I was looking at my list of freezer goods, and my worst fears were confirmed. I have no cookies or muffins in the freezer! Time to stock up! If you have looked at my menu plan this week you will see that I have lots of ideas for muffins! I looked in the old cookbook my denomination did when I was just learning to cook and found some that sound great!
However, I am still trying to adjust to no nuts or peanut butter in my cookie recipes, and creativity is escaping me this morning (I was taking care of two patients yesterday who are still not feeling that great.)
I guess I am just tired of my cookie recipes and on the hunt for something new, but all the new ones that catch my attention have nuts or peanut butter in them, which Miss Pear is SEVERELY allergic to (to quote the lab results).
So, please share your nut free cookie recipes with me!
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5 comments:
Ooh! I love to make cookies. I make them far too often. Here are several of my favorite recipes, gleaned from various friends, relatives, cookbooks, and websites over the years. The ginger cookies are my family's favorite. Even my grandmother asked for the recipe!
Annaid
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Chocolate Crinkles
Ingredients
½ cup unsweetened cocoa powder
1 cup white sugar
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup powdered sugar
Instructions
1. In a medium bowl, mix together cocoa, sugar, and oil.
2. Beat in eggs one at a time, then add the vanilla, baking powder, and salt.
3. Stir in flour.
4. Cover and chill for 4 hours or more.
5. Preheat oven to 350. Grease cookie sheets well.
6. Roll dough into one-inch balls. Roll each ball in powdered sugar and place on cookie sheets.
7. Bake 12 minutes. Let stand for a minute before removing to wire racks to cool.
Makes 3 dozen.
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Currant Cookies
Ingredients
1 cup butter, softened
1 cup powdered sugar
½ cup sugar
1 egg
2 teaspoon vanilla
2¼ cups flour
½ teaspoon baking soda
½ cup dried currants
Instructions
1. Combine butter, sugars, egg, vanilla, and baking soda; beat until light and fluffy.
2. Add flour. Mix well. Stir in currants.
3. Shape into a 12-inch roll. Wrap in plastic wrap and chill.
4. Preheat oven to 350 degrees.
5. Slices roll into ¼” slices; place on ungreased cookie sheets.
6. Bake for 10-12 minutes.
Makes 4 dozen.
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Ginger Cookies
Ingredients
¾ cup shortening
1 cup sugar
1 egg
¼ cup molasses
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon ginger
1 teaspoon cinnamon
2 cups flour
Instructions
1. Cream shortening, gradually adding sugar. Beat in egg, molasses, baking soda, salt, ginger, and cinnamon.
2. Add flour to creamed mixture. Blend well.
3. Roll into small balls; cover in sugar. Place 2” apart on ungreased cookie sheet.
4. Bake at 350 for 10-15 minutes.
Makes 2-3 dozen.
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Lemon Cookies
Ingredients
¾ cup butter
1 cup sugar
1 egg
2 tablespoons corn syrup
1 teaspoon lemon extract
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour
½ cup sugar
Instructions
1. Preheat oven to 325 degrees. Grease 3 cookie sheets.
2. Cream butter and sugar until light and fluffy. Beat in egg, corn syrup, lemon extract, baking soda, and baking powder. Stir in flour.
3. Roll dough into walnut-sized balls; roll in sugar.
4. Bake 12 minutes.
Makes 36.
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Peppermint Pinwheels
Ingredients
¾ cup butter
¾ cup sugar
1 egg yolk
1 teaspoon vanilla
½ teaspoon baking powder
½ teaspoon salt
2 cups flour
½ teaspoon peppermint extract
¼ teaspoon red food coloring
Instructions
1. Cream butter and sugar. Beat in egg yolk and vanilla.
2. Add baking powder and salt. Gradually add flour.
3. Divide dough in half. Add peppermint extract and food coloring to one half.
4. Roll out each half of dough between waxed paper sheets to a 10 x 16” rectangle.
5. Place red rectangle over plain rectangle; roll up tightly starting from a long side.
6. Wrap in plastic wrap; refrigerate until firm.
7. Preheat oven to 350 degrees. Lightly grease 4 baking sheets.
8. Cut dough into ¼” slices. Place 2” apart on baking sheets.
9. Bake for 12-14 minutes or until set.
10. Cool 2 minutes before removing to wire racks.
Makes about 4 dozen.
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Soft Sugar Cookies
Ingredients
1 cup butter
1½ cups sugar
2 teaspoons vanilla
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon nutmeg
4 cups flour
¾ cup sour cream
Instructions
1. Heat oven to 400 degrees.
2. Cream butter; add sugar, vanilla, and eggs. Add baking powder, baking soda, salt, and nutmeg.
3. Add flour alternately with sour cream.
4. Chill dough.
5. Roll out ⅓ of dough at a time ¼” thick; cut out and transfer to baking sheets.
6. Bake 9-10 minutes. Do not overbake.
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Pumpkin Oat Cookies
Ingredients
½ cup butter, softened
2 cups brown sugar
1 egg
1 cup pumpkin
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
2 cups flour
3 cups rolled oats
½ cup raisins
½ cup chocolate chips
Instructions
1. Preheat oven to 350 degrees.
2. Cream butter and sugar. Add egg, pumpkin, vanilla, salt, baking soda, and spices.
3. Add flour. Stir in oats, raisins, and chocolate chips.
4. Drop onto greased cookie sheets; flatten.
5. Bake for 13 minutes.
Makes 3 dozen.
Vanishing Oatmeal Raisin Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Recipe Yield: ABOUT 4 DOZEN
Gingersnaps
2 ¼ cups all-purpose flour
1 cup packed brown sugar
¾ cup shortening
¼ cup molasses
1 egg
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground white pepper
1/3 cup granulated sugar
In a large mixing bowl, combine ½ of the flour plus the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, cloves and white pepper. Mix well until combined. Stir in remaining flour.
Shape dough into 1 inch balls and roll in the extra sugar to coat. Place balls 2 inches apart on cookie sheet and bake in a 375 degree oven for 8 to 10 minutes or until the edges are set and the tops are crackled. Cool for 1 minute on cookie sheet and then move to wire rack to cool.
Makes about 48 cookies.
Good grief! How RUDE of me!! I just left two recipes and didn't even say hello!! Please forgive me for being so unkind!!
And HELLO! :)
His,
Mrs. U (who is in a DEFINITE cookie mood after reading this post!!!)
Wow, those recipes sound GREAT!! Sorry, Mrs. Pear, I may be sneaking some of these cookie recipes myself. ;)
On the same subject, how do you freeze your muffins, cinnamon rolls and cookies to keep well? Just use zip-top bags? If so, I would imagine that you'd want to eat them within a month or so, otherwise they will be dried out or taste funny. I haven't done much baking for the freezer, but I would love to since I LOVE to bake, but don't want to eat it all at once. ;)
Thank you! BTW, I love reading about your freezer cooking!!
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