COLLECTION: Cookies Vol.2 (of 2)

From: (Micaela Pantke)

Date: Thu, 5 Aug 93 09:50:20 +0200


From: (Erica D. Rodgers)

Source:  365 Great Chocolate Desserts, by Natalie Haughton


To make these sensational cookies easily, buy bakery coconut macaroons
to use for the base, or use the recipe above for Chocolate Coconut
Macaroons to make your own. 

3/4 cup   heavy cream
14 oz     semi-sweet or bitter-sweet chocolate, cut up
5 tblsp   unsalted butter
14        coconut macaroons 1 1/2 to 2 inches in diameter (or 1 recipe
          Chocolate Coconut Macroons)
1 tblsp   light corn syrup

1.  In a 1-quart glass bowl, heat cream to boiling in a microwave oven
on HIGH, 2 to 2 1/2 minutes.  Stir in 8 ounces chocolate and 2
tablespoons butter, mixing until completely melted and smooth. 
Refridgerate, stirring occaisionally, until cold and thickened, but not
set, 3 to 4 hours. 

2.  In a medium bowl, beat chilled chocolate mixture with an electric
mixer on high speed about 1 minute, or until mixture becomes stiff
enough to hold its shape and lightens slightly in color.  Do not
overbeat, or mixture will become grainy. 

3.  Place chocolate mixture in large pastry bag fitted with an open star
or a plain 3/4 inch diameter decorating tube or tip, filling bag half to
3/4 full.  Pipe a 1 1/2 inch-high chocolate mound on top of each
macaroon.  Place on a waxed paper lined baking pan.  Refridgerate until
firm, 1 to 2 hours. 

4.  When firm, prepare glaze.  In a 2 cup glass measure, combine
remaining 6 ounces chocolate, corn syrup, and remaining 3 tablespoons
butter.  Heat in a microwave oven on HIGH 1 to 1 1/2 minutes, until
melted and smooth when stirred.  let cool 10 minutes or until lukewarm. 

5.  Holding one cookie (filling side down) dip carefully but quickly
into glaze to cover chocolate filling completely and almost all of the
cookie.  Quickly place cookies upright on wax paper lined baking pan. 
Refridgerate until set, 1 to 2 hours.  Store in a tightly covered
container in refridgerator. 

From: (Moira Carlson)


5 tblsp    toasted sesame seeds
2 cups     all-purpose flour
1/2 tsp    salt
1/4 cup    vegetable oil
~ 1/2 cup  water
1          whole egg, lightly beaten with 2 tblsp milk for brushing 
           on the tops.

1. Preheat oven to 325 Degrees F.

2.  Mix together flour, sesame seeds and salt.  Add oil and blend till
mixture resembles coarse meal. 

3.  Blend in enough water so dough forms into a ball.  Divide the dough
in 2 equal portions for rolling. 

4.  Roll out the dough on floured board to 1/16 inch thick.  Cut in two
inch squares.  Lay out on cookie tray. 

5.  Prick each cracker with a fork; brush tops with egg mixture. 

6.  Bake for 20-25 minutes.  Cool on a rack.  After crackers are cool,
store them in an airtight container. 

This is really a very simple recipe.  The only trick is to watch the
timing the first time you make them because each oven is different and
you don't want them to burn.  I also admit that we have never had to
find an "airtight container" because they all got gobbled down inside of
two hours. 

From: (Anne Hill Wiebe)


1 1/2 C.  butter (3 sticks), softened    
4 C.      flour
1 C.      sugar	                        
1 tsp     baking powder
1 tsp.    vanilla                          
1/2 tsp.  almond flavoring              
1         egg                                   
2 T.      milk
(food coloring - optional)
(decors or colored sugar or chopped nuts - optional)

Preheat oven to 400 degrees. 

Cream butter and sugar till fluffy; add flavorings, egg, and milk and
stir till well mixed.  If you wish to color the dough, add color now and
mix well.  Sift or mix flour and baking powder together, then add to
dough (this is more easily done in two or three parts), mix with hands
if necessary.  Dough will be very stiff. 

Push dough into spritzer gun and press shapes onto ungreased cookie
sheet.  You can press decors into the cookies before baking.  Bake at
400 degrees for 6 minutes, no longer!  This is a rich cookie but holds
its shape well and does not need to be refrigerated before shaping.

From: (Sandy Stempien)


2            eggs
1/3 cup      water 
1/4 cup      margarine or butter
1 cup        peanut butter
1 pkg        yellow cake mix (Duncan Hines works best)
1/2 - 1 pkg  chocolate chips  

350 degree oven

Beat eggs , water, margarine, peanut butter, and half cake mix till
smooth.  Stir in remaining mix and chips.  Bake on ungreased cookie
sheet 8-10 minutes.  Cool on sheet 1 minute then remove.  Approx.  3
dozen cookies



3/4 cup      (175 mL) margarine
1 1/4 cups   (300 mL) lightly packed brown sugar
1            egg
2 Tbsp       (30 mL) milk
2 tsp        (10 mL) vanilla
1 1/2 cups   (375 mL) all-purpose flour
1 tsp        (5 mL) salt
3/4 tsp      (3 mL) baking soda
1 cup        (250 mL) chocolate chips
1 cup        (250 mL) coarsely chopped walnuts or pecans*

*if desired, omit nuts and use an additional 1/2 cup (125 mL) of
chocolate chips

Preheat oven to 375F (190C).  Cream margarine and brown sugar in large
bowl at medium speed of electric mixer for 2 minutes, or until light. 
Add egg, milk and vanilla, beating 1 minute, or until thoroughly
blended.  Combine flour, salt and baking soda.  Add to creamed mixture
gradually, beating on low speed 1 minute, or just until blended.  Stir
in chocolate chips and nuts.  Drop dough by heaping spoonfuls (about 2
Tbsp/30 mL for each cookie) on ungreaded baking sheet.  Bake 6 to 9 at a
time leaving about 3" (7 cm) between cookies for spreading.  Bake at
375F (190C) for 8 to 10 minutes.  Cookies will still appear moist when
baked.  Cool 2 minutes, then remove to cooling rack.  Makes about 3
dozen cookies. 

From: wolda@ucsu.Colorado.EDU (wold ann)


Ingredients + Instructions:

1 cup     soft butter (or margerine)
3/4 cup   brown sugar
3/4 cup   white sugar

1         egg
3 Tbsp    Maple Syrup
1 tsp     Kahlua

Mix all ingredients thoroughly.

1 tsp        baking soda
1 tsp        salt
2 1/4 cups   flour

Mix all ingredients thoroughly.

Stir in by hand:
12 - 16 oz chocolate chips
1 cup chopped walnuts

Drop in big globs on the cookie sheet and bake at 375 for 7 - 10
minutes, the key to soft cookies is to take them out before their done
cooking, the dough should have the thinist possible crust (not look
doughy) but be barely browned on top.  Let them sit on the sheet for 5
or 10 minutes so they can finish cooking out of the oven.  These cookies
always taste best after completely cool, preferably the next day.  If
you make the right size globs you should get about 30 cookies.  In this
case quality is more important than quantity. 



1 cup        butter (don't use margarine), softened
1/2 cup      sugar
2 1/4 cups   all-purpose flour
1 tsp.       vanilla extract
1/2 tsp      salt
1            egg

Heat oven to 400.  Mix butter and sugar.  Stir in remaining ingredients. 
at this point I divide the dough into two or three parts and place in
seperate bowls.  Then, I use food coloring to color the dough different
colors (for Christmas, red and green make a nice combo).  When putting
the dough in the press, try to spoon each color in on one side of the
press, so that you'll get the multi-colored effect.  Bake until the
cookies are set but NOT brown, 6 to 9 minutes.  (Six minutes worked fine
for my oven, so be sure to check them).  Immediately remove from cookie
sheet.  Enjoy!!! 

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)

(8 servings)


1      10 oz package frozen raspberries in syrup, thawed
1/2 c  boysenberry juice or other berry juice
1 T    creme de cassis liqueur

1/2 c   unsalted butter (that's not necessarily sweet butter ;)
2 oz    unsweetened chocolate, chopped
1 c     sugar
1 t     vanilla extract
1/4 t   salt
2       large eggs
1/2 c   all purpose flour
3/4 c   toasted hazelnuts, coarsely chopped
1/4 c   semisweet chocolate chips

For Sauce: Puree berries in processor.  Strain through sieve, pressing
on solids with back of spoon.  Mix in juice and cassis.  Refridgerate. 
(Can be prepared 2 days ahead.)

For Brownies: Preheat oven to 350.  Butter 9 inch square baking pan. 
Stir butter and unsweetened chocolate in heavy medium saucepan over low
heat until melted.  Remove from heat.  Mix in sugar, vanilla, and salt. 
Add eggs, one at a time, mixing after each addition.  Mix in flour. 
Stir in nuts and chips.  Pour batter into prepared pan.  Bake until
tester insterted into center comes out with moist crumbs still attached
and to feels firm to touch, about 35 minutes.  Cool.  Cut into squares. 
Serve with sauce. 

From: (Gail LaBossiere)


1-1/4 C.  flour 
1/4 tsp   soda 
1/8 tsp   baking powder
14 oz     semisweet - sweet chocolate, finely chopped
1 C.      sugar
9 Tbsp    unsalted butter, cut in pieces 
1/4 C.    light corn syrup 
1/4 C.    water
3         eggs chilled 
1 T.      vanilla 
1-1/2 C.  chopped walnuts, divided

1.  heat oven to 325 degrees F.  Line a 13X9 1/2" pan with double layer
of aluminium foil.  Butter the bottom of foil. 

2.  Stir flour, soda, baking powder and salt together.  Put semi sweet
chocolate in separate large bowl. 

3.  In a medium saucepan combine butter, sugar, corn syrup and water. 
Cook until butter melts, sugar is dissolved and mixture comes to a boil. 
Pour the hot syrup over the chocolte and let it stand for a minute or
two to melt chocolate.  Whisk until smooth. 

4.  One at a time, whisk in the eggs, blending until smooth.  Whist in
vanilla and flour mixture, until batter is smooth.  Fold in 1 C of the
walnuts and 6 oz of the Swiss chocolate. 

5.  Spread batter inot pan.  Top with remaining walnuts and chocolate. 

6.  Bake for 4-50 minutes, until toothpick comes out with a few moist
crumbs.  Cool, cover with plastic, and let sit 6 hrs.  at least. 

From: (Beth Starkey)

(Makes 18)

2 C        pecan halves (or walnut)
36         caramels
3 T        margarine
1/2 tsp    vanilla
2/3 C      chocolate chips
1 1/2 tsp  shortening

Put wax paper on baking sheet.  Arrange nuts in clusters of 4 and place
1" apart.  Melt caramels and margarine.  Remove from heat.  Stir in
vanilla til thoroughly mixed..  Drop by teaspoons into center of cluster
touching all 4 pecans to hold together.  Cool. 

Melt chocolate and shortening. Spread over caramels.

From: (Micaela "Stayka" Pantke)

VANILLEKIPFERL (A Sort of Vanilla Cookies)

210g     flour
180g     butter
50g      powdered sugar
70g      ground almonds
3        egg yolks
60g      powdered sugar
3 pkg    vanilla sugar (1 pkg = 2-3 tsp) 

Mix flour with butter (you have to cut the butter in small pieces), then
add powdered sugar, ground almonds and egg yolks.  Work everything up
into a crisp dough.  Chill for half an hour (don't refrigerate it -
cooling it suffices...). 

Form thumb thick rolls from the dough and cut into 1 cm wide pieces
(half an inch would be okay).  Roll them until you get a 4-5 cm (about 2
inches) long string and form them into a crescent. 

Bake them for 10-20 minutes at 180 degrees Celsius (356 degrees
Fahrenheit), but be careful not to brown them too much. 

Mix powdered sugar with vanilla sugar and turn the Kipferl around in the
sugar mixture while still hot.  Enjoy! 


Source: "Barat Non Dairy chocolate chips" 

(25 Giant cookies, 5 inches across, or 80 regular cookies)

1/2 lb      (2 sticks) butter or margarine
1 3/4 cups  sucanat
2           eggs (or equivalent replacer) <--e.g. Ener-G egg replacer
1 tsp       vanilla extract
2 1/4 cups  whole wheat pastry flour (organic if available)
1 tsp       baking soda
1/2 tsp     salt (optional)
1 bag       (1 1/2 cups) Barat choclate chips

1) Preheat oven to 325 F for Giant cookies, 350 F for regular cookies. 
Grease a cookie sheet. 

2) Cream margarine and sucanat together until light and fluffy.  Add
eggs and vanilla and mix well. 

3) sift dry ingredients together and stir in, mixing throughly.  Add
chocolate chips to batter. 

4) Bake on the prepared cookie sheet on the middle rack for 15-17
minutes for Giant cookies, 8-10 minutes for regular cookies.  Remove
from oven while cookies are slightly soft.  Cool on the baking sheet for
5 minutes before transferring cookies to a rack to cool completely. 

- Add 1 cup chopped walnuts, or peacans, or coconut 
- Substitute 1 teaspoon mint extract for vanilla extract

And my own variation, in which I indulged just yesterday (naughty me!):
melt half a cup of chocolate chips and stir into batter to make double-
chocolate cookie dough!  (A good way to get rid of that extra half cup
of chips, if you use a regular 12 oz.  bag instead of what Barat
provides -- yeah, right, call it thrift instead of sinful indulgence :-)

All ye folks who have loved the taste of raw cookie batter for years,
but have been afraid to indulge from fear of bateria in raw eggs
(salamonea or however ye spell it): please note that vegan cookies,
having no eggs, is SAFE TO EAT RAW!  So go right on ahead and make that
batter to eat straight from the bowl :-). 

From: (Margot Peter)

Source: Bon Appetit best of the year issue 


1 cup       all purpose flour
3/4 tsp     baking powder
1/8 tsp     salt
1/8 tsp     baking soda
1/2 cup plus 2 Tbs (1 1/4 sticks) unsalted butter
3/4 cup     packed golden brown sugar
1 tsp       vanilla extract
1           large egg
1 1/2 cups  vanilla milk (white chocolate) chips
3/4 cups    coarsely chopped macadamia nuts
3/4 cups    coarsely chopped pecans

Preheat oven to 350 F.  Grease 2 heavy large cookie sheets.  Mix first 4
ingredients together in a small bowl.  Using an electric mixer, beat
butter, sugar and vanilla in a large bowl until light and fluffy.  Beat
in egg.  Stir in dry ingredients, then vanilla milk chips and nuts. 
Drop cookie dough by scant 1/4 cupfuls onto prpared cookie sheets,
spacing evenly.  Bake until golden brown, about 15 mins.  Cool cookies
on sheets for 5 mins.  Transfer cookies to rack to cool.  This makes
about 18. 

This recipe from the Regent Beverly Wilshire Hotel in L.A.  Tips: Don't
let the cookies get too brown.  They should still be very soft when
removed from oven.  And for those of you who didn't know: Nestles now
makes vanilla milk chips along with their chocolate and butterscotch. 

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% (Laura Faussone)

(makes approx. 8 dozen)

3/4 lb   butter
4 1/2 c  sugar
5        eggs
5 c      flour
1 tsp    cream of tartar
1/2 tsp  salt
1/2 tsp  baking soda
1/2 tsp  nutmeg
1 tsp    vanilla
1 tsp    lemon extract
1/2 tsp  almond extract

Cream butter and sugar in a large mixing bowl. 

Add eggs one at a time. 

In a separate bowl, combine flour, cream of tartar, salt, baking soda
and nutmeg. 

Beat extracts into butter mixture and gradually incorporate flour
mixture, blending thoroughly. 

Place dough in greased bowl and refrigerate overnight. 

Before baking, preheat oven to 350F. 

Roll dough out on floured pastry cloth. 

Cut with cookie cutters and bake on greased cookie sheets for 10-15
minutes until golden brown. 



Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.