Category Archives: Cookies, Candies

Ginger Snaps

  By skurtz | 11/10/2011 - 12:08 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Ginger Snaps

Ingredients

    Gingersnap Cookies:
  2. 3/4 cup (170 grams) unsalted butter, room temperature
  4. 1/2 cup (105 grams) dark brown sugar
  6. 1/2 cup (100 grams) white granulated sugar
  8. 1/4 cup (60 ml) unsulphured molasses
  10. 1 large egg
  12. 1/2 teaspoon pure vanilla extract
  14. 2 cups (260 grams) all purpose flour
  16. 1/2 teaspoon baking soda
  18. 1/4 teaspoon salt
  20. 1 1/2 teaspoons ground cinnamon
  22. 2 teaspoons ground ginger
  24. 1/2 teaspoon ground cloves
    26. Garnish:
  27. 1 cup (200 grams) granulated white sugar

Instructions

  1. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.
  2. Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
  3. Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.
  4. Makes about 4 dozen cookies.

Almost Vegan Chocolate Chip Cookies

  By skurtz | 05/29/2011 - 10:23 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Almost Vegan Chocolate Chip Cookies

When I made these, I had some regular old chocolate chips on hand, so I didn't look too hard for special vegan chips. Next time I make these, I think I will try the cookie bar option, where you spread all the cookie dough into a cookie sheet to cook.

Ingredients

  1. 1 1/4 cups dark brown sugar packed
  2. 1/2 cup canola oil
  3. 6 tablespoons vanilla soy milk
  4. 1/4 cup sugar
  5. 1/4 cup unsweetened apple sauce
  6. 2 teaspoons vanilla extract
  7. 2 1/4 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 3/4 teaspoon salt
  10. 1 cup dairy-free semisweet chocoloate chips
  11. 1/2 cup walnuts finely chopped

Instructions

  1. In a large bowl, beat the first six ingredients until well-blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.
  2. 2. Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375˚ for 10-12 minutes or until edges are lightly browned. Cool 1 minute before removing from pans to wire racks.

Peanut Brittle

  By skurtz | 01/21/2008 - 11:16 pm | Cookies, Candies, Recipes
Leave a comment

Print
Peanut Brittle

Ingredients

  1. 1 cup sugar
  2. 1/2 cup light corn syrup
  3. peanuts
  4. 1 teaspoon butter
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon baking soda

Instructions

  1. Mix together sugar and corn syrup and microwave 3 minutes
  2. Add Peanuts and microwave another 3 minutes
  3. Add butter and vanilla; microwave another 3 minutes
  4. Add baking soda, mix and pour on to greased bake sheet or one covered with wax paper.
  5. Let Cool.

Buckeyes

  By skurtz | 12/21/2005 - 10:28 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Buckeyes

Peanut butter: because they don't put bacon in cookies.

Ingredients

  1. 3 pounds powdered sugar
  2. 2 pounds peanut butter
  3. 24 ounce semi-sweet chocolate morsels
  4. 1/2 stick gulf wax
  5. 4 sticks butter

Instructions

  1. Melt butter.
  2. Add peanut butter and mix well (you will need to use an electric mixer).
  3. Gradually add in powdered sugar and mix well.
  4. Refrigerate for 2 hours.
  5. Make balls out of peanut butter dough, approximately 1 inch in diameter and layout on wax paper.
  6. Double boil the chocolate morsels along with the ½ bar of gulfwax.
  7. Keep heat on medium/low once water comes to a boil.
  8. Once morsels/wax completely melted, place toothpicks in each dough ball and dip them into the chocolate so that all but the very top is covered with chocolate
  9. Place the dipped peanut butter balls on wax paper and then place back in the fridge.

Seven-layer Cookies

  By skurtz | 12/21/2005 - 10:22 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Seven-layer Cookies

My friend Carol shared these with me at a holiday cookie swap.

Ingredients

  1. 1/2 cup butter
  2. 1 1/2 cups graham crackers crumbled
  3. 14 ounce sweetened condensed milk
  4. 1 1/3 cups coconut flakes
  5. 1 cup walnuts finely chopped
  6. 1 cup semi-sweet chocolate morsels
  7. 1 cup raspberry chocolate chips

Instructions

  1. Preheat oven to 325˚F (for a glass pan, 350˚F for a metal pan).
  2. Layer ingredients in order in a 13″x9″ pan.
  3. Bake 25 minutes or until brown.
  4. Cut into squares and cover.

Kiss Cookies

  By skurtz | 12/21/2005 - 10:12 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Kiss Cookies

Ingredients

  1. 1 cup sugar
  2. 1 cup brown sugar
  3. 1 cup shortening
  4. 1 cup peanut butter
  5. 2 large eggs
  6. 1/4 cup milk
  7. 2 teaspoons vanilla extract
  8. 3 1/2 cups all-purpose flour
  9. 2 teaspoons baking soda
  10. 1 teaspoon salt
  11. 1 package Hershey's Kisses

Instructions

  1. Cream sugar, brown sugar, shortening, and peanut butter well.
  2. Add eggs, then remaining ingredients.
  3. Shape dough into balls and roll in sugar — place on a cookie sheet.
  4. Cook 8 minutes then push kiss in middle while still warm.
  5. Bake 3 minutes more.

Holiday Candy Cookies

  By skurtz | 12/21/2005 - 9:41 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Holiday Candy Cookies

A recipe I acquired from a cookie swap.

Ingredients

  1. 1 1/3 cups brown sugar firmly packed
  2. 2/3 cup butter softened
  3. 1/3 cup peanut butter
  4. 2 large eggs
  5. 2 teaspoons vanilla extract
  6. 1 cup all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 2 1/2 cups quick-cooking oats
  10. 1 package M&Ms red and green
  11. 1 cup white chocolate baking chips

Instructions

  1. Heat oven to 350 degrees F.
  2. Combine sugar, butter, and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
  3. Add eggs and vanilla; beat until well mixed (1 to 2 minutes).
  4. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed (1 to 2 minutes).
  5. Stir in oats, m&ms and chips by hand.
  6. Drop dough by heaping teaspoons into paper-lined mini muffin pans. Bake for 15 to 17 minutes or until set and light golden brown.
  7. Let stand 2 minutes; remove from pans.
  8. Note: When I put my paper liners into the mini muffin pans they kind of crumpled up, so I used regular muffin pans with the mini liners and they seemed to make a prettier cookie.

Christmas Cookies

  By skurtz | 12/21/2000 - 7:59 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Christmas Cookies

Rolled dough cookies

Ingredients

  1. 1 pound light brown sugar
  2. 1 pound butter
  3. 2 eggs well-beaten
  4. 6 cups flour

Instructions

  1. Preheat oven to 350˚F.
  2. Cream butter and sugar together.
  3. Add eggs and mix thoroughly.
  4. Slowly add flour — working it well.
  5. Chill 3 – 4 hours or over night.
  6. Roll out thin on floured board. Cut shapes.
  7. Brush with egg whites and bake 8 – 10 minutes.

Christmas Trees

  By skurtz | 12/21/1998 - 10:11 pm | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Christmas Trees

”I don’t like almond extract”– Mom.

Ingredients

  1. 1 cup shortening
  2. 3/4 cup sugar
  3. 1 eggs
  4. 1 teaspoon almond extract
  5. 2 1/4 cups all-purpose flour
  6. 1/4 teaspoon salt
  7. green food coloring

Instructions

  1. Cream shortening and sugar well.
  2. Beat in egg and extract.
  3. Gradually blend in dry ingredients; add food coloring; mix well.
  4. Fill press. Decorate with colored sugar or sprinkles and bake.
  5. Bake at 375˚F for 10 – 12 minutes.

Petticoat Tails

  By skurtz | 02/26/1995 - 11:41 am | Cookies, Candies, Cooking, Recipes
Leave a comment

Print
Petticoat Tails

I think I got this recipe from a cookie swap. I can't actually remember making it.

Ingredients

  1. 1 cup butter softened
  2. 1 cup powdered sugar
  3. 1 teaspoon vanilla extract
  4. 2 1/2 cups all-purpose flour
  5. 1/4 teaspoon salt

Instructions

  1. Mix butter, sugar and vanilla.
  2. Sift flour and salt together, then stir in.
  3. Mix well, with hands. Press and mold into a long, smooth roll about 2” in diameter.
  4. Wrap in wax paper and chill until stiff.
  5. With thin, sharp knife, cut into thin slices.
  6. Place slices on ungreased sheet and bake until lightly brown at 400º for 8 – 10 minutes.