Praline Cookies Diane M. Wolfe, secretary, Career Center
Margarine or butterGrease a large cookie sheet with margarine or butter. Set aside.
1/3 cup granulated sugar
2 tbsp. water
1 cup chopped toasted pecans
1 cup margarine or butter
1 cup packed brown sugar
½ cup granulated sugar
½ tsp. baking soda
2 eggs
1 tsp. vanilla
2 ½ cups all-purpose flour
2 ounces semisweet chocolate, chopped
2 tbsp. finely chopped toasted pecans
For praline: stir together the 1/3 cup granulated sugar and water in a heavy medium saucepan. Cook and stir over medium-high heat until boiling. Cook for 2 ½ to 3 ½ minutes more or until syrup is a deep golden brown, stirring occasionally. Remove from heat. Stir in the 1 cup nuts. Immediately pour onto the prepared cookie sheet and smooth out. Cool completely on a wire rack until firm.
Transfer the praline to a heavy plastic bag. Using a rolling pin, crush praline into small pieces; set aside.
For cookies: beat the 1 cup margarine or butter in a large mixing bowl with mixer on medium to high speed about 30 seconds. Add the brown sugar, the ½ cup granulated sugar, and baking soda and beat until combined. Beat in eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in crushed praline.
Drop by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Flatten slightly. Bake in a 350 degree oven for 13-15 minutes or until edges are lightly browned. Cool cookies on cookie sheet for 1 minute; remove cookies and cool on a wire rack.
Heat the chocolate in a small, heavy saucepan over very low heat until chocolate starts to melt. Remove from heat and stir smooth; cool. Drizzle the melted chocolate over cookies; sprinkle with the 2 tbsp. chopped nuts. Makes about 48 cookies.
Norma Jane’s Christmas Cinnamon Sticks
Kathy L. Peter, secretary to the vice president for academic affairs
I'd like to share my mother-in-law’s famous Cinnamon Stick cookie recipe. They were always the hit of her friends, family and especially her three boys. Norma is no longer with us. When I whip up this recipe for Christmas, the smile on my husband's face and the look in his eyes bring all the sweet memories rolling back to him. He can always tell I’
m baking them by their distinctly spicy, sugary scent. They are quickly gobbled up so I usually end up hiding them until Christmas Day!
1 cup white sugarCream butter and sugars. Add remaining ingredients and mix until well blended. Pack in a bread pan lined with waxed paper. Chill dough overnight in refrigerator. Slice into thin "sticks" (cookies tend to expand when baking) and place on ungreased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool slightly and remove to racks.
3/4 cup butter
1 cup brown sugar
2 tbsp ground cinnamon
1/2 tsp salt
2 eggs, beaten
1 cup chopped walnuts
1 tsp baking soda
3 cups flour
1 tsp vanilla
Anise Cookie Dough (this is a half – bushel of cookies)
By Sandy Maisano , College Relations
Dough
7 ½ tsp baking powderMix b. powder, eggs, vanilla, milk, sugar and shortening together, add flour whatever it takes.
6 eggs
2 ½ cups granulated (maybe more if eggs are large)
Anise flavoring – if you use the anise oil, a capful is enough-if you use the anise flavoring 2-3 tsp.
(It depends on how you like the anise flavoring, if you think the cookies are not as strong anise tasting as you like, you can always add more anis flavoring in the frosting)
2 cups milk
1 lb shortening
Flour (whatever it takes, approximately 5lbs)
Roll dough into 2” rope and tie in a knot, bake at 400º until the bottoms are brown and the top set. Approximately 15-20 minutes
Frosting
1 lb conf. sugarFrost the cookie with a glaze frosting – you can toss the cookies lightly in the frosting, set on wax paper to dry and sprinkle with candy.
2 tbsp margarine
Anise or vanilla flavoring
Milk for consistency of frosting
Sprinkle w/ colored candies or silver ball candies
Mint Sticks Nancy Christman , Student Accounts
Cookie base:
8 oz unsweetened chocolateMiddle layer:
1 cup margarine
4 eggs
1/2 tsp mint extract
1 cup flour
1/2 cup chopped nuts
1/2 tsp salt
Melt chocolate and butter. Beat eggs, add sugar, chocolate mix and extract. Add flour, salt and nuts. Bake in 9x13 pan 20-25 minutes at 350 degrees.
2 cups conf. sugarCombine and spread over cooled cookie base. Refrigerate til set.
2 tablespoons plus 1 tsp milk
1 1/2 tsp mint extract
Green food coloring (several drops to desired intensity of color)
Glaze:
2 oz unsweetened chocolateMelt together and drizzle over cooled filling. Refrigerate for several hours until glaze is hardened.
2 tablespoons butter
Cut into strips approximately 3 inches long by 1/2 inch wide.
Enjoy!!!!!
Chocolate Meatball Cookies - this is one of my favorites, I make them every Christmas
Michael J. Eadie, Controller
2 Crisco baking sticks - butter flavorCream the crisco sticks and sugar together. Add eggs, spices,
1.25 cups white sugar
3 eggs
1.50 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 tablespoon ground cloves
.75 cup baking cocoa
5 cups flour
.50 cup strawberry jam
1 cup raisins, cut in half and boiled a few minutes/drain
.25 teaspoon allspice
.25 teaspoon salt
1 teaspoon vanilla
1 bag minature chocolate chips
.75 cup amoretto
soda, baking powder. vanilla, cocoa, jam and amoretto; blend
together until smooth. Add flour, dough will be a little hard to mix at end, may need to finish with a large spoon.
Add raisins and chocolate chips. Shape into balls, they rise so leave a little room in between on cookie sheet.
Bake 350 degree oven for 10-11 minutes. Cool and dip into frosting, let dry thoroughly before storing in cookie tins. Makes about 10 dozen
Frosting - Confectionery sugar, vanilla and enough water to make a thin icing, the cookies shoud be coated completely.
Cream Cheese CookiesDiane Giglia Student Accounts Coordinator
8 oz. Cream Cheese--8 oz. Margarine--2 Cups Flour--Preserves
Blend Cheese & Margarine until creamy, add flour gradually until totally mixed. Make into a ball and chill in fridge for one hour or more.
Rollout, use round cookie cutter or use glass or round cutter. Put preserves (strawberry or pineapple etc.) in center & flip over dough & seal edges with water. Bake at 350 degrees until lightly browned (5-7 minutes). When cooled put confectioners sugar in one-quart baggie or brown bag. Put cookies in bag. Shake to cover cookie.
Holiday Cream Wafers:
Maureen Hidy, '97, '02, Canisius College Payroll Office
2 cups soft butter or margarineMix above ingredients. Chill at least one hour. Roll 1/8 inch thick.
4 cups flour
2/3 cup (1 container) heavy cream.
Cut into rounds about an inch in diameter. Prick with fork 4
times. Bake on ungreased cookie sheet 7 - 9 minutes @ 375 degrees.
Transfer to wax paper sprinkled with sugar.
Prepare this filling:
1/2 cup margarineEnjoy!
1 1/2 cups sifted 10x sugar
2 egg yolks
2 tsp vanilla.
Divide into 2 parts, color one pink and one light green.
When wafers are cooled, spread this filling on one wafer, top with another wafer,
(like an Oreo cookie)
Austrian Cookie
2005
From the Kitchen of Claudia Hojnacki
My mom and my sisters have made these cookies for 50 some years or better. Of course I have only been baking them for about 34 years. These are my families most favorite of all holiday cookies. They are not especially easy to make but they are great. And of course, my homemade strawberry jam makes them extra special.
Viennese Specials
Mix: 1 c shortening (I prefer Imperial margarine)Mix well. Chill 2 hours
1 c sugar
2 egg yolks
1 tsp. lemon rhine
¾ tsp. cinnamon
½ tsp. cloves
1 c ground almonds
1 jar, 18 oz strawberry jam
Bake on ungreased cookie sheet. Roll between wax paper, use a cookie cutter, or a glass for a circle, use a pizza cutter for square cookies, place on cookie sheet, drop ½ tsp of jam on cookie, then place a dot (shot glass works great) size of cookie dough on top. You can also use a crisss cross piece of dough for the top instead of the circle top. Bake 400 degrees for 12-15 minutes. Do not over bake.
Mmmmmmmmmmgood! Enjoy!
Dede Johnson's Favorite Cookie Recipe
Potatoe Chip Cookies :)
1 lb. butterCream butter - add sugar and cream until fluffy.
1-1/2 C Sugar
2 tsp. vanilla
3-1/2 C flour
1 C Crushed Potatoe Chips
Add flour in 4 parts beating after each addition.
Fold in chips.
Drop by teaspoon on ungreased pan.
Bakek until light brown.
350o - around 15 minutes
They are awesome!!!! and a unique flavor of butter and chips.
Peanut Butter-Cinnamon Kiss Cookies
Deborah Prohn, Secretary
Department of Sociology, Anthropology & Criminal Justice
1 lb. bag Hershey’s chocolate kissesPreheat oven to 350°. Cream together the peanut butter, margarine and brown sugar. Beat in the eggs. In a small bowl, combine the flour, baking powder and cinnamon. Add gradually to the creamed mixture.
2 eggs
1 c. peanut butter
1 c. flour
½ stick margarine
1 tsp. baking powder
1 c. brown sugar
1 tsp. cinnamon
Confectioner’s sugar
Cover dough and chill for at least 1 hour. Roll into small balls. Press Hershey’s kiss into the center and form ball around the chocolate. Place on ungreased cookie sheet and bake for 8-12 minutes (depending on your oven) until tops are set and lightly brown. Remove from cookie sheet and immediately roll in confectioner’s sugar. Once cookies are somewhat cool, roll again in confectioner’s sugar.
Charlie Schmidtke, PhD, associate professor, gerontology
The following two cookie recipes were created by my daughter, Heidi, in December 2002, two months before she died of leukemia at age 21. We've enjoyed them many times.
Snow Capped Mountain Cookies
½ cup butterPreheat oven to 350 degrees.
¾ cup sugar
1 egg
1 teaspoon vanilla
2 teaspoons maraschino cherry juice
1¼ cups flour
½ cup cocoa
¼ teaspoon baking powder
¼ teaspoon baking soda
12 ounces Nestle Toll-House white chocolate chips-divided
½ cup maraschino cherries- chopped
30 whole maraschino cherries
Sift together flour, cocoa, baking powder and baking soda in a small bowl.
In a separate bowl cream together butter and sugar. Add the egg, vanilla, and maraschino cherry juice. Mix dry ingredients with butter mixture. Stir in 6 ounces white chocolate chips and chopped cherries. Roll dough into 1 inch balls; push one whole cherry into center of each ball. Bake for 10-12 minutes. Cool cookies completely. While the cookies are cooling, melt the other six ounces of white chocolate chips in the microwave. Cover each cherry with melted white chocolate.
Chocolate Coconut Decadence Cookies
Cookie:
1 package (1 lb. 2.25 oz.) Devil's Food cake mixFrosting:
1 package (3 1/8 oz.) coconut pudding mix
½ cup Canola oil
2 eggs
3 tablespoons water
¾ cup Nestle Tollhouse semisweet chocolate chips
1 1/4 cups Nestle Tollhouse semisweet chocolate chipsTopping:
2/3 cup sweetened condensed milk
¼ teaspoon imitation coconut extract
1 cup coconut- toasted
Preheat oven to 350 degrees.
Mix together all ingredients for the cookie batter except chocolate chips until blended. Add 3/4 cup chocolate chips. Spoon tablespoon size drops of dough onto greased cookie sheets. Bake 10-12 minutes.
In a small saucepan over low heat, melt together chocolate chips, sweetened condensed milk, and coconut extract. Top cookies with frosting and toasted coconut.
Yield: 3 dozen.