MARTHA'S MOTHER'S COOKIES
Note: This recipe is adapted from HomeBaking: Sweet and Savory Traditions From Around the World by Jeffrey Alford and Naomi Duguid. Copyright ©2003 by Jeffrey Alford and Naomi Duguid. Reprinted by permission of Artisan Publishing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30 cookies
Number Of Ingredients 7
Steps:
- In a food processor, combine butter, cream cheese, flour, salt, egg yolk, and zest, if using. Process until smooth. Transfer to resealable plastic bag and flatten with the palms of your hands into a 6-inch square. Seal, and chill for at least 1 hour, and up to 2 days. (Refrigerate egg white in a sealed container until ready to bake the cookies.)
- Turn the dough out onto a very lightly floured work surface. Rolling from the center outward, roll into a 12-by-8-inch rectangle. Fold in thirds, as for a business letter. Lightly dust rolling pin with flour, and then roll dough into a 16-by-8-inch rectangle. Fold again in thirds, using a dough scraper, if necessary, to release the dough from work surface. Repeat rolling and folding once more, then roll out 1/8 inch thick
- Drape dough over rolling pin and transfer to a baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to 2 hours.
- Meanwhile, place 2 racks just above and below the center of the oven, and preheat oven to 350 degrees. Line two baking sheets with parchment or wax paper.
- Lightly beat egg white until frothy. Place about 1/4 cup sugar in a shallow bowl. Remove dough from refrigerator. Leaving it on the baking sheet, use a 1/2-inch round cookie cutter or fine rimmed glass to cut out cookies. Brush each cookie on one side with egg white. Place a few cookies at a time in sugar, egg-white side down, to coat. Transfer to prepared baking sheets, sugared-side up. Repeat with remaining cookies, leaving 1/4-inch between cookies. The dough scraps can be gathered together, and rolled out once.
- Bake until shiny and risen, rotating pans halfway through baking, 18 to 20 minutes. Remove from oven and let stand for about 2 minutes. Use a spatula to transfer cookies to wire racks to cool completely.
MARTHA'S CHEWY MOLASSES SPICE COOKIES
Make and share this Martha's Chewy Molasses Spice Cookies recipe from Food.com.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated.
- Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms.
- Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat.
- Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes.
- Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
Nutrition Facts : Calories 1207.2, Fat 48.6, SaturatedFat 29.9, Cholesterol 184, Sodium 1060.4, Carbohydrate 185.7, Fiber 2.9, Sugar 115.8, Protein 11.2
MRS. FIELDS COOKIE RECIPE I
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
- Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
- In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
- Stir butter mixture into flour/oatmeal mixture. Blend well.
- Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 54.3 g, Cholesterol 47.8 mg, Fat 21.6 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 248.7 mg, Sugar 33.7 g
MARTHA'S EGGNOG COOKIES
Make and share this Martha's Eggnog Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h8m
Yield 192 cookies
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream butter and sugar.
- Beat in Eggnog, baking soda and nutmeg.
- Gradually add flour and mix well.
- Cover and chill at least 1 hour.
- On a lightly floured surface roll out half of the dough to 1/8 thickness.
- Cut into desired shapes, place on an ungreased cookie sheet.
- Brush cookies with beaten egg white and sprinkle on colored sugar.
- Bake at 350 for 6-8 minutes.
- Remove to cool on a wire rack.
- This should make about 16 dozen cookies.
Nutrition Facts : Calories 31.5, Fat 1.1, SaturatedFat 0.7, Cholesterol 3.3, Sodium 14.4, Carbohydrate 5, Fiber 0.1, Sugar 2.2, Protein 0.5
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