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CookieCam Recipes
Pizzelles
6 eggs
1 1/2 cups sugar
1 1/2 cups melted butter
3 1/2 cups flour
2 teaspoons baking powder
3 teaspoons vanilla
about 4 teaspoons anise extract (basically, I dump it in until the dough noticably smells of anise
Heat up your pizzelle iron. Grease it up with vegetable oil. Drop pizzelle batter onto iron by rounded tablespoonful a little back from the center of each pattern. It'll ooze forward as it's pressed down. Toss out the first pizzelles you press, because they'll be very oily.
At the beginning, it took me 90 seconds to get my pizzelles cooked how I wanted it. (Which is a teensy bit golden...not all brown.) By the end, it took 60 seconds. Basically because my pizzelle iron got hotter the longer it was on. Makes sense, right? :)
Nestle Toll House Cookies
Chocolate Crinkles (Better Homes and Gardens)
Pointsettia Cookies (Rochester Democrat and Chronicle, via Alex aka "Old Boss")
Checkerboard Cookies (The untouchable Martha Stewart - stay strong, Martha!)
Snickerdoodles
1/2 cup butter
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla (I use almond extract)
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon
1. In a medium mixing bowl beat the butter with an electric mixer for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tarter. Beat till combined, scraping sides of bowl. Beat in the egg and almond extract till combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill 1 hour.
2. Combine the 2 tablespoon sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Transfer cookies to a wire rack and let cool. Makes about 36 cookies.
Martha Stewart's Sugar Cookies
I'm linking to this instead of retyping it because although I love Martha Stewart, I fear her.
Reese's Chewy Chocolate Cookies (from the back of the peanut butter chips bag)
2 cups all-purpose flour
3/4 cup Hershey's Cocoa (I used Ghirardelli)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 2/3 cups (10 oz package) Reese's Peanut Butter Chips
Heat oven to 350. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields about 4 1/2 dozen cookies.
Peanut Butter Cookies (From the NEW Better Homes and Gardens Cookbook, 1996)
1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
Granulated sugar
In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed fo 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat till combinded, scraping sides of bowl occasionally. Beat in the egg and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough till easy to handle.
Shape dough into 1-inch balls. Roll in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookies sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375 degree oven for 7 to 9 minutse or till bottoms are lightly browned. Transfer cookies to a wire rack and let cool Makes about 36 cookies.
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