Recipe Talk

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- "I had a recipe from Womem's World for 1 cookie dough 5 cookies\r\n\
I have moved and lost the recipe. I would appreciate it if anyone has it to forward it on to me. Thank you "

"From Woman's World mag 2/23/09. One basic cookie dough with variations. Prep time includes refrigeration time."

Ingredients

Basic Recipe
2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 eggs 1 teaspoon vanilla extract 1/2 cup milk Directions
In bowl, combine flour, baking powder and salt; reserve. On medium high speed, beat butter and sugars until light in color, 2-3 minutes. Beat in egg and vanilla until combined. Alternately beat in reserved flour mixture with milk until just combined. Cover; refrigerate 30 minutes. Preheat oven to 350 degrees. Coat baking sheets with cooking spray. Drop dough by heaping tablespoonfuls at least 2 inches apart onto baking sheets. Bake 10-12 minutes or until browned around edges. Cool 5 minutes. Transfer from pans to racks; cool. If desired, sprinkle cookies with 1/4 cup multicolored jimmies or sprinkles before baking.

Peanut Butter Lovers: Beat 1 tablespoon peanut butter into butter mixture. Stir 16 miniature peanut butter cups (quartered) and 2/3 cup peanut M & M's into dough. Triple Chocolate Chip: Melt 1/2 cup semisweet chocolate chips; cool. Stir 1/2 cup unsweetened cocoa powder into flour mixture. Beat cooled chocolate into butter mixture. Stir 1/3 cup each white chocolate chips, milk chocolate chips and semisweet chocolate chips into dough. Chill and bake as directed. If desired, melt 1/2 cup white chocolate chips. Dip each cooled cookie halfway into melted chocolate. Let dry on rack set over wax paper.

Orange-Cranberry:

Decrease flour to 1 1/2 cups; add 1/2 cup old-fashioned rolled oats to flour mixture. Stir 1/2 cup dried cranberries and 1/2 teaspoon grated orange zest into dough. Chill and bake as directed. If desired, whisk together 1 1/4 cups confectioners' sugar, 2 tablespoons cranberry juice and 1/4 teaspoon grated orange zest until smooth; drizzle over cookies. Toffee-Nut: Stir 1 cup mixed nuts (such as pecans, cashews and pistachios), 1/4 cup toffee bits, 1/4 cup butterscotch chips and 1 teaspoon almond extract into dough.
Nutrition Facts
Serving Size: 1 (757 g)

Servings Per Recipe: 1

Amount Per Serving % Daily ValueCalories 74.7 Calories from Fat 26 34% Amount Per Serving % Daily ValueTotal Fat 2.8g 4% Saturated Fat 1.7g 8% Cholesterol 13.1mg 4% Sugars 5.7 g Sodium 49.3mg 2% Total Carbohydrate 11.2g 3% Dietary Fiber 0.1g 0% Sugars 5.7 g 23% Protein 1.0g 2% © 2011 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/360788

Deidre's Extraordinary Chocolate Chip Cookies Recipe

I cut this recipe out from a "Woman's World" magazine.

It is a great recipe that is supposed to be All My Children's Deidre Hall's favourite.

4 1/4 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 cup butter, at room temp (not melted!)

1 cup light brown sugar

1 cup white sugar

1 cup vegetable oil

1 teaspoon milk

1 teaspoon vanilla

1 large egg

2 cups semi-sweet chocolate chips

1 cup chopped nuts (pecans, walnuts, etc.)

48-60 cookies

25 minutes 10 mins prep

Preheat oven to 350degrees.
In a large bowl; beat sugars and butter until smooth.
Beat in oil, milk, vanilla, and egg until combined.
Add flour, salt, baking soda, and cream of tartar and beat until combined.
Stir in chocolate chips and nuts.
Roll into golf ball-sized balls, flatten slightly, and place 2-inches apart on baking sheet.
Bake 15 minutes or until slightly browned on top.

------------------------------

From 2/16/99 Woman's World
Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour

1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough

1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided

4 3/4 cup heavy cream, divided

2 pkgs. (11.5 oz each) 10-pack Kit Kat bars

1 Tbs. sugar

(I TOLD you it was RICH!!)

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces.

You don't want to know the calories and "nutrition" info!

From 2/16/99 Woman's World

----------------------------------

Kit Kat Kandy Mousse Kake Recipe

1/3 cup all-purpose flour
1/2 of 1 pkg. (18-20 oz) refrigerated sugar cookie dough
1 cup large semisweet chocolate chips (such as Nestle Mega Morsels), divided
4 3/4 cup heavy cream, divided
2 pkgs. (11.5 oz each) 10-pack Kit Kat bars
1 Tbs. sugar

1. Preheat oven to 350degreesF. In bowl knead flour into cookie dough until combined. Stir in 2/3 cup large semisweet chocolate chops until just combined. Coat 8" round cake pan with cooking spray. Press dough evenly into bottom of pan. Bake 17-20 minutes or until edges of dough are lightly browned. Cool completely in pan on rack.

2. In large pot bring 1 cup cream to a full boil. Remove from heat; stir in milk chocolate chips until melted and smooth. Cool until tepid, about 10 minutes.

3. In bowl beat 3 cups cream until stiff peaks form. Gently fold 1/3 of whipped cream into milk chocolate mixture to lighten. Fold in remaining whipped cream until just combined. Refrigerate mousse until ready to use.

4. In pot melt remaining large semisweet chocolate chips over low heat; transfer to bowl. Line 9" round cake pan with plastic wrap so that it hangs over edges 3". Center cookie in pan. Break each KitKat into 2 long pieces along center indentation. Dip 3/4" of wide bottom side into chocolate. Press against side of cookie next to pan to form sides of cake, holding in place for a few seconds to adhere. Repeat with enough KitKat pieces and remaining chocolate to surround cookie. Cut 6 KitKats into 1/2" pieces and coarsely chop remaining; set aside separately.

5. Carefully spread 1/2 of mousse over cookie base; sprinkle with reserved chopped KitKats. Spread with remaining mousse, mounding toward center.

6. Wrap long, rolled up piece of plastic wrap around outside of KitKats, to help support sides (or assemble Kake in a 9" springform pan, lined with plastic wrap). Freeze until firm, at least 4 hours or overnight. Cover with plastic wrap after freezing 1 hour. Let stand in refrigerator 15-20 minutes before serving. In bowl beat remaining cream with sugar until soft peaks form. If desired, transfer to pastry bag fitted with star tip. Pipe rosettes or mound around edge and in center of cake. Garnish with reserve KitKat pieces

----------------------------

Best-Ever Basic Cookie Dough
Ingredients

1-1/2 cups packed brown sugar
3/4 cup plus 2 tablespoons margarine or butter
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda

Directions
Cream sugar and margarine together. Add egg and vanilla extract. Beat mixture, scraping down sides of bowl. Stir together flour, salt, and baking soda in bowl. Spoon dry mixture into creamed mixture. Beat at high speed 30 seconds or until dough comes together.

1. Peanut Butter-Chocolate Chip Sandwich Cookies

•Preheat oven to 375°F.
•Prepare Best-Ever Basic Cookie Dough as directed.
•Beat in 1/2 cup peanut butter chips and 1/2 cup milk chocolate chips.
•Lightly spray cookie sheet with nonstick cooking spray.
•Drop cookies by rounded tablespoonfuls onto cookie sheets.
•Bake for 10 minutes or until lightly browned around the edges.
•Let set 1 minute.
•Remove to wire rack to cool completely.
•Beat 1/2 cup creamy peanut butter, 2 tablespoons plus 2 teaspoons vegetable oil, and 3/4 cup powdered sugar in electric mixer until light and creamy.
•Fold in 1/2 cup finely chopped milk chocolate or 1/2 cup semisweet mini-chips.
•Spread 1-1/2 tablespoons peanut butter mixture on half the cookies.
•Top with remaining cookies.
•Makes 18 sandwich cookies.
2. Old-Fashioned Oatmeal Cookies

•Preheat oven to 375°F.
•Prepare Best-Ever Basic Cookie Dough as directed.
•Beat in 1 cup rolled oats, 3/4 cup raisins, and 1/2 cup chopped walnuts.
•Lightly spray cookie sheet with nonstick cooking spray.
•Drop cookies by rounded tablespoonfuls onto cookie sheets.
•Bake for 10 minutes or until lightly browned around the edges.
•Let set 1 minute.
•Remove to wire rack to cool.
•Makes 40 cookies.
3. Maple-Walnut Cookies

•Preheat oven to 375° F.
•Prepare Best-Ever Basic Cookie Dough as directed.
•Beat in 1/4 teaspoon plus 1/8 teaspoon maple extract and 1 cup chopped walnuts.
•Lightly spray cookie sheets with nonstick cooking spray.
•Drop cookies by rounded tablespoonfuls onto cookie sheets.
•Bake for 10 minutes or until lightly browned around the edges.
•Let set 1 minute.
•Remove to wire rack to cool.
•For maple frosting, beat 2 cups powdered sugar, 2 tablespoons vegetable oil, 1/4 cup maple syrup, and 1/2 teaspoon maple extract in electric mixer until light and creamy.
•Spread 1 rounded teaspoon maple frosting on top of each cookie covering the size of a quarter.
•Top with walnut half.
•Set aside to firm up.
•Makes 36 cookies.
4. Cranberry-Walnut Cookies

•Preheat oven to 375°F.
•Prepare Best-Ever Basic Cookie Dough as directed.
•Beat in 1 cup rolled oats, 3/4 cup dried sweetened cranberries, 3/4 cup chopped walnuts or pecans, and 3/4 cup white chocolate chips.
•Lightly spray cookie sheets with nonstick cooking spray.
•Drop cookies by rounded tablespoonfuls onto cookie sheets.
•Bake for 10 minutes or until lightly browned around edges.
•Let set 1 minute.
•Remove to wire rack to cool.
•Makes 40 cookies.
5. Molasses-Ginger Spice Cookies

•Preheat oven to 375°F.
•Prepare Best-Ever Basic Cookie Dough as directed but add 1-1/4 teaspoons cinnamon and 1/4 teaspoon ground ginger with the flour.
•Beat in 2 tablespoons molasses.
•Stir in 1 cup chopped crystallized ginger and 3/4 cup golden raisins.
•Lightly spray cookie sheet with nonstick cooking spray.
•Drop cookies by rounded tablespoonfuls onto cookie sheets and shape into balls.
•Sprinkle lightly with granulated sugar.
•Bake for 10 minutes, or until lightly browned around the edges.
•Let set 12 minutes.
•Remove to wire rack to cool.
•Makes 40 cookies.
You can never have too many great cookie recipes, and this versatile brown sugar cookie dough fills the bill. Use it to make delicious treats for your next gathering.

Posts: 199
Joined: Feb 3, 2006

Posted: Today @ 12:02 PM Msg. 1 of 1
From McCall’s magazine Dec 1991 BASIC COOKIE MIX

This recipe is to make Chocolate Fudge, Peanut Butter Fudge, Nut Surprises, Wintergreen Wafers, Peppermint Wafers and Crunchy Treats.

The first 3 recipes are no cook recipes so the kids can whip that up by themselves while mama pours herself a martini and supervises.

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Preheat oven to 350F. Grease 15 1/2×10 1/2×1? jelly-roll pan line
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In large bowl of electric mixer, combine cookie mix, egg yolks and the
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minuntil topping is brown and bubbly. Remove pan from oven cool
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cut crosswise into thirds. Cut lengthwise into 14 strips remove
cookies from aluminum foil. Cool cookie “fingers” completely on rack.

Line another wire rack with waxed paper. In top of double boiler
over hot, not boiling, water, combine chocolate and shortening. Over
low heat, cook mixture, stirring, until chocolate and shortening are
melted and mixture is smooth. Dip each cookie finger into chocolate
mixture to cover halfway place cookie on prepared rack to dry.

Makes 42 cookies.

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1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored
part of peel) 1 tsp fresh lemon juice
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Confectioners’ sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest
and lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured
surface, with lightly floured rolling pin, roll out dough 1/8? thick
cut out with 3? round cookie cutter, cut out centers of half of the
cookies. If desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min
until cookies are golden transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring,
flat side down, on top of each filling-topped round. Dust tops of
cookies with confectioners’ sugar.

Makes 2 dozen cookies.

Yields
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2 lg Egg yolks
1 tb Water
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1/3 c Dark corn syrup
1/4 c Butter
1/4 c Heavy cream
2 c Unsalted finely chopped
-dry-roasted peanuts
12 oz Semisweet chocolate
3 tb Vegetable shortening

CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS

Preheat oven to 350F. Grease 15 1/2×10 1/2×1? jelly-roll pan line
bottom and sides with sheet of aluminum foil. Grease foil.

In large bowl of electric mixer, combine cookie mix, egg yolks and the
water. At low speed, beat just until mixture forms a crumbly dough.
Pat mixture over foil on bottom of prepared pan bake 20 minuntil
dough is golden brown. Remove pan from oven.

Make peanut-brittle topping: In heavy med saucepan, combine brown
sugar, corn syrup, butter and heavy cream over med heat, bring to
boiling, stirring. Cook, stirring constantly, until butter melts and
mixture is smooth. Stir in peanuts.

Spread peanut-brittle topping mixture over cookies in pan bake 15
minuntil topping is brown and bubbly. Remove pan from oven cool
cookies slightly. Using ends of aluminum foil, lift cookies from pan
cut crosswise into thirds. Cut lengthwise into 14 strips remove
cookies from aluminum foil. Cool cookie “fingers” completely on rack.

Line another wire rack with waxed paper. In top of double boiler
over hot, not boiling, water, combine chocolate and shortening. Over
low heat, cook mixture, stirring, until chocolate and shortening are
melted and mixture is smooth. Dip each cookie finger into chocolate
mixture to cover halfway place cookie on prepared rack to dry.

Makes 42 cookies.

LEMON LINZER COOKIES

1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored
part of peel) 1 tsp fresh lemon juice
1/2 c seedless raspberry jam

Confectioners’ sugar for dusting

Preheat oven to 350F. Lightly grease two baking sheets.

In large bowl of electric mixer, combine cookie mix, egg, lemon zest
and lemon juice. At low speed, beat until mixture forms a dough.

Divide dough in half. Working one half at a time, on lightly floured
surface, with lightly floured rolling pin, roll out dough 1/8? thick
cut out with 3? round cookie cutter, cut out centers of half of the
cookies. If desired, reroll dough centers for additional cookies.

Transfer dough rounds and rings to prepared baking sheets. Bake 8 min
until cookies are golden transfer to wire rack to cool completely.

With 1 tsp jam each, cover flat sides of rounds. Place a cookie ring,
flat side down, on top of each filling-topped round. Dust tops of
cookies with confectioners’ sugar.

Makes 2 dozen cookies.

Yields
42 Servings

14.Christmas Cookie Bonanza Part 2 Ingrients & Directions 1 Recipe Basic Cookie Mix 1 lg Egg 1 ts Vanilla extract 2 tb Unsweetened cocoa powder CHECKERBOARD SQUARES melted chocolatechocolate icing and white icing...
Christmas Cookie Bonanza Part 2

Ingrients & Directions

1 Recipe Basic Cookie Mix
1 lg Egg
1 ts Vanilla extract
2 tb Unsweetened cocoa powder

CHECKERBOARD SQUARES

melted chocolatechocolate icing and white icing

In large bowl of electric mixer, combine cookie mix,
egg and vanilla. At low speed, beat until mixture
forms a dough. Divide dough in half remove one half
from bowl. To dough in bowl, add cocoa powder knead
to mix well.

On work surface, on separate sheets of waxed paper,
roll each half of dough to 9×6? rectangle. Using
paper to lift dough, invert plain dough onto top of
chocolate dough. Remove paper from plain dough. Using
long chef’s knife, cut doughs lentghwise into 2? wide
strips. Stack strips, removing waxed paper and
nating colors. Cut stack lengthwise into three
equal strips. Stack strips so colors nate
gently press stack so dough layers stick together.
Wrap stack in plastic wrap refrigerate 2 hours.

Preheat oven to 375F. Lightly grease 2 baking sheets.

Remove plastic wrap from dough cut stack crosswise
into 1/4? slices. Place slices checkerboard side down
on prepared baking sheets bake 8 minuntil golden.
Transfer to wire rack to cool. With pastry bag and
writing, decorate cookies with dots of chocolate and
icing.

Makes 4 dozen cookies.

GINGERBREAD PEOPLE

1 recipe basic cookie mix 1/3 c molasses 1/2 tsp
baking soda 1/2 tsp ground cinnamon 1/2 tsp ground
cloves 1/2 tsp ground ginger 1/2 tsp grated nutmeg
white icing red cinnamon candies

Preheat oven to 350F. Lightly grease 2 baking sheets.

In large bowl of electric mixer, combine cookie
ingredients at low speed, beat until mixture forms a
dough.

Divide dough into thirds. Working with one third at a
time, on lightly floured surface, roll out dough 1/8?
thick cut out with 3? cookie cutter. Transfer to
prepared baking sheets. Bake 8 minuntil just
beginning to brown. Transfer to wire rack to cool.
Decorate with icing and candies.

Makes 3 dozen cookies.

Yields
4 Servings

15.Bohemian Christmas Crunch Cookie Ingrients & Directions 1 c Butter 1 1/4 c Confectioners sugar 1 1/4 c All-purpose flour 6 oz Semi-sweet chocolate chips -frozen 1/8 ts Salt 1 ts Vanilla 1 c...
Ingrients & Directions

1 c Butter
1 1/4 c Confectioners sugar
1 1/4 c All-purpose flour
6 oz Semi-sweet chocolate chips
-frozen
1/8 ts Salt
1 ts Vanilla
1 c Chopped pecans

Source: Roberta Brisson This recipe comes from my girlfriends
mother-in-law. This is a very old recipe and requires more work than most
other cookies, but they are worth every bite!

1. Freeze the grinder and the chocolate chips before using.

2. Using the medium blade of an old-fashioned meat grinder, grind nuts and
chocolate chips together. To make grinding easier, put some nuts in first,
then the chocolate chips. Repeat this process, until all the nuts and
chocolate chips are ground. Buy putting the nuts in the grinder first, they
help oil the meat grinder, making the chocolate chips grind with a little
less effort. Refrigerate this mixture.

3. In a separate bowl, cut the softened butter and confectioners sugar
until it looks like pie dough. Cut in the salt, flour and vanilla. Last,
add the chocolate and nut mixture. Blend just enough with a fork. Do not
cream this mixture and do not over mix this dough. You should be able to
see tiny ground up lumps of butter, chocolate and pecans.

4. Using a 1-inch cookie scoop, fill-up a scoop of dough and it onto a
cookie sheet, and using the base of your thumb, flatten the cookie ball to
about 1/4-inch thickness. Keep the cookies about 3-inches apart on a cookie
sheet. Refrigerate the flattened cookies on the cookie sheets for at least
30 minutes before baking them.

5. Bake at 250 F. for 40 to 45 minutes. DO NOT OVERBAKE THESE COOKIES!
They should not be too soft and not too hardwell-browned on the bottom.
They get a certain sheen to them on the tops. Let cook, remove from cookie
sheets and store in air-tight tins. If cookies become too hard due to over
baking, place a slice of white bread in the tin. The cookies should still
have a crunch.

NOTE: I have several friends that use their food processor to grind the
pecans and chips. The cookies taste good, but their coloring becomes very
light and bland looking. They do not have the very dark and rich coloring
that comes from using the meat grinder.

Yields
72 Servings

A cookie press is required to make these cookies and an electric cookie press is the easiest to use. This cookie is a favorite especially at Christmas time when I tint them red and green and sprinkle them with decorative sugar. See Chocolate Spritz Cookie recipe for an even tastier variation ! (Because it's chocolate, of course...)
Vanilla Spritz Cookies
(printable recipe)
Ingredients:
2 cups sifted all-purpose flour
1/4 tsp. salt
3/4 cup soft butter
1/2 cup sugar
1 egg yolk
1 tsp. vanilla1/4 tsp. almond extract

Directions:
Refrigerate ungreased cookie sheets until ready to use. Preheat over to 375'.
Sift flour with salt and set aside.
In a large bowlelectric mixer beat butter, sugar, egg yolk and vanilla at medium speed until light and fluffy.
Beat in flour mixture just until combined. If desired, you can tint the dough with food coloring.
Fill cookie press. Force dough through desired disk of press onto cookie sheet, 1 1/2 inches apart. (If dough is too soft to hold it's shape when pressed, refrigerate 30 mins.)
Sprinkle with coloredgranulated sugar.
Bake 8-10 mins.just until cookies are set but not brown. Remove to wire rack, cool.
These can be frozen for later use.
Number Of Servings: Makes 3 1/2 dozen

Vanilla Spritz Cookies

from a little bit of everything
Ingredients:
2 cups sifted all-purpose flour
1/4 tsp. salt
3/4 cup soft butter
1/2 cup sugar
1 egg yolk
1 tsp. vanilla1/4 tsp. almond extract

Directions:
Refrigerate ungreased cookie sheets until ready to use. Preheat over to 375'.
Sift flour with salt and set aside.
In a large bowlelectric mixer beat butter, sugar, egg yolk and vanilla at medium speed until light and fluffy.
Beat in flour mixture just until combined. If desired, you can tint the dough with food coloring.
Fill cookie press. Force dough through desired disk of press onto cookie sheet, 1 1/2 inches apart. (If dough is too soft to hold it's shape when pressed, refrigerate 30 mins.)
Sprinkle with coloredgranulated sugar.
Bake 8-10 mins.just until cookies are set but not brown. Remove to wire rack, cool.
These can be frozen for later use.
Number Of Servings: Makes 3 1/2 dozen