FYI: I've had a few enquiries about baking cookies on waxed paper. Waxed paper is not the correct thing to be using. Parchment paper is what should be used. Parchment paper is nice to use as it helps with the clean-up

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Almond Biscotti

1-cup sugar
1/2-cup butter, melted
3-tbsp brandy
1-tsp vanilla
1-tsp almond extract
1-cup almonds. chopped
3-eggs, large
3-cups flour
1/2-tbsp baking powder
1/4-tsp salt

Preheat oven to 350*
Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well
Stir in flour, baking powder and salt
Form into a long loaf (or loaves)
Place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike
Remove from oven and let cool slightly
When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet
Bake for 15-25 minutes, turning once, until both sides are brown-flecked and toasted
Cool thoroughly and store in an airtight jar.

Makes about 40

Aztec Ice Box Cookies

2 cups flour
4 squares finely ground semi-sweet chocolate
1 tbsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1-cup butter, softened
1 cup packed brown sugar
1 egg, beaten
1 tsp vanilla

Stir together: flour, chocolate, cinnamon, baking powder, and salt. Reserve
Beat butter until fluffy
Stir in brown sugar, egg and vanilla.
Stir flour mixture into butter mixture until well combined.
Shape dough into 2 cylinders, each about 2 inches in diameter.
Wrap tightly and refrigerate until chilled.
Slice dough into 1/4 inch thick rounds.
Place cookies 1 inch apart on parchment paper lined cookie sheet.
Bake @ 325* oven for 10 minutes.
Cool for 2 minutes on pan; transfer to rack and cool completely
Decorate with icing sugar or decorator's frosting if desired.

Makes about 40 cookies

Cake Mix Cookies

Your favourite cake mix
1/2-cup vegetable oil
2-eggs
1-cup chocolate chips, or butterscotch

Mix cake mix, oil and eggs
Beat by hand
Add chocolate chips
Spoon onto cookie sheet
Bake at 325* for 10 minutes
They will harden when they cool
CAUTION: they burn quickly
 

Candied Ginger Shortbread Sandwich Cookies
 

1-cup unsalted butter, softened 1/3-cup icing sugar, sifted 2-cups all-purpose flour ¾-tsp baking powder 1-tsp ground ginger ¼-tsp salt 1/3-cup finely chopped walnuts ¼-cup minced crystallized ginger Nutello

Using electric beaters, beat butter with sugar until light and fluffy
In a separate bowl, combine flour, baking powder, ground ginger and salt
Gradually stir flour mixture into butter mixture with a wooden spoon
Stir in walnuts and crystallized ginger
Transfer mixture onto a lightly floured work surface
Shape dough into 2-10” logs
Cover with plastic wrap and refrigerate until firm (2-24 hours – can be frozen for up to 2 months, thaw in fridge before baking)
Preheat oven to 350*F
Slice logs into ¼” thick slices
Place on parchment paper lined cookie sheet approx 2” apart
Bake in centre of oven for 10-15 minutes or until golden
Cool in pan on rack for 5 minutes
Transfer to racks to cool completely (Can freeze at this point)
Spread Nutello on one side of a cookie and top with another for a sandwich cookie

Chocolate Chip Cookies

2-cups flour
1-tsp baking soda
1-tsp salt
3/4-cup margarine
1/2-cup sugar
1-cup firmly packed brown sugar
1-tsp vanilla
2-eggs
2-cups chocolate chips

Preheat oven to 375*
In a small bowl, combine flour, baking soda, and salt and set aside
In a large bowl, combine margarine, sugar, brown sugar, and vanilla
Beat until creamy
Beat in eggs
Gradually add flour mixture and mix well
Stir in chocolate chips
Drop spoonfuls on to ungreased cookie sheet
Bake 8-10 minutes

Makes about 4 dozen

Empire Cookies

3/4-cup shortening
1-cup granulated sugar
2-eggs
1-tsp vanilla
2 1/4-cups all-purpose flour
1 1/2-tsp baking powder
1/4-tsp salt
1/2-cup raspberry jam
1 1/2-cups icing sugar, sifted
1/4-tsp almond extract
1 1/2-2-tsp hot water
Candied cherries to decorate the top

Cream shortening, sugar, eggs, and vanilla in a large bowl on medium speed of an electric mixer until creamy
Combine flour, baking powder, and salt
Add to creamed mixture, beating at low speed until well blended
Chill 1 hour for easy rolling
Roll out dough, a portion at a time on a lightly floured surface to 1/8" thick
Cut into 2" rounds
Re-roll leftovers and cut more rounds
Place on ungreased baking sheet
Bake at 350* for 8-10 minutes or until lightly browned around edges
Cool completely
Spread jam on half the cookies
Top with remaining cookies
Combine icing sugar, extract, and enough hot water to make a thin icing
Frost tops of cookies
Decorate with small piece of candied cherry
Store in airtight container

Makes about 2 dozen

Oatmeal Scotchie Pan Cookies

2-cups flour
2-tsp baking powder
1-tsp baking soda
1-tsp salt
1-cup butter, softened
11/2-cups firmly packed brown sugar
2-eggs
1-tbsp water
11/2-cups quick oats, uncooked
1-12oz package (2-cups) butterscotch morsels
1/2-tsp orange extract

Preheat oven to 375*
In a small bowl, combine flour, baking powder, baking soda, and salt
Set aside
In a large bowl, combine butter, brown sugar, eggs, and water
Beat until creamy
Gradually add flour mixture
Stir in oats, morsels, and orange extract
Spread into greased 15x10" baking pan
Bake at 375* for 20-25 minutes
Cool before cutting into squares

Peanut Butter Cookies

2½-cups all-purpose flour ½-tsp baking soda ½-tsp baking powder ½-tsp salt ½-lb salted butter, softened (2 sticks) 1-cup brown sugar, packed 1-cup granulated sugar 1-cup extra-crunchy peanut butter 2-large eggs 2-tsp vanilla extract 1-cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (optional)

Adjust ovens rack to upper- and lower-middle positions and heat oven to 350 degrees
Line two large cookie sheets with parchment paper
Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside
Either by hand or with electric mixer, beat butter until creamy
Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary
Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla
Gently stir dry ingredients into peanut butter mixture
Add ground peanuts; stir gently until just incorporated
Working with generous 2 tbsp each time, roll dough into 2-inch balls
Place balls on parchment-lined cookie sheets, leaving 2 1/2inches between each ball
Press each dough ball twice with dinner fork dipped in cold water to make crisscross design
Bake, reversing position of cookie sheets halfway through baking time (from top to bottom racks and back to front), until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (Cookies will not look fully baked.)
Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely

Makes about 3 dozen cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

11/2-cups smooth peanut butter
1/2-cup butter or margarine, softened
3/4-cup sugar
2/3-cup packed brown sugar
2-eggs
11/2-tsp vanilla
1-cup rolled oats
3/4-cup all-purpose flour
1/2-tsp baking soda
1 1/3-cups chocolate chips

Preheat oven to 350*
In a mixing bowl, cream together peanut butter and butter
Gradually beat in sugars
Blend in eggs and vanilla
Combine oats, flour and baking soda
Blend into creamed mixture, just to combine
Stir in chocolate chips
Drop by tablespoons onto greased cookie sheets
Bake 10-12 minutes or until centres are soft to touch
Cool cookies slightly, and then move to wire rack

Makes about 40 cookies

Peanut Butter Sandwich Cookies

1-cup butter, room temperature
1-cup creamy peanut butter
1-cup white sugar
1-cup packed brown sugar
1-tsp vanilla extract
3-eggs
4-cups all-purpose flour
2-tsp baking soda
1/4-tsp salt

Filling:
1/2-cup creamy peanut butter
3-cups confectioners' sugar
1-tsp vanilla extract
5 to 6-tbsp milk

In a mixing bowl, cream butter, peanut butter, and sugars
Add vanilla
Add eggs one at a time, beating well after each addition
Mix flour, baking soda, and salt in a separate bowl
Add to mixture in mixing bowl
Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets (insulated sheet it good)
Flatten with tines of a fork
Bake at 375* for 6 to 8 minutes (don't over bake)
Cool on wire racks
In a mixing bowl, combine and mix the filling ingredients until smooth
Spread on half of the cookies and top each with another cookie.

Makes 30-35

Raisin Molasses Cookies

3/4-cup shortening
1-cup granulated sugar
1/4-cup molasses
1-egg
2-cups all-purpose flour
2-tsp baking soda
1-tsp cinnamon
1/2-tsp ground cloves
1/2-tsp ginger
1/4-tsp salt
1-cup raisins
Granulated sugar

Cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy
Add molasses and egg
Mix well
Combine flour, baking soda, spices, and salt
Add to creamed mixture
Mix well, and then stir in raisins
Cover and chill for 1 hour for easy shaping
Shape dough into 1" balls
Roll in sugar to coat well
Place on a greased cookie sheet
Bake at 350* for 10-12 minutes or until set
The cookies will flatten and crack after baking

Makes about 3 dozen

Carrot Raisin Cookies

1-cup all-purpose flour
1-cup natural bran
¼-cup lightly packed brown sugar
2-tsp baking powder
1-tsp ground cinnamon
½-tsp salt
½-cup grated carrot
¼-cup chopped raisins
1-egg
2/3-cup 2% milk
2-tbsp butter or margarine, melted
1-tbsp molasses
1-tsp vanilla

Lightly oil, or spray with non-stick spray, two baking sheets, or use non-stick baking sheets
In a mixing bowl, combine flour, bran, brown sugar, baking powder, cinnamon, and salt
Stir in carrot and raisins
In a small bowl, beat together the egg, milk, butter, molasses, and vanilla
Make a well in dry ingredients
Pour in milk mixture and mix just until dry ingredients are moistened
Batter will be rough and lumpy
Drop by rounded tablespoons about 2” apart onto prepared baking sheets to make 26 equal mounds
Bake in preheated 400* oven for 18 minutes or until browned

Makes about 2 dozen

Chocolate Chunk Cookies

½-cup butter, or margarine, at room temperature
1/3-cup granulated sugar
¼-cup firmly packed brown sugar
1-large egg
½-tsp almond extract
1 1/3-cup all-purpose flour
½-tsp baking soda
½-tsp salt
4-oz semi-sweet chocolate
½-cup rolled oats, or chopped almonds and pecans, or granola
½-cup sultana raisins

In a medium bowl, beat together the butter with both sugars until pale beige and fluffy
Beat in egg and almond extract
In a separate bowl, sift together flour, baking soda, and salt
Gradually stir flour mixture into butter mixture until smooth
Chop chocolate roughly into ¼” to ½” chunks
Add to cookie dough along with the oats (or chopped nuts or granola) and the raisins
Work in with your hands until all ingredients are well combined
Drop by tablespoons about 2” apart onto greased cookie sheets
Bake for 10-12 minutes in a preheated 375* oven until lightly browned
Leave on cookie sheets for 2 minutes to firm up
Transfer to a wire rack and let cool completely

Makes about 2 dozen

Cinnamon Crescents

Pastry:
½-cup unsalted butter, cold, cut into pieces
1-cup all-purpose flour
4-oz cream cheese, cold, cut into pieces
½-cup raspberry jam
Filling:
¼-cup brown sugar
1/3-cupfinely chopped walnuts
1-tbsp cinnamon
1-tbsp cocoa
Glaze:
1-egg
2-tbsp cream
1/3-cup coarse white sugar, or regular sugar

Make the pastry by cutting the butter into the flour until crumbly
Cut in the cream cheese until crumbly
Gather the dough together and form a ball
Knead a few times
Divide the dough in half, and make into two balls
Wrap and refrigerate until ready to use
The pastry can also be made in a food processor, just process enough for the dough to come together
Prepare the filling by combining the brown sugar, nuts, cinnamon, and cocoa
Preheat the oven to 350*
Roll out each dough ball into a 12” circle 
The thinner the pastry, the crispier the cookies will be
Spread each round with a thin layer of jam
Sprinkle the filling on and pat in firmly
Cit each circle into 12 wedges and roll each wedge up tightly from the outside edge
Butter a cookie sheet well or line with parchment paper
Arrange the crescents on the cookie sheet
Combine the egg and cream
Brush the cookies with the glaze and sprinkle with sugar
Crescents can now be frozen
Bake for 20-25 minutes until golden
Frozen crescents will take slightly longer to bake

Makes 2 dozen

Oatmeal Cookies

1-cup shortening or hard margarine
1-cup granulated sugar
2-cups all-purpose flour
1-tsp salt
1-tsp baking powder
2-cups rolled oats
½-cup warm water
1-tsp vanilla
1-tsp baking soda

Beat shortening or margarine until soft and creamy
Add sugar and beat until somewhat fluffy
In another bowl, mix together the flour, baking powder, salt, and oats
Stir the vanilla and soda into the warm water
Gradually add the oat mixture and liquid alternately to the shortening
Use your hands if necessary to get it mixed well
If dough is too soft to roll, chill for a little while
Roll out quite thin (1/8”) and cut cookies into 2” rounds
Save scraps and re-roll to use all the dough
Bake on greased cookie sheets in a 375* preheated oven until slightly brown
Lift from cookie sheets and let cool on paper towels

Makes about 5 dozen

Optional Date Filling

2-cups chopped, pitted dates
1/3-cup brown sugar
1 ¼-cup water
1-tbsp all-purpose flour
1-tsp vanilla

Combine all ingredients in a saucepan and boil, stirring until thickened, but not stiff
Cool
Spread on oatmeal cookies and top with another cookie

White Chocolate Chunk & Macadamia Nut Cookies

¾-cup firmly packed brown sugar ½-cup butter, softened 1-egg 1 ½-tsp vanilla 1 1/3-cup all-purpose flour ½-tsp baking powder ½-tsp baking soda ½-tsp salt 2(3oz)-bars of white chocolate, cut into ½” pieces ¾-cup salted macadamia nuts, coarsely chopped

Heat oven to 350°F
In a large mixing bowl, combine brown sugar, butter, egg, and vanilla
Beat at medium speed, scraping bowl often, until well mixed, about 1-2 minutes
Reduce speed to low
Add flour, baking powder, baking soda, and salt
Continue beating for 1-2 minutes, scraping bowl often
Stir in white chocolate and nuts by hand
Drop rounded spoonfuls, 2” apart onto greased cookie sheet
Bake for 9-12 minutes or until lightly golden
Cool 1 minute
Remove from cookie sheets

Makes 24

Easy No-Bake Cookies

Mix sugar, butter, cocoa, and milk in a large saucepan
Bring to a boil for about 5 minutes, stirring constantly
Remove from heat and add peanut butter
Stir until blended
Add rolled oats, peanuts, vanilla, and salt
Pour into 8"x8" square pan and chill
Cut into squares.

No-Bake Peanut Butter Drops
Sent in by C.B., Thanks

1-cup light corn syrup
¼-cup sugar
1-cup crunchy peanut butter (can use smooth)
1-tsp vanilla
5 to 6-cups cornflakes (may need more)

Boil the corn syrup and sugar in a large saucepan
Add the peanut butter and stir until smooth
Remove the pan from the heat and stir in the vanilla and cornflakes
Use a scoop or drop by heaping teaspoonfuls onto waxed paper
Store in an airtight container

Makes about 5 dozen

Raspberry Pinwheel Refrigerator Cookies

1 3/4- cups all-purpose flour
2-tsp baking powder
1/4-tsp salt
1/2-cup margarine
1-cup granulated sugar
1-egg
1-tsp vanilla
1/2-cup raspberry jam
1/2-cup flaked coconut
1/3-cup finely chopped pecans or walnuts

Combine flour, baking powder, and salt
Cream margarine, sugar, egg, and vanilla together thoroughly
Add dry ingredients, mixing well
Work with hands to smooth dough
Roll dough between 2 sheets of waxed paper, lightly dusted with flour, to a 12x9" rectangle
Combine jam, coconut, and nuts
Spread evenly over dough leaving a 1/2" border
Roll up tightly, jellyroll fashion, using waxed paper to help, starting from long side
Press edge to seal and shape into a roll
Wrap in plastic wrap
Chill overnight
Cut into 1/4" thick slices
Place on greased baking sheets
Bake at 375* for 10-15 minutes or until golden

Rolls can be frozen for later use, and thawed out overnight in refrigerator before slicing

Easy 3 Ingredient Peanut Butter Cookies

1-cup smooth peanut butter
½-cup sugar
1-egg

Mix together all 3 ingredients
Divide into 12 pieces
Roll each piece into a ball
Flatten with a fork onto an ungreased cookie sheet (or parchment lined)
Bake at 325°F for 15 minutes
DO NOT OVERBAKE
Cool on wire rack

Makes 12

Ann’s Empire Biscuits
Sent in by Ann, Thanks

½-lb butter (salted)
½-cup icing sugar
½-cup corn starch
2-cups flour
2-tbsp milk
Raspberry jam
Icing
Candied cherries to decorate the top

Cream butter and sugar together
Add sifted dry ingredients alternately with milk
Form into ball and chill for about 15 minutes
Roll out between wax paper and cut into desired shapes
Bake 10-15 minutes at 325*F (don’t brown)
Fill with raspberry jam
Mix icing sugar with a little milk until icing is spreadable
Ice cookies and top with a candied cherry

Cranberry-Cherry Chinese Chew Cookies

1¼-cup flour 1-cup granulated sugar 1-tsp baking powder ½-tsp almond extract ¼-tsp salt ½-cup chopped dried cranberries ½-cup chopped dried cherries 1-cup coarsely chopped macadamia nuts 3-eggs, beaten Confectioner’s sugar for topping

Preheat oven to 350*F
Mix flour, sugar, baking powder, and salt in a bowl
Stir in cranberries, cherries, nuts, eggs, and almond extract
Mix well
Spoon onto a parchment lined cookie sheet
Bake for 15-20 minutes
Let cool, and sprinkle with confectioner’s sugar

Yield: 2 dozen

Teresa's Chinese Chews
Posted on our former discussion board by Teresa

1-cup sugar
2-cups flour
2-tsp baking powder
1/4-tsp salt
1-cup chopped nuts (pecans)
1-cup chopped dates
2-eggs (3 if dough doesn't stick)

Sift together sugar, flour, baking powder, and salt
Add nuts & dates
Beat eggs and add slowly to dry/date/nut mixture
Form into tiny balls
Roll in granulated or 10X sugar
Bake on greased baking sheet or use parchment paper at 350*F for about 10 minutes

Jennifer's Peanut Butter Cookies
Sent in by Jennifer, Thanks

1-cup peanut butter
1-egg
1-cup of sugar
1-tsp vanilla extract

Mix all ingredients together in a bowl
Roll mixture into little peanut butter balls
Flatten peanut butter balls with fork
Bake at 375*F for 10-12 minutes

Peanut Oatmeal Raisin Rounds

1-cup sugar
1-cup firmly packed brown sugar
1/2-cup margarine or butter, softened
1/2-cup peanut butter
1-tsp vanilla
3-eggs
11/2-cups all-purpose flour
1-tsp salt
1-tsp baking soda
2-cups rolled oats
1-cup raisins
1/2-cup wheat germ

Heat oven to 350*F
Lightly grease cookie sheets
In a large bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and eggs
Beat until light and fluffy
Lightly spoon flour into measuring cup and level off
Add the flour, salt, and baking soda; mix well
Add oats, raisins, and wheat germ; mix well
Drop by rounded tablespoons 3-inches apart onto greased sheets
Bake for 9-11 minutes, or until golden brown
Cool 1-minute and then remove from cookie sheets

Makes 3 1/2-dozen

Ginger Cookies

1/2-cup vegetable oil
1/2-cup molasses
1/2-cup liquid honey
1-egg
1 3/4-cups all-purpose flour
2-tsp baking soda
2 1/2-tsp ginger
1-tsp cinnamon
1/4-tsp cloves

Combine oil, molasses, honey and egg in a small bowl
Combine remaining ingredients in a large bowl
Add molasses mixture
Mix well
Drop by spoonfuls on to lightly greased baking sheets
Bake at 350° F for 8 to 10 minutes, or until set
 

Molasses Spice Cookies
 

1 1/4-cup firmly packed brown sugar 1/2-cup shortening 1/4-cup margarine 2-tbsp molasses 1-tbsp milk 1-tbsp vanilla 1-egg 2 1/4-cups all-purpose flour 1-tsp cinnamon 1-tsp salt 3/4-tsp baking soda 1/2-tsp ground cloves 1/2-tsp nutmeg 1-cup coarsely chopped pecans Granulated sugar

Preheat oven to 375*F
Combine brown sugar, shortening, margarine, molasses, milk, and vanilla in a large bowl
Beat with an electric mixer at medium speed until well blended
Beat the egg into the mixture
Combine flour, cinnamon, salt, baking soda, cloves and nutmeg
Mix into creamed mixture just until blended
Stir in pecans
Wrap dough in plastic wrap and refrigerate at least 1 hour
Keep chilled until ready to use
Shape the dough into 1-inch balls
Roll in granulated sugar
Place 3-inches apart on an ungreased baking sheet
Bake one baking sheet at a time for 8-10 minutes for chewy cookies and 11-13 minutes for crisp cookies
DO NOT OVERBAKE
Cool 2-minutes on baking sheet
Remove cookies to cool completely on wire racks

Makes about 3 dozen cookies

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