Cookie Recipe #302 - Sweet Spider Webs

A little bit of extra work is involved in the making of this cookie, but your kids will love them.

Ingredients: 1 cup (2 sticks)butter, softened, 1 cup confectioners' sugar, 2 1/4 cups all-purpose flour, 1 egg, 1 tablespoon grated lemon zest, candy-coated chocolate pieces (M&M's), 1/4 cup chocolate chips, melted, orange nonpareils.

Instructions: Preheat oven to 375 degrees. Line baking sheets with aluminum foil; set aside. In a large mixing bowl, beat butter and sugar until creamy, about 2 minutes. Beat in flour, egg and zest until a dough forms.

Fill a pastry bag fitted with a large round writing tip with dough. Pipe cross patterns of spider webs, about 4 inches in diameter, onto prepared baking sheets. Pipe web circles over the cross patterns to create the "web".

Bake cookies until set but not yet browned, about 8 minutes. Cool cookies on baking sheet for 1 minute before transferring to wire racks to cool completely.

Fill a small resealable plastic bag with the melted chocolate; snip off one corner. Attack an M&M on top of the web cookie for the "spider" using a dab of melted chocolate; pipe on spider "legs".

Attach orange nonpareils for the "eyes" of the spider using melted chocolate (I used a toothpick dabbed first in the chocolate, then on a nonpareil, and lastly, on the M&M). Allow chocolate to harden before enjoying.

Makes about 1 1/2 dozen webs.

"Great American Cookie Collection", MM International Masters Publishers AB, Pittsburgh, PA.

Cookies Rule!!!

Cookie Recipe #301 - Sesame Seed Biscotti

This twice-baked crisp cookie is rolled in toasted sesame seeds before baking. They make a great dipper for your next cup of coffee.

Ingredients: 1/2 cup butter, softened, 1 cup granulated sugar, 2 1/2 teaspoons baking powder, 2 eggs, 2-3 tablespoons orange juice, 3 1/4 cups all-purpose flour, 1 tablespoon finely shredded orange peel, 1/3 cup toasted sesame seeds.

Instructions: Preheat oven to 350 degrees. Lightly grease a cookie sheet; set aside. Toast the sesame seeds in a small amount of olive oil on top of stove; allow to cool.

In a large mixing bowl beat butter; add sugar and baking powder, beating well. Mix in eggs and orange juice until combined. Beat in flour and orange peel until well mixed.

Divide dough in half. Shape each half into an 11-inch-long roll. Place rolls 5 inches apart on prepared cookie sheet; flatten to 2 inches wide. Bake in preheated 375 degree oven for 20-25 minutes or until lightly browned. Cool on cookie sheet on wire rack for 1 hour.

Reduce oven temperature to 325 degrees. Transfer rolls to a cutting surface. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on an ungreased baking sheet. Bake in preheated 325 degree oven for 10 minutes. Turn slices over and bake for 10-15 minutes more or until dry and crisp (do not overbake). Transfer cookies to a wire rack and let cool.

Makes about 40 biscotti slices.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

Cookie Recipe #300 - Maple Pecan Crinkles

Rather than putting your maple syrup on pancakes or waffles, put it in today's recipe for a soft, sweet cookie.

Ingredients: 3/4 cup butter or margarine, 1/2 cup brown sugar, packed, 1/4 cup maple syrup, 1 egg, 1 teaspoon vanilla, 1 3/4 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 cup granulated sugar.

Instructions: Preheat oven to 350 degrees. In a large mixing bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla. Beat until light and fluffy. Beat in the flour, baking soda, and nutmeg. Stir in the nuts. Roll teaspoonfuls of dough into balls; roll the balls in the granulated sugar.

Place 1 inch apart on greased coookie sheets. Bake in preheated 350 degree oven for 10-12 minutes. Remove the cookies to wire racks to cool.

Makes about 3 dozen cookies.

"Maple Sampler", Jan Siegrist, The New England Press, Inc., Shelburne, VT, 1985.

Cookies Rule!!!

Cookie Recipe # 299 - Mandarin and Marmalade Cookies

Double orange flavor added to this recipe makes a soft, citrusy cookie.

Ingredients: 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 cup butter, softened, 1 cup granulated sugar, 1 large egg, 1/2 cup orange marmalade (I used ginger and orange which gave it a spicier flavor), 1 (10 ounces)can mandarin oranges, drained and chopped.

Instructions: Preheat oven to 300 degrees. Mix flour and baking powder together in a small bowl; set aside. In a large mixing bowl blend butter and sugar to form a grainy paste. Add egg and orange marmalade, beating until smooth. Add the flour mixture and the oranges mixing just until blended. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for 24-25 minutes or until the bottoms of cookies begin to brown.

Transfer to wire racks to cool completely.

Makes 3 1/2 dozen cookies.

"Mrs. Fields Cookie Book", Time-Life Books Inc, Alexandria, VA, 1992.

Cookies Rule!!!

Cookie Recipe #298 - Crisp Fried Cookies

Normally, one wouldn't probably think of deep frying cookies, but these are surprisingly good. The powdered sugar sprinkled over the cooled cookies adds sweetness.

Ingredients: 10 egg yolks, 1/3 cup powdered sugar, 1/2 cup whipping cream, 1 tablespoon cognac or other brandy (or 1 teaspoon vanilla), 1 teaspoon ground cardamom, 1/2 teaspoon grated lemon peel, 2-2 1/2 cups all-purpose flour, vegetable oil, powdered sugar.

Instructions: Beat egg yolks and 1/3 cup powdered sugar until very thick and lemon colored, at least 5 minutes. Stir in cream, cognac (or vanilla), cardamom and lemon peel. Mix in enough of the flour to make a stiff dough. Cover and refrigerate at least 3 hours.

Heat oil (2 inches) in small deep saucepan to 375 degrees. Divide dough into halves. Roll each half 1/16-1/8 inch thick on well-floured surface. Cut dough into 4x2-inch diamonds with pastry wheel or knife. Make 1-inch crosswise slit in center of ach; draw long point of diamond through slit and curl back in opposite direction.

Fry until delicate brown, about 15 seconds on each side; drain on paper towels. Store in airtight container. Just before serving, sprinkle with powdered sugar.

Makes about 4 dozen.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, WI, 1981.

Cookies Rule!!!

Cookie Recipe #297 - Cheddar and Hazelnut Cookies

These taste more like a biscuit than a cookie-not sweet, just cheesy with a slight zing. Mix up the night before to chill overnight.

Ingredients: 1/2 cup butter, cut up, softened, 2 tablespoons grated Parmesan cheese, 1 cup grated aged Cheddar cheese, 2 eggs, 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon cayenne pepper, 1/2 cup finely chopped hazelnuts.

Instructions: In a large mixing bowl, beat together butter, both cheeses and eggs. Mix in flour, baking soda and cayenne pepper. On a floured surface, gently knead dough until smooth. Shape into 3 rolls and roll in chopped hazelnuts. Wrap tightly in plastic wrap and chill overnight in refrigerator.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or grease lightly. Cut dough into 1/4 inch slices. Arrange on prepared baking sheets about 1 1/2 inches apart, and bake 12-14 minutes until golden. Transfer to wire racks and let cool.

Makes about 3-4 dozen cookies.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

Cookie Recipe #296 - Coconut-Orange Tartlets

Bursts of orange amongst chewy coconut and nestled in a cookie cup describes today's cookie.

Ingredients: 1/2 cup butter, softened, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1 egg. Filling: 1 egg, 4 ounces (1/4 cup)flaked coconut, 2/3 cup granulated sugar, 1/2 teaspoon grated orange.

Instructions: Place flour, sugar and salt in large mixing bowl; cut butter into flour mixture and blend with fingers until thoroughly mixed. Beat egg slightly; pour over flour mixturee and stir with fork until moistened. Gather dough into a ball; wrap in plastic wrap and refrigerate 1-2 hours or until easy to handle.

Make filling: mix egg, coconut, sugar and orange peel in small bowl; set aside.

Preheat oven to 375 degrees. For each tart, press about 1 teaspoon of dough onto bottom and sides of each cup of an ungreased mini-muffin cup pan. Fill each tart with about 1 teaspoon of filling. Bake in preheated 375 degree oven until filling is golden brown, about 12 minutes; cool slightly. Gently tap tartlets from pan or use a sharp knife around the edges to release. Cool completely.

Makes about 3 dozen.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, WI, 1981.

Cookies Rule!!!