Cookie Recipes


Russian Tea-ish/Christmas Cookies

1 cup soft butter
3/4 cup sugar
2-1/2 cup flour
1-2 tsp. vanilla

Preheat oven to 350F. Mix all thoroughly, then make into crescent moon shapes and place on a greased cookie sheet. Bake for 15-18 minutes.

7 Step Cookies

1 stick margarine/butter
1 packet crushed graham crackers
6 ounces chocolate chips
6 ounces butterscotch chips
1 cup coconut
1 cup chopped nuts
1 can sweetened condensed milk

Melt the margarine into a 9x13 metal/foil pan. Add the graham cracker crumbs and shape into a crust. In a bowl mix the chocolate chips, butterscotch chips, coconut, and nuts together. Pour this mixture over the graham cracker crust. Pour the condensed milk over the entire mixture. Bake at 325F for 25-30 minutes or until top is lightly browned. Let it cool before cutting it into squares.

Chinese Noodle Cookies

24 ounces butterscotch bits
Large can chinese noodles
Large jar dry roasted peanuts

Melt the butterscotch bits in a double boiler. Add the peanuts. Mix well - gradually add and coat the chinese noodles. Drop by spoonfuls onto waxed paper. This makes approximately 70-80 cookies.

Orange Cookies

2 2/3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
3 tsp grated orange rind
1/2 cup chopped nuts (grinder)
2 tbsp orange juice
1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 egg yolks

Mix flour, salt, soda. Set aside. Cream butter and then add sugars, egg yolks and orange stuff together - beat well. Mix all together. Roll like playdough into logs. Chill thoroughly on wax paper overnight. Slice thinly. Bake at 400F for 8-10 minutes.

Karen's Peanut Butter Cookies

1/2 tsp. vanilla
1 1/2 cup peanut butter
1/2 cup granulated sugar
1 egg
1/2 cup butter
1/2 cup brown sugar
1 1/4 cup flour
1/2 tsp. salt
1/2 tsp. baking soda

Mix first group together. Add and mix second group. Bake at 350F for 7-8 minutes (looks undercooked). Cool before removing from pan.

Boomerang Cookies (Marcela)

280 g. flour
210 g. butter
40 g. sugar
100 g. crushed walnuts/hazelnuts/almonds
2 egg yolks
1/2-1 shredded lemon peel
1 tsp baking powder

Mix. Refrigerate. Make shapes. Bake at 300F on greased cookie sheet (no flour) until done (~15 minutes). Toss in powdered sugar.

Stolen Oatmeal Raisin Cookies

1 tsp. vanilla
3 cups oats
1/2 cups granulated sugar
1 egg
3/8 lbs butter
1 cups brown sugar
3/16 cups water
1 tsp. cinnamon
3/4 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
2 cups raisins

Mix. Make lil' cookies (tablespoon-sized: roll into balls and then flatten in hand to about 2 inches in diameter) and put on cookie sheet. Bake at 275F for 20 minutes. DO NOT LET BURN!!! Makes 4-1/2 dozen cookies.

Mike's Oatmeal Raisin Cookies

2 tsp. vanilla
1 cup quick oats
1/2 cup granulated sugar
2 eggs
2 sticks (1 cup) butter
1 cup packed dk. brown sugar
8 oz (1 to 1-1/2 cups) raisins
2 tblsp honey
2-1/4 cups flour
1/4 tsp. salt
1/2 tsp. baking soda

Preheat oven to 300F. In one bowl, combine flour, soda, salt, and oats. In another bowl on medium speed, use an electric mixer to blend the sugars, later adding butter to form a grainy paste. Scrape down the side of the bowl, then add honey, vanilla, and eggs. Mix on medium speed until light and fluffy. Then add flour mixture and the raisins and blend on a low speed. Don't overmix! Drop by rounded teaspoons onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 18-22 minutes, then immediately transfer with a spatula to a cool, flat surface.

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