Cookies for Cooking Flashcards

1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup margarine, softened 1 cup white sugar 1 egg 1 tablespoon water 1/4 cup molasses 2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

1 pound chocolate sandwich cookies, crushed 1 (8 ounce) package cream cheese, softened 1 pound vanilla-flavored candy coating, melted

In a large mixing bowl, combine crushed cookies and cream cheese to form a stiff dough. Roll into balls and dip with a fork in melted candy coating. Let rest on waxed paper until set.

35 soda crackers 1 cup butter 1 cup packed light brown sugar 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1 cup blanched slivered almonds

Preheat oven to 400 degrees F (205 degrees C). Cover a sided cookie sheet with aluminum foil and line crackers on foil. Combine butter and brown sugar in a saucepan. Stirring constantly, bring to a boil and boil for 3 minutes. Pour over crackers completely. Bake for 5-6 minutes, watch carefully. Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers. When chocolate gets soft, spread over crackers with back of a spoon. Sprinkle slivered almonds on melted chocolate. Place in refrigerator for at least 8 hours. Break into cookie-size pieces. This recipe freezes well.

1 cup butter, softened 1 1/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2/3 cup cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips 1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

4 drops green food coloring 1/2 teaspoon water 1/4 cup flaked coconut 48 vanilla wafers 24 chocolate covered thin mints 1 tablespoon sesame seeds

Preheat oven to 350 degrees F (180 degrees C). In a bowl, combine food coloring with a few drops of water. Add coconut and cover the container, shake until coconut is tinted. Set aside. Place 1/2 of the vanilla wafers, flat side up, in an ungreased cookie sheet. Top each wafer with a peppermint patty. Place in the oven about 1 minute or just until chocolate begins to soften. Remove cookies from oven and sprinkle each mint with 1/2 teaspoon coconut (for lettuce). Place another vanilla wafer on top and press gentle. With a clean paint brush, brush the top of each hamburger with just enough water to moisten so that the sesame seeds will stick when sprinkled on top of each cookie. NOTE: You can use canned chocolate frosting in place of peppermint patty, then eliminate the baking.

1/2 cup butter 1/2 cup peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1/3 cup granulated sugar for decoration 48 milk chocolate candy kisses, unwrapped

with an electric mixer on medium speed for about 30 seconds. Add 1/2 cup of the white sugar and the brown sugar and beat until fluffy. Add the egg, milk and vanilla and beat well. In a medium mixing bowl stir together the flour baking powder, salt and baking soda. With the mixer on low speed gradually add the flour mixture to the peanut butter mixture. Beat until well combined. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (205 degrees C). Shape dough into 1 inch balls. Roll balls in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (205 degrees C) for 10 to 12 minutes or until the edges are firm. Immediately press a chocolate kiss atop each cookie. Transfer cookies to a cooling rack and let cool.

3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 1/2 cups white sugar 2 eggs 1/4 cup lemon juice 1 lemon, zested 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl until thoroughly combined. In a mixing bowl, beat the butter and sugar with an electric mixer until creamy, about 5 minutes, then beat in eggs, one at a time, incorporating each before adding the next. Beat in the lemon juice, lemon zest, and vanilla extract. Gently mix in the flour mixture until just incorporated. Chill the dough about 30 minutes. Scoop up about 1 1/2 teaspoon of dough per cookie, gently form into a ball, and place the balls onto baking sheets about 2 inches apart. Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 8 minutes; cool on baking sheets for 1 minute before removing to finish cooling on racks.

1/2 cup butter 4 tablespoons unsweetened cocoa powder 2 cups white sugar 1/2 cup milk 1/8 teaspoon salt 3 cups quick cooking oats 1/2 cup crunchy peanut butter 1 teaspoon vanilla extract

Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan. Boil for 1 minute. Stir in oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto waxed paper. Allow to cool and harden.

1 cup unsalted butter 1 (8 ounce) package cream cheese 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 1/3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 cups chopped semisweet chocolate 1 cup coarsely chopped walnuts

Preheat oven to 375 degrees F. Lightly grease two 12 inch pizza pans. Stir together flour, baking soda and salt and set aside. Using a large bowl, cream together butter, cream cheese and sugars. Add eggs and beat until fluffy. Add flour mixture to creamed mixture, blending until dough becomes stiff. Stir in chocolate chunks and nuts until well blended. Divide dough in two. Press each half into the prepared pans. Bake 20-25 minutes or until lightly browned around the edges. Centers should be firm. Cool in the pan on wire rack. Serve by cutting into wedges.

1 1/2 cups graham cracker crumbs 1/2 cup all-purpose flour 2 teaspoons baking powder 1 (14 ounce) can sweetened condensed milk 1/2 cup butter, melted 1 1/3 cups flaked coconut 2 cups semisweet chocolate chips 1 cup chopped pecans

Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix cracker crumbs, flour and baking powder. In a large mixing bowl, beat condensed milk and margarine until smooth. Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans. Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.

3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 cup chopped walnuts 1 teaspoon ground cloves 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups white sugar 3 eggs 1/2 cup butter 2 teaspoons vanilla extract 4 cups confectioners' sugar 1/4 cup unsweetened cocoa powder 1/2 cup milk

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. Cream the butter margarine or shortening, white sugar, eggs and vanilla. In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls. After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze. To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

1/2 cup butter, softened 1/2 cup crunchy peanut butter 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1 1/4 cups all-purpose flour 1 teaspoon baking powder 42 chocolate-covered caramel candies

Beat butter or margarine, peanut butter, 1/2 cup granulated sugar and brown sugar together until fluffy. Beat in egg. Sift flour and baking powder together; stir into butter mixture. Chill dough thoroughly, 2 to 3 hours. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 1-inch balls. Press a chocolate-covered caramel into the middle of each ball. Roll dough around it. Roll each ball in granulated sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 10 minutes or until golden brown. Let cool 2-3 minutes, then remove from cookie sheets.

4 (1 ounce) squares unsweetened chocolate, melted 1 1/2 cups white sugar 3 egg, beaten 1/2 cup vegetable oil 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 48 chocolate candy kisses with white stripes 1/4 cup confectioners' sugar

In a medium bowl, combine the melted chocolate, sugar, eggs, oil, and vanilla. Mix well. Stir in the flour and baking powder. Cover and chill for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Unwrap the candy kisses. Roll cookie dough into walnut sized balls and roll each ball in the confectioners' sugar. Place cookies 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Tops should be crackled and the edges should be golden brown. While the cookies are still hot, press a candy kiss into the center of each one. Remove to cool on racks.