Archives for Cookies

shortbreadThis is a recipe from Gourmet. I made them for our co-op holiday party and they came out really well, but I suspect the preparation for those of you with electric mixers would be much faster.


* 2 cups all-purpose flour
* 3/4 teaspoon salt
* 1/2 teaspoon baking powder
* 1 tablespoon chopped fresh rosemary
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 2 tablespoons mild honey
* 1/2 cup confectioners sugar
* 1 tablespoon granulated sugar


Preheat oven to 300°F.

Whisk together flour, salt, baking powder, and rosemary in a bowl.

Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.

Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.

Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.

Make another shortbread with remaining dough.


1 c butter or 1/2 margarine and 1/2 butter (mom uses all butter)
1 c sugar
1 c flour
2 c oatmeal


Cream butter and sugar then add flour, followed by oatmeal. Make into balls the size of small walnuts. Flatten with a fork dipped in flour (not too thick). Bake on ungreased cookie sheet at 350 for 10 minutes but watch carefully. Cool before you take them off the pan. Sprinkle with confectioner’s sugar.


2 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1/4 tsp salt
3/4 c sugar
1 c chocolate chips


Beat egg whites, vanilla, cream of tartar and salt until soft peaks. Gradually beat in sugar until stiff and glossy. Fold in chips. Drop onto baking sheet lined with brown paper. Bake at 300 degrees for 25 minutes.
Makes 24 cookies


* 1-3/4 cup chopped pitted dates (about 10 oz.)
* 1/2 cup raisins
* 1-1/2 cups water
* 1/2 cup butter, softened
* 1 cup packed brown sugar
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup quick-cooking rolled oats
* 1 tablespoon water


1. For the filling, in a medium saucepan combine pitted dates, raisins, and 1 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until thickened. Set aside to cool slightly.

2. Meanwhille, in a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar; beat until combined. Beat in the flour, baking soda, and salt until crumbly. Stir in the oats and 1 tablespoon water until combined. Press half of the mixture into the bottom of a 13x9x2-inch baking pan.

3. Spread the filling evenly over mixture in pan. Sprinkle filling evenly with remaining crumb mixture, pressing slightly into filling. Bake in a 350 degree F oven about 35 minutes or until golden. Cool in pan on a wire rack. Cut into bars. Makes 32 bars.

1 cup shortening (I use butter)
1cup sugar
1/2 cup packed light brown sugar
1 tsp. vanilla
2 eggs
2 cups flour
1 tsp. baking soda
2 cups peanut butter chips

Cream shortening, sugars and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda, add to creamed mixture. Stir in peanut butter chips.
Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 for 10-12 minutes or until light brown. Cool slightly before removing from cookie sheet. Makes about 5 dozen 2 1/2-inch cookies.

  • 2 egg whites
  • 1 tsp. vanilla
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 6 oz. (1 cup) semi-sweet chips

Beat egg whites, vanilla, cream of tartar and salt until soft peaks.  Gradually beat in sugar until mixture is very stiff and glossy.  Fold in chips.  Drop by teaspoonfuls onto baking sheet lined with brown paper or foil.  Bake at 300 degrees, on top rack of oven for 25 minutes (or a little less).