Category: cookies

tipper gore’s ginger snaps

Tipper Gore’s Ginger Snaps

3 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter (at room temperature)
2 cups granulated sugar
2 eggs
1/2 cup molasses
2 teaspoons white distilled vinegar

Preheat oven to 325 degrees F.

Mix flour, baking soda, ginger, cinnamon and cloves in large bowl.

In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugar; continue to beat on medium speed until combined, 2 minutes.

Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute.

On low speed, beat in flour mixture.

For each cookie, roll 1 rounded tablespoon dough into ball; place 2 inches apart on ungreased baking sheet. With fork, flatten each and make cross-hatch pattern.

Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies.

Makes about 4 dozen cookies.

roberta peters’ toffee cookies

Roberta Peters’ Toffee Cookies

Source: The Jewish Celebrity Cookbook

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1 egg yolk
1 cup flour
9 1/4 ounces semisweet or milk chocolate candy bars
      (six 1.55 oz, bars), broken up, or 1 rounded cup chocolate chips
2/3 cup chopped pecans

Preheat oven to 350 degrees F. Line a 15 x 10-inch jellyroll pan with foil. Grease foil.

In bowl, cream butter and sugar until fluffy. Add egg yolk and mix well. Add flour and stir until mixed.

Spread dough in prepared pan. Bake in preheated oven for 20 minutes or until browned.

Remove from oven and immediately top with chocolate. When chocolate has melted, spread with spatula. Top with pecans.

Cool slightly, then cut on the diagonal into diamond shapes. When completely cool, recut. Makes several dozen pieces, depending on size.

lady bird johnson’s lace cookies

Lady Bird Johnson’s Lace Cookies

1/2 cup flour
1/2 cup coconut
1/4 cup corn syrup
1/4 cup brown sugar, firmly packed
1/4 cup margarine
1/2 teaspoon vanilla extract

Mix flour with coconut. Combine syrup, sugar and margarine in saucepan. Cook over medium heat until well blended. Remove from heat and stir in vanilla extract. Blend in flour mixture. Drop by teaspoonful 3 to 4 inches apart on ungreased cookie sheet. Bake at 325 degrees F for 8 to 10 minutes.

laura bush’s cowboy cookies

Laura Bush’s Cowboy Cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks) butter (at room temperature)
1 1/2 cups granulated sugar
1 1/2 cups packed light-brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounce)

Preheat oven to 350 degrees F.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl.

In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes. Add eggs, one at a time, beating after each. Beat in vanilla extract.

Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.

For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 17 to 19 minutes, until edges are lightly browned; rotate sheets halfway through.

Remove cookies from rack to cool.

Makes about 3 dozen cookies.

NOTE: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 degrees F for 15 to 18 minutes.

nancy reagan’s vienna chocolate bars

Nancy Reagan’s Vienna Chocolate Bars

1/2 pound butter
1 1/2 cups granulated sugar
2 egg yolks
1/4 teaspoon salt
2 1/2 cups flour
1 cup chocolate bits
1 (10 ounce) jar jelly, such as raspberry
4 egg whites
2 cups finely chopped nuts

Cream the butter and 1/2 cup of the sugar. Add egg yolks and salt. Add flour and knead with fingers. Pat batter onto a greased cookie sheet. Bake for 15 to 20 minutes at 350 degrees F until lightly browned.

Remove from oven. Spread with jelly and top with chocolate bits. Beat egg whites until stiff. Fold in remaining sugar and nuts. Gently spread on top of jelly and chocolate. Bake for about 25 minutes at 350 degrees F.

Cut into squares or bars.

melanie griffith’s macadamia, chocolate chip and peanut butter mini-turnovers

Melanie Griffith’s Macadamia, Chocolate Chip and Peanut Butter Mini-Turnovers

2 cups smooth peanut butter (at room temperature)
1/2 cup milk chocolate chips
1 cup toasted and chopped macadamia nuts
2 sheets (one 17 1/4 ounce package) frozen puff pastry,
    thawed according to the package directions
1 egg, lightly beaten
Confectioners’ sugar for garnish (optional)
Mint sprigs for garnish (optional)
Vanilla ice cream as an accompaniment

Preheat oven to 425 degrees F. If the turnovers are frozen, preheat oven to 475 degrees F.

In a bowl, stir together the peanut butter, chocolate chips and macadamia nuts until well combined.

Work with one sheet of puff pastry at a time. Lightly flour a work surface. Lay one sheet of puff pastry on the surface and gently roll it out in all directions to thin it slightly. With a sharp knife, cut the sheet into quarters, then cut each quarter into quarters, making 16 pieces total.

Center one teaspoon of filling on each piece of pastry. Fold the pastry on the diagonal to form a triangle. Press the open edges of the pastry closed. (At this point the turnovers can be frozen. Arrange in layers, separated by sheets of wax paper, in a freezer container.) Brush the top of the turnover with the beaten egg and place on a baking sheet.

Make more mini-turnovers with the remaining ingredient in the same manner and brush with the beaten egg.

Bake for 15 minutes. Bake the pastries on the baking sheet for five minutes. Lower the oven temperature to 400 degrees F and bake for 15 minutes.

Serve at once, dusted with confectioners’ sugar and garnished with a mint sprig, with the ice cream.

Makes 32 mini-turnovers.

mary tyler moore’s almond meringue cookies

Mary Tyler Moore’s Almond Meringue Cookies

4 egg whites
8 teaspoons powdered skim milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon liquid artificial sweetener
Cinnamon to taste

Beat egg whites until stiff. Add powdered skim milk. Mix well. Add extracts and sugar substitute. Drop cookies by spoonsful onto cookie sheet. Bake at 275 degrees F for 45 minutes. Remove from cookie sheet and dust with cinnamon.

Yields 2 to 2 1/2 dozen.

One cookie equals 32 calories

mamie eisenhower’s sugar (Christmas) cookies

Mamie Eisenhower’s Sugar (Christmas) Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) butter
1 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
1 tablespoon cream or milk

Mix flour, baking powder and salt. Set aside.

Cream butter. Add sugar slowly and beat until fluffy. Stir in well beaten egg yolks and vanilla extract. Add sifted dry ingredients alternately with cream. Chill for at least 1 hour or even overnight.

Roll and cut in desired shapes. Sprinkle with colored sugar before baking (or ice afterwards, when cool). Bake at 375 degrees F for 10 to 12 minutes.

Makes 36.

jimmy carter’s peanut butter cookies

Jimmy Carter’s Peanut Butter Cookies

1 cup granulated sugar
1 teaspoon vanilla extract
1 cup peanut butter
1 egg

Preheat oven to 350 degrees F.

Mix together all ingredients. Form into walnut-size balls. Put on ungreased cookie sheet, then mash down with a fork. Bake for 8 to 10 minutes.

dinah shore’s cheesecake cookies

Dinah Shore’s Cheesecake Cookies

1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 cup all-purpose flour
1/3 cup melted butter
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cream
1 teaspoon vanilla extract

Mix brown sugar, nuts and flour together. Stir in butter and mix with hands until crumbly. Remove 1 cup. Press remainder in an 8-inch square pan.

Bake at 350 degrees F for 12 to 15 minutes.

Beat cream cheese with sugar until smooth. Beat in lemon juice, cream and vanilla extract. Pour into baked crust. Top with reserved crumbs.

Return to 350 degree F oven for 25 minutes. Cool thoroughly. Cut into 2-inch squares.

Serves 6.