Cookie Recipes to Make and ShareTo make time for quilting it is important to be organized in other areas of life... easy cookie recipes might just be the order of the day! If you like to have quilting friends over to work on projects, or have family demands like bag lunches and bake sales, this will help save time for quilting!
Let the Baking Begin!Peanut Blossoms(Metric measurements are in brackets) Hard margarine (or butter), softened 1/2 cup (125 mL) Smooth peanut butter 1/2 cup (125 mL) Brown sugar, packed 1/2 cup (125 mL) Granulated sugar 1/2 cup (125 mL) Large egg 1 Milk 2 tbsp. (30 mL) Vanilla extract 1 tsp. (5 mL) All-purpose flour 1 3/4 cups (425 mL) Baking soda 1 tsp. (5 mL) Salt 1/2 tsp. (2 mL) Granulated sugar, approximately 1/3 cup (75 mL) Milk chocolate kisses, approximately 54  Cream first 4 ingredients in large bowl. Add next 3 ingredients. Mix well.
Combine next 3 ingredients in small bowl. Add to peanut butter mixture in 2 additions, mixing well after each addition until no dry flour remains. Roll into 1 inch (2.5 cm) balls. Roll balls in second amount of granulated sugar in same small bowl until coated. Arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Bake in 375°F (190°C) oven for about 10 minutes until golden. Remove from oven. Immediately place 1 chocolate kiss on top of each cookie. Press down until cookie cracks around edge. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 54 cookies. Pecan Chip Cookies (Metric measurements are in brackets) Hard margarine (or butter), softened 1 cup (250 mL) Brown sugar, packed 1 1/2 cups (375 mL) Granulated sugar 1/2 cup (125 mL) Large eggs 2 Vanilla extract 1 1/2 tsp. (7 mL) All-purpose flour 2 1/2 cups (625 mL) Baking powder 1 tsp. (5 mL) Baking soda 1 tsp. (5 mL) Salt 1/2 tsp. (2 mL) Semi-sweet chocolate chips 2 cups (500 mL) Chopped pecans 1 cup (250 mL)
Combine next 4 ingredients in medium bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Add chocolate chips and pecans. Mix well. Drop, using 1 tbsp. (15 mL) for each, about 2 inches (5 cm) apart onto greased cookie sheets. Bake in 350°F (175°C) oven for about 10 minutes until edges are golden. Let stand on cookie sheets for 5 minutes. Remove cookies from cookie sheets and place on wire racks to cool. Makes about 84 cookies. Gingersnaps (Metric measurements are in brackets) Hard margarine (or butter), softened 3/4 cup (175 mL) Granulated sugar 1 cup (250 mL) Large egg 1 Fancy (mild) molasses 1/2 cup (125 mL) All-purpose flour 2 1/2 cups (625 mL) Baking soda 2 tsp. (10 mL) Ground ginger 2 tsp. (10 mL) Ground cinnamon 1 tsp. (5 mL) Salt 1/2 tsp. (2 mL) Granulated sugar, approximately 1/4 cup (60 mL)  Cream margarine and first amount of sugar in large bowl. Add egg. Beat well. Add molasses. Beat until smooth.
Combine next 5 ingredients in medium bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Roll into 1 inch (2.5 cm) balls. Roll each ball in second amount of sugar in small bowl until coated. Arrange about 2 inches (5 cm) apart on greased cookie sheets. Bake in 350°F (175°C) oven for about 10 minutes until just firm. Let stand on cookie sheets for about 5 minutes before removing to wire racks to cool. Makes about 7 1/2 dozen (90) cookies.
|
Cream first 3 ingredients in large bowl. Add eggs 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.
