CHOCOLATE COOKIE CRISPS
Thin, crisp and chocolate-rich cookies.
Provided by Food Network Kitchen
Time 3h45m
Yield about 3 dozen cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
- Beat the butter in a large bowl using an electric mixer on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl occasionally, about 4 minutes. Beat in the egg and vanilla until smooth. Add the melted chocolate and beat until combined.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl as needed. Mix until incorporated. Divide the dough in half and shape into two disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour up to 3 days.
- Position the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment.
- Working with one disk at a time, roll out to about 1/8-inch thick between two pieces of flour dusted parchment. Cut out circles with a 2-inch round biscuit or cookie cutter and transfer to the prepared baking sheets. Gather up the scraps, re-roll and cut out, refrigerating the dough if it becomes too soft.
- Bake the cookies until the tops look dry and are firm, about 8 minutes. Cool for 3 to 5 minutes on the baking sheets and then transfer to a wire rack to cool completely. Repeat with the remaining dough.
B. C. CANDIED FRUIT COOKIES
From an old Betty Crocker Cookbook. Dough roll can be frozen, thaw before slicing. Time does not include refrigeration time.
Provided by Shahana
Categories Dessert
Time 23m
Yield 6 dozen, 36 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, sugar and egg; stir in remaining ingredients.
- Divide dough in half; shape each half into roll 1 1/2 inches in diameter.
- Wrap tightly in plastic wrap and chill at least 4 hours, (Can be frozen at this point if desired).
- Heat oven to 375°F.
- Cut rolls into 1/8 inch slices; place 1 inch apart on ungreased baking sheet.
- Bake about 8 minutes.
- Remove immediately from baking sheet.
Nutrition Facts : Calories 99, Fat 6.3, SaturatedFat 1, Cholesterol 5.9, Sodium 61.2, Carbohydrate 9.6, Fiber 0.4, Sugar 3.4, Protein 1.2
CRISP BUTTER COOKIES (REFRIGERATOR COOKIES)
Steps:
- Combine flour, baking soda, and salt in a large bowl.
- Beat butter and sugar in a second large bowl using an electric mixer until smooth and creamy; beat in the egg. Gradually blend in the flour mixture until dough is just mixed.
- Divide the dough in half and shape each half into a log 1 1/2 inches in diameter. Wrap logs in waxed paper and chill for 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 baking sheets. Cut the logs into ¼ inch thick slices and place 1 inch apart onto baking sheets.
- Bake in the preheated oven until cookies are lightly colored, 8 to 10 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 94 calories, Carbohydrate 10.9 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 72 mg, Sugar 5.6 g
COOKIE CRISPIES
Provided by My Food and Family
Categories Recipes
Time 21m
Yield Makes about 4 doz. cookies or 24 servings, two cookies each.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Beat cake mix, oil, water and egg in large bowl with wooden spoon until well blended. Add cereal; mix well.
- Drop tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
- Bake 11 min. or just until cookies begin to brown. Cool on wire racks.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 13 g, Protein 1 g
TRIPLE FRUIT COOKIES
Delicious way to use up dried fruit, or an excuse to go and buy dried fruit!! My BF loves these! Another Cooking Light gem!
Provided by Cynna
Categories Dessert
Time 22m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Place sugar and butter in mixing bowl and beat until well-creamed.
- Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
- Combine flour and next five ingredients.
- Add flour mixture to butter mixture and stir until just combined.
- Add dried fruits and coconut and stir gently.
- Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
- Bake at 350 for 12 minutes or until golden.
- Cool on pan 1 minute and then remove to wire racks.
Nutrition Facts : Calories 93.8, Fat 3.2, SaturatedFat 2, Cholesterol 15.6, Sodium 86.4, Carbohydrate 15.5, Fiber 0.3, Sugar 7.5, Protein 1.1
RICE KRISPIE COOKIES
Not your traditional oatmeal cookie-an even better one! Rice Krispies add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins.
Provided by Chesska
Categories Dessert
Time 27m
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
- Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
- Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
- Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
- Remove from oven and transfer cookies to wire racks to cool.
- When cool, store in an airtight container.
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