Cookie Recipes

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Zucchini Drop Cookies

1 c grated zucchini
1 tsp baking soda
1 c sugar
1/2 c shortening or butter
1 egg beaten
2 c flour
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
1 c chopped nuts
1 c raisins

Mix together zucchini, soda, sugar, butter, and beaten egg. Sift in flour, cinnamon, cloves, and salt. Stir to blend. Stir in raisins and nuts and drop batter by the teaspoonful on greased cookie sheet. Bake in preheated 375°F oven 12-15 minutes. Makes 3 dozen.
Origin: Hearth and Home Companion Shared by: Sharon Stevens

Dabo Kolo - Ethiopian "little Fried Snacks"
2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoon sugar
1/2 teaspoon cayenne
1/4 cup oil
1 water

They will look like flat peanuts, and are served as a snack or with cocktails, and like peanuts, once you start eating them you can't stop.
In a 1-quart bowl mix flour, salt, sugar, cayenne pepper and oil.
Knead: together and add WATER, spoonful by spoonful, to form a stiff dough. Knead dough for 5 minutes longer.
Tear: off a piece the size of a golf ball.
Roll: it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick.
Snip: into 1/2-inch pieces with scissors.
Spread: about the handful of the pieces on an ungreased 9-inch frying pan (or enough to cover bottom of pan). Cook over heat until uniformly light brown on all sides, stirring up once in a while as you go along.
Continue until all are light brown.

Cookie Icing

1 cup butter; softened
1 lb powdered sugar; sifted
1/8 teaspoon salt
1/2 teaspoon vanilla
1 food coloring

Beat butter and sugar until smooth. Add salt and vanilla. Beat, divide and color. If icing becomes too stiff, add a few drops of water. Icing can be kept for several days in refrigerator in a sealed container. Allow to reach room temp before using. NOTES : consistency is between the decorator and royal icings.
From: Lisa Johnston

Bureaucrat's Guide To Chocolate Chip Cookies


1 cup brown sugar, packed
1/2 cup sugar, granualated
1/2 cup butter, softened
1/2 cup shortening
2 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cup flour, all-purpose
1 teaspoon soda, baking
1/2 teaspoon salt
12 oz chocolate pieces, semi-sweet
1 cup pecans, chopped


1.) After procurement actions, decontainerize inputs. Perform measurement tasks on a case-by-case basis. In a mixing type bowl, impact heavily on brown sugar, granulated sugar, softened butter and shortening. Coordinate the interface of eggs and vanilla, avoiding an overrun scenario to the bes of your skills and abilities.

2.) At this point in time, leverage flour, baking soda and salt into a bowl and aggregate. Equalize with prior mixture and develop intense and continuous liaison among inputs until well-coordinated. Associate key chocolate and nut subsystems and execute stirring operations.

3.) Within this time frame, take action to prepare the heating environment for throughput by manually setting the baking unit (by hand) to a temperature of 375°F (190°C). Drop mixture in an ongoing fashion from a teaspoon type instrument in an ongoing fashion onto an ungreased cookie sheet at intervals sufficient enough apart to permit total and permanent separationof throughputs to the maximum extent practicable under operating conditions.

4.) Position cookie sheet in bake situation and surveil for 8 to 10 minutes or until cooking action terminates. Initiate coordination of outputs within the cooling rack function. Containerize, wrap in red tape and disseminate to authorized staff personnel on a timely and expeditious basis.
OUTPUT: Six dozen official government chocolate chip cookie units.

Cookie Monster Peanutbutter Cookies
1 cup peanut butter
1/2 cup margarine
1/2 cup brown sugar
1/2 cup honey
1 egg
2 1/2 cup white flour
1 teaspoon baking powder

Cream together the first 5 ingredients. Mix the flour and baking powder and add to the liquid/sugar mixture. Roll in balls; place on greased cookie sheet and flatten with a fork which has been dipped in oil or water. Bake at 350°F for 15 minutes.

Southern Pecan Cookies

1 stick butter
1/2 cup crisco
1 cup sugar
1 egg
2 1/2 all purpose flour
2 tablespoon vinegar
1/2 teaspoon baking soda
1 cup roasted pecans
2 teaspoon vanilla

Roast pecans at 250 for about 10 minutes. Cool and chop. Cream butter, Crisco and sugar. Add egg and beat well. Add flour and baking soda, mixing well. Add vanilla, vinegar and pecans. Roll into small balls. Place on cookie sheet and flatten with fork. Bake at 350°F about 10 minutes.

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