Category Archives: Cookies

June 24, 2010 · 10:18 am

Overnight Meringues

We sometimes call these Forgotten Cookies because you turn off the oven and leave them in to cool.  We have actually forgotten about them and accidentally turned on the oven to cook something else while they were still in there!  These are fun cookies for the whole family. Kids especially love to search for the hidden chocolate chips.

by Pat Savoie

2              egg white
1              dash  salt
1              tsp  almond extract
1/2          tsp  vanilla
1              cup  sugar
1              cup  semisweet chocolate
1              cup  pecans

Beat egg whites until white.  Add sugar and salt.  Beat until stiff.  Fold in remaining ingredients.  Drop by spoonfuls onto cookie sheet lined with parchment paper or tin foil.  Bake 300 for a few minutes, then turn the oven off and leave the door shut until the oven is cool.

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June 24, 2010 · 10:13 am

Granny’s Oatmeal Raisin Cookies

by Granny–Dolores Borel

1             cup  vegetable shortening — (Cricso)
1             cup  brown sugar
1             cup  sugar
1              tsp  vanilla
2             eggs
1              tsp  baking soda
1/2          tsp  salt
2             cups  flour
2             cups  oatmeal
1              cup  pecans — chopped
1              cup  raisins

Cream shortening and sugars.  Add vanilla and eggs.  Sprinkle in soda and salt.  Mix well.  Add flour and mix well.  Add oatmeal.  Add pecans and raisins.  Drop onto greased or parchment paper covered cookie sheets.  Bake 350 10-15 minutes.

*You may reduce sugars to 3/4 cup.

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June 23, 2010 · 7:41 pm

Cinnamon Chip Scone

I made these scones at a bakery I worked at in Austin. They are decadent and full of flavor, a big hit at all of the family gatherings we have. Although I have to make them in small batches because I only have a small amount of cinnamon chips left. (I got them from the bakery before I left) This recipe is measured in grams so if you make these you can convert the measurements online.
by Kayla Savoie

Ingredients

  • 960 g   AP flour
  • 63 g sugar
  • 30 g baking powder
  • 64 g  baking soda
  • (?)  Cinnamon
  • 384g butter3
  • 84 g cream cheese
  • 9.6 g salt
  • 9.6 g cinnamon chips (1 cup 2 oz)
  • 25.6oz. heavy cream
  • 1 tb. vanilla

Directions

Mix dry, cut butter & cream cheese into cubes and rub into the dry ingredients by hand until pea size.
Add in chips
Add in cream and vanilla, mix well.
-lay out onto a lined sheet pan. Freeze.
cut and bake at 375*f   watch carefully will burn.

Icing

1lb. Powder sugar
dash Cinnamon
1/2 stick butter, melted
1/4 cup milk

Mix sugar and cinnamon, add in melted butter and milk whisk until combined.

If too thick add more milk. Drizzle over scones.


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June 23, 2010 · 4:55 pm

Loaded Oatmeal Cookies

I love spiced desserts, so it’s no surprise that I love these cookies.  They are huge and packed full of flavor. I like to make these cookies around holiday time because of the bold flavor. They are great at coffee time.
By Kayla Savoie

Ingredients
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 tsp. allspice
  • 2 1/2 cups oats
  • 1 cup raisins
  • 1 1/2 cups chopped walnuts
  • 1 tsp. vanilla extract
Cream together butter, shortening and sugars in mixer until fluffy.
Add eggs and beat until light .
Add buttermilk.
Sift all dry ingredients  and stir into creamed mixture.
Fold in oatmeal, raisins, walnuts and vanilla.
Drop onto sheet pan
BAKE 350*f for 12 to 15 min.
Drizzle with icing.

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June 23, 2010 · 4:46 pm

Gammy’s Oatmeal Coconut Cookies

IMG_7413“Did you taste this yet?”  If there is anyone who loves a family meal, it’s my grandmother, Gammy.  My favorite part of this recipe is when you are instructed to “try to form balls” out of the dough.

by Gammy–Grace Savoie

1                cup  sugar
1/2           cup  brown sugar
1                tsp  salt
1                tsp  baking soda
1 1/2        cups  flour
3/4          cup  coconut
1 1/4        cups  oatmeal
1               egg
1               cup  liquid vegetable shortening — (Cricso)

Mix dry ingredients.  Melt Crisco and pour over ingredients.  Stir in egg.  Try to form balls.  Place on ungreased cookie sheet and flatten.  Bake 350 10-15 minutes.

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June 23, 2010 · 4:35 pm

No-bake Peanut Butter Oatmeal Cookies

This cookie is a snap to make for the Reese’s Pieces fans in your house.

by Pat Savoie

2              Cups  Sugar
1/4          Cup  Cocoa
1/2          Cup  Butter
1/2          Cup  Milk
1/2          Teaspoon  Vanilla
1/2          Cup  Peanut Butter
3              Cups  Uncooked Quick-cooking Oats

Combine first 5 ingredients in a medium saucepan.

Cook over low heat until butter melts

Bring to a boil and boil 1 minute

Remove from heat and stir in peanut butter

Stir in oats

Drop by spoonfuls onto wax paper

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June 23, 2010 · 4:28 pm

Hat Cookies

Linda and Pat in their Easter bonnets with their dad, Jerry

Mom (Pat) loves to sing, “In her Easter bonnet with all the frills upon it…”  These hat cookies are perfect to serve the grandest ladies during Easter, showers and teas.

by Pat Savoie

3/4       Cup  Butter — softened
1            Cup  Sugar
1            Large  Egg
1            Teaspoon  Almond Extract
2 1/2    Cups  Flour
1/2        Teaspoon  Baking Soda
1/2        Teaspoon  Salt

Beat butter and sugar until creamy.  Add egg and extract, beating well.

Combine flour, soda, and salt;  add to butter mixture.  Divide dough in half; cover and chill 1 hour.

Roll half of dough  to 1/8 inch thickness on a lightly floured surface.  Cut out 36 cookies using a 1 1/4 inch round cutter.  Roll out the other half to 1/8 inch and cut 36 cookies using a 2 1/2 inch cutter.  Place 1 inch apart on parchment paper-lined baking sheets.

Bake 375 for 4 to 6 minutes; (mine took longer) let stand on baking sheets 5 minutes.  Cool completely on wire racks.

Place 1 small cookie in center of 1 large cookie.  Decorate with frosting to resemble hats.  I circle the small cookie and formed a bow.  The front of the hat has 3 to 5 pink or lavender flowers with yellow centers.

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June 23, 2010 · 4:19 pm

Fruitcake Cookies

Want some fruitcake without the cake?  These chewy cookies will hit the spot.  They just look so Christmassy on a dessert buffet.

By Granny–Dolores Borel

.

Ingredients

1              pound  cherries — candied
1/2         pound  pineapple — candied

1 1/2      quarts  pecans — chopped
1             cup  butter
1             pound  dates– chopped

1 1/2      cups  brown sugar
3             eggs
1             tsp  baking soda
1             tsp  cinnamon
1             tsp  clove
1/2        tsp  nutmeg
1            tsp  vanilla
3           Tablespoons  bourbon
3 1/2    cups  flour
1           tsp  baking powder

Method

Cream butter and sugar.  Add eggs, vanilla and spices.  Stir in baking soda , baking powder, and bourbon.  Add  flour.  Mix well.  Add remaining ingredients. Drop by spoonfuls onto greased cookie sheet.  Bake 350 12-15 minutes.

*Pat omits the bourbon.

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June 23, 2010 · 4:09 pm

Coconut Cream Cheese Pinwheels

I made these for Elizabeth’s Baby Shower when she had the twins.  I sprinkled the cookies with  edible glitter.

by Pat Savoie

Cookie dough:
1/2        Cup  Butter — room temp
3            Ounces  Cream Cheese
1             Large  Egg
2            Cups  Flour
2/3        Cup  Sugar
1/2        Teaspoon  Baking Powder
1            Teaspoon  Vanilla

Filling:
3            Ounces  Cream Cheese
3            Tablespoons  Sugar
1            Cup  Unsweetened Coconut
1/3        Cup  White Chocolate Chip

Egg mixture:
1            Large  Egg — lightly beaten
1           Tablespoon  Oil
Granulated Sugar

Cream butter and cream cheese until fluffy, about 2 minutes.  Add egg, 1 cup flour, sugar, baking powder, and vanilla.  Beat on low speed until combined.  Gradually add remaining cup flour.  Using a wooden spoon, stir until fully combined.  Divide dough in half.  Shape each half into a disc, wrap in plastic and refrigerate until firm, 1 to 2 hours.

Preheat oven to 350.  Line baking sheet with parchment paper.

Prepare the filling: Beat cream cheese and sugar until fluffy.  With a wooden spoon, stir in coconut and chips.  Set aside

Remove one disc of dough from refrigerator.  Roll on a lightly floured surface into an 8 by 13 inch rectangle about 1/8 inch thick.  With a fluted cookie cutter, cut into 15 2 1/2 squares.  Place on prepared baking sheets, about 1 1/2 inches apart.

Place 1 teaspoon filling in center of each square.  Using a fluted pastry wheel, cut 1 inch slits diagonally from each corner toward the filling.  Fold every other tip over to cover filling and form a pinwheel.  Press lightly to seal.

Whisk together egg and oil.  Using a pastry brush, lightly brush tops of pinwheels with egg mixture.  Sprinkle with sugar

Transfer to oven, and bake until edges are golden and cookies are slightly puffed.  10 to 12 minutes.  Transfer baking sheet to a wire rack to cool.  Let cool for 5 minutes on baking sheets before transferring cookies to wire rack.

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June 23, 2010 · 4:02 pm

Butter Meltaways with Lemon Frosting

These are great little cookies.  I have made cut out cookies for showers with this recipe. Make the dough ahead so it has time to chill.

by Pat Savoie

Cookies:
1              Cup  Butter — softened
1/3          Cup  Powdered Sugar
1 1/4       Cups  Flour
3/4          Cup  Cornstarch

Lemon Frosting:
1/4          Cup  Butter — softened
1 1/2       Cups  Powdered Sugar
1              Tablespoon  Lemon Zest
1 1/2       Tablespoons  Lemon Juice

Beat butter until creamy; gradually add powdered sugar.

Combine flour and cornstarch; gradually add to butter mixture; beating well.

Shape dough into 2 logs and wrap in wax paper dusted with powdered sugar.  Chill at least 6 hours.

Unwrap dough; cut each log into 18 slices, and place slices 2 inches apart on greased baking sheets.

Bake 350 for 12 minutes.  Remove to wire rack.  Cool completely.  Spread with lemon frosting.

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