Cookie Edition

I’ve been feeling itchy to make some headway on my project progress lately, so I’m going to try some more individual recipes and post them by theme.  In what is a great sacrifice, I’m starting with cookie recipes.  Let’s dig in!

First up is 220 Cornflake Kisses:

cornflake kisses

Okay, so they’re not much to look at, but trust me on this one.  The sweet, crunchy meringue plays very nicely with the salty cornflakes and nuts.  As a bonus, this one is super easy.

Next is 198 Cocoa Oatmeal Cookies:

cocoa oatmeal

So you know how when you bake cookies, you have to eat one hot off the cookie sheet?  And then a second one after it cools down?  And they you cruise by and pick another one?  And before you know it, you’ve eaten four or five cookies?  Or is that just me?  Anyway, that didn’t happen with the cocoa oatmeal cookies.  I ate one.  And that was it.  It’s the rice cakes of cookies; I’ll eat it if I’m hungry, but they just weren’t very interesting.

So that 4 or 5 cookie problem? Yeah, it totally happened with 200 Three-Way Ginger Cookies.  I mean, there were three variations.  I had to figure out which was best.  For Science!  (For the record, variation #1 was the winner though they were all amazing).

ginger cookies

220 Cornflake Kisses

2 egg whites

1/4 tsp. salt

2/3 c. sugar

1/2 c. chopped peanuts or walnuts

1 1/2 c. crisp cornflakes

Beat egg whites and salt until just stiff enough to hold moist peaks; then add sugar gradually, about 1 heaping tablespoon at a time, continuing to beat after each addition, until whites are very stiff.  Mix in nuts, using a fork; then fold in the cornflakes.  Drop by teaspoonfuls onto un-greased, unglazed brown paper on a cookie sheet.  Bake at 300 degrees for 30 minutes.  Remove from paper to a cake cooler immediately.  Makes about 3 dozen (I make about 1 1/2 dozen).

198 Cocoa Oatmeal Cookies

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1/3 c. cocoa

1 1/4 c. sugar

1 egg, well beaten

1/2 c. milk

1 1/2 tsp. vanilla

1/3 c. other shortening, melted

1/3 c. butter, melted

2 c. uncooked rolled oats

Sift flour, measure, and resift twice with baking powder, salt, cocoa, and sugar.  Combine beaten egg, milk and vanilla, and add melted butter and shortening.  Mix thoroughly with the sifted dry ingredients.  Then stir in the rolled oats and drop by teaspoonfuls onto a buttered cookie sheet.  Bake at 350 for 15 to 30 minutes.  Remove to cake coolers and cool.  Makes about 5 dozen. (I made 3 dozen with a 1 oz. cookie scoop).

200 Three-Way Ginger Cookies

2 c. all-purpose flour

1/2 tsp. salt

1 tsp. soda

1 1/2 tsp. ground ginger

1/3 c. butter or other shortening

1 c. sugar

1 egg, beaten

1/4 c. dark molasses

1 TBSP. vinegar

Sift flour, measure, and resift twice with salt, soda, and ginger.  Cream shortening until soft and smooth, and add the sugar gradually, creaming thoroughly.  Add egg and beat until smooth and fluffy.  Add molasses, beat hard, and then stir in vinegar.  Add flour mixture and mix thoroughly.  Drop by half-teaspoonfuls or teaspoonfuls onto lightly greased cookie sheets, and bake at 350 degrees for about 15 minutes, or until delicately browned.  Remove to cake racks to cool.  Makes about 5 dozen of the larger-sized cookies. (Or about 2 dozen with a one oz. cookie scoop).

Variation 1:  Shape teaspoonfuls of the dough quickly into balls by rolling them lightly between buttered palms of hands.  Drop balls into 1/2 c. chopped nuts spread out on waxed paper or a plate.  Transfer to a greased cookie sheets, nut side up, and bake as above.

Variation 2:  Make balls of the dough and drop onto a mixture of 3 TBSP. of granulated sugar blended with 1 TBSP grated orange rind.  Transfer to cookie sheets, sugar side up, and bake as above.

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