1 (18.25 oz) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners' sugar for decoration
Preheat oven to 375 degrees.
Pour cake mix into a large bowl. Stir in eggs, oil and lemon extract until well blended. Drop teaspoonsfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.
Servings 36
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Tuesday, October 22, 2013
Lemon Star Bursting Cookies
1 cup all purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/2 cup confectioners' sugar
3/4 cup butter
1 teaspoon lemon extract
For coating:
1 cup confectioners' sugar
1 (.25 oz) package unsweetened lemonade flavor drink mix (such as Kool-Aid)
1. Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour.
2. Preheat oven to 300 degrees. Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend.
3. Scoop up about 1 1/2 teaspoon of dough per cookies, and roll into balls. Place the cookies onto ungreased baking sheets.
4. Bake in preheated oven until the cookies are set about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes.
5. Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.
1/2 cup cornstarch
1/2 teaspoon salt
1/2 cup confectioners' sugar
3/4 cup butter
1 teaspoon lemon extract
For coating:
1 cup confectioners' sugar
1 (.25 oz) package unsweetened lemonade flavor drink mix (such as Kool-Aid)
1. Sift the flour, cornstarch, and salt in a bowl. In a larger bowl, beat 1/2 cup confectioners' sugar with butter using an electric mixer until the mixture is creamy and free of lumps. Beat in the lemon extract, then mix in the flour mixture to make a smooth dough. Chill the dough for 1 hour.
2. Preheat oven to 300 degrees. Mix 1 cup of confectioners' sugar with the lemonade drink mix in a plastic zipper bag. Close the zipper, and shake the bag to blend.
3. Scoop up about 1 1/2 teaspoon of dough per cookies, and roll into balls. Place the cookies onto ungreased baking sheets.
4. Bake in preheated oven until the cookies are set about 20 minutes. Remove from oven, and let cool on sheets for 2 minutes.
5. Drop the warm cookies into the bag of lemon sugar, about 5 or 6 at a time, and shake to coat with the mixture. Shake off excess sugar, and allow the cookies to finish cooling on wire racks. When cool, shake them in the lemon sugar one more time.
Snickerdoodles
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 tsp vanilla
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 Tbsp white sugar
2 tsp cinnamon
Directions:
1. Preheat oven to 400 degrees F
2. Cream together butter, shortening, 1 ½ cups sugar, eggs & vanilla. Blend in the flour, cream of tartar, soda & salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 Tbsp sugar & cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
½ cup shortening
1 ½ cups white sugar
2 eggs
2 tsp vanilla
2 ¾ cups flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
2 Tbsp white sugar
2 tsp cinnamon
Directions:
1. Preheat oven to 400 degrees F
2. Cream together butter, shortening, 1 ½ cups sugar, eggs & vanilla. Blend in the flour, cream of tartar, soda & salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 Tbsp sugar & cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Halfway Cookies
1 cup shortening (Crisco, margarine, or butter)
1 1/2 cup brown sugar, divided
1/2 cup white sugar
2 egg yolks, slightly beaten (save whites for topping)
2 tsp vanilla extract
1 tsp water
2 cups sifted flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 (12-oz) package semi-sweet chocolate chips
Cream butter and sugar. Add egg yolks, vanilla, and water; blend well. Sift flour three times with salt, baking powder, and baking soda. Mix well (dough will be stiff). Spread into a greased baking pan (the recipe calls for 10x14"; I recommend the next size down, is it 9x13"?). Sprinkle chocolate chips on top. Beat together 2 egg whites and 1 cup brown sugar. Spread over chips. Bake at 350 for 35 minutes.
Modifications for the topping:
Beat together 2 egg whites with 1 cup white sugar. The topping is supposed to be a meringue, so I added some cream of tartar to help it form peaks. I sprinkled it in bit by bit until it did it's job. The topping on Halfway Cookies is supposed to be light brown, and mine was white, so I added a little bourbon...you know, for coloring. If I use white sugar again I will cut it back to at least 3/4 cup, because while the topping was absolutely delicious, it was a little gooey and difficult to pour over the chips.
I always use unsalted butter when I bake these. I don't recommend mini-chips...I tried them once and they sort of melted together into a big chocolate layer, rather than having individual chips melt in your mouth.
1 1/2 cup brown sugar, divided
1/2 cup white sugar
2 egg yolks, slightly beaten (save whites for topping)
2 tsp vanilla extract
1 tsp water
2 cups sifted flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 (12-oz) package semi-sweet chocolate chips
Cream butter and sugar. Add egg yolks, vanilla, and water; blend well. Sift flour three times with salt, baking powder, and baking soda. Mix well (dough will be stiff). Spread into a greased baking pan (the recipe calls for 10x14"; I recommend the next size down, is it 9x13"?). Sprinkle chocolate chips on top. Beat together 2 egg whites and 1 cup brown sugar. Spread over chips. Bake at 350 for 35 minutes.
Modifications for the topping:
Beat together 2 egg whites with 1 cup white sugar. The topping is supposed to be a meringue, so I added some cream of tartar to help it form peaks. I sprinkled it in bit by bit until it did it's job. The topping on Halfway Cookies is supposed to be light brown, and mine was white, so I added a little bourbon...you know, for coloring. If I use white sugar again I will cut it back to at least 3/4 cup, because while the topping was absolutely delicious, it was a little gooey and difficult to pour over the chips.
I always use unsalted butter when I bake these. I don't recommend mini-chips...I tried them once and they sort of melted together into a big chocolate layer, rather than having individual chips melt in your mouth.
Hidden Kisses cookies
1 cup butter at room temperature
2/3 cup sugar
1/2 teaspoon of vanilla
1/4 teaspoon of pure almond extract
1 3/4 cup flour
3/4 cup chopped pecans
One 9 ounce package of Hershey kisses
1 1/2 cups confectioners sugar
In a large bowl, cream the butter, sugar and vanilla and almond extract. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
Unwrap the Hershey's kisses. Press a scant tablespoon of dough around each Kiss, coverning it completely; shape into balls.
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, than transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.
2/3 cup sugar
1/2 teaspoon of vanilla
1/4 teaspoon of pure almond extract
1 3/4 cup flour
3/4 cup chopped pecans
One 9 ounce package of Hershey kisses
1 1/2 cups confectioners sugar
In a large bowl, cream the butter, sugar and vanilla and almond extract. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
Unwrap the Hershey's kisses. Press a scant tablespoon of dough around each Kiss, coverning it completely; shape into balls.
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, than transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.
Amazing Chocolate Chip Cookies
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Chocolate Crinkle Cookies
1/2 cup vegetable oil (original recipe calls for, specifically, Mazola corn oil---I used generic canola oil)
4 oz. unsweetened chocolate
2 oz. semi-sweet chocolate (This is my addition. I didn't use additional unsweetened chocolate since I didn't want to mess around with sugar/flour/liquid ratios.)
2 cup sugar
2 tsp. vanilla extract
4 eggs
1/2 tsp salt
2 cups flour
2 tsp baking powder
1 cup confectioners sugar (for rolling cookies in)
1. Melt both types of chocolate in a heavy bottomed pot (or double boiler, if you have one).
2. Meanwhile "cream" oil and sugar together. Blend in the melted chocolate. Blend in the eggs, adding one at a time. Finally, mix in the vanilla. (The mixture will be a bit gritty compared to cookie bases made via creaming sugar with butter).
3. Sift or mix together the flour, salt, and baking powder in a separate bowl. Stir the flour mixture into the chocolate mixture until incorporated fully.
4. Let the batter chill in the refrigerator for several hours until firm
5. Preheat oven to 350 F. Either grease a cookie sheet or cover a cookie sheet with aluminum foil
6. Put confectioners sugar in a bowl
7. Shape teaspoons full of the chilled dough into round balls and roll these in the sugar to coat fully (there shouldn't be any cookie showing through).
8. Place the balls 2 inches apart on the cookie sheet.
9. Bake cookies for 10-12 minutes. (In my experience, the cookies are done once they have started to firm up on their outsides; they will still look wet in the regions of the cookie showing through the cracks that will form while baking).
10. Let the cookies cool for 3 minutes on the cookie sheet then move them to cooling rack to cool fully. They should still be tender once fully cooled.
4 oz. unsweetened chocolate
2 oz. semi-sweet chocolate (This is my addition. I didn't use additional unsweetened chocolate since I didn't want to mess around with sugar/flour/liquid ratios.)
2 cup sugar
2 tsp. vanilla extract
4 eggs
1/2 tsp salt
2 cups flour
2 tsp baking powder
1 cup confectioners sugar (for rolling cookies in)
1. Melt both types of chocolate in a heavy bottomed pot (or double boiler, if you have one).
2. Meanwhile "cream" oil and sugar together. Blend in the melted chocolate. Blend in the eggs, adding one at a time. Finally, mix in the vanilla. (The mixture will be a bit gritty compared to cookie bases made via creaming sugar with butter).
3. Sift or mix together the flour, salt, and baking powder in a separate bowl. Stir the flour mixture into the chocolate mixture until incorporated fully.
4. Let the batter chill in the refrigerator for several hours until firm
5. Preheat oven to 350 F. Either grease a cookie sheet or cover a cookie sheet with aluminum foil
6. Put confectioners sugar in a bowl
7. Shape teaspoons full of the chilled dough into round balls and roll these in the sugar to coat fully (there shouldn't be any cookie showing through).
8. Place the balls 2 inches apart on the cookie sheet.
9. Bake cookies for 10-12 minutes. (In my experience, the cookies are done once they have started to firm up on their outsides; they will still look wet in the regions of the cookie showing through the cracks that will form while baking).
10. Let the cookies cool for 3 minutes on the cookie sheet then move them to cooling rack to cool fully. They should still be tender once fully cooled.
Pumpkin Chocolate Chip Cookies
2 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/4 teaspoon ground ginger
3/4 cup butter, softened
2 1/4 cup brown sugar
2 eggs
1 – 14 ounce can pumpkin, solid packed pumpkin not pie filling
3/4 cup evaporated milk
1 teaspoon vanilla
2 cups chocolate chips
Whisk together flour, baking powder, baking soda, salt , cinnamon, and ginger in a bowl and set aside.
Place butter and brown sugar in a bowl and mix on medium speed for about 3 minutes or until light and fluffy
.
Add eggs and mix well.
Add pumpkin, evaporated milk, and vanilla and mix until well blended.
Add flour mixture and mix just until combined. Stir in chocolate chips.
Drop onto cookie sheets and bake at 375 for 10-12 minutes or until done.
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/4 teaspoon ground ginger
3/4 cup butter, softened
2 1/4 cup brown sugar
2 eggs
1 – 14 ounce can pumpkin, solid packed pumpkin not pie filling
3/4 cup evaporated milk
1 teaspoon vanilla
2 cups chocolate chips
Whisk together flour, baking powder, baking soda, salt , cinnamon, and ginger in a bowl and set aside.
Place butter and brown sugar in a bowl and mix on medium speed for about 3 minutes or until light and fluffy
.
Add eggs and mix well.
Add pumpkin, evaporated milk, and vanilla and mix until well blended.
Add flour mixture and mix just until combined. Stir in chocolate chips.
Drop onto cookie sheets and bake at 375 for 10-12 minutes or until done.
Friday, October 11, 2013
Ginger Cookies
3/4 cup shortening
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp ground cloves
granulated sugar
Cream together shortening and sugar. Beat in egg and molasses. Combine flour, soda, salt, and spices, and then blend into creamed mixture. Shape into small balls and roll in sugar. Place on greased baking sheet. Bake in a 350 degree oven for 8 - 10 minutes or until golden. Don't overbake - cookies should be soft when removed from oven. Cool on baking sheet for a few minutes, then remove. Makes about 40 cookies - recipe can be doubled.
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp ground cloves
granulated sugar
Cream together shortening and sugar. Beat in egg and molasses. Combine flour, soda, salt, and spices, and then blend into creamed mixture. Shape into small balls and roll in sugar. Place on greased baking sheet. Bake in a 350 degree oven for 8 - 10 minutes or until golden. Don't overbake - cookies should be soft when removed from oven. Cool on baking sheet for a few minutes, then remove. Makes about 40 cookies - recipe can be doubled.
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