Coriander Drop Cookies Recipes

Steps:

• Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
• Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
• Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
• (Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.).

Steps:

• Cream the shortening, gradually add in the sugar and beat until light.
• Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
• Sifted together the flour through coriander.
• Add the sifted dry ingredients to the shortening-egg mixture and mix well.
• Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
• Bake at 400° about 10 minutes until done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
• In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.

Steps:

• Preheat oven to 350°F.
• Lightly grease 2 cookie sheets.
• Rinse flowers and pull off petals, set aside.
• In a bowl, cream butter, sugar and orange rind till fluffy.
• Add orange juice concentrate and vanilla.
• Mix in eggs, stirring till blended.
• Sift together flour, baking powder and salt.
• Blend calendula petals and dry ingredients into creamed mixture.
• Drop dough by teaspoonfuls onto cookie sheet.
• Press an almond half on top of each.
• Bake 12-15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. Add egg, beat thoroughly. Add 1 teaspoon vanilla and mix well. Sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. Blend in melted chocolate, then nuts.
• Drop by teaspoonfuls onto greased cookie sheets. Bake 10 -12 minutes. Cool on wire rack. When cool, frost with Chocolate Icing.
• To Make Icing: Mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. Mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . Frost cookies.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets.
• In a medium size mixing bowl, mix together 3 teaspoons baking powder and 3 1/4 cups flour.
• Beat together brown sugar and shortening then add eggs, orange rind and vanilla. Mix in flour mixture, alternating the flour mixture and sour milk until all is blended. Drop dough by teaspoonful onto cookie sheets.
• Bake 12-15 minutes. Let cool and frost cookies.
• To Make Frosting: Mix together powdered sugar, 1 teaspoon butter and enough orange juice mixed in to make it able to spread over cooled cookies.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in 3 tablespoons orange zest. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture alternately with 2/3 cup orange juice. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon orange zest. Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached. Spread over cooled cookies.

Steps:

• Beat shortening, sugar, egg, milk and vanilla together until creamy.
• Sift together flour, soda and salt; add to creamed mixture; blend well.
• Stir in Quaker Harvest Crunch.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.

Steps:

• Preheat oven to 325°F.
• Line 2 to 3 cookie sheets with aluminum foil (lightly greased).
• Chop florets fine.
• With electric mixer, beat eggs till thick and lemon-colored.
• Add sugar and flower petals and beat for 5 minutes, then add vanilla.
• Sift together flour, baking powder and salt and add to egg mixture.
• Continue beating for 5 minutes longer.
• Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart.
• Bake till they begin to color (about 12 to 15 minutes).