MINI girl

Brownies

Ingredients

4 squares BAKER'S Unsweetened Chocolate

3/4 cup butter or margarine

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup coarsely chopped PLANTERS Pecans

Method

1. Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
2. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
3. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

From the Baker's chocolate package.

Dot's Cornflake Cookies

This is my maternal grandmother's recipe.

Ingredients:

1 cup sugar
1 cup butter
1 tsp baking soda
1  1/2 cups flour
1 tsp cream of tartar
1 tsp vanilla extract
2 cups corn flakes
1/2 cup chopped nuts

Method:

1. Preheat oven to 350° F.
2. Combine all ingredients except cornflakes and nuts in mixer. Stir in flakes and nuts by hand.
3. Drop by cookie scoop onto baking sheets. 
4. Bake for 10-12 minutes. Cool. Store in an airtight container.

Dorothy "Dot" Plank

Chocolate Crackles

This is my sister's version of a recipe that our great grandmother Bennetsen used to make.

Ingredients:

1 cup semisweet chocolate chips
1 cup brown sugar
1/3 cup oil
2 eggs
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chopped walnuts
powdered sugar, for coating 

Method:

1. Preheat oven to 350° F.
2. Melt chocolate. Combine with brown sugar and oil in a bowl. Add eggs, beating well. Add vanilla. Add dry ingredients. Stir in walnuts.
3. Shape dough into balls and roll in powdered sugar to coat. Place on baking sheet and bake until cookies crack and cracks no longer look wet, about 10 minutes. Do not overbake.
4. Cool and store in an airtight container.

Betsy Leighton

Dot's Butterscotch Squares

This is my maternal grandmother's recipe.

Ingredients:

1/4 cup butter, melted
1 cup brown sugar
1 egg
3/4 cup flour
pinch of salt
1 tsp baking powder
1 tsp vanilla extract
1/2 cup nuts, chopped

Method:

1. Preheat oven to 350F.
2. Combine all ingredients and pour into 9"x9" pan.
3. Bake for 25 minutes. 

Dorothy "Dot" Plank

Leighton Family Fattigman

This is our family's recipe for Fattigman, or Scandinavian "poor man's cookies". They are somewhat labor intensive; the dough must be rolled very thin and carefully shaped for deep frying. The house will stink of frying oil for days afterwards but the taste and delicate texture are well worth it!

Ingredients:

6 lb. lard for deep frying (or you could probably use Crisco or vegetable oil)
6 egg yolks
6 tsp sugar
6 Tbsp heavy cream 
1/8 tsp salt
1/8 tsp freshly ground cardamom seeds
2 cups sifted flour
Powdered sugar, for coating 

Method:

1. Beat egg yolks. Gradually add sugar. Add remaining ingredients and mix until combined. Wrap dough in plastic and refrigerate.
2. Meanwhile heat the oil in a large pot or kettle to 370° F.
3. When oil is almost ready, roll the dough very thin -- approximately 1/16" thick (this works really well with a pasta machine). Using a sharp knife, cut dough into elongated triangles or diamonds. Cut a small slit in center of each piece and carefully pull one corner though the slit. 
4. Deep fry dough pieces at 370° F until lightly golden brown, about 2-3 minutes. Remove with slotted spoon and place on paper towels to cool slightly. Sift powdered sugar over the tops of the cookies.

Store in an airtight cookie tin for up to 2 weeks.

Sugar Cookies

The sugar cookie is a timeless classic that may be customized to your liking. Here I used sanding sugar on half of the batch, and snowflake sprinkles on the rest.

Ingredients:

1 cup plus 2 Tbsp unsalted butter, at room temperature
1  1/4 cups granulated sugar
2 eggs
1 tsp pure vanilla extract
1/4 tsp pure almond extract
3  1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)

Optional Decorations:

Sugar crystals - colored or plain
Other sugar decorations like sprinkles or snowflakes
Icing - colored or plain

Method:

1. In a large bowl, cream together butter and sugar using an electric mixer until light. Add eggs, vanilla and almond extracts and beat until smooth.
2. In another bowl, mix together flour, baking powder, salt and cinnamon (if using). Add flour mixture to butter mixture and beat until smooth.
3. Scrape dough onto a sheet of plastic wrap and flatten into a disk shape. Wrap up and refrigerate for about an hour, or until firm.
4. Pre-heat oven to 375° F. Line baking sheets with parchment paper or Silpat® mats.
5. Divide dough into 4 equal portions. Hint: work one chunk of dough at a time, refrigerating the other pieces until you are ready to use them. On a lightly floured surface, roll out a chunk of dough to 1/8-inch thickness. Cut into shapes using cookie cutters. Place on prepared pans and sprinkle with sugar (if using). Otherwise, bake them plain and ice them when cooled.
6. Bake 6-8 minutes or until light brown at edges. Transfer to wire racks to cool completely.

Store plain or sugar-topped cookies in an airtight container for up to 2 weeks.
Store iced cookies between sheets of waxed paper in an airtight container for up to 4 or 5 days.

Icing for Sugar Cookies

Ingredients:

2 cups powdered sugar
2 Tbsp hot water
3/4 tsp light corn syrup
1/2 tsp pure vanilla extract
Food coloring (optional)

Method:

1. Sift powdered sugar into a bowl and add hot water, corn syrup, and vanilla. Blend until smooth. If necessary, add a little more hot water to achieve desired consistency.
2. If desired, tint the icing with a drop or two of food coloring. (A little bit goes a long way.)
3. Spread icing over cooled sugar cookies. If desired, sprinkle sugar crystals over icing.
4. Let cookings stand until icing sets up.

Vanilla Pecan Fingers

These finger-shaped cookies are blanketed with powdered sugar like a thick layer of snow. Their taste is similar to that of Russian Tea Cakes.  Unlike most cookies, these bake slowly (about an hour) at a very low temperature (250° F).

Ingredients:

2 cups pecans (whole or pieces, it doesn't matter)
1/3 cup powdered sugar
1 vanilla bean, split lengthwise
1 cup unsalted butter, at room temperature
1 tsp vanilla extract
1 Tbsp water
1  3/4 cups all-purpose flour
1/4 tsp salt
Powdered sugar, for dusting

Method:

1. Pre-heat oven to 250° F. Line baking sheets with parchment paper or Silpat® mats.
2. Using a food processor or blender, finely grind the pecans with 1 Tbsp of the powdered sugar. Place the remaining sugar in a medium-sized bowl and, using the tip of a sharp knife, scrape the seeds of the vanilla bean into the sugar. Add butter. Cream together butter and sugar mixture until light.
3. In another bowl, combine flour, ground pecans and salt. Add to butter mixture and beat until blended.
4. Spoon out rounded teaspoonfuls of the dough and shape into logs about 3/4-inch wide and 1 3/4-inch long. Place on prepared pans and bake for 50 to 60 minutes or until very light brown. Carefully transfer to a wire rack to cool for a few minutes.
5. Dust a sheet of waxed paper with powdered sugar and transfer cookies to it. Sift more sugar over the tops of the cookies to coat completely.

Store in an airtight container for up to 2 weeks.

Pfeffernusse

These German "peppernut" cookies are absolutely divine. I love anything with cardadmom and cloves! This recipe calls for ground raw almonds or skinned, toasted hazelnuts; I used the hazelnuts and kept them whole. Keep in mind that the dough must be refrigerated overnight. 

Ingredients:

1/2 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar (I substituted 1 cup golden brown sugar plus 1 Tbsp molasses)
3 Tbsp honey
1 egg
2  1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground white pepper
1/2 cup ground raw almonds or skinned, toasted hazenuts

Cognac Glaze:

1/2 cup powdered sugar
2 tsp Cognac
water, as needed

Method:

1.  In a large bowl, using an electric mixer, cream together the butter and brown sugar (and molasses, if applicable) until light. Add the honey and egg, mixing until combined.
2. In another bowl, combine dry ingredients (flour, powder, soda, salt and spices) with the nuts.
3. Blend flour mixture into butter mixture. 
4. Shape dough into a ball, wrap in plastic and referigerate overnight.
5. (Next day) Pre-heat oven to 375° F. Line baking sheets with parchment paper or Silpat® mats. 
6. Roll dough into 3/4-inch balls using your hands. (Try using a small cookie scoop to make your cookies all the same size.) Place on pans about 1 inch apart and back for 8-10 minutes, or until light brown. Transfer cookies to wire racks.
7. As soon as cookies come out of oven, prepare the glaze. In a small bowl, stir together the powdered sugar and Cognac. Add a few drops of water as necessary to reach a glaze consistency.
8. Drizzle or brush the glaze over the still warm cookies, and allow to cool completely.

Store cookies between layers of waxed paper in an airtight container for up to 3 weeks.

Pepparkakor

These are thin, crisp, Scandinavian spice cookies. Simple and delicious!

Ingredients:

1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1  1/2 Tbsp light corn syrup
1 egg
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1  1/2 cups all-purpose flour

Method:

1. In a large bowl, using an electric mixer, cream together the butter, sugar, corn syrup, egg, baking soda, salt, cinnamon, ginger, allspice and cloves until smooth. Stir in flour.
2. Scrape out the dough onto a sheet of plastic wrap. Use the plastic wrap between your hands and the dough to flatten it into a disk (this helps keep the dough from melting too much). Wrap and refrigerate for about a half hour or so, until firm.
3. Preheat oven to 350° F. Line baking sheets with parchment paper or Silpat® mats.
4. On a lightly floured surface, roll dough to 1/8-inch thickness and cut into shapes using cookie cutters. Transfer to lined baking sheets and back 10 minutes, or until light brown. Transfer to wire racks to cool.

May be stored in an airtight container for up to 2 weeks.

Chocolate Saltine Toffee

Chocolate Saltine Toffee

I was looking for something to make with some bittersweet chocolate chips I had in my pantry. This recipe from Ghirardelli piqued my interest.

Yield: 16 servings

Ingredients:
1 cup 60% Cacao Bittersweet Chocolate Chips
2 cups unsalted butter, cut into pieces
5 ounces sliced almonds, toasted
6 1/2 ounces (appox. 60) saltine crackers
2 cups granulated sugar
2 tablespoons corn syrup

Method:

1. In a half sheet pan lined with parchment paper, lay out saltine crackers, salt side down, in a single layer. Set aside.
2. In a medium-size sauce pot, combine sugar, butter and corn syrup. Place over medium heat until butter melts, stirring continuously. Increase to high heat and cook until mixture registers 350°F on a candy thermometer, stirring occasionally. Remove from heat and carefully pour mixture over saltines, spreading evenly.
3. Let sit a few minutes and then sprinkle chocolate over toffee. Once chocolate melts, spread in an even layer over toffee. Sprinkle sliced almonds on top. Freeze until chocolate sets. Once the chocolate is set, break into pieces.

Recipe from Ghirardelli.com

Coconut Macaroons

These are surprisingly easy to make.

Yield: about 30 cookies

Ingredients:

2 2/3 cups flaked coconut (7 oz)
2/3 cup sugar
1/3 cup flour
1/4 tsp. salt
3 egg whites
1/2 tsp. vanilla extract (or 1/4 tsp. almond extract)

Method:

1. Preheat oven to 325F. Line a large cookie sheet with parchment paper and set aside.
2. Combine coconut, sugar, flour and salt in a bowl. Stir in the egg whites and vanilla.
3. Drop mixture by teaspoonfuls onto prepared cookie sheet. Bake for 20-25 minutes or until edges are light brown. Transfer to a wire cooling rack and allow to cool.

Optional - Melt 4 oz semi-sweet chocolate with 1 tsp. shortening. Dip bottoms of cookies into the chocolate, or drizzle chocolate over tops of cookies in a criss-cross pattern.

Adapted from The New Better Homes and Gardens Cookbook.

Peanut Butter Blossoms

This recipe is a classic.

Yield: about 4 dozen cookies

Ingredients:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking powder
1/8 tsp. baking soda
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1 3/4 cups flour
additional granulated sugar for rolling
1 package milk chocolate stars or Hershey's Kisses

Method:

1. Pre-heat oven to 350F.
2. Place shortening and peanut butter in mixer bowl and beat on medium-high speed until smooth. Add 1/2 cup sugar plus brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl with a rubber spatula occasionally. Beat in egg, milk, and vanilla. Beat in the flour; dough will be stiff.
3. Shape dough into 3/4" - 1" balls. Roll in the additional granulated sugar. Place 2" apart on an ungreased cookie sheet.
4. Bake for 10-12 minutes or until edges are firm and bottoms are light brown. Remove from oven and immediately press a chocolate into center of each cookie. Transfer to a wire cooling rack to cool.

Adapted from The New Better Homes and Gardens Cookbook.

Candy Hash

Another simple recipe that you can modify to your liking.

Yield: about 4 dozen candies

Ingredients:

1/4 cup sliced almonds, lightly toasted
1 cup dry roasted peanuts
1 cup sugared crunch cereal
1 cup plain Rice Krispies cereal
1 cup white miniature marshmallows
1 lb. white chocolate chips

Method:

1. Combine first 5 ingredients in a large bowl and set aside.
2. Melt white chocolate in microwave, checking and stirring every 30 seconds to prevent scorching. (Or melt in top of a double boiler over hot, not boiling, water.)
3. Pour white chocolate over cereal mixture and stir to combine thoroughly.
4. Drop by spoonfuls onto waxed paper. Allow to harden, and then store in airtight container. 

© Susanne Leighton 2009

Easy Fudge

This is very easy and makes a delicious fudge.

Yield: about 4 dozen pieces

Ingredients:

3 cups semi-sweet and/or milk chocolate chips
1 cup sugar
1 can sweetened condensed milk
1 pinch of salt
1 tsp. vanilla
1/2 cup chopped nuts (optional)

Method:

1. Generously butter an 8" square pan and set aside.
2. Melt chocolate in the top of a double boiler over hot, not boiling, water. Remove from heat and stir in remaining ingredients.
3. Spread in prepared pan and chill for 2 hours or until firm. Turn out onto a cutting board and cut into squares. Store in tightly covered containers in the refrigerator.

© Susanne Leighton 2009

Peanut Butter Balls

This recipe is extremely simple. The only tricky part is dipping in the chocolate since it can be somewhat messy.

Yield: 40 balls

Ingredients:

1/4 lb. margarine
1/2 lb. peanut butter
3/4 lb. powdered sugar
1/4 c. light corn syrup
Dipping chocolate

Method:

1. Combine first 4 ingredients. Form into 3/4" - 1" balls. If mixture is too sticky place in refrigerator or freezer for several minutes until of firmer consistency.
2. Melt semi-sweet chocolate chips or other dipping chocolate. Dip each ball in the chocolate, covering completely. Work quickly so peanut butter centers do not melt in the chocolate.
3. Refrigerate until firm.

© Susanne Leighton 2009

Spritz

These cookies are a favorite in my family. I remember my mom's aluminum cookie press with the crank on the top; I'd sit and watch my sisters as they created wreaths and trees from the dough and sprinkled it with colored sugar. We omitted the almond extract because of my dad's dislike of it, but now that I have a family of my own I put it in because I like it.

Yield: 10 dozen cookies

Ingredients:
2 cups (1 lb) unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 Tbsp. pure vanilla extract
1 tsp. pure almond extract
2 tsp. baking powder
1/4 tsp. salt
5 cups flour
colored sugar, optional

Special Equipment:
cookie press
sheet pans or cookie sheets

Method:

1. Pre-heat oven to 400F degrees.
2. Cream butter and sugar together until light; add eggs and flavorings.
3. In a separate bowl, sift flour with baking powder and salt. Add to butter mixture and mix thoroughly.
4. Form dough into a log, diameter slightly smaller than the diameter of the cookie press (if dough is too soft, refrigerate until firm. Insert log into cookie press, breaking off when filled, and close/secure press.
5. Force dough through the cookie press onto ungreased baking sheets (butter cookies do not require greased baking sheets). Sprinkle lightly with colored sugar, if desired.
6. Bake for 7-10 minutes or until slightly golden. Do not brown these cookies; they should have a delicate golden color.

Adapted from The Butt'ry Shelf Cookbook, by Mary Mason Campbell

Toasted Almond Chip Balls

This is a recipe that came from my grandma and is a family favorite. My uncle calls them "cocoa balls." I usually make a double batch because they are always popular on the cookie tray!

Yield: 28 - 36 cookies

Ingredients:
1/2 cup butter, softened
2 Tbsp granulated sugar
1 Tbsp brown sugar
2 tsp vanilla extract
1 cup flour
1/2 cup ground chocolate chips
1/2 cup blanched almonds, toasted and finely chopped
Powdered sugar, for rolling

Method:

1. Preheat oven to 350F.
2. Cream together butter, sugar and brown sugar. Stir in vanilla. Add flour. Stir in chocolate and nuts.
3. Scoop a tablespoon of dough and squeeze it together until it forms a ball; repeat with remainder of dough. Bake on an ungreased cookie sheet for 15-18 minutes.
4. Cool cookies. Roll in powdered sugar.

© Susanne Leighton 2008

Kahlua Balls

I adapted this recipe from one that my friend Deb told me about.

Yield: 36 balls

Ingredients:
18 Oreo cookies
about 3/4 cup nuts (pecans or walnuts)
about 2/3 cup Kahlua (or substitute your favorite liqueur)
about 1 cup powdered sugar

Method:

1. Crush cookies in food processor until quite fine; add nuts and process until finely chopped.
2. With machine running, slowly pour Kahlua in until it reaches a consistency similar to peanut butter but a bit wetter. Add powdered sugar, ¼ cup at a time, processing until mixture cleans sides of bowl. Refrigerate until ready to use.
3. Form into small balls, about one inch in diameter. Roll balls in additional finely ground Oreo cookie crumbs or powdered sugar. Alternately, the balls may be dipped in melted chocolate.
4. Store in airtight container in refrigerator.

© Susanne Leighton 2008

Big, Soft Ginger Cookies

Yield: 2 dozen cookies

Ingredients:
2 1/4 cups all-purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 Tbsp water
1/4 cup molasses
Demerara sugar or white sugar, for rolling

Method:

1. Preheat oven to 350F degrees.
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt in a bowl and set aside.
3. In a large bowl, cream together the margarine and 1 cup sugar (on low speed if using a mixer) until light and fluffy. Beat in the egg. Stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

© Susanne Leighton 2008

Amy’s Truffles

This is my sister Amy's famous truffle recipe. It is surprisingly quick and easy. Feel free to substitute your favorite flavoring or liqueur for the framboise.
 
Ingredients:
1 c heavy cream
12 oz best-quality bittersweet chocolate, chopped
3-4 Tbsp framboise liqueur, optional (or substitute vanilla if desired)
1/3 c unsweetened cocoa powder

Method:

1. Gently warm cream in a saucepan over medium heat, until small bubbles appear along edges.
2. Place chocolate in a food processor; pour hot cream over it and allow to stand for 15sec. Then, process until smooth. Add flavoring and mix briefly.
3. Pour into shallow pan, cover w/ plastic, chill until very firm (3 hours).
4. Place cocoa into Ziploc bag. Form chocolate into 1” balls w/ hands. Drop into cocoa and roll to coat. Keep clean towel handy to wipe hands in between rolling.
5. Store up to 2 weeks in refrigerator, covered.

Recipe courtesy of Amy Essma

Rosemary-Walnut Shortbread Cookies

Rosemary represents remembrance. So Martha Stewart's rosemary shortbread cookies are sure to make a lasting impression.

Ingredients

Makes about 4 dozen

• 1 1/4 cups all-purpose flour
• 1/2 cup finely ground walnuts
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup packed dark-brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• Raw sugar, for decorating

Directions

1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

From Martha Stewart

Healthy Peanut Butter Cookies

I was skeptical of substituting Smart Balance for all of the butter, but they turned out just great! These cookies are actually quite addictive; try a batch and see for yourself! They are guilt free.

Yield: about 3 dozen cookies

Ingredients:
1 c Smart Balance® Extra Virgin Olive Oil spread
3/4 c Splenda® brown sugar blend
3/4 c granulated sugar
1 egg
1/4 egg substitute, such as Egg Beaters® (or egg whites)
1 tsp pure vanilla extract
1 c all natural peanut butter (unsweetened)
1 1/4 c flour
1 c bran cereal (uncooked bran buds)
3/4 c rolled oats or plain oatmeal, uncooked
2 tsp baking soda
1/4 tsp salt

Method:

1. Pre-heat oven to 350°F. Line baking sheets with parchment paper.
2. Heat Smart Balance until partially melted. Place in mixing bowl with brown sugar blend, sugar, egg, egg substitute, vanilla, and peanut butter. Mix well on low speed.
3. In a separate bowl, combine flour, bran cereal, oats, baking soda, and salt. Stir this mixture into the peanut butter mixture. Blend well on low speed.
4. Drop dough by rounded teaspoonfuls onto prepared baking sheet. Bake at 350°F for about 15 minutes or until just done. Cool for a couple minutes on the pan, and then remove to a wire rack to finish cooling.

Low calorie, low sugar, low fat

© Susanne Leighton-Brooder, 2008

Russian Tea Cakes

This is my grandmother's recipe and a family favorite. I've been eating them for as long as I can remember.

Yield: 4 dozen cookies

Ingredients:
1 c. butter, softened
1/2 c. powdered sugar
2 1/4 c. flour
1/4 tsp. salt
1 tsp. vanilla
3/4 c. chopped nuts

powdered sugar, for rolling

Method:

1. Pre-heat oven to 400F degrees.
2. Cream butter using paddle attachment in stand mixer. Add vanilla and continue mixing. Add remaining ingredients and mix on low speed for several minutes until the sides of the bowl start to wipe clean and the mixture comes together.
3. Roll dough in hands to form 1" balls. Place on baking sheet.
4. Bake for 10 minutes.
5. Allow to cool slightly. Roll in powdered sugar when still warm.
6. Roll in powdered sugar a second time.

Elizabeth "Betty" Leighton

Oatmeal Raisin Cookies

This is another recipe I learned to make in cooking school.

Ingredients:
6 oz butter
4 oz sugar
8 oz brown sugar
3 oz eggs
2 oz water
0.5 oz vanilla
7 oz pastry flour
1 ½ tsp baking soda
6 oz nuts
6 oz raisins, soaked
10.5 oz oatmeal

Method:

1. Pre-heat oven to 350ºF (325ºF convection oven).
2. Cream together butter, sugar and brown sugar on low speed, until no butter shows; scrape down bowl. Add next 3 ingredients and mix until combined (will not be smooth).
3. Combine flour & baking soda in a separate bowl. Slowly add to creamed mixture, along with nuts, raisins and oatmeal. Mix only until combined – do not overmix.
4. Drop cookies into equally sized mounds onto parchment paper lined sheet pans.
5. Bake for 5 minutes, turn pans around, bake 3-5 minutes longer.

Chocolate Chip Cookies (using high gluten flour + pastry flour)

This is the chocolate chip cookie recipe that I learned to make in culinary school. However, most people do not have high gluten flour at home!  Therefore I recommend just following the recipe on the back of the bag of Tollhouse chocolate chips...it is simple, delicious and it never fails!

Ingredients:
8 oz butter, softened
8 oz sugar
8 oz brown sugar
4 oz eggs
½ tsp vanilla
7 oz high gluten flour
7 oz pastry flour
3/8 tsp baking soda
½ tsp salt
8 oz Chocolate chips

Method:

1. Mixing: Creaming method. Cream together first 3 ingredients until no butter shows; scrape down as needed. Add next 2 ingredients and mix until it looks the same as before; scrape down. Add next 4 ingredients (that have been loosely combined first); mix only until combined. Add chocolate chips and mix for 2 minutes.
2. Makeup: Drop method. Use portion scoop to drop onto parchment lined sheet pans (or greased cake pan for a cookie cake).
3. Baking: 325ºF convection for 6 minutes, turn pans around, bake 4-6 minutes longer.