Category: Cookies

Molasses Sugar Cookies

Serves: 3 dozen

Source: Anne Marie

Serves: 3 dozen
Source: Anne Marie

Ingredients:

  • 3/4 cup canola oil
  • 1 cup white sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup white sugar for coating

Instructions:

  1. Preheat oven to 375 degrees. Cream together vegetable oil, sugar, molasses, and egg.
  2. Combine flour, baking soda, cinnamon, cloves, ginger, and salt. Mix dry ingredients with vegetable oil, sugar, molasses, and egg. Cover and refrigerate for 4 hours.
  3. Shape into balls and roll in granulated sugar. Bake at 375 degrees for 7 to 9 minutes. Cool on wire rack.

Chocolate Chip Biscotti

Serves: 40 cookies

Source: AnneMarie

Serves: 40 cookies
Source: AnneMarie

Ingredients:

  • 1/2 cup canola margarine
  • 1 cup sugar
  • 3 eggs
  • 2 tsp irish cream liquor
  • 2 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cups chocolate chips
  • 1/2 cups pecans

Instructions:

  1. Beat butter and margarine until fluffy. Beat in eggs one at a time; beat in Irish cream liquor. In a separate bowl, stir together flour, baking powder, and salt. Add to butter mixture all at once stirring just until combined. Add chocolate chips and pecans.
  2. Turn dough onto to a lightly floured surface. Divide dough in half and shape into two 12 inch long logs. Place 4 inches apart on a greased baking sheet. Flatten until about 3 inches wide leaving the top slightly rounded. Bake at 325 degrees for about 22 minutes or until firm and beginning to turn brown. Remove from oven and let cool for ten minutes.
  3. Transfer to a cutting board and cut diagonally into 1/2 inch thick slices. Place slices on baking sheets and bake another 18 minutes until dry and crisp. Let cool on a rack.
    Note: Baking times listed are for a convection oven. For a conventional oven, bake cookies for 30 minutes for the first bake and then bake an additional 30 minutes for the second baking.

Coconut Tea Squares

Serves: 12

Source: Anne Marie

Serves: 12
Source: Anne Marie

Ingredients:

  • 1/4 cup canola margarine
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 cup white flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 3/4 cup raspberry jam
  • 2 egg whites
  • 1/2 cup white sugar
  • 1 tsp. vanilla
  • 1 cup coconut

Instructions:

  1. Cream sugar and canola margarine. Beat in egg yolks.
  2. Combine flour, baking powder, and salt. Add to sugar mixture alternately with the milk. Spread batter in a greased 8 inch baking dish and bake for 20 minutes at 325 degrees. Let cool.
  3. Spread crust with raspberry jam.
  4. Beat eggs until stiff. Gently fold in sugar. Add vanilla and coconut and spread over raspberry jam. Bake an additional 5 to 10 minutes at 325 until lightly browned.

Chocolate Macaroons

Serves: 30 macaroons

Source: Helen McGill

Serves: 30 macaroons
Source: Helen McGill

Ingredients:

  • 2 cups white sugar
  • 6 tablespoons cocoa powder
  • 1/2 cup milk
  • 1/3 cup canola margarine
  • 1/2 tsp. vanilla
  • 3 cups rolled oats
  • 1 cup coconut, shredded

Instructions:

  1. In a medium saucepan, combine sugar, cocoa, margarine,and milk. Cook over medium high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly.
  2. Remove from heat. Stir in vanilla. Add rolled oats and coconut and mix well. Drop by tablespoons onto a cookie sheet lined with wax paper. Cool until firm. Store in an airtight container.

Chocolate Balls

Serves: 24

Source: Trellis Taylor

Serves: 24
Source: Trellis Taylor

Ingredients:

  • 2 large eggs, beaten
  • 1 cup brown sugar
  • 1/2 cup canola margarine
  • 1 cup marachino cherries, finely chopped
  • 1 cup dates, finely chopped
  • 1 cup coconut
  • 2 cups graham cracker crumbs

Instructions:

  1. In a heavy saucepan, combine brown sugar, margarine, and eggs. Cook over low heat stirring constantly. Add chopped dates and continue to cook until the dates are soft. Remove from the heat. Stir in coconut, cherries, and graham cracker crumbs. Let mixture cool and then roll in balls and dip in chocolate.
  2. Melt wafers in microwave on medium for 3 to for minutes stirring occasionally. Dip chocolate balls in chocolate and let cool. Refrigerate.