Ingredients and Directions:
2 1/4 c. flour
1 tsp. salt
1 c. soft butter or shortening
3/4 c. packed brown sugar
1/2 tsp. water
1 tsp. soda
3/4 c. granulated sugar
1 tsp. vanilla
2 eggs
OPTIONAL INGREDIENTS:
I always make this recipe after my holiday baking is done and I have bits and pieces of all kinds of baking ingredients leftover. This way, they don't go to waste. I have been known to throw in any one or all of the following. Honey Chocolate chips (or any other flavor) Wheat germ (Monsters don't taste it at all) Nuts (any kind) Fruit chunks Dates Cookie decorations Raisins Coconut Peanut butter M&M'S® Maraschino cherries, quartered Pumpkin pie filling Poppy seed
Sift together the flour, soda and salt. Set aside. Combine the butter, sugars, vanilla and water. Add eggs. Beat until creamy. Add the flour mixture and mix well. Add any of the optional ingredients you choose, remembering to add some that are dry and some that are moist to keep the texture of the cookies. Bake at 375 degrees for 10-12 minutes for cookies, or pour into 9x13 inch baking dish for bar cookies and bake approximately 40 minutes or until done.
Tuesday, December 4, 2007
MONSTER COOKIES
Ingredients:
12 eggs
4 c. white sugar
2 lbs. brown sugar
1 lb. butter
3 lbs. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. quick-cook oatmeal
1 lb. M & M's
1 (12 oz.) pkg. chocolate chips
Directions:
Cream butter and sugars; add eggs, peanut butter, and vanilla. Next stir in dry ingredients. Then add M & M's and chocolate chips; mix well. A large roaster works well for mixing this big batch.
Pat out into large cookies (2 per cookie sheet) and bake at 350 degrees for approximately 15 minutes. Makes "monsterous" cookies!
12 eggs
4 c. white sugar
2 lbs. brown sugar
1 lb. butter
3 lbs. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. quick-cook oatmeal
1 lb. M & M's
1 (12 oz.) pkg. chocolate chips
Directions:
Cream butter and sugars; add eggs, peanut butter, and vanilla. Next stir in dry ingredients. Then add M & M's and chocolate chips; mix well. A large roaster works well for mixing this big batch.
Pat out into large cookies (2 per cookie sheet) and bake at 350 degrees for approximately 15 minutes. Makes "monsterous" cookies!
MONSTER COOKIES
Ingredients:
12 eggs
4 c. sugar
2 lb. brown sugar
1 lb. butter, softened (not butter)
3 lb. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. oatmeal
1 lb. plain M&M'S®
12 oz. chocolate chips
Directions:
Mix all ingredients in order given. To make Monster size cookies use an ice cream scoop to drop cookie dough onto cookie sheets, otherwise a 1/2 inch size ball makes a nice size cookie. Bake at 350 degrees for 10 to 12 minutes. Makes 20 dozen cookies. You can freeze all ready baked cookies or freeze small 1/2 inch size balls of uncooked cookie dough on cookie sheet. When frozen store in freezer bag or Tupperware until ready to bake.
12 eggs
4 c. sugar
2 lb. brown sugar
1 lb. butter, softened (not butter)
3 lb. peanut butter
8 tsp. baking soda
1 tbsp. vanilla
18 c. oatmeal
1 lb. plain M&M'S®
12 oz. chocolate chips
Directions:
Mix all ingredients in order given. To make Monster size cookies use an ice cream scoop to drop cookie dough onto cookie sheets, otherwise a 1/2 inch size ball makes a nice size cookie. Bake at 350 degrees for 10 to 12 minutes. Makes 20 dozen cookies. You can freeze all ready baked cookies or freeze small 1/2 inch size balls of uncooked cookie dough on cookie sheet. When frozen store in freezer bag or Tupperware until ready to bake.
COOKIE MONSTERS
Ingredients:
1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
8 tsp. baking soda
1 tbsp. vanilla
Directions:
Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients. Mix in very large dish pan. Drop by ice cream scoop on to cookie sheet. Bake at 350 degrees for 12 minutes.
I normally drop by teaspoon and bake only what I want for now, then make in rolls on waxed paper and tin foil and freeze dough. Then slice off as I need for fresh cookies.
1 doz. eggs
2 lb. brown sugar
4 c. sugar
1 lb. butter
16 c. oatmeal (must be old fashioned rolled oats)
3 lb. peanut butter
1 lb. plain M & M's
1 lb. chocolate chips
8 tsp. baking soda
1 tbsp. vanilla
Directions:
Cream eggs, sugar, vanilla, butter, peanut butter, soda and other ingredients. Mix in very large dish pan. Drop by ice cream scoop on to cookie sheet. Bake at 350 degrees for 12 minutes.
I normally drop by teaspoon and bake only what I want for now, then make in rolls on waxed paper and tin foil and freeze dough. Then slice off as I need for fresh cookies.
Thursday, November 29, 2007
MERRY CHRISTMAS COOKIES
Ingredients And Directions:
1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. all purpose flour
1 tsp. soda
1 tsp. salt
Mix shortening, sugar, egg, honey and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir together flour, soda, salt; blend in. Chill dough.
Heat oven to 375 degrees. Roll dough out 1/4" thick. Cut into desired shapes. Place 1" apart on lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. When cool, ice and decorate as desired.
Makes about 5 dozen 2 1/2" cookies.
WREATHS: Cut dough with scalloped cutter, using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing, leaves of green icing, to give effect of holly wreaths.
BELLS: Outline and make clapper with red icing.
STOCKINGS: Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.
SANTA CLAUSES: Outline with red icing. Fill bag with tiny candies. Paint boots with melted chocolate.
ANGELS: Frost skirt and face white; wings light blue. Trim with gold or silver dragees.
CHRISTMAS TREES: Spread with white icing. Sprinkle with green sugar. Decorate with silver dragees and tiny colored candies
MERRY CHRISTMAS MOLASSES COOKIES: Make Merry Christmas Cookies (above) except use brown sugar in place of granulated, molasses in place of honey, and 2 teaspoons cinnamon plus 1 teaspoon ginger in place of lemon flavoring. Shape and decorate (below). TOYS: Outline shapes (drum, car, jack-in-the-box, etc.) with white or colored icing. Pipe icing on animals (reindeer, elephant, horse, camel, dog, kitten, etc.) to give effect of bridles, blankets, or saddles.
BOYS AND GIRLS: Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.
TEDDY BEARS: Make balls for all parts. Press flat, then roll another small ball for nose.
EASY CREAMY ICING:
1 c. sifted powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla or other flavoring
1 1/2 tbsp. cream or 1 tbsp. water
Blend all together. Tint with food coloring.
1/3 c. shortening
1/3 c. sugar
1 egg
2/3 c. honey
1 tsp. lemon flavoring
2 3/4 c. all purpose flour
1 tsp. soda
1 tsp. salt
Mix shortening, sugar, egg, honey and flavoring thoroughly. Measure flour by dipping method or by sifting. Stir together flour, soda, salt; blend in. Chill dough.
Heat oven to 375 degrees. Roll dough out 1/4" thick. Cut into desired shapes. Place 1" apart on lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched lightly. When cool, ice and decorate as desired.
Makes about 5 dozen 2 1/2" cookies.
WREATHS: Cut dough with scalloped cutter, using smaller cutter for center. Cover with white icing. Sprinkle with green sugar and decorate with clusters of berries made of red icing, leaves of green icing, to give effect of holly wreaths.
BELLS: Outline and make clapper with red icing.
STOCKINGS: Sprinkle colored sugar on toes and heels before baking. Or mark heels and toes of baked cookies with icing of some contrasting color.
SANTA CLAUSES: Outline with red icing. Fill bag with tiny candies. Paint boots with melted chocolate.
ANGELS: Frost skirt and face white; wings light blue. Trim with gold or silver dragees.
CHRISTMAS TREES: Spread with white icing. Sprinkle with green sugar. Decorate with silver dragees and tiny colored candies
MERRY CHRISTMAS MOLASSES COOKIES: Make Merry Christmas Cookies (above) except use brown sugar in place of granulated, molasses in place of honey, and 2 teaspoons cinnamon plus 1 teaspoon ginger in place of lemon flavoring. Shape and decorate (below). TOYS: Outline shapes (drum, car, jack-in-the-box, etc.) with white or colored icing. Pipe icing on animals (reindeer, elephant, horse, camel, dog, kitten, etc.) to give effect of bridles, blankets, or saddles.
BOYS AND GIRLS: Pipe figures with an icing to give desired effects: eyes, noses, buttons, etc.
TEDDY BEARS: Make balls for all parts. Press flat, then roll another small ball for nose.
EASY CREAMY ICING:
1 c. sifted powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla or other flavoring
1 1/2 tbsp. cream or 1 tbsp. water
Blend all together. Tint with food coloring.
MAGIC CHRISTMAS COOKIES
Ingredients:
2 egg whites
2/3 c. sugar
1 c. chocolate chips
1 c. chopped nuts, if desired
1 dash salt
Directions:
Beat egg whites until thick and foamy. Add sugar gradually and beat until stiff. Stir in chips, nuts and salt.
Drop cookies from teaspoon onto a cookie sheet covered with an ungreased sheet of aluminum foil, forming small, peaked points resembling miniature snow tipped mountains.
Place in preheated 350 degree oven. TURN OFF OVEN. Leave oven door closed with cookies inside until Christmas morning.
2 egg whites
2/3 c. sugar
1 c. chocolate chips
1 c. chopped nuts, if desired
1 dash salt
Directions:
Beat egg whites until thick and foamy. Add sugar gradually and beat until stiff. Stir in chips, nuts and salt.
Drop cookies from teaspoon onto a cookie sheet covered with an ungreased sheet of aluminum foil, forming small, peaked points resembling miniature snow tipped mountains.
Place in preheated 350 degree oven. TURN OFF OVEN. Leave oven door closed with cookies inside until Christmas morning.
CHRISTMAS TREE BUTTER COOKIES
Ingredients:
1/2 c. butter, softened
1/2 c. granulated sugar
1 lg. egg
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Directions:
In large bowl, beat butter, sugar, egg, and vanilla at medium speed until light and fluffy. Combine flour, baking powder and salt. At low speed, beat flour mixture gradually into butter mixture. Blend well. Refrigerate, covered 1 1/2 to 2 hours. Work with 1/4 dough at a time, keeping remainder refrigerated. Roll to 1/4 inch with floured rolling pin. Cut with Christmas tree cookie cutter or any shape. Space 1 inch apart on cookie sheet. Bake at 375 degrees for 4-7 minutes until edges are barely brown. Under baking is the secret to soft cookies. Cool on wire racks. To frost, mix powdered sugar with softened butter and a little milk. Go heavy on the sugar to keep the frosting whiter. Frost cooked trees. Sprinkle with a variety of sprinkles. These are beautiful and festive when put out on a large platter.
1/2 c. butter, softened
1/2 c. granulated sugar
1 lg. egg
1 1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/2 tsp. salt
Directions:
In large bowl, beat butter, sugar, egg, and vanilla at medium speed until light and fluffy. Combine flour, baking powder and salt. At low speed, beat flour mixture gradually into butter mixture. Blend well. Refrigerate, covered 1 1/2 to 2 hours. Work with 1/4 dough at a time, keeping remainder refrigerated. Roll to 1/4 inch with floured rolling pin. Cut with Christmas tree cookie cutter or any shape. Space 1 inch apart on cookie sheet. Bake at 375 degrees for 4-7 minutes until edges are barely brown. Under baking is the secret to soft cookies. Cool on wire racks. To frost, mix powdered sugar with softened butter and a little milk. Go heavy on the sugar to keep the frosting whiter. Frost cooked trees. Sprinkle with a variety of sprinkles. These are beautiful and festive when put out on a large platter.
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