Recipe Talk

Hello - Can someone give me the recipe for Chocolate Malt Cupcakes and frosting from the magazine?

Also the recipe for Vanilla Sugar Cookie Dough?

Thank you very much!

You didnot say which magazine or year so I am guessing with the two recipes.

Vanilla Sugar Cookie Dough
Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies

Yield: 22 cookies

Ingredients:

For the cookies:
4½ cups all-purpose flour
4½ teaspoons baking powder
¾ teaspoons salt
1½ cups (3 sticks) butter, room temperature
1½ cups sugar
3 large eggs
2 tablespoons vanilla extract

For the Frosting:
5 cups confectioners sugar
5 1/2 tablespoons butter, melted
1 tablespoon vanilla extract
7-8 tablespoons milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

Directions:

For the Cookies:
Preheat the oven to 350? F. Line baking sheets with parchment paper. In a medium sized bowl, combine the flour, baking powder and salt. Whisk until blended together. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy (2-3 minutes). Add the eggs one at a time, and beat until mixed together (scraping down the bowl as necessary). Next, add the vanilla. Lastly (at low speed), add in the dry ingredients mixing until just incorporated. Cover bowl and refrigerate the dough for 1 hour.

Scoop out a scant (just shy of) quarter cup of dough and roll into a smooth ball and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Using the bottom of a glass (sprayed with non-stick spray), flatten the balls of dough slightly. Bake cookies for about 10-12 minutes or just until set (be careful not to over bake!)! Allow cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

For the Frosting:
In a large bowl, place the confectioners sugar. Add the melted butter, vanilla, and milk to the bowl and beat until smooth. Beat in additional milk as necessary, until desired consistency is reached. Tint with food coloring (optional). Using an knife (or spatula), frost the cooled cookies. Immediately top with sprinkles if desired. Store in an airtight container.

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Chocolate-chocolate chip cupcake with chocolate malt buttercream frosting

CHOCOLATE MALT CAKE

--------------------------------------------------------------------------------
2 1/4 c. cake flour
3/4 c. instant malted milk
powder
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. shortening or butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 1/2 c. buttermilk
4 sq. semi-sweet chocolate,
melted and cooled

Preheat oven to 350 degrees. Grease and flour 2 (8-inch) cake
pans. In medium bowl combine flour, malted milk powder, baking
powder, baking soda and salt; set aside. In large mixer bowl
cream shortening or butter and sugar; add eggs, one at a time,
and beat until light and fluffy. Beat in vanilla. Add flour
mixture alternately with buttermilk, beginning and ending with
flour; beat until well combined. Add chocolate and beat just
until well mixed. Pour evenly into prepared pans and bake 35
to 40 minutes or until toothpick inserted in center comes out
clean. Cool in pans on wire rack 10 minutes. Remove cakes
from pans and cool completely on wire racks before frosting.
Makes 16 servings.

Icing:
2 Tbsp. butter (no substitute)
2 sq. (1 oz. each) unsweetened
chocolate
1/2 c. milk
1/2 c. instant malted milk
powder
3 1/2 c. confectioners sugar
1 tsp. vanilla extract
1/4 tsp. salt
In small saucepan melt butter and chocolate over low
heat. In blender combine milk and instant malted milk powder.
In medium bowl combine all ingredients and beat until smooth.
-----------------------

4 CHRISTMAS COOKIES IN 1

--------------------------------------------------------------------------------
4 c. all-purpose flour
1 c. sugar
1 lb. butter
1 c. finely ground almonds

Mix all together by hand. It must be done by hand until
soft and pliable.

Cookie I:
Take small pinches of dough, form into crescents and
place on ungreased cookie sheet. Bake at 300 degrees for about 15
minutes. Roll, while warm, in powdered sugar.

Cookie II:
Make the crescent in Cookie I and then dip half of the
cooled cookie in the following chocolate icing.
3/4 c. chocolate chips or mint
chips
1 tsp. butter
2 Tbsp. light corn syrup
1 Tbsp. water
1 tsp. vanilla
Melt chips with butter in double boiler over hot, not
boiling, water. Add corn syrup and vanilla, stirring well.
Keep warm while dipping cookies.

Cookie III:
Take small pinch of dough, form into a ball and place on
ungreased cookie sheet. Rub a little butter on bottom of a
juice glass and dip in granulated sugar or crushed peppermint
candy. Press on cookie. Bake same as Cookie I.

Cookie IV:
Bake cookies same as Cookie III, but when cool, frost
with Caramel Frosting:
1/4 c. butter
1/3 c. dark brown sugar
2 Tbsp. evaporated milk
1 c. powdered sugar
Melt butter and sugar. Boil over low heat for 2 min-
utes, stirring constantly. Add milk and pinch of salt. Stir
until it boils. Remove from heat and cool until lukewarm. Add
powdered sugar and blend until right consistency.

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

VANILLA REFRIGERATOR COOKIES

-----------------------------
1 1/2 c. sifted all-purpose
flour
1/2 tsp. baking soda
3/4 tsp. salt
1/2 c. soft shortening
1 c. sugar (or 1/2 c. each
white and brown sugar)
1 egg
3 tsp. vanilla
1/2 c. chopped nuts (walnuts
or pecans)

Sift flour, soda and salt. Mix until creamy, shortening
and sugar; add egg and vanilla. Gradually add flour mixture
and mix well; add nuts. Turn dough onto wax paper and shape
into a 2-inch roll. Chill overnight (may freeze until needed).
Slice dough 1/8 to 1/4-inch thick. Bake on lightly greased
cookie sheet in preheated oven (350 degrees to 375 degrees) approximately 10
minutes. Remove from cookie sheet to wire rack; cool complete-
ly.
Chocolate Cookies: Add 3 squares (3 ounces) unsweetened
chocolate, melted, to egg mixture just before adding flour.
Decrease vanilla to 1 teaspoon.
Date Cookies: Add 1/2 cup chopped dates.
Spice Cookies: Add 1/2 teaspoon cinnamon and 1/4
teaspoon nutmeg to flour mixture.
Orange Or Lemon Cookies: Add 2 teaspoons grated orange
or lemon rind and substitute orange or lemon juice for vanilla.
Almond Cookies: Substitute brown sugar, packed, for
granulated sugar; decrease vanilla to 1 teaspoon; use 1/2
teaspoon almond extract; use 1/2 cup chopped almonds.
Coconut Cookies: Increase shortening to 3/4 cup; use
1/2 cup each of brown and white sugar; add 2 cups coconut.

Leave at room temperature in the freezer bag until fully thawed before topping with the malted buttercream.

Chocolate Malt Cupcakes with Malted Buttercream Frosting
makes 24 frosted cupcakes

1 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 cup (8 ounces) milk
6 Tablespoons sour cream
2 Tablespoons apple cider vinegar
1 Tablespoon Ovaltine classic chocolate malt powder
1 1/4 cup (150 grams) all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon sea salt

4 ounces butter, softened
1/2 cup Ovaltine classic malt powder
1 teaspoon vanilla extract
1 1/2 cup powdered sugar

Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. If you are using silicone cupcake liners, lightly oil them or line with paper wrappers and place the silicone cups on two baking sheets. If using a cupcake tin, line each cavity with a cupcake wrapper.

In a large bowl, combine the sugar and oil. Mix vigorously using a wire whisk until the mixture is light and fluffy. Add the eggs and whisk to fully combine. Add milk, sour cream, apple cider vinegar and vanilla extract and whisk until combined.

Measure the cocoa, malt powder, flour, baking soda, baking powder, and salt into a medium bowl. Use a spatula or whisk to combine the dry ingredients. Add the dry ingredients to the large bowl and mix well using a whisk or spatula until the batter is completely smooth.

Fill the prepared cupcake wrappers 2/3 full with batter. Place the cupcakes in the oven and set the timer for 20 minutes. Halfway through the baking time, rotate the baking sheets. The cupcakes are done when a toothpick inserted in the middle comes out clean or with small crumbs attached. Remove the cupcakes from the oven and set on a wire rack to cool completely.

To prepare the buttercream, place butter, malt powder, and vanilla in a large bowl. Using a mixer, beat on high speed until the mixture is light and fluffy without any lumps. Add the powdered sugar and mix on low speed to blend. Once the sugar has begun to incorporate into the butter, mix on high speed for 1 – 2 minutes until the buttercream is completely smooth. Malted buttercream can be stored in an airtight container for several days.

Once the cupcakes are completely cool, frost each one with the malted buttercream using a spatula or piping bag with desired tip. Frosted cupcakes can be kept in the refrigerator, but the cold, dry environment of the refrigerator will eventually dry out the moist cake. For longer shelf life, store the cupcakes at room temperature and frost them as needed.



To view a printable copy of this recipe, click the link below to open the PDF file.

1840 Farm Chocolate Malt Cupcakes with Malted Buttercream Frosting Recipe

Want to make a decorative cupcake wrapper like the one featured in the photo? You can view the free template and make your own using any kind of paper you have on hand!

1840 Farm Cupcake Wrapper Template

Chocolate Malt Cupcakes

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 18-22 minutes

Ingredients:

For the Cupcakes

1 (18.25 ounce) package devil’s food cake mix (see note below)
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)

For the Chocolate Malt Buttercream

4 sticks (2 cups) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
2/3 cup malt powder
2/3 cup unsweetened cocoa powder
4 1/2 cups confectioners' sugar (powdered sugar)
3-5 tablespoons heavy cream

Directions:

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla, and salt on medium speed until creamy.

2. In a large bowl, sift together the malt powder, cocoa powder and confectioners' sugar.

3. Gradually add the dry ingredients to the butter and mix at low speed until fully incorporated. Scrape down the sides of the bowl as needed.

4. Once all of the dry ingredients have been incorporated, add in 3 tablespoons of heavy cream. Turn the mixer up to medium speed and beat the buttercream for about 5 minutes, scraping down the sides of the bowl as needed. If you want your frosting a little thinner, gradually add in more cream, 1 teaspoon at a time until you reach the desired consistency.

5. Frost your cooled cupcakes and garnish with Whoppers Easter Robin Eggs

Notes:

- If you are not a fan of boxed cake mixes, just use your favorite chocolate cupcake recipe that yields 24 cupcakes.
- You can sub Whoppers candy for the Robin Eggs.
- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
- I used a large French Tip from Bake It Pretty to pipe the buttercream.

MCCALL'S OLD-FASHIONED SUGAR COOKIES
AND LEMON SUGAR COOKIES

4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup soft butter or margarine
1 1/2 cups sugar
1 egg
1/2 cup dairy sour cream
1 teaspoon vanilla extract
FOR THE TOPPLNG:
1/4 cup sugar
raisins or blanched almonds (optional)

Sift flour with baking powder, baking soda, salt, and nutmeg; set aside.

In large bowl of electric mixer, at medium speed, beat butter, sugar, and egg until light and fluffy. At low speed, beat in sour cream and vanilla until smooth. Gradually add flour mixture, beating until well combined.

With rubber scraper, form dough into a ball. Wrap in waxed paper or foil; refrigerate several hours, or overnight.

Divide dough into 4 parts. Refrigerate until ready to roll out.

Meanwhile, preheat oven to 375 degrees F. Lightly grease cookie sheets.

On well-floured surface, roll dough, one part at a time, 1/4-inch thick.

With floured, 2 1/2-inch round or scalloped cookie cutter, cut out cookies. Using spatula, place, 2 inches apart, on prepared cookie sheets.

Sprinkle tops of cookie with sugar. Place a raisin or almond in the center of each, if desired. Reroll trimmings, and cut.

Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool.

VARIATION:

LEMON-SUGAR COOKIES
Make cookie dough as directed above, omitting nutmeg and vanilla extract. Add 3 tablespoons grated lemon peel and 2 teaspoons lemon extract to dough along with sour cream. For topping, lightly brush unbaked cookies with lemon juice; sprinkle with sugar. (You will need 2 tablespoons lemon juice and 2 tablespoons sugar in all.) Bake as above.

Our cover cookies are all decorated with simple candies: gumdrops, jellybeans, licorice, sprinkles and silver dragees.



3 1/4 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2/3 cup shortening
2/3 cup sugar
2 eggs
1/2 teaspoon vanilla extract
McCall's Vanilla Cookie Dough

Sift flour, salt and baking powder together. Work shortening until creamy, add sugar gradually and mix thoroughly. Stir in unbeaten eggs, vanilla extract and flour mixture until smooth. Chill in the refrigerator for several hours.

When firm, roll dough 1/4" thick on a lightly floured cookie sheet. Lay paper patterns on dough and cut around edges with a sharp knife. Scrape away surrounding dough, and bake cookies in a 375F or moderate oven for 7 to 8 minutes. Cool, then remove from baking sheet.

To fortify cookies and attach cords for hanging to tree at the same time: Cut another copy of cookie pattern from strong paper. Cover back of cookies with coating of frosting, press 2 lengths of narrow ribbon or cord into frosting and paste on the cutout. Now you're ready to frost and decorate cookies.

2 1/2 cups sifte confectioners' sugar
1/2 teaspoon cream of tartar
2 egg whites
Best Cook Mrs. Van Wesep's Perfect Cookie Frosting

Mix confectioners' sugar and cream of tartar together in a bowl. Add the unbeaten egg white and beat with an electric mixer or rotary beater until mixture stands in stiff peaks. To keep surface from hardening while you frost cookies, keep bowl covered with a damp cloth.

Now divide into separate bowls and tint different shades with any food coloring you like. (6)

The inspiration for our Christmas cover came from Mrs. [Alieda] van Wesep, who is preparing to hang her snowy-winged angel on the top of the magical tree that holds in its Christmas arms shimmering fishes, dancing whimsical birds, amazing camels, fantastic cats, merry pigs and little lambs. (59) Mrs. Van Wesep is vice-president in charghe of advertising and publiciy, Lord & Taylor, Fifth Ave.

http://www.gallimauphry.com/Xmas/mccall52.html

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

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

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.

11 months ago

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by Peanut Patty

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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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

11.Christmas Cookie Bonanza (22 Varieties) Part 1 Ingrients & Directions 2 c Unsifted all-purpose flour 1/4 c Sugar 1/4 ts Salt 1/2 c Butter, softened From McCall’s magazine Dec 1991 BASIC COOKIE MIX In large bowl, combine...

12.Christmas Cookie Bonanza Part 4

Ingrients & Directions

1 Recipe Basic cookie mix
2 lg Egg yolks
1 tb Water
Topping
1/2 c Packed light-brown sugar
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

13.Christmas Cookie Bonanza Part 4 Ingrients & Directions 1 Recipe Basic cookie mix 2 lg Egg yolks 1 tb Water Topping 1/2 c Packed light-brown sugar 1/3 c Dark corn syrup 1/4 c Butter 1/4...

Ingrients & Directions

1 Recipe Basic cookie mix
2 lg Egg yolks
1 tb Water
Topping
1/2 c Packed light-brown sugar
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

Medallion Sugar Cookies

MEDALLION SUGAR COOKIES

Ingredients :
2/3 c. shortening
1 1/2 c. sugar
2 eggs, unbeaten
1 tsp. vanilla
3 2/3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
4 tsp. milk

Preparation :
Cream shortening thoroughly. Add sugar gradually. Add eggs, one
at a time, beating well after each. Add vanilla. Add flour
alternately with milk. Roll 1/2 inch thick on floured board. Cut
into desired shapes. Bake on greased cookie sheet in hot oven,
375-400 degrees, for 8-10 minutes or until done.
----------------------------------
MEDALLION SUGAR COOKIES

Ingredients :
3 2/3 c. sifted Swans Down cake flour
2 1/2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 c. butter or other shortening (do
not use butter in humid Florida)
1 1/2 c. sugar
2 eggs, unbeaten
1 tsp. vanilla
4 tsp. milk

Preparation :
Sift flour once, measure, add baking powder and salt and sift
again. Cream shortening thoroughly. Add sugar gradually, creaming
well. Add eggs, one at a time, beating thoroughly after each. Add
vanilla. Then add flour, alternately with milk. Chill. Roll 1/8
inch thick, cut with floured cutter; sprinkle with white or colored
sugar. Bake on greased baking sheet in hot oven (400 degrees) 9
minutes or until done. Makes 10 dozen cookies.