Category: Cookies

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Tender Pecan Logs

Tender Pecan Logs

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Ingredients
  

  • 1 cup butter softened
  • 8 tbsp confectioners
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup pecans finely chopped

Instructions
 

  • In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle.
  • Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
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White Chocolate Chip Cookies with Macadamia Nuts

White Chocolate Chip Cookies with Macadamia Nuts

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Ingredients
  

  • 1/2 cup butter softened
  • 3/4 cup packed brown sugar
  • 1/2 cup shortening
  • 1/2 cup white sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup white chocolate chips
  • 7 oz macadamia nuts roughly chopped

Instructions
 

  • Preheat oven to 350ºF.
  • Lightly grease cookie sheets.
  • Beat butter and shortening until soft and creamy.
  • Gradually add the sugars and beat well.
  • Add egg and vanilla and beat well.
  • Combine flour, soda and salt; gradually add to butter mixture beating well after each addition.
  • Stir in chips and nuts.
  • Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
  • Bake for 10-12 minutes or until done.
  • Remove to wire racks to cool.
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White Chocolate Chunk Cookies

White Chocolate Chunk Cookies

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Ingredients
  

  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 1 cup shortening
  • 3 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coconut
  • 1/2 cup rolled oats
  • 1/2 cup chopped walnuts
  • 2 white chocolate baking bars cut into 1/4 to 1/2” chunks, 6 oz

Instructions
 

  • Heat oven to 350ºF.
  • In large bowl, combine sugar, brown sugar and shortening; beat until light and fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla; blend well.
  • Lightly spoon flour into measuring cup; level off.
  • Add flour, baking powder, baking soda and salt; mix well.
  • Stir in remaining ingredients.
  • Drop dough by rounded tablespoonfuls 2” apart onto ungreased cookie sheets.
  • Bake for 10-15 minutes or until light golden brown.
  • Cool 1 minute; remove from cookie sheets.

Notes

white vanilla chips are similar in quality to the white chocolate baking bar and can be easily substituted.
One 12-oz. package of white vanilla chips can be used in place of the two 6-oz. white chocolate baking bars
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Whipped Shortbread

Whipped Shortbread

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Ingredients
  

  • 1 cup soft butter
  • 1/2 cup icing sugar
  • 1 1/2 cups flour

Instructions
 

  • Preheat oven to 300ºF.
  • Sift dry ingredients over butter.
  • Whip at low speed until blended, then on high speed until mixture is like whipped cream (AT LEAST 10 MINUTES).
  • Drop by small teaspoon (or use cookie press) on baking sheet.
  • Dot with a cherry.
  • Bake for 20-30 minutes (depending on size), watching carefully.
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Toffee Tarts

Toffee Tarts

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Ingredients
  

Crust

  • 1/2 cup butter
  • 1/2 cup margarine
  • 2 cups flour
  • 1/4 cup brown sugar

Filing

  • 5 Mackintosh toffee bars
  • 1/2 cup cream

Instructions
 

  • Mix above together and press into mini tart tins.
  • Bake at 350ºF for approx. 10 min.
  • YOU HAVE TO WATCH THEY DON’T BURN!!
  • Melt together the filling ingridients on stove.
  • After the tarts are out of the tins fill with filling
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Thumbprint Cookies

Thumbprint Cookies

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Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 tsp sale
  • 1 cup butter softened
  • 1/2 cup lightly packed brown sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 2 egg whites slightly beaten
  • Raspberry jam or jelly

Instructions
 

  • Combine flour and salt.
  • Stir well to blend.
  • Cream butter, brown sugar, egg yolks and vanilla together thoroughly on medium speed of electric mixer.
  • Add flour to creamed mixture gradually. Mix well.
  • Shape dough into ¾” balls.
  • Dip in egg white and then in chopped nuts.
  • Place on ungreased baking sheets.
  • Make indentation in centre of each cookie with thumb.
  • Bake at 300ºF for 5 minutes.
  • Press centre down again.
  • Bake 10-15 minutes longer or until set.
  • Cool and fill centre with jam.
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Swedish Spritz Cookies

Swedish Spritz Cookies

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Ingredients
  

  • 1 cup butter softened
  • 1 1/4 cups sifted icing sugar
  • 2 egg yolks
  • 1/4 tsp salt
  • 1 tsp lemon extract
  • 2 cups all-purpose flour

Instructions
 

  • Cream butter using electric mixer.
  • Gradually add icing sugar, beating until light and fluffy.
  • Beat in egg yolks, salt and lemon extract until well blended.
  • Combine butter mixture with flour.
  • Stir well to blend.
  • Press dough through a cookie press into
  • desired shapes.
  • Bake at 375ºF for 5-10 minutes, or until just before starting to brown on edges.
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Swedish Butter Balls

Swedish Butter Balls

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Servings 4 dozen cookies

Ingredients
  

  • 1 cup butter softened
  • 1/2 cup sifted icing sugar
  • 1 tsp vanilla
  • 2 1/4 cups all purpose flour
  • 1 cup finely chopped pecans
  • Icing Sugar

Instructions
 

  • Cream butter, icing sugar and vanilla together thoroughly.
  • Add flour. Mix well.
  • Stir in nuts.
  • Shape dough into 1” balls.
  • Place on ungreased baking sheet.
  • Bake at 400ºF for 8-12 minutes or until very light golden.
  • Cool on racks.
  • Roll in sifted icing sugar
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Stained Glass Cookies

Stained Glass Cookies

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Ingredients
  

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1 egg
  • 1 tsp vanilla
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 rolls Life Savers Candies any colour

Instructions
 

  • Beat butter, sugar, honey, egg and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add flour, baking powder, baking soda and salt; mix well.
  • Cover. Refrigerate at least 2 hours.
  • Preheat over to 350ºF.
  • Roll out dough on lightly floured surface to ¼” thickness.
  • Cut into desired shapes with 2 ½ to 3” floured cookie cutters.
  • Trace small version of cookie shape on dough, leaving ½ to ¾” border of dough.
  • Cut out and remove dough from centre of each shape; set aside.
  • Place cutouts on foil-lined baking sheets.
  • Shape removed dough centres into ball; re-roll to make additional cutouts.
  • Crush each colour of candy separately between 2 layers of wax paper with mallet; spoon into centres of cutouts.
  • Bake 6-8 minutes or until candy is melted and cookies are lightly browned.
  • Cool cookies completely before removing from foil.

Notes

NOTE: Do not use mint flavoured Lifesavers. They do not melt the same way the candy flavours do!!!!
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Scotch Peanut Cookies (NO BAKE)

Scotch Peanut Cookies (NO BAKE)

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Ingredients
  

  • 1 1/2 cups white sugar
  • 1 1/2 cups corn syrup
  • 1 pkg butterscotch chips
  • 1 3/4 cups peanut butter
  • 5 to 6 cups rice krispies
  • 1 tsp vanilla

Instructions
 

  • Combine sugar and corn syrup in large dutch oven.
  • Cook over medium heat.
  • Bring to a full boil.
  • Remove from heat.
  • Add vanilla and butterscotch chips.
  • Mix well.
  • Add peanut butter.
  • Sit until melted.
  • Stir in rice krispies.
  • Drop by spoonful onto waxed paper.
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