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Monday, November 14, 2011

Cookie Recipes....and being friendly

Hi, WEEC listeners-These might not be the best cookie you've ever had.  (Caroline proclaimed that, not I)  BUT, they are the best recipe I've come across so far.  :-) Feel free to share yours with me!!

CHOCOLATE CHIP COOKIES(My tried and true recipe)

1/2 c. margarine                                                       
2-1/2 c. all purpose flour
1/2 c. butter                                                             
1 tsp. baking powder and baking soda
1-1/2 c. brown sugar, firmly packed                      
 1/2 tsp. salt
1/2 c. white sugar                                                  
16 oz. milk chocolate chips
2 eggs                                                                    
1/2 c. chopped pecans, optional

Melt margarine and butter. Add rest of ingredients, except for nuts and chips. When well mixed, add the chips and nuts.

Refrigerate for 1 hour. Scoop dough into balls about the size of a golf ball. Place on an ungreased cookie sheet, about 8 to a pan. Bake at 350° for 10-12 minutes. Cookies should be lightly browned on edges. Allow to cool 5 minutes before removing from pan. These are better the same day they are made. Variations: Use white chocolate chips and dried cranberries instead of the chocolate with chopped walnuts or almonds.

Note: To make those little square dough pieces you can buy in the store (for 1/2 the price I might add), line a 9 x 13 pan with plastic wrap. Pat dough in pan about 2" deep. With spatula, cut across dough to make 2" squares. Freeze until firm, then break apart into 1 dozen increments. Place in 1 qt. freezer bags. Fresh cookies are only 15 minutes away!!

3/4 c. shortening
1 cup sugar
1 tsp. cinnamon
1 tsp. ginger

1 egg
1/2 tsp. salt

1/4 C molasses
2 c. flour
2 tsp. baking soda

Mix shortening and sugar first. Add the rest of the ingredients. Form into 2" balls.
Roll in sugar and place on ungreased cookie sheet. Bake at 350°F for 8 to 10 minutes until lightly browned and tops are cracked. Yield: 3 dozen cookies.
Note: If your only experience with gingersnaps are the hard disks at the grocery store, please try these.
The recipe came from a grandma at a church potluck. They should be crisp on the edges and chewy in the center and they are wonderful with a cold glass of milk.
I love to make these year round, but they are the perfect Fall cookie.

1 comment:

  1. Thanks to Alice- a WEEC listener who caught the missing cinnamon in the above recipe & made me aware of it!! I have edited the recipe for my 'Circle of Friends.' Happy Thanksgiving!!