Judys Earthquake Cookies Food

JUDY'S EARTHQUAKE COOKIES

Steps:

• Melt chocolate and butter in saucepan over medium heat. Stir often. In bowl, beat eggs. Add in sugar, vanilla, and melted chocolate mixture. Add in baking powder, flour, and salt and beat until very smooth. Place bowl in fridge and chill as long as 24 hours (Judy recommends 24 hours). Preheat oven to 350 degrees. Prep two cookie sheets with either butter or foil. Place confectioner's sugar in bowl large enough to roll out the fudge balls. Take a teaspoon of the cookie dough and roll into balls. Coat the ball with confectioner's sugar by rolling it around in the sugar many times. Place on baking sheet with enough room for each ball to "explode" open. Bake for approximately 10-12 minutes (depends on oven). Cool and then remove cookies to wire rack (make sure to place tin foil under rack as powdered sugar is very messy).

JUDY'S FAVORITE SUGAR COOKIES

Steps:

• Cream together butter and sugar.
• Blend in vanilla and eggs.
• Add in flour, baking powder, and salt. I usually add in the first three cups of flour, with the baking powder and salt, then I slowly work in the other cups. It requires a lot of muscle near the end.
• Chill dough.
• On a floured surface, roll and cut cookies. For consistency in baking (and not burning) we use wooden rulers on either edge of the dough to make the dough all one thickness. The rulers keep the rolling pin at their level.
• Bake at 375 for 8-10 minutes. Cookies will be golden along the edges, and still very soft in the middle when removed from the oven.
• Let cool on a cooling rack.

JUDY'S NUT BALL COOKIES

Steps:

• Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mixing well.
• Sift flour and salt, then stir into nut mixture.
• Chill until firm.
• Roll into 1" balls, then roll each ball 3 times in the extra powdered sugar.
• Place 2 inches apart on cookie sheet.
• Bake at 350°F until set but not brown.

EARTHQUAKE COOKIES

Steps:

• Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
• Add the egg and the molasses and beat well.
• Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
• Add the flour mixture to the shortening mixture and mix well.
• Refrigerate the dough for at least 1 hour.
• Preheat the oven to 375°F.
• Shape the dough into 1-inch balls.
• Roll each ball in granulated sugar.
• Place the balls 2-inches apart on an ungreased cookie sheet.
• Bake the cookies at 375° for 8-10 minutes or until lightly browned.
• Remove from the oven and allow them to cool slightly (about 2 minutes).
• Remove from the cookie sheet to wire racks to cool completely.

EARTHQUAKE COOKIES

Steps:

• Mix cake mix, eggs, shortening, and water in medium size bowl; mix with a spoon. Chill for 1 hour.
• Shape dough into balls, roll in powdered sugar. Place on cookie sheet and bake at 375 degrees F (190 degrees C) for 8-10 minutes; or until brown.

JUDY'S CHOCOLATE-OAT-COCONUT COOKIES

Steps:

• In a large bowl combine butter, sugars, vanilla, eggs and oatmeal with a mixer.
• Add all remaining ingredients except chocolate chips.
• Use hands to blend all together, or a powerful mixer if you have one.
• Add chocolate chips and incorporate into dough.
• Place teaspoonful of dough onto greased cookie sheet, no need to flatten out.
• Bake in 350° oven for about 10 minutes until golden brown.
• The middles may still seem undercooked, but it makes for a very nice moist, chewy cookie.
• Note: The cooking time I have was for 2 cookie sheets at a time for 8 dozen cookies which works out to about 40 minutes cooking time. This is in a convection oven.

JUDY'S CHOCOLATE CHIP POISON COOKIES

Steps:

• Mix all ingredients together.
• Spread mixture in an ungreased 9 x 13 baking pan.
• Bake in preheated 350°F oven for 20-30 minutes or until golden; Cool 10 minutes.