Good Cookies 2016
½ cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 teaspoons vanilla
2 cups all-purpose flour (do not use self rising flour)
2 teaspoons baking powder
½ teaspoon salt
½ cup powdered sugar
In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
¼ C light olive oil
2 t vanilla extract
½ t almond extract
1¾ C flour
¼ t salt
¾ C dried cranberries
¾ C granulated sugar
½ t baking powder
1½ C unsalted pistachio nuts*
Preheat oven to 300ºF (150ºC)
In a large bowl, mix oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt and baking powder; gradually stir into the egg mixture. Mix in cranberries and nuts by hand.
Divide the dough in half. Form two logs (12"x2") on a cookie sheet lined with parchment paper. Dough may be sticky. Wet hands with cool water to handle more easily.
Bake for 35 minutes in the preheated oven, or until the logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275ºF (135ºC).
Cut logs on diagonal into ¾ inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approx. 8-10 minutes, or until dry; cool.
*If pistachios are salted, omit the salt from the recipe.
2 ¼ cups of flour
1 tsp pumpkin pie spice
½ tsp baking soda
2 sticks unsalted butter
1 ½ cups (packed) dark brown sugar
1 cup unsweetened pumpkin puree
2 large eggs
1 tbsp vanilla extract
10 ounces white chocolate chips
1 cup pecan pieces, toasted
Preheat the oven to 300 degrees.
In a small bowl, whisk together flour, pumpkin pie spice, and baking soda.
In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
Drop the dough by rounded tablespoonfuls, 2 inches apart on an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to a wire rack to cool.
5-1/3 cups (one 14-ounce bag) sweetened shredded coconut
7/8 cup sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
Egg whites from two large eggs
¼ teaspoon salt
4 ounces semi-sweet chocolate (good quality such as Ghiradelli)
Preheat the oven to 325°F.
Mix together the shredded coconut, sweetened condensed milk and vanilla
extract. In a separate bowl, beat the egg whites and salt until stiff. Fold the egg whites into the coconut mixture.
Use two tablespoons to form mounds on parchment lined baking sheets.
Bake for 23-25 minutes, or until the outer edges are golden brown, and let cool completely.
Melt chocolate and dip the bottom of the macaroons OR drizzle the chocolate over the macaroons. Refrigerate for 10 minutes to let the chocolate set.
The macaroons keep well in an airtight container at room temperature
for about a week.