APRIL 21, 1997

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Dining In: Cookies and a glass of milk--what great partners!


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Cookies and cold milk always hit the spot.

Seven Layer Cookie Bars
(from Pam Syverson, Woodinville)
   1/4 lb. margarine or butter
   1 1/2 c. crushed graham crackers
   1 (12 oz.) pkg. each:
   Chocolate chips
   Butterscotch chips
   Coconut
   Chopped nuts
   1 can sweet condensed milk

   Melt butter in 9" x 15" pan. Pat graham crumbs into it. Add rest of ingredients in layers. Over all, dribble the sweet milk to cover all ingredients. Bake at 350 F for 30 minutes.

Chewy Apple Spice Oatmeal Cookie
   3/4 c. firmly packed brown sugar
   1/2 c. granulated sugar
   1/4 c. (1/2 stick) margarine, softened
   3/4 c. apple butter or applesauce
   2 egg whites
   2 Tbsp. skim milk
   2 tsp. vanilla
   1 1/2 c. all-purpose flour
   1 tsp. baking soda
   1 tsp. ground cinnamon
   1/2 tsp. salt (optional)
   1/4 tsp. ground nutmeg
   3 c. oats (quick or old fashioned, uncooked)
   1/2 c. each:
   Raisins
   Chopped dried apples

   Heat oven to 350 F. Lightly spray cookie sheet with no-stick spray. Beat together sugars and margarine until well blended. Add apple butter, egg whites, milk, and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt, and nutmeg; mix well. Stir in oats and fruit; mix well. (Dough will be moist.) Drop by rounded tablespoonfuls onto cookie sheet. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.

Danish Pretzel Cookies
   1 lb. butter, softened
   5 1/2 c. all-purpose flour
   3 egg yolks, slightly beaten
   3/4 c. heavy cream
   3 egg whites, slightly beaten
   1 c. sugar

   In a large bowl, cream together the butter and the flour. In a separate bowl, mix the egg yolks with the cream, then incorporate this mixture into the butter mixture, blending well. Form the dough into a ball, wrap, and chill for an hour.Preheat the oven to 375 F. Divide the dough into thirds. Roll each section onto a 9x14 inch rectangle with the egg whites. Using a crinkle cut pastry roller or pizza cutter, cut each rectangle into 1/2x9 inch strips. Twist each strip into a pretzel shape and turn egg white-side down onto a plate filled with the sugar. Turn the pretzel right-side up and place on an ungreased non-stick baking sheet coated with non-stick surface. Bake 8 to 10 minutes or until lightly browned. Cool on a wire rack and store in an airtight container.

Lollipop Cookies
   2 extra-ripe, medium bananas
   3/4 c. margarine
   3/4 c. brown sugar, packed
   1 egg
   1 3/4 c. quick-cooking oats
   1 1/2 c. all-purpose flour
   1 tsp. cinnamon
   1/2 tsp. ground nutmeg
   1/2 tsp. baking soda
   1/2 tsp. salt
   1 1/2 c. raisins
   1 c. chopped almonds
   4 dozen wood popsicle sticks

   Puree bananas in blender. Beat margarine and sugar. Beat in egg, then pureed bananas. Combine dry ingredients; stir into banana mixture just until blended. Stir in raisins and almonds. Drop by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Flatten tops with back of spoon. Insert popsicle stick in each cookie to resemble lollipop, if desired. Bake in 350 F oven 15 to 18 minutes until lightly browned. Cool.

Peanut Butter Cookies
   1/2 c. butter
   1/2 c. peanut butter
   1/2 c. granulated sugar
   1/2 c. dark brown sugar, firmly packed
   1 egg, unbeaten
   1 1/4 c. all-purpose flour
   1/2 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. salt

   Mix shortening and butter, peanut butter, sugars, and egg thoroughly. Wrap dough in wax paper and chill until firm. Shape into walnut-sized balls. Set 3" apart on greased baking sheet, flatten with fork dipped in sugar, making a crisscross pattern. Bake at 375 F for 8 to 10 minutes or until lightly browned. Let stand a minute and then remove to a rack to cool.

Reduced Fat Chocolate Chip Cookies
   2 1/4 c. all-purpose flour
   1 tsp. baking soda
   1 tsp. salt
   1/2 c. butter, softened
   1/2 c. seedless raspberry jam
   3/4 c. sugar
   3/4 c. packed brown sugar
   1 tsp. vanilla extract
   2 eggs
   2 c. (12 oz.) semi-sweet chocolate morsels
   1 c. chopped nuts
   No-stick cooking spray

   Preheat oven to 375 F. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, beat butter, spreadable fruit, sugars, and vanilla extract. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoonfuls onto baking sheets which have been sprayed with no-stick spray. Bake 9 to 11 minutes or until golden brown. Let stand 2 minutes; remove to wire racks to cool completely.

Chocolate Chip Cookies
(from Land O'Lakes, Inc.)
   3 1/4 c. all-purpose flour
   1 c. cake flour
   1 tsp. baking soda
   1 tsp. baking powder
   1 1/4 c. sugar
   1 1/4 c. firmly packed brown sugar
   1 1/2 c. butter, softened
   2 eggs
   1 Tbsp. vanilla
   1 (12 oz.) package (2 c.) semi-sweet chocolate chips or chunks

   Heat oven to 375 F. In medium bowl combine flour, cake flour, baking soda, and baking powder; set aside. In large mixer bowl combine sugar, brown sugar, and butter. Beat at medium speed, scraping bowl often until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating (1 minute). Reduce speed to low gradually adding flour mixture, until well mixed. Drop dough by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake for 10 to 14 minutes.