Cookies


BEST OATMEAL COOKIES

1 1/2 cups flour
1 teaspoon baking soda
1 1/2 C oatmeal
1 cup unsalted butter
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup dried cherries
1 cup chocolate chips
1 package Skor/Heathbar toffee bits

Sift together flour and baking soda. Mix in oatmeal.

Cream butter with sugars, beat in egg. Stir in vanilla extract.

Add flour mixture into creamed mixture. Stir in dried cherries, chocolate chips and toffee bits.

Drop dough by tablespoonfuls onto cookies sheet, about two inches apart. Bake at 350 F for 8-10 minutes.

Modified from a Martha Stewart recipe.

FORTUNE COOKIES

2 egg whites
2 tablespoons water
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sugar
4 tablespoons melted butter
2/3 cup flour
dash salt

Preheat oven to 350 F and grease cookie sheets.

Mix egg whites and sugar in medium bowl. Add water, butter, extracts and mix. Add flour and salt, stir.

Drop teaspoonfuls onto greased cookie sheets, swirl with back of spoon until very thin (you'll have to do this a few times to get it right) and almost transparent. Make small batches.

Bake for 5-7 minutes, until lightly browned at edges. Remove cookie sheet from oven. Remove one cookie at a time. Place fortune in center, fold in half and bend slightly in the middle to make half moon shape.

Makes about 24 cookies.

GHOURAIBA

2/3 cup unsalted butter
3 tablespoons sugar
1 cup ground almonds
1 cup flour
1/4 teaspoon ground cardamom
1 teaspoon rose water
powdered sugar

Preheat oven to 375 F. Grease cookie sheets and set aside.

Cream butter and sugar.

Whisk together flour, ground nuts and cardamom. Add flour mixture to butter in thirds, mixing well after each addition. Stir in rose water.

Shape into balls the size of large marbles.

Bake for about 10 minutes. Cool for 2-3 minutes and roll in powdered sugar.

GHOURAIBA II

5 1/2 cups flour
2 1/4 cups unsalted butter
1 cup powdered sugar
3/4 teaspoon ground cardamom
3/4 cup pistachio nuts

Preheat oven to 350 F. Grease cookie sheets and set aside.

Cream the sugar and butter until it appears pale in color.

Sift together the flour and cardamom and add gradually to the creamed sugar mixture. Stir in pistachios.

Shape into small balls.

Bake for 10-15 minutes, or until golden on the bottom.

PEANUT BUTTER CHOCOLATE THUMBPRINTS

1/2 cup unsalted butter, softened
1/2 cup smooth honey-roasted peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup confectioner's sugar
1/4 cup brown sugar
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup honey-roasted peanuts, finely chopped
Hershey's kisses

Cream butter, peanut butter, egg, vanilla and sugars.

Combine flour, baking soda, salt and nuts. Add to creamed mixture. Mix well.

Shape balls using 1 teaspoon dough each; place 1 inch apart on baking sheet. With thumb, make indentation in center of each cookie. Fill with kiss.

Bake at 350 F for 8-10 minutes, until lightly brown.

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