Categories: Cookies

Yield: 24 servings

1 1/4 c Flour

1/2 ts Soda

1 ts Cinnamon

3/4 c Pecans; finely ground in

Food processor or blender

1/2 c Butter; softened

2/3 c Sugar

1/4 c Maple syrup

1 lg Egg

Recipe by: Ruth Burkhardt (KKBG35A)

Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon

and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter

until slightly browned. Mix ingredients well with a wire whisk and set

aside. In a medium bowl cream butter and sugar with an electric mixer

until mixture forms a grainy paste. Add syrup and egg and beat until

slightly thickened. Add the flour mixture and blend at low speed just

until combined. Place dough in plastic bag and refrigerate until firm,

about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.

Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes

or until cookie bottoms are golden brown. Immediately transfer to a cool,

flat surface.

Categories: Cookies

Yield: 42 servings

1/8 c All purpose flour

3/4 c Plain malted milk powder

1/2 ts Baking soda

1/4 ts Salt

1 c White sugar

1/2 c Light brown sugar; firmly

1 c Salted butter; softened

2 lg Eggs

2 ts Pure vanilla extract

2 tb Sweetened condensed milk

12 oz Milk choc. chips

Preheat oven to 300. In medium bowl combine flour, malted milk powder,

soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a

large bowl using an electric mixer set at medium speed. Add butter and mix,

occasionally scraping down the sides of the bowl. Add the eggs, vanilla and

condensed milk, and beat at medium speed until light and fluffy. Add the

flour mixture and choc. chips, and blend at low speed until just combined.

Do not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches

apart. Bake 24-25 minutes until cookies are slightly brown along the edges.

Transfer cookies immediately to a cool surface with a spatula.

Categories: Cookies

Yield: 24 servings

Cookies

1 1/2 c Flour

1/2 c Ground almonds

1/2 ts Baking powder

1/4 ts Salt

1/2 ts Cinnamon

3/4 c Butter; softened

3/4 c Sugar

2 Egg yolks

1 ts Vanilla

1 ts Almond extract

Filling:

1/2 c Raspberry jam

1 ts Grated lemon peel

Topping

1/4 c Confectioners’ sugar

1/2 c Sliced almonds (2 oz)

Preheat oven to 300d F. In medium bowl combine flour, almonds, baking

powder, salt and cinnamon with wire whisk. In large bowl with an electric

mixer cream butter and sugar. Add egg yolks, the vanilla and almond

extracts, and beat at medium speed until light and fluffy. Add the flour

mixture and blend at low speed until just combined. Roll dough into 1 1/2

inch balls. Place 2 inches apart on ungreased baking sheet. With index

finger press an indentation in center of each ball to hold filling.

Bake 22-24 minutes or until just golden brown on bottom. Transfer

cookies to a cool,, flat surface. In a small bowl combine jam and grated

lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled

cookie. If you wish to add an extra decorative touch, sift confectioners’

sugar over cookies and place sliced almonds in the jam filling.

Categories: Cookies

Yield: 1 servings

2 c All-purpose flour

1/2 ts Baking powder

1 1/2 ts Freshly grated lemon zest

1 ts Ground corriander

2 tb Poppy seeds

1/4 c Salted butter; softened

1 c White sugar

2 lg Egg yolks

1 lg Egg

1 1/2 ts Pure lemon extract

Preheat oven to 300-degrees F. In a medium bowl combine flour, baking

soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and

set aside.

In a large bowl cream butter and sugar with electric mixer at medium

speed until mixture forms a grainy paste. Scrape down sidw of bowl, then

add yolks, egg and lemon extract. Beat at medium speed until light and

fluffy. Add the flour mixture and mix at low speed just until combined. Do

not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches

apart. Bake for 23-25 minutes until cookies are slightly brown along edges.

Immediately transfer cookies with a spatula to a cool surface.

Recipe By :

Serving Size : 36 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 c FLOUR

1/2 ts BAKING SODA

1/4 ts SALT

1 c LT BROWN SUGAR,PACKED

1/2 c SUGAR

1/2 c BUTTER, SOFTENED

4 oz CREAM CHEESE, SOFTENED

1 lg EGG

1 t LEMON EXTRACT

1 1/2 c MACADAMIA NUTS, UNSALTED

-PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND

SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH

AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,

AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND

BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL

OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST

UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO

UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY

TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN

Mrs Fields’ Lemon Chocolate Chip Buttons

Categories: Cookies, Mimi

Yield: 48 servings

2 c Flour

1/2 ts Soda

1 ts Ground coriander

3/4 c Butter, softened

1 c Sugar

2 lg Eggs

1 1/2 ts Lemon extract

1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and

coriander with a wire whisk, set aside. In a large bowl cream butter

and sugar with an electric mixer at medium speed to form a grainy

paste. Add eggs and lemon extract, and beat well. Scrape down sides

of bowl. Add the flour mixture and the chocolate chips, and blend at

low speed just until combined. Drop dough by teaspoons onto

ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes

on center rack of oven. Do not brown. Immediately transfer with a

spatula to a cool surface.

Categories: Cookies

Yield: 96 servings

1 c Rolled oats; quick-cooking

1/4 c All-purpose flour

1/2 ts Salt

1 1/2 ts Baking powder

1 c Granulated sugar

1/2 c Butter; softened

1 Egg

1 ts Vanilla extract

Recipe by: Mrs. Fields Cookie Book

Preheat oven to 325 degrees; cover baking sheets with foil, then coat

with nonstick cooking spray. In a medium bowl, combine the oats, flour,

salt and baking powder; mix well with a wire whisk and set aside. In a

large bowl, combine the sugar and butter with an electric mixer on medium

speed to form a grainy paste. Add the egg and vanilla extract; beat until

smooth. Add the flour mixture and blend just until combined.

Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie

sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden

brown. Let cool, then peel the cookies from the foil with your fingers. Be

sure to respray the cookie sheets between batches.

Categories: Cookies, Mimi

Yield: 36 servings

2 c Flour

1/4 ts Salt

1/2 ts Soda

1/2 c Dark brown sugar, packed

1/2 c Sugar

3/4 c Butter, softened

1 lg Egg

2 ts Vanilla extract

1 c Crispy rice chocolate bar

Coarsely chopped

Preheat oven to 300*F. In a medium bowl combine flour, salt and

soda. Mix well and set aside. In a large bowl blend sugars with an

electric mixer at medium speed. Add butter and mix to form a grainy

paste. Scrape down sides of bowl and add egg and vanilla. Beat at

medium speed until light and fluffy. Add flour mixture, rice cereal

and chocolate chunks. Blend at low speed just until blended. Drop by

rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake

for 22-24 minutes. Immediately transfer cookies to a cool flat

surface.

Categories: Cookies

Yield: 30 servings

2 1/2 c Flour

1/2 ts Soda

1/4 ts Salt

2 ts Ginger

1 ts Crystallized ginger; diced

1/2 ts Allspice

1/2 ts Black pepper

1 1/4 c Dark brown sugar; packed

3/4 c Butter; softened

1 lg Egg

1/4 c Unsulfured molasses

Preheat oven to 300d F. In a medium bowl combine flour, soda, salt,

ginger, crystallized ginger, allspice and pepper. Mix well and set aside.

In a large bowl, mix sugar and butter with an electric mixer set at medium

speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium

speed until light and fluffy. Add the flour mixture and mix at low speed

just until combined. Chill the dough in the refrigerator for 1 hour–the

dough well be less sticky and easier to handle. Form dough into balls 1

inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.

Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a

cool, flat surface.

Categories: Cookies

Yield: 48 servings

2 c All-purpose flour

1/4 c Sugar

1 c Butter; chilled

Sliced into 8 pieces

1/4 c Maple syrup; chilled

2 tb Ice water; or as needed

Filling:

1/4 c Sugar

4 ts Ground cinnamon

Topping:

1/4 c Maple syrup

Recipe by: Ruth Burkhardt (KKBG35A)

Combine flour and sugar in a medium bowl using an electric mixer set

on medium speed. Add butter and mix until the dough forms small, pea-sized

pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed

until dough can be formed into a ball, do not overmix or the dough will be

tough! Separate dough into 2 balls andflatten into disks. Wrap dough

tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.

To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.

Preheat oven to 325d F. Using a floured rolling pin on a floured

board, roll one piece of dough into a rough rectangle 10 inches wide, 15

inches long, and 1/8 inch thick. Sprinkle dough with half of the

cinnamon-sugar filling. Starting with smaller side, roll dough up tightly

into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.

Using a sharp thin knife, cut 1/4 inch slices from each roll. Place

slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with

1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.

Immediately transfer cookies to a cool, flat surface.