Gail South
Biscotti
In electric mixer, beat eggs, sugar and oil until thick and uniform. Sift dry ingredients together and add to eggs. Add chocolate chips, nuts, etc. Form into 2 logs on baking sheet. Bake 20 min at 350 or until logs will maintain shape and edges "lift". Slice and rebake on sides 15 min.
Egg 4
Sugar 1c
Vegetable Oil 1c
Flour 3c
Baking Powder 1tsp
Cinnamon 1tsp
Butter Balls
Cream butter and granulated sugar. Add flour,salt, vanilla and nuts. Shape into balls. Place on ungreased cookie sheet. Bake 15-18 min. When done, sprinkle w confectioners sugar. Makes 8 doz.
Butter 1lb
Sugar 6T
Vanilla 2 tsp
Flour 4c
Nuts 4c walnuts or pecans, half ground and half finely chopped
Salt .75 tsp
Chocolate Mint Balls, Crunchy by Janet Azzara
1. In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth.
2. Stir in milk.
3. Add wafer crumbs; mix to coat.
4. Refrigerate 1 hour or until easy to handle.
5. Roll into 1 inch balls; roll in confectioners sugar.
6. Place on a waxed paper-lined cookie sheet. Refrigerate until firm.
7. May be frozen, up to a month.
1 pkg. (10 oz) mint chocolate chips (I could not get the mint chips here in PA. I used semi-sweet chocolate chips with 2 drops of mint oil. You could also use mint extract)
1/4 c. butter, softened
1 can (14 oz) sweetened condensed milk
1 1/4 c. chocolate wafer crumbs (about 22 wafers)
Confec. sugar in which to roll the balls
Forgotten Cookies
Preheat oven to 375. Beat whites till softly peaked. Add salt and gradually add sugar. Beat till stiff. Add vanilla and chocolate. Drop on greased cookie sheet. Turn off oven and don't open door for 4 hours.
Egg White 2
Chocolate Chips 6oz
Salt 0.25tsp
Sugar 0.75c
Vanilla 1tsp
Fortune Cookies
Heat oven to 400. Spray a cookie sheet liberally w cooking spray. Melt butter in small saucepan over low heat; set aside. In bowl of electric mixer, combine egg whites and sugar; beat on medium for about 30 seconds. Add flour and salt and beat until combined. Add butter, cream, and extract and beat about 30 sec. Pour 1T of batter onto half of baking sheet and spread w back of spoon into a thin 5" circle; repeat on other half of sheet. Bake until edges of cookies turn golden, about 8 min. Remove sheet to heat resistant surface. Working quickly, slide a spatula under one of the cookies. Lift it up and place it on a towel. Using your fingers, fold the cookie in half, pinching the top together to form a loose semi circle. Hold the cookie w your index fingers inserted at each open end and slide your thumbs together along the bottom line. Press into the center of the cookie while bending the two open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, you cannot fold it. Place on towel to cool and shape the second cookie. Repeat until all the batter is used up. To avoid wasting batter, practice folding w a circle of paper first. Write message on strip of sturdy art paper and thread through cookies when done. Makes 15
Butter 5T unsalted
Egg White 4
Sugar 1c confectioners
Flour 1c, sifted
Salt pinch
Heavy Cream 3T
Almond Extract 1tsp
Gingerbread Cookies
Sift dry ingredients together. Heat molasses w butter till boiling. Stir in milk and add to flour. Stir w wooden spoon till smooth. Wrap in waxed paper and chill overnight. Roll and bake at 350 for 8-10 min. Note: for Gingersnaps, use 1 c sugar, 1 c butter, no milk or baking powder and add 2 eggs. When chilled, form in walnut sized balls, place on sheet, and flatten w glass.
Flour 4c sifted
Brown Sugar 0.25c
Ginger 1.5tsp
Nutmeg 1tsp
Allspice 0.5tsp
Cloves 0.5tsp
Cinnamon 0.5tsp
Baking Powder 1.5tsp
Baking Soda 0.75tsp
Salt 0.5tsp
Molasses 1c light
Butter 0.5c
Milk 0.25c
Honey Graham Crackers
In food processor, combine flours, brown sugar, soda, salt and butter about 10 pulses. Add remaining ingredients, pulse 5 times, then process until the mix forms a mass, about 20 seconds. Remove the dough, press it into a ball and divide in half. Cover one half w plastic wrap. Preheat oven to 325. Roll out the other half on a buttered rimless 14x17" baking sheet. Lightly flour the surface of the dough and roll until it is very thin and covers the baking sheet. Use the sharp side of a knife to cut the dough into 3" squares, then use the dull side of the knife to divide the squares in half. Prick evenly w fork. Bake until evenly browned and firm to the touch, about 12-15 min. Repeat w the remaining dough on a second sheet. Follow the scored lines to cut the crackers apart while warm; they will crisp as they cool. Gently lift them from the baking sheet with a spatula. Store in air-tight containers.
Flour 2c
Flour 0.33c whole wheat
Brown Sugar 0.5c dark, tightly packed
Baking Soda 0.75tsp
Salt 0.5tsp
Butter 2oz, cut into 4 pieces
Honey 0.33c
Vanilla 1tsp
Water 5T
Jam Tarts
Blend cream cheese w melted butter. Stir in flour. Freeze 1 hour. Cut off golf ball sized pieces, roll out and trim into squares. Put 1 tsp jam on each. Fold into triangles. Seal edges w fork and bake 10-15 min on greased cookie sheet at 450.
Cream Cheese 4.5oz
Butter 0.5c melted
Flour 1c
Lace Cookies
Mix flour and coconut. Combine corn syrup, brown sugar and butter in heavy saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; gradually blend in flour mix, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, 8" apart. Bake at 350 for 8-10 min. Cool 3-4 min on wire rack until foil may be easily pulled off. Remove foil, place cookies on rack covered w absorbent paper. Makes about 4 doz.
Flour 1c sifted
Coconut 1c (or use nuts)
Corn Syrup 0.5c
Brown Sugar 0.5c tightly packed
Butter 0.5c
Vanilla 1tsp
Lavender Shortbread Cookies
In med bowl, cream together the butter, white sugar and confectioners sugar until light and fluffy. Mix in lavender, mint and lemon zest. Combine flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about one inch thick. Refrigerate until firm, about one hour. Preheat oven to 325. On lightly floured surface, roll dough to 1/4". Cut into shaped. Place on cookie sheets. Bake 18-20 min, just until cookies begin to brown on edges. Cool for a few minutes on baking sheets then transfer to racks to cool.
Butter 1.5c softened
Cornstarch 0.5c
Flour 2.5c
Lavender 2T finely chopped fresh
Lemon Zest 1tsp
Mint 1T chopped fresh
Salt 0.25tsp
Sugar 0.25c sifted confectioners
Sugar 0.67c
Lemon Macaroons
Put oven rack in middle position and preheat oven to 325. Butter a baking sheet and line w foil. Lightly butter and flour foil, knocking off excess flour. Beat egg whites till softly peaked, then add whites, sugar, zest, vanilla and pinch of salt an beat until sharply peaked. Stir in coconut. Drop 16 T sized mounds about 1.5" apart onto baking sheet. Bake until tops are pale golden in spots 20-25 min, then carefully lift foil w cookies from baking sheet and transfer to rack to cool completely, 10 min. Peel from foil to serve (Note: they get soggy after two days, so serve as soon as possible)
Coconut 1.5 c flaked
Egg White 2 large
Lemon Zest 1 tsp finely grated
Sugar 2 T
Vanilla 0.25 tsp extract
Lemon Squares
Mix butter, confectioners sugar and 2 c flour. Press into 10x14" pan. Bake at 325 for 15 min. Beat eggs. Add sugar, juice, 1T flour, baking powder and pecans. Pour over pastry. Bake 40-50 min. Dust w additional powdered sugar. Let cool. Cut into squares. Makes 2.5 doz.
Butter 1c
Sugar 0.5c confectioners
Egg 4
Sugar 2c
Lemon Juice, Fresh 6T
Flour 2c + 1T
Baking Powder 0.5tsp
Nuts, Pecans1c chopped
Lime Sugar Cookies
Beat together butter, shortening, granulated sugar, & 2 T lime sugar until light and fluffy. Beat in egg and vanilla. Sift flour, baking powder and salt together over egg mix, then beat on low speed until just combined. Form dough into a 10-inch log, 2" in diameter on wax paper, then wrap in wax paper (can be made 2 days ahead and chilled, wrapped in plastic wrap). Chill until firm, at least 4 hours. Preheat oven to 375. Remove paper and cut into .25 inch rounds. Bake .5 inches apart on ungreased cookie sheets in middle of oven 10-12 min. or until pale golden. Immediately transfer to rack set over a sheet of wax paper and sprinkle w remaining lime sugar. Keep in airtight container at cool room temp 2 days.
Butter 6T unsalted, softened
Vegetable Shortening 2T cold
Sugar 1c granulated
Lime Sugar 0.5c
Egg 1 large
Vanilla 1tsp
Flour 1.25c
Baking Powder 1tsp
Salt 0.5tsp
Macaroons, Coconut
Beat whites w dash of salt and extract till softly peaked. Gradually add sugar and beat till stiff. Fold in coconut. Drop by rounded tsp onto greased cookie sheet. Bake at 325 for 20 min. Makes 2 doz.
Egg White 2
Almond Extract 0.5tsp
Sugar 0.67c
Coconut 1.33c (3.5 oz)
Macaroons, Parisian Coconut
(Secret is to have the egg whites and the syrup at the right point at the same time: the whites stiff when the syrup reaches 238.Start whites beating on low. When combining, the goal is to get the syrup into the whites, not on the sides of the bowl. Try using a saucepan w a spout.) Preheat oven to 325. Grease 2 baking sheets and dust w flour or matzo cake meal. Cook sugar and water in small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring until it reaches soft ball of 238 degrees. While syrup boils, beat whites until stiff peaks form.. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed (don't let it touch beaters). Continue to beat until meringue is room temp. Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1" apart on baking sheet. Shape mounds into pyramids w fingertips. Bake, 1 sheet at a time, or until just firm enough to be removed from sheet without losing their shape. Carefully transfer to rack to cool. (They will harden as they cool and can be kept 1 week)
Sugar 1.25c
Water 0.75c
Egg White 3 large at room temp
Coconut 3c finely grated unsweetened
Meringues, Rolled
Beat whites till peaked. Gradually add 1.25 c sugar and beat till stiff and glossy. Combine almonds w cinnamon and stir in whites. Refrigerate, covered, overnight. Sprinkle cloth w flour and 2T sugar. Roll w stocking covered pin, 1/2 at a time, 1/4" thick. Cut out. Place on greased sheet. Let stand 2 hours. Bake 20 min at 300. Mix confectioners sugar w water. Brush on cookies. Remove to rack to cool. Store in tin w waxed paper in between
Egg White 2
Sugar 1.25c + 2T
Nuts, Almonds 1.5c ground
Cinnamon 1.5tsp
Flour 2T
Sugar 1c sifted confectioners
Water 2T
Neiman-Marcus Chocolate Chip Cookies
Measure oatmeal and blend in blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chips, Hershey bar, and nuts. Roll into balls and place 2" apart on cookie sheet. Bake 10 min at 375. Makes 112 cookies.
Butter 2c
Flour 4c
Baking Powder 2tsp
Baking Soda 2tsp
Sugar 2c
Oatmeal 5c blended
Chocolate Chips 2c
Brown Sugar 2c
Salt 1tsp
Hershey Bar 18 oz, grated
Egg 4
Nut 5c chopped
Vanilla 2tsp
Oatmeal Raisin Cookies (4 dozen)
Heat oven to 350. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined, sifter flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop by roundedtablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Cool one minute; remove to wire rack. Cool completely.
Butter 14 T
Brown Sugar ¾ c
Sugar ½ c
Eggs 2
Vanilla 1 tsp
Flour 1 ½ c
Baking Soda 1 tsp
Cinnamon 1 tsp
Salt ½ tsp
Oatmeal 3 c
Raisins 1 c
Pistachio Rose Clouds Makes 12
Preheat the oven to 230°F. Line a baking sheet with parchment paper. In a bowl, with an electric mixer, whisk the egg whites at a high speed until slightly frothy. Continue to whisk at a medium-high speed, adding the granulated sugar 1 tablespoon at a time, and then add the powdered sugar in the same fashion. Add the rosewater, food coloring, and salt and turn the mixer to high. Whisk on high until the mixture is glossy and stiff peaks are formed. Set aside 1 tablespoon of the pistachios and 1 tablespoon of the rose petals for garnish. Fold the remaining pistachios and rose petals into the meringue.
Use 2 spoons to scoop and shape mixture onto parchment, one to scoop, the other to shape the meringues into 1 1/2-inch mounds. The cookies don't need much room between one another, as they don't expand. Dust each meringue with a pinch of the reserved pistachios and rose petals. Bake for 1 hour and 30 minutes, or until hollow-sounding when tapped. Cool on a wire rack and serve that day.
4 egg whites
1/2 cup granulated sugar
1 cup powdered sugar
1 teaspoon rosewater
4 to 8 drops red food coloring (depending on your desired vibrancy)
Pinch of salt
1/2 cup finely chopped pistachios
3 tablespoons finely chopped rose petals
Pressed Cookies
Sift flour and baking powder. Cream butter and sugar. Beat in eggs, extract and color. Blend in dry ingredients. Fill cookie press and form cookies on ungreased sheets. Decorate and bake at 375 for 10-12 min. Makes 6-7 doz.
Flour 2.25c
Baking Powder 0.25tsp
Butter 1c
Sugar 0.75c
Egg 1
lmond Extract 1tsp (or other flavor)
Food Coloring few drops
Rich Treat
Mix butter, graham crumbs, coconut, chips and nuts. Pour milk over. Bake 35-40 min at 350.
Butter 0.25lb
Crumbs, Graham Cracker 1c
Coconut 1c
Chocolate Chips 1c
Nuts, Walnuts1c chopped
Milk 1can condensed
Rosettes
In large pot, heat 2" oil to 400. Blend remaining ingredients in blender or bowl. Pour into pie pan. Heat rosette iron in oil 2 min, then dip in batter to about 3/4 of form. Quickly plunge into hot oil, being careful not to touch bottom of pan. When active bubbling stops, take rosette iron out of pan. Remove cookie from iron, gently easing off w fork if necessary. Immediately repeat process. Sprinkle cookies w confectioners sugar. Makes about 70. Note: batter may be made a day ahead and refrigerated.
Vegetable Oil
Milk 1c
Egg 2
Vanilla 1T
Flour 1c
Sugar 2tsp
Salt 0.25tsp
Salted Caramel Stuffed Chocolate Cookies
Preheat oven to 375. Line large baking sheet w parchment. In large bowl, combine, sugar, brown sugar, butter, egg and vanilla. Mix until well blended. In separate bowl, combine dry ingredients. Add to butter mix until just incorporated. Cover bowl w plastic wrap and refrigerate 30 minutes. Take a piece of candy and wrap ball of dough around it so no candy is showing. Compress slightly and place on baking sheet. Repeat for all dough. Sprinkle cookies w pinch of sea salt. Bake 8-10 min. Remove from oven, cool 2 min, then transfer to cooling rack.
Sugar 0.5c
Brown Sugar 0.5c
Butter 0.5c, softened
Egg 1 large
Vanilla 1tsp
Flour 1.25c
Cocoa 6T
Baking Soda 0.5tsp
Salt 0.5tsp
Candy 20-24 chocolate covered caramels (eg Rolos) (6 oz)
Salt, Sea 1T
Swedish Ginger Cookies
Preheat oven to 350 degrees. Line 2 cookie sheets w parchment paper. In a food processor, combine all ingredients. Spin until dough forms. Chill dough for a few hours. Drop in 1 T lumps on cookie sheet, form into balls, roll in sugar, space 2-inches apart and press flat w glass dipped in sugar. Bake 12-15 min until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling. Makes about 30 cookies.
Bacon Fat 0.75c (from 2 lb bacon)
Sugar 1c plus extra for dusting
Molasses 4T dark
Egg 1large
Flour 2c
Salt, Kosher 1.5tsp
Baking Soda 2tsp
Ginger 1tsp
Cloves 1tsp
Cinnamon 1tsp
Sugar Cookies
Cream shortening w sugar and vanilla. Add 3 eggs and sour milk to make 1 c. Beat well. Sift dry ingredients together and blend into butter. Divide in half and chill 1 hour. Roll to 1/8". Cut. Bake on greased sheet at 375 for 6-15 min.
Vegetable Shortening 1c
Sugar 2.25c
Vanilla 1T
Egg 3
Buttermilk
Flour 6c sifted
Baking Powder 1T
Salt 0.5tsp
Toll House Cookies
Preheat oven to 375. Sift together flour, soda and salt. Cream butter, sugars, vanilla and water til creamy. Beat in eggs. Add flour mix; mix well. Stir in chips and nuts. Drop by well rounded half teaspoonfuls onto greased cookie sheets. Bake 10-12 min. Makes 100.
Flour 2.25c
Baking Soda 1tsp
Salt 1tsp
Butter 1c
Sugar .5 c
Brown Sugar 1 c packed
Vanilla 1tsp
Water 0.5tsp
Egg 2
Chocolate Chips 12oz semi-sweet
Nuts 1c chopped
Vinegar Cookies
Cream butter and sugar. Add rest of ingredients. Drop by teaspoonfuls on ungreased cookie sheet. Bake 20-25 min at 300.
Butter 1/2 lb
Sugar 3/4 c
Flour 1.5 c
Vinegar 1 tsp
Baking soda 1/2 tsp
Vanilla 1 tsp
Chopped nuts 1/2 c