Rock Cookies Food

MOM'S RAISIN ROCK COOKIES

Steps:

• Put raisins in a large sauce pan. Add enough water to the pan to cover the raisins.
• Simmer 5 minutes.
• Remove from heat. Add baking soda to pan and let cool. Drain when cool.
• Cream butter and sugar together.
• Add salt, eggs, spices, vanilla, flour, walnuts, and drained raisins. Mix well.
• Drop by rounded tablespoons on a greased baking sheet.
• Bake at 400 degrees apx 12 minutes per batch.

MICHIGAN ROCK COOKIES

Steps:

• Preheat oven to 350. Lightly grase or butter baking sheets.
• Stir together flour, cinnamon, allspice and baking soda, and set aside.
• Cream butter and brown sugar. Add eggs, one at a time. Beat well after each addition. Add flour to creamed mixture and mix well. Fold in walnuts and raisins.
• Drop by rounded teaspoonfuls onto baking sheet. Bake 8 to 10 minutes or until a cookie top springs back when lightly touched.

ROCK COOKIES

Steps:

• Cream together sugar, butter and eggs.
• Add dry ingredients.
• Add hot water.
• Add dates and nuts.
• Drop dough by teaspoonsful onto ungreased cookie sheets.
• Bake in preheated 350°F oven until golden brown, 10-12 minutes.

ROLL AND CUT COOKIES

Steps:

• Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
• In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.
• In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.

THE ROCK'S FAVOURITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F Cream butter, granulated sugar and brown sugar. Stir in eggs and vanilla. Blend in flour, oatmeal, salt, and baking powder. Add chocolate chips, grated chocolate and nuts.
• Roll dough into 3/4- to 1-inch balls and place them 2 inches apart on a lightly greased cookie sheet. Bake 20 minutes or until browned to suit.

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

CHRISTMAS ROCKS GERMAN COOKIE

Steps:

• Cream butter, shortening, brown sugar and vanilla all together.
• Add beaten eggs, until fluffy.
• Sift two cups flour with the salt and spices.
• Dissolve the baking soda in hot water.
• Add soda to creamed mixture alternately with the dry ingredients.
• Blend well.
• Toss the fruit with the last 1/2 cup of remaining flour.
• Work this into the dough by hand.
• Drop from a teaspoon 1 inch apart onto greased cookie sheet.
• Bake 325 degrees F.
• for ABOUT 15 minutes.
• Remove to cooling rack.

CHRISTMAS ROCKS (COOKIES)

Steps:

• Preheat oven to 325 degrees. Prepare cookie sheets by greasing or covering with parchment paper.
• Dredge chopped fruits in some of the flour. Using mixer, cream softened butter and sugar. Add well beaten eggs. Sift flour with spices, cocoa, baking soda and add to mixture, along with coffee. Add fruits and nuts and fold in, making sure to incorporate thoroughly.
• Drop cookie dough by teaspoon onto prepared cookie sheets. Bake for 12 to 18 minutes or until a rich biscuit color. Cool on racks.
• Store in jars. If you like, you may sprinkle with sherry occasionally or place a cut apple or orange inside the jar (to keep cookies moist). The longer the cookies stand, the better they taste. These cookies also freeze well in moisture-proof bags.
• You can use other fruits or nuts - whatever you prefer.