The Church Ladies’ Best Cookies

by admin on March 13, 2010

For the Grand Opening of our church after an extensive remodel and renovation, we asked the women of the church to make their absolute best cookies for the reception after the service.  The following recipes are for those cookies.  Two other cookies made that day that have their own blog posts are Connie’s Peanut Chocolate Munchies  and Melissa Dehnel’s Citrus-Drizzled Cranberry Oatmeal Cookies. 

 

PEANUT BUTTER BLOSSOMS   by Alana Catalano

Ingredients:

1/2 cup Crisco® Butter Shortening
1/2 cup creamy peanut butter
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
48 foil-wrapped milk chocolate pieces, unwrapped

Directions:

HEAT oven to 375° F.
CREAM together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.
STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
BAKE for 10 to 12 minutes or until golden brown.
TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

Yield: 4 Dozen Cookies

 

JESSICA’S MARSHMALLOW CLOUDS   by Jamie Martin

They are very chocolaty with marshmallows in the middle.

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 cup white sugar
1 cup light brown sugar, packed
1 cup salted butter, softened
2 eggs
2 tsp. pure vanilla extract
2 cups mini semisweet chocolate chips
8 oz. mini marshmallows

Directions: Preheat oven to 325°F. In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff. Gather 4-5 marshmallows in the palm of your hand and cover them with a heaping tablespoonful ofdough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter doughball. Place balls on ungreased baking sheets, 2-inches apart. Bake 15 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.

Servings:3-1/2 dozen

 

BERRY SHORTBREAD DREAMS   from Donna Walton

1 cup butter (no substitutes) softened
2/3 cup sugar
½ tsp almond extract
2 cups all-purpose flour
1/3 to ½ cup seedless raspberry jam

Glaze

1 cup confectioners’ sugar
2 to 3 tsp water
½ tsp almond extract

In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball.  Cover and refrigerate for 1 hour or until easy to handle.  Roll into 1-inch balls. Place 1 in. apart on ungreased baking sheets.  Using the end of a wooden spoon handle, make an indentation in the center.  Fill with jam.

Bake at 350 degrees for 14-18 minutes or until edges are lightly browned.  Remove to wire racks to cool.  Spoon additional jam into cookies if desired.  Combine glaze ingredients; drizzle over cookies.

Yield: about 3 ½ dozen.

 

MACADAMIA – WHITE CHOCOLATE COOKIES  by Tinea Bradley

1 cup butter, softened
¾ cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
2 ¼ cups self rising flour
2 jars (3 ½ oz each) macadamia nuts, chopped
1 cup (6oz) vanilla baking chips
2 cups (12 oz) semisweet chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl, cream the butter and sugar.   Add eggs and vanilla; beat on medium speed for 2 minutes.   Add flour to creamed mixture and beat for 2 minutes.   Stir in nuts and chips.  Cover and refrigerate several hours or overnight.

Drop by tablespoons 2 inches apart onto an ungreased baking sheet.  Bake 375 degrees for about 10-12 minutes or until golden brown.  Cool on pans for 1 minute before removing to wire racks.   Cool completely before storing.

Yields: 6 dozen

 

CHEWY MACAROONS  by Jeanne Hinds

3 cups sweetened flaked coconut
1/2 cup flour
1/4 tsp salt
1 (300 ml) can sweetened condensed milk
1 1/2 tsp vanilla

1. Preheat oven to 325.
2.  Combine coconut, flour and salt.
3.  Stir in vanilla and milk.
4.  Drop by tablespoon onto a greased cookie sheet.  I used parchment paper which I then sprayed with Pam.
5.  Bake for 13 minutes or until golden brown.
6.  Using CandyQuik or some other dipping chocolate, dip cookies in chocolate and let set on wax paper.

Makes 2 dozen.

 

ORANGE-PECAN SHORTBREAD COOKIES  by Kate Sasser

1/2 lb. (2 sticks) unsalted butter, softened
3/4 c. sugar
1 egg yolk
1 1/2 cups all-purpose flour
1/2 c. cornstarch
2 tbsp. minced orange (or lemon) zest
1/2c. toasted and finely ground pecans
1 tsp. vanilla (optional)
pinch salt

1. Use an electric mixer to combine the butter and sugar; mix on low speed, just until combined, 30 seconds or so. Still on low speed, beat in egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together; this will take a few minutes.

2. Shape the dough into a round, triangular or rectangular log and refrigerate or freeze until firm, about 30 minutes. Slice 1/4 inch thick, place on a sheet, and bake.

3. Preheat the oven to 275. Bake the shortbreads for about 30 minutes, or until just firm but still quite tender and not at all brown. Remove from the oven, let cool for a minute, and then gently remove from the sheet with a spatula.

4. Make a glaze of:

3/4c. powdered sugar (sifted)
1 tbsp. butter, melted
1 tbsp. milk
1/2 tsp. vanilla
1/4 to 1/2 tsp. freshly squeezed orange juice (or more, according to taste)

Combine all ingredients, and beat until smooth. Yields 1/3 cup. Drizzle over cookies. Store on a plate, uncovered, for no more than a day.  Makes about 2 dozen.

 

WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES   by Julie Coda

3 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries (about 6 ounces)
1 1/2 cups white chocolate chips (about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces)

Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts.

Drop dough by level tablespoonfuls onto prepared sheets, spacing 11/2 inches apart.

Bake cookies until just golden, about 15 minutes. Cool on sheets.  Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

 

CHOCOLATE ALMOND BUTTER SPRITZ  by Dorsey Jones

You’ll love these rich dark chocolate, buttery cookies.  Use a variety of design rings in your cookie press for a lovely tea cookie presentation.

3/4 c unsalted butter
1/2 c sugar
1 egg yolk
1/4 c cocoa powder
1 tsp almond extract
1 1/2 c flour

Heat oven to 375.  Combine sugar, almond extract and softened butter.  Add dry ingredients.  Mix for 2-3 minutes.  Roll fist size ball of dough into a thick tube.  Place in cookie press.  Press on to lightly greased cookie sheets.  Bake 8-10 minutes, cool slightly on pan and move to rack to completely cool.  Makes 3 dozen cookies.

 

SNICKERDOODLES    by Barb Dimondi

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup white sugar
2 teaspoons ground cinnamon

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended.
3. Roll the dough into the size of small walnuts.
4. Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar.5. Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don’t burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.

 

CHOCOLATE PEANUT BUTTER CUPS COOKIES   by Barb Dimondi

1 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup peanut butter chips
10 chocolate covered peanut butter cups, cut into eighths

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing.

 

TEA COOKIES     by Barb Dimondi

1 cup butter, softened
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 pinch salt
1 1/2 teaspoons baking powder
3/4 cup chopped walnuts
1/3 cup confectioners’ sugar for dusting

1. Beat together the butter and confectioners’ sugar till creamy. Add vanilla.
2. Mix the dry ingredients, stir into creamy mixture. Blend well.
3. Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
4. Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners’ sugar, let cool and roll again.

 

LEMON ICE COOKIES  by Barb Dimondi

1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners’ sugar for decoration

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet.
3. Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

 

APPLE SPICED OATMEAL COOKIES  by Kate Sasser

1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. nutmeg
3/4 c. packed brown sugar
1/2 c. granulated sugar
1/2 stick butter, softened
1/4 cup apple butter (or applesauce)
1 egg (or 2 egg whites)
2 Tbsp. milk
2 tsp. vanilla
3 cups Quaker oats (regular or quick)
1 cup raisins

1. Preheat oven to 350 degrees. Coat cookie sheets with spray.
2. In a medium bowl, combine flour, baking soda, cinnamon, salt, and nutmeg; mix well. In a large bowl, beat sugars and butter until well blended. Add apple butter, eggs, milk, and vanilla; beat well. Stir in flour mixture, and mix well. Stir in oats and raisins.
3. Drop dough by rounded tablespoonfuls onto cookie sheet.
4. Bake 10-12 minutes until golden brown.

 

RUSSIAN TEACAKES   by Sara Douglas

1 cup butter, softened
½ cup confectioner’s sugar
1 tsp. vanilla
2 ¼ cups all-purpose flour
¼ tsp salt
¾ cup finely chopped pecans
additional confectioner’s sugar

Cream the butter and sugar until smooth. Add vanilla; blend well. Add flour and salt; blend well. Stir in pecans. Cover and refrigerate about 1 hour. Preheat oven to 325 degrees. Shape dough into 1 inch balls; place ½ inch apart on ungreased baking sheets. Bake for 18-20 minutes, or until lightly browned.

Cool cookies for a few minutes, then roll warm cookies in confectioner’s sugar. Cool on wire rack. Roll cookies again in confectioner’s sugar. Store in airtight container. Makes about 4 dozen cookies

 

 

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