So, cookie packages were in order. This called for the most favorite recipes. Most of these have been featured in my blogs before but they are favorites I make often.
1 cup butter, softened
3 cups sugar
6 eggs
1 tablespoon vanilla extract
2 ¼ cups all purpose flour
½ cup baking cocoa
1 teaspoon baking powder
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup vanilla or white chips
½ cup chopped pecans
In mixing bowl, cream butter and sugar. Add eggs and
vanilla, mix well. Combine the flour, cocoa, baking powder and salt; stir into
creamed mixture just until blended.
Pour into 2 greased 9-inch square baking pans (or large
baking sheet pan). Sprinkle with chips and nuts. Bake at 350 degrees for 30-35
minutes or until a toothpick inserted near the center comes out clean. Cool.
CHOCOLATE CHIP OATMEAL COOKIES
1 cup butter, softened
(I use 1 stick butter, 1 stick margarine)
from December 18, 2011 blog |
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1 ¾ cups flour
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 cup (1/2 bag) chocolate chips
Combine the oats, flour, pudding mix, baking soda and salt.
In a large mixing bowl, cream fats and sugars. Beat in eggs and vanilla. Gradually
add the dry ingredients to the creamed mixture. Stir in chocolate chips.
Drop by rounded teaspoons onto ungreased baking sheets. Bake
at 375 degrees for 12 minutes or until lightly browned. Cool.
SPECIAL BANANA NUT BREAD
¾ cup butter, softened
1 package (8 0z) cream cheese, softened
2 cups sugar
2 eggs
1 ½ cups mashed ripe bananas (about 4 medium)
½ teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups chopped pecans, divided
In a large mixing bowl, cream the butter, cream cheese and
sugar until light and fluffy. Add eggs, one at a time beating well after each
addition. Add bananas and vanilla; mix well. Combine the flour, baking powder,
baking soda and salt, add to creamed mixture. Fold in 1 cup pecans.
Transfer to two greased 8 inch x 4 inch x 2 inch loaf pans.
Sprinkle with remaining pecans. Bake at 350 degrees for 1 to 1 ¼ hours or until
a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients, drizzle over
loaves.
SNICKERDOODLES
1 ½ cups sugar
½ cup margarine or butter, softened
½ cup shortening
2 eggs
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Heat oven to 400 degrees. Mix
sugar, margarine, shortening, and eggs in large bowl. Stir in flour, cream of
tartar, baking soda and salt.
Shape dough by rounded teaspoonfuls
into balls. Mix 3 tablespoons sugar and 1 tablespoon ground cinnamon; roll
balls in mixture. Place about 2 inches apart on ungreased cookie sheet.
Bake 9 - 11 minutes or until set.
Immediately remove from cookie sheet. Cool completely on rack.
Yield about 4 dozen.
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