C O O K I E S
DOUBLE CHOCOLATE MINT PRETZELS.

Have on hand:
Vanilla Almond Bark or White Chocolate (depending on the look you want to create, see "Variations" below)
Cream together:
  9 Tbsp Oleo (softened)
  1 cup Sugar
  1 pck Vanilla Sugar (OR 2 tsp Vanilla Extract)
  2 Eggs
  1 Tbsp Chocolate Extract
(be generous)
Sift in:
  2 cups Flour
  1-2 Tbsp Cocoa Powder
(unsweetened, not drinking chocolate)
Add:
  1/4 cup Milk
Mix well, then add:
1 cup Flour, mixed with
2-1/2 to 3 tsp Baking Powder
Have on hand:
1 cup Flour

Add this last cup of flour gradually while kneading, you might not need it all; if you use too much, the dough gets brittle and is nearly impossible to shape. Stop when it feels smooth without sticking to your hands and looks shiny. Take small pieces, roll to about the thickness of a pencil (a wee bit thinner perhaps); put on ungreased baking sheet in the shape of a small pretzel.


Bake in preheated 425 deg. F oven for about 8 mins. Cool slightly, then  transfer to airtight container (or you'll end up with hockey pucks!). After they have cooled thoroughly, melt Chocolate or Vanilla Almond Bark (the lowest setting on the microwave works pretty well), then add a few drops of Mint Extract until it's as "minty" as you like it. Dip your cookies, throw on some Chocolate Sprinkles, put on waxed paper to cool (put your waxed paper on a baking sheet first, let them harden in the fridge for a while. Store in airtight container.

Variation 1: For a more spectacular visual effect, separately melt some Milk Chocolate Bark, drizzle onto the melted minty Almond Bark, swirl with a fork before dipping the cookies. You might want to dispense with the Chocolate Sprinkles because the swirls alone can be quite pretty.  Since Milk Chocolate Bark is sometimes hard to find, try melting 1 part of Milk Chocolate to 2 parts of Dark Chocolate. Tasty!

Variation 2: Dip in the minty Vanilla Bark, put on waxed paper, then drizzle with melted Chocolate.

More cookies -- less work: Instead of shaping pretzels, make little rings or "cigar" shapes.
DOUBLE CHOCOLATE
CHIP COOKIES
2 sticks Oleo
3/4 cup Brown Sugar
3/4 cup White Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Chocolate Extract
1 tsp Cinnamon
1/4 tsp Allspice
a.k.a. "Mom's Oral Orgasm Cookies"
(so named by a bunch of precocious teenagers)
Preheat oven to 375 deg F. ream together Oleo and Sugars, whip in Eggs, add Extracts and grated Chocolate. Sift in the dry stuff, stir in Nuts and Chips. Using two teaspoons, put equal-sized little heaps on ungreased baking sheets and bake for 9 mins. After removing from oven, let sit on sheet for 2-3 mins before removing them to a cooling rack, let sit there for about 10 mins before storing in airtight container. Depending on size, makes about 3-4 doz.
VARIATIONS:

RHASPBERRY CHIP COOKIES: Same as above, but use 1 cup of Rhaspberry-flavoured Chips and 1/2 cup Semi-sweet Chips. Omit Vanilla Chips, use a bit less Cinnamon and Allspice.

CINNAMON CHIP COOKIES: Same as above, but use 1 cup of cinnamon- flavoured Chips and 1/2 cup of semi-sweet chips, increase Cinnamon to about 1-1/2 tsps. Grate in a bit of fresh Nutmeg, a dash of ground Cloves is optional.
SNICKERDOODLE VARIATIONS
Vanilla Flavour:
1 cup Oleo
1-1/2 cups Sugar
2 Eggs
2 tsp Vanilla
2-3/4 cups Flour
(scant)
2 tsp Cream of Tartar
1 tsp Soda
1/4 tsp Salt


Anis Flavour: Instead of Vanilla, add 1-1/2 to 2 tsps of crushed Anis Seed
Got the basic recipe years ago from the wife of a co-worker; now I like to make two different flavours, Anise and Vanilla. The preferences seem to be divided 50/50 -- there are some people who just simply hate Anis.

Cream Oleo, Sugar, Eggs. Sift dry stuff into wet stuff. Might want to refrigerate this for a bit so it's easier to handle. Shape into walnut-sized balls, roll each in a mix of equal parts Sugar and Cinnamon. Place about 2" apart on lightly greased baking sheet, bake in 400 deg. F (preheated oven) until lighly browned but still soft (8-10 mins). Makes about 3 doz.
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Unless otherwise noted,
all recipes copyright
Valkyrie Grant
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RECIPES INDEX
2 oz Semi-sweet Baking Chocolate (grated)
2-3/4 cups Flour
1-1/4 tsp Baking Soda
1/2 cup Semi-sweet Choc. Chips
1/2 cup Milk Chocolate Chips
1/2 cup White Chocolate Chips
1 cup Walnuts
(crushed)
OATMEAL RAISIN (or OATMEAL CHOCOLATE CHIP)
The original recipe, made with Raisins, was found inside a box of Oatmeal. At the time, I was baking cookies for someone who doesn't like raisins so I subsituted Chocolate Chips. They were great; made with quick cooking oatmeal but regular oatmeal can be used.

Preheat oven to 350 deg. F. 

Cream Oleo, Sugars, Egg, add Vanilla, sift in Flour, Cinnamon, Soda and Salt. Stir in Oatmeal and Raisins or Chocolate chips. Drop onto ungreased baking sheet (rounded teaspoonful) and bake for 10-12 mins; cookies should be golden brown.
2 sticks Oleo
1 cup Brown Sugar
1/2 cup regular Sugar
2 Eggs
1.5 tsp Vanilla
1.5 cups reglar Flour
1 tsp Baking Soda
1 generous tsp Cinnamon
1/4 tsp Salt
1 cup Raisins
3 cups Oatmeal, quick cooking or regular
RASPBERRY BARS
3/4 cup Oleo
1 cup Brown Sugar, packed
1 tsp Vanilla
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Vanilla Extract
1-1-2 cups unbleached Flour
1-1/2 cups Old-fashioned Oatmeal
1 10-oz jar of Raspberry Jam
This recipe for a 9x13x2 inch baking pan.

Preheat oven to 400 deg F.

Cream Oleo and Sugar, add Vanilla. stir in Flour and Soda, fold in Oatmeal. Mix well. Press half of the crumbs into the greased baking pen. Spread with the Jam, crumble remaining mixture over the top. Bake for 20 to 25 mins. When cooled off, cut into bars.
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