One just can't have too many cookie recipes! So add these cookie recipes to your files. These Crescent Cookies are delectable, the Cereal Cookies are Crunchy, and the Coconut Macaroons are So Good! Is it time to fill your cookie jar?
Delectable Crescent Cookies
1 stick butter, softened
1/4 cup confectioners' sugar
1 tsp vanilla
3/4 cup all-purpose flour
1/4 cup whole wheat flour*
1 cup finely chopped walnuts
additional confectioners' sugar for coating
3 squares semisweet chocolate, melted
Cookie Sheets Baking
Preheat oven to 350 degrees.
Set out two ungreased cookie sheets.
In a 2-quart mixing bowl, mix the butter, sugar, and vanilla together until blended. Slowly stir in the flours and the walnuts. Shape into crescents** and place on the ungreased cookie sheets.
Bake cookies in the upper part of the oven at 350 degrees for 10 minutes or until firm but not browned. Take off cookies from the cookie sheets and Slowly roll in the added confectioners' sugar. Cool on wire racks. When wholly cooled, drizzle the melted chocolate over the cookies and allow to stand until the chocolate is firm.
Yield: 2 dozen
*Or just use 1 cup of the all-purpose flour. It is just healthier to incorporate some whole-wheat with the all-purpose.
**You can shape into 1-inch balls instead of crescents, if desired.
Crunchy Cereal Cookies
2/3 cup granulated sugar
1/2 cup butter
1 egg
1 tbsp milk
1 tsp grated orange rind
1 cup all-purpose flour
1 1/2 tsp baking powder
3 cups corn flake type cereal
1/2 cup chopped nuts
Preheat oven to 350 degrees.
Lightly grease a cookie sheet; set aside.
In a large mixer bowl beat the sugar and butter together until creamy. Beat in the egg, milk, and orange rind. Mix baking powder with the flour and stir into the creamed mixture. Add the cereal and nuts, mixing well.
Drop dough by level tablespoonfuls about 2-inches apart onto the ready cookie sheet. Bake 8 to 10 minutes or until lightly browned. Let stand on cookie sheet for 1 itsybitsy before removing to a wire rack to cool completely. If you are repeating the process with the same cookie sheet, allow the sheet to cool before putting the next batch of cookies on it.
Yield: 36 cookies
So Good Coconut Macaroons
2 2/3 cups flaked coconut
2/3 cup granulated sugar
6 tbsp all-purpose flour
1/4 tsp salt
4 egg whites
1 tsp almond extract
Preheat oven to 325 degrees.
Lightly grease 2 large cookie sheets and set aside.
In a large bowl mix the coconut, sugar, flour, and salt. Stir in the egg whites and almond passage until the composition is well blended. Drop by teaspoonfuls onto the ready baking sheets.
Bake at 325 degrees for 20 minutes or until the edges of the macaroons are golden brown. Immediately Take off from the baking sheets to wire racks to cool completely.
Note: You can make Chocolate Macaroons by melting 2 squares (2-ounces) semi-sweet baking chocolate and stirring into the above composition before putting into the oven.
Yield: 3 dozen macaroons.
Enjoy!
More yummy Homemade Cookie Recipes For You - Crescents, Macaroons, and Crunchy Cereal Drops