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Old 11-14-2007, 07:53 AM   #16
MickeyWanaBe
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Quote:
Originally Posted by Dismom+two View Post


Staci...this sounds like a lot of fun!! I wish my sister and I could do this but she lives too far away! Of course...I guess I COULD drive down there for a weekend and do it....Hmmmm have to think about this more.
It does help that all three of us live next door to each other!

Grandparents had a farm and gave their three sons each land and then when DH and I got married gave us land as a wedding present. They wanted to keep everybody close together! And let me tell you it was great growing up having grandparents living just down the road. Any time you wanted to get away or run away there was always somewhere really close to go!
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Old 11-14-2007, 11:41 AM   #17
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I have some favorites to add. I copied them from Recipezaar but they were not originally from this site

The chocolate cookie is my son's favorite. The almond cookie is a delicate shortbread and is so good

Chocolate Cherry Cookies Recipe #20374
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
48 cookies
[IMG]file:///C:/DOCUME%7E1/Nancy/LOCALS%7E1/Temp/msohtmlclip1/01/clip_image001.gif[/IMG]55 min 45 min prep
1 1/2
cups all-purpose flour
1/2
cup unsweetened cocoa powder
1/2
cup butter or margarine
1
cup sugar
1/4
teaspoon baking soda
1/4
teaspoon baking powder
1/4
teaspoon salt
1
large egg
1 1/2
teaspoons vanilla
48
undrained maraschino cherries (reserve 4 tsp cherry juice)
1
cup semisweet chocolate pieces
1/2
cup sweetened condensed milk
  1. Combine flour and cocoa; set aside.
  2. Beat butter in a med bowl on med speed until softened.
  3. Add sugar, baking soda, baking powder and salt.
  4. Beat until well mixed.
  5. Beat in egg and vanilla, scraping the side of the bowl.
  6. Gradually beat in flour mixture.
  7. Shape dough into 1-inch balls.
  8. Place 2-inches apart on an ungreased cooking sheet.
  9. Press down the centers with your thumb.
  10. Drain cherries, reserving juice.
  11. Place a cherry in the center of each cookie in the depression you made with your thumb.
  12. Combine chocolate pieces and condensed milk in a small saucepan.
  13. Cook and stir over low heat until the chocolate is melted.
  14. Stir in 4 teaspoons of the reserved cherry juice.
  15. Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
  16. If the frosting is too thick, thin with additional cherry juice.
  17. Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
  18. Cool on cookie sheet for 1 minute.
  19. Transfer to a wire rack to finish cooling.
Raspberry Almond Cookies #200186
Delicate and rich flavored thumbprint cookies from the Land O'Lakes Cookbook
by Wendelina
3
servings
[IMG]file:///C:/DOCUME%7E1/Nancy/LOCALS%7E1/Temp/msohtmlclip1/01/clip_image001.gif[/IMG]24 min 10 min prep
Cookies
2/3
cup sugar

1
cup butter

1/2
teaspoon almond extract, softened

2
cups all-purpose flour

1/2
cup raspberry jam (seedless)

Glaze
1
cup powdered sugar

1 1/2
teaspoons almond extract

2-3
tablespoons water
  1. Heat oven to 350.
  2. In large mixer bowl combine sugar, butter and almond extract.
  3. Beat at medium speed until creamy (2-3 minutes).
  4. Reduce speed to low; add flour. Beat until well mixed (2-3 minutes).
  5. Cover and chill at least one hour.
  6. Shape dough into 1" balls. Place 2" apart on cookie sheets.
  7. With thumb, make indentation in the center of each, and fill with about 1/4 tsp raspberry jam.
  8. Bake for 14-18 minutes or until edges just begin to brown.
  9. Let stand 1 minute before removing from cookie sheeet.
  10. Remove and let cool completely.
  11. In a small bowl, whisk together all glaze ingredients until smooth. Drizzle over cookies.
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Old 11-14-2007, 07:14 PM   #18
MickeyWanaBe
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Butterballs

1 cup Butter
1/2 cup Confectioners Sugar
1/2 tsp Salt
1 cup Chopped Pecans
1 Tbs Vanilla
2 cups Flour

Cream butter, add sugar and salt, cream until light and fluffy. Add nuts and vanilla. Blend in flour. Shape into balls or crescents. Bake on ungreased cookies sheet at 325 for 15-20 minutes. Do not brown. Cool slightly. Roll in confectioners sugar.

Makes 4-5 dozen
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Last edited by MickeyWanaBe; 11-14-2007 at 07:24 PM.
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Old 11-14-2007, 07:23 PM   #19
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Cake Mix Cookies

1 Box of Cake Mix (any flavor)
1 Egg
4 oz Cool Whip

Mix dough. It will very sticky! Make balls of dough and roll in confectioners sugar. Top with marischino cherry (optional).

Bake at 350 for 12 minutes.
Make 40 cookies.

These are really quick and easy. One tip is we use a Pampered Chef cookie scoop. It is like a mini ice cream scoop with the little thing to flip the STICKY dough out into the sugar so I don't have to touch it.
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Old 11-14-2007, 08:25 PM   #20
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Amaretto Cookies These are some of the roll out - cut out cookies my sister does... I help ice them.

1 cup (2 sticks) Butter, softened
1/2 cup sifted Confectioners
1 tsp Amaretto
2-1/4 cups sifted all purpose flour
2/3 cup ground blanched almonds

Beat together butter, sugar and amaretto until smooth. Stir in flour and almonds until well blended. Chill 1 hour. Preheat oven to 350. Grease 2 large cookie sheets. Roll dough, half at a time, on floured surface, to a 1/4" thinkness. Cut ou in desired shapes. Transfer with spatula to prepared cookie sheets, spacing 1/2" apart. Bake in preheated 350 degree oven for 10 minutes or until lightly browned around edges. Transfer to wire racks. Cool.

Amaretto Butter Cream Icing
Combine 1/4 cup (1/2 stick) softened butter or margarine, 2 tablespoons almond flavored liqueur (Amaretto), 1 tablespoon heavy cream and 2 cups sifted confectioners sugar in small bowl. Beat until well blended.
Frost cookies with plain (white) butter cream icing. Dip in desired color sprinkles. Let dry. We usually end up icing them last thing before we go to bed and leave them set up over night before we put them into an air tight container.

These cookies are more work than some, but they are so very good and they add color to a cookie tray. We usually do different sized star shaped cookies and make them a variety of colors (blue, yellow, white...)
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Last edited by MickeyWanaBe; 11-15-2007 at 11:37 AM.
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Old 11-14-2007, 08:28 PM   #21
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Quote:
Originally Posted by MickeyWanaBe View Post
Just experiment with it and if they aren't right just scrape them up and throw them back in the bowl and try again. HTH

My problem is...I do just throw them back in the bowl but then I get so fed up I throw the batch in the trash instead and then have a drink!!!
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Old 11-14-2007, 08:39 PM   #22
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Holly Cookies

1 stick Margerine
40 regular Marshmallows (10 oz bag)
5 cups Corn Flakes
Green Food Coloring
Red Hots

Melt margerine, add marshmallows and green coloring (deep/bright green color is waht you are aiming for). Mix till melted. Stir in corn flakes. Use buttered spoon to scoop and drop onto waxed paper. Decorate with 3 red hots. Let dry.

These are super easy! They are kind of like rice krispe treats. We usually make them bite sized. These also add color to cookie trays.
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Old 11-14-2007, 08:46 PM   #23
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Originally Posted by Dismom+two View Post
My problem is...I do just throw them back in the bowl but then I get so fed up I throw the batch in the trash instead and then have a drink!!!
Maybe the key is to drink first! We would probably have a whole lot of fun anyway...

One other thing I thought of that might help is make sure the cookies press is clean and free of cookie dough residue after you have one that sticks to the bottom.
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Old 11-14-2007, 09:11 PM   #24
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Baserlackerlies Old German Recipie These are MY favorites!

2 cups Honey
4 cups Flour
4 cups chopped Nuts (pecans)
1 Lemon - grate rind & juice
2 cups Sugar
1 tsp Baking Soda
2 oz Citren (I don't like the flavor of this so I leave it out.) If you use it put it in the food processor with some sugar to chop it up and prevent it from clumping.
1/2 tsp Cloves
1/2 tsp Nutmeg
1 jigger Burbon

Warm honey (this is key to making it easier to mix), add sugar and nuts - mix well. Add rest - knead well. Roll thin on floured surface (this is not easy - the dough is very sticky). Put rolled out dough on cookie sheet. Bake at 350 for 10-15 minutes - WATCH! Don't overbake - just colored, not brown. (Flour pan to prevent sticking.)
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Old 11-15-2007, 03:04 AM   #25
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I find with the PC press that you sometimes have to ease them off with a knife. If you don't lift the press too far up you don't lose the shape. It can be a problem if you don't slide the plunger all the way down so the dough is slightly compressed before you start - I usually give an extra squeeze back into the bowl to make sure. I also found its best to put them onto a baking stone tather than parchment os a metal sheet, as its easier to scrape them off (if necessary) but they bake better and keep their shape.
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Old 11-15-2007, 11:46 AM   #26
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Christmas Cookies (makes a lot – number depends on size)
340g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
85g dark brown sugar
115 g butter
1 egg
4 tbsp (60 ml) clear honey
Melt butter, sugar and honey together in a non-stick saucepan over a gentle heat. Beat the egg in a small bowl. Sift together flour, spices and bicarbonate of soda, then stir in butter mixture (slightly cooled) and beaten egg until it forms a soft dough. Put the dough in a plastic bag and chill in the fridge for 30 mins.
Pre-heat oven to 190°C/Fan 170°C/Gas 5 and grease 3 baking sheets. Roll out dough to about 5mm thick and cut into Christmassy shapes. If you want to hang them on the tree make a hole (not too near the edge) with the narrow end of a plain piping nozzle or a clean knitting needle. (If you do not plan to ice them you can press on glace cherries and blanched almonds for decoration.) Bake for 10-15 minutes until just firm – do not allow the edges to scorch. Allow to rest on the sheet for 3-5 minutes before moving to a wire rack to cool.
Make some icing with 225g icing sugar, 1 tsp lemon juice and one egg white (or some cold water). Add colouring as required and either drizzle over biscuits or completely cover and add sprinkles when icing nearly set.
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Old 11-15-2007, 05:44 PM   #27
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With all these tips, suggestions and RECIPES....I can't wait to start baking!!

Do you think its too early to start???

Unforunately, I have NO room in my freezer if I wanted to freeze them. I guess I will wait a while.
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Old 11-16-2007, 09:22 AM   #28
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I always think its important to practice important recipes first - just to make sure they taste right
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Old 11-25-2007, 02:23 PM   #29
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Awesome thread! I'm so subbing and getting out my recipe box! I'll post later today some of my fav cookies!
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Old 11-25-2007, 08:09 PM   #30
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Quote:
Originally Posted by MazdaUK View Post
Christmas Cookies (makes a lot – number depends on size)
340g plain flour
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp bicarbonate of soda
85g dark brown sugar
115 g butter
1 egg
4 tbsp (60 ml) clear honey
Melt butter, sugar and honey together in a non-stick saucepan over a gentle heat. Beat the egg in a small bowl. Sift together flour, spices and bicarbonate of soda, then stir in butter mixture (slightly cooled) and beaten egg until it forms a soft dough. Put the dough in a plastic bag and chill in the fridge for 30 mins.
Pre-heat oven to 190°C/Fan 170°C/Gas 5 and grease 3 baking sheets. Roll out dough to about 5mm thick and cut into Christmassy shapes. If you want to hang them on the tree make a hole (not too near the edge) with the narrow end of a plain piping nozzle or a clean knitting needle. (If you do not plan to ice them you can press on glace cherries and blanched almonds for decoration.) Bake for 10-15 minutes until just firm – do not allow the edges to scorch. Allow to rest on the sheet for 3-5 minutes before moving to a wire rack to cool.
Make some icing with 225g icing sugar, 1 tsp lemon juice and one egg white (or some cold water). Add colouring as required and either drizzle over biscuits or completely cover and add sprinkles when icing nearly set.
I really want to make these, this recipe sounds great, but does anyone know how to help me with measurements for the flour, brown sugar and butter ? TIA
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