1/2 cups flour 1 1/2 cups sugar 1 cup butter, softened 1 egg 1/2 teaspoon bp 1 teaspoon vanilla
1/2 teaspoon salt 1/2 teaspoon almond extract Red food coloring 1/4 cup cocoa 1/2 cup chopped walnuts
1)In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla, salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in: Part 1: almond extract and 5 drops red food coloring Part 2: cocoa Part 3: chopped walnuts
2) Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes.
Applesauce Spice Cookies
2 cups flour 1 cup whole wheat flour 1 1/2 tsp cinnamon 1 tsp baking soda 1/2 tsp salt 1/4 teaspoon allspice 1 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 1 cup applesauce 1 1/2 cups raisins
1) Preheat oven to 375 degrees F.
2) In a bowl, combine the dry ingredients and set aside.
3) In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough.
4)Drop by rounded tablespoons onto a greased cookie sheet (save those butter papers!) and bake until light golden brown, about 9 to13 minutes. The cookies do not brown very much. Sprinkle with powdered sugar.
6 apples, 1 cup water 1 tablespoon fresh lemon juice 1 teaspoon sugar 1/4 teaspoon cinnamon, optional
Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.
Mom-Mom Fritche's Peanut Butter Cookies
1 cup peanut butter (creamy or chunky) 1 cup sugar 1 large egg 1 teaspoon baking soda
1) Preheat oven to 350 degrees and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
2) Roll level teaspoons of dough into balls and arrange about 1-inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
3) Cool cookies on baking sheets for 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature up to 5 days.
1 cup margarine 1 cup brown sugar 2 eggs 6 tblsp honey 1 tsp vanilla 3 1/2 cups flour 2 tsp baking soda
1) Preheat oven to 350 degrees F. Combine ingredients in this order: Cream the margarine and sugar with an electric mixer.
2) Add eggs, 6 tablespoons of honey, and 1 teaspoon vanilla and blend until smooth with the mixer. Into this mixture, add flour and baking soda. Mix into a thick dough. Chill dough until firm, preferably in freezer, approximately 2 hours. Pull off small pieces and roll into 1-inch balls. Place on ungreased cookie sheet. Bake for 10 to 15 minutes.
3) The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Honey Oatmeal Cookies
3 tablespoons butter, room temperature 1/2 cup brown sugar 1/4 cup honey 1 egg 1 tablespoon water
1/2 cup flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 cups rolled oats
1) Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts
2) Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Twisted Oatmeal Raisin Cookies
1 cup unsalted butter 3/4 cups white sugar 3/4 brown sugar 2 eggs 2 cups all-purpose flour 1 tsp salt
1 tsp ground cinnamon 1 tsp bs 2 cups oatmeal 1 teaspoon hot water 1 cup raisins 2 tsp vanilla extract
1) Preheat oven to 350 degrees F. Butter a cookie sheet.
2) First, add the butter and sugars into a mixing bowl and cream with mixer. Add the eggs and mix well. With a large spoon mix in the flour, salt, cinnamon, baking soda, and the oatmeal, mix well.
3) Add the water, raisins, and vanilla. Flour a workspace and with a rolling pin or your hands make a "snake" with the dough and cut it into several pieces or in a pretzel shape. Place on the prepared cookie sheet.
4) Bake for 10 to 15 minutes (depending on how thick you snakes are). Let them sit and cool on the stove.
1 cup light brown sugar 1 stick butter, softened 1 egg 1 tsp vanilla 1 tbsp milk 1 1/4 cup flour 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup uncooked rolled oats 1 cup raisins, soaked for 10 minutes in hot water and drained
Preheat oven to 350 degrees. In a large bowl, cream together the brown sugar and butter. Mix in the egg, vanilla and milk. Stir in the flour, baking powder and soda and salt until well combined. Stir in the oats and the raisins. Grease a cookie sheet and drop batter using a spoon. Bake for 8 - 10 minutes or until golden brown.
Banana Pudding Napoleon
Banana Pudding: 1/2 cup milk, plus 2 cups 1/3 cup sugar plus 3 tablespoons 2 large eggs 1 large egg yolk 1/4 cup cornstarch 1 tablespoon unsalted butter 2 teaspoons pure vanilla extract 4 firm, ripe bananas
Napoleon Layers:3 egg whites 1/2 cup plus 1 tablespoon sugar 3 ounces butter, melted 1/2 teaspoon vanilla extract 1/2 cup plus 1 tablespoon flour
1) For the Pudding: In a small bowl, whisk together 1/2 cup milk, 1/3 cup sugar, eggs, egg yolk and cornstarch. In a medium saucepan, bring 2 cups milk and 3 tablespoons sugar almost to a boil. Whisk in other ingredients. Bring to a low boil. Whisk constantly until thickened and smooth, about 2 minutes. Remove pan from heat. Strain custard and whisk in vanilla. Place 2 bananas in food processor and pulse until cut into small pieces. Fold this into custard and refrigerate.
2) For the Napoleon Layers: Preheat oven to 350 degrees F. Whisk egg whites with sugar. Stir in melted butter and vanilla extract. Fold in flour. On a parchment lined sheet pan, spread 1 tablespoon of mixture thinly into a 4-inch diameter circle (like a thin cookie). Repeat until there is no more batter. Bake in the oven until light brown, about 5 minutes. For each serving, use 3 "cookies". Slice thin remaining bananas on bias. On each plate, place 1 cookie, followed by 2 slices of bananas, 1 1/2 tablespoons of banana custard. Repeat and then top with remaining cookie. Garnish with powdered sugar and mint leaves.
Chocolate Peanut Butter Thumbprint Cookies
1/2 cup butter 1/2 cup light brown sugar 1 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon salt
2 tablespoons milk 1/4 cup semisweet chocolate chips, chopped 1/4 cup chopped skinless peanuts
filling:3/4 cups semisweet chocolate chips 2 tbsp peanut butter 2 tbsp corn syrup 1 tbsp water 1 tsp vanilla
1) Preheat oven to 375 degrees F.
2) In a mixing bowl with a paddle attachment, cream the butter. Add the sugar and continue creaming then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression.
3) Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
4) To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to set up slightly, approximately 10 minutes.
Old Fashioned Peanut Butter Cookies
1/2 cup sweet butter at room temperature 1/2 cup each sugar and brown sugar 1 egg 1 1/2 cups sifted flour
1 cup smooth pure peanut butter 1/2 teaspoon vanilla 1/2 teaspoon each salt and baking soda
1) Preheat the oven to 375 degrees. Butter cookie sheets and set aside. With an electric mixer beat the butter until soft. Add the sugars and beat until creamy. Add the egg, peanut butter, salt, baking soda and vanilla.
2) With a rubber spatula fold the flour into the egg mixture but do not overmix. Roll the dough into small balls and place them on prepared cookie sheet. With a fork press the balls into flat cookies and bake for 15 to 17 minutes or until crisp and golden.
3) For added touch melt some bittersweet chocolate in a double boiler remove and cool down a bit. When still pliable dip one edge of cookies into chocolate.
3/4 cup (1 1/2 sticks) unsalted butter 1 cup sugar 1 large eggs 1/4 cup molasses 1/4 teaspoon salt
1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 3/4 cups all-purpose flour
1) In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined.
2) Scrape down the side of the bowl.
3) In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.
4) Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.
Italian Wedding Cookies
1 1/2 cups unsalted butter 3/4 cup confectioners sugar, plus 1/3 cup, for rolling 3/4 teaspoon salt
1 1/2 cups finely ground blanched almonds 5 1/2 teaspoons vanilla extract 3 cups sifted all-purpose flour
1) Preheat oven to 325 degrees F. Cream butter in a bowl. Gradually add confectioners sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well. Shape into crescents using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15 to 20 minutes. Do not brown.
2) Cool slightly, then roll in the extra confectioners’ sugar.
Sesame Seed Cookies
1 pound all-purpose flour (3 1/2 cups) 1 cup sugar 2 teaspoons baking powder 1/2 pound vegetable shortening
1 large egg 3/4 teaspoon vanilla 1 cup water 1/2 pound sesame seeds
1) Preheat the oven to 375 degrees F. In a large bowl or pan, mix together the flour, sugar and baking powder. Add the shortening and work it in with your hands until well mixed. Add the eggs and vanilla, and 3/4 cup of water, and work in well.
2) The dough should hold together but not be sticky. If needed, work in a little more water, 1 teaspoon at a time. Place the seeds in a shallow baking pan. Pinch off a small amount of dough, about the size of a small fist, and cover the remaining dough with a damp dish towel. Roll the dough out into a long rope, about 1-inch in diameter. Cut the dough into 2-inch pieces. Drip a small amount of water through a fine mesh sieve, and sprinkle over a small portion of the sesame seeds to wet them (but do not wet the seeds until they will be used). Roll the dough in the seeds, pressing slightly to make them adhere. Place the seeded dough onto a large ungreased baking sheet. Repeat with the remaining dough. Bake on the bottom rack of the oven until the bottoms are golden brown, about 10 minutes. Turn the cakes over and place the baking sheet on the top rack of the oven to bake for an additional 10 minutes. Remove from the oven and cool on cooling racks. Serve at room temperature, or keep in tins for up to 2 weeks.
2 1/4 cups all-purpose flour 1 tsp kosher salt 1 tsp baking soda Pinch baking soda 1 egg 2 ounces milk 1 1/2 tsp vanilla extract 2 sticks unsalted butter 1 cup sugar 1/2 cup brown sugar 2 cups semisweet chocolate chips
Hardware: Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer
1) Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
2) Cream the butter in the mixer’s work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
3) Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes.
4) Rotate the baking sheet for more even browning.
5) Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
B. Smith's Sugar Cookies
1/2 cup (1 stick) butter, at room temperature 1 cup sugar 2 large egg yolks 3 1/4 teaspoons vanilla
2 3/4 teaspoons heavy cream 2 cups presifted bleached flour 1 teaspoon baking powder 1/2 teaspoon salt Shortening, for greasing baking sheets In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks, and beat well. Mix in vanilla and heavy cream, combine well. Over a sheet of waxed paper, sift together the flour, baking powder, and salt. Gradually add flour mixture to butter mixture until well blended. Cover the dough with plastic wrap. Chill for several hours. Grease 2 baking sheets. Place 1 oven rack in the lower third of the oven, another in the upper third. Preheat oven to 375 degrees. On a floured board, roll out dough to 1/4-inch thickness. Cut with cookie cutters, and place on baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until cookies are lightly golden brown.
Malted Chocolate Chip Cookies
2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) unsalted butter, cold and cut into pieces
1 cup light brown sugar 1/2 cup granulated sugar 1 tsp vanilla extract 2 large eggs 1/2 cup malt powder
2 cups semisweet chocolate chips
1) Preheat oven to 350 degrees. Lightly grease 2 baking sheets.
2) Sift together the flour, baking soda and salt and set aside. In the bowl of a mixer, cream the butter until fluffy. Add the sugars and cream with the butter. The mixture will look a bit grainy. Add the vanilla and eggs and beat together until fluffy.
3) Add the malt powder and mix at low speed just until combined. One-third at a time, add the flour mixture, beating after each addition just until combined. Gently mix in the chocolate chips. Drop by tablespoons onto the baking sheets. Bake 8 to 10 minutes, depending on how crispy you like your cookies. The cookies will be flat. Let cool on wire racks and store in an airtight container.
Peanut Butter Cheesecake
2 pounds cream cheese 1 1/2 cups granulated sugar 4 large eggs 1 cup creamy peanut butter
1 tablespoon all purpose flour 2 teaspoons vanilla extract Powdered sugar or mint
1) Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
2) Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.
Fast Berry Shortcake
1/2 cup heavy cream, whipped with 1 tablespoon sugar and a drop of vanilla
10 ounce package frozen raspberries in "lite" syrup, thawed
1/2 pint fresh blueberries, raspberries or blackberries
7 to 8 ounces shortbread cookies
1) In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside. Crumble the cookies by hand or by pressing them lightly with a rolling pin - you don't want them totally crumbled, leave some texture.
2) In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs. Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead.
Chocolate Peanut-Butter No Bake Cookies
2 cups sugar 4 tbsp cocoa 1 stick butter 1/2 cup milk 1 cup peanut butter 1 tbsp vanilla 3 cups oatmeal
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
2 packages yeast, (1/2-ounce or 2 scant talespoons) 1/2 cup hot water 1 tablespoon sugar
1/2 cup butter 3/4 cup milk (warmed) 1/2 cup sugar 1 egg 1 teaspoon salt 4 1/2 cups flour
Dough topping: 1/2 cup butter 1 1/4 cups brown sugar 1/4 cup granular sugar 2 tablespoons cinnamon
Frosting:1 pound powdered sugar 2 to 3 tablespoons milk 2 drops butter flavor extract
1) Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.
2) Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.
3) Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).
4) Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).
5) Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).
6) Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.
7) Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.
8) Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.
FROSTING:Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.
Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.
The Fastest Cinnamon Rolls
3/4 cup dried cherries, blueberries, cranberries, golden raisins, or chopped prunes Boiling water to cover
Dough: 3/4 cup cottage cheese 1/3 cup sugar 1/3 cup cultured buttermilk 4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons for brushing 1 1/2 teaspoons pure vanilla extract 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
2/3 cup firmly packed light brown sugar 1/2 cup firmly packed dark brown sugar 1 1/4 teaspoons ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground cloves
2/3 cup confectioners' sugar, sifted 3 to 4 teaspoons cold cultured buttermilk 1 teaspoon pure vanilla extract
1) Preheat the oven to 400 degrees. Grease a 9-inch square or round baking pan. Set aside. Place the dried fruit in a small bowl and pour the boiling water over. Cover and set aside.
2) Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder, baking soda, and salt to the workbowl and pulse until the dough clumps like a biscuit dough, 8 to 10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing it away from you 4 to 5 times, until the dough is smooth. Do not overwork the dough. Using a rolling pin, roll out the dough to make a 12 by 15-inch rectangle. Brush the entire surface with the 2 tablespoons melted butter, leaving a 1/2-inch border around all the edges.
3) To make the filling, combine the sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over the surface of the dough. Pat to press the sugar into the surface. Drain the dried fruit and pat dry with a paper towel. Distribute the fruit over the sugar mixture.
4) Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal, leaving the ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the rolls cut side up, showing the spiral design, in the baking pan.
5) Place immediately on the center rack of the oven and bake for 25 to 30 minutes, or until golden brown and firm to the touch. Remove the pan from the oven and run a metal spatula around the edges of the rolls. Lift the rolls out of the pan one at a time, and place them right side up on a wire rack positioned over a plate or a piece of waxed paper.
6) To glaze, place the ingredients for the icing in a small bowl or 2-cup liquid measuring cup (the spout makes pouring easy). Using a small wire whisk, beat until smooth and thick, pourable consistency. Adjust the consistency with additional drops of buttermilk. Drizzle the icing in a zigzag pattern over each roll. Let the rolls stand for at least 15 minutes before serving.
Chocolate Sugar Wafers
2 sticks of butter, softened 2 cups sugar 2 eggs 1 teaspoon vanilla 2 tablespoons milk 2 1/2 cups flour
1/2 cup cocoa powder 1/4 teaspoon salt 1/2 teaspoon baking powder
1) Beat the butter with an electric mixer until creamy, then gradually add the sugar, beating until light and fluffy. Add the egg, vanilla, and milk, and beat thoroughly. Sift the dry ingredients together and add to the mixture. Blend well. Remove dough from bowl onto a floured surface. With floured hands, shape into a log about 4 inches in diameter. Wrap well and refrigerate for at least 3 hours.
2) Preheat the oven to 350 degrees. Slice cookie dough 1/8 inch thick and place flat 2 inches apart on ungreased cookies sheet. Bake 8 to 10 minutes until centers are set. Remove from cookies sheets and cool on a wire rack.
3/4 unsalted butter, softened 1 cup sugar 1 egg 1 tablespoon vanilla 1/2 teaspoon almond extract
2 cups all purpose flour 1/2 teaspoon salt 1/2 cup coarsely chopped almonds 1/4 cup whole unpeeled almonds
1/4 cup cocoa powder 1/4 cup confectioners sugar
1) Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together until fluffy. Beat in the egg, vanilla, and almond extract. Sift the flour over the top, add the salt and the chopped almonds and fold to combine.
2)Pull off little pieces of the dough and roll them into balls about 1-inch in diameter, enclosing a whole almond in the center of each one. Place on an ungreased baking sheet and bake on the center rack of the oven for 15 to 20 minutes, until light brown. Transfer to racks to cool slightly. When cool enough to handle, roll 1/2 the cookies in the cocoa powder, and the remaining 1/2 in the confectioners sugar. Serve warm or return to the rack to cool.
3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon grated orange zest
1/2 teaspoon ground cinnamon 1/3 cup vegetable oil 1 large egg 1/3 cup sugar
1/3 cup cooked and pureed carrots 1/4 cup golden raisins
1) Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
2) In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
3) Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.
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