Categories: Cookies

Yield: 20 servings

1/4 c Sugar

2 tb Pure almond paste

1 c Shredded sweetened coconut

1/3 c Mini semisweet choc chips

3 lg Egg whites

1/2 ts Cream of tartar

Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl.

Using

your fingers, work paste into sugar completely. Add coconut and chocolate

chips

and stir to combine. In a clean medium-sized bowl beat egg whites until

fluffy

using absolutely clean beaters. Add cream of tartar and beat on high until

stiff

peaks form. Add half of beaten egg whites to coconut mixture and combine

to

lighten. Fold in remaining whites gently being careful not to deflate.

Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20

minutes

until tops are lightly browned. Cool 1 minute on cookie sheets before

transferring cookies to a cool surface.

Categories: Cookies, Mimi

Yield: 48 servings

1 c BUTTER,DIVIDED

2 oz UNSWEETENED BAKING CHOCOLATE

2 1/4 c FLOUR

1/2 ts SODA

1/4 ts SALT

1 c DARK BROWN SUGAR, PACKED

1/2 c SUGAR

2 lg EGGS

2 ts VANILLA EXTRACT

1 1/2 c RAISINS

1 c SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING

WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET

ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE

BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL

FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY

PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND

BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND

BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND

CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED

TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR

20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY

WITH A SPATULA.

Categories: Cookies

Yield: 36 servings

2 2/3 c All-purpose flour

1/2 ts Baking soda

1/4 ts Salt

1/2 c Unsweetened cocoa powder

3/4 c Light brown sugar; packed

2/3 c White sugar

1 c Salted butter; softened

3 lg Eggs

1 ts Pure mint extract

10 oz Mint chocolate chips

Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt

and cocoa powder. Mix well with a wire whisk and set aside.

In a large bowl blend sugars with an electric mixer at medium speed.

Add butter and beat to form a grainy paste. Scrape sides of bow, then add

eggs and mint extract. Beat at medium speed until light and fluffy. Add

the flour mixture and chocolate chips, and blend at low spead just until

combined. Do not overmix Drop dough by rounded tablespoonsfuls onto

ungreased cookie sheets, 1-1/2 inches apart.

Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to

a cool, flat surface.

Categories: Cookies

Yield: 112 servings

2 c Butter

2 c Sugar

2 c Brown suga

4 Eggs

2 ts Vanilla

4 c Flour

5 c Oatmeal flour*

1 ts Salt

2 ts Baking powder

2 ts Baking soda

24 oz Chocolate chips

3 c Chopped nuts

8 oz Hershey bar(grated)

Preheat oven to 375 F. Cream butter and sugars together, add flour,

oatmeal powder, salt, baking powder, and baking soda. Then add chips,

chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,

2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure

5 cups oatmeal. Put in blender or processor, and grind until powdered.

Categories: Cookies

Yield: 30 servings

2 1/4 c Flour

1/2 ts Baking soda

1/4 ts Salt

3/4 c Light brown sugar

1/2 c Sugar

3/4 c Butter; softened

2 lg Eggs

2 ts Vanilla

1/2 c Sweetened shredded coconut

1 c Chopped raw cashews;

-unsalted

1 c Chopped dates

1/4 c Sweetened shredded coconut

Reserved for topping

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

Mix well with a wire whisk and set aside. In a medium bowl combine sugars

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

paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,

coconut, cashews and dates. Blend at low speed just until combined. Drop by

rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.

Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or

until bottoms turn golden brown. With a spatula, transfer to a cool, flat

surface.

Categories: Cookies

Yield: 48 servings

2 1/2 c Flour

1 ts Soda

1/2 ts Baking powder

1/2 ts Ground cloves

2 ts Cinnamon

1/4 ts Salt

1 c Quick oats (not instant)

3/4 c Dark brown sugar; packed

3/4 c Sugar

1 c Butter; softened

2 lg Eggs

2 ts Vanilla extract

2 c Grated carrots (2-3 medium

Carrots)

1/2 c Crushed pineapple; drained

1 c Chopped walnuts (4 oz)

Preheat oven to 350*f. In a medium bowl combine flour, soda, baking

powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set

aside. In a large bowl with an electric mixer, blend sugars. Add butter and

mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla

and beat at medium speed until light and fluffy.. Add carrots, pineapple

and nuts, and blend until combined. Batter will appear lumpy. Add flour

mixture and blend at low speed until just combined. Drop by rounded

teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15

minutes, taking care not to brown cookies. Immediately transfer cookies

with a spatula to a cool, flat surface.

Categories: Cookies

Yield: 30 servings

2 1/2 c Flour

1/2 ts Soda

1/4 ts Salt

1 1/2 c Dark brown sugar; packed

1 c Butter; softened

2 lg Eggs

2 ts Vanilla extract

1 c Chopped pecans (4 oz)

1 c Whole pecans (3 oz)

Caramel glaze:

8 oz Caramels

1/4 c Heavy cream

PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL

AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.

MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS

AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE

FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY

ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE

1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE

EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE

WITH A SPATULA.

TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL

SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.

DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A

SPOON OR FORK.

Categories: Cookies

Yield: 36 servings

2 1/4 c All purpose flour

1/2 c Unsweetened cocoa powder

1/2 ts Baking soda

1/4 ts Salt

1 c Dark brown sugar; packed

3/4 c White sugar

1 c Salted butter; soft

3 lg Eggs

2 ts Pure vanilla extract

5 1/4 oz Semisweet chocolate bar

– coarsely chop

5 1/4 oz White chocolate bar;

-coarsely chop

Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine

flour, cocoa, 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 to form a grainy paste, scraping down the sides of the bowl.

Add eggs and vanilla, and beat at medium speed until smooth. Add the flour

mixture and chocolates, and blend at low speed until just combined. Do not

overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2

inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool

flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes

and found I had to leave them in the oven a little longer.

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories : Cookies

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 2/3 C FLOUR

1/2 Tsp SODA

1/4 Tsp SALT

1 C LT BROWN SUGAR — PACKED

1/2 C SUGAR

1 C BUTTER — SOFTENED

1 Lg EGG

1 Tsp BANANA LIQUEUR OR EXTRACT

3/4 c MASHED RIPE BANANA

2 c SEMISWEET CHOCOLATE CHIPS

1 c CHOPPED WALNUTS

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

MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND

SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING

DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT

MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE

CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY

ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE

COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL

COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.

Categories: Cookies

Yield: 36 servings

2 3/4 c All-purpose flour

1 ts Baking soda

3/4 c White sugar

1/4 c Dark brown sugar; packed

1 c Salted butter; softened

1 lg Egg

1/4 c Apricot nectar

1/2 c Apricot preserves

1/4 c Dried apricots; chopped

Preheat oven to 300-degrees. In a medium bo wl combine flour and baking

soda. Mix well with a wire wish 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. Then add

egg, apricot nectar and apricot preserves; beat at medium speed until

smooth. Add the flour mixture and apricots, and blend on low just until

combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2

inches apart. Bake 22-24 minutes or until cookies just begin to brown at

bottom edges. Remove from oven and let cookies cool on baking sheet 5

minutes before transferring to a cool flat surface with spatula.