Good Cookies Ii Recipes

EVERYTHING COOKIES II

Steps:

• In a large bowl, cream together the butter or margarine with the sugars. Beat in the egg.
• Add in the cream of tartar, oats, coconut, vegetable oil and vanilla. Sift together the flour, salt and baking soda and add to the mixture. Stir in crisp rice cereal and chocolate chips.
• Drop by teaspoon on greased baking sheets. Bake in a 350 degree F (175 degree C) oven for 12 minutes.

WORLD'S BEST COOKIES II

Steps:

• Preheat oven to 325°F.
• In mixing bowl, cream butter and margarine.
• Add sugars, vanilla, and oil.
• Beat until smooth.
• Add egg and beat again until smooth.
• Add flour, salt, baking soda, and cream of tartar.
• Add nuts, oats, coconut, and Rice Krispies.
• Fold in until well blended.
• Cover bowl with waxed paper and refrigerate for an hour.
• Dough will be stiff enough to handle.
• Spray cookie sheets lightly.
• Pinch off a small piece about the size of a marble and flatten with your fingers (a regular sized cookie sheet should hold 24).
• Bake for 8-10 minutes.
• After removing from the oven, leave on the cookie sheets for a few minutes, then cool on racks.

GOOD COOKIES I

Steps:

• In a small bowl, dissolve baking soda in milk. Cream together the sugars and the egg. Mix in the oil, butter or margarine, baking soda mixture and cream of tartar. Stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour.
• Make small balls and flatten them with a greased and flat bottomed glass. Bake 325 degrees F (165 degrees C) for about 12-15 minutes.

100 GOOD COOKIES

Steps:

• Mix in order given. Drop by teaspoonfuls onto baking sheet. Bake at 350° for 12-15 minutes.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.