Your Reading List

No such thing as too many cookie recipes

While the kids are home for Christmas holidays, why not bake up some cookies with them?

CRANBERRY-CHIP COOKIES

1 c. butter, softened 3/4 c. granulated sugar 3/4 c. brown sugar

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 eggs

2c. all-purpose flour (or part whole wheat)

1 tsp. baking powder

1/2 tsp. salt

2/3 c. mini chocolate chips 2/3 c. fine coconut

1 c. quick-cooking rolled oats 1c. dried cranberries OR chopped

maraschino cherries

Cream butter with sugars. Beat in extracts and eggs. Combine flour, baking powder and salt; stir into creamed mixture. Mix in chips, coconut, rolled oats and cranberries. Drop from teaspoon onto greased cookie sheets. Bake at 350F for 12 to 15 minutes.

Note: A No. 40 ice-cream scoop works well but flatten a bit before baking. Yield will be about 3-1/2 dozen larger cookies.

WHOLE-WHEAT CINAMON COOKIES

1 c. butter, softened

1-1/2 c. brown OR white sugar

2 eggs

1 tsp. vanilla

1-2/3 c. all-purpose flour 1 c. whole-wheat flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. white sugar 1-1/2 tsp. cinnamon

Ma raschino cherries, halved (optional, for decoration)

Cream together well the butter, sugar, eggs and vanilla. Combine flours, cream of tartar, soda and salt. Stir into creamed mixture. Form into balls and roll in sugar-cinnamon mixture. Press down after placing on lightly greased cookie sheets. Put 1/2 cherry on top of each if using. Bake at 350F for about 10 minutes.

Note: Using a No. 40 ice-cream scoop the yield will be about 3 dozen larger cookies. Bake about 15 minutes.

ICEBOX COOKIES

1 c. butter, softened (no substitutes) 1 c. sugar and 2 tbsp. milk OR 1-1/4

c. sugar and 1 egg

1/2 tsp. vanilla extract 2-1/2 c. all-purpose flour 1-1/2 tsp. baking soda

1/4 tsp. salt 3/4 c. finely chopped red and green cherries

3/4 c. chopped pecans OR walnuts 1 c. flaked coconut, optional

Cream together butter, sugar, milk OR egg and vanilla. Combine flour, soda and salt; add to creamed mixture and mix well. Stir in nuts and cherries. Shape into two 8-inch logs. If desired sprinkle coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm (may be frozen for up to 6 months). Unwrap dough and cut into 1/4-inch slices. Place 2 inches apart on ungreased baking sheets. Bake at 375F for 10 to 12 minutes or until edges are lightly browned. Remove to wire racks to cool.

WHIT E-CHOCOLAT E MACADAMIA COOKIES

1 c. butter, softened 3/4 c. sugar

3/4 c. lightly packed brown sugar

3 eggs

1 tsp. vanilla

1 c. whole-wheat flour 1-1/2 c. unbleached flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 c. quick-cooking rolled oats 1 c. chopped macadamia nuts 1/2 c. flaked OR shredded coconut 1/2 c. vanilla milk chips 1/2 c. mini chocolate chips

Cream together butter and sugars. Beat in eggs one at a time till fluffy. Beat in vanilla. In a small bowl, combine flours, baking powder, soda and salt; mix well. Add to sugar mixture along with oats, nuts, coconut and chips. Mix well. Roll into 1-1/2-inch balls (using a No. 40 ice-cream scoop works well) and place 2 inches apart onto ungreased baking sheets. Bake at 350F for about 15 minutes or until light golden brown.

Makes about 4 dozen.

FRUITCAKE COOKIES

1 c. butter 3/4 c. sugar

3/4 c. lightly packed brown sugar

2 eggs

2 tsp. vanilla

3/4 tsp. almond extract 1 c. raisins

2 c. mixed candied fruit

1c. nuts of your choice, coarsely

chopped 1 c. whole-wheat flour 1-1/2 c. unbleached flour

1 tsp. baking soda

3/4 tsp. salt

Cream together butter, sugars; add eggs one at a time, beating till light and fluffy. Beat in flavourings. Combine flours, soda and salt. Add to creamed mixture and blend well. Stir in raisins, candied fruit and nuts. Mix well. Drop dough by heaping tablespoon about 2 inches apart onto greased cookie sheets. Bake at 350F for 10 to 15 minutes or until golden.

Makes about 5 to 6 dozen.

Betty Keeler writes from Vanscoy, Saskatchewan

About the author

Betty Keeler's recent articles

Comments

explore

Stories from our other publications