Welcome to K. Anderberg's "Health is Wealth Cookbook" - COOKIES

Recipes on this page: Colored Sugar * Sugar Cookies * Gingerbread People Cookies * Decorating/Icing Cookies * Basic Thick Icing * Chocolate Dip * Peppermint Topping * Bar Cookies * Best Brownies Ever * Scotch Shortbread * Dried Apricot Shortbread * Drop Cookies * Whole Wheat Chocolate Chip Cookies * Jelly Cookies * Molasses Chip Cookies * Shortbread Cookies with Chocolate Tops * Potato Chip Chocolate Chip Cookies * Lemon Cookies * Oatmeal Cookies * Rolled and Cut Cookies * Cookies Without Sugar * Dried Fruit Sweetener * Fruit Sweetened Cookies * Vegan (No Dairy/No Eggs) Cookies * Vegan Gingerbread * Vegan Chocolate Chip Cookies * Vegan Brownies * Raw Foods Cookies Date Candies * How to MAIL Cookies * How to FREEZE Cookies & Cookie Dough * Baking Tips

I have found that platters of homemade cookies really bring back fond memories of Christmas past when I give them to my friends. Many of us made cookies with cookie cutters with our moms in the kitchen at Christmas, and it was a time of parties and family when colorful Christmas treats sat around on plates at our home! They bring back good memories! And homemade cookies are so much nicer than store-bought cookies - they tend to have purer ingredients, be fresher, etc. If you make cookies with your kids, they will remember the time with fondness later, I can guarantee it! You can also freeze most cookie doughs to thaw out and cook later! Make a bunch of dough, have a bunch of friends over, and have fun with the cookie cutters!

Some winters I have parties and invite my friends and we all bake our favorite holiday cookies, and then swap so we have platters full of wide assortments of homemade treats to give our friends and family. You can wrap Christmas cookie platters with colored Saran wrap to make them pretty, or place a nice new towel over a plate of cookies when bringing them to a house party...You can make bar cookies and brownies, drop cookies, cookie cutter and gingerbread people cookies, etc....make it a fun time and give colorful assortments of cookies as gifts or just to brighten up your own home at the holidays! You can also host Christmas cookie parties, where everyone brings a plate of their favorite cookies to share.

COLORED SUGAR
This is one of my favorite holiday cookie recipes! Colored sugar always makes cookies and desserts more festive. You can make your own colored sugars. Put the colored sugars in pretty containers and give them to friends who enjoy baking, or use them yourself to make beautiful colored cookie creations.

To make colored sugar, combine 1/4 t. food coloring, 1/4 t. water, 1/2 t. vanilla extract and 1/4 c. granulated white sugar. Mix the ingredients together, then spread out in a thin layer to dry. Rub the lumps between your fingers to make the powder uniform. Use more food coloring for darker colors, and less food coloring for lighter hues.

SUGAR COOKIES

(This was my mother's sugar cookie recipe and I have made it for decades with my son also. It is a good basic white sugar cookie, especially fun with cookie cutters.)

4 c sifted white flour * 2 1/2 t baking powder * 1/2 t salt * 2/3 c softened butter * 1 1/2 c sugar * 2 eggs * 1 t vanilla * 4 t milk

Sift together the flour, baking powder and salt. Mix the butter, sugar, eggs and vanilla until creamy. Mix in the flour mix, alternatively with milk. Chill the dough well in the refrigerator (or you can put it in the freezer to speed up the process). To bake, preheat the oven to 400 degrees. On a floured surface (or a floured pastry cloth, preferably), roll out the dough, one third at a time, with a floured rolling pin, (or a rolling pin covered with a stocking then floured on top of the stocking, the stockings are sold in kitchen stores). Keep the rest of the dough refrigerated while you roll dough out. For crisper cookies, roll the dough out paper-thin. For softer cookies, roll the dough to 1/8-1/4" thickness. Cut out cookies with cookie cutters or just cut into squares or diamonds, and place on an oiled cookie sheet, " apart. You can put colored sugar on the cookies *before* putting them in the over. Other suggested toppings are cinnamon and sugar or nuts. You can also cook them without a topping, then frost them after they have cooled.

To make Lemon Sugar Cookies, use the sugar cookie recipe above, but do not add the vanilla, and add 4 t grated lemon juice and 2 T grated lemon rind.

For Butterscotch Pecan Cookies, use the sugar cookie recipe above, but use 2 c brown sugar instead of 1 1/2 c granulated sugar. Also add 1 cup of finely chopped pecans to the flour mixture when mixing.

Coconut Cookies: Use the sugar cookie recipe but add 1 c of shredded or chopped flaked coconut to the flour mixture.

Chocolate Sugar Cookies: Use the sugar cookie recipe above but add 4 ounces unsweetened chocolate melted, to the butter mixture. Add 1 c chopped pecans or other nuts, if desired, to the flour mixture.

Norwegian Sugar Cookies: Use the sugar cookie recipe above, but leave the milk and vanilla out, and instead add 3 T brandy. Also add 1 1/2 t caraway seeds to the butter mixture. Once cooled, dust these cookies with powdered sugar or frost...

GINGERBREAD PEOPLE COOKIES

2 3/4 c white flour * 3 t baking powder * 1/2 t salt * 1 t ground ginger * 1 t ground cinnamon * 1/4 t ground cloves * 2/3 c molasses * 1/4 c brown sugar * 1 egg, beaten * 1/3 c soft butter * currants or raisins * 1/2 c powdered sugar

Sift together flour, baking powder, salt, ginger, cinnamon and cloves. Combine the molasses, brown sugar, egg, and butter. Mix well, then add the flour mixture. Mix well, then refrigerate for one hour. Roll out on a lightly floured surface to about 1/8 inch thick. Cut out with cookie cutters for gingerbread people. You can make eyes, noses, mouths, buttons, etc. with raisins and currants. Bake at 375 degrees for about 10 minutes until done. You can frost them with powdered sugar mixed with enough water to make a paste, then add a drop of food coloring...if you make it liquid enough, you can put it in a baggie, and cut off the corner, and use the bag to pipe the icing onto your gingerbread people.

DECORATING/ICING COOKIES


If you want to be blown away by the possibilities on the decorating end of cookies, check out Mischief Mari'S Cookies.

BASIC THICK ICING (You can make it whatever color you want)
1/3 cup butter, soft * 2 cups confectioners' sugar * 2 T milk * 1 t vanilla * 4 drops food coloring (if desired)
Mix together the butter, sugar and milk until light, then add vanilla and food coloring if desired. Spread on cooled cookies.

For a more consistent color when using colored icing, first mix the food coloring thoroughly into a tablespoon of icing, and then blend the colored spoonful into the rest of the icing.

CHOCOLATE DIP (ICING)
Melt 6 ounces of semisweet chocolate squares with 1/4 c corn syrup and 1/4 c water over hot, not boiling, water in a double boiler. Using tongs or fingers, carefully dip the cookies or fruit into the heated chocolate then let dry/cool.

PEPPERMINT TOPPING
You can put a candy cane or a peppermint stick/candy in a bag and smash it onto something hard to shatter it. Then smash the smaller pieces with the back of a spoon onto a plate. Use the ground peppermint sticks/candy canes as a topping to sprinkle on cookies, cakes, cupcakes, etc. A nice topping during the Christmas season.

BAR COOKIES

If you are in a hurry, bar cookies and brownies are the fastest to make.

BEST BROWNIES EVER
1/2 c butter * 1 c sugar * 1 t vanilla * 2 eggs * 1/2 c cocoa powder * 1/2 flour * 1/4 t baking powder * 1/8 t salt * 1/2 c pecans (optional) Mix butter, sugar and vanilla in a bowl. Add eggs. Add cocoa. Then add flour, powder, salt, and mix well. Add nuts if desired. Bake in a greased square or round pie pan at 350 degrees for about 20 minutes or until done.

SCOTCH SHORTBREAD
My mom used to make this when I was a kid in the 1960's/70's. I remember she would make these when we did not have many ingredients in the house to work with. It was made from staples. This recipe makes a rich shortbread.

2 c sifted white flour * 1/4 t baking powder * 1/4 t salt * 1 c soft butter * 1/2 c powdered sugar

Sift together the flour, baking powder and salt. Mix butter and sugar until creamy. Add flour mixture then mix well. Refrigerate until easy to handle, then roll the dough out on a floured surface to about 1/4 inch thick. Cut with cookie cutters or make triangles, diamonds, squares, then put them on an oiled cookie sheet, 1 inch apart. Or you can pat it into a greased pie pan or square pan. Bake 20 minutes approximately, at 350 degrees. Sprinkle with cinnamon-sugar before baking if desired.

DRIED APRICOT SHORTBREAD - HONEY/NO SUGAR!
I have been making this shortbread for over two decades. My son loved this when he was young, and it is great as it doesn't use sugar!

2/3 c honey * 1/2 c butter or margarine * 1/2 t vanilla * 1 T lemon juice * 1 1/2 c rolled oats * 1 3/4 c whole wheat pastry flour or unbleached flour * 1 1/2 c chopped dried apricots
Beat together honey, butter, vanilla and lemon juice. In another bowl, mix oats and flour. Pour liquid ingredients into the dry ones until all is moist. Add the apricots. Press into an oiled square baking pan. Bake at 350 degrees for approximately 15-20 minutes. Let cool then cut into squares. This is a yummy treat for kids!

DROP COOKIES

WHOLE WHEAT CHOCOLATE CHIP COOKIES
I hate those kind of chocolate chip cookies that look like they just melted, like a pancake. They have no texture or body. This recipe always turns out cookies with body, with shape. And although they are made with whole wheat flours and no white flour, they are great!

1/2 c butter or margarine * 1 c brown sugar * 2 eggs, beaten * 1/2 t. vanilla * 1/2 t. salt * 1 c whole wheat pastry flour * 1/4 c wheat germ (or rolled oats) * 3/4 c chocolate chips * 1/2 pecans or walnuts
Cream together the butter and sugar. Add eggs, vanilla and salt. Add the flour and the wheat germ (or oats) and mix well. Add the chocolate chips and nuts, and spoon onto a greased cookie sheet. Bake at 350 degrees for about 15 minutes. Makes about a dozen cookies.

JELLY COOKIES
1/2 c soft butter * 1/4 c sugar * 1 egg yolk, unbeaten * 1 c sifted white flour * 1 egg white, unbeaten * 3/4 c chopped nuts * jellied cranberry sauce (canned is okay), mint jelly, currant jelly, or other fruit jam or jelly
Cream together the butter and sugar until light, then beat in the yolk and flour until just mixed, don't overmix. Form into little balls, and roll the balls in the egg white, then in the nuts. Place on a greased cookie sheet, 1" apart. Flatten the tops of the cookies with the bottom of a drinking glass dipped in sugar. Bake for 5 minutes at 300 degrees, then take out of oven, and make a small depression in the middle of each cookie. Bake 15 minutes longer. Take out of oven and cool the cookies, then fill the centers with the jelly.

MOLASSES CHIP COOKIES
2 c sifted white flour * 2 t baking soda * 1/4 t salt * 1 t cinnamon * 1/2 t powdered cloves * 3/4 t powdered ginger * 3/4 c soft butter * 1 c sugar * 1 egg, unbeaten * 1/4 c molasses * 6 ounces semisweet chocolate chips
Sift together flour, baking soda, salt, cinnamon, cloves, and ginger. Cream the butter, sugar, egg, and molasses until light and fluffy then add flour mixture, and chocolate chips just enough to mix it. Don't overmix. Refrigerate for a while to make the dough easier to work with. Make little balls and place them 2 inches apart on a greased cookie sheet. Bake about 15 minutes at 350 degrees. The cookies get crisper as they cool. While still warm, roll in granulated sugar.

CHOCOLATE TOPPED SHORTBREAD BALL COOKIES
2 c sifted white flour * 1/2 t salt * 1 c soft butter * 1/2 c sifted powdered sugar * 2 t vanilla * 1 c rolled oats * toppings such as nuts, coconut, sprinkles, colored confetti candies, crushed peppermint candies or candy canes crushed with the back of a spoon...
Sift the flour with the salt. Mix the butter, sugar and vanilla until creamy. Add the flour mixture, mix well. Mix the oats in (you may need to use your hands). Make little balls (you can put a nut or a candied cherry or chocolate chips inside some of them if desired), and bake them on a greased cookie sheet 2" apart, at 325 degrees for about 25 minutes. Cool. Dip the cookies by holding the bottom of each cookie, then dipping its top into the chocolate dip. Next dip the cookie into one of the toppings, such as coconut, crushed peppermint sticks, nuts, sprinkles, etc. These cookies are wonderful for parties and especially Christmas platters of cookies. You can easily make these cookies into a vegan recipe, as well, by just using vegan margarine instead of the butter. You can also use vegan chocolate chips for the dip.

CHOCOLATE DIP for last recipe
Melt 6 ounces of semisweet chocolate squares with 1/4 c corn syrup and 1/4 c water over hot, not boiling, water in a double boiler. Using tongs or fingers, carefully dip the cookies or fruit into the heated chocolate then let dry/cool.

POTATO CHIP CHOCOLATE CHIP COOKIES
1 c soft butter * 1/2 c sugar * 1 egg yolk * 1 t vanilla * 2 1/2 c white flour * 1/2 c crumbled potato chips * 1/2 c pecans or walnuts * 1/2 c semi-sweet chocolate chips
Cream together the butter, sugar, yolk, and vanilla until light and fluffy. Then beat in flour 1/2 c at a time, until smooth, then add the potato chips and chocolate chips, then shape into little balls, and place on a greased cookie sheet. Bake at 325 degree for about 25 minutes.

LEMON COOKIES
1/2 c soft butter or margarine * 1/2 c brown sugar * 2 T white sugar * 1 egg * 2 T fresh-squeezed lemon juice * 3/4 t grated lemon rind * 1 c flour * 1/4 t salt * 1/8 t nutmeg
Mix butter and sugars for 5 minutes, then add the egg and beat another 3 minutes. Add the rest of the ingredients and mix well. Drop by spoonfuls onto a greased cookie sheet and bake at 375 degrees for about 15 minutes, until the edges are just a little browned.

GREAT OATMEAL/OATMEAL CHOCOLATE CHIP COOKIES
1 c butter or margarine * 1 c brown sugar * 1/2 c white sugar * 2 eggs * 1 t vanilla * 1 1/2 flour * 1 t baking soda * 1 t cinnamon * 1/2 t salt * 3 c oats * 1 c raisins * 1/2 c chocolate chips
Beat together the butter and sugars then add the eggs and vanilla. Beat well and add flour, soda cinnamon and salt. Mix well then stir in the oats, raisins, and chocolate chips, if desired. Drop by spoonfuls on greased cookie sheet, bake until browned at 350 degrees.

ROLLED AND CUT COOKIES

Cheating on rolled cookies...you can press the back of a drinking glass covered with sugar or flour or a cloth, into a ball of dough on a greased cookie sheet, and it makes a little patty you can cut with a cutter.

It can be fun to make cookies in the shapes of numbers and letters for kids.

See sugar cookie recipe above, and also the gingerbread people recipe and the scotch shortbread recipe under bar cookies...all of these can be rolled and cut with cookie cutters.

COOKIES WITHOUT SUGAR

DRIED FRUIT CONCENTRATED SWEETENER
1 c. finely chopped dried fruit, such as apricots, pears, apples, peaches, berries, raisins, dates... * 1 1/2 c. water or apple juice * pinch of salt
Soak fruit in water in the refrigerator for a few hours (or overnight). After the fruit has soaked, bring it to a boil in a saucepan, add salt, then turn down heat, simmering for 15 minutes. Then remove from the heat, cool and puree in a blender or food processor. Refrigerate in between uses.

To use this fruit sweetener instead of sugar, substitute the same amount of sweetener as sugar called for, but decrease any liquid used in the recipe by 1/4-1/3 cup. If no liquids are in the recipe, then add 3-4 T of flour or arrowroot to the dry ingredients for every 3/4 c of sweetener used.

VEGAN COOKIES (NO DAIRY, EGGS)

I have made all of these recipes below for over a decade. They all pass easily without even telling people they are vegan. If you are going to an event, and you do not know what people's dietary preferences are, you usually cannot go wrong bringing vegan, as meateaters, vegetarians and vegans can all enjoy them!

VEGAN GINGERBREAD
1 cup molasses * 1/2 cup vegan/soy margarine (melted) or oil * 2 t. ginger * 2 cups flour * 1 t. salt * 1 t. soda * 1 cup hot water
Mix together the molasses and oil/margarine, then add the ginger, flour, and salt. In a cup, add the baking soda to the hot water, and dissolve, stirring. Then add this, about 1/3 at a time, to the mix until it is all blended and smooth. Bake in an oiled pan at 350 degrees for 35-40 minutes.

VEGAN CHOCOLATE CHIPE COOKIES
You can find vegan chocolate chips at most health food stores such as Whole Foods...non-dairy chocolate chips have been easy to find for a decade or more now. You can even get vegan mint-chocolate chips! These cookies get rave reviews every time I bring them to a potluck. (Especially popular with anarchists! LOL!)
2 1/2 c. flour * 1 1/2 t. baking powder * 1/2 t. salt * 1/2 c. brown sugar * 1/2 c. white sugar * 1/2 c. oil * 1/4 c. water * 1 t. vanilla * 1 c. vegan chocolate chips
Sift together the flour, baking powder and salt. In another bowl, mix the sugars together and then stir the oil into the sugars. Add the water and vanilla and mix until blended then add dry ingredients and mix well. Next add the chocolate chips. (you can add some chopped nuts at this point too, if you want.) Drop spoonfuls onto oiled cookie sheets, bake at 350 degrees for 15 minutes or until done. Cool, and eat!

VEGAN BROWNIES
I have several friends who need to eat medicinal marijuana as part of their cancer treatment/therapy, and this recipe is good for vegan Green Cross members to make medicinal brownies. It is also just a great vegan brownie recipe that anyone would like, without the meds. It is hard to find a good vegan brownie, let me tell you, I know. This, my friends, is a *good* vegan brownie!
Mix 1/3 c. flour with 1 c. water in a saucepan. Cook this mixture, stirring, over medium heat, simmering, until it is thick, then cool completely.
Melt 1/2 c. vegan/soy margarine in a saucepan and add 2/3 c. cocoa powder and stir until well blended. Cool.
To the cooled flour mixture, add 2 c. sugar, 1/2 t. salt, and 1 t. vanilla, then add the cocoa mixture to this. You can add chopped nuts at this point if you wish, as well. Pour batter into an oiled oblong (9 x 13) pan and bake at 350 degrees for about 20-25 minutes.

RAW FOOD COOKIES

DATE CANDIES
6 dates * 6 almonds * approx. 1/4 shredded coconut * 1/2 T fennel seeds
Slit dates open and pit, then put an almond where the pit used to be. Combine the coconut and fennel seeds and roll the dates in them. (Another date treat is to pit dates and stuff them with sharp cheddar cheese.)

HOW TO MAIL COOKIES

For more tips on mailing cookies, visit http://resist.ca/~kirstena/cookbookchristmasmailingcookies.html.

HOW TO FREEZE COOKIES & COOKIE DOUGH

For tips on mailing cookies, visit http://resist.ca/~kirstena/cookbookchristmasfreezingcookies.html.

HELPFUL BAKING TIPS & ACCESSORIES

The following accessories can really make cookie baking easier:
Cooling Racks - After baking, you put your cookies on these racks so they cool evenly, including underneath
Pastry Cloth - You put this cloth down before you roll out dough, rolling the dough on it, and it is 100 times easier to work with dough using these
Rolling Pin Stocking - This one little accessory can make rolling out dough sooo much easier! Instead of dough sticking to the rolling pin, the floured stocking over the pin really adds ease to anything needing to be rolled out. It prevents dough from sticking to the pin.
Parchment Paper - You can put parchment paper down on a cookie sheet instead of greasing the pan, and cookie will come right off the paper. Eases cleanup considerably and uses less oil per cookie.


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