Does anyone have the snickerdoodle recipe out of the food for fifty cookbook?
I am making cookies for christmas and lost my written copy. They are the best ones I have tasted and want the food for fifty recipe. Help me. I start baking Dec 7 to give as gifts on the 19th. So the sooner I get the recipe the better. Thank you in advance for the help.
Snickerdoodles
Ingredients:
1/2 cup margarine, softened 2 teaspoons cream of tartar
1/2 cup shortening 1 teaspoon baking soda
1 1/2 cups granulated sugar 1/4 teaspoon salt
2 eggs 2 Tablespoons granulated sugar
2 3/4 cups all-purpose flour 2 teaspoons cinnamon
Instructions:
1. Cream margarine, shortening, sugar, and eggs thoroughly.
2. In a separate bowl, combine all dry ingredients except the 2 tablespoons sugar and 2 teaspoons cinnamon listed last.
3. Mix the dry ingredients into the creamed mixture.
4. Refrigerate the dough for at least 15 minutes (this makes it easier to handle). While the dough chills, stir the 2 tablespoons of sugar and the 2 teaspoons of cinnamon together in a bowl.
5. When ready, preheat the oven to 375 degrees. Form the dough into balls the size of small walnuts. Roll the dough balls in the sugar/cinnamon mixture. Place 2 inches apart on an ungreased baking sheet. Bake for 8 minutes, rotating the cookie sheet in the oven at the halfway point. Note: You will want to watch the cookies carefully; the ideal (at least in this house) is chewy-but-not-raw, which means that they’re ready when they look puffed in the middle and slightly brown at the edges (the tops of the cookies will form cracks).
6. Remove cookie sheet from the oven and let cookies sit on it for another minute or so before removing to cooling rack; cookies will flatten out as they cool. Yield: This recipe makes about 5 dozen small cookies, and they are the only non-chocolate cookies I have have ever seen cause a stampede.
Join Paula Deen for some good southern cookin’ without the road trip in this 3-volume set. Let her teach you true southern hospitality while making her Down Home Good comfort food and sharing her recipe for laid back, fun and entertaining: food, friends, and just enough indulgence. She’ll be fixin’ delicious dishes like Southern Fried Catfish, Savannah Bow Ties, Stick to Your Teeth Chocolate Cooki…
No one knows chocolate like Marcel Desaulniers, whose bestselling, award-winning books have made his name synonymous with luscious chocolate desserts. Now Desaulniers has created the ultimate holiday baking book for chocolate lovers everywhere, packed with full-color photography. The 72 chocolate treats and desserts youâll find inside are guaranteed to draw oohs and ahhs from your family and …
A charming illustrated gift book that finally pays deserved homage to the fruitcake–with 38 delicious, traditional recipes as well as funny and thoughtful commentary from some of the most revered voices of cooking and literature–Julia Child, James Beard, and Eudora Welty. 30 drawings….
Christmas Sweets transforms the holiday table into a winter wonderland! From boxes of homemade candy brimming with Chocolate Fudge or Almond-Butter Toffee to cookie jars filled with Pecan Lace Cookies or Apricot-Pistachio Bars, this collection of recipes and decorations will make gift-giving extra sweet this year. Beautifully illustrated with gorgeous color photography, each festive project celebr…
recipe for peanut butter cookies, what’s baking powder, baking soda and shortening?
hi i’m in france and ‘id like to make peanut butter cookies like i tasted in america, could you explain what baking powder and baking soda is? what’s shortening? also if you happened to know what a cup in grams is?
all recipes are welcome!!
The all time best cookie dough! When I first moved out on my own, I used to occasionally make a batch of this dough and not bake a single cookie. Of course I would never do that now (they are pretty good baked too)!
Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Cream butter, peanut butter and sugars. Add egg, and continue to beat until light and fluffy.
Mix flour, baking soda and salt together. Gradually add to creamed mixture and stir until combined.
Shape into balls and place 2 inches apart on ungreased cookie sheet. Flatten the balls with a fork. Bake at 300 degrees F. for 18 to 24 minutes.
This peanut butter cookie recipe is made with butter, shortening, brown and granulated sugars, peanut butter, and eggs.
INGREDIENTS:
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
1 cup creamy peanut butter
2 eggs
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
PREPARATION:
Cream shortening and butter with sugars until light. Add peanut butter and eggs; blend well. Sift together the flour and baking soda; stir into creamed mixture. Shape into 2 rolls about 2 inches in diameter.
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Wrap in waxed paper and refrigerate until thoroughly chilled. Slice rolls about 1/8-inch thick; bake at 350° on ungreased baking sheets for 8 to 10 minutes.
Makes about 8 dozen cookies.
Heavy, yummy, and very peanut-buttery. You’ll need lots of milk to eat these!! ”
Original recipe yield: 1 dozen
INGREDIENTS
1 cup peanut butter
1 cup white sugar
1 egg
DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn’t make very many, so you could double recipe as you desire.
Scroll down the page for more peanut and peanut butter cookies, along with related peanut candy recipes.
INGREDIENTS:
1 cup butter or shortening
3/4 cup sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon soda
2 cups oats, quick-cooking or regular
1 cup chopped salted peanuts
PREPARATION:
Cream butter and sugar. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Combine flour and soda; add to creamed mixture, stirring until blended. Stir in oats and chopped peanuts.
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Peanut Butter Cookies
Information about Cookies. All you need to know and more.
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Drop by teaspoon onto well-greased cookie sheets. Bake at 400° for 10 to 15 minutes, or until peanut cookies are lightly browned.
Recipe makes about 4 dozen peanut crunch cookies.
Oatmeal Cookies
Ingredients:
1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Brownies
Ingredients:
1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
Peanut Butter Chocolate Chip Cookies
Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Philadelphia Snowman Cookies
Ingredients:
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
3/4 cup butter or margarine
1/2 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1 (13 ounce) package miniature peanut butter cups (optional)
Directions:
1. Mix cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well.
2. Shape dough into 1/2-inch and 1-inch diameter balls. Using 1 small and 1 large ball for each snowman, place balls, slightly overlapping, on ungreased cookie sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in additional flour. Repeat with remaining dough.
3. Bake at 325 degrees F for 19 to 21 minutes or until light golden brown. Cool on wire rack. Sprinkle each snowman with sifted powdered sugar. Decorate with icing as desired. Cut peanut butter cups in half for hats.
Cookie recipe submitted by the members of our recipe message board. Includes both easy cookie and diet cookie recipes.
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Cookie Recipes
The Cookie Recipes on this page were submitted by members to our Recipe Message Board
Spicy Oatmeal Raisin Cookies
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3 Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!
Makes 3 dozen
Submitted by chief_cook
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Peanut Butter Cake Cookies
1 package white (vanilla) cake mix
1/2 cup crisco oil
2 eggs
1 cup chunky peanut butter
2 tablespoons water
Combine all ingredients. Mix well. Drop from a teaspoon onto ungreased cookie sheet. flatten with fork dipped in water. Bake 350 10-12 minutes
Sumitted by Fir
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Soft Pineapple cookies
1 cup brown sugar
1 cup white sugar
1 cup vegetable shortening
2 eggs
1 2-pound can drained crushed pineapple drained, crushed
1 1/2 teaspoons salt
1 teaspoon baking soda
4 cups or mores flour
Cream shortening and sugar. Beat in eggs. Add dry ingredients. Add flour a little at a time after 3 cups. May need more or less depending on moisture of pineapple. Should be a stiff cookie dough Drop by spoons. This takes a little practice with adjusting flour.
Bake 350 for 10 minutes…soft cookies
Submitted by Fir
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Saucepan Chocolate Cookies
2 cups sugar
1/2 cup milk
1/2 cup cocoa
1 stick (1/2 cup) butter
1/2 cup peanut butter
1 tsp vanilla
3 cups oatmeal
1/2 cup coconut or pecans (optional)
Combine sugar, milk, cocoa, and butter in a saucepan. Bring to a
boil. Remove from heat.
Add peanut butter and beat until smooth. Add vanilla, oatmeal and
coconut or pecans, and mix well.
Drop on waxed paper and let cool.
Submitted by chief_cook
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Drip and Drizzle Cookies
2 pkgs graham crackers
1 bag coconut
1 bag chocolate chips
1 can condensed milk
1 stick butter
Melt butter in a 13 x 9 cake pan.
Crush graham crackers fine and press into butter. Spread coconut on
crackers. Spread chips on coconut. Pour milk over top and bake at
350 degrees until golden brown on top
Combine sugar, butter, cocoa and milk.
Boil 2 minutes – remove and add oats, peanut butter and vanilla. Drop
from teaspoon onto wax paper.
I also add 1 cup of marshmallow crème when I add the peanut butter.
Submitted by chief_cook
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Persimmon Cookies
2 ripe persimmons, pureed
1 cup white sugar
1/2 cup butter
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup chopped walnuts
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Makes 2 -3 dozen
marlaoh
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Sugar Cookies
1 cup Butter Flavor all-vegetable shortening
1-1/2 cups sugar
1/2 cup brown sugar
2 tablespoons milk
1 teaspoon vanilla
3 eggs
1-1/2 teaspoons cream of tartar
4-5 cups flour
1-1/2 teaspoons baking soda
1 teaspoon salt
Cream the Butter Flavor CRISCO and sugars together. Add milk. Beat in eggs one at a time; add vanilla.
Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture until well blended.
Chill for one hour. Heat oven to 350؛F. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheet. Sprinkle with colored sugars and decors or leave plain and frost when cooled. Bake at 350؛F for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
Buttery Cream Frosting
In medium mixing bowl, combine confectioners’ sugar, Butter Flavor CRISCO and vanilla. Slowly blend in milk to desired consistency. Beat on high speed for 5 minutes, or until smooth and creamy.
Submitted by chief_cook
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No Bake Oatmeal Cookies
2 c. sugar
1 stick butter
2 tbsp. cocoa
1/2 c. milk
Boil for one minute, remove from fire. Add 1 cup chopped nuts (optional) and
3 cups uncooked oatmeal; drop by teaspoonful on cookie sheet (do not bake).
Cool. Ready to serve.
Submitted by chief_cook
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Diet Apricot Oatmeal Bars
1-1/4 cups all-purpose flour
3/4 cup quick or old-fashioned oats, uncooked
1/2 cup Equal® Spoonful*
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cold stick butter
2 tablespoons water
1 teaspoon vanilla
3/4 cup apricot or peach spreadable fruit
*May substitute 12 packets Equal sweetener
Combine flour, oats, Equal®, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.
Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375° F oven 12 to 15 minutes or until mixture is lightly browned at edge.
Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.
Store in airtight containers at room temperature
Used with writtten permission of
Equal (http://www.equal.com)
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Diet Chocolate Chip Cookies
Makes 2 dozen
1/3 cup stick butter, softened
1 egg
1 teaspoon vanilla
1/3 cup Equal® Spoonful*
1/3 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips or mini chocolate chips
*May substitute 8 packets Equal sweetener
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined.
Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350° F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.
Food Exchanges – 1/2 starch, 1 fat
calories 68, protein 1g, carbohydrate 8g, fat 4g, cholesterol 16mg, sodium 55 mg
Used with writtten permission of Equal (http://www.equal.com)
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they are a hard cookie rolled into rope forms, pinched at ends and baked.Not taratellis.
GINETTI
INGREDIENTS:
2 1/4 pounds (1k or 10 cups) flour
10 eggs; with three of the whites set aside
Half a glass (about a third of a cup) anise liqueur
Lemon juice
4 tablespoons rendered lard (or unsalted butter)
A pinch of salt
3 1/2 cups (350 g) powdered sugar
PREPARATION:
“I recall my nonna rolling the dough in lengths, then breaking off approx. 6-7 inch pieces and connecting them with a pinch to make a circle. Baking them and then glazing them”.
Use all of the ingredients listed above, and says to make a mound of the flour on your work surface and scoop a well into the center. Put all the other ingredients except for the reserved whites, the lemon, and the powdered sugar into the well, and work everything together, adding just enough water to obtain a firm dough.
Roll the dough into snakes, shape the snakes into rings, and nick the outer rims of the rings with a knife, then put them on a cookie sheet. Bake them in a hot oven (190 C, or 380 F) until golden. Remove them and let them cool. In the meantime, whip the reserved whites to stiff peaks, then beat in the powdered sugar and lemon juice to taste to make the frosting. Brush the ginetti with the frosting, let them cool, and they’re done.
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