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Full Online Book HomeLearning KitchenCookies - Drop Cookies Tijuana Fiesta Cookies
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Cookies - Drop Cookies Tijuana Fiesta Cookies Post by :br33zy Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2833

Click below to download : Cookies - Drop Cookies Tijuana Fiesta Cookies (Format : PDF)

Cookies - Drop Cookies Tijuana Fiesta Cookies

2 1/4 cups sifted all purpose flour
2 tsps. baking soda
2 tsps. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
2 tsps. instant coffee
1/3 cup boiling water
1 stick butter (1/2 cup)
1/2 cup granulated sugar
1 egg
1/2 cup molasses
1 T. whole aniseed
1 tsp. coriander seeds, crushed (substitute ground coriander)
White Icing - recipe below

Preheat oven to 350 degrees.

Sift together flour, baking soda, ginger, cinnamon, cloves, and salt and set aside.

Dissolve instant coffee in boiling water and set aside.

In a large bowl cream butter. Beat in sugar and then egg. Gradually beat in molasses, scraping bowl as necessary with spatula.

On low speed gradually add sifted dry ingredients, alternately with coffee, until thoroughly blended and smooth.

Stir in aniseed and coriander seeds.

Place teaspoonfuls of dough 2" apart on foil lined cookie sheets.

Bake 12-14 minutes. Cookies are done when top springs back when lightly

Transfer cookies to rack to cool before icing.

White Icing

3 cups sifted confectioners' sugar
1 1/2 tsps. vanilla extract
5 T. milk

36 pecan halves

In a small bowl beat together confectioners' sugar, vanilla and milk until smooth.

Ice cookies, leaving a margin. Place a pecan half on top of each iced cookie. Let cookies set.
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Cookies - Drop Cookies Toffee Oat Cookies Cookies - Drop Cookies Toffee Oat Cookies

Cookies - Drop Cookies Toffee Oat Cookies
3/4 cup butter (no substitutes) -- softened 1 cup packed brown sugar 3/4 cup sugar 2 eggs 1 T. vanilla extract 2 1/4 cups flour 2 1/4 cups old fashioned oats 1 t. baking soda 1 t. baking powder 1/2 t. salt 1 pkg. English toffee bits (10 oz.) OR almond brickle chips (7 1/2 oz.) dried cherries (optional, but recommended) In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking soda, baking powder, and salt; gradually add to creamed mixture. Stir in toffee bits

Cookies - Drop Cookies Thumbprints By Suzanne Cookies - Drop Cookies Thumbprints By Suzanne

Cookies - Drop Cookies Thumbprints By Suzanne
1 c. butter 1 t. almond extract 1 t. vanilla 1/2 c. sugar, heaping 2 c. flour 1/2 t. salt 1/2 c. finely chopped pecans Icing: 1 c. powdered sugar 2 T. cocoa 2 T. hot water 1 t. vanilla Cream the first four ingredients well; gradually mix in flour and salt. Stir in pecans. Roll into balls; make anindentation in center of each with your thumb. Bake on ungreased cookie sheets at 400 for 10-12 minutes. Beat