The Cookie Tray

By Holly Sinclair

Over 150 cookie recipes, over 30 brownie and blondie recipes, and over 30 candy recipes. Make the classics like Butter Cookies, Ginger Snaps, Macaroons, and Snickerdoodles. Or get fancy with Butterscotch Cookies, Chocolate Meltaways, Cranberry Nut Triangles, Double Chocolate Chip Cookies, Lemon Drop Cookies, and Tropical Snowballs. Don't forget to add some Black Russian Brownies, Butter Pecan Blondies, Coffee Balls, and White Chocolate & Lemon Truffles.

• Language: English
• Publisher: Holly Sinclair
• Release date: Mar 1, 2021
• ISBN: 9781393273059

Holly Sinclair

Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes. The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks.

Book preview

Classic Cookies

Biscotti

oven: 350°F

bake: 20 minutes, then 20-25 minutes

makes: 2 dozen

origin: Italy

1-3/4 cups all-purpose flour

2 teaspoons baking powder

2 eggs

3/4 cup granulated sugar

1/3 cup butter, melted

2 teaspoons vanilla

1 teaspoon almond extract

2 teaspoons finely grated orange zest

3/4 cup unblanched whole almonds

1 egg white, slightly beaten

Biscotti are twice-baked cookies typically dunked in coffee for consumption.

Sift flour and baking powder together. Set aside. Beat eggs, sugar, and butter together until fluffy. Beat in vanilla, almond extract, and orange zest. Stir in almonds. Stir into the flour mixture until a soft sticky dough forms. Transfer dough to a lightly floured surface, and form into a smooth ball. Divide dough in half. Shape each half into a 12-inch log. Transfer to an ungreased baking sheet. Brush with slightly beaten egg white. Bake 20 minutes. Remove from the oven, and cool on pan 5 minutes. Transfer logs to a cutting board. Using a serrated knife, cut logs diagonally into 3/4-inch thick slices. Place slices cut side down on the baking sheet, and bake 20-25 minutes longer or until golden. Transfer to a wire rack and cool.

Variations:

Chocolate Chip: add 1/2 cup mini chocolate chips

Chocolate Chocolate Chip: add 1/4 cup unsweetened cocoa powder and 1/2 cup mini chocolate chips

Espresso: add 1/4 cup unsweetened cocoa powder, 1 teaspoon espresso powder, 1/2 teaspoon cinnamon, drizzle cooled cookies with melted chocolate

Nutty Cranberry: substitute almonds with pistachios and add 1/2 cup dried cranberries, drizzle cooled cookies with melted white chocolate

Hazelnut: substitute almonds with hazelnuts and add 1/2 cup chocolate chips

Anise: substitute almond extract with anise extract

Spiced: add 1/4 teaspoon nutmeg and drizzle cooled cookies with melted chocolate

Butter Cookies

oven: 325°F

bake: 16-18 minutes

makes: 4 dozen

origin: Europe

1 cup butter

3/4 cup granulated sugar

1-1/2 teaspoons vanilla

1/4 teaspoon salt

1 egg yolk

2 cups all-purpose flour

Beat butter, sugar, vanilla, and salt together until smooth and creamy. Beat in egg yolk. Stir in flour until well combined. Scrape dough onto a lightly floured board. Knead a few times, just until dough becomes smooth. Roll into a log and wrap in plastic wrap.* Refrigerate several hours. Grease baking sheets. Unwrap dough and cut into 1/8-inch thick slices. Place on baking sheets an inch apart. Bake until the edges just begin to turn golden brown. *Alternatively, roll out the dough, cut with shaped cookie cutters, and bake.

Chocolate Fudge Cookies

oven: 350°F

bake: 7-9 minutes

makes: 5 dozen cookies

origin: unknown

3/4 cup butter

4 oz. unsweetened baking chocolate

2 cups granulated sugar

1-1/2 cups all-purpose flour, divided

1/2 cup unsweetened cocoa powder

4 eggs

2 teaspoons baking powder

1/2 teaspoon salt

1-1/2 cups semi-sweet chocolate chips

Melt butter and unsweetened baking chocolate in a saucepan over low heat, stirring occasionally, until smooth. Let cool, about 20 minutes. Beat melted chocolate mixture with sugar, 1 cup of the flour, cocoa powder, eggs, baking powder, and salt until well combined. Stir in the remaining 1/2 cup of flour and chocolate chips. Cover and refrigerate at least 2 hours. Shape dough into walnut-sized balls, and place 2 inches apart onto ungreased baking sheets. Bake until edges are set and cookies begin to crack on top. Let stand 2 minutes, then transfers to wire racks.

Chocolate Chip Cookies

oven: 375°F

bake: 8-10 minutes

makes: 3 dozen

origin: United States

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup butter, softened

2 eggs, beaten

1 teaspoon vanilla

2-1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 cups semisweet chocolate chips

Beat sugar, brown sugar, and butter until light and fluffy. Beat in eggs and vanilla. Stir in flour, baking soda, and salt. The dough will be stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheets. Bake until light brown. Let cool completely, then remove from baking sheet.

Oatmeal Cookies

oven: 375°F

bake: 9-11 minutes

makes: 4 dozen

origin: Scotland

2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup butter, softened

1/2 cup solid vegetable shortening

2 eggs

1 teaspoon vanilla

3 cups oats*

1 cup all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup raisins, optional

Beat sugar, brown sugar, butter, and shortening until light and fluffy. Beat in eggs and vanilla. Stir in oats, flour, cinnamon, baking soda, baking powder, and salt. Stir in raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased baking sheets. Bake until light brown. Immediately remove from baking sheet and cool on wire rack.

*uncooked quick or old fashioned oats may be used

Variation: add 1 cup raisins

Florentines

oven: 350°F

bake: 12-15 minutes

makes: 3 dozen

origin: Italy

3/4 cup ground almonds or pecans

1/4 cup all-purpose flour

1/2 cup butter

1/3 cup sifted powdered sugar

5 tablespoons heavy whipping cream

3 tablespoons candied orange peel

3 oz. chopped semi-sweet chocolate

2 oz. chopped bittersweet chocolate

1/2 teaspoon solid vegetable shortening

Lightly grease baking sheets. Combine ground nuts and flour. Set aside. In a saucepan, bring butter, sugar, and cream to a boil. Remove from heat and gradually stir in flour-nut mixture. Stir in candied orange peel. Batter will be very thin. Drop by the spoonful onto baking sheets 3 inches apart. Spread batter into 2 inches rounds. Bake until edges start to brown. Don't worry if centers are still bubbly. Cool on baking sheets on wire racks. Melt semi-sweet chocolate, bittersweet chocolate, and vegetable oil together. Place cooled cookies upside down on wire racks. Brush bottoms with melted chocolate.

Ginger Snaps

oven: 375°F

bake: 12 minutes

makes: 4 dozen

origin: Europe

1 cup packed brown sugar

3/4 cup solid vegetable shortening

1/4 cup molasses

1 egg

2-1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

granulated sugar

Cream brown sugar, shortening, molasses, and egg until fluffy. Set aside. Sift the remaining ingredients together. Stir into the wet ingredients. Form dough into 1-inch sized balls. Roll balls in granulated sugar. Place 2 inches apart on baking sheets and bake.

Joe Froggers

oven: 375°F

bake: 10-12 minutes

makes: 3 dozen

origin: United States

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

pinch of salt

1/2 cup solid vegetable shortening

1 cup packed light brown sugar

1/2 cup water

1 cup molasses

1 teaspoon cider vinegar

1/2 cup powdered sugar

1 teaspoon lemon extract

1-3 tablespoons water

Sift flour, baking soda, baking powder, nutmeg, ginger, cloves, and salt together. Set aside. Cream shortening and sugar until smooth and fluffy. Gently beat in water, molasses, and vinegar. Stir in the dry ingredients. Cover and refrigerate two hours. Lightly grease baking sheets. Roll out dough between two pieces of wax paper until 1/4-inch thick. Carefully remove the top sheet of wax paper. Cut into 3-inch circles and place on baking sheets about 2 inches apart. Bake until firm to the touch. Transfer to wire racks to cool. Combine powdered sugar, lemon extract, and enough water to make glaze a spreadable consistency. Brush lemon glaze over the top of cooled cookies.

Madeleines

oven: 375°F

bake: 10 minutes

makes: 1 dozen

origin: France

2 eggs

1/4 cup powdered sugar

1 tablespoon grated orange zest

1 tablespoon orange juice

1/2 cup cake flour

1/3 cup butter, melted

Heavily grease madeleine pan including outer edges and chill. Beat eggs and sugar until mixture falls in a ribbon, 6-8 minutes. Stir in orange zest and orange juice. Sift flour over mixture, a little at a time, then gently fold in. Add melted butter in a stream. Fold in completely. Spoon batter into pan, two-thirds full. Place pan on a baking sheet, and bake until golden brown. Turn cookies out onto wire racks to cool.

Macaroons

oven: 325°F

bake: 12-15 minutes

makes: 2 dozen

origin: Italy

1/4 cup all-purpose flour

2 cups shredded coconut

2/3 cup sweetened condensed milk

1 teaspoon vanilla

Lightly grease baking sheets. Combine flour and coconut. Mix in the sweetened condensed milk and vanilla. Drop by the spoonful onto baking sheets 2 inches apart. Bake until golden brown. Transfer to wire racks to cool.

Peanut Butter Cookies

oven: 375°F.

bake: 10-12 minutes

makes: 2-3 dozen

origin: United States

1/2 cup butter

1/2 cup peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 teaspoon vanilla

1-1/4 cups sifted flour

3/4 teaspoon baking soda

1/4 teaspoon salt

Beat butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in egg and vanilla. Stir in flour, baking soda, and salt. Roll into balls and place on an ungreased baking sheets 2 inches apart. Press cookies down with a floured fork in a crisscross pattern. Bake.

Snickerdoodles

oven: 350°F

bake: 10-12 minutes

makes: 2 dozen

origin: United States

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon cream of tartar

pinch of salt

1/2 cup solid vegetable shortening

3/4 cup granulated sugar

1 egg

1 tablespoon milk

3-4 tablespoons granulated sugar

1 tablespoon ground cinnamon

Combine flour, baking soda, cream of tartar, and salt. Set aside. Cream shortening and sugar until fluffy. Beat in egg and milk. Stir in dry ingredients. Cover and refrigerate 30-60 minutes. Lightly grease baking sheets. Combine the 3-4 tablespoons of sugar and the cinnamon in a bowl. Roll dough into walnut-sized balls, then roll in the cinnamon-sugar mixture. Place on baking sheets 2 inches apart. Bake until very lightly colored. Transfer to wire racks to cool.

Spritz

oven: 375°F

bake: 8-10 minutes

makes: 2 dozen

origin: German

1 cup butter, room temperature

2/3 cup granulated sugar

3 egg whites

1 teaspoon vanilla

2-1/4 cups all-purpose flour

pinch of salt

Lightly grease baking sheets or line with parchment paper. Cream butter and sugar until fluffy. Beat in egg whites and vanilla. Gently stir in flour and salt. Transfer batter