Chocolate Chip Cookies
2¼ cups unsifted flour
1 teaspoons baking soda
1 teaspoons salt
Mix the flour, baking soda, and salt in a bowl, set aside. In a large bowl, cream the butter, shortening, sugars, and vanilla. Then lightly mix in the eggs. Add the flour mixture, then add the choclate chips. Drop teaspoon fulls onto ungreased cookie sheet
Grandma Jean's Oatmeal Raisin Cookies
Mix flour, baking soda and salt. Cream the shortening and sugars, then mix in the eggs. Add in the flour mixture and mix until the dough balls up and cleans the sides of the bowl. Roll dough into 1 inch balls, flatten, then press a fork into the top to form the traditional cross-hatch pattern. Place on ungreased baking sheet about 2 inches on center.
Mix flour, cream of tartar, baking soda and salt. Cream the shortening and sugar, then lightly mix in the eggs. Add in the flour mixture and mix until the dough balls up and cleans the sides of the bowl. Roll dough into ¾ inch balls, roll in topping mixture and place on ungreased baking sheet about 2 inches on center.
White granulated sugar for topping
Mix flour, baking soda, salt, cinnamon, cloves, and ginger. Cream the butter, shortening, sugar, then mix in the molasses. Then lightly mix in the eggs. Add the flour mixture and mix until the dough balls up and cleans the sides of the bowl. Roll into 1 to 1¼ inch balls, and dip the top in sugar, and place onto ungreased baking sheet .
Powdered sugar for coating
Cream shortening, sugar, and vanilla together until creamy. Mix flour and salt, then add to shortening mixture. Mix in nuts. Shape into ½ to ¾ inch balls. Place on ungreased baking sheet. Bake at 350° F for 15 minutes. Remove from oven and quickly roll the hot cookies in the powdered sugar. Let them cool and roll again in the powdered sugar.
I've had people refer to these cookies as `crack` they're so addictive. I learned to love these while working a summer/winter job with caterer.
Beat butter and sugar together until creamy. Add egg yolk and a dash of salt. Stir in flour and beat until smooth. Roll into ¾ to 1 inch balls, and dip into lightly beaten egg white. Roll in chopped nuts.With your finger or a mellon baller (not your thumb, despite the name), make a small depression in the top of each cookie and fill with rasberry or strawberry jam or preserve - preferably homemade.
1 cup sliced almonds
1¾ cup all-purpose flour
½ cup granulated sugar
½ cup brown sugar
1 tsp grated fresh lemon zest
½ tsp cinnamon
½ tsp salt
12 tbsp unsalted butter, softened
2 large egg yolks
1 tsp pure almond extract
1 tsp lemon zest
2 tsp fresh lemon juice
½ cup dried blueberries
½ cup blueberry preserves
Rather than the dried and preserved blueberries, I use canned blueberries and drain the water
Preheat on convection bake mode at 350° F.
Toast almonds in a single layer in a shallow baking pan,
stirring once, until golden brown, 3 to 5 minutes. Cool completely.
Pulse flour, sugar, 1 teaspoon lemon zest, cinnamon, and salt
in a food processor until combined, then add butter and pulse until
mixture resembles a coarse meal. Add egg yolks and almond extract,
process until mixture begins to just come together in a clump.
Transfer 1 ¼ cups packed dough to a bowl and stir in almonds
(some almonds will break) for almond crumble topping.
Gather remaining dough into a ball. Generously butter or spray with cooking spray,
bottoms and sides of a nonstick mini-muffin pan with 24 (&frac18 cups).
Press 1 tbsp dough into bottom and up sides of each muffin cup. Chill until dough is firm, about 15 minutes.
Stir lemon zest, 2 tsp lemon juice, dried blueberries
and blueberry preserves in a small bowl.
Spoon a rounded teaspoon of blueberry mixture
into each dough lined muffin cup.
Crumble one rounded teaspoon almond topping evenly into each cup.
Bake on convection bake mode at 350° F. until toping is deep golden brown
and filling is bubbling, about 25 minutes. Cool completely in muffin pan on a rack.
Loosen edges carefully with a small knife, and then carefully remove from pan.
If you like the cookies, send me a note - thanks!