Tag Archives: Cookies

Sesame Cookies, The Dipping Cookie

Copy of Sesame Cookies_489

Always ready for a cookie to have and share.  Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.

  Sesame Cookies, The Dipping Cookie

The Dipping Cookie into cup of coffee

Sesame Cooking, The Dipping Cookies

and re-dipping cookie into coffee

and re-dipping….

This is not my recipe, it is from Cooking Light’s Quick Baking Special.  I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil.  When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies  did not sound appealing – no chocolate – though looked very tasty.  And they were very tasty!  Soon called for another batch of cookies.

Smaller plate of Sesame Cookies

Disappearing Sesame Cookies

Sesame Cookies, cookies with roasted sesame seed paste and oil.

The Dipping Cookie into cup of coffee

Sesame Cookies

Cooking Light, Quick Baking
A crisp and crunchy cookies with a great nutty flavor great to dip into your coffee or cocoa for a snack or break time.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/3 cup tahini roasted sesame seed paste
  • 2 tablespoons dark sesame oil
  • 1 tablespoon light-colored corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • cooking spray
  • 2 tablespoons granulated sugar

Instructions
 

  • Preheat over to 375 F.
  • Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
  • Set dry ingredients aside.
  • Place brown sugar, tahini and oil in a large bowl.
  • Bead with mixer at medium speed until well blended.
  • Add syrup, vanilla extract and egg; beat well.
  • Gradually add flour mixture to the sugar mixture, beating at low speed just until combined.
  • Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each).
  • Place granulated sugar in a shallow bowl.
  • Roll dough balls in granulated sugar.
  • Place 2 inches apart on baking sheets lined with parchment paper.
  • Flatted balls with bottom of aa glass.
  • Bake 375 F for 10 minutes or until lightly browned.
  • Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.

Notes

Recipe taken from Cooking Light: Quick Baking Special pp 52-53. 2010.
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While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons.  Interruptions can be a disaster, however I was not going to stop at that; so  with 2 tablespoons of vanilla, I finished and baked the cookies.  They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.”  The tahini gives the Sesame Cookies a subtle nutty flavor. 

3 Sesame Cookies on plate

You can’t eat just one Sesame Cookie

https://cookbookinabox.com/oatmeal-coconut-crispies/

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs


Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices


Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies


Shamrock Sugar Cookies

Shamrock Sugar Cookies

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Julia Ann
A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 5 dozen

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut

Instructions
 

  • Into large mixing bowl, cream butter, shortening and sugars.
  • Add the eggs and vanilla, cream until fluffy.
  • Into smaller bowl, measure the flour by dipping method.
  • Add the soda and salt, whisk to blend.
  • Stir into the shortening mixture.
  • Blend in the oats and coconut. The dough will be soft.
  • Divide the dough in half.
  • Form the dough into logs with a 2 inch diameter.
  • Wrap in wax paper, refrigerate overnight.
  • Heat over to 400 F.
  • Line baking sheets with parchment paper or light grease pans.
  • Cut the log into 1/4 inch slices.
  • Bake 10 to 12 minutes until lightly browned.
  • The cookies do spread, allow 2 inches between cookies.

Notes

This is adapted from Betty Crocker's Cooky Book, 1963.
Tried this recipe?Let us know how it was!

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Olive Oil Coconut Sugar Cookies

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies

Butter or Olive Oil?

When cooking and baking I use olive oil and butter interchangeably or together in many recipes.  I had not thought about the difference until I wanted to make some cookies and had only extra virgin olive oil.  A little research, The Olive Press recommended using olive oil in all baking goodies.  Using a recipe from The Fannie Farmer Cookbook, I adapted an old-fashioned sugar cookie to an Olive Oil Coconut Sugar Cookie.  I have not made it with butter, so do not have a good reference to compare.  It was a firm cookie, not soft or crisp.  The other objective, I wanted to show the conversion chart for butter to olive oil.

Conversion Chart:  Butter to Olive Oil

1 teaspoon butter = 3/4  teaspoon olive oil
1 tablespoon butter = 2 1/4  teaspoons olive oil
1/4 cup butter = 3  tablespoons olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tablespoons olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1  tablespoon olive oil
1 cup butter = 3/4 cup olive oil

 There are many benefits in using Olive Oil.

Olive oil is a monounsaturated fat which comes from  a plant,  the Olea europaea. the olive tree  grown primarily in the Mediterranean countries such as Italy, Greece, and Spain.  Monounsaturated fatty acids are said to be a healthy dietary fat, along with peanuts, cashews and avocados.  These fats help to reduce  the LDL cholesterol or the “bad cholesterol”.

When thinking of olive oil, cooking usually comes to mind first.  Cosmetics, medicine, soaps and even fuel for lamps all may be made from olive oil.  However, when discussing benefits it is related to our health.  There have been multiple studies made to assess benefits of olive oil.

Examples of healthy benefits

1. Protection of the cardiovascular system.
2. Prevention of stoke.
3.  Lowering the risk of depression.
4.  Reduction of breast cancer risk.
5.  Maintaining healthy cholesterol levels.
6.  Extra virgin olive oil may protect against Alzheimer’s disease.
7.  Prevent acute pancreatitis by using extra virgin olive oil.
8.  Protect the liver with the use of extra virgin olive oil.

 

Olive Oil Coconut Sugar Cookies

Coconut cookies batter

Coconut cookie batter made with extra virgin olive oil.

This recipe made about 36 cookies.

Oven ready Olive Oil Coconut Sugar Cookies

Oven ready Olive Oil Coconut Sugar Cookies

I like to roll the  teaspoons  of dough into a ball, then flatten with a bottom of a glass dipped into sugar.  It gives a prettier and sweeten top to the cookie.

Out of the oven, Olive Oil Coconut Sugar Cookies

Out of the oven, Olive Oil Coconut Sugar Cookies.

Olive Oil Coconut Sugar Cookies

Julia Ann
A new take on an old fashioned sugar cookies, using olive oil instead of butter. Adapted from The Fannie Farmer Cookbook.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 3 doz

Ingredients
  

  • 1 1/4 cups flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup finely chopped coconut
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon coconut flavoring
  • 1 tablespoon evaporated milk undiluted

Instructions
 

  • Preheat oven 350 F.
  • Line cookie sheets with parchment paper.
  • Measure and mix together: flour, salt, baking powder and coconut; set aside.
  • In a large mixing bowl, cream the olive oil and sugar, beat until light and blended.
  • Add the egg, vanilla and coconut flavoring, beat thoroughly.
  • Add the dry ingredients to the oil and sugar mixture, adding 1/2 cup at a time.
  • Blend well.
  • Roll teaspoons of batter into a ball and place on cookie sheet 1 inches apart.
  • Flatten with bottom of glass dipped in granulated sugar.
  • Bake 8-10 minutes until lightly browned.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
brings you great recipes for your cooking experience. ©2007-20208 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.
Tried this recipe?Let us know how it was!

 

Olive Oil Coconut Sugar Cookies

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies for an after school snack.

These will soon become your favorite cookie.  You don’t have to be a child to like these Loaded Oatmeal  Cookies.  We had some relatives with us for a week.  Well, in midweek, I had to take time out to back another batch.  Just too easy to take one on the go.

How can you turn a cookie with molasses, whole wheat flour, wheat germ, old fashion  rolled oats and raisins as a bad cookie for you?  You forget there is shortening, pecans, chocolate chips and coconut flavoring.

Loaded Oatmeal Cookies

Julia Ann
Loaded Oatmeal Cookies are for an after school snack for your children, or coffee break at work with your co-workers. They provide extra nutritive value in using molasses, whole wheat flour, wheat gern, old fashioned rolled oats and raisins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Desserts or Snacks
Cuisine American
Servings 5 dozen

Ingredients
  

  • 1/2 cup shortening
  • 1/4 cup dark brown sugar firmly packed
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup molasses mild flavor
  • 1/2 teaspoon coconut flavoring
  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon wheat germ
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg freshly grated
  • 2 cups of whole rolled oats chopped in the blender to smaller pieces
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/4 cup chocolate chips

Instructions
 

  • Preheat oven to 350 F or 375 F depending upon your oven's heat.
  • Line cookie sheets with parchment paper.
  • In mixing bowl, cream together shortening and sugars.
  • Add eggs, molasses and coconut flavoring to sugar/shortening mixture and thoroughly blend.
  • In separate bowl, measure and sift together, flours, wheat germ, soda, salt, cinnamon and nutmeg.
  • Using a whisk, blend the dry ingredients.
  • Gradually add dry ingredients to mixing bowl of wet ingredients, beating after each addition.
  • Add the rolled oats, raisins, pecans and chocolate chips.
  • Beat at a low speed to thoroughly mix together.
  • Form inch balls of cookie dough put on cookie sheet 2 inches apart.
  • Flatten balls with a flat bottom glass dipped in sugar.
  • Bake 350 F 8-10 minutes.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
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Oatmeal Cookie

Loaded Oatmeal Cookie

Cookies are nice to have available when unexpected guests stop by. You do have to remember not to eat them all at once. Cookies are easy to freeze in freeze bags, just don’t tell the family they are in there.

Molasses Crinkles

Molasses Crinkles

Have you ever planned to make chocolate chip cookies only to discover the chocolate chips had already been eaten. That  is when you need plan B. Try the Grand Canyon Hermit Cookies. Yes, they have molasses in them too.  No one has eaten my molasses before I used it!

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies

For a change of taste, here are rolled sugar cookies. Takes a little more time or roll out and add icing. They can be make into hearts, candy canes, or cut into circles for pumpkins with butter cream tinted icing. These make pretty cookies for special occasions. An easy recipe.

Ready for serving and eating.

Sugar Cookies

 

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Grand Canyon Hermit Cookies

 Grand Canyon Hermit Cookies

 

Grand Canyon Hermit Cookies

Julia Ann
A soft spicey molasses cookie filled with walnuts and raisins. Originally called a tea cake. First published in an 1877 Portland, Maine cookbook.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 60

Ingredients
  

  • 4 cups all-purpose flour

Instructions
 

  • Preheat oven to 350 F.
  • Grease or line cookie sheets with parchment paper.
  • Mix the first 6 dry ingredients together; whisk to blend.
  • Measure the molasses and water together.
  • In a large mixing bowl, combine shortening and sugars; cream until fluffy.
  • Reserve 1/2 egg; add the remainder of eggs to sugars, beat to blend.
  • Alternate adding the dry ingredients and liquids, beating after each addition.
  • Stir in walnuts and raisins until mixed evenly.
  • Drop by tablespoonful on the cookie sheet.
  • Brush tops with egg.
  • Add pinch of white sugar on top of each cookie.
  • Bake 12 to 15 minutes

Notes

These can be made into a bar cookie. Cut when warm and store to soften.
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!
Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies

The Grand Canyon is a special spot our family likes to visit.  There is a fun train excursion from Williams, Arizona up to the Grand Canyon.  Certainly family oriented.  It is a must see place to visit each time we go to Arizona.  It is fun to walk around the El Tovar Lodge on the south rim, visit the shops and see the elk, ride the bus to lookout points over the Canyon and breathe the western air.  I like the the southwest. Now what does that have to do with cookies?  I remembered a cookbook I got at a used bookstore in Flagstaff,  The Grand Canyon Pioneers Society Cook Book, 1988 edition.  Gale Burak baked Gale’s Hermit Cookies to take to the Grand Canyon Ranger Stations.  I have renamed them Grand Canyon Hermit Cookies and bake them as a drop cookie.

South Rim of the Grand Canyon

South Rim of the Grand Can 

                Enjoy the old fashioned flavor of Grand Canyon Hermit Cookies.

cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.