Cookies Recipes

Recipes contributed by Stella Romo - Stockton, California

Wouldn't these taste great with a hot cup of cocoa?

• 2 cups flour
• 1/2 tsp. Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon cinnamon
• 1/2 cup butter (1 stick)
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 egg
• 1 cup applesauce
• 1 tsp. vanilla
• 1 cup walnuts
• 1 apple, chopped
• 1 cup raisins

Grease cookie sheet. Preheat oven to 375F.

Combine dry ingredients. Beat butter and sugar and then beat in egg, applesauce & vanilla. Stir well; and then beat in dry ingredients. Stir in apple, walnuts and raisins.

Drop by spoonfuls onto cookie sheet. Bake 20-22 minutes. Rotate cookie sheets between upper & lower racks halfway through baking.

This recipe was contributed by Denise Hinojos and is her Grandma Margaret Alvarez recipe. These quantities were measured by Patricia Contreras Franco, as my Grandma (Margaret Alvarez) was making a batch.....!

• 2 Cups lard
• 6 cups flour
• ¾ cups white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¾ brown sugar
• 2 teaspoons Anise seed
• ½ teaspoon nutmeg
• ½ teaspoon allspice
• ¾ cups sherry

Soak anise seed in sherry.

Cream lard, white and brown sugars until quite smooth (with hands). Sift flour, baking powder and salt and add to the first mixture. Add nutmeg and allspice. Add the sherry with anise a little at a time. Mix each time. Roll dough about 1/8" thick on unfloured board. Cut into shapes. Dip tops in sugartopping. Bake at 450°F 10-12 minutes on ungreased cookie sheet. When done dip into sugar topping again. Makes about 9 dozen cookies.

SUGAR TOPPING: Add 1 teaspoon cinnamon to ½ cup sugar.

This recipe is contributed by Frances Contreras and her daughter, Patricia Contreras Franco. Aunt Frances says that this recipe was given to her by her sister, Margaret Alvarez (whose recipe is Bizcochitos I).

• 2 cups pure lard (or Crisco)
• 1-1/2 cups sugar (to include 3/4 cup white granulated and
• 3/4 cup lite brown sugar)
• 2 tsp. anise seed, soaked in 3/4 cup brandy (or more, if needed) or sherry
• 6 cups flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/4 tsp. ground cloves (optional)

Sugar Topping: 1 tsp. cinnamon mixed with 1/2 cup sugar.

Makes about 9 dozen

Cream lard and sugars until quite smooth. Soak anise seed in sherry or brandy. Sift flour, salt & baking powder and add to first mixture. Then add the nutmeg and allspice and then the anise with the sherry or brandy - a little at a time. Mix well and roll dough thin (about 1/8-inch) on unfloured surface and cut into shapes.

Dip tops in cinnamon/sugar mixture and bake at 450F for 10-12 minutes.

Dip again in cinnamon/sugar mixture after a bit cooled.

Bizcochitos III

This recipe is from the October 2001 issue of New Mexico Magazine. Author is Adela Amador.

,em.,span style="color:red;">Excerpt from New Mexico Magazine, October 2001: "Virginia, who just celebrated her 50th with Frank, taught home economics for many years. She tells me (the author) that it took her about 10 years to get this biscochito recipe, after tasting it in Old Mesilla. It appeared in New Mexico Magazine sometime in the '70's. I (author) missed it, and I'm sure many of you did too. I have made the cookies and like them very much. The older they get, the better they taste. The recipe can be halved successfully."

• 2 cups lard
• 1-/2 cup sugar
• 2 eggs, beaten
• 4 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon anise seed
• 1/2 cup orange juice

In large bowl, cream together lard, sugar and eggs. Mix all dry ingredients with one cup flour and add to the creamed mixture, alternating with the orange juice. Add the remaining 3 cups of flour to make a good stiff dough that will not stick to the touch. Turn the dough onto a floured board and knead, to make a workable dough. Place in a bowl, cover and refrigerate until well chilled Roll dough to 1/4-inch thick, cut into shapes of the season. Dip into a cinnamon-sugar and bake at 350F for 10-12 minutes.

Bizcochitos IV

Recipe from Stella Aguilar, Tularosa, New Mexico

• 2 cups lard
• 1-½ cups sugar
• 2 eggs
• 6 cups flour
• 3 teaspoons baking powder
• 3 teaspoons anise seed, crushed, and soaked in
• 1 small glass of wine or water

Cream lard, sugar and add eggs; mix flour, baking powder and anise together. Add flour mixture gradually to lard mixture. Roll dough and cut cookies with cutters.

Bake at 350°F until light golden brown. Dip in sugar & cinnamon while hot.

Butterfingers

Recipe contributed by cousin, Toni (Bernice) Layton, currently of Temecula, California.

• 1 cup butter
• 5 Tbl. powdered sugar
• 2 cups flour
• 2 cups nuts (walnut, pecans), chopped
• 1 tsp. vanilla

Work butter, sugar and flour together in bowl; add vanilla and nuts. Form into fingers and bake in slow oven (300°F) until brown and crisp.

Contributed by Toni Layton, Temecula, California

• 3/4 cup Butter
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup chopped maraschino cherries
• 1 cup sugar
• 2 Tbs. milk
• 2-1/4 cup flour
• 1/2 tsp. baking soda
• 1 cup nuts (chopped)

Mix all of above well, and shape into balls. Roll in 2-1/2 cups Sugar-Frosted flakes. Top with cherry halves and bake at 375°F 15 minutes or until light brown.

Recipe contributed by Norrine Valderrama, Mt. Nebo, W. Va.

Preheat oven to 375°F.

• 2-1/4 cups all-purpose flour
• 1/4 cup quick oats
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter (no substitutes)
• 1 cup firmly packed brown sugar
• 3/4 granulated sugar
• 2 large eggs
• 2 tsp. vanilla
• 12 oz. mini semi-sweet chocolate chips/li>
• 2 cups walnuts

Combine dry ingredients and set aside. Soften butter and mix at medium speed with sugars (about 2 minutes, until creamy), then add eggs, one at a time, beating well after each. Beat in vanilla, then at low speed, gradually beat in flour mixture until well-blended. Stir in chips and nuts. Drop by heaping tablespoons 2 inches apart on ungreased cookie sheet. Bake 13 to 14 minutes. Let cool 2 minutes on baking sheet, then transfer to wire rack, cool completely.

Recipe submitted by Toni Layton, Temecula, California

• 1-(12 oz.) pkg. milk chocolate chips
• 1 cup chunky peanut butter
<6 cups miniature marshmallows

Melt together chocolate chips and peanut butter until well blended. Fold in marshmallows. Pour into greased 8"-square dish. Chill. Cut into bite-size squares.

Recipe submitted by Toni Layton, Temecula, California

• 1-1/2 cup flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 3/4 cup vegeteble shortening or butter (I use 1/2 cup shortening & 1/4 cup butter)
• 1 cup brown sugar
• 1/2 tsp. vanilla
• 1 egg
• 1 cup diced unpeeled apples
• 1/2 cup chopped nuts
• 1/2 cup golden raisins

Bake at 350°F for 15-18 minutes.

Voila! Tres Bien!!!

Recipe contributed by Liz Almeida, Antioch, California. This was her Grandma Pominville's Peanut Butter Cookie recipe

• 1 cup (scant) Shortening or Margarine
• 1 cup Sugar
• 1 cup Brown Sugar
• 2-½ cups Sifted Flour
• 1 cup Peanut Butter
• 2 eggs
• 1 tsp. Baking Soda

Preheat oven to 350°F. Cream shortening and sugars; add eggs and mix well. Add Peanut Butter, soft flour with sode and add to cream mix. Mix well. Roll balls size of walnuts and press with a fork dipped in sugar.

Bake 10-12 minutes until light golden brown

Mrs. Kostyra's (Martha Stewart's mother) noel nut balls have been a Kostyra family favorite for as long as Martha can remember.

Martha Stewart Living Television

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 tablespoons honey
• 1 teaspoon bourbon or orange juice
• 2 ¼ cups sifted all-purpose flour
• ¾ cup chopped pecans (best if chopped by hand)
• ½ cup sifted confectioners' sugar, plus more for rolling
• ¼ teaspoon salt

1. In an electric mixer fitted with the paddle attachment, cream butter and honey until fluffy. Add bourbon, and beat to combine. In a medium bowl, whisk together flour, pecans, confectioners' sugar, and salt. Add to the butter mixture, and beat to combine. Wrap in plastic wrap, and refrigerate for 3 hours.
2. Preheat oven to 350°F. Line baking sheets with Silpats (French nonstick baking mats) or parchment paper. Roll the dough, 2 teaspoons at a time, into balls. Place on prepared baking sheets, leaving 2 inches between them. Bake until brown around the edges, 12 to 13 minutes. Transfer to wire racks to cool completely. Roll in confectioners' sugar to coat.

Snickerdoodles

Recipe Contributed by Norrine Valderrama, Mt. Nebo, W. Virginia

Preheat oven to 400°F.

Mix together, and set aside:

• 3 Tbsp. cinnamon
• 3 Tbsp. sugar

Additional ingredients:

• 3 sticks butter
• 2 tsp. vanilla
• 2-¼ cup sugar
• 4 cups self-rising flour
• 3 eggs

Mix above together well. Take about 1 teaspoon and form into a ball and drop, one at a time, into cinnamon/sugar mixture. Place on baking sheet. Do not flatten. Bake 8 to 10 minutes or 7 to 8 minutes for soft cookies.

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