Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Combine the melted butter or margarine, confectioners' sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm.
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Of all the chocolate chip recipes I've tried, this one is the best. The trick is before putting the dough on the cookie sheet, drop it in a little flour - seriously. Put it on the tray with the flour still showing. It absorbs into the cookie and it doesn't make it hard - but actually makes it perfect. When I heard this tip I thought the person was nuts - but it actually works out wonderfully.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don't roll the balls, just make them rounded. Drop in a little flour (use a bowl). Place onto ungreased baking sheets.
Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don't overbake. Cool 2 to 3 minutes before removing from baking sheets.
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This is hands down my favorite shortbread cookie recipe. The cookies literally melt in your mouth, hence the name.
Melt-in-your-mouth Shortbread Cookies
INGREDIENTS:
1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy (I use a standing mixer and let it whip for like 15 minutes). Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. You can use a cookie press or drop by spoonfuls 2 inches apart on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much.
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This one is so simple and taste wonderful. I usually use lemon cake mix, but you can use any flavor you'd like. I bake it just until it gets lightly brown and the wetness look disappears - that way they remain soft and chewy.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray cookie sheet with cooking spray - very lightly. In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. Drop by rounded spoonfuls in confectioner's sugar and then onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Bake less for chewy cookies and more for crispy cookies. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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Preheat the oven to 375 degrees F (190 degrees C). Lightly spray cookie sheets with cookie spray. In a medium bowl, cream together the shortening and sugar. Add eggs one at a time, mixing after each. Sift together the flour, baking soda, cream of tartar and salt (I just use a whisk); stir into the creamed mixture until well blended.
In a small shallow bowl, stir together the 2 tablespoons of sugar with the cinnamon. Roll the dough into walnut sized balls and roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cookies should be slightly golden at the edges. When you remove cookies from oven you can sprinkle some additional cinnamon/sugar mixture on top. Cool completely.
Two tips we've learned. Its imperative to use fresh/new cream of tartar, for some reason it makes all the difference. Also don't overbake, once the cookies no longer appear wet and you see the bottom edges lookin' a little brown, pull them from the oven.
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Last edited by suzybeezy; 20th December 2007 at 01:03 PM.
replacing the old peanut butter recipe with this one below, found it comes out much better and more soft & chewy
Soft and Chewy Peanut Butter Cookies
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed - do not over flour (dough should be very soft).
Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake until slightly brown along edges (do not overbake or they'll come out crunchy).
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Last edited by suzybeezy; 20th December 2007 at 01:08 PM.
Preheat oven to 325 degrees F (170 degrees C). Combine coconut, milk, rum extract, and ginger. Stir until well blended. Drop by teaspoon onto foil-lined sheet. Garnish each with 1/2 candied cherry placed upside down in center. Bake 15 minutes or until firm.
Remove from cookie sheet to wire racks. Cool completely before storing.
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In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 3 minutes, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour - I usually let them cool overnight. Store in an airtight container.
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