Entenmann's Chocolate Chip Cookies

I found this recipe in my "stash", typed (on a real typewriter) on Entenmann's stationery when the main bakery was located at 1724 Fifth Avenue, Bay Shore, Long Island, New York. Under the title of Chocolate Chip Cookies is "(TV Formula)"
Enjoy! They are delicious. Wish I had a picture to share but I haven't made them in years.

1-1/3 cups pre-sifted all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup corn oil margarine
1/4 cup packed dark brown sugar
2 teaspoons vanilla
3 tablespoons honey
1 egg
1-1/4 cups (7-1/2 oz) chocolate chips, semi-sweet
1/4 cup granulated sugar

Preheat oven to 400 degrees F. In a small bowl, combine flour, baking soda, and salt. Set aside. Combine margarine, sugar, brown sugar, vanilla, and honey. Beat until creamy. Beat in egg. Add flour mixture. Mix together. Stir in chocolate chips. Drop by rounded teaspoonfuls on to ungreased cookie sheets. Bake 6-7 minutes. Makes about 50-55 cookies.

Baking the cookies is very important. For a moist, soft cookie, do not over bake. The time indicated above is adequate bake time in the oven because cookies continue to bake on the hot cookie sheet even though removed from the oven. Although the cookies may appear raw at 6-7 minutes, they will be done by the time they are cooled on the pan outside of the oven.

Fluchtlings Pletzchen

Preheat oven 325 degrees

250 grams (9 oz) butter
100 grams (3.5 oz) confectioners' sugar
250 grams (9 oz) cornstarch
2 pkg vanilla sugar (if you make your own, 2 Tablespoons)
100 grams (3.5 oz) flour

In a food processor, combine butter and sugars, zap until well mixed.
Open top and add flour and cornstarch. Process well. It will form a ball of dough.
Remove dough, form into log about 2" in diameter. Refrigerate for 2 hrs.
Slice 1/4" thick, place 1" apart on ungreased cookie sheet.
Using a fork, press on each cookie leaving marks.
Bake for 12-14 minutes or until slightly brown on edges.

Very flakey, melts in your mouth.
Variation: I made a batch that I added 2 teaspoons of almond extract.
Another batch I added 2 teaspoons of rum extract.
Extracts were added at end while mixture is processing into a ball.
Both were great!
ENJOY

Orange Yummies

1 cup margarine
1/2 c. sugar
1 egg yolk
2 T. orange juice
2-1/4 c. flour
1 T. orange rind, finely chopped
1/4 cup finely chopped pecans, optional

Preheat oven to 350 degrees.
In a mixing bowl, cream margarine and sugar. Beat in egg yolk and orange juice. Mix in flour, orange rind and optional pecans. Mix until combined. Dough should be soft, but not sticky.
Option 1: place dough in cookie press and press desired shape onto ungreased cookie sheet.
Option 2: take teaspoon full of cook dough, roll into ball and place on ungreased cookie sheet. Press down with thumb. Cookies should be 1/2" apart.
Bake 10-12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, then remove to cooling rack.
Yield: 5 dozen

Ginger Spice Cookies

8 T. butter
1 cup sugar
1 large egg (or equal of egg beaters)
1/2 cup molasses
4 cups flour
1 T. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 T. ground ginger
1/2 cup milk
2 T. candied ginger, chopped

Preheat oven to 350 degrees

Cream butter and sugar. Add egg, beat well. Add molasses, beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg & ginger. Add to wet mixture, one cup at a time, alternating with milk. Mix well after each addition. Stir in candied ginger pieces.

Drop by teaspoon fulls onto cookie sheet lined with parchment paper or teflon sheet.
Bake 10-12 minutes.

Orange Coconut Macaroons

3/4 cup sugar
1 T. orange zest
1 tsp. fresh orange juice
4-1/2 oz. almond paste
2 large egg whites
1/3 cup confectioners' sugar
3 T. flour
1-1/3 cup coconut flakes (I used natural, unsweetened)
3/4 tsp. coarse salt

Preheat oven to 300 degrees

Process sugar, orange zest and almond paste in food processor until combined, about 3 minutes.
Add egg whites, orange juice, confectioners' sugar, flour, half the coconut flakes, and salt.
Process one minute. Stir in remaining coconut flakes.
Line cookie sheet with parchment paper. Drop batter by teaspoonful 2" apart.
Bake for 25 minutes or until edges are golden brown.
Slip cookies off the sheet ON the parchment paper and allow to cool on the paper.

Yield: 3 dozen

Christmas Cookies from the past

I started this blog in 2008 and I have other Christmas cookie recipes writen then, so check out the December 2008 entries.
Cookies bring back memories of our childhood. Watching Mom rolling out the cookie dough, using cookie cutters to make yummy sugar cookies. Decorating the cookies! And the best part, tasting! Of course I couldn't resist tasting before baking. The pieces of dough between the cut-outs... oh so good! And Mom would tell me not to do this, it would cause a stomach ache, but that didn't matter to me.
Then when my children were baking with me, I smiled as I saw them eat the raw dough. Of course I had to give the standard warning. Didn't help....
As the years go on, we make our own memories. Some with Mom's cookies, then we have found our own recipes to add to the list. The best of all of these I share with you. Maybe they can become part of your family memories too.

Anise Cookies

3 eggs, room temperature
1 cup plus 2 T. sugar
1-3/4 cup unsifted all purpose flour
1/2 tsp. baking powder
1-1/2 tsp. anise extract

1. Grease and flour (spray may be used) 2 large cookie sheets.
2. In a large bowl, with electric mixer, at medium speed, beat eggs until very thick and light.
3. Gradually beat in sugar. Continue beating 20 minutes longer.
4. At low speed, beat in flour. Add anise extract; beat just until blended.
5. Drop by teaspoonful, 1/2" apart, on prepared cookie sheets. Swirl each, to make into a circle.
6. Let stand at room temperature, uncovered, 8 hours or overnight.
7. Preheat oven to 325 degrees. Bake cookies about 10 minutes, or until smooth and firm when pressed with fingertip. Cool cookies on wire rack. Then store in airtight container.

Yield: Approx. 5 dozen

Snickerdookles, cookies of the fairy world

1-1/2 cups sugar
1/2 cup margarine or butter, softened
1/2 cup shortening
2 eggs
2-3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
2 T. sugar
2 tsp. ground cinnamon

Preheat oven to 400 degrees.
Mix 1-1/2 cups of sugar, the margarine (butter), shortening and eggs, beating well. Stir in flour, cream of tartar, baking soda. Shape dough by rounded teaspoonfuls into balls. In a separate bowl, mix 2T sugar and 2 tsp. cinnamon. This is the magic fairy dust!! Roll balls of dough in fairy dust, coating all sides. Place on ungreased cookie sheet, about 2 inches apart. Bake 8-10 minutes or until golden brown on bottom. Immediately remove from cookie sheet onto wire cooling racks. Makes about 6 dozen cookies. Store in air tight container.
Hint: Great cookie to share with Santa Claus!

Chocolate Oatmeal Cookies (Drop)

3/4 cup flour
1 tsp. baking soda
1/3 cup chopped almonds or nut of your choice
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1/4 cup cocoa
1 tsp. vanilla
1-1/2 cups quick cook oatmeal

Stir together flour, soda and chopped almonds(nuts), set aside. With mixer cream butter/margarine and sugar until fluffy. Add egg, cocoa and vanilla, beat until well blended. Add oatmeal and flour mixture and mix well. Drop by teaspoon full onto greased cookie sheet (or use a baking sheet), 2 inches apart. Bake at 350 for 12-15 minutes. Remove to rack to cool. Makes about 36 cookies. Recipe doubles easily!

Oma's Butter Cookies

Christmas would not be complete without my mother baking butter cookies. Here's her recipe.

1 lb. flour (3-1/2 cups)
4 egg yolks
1 whole egg
100 gram sugar (1/2 cup)
2 sticks butter, unsalted
1 tsp. almond extract

This is a German recipe, that's why the lbs. and grams...

With a mixer, in a large bowl combine sugar and butter, cream well. Then add egg yolks and whole egg. Mix well. Add flour, 1/2 cup at a time, mixing well after each addition. Add almond extract.
You should now have a ball of dough. Place in refrigerator for about 1 hr. Take 1/4 of dough, roll out on floured surface and use cookie cutters.

Bake at 350 degrees for 5-10 minutes or until golden brown.

Optional: before you put cookies in oven, they may be decorated. Mix one egg yolk with a drop of milk and brush on the cookie to hold the decorations. Or you can decorate after baking with some powdered sugar mixed with a drop of water, makes a simple thin icing. My children's favorite, brushed with egg/milk, sprinkle with sugar, then bake. If you just brush with the egg/milk mixture and bake the top of the cookie is shiney. Or a sliver of almond on top.

Almond Crescents

It's cookie time! Here's one of my children's favorite memory cookies:

Bake at 300 degrees for 20 minutes. Makes about 6 dozen cookies

1 cup (2 sticks) butter or margarine
1/4 cup confectioner's sugar (powdered sugar)
1 T. water
1-1/2 tsp. almond extract
2 cups all purpose flower
4-1/2 oz. almonds, finely chopped
more powdered sugar for dusting finished cookie

1. Melt butter or margarine in a medium saucepan (you will use this pan to make the whole recipe). Remove from heat. Stir in 1/4 cup powdered sugar, water and almond extract; gradually blend in flour, then almonds, to make a pastry like dough.
2. Pinch off dough, about a teaspoonful at a time, and roll lightly between palms of hands into strips about 2 inches long. Place on ungreased cookie sheet, curving into crescent shapes as you put them down.
3. Bake in slow oven of 300 degrees 20 minutes, or until delicately golden.
4. Remove carefully from cookie sheets; dust with powdered sugar while still hot. Cool on wire rack, then dust again with powered sugar.
A delicate, yummy cookies.
Enjoy!