Late-night CookiesPecan Shortbread Raspberry Cookies1 cup softened unsalted butter2/3 cup sugar 1 tsp vanilla extract 1/2 tsp almond extract 1 cup ground pecans 2 cups all-purpose flour 2 Tbs raspberry preserves (seedless) Powdered sugar for tops of cookies In medium bowl, blend softened butter with sugar until creamy. Then add the extracts and blend. Pour the ground pecans in and mix well, adding flour gradually until mixture comes together. Pat disc of dough into a round circle and cover with plastic wrap. Put in refrigerator for about an hour and a half until easy to roll out. Preheat oven to 375F. Roll to 1/4 inch and cut with cookie cutter of your choice (best if round or heart shaped). From one half of the cookies, use a smaller cutter and cut out the center. These will be the tops of the cookies. Bake for 12 minutes. After removing from the oven, put powdered sugar on tops of those with cutouts. Put preserves on the bottoms of the cookies and top with the powdered sugar cookies. Resemble Linzer cookies. Cinnamon Cookies2 Tbs sugar1/2 tsp ground cinnamon 2/3 cup packed brown sugar 1/2 cup butter, softened 1 egg 2 tsp ground cinnamon 1 tsp vanilla 2 1/2 cups Bisquick baking mix Heat oven to 375F. Mix sugar and 1/2 tsp cinnamon; reserve. Mix brown sugar, butter, egg, 2 tsp cinnamon, and the vanilla. Stir in baking mix. Drop dough by rounded teaspoonfuls about 2" apart onto ungreased cookie sheet. Flatten with glass dipped in reserved sugar-cinnamon mixture. Bake until edges are light brown, 8 to 10 minutes. Makes about 3 1/2 dozen cookies. Classic Gingerbread Cookies2 1/4 cup whole wheat flour1/2 Tbs baking soda 1 tsp ginger 1/2 cup molasses 1/3 cup orange juice concentrate Mix flour, baking soda, and ginger. Add molasses and orange juice concentrate. Mix well. Form into 1-inch balls. Place on greased cookie sheet. Flatten to 1/2-inch thick. Bake at 300F for 10 minutes or until firm and just barely starting to brown on the bottoms. Makes 1 1/2 dozen. Cream Cheese Cookie Press Cookies1 cup butter3 ounces cream cheese 1 cup granulated sugar 1 egg yolk 2 1/2 cups all-purpose flour 1/4 tsp lemon extract 1 tsp vanilla extract 1/2 tsp salt Beat butter and cream cheese well. Add remaining ingredients, and mix well. Bake at 350F for 10 to 15 minutes until light brown. Note: You can also use almond extract instead of the lemon extract. Ginger Snaps4 Tbs butter1/2 cup sugar 1 egg 2 1/2 cups flour 1 tsp baking powder 4 tsp powdered Ginger 1 tsp cloves 2 tsp cinnamon 2 tsp nutmeg 3 Tbs molasses Cream butter with sugar and molasses. Add egg and spices. Mix. Add dry ingredients. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 350F until edges are brown. Graham Cracker Cookies2 egg whites4 Tbs brown rice syrup 5 graham crackers (crushed fine) Beat the egg whites to a froth (not stiff, just foamy), add the syrup and continue to beat until well mixed. Stir in the crushed grahams. Drop onto a non-stick baking surface, making about 16-20 mounds. Bake at 400F for 10-12 minutes. These cookies come out crisp and chewy. Makes 3 dozen. |