Cookie recipes from August 1998 Homemaking Meeting

RAISIN COOKIES
1 c. water
1 tsp. baking soda
2 c. sugar
3 eggs
1 tsp. baking powder
1/2 tsp. nutmeg
1 c. nuts
2 c. raisins
1 c. shortening
1 tsp. vanilla
4 c. flour
1 tsp. cinnamon
1 tsp. salt

Add water to raisins and boil for five minutes. Cool.  Stir in 
soda.  Cream shortening and sugar.  Add vanilla and eggs and 
cooled raisins.  Add dry ingredients.  Bake on an ungreased cookie 
sheet at 350 for 10-12 minutes.  

OATMEAL CHOCOLATE CHIP COOKIES
1 cup margarine 
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs 
1 tsp salt
1 tsp. baking soda
1/2 tsp baking powder
1-3/4 cups oatmeal
3-1/4 c. flour
2 cups chocolate chips

Cream margarine, sugars and vanilla.  Add eggs and beat  Combine 
remaining ingredients to mixture.  Add chips last.  Drop 
teaspoonfuls on ungreased cookie sheet.  Bake at 350 for 11 min.

PEANUT BUTTER CHOCOLATE CHIP COOKIES
1 c. margarine
1 c. sugar
1 c. brown sugar 
2 eggs
1 tsp. soda
1 c. peanut butter
2 c. flour
6 oz. chocolate chips 

Cream margarine and sugars; add eggs 1 at a time and beat until 
smooth.  Add flour and soda.  Bake on greased cookie sheets at 325 
for 15 minutes.

COCONUT TOFFEE BARS 
1/4 c. butter or margarine, softened
1/4 c. shortening
1/2 c. brown sugar
1 c. flour
Almond-coconut topping (below)

Heat oven to 350. Cream butter, shortening and sugar.  Blend in 
flour.  Press evenly in bottom of ungreased baking pan, 13 x 9 
inches.  Bake 10 minutes.  Spread with topping. Bake 25 minutes or 
until topping is golden brown.  Cool slightly.  Cut into bars, 
about 3 x 1 inch.  

ALMOND-COCONUT TOPPING
2 eggs
1 c. brown sugar (packed)
1 t. vanilla
2 T. flour
1 t. baking powder
1/2 t. salt
1 c. shredded coconut
1 c. chopped almonds

Beat eggs; add remaining ingredients and mix.  

BROWNIES
3/4 cup cocoa                   
2 tsps vanilla
3/4 cup oil                     
1-1/4 cups flour
2 cups sugar                    
1 tsp baking powder
4 eggs                          
1 tsp salt

Add-ins: 1 cup: chopped nuts, pecan halves, M & Ms,
raisins, coconut, chocolate chips, peanut butter chips,
etc.  If using M & Ms, or pecan halves,
save some to place on top after the batter is in the 
pan, so they will show.

In large mixer bowl, blend together cocoa, oil, and
sugar.  Mix in eggs and vanilla, beating well.
Stir in dry ingredients, on low at first, then on
medium (high for a hand mixer).  Mix until the color
changes to a lighter brown.  Stir in an add-in,
if desired.  Spread into greased 9 x 13 pan and
bake in preheated 350 degree oven for 30 minutes,
or until they test done.  Do not overbake.  Cool,
frost if desired, and then cut.

(I usually never frost these.  They are very moist
and rich, and do not need it)


CHOCOLATE THUMBPRINTS
1/2 c butter or margarine softened
2/3 c sugar
1 egg, separated
2 Tb milk
1 tsp vanilla extract 
1 c all-purpose flour
1/3 c baking cocoa
1/4 tsp salt
1 c finely chopped walnuts
FILLING:
1/2 c confectioners' sugar (powdered sugar)
1 Tb butter or margarine, softened
2 tsp milk
1/4 tsp vanilla extract
26 milk chocolate kisses, unwrapped

In a mixing bowl, beat butter, sugar, egg yolk, milk, and vanilla 
until light and fluffy. Combine flour, cocoa, and salt; gradually 
add to creamed mixture. Cover and chill 1 hour until firm enough 
to roll into balls. (I have found that this works best if you put 
it in waxed paper. Then the "dough" won't stick to the bowl and 
you can shape it better.) Meanwhile, in a small bowl, lightly beat 
egg white. Shape dough into 1 inch balls; (again, easier if it's in 
wax paper, then you can roll the dough and cut it in 1 inch 
disks. Then you can roll it into balls in your hand. That way the 
cookies will be even.) dip into egg white, then roll into nuts.  
Place on greased baking sheets. Make an indentation with thumb in 
center of each cookie. Bake at 350 degrees for 10-12 minutes or 
until center is set. Remove from oven and transfer cookies to 
cooling rack. Let cookies cool, but still warm. When cookies are 
still slightly warm, combine the first four filling ingredients in 
a small bowl; mix until smooth. Spoon 1/4 teaspoon into each warm 
cookie; gently press a chocolate kiss in the center. Let cool 
completely. Yield: about 2 dozen.


CHOCOLATE CHIP COOKIES (with Fructose)
3/4 cup butter or margarine, at room temp.
1/2 cup GRANULATED fructose
2/3 cup packed light brown sugar 
2 large eggs
1-1/2 teaspoons vanilla
1/4 cup plain yogurt        
2 1/4 cups all-purpose flour            
1 teaspoon baking soda 
1/2 teaspoon salt                         
1 c. chopped nuts                 
1-1/2 c. semisweet chocolate chips
      
Heat oven to 350 degrees.  In large bowl beat butter, sugar, 
fructose and vanilla with electric mixer on medium speed until 
fluffy.  Beat in eggs, yogurt and vanilla until well blended.  Add 
flour, baking soda and salt.  With mixer on low speed gradually 
add chocolate chips and nuts.  Scoop dough or drop by
heaping tablespoons full 2" apart onto ungreased cookie sheet.  
Bake for 8-10 minutes until golden brown.  Cool on sheet about 1 
minute before removing to racks to cool completely.  Fructose 
makes them brown faster, so watch carefully the last few minutes.  

CHEWY GINGER SNAPS
4 c. flour
2 Tablespoons ginger
4 teaspoons cinnamon
1 t. salt
4 t. baking soda
1-1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. molasses

Blend dry ingredients.  Add wet ingredients.  Mix to make a stiff 
dough.  Make balls; bake at 350 for 8 minutes.