Updated - February 12, 2004
FORMED AND ROLLED COOKIE CONTENTS
Almond Crescents
Anise Tuiles
Calico Cat Cookies
Candy Corn Cookies
Cherry Blinks
Chinese Almond Cookies
Chocolate Crinkles
Haman's Hat-Hamantchen
Haman's Ears-Oznej Haman
Meringue Cookies (with egg whites)
Meringue Cookies (with Meringue Powder)
Mint Surprise Cookies
Owl Cookies
Peanut Butter & Jelly Cookies
Peanut Butter Cookies
Peanut Butter Crinkles
Peanut Butter Pinwheels
Peanut Butter Reindeer
Raisin-filled Cookies
Spider Web Cookies
Spring Hats Cookies
Sugar Cookies
Yummy Mummy Cookies
1 cup shortening
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
2-1/2 cups flour
1 teaspoon baking powder
1-1/2 teaspoons soda
1/2 teaspoon salt
Mix shortening, sugars, peanut butter and egg thoroughly. Blend in dry ingredients. Roll into balls, place on greased cookie sheet and flatten with fork dipped in sugar, making a crisscross design. Bake at 325° for 10-12 minutes.
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Makes about 8 dozen 2-inch cookies
1 cup margarine
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
Beat margarine, peanut butter and sugars with eggs and vanilla until fluffy. At low speed, beat in dry ingredients. Shape into 1" balls. (If too soft to roll into balls, chill for 10-15 minutes). Roll in sugar. Place 2" apart on ungreased cookie sheets. Bake at 350° for 8 minutes or until lightly browned. Can press nut half or chocolate kiss before cooking, or push thumb print and fill jam or jelly as soon as comes out of oven. Cool slightly on cookie sheet before removing to a wire rack to finish cooling.
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Makes about 8 dozen 2-inch cookies
2-1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
3/4 cup margarine
1 cup brown sugar
1 cup peanut butter
1 egg
1 teaspoon vanilla
Filling:
1 package (12 ounces) milk chocolate chips
2 teaspoons margarine
Cream margarine, sugar, peanut butter and egg, then add all dry ingredients. Makes a very
stiff dough. For the filling, melt the chocolate chips and margarine together, set aside to cool
slightly.
Roll out dough, between two sheets of waxed paper, into two 8"x16" oblongs. Spread with chocolate and roll up jelly
roll-fashion, from long side. For easier cutting-chill 15 minutes. Slice into 1/4"
slices, place on lightly greased cookie sheet 1" apart. Bake at 350° for 6-8 minutes.
Cool slightly before removing from pan.
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Makes about 2 dozen
1/2 cup margarine
3/4 cup smooth peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1-1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
mini pretzel
M&M's plain chocolate candy
Heat oven to 375°. Beat margarine, peanut butter, sugars and egg thoroughly. Mix all dry
ingredients together and blend into margarine mixture. Roll dough into 24 large balls
approx. 1-1/4" diameter and 24 small balls approx. 1" diameter. Position one small ball
under one large ball on a cookie sheet. Then lightly press down and together to form shape
of reindeer. Press two pretzels into the top ball for antlers, add M&Ms for nose and eyes.
Bake for 10-12 minutes.
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Makes 4 dozen
Creamy White Frosting
Use a 2-round cookie cutter for hat brim and roll 1/2 teaspoon dough (use scraps) into ball for hat crown.
Bake cookies (hat brim and hat crown separately), 1 sheet at a time, 6 to 8 minutes at 400°, until bottoms and edges just begin to brown. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely.
Make powdered sugar frosting. Add food color a small amount at a time to get the desired shade (colors dry slightly darker). Spoon some of this thick icing into separate cups, add more food color and cover with plastic wrap and reserve for piping.
Attach baked crown to center of baked brim with a dab of icing.
Stir drops of water into the paler icing until thin enough to spread with a small metal spatula, or your finger without leaving marks, but thick enough not to run off sides of cookies. Spread to edges of cookies.
Spoon un-thinned icing into decorating bag fitted with piping tip. Pipe ribbon around crown of bonnet (spread into a band with your finger or a toothpick). Pipe flat ribbon as desired. Use holiday cake sprinkles for flowers.
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Makes 2 dozen
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
3 teaspoons water
3 cups flour
1/2 teaspoon salt
1 teaspoon soda
1/2 cup ground coconut flakes
Combine shortening, sugars and egg. Grind coconut in food processor, add with dry ingredients.
Roll into a log and refrigerate several hours or overnight. Slice dough in 1/4" slices. Place scant
teaspoon filling on each, cover with another slice- no need to crimp or press down- the dough will bake closed. Bake at 350°
for 12 minutes.
RAISIN FILLING: Put in food processor to chop: 1 cup raisins, 3/8 cup sugar, 1/2 tablespoon
flour. Pour into saucepan, then add 1/2 cup water, 1/2 teaspoon vanilla, 1/2 teaspoon lemon juice 1/4 cup
chopped nuts. Boil until thickened, stirring often. Cool completely before using to fill cookies.
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Makes about 48 cookies
3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla
Line cookie sheet with parchment paper or foil or brown paper. Heat oven to 225°. In
small mixer bowl, beat egg whites, vanilla and cream of tartar until foamy. Gradually add sugar,
beating until stiff peaks form. Spoon into decorating bag fitted with a large tip (Wilton's #7 tip works
well). Pipe onto sheet as desired.
Bake for 30-40 minutes, until dry but not brown. Remove paper from cookie sheet and
allow cookies to cool on the paper. Loosen from paper gently.
Meringue Cookies (Meringue Powder)
3 teaspoons meringue powder
1/4 cup cold water
1/2 cup sugar
1/2 teaspoon vanilla
Place meringue powder, water and half of the sugar in small mixer bowl. Whip at high speed for 5 minutes. Gradually add remaining sugar and flavoring. Continue whipping at a high speed for 5 more minutes until meringue is stiff and dry. Continue as for Meringue Cookies above.
IDEAS:
- Meringue kisses: Add 1/8 teaspoon peppermint flavoring to meringue, then drop by rounded
tablespoonfuls onto lined cookie sheet. Press a chocolate kiss into mound, swirl meringue over
candy to cover. Sprinkle with colored sugar.
- Candy canes: Add 1/8 teaspoon peppermint flavoring to meringue. Then paint 3 or 4 evenly spaced
stripes of red food coloring inside of decorating bag, from tip to upper edge. Carefully spoon meringue into bag.
Pipe candy cane shapes about 2-1/2 inches long onto lined cookie sheets.
- Dip cooled cookie in melted dipping chocolate.
- Ghosts and Bones
Calico Cat Cookies
Makes 2 dozen
1 (18-ounce) package refrigerated Chocolate Chip Cookies
48 (about 2/3 cup) pecan halves
72 (about 1/3 cup) candy-coated chocolate pieces (M&M's)
48 (2-1/2 inch) thin pretzel sticks, halved
Place cookie dough in freezer for at least 1 hour.
Heat oven to 350°. Cut cookie dough into 24 slices. Place slices 3 inches apart on
ungreased cookie sheets. For ears, press 2 pecan halves onto top of each cookie, overlapping edge
of cookie. For eyes and nose, press in candy pieces. For whiskers, place 2 pretzel pieces
on each side of nose; press in slightly.
Bake for 11-13 minutes or until golden brown. Cool 1 minute; remove from cookie sheets.
Owl Cookies
Makes about 1-1/2 dozen
1 cup shortening
1 cup sugar
1-1/3 tablespoons vanilla
1 egg
2 tablespoons milk
1 teaspoon baking powder
3/4 teaspoon salt
3 cups flour
1 ounce melted unsweetened chocolate
Cream sugar, shortening, vanilla, egg and milk. Add dry ingredients. Divide dough in half, and add chocolate to one half. Roll white dough between two sheets of waxed paper into a rectangle about 5 x 15 inches. Roll chocolate dough into a log shape (like rolling "snakes" with clay, about 15 inches long. Place chocolate on top of white dough and roll white dough around it. Slice 1/4-inch thick. Place two slices side by side on a lightly greased cookie sheet. Press them together. Place whole cashew for the beak and orange or yellow M&M's® for the eyes. Bake at 375° for 8-10 minutes, until lightly browned on the edges. Let cool slightly on cookie sheet before removing them to a rack to cool.
Makes about 3 dozen
3/4 cup shortening
2-1/2 cups sugar
3 teaspoons vanilla
3 eggs
3 ounces baking chocolate, melted
3 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
Cream shortening, sugar and vanilla. Beat in eggs, then melted chocolate.
Add dry ingredients alternately with milk. Chill 1 hour. Roll into 1-inch
balls, roll in powdered sugar. Bake on greased cookie sheet at 350° for 10-12 minutes.
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Makes 3 dozen
3/4 cup butter or margarine, softened
1/4 cup sugar
2 cups all-purpose flour
Yellow food color
Red food color
Beat butter and sugar in large bowl with electric mixer on medium speed. Stir in flour. Divide dough into 6 equal parts. Combine 3 parts dough; mix with 10 drops yellow food color and 4 drops red food color to make orange dough. Combine 2 parts dough; mix with 7 drops yellow food color to make yellow dough. Leave remaining part dough plain.
Pat orange dough into 3/4-inch-thick rectangle, 9 × 2 inches, on plastic wrap. Pat yellow dough into 1/2-inch-thick rectangle, 9 × 1-3/4 inches. Place yellow rectangle centered on orange rectangle. Shape plain dough into 9-inch roll, 3/4 inch in diameter. Place roll on center of yellow rectangle. Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced. Refrigerate about 2 hours or until firm.
Heat oven to 350°. Cut dough into 1/4-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Remove from cookie sheet to wire rack.
3/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream shortening, sugar, eggs and vanilla well. Add dry ingredients. Stir
well. Chill. Roll dough into walnut sized pieces then flatten with
a glass dipped into sugar. Bake on ungreased cookie sheet at 400° for 6-8 minutes.
Completely cool on a rack.
When cool, frost with white frosting. With Decorating
Gel (Cakemate makes this, you can find it in the cake mix section of the grocery store),
pipe a spiral on top of the frosted cookie. With a toothpick, starting at the center
of the spiral, draw a line outward in the frosting. Repeat, until web design is created.
CAUTION: the Decorating Gel does not dry--so do not stack cookies.
You can also do the same thing with a chocolate cookie and piped white frosting:
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Makes about 30 cookies
These are fragile cookies, but they are easy to make if the dough is thoroughly chilled and even easier when the dough is mixed in a food processor.
3/4 cup butter
1/4 cup powdered sugar
2 cups sifted flour
3/4 cup ground almonds
1 teaspoon almond extract
powdered sugar
Prepare two cookie sheets by lightly greasing them, or lining with parchment paper.
Beat together the butter and sugar until light and creamy. Fold in the flour, ground almonds and
almond extract, or place all the ingredients in a food processor and turn the motor on and off at
two second intervals until a smooth dough is formed. Form the dough into a ball and chill for one
hour until firm. Pinch off a teaspoon of dough at a time and form into a small cylinder. Bend the
cylinder around a finger to form a crescent. Place on the cookie sheets and bake at 325° for
10 minutes. Dredge in powdered sugar while still warm.
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1/2 cup shortening
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 teaspoon soda
1/2 teaspoon salt
3-1/4 cups flour
1 (6 ounce) package mint patty candy
Cream shortening and sugars until light and fluffy. Add eggs and vanilla, beat thoroughly. Add dry ingredients. Roll about 2 tablespoon of dough into a ball and then flatten out. If the dough is too dry, add about 1-2 tablespoons of water. Put a mint wafer into center and fold dough around mint so it is covered. Do not make cookies too large, but make sure the dough completely covers the mint. Place on greased cookie sheet at least 2" apart. Bake at 375° for 10-12 minutes. Makes about 2-1/2 to 3 dozen.
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Hamantchen
Haman's Purses - (sometimes called Haman's Hats because of the shape)
Makes about 3 dozen cookies
2 cups plus 3 tablespoons flour
1/2 cup sugar
1/8 teaspoon baking powder
1 teaspoon grated lemon or orange zest
1/4 teaspoon salt
3/4 cup butter
2 tablespoon cold water
2 large egg yolks
Poppyseed filling (you can buy this in the pie filling section of the grocery store)
or apricot jam
Place flour, sugar, baking powder, zest and salt in a large mixing bowl and whisk them together. Cut the butter into the flour mixture with a pastry blender until it resembles coarse meal. In a small cup, whisk together the cold water and egg yolks. Sprinkle over the flour mixture while tossing with a fork to incorporate. Place dough on a lightly floured work surface and knead it several times to bring it together. Shape the dough into two thick disks, wrap each one in plastic wrap, and refrigerate them for 1 hour. Line baking sheet with parchment paper, or grease them lightly with oil. Remove one disk from the fridge and roll it out to form a round approximately 12 inches in diameter and a generous 1/8 inch thick. Using a 2-1/2 inch cookie cutter, cut out as many rounds as possible. Place them 1/4 inch apart on the prepared baking sheet. Place 1 rounded teaspoon of filling in the center of each round. Then fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling showing in the center. Pinch the edges in three places to seal them. Place the baking sheets in the freezer for 15 minutes, or refrigerator for 30 minutes to chill the triangles. Heat the oven to 375° and bake until they are crisp, firm to the touch, and golden around the edges, about 20 minutes. Remove the parchment paper with the cookies on it to cool flat.
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Oznej Haman
Haman's Ears
1 cup flour
1 teaspoon baking powder
1/4 cup sugar
2 eggs
1/2 teaspoon salt
1 tablespoon water
Beat the eggs until fluffy, then add the salt, sugar and water beating well. Stir in the flour to make a soft-but-not-sticky dough. Roll out thinly on a floured board. Cut into half moons using a 2 inch cutter, moving the cutter down the dough to form crescents. Pinch each crescent in the center so that is looks like a bow tie with a ‘ear' on either side of the center. Heat oil to 350°. Fry the ‘ears' until golden brown, drain on paper towels. Serve hot or cold after sprinkling with powdered sugar.
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1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup sugar
1/3 cup shortening
1 egg
1-1/2 tablespoons milk
1/2 teaspoon vanilla
1 1/2 cups crushed corn flakes
6 ounce bottle maraschino cherries, cut into halves
Mix all ingredients except corn flakes and cherries in order given. Form into 1" balls, roll in crushed corn flakes and place 2" apart on greased cookie sheet. Top each with a half of a cherry, pushing down slightly. Bake at 375° for 10-12 minutes.
Recipes Using Raisins
Formed & Rolled Cookie Contents Page top
3/4 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Cream shortening, sugar, eggs and vanilla well. Add dry ingredients. Mix well. Chill. Cut out, or drop and flatten with bottom of a drinking glass first dipped in sugar. Bake on ungreased cookie sheet at 400° for 6-8 minutes.
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Anise Tuiles
Makes about 2 1/2 dozen
3 large egg whites
3/4 cup confectioner's sugar
1/2 cup flour
6 tablespoons butter, melted
3/4 teaspoon anise extract -OR- 1/4 tsp. anise oil flavoring
1/4 teaspoon salt
Preheat oven to 350°. Grease large cookie sheet. In large bowl, with wire whisk, beat egg
whites, confectioners' sugar, and flour until blended and smooth. Beat in melted butter,
anise extract, and salt.
Drop 1 heaping teaspoon mixture onto cookie sheet. Repeat to make 3 more cookies, about 3
inches apart. With small spatula, spread each cookie to a 3 inch round. (Do not place more
than 4 on cookie sheet because, after baking, cookies must be shaped quickly before
hardening.)
Bake cookies 5-7 minutes until edges are golden. With pancake turner, quickly remove 1
cookie to wire rack. With hands, gently shape warm cookie to flue edges. Repeat with
remaining cookies on cookie sheet. If cookies become too hard to shape, return cookie sheet
to oven to soften cookies slightly. Repeat with remaining batter. (Batter will become
slightly thicker upon standing.)
Store cookies in tightly covered container.
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1 cup flour
1/2 cup shortening (I like to use half butter)
1/2 teaspoon salt
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon almond extract (or vanilla extract if you prefer)
1 egg yolk
1 tablespoon water
1/4 cup blanched almonds
Measure flour and place in a bowl. Cut in shortening. Work salt, sugar and flavoring in with
hands. Shape in log roll 1" in diameter; wrap in waxed paper. Chill about 1 hour.
Heat oven to 400°. Cut dough in 1/4" slices. Place about 1" apart on lightly greased baking
sheet. Brush each cooky with a mixture of egg yolk and water. Press 1/2 blanched almond in
top of each cookie. Bake 8-10 min., or until light golden brown. Allow cookies to cool
slightly before removing from baking sheet so they won't crumble. Makes about 2 dozen.
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Peanut Butter and Jelly Cookies
1/2 cup shortening (I like to use half butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1-1/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon soda
1/4 teaspoon salt
Mix shortening, peanut butter, sugars, and egg thoroughly. Blend all dry ingredients; stir
into shortening mixture. Chill dough.
Heat oven to 375°. Shape dough in 1" balls. Roll in 1/2 cup finely chopped peanuts. Place
about 3" apart on baking sheet; press thumb gently in center of each. Bake 10-12 minutes.
Spoon small amount of jelly or preserves in thumbprint. Makes about 3 dozen.
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Yummy Mummy Cookies
Makes about 1-1/2 dozen
2/3 cup butter or margarine, softened
1 cup sugar
2 teaspoons vanilla extract
2 eggs
1-1/2 cups flour
1/2 cup Hershey's Cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Mini Chips Semi-Sweet Chocolate
1 to 2 packages (10 ounces each) Hershey's Premier White Chips
1 to 2 tablespoons shortening (do not use butter, margarine or oil)
Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour,
cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in 1 cup small
chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.
Heat oven to 350°. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long
carrot shape; place on ungreased cookie sheet. For head, roll 1 teaspoon dough into ball the
size of a grape; press onto wide end of body. Repeat procedure with remaining dough.
Bake 8-9 minutes or until set. Cool slightly; remove to wire rack. Cool completely.
Microwave 1-2/3 cups(10-ounce package) white chips and 1 tablespoon shortening in
microwave-safe pie plate or shallow bowl at HIGH (100%) 1 minute; stir until chips are melted.
Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white chip mixture
over just the top of cookie to coat; place on wax paper. (If mixture begins to thicken,
return to microwave for a few seconds) Melt additional chips with shortening, if needed
for additional coating. As coating begins to set on cookies, use toothpick to score lines
in body and on face to resemble mummy. Place two small chocolate chips on each for eyes.
Store, covered, in cool dry place.
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