Bonnies Cookies Recipes

Steps:

• Line three baking sheets with Silpat baking mats.
• Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.
• Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.
• Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.

Steps:

• 1. Mix shortening, sugar and eggs. Stir in milk and vanilla.
• 2. In another bowl, sift together flour, soda, and salt. Mix wet and dry ingredients.
• 3. Blend in nuts and chill 1 hour.
• 4. Heat oven to 375 degrees. Drop rounded Tablespoons 2 inches apart. Bake 10 minutes. While still warm, frost with burnt butter glaze.
• 5. Burnt Butter Glaze: heat 2 Tbsp. butter until brown. Add to 2 cups powdered sugar and 1/4 cup canned milk.

Steps:

• 1. Cooks Notes for Perfect Cookies: Use real butter, salted for this recipe. Bring the butter to room temperature AND the egg yolks. Do NOT microwave or melt the butter, or the cookies will be flat. Remember, if you can stir the butter, it is too soft to beat. Use a hand mixer for mixing the ingredients. Don't over beat the ingredients; beat until just combined. Use an air cookie sheet for baking.
• 2. In a medium size bowl, beat room temperature butter with brown and white sugar until it is creamy and doesn't feel grainy.
• 3. Measure flour, protein whey, and the baking soda, and mix together, then add to the mixture in the bowl. Toss 1 teaspoon of cornstarch with the 12 spoonfuls of chocolate chips, and mix until combined.
• 4. Divide the dough in half, and divide each half into three balls. Add the 6 balls to the ungreased, air baking sheet. These are big cookies, so give them some room so they can expand during baking. Place the baking sheet and the balls of dough in the freezer for 10 minutes.
• 5. Cook's Note: Meanwhile, preheat the oven to 350 degrees.
• 6. Take the cookies from the freezer. Flatten the balls just slightly until the cookies are a good inch tall. I press 4 or more chocolate chips into the tops of the cookies before baking.
• 7. Bake cookies 12-15 minutes. Cookies will be slightly brown around the edges when done. Aim for slightly under-baked cookies for best results. Let cookies sit on the cookie sheet for 5 minutes, then gently transfer them with a spatula to a wire rack to cool. Store them in an airtight container. Cookies freeze well.
• 8. Have one with a tall glass of milk!

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and powder, and salt. Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. Beat in flour mixture on low speed until just combined. Stir in oats, cereal, chips, and coconut.
• Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.
• Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.

Steps:

• Cook's Note: I use my Kitchen Aide mixer with dough hook to make the cookie dough.. Preheat oven to 435 degrees. Bake cookies for 7 to 9 minutes. Do NOT overbake. This recipe makes 48 cookies. Store them in an air tight container after they have been chilled and the frosting is set. Put wax paper between the layers of cookies.
• MEDIUM MIXING BOWL: Measure 4 1/2 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt.
• LARGE MIXING BOWL: Cream together 1 1/2 cups of sugar and 1 cup of butter (2 sticks) until smooth. Then add the 1 teaspoon vanilla, 1 cup sour cream, and 1 egg until smooth.
• Add flour mixture to the creamed mixture a little at a time until the dough is smooth and firm. Refrigerate dough for 15 minutes. Use a scoop to make uniform balls. Place them on an ungreased cookie sheet. I use an air cookie sheet. Press each ball with flat fingers until it is about 3/4 inch high.
• Bake 7 to 9 minutes. It takes 9 minutes in my oven. Cookies are not brown. DON'T OVERCOOK OR BROWN THEM! Let them cool on a rack before frosting.
• FROSTING 1 package cream cheese at room temperature 1 stick butter, room temperature 1 teaspoon vanilla 4 to 4 1/2 cups of powdered sugar Blend cream cheese, butter,powdered sugar and vanilla until smooth or firm enough to frost cookies.
• These frosted cookies are perfect for a ladies luncheon, or family and friends get togethers.
• Serve them chilled from the fridge. Store the cookies in a tight container with wax paper separating the layers of cookies. Enjoy!