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cookie jar cookies

Mama Mangia

Mama Mangia

Super Moderator
3-LAYER BARS

Crust:
1/2 cup margarine or butter
1/4 cup unsweetened cocoa
2 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup shredded coconut
1/2 cup chopped nuts

Filling:
1/2 cup margarine or butter
1/2 cup milk
1 (3-1/8-ounce) package vanilla pudding mix (not instant)
3 cups powdered sugar

Topping:
1 (8-ounce) bar milk chocolate, cut into pieces
1 tablspoon graham cracker crumbs

Grease 13-x 9-inch pan. In medium saucepan over low heat, melt 1/2 cup margarine and cocoa. Remove from heat. Add vanilla and egg; mix well. Stir in 2 cups crumbs, 1/2 cup powdered sugar, coconut, and nuts; mix well. Press mixture in bottom of prepared pan. Refrigerate. In medium saucepan over low heat, melt 1/2 cup margarine. Blend in milk and pudding mix, stirring constantly until mixture thickens slightly, about 5 minutes. Beat in powdered sugar until smooth. Spread over crust. Refrigerate 20 to 30 minutes or until set. In small saucepan over low heat, melt chocolate, stirring constantly. Spread evenly over filling. Sprinkle with 1 tablespoon crumbs. Refrigerate 10 to 15 minutes to set chocolate; cut into bars. Store in refrigerator. Yield: 36 bars.
 
ALMOND BUTTER COOKIES

1/2 cup butter (no substitutes), softened
1/2 cup shortening
6 ounces almond paste
1-1/3 cups sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda

In a mixing bowl, cream butter, shortening, almond paste and sugar. Beat in egg. Combine flour and baking soda; gradually add to the creamed mixture. Roll into 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 400o F for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6-1/2 dozen
 
CARAMEL PECAN BARS

1 cup butter or margarine
2-1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans

Powdered sugar, optional In a saucepan, heat butter and brown sugar over medium heat until sugar is dissolved. In a mixing bowl, combine the eggs, vanilla and butter mixture. Combine flour and baking powder; gradually add to the butter mixture. Stir in pecans. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with powdered sugar if desired. Cut into bars. Yield: 4 dozen.
 
CHEWY WALNUT BARS


2-1/3 cups packed brown sugar
2 cups biscuit/baking mix
4 eggs
2 cups chopped walnuts

In a bowl, combine brown sugar and biscuit mix. Add eggs and beat well. Fold in the walnuts. Pour into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350o F for 30-35 minutes or until golden brown. Cool on a wire rack, Cut into bars. Yield: about 3 dozen.
 
APPLE AND SPICE COOKIES


2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 cup shortening
1-1/3 cups packed brown sugar
1/3 cup apple juice
1 cup chopped walnuts
1 cup chopped apples
1 cup raisins

Cream together shortening and brown sugar. Stir in flour, baking soda, salt and spices until dampened. Stir until smooth. Mixture will be very thick.

Stir in nuts, apples and raisins.

Drop by tablespoon 2 inches apart on a lightly greased cookie sheet. Bake 8 to 10 minutes in a 400o F (205o C) oven. Let cool slightly, remove from cookie sheet. Makes 3 dozen
 
BIG SOFT GINGER COOKIES

3/4 cup butter (no substitutes), softened
1 cup sugar
1 egg
1/4 cup molasses
2-1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

Additional sugar

In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2 -inch balls, then roll in sugar. Place 2 inch apart on ungreased baking sheets. Bake at 350o F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool. Yield: 2-1/2 dozen.
 
HAZELNUT SHORTBREAD COOKIES

1 1/4 Cup Hazelnuts with Skins (about six ounces), toasted

1 1/4 Cup all purpose flour

1/2 Cup plus 2 Tablespoons sugar

1 1/4 sticks (10T) unsalted butter, melted and cooled

Preheat oven to 350 degrees, and butter and flour two 8" round cake pans. In a food processor grind fine the hazelnuts with the flour and sugar, add the butter, and blend the mixture until it is combined well.

Press half the dough evenly onto bottom of each of the pans, cut through each round of dough with a small knife to score 16 wedges, and bake the shortbread in the middle of the oven for 20 minutes, or until pale golden brown.

While the cookies are still warm, cut through them again and let cool IN the pans on a rack. Invert onto plates slightly smaller than the pans.
 
GERMAN OATMEAL LACE COOKIES

2/3 c. quick-cooking rolled oats

1/4 c. all-purpose flour

1/4 tsp. salt

1/4 tsp. each ground cloves and ground ginger

1/2 c. sugar

1/2 c. butter (1 stick)

2 Tbs. whipping cream

In a small pan, combine all ingredients. Cook over medium heat, stirring, until mixture begins to bubble. Remove from heat and stir well. Drop dough, 1 level teaspoonful at a time, onto lightly greased baking sheets (they must be flat, not warped), allowing 3 or 4 cookies per sheet.

Bake in a 375-degree oven for 5 to 7 minutes or until evenly browned (bake only one sheet at a time if you wish to shape cookies; they cool quickly). Place baking sheet on a rack and let cookies cool until firm enough to lift from pan with a spatula but still soft enough to shape, less than a minute. (For flat cookies, leave cookies on baking sheets until firm, then transfer to racks and let cool completely.)

To shape cookies, wrap them around metal pastry tubes or cones that are least 1/2 inch in diameter (or make your own cones from several thicknesses of foil). Let cool on racks, then remove forms. Or drape cookies over horizontally suspended wooden spoon handles or a broomstick and let stand until completely cool. If cookies become too stiff to shape, you can restore their flexibility by returning them briefly to the oven. Store airtight.
 
BUTTER CRISPS


1 cup butter or margarine

1 (4 ounces) package cream cheese

1 cup white sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder



1. Cream together the butter and cream cheese. Gradually add sugar and egg continue beating until blended.

2. Add flour and baking powder gradually to butter/cream cheese mix. Chill dough 1-2 hours.

3. Roll out on floured board and cut in desired shapes. Bake approximately 12 minutes or until light brown at 350 degrees F (175 degrees C). Frost with desired frosting.
 
CHOCOLATE CHIP AND PEANUT COOKIES

1/2 c butter or margarine, softened

1/2 c sugar

1/4 c brown sugar, packed

1 egg

1 t vanilla

1 c flour

1/2 t salt

1/2 t baking soda

1 pkg (6 oz) (1 cup) semisweet chocolate chips

1 c peanuts

Cream butter and sugars; add egg, and vanilla, and beat until light and fluffy. Sift together flour, salt, and baking soda; stir into creamed mixture; blend well. Add chocolate chips and peanuts, and stir by hand.

Drop from teaspoon about 2 inches apart on a greased cookie sheet. Bake at 3750 for 12 - 14 minutes. Remove from sheet immediately. Makes 3 dozen cookies.
 
ZABAR'S BLACK AND WHITE COOKIES

Cookies:

1 3/4 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs

1 cup milk

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Frosting:

4 cups confectioners' sugar

1/3 to 1/2 cup boiling water

1 ounce bittersweet chocolate

Preheat the oven to 375 F. Butter 2 baking sheets and set aside.

Make the cookies: In a large mixing bowl, combine the sugar and butter, and mix by machine or hand until fluffy. Add the eggs, milk, and vanilla and lemon extracts and mix until smooth.

In a medium bowl, combine the flours, baking powder, and salt and stir until mixed. Add the dry ingredients to the wet in batches, stirring well to combine. Using a soup spoon, drop spoonfuls of the dough 2 inches apart on the prepared baking sheets. Bake until the edges begin to brown, 20 to 30 minutes. Allow to cool completely.

Make the frosting: Place the confectioners' sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spread-able.

Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate. Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth. Remove from the heat. With a brush, coat half the cookie with chocolate frosting and the other half with white frosting. Makes 2 dozen cookies.
 
POTATO CHIP COOKIES

1 cup butter

3/4 cup sugar

1 1/2 cups flour

1 tsp vanilla

1 cup crushed potato chips

1 cup chopped pecans

Powdered sugar

1. Cream together butter and sugar. Gradually add flour and mix well. Add vanilla and potato chips and mix well. Fold in nuts.

2. Drop onto ungreased cookie sheets and flatten with the bottom of a drinking glass which has been dipped in sugar.

3. Bake at 350 for 8-10 minutes. Makes 3 to 4 dozen
 
MEXICAN WEDDING COOKIES


1/2 cup butter

2 tbs. powdered sugar

1 cup flour

1/2 cup chopped pecans

1 tsp vanilla

Whisk together butter and sugar until light. Add flour, pecans, and vanilla. Press dough and roll into 1-inch balls. Place on greased cookie sheet and flatten slightly. Bake at 300 degrees for 25-30 minutes. Roll in additional powdered sugar while warm. Roll again in sugar when cool.

Note--Be careful to bake only until a light brown color. Cookies may be stored for several days. Sprinkle with confectioners sugar before serving.
 
TOLL HOUSE COOKIES


1 c sifted flour
1/2 t baking soda
1/2 t salt

Sift together and set aside.

1/2 c softened butter or shortening
6 T granulated sugar
6 T brown sugar
1/2 t vanilla
1/4 t water
1 egg
1 c chocolate chips
1/2 c chopped nuts

Mix these ingredients together in this order. Add the flour mixture and blend well. Add chocolate chips and nuts. Bake on greased baking sheet at 325o for 10-12 minutes.
 
APRICOT BARS

1 1/2 c flour
1 t baking powder
1/4 t salt
1 1/2 c quick-cooking oats
1 c brown sugar
3/4 c butter
3/4 c apricot preserves

Sift together dry ingredients; stir in oats and sugar. Cut in butter until crumbly; pat 2/3 of crumbs in 11 x 7 x 1 1/2 inch pan. Spread with preserves; top with remaining crumbs. Bake at 375o for 35 minutes. Cool. Makes 2 1/2 dozen bars.
 
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