GRANDMA'S LACE COOKIES
This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them-- they are so addictive!
Provided by Dustin Poh
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 18m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
- Drop teaspoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 22.4 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 143.3 mg, Sugar 15.2 g
BROWN RICE COOKIES - GLUTEN FREE OR REGULAR
From the Lundberg Rice web-site, an interesting sounding recipe you can make gluten-free by using gluten-free flour.
Provided by kitty.rock
Categories Drop Cookies
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugar.
- Add beaten egg, vanilla, mix well.
- Add sifted dry ingredients.
- Fold in cooked rice and coconut.
- In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats.
- Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture.
- Bake in 350 oven for 20 to 25 minutes or until cookies are a golden brown in color.
Nutrition Facts : Calories 189.3, Fat 9.5, SaturatedFat 4.4, Cholesterol 19, Sodium 55.1, Carbohydrate 24.2, Fiber 1.6, Sugar 7.3, Protein 2.7
GRANDMA'S SCOTTISH SHORTBREAD
My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin. Her shortbread cookies were my favorite, and now, whenever I make them, I remember her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. -Jane Kelly, Wayland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 300°. Cream butter and sugar until light and fluffy, 5-7 minutes. Combine flours; gradually beat into creamed mixture. Press dough into an ungreased 13x9-in. baking pan. Prick with a fork., Bake until light brown, 45-50 minutes. Cut into 48 bars or triangles while warm. Cool completely on a wire rack.
Nutrition Facts : Calories 139 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
IRANIAN RICE COOKIES (NAN-E BERENJI)
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a fine sieve with four layers of cheesecloth and set over a small liquid measuring cup. Melt butter in a small saucepan over medium-high heat until beginning to boil. Reduce heat to medium and simmer until foamy, stirring occasionally, until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 5 to 7 minutes. Remove saucepan from heat and strain through prepared sieve, leaving solids behind. Set aside to cool slightly.
- In another small saucepan over medium heat, stir together sugar and 2 tablespoons water until sugar has dissolved, then transfer to a large bowl. Let cool slightly, then add rose water and stir to combine.
- Add yolk to sugar mixture and whisk until light and slightly thickened. Continue whisking and slowly drizzle in strained brown butter until thick and fully incorporated. In a medium bowl, combine flours, cardamom, and salt. Add to brown butter mixture and stir until thoroughly incorporated.
- Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
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