Charlies Chocolate Crinkle Cookies

Charlies Chocolate Crinkle Cookies




Ingredients:
3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 6 ounce bag semi-sweet chocolate chips
3/4 cup confectioners' sugar
Method:
1. In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
2. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt.
3. Slowly mix in the wet ingredients, then stir in the semi-sweet chocolate chips.
4. Refrigerate for 2 hours or overnight.
5. Preheat the oven to 350 degrees F.
6. Form the dough into 1 inch balls and roll in confectioners' sugar.
7. Bake on an ungreased baking sheet for 12 minutes.

Gingery Ginger Cookiez

Gingery Ginger Cookiez

Ingredients:

2 tablespoons boiling water
1 teaspoon baking soda
8 tablespoons (1 stick) butter, softened
1/2 cup plus 6 tablespoons granulated sugar, divided
1/4 cup molasses
1 large egg
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg(optional)
1/4 teaspoon cinnamon
2-1/4 cups all-purpose flour
Note: I like to add thin slivers of candied ginger.
Method:
Combine boiling water and baking soda in a small bowl and stir until baking soda is disolved.
Mix butter, 1/2 cup granulated sugar, molasses, egg, baking soda mixture, ginger, nutmeg, cinnamon and flour in a large bowl until well blended.
Cover dough and chill for 4-6 hours.
Preheat oven to 350 degrees F.
Roll dough on a floured surface to 1/8 inch thickness.
Cut with your favourite cookie cutters.
Arrange cookies on nonstick baking sheets.
Sprinkle with remaining sugar.
Bake for about 8-10 minutes or until lightly browned.
Leave on cookie sheets to cool for approximately 2 minutes.
Remove from cookie sheets to wire racks to complete cooling.

Rosemary and Cherry Shortbread Cookies

Rosemary and Cherry Shortbread Cookies
Adapted from Pecan Shortbread, Barefoot Contessa Cookbook
Makes approximately 4 dozen
Ingredients:
3/4 lb.(1 cup) unsalted butter, at room temperature(make certain the butter is soft)
1 cup granulated sugar + 1/3 cup brown sugar
1/4 teaspoon salt
zest of 1/2 a lemon(optional)
1 Tbsp. fresh rosemary, minced
3-1/2 cups all-purpose flour
1 cup dried cherries
1/4 cup cherry liqueur or hazelnut liqueur ie. Luxardo Maraschino or Frangelico
Method:
Preheat the oven to 350 degrees F.
Place dried cherries in a small microwave-safe bowl. Pour the maraschino/hazelnut liqueur over top and stir to coat them. Microwave on high for 30 seconds, remove and allow to cool. Drain cherries and coarsely chop, then set aside.
Cream butter and sugar in a bowl with an electric mixer fitted with a paddle attachment.
Add lemon zest and rosemary and mix until combined.
Sift together flour and salt in a medium bowl, then slowly add to the butter and sugar mixture while mixing on low speed.
Continue mixing on low until the dough comes together.
Add chopped cherries and gently mix until distributed evenly.
Shape the dough into a disk, place it on a large piece of plastic wrap to wrap completely and chill for 30 minutes.
On a lightly floured surface, roll the dough to 1/4 inch thickness, then cut into 2 inch rounds with a plain or fluted cutter.
Place the cookies on an ungreased baking sheet.
Bake for 12-15 minutes, or until the edges begin to lightly brown.
Allow the cookies to cool to room temperature before serving.

Ricotta Cookies

Ricotta Cookies

Makes 30

A perfect cookie for afternoon tea or adding to a party cookie plate.

Ingredients

1/4 lb. butter = 4 oz. or 1/2 cup 

1/4 cup ricotta cheese

1 tsp. pure vanilla extract OR lemon OR 1/2 tsp. almond extract

1 cup granulated sugar

1 egg

2 cups all-purpose flour, sifted

1/2 tsp. baking soda

1/2 tsp. salt

*If I'm making these cookies and I'm using lemon extract, I like to add some freshly grated/zested lemon rind.

Method:

Preheat oven to 350 degrees.

Allow butter to soften at room temperature.

Blend butter with ricotta cheese until creamy.

Add extract and mix well.

Add sugar gradually, beating until well blended.

Add egg and mix well.

Slowly stir in dry ingredients, blending well.

Using a teaspoon, drop on a greased cookie sheet.

Bake at 350 for 10 minutes.

Makes 30 to 36 cookies depending on the size.

Spicy Molasses Cookies

Spicy Molasses Cookies

Ingredients:

1 cup all-purpose flour OR 1/2 cup all-purpose and 1/2 cup whole wheat flour

1/2 cup vegetable oil

1/2 cup molasses

1/8 teaspoon nutmeg, grated

1/8 teaspoon ginger

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Method:

Preheat oven at 180 degree C.

Grease cookie sheet and set aside.

Sieve the dry ingredients together in a mixing bowl.

Add the oil and bring the ingredients together using your hand or a wooden spoon.

When everything is well combined, shape into a ball and set aside for 5-10 minutes.

Take some batter, roll then flatten it on your palm and arrange it on the prepared baking tray till all is used up.

Bake in the preheated oven for 12 minutes.

Let cool for 4-5 minutes and then enjoy!

Snowcap Cookies

By Diana Rattray, About.com

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup butter
• 1 (3 oz.) pkg. cream cheese
• 1/2 cup sugar
• 1/4 teaspoon lemon flavoring
• 1 cup powdered sugar

Preparation:

Combine flour and baking powder.
Beat butter and cream cheese together until light.
Add sugar and flavoring.
Beat until fluffy.
Add flour mixture and beat on low speed until well mixed.
Chill for 3 hours or overnight.
Shape into 1-inch balls.
Place on an ungreased cookie sheet.
Bake in a 350 degree oven for 12-15 minutes.
Remove and cool slightly.
Sift powdered sugar and put in a food storage bag.
Shake still-warm cookies, a few at a time, to coat well.
Makes about 36.
Recipe can be doubled.

Lemon Snowballs

Lemony Snowballs

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 2/3 cup granulated sugar
• 2 teaspoons grated lemon zest
• 1 egg
• 3 tablespoons lemon juice
• 1 tablespoon water
• 1-3/4 cups sifted all-purpose flour
• 1/4 teaspoon soda
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup finely chopped pecans
• 1 cup sifted confectioners' sugar

Preparation:

Cream butter, shortening, and sugar until light; beat in lemon zest and egg.
Stir in lemon juice and water.
Sift together the flour, soda, cream of tartar, and salt.
Stir into the first mixture.
Stir in chopped pecans.
Flour hands and shape dough into small balls.
Place balls about 1 inch apart on ungreased baking sheet.
Bake for about 10 to 15 minutes in a preheated 350° oven.
Cookies should be browned on the bottom, but not on top.
Immediately remove hot cookies from the baking sheet and roll in confectioners' sugar.
Makes about 3 to 4 dozen cookies, depending on size.

Double The Chocolate Chippy Cookies

Double The Chocolate Chippy Cookies

3/4 cup butter/margarine, softened at room temperature
1 egg
1 tsp. pure vanilla extract
3/4 cup brown sugar
1/2 cup granulated sugar
1/4 cup Fry's cocoa
1-3/4 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/2 cup pecans, chopped (optional)
1 cup semi-sweet chocolate chips

1. Preheat over to 350 F.
2. Beat butter, egg and vanilla until creamy.
3. Add brown and white sugars, mix well.
4. Mix in cocoa, flour, baking soda, baking powder and salt.
5. Combine well.
6. Add nuts and chocolate chips.
7. Roll into balls, about the size of walnuts.
8. Place 2 inches apart on a greased cookie sheet and bake for 11-13 minutes.
This recipe makes 30 cookies.

Cocoa Mostaccioli Cookies

Cocoa Mostaccioli Cookies

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

These cake like chocolate spice cookies are an Italian tradition.

Ingredients:

Cookies:
2 cups	all-purpose flour
1/2 cup	unsweetened cocoa
1-1/2 teaspoons	baking powder
1 teaspoon	ground cinnamon
1/4 teaspoon	ground cloves
1/4 teaspoon	salt
3/4 cup	granulated sugar
1/2 cup	(1 stick) butter or margarine, softened
1 large	egg
1/2 cup	whole milk

Chocolate Glaze:
3 tablespoons	unsweetened cocoa
1-1/4 cups	confectioners' sugar
	White candy decors for garnish

Directions:

1. Prepare Cookies: Preheat oven to 400 degrees F. In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat granulated sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg. Alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.
2. With cocoa-dusted hands, shape dough by level tablespoons into 1-inch balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Bake cookies 7 to 9 minutes or until puffed (they will look dry and slightly cracked). Transfer cookies to wire rack to cool. Repeat with remaining dough.
3. Chocolate Glaze: When cookies cool, in medium bowl, with wire whisk or fork, gradually mix cocoa with 1/4 cup boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Immediately sprinkle cookies with decors. Allow glaze to set, about 20 minutes. Store cookies, with waxed paper between layers, in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.

   Makes 24 cookies
   

Brown Sugar Holly Leaves

Brown Sugar Holly Leaves

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute

Ingredients:

1 cup	butter (no substitutions), cut up
2-1/3 cups	all-purpose flour
1/2 teaspoon	baking soda
1/4 teaspoon	salt
3/4 cup	packed brown sugar
1/4 cup	granulated sugar
1 large	egg
1 teaspoon	vanilla extract
	Green sugar crystals and cinnamon red-hot candies (optional)

Directions:

1. In 2-quart saucepan, heat butter over medium heat until melted and lightly browned. Pour browned butter into small bowl and refrigerate until cold but not firm, about 1 1/2 hours.
2. Meanwhile, on waxed paper, combine flour, baking soda, and salt.
3. In large bowl, with mixer at medium speed, beat browned butter and sugars until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla and beat until well mixed. Reduce speed to low; gradually beat in flour mixture until blended. (Dough will be crumbly; gather together with hand to form a ball.)
4. Divide dough into 3 equal pieces. Between two 12-inch sheets of waxed paper, roll 1 piece of dough 1/8 inch thick. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with remaining 2 pieces of dough. Refrigerate dough 2 hours or until firm enough to cut. (Or, place dough in freezer 30 minutes.)
5. Preheat oven to 350 degrees F. Remove 1 piece of dough from refrigerator. Peel off top sheet of waxed paper and replace. Turn dough over and remove top sheet of waxed paper. With 3-inch holly-leaf-shaped cookie cutter, cut out as many cookies as possible, reserving trimmings. (If dough is too firm and cracks, let stand 5 minutes to soften slightly.) Place cookies, 1 inch apart, on ungreased large cookie sheet. Wrap and refrigerate trimmings.
6. Using back of paring knife, draw lines on cookies to resemble veins. Sprinkle green sugar along lines and press some cinnamon candies at one end to resemble holly berries if you like.
7. Bake cookies 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies Rating It's magic - create round sugar cookies without making cutouts. Shape the cookie dough into balls, and they flatten into rounds as they bake. Recipes tested and approved for McCormick by the Better Homes and Gardens® Test Kitchen. Makes 5 dozen or 30 (2 cookie) servings. Prep Time: 30 minutes Refrigerate: 2 hours Cook Time: 7 to 8 minutes per batch
1 cup (2 sticks) butter, softened 1-1/2 cups sugar 2 teaspoons McCormick® Cream of Tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 teaspoon McCormick® Pure Vanilla Extract 2 -3/4 cups flour 1/4 to 1/3 cup sugar 1. Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1-1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover. 2. Refrigerate 2 to 3 hours or until dough is easy to handle. 3. Preheat oven to 375°F. Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets. 4. Bake 7 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Nutrition Information per 1 serving Calories: 151 Sodium: 132 mg Fat: 7 g Carbohydrates: 20 g Cholesterol: 32 mg Fiber: 0 g Protein: 2 g

Olde Fashioned Soft Sugar Cookies

	A friend of mine shared this family recipe with me. I was thinking, you could even add a dash of ground ginger to give it a twist. Prep: 25 min Cook: 12 min Servings: 2	Lor

Ingredients:

Sift together in large bowl:
3-1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
Add:
1/2 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla or fresh nutmeg (not too much)
Beat at medium speed for 2 minutes.
Add:
1/2 cup thick sour cream
sifted flour mixture

Directions:

Preheat oven to 375 - 400F degrees.
Beat at low speed until well blended (1-1/2 minutes).
Roll out lightly on floured board to 1/4 inch thickness.
Cut and sprinkle with sugar.
Place on greased cookie sheet.
Dot a raisin or 2 in the middle and bake about 12 minutes at 375 - 400 degrees.

Cherry Roly Poly Cookies

Cherry Roly Poly Cookies

1/2 lb. butter / margarine
1/2 cup sugar
1 tsp. vanilla or 1/2 tsp. almond extract
Note: I always use less almond extract as it has a stronger flavour.
2-1/4 cups flour
A dash of salt
Maraschino cherries, well drained
Note: The maraschino cherries must be well drained for the dough
to cling to them.

Mix all ingredients except the cherries together in mixing bowl.
Take a small piece of dough and place a cherry in the middle
of the dough.
Add another piece of dough on top and roll into ball.
Place on an ungreased cookie sheet and bake at 325 degrees for
15-20 minutes (watch these carefully and you may want to reduce the baking time).
Ice cookies when they have cooled.

Icing:
1-3/4 cups confectioners' sugar
Cherry juice (to colour the icing pink)
2-1/2 Tbsp. butter / margarine

Place a dollop of icing on the tops of cookies.
This recipe makes approximately 36 cookies.

Hermits Cookies Or Squares

	I love Hermit cookies and I don't care what season it is - I just love them. Prep:25 minutes Cook:10 minutes Servings: 36	Lor

Ingredients:

1/4 cup raisins or currants
Note: If I'm in the mood, I add some shredded apple
1/4 cup chopped walnuts
2 cups flour
4 Tbsps. butter
1/2 cup sugar
1/2 tsp. salt
2 eggs
1/2 cup molasses
1 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg

Directions:

Preheat the oven to 350°F.
Grease a 9 X 13 inch cake pan or some cookie sheets.
Toss the raisins or currants and the chopped nuts in 1/4 cup of the flour and place to one side.
Cream the butter, then add the sugar and blend well.
Add the salt, eggs, and molasses and beat well.
Mix together the remaining 1-3/4 cups flour, the baking soda, cream of tartar, cinnamon, cloves and nutmeg.
Add to the butter-sugar-egg mixture and beat thoroughly.
Stir in the raisins and nuts.
Spread in the pan or drop by teaspoonfuls onto the cookie sheets. Bake only until the top is firm and the center chewy, about 15-20 minutes for the squares or 8-10 minutes for the cookies.