ALMOND GRAHAM CRACKER COOKIES
Our wonderful attendance secretary brought these to school during her week to provide treats. Thank goodness we have 4 minute passing periods because it gave me just enough time to run to the faculty room and grab a few! (I have not made this yet so comments and suggestions are very much appreciated.)
Provided by rickoholic83
Categories Dessert
Time 17m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Line a large (rimmed) cookie sheet with foil.
- Gently cut graham crackers in half. Place in a single layer on foil.
- Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
- Add almonds and boil until syrup is bubbly.
- Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
- When slightly cooled, separate with a knife.
Nutrition Facts : Calories 387.8, Fat 25.2, SaturatedFat 10.7, Cholesterol 40.7, Sodium 272.6, Carbohydrate 38.1, Fiber 2.5, Sugar 22.6, Protein 5.1
GRAHAM CRACKER COOKIES
Chocolate chips, M & M's, and chopped nuts make the cookie complete.
Provided by Maureen Worman
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
- Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
- Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.2 g, Cholesterol 31.9 mg, Fat 18.1 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 9.7 g, Sodium 195.4 mg, Sugar 28.8 g
ART'S GRAHAM CRACKER COOKIES
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
- Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
- Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.
Nutrition Facts : Calories 115.2 calories, Carbohydrate 9.1 g, Cholesterol 8.1 mg, Fat 8.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 2.7 g, Sodium 99.2 mg, Sugar 5.7 g
GRAHAMULOOS (GRAHAM CRACKER COOKIE BUTTER)
Steps:
- Pulse the graham crackers in a food processor to a fine powder. Stream the melted butter into the processor, pulsing until combined. Add 1/4 cup water and process to a paste. Add the honey and blend until the consistency is thick but spreadable. Serve with fruit, cookies or candy.
GRAHAM CRACKER SABLé COOKIES
Graham cracker crusts are never crispy enough for me, and I'm not a fan of soggy crusts. I developed this crunchy cookie to serve as a bed for my Key Lime Parfait (page 26). It will garnish any ice cream, and it could be the start of a terrific s'more. Because it's not overly sweet, you could also serve it with cheese.
Yield makes about sixteen 2 1/2-inch cookies
Number Of Ingredients 5
Steps:
- Combine the butter, graham cracker crumbs, and sugar in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until crumbly. Add the flour and eggs and mix on low speed just until blended.
- Dump the dough onto a floured work surface and shape it into a brick. Wrap in plastic and refrigerate for at least 1 hour.
- Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.
- Roll the dough between two sheets of parchment to 1/8 inch thick. Cut with a 2 1/2-inch cutter and place on the baking sheet. Reroll the scraps and cut out a few more rounds.
- Bake until golden, 12 to 13 minutes. Let cool.
GRAHAM CRACKERS
Provided by Alton Brown
Time 55m
Yield 25 to 30 minutes
Number Of Ingredients 11
Steps:
- Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
OLD-FASHIONED GRAHAM CRACKERS WITH TURBINADO SUGAR
Provided by Dawn Casale
Categories Cookies Mixer Dessert Bake Kid-Friendly Family Reunion Chill Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24 cookies
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, whisk together the flours, cinnamon, baking soda, and salt.
- 2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. With the mixer on low speed, add a third of the flour mixture and 1/4 cup of water. Mix for 30 seconds. Repeat this step once, then add the remaining flour mixture and mix just to combine. Turn the dough out onto a lightly floured surface and knead by hand for about 10 seconds. Divide the dough in half. Cover one half with plastic wrap and set it aside.
- 3. Place a sheet of parchment paper on a work surface, put the dough on the parchment, and top with a second sheet of parchment. Roll the dough out to about 1/8-inch thickness. Repeat with the second half of the dough. Chill the dough for about 30 minutes.
- 4. Preheat the oven to 350°F.
- 5. Remove the dough from the refrigerator, peel off both sheets of parchment, and put the dough on a cutting board. Using a square cookie cutter, cut out the dough, rerolling the scraps twice. Put the cookies on a parchment paper-lined baking sheet. Sprinkle each cookie with a pinch of turbinado sugar.
- 6. Bake, rotating the sheet halfway through, for 20 minutes, or until the cookies are a dark golden color around the edges. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
GRAHAM CRACKER COOKIES
From Freeport, Illinois, Lois McKnight sends these sweet sandwich cookies. "My brother and I enjoyed these peanut butter treats when we were young," she recalls. "I made these cookies for my children, and now I make them for my grandchildren."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook 4-5 minutes longer or until thickened and bubbly. Remove from the heat; stir in the marshmallow creme, peanut butter, and peanuts if desired and vanilla., Break the graham crackers in half. Spread about 2 tablespoons filling on the bottoms of half of the crackers; top with remaining crackers.
Nutrition Facts : Calories 177 calories, Fat 8g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 149mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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