Wednesday, April 23, 2014 Nisan 23, 5774

Break Into the Cookie Jar for These Confections

December 30, 2013 By:
Rivka Tal
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Decades of schoolchildren have agreed that nothing beats milk and cookies for an after-school treat. It’s hard to wait for dinner/supper after a long school day (and school days keep getting longer). Most moms don’t sit at home wearing frilly aprons and bake all day like they did in the ’50s, but these recipes are easy enough that the kids can make their own, maybe on weekends, and keep a stock in the freezer.
 
No-Margarine-No-Butter Chocolate Chip Cookies
(Pareve)
1 cup canola oil
1 cup packed brown sugar
1⁄2 cup white sugar
2 eggs
2 tsps. vanilla extract
21⁄2 cups all-purpose flour
1 tsp. baking soda
1⁄2 tsp. salt
1 cup chocolate chips
 
Preheat oven to 350˚. 
 
Cream vegetable oil, brown sugar and white sugar in food processor for 2 minutes or until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. 
 
Add flour, baking soda and salt and process just until mixed in. Stir in chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets
 
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
 
Makes 4 dozen.
 
Cornflake Cookies
(Pareve)
3⁄4 cup unsalted margarine, softened
11⁄8 cup firmly packed brown sugar
2 tsps. vanilla extract
2 eggs
11⁄3 cups flour
2 tsps. baking powder
21⁄2 cups cornflakes
3⁄4 cup flaked coconut
 
Preheat oven to 375˚.
 
Beat margarine, brown sugar, vanilla extract and eggs for about two minutes on medium speed in a food processor. 
 
Add flour and baking powder to processor bowl. Process until just combined. Stir in corn flakes and coconut.
 
Drop by teaspoonfuls onto parchment paper-lined cookie sheets. 
 
Bake about 12 minutes or until light brown. Remove from oven. Let cool for a couple of minutes and then transfer to a rack.
 
Makes 3 dozen.
 
Pepper Cookies
(Pareve)
These spicy-sweet cookies boast sophisticated flavor for your high school and college-age kids.
Nonstick cooking spray
11⁄2 cups flour
2 tsps. baking powder
3⁄4 cup unsweetened cocoa
3⁄4 cup unsalted margarine, softened
3⁄4 cup sugar
1 egg
11⁄2 tsps. vanilla extract
1 tsp. cinnamon
3⁄4 tsp. freshly ground black pepper
 
Preheat oven to 375˚. Spray two cookie sheets with nonstick spray.
 
Sift flour. Stir in baking powder and cocoa.
 
Cream margarine. Beat in sugar, egg, and vanilla extract. Mix in cinnamon and pepper. Beat well until light and fluffy.
 
Add flour mixture and thoroughly combine. 
 
Roll small pieces of dough into balls 1-inch diameter. Place 11⁄2-inches apart on cookie sheets. Flatten slightly with the back of a spoon. Bake approximately 12 minutes or until golden. Carefully transfer to a rack to cool. 
 
Makes about 3 and 1⁄2 dozen.
 
 

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