Grandmas Classic No Bake Cookies Food

GRANDMA'S CLASSIC NO-BAKE COOKIES

Steps:

• Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
• Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

GRANDMA'S NO BAKE COOKIES

Steps:

• Bring sugar, butter, milk and cocoa to a boil for 1 minute.
• Then add peanut butter and vanilla. When peanut butter is melted, add quick oatmeal. Stir together.
• Drop by tsp. on wax paper as fast as possible. Cool and serve.

ITALIAN GRANDMA COOKIES

Steps:

• Sift together the flour, baking soda and salt in a bowl; set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined, about 5 minutes. Add the eggs one at a time, mixing after each addition. Add the lemon juice and flour mixture and mix until the dough just comes together.
• Fill a 16-inch piping bag fitted with a large star tip with three-quarters of the dough. Pipe 3-inch-long strips 1 inch apart on parchment-lined baking sheets (or pipe into stars if you prefer).
• Roll the remaining dough into 1 1/2-inch balls. Put some sprinkles in a bowl and roll the balls in the sprinkles to coat. Place the balls 1 inch apart on another parchment-lined baking sheet. Chill the dough for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bake until the cookie edges are just golden brown, about 11 minutes. Allow to cool completely before decorating and enjoying.
• To decorate: Spread raspberry jam on the underside of one of the long cookies and sandwich with another long cookie. Continue with the remaining long cookies and jam.
• Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until melted.
• Dip the sandwiched cookies first in the chocolate, then in the sprinkles. Set the cookies aside on parchment until the chocolate is set, about 5 minutes. The cookies will keep for a few weeks packed in an airtight container.

GRANDMA'S SHORTBREAD COOKIES

Steps:

• Sift together corn starch, icing sugar and flour.
• With wooden spoon (or by hand as I do it), blend in butter until soft, smooth dough forms.
• Shape into 1 inch (2.5 cm) balls.
• Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet, flatten with lightly floured fork.
• Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters.
• Decorate with candied cherries, colored sprinkles or nuts if desired.
• Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
• Cool on wire rack.
• Tips:.
• Do not substitute anything for the butter otherwise it's not a genuine shortbread cookie. ETA: Sadielady reminded that I forgot to mention the type of butter. Please forgive the D'oh moment. Please use unsalted butter. I never ever add salt. Any added salt in baked goods is not pleasing to my palate and too much salt is unhealthy but you may want to add a bit.
• You can "nuke" aka microwave the butter to soften it rather than letting it sit out. It saves time and won't alter the taste. Just make sure you don't melt it.
• If dough is too soft to handle then cover and chill for 30-60 minutes (15 minutes worked for me).
• To make Crescents:.
• Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture.
• Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long.
• Twist into crescent shapes.
• When baked and cool, dip ends in melted chocolate.

GRANDMA'S CHRISTMAS COOKIE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Stir the sifted flour, baking soda, cream of tartar, and salt together in a bowl.
• Beat the margarine, butter and sugar together with an electric mixer in a large bowl until smooth. Add one egg, and continue beating until completely incorporated; add the remaining egg along with the vanilla extract, and beat on low speed until incorporated. Mix the flour mixture into the butter mixture until just incorporated. Gently mix the pecans into the dough with your hands.
• Roll the dough into 1-inch balls; arrange onto baking sheets about 2 inches apart.
• Bake in the preheated oven until the edges are golden-brown, 8 to 9 minutes. Allow the cookies to cool on the baking sheet for 8 minutes. Place confectioners' sugar into a bowl, and lightly dip both sides of each warm cookie into the sugar. Tap of excess, and allow cookies to finish cooling.

GRANDMA'S REFRIGERATOR COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
• Chill until firm, about 1 hour.

GRANDMA'S PEANUT BUTTER COOKIES

Steps:

• Cream butter and peanut together in a large bowl.
• Add sugars and eggs, mix well.
• Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
• Let dough stand 15 minutes.
• Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
• Flatten with a fork, dipped in flour, criss-cross fashion.
• Bake at 375 degress for 10-12 minutes.
• Watch closely and remove when tops just start to brown.
• Wait about 5 minutes before removing from baking sheet. Cool on racks.

GRANDMA'S OATMEAL TOLL-HOUSE COOKIES

Steps:

• Preheat oven to 375 degrees
• In large mixing bowl add the sugar, eggs and shortening. Blend together.
• Slowly add the flour, salt and baking soda and mix well.
• Add the water, vanilla and chocolate chips and mix.
• Add oatmeal and mix until all ingredients are blended together.
• Using a spoon, drop dough onto cookie sheet. Bake for 8-10 minutes or until cookies appear a golden brown. Repeat until all dough is used.
• The size of the spoon will determine the size of the cookie.

GRANDMA'S OLD FASHIONED OATMEAL COOKIES

Steps:

• Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
• Whisk together flour, baking powder, soda and salt.
• Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
• Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

GRANDMA'S POLISH COOKIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat egg yolks until foamy; add milk and vanilla. Stir into crumb mixture until dough is stiff enough to knead. , Turn onto a lightly floured surface; knead 8-10 times. Divide dough into 4 pieces. Roll each portion into a 1/4-in.-thick rectangle; cut into 4x1-1/2-in. strips. Cut a 2-in. lengthwise slit down the middle of each strip; pull one of the ends through the slit like a bow., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry dough strips, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.