
Prepare cookie sheet with liner.
Write or type fortune on paper that is 4 inches long by 1/2 inch wide.
Sift flour, salt and sugar together in a small bowl and set aside.
Mix egg white with vanilla until foamy but not stiff. Blend flour mixture into egg white mixture.
Place batter on cookie sheet, to make a 3 inch circle. Make sure batter is round and even. Do not bake more than 2 cookies at once.
Bake for 5 minutes or until cookie has a golden color 1/2inch wide around the outer edge of the circle. The center of the cookie should be pale.
Remove cookie sheet from oven quickly, place fortune in center of cookie and then fold over cookie and pinch lightly forward to make fortune cookie shape. Place cookies in muffin tin to help hold shape as cookie cools. Repeat until batter is used up. Open fortune, eat cookie, ENJOY!
SAVING ARMPIT MAPLE COOKIES
1 Cup butter soften (2 sticks)
1 Cup brown sugar firmly packed
1 Egg
1 Cup real maple syrup
1 Teaspoon vanilla
2 Teaspoons baking soda
½ Teaspoon salt
4 Cups flour
1/3 Cup sugar for rolling dough
DIRECTIONS
1. Preheat oven to 350◦F.
2. Line cookie sheets.
3. Place sugar rolling in small bowl, set aside.
4. Sift flour, baking soda and salt together in separate bowl.
5. Cream butter and brown sugar together. Then add egg maple syrup, and vanilla to creamed mixture. Blend well.
6. Gradually add sifted flour into wet mixture. Mix until thoroughly blended.
7. Shape dough into 2 inch balls and roll in sugar then place on cookie sheet.
8. Slightly flatten cookie dough before baking for 9 to 11 minutes in oven.
9. Cool before eating!
WILD GIRL LEMON COOKIES
Ingredients:
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon finely grated lemon zest
2 tablespoons fresh squeezed lemon
juice
½ cup (1 stick) butter
1 cup sugar
1 large egg
1 teaspoon vanilla
Directions:
Preheat oven to 350⁰.
In medium bowl whisk together flour,
baking soda, salt, and lemon zest. With an electric mixer beat butter and sugar
together until it is light and fluffy. Add egg, vanilla and lemon juice and
beat until combined. Gradually add in flour mixer and beat until combined.
Drop cookie dough on prepared cookie
sheets. Try to have cookies at least an inch apart. Bake cookies for 15 to 20
minutes or until edges are golden.
WILDFIRE RUN
SPICY LEMON PEANUT BUTTER COOKIES
1 cup white granulated sugar
3 cups all purpose flour
2 teaspoons lemon zest (1 medium lemon)
1 teaspoon salt
½ cup cooking oil (peanut if you have it but any neutral flavored one will do)
1 egg for egg wash
Directions:
1.
Preheat the oven to
350˚F. Line a baking sheet.
2.
Place is
Peanut Butter, sugar, flour, lemon zest and salt in the bowl of a
standing mixer. Beat on medium speed until the mixture looks likes orange sand
and the peanut butter is evenly distributed.
3.
Turn down the mixer to
low, and slowly add the cooking oil. Then turn the speed up to medium and beat
until a smooth dough forms.
4.
Scoop out heaping tablespoons of dough and
roll them into a ball (it should be
1 inch in diameter). Place on the lined baking sheet evenly spacing the cookies apart by an inch. Once the baking sheet is full, press the pointy end of frosting star tip in the center of the cookie for a decorative indention. If you don’t have a frosting tip large enough, you can also press the tip of a chopstick into the cookie for a decorative indention.
1 inch in diameter). Place on the lined baking sheet evenly spacing the cookies apart by an inch. Once the baking sheet is full, press the pointy end of frosting star tip in the center of the cookie for a decorative indention. If you don’t have a frosting tip large enough, you can also press the tip of a chopstick into the cookie for a decorative indention.
5.
Beat the egg with 1
tablespoon of water until the egg wash is foaming and you can’t see any more
egg white. Then brush each cookie with the egg wash. Place in oven and bake for
15 to 18 minutes, or until the cookie starts to crack a bit on top and the
sides start to brown a bit. Take out of the oven and let them cool on the sheet
for 10 minutes. The cookies will be delicate, but will firm up as they cool. Move
to a wire rack to cool to room temperature.
CLOSED FOR THE SEASON
RUGELACH
Ingredients:
1 ½ sticks of butter
8oz package of cream cheese
2 cups of flour
½ teaspoon of salt
Favorite chocolate spread
1 egg
1/3 cup sugar
1 table spoon cinnamon
Directions:
Place 1 1/2 sticks butter and the
cream cheese in the bowl of an electric mixer fitted with the paddle
attachment. Mix on low speed until the cream cheese is broken down but butter
is still chunky. On low speed, add flour and salt, and mix until crumbly and
just beginning to hold together, about 20 seconds. There should still be some
small pieces of butter visible. Divide dough into two equal parts. Form each
part into a flattened rectangle, and wrap in plastic wrap. Transfer to the
refrigerator to chill 5 hours or overnight.
Preheat oven
to 350 degrees. Line the cookie sheet with parchment or liner. Make egg-wash (one egg beaten). Combine sugar
and cinnamon in small bowl, set aside. Roll out 1 rectangle dough as thin as
possible. Spread chocolate spread on top. Roll out 2nd rectangle
dough as thin as possible and like the bottom layer. Place on top of dough with
chocolate spread. Brush egg wash on top of dough. Spread cinnamon sugar mixture
on top. Bake for 35 minutes or until golden. Cut into 3 inch rectangles.
OUT OF MY MIND BUTTERSCOTT MERINGUE
Ingredients:
2 egg whites
Pinch of salt
¾ cup sugar
1 teaspoon rum or vanilla extract
1 cup butterscotch chip
½ chopped pecans
Directions:
Preheat oven to 400 degrees F
Prepare lined cookie sheet.
Whip egg whites and pinch of salt on
medium speed for 3 minutes. Gradually add sugar and vanilla. Whip at high speed
until mixture is glossy and stiff peaks have formed meringue.
Gently fold in butterscotch chips and
pecans.
Gently spoon mounds on prepared cookie
sheet. Recipe makes about eight cookies.
Bake in oven for 5 minutes at 400® F
then lower oven temperature to 250®F and
leave in oven for 1 ½ hours.
The FINGERTIPS OF DUNCAN
DORFMAN SUGAR COOKIES
Ingredients:
2 ½ to 3 cups of sifted all-purpose
flour
2 teaspoons baking powder
½ teaspoon salt
1 stick of butter, soften to room
temperature
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla extract
Brown or black color candy decorating
pens
Directions:
Preheat oven to 375 degrees F
Prepare cookie sheet with baking
liners.
Sift together flour, baking powder and
salt. Cream butter and sugar together until it is light and fluffy. Add eggs
and beat well. Add vanilla. Gradually add flour mixture until dough leave the
side of bowl. Chill cookie dough at least 15 minutes.
Roll out dough on lightly floured
surface and cut cookie dough to make 1 square inch scrabble tiles. Bake on
prepared cookie sheet for 8 to 10 minutes. Cookies should be firm not brown.
Cool before decorating. Carefully decorate cookie tile to look like scrabble
piece.
Makes enough to have a game of Cookie
Scrabble!
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