COCONUT FINGERS COOKIES
COCONUT FINGERS COOKIES
Ingredients| 1/2 cup butter 2 tablespoons powdered sugar |
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Preparation
Cream above together.
1/2 c. chopped nuts 1/2 c. chopped coconut 1 tsp. vanilla 1 c. cake flour Add to above. Chill 15 minutes. Shape into crescents and bake at 325 degrees until slightly brown. Roll in powdered sugar.
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COOKIE PAINTS
Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze.
Blend egg yolks and water together. Divide into containers and add food coloring. Using small clean paintbrushes, paint unbaked cookies. Bakes on a shiny glaze.
COOKIE POPS FOR A PARTY
1. Make dough as directed for cut cookies. 2. Shape 1 tablespoon of dough into ball for each cookie. 3. Push ice cream stick into center of each ball. 4. Flatten balls with floured glass bottom. 5. Press decorations lightly into dough.
1. Make dough as directed for cut cookies. 2. Shape 1 tablespoon of dough into ball for each cookie. 3. Push ice cream stick into center of each ball. 4. Flatten balls with floured glass bottom. 5. Press decorations lightly into dough.
Cookies
Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done.
Mix as thin as can be handled. Note: Add only enough flour to allow you to work with the dough. Less flour, sticky dough, should be fine for drop cookies, more flour, heavier rollable dough more suited for cut cookies. Bake in moderate 350 F. oven till done.
Cowboy Cookies
Preheat oven to 325 degrees; grease cookie sheets. Mix the shortening, sugars, eggs, and vanilla extract. Add the flour, baking soda, salt and baking powder; mix well. Stir in the oats, then the chocolate chips and nuts. Drop by teaspoonfuls onto the cookie sheets. Bake for
Preheat oven to 325 degrees; grease cookie sheets. Mix the shortening, sugars, eggs, and vanilla extract. Add the flour, baking soda, salt and baking powder; mix well. Stir in the oats, then the chocolate chips and nuts. Drop by teaspoonfuls onto the cookie sheets. Bake for
Cranberry Cookies
Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop
Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop
CRANBERRY-APPLE COOKIES
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.
Preheat oven to 375 degrees F. Cream butter and sugars; beat in egg and milk. Sift together flour, baking powder, cinnamon and salt. Stir into butter mixture until well-blended. Stir in orange rind, apple and cranberries. drop onto baking sheets. Bake for 12-15 minutes at 375 degrees F.
CRISPY SUGAR COOKIES
Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar.
Combine flour, 1/2 sugar, powder and soda. Add egg, margarine, milk and vanilla; mix well. Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar.
Crocus Cookies
Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven.
Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven.
CRUNCHY CRISPY COOKIES
Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies.
Cream sugars, butter, oil and egg. Add the remaining ingredients. Drop by teaspoonful onto an ungreased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 5 to 7 dozen cookies.
CRUNCHY OATMEAL COOKIES
Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.
Cream shortening and sugar. Add egg and vanilla. Sift flour with dry ingredients. Blend with creamed mixture. Add oatmeal, coconut and nuts. Drop by teaspoons onto greased cookie sheets. Bake for 10-12 minutes at 350 degrees.
CRUSHED POTATO CHIP COOKIES
Mix all ingredients together. Roll into small balls. Flatten with fork dipped in flour. Bake until brown at 350 degrees. 4 dozen.
Mix all ingredients together. Roll into small balls. Flatten with fork dipped in flour. Bake until brown at 350 degrees. 4 dozen.
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CUT OUT COOKIES
Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool.
Blend Crisco and sugar. Add eggs and beat. Combine flour, baking powder and salt. Add to mixture; blend well. Bake on greased cookie sheet 10 to 12 minutes at 375 degrees. Frost when cool.
Deep Dark Chocolate Fudge Cookies
Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-swe
Melt 7 ounces semi-sweet chocolate, unsweetened chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-swe
Deep Fried Fruit Won Ton Cookies
Mix prunes, apricots, brown sugar, coconut and almonds. Put about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons
Mix prunes, apricots, brown sugar, coconut and almonds. Put about 2 tsps. of this mixture on center of each won ton wrapper. Moisten edges with water . Fold each wrapper in half to form a triangle, pressing edges firmly to seal. Heat about 1-2 inches of oil in a skillet. Fry filled won tons
Deluxe Chocolate Chip Cookies
Heat oven 375. Beat sugars and margarine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 1
Heat oven 375. Beat sugars and margarine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 1
DIABETIC APPLESAUCE COOKIES
1 3/4 cups cake flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 teaspoon baking powder Salt (opt.) 1/2 cup butter 1 tablespoon Sweet Ten 1 egg 1 cup unsweetened applesauce 1/2 cup raisins
1 3/4 cups cake flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1 teaspoon baking powder Salt (opt.) 1/2 cup butter 1 tablespoon Sweet Ten 1 egg 1 cup unsweetened applesauce 1/2 cup raisins
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