The Cookie Caper

submitted by: cyber mom
Cookie mix:
9 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
3 cups packed brown sugar
3 cups sugar
4 cups shortening

To make cookies:
7 cups Cookie Mix
1 teaspoon vanilla extract
2 eggs, beaten
2 cups (12 ounces) semisweet chocolate chips

Thoroughly combine dry ingredients; cut in shortening until crumbly. Store
in an airtight container in a cool dry place up to 6 months. To make
cookies: Combine mix, vanilla and eggs; mix well. Fold in chocolate chips.
Drop by tablespoonfuls 1/2 in. apart onto greased
baking sheets. Bake at 375'F for 10-12 minutes or until golden brown. Remove
from pans to cool on wire racks.
Yield: 2 dozen per batch (18 cups mix).

6 cups rolled oats
4 cups all-purpose flour
3 cups packed brown sugar
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. salt
1 lb. shortening
2 cups raisins
1-1/2 cups shredded coconut
1 cup chocolate chips
1 cup chopped pecans

In large bowl, stir together oats, flour, sugar, cinnamon, baking powder,
baking soda and salt.  With pastry blender, cut in shortening until crumbly.
Stir in raisins, coconut, chocolate and pecans.  Refrigerate in airtight
container for up to 10 weeks.  Makes about 20 cups.

To prepare Cookies:

Measure 4 cups Mix into bowl.  Whisk together 1 egg, 2 tbs.. milk and 2 tsp.
vanilla; stir into Mix until dough forms.  Roll into 1-1/2 balls.  Place on
parchment lined or greased baking sheets; flatten with fork dipped in sugar.
Bake in 375F oven for 15-18 minutes or until golden.  Let cool on racks;
store in airtight containers.  Makes about 2 dozen.

from: Jennifer

1/2      lb                   butter
1        cup                    sugar
2 1/2    cup                    flour, all-purpose
1                             egg yolk
4        oz                   cream cheese
1                             raspberry jam

Preheat oven to 350 degrees F.  Cream together the butter and sugar.  Add
the flour and egg yolk and mix well. Add the cream cheese and mix well.
Roll into balls about 5/8 inch diameter.  Place them on an ungreased cookie
sheet (the cookies don't grow when baked, so they can be somewhat close
together).  Then press your thumb into each to flatten it and make an
indentation to hold some jam.  Fill it with jam.  Bake at 350 degrees F for
15 to 20 minutes.
You can use any flavor jam you like.  The jam is the only part of the
cookie that has any texture, so I prefer using it to jelly.
Don't eat the cookies straight from the oven, or you'll probably burn your
tongue.  The jam stays hotter much longer than the cookie.

Makes about 36 cookies

3/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2  cups uncooked quick oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup raisins

1.  Preheat oven to 350 F.
2.  Beat butter and brown sugar in large bowl.  Beat in egg, milk and
vanilla until light and fluffy.
3.  Stir in oats, flour, baking soda, salt and cinnamon, mix well.
Stir in raisins.
4.  Using a tablespoon, drop dough 2 inches apart onto ungreased
cookie sheets.
5.  Bake 12 to 15 minutes or until lightly browned around edges.
6.  Let cool for several minutes on cookie sheets.  Remove cookies and
place on wire racks to cool completely.

      1 lb Butter
      2 lb Sugar
      1 lb Ground Raisins
      1 lb Chopped Walnuts
    1/2 lb Unsweetened Cocoa
      3 tb Cloves
      3 ts Baking Soda
      6 ts Baking Powder
      2 tb Cinnamon
      1 tb Vanilla
      4 cup  Black Coffee
      12 oz Chocolate bits
      4 lb Flour

FROSTING----------------------------------
      3 tb Unsweetened Cocoa
      1 lb Confectioners sugar
      Almond flavoring
      Hot water or milk

Combine sugar and butter, and whip.  Add all ingredients, flour last, adding
enough flour to be able to handle the dough. Form into teaspoonful balls. Bake
for 10-20 minutes at 375.  When cool, combine frosting ingredients, add enough
hot water or milk to make a spreading consistency.

1/2 cup unsalted butter
30 (3 cups) large marshmallows
1 1/2 teaspoons liquid green food coloring
1 teaspoon vanilla extract -( add a bit more)
4 cups corn flakes
2 tablespoons cinnamon red hot candies

Melt the butter over low heat. Add marshmallows and melt them over low heat,
stirring constantly, until smooth (about 6 minutes).  Remove the pan from the
heat and whisk in the food coloring and vanilla until the mixture is well
blended. Stir in the corn flakes until well coated. Keep the mixture warm by
placing the saucepan in a large pot or skillet filled with 1 inch of very hot
tap water.  Replace the water as it cools.    Working quickly to keep the
mixture from hardening before it is shaped, use two spoons (coated with nonstick
vegetable spray) or lightly greased fingers, to drop heaping tablespoon sized
mounds of the corn flake mixture onto waxed paper sprayed with nonstick cooking
spray.  Immediately, while the wreaths are still sticky, decorate them with the
cinnamon red-hot candies.  (Five candies, equally spaced around the wreaths like
star points, give the best look.)   When the wreaths dry, you may string them
with nylon string or gold ribbons and use them as tree ornaments.  For eating,
these cookies stay fresh about a month, stored in an airtight container. (Be
sure not to store them until they are completely cool.)  They'll last
indefinitely as tree ornaments.

      6    Eggs
      4 Tbs. Melted shortening
    1/2    Box ( 1/2 lb) confectioners
           Sugar
      1 Tbs. Lemon extract
    1/4 tsp. Anise oil or extract
      3 Tbs. Baking powder
      3 cup  Flour
           Frosting:
           Milk, confectioners
           Sugar, colored jimmies

Beat eggs very well and blend in sugar, melted
shortening and flavorings. Sift flour and baking
powder and add to mixture to make a soft dough. If to
sticky, add a bit more flour for a soft dough. Shape
into 2 large fat long rolls and flatten tops with
finger tips. Place each on a greased cookie sheet and
bake 375 for 20 minutes or light golden. Cool, frost
and slice on the diagonal. For frosting, mix a little
milk and powder sugar to make a thin frosting. With
pastry brush, brush over cookie rolls and sprinkle
with colored jimmies. Cut when cold.

      3    Eggs
      2 tsp. Anise extract
    3/4 cup  Sugar
      1    Pinch           salt
  1 1/2 cup  All-purpose flour
    1/4 cup  Cornstarch
    1/2 tsp. Baking powder

PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
mixing bowl or the bowl of an electric mixer and whip with a hand
mixer set at high speed or in a heavy duty mixer fitted with the
whip. Continue whipping until the mixture is very light and
increased in volume, 6-7 minutes. While the egg mixture is whipping, combine
the flour, cornstarch and baking powder and stir to mix. Remove the
whipped eggs from the mixer and sift over the flour mixture in three
additions, folding it in after each addition with a rubber spatula.
The batter will lose most of its air and become rather stiff. Pipe
the batter, using a pastry bag with a 3/4 inch opening, but no tube,
onto a jelly roll pan lined with parchment paper or buttered wax
paper. Pipe two logs about 1 1/2 inches wide and the length of the
pan. Bake the logs about 20 minutes, until they are well risen and
golden. Remove from  oven and place logs on a cutting board to cool
about 10 minutes. Using a sharp, serrated knife, slice the logs
diagonally at 1/2 inch intervals. Place the biscotti cut side down
on the pan and return them to the oven for about 10-15 minutes, until
they color lightly on the cut surfaces. Cool the biscotti on the
pans and store them in a tin between layers of wax paper.

      3 cup  Flour
  2 1/2 tsp. Baking powder
    1/8 tsp. Salt
      2 tsp. Ground anise or
    3/4 tsp. Anise extract
    2/3 cup  Unsalted butter; softened
      1 cup  Sugar
      3    Eggs
      2 tsp. Finely grated lemon zest
    1/4 tsp. Lemon extract
    2/3 cup  Whole sun dried cranberries

Mix flour, baking powder, salt and ground anise; set aside.  Beat
butter and sugar until the mixture is well blended.  Add eggs, lemon
zest and lemon extract.  Beat in half the dry mixture and stir in the
remaining half by hand.  Add cranberries.  This dough should look
like classic cookie dough.

Divide the dough in half and spoon each half into a log like shape
onto a 15" length of waxed paper.  Roll each into an 11" log so that
all the dough is enclosed in waxed paper.  Chill the logs in the
refrigerator for at least 30 minutes.

Unroll the logs carefully onto greased cookie sheets.  Press down to
flatten into 11 x 3" rectangles that are about 1" thick.

Bake at 375 F. for 15 to 18 minutes.  Cool for 30 minutes, then slice
the logs crosswise.  There's no need to turn the slices on their
side, unless the bottom of the slices appears to be over browned.
Gently separate the slices and return the cookie sheets to a 300 F.
oven for 15 to 20 minutes. If they still appear very soft in the
middle, turn the cookies on their sides and return the biscotti to a
turned off oven for 20 to 30 minutes. Cool completely.

Yield: 44 4" biscotti

      6    Eggs
    1/4 cup  Vegetable oil
    1/4 cup  Butter or margarine
  1 1/2 cup  Sugar
    1/4 cup  Vegetable shortening
      2 tsp. Baking powder
    1/4 tsp. Salt
  1 1/2 tsp. Flavoring (anise, lemon,
           Vanilla or almond)
  2 1/2 cup  Flour

Blend ingredients together, adding one at a time.  Drop batter by
the teaspoonful onto center of each cookie section.  Close lid and
allow to cook 30 to 45 seconds or until lightly brown.  Allow to cool on
wire rack or towels.  Dust with powdered sugar.  Cookies may be served flat or
rolled tightly into a cylinder.  Cookies must be hot during rolling
and held in shape until cool.

1 cup butter or margarine
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 350 degrees F.  In a large mixing bowl, cream the butter and the
sugar. Slowly add the flour and salt, mixing well.  Roll out dough with a
rolling pin until it is 1/4 inch thick. Cut into desired shape.  Place on cookie
sheet and prick with a fork. Bake for 20 to 25 minutes or until light brown at
the edges. Makes 2 dozen

These melt in your mouth. The secret is in the beating.

1 cup butter or margarine
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
12 maraschino cherries

Preheat oven to 350 degrees F (180 degrees C).  Combine butter or margarine,
flour and confectioner's sugar and beat for 10 minutes.  Drop from teaspoon onto
cookie sheet. Decorate with maraschino cherry pieces. Bake for approximately 17
minutes until bottoms are lightly browned.  Makes 3 dozen

1 cup butter or margarine
4 cups all-purpose flour
2 cups white sugar
3 eggs

Preheat oven to 350 degrees F (180 degrees C). Melt butter over low heat. Remove
from heat and add 2 cups of the flour and the sugar. Beat in the eggs one at a
time until well blended. Slowly mix in the remaining 2 cups of flour. Roll out
the dough on a floured surface to a thickness of 1/4 of an inch. Cut cookies
using cookie cutters and place 1 1/2 inches apart on cookie sheets. Bake for 12
to 15 minutes until brown at the edges. Makes 6 dozen

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
 

Preheat oven to 3250F. Lightly butter 9 inch diameter spring form pan. Using
electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add
brown sugar and beat will. Using rubber spatula, mix flour and salt (do not
over mix). Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon
in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using
ruler as guide and cutting through dough. Pierce each wedge several times with
toothpick.  Bake until shortbread is brown, firm at edges and slightly soft in
center, about 1 hour. Cool shortbread completely in pan on rack. Remove pan
sides. Re cut cookies into wedges. (Can be prepared 2 days ahead. Store in
airtight container at room temperature.)
Makes 12.

1 1/2 cup  butter (3 sticks), softened
4 cup      flour
1 cup      sugar
1 tsp.     baking powder
1 tsp.    vanilla
1/2 tsp.  almond flavoring
1         egg
2 Tbs.      milk
(food coloring - optional)
(decor's or colored sugar or chopped nuts - optional)

Preheat oven to 400 degrees.  Cream butter and sugar till fluffy; add
flavorings, egg, and milk and stir till well mixed.  If you wish to color the
dough, add color now and mix well.  Sift or mix flour and baking powder
together, then add to dough (this is more easily done in two or three parts),
mix with hands if necessary.  Dough will be very stiff.  Push dough into
spritzer gun and press shapes onto ungreased cookie sheet.  You can press decor's
into the cookies before baking.  Bake at 400 degrees for 6 minutes, no longer!
This is a rich cookie but holds its shape well and does not need to be
refrigerated before shaping.

  175 g  Butter (6 oz)
  175 g  Granulated sugar (6 oz)
  225 g  Plain flour (8 oz)
   60 g  Corn flour (cornstarch) (2 oz)
    1 tsp. Baking powder

CARAMEL----------------------------------
  175 g  Granulated sugar (6 oz)
  175 g  Butter (6 oz)
  450 g  Condensed milk (15 oz)
    1 Tbs. Syrup
         Few drops of vanilla extract

TO FINISH---------------------------------
  175 g  Dark plain (semisweet)
         -- chocolate

Shortbread
Cream together the butter and sugar, beating very well. Sift together the flour,
corn flour and baking powder and beat into the butter and sugar.  Spread the
mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1  to 2 in) deep
and smooth even. Bake in a preheated oven, 180 C (350 F)  for 20 minutes (or
until golden brown). Take the tin out of the oven and  set aside to cool for 10
minutes while you make the caramel.

Caramel
Put all the ingredients for the caramel - except the vanilla - into a  saucepan.
Over a moderate heat, stir until the butter has melted and the  sugar dissolved
completely. Then bring the mixture to the boil and boil  for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for  2-3
minutes to cool it slightly. Then pour it over the shortbread.  Leave to cool
completely.  To finish, melt the chocolate over hot water (no overheat !!) and
pour it  over the caramel layer.  When it is cool, mark into squares with a
sharp knife (makes 12 - 16).  Store in airtight container.

  350 g  Plain flour (12 oz)
  170 g  Butter (6 oz)
   50 g  Granulated sugar (2 oz)
    4 Tbs. Milk

Sift the flour into a bowl and stir in the sugar. Gently heat the butter  and
milk together and as soon as the butter has melted stir the liquid  into the
flour to make a soft but not sticky dough.  Turn it onto a floured surface and
knead it lightly. Divide the dough in  half then roll the halves out directly
onto a baking tray into 9 inch  rounds using a large plate as a guide. Flute the
edges.  Cut out a 2 inch circle from the center but leave it in place. Divide
the  outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 C (350 F) for about 30 minutes or until  golden
brown and crisp.

1 pound unsalted butter, softened
1 cup superfine sugar
1/2 teaspoon salt
4 cups all-purpose flour

In the bowl of a stand mixer, using the flat beater attachment, or in a mixing
bowl, using a hand-held mixer, beat the butter until light and fluffy, about 3
minutes. Beat in the sugar until thoroughly blended, about 2 minutes. Blend the
salt into the flour, and add the flour to the butter mixture in 4 additions,
scraping down the sides of the bowl with a rubber spatula after each addition.
Mix for 1 to 2 minutes longer, until the dough is smooth and soft. Lightly flour
a jelly roll pan or a 10- by 15 inch cookie sheet. Pat and roll the dough out in
the pan to a thickness of 3/8 inch. It will almost fill the pan. Use a ruler and
a sharp knife to score pieces that are 1 inch wide and 2 1/2 inches long,
cutting 10 across a short side and 6 down. Use a fork to pierce each piece 3
times on the diagonal. Cover the dough with plastic wrap and refrigerate for at
least 1 hour. Position the racks in the upper and lower thirds of the oven and
preheat to 325 degrees F. Line two baking sheets with parchment paper. Cut the
chilled shortbread through the lines and transfer to the lined baking pans,
leaving 1 inch space between them. Place the baking sheets in the oven, reduce
the oven temperature to 300 degrees F, and bake for 30 minutes. Turn the pans
around and switch their positions, and bake 10 to 15 minutes longer, until the
shortbread is light golden on the bottom and sand colored on top. Transfer the
baking sheets to racks to cool. The shortbread will keep for 5 days in a
well covered container at room temperature.

8 oz Butter
4 oz Caster sugar
8 oz Plain flour
2 oz Corn flour

Cream butter and sugar. Add flour and corn flour. Cut into squares or
into rounds and bake in a slow oven until done.

Recipe By     : International Sampler Cookbook
Serving Size  : 96   Preparation Time :0:00
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    egg yolks
   1      cup           shortening
   2      cups          sifted flour
   1      cup           sugar
   2      tablespoons   cinnamon
                        Confectioners' sugar

Beat egg yolks and shortening in bowl until well blended. Add sifted dry
ingredients gradually, mixing well after each addition. Shape into small balls.
Place 1" apart on greased cookie sheets. Press lightly to flatten. Bake at 350
degrees for 8-10 min. or until light brown. Roll in confectioners' sugar.