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Recipes in category: Cookie - schafers.net

  1. Anise Cookies
  2. Chocolate Chip Cookies
  3. Christel's Rum Balls
  4. Crackerjack Cookies
  5. German Christmas Butter Cookies
  6. Gingerbread Cookies
  7. Mrs. Fields-Like Chocolate Chip Cookies
  8. Oatmeal Chocolate Chunk Bars
  9. Red Velvet Crinkle Cookies
  10. Traditional German Anise Cookies
  11. Vanilla Horns (Vanillekipferl)

Ingredients:
  • 2 1/2 cup [~= 562.5 ml] all-purpose flour
  • 3 tsp baking powder
  • 1 1/2 tsp crushed aniseed
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup [~= 112.5 ml] butter, softened
  • 1 cup [~= 225 ml] sugar, divided
  • 1 1/4 tsp vanilla extract
  • 2 Eggland's Best Eggs
  • 1 cup [~= 225 ml] blanched almonds, toasted and finely chopped
  • 2 tsp milk
Directions:
Line a baking pan with foil; set aside. In a large bowl, combine the flour, baking powder, aniseed, salt, cinnamon and nutmeg; set aside.
In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla and eggs. Stir in almonds and reserved flour mixture.
Divide dough in half. Shape each into a 12-in. x 2-in. rectangle on the prepared baking pan. Smooth the surface of each rectangle; brush with milk and sprinkle with remaining sugar.
Bake at 375° for 20 minutes or until golden brown and firm to the touch. Remove from the oven and reduce heat to 300°.
Transfer rectangles with foil to a wire racks; cool for 15 minutes. Place rectangles on a cutting board; cut diagonally into 1/2-in. slices. Place slices, cut side down, on baking pans.
Bake 10-12 minutes longer. Turn oven off, leaving cookies in oven to cool with door ajar. Store cookies in airtight containers. Yield: 3-1/2 dozen.
Category:
Cookie

Ingredients:
  • 1 cup [~= 225 ml] flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 8 oz/100g/1 stick butter
  • 1/2 cup [~= 112.5 ml] sugar
  • 1/3 cup [~= 75 ml] light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup [~= 225 ml] chocolate chip
Directions:
1. Sieve the flour, salt and baking soda together. Keep aside.
2. In a bowl, beat the butter for about a minute. Then add the sugars and beat for another 2 minutes until well blended and creamy. Beat in the vanilla.
3. Add in the egg.
4. Reducing the mixer speed to the lowest setting, add in the flour a little at a time, until evenly incorporated.
5. Stir in the chocolate chips. Reserve a handful for later. Refrigerate the cookie dough for half an hour.
6. On a baking sheet lined with parchment paper or on a Silpat, spoon rounded tablespoonfuls of the cookie dough.
7. Bake them in a preheated oven at 375°F/180°C for 10-12 minutes.
8. Something that I *love* to do is open the oven half way through baking and dot the dough that has spread with MORE chocolate chips!
9. Then a good idea would also be to turn the sheet the other way round so that the cookies will bake evenly.
10. Let cool on a cooling rack. Have them with a tall glass of milk.
Category:
Cookie

Ingredients:
  • 200 g [~= 6.8 oz] semi-sweet chocolate
  • 200 g [~= 6.8 oz] icing sugar
  • 200 g [~= 6.8 oz] ground almonds
  • Rum or Brandy to taste
  • choc sprinkles
Directions:
Melt choc., add sugar, rum & almonds
Make balls and roll (wet hands) and cover in choc sprinkles
Category:
Cookie
Source:
Christel Schafer

Ingredients:
  • 1 cup [~= 225 ml] butter
  • 1 cup [~= 225 ml] brown sugar
  • 1 cup [~= 225 ml] white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cup [~= 337.5 ml] flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cup [~= 450 ml] rolled oats
  • 1 cup [~= 225 ml] coconut
  • 2 cup [~= 450 ml] rice krispies
Directions:
Cream together butter and sugars. Add eggs and mix well. Add vanilla, flour, baking powder, baking soda and salt to mixture and mix together. Add rolled oats, coconut and Rice Krispies, stir well. Drop by teaspoons onto a well greased cookie sheet. Bake at 350F for 12 minutes. yield: 24 cookies
Category:
Cookie
Source:
Collings
Date added:
2015-02-20

Ingredients:
  • 250 g [~= 8.5 oz] butter
  • 375 g [~= 12.75 oz] sugar
  • 3 eggs + 1 yolk
  • 1 vanilla sugar packet (or 1tsp? vanilla extract)
  • rum extract (optional)
  • 500 g [~= 17 oz] AP flour
  • 1 tbl baking powder
  • dash salt
Directions:
Melt butter and let it cool down, whip up with the sugar, add eggs. Fold in flour and add baking powder. Put in fridge overnight.
You may need about 2 more tbsp. flour and a pinch of salt and some rum aroma. Take as much flour until the dough is no longer sticky. (Better when not so much flour is used.) It will be possible to roll out after it was in the fridge.
Roll out to about 5mm and cut into desired shapes.
Mix 1 egg yolk with a little milk and brush this on cookies.
Bake at 370F 10-15 minutes. Watch them carefully. Aiming for nice golden colour but not brown.
Category:
Cookie
Source:
Christel Schafer
Date added:
2013-12-14

Ingredients:
  • 6 cup [~= 1.35 l] all-purpose flour
  • 1 tbl baking powder
  • 1 tbl ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1 cup [~= 225 ml] shortening, melted and cooled slightly
  • 1 cup [~= 225 ml] molasses
  • 1 cup [~= 225 ml] packed brown sugar
  • 1/2 cup [~= 112.5 ml] water
  • 1 egg
  • 1 tsp vanilla extract
Directions:
Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.
Category:
Cookie
Date added:
2013-12-21

Ingredients:
  • 1 cup [~= 225 ml] (2 sticks) softened butter
  • 1/2 cup [~= 112.5 ml] granulated sugar
  • 1 1/2 cup [~= 337.5 ml] packed brown sugar
  • 2 eggs
  • 2 1/2 tsp vanilla extrac
  • 2 1/2 cup [~= 562.5 ml] all-purpose flour
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 twelve-ounce bags semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
Combine the wet and dry ingredients.
Stir in the chocolate chips.
With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
Bake for 9-10 minutes or just until edges are light brown.
Category:
Cookie
Source:
Unknown

Ingredients:
  • 1 3/4 cup [~= 393.75 ml] all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup [~= 225 ml] oatmeal (quick oats or rolled oats)
  • 3/4 cup [~= 168.75 ml] (1 1/2 sticks) butter, softened
  • 1/2 cup [~= 112.5 ml] granulated sugar
  • 1/2 cup [~= 112.5 ml] lightly packed brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 12 oz [~= 340.2 g] semi sweet chocolate chunks or chocolate chips
Directions:
Preheat oven to 375F. Lightly coat a 9x13" baking pan with cooking spray and set aside.
Whisk together dry ingredients in a small bowl and set aside. In a large bowl with a handheld electric mixer or a stand mixer, beat butter, sugars, egg and vanilla until fluffy, about 2-3 minutes. Add the dry ingredients and chocolate chips together. Mix until combined. Press into the prepared pan and bake for 18-20 minutes until light golden brown. Don't overbake! These bars are definitely better underbaked by just a few minutes rather than being overbaked so watch them carefully. Let cool completely on a wire rack before slicing into squares.
You may double this recipe and press the dough into a large 11x17" rimmmed sheet pan. They are delicious with any assortment of chocolate chips (butterscotch, mint, etc.).
Category:
Cookie
Date added:
2013-12-14

Ingredients:
  • 3 cup [~= 675 ml] all-purpose flour
  • 1/4 cup [~= 56.25 ml] unsweetened cocoa powder*
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup [~= 168.75 ml] unsalted butter, softened
  • 1 1/3 cup [~= 300 ml] granulated sugar
  • 3 large eggs
  • 1 tbl milk or buttermilk
  • 1 1/2 tsp vanilla bean paste or vanilla
  • 2 tsp lemon juice
  • 5 tsp red food coloring
  • 1 cup [~= 225 ml] white chocolate chips
  • 1 cup [~= 225 ml] powdered sugar
Directions:
In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
*If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 40 minutes
Yield: About 30 cookies
Category:
Cookie
Date added:
2013-12-07

Ingredients:
  • 2 eggs
  • 150 g [~= 5.1 oz] powdered sugar
  • 1 tbl anise ground
  • 150 g [~= 5.1 oz] AP flour
Directions:
Mix eggs and sugar and anise and slowly add flour in a stand mixer for 45 minutes.
Should have a honey like consistency.
Prepare a baking sheet and using a teaspoon divide the mixture onto the sheet. Should have smooth tops.
Let them rest for 12 hours at room temperature.
Bake at 300F (150C) for 15 minutes. The cookies should have a foamy white top.
Category:
Cookie

Ingredients:
  • 250 g [~= 8.5 oz] AP flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 125 g [~= 4.25 oz] sugar
  • 3 egg yolks
  • 200 g [~= 6.8 oz] butter (cold)
  • 125 g [~= 4.25 oz] ground almonds
  • 20 g [~= 0.68 oz] icing sugar (could infuse with vanilla)
Directions:
Preheat oven to 350F (175C). Mix flour and baking powder and arrange on table/counter, create a well in the middle, add sugar, egg yolks, vanilla. Take a small amount of the flour and work it into the liquid mix. Add small pieces of cold butter and almonds. Using all the ingredients, create a smooth dough. If the dough is sticky, cool for a while. Form thumb sized rolls and cut into 2cm pieces. Roll out these pieces into 5cm long rolls which are slightly thinner at each end. Arrange as horns on a baking sheet. Bake at 350-380F (175-195C) for about 10 minutes. Decorate with icing sugar.
Category:
Cookie
Source:
Christel Schafer
Date added:
2014-12-01