Over the years the cookies I like may be repeated. I hope for those of you who may have these, you will continue to enjoy them. Click on Read More and find the recipes for Orange Spritz Cookies, Cardamon Cookies, Poppyseed Cookies, Chewy Almond Cookies and Chocolate Peanut Chips.
1/2 cup butter (no substitute), softened
1 pkg. (3 ozs.) cream cheese, softened
1/2 cup packed brown sugar
2 tsps. grated orange peel
1/2 tsp. orange or vanilla extract
1 1/2 cup flour
1/4 tsp. salt
Colored sugar
In mixing bowl, cream the butter, cream cheese and brown sugar. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture. Using a cookie press fitted with the disc of your choice, press cookies 1 inch apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375 degrees for 6-9 minutes or lightly browned. Cool for two minutes before removing to wire racks. Yield: about 5 1/2 dozen.
Chocolate Peanut Chips
1/2 cup butter (1 stick), room
temperature
3/4 cup creamy peanut butter
1/3 cup granulated white sugar
1/3 cup packed brown sugar
1 large egg
2 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
60 or so (1 bag) mini baking kisses or large chocolate chips
Extra granulated white sugar for rolling
Preheat oven to 375 degrees.
Mix together room temperature butter and peanut butter. When blended add white and brown sugar, mix again, then add egg, milk, and vanilla extract, mix again. Gently stir in flour mixed with baking soda and salt. Roll dough into grape sized balls (chilling dough for one hour makes the rolling easier. Roll in granulated white sugar and place on ungreased cookie sheets. Bake about 8 minutes, until lightly browned. Place a mini kiss in the center
of the cookies right away, pressing gently. The cookies will crack but that is ok. Remove from pan and let cool. Yield: 5 dozen small cookies.
Cardamon Cookies
2 cups butter (no substitutes) softened
2 1/2 cups confectioner's sugar, divided
1 1/2 tsp. almond extract
3 3/4 cups flour
1 cup finely chopped walnuts or pecans
1 tsp. ground cardamom
1/8 tsp. salt
In mixing bowl, cream butter and 1 1/2 cups confectioner's sugar until smooth. Beat in extract. Combine the flour, walnuts, cardamom and salt; gradually add to the creamed mixture. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 15-17 minutes or until edges are golden. Roll warm cookies in remaining confectioner's sugar. Cool on wire racks. Yield: 6 dozen.
Chewy Almond Cookies
3 tbsps. butter, softened
1 cup packed brown sugar
1 egg
1/4 tsp. vanilla extract
1/4-1/2 tsp. almond extract or to taste
1 1/2 cups flour
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 cup chopped almonds
In mixing bowl, cream butter and brown sugar. Add egg and extracts, mix well. Combine flour, baking soda, and cinnamon; gradually add to the cream mixture and mix well. Shape into two 1 inch rolls; wrap each in plastic wrap. Refrigerate overnight. Unwrap; cut into 1/4 inch slices. Place 2 inches apart on greased baking sheets. Sprinkle with almonds. Bake at 350 degrees for 7-10 minutes or until slightly browned. Cool for 2-3 minutes before removing to wire racks. Yield: 4 1/2 dozen.
Poppyseed Cookies
1 cup butter, softened
3/4 cup sugar
1 egg
1 tsp. vanilla extract and/or flavoring of your choice
2 cups all purpose flour
1/2 cup finely ground almonds
1/2 cup poppy seeds
1/4 tsp. salt
Colored sugar, if desired
Cream butter. Add sugar, egg, and vanilla. Mix well.
In separate bowl, mix together flour, almonds, poppy seeds, and salt. Gradually add to the butter mixture and beat well.
Divide dough in half and roll into logs. Roll logs in colored sugar, if desired.
Wrap in waxed paper and chill for a few hours. Preheat oven to 325 degrees. Slice logs about 1/4 inch thick and bake at 325 degrees for for about 12 minutes or until the edges start to brown.
Prep time: 5 minutes plus chilling time. Baking time: 12 minutes per sheet. Yield: 42-50 cookies.