Famous Amos Cookies

2 cups of softened margarine
2 medium eggs
1 teaspoon vanilla
3/4 cups light brown sugar
3/4 cups sugar
1 teaspoon water
1 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups flour
2 cups raisins
1 package of chocolate chips

Mix together margarine, eggs, vanilla, sugars, water and baking soda.

Gradually add the flour, salt and chocolate and any other things that you add to cookies such as nuts or raisins.

Mix well; place on ungreased cookie sheets.

Bake at 375 for 8 minutes.

Makes 6 dozen.

Cooking with Brown Sugar: 51 Recipes


Chocolate and Almond Meringue Cookies

3 egg whites
1 tablespoon white vinegar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
8 oz. coarsely chopped and toasted almonds
8 oz. coarsely chopped bittersweet chocolate

Toast the almonds:
Spread on a baking sheet. Bake in 350-degree oven for 10 minutes. Cool and chop.

Reduce oven temperature to 250 degrees.

Beat the egg whites with vinegar and salt until slightly stiff. Gradually add the sugar and continue to beat until stiff peaks form. Fold in vanilla, nuts, and chocolate.

Oil a baking sheet or line with parchment paper. Drop the mixture by tablespoons about 2-inches apart on prepared sheets.

Bake 45 minutes. Let cookies cool on baking sheet.

Yields 3 dozen.

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Peanut Butter Oatmeal Cookies

1 cup margarine
1 cup peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon vanilla
2 cups quick-cooking rolled oats
1 and 1/4 cups unsifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees.

In a large bowl, beat together margarine and peanut butter until smooth. Beat in the sugars until smooth, then beat in the eggs and vanilla.

In a small bowl, blend together remaining ingredients and add them, a little at a time, to the peanut butter mixture.

Drop the dough by rounded teaspoonfuls on ungreased baking sheets. Bake 12 minutes, or until lightly browned.

Remove from baking sheets and cool completely on wire racks.

Store in tightly covered containers or freeze.

Makes 6 dozen small cookies


Cooking with Brown Sugar: 51 Recipes

Old-Fashioned Vanilla Sugar Cookies

2 cups all-purpose flour
1 cup plus 3 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter
1 large egg
2 tablespoons heavy (whipping) cream
3/4 teaspoon vanilla extract

Stir together the flour, 1 cup of the sugar, the salt, baking powder, baking soda, and nutmeg. Cut in the butter to make fine crumbs.

In a small measuring cup, beat the egg with the cream and vanilla until smooth. Make a well in the dry ingredients and pour in the egg mixture. Work in the flour mixture with a wooden spoon, using your hands at the last, if necessary.

Gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for about 20 minutes, or until firm enough to shape.

Meanwhile, preheat the oven to 350°F. Use ungreased baking sheets.

Place the remaining 3 tablespoons sugar in a small bowl. Roll the dough into 1-inch balls. Roll in the sugar to coat. Place the balls on the baking sheets, leaving 2 inches between the balls. Dip a fork in flour, shake off any excess, and flatten the balls of dough with the tines. Repeat, dipping the
fork in flour as needed to prevent sticking.

Bake for 9 to 11 minutes, or until golden on top. Transfer to wire racks to cool.

Yield: 4 dozen 2-1/2-inch cookies


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Pineapple Cookies

1 can (8 ounces) crushed pineapple, packed in juice
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda

Glaze:
2 cups powdered sugar
1/4 cup (1/2 stick) unsalted butter, softened

Preheat the oven to 350°F. Lightly grease 2 baking sheets, or use nonstick pans.

Drain the pineapple, reserving the juice for the glaze. Beat the butter with both sugars until blended. Add the eggs and beat again. Add both extracts and beat again. Stir in the drained pineapple. Combine the flour, salt, and baking soda; stir into the batter.

Drop the dough by rounded teaspoonfuls onto the baking sheets, leaving 2 inches between the drops. Bake for 10 minutes, or until golden on top. Transfer to wire racks to cool.

To prepare the glaze: Beat the powdered sugar with the butter until blended. Gradually add 3 to 4 tablespoons of the reserved pineapple juice and mix until the mixture is spreadable. When the cookies are cool, use a pastry brush to brush each cookie with the glaze.

Yield: 4 dozen 2-inch cookies


Cooking with Brown Sugar: 51 Recipes

Cookie Bowls

1/2 cup egg whites
1/2 cup powdered sugar
1/3 cup sifted flour
3 tablespoons butter, melted and cooled
3/4 teaspoon vanilla extract

Beat egg whites until frothy; gradually add powdered sugar, beating well after each addition; beat until stiff peaks are formed.

Fold in flour in halves. Blend in cooled butter and vanilla.

Quickly grease a preheated cookie sheet and bake a trial cookie – if it is too brittle to shape, the batter needs a little more flour; if it is thick and difficult to shape, add a little more cooled butter.

Drop mixture by heaping tablespoons 6 to 8 inches apart onto hot cookie sheet (2 to 4 on a sheet, depending on the size of the sheet); spread very thinly, being careful not to make holes.

Bake at 400 F for 2 to 3 minutes or until edges are lightly browned.

Immediately remove from cookie sheet and quickly shape inside a bowl. Let cool. Store in tightly covered container.

These are especially great for holding sundaes, but anything else can be put in them. One of my favorites is fresh fruit with a hunk of fresh whipped cream on top.


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Almond Sandwich Cookies

Cookies
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1/2 cup all-purpose flour
1/2 teaspoon almond extract
1 tablespoon granulated sugar

Filling
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
1 drop red food color

Heat oven to 350°F.

In large bowl, break up cookie dough. Stir or knead in flour and almond extract until well blended..

Shape dough into 180 (1/2-inch) balls. Place balls 1 inch apart on ungreased cookie sheets. Press bottom of glass dipped into granulated sugar on each ball until 1/4 inch thick; prick top of each with a fork.

Bake 6 to 8 minutes until set but not brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

Meanwhile, in small bowl, beat filling ingredients with electric mixer on low speed until smooth and creamy.

Spread about 1 teaspoon filling on bottoms of half of the cookies. Top each with another cookie, bottom side down; press gently.

Store in refrigerator.

7 1/2 dozen sandwich cookies


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Chocolate Bliss Cookies

2 pkg. (8 squares each) Baker’s Semi-Sweet Baking Chocolate, divided*
3/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup all purpose flour
1/4 teaspoon baking powder
2 cups chopped walnuts

Preheat oven to 350°F. Coarsely chop 8 of the chocolate squares; set aside.

Microwave remaining 8 chocolate squares in large microwaveable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts.

Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.

Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets to wire racks. Cool completely.

Makes: 2 1/2 dozen (depending how big you make them)


Cooking with Walnuts: 51 Recipes using Walnuts


Macadamia Tea Cookies

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 7-ounce package shredded coconut (2-1/3 cups)
1-1/2 cups (9 ounces) white baking pieces or 9 ounces white baking bars or white chocolate baking squares, chopped
3/4 cup coarsely chopped macadamia nuts (a 3-1/2-ounce jar)

In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar, brown sugar, eggs, and vanilla; beat until light and fluffy.

Beat in flour, baking powder, and salt. By hand, stir in coconut, white baking pieces or chopped white chocolate baking bars and macadamia nuts.

Drop by rounded teaspoons onto an ungreased cookie sheet.

Bake in a 375 degree F oven for 8 to 10 minutes or until lightly browned. Remove from oven; transfer to wire rack to cool.

Makes about 54 cookies.


Cooking with Brown Sugar: 51 Recipes