Hermit Cookies

Ingredients:

2/3 cup raisins

2 cups all purpose flour

2/3 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup molasses

6 tablespoons butter, melted

2 egg whites

2 teaspoons vanilla extract

2/3 cup chopped walnuts

1. Preheat oven to 375 degrees.

2. Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.

3. In a large bowl, combine the flour, brown sugar, baking powder, ginger, cinnamon, and salt. Combine molasses, butter, egg whites, and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins.

4. Drop by spoonfuls onto ungreased baking sheets. Bake for 5-8 minutes until edges are lightly browned and edges are set. Remove to wire racks to cool.

Comments:

Originally, this recipes has you shape the dough into rectangles and bake, and then cut up, but I found the batter very hard to molding. Instead, I just made them into drop cookies, doubling the recipe to have enough batter. These cookies are perfect accompanied with a hug mug of coffee, cocoa, or tea.

Source:

Taste of Home: Best Loved Cookies and Candy

Servings:

About 2 1/2 dozen

Gingerbread Cake With Chocolate Icing

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup packed brown sugar

1/2 cup molasses

2 eggs

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1 heaping tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

2 teaspoons vanilla extract

1/2 cup buttermilk

Raspberry jam for filling and topping

Chocolate Icing:

4 tablespoons unsalted butter, at room temperature

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract 1 cup sifted confectioners' sugar

Chocolate and/or multicolored sprinkles for decoration (optional)

1. Preheat the oven to 350 degrees. Butter and lightly flour a 9-inch cake pan; knock out the excess flour.

2. In a large bowl, cream the butter and brown sugar together until fluffy. Stir in the molasses. Beat in the eggs, one at a time.

3. In a medium bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and allspice. Stir to blend. Stir the dry ingredients into the butter mixture. Stir in the vanilla and buttermilk until well blended.

4. Pour batter into the prepared pan. Smooth the top and bake in the center of the oven for 20-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool completely in the pan. Run a knife around the edges of the pan and unmold the cake onto a wire rack when cooled.

5. Using a long, thin knife, cut the cake in half horizontally through the center. Spread the top of the bottom half thickly with raspberry jam. Place the top half on top and spread it thinly with raspberry jam. Let the cake sit out overnight.

1. To make the icing, in a medium bowl cream the butter until fluffy. Sitr in the cocoa powder, then the brandy or vanilla. Gradually stir in the confectioners' sugar to make a spreadable icing.

2. Frost the cake with chocolate icing and decorate with sprinkles, if desired.

Comments:

This gingery cake has the delicious flavors of spicy ginger, sweet chocolate, and fresh raspberry. It's a unique cake that everyone will love to try, and will love to finish too. ;)

Source:

Birthday Cakes; Recipes and Memories from Celebrated Bakers

Servings:

Makes 1 9-inch cake with icing

Chocolate Cake with Chocolate Icing

Ingredients:

4 ounces unsweetened baking chocolate, broken into pieces

1/4 cup butter, softened

1 2/3 cup boiling water

2/13 cups flour

2 cups sugar

1/2 cup sour cream

2 eggs

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla extract

Icing:

3 tablespoons butter

2 tablespoons cocoa

1/ 1/2 cups confectioners' sugar

2 tablespoons milk

1 teaspoon vanilla

1. Preheat oven to 350 degrees. Grease and flour a 13x9 baking pan.

2. In a large mixer bowl, combine the chocolate, butter, and water with a spoon, stirring until chocolate is melted and mixture is smooth.

3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed of electric mixer until smooth.

4. Pour batter into prepared pan. Bake 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in the pan on a wire rack.

For icing:

1. Melt butter in medium saucepan. Stir in cocoa until dissolved. Add confectioners' sugar, milk, and vanilla. Stir until smooth. (Add more milk if necessary to make soft spreading consistency. Add more confectioners' sugar if too thin)

2. Spread in a generous layer over the cake and the sides of the cake. Top with whipped cream.

Comments:

This classic chocolate cake is a delicious dessert for any party, picnic, or holiday. Its rich and fluffy, and has just the right amount of sweetness.

Source:

N/A

Servings:

1 cake

Classic Chocolate Chip Cookies

Ingredients:

2 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12 oz package) semi-sweet chocolate chips

1 cup chopped nuts (if desired)

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, and salt in a small bowl.

3. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, on at a time, beating well after each addition. Gradually beat in flour mixture.

4. Stir in chocolate chips and nuts gradually, stirring slightly after each addition. Drop by rounded spoonfuls onto ungreased baking sheets.

5. Bake for 8-11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Comments:

These classic chocolate chip cookies are the perfect thing wherever you go. Fluffy and light with warm chocolate chips, you won't be able to have just one.

Source:

Original Nestle Toll House Chocolate Chip Cookie Recipe

Serving:

About 3 dozen

Milk Chocolate Florentine Cookies

Ingredients:

2/3 cup butter, frozen

2 cups quick/instant oats

1 cup granulated sugar

2/3 cup all purpose flour

1/4 cup light corn syrup

1/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cup milk chocolate chips

1. Preheat oven to 375 degrees. Line baking sheets with foil.

2. Melt butter in medium saucepan between medium and low heat. Remove from heat.

3. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt. Mix well. Drop by level teaspoons about 3 inches apart onto prepared baking sheets. Spread thinly with a rubber spatula.

4. Bake for 6-9 minutes until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies.

5. Microwave chocolate chips in a medium, uncovered microwave-safe bowl for 1 minute. Stir. If a few of the chips are not fully melted, microwave at additional 10 second intervals, stirring after each interval until melted.

6. Spread a thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.

Comments:

This delicious, light cookies are an absolute delicacy. They're perfect with a warm mug of coco or coffee, or even a cold glass of milk. In the original recipe, they're suppose to be very thin, but in mine I made them thicker because that's the way my family prefers them.

Source:

The Cookie Bible

Servings:

About 3 dozen

Honey Cookies

Ingredients:

1/2 cup granulated sugar

1/2 cup (1 stick) butter

1/2 cup honey

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

2 cups all-purpose flour

1. Preheat over to 350 degrees. Lightly grease two cookies sheets; set aside.

2. In a saucepan over low heat, combine sugar, butter, and honey. When melted remove from heat and set aside.

3. Beat together the egg, vanilla, baking soda, and ginger. Slowly add the cooled honey mixture in. Gradually stir in flour until just mixed.

4. Drop by teaspoonfuls onto prepared cookie sheets 2 inches apart. Bake 8-12 minutes (or 15 if you have a less powerful oven) until golden brown. Let cool 1 minute on cookie sheet, then remove to wire racks to finish cooling.

5. If desired for a sweeter taste, drizzle some honey over each cookie after cooled.

Comments:

These sweet, warm cookies have a wonderful ginger-y taste incorporated into them as well. Their soft texture and spongy inside make them melt in your mouth, and are perfect for those springtime picnics.

Source:

N/A

Servings:

About 4 dozen

Mexican Wedding Cookies

Ingredients:

1 cup (2 sticks) butter, softened (room temperature)

2 cups confectioners (powder) sugar, divided

1 1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups sifted all purpose flour

1/4 teaspoon salt

1 cup finely chopped pecans

1. Preheat oven to 325 degrees.

2. In a large bowl (electric mixer) cream together the butter and 1 cup of the powder sugar. Stir in the vanilla and almond extracts.

3. Gradually add the flour and salt to the creamed mixture. Stir in the pecans by hand with a wooden spoon.

4. For dough into small tablespoon balls. Place on ungreased baking sheets, 1 inch apart.

5. Bake for 15-20 minutes until light golden brown.

6. After removing cookies from the oven, place the remaining cup of confectioners sugar in a shallow dish. Roll the hot/warm cookies in sugar to coat completely. Cool on wire racks.

Comments:

These buttery yet light cookies are a delicious party treat, and it gives bakers a chance to try something originated from another culture. Coated in sugar and smattered with chopped pecans, no one will be able to resist them.

Source:

N/A

Servings:

About 3 dozen

Classic Peanut Butter Cookies

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1 cup crunchy peanut butter

1 cup granulated sugar

1 cup light brown sugar, firmly packed

2 eggs

2 1/2 cups all purpose flour

1 1/2 teaspoons backing soda

1 teaspoon baking powder

1/2 teaspoon salt

1. Preheat over to 375 degrees. Grease two baking sheets.

2. Beat butter, peanut butter, and sugars until creamy. Beat in eggs.

3. In a separate bowl, sift flour, baking soda, baking powder, and salt. Stir into batter until blended. Refrigerate 1 hour (or, if you have a time limit, stick in the freezer for about 8 minutes).

4. Roll dough into 1-inch balls and place on baking sheets. Flatten each ball with a fork horizontally and then vertically, making a criss-cross pattern.

5. Bake for 8-10 minutes until cookies begin to brown. Let cool 2 minutes on baking sheet before removing to wire racks to finish cooling.

Comments:

These deliciously comforting cookies can remind one of lazy Sunday afternoons of the past, or warm, buzzing nights. They're buttery and chewy, the perfect combination.

Source:

The Cookie Bible

Serving:

About 4 dozen

Applesauce Oatmeal Raisin Chews

Ingredients:

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar (preferably light)

1 cup applesauce

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups quick or old fashioned oats (uncooked)

1 cup raisins

1. Preheat oven to 350 degrees

2. Beat together butter and sugar until creamy. Add applesauce, egg, and vanilla. Beat well. (do not worry if mixture looks like separating)

3. Combine flour, baking soda, cinnamon, and salt. Add to the creamy mixture, and mix well. Stir in oats and raisins.

4. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes until golden brown.

5. Cool 1 minute on cookie sheets, then remove to wire racks. Cool completely, and store in airtight containers.

Comments:

This recipe is a delicious comfort food, perfect for those chilly afternoons or rainy Sundays. They are very light, yet the rich with flavor. They remind you of grandma's home made cookies.

Source:

The Cookie Bible

Serving:

About 4 dozen

Edenton Tea Party Biscuits

Ingredients:

4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, softened

2 cups packed dark brown sugar (when I made these, I only had light brown sugar, so your cookies will come out darker)

3 large eggs

1 teaspoon vanilla extract

1 tube chocolate icing (optional for garnish)

1. Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.

2. Combine the flour, baking soda, and salt.

3. In a large bowl, cream the butter and brown sugar. Beat in the eggs one at a time, and the vanilla extract. Gradually blend in the dry ingredients.

4. On a floured surface, roll out the dough to a thickness of 1/4 inch (when done mixing, your batter might not look like real dough. Pull it out onto the surface and pat together, then roll out). Using cookie cutters, cut into shapes and place 1 1/2 inches apart on baking sheets.

5. Bake 10-12 minutes until lightly colored. Transfer to wire racks to cool. (if desired, when cooled, swirl on chocolate frosting)

Comments:

These tasty treats are said to be a specialty of Edenton, North Carolina, and date back to the late 1700s. They'll go perfect with any tea, coffee, or hot chocolate, and are even delicious on their own. You can decorate them with a sliver of strawberry if desired.

Source:

1001 Cookie Recipes

Servings:

About 4 dozen

Beaumont Inn Cookies

Ingredients:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons butter, softened

1 cup granulated sugar

1 large egg

1/2 cup milk

1/2 cup raisins (if you like more raisins, put a full cup)

1. Preheat the oven to 425 degrees. Grease two baking sheets.

2. Combine the flour and baking powder.

3. In a large bowl, cream the butter and sugar. Beat in egg and milk. Gradually blend in dry ingredients. Mix in raisins.

4. Drop the dough by small spoonfuls 1 1/2 inches apart onto the baking sheets.

5. Bake for 7 to 12 minutes until golden brown. Transfer to wire racks to cool.

Comments:

These amazingly cakey cookies come from the Beaumont Inn in Harrodsburg, Kentucky. With their rich yet light flavor, they're the perfect teatime snack. (The raisins are not part of the original recipe, but I added them to give the cookie a sweet, chewy taste)

Source:

1001 Cookie Recipes

Servings:

3 dozen

White Chocolate Macadamia Cookies

Ingredients:

1/2 cup (1 stick) butter, softened

2/3 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon baking soda

3 1/2 ounces macadamia nuts, chopped

1 cup white chocolate chips.

1. Preheat the oven to 350 degrees.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

3. Combine flour and baking soda, and gradually add to the creamed mixture. Mix well. Stir in nuts and white chocolate chips.

4. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake for 10-12 minutes until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Comments:

These warm, tasty cookies combine the rich tastes of white chocolate and macadamia nuts, making these the perfect comfort food, and giveaway gift. They are also a great change from chocolate chip cookies, but just as delicious!

Source:

Taste of Home Magazine

Servings:

3 dozen

Chocolate Yummies

Ingredients:

6 oz. semi sweet chocolate chips

1/3 cup butter

16 large marshmallows

1/2 teaspoon vanilla

1 cup flaked or shredded coconut

2 cups oats (quick or old fashioned)

1. Melts chocolate chips, butter, and marshmallows in a double boiler, and stir until smooth. Remove from heat.

2. Stir in vanilla, coconut, and oats. Mix thoroughly.

3. Drop by teaspoonfuls on waxed paper. (Easiest if you use a small ice cream or melon ball scooper)

4. Refrigerate until cool, about 1-2 hours.

Comments:

These unique, easy treats definitely live up to their name. With their delicious, melt-away flavor, they're perfect for any time you need something to munch on.

Source:

Betty Crocker's Cooky Book

Servings:

4-5 dozen (depending on how big you make them)

Scotch Shortbread

Ingredients:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1/3 cup sugar

1 egg

1. Preheat over to 350 degrees.

2. Combine flour and salt in a medium bowl.

3. Beat butter and sugar at medium speed until light and fluffy. Beat in egg. Gradually add flour mixture. Beat at low speed until well blended.

4. Shape small tablespoonfuls of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets, press with fork (dipped in water so it doesn't stick) to flatten.

5. Bake 18-20 minutes until edges are lightly browned. Let cookies stand on sheets 2 minutes, then transfer to wire racks to cool completely.

Comments:

This impossibly simple bread is a delicious treat; soft and buttery. With its minimal ingredients and easy steps, anyone can make it and enjoy.

Source:

The Cookie Bible

Serving:

2 dozen

Cocoa Bottom Banana Pecan Bars

Ingredients:

1 cup sugar

1/2 cup (1 stick) butter, softened

1 egg

1 teaspoon vanilla extract

5 ripe bananas, mashed

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped pecans

1/4 cup cocoa

1. Preheat oven to 350 degrees. Grease 13x9-inch pan.

2. Beat sugar and butter in large bowl (electric mixer prefered) until creamy. Add egg and vanilla, beat until well combined. Add bananas.

3. Combine flour, baking powder, baking soda, and salt. Add to banana mixture, mix well. Stir in pecans.

4. Divide batter in half, and add cocoa to one half. Spread cocoa batter into prepared pan.

5. Spread remaining batter over cocoa batter, swirl with knife.

6. Bake 30-35 minutes until edges are lightly browned and toothpick inserted into center comes out clean. Let cool in pan.

Comments:

This delicious, moist bar has a unique taste of bananas and chocolate, and is perfect for any after school/work treat. It's rich flavor is extremely filling, and is a great "comfort food" for those in need.

Source:

The Cookie Bible

Servings:

1 "loaf", about 12 to 14 servings (depending on how it's cut)

Hungarian Lemon Poppy Seed Cookies

Ingredients:

2/3 cup granulated sugar

1/2 cup (1 stick) butter, softened

1 egg

2 teaspoons grated lemon peel

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seeds

Glaze:

1 cup powder sugar

2 tablespoons lemon juice

1. Preheat oven to 350 degrees.

2. Beat granulated sugar and butter in large bowl on medium speed until creamy. Beat in egg and lemon peel.

3. Combine flour, baking soda, and salt. Gradually add to the butter mixture. Beat in poppy seeds on low speed.

4. Drop dough by small teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11-12 minutes, until edges are lightly browned. Cool for 1 minute, then move to wire racks to finish cooling.

5. For glaze: combine powdered sugar and lemon juice in small bowl, mix well. Drizzle glaze over cookies, and let stand until glaze is set (about 20 minutes).

Comments:

These are cookies are the perfect snacking treat. Soft and buttery, with a tart lemon glaze on top, they are a delicious combination, and a great treat for picnics, parties, and lazy afternoons.

Source:

The Cookie Bible

Serving:

About 3 dozen

Candy Cane Snowballs

Ingredients:

2 cups (4 sticks) butter, softened

1 cup confectioners' powder sugar

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 cup chopped pecans

1 1/2 cups white chocolate chips

1 cup crushed peppermint candy/candy canes

1. Preheat the oven to 350 degrees.

2. In a large bowl, cream butter and powder sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans.

3. Refrigerate for 3-4 hours or until easy to handle. (If needed, chill overnight)

4. Roll dough into 1-in balls. Place 2 inches apart on ungreased baking sheets. Bake for 18-20 minutes or until lightly browned. Remove to wire racks to cool.

5. In a microwave, melt white chocolate chips, stirring to make smooth.

6. Dip the top of each cookie into the melted white chocolate, allowing excess to drip off. Dip into peppermint candy. Let stand until set.

Comments:

These delectable cookies are the best holiday treat for anyone. Smooth and buttery with the perfect addition of peppermint, you won't be able to resist.

Source:

Taste of Home Magazine

Servings:

About 5 dozen