Sugar Wonders Cake Club

Archive for the ‘Recipes’ Category

SNICKERDOODLES
2 3/4 cup sifted flour
3 tsp baking powder
1/2 tsp salt
1 cup softened butter
1 3/4 cup sugar
2 eggs
4 tsp cinnamon

Instructions: Preheat oven to 400F degrees. Sift flour, baking powder and salt together. Cream butter, add 1 1/2 cups sugar gradually, creaming until fluffy. Blend in eggs. Add dry ingredients gradually, mixing well. Chill dough in refrigerator. Shape dough into small balls, using a 1 tablespoon dough for each ball. Combine remaining sugar 1/4 cup sugar and cinnamon in a small bowl. Roll the dough balls in the cinnamon/sugar mixture. Pleace dough balls about 2 inches apart on ungreased cookie sheets.   Bake for about 10 minutes. Store in covered containers.  Makes 5 dozen cookies.

COCONUT COOKIES:
1/2 cup boiling water
2 Lipton Flo-thru tea bags
1 3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 tablespoons butter (softened)
1/2 cup light brown sugar
1/3 cup sugar
1 egg
1/2 tsp vanilla extract
1 1/4 cup shredded coconut

Instructions:  Preheat oven to 350F degrees. In teapot, pour boiling water over tea bags, cover and brew 5 minutes. Cool the tea.

In a small bowl, combine flour, baking soda, baking powder and salt. Set aside.

In large mixing bowl, beat sugar and butter until well blended. At low speed, gradually beat in flour mixture. Stir in 1 cup of the coconut. On greased cookie sheet, drop mixture by tablespoons. Sprinkle tops with remaining 1/4 cup coconut. Bake 12 minutes or until golden. Cool slightly, remove from the cookie sheet and cool on a wire rack.  Makes about 30 cookies.

MAGIC IN THE MIDDLE COOKIES
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup white sugar
1/2 cup brown sugar – packed
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1 egg
3/4 cup powdered sugar
3/4 cup peanut butter

Instructions: Preheat oven to 375 F degrees. In a small bowl, blend flour, cocoa and baking soda. In a large bowl, beat the white sugar, brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beat until blended. Stir in flour mixture  until blended. Set aside.

Make the fillingby combining powdered sugar and 3.4 cup peanut butter. Beat well with an electric mixer until mixture comes together. Roll Take 1 tablespoon of cookie dough and flatten it out in your hand. Place a small scoop of filling in the middle. Wrap the cookie dough around the filling completely and roll in your hand to seal the cookie. Dip the tops of the cookie in sugar and place 2 inches apart on an ungreased cookie sheet. Flatten slightly with the bottom of a glass.

Bake at 375 F degrees for 7-9 minutes. Allow to cool completely on the cookie sheet for 10 minutes then move them to a cooling wrack to cool completely.

YUMMY CHOCOLATE CHIP COOKIES  from Food Geeks.
1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts

Instructions:   Preheat oven to the 350 F degrees. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.  For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.  Note these are large cookies, it only makes about 20 cookies.