Some Links to Cool Cookie Recipes

From Carol Guest: 5/15/12: Fast, easy, cost effective, and very delicious pizza!!!

I think all the Cookie Cafe families across us should discover this real find and will enjoy making their own personal pizza. I have made this with a group of 3-6 year olds, and with college students.

About 1 hour before baking preheat oven to 425. I preheat a pizza stone and use pizza peels for easy transfer of pizza into oven and out. But cookie sheets can be used with parchment paper.

In mixer, blend just until mixed (no kneading):
3 1/2 cups lukewarm water
1 tablespoon yeast
1/2 tablespoon kosher salt or coarse salt
7 1/2 cups Italian "00" flour. King arthur sells"italian flour" which is "00", and Caputo brand is "00". These flours are ground very fine and make a crisper crust.

Cover with plastic wrap and leave on counter for 2 hours (then it's ready to use)
Put a layer of parchment paper on top of pizza peel (or cookie sheet), sprinkle small amount of flour on paper and roll out dough. Divide in four parts, one part per pizza, freeze what you don't use.

After rolled out, brush oil lightly on the dough, put about 1 cup spaghetti sauce on, top with mozarella, and toppings (we like fresh basil) drizzle tiny amount of olive oil over it. Put in oven, parchment paper also goes in oven.

20 minutes later, put in pizza peel under the parchment paper and pull out parchment paper with pizza and enjoy. (if using cookie sheet, just pull it out  of the oven). The parchment paper keeps everything clean and makes it easy to put in and out of oven.
Note:  I make more than one batch, freeze it in balls, then defrost the morning for that night. One batch gives Gene and me three meals, which we have every Friday evening. This is a great recipe to have so everyone can make their own. This is a fun activity for families of all ages. Other than the 2 hours while dough is sitting on the counter rising, this is fast and easy to make. The pizza is delicious, and the crust is crisp and delicious, it is very inexpensive to make.  
(Taken from “Arisan Pizza and Flatbread in Five Minutes a Day”)
Enjoy!! Carol Guest

Favorites from Our Bakers

Makes 1 1⁄2  gallons
2 cups sugar
1 quart half and half
8 eggs, separated
Rum flavoring
1 quart heavy cream, whipped
pinch of salt
freshly grated nutmeg
Combine sugar and half and half, stir until sugar dissolves, set aside. Beat egg yolks until thick and lemon colored
Add rum flavoring. Add half and half mixture to yolk mixture, stir well. Beat egg whites until stiff peaks form. Gently fold beaten egg whites into yolk mixture. Fold in whipped cream and salt. Stir before serving. Sprinkle with fresh grated nutmeg.
Comments:  Can be made the day before and refrigerated to blend flavors. I usually grate nutmeg, stir it in, cover, then refrigerate.  The next morning I grate more nutmeg for the top. Do not leave unrefrigerated!!!!!!!!!!!!!!

(from the Christmas Party)
3 whole cinnamon sticks    
4 1⁄2 teaspoons whole cloves
½ teaspoon salt
Combine above three items in cheesecloth closed with a rubber band.
9 cups pineapple juice
9 cups cranberry juice (not cranberry cocktail juice)
4 ½ cups water
1/3 to 1 cup  brown sugar - I go light on the brown sugar
or it’s too sweet. Mix all together in a pan on the stove, put spice bag in, turn up heat and bring to a simmer.  Leave spice bag in for 1⁄2 hour, no more, or the cider becomes bitter.I pour the cider into a PRE-HEATED crockpot then set on low and let it go forever.
Sharon Scott's VERY quick-fix cookie: 

1/2 cup powdered sugar
1/4 cup honey
1/2 cup crunchy peanut butter
1 1/2 cups Rice Krispies cereal
1/2 cup raisins, mini chocolate chips, or mini M&Ms
Blend powdered sugar, honey, and peanut butter together. 
Add cereal and either raisins, chocolate chips or candy. Blend together. Roll into walnut-sized balls. Place on waxed paper covered cookie sheets. Refrigerate at least 1 hour before serving and eating. 
These are great snacks to keep in the refrigerator! I usually triple the recipe so I have enough for the boys!
Monica Waterbury's
Cinnamon Butter Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
1 cup packed brown sugar
1/2 cup white sugar
1 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
4 tablespoons white sugar
2 tablespoons ground cinnamon

Preheat oven to 300 degrees F (150 degrees C). In a small bowl, combine 4 tablespoons white sugar and 2 tablespoons cinnamon for topping. Set aside. In a medium bowl, combine the flour, baking soda and salt.  Mix with wire whisk and set aside. In a large bowl, beat together both sugars on medium speed.  Add butter and mix to form a grainy paste.  Add eggs and vanilla, mix at medium speed until fluffy.  Add the flour mixture a little at a time on low to medium speed just until combined. Shape dough into 1-inch balls and roll each ball into the cinnamon-sugar mixture.  Place on ungreased cookie sheet, about 2 inches apart.  Bake about 13-18 minutes until lightly golden. Place immediately on a flat surface to cool.
Monica Waterbury's
John's Kitchen Sink Cookies

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins
1/2 cup chopped pecans (I replaced nuts with coconut)
1/2 cup old-fashioned rolled oats (not quick-cooking)

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside. Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats. Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Monica Waterbury's
Ancho Chile Chocolate Chip Cookies

Cream together till light and fluffy:
1 cup butter (2 sticks)
1 1/2 cups sugar
Add, beat after each addition,
2 xl eggs
Dry Ingredients:
1/2 cup cocoa
2 1/2 cups flour
2 tsp cream of tartar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 tsp chili powder
Fold in dry ingredients
Add 1 cup chocolate chips or chunks
Roll into 1-inch balls, then roll into a combo of the following:
1/2 cup sugar
2 tsp cinnamon
2 tsp chili powder
1 tbsp vanilla sugar
Bake at 350 for 12-13 minutes.
Muffi Grinnell's
Nordstrom Fantasy Bars
Preheat oven to 350°: bake 45-50 minutes
14 ounces wrapped caramels, unwrapped
1-1⁄2  cups
1 box yellow cake mix
3/4 cup butter, melted  
Chocolate layer:
3/4  cup milk chocolate chips
3/4  cup white chocolate chips
3/4 cup Heath Bar bits  
In a saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 13x9 inch baking pan. In mixer, mix together the dry cake mix, melted butter and 3/4 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest. Bake for 8 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle both white and chocolate chips and Heath Bar bits evenly over the surface. Pour the caramel mixture over the chocolate chips, then dot with the remaining cake mixture.* Using a knife, the top should be swirled with caramel and cake mixture. Return pan to the oven for an additional 45 to 50 minutes, until golden and just firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
*Note: I add a little bit of milk or 1/2 & 1/2 to the second half of batter. Makes it easier to swirl with the caramel.