Cook Kit

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1. 
   Bear Says:
   November 4th, 2009 at 9:40 am

   if you like peanut butter cookies easy to make as well

   this site has great cookie recipes i use a lot plus many other kinds of recipes you can trie .

2. 
   palmermom3 Says:
   November 4th, 2009 at 10:40 am

   You can do anytning from sugar to peanut butter cookies. Try mixing it up a little. try adding a hershey’s kss to the middle of the peanut butter cookie. Or making stained glass cookies with the sugar cookie dough.

3. 
   strawberry5213 Says:
   November 4th, 2009 at 11:31 am

   This one is :

   PUMPKIN COOKIES

   1/2 cup butter, softened
   1 1/4 cups packed brown sugar
   2 eggs
   1 teaspoon vanilla extract
   1 1/2 cups canned pumpkin
   2 1/2 cups all-purpose flour
   4 teaspoons baking powder
   1/2 teaspoon ground cinnamon
   1 teaspoon ground nutmeg
   1/4 teaspoon ground cloves

   Preheat oven to 375 degrees F (190 degrees C).
   Cream butter and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
   Sift dry ingredients, then blend into the “wet” ingredients. Mix well.
   Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 – 15 minutes. Cool. Best eaten if you let them “ripen” for a day. Store in a sealed container.

4. 
   derek c Says:
   November 4th, 2009 at 11:45 am

   I know your mum is making oatmeal raisin, this recipe is fantastic. I make them for my wife’s work and they think they are the best they have ever had.
   Coconut Oatmeal and Raisin Cookies
   INGREDIENTS:
   •1 cup butter
   •1 cup brown sugar, firmly packed
   •1 cup granulated sugar
   •2 eggs
   •2 teaspoons vanilla
   •2 cups sifted all-purpose flour
   •1 teaspoon salt
   •1 teaspoon baking soda
   •1 teaspoon baking powder
   •1 cup rolled oats, quick
   •2 cups coconut
   •2 cups raisins
   PREPARATION:
   Cream butter, add sugar slowly and beat until light and fluffy. Add eggs and vanilla. Beat well. Sift together flour, salt, soda and baking powder; add (stir in) in 4 parts. Mix in oats,raisins and coconut. Drop by tablespoon onto un-greased baking sheets.
   Bake in moderate oven, about 375° for 12 to 15 minutes, or until golden brown.
   Makes about 2 dozen cookies.

5. 
   andythecoolio Says:
   November 4th, 2009 at 12:16 pm

   oh i have the best recipe ever! even though i’m a 11 yr old boy… here it is i’ll make it a nice setted out way.
   this is for your mom if she drinks coffee.
   1 cup (1/2 lb.) butter or margarine, at room temperature
   1 cup sugar
   1 large egg, separated
   3 tablespoons almond-flavor liqueur, such as amaretto, or 1 tablespoon almond extract
   2 teaspoons grated orange peel
   About 2 cups all-purpose flour
   1/2 teaspoon baking powder
   1/4?teaspoon salt
   1 1/4?cups sliced almonds

   1. In a large bowl, with a mixer on medium speed, beat 1 cup butter
   and sugar until smooth. Add egg yolk, liqueur, and orange peel and
   beat until well blended.

   2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to
   butter mixture; stir to mix, then beat until well blended. Gather dough
   into a ball, divide in half, and flatten each portion into a disk;
   wrap each tightly in plastic wrap and freeze until firm enough to roll
   without sticking, about 30 minutes.

   3. Unwrap dough. On a lightly floured surface, with a floured rolling
   pin, roll one disk at a time to about 1/4 inch thick. With a floured,
   2-inch round cutter, cut out cookies. Place about 2 inches apart on
   buttered 12- by 15-inch baking sheets. Gather excess dough into a ball,
   reroll, and cut out remaining cookies.

   4. In a small bowl, beat egg white with 1 teaspoon water to blend.
   Brush cookies with mixture and sprinkle or arrange about 1/2
   teaspoon sliced almonds on each.

   5. Bake cookies in a 325° until lightly
   browned, about 15 minutes; if baking two sheets at once in one oven,
   switch their positions halfway through cooking. Let cookies cool on
   sheets for 5 minutes, then use a wide spatula to transfer to racks
   to cool completely.

   this is a oatmeal one a chewier one and one that is really healthy.Chewy Oatmeal Cookies

   3/4 c butter or shortening
   1 1/4 c brown sugar, firmly packed
   1 egg
   1/3 c milk
   1 1/2 tsp. vanilla
   3 cups oats, rolled
   1 cup flour
   1/2 tsp. baking soda
   1/2 tsp. salt
   1/4 tsp. cinnamon
   1 c raisins
   1 c walnuts, chopped

   Heat oven to 375 F. Lightly grease cookie sheet with shortening.
   Combine shortening, brown sugar, egg, milk, and vanilla; beat with
   mixer on high speed to blend well. Combine oats, flour, baking soda,
   salt and cinnamon; add to shortening mixture and combine until just
   blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto
   greased cookie sheet, 2 inches apart. Bake for 10-13 min., or until
   lightly browned.

   Healthy Oatmeal Cookies

   1 lb. Pitted dates
   2 cups Water
   1/3 cup Tahini (Old Fashioned Peanut Butter May be substituted)
   1 cups Wheat germ
   9 cups Old fashioned rolled oats
   2 tsp. Baking powder
   2 tsp. Baking soda
   1/2 tsp. Salt
   2 1/2 tsp. Vanilla
   2 cups Chopped Nuts
   2 1/2 cups Raisin

   Heat over to 350F. Chop dates in food processor. Add part or all of the
   water and blend until dates are pureed. Pour puree and any remaining
   water into a very large mixing bowl. Add peanut butter and blend well.
   Add wheat germ, oats, baking powder, baking soda, and salt and blend
   well. Add vanilla while beaters are mixing the dough. Slowly blend in
   nuts and raisins. Batter will be very stiff. Blend until all ingredients
   are evenly distributed. Drop onto non-stick sprayed cookie sheet and
   flatten with a floured fork. These cookies won’t spread so may be baked
   close together. Bake 12 to 15 minutes. Store in refrigerator.

   this for you i know you hate chocholate chip cookies but this is similar but not relaly chocolate chip. it is called the forgotten kiss cookies. i have another to.

   FORGOTTEN KISS COOKIES

   30 Hershey’s Kisses Milk Chocolate
   2 egg whites
   1/8 tsp. cream of tartar
   1/8 tsp. salt
   1 tsp. vanilla extract
   2/3 cup white sugar

   Heat oven to 375 degrees F. Grease cookie sheet. Remove wrappers
   from kisses.

   Beat egg whites with cream of tartar, salt, and vanilla in medium bowl
   until soft peaks form. Gradually add sugar, one tablespoon at a time,
   beating 4 to 5 minutes, or until stiff peaks form, mixture is glossy,
   and sugar is dissolved.

   Drop meringue by half teaspoons onto prepared cookie sheet; top with
   chocolate piece. Cover chocolate piece with small teaspoon meringue,
   making certain to completely cover chocolate. Place cookies in hot
   oven. Turn off oven and allow cookies to remain overnight or until
   oven has cooled completely.

   another one for the young girl i’m sure you’ll love this. Ricotta Cookie

   2 cups sugar
   1 cup butter, softened
   15 oz ricotta cheese
   2 tsp vanilla
   2 large eggs
   4 cups flour
   2 TBS baking powder
   1 tsp Salt
   1 1/2 cup powdered sugar
   3 TBS milk
   red and green sugar crystals

   Preheat oven to 350. On low, beat sugar and butter until blended.
   Increase speed to high, beat until light and fluffy, about 5 mins.
   On medium, beat in ricotta, vanilla, eggs until combined. Reduce speed to low,
   add flour, baking powder, Salt, beat
   until dough forms. Drop by level Tablespoons about 2 ” apart on baking sheet.
   Bake 15 minutes until very lightly golden (will be soft). Remove to rack to cool. Stir
   powdered sugar and milk until smooth, spread on cooled cookies, sprinkle with sugars.
   Dry completely.

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