mortiz049

I used to have marathon cookie baking sessions with my friend Matt.  He made a great molasses cookie and he was kind enough to share his recipe with me.  It's chewy, spicy, and always comes out great.  I know some people will sub out the shortening for butter but to get the best texture shortening is the way to go. Ingredients 1 1/2 cups shortening melted 2 cups white sugar 1/2 cup molasses 2 eggs 4 cups flour 4 tsp baking soda 2 tsp cinnamon 1 tsp ground cloves 1 tsp ground ginger 1 tsp salt Mix together dry ingredients Cream together shortening and sugar.  Add eggs one at a time then add the molasses.  Stir in dry ingredients.  Dough will be stiff.  Scoop with a cookie scoop or portion out dough into walnut size balls.  Roll dough in you hands to form smooth balls.  Roll balls in sugar, place on a cookie sheet about 2 inches apart.  Press the dough balls with the bottom of a glass to flatten slightly.  Bake at 375 F for 8-10 minu...

Pecan sandies are one of those cookies you make to impress.  They are the gem of a cookie platter and the talk of the cookie exchange.  I don't know if its the buttery crumbly cookie or the big fat pecan crowning the buttery crumbly cookie.  Either way, they are a delicious addition to Cookie Week! Ingredients 1 cup (2 sticks) dairy free margarine (Earth Balance) feel free to use butter if you are able 1 cup canola oil 1/2 cup sugar 1/2 cup brown sugar 1 cup powdered sugar 2 eggs 1 tsp vanilla 4 cups flour 1 tsp baking soda 1 tsp cream of tartar 1 tsp salt 2 cups chopped pecans plus pretty pecan halves for the top of each cookie if desired Mix the dry ingredients Cream the margarine, oil and the three sugars until a smooth batter Add eggs, one at a time, then add vanilla Spoon the dry ingredient and mix just until incorporated.   Stir in the chopped nuts Chill dough for about an hour then scoop and bake OR Scoop the dough then chill 20 minutes then bake OR Scoop the...

This cookie is a delicious combination of a chewy oatmeal cookie and a sweet peanut-y peanut butter cookie. This is another great recipe to make ahead and freeze. 1 ½ cup flour 2 teaspoon baking soda 1 ½ cup quick cooking oats or rolled oats that have been very lightly pulsed in a food processor 2 sticks ( 1 cup) dairy free margarine or butter ( add ½ tsp salt if using unsalted butter) 1 cup packed dark brown sugar ½ cup white granulated sugar 1 cup conventional creamy peanut butter (if using natural peanut butter you may want to bump up the sugar and salt) 1 teaspoon vanilla 2 eggs Mix dry ingredients. Cream together margarine, brown sugar and white sugar. Add peanut butter and beat again until fluffy and lightened in color. Add vanilla. Add eggs, one at a time, incorporate each egg fully after each addition. Spoon in dry ingredients and mix until just combined. Scoop onto an ungreased cookie sheet leaving 1 ½ inches between each cookie. Bake at 350 F for 12-14 minutes until ...

I love these cookies.  This was my great aunt Vivian's recipe.  One of those good old fashioned recipes that calls for oleo and "handfuls" of things.  I made minor changes only to make this dairy free.  I switched out the oleo for Earth Balance vegan margarine and I use chocolate chips made without dairy ingredients.     I have great memories of them and I make them every year for Christmas. These cookies are soft and cake with warm spices, raisins, chocolate and nuts.  I hope you give this recipe a try and let me know what you think. Ingredients 4 cups flour 1/2 tsp baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground ginger 1 1/2 cups sugar 1 cup (2 sticks) Earth Balance Dairy free margarine *sub butter if you would like 2 cups raisins 1 cup chocolate chips *Ghiradelli semi sweet chips have no dairy ingredients (made on shared equipment) 1 cup chopped walnuts In a small sauce pan combine the raisins with about 2 c...