Colorado Ranch Cookies 05-06-15

Colorado Ranch Cookies

Ingredients:

2-1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1 cup sugar
2 cups rolled oats
1 cup dried cranberries
3/4 cup shredded coconut
1/2 cup sliced almonds
3 eggs, beaten
1/2 teaspoon almond extract

Directions:

Mix the flour, baking soda and salt together. Beat the butter, brown sugar and sugar in a mixing bowl until creamy. Add the flour mixture and beat until blended. Stir in the oats, cranberries, coconut, almonds, eggs and flavoring. The dough will be very stiff.

Drop the dough by heaping teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container. To enhance the flavor of the cookies, mix the eggs, almond extract and cranberries in a bowl and let stand for 1 hour before adding to the recipe.

Yields: 6 dozen cookies

Brown Sugar Chews Recipe 26-05-15

Brown Sugar Chews Recipe

Ingredients:

1 egg white
1 cup brown sugar
1 Tablespoon flour
Pinch of salt
3/4 cup pecans, chopped

Directions:

Beat egg white until stiff froth; add brown sugar and continue beating.  Stir in flour and salt.  Fold in pecans.  Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes.
Partly cool before removing from cookie sheet.

Yield: 36 cookies

Ghirardelli Crispy Crunchy Chocolate Chip Cookies

 
Ghirardelli Crispy Crunchy Chocolate Chip Cookies

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or Ghirardelli Semi-Sweet Chocolate Chips
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, melted and cooled
1/3 cup lightly packed light brown sugar
1/4 cup granulated sugar
2 tablespoons light corn syrup, plus
2 teaspoons light corn syrup
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup chopped pecans or walnuts, or more to taste

Directions

Position racks in the upper and lower thirds of the oven. Preheat the oven to 325 degrees. Line two large baking sheets with foil, dull side up.
Mix the flour, baking soda, and salt together thoroughly. Set aside.
In a large bowl, combine the butter, both sugars, corn syrup, milk, and vanilla. Mix until smooth. Stir in the flour mixture. Stir in the nuts and chocolate chips. The dough will be very soft.
Divide the dough in half. Divide one half of the dough into 10 equal pieces (each a scant 1/4 cup). Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. (Cookies will spread even more as they bake).
Bake the two sheets for 8 minutes. Rotate the sheets from the top rack to the bottom and from front to back. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. (Pale cookies will not be crispy). Let cool on pan for 5 minutes. Slide the foil with cookies onto racks. When the baking sheets are cool, repeat with the remaining dough. Cool cookies completely before stacking or storing. Cookies keep, in an airtight container for at least 5 days.

Nutritional Information

Amount Per Serving  Calories: 232 | Total Fat: 15.1g | Cholesterol: 19mg
 

Biscotti Di Greve - Orange Almond Biscotti

Biscotti Di Greve - Orange Almond Biscotti

Ingredients (48 servings)

2 cups unbleached, all-purpose flour
1 cup Sugar
1 teaspoon Baking soda
1/4 teaspoon
Salt
2 Eggs, large
1 Egg yolk, large
1 teaspoon Vanilla
1 tablespoon Orange zest;
freshly grated 1 1/2 cups Almonds, whole; toasted lightly & chopped coarse
Egg wash: 1 Egg, large; beaten with 1 teaspoonWater

Directions

In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300° for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers.

Makes: about 48 BISCOTTI

PICNIC CHOCOLATE CHIP COOKIES

PICNIC CHOCOLATE CHIP COOKIES

Ingredients:

1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. Preheat oven to 375 degrees. In mixer bowl combine butter and sugars; beat until fluffy and well blended. Beat in egg. Add vanilla and mix well. 3. Gradually add flour mixture until just blended. Stir in  chocolate chips and walnuts (if used). Drop by rounded teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. Bake until cookies are well browned (12 to 14 minutes). Cool on wire racks.

Makes about 30 2 3/4 inch cookies.


* for Chewy Chocolate Chip Cookies: Bake cookies in a 325 degree oven until they are a light golden brown (10 to 13 minutes). Cool on baking sheets for 3 minutes before removing to wire racks to cool completely.

* Chocolate Chunk Cookies: Omit semisweet chocolate chips. Coarsely chop a 3- to  4-ounce bar of semisweet chocolate, and fold it into cookie  dough in step 3.

* Peanut Butter-Chocolate Chip Cookies: After beating butter and sugars, add 1/2 cup peanut butter (smooth or chunky). Beat well, then continue as for Favorite  Chocolate Chip Cookies. Omit chopped walnuts.

Categories: Cookies, Desserts, Picnics

Biscotti - Cokies

Biscotti - Cokies

Ingredients

2+1/2 cups (625 ml) all-purpose flour
1 cup (250 ml) sugar
2 eggs, or equivalent amount of egg substitute
1/2 cup (125 ml) coarsely chopped almonds,
hazelnuts, walnuts, or pecans
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt

Directions

Combine all the ingredients in a mixing bowl and stir to combine. When the dough becomes too stiff to stir, work with your hands until the ingredients are thoroughly combined.  Divide into 4 parts and roll each into a log about 1 inch (2.5 cm) thick.  Place 2 logs on each of 2 baking sheets which have been covered with parchment or wax paper. Bake in a preheated 350F (180C) oven for about 30 minutes, until lightly browned.  Remove from the oven and leave the oven turned on. Cut into 1/2 inch (1 cm) slices while still warm and return to the oven.  Bake an additional 10 to 15 minutes, until crisp and golden brown.  Cool completely and store in an airtight container.  Will keep for several weeks.

Makes about 40 cookies.

MEXICAN WEDDING COOKIES *

MEXICAN WEDDING COOKIES

Ingredients

1 cup softened Butter
1 tsp Vanilla
1/2 cup confectioners Sugar
2 cups Flour
1/4 tsp Salt
1 cup finely chopped Pecans

Directions

Cream butter, add vanilla. Stir to a light and fluffy texture. Add sugar and
cream the mixture.
Mix flour and salt, and add creamed mixture. Sprinkle with pecans. Blend
well. Form into 24 balls and flatten out lightly.
Bake at 350 F for 25 minutes or until lightly brown.

Garfield

Oatmeal Lace Cookies Recipe

.
Oatmeal Lace Cookies Recipe

Ingredients:

1/2 cup margarine
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2-1/2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon vanilla
1 cup finely chopped pecans

Directions:

Cream margarine and butter.  Add white sugar and brown sugar; cream well.  Mix in eggs, oats and baking powder.  Then add vanilla and pecans.  Line cookie sheets with wax paper.  Drop dough from a teaspoon onto wax paper allowing at least 4 inches between cookies, as they spread.  Bake at 350 degrees for about 8 minutes.  Remove cookie sheet from oven.  Allow cookies to cool slightly before removing from wax paper to wire rack.  (If cookies are removed while too warm they will lose their shape; if allowed to cool too much, cookies will stick to wax paper.)  Store in an air-tight container.

Yield: 5 dozen cookies

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