Cookie Recipes

The Mary Martha Circle bakes cookies during the advent season. These scrumptious recipes are for you to share.

Holiday Snickerdoodles

(Makes about 6 dozen cookies)

 

2 tablespoons red sugar                       2 eggs

2 tablespoons green sugar                   2 ¾ cups flour

1 tablespoon ground cinnamon           2 teaspoons cream of tartar

1 ½ cups sugar                                                1 teaspoon baking soda

½ cup shortening                                 ¼ teaspoon salt

½ cup butter

 1.      Heat oven to 400°.  In small bowl, mix red sugar and 1 ½ teaspoons of the cinnamon;  set aside.  In another bowl, mix green sugar and remaining 1 ½ teasoppns cinnamon:  set aside.

 2.      In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medioum speed, or mix with spoon.  Stir in flour, cream of tartar, baking soda and salt.

 3.      Shape dough into ¾ inch balls.  Roll in sugar-cinnamon mixtures.  Place aobut 2 inches apart on ungreased cookie sheet.

 


 

Peanut Butter Blossoms

(makes about 7 dozen)

 

 

½ cup granulated sugar                       3 cups flour

1 cup packed brown sugar                  1 ½ teaspoon baking soda

1 cup creamy peanut butter                 1 teaspoon baking powder

1 cup butter                                         Granulated sugar

2 eggs                                                  about 6 dozen chocolate stars or kisses

 

  1. Heat oven to 375°.  Beat ½ cup granulated sugar, brown sugar, peanut butter, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon.  Stir in flour, baking soda and baking powder.

 

  1. Shape dough into 1 inch balls; roll in granulated sugar.  Place about 2 inches apart on ungreased cookie sheet. 

 

  1. Bake 8-10 minutes or until edges are light brown.  Remove from cookie sheet.  Press 1 chocolate candy into center of each cookie.  Cool completely before storing.


 

Russian Teacakes

(makes about 4 dozen)

 

 

1 cup butter, softened                         ¾ cup finely chopped nuts

½ cup powdered sugar                        ¼ teaspoon salt

1 teaspoon vanilla                               powdered sugar

2 ¼ cups flour

 

  1. Heat oven to 400°.  Mix butter, ½ cup powdered sugar and vanilla in large bowl.  Stir in flour until well blended.  Stir in nuts and salt.

 

  1. Shape dough into ¾ inch balls.  Place about 2 inches apart on ungreased cookie sheet.  Bake 8-10 minutes or until set but not brown.  Immediately remove from cookie sheet. 

 

  1. Roll in powdered sugar.   Cool completely.  Roll in powdered sugar again. (or use strainer to sprinkle powdered sugar over top of cookies)

 


Cranberry Chip Cookies

Makes about 5½ dozen cookies

 

1 cup sugar                                          1 t. baking powder

¾ cup packed brown sugar                 ½ t. salt

½ cup butter (1 stick)                          ¼ t. baking soda

¼ cup milk                                          1 ½  c. coarse chopped dried cranberries

3T. orange juice                                   1 c. chopped blanched almonds

1 egg                                                   1 c. vanilla chips

3 cups flour                                         Browned butter glaze or choc glaze

 

  1. Heat oven to 375º.  Grease cookie sheet.

 

  1. Mix sugars and butter in large bowl.  Stir in milk, orange juice and egg.  Stir in Flour, baking powder, salt and baking soda.  Stir in cranberries, nuts and vanilla chips.

 

  1. Drop by rounded teaspoonfuls about 2 inches apart on the cookie sheet.  Bake about 10-12 minutes.  Cool on wire rack.  Spread with glaze.  About 5 dozen cookies.

 


 

Chocolate Mint Cookies

 

Ingredients:

  3/4 cup butter                         2 eggs

1 1/2 cups brown sugar               2 1/2 cups flour

    2 Tbsp. water                    1 1/4 tsp. baking soda

   12 oz. chocolate chips                2 pkgs. Andes candies*

 

Combine butter, brown sugar, and water, and microwave until melted.  

Add chocolate chips and let sit for a few minutes.  

Microwave as necessary until chips are melted, stirring often.  

With an electric mixer, add eggs to chocolate mixture, one at a time.  

Mix well.  

Add dry ingredients and mix.  

Chill dough in refrigerator for 1 hour.  

Roll dough into 1 inch balls and bake at 350 degrees for 10‑12 minutes.

Remove from oven and put one mint on each cookie while they are hot.  

Allow mint to soften, then swirl with spoon.

 

*Andes chips work well too—plan for 2 bags.

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