Best-Ever Cookie, Brownie & Bar Recipes

Best-Ever Cookie, Brownie & Bar Recipes

by Gooseberry Patch

NOOK Book(eBook)

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Product Details

ISBN-13: 9781620932469
Publisher: Gooseberry Patch
Publication date: 09/01/2017
Series: Everyday Cookbook Collection
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 256
Sales rank: 310,683
File size: 33 MB
Note: This product may take a few minutes to download.

About the Author

Gooseberry Patch was founded by Vickie Hutchins and Jo Ann Martin, two moms looking for a way to do what they loved and stay home with kids too. Celebrating 25 years of publishing in 2017, Gooseberry Patch is best known for their collection of family-friendly, community-style cookbooks. Each book is created with today's time-strapped, budget-conscious families in mind and filled with recipes shared by cooks all across the country… with some from friends in Canada and occasionally “across the pond”. Along with treasured family recipes, each book includes the stories the go along with these tried & true dishes.

Read an Excerpt

CHAPTER 1

Cookie Jar Favorites

Chewy Chocolate Chip Cookies

Kathy Zimmerman Burley, WA

Whenever I take these to family gatherings, everyone raves about them. My secret ... use shortening rather than butter or margarine and don't bake them too long.

3/4 c. shortening
Combine shortening, sugars, eggs and vanilla in a large bowl; mix well. Add flour, baking soda and salt; mix well. Stir in chocolate chips and pecans. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes; do not overbake. Remove from baking sheets and cool on wire racks. Makes 4 to 5 dozen.

Take time to share an icy glass of milk and a favorite treat with the kids after school…it's a terrific way to catch up and make sweet memories.

Double Chocolate Cookies

Kristi Watson Highland Ranch, CO Doubly delectable! For variety, use white chocolate chips.

1 c. butter, softened
In a large bowl, mix butter, sugars and eggs; set aside. In another bowl, whisk together remaining ingredients except chocolate chips and garnish. Add flour mixture to butter mixture; stir until well blended. Stir in chocolate chips. Form dough into one-inch balls; roll in additional sugar. Place on ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Cool on a wire rack. Makes 3 dozen.

Easiest-Ever Sugar Cookies

Virginia Watson Scranton, PA

So easy to mix up, even the kids can help ... and of course, they will want to!

3.4-oz. pkg. instant vanilla pudding mix
Blend together dry pudding mix, sugar and butter; stir in egg and set aside. In a separate bowl, combine flour and baking powder; blend thoroughly into pudding mixture. Cover and chill until firm. Roll out dough 1/8-inch to 1/4-inch thick on a lightly floured surface; cut with desired cookie cutters. Place on lightly greased baking sheets. Bake at 350 degrees for 8 to 9 minutes. When cool, frost and decorate as desired. Makes 2 to 3 dozen.

If you have a child who's learning to bake, take a few minutes to make copies of favorite family cookie recipes. They'll be cherished years from now!

Powdered Sugar Icing:

3 c. powdered sugar
Combine all ingredients in a large bowl. Divide icing into small bowls. Tint portions with food coloring as desired.

Cookie cutters make fun travel souvenirs…they're inexpensive and don't take up much room in a suitcase. Select shapes to remind you of favorite family vacations.

The Ultimate Chip Cookies

Cindy Griffin Bloomfield, MO Bursting with flavor, these cookies will be an instant hit!

2-1/2 c. all-purpose flour
Combine flour, baking soda and salt; set aside. In a large bowl, beat butter and sugars together until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.

Check out what's new in the baking aisle…jazz up chocolate goodies in a jiffy! Try using swirled or flavored chocolate chips in your favorite chocolate chip cookie recipe.

Maple Drop Cookies

Debi DeVore Dover, OH So easy! Sometimes we frost them with cream cheese frosting flavored with a few drops of maple flavoring.

1 c. butter, softened
In a bowl, beat butter and sugar until light and fluffy; blend in remaining ingredients except pecan halves. Drop dough by teaspoonfuls onto greased baking sheets. Press a pecan half on top of each cookie, if desired. Bake at 350 degrees for 12 to 15 minutes. Cool on wire racks. Makes about 3 dozen.

Hopscotch Cookies

Michelle Tolmasoff La Habra, CA Ever since my great-aunt discovered this recipe, we've enjoyed these no-bake cookies at family gatherings.

4 c. mini marshmallows
Combine marshmallows and noodles in a heat-proof bowl; set aside. In a double boiler over medium heat, melt together butterscotch chips and peanut butter. Pour butterscotch mixture over marshmallow mixture. Stir until marshmallows are slightly melted. Drop by teaspoonfuls onto wax paper-lined baking sheets. Refrigerate at least 15 minutes before serving. Makes 4 to 5 dozen.

A one-gallon glass apothecary jar makes a great cookie jar. Personalize it by using a glass paint pen to add a message like "Family Favorite Cookies" and hearts or swirls just for fun.

Snickerdoodles

Amy Love Delaware, OH

The kids in my son's class ask for these cookies whenever there's a special event at school ... he always brings home an empty container!

1-1/2 c. plus 2 T. sugar, divided
Blend 1-1/2 cups sugar, butter, eggs and vanilla in a large bowl. Add flour, cream of tartar, baking soda and salt; mix well. Form into one-inch balls. In a small bowl, mix together cinnamon and remaining sugar. Roll balls in cinnamon-sugar; place on parchment paper-lined baking sheets. Bake at 400 degrees for 8 minutes. Immediately remove to a wire rack to cool. Makes 4-1/2 dozen.

Honey Jumbles

Katie Majeske Denver, PA

My Grandma Franz had a back room off her kitchen with a shelf of old-fashioned glass cookie jars. Checking out the jars was better than going to a candy store! This recipe is special to me because she gave me a handwritten copy of it, along with so many wonderful memories.

3-1/2 c. all-purpose flour, divided
Stir together one cup flour, sugar, baking soda and salt. Add honey, eggs, extract and remaining flour; mix well. Cover and refrigerate overnight. Roll dough into 1-1/2 inch balls, flouring hands often. Place on lightly greased baking sheets. Bake at 325 degrees for about 15 minutes. Makes 3 dozen.

Cinnamon Gingersnaps

Lisa Ashton Aston, PA These spicy-sweet cookies are so nice for dipping into a cup of hot coffee or herbal tea.

3/4 c. butter, softened
Blend together butter and brown sugar in a large bowl. Stir in egg and molasses; set aside. In a separate bowl, combine flour, baking soda, salt and spices. Gradually add flour mixture to butter mixture; mix well. Roll dough into one-inch balls; roll in sugar. Arrange on ungreased baking sheets, 2 inches apart. Bake at 350 degrees for 10 to 12 minutes, until cookies are set and tops are cracked. Remove to wire racks; cool completely. Makes 4 dozen.

Frost the bottoms of 2 cookies and gently press together to make a sweetly simple cookie sandwich. Yum!

Classic Raisin Oatmeal Cookies

Helen Gaulke Newark, OH

Real old-fashioned cookie jar cookies! Serve with big glasses of ice-cold milk.

3/4 c. butter
Combine butter, sugars, milk, egg and vanilla in a large bowl. Beat until light and fluffy; set aside. Whisk together flour, cinnamon, baking soda and salt. Add flour mixture to butter mixture; stir well. Stir in oats, walnuts and raisins. Drop dough by teaspoonfuls onto greased baking sheets. Bake in upper third of oven at 350 degrees for 12 to 15 minutes. Cool on wire racks. Makes 3 dozen.

For plump, juicy raisins, cover them with boiling water and let stand for 15 minutes. Drain and pat dry with a paper towel before adding to the recipe.

Raisin-Filled Cookies

Barbara Schmeckpeper Minooka, IL My grandmother did so many special things. She always served hot chocolate to us children along with these delicious cookies. What fond memories!

1 c. shortening
In a large bowl, mix together all ingredients until well combined. Roll out dough on a lightly floured surface, 1/4-inch thick. Cut with a 2-inch round cookie cutter. Spread Raisin Filling onto half the cookies; top with remaining cookies. Press edges with a fork dipped in flour to seal. Place on greased baking sheets. Bake at 350 degrees for 9 to 10 minutes. Cool on wire racks. Makes 1-1/2 to 2 dozen.

Raisin Filling:

1 c. raisins, finely chopped
Mix together all ingredients in a saucepan over medium heat. Bring to a boil, stirring often. Remove from heat; cool slightly.

Animal crackers and cocoa to drink, That is the finest of suppers, I think. When I am grown and can have what I please, I think I shall always insist upon these.

–Christopher Morley

Mom's Monster Cookies

Susie Backus Delaware, OH Packed with lots of yummy favorites! But are they called "monster" because they're monstrously good, or because this makes a monstrous amount of cookies?

6 eggs, beaten
In a very large bowl, mix all ingredients in the order listed. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12 to 16 minutes. Cool on wire racks. Makes 10 to 12 dozen.

Save time when baking ... tuck a measuring cup into each of your countertop canisters. They'll be ready to scoop out flour and sugar when you need them.

Brown Sugar-Apple Cookies

Nancy Hannon Lewistown, PA

Perfect for sharing with friends over a steamy pot of spiced tea.

1 c. brown sugar, packed
In a large bowl, mix all ingredients together, stirring in apples last. Drop dough by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for 8 to 10 minutes. Cool on wire racks. Makes 3-1/2 to 4 dozen.

Grandmother's Waffle Cookies

Shannon Sitko Warren, OH My Grandmother Blanche always made these delicious cookies ... she would even keep bags of them in the freezer for us.

1 c. butter, melted and slightly cooled
Mix together melted butter, eggs and sugars; add vanilla. Slowly stir in flour. Drop batter by teaspoonfuls onto a preheated ungreased waffle iron. Check cookies after about one minute. Cookies are done when they are a medium golden in center and light golden at the edges. Makes 3 dozen.

Wondering if your baking powder is still good? Stir one teaspoon baking powder into 1/2 cup hot water. If it fizzes, go ahead and use it.

Madelene's Buttermilk-Molasses Cookies

Casey Tabolt Pulaski, NY

My grandmother would make these cookies and then give us a call. We always went right over so we could eat them warm out of the oven!

1 c. shortening
In a bowl, beat shortening, one cup sugar, molasses, buttermilk and vanilla. In another bowl, combine flour, baking soda, salt and spices. Stir flour mixture into shortening mixture; mix in raisins, if desired. Drop dough by rounded teaspoonfuls onto greased baking sheets, 2 inches apart. Sprinkle with remaining sugar to cover. Bake at 350 degrees for 12 to 15 minutes. Cool on wire racks. Makes 2 to 3 dozen.

Keep cookies fresh longer! Simply place some crumpled tissue paper in the bottom of the cookie jar.

Buttermilk Sugar Cookies

Meri Hebert Cheboygan, MI

I make these for every holiday ... they're the softest cookies ever, and everyone always wants the recipe!

2 c. shortening
In a large bowl, blend together shortening, sugar, eggs and vanilla. Add vanilla and buttermilk. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into shortening mixture. Add more flour if needed to make a firm dough. Cover and chill for 2 to 3 hours or overnight. On a floured surface, roll out dough 1/4-inch thick. Cut with cookie cutters; place on greased baking sheets. Bake at 350 degrees for 7 to 8 minutes. Cool on wire racks. Frost and decorate as desired. Makes about 6 dozen.

It's easy to decorate baked, unfrosted cookies with candy sprinkles! Just use light corn syrup and a new paintbrush to paint designs, then add sprinkles and shake off any excess.

Mint-Chocolate Sandwiches

Carol Lytle Columbus, OH

Crunchy, creamy, minty goodness ... yum!

1/4 c. whipping cream
In a saucepan, bring cream to a boil over medium-high heat. Add 3/4 cup chocolate chips; stir constantly until melted and smooth. Stir in extract. Remove from heat; let cool for 15 minutes. Spoon one teaspoon chocolate mixture onto a wafer cookie; sandwich with another cookie. Repeat with remaining cookies. Refrigerate for 10 minutes, or until firm. Meanwhile, in a microwave-safe bowl, microwave remaining chocolate chips for one minute; stir until melted. Let cool slightly. Dip each sandwich into melted chocolate to coat; shake off excess. Place sandwiches on a wire rack set over a wax paper-lined baking sheet; refrigerate 15 minutes, or until set. Makes 3 dozen.

Pastel Cream Wafers

Vickie

I like to use a small scallop-edged round cutter for these dainty wafers.

2 c. all-purpose flour
Combine flour, one cup butter and cream; mix well. Chill for one hour. Roll out dough to 1/8-inch thick; cut out cookies with a 1-1/2 inch round cookie cutter. Carefully dip both sides of cookies into sugar; place on a parchment paper-lined baking sheet. Pierce cookies lightly with a fork. Bake at 375 degrees for 7 to 9 minutes. Cool completely. Beat remaining butter for 30 seconds; gradually beat in powdered sugar, vanilla and food coloring. Sandwich cookies in pairs with frosting. Makes 5 dozen.

(Continues…)



Excerpted from "Best-Ever Cookies, Brownies & Bars"
by .
Copyright © 2017 Gooseberry Patch.
Excerpted by permission of Globe Pequot.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

  1. Cookie Jar Favorites: Chewy Chocolate Chip Cookies, Brown Sugar-Apple Cookies, Frosted Sugar Cookies
  2. Cookies for Sharing: Mom's Italian Biscotti, Blueberry Linzer Tarts, Raspberry-Almond Shortbread Cookies
  3. Celebration Cookies: Dipped Gingerbread Stars, Christmas Crinkle Cookies, Grandma's Pecan Balls
  4. Scrumptious Brownies: Chocolate-Caramel Brownies, Red Velvet Brownies, Fudge-Topped Brownies
  5. Best-Ever Bar Cookies: Quick & Easy Lemon Bars, Cranberry Crumb Bars, German Chocolate Cookie Bars

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