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Cookies

Anise Hyssop/Almond Calendula Drops Chocolate Mint/Chip Ginger Cranb. Chews Lemon Basil Snaps Mint Cookies
Anise Hyssop Drops Cardamom Clove Cookies Herb Cookies Lemon Thyme Seed Cookies



on this pageAnise Hyssop & Almond Butter Cookies
Ingredients
1 cup sugar
¼ cup anise hyssop florets, removed from stem
1 extra large egg
12 tbsp unsalted butter in 12 pieces
½ tsp vanilla extract
2 cups flour
scant ½ tsp salt
3 oz almonds lightly toasted and coarsely chopped

Combine sugar and florets in a food processor and pulse till blended. Add egg and process about 1 minute. Add butter and vanilla and process about 1 minute. Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated. Add almonds and just mix - do not overprocess. Turn dough onto a lightly floured surace and gather into a ball. Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter. Chill for 1 hour or till firm. Preheat oven to 350°F. Slice dough less than ¼-inch thick. Place at least ½-inch apart on ungreased baking sheet. Bake about 12 minutes or till edges are golden brown.



on this pageAnise Hyssop Drop Cookies
Ingredients
1/3 cup anise hyssop florets, removed from stem
3 eggs
1 cup sugar
½ tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp salt

Preheat oven to 325°F. Line 2 to 3 cookie sheets with aluminum foil (lightly greased). Chop florets fine. With electric mixer, beat eggs till thick and lemon-colored. Add sugar and flower petals and beat for 5 minutes, then add vanilla. Sift together flour, baking powder and salt and add to egg mixture. Continue beating for 5 minutes longer. Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart. Bake till they begin to color (about 12 to 15 minutes). Makes about 3 dozen.



on this pageCalendula Drop Cookies
Ingredients
6 to 8 fresh calendula blossoms
½ cup butter, room temp
½ cup sugar
grated rind of 2 oranges
2 tbsp orange juice concentrate at room temp
1 tsp vanilla
2 eggs, lightly beaten
2 cups flour
2½ tsp baking powder
¼ tsp salt
1 cup almond halves

Preheat oven to 350°F. Lightly grease 2 cookie sheets. Rinse flowers. Pull off petals and set aside. In a bowl, cream butter, sugar and orange rind till fluffy. Add orange juice concentrate and vanilla. Mix in eggs, stirring till blended. Sift together flour, baking powder and salt. Blend calendula petals and dry ingredients into creamed mixture. Drop dough by teaspoonfuls onto cookie sheet. Press an almond half on top of each.



on this pageCardamom Cookies
Ingredients
3¾ cups flour
2 cups butter
1½ cups confectioners sugar
1½ tsp almond extract
1 tsp ground cardamom
1/8 tsp salt
1 cup chopped walnuts

Measure all ingredients into a large bowl and knead till well blended. Shape into 1-inch balls and place 2 inches apart on cookie sheets. Bake 20 minutes at 350°F. Roll cookies in additional confectioners sugar if desired. Makes 6 dozen.



on this pageChocolate-Mint/Chip Cookies

Sift together:
2¼ cups flour
1 tsp baking soda
1 tsp salt
1 tbsp powdered chocolate mint (use a coffee mill to grind dried mint)
In a large bowl combine:
½ cup butter
½ cup shortening
¾ cup sugar
¾ cup firmly packed brown sugar
1 tsp vanilla

Beat butter, shortening, sugars and vanilla till creamy. Beat in 2 eggs. Add flour mixture and mix well. Then stir in:

2 cups (12 oz) semi-sweet chocolate bits
1 cup chopped walnuts (optional)

Drop by rounded teaspoonfuls onto greased cookie sheets. Bake at 375°F for 8 to 10 minutes.

Double Chocolate variation: Using the above recipe, combine 6 tbsp of cocoa powder and 2 tbsp of vegetable oil in a small container. Blend thoroughly. When the eggs are beaten in, add the cocoa mixture and beat in thoroughly. Continue on with the recipe.



on this pageClove Cookies
Ingredients
½ cup melted butter
1 cup sugar
1 tsp vanilla extract
1 egg
1 cup flour
1 tsp ground cloves

Stir sugar into melted butter till blended. Stir in Vanilla. Beat in egg till smooth. Stir flour and cloves together and add to butter mix till well blended. Drop by level tsp on cookie sheet. Bake 12 minutes at 350°F or till edges are golden and puffy and tops crinkle and collapse. Cool. Makes 4 dozen.



on this pageGingered Cranberry Chews
Ingredients
2 and 1/3 cups flour
2 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp ginger
1 cup sugar
¾ cup shortening
1 egg
¼ cup molasses
½ cup whole cranberry sauce

Combine all ingredients except cranberry sauce. Blend well and stir in cranberry sauce. Mix thoroughly. Chill at least 1 hour. Shape into balls using a rounded teaspoon. Coat with additional sugar. Bake on ungreased cookie sheets at 375°F for 12 to 15 minutes. Makes about 5 dozen.



on this pageHerb Cookies

Sift together:
2½ cups flour
1 tsp cream of tartar
½ tsp salt
Cream together:
1 cup butter
1½ cups sugar

To the creamed mixture add 2 eggs and beat well. Work in the flour mixture till well blended. Stir in 3 tbsp lemon thyme or other herb. Chill overnight. Roll into walnut sized balls. Bake on greased cookie sheet at 350°F for 10 minutes.



on this pageLemon Basil Snaps

Ingredients
2 cups flour
½ tsp baking soda
¼ tsp salt
¾ cup butter or margarine, room temp
¾ cup sugar
1 egg
1 tbsp grated lemon rind
1 tbsp lemon juice
1/3 cup chopped fresh lemon basil
Topping
1/3 cup finely chopped pistachio nuts
3 tbsp sugar

Combine topping ingredients and set aside. Sift together the flour, baking soda and salt and set aside. In a bowl, cream butter and sugar till light and fluffy. Beat in egg, mixing till combined. Add lemon rind, lemon juice and lemon basil. Stir in the dry ingredients, blending thoroughly. Wrap and chill the dough for 1 hour or till firm. Preheat oven to 350°F. Shape the dough into 1-inch balls. Roll the balls of dough into the topping mixture till well coated. Place 2 inches apart on ungreased baking sheets. Press cookies down with the palm of the hand to flatten them slightly. Bake 10 to 12 minutes or till golden. Transfer to racks to cool. Makes about 5 dozen.



on this pageLemon Thyme Cookies
Ingredients
1 cup soft butter
1½ cups sugar
2 eggs
2½ cups flour
1 tsp cream of tartar
½ tsp salt
3 tbsp dried lemon thyme

Sift together flour, cream of tartar and salt. Cream butter with sugar. Add eggs and mix well. Work in flour mixture till well blended. Stir in lemon thyme. Chill dough overnight. Roll into walnut-sized balls. Bake on greased cookie sheet about 10 minutes at 350°F.



on this pageMint Cookies
Ingredients
1 cup butter (or ½ each butter and shortening)
½ cup sugar
1 tbsp ground dried mint leaves
2 cups flour
¼ tsp salt

Cream butter and sugar. Add mint, flour and salt. Mix thoroughly. Chill dough. Form 1-inch balls and roll in sugar. Press with thumb. Bake at 350°F for 12 to 15 minutes. Makes 3 dozen.



on this pageSeed Cookies
Ingredients
1 cup softened butter
1½ cup sugar
2 eggs
3 cups flour
2 tsp baking powder
1 tsp salt
2 tsp vanilla extract
1 tsp grated lemon peel
1 to 2 tbsp herbs seeds such as: coriander, dill, caraway, anise, fennel, cumin

Sift together flour, baking powder and salt. Cream butter and sugar, then add eggs and mix well. Work in flour mixture and blend well. Add lemon peel, vanilla and seeds and blend well. Chill for at least 4 hours. Roll thin and cut into shapes with a cookie cutter. Bake on a greased cookie sheet about 10 minutes at 350°F.




©1999 by Ernestina Parziale, CH

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