2008 Cookie Recipes

Recipes from 2008

CARROT CAKE COOKIES

From Mike in Maryland

2 STICKS (8 OUNCES) UNSALTTED BUTTER (ROOM TEMP)
1 CUP BROWN SUGAR

2 LARGE EGGS

1/2 TEASPOON PURE VANILLA EXTRACT

1/2 TEASPOON BAKING SODA

1 1/2 CUPS FLOUR

2 CUPS SHREDDED CARROTS

2 CUPS FRUIT/NUT GRANOLA

1 CUP CORN FLAKES

2 TABLESPOONS GRANULATED SUGAR

    USE ELECTRIC MIXER TO BEAT BUTTER AND BROWN SUGAR UNTIL CREAMY (ABOUT 3 MINUTES) MIX IN EGGS,VANILLA AND BAKING SODA BEAT UNTIL FLUFFY. MIS IN FLOUR ON LOW SPEED. STIR IN CARROTS,GRANOLA,CORN FLAKES.

DROP HEAPING TABLESPOONS OF DOUGH ABOUT 2 INCHES APART ON COOKIE SHEET. SPRINKLE WITH GRANULATED SUGAR AND BAKE UNTIL GOLDEN (15-20 MINUTES). COOL ON A RACK.

PREHEAT OVEN TO 375 DEGREES. LINE 2 COOKIE SHEETS WITH PARCHMENT PAPER.

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Orange-Chocolate Chip Biscotti

From Liz Dimitri, Marshfield, MA

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

3/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon orange oil

2 tablespoons orange juice

1 cup semi-sweet chocolate chips

Preheat oven to 300. Position rack in the middle of oven.Combine flour, baking soda, and salt; mix thoroughly with fork. Whisk together the eggs, sugar, vanilla and orange oil in a medium bowl.
Mix in the orange juice. Using a rubber spatula, stir in dry ingredients until just combined. Stir in chocolate chips.
The batter will be thick and sticky Spray “Pam” on a baking sheet and using two spatulas, divide batter into two loaves, about 14″ long and about 2.5″ wide. Try to put at least 2.5″ between the loaves; straighten the edges of the loaves with spatulas.
Bake for 22 minutes, or until firm but springy when pressed with fingers. Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on the diagonal in 1/2″ slices.
Lay the biscotti on the baking sheet, cut side down, and bake for another 6 minutes. Take the biscotti out of the oven, turn them over, and bake another 6 minutes, or until golden brown.
Remove the biscotti from the oven and place on a cooling rack to cool. Store in an airtight container.

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LEBKUCHEN COOKIE BARS

From Shirly L in East Bridgewater

1 BOX (16 OUNCES) DARK BROWN SUGAR

4 LARGE EGGS

1 1/2 CUPS ALL PURPOSE FLOUR

1 1/2 TEASPOONS GROUND CINNAMON

1 TEASPOON BAKING POWDER

3/4 TEASPOON GROUND CLOVES

1 CUP WALNUTS (CHOPPED)

1 CUP DARK SEEDLESS RAISINS (OR) 3/4 CUP DICED MIXED CANDIED FRUIT

1/2 CUP CONFECTIONERS SUGAR

1 TABLESPOON FRESH LEMON JUICE

PREHEAT OVEN TO 350 DEGREES. GREASE 13X9 METAL BAKING PAN. LINE PAN WITH FOIL AND ALSO GREASE FOIL. IN LARGE BOWL WITH MIXER AT MEDIUM SPEED BEAT BROWN SUGAR AND EGGS UNTIL WELL MIXED (ABOUT 1 MINUTE). OCCASIONALLY SCRAPPING BOWL WITH RUBBER SPATULA. REDUCE SPEED TO LOW AND GRADUALLY BEAT IN FLOUR,CINNAMON,BAKING POWDER AND CLOVES UNTIL BLENDED, AGAIN OCCASIONALLY SCRAPPING BOWL. STIR IN WALNUTS AND RAISINS. SPOON MIXTURE INTO PAN AND SPREAD EVENLY. BAKE FOR 30 MINUTES. COOL COMPLETELY IN PAN ON A WIRE RACK. IN MEDIUM BOWL MIX CONFECTIONERS SUGAR AND LEMON JUICE. DRIZZLE SUGAR ICING OVER LEBKUCHEN. LET STAND 10 MINUTES TO ALLOW ICING TO SET. TRANSFER WITH FOIL TO CUTTING BOARD. CUT LENGTHWISE INTO 8 STIPS THEN CUT EACH STRIP CROSSWISE INTO 8 COOKIE BARS. STORE COOKIE BARS IN TIGHTLY COVERED CONTAINER WITH WAXED PAPER BETWEEN EACH LAYER. WILL LAST FOR T WEEKS AT ROOM TEMPERATURE OR IN THE FREEZER UP TO 3 MONTHS.

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Cherry & Chocolate Chip Cookies

Sheila in Rockland

1/2 CUP (1 STICK) UNSALTED BUTTER (SOFTENED)
2/3 CUP SUGAR (PACKED)

1 TSP VANILLA EXTRACT

2 LARGE EGGS

3/4 CUP (UNBLEACHED) WHITE FLOUR (SIFTED)

1/4 CUP WHOLE WHEAT PASTRY FLOUR (SIFTED)

1/2 TSP SALT

1/2 TSP BAKING SODA

1 CUP SEMISWEET CHOCOLATE CHIPS

1 CUP DRIED CHERRIES OR CRANBERRIES (ROUGHLY CHOPPED)

1 CUP PECANS OR WALNUTS (ROUGHLY CHOPPED)

PREHEAT OVEN TO 350 DEGREES. CREAM TOGETHER BUTTER AND SUGAR. BEAT IN VANILLA AND EGGS. SIFT TOGETHER BOTH FLOURS, SALT AND BAKING SODA AND THEN ADD TO BUTTER MIXTURE BEATING AGAIN. STIR IN CHOCOLATE CHIPS, DRIED CHERRIES AND PECANS. REFRIGERATE DOUGH FOR 1 HOUR. DROP BY ROUNDED TABLESPOONFULS ONTO BAKING SHEETS THAT HAVE BEEN LINED WITH PARCHMENT PAPER AND SPRAYED. BAKE COOKIES FOR 15-20 MINUTES OR UNTIL GOLDEN. PLACE ON RACK TO COOL.

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Reduced Fat Sugar Cookies

From: Meredith C in Rockland

3 TBSP MARGARINE (SOFTENED)

2/3 CUP GRANULATED SUGAR

1 LARGE EGG

2 TSP VANILLA EXTRACT

1 TBSP NONFAT MILK

1 1/2 CUPS ALL-PURPOSE FLOUR

1/2 TSP BAKING SODA

NONSTICK COOKING SPRAY

COLORED SUGAR SPRINKLES

PREHEAT OVEN TO 350 DEGREES. CREAM MARGARINE AND SUGAR WITH MIXER ON MEDIUM SPEED. ADD EGG,MILK AND VANILLA AND STIR WELL. COMBINE FLOUR AND BAKING SODA IN A SEPARATE BOWL AND ADD TO WET MIX, STIR WELL. FREEZE DOUGH FOR 30 MINUTES. COAT HANDS WITH FLOUR AND COAT DOUGH WITH FLOUR ROLL DOUGH OUT TO APPROX. 1/4 INCH THICK AND PLACE ON FLOURED SURFACE. CUT COOKIES INTO HOLIDAYS SHAPES AND SPRINKLE WITH COLORED SUGAR. COOK ON COOKIE SHEET THAT HAS BEEN SPRAYED WITH NONSTICK COOKING SPRAY AND BAKE FOR 12-14 MINUTES. COOL ON WIRE RACK.

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Almond Lemon Cookies

Sheila P in Weymouth

1 cup blanched almonds (plus more for garnish)
1 cup sugar

1/2 cup oil

grated peel of 1 lemon (plus 1 teaspoon lemon juice)

5 large egg whites

1 cup sifted flour

1 teaspoon ground cardamom

Preheat oven to 425 degrees. Line 2 large cookie sheets with parchment paper. Using a food processor finely grind 1 cup almonds with 1 tablespoon sugar. In large bowl, beat the remaining sugar, oil, lemon peel and lemon juice until a soft paste forms. In a separate bowl beat the egg whites until thick and foamy. Add to the lemon-sugar mixture and beat for 20 seconds. Fold in the flour, cardamom and ground almond mixture until smooth. Drop rounded tablespoonfuls of batter onto cookie sheet (about 2 inches apart). Top each with an almond. Bake until the edges are lightly golden (approx. 10-12 minutes). Using a spatula, transfer the cookies to a wire rack to cool.

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Orange Juice Cookies

From Bev in Michigan

1 SMALL CAN FROZEN ORANGE JUICE CONCENTRATE (THAWED)

1 BOX POWDERED SUGAR (PLUS A LITTLE MORE)

1 STICK BUTTER (MELTED)

1 BOX VANILLA WAFERS

PROCESS COOKIES A FEW AT A TIME IN A BLENDER TO MAKE FINE CRUMBS. COMBINE CRUMBS,JUICE, MELTED BUTTER AND SUGAR IN A LARGE BOWL AND MIX WELL. FORM INTO SMALL 1 INCH BALLS AND ROLL IN ADDITIONAL POWDERED SUGAR. STORE IN AN AIRTIGHT TIN IN A COOL PLACE – THESE KEEP INDEFINITELY AND THEY IMPROVE WITH AGE.

THESE ARE FUN AND EASY TO MAKE WITH LITTLE CHILDREN.

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Mini Chip Snowball Cookies

Harry in Pembroke

1 1/2cups 3 sticks butter or margarine, softened

3/4 cup powdered sugar

1 tablespoon vanilla extract

1/2 teaspoon salt

3 cups all- purpose flour

2 cups 12-oz.pkg.nestle toll house semi-sweet chocolate mini morsels

1/2 cup finely chopped nuts

PREHEAT OVEN TO 375 F. BEAT BUTTER,SUGAR,VANILLA EXTRACT AND SALT IN LARGE MIXER BOWL UNTIL CREAMY.GRADUALLY BEAT IN FLOUR, STIR IN MORSELS AND NUTS.SHAPE LEVEL TABLESPOONS OF DOUGH INTO1 1/4-INCH BALLS PLACE ON UNGREASED BAKING SHEETS.

Beat for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional powered sugar, if desired. Store in airtight containers.

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Greek Christmas Cookies

Eileen P in Brockton

1 cup (2 sticks) margarine or butter
2 cups confectioners sugar

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmet

1/2 teaspoon ground cloves

1/8 teaspoon salt

1 large egg yolk

2 cups blanched almonds (ground)

1 cup red candied cherries (each cut in half)

Preheat oven to 350 degrees. In a large bowl, with mixer at low speed – beat margarine with confectioners sugar until blended. Increase speed to high and beat until light and creamy. At low speed beat in flour, cinnamon, nutmeg, cloves, salt and egg yolk. With hand knead in almonds. Roll dough into 1 inch balls (dough will be crumbly). Place balls about 2 inches apart on ungreased large cookie sheet. Gently press a cherry half on tip of each ball. Bake for approx. 15 minutes or until bottoms of cookies are lightly browned. Remove cookies to wire rack to cool.

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Peppermint Snowball Cookies

From Doris in Hanson

DOUGH

1 cup butter (softened)

1/2 cup powdered sugar

1 tsp vanilla extract

2 1/2 cups all-purpose flour

FILLING

2 tbs cream cheese (softened)

1 tbs milk

1/2 cup powdered sugar

2 tbs finely crushed peppermint candy

1 drop red food coloring

TOPPING

1/4 cup powdered sugar

6 tbs finely crushed peppermint candy

For the dough preheat oven to 350 degrees. In a mixing bowl beat together butter and sugar until creamy, add vanilla. Stir in flour, knead until well mixed. Set aside 1/2 cup of dough, shape remaining dough into 1-inch balls. Make a deep well in the center of each ball with the handle of a wooden spoon. Fill with 1/4 tsp filling. Use reserved dough to cover filling by placing a small flat disc of dough over the hole. Reshape if necessary into smooth balls. Place on ungreased baking sheets and bake about 12 minutes. For the filling combine cream cheese and milk in a small bowl. Stir in sugar, candy and food coloring mix well. Set aside. For the topping combine the powdered sugar with the crushed candy. Roll warm (not hot) cookies in the topping mixture. Set on wire rack to cool completely.

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PEPPERMINT CANDY SPRITZ

Kimberly L in Bridgewater

2/3 CUP SUGAR

1 EGG

1 TEASPOON VANILLA

1/2 TEASPOON SALT

1/2 TEASPOON PEPPERMINT EXTRACT

4 TO 5 DROPS GREEN FOOD COLOR (IF DESIRED)

2 1/4 CUPS ALL-PURPOSE FLOUR

FOR DRIZZLE – 1 CUP POWDERED SUGAR
1 TO 2 TABLESPOONS MILK

1/4 CUP COARSELY CRUSHED MINT CANDIES

HEAT OVEN TO 400 DEGREES. COMBINE ALL COOKIE INGREDIENTS EXCEPT FLOUR IN LARGE BOWL. BEAT AT MEDIUM SPEED UNTIL CREAMY. REDUCE SPEED TO LOW AND ADD FLOUR. BEAT, SCRAPING BOWL OFTEN UNTIL WELL MIXED. IF DOUGH IS TOO SOFT TO FORM COOKIES, COVER AND REFRIGERATE UNTIL FORM (ABOUT 1 HOUR). PLACE DOUGH IN COOKIE PRESS, FORM DESIRED SHAPES PLACE 1 INCH APART ONTO UNGREASED COOKIE SHEET. BAKE FOR 6 TO 8 MINUTES OR UNTIL EDGES ARE LIGHTLY BROWNED. COOL COMPLETELY. COMBINE POWDERED SUGAR AND ENOUGH MILK FOR DESIRED DRIZZLING CONSISTENCY IN SMALL BOWL, MIX WELL. DRIZZLE OVER COOLED COOKIES AND SPRINCKLE WITH CRUSHED MINT CANDIES.

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Sugar Cookies

Linda in Kingston

2 sticks margarine

1 cup sugar

1 eggs

3 tablespoons of milk

1 teaspoon vanilla

1 1/2 teaspoons baking powder

1/2 teaspoon of salt

3 cups of flour

cream sugar and margarine together

add milk and flavoring

add flour, baking powder and salt

Wrap and refrigerate for 2 hours

roll out cookie dough using a rolling pin

use cookie cutters.

bake 350 for 10 to 12 minutes

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EASY NO-BAKE OATMEAL COOKIES

Cari from Rockland

1 STICK BUTTER
1/2 CUP COCOA

2 CUPS SUGAR

1/2 CUP MILK

3 CUPS QUICK COOKING OATMEAL

1 TSP VANILLA

1 CUP CHOPPED NUTS

1/2 CUP PEANUT BUTTER

MIX FIRST 4 INGREDIENTS TOGETHER AND BOIL FOR 1 MINUTE. REMOVE FROM HEAT. ADD NEXT 4 INGREDIENTS. MIX WELL. DROP ON WAXED PAPER BY TEASPOONS TO COOL.

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Nana’s Spicy Gingerbread Cookies

2/3 cup dark corn syrup
1 1/2 cups sugar

3/4 cup butter

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

1/2 teaspoon salt

1 1/2 teaspoons baking soda

4 cups flour

2/3 cup heavy cream

Place the syrup in a small pan and place over medium heat until it is very hot but not boiling. Place the sugar in a large bowl. Pour the hot syrup over the sugar and beat until the sugar dissolves (about 10 minutes). Beat in the butter, then the cinnamon,ginger,cloves and salt. Sift together the baking soda and 2 cups of the flour and stir it into the dough. Stir in the heavy cream. Add the remaining 2 cups of flour, stirring until just combined. Wrap the dough in plastic and refrigerate for at least a day and up to 1 week. When ready to bake, preheat over to 350 degrees. On a lightly floured surface using a floured rolling pin, roll out half the dough to the thickness of 1/8 inches. Using cookie cutters, cut the dough out. Use a spatula to transfer the cookies to greased baking sheets. Bake until the edges just barely begin to brown (about 5-6 minutes). Cool briefly on the pan and then transfer to a cool sheet pan.

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About the Author

Steven Dodrill left the WATD news team in 2013. He was a full-time news reporter and weekend anchor while assuming the duties of Manager of Web and News Services. The 25 year-old Franklin Pierce University graduate adds a blend of new media to the traditional news for WATD listeners over the airwaves, and for the readers on the web. Dodrill has a vast amount of experience in on-air and online platforms. "Follow" him on Twitter At Franklin Pierce, Steven worked to introduce new forms of media like YouTube, and Twitter to the Franklin Pierce community.  Steven graduated Cum Laude and with honors in Mass Communication from Franklin Pierce University in May of 2009. Steven focused his education and experience in New Hampshire around sports broadcasting, digital media, broadcast journalism, news, media production, and political reporting. "Like" him on Facebook Dodrill also interned with the Harwich Mariners of the Cape Cod Baseball League during the summer of 2007, and most recently in the spring of 2009 he completed an internship in the newsroom at WMUR-TV in Manchester, NH.