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Cookie Recipes
RASPBERRY OATMEAL COOKIES
1 Cup Flour
¾ tsp. Baking soda
½ tsp. Salt
¾ Cup Soft shortening
1 1/3 Cups Firmly packed brown sugar
2 Eggs
1 tsp. Vanilla
¼ tsp. Almond extract
1 Cup Graceland dried red raspberries
2 Cups Rolled oats
Sift together flour, baking soda and salt. Add shortening, sugar, eggs, vanilla and almond extract; beat until smooth, about 2 minutes. Stir in raspberries and oatmeal. Drop by heaping teaspoonful onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes.
Yield: About 3 dozen cookies
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
1 Cup Butter or margarine, softened
1 Cup Brown sugar
2 Eggs
2 Cup Rolled oats
2 Cups Flour
½ tsp. Salt
1 tsp. Baking soda
1 Cup Sweetened Graceland dried cranberries
1 Cup White chocolate chunks or chips
Preheat oven to 375 Degrees. Using an electric mixer, beat butter or margarine and sugar together in medium mixing bowl until light fluffy. Add eggs, mixing well. Combine oats, flour, salt and baking soda in separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries and white chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown.
YIELD: 30 COOKIES
CHERRY OATMEAL COOKIES
1 Cup Flour
¾ tsp. Baking soda
½ tsp. Salt
¾ Cup Soft shortening
1 1/3 Cups Firmly packed brown sugar
2 Eggs
1 tsp. Vanilla
¼ tsp. Almond extract
1 Cup Graceland dried cherries, julienne sliced
2 Cups Rolled oats
Sift together flour, baking soda and salt. Add shortening, sugar, eggs, vanilla and almond extract; beat until smooth, about 2 minutes. Stir in cherries and oatmeal. Drop by heaping teaspoonful onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes.
YIELD: ABOUT 3 DOZEN COOKIES
CHERRY CHOCOLATE CHIP WALNUT COOKIES
½ Cup Dried plum puree
2 Cups Sugar
¼ Cup Water
2 Tbsp. Milk
1 tsp. Instant coffee
1 tsp. Vanilla
1 Cup Flour
¼ Cup Unsweetened cocoa
1 tsp. Baking soda
½ tsp. Salt
6 oz. Graceland dried cherries
6 oz. Semisweet choc. chips
2 oz. Chopped walnuts
Combine first six ingredients and mix until smooth. Add dry ingredients and mix until thoroughly combined. Stir in cherries, chocolate chips, and walnuts. Bake at 350 degrees until cookies set and tops are dry, about 18 minutes. Cookies will seem underdone.
YIELD: 3 DOZEN COOKIES
CHOCOLATE CHERRY CLUSTERS
1 Cup Semi-sweet chocolate chips
3 Tbsp. Light corn syrup
1 Tbsp. Water
½ Cup Graceland dried cherries
Melt chocolate chips with corn syrup and water. Stir to blend. Fold in Graceland dried cherries. Drop by teaspoons on waxed paper. Cool.
YIELD: ABOUT 20 PIECES
CHERRY CHEWBILEES
1 Cup Margarine, softened
¾ Cup Sugar
¾ Cup Firmly packed brown sugar
2 Eggs
1 tsp. Vanilla
2 ¼ Cups Flour
1 tsp. Baking soda
10 oz. Vanilla milk chips
1-l/2 Cups Graceland dried tart cherries
1 Cup Chopped cashews
In large mixing bowl, combine margarine, sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, Graceland dried cherries and cashews. Drop by rounded tablespoons onto ungreased baking sheets. Bake in a preheated 350 degree oven 10 to 12 minutes, or until light golden brown. Do not over bake. Let cool on wire racks; store in tightly covered container. These cookies freeze well.
YIELD: 4 ½ DOZEN COOKIES
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
INGREDIENTS |
WEIGHT |
BAKER'S % |
Butter |
2 lb. 8 oz. |
74.1 |
Brown sugar |
2 lb. 8 oz. |
74.1 |
Eggs |
1 lb. 1 oz. |
31.5 |
Oatmeal |
1 lb.13 oz. |
53.7 |
Flour, all-purpose |
3 lb. 6 oz. |
100.0 |
Salt |
0.5 oz. |
0.9 |
Baking soda |
1 oz. |
1.8 |
White chocolate chunks |
2 lb. 3 oz. |
35.0 |
Graceland dried cranberries |
1 lb.14 oz. |
55.6 |
TOTAL |
15 lb. 6.5 oz. |
426.7% |
Cream butter and sugar. Add eggs gradually, mixing well. Thoroughly blend oatmeal, flour, salt and baking soda; gently fold into creamed mixture in several additions. Stir in cranberries and white chocolate. Drop onto ungreased cookie sheets and bake in a standard oven at 375 degrees until done (10-12 minutes).
DRIED CHERRY CRISPIES
½ Cup Chopped Graceland dried cherries
½ Cup Chopped walnuts
¼ Cup Sliced almonds
¼ Cup Melted butter
1 Tbsp. Sugar
½ tsp. Ground cinnamon
¼ tsp. Ground nutmeg
Dash Ground cloves
1 (14oz pkg.) 40-50 Wonton wrappers
Powdered sugar to garnish
Combine cherries, walnuts, almonds, butter, sugar and spices. Fill each won ton with mixture; fold in half to form triangle, pressing edges together. Pull sealed edges at top of triangle over to meet folded edge. Slightly moisten other 2 points; bring to center of won ton and pinch ends together. Deep fat fry a few at a time at 350 degrees until lightly browned; drain on paper towel. Sprinkle with powdered sugar when slightly cool.
YIELD: 40-50 CRISPIES
GROWN-UP S'MORES
½ Cup Marshmallow creme
½ Cup Graceland dried tart cherries
¼ Cup Semisweet Chocolate Morsels
12 Graham cracker squares
In a small bowl, combine marshmallow cream, cherries and chocolate morsels; mix well. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. Top with remaining crackers. Microwave, uncovered, on High 30 to 40 seconds, or until marshmallow mixture is soft and warm.
APPLESAUCE FRUITCAKE BARS
14 oz. Sweetened condensed milk
2 Eggs
¼ Cup Margarine
2 tsp. Vanilla
3 Cups Biscuit baking mix
15 oz. Applesauce
1 Cup Chopped dates
12 oz. Graceland chopped dried sweet cherries
1 Cup Chopped nuts
1 Cup Graceland chopped dried cranberries
Confectioners’ sugar
Preheat oven to 325 degrees. In large mixer bowl, beat sweetened condensed milk, eggs, margarine and vanilla. Stir in remaining ingredients except confectioner's sugar. Spread evenly into well-greased and floured 15x10 jelly roll pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly. Sprinkle with confectioners' sugar. Cut into bars. Store tightly covered at room temperature.
YIELD: 48 BARS
CHOCOLATE CHERRY LOGS
18 oz. Semi-sweet chocolate chips
14 oz. Sweetened condensed milk
2 Cup Graceland chopped dried sweet cherries
1 tsp. Almond extract
1 ½ Cups Slivered almonds, toasted & chopped
In heavy saucepan, over low heat, melt chips with sweetened condensed milk. Remove from heat. Stir in cherries and extract. Chill 30 minutes. Divide in half; place each portion on a 20" piece of wax paper. Shape each into 12" log. Roll in nuts. Wrap tightly; chill 2 hours or until firm. Remove paper; cut into ¼" slices to serve. Store covered in refrigerator.
YIELD: TWO 12" LOGS
CHERRY OATMEAL ALMOND COOKIES
2 Cups Butter or margarine
1 ⅛ Cups Sugar
3 Cups Flour
4 ½ Cups Oatmeal (uncooked)
½ Cup Slivered almonds, chopped
1 tsp. Almond extract
1 Cup Graceland dried tart cherries, chopped
Beat margarine with sugar until smooth. Add flour, oats, almonds and almond extract. Mix well. Stir in chopped cherries. Drop heaping tablespoonful of dough onto ungreased baking sheets. Flatten with a fork. Bake in a preheated 350 degree oven 20 minutes, or until golden around the edges.
YIELD: 5 DOZEN COOKIES
OATMEAL CHERRY/NUT DROP COOKIES
1 Cup Butter
1 ½ Cups Sugar
2 Eggs
½ Cup Buttermilk
1 ½ Cups Sifted Flour
2 Cups Rolled Oats
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Chopped Nuts
Mix thoroughly the butter, sugar and eggs. Blend in the buttermilk. Sift the flour with the soda, powder, salt and cinnamon, and stir into mixture. Stir in the Graceland dried cherries and nuts and rolled oats. Drop rounded teaspoons 2" apart on an ungreased baking sheet. Bake in pre-heated 400-degree oven for 8-10 minutes.
CHOCOLATE-CHOCOLATE CHERRY CHUNK COOKIES
8 oz. Semisweet chocolate
1 ¾ Cups Flour
¼ tsp. Baking soda
¼ tsp. Salt
1/3 Cup Powdered cocoa
8 oz. Unsalted butter
1 tsp. Vanilla
1 Cup Sugar
½ Cup Firmly packed brown sugar
1 Egg
2 Tbsp. Milk
1 Cup Graceland chopped dried cherries
1 Cup Walnut halves
Preheat oven to 350 degrees. Line cookie sheets with baking-pan liner paper or aluminum foil, shiny side up. Set aside. On a board with a heavy and sharp knife, cut the chocolate into rather large pieces. (If the chocolate is in thin bars, it may be cut or broken into ½ inch pieces; but if it is a thick slab, first slice it about ¼ inch thick and then cut in the opposite direction into pieces about ½ inch wide - or larger.) Set aside.
Sift together the flour, baking soda, salt, and cocoa and set aside.
In the large bowl of an electric mixer, beat the butter until soft. Add the vanilla and both of the sugars and beat until mixed. Beat in the egg and milk. Then, on low speed, gradually add the sifted dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until mixed. Remove the bowl from the mixer. With a heavy wooden spatula, stir in the dried cherries, chopped chocolate, and 1 cup of the walnuts. The mixture will be thick and stiff. Use a heaping tablespoon of the dough for each cookie; place only six mounds on each cookie sheet. After placing the mounds on the sheets, flatten them slightly as follows: Dip a fork into cold water and, with the underside of the wet fork, flatten the tops of the cookies only slightly, making the cookies about ½ inch thick. Dip the fork again as necessary. Place an additional piece of walnut on the top of each cookie. The dough is so stiff you will not be able to actually press the nut into the cookie; it is OK. Bake two sheets at a time for 14 - 15 minutes, reversing the sheets, top to bottom and front to back, once during baking to ensure even baking. When done, the cookies will feel soft, but do not over bake them or they will become too hard, or actually burn. Let the cookies cool on the sheets for a few minutes until they are firm enough to be moved. With a wide metal spatula transfer the cookies to racks to cool. They will become crisp and less fragile as they cool. Store airtight.
YIELD: 32 RATHER LARGE COOKIES
CHERRY BISCOTTI
2 Cups Flour
½ Cup Finely Chopped Walnuts
1 tsp. Baking Powder
¼ tsp. Salt
1 Egg White
1 Tbsp. Water
Granulated Sugar
¾ Cup Sugar
2 Eggs
¼ Cup Vegetable Oil
1 Tbsp. Orange Juice
2 tsp. Grated Orange Peel
½ tsp. Vanilla
1 Cup Chopped Graceland dried Tart Cherries
In a medium mixing bowl, combine flour, walnuts, baking powder and salt; set aside. In a large mixing bowl, combine sugar and eggs. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Gradually add flour mixture; mix on low speed 1 to 2 minutes, or until well mixed. By hand, stir in cherries. Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2 ½) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with sugar. Bake in a preheated 350 degree oven 25-30 minutes, or until lightly browned and firm to the touch. Let cool on baking sheet 15 minutes. Reduce oven temperature to 300 degrees. With a serrated knife, cut logs diagonally into inch slices; arrange slices, cut-side down, on baking sheet. Bake 8-10 minutes; turn slices. Bake 8-10 minutes, or until golden brown. Remove to wire rack; let cool completely.
YIELD: ABOUT 2 DOZEN COOKIES
DRIED CRANBERRY SPICE COOKIES
½ Cup Butter
1 ¼ Cups Flour
¼ Cup Milk
1 Cup Brown Sugar
1 Egg
1 tsp. Cinnamon
½ tsp. Baking Powder
¼ tsp. Cloves
½ Cup Chopped Walnuts
1 ½ Cups Sweetened Graceland dried Cranberries
Preheat oven to 375 degrees. Place butter in a medium mixing bowl. Add HALF the flour, HALF the milk, and all remaining ingredients EXCEPT the Graceland dried cranberries. Thoroughly combine using an electric mixer on medium-high speed. Add remaining flour and milk, as well as Graceland dried cranberries, mixing on low speed. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
YIELD: ABOUT 30 COOKIES
CHERRY-DATE LOGS
3 Eggs
1 Cup Sugar
1 ½ Cups Flour
1 ½ tsp. Baking Powder
1 tsp. Vanilla
1 ½ Cups Dates, cut up
1 Cup Graceland dried Cherries
½ Cup Nuts, Chopped
1 tsp. Red Food Coloring
Beat eggs and sugar. Sift together flour and baking powder. Add vanilla to egg mixture. Fold in dates, cherries, nuts and coloring. Spread on a greased 10x15 jellyroll pan. Bake at 350 degrees for 30-40 minutes. Cut while hot in 1x4 pieces and roll in powdered sugar while warm.
CHERRY BAR COOKIES
1 Cup Graceland dried Cherries
1 Cup Chopped Walnuts
1 Cup Packed Brown Sugar
¾ Cup Flour
1 ½ tsp. Baking Powder
¼ tsp. Salt
3 Eggs, Well-beaten
Combine cherries, walnuts, brown sugar, flour, baking powder and salt; mix. Fold into eggs. Spread on greased 9" square pan. Bake at 325 degrees for 25-30 minutes. Cool in pan 5-10 minutes. Cut into 24 pieces (1x3). Roll in confectioner's sugar if desired.
CHERRY CASHEW COOKIES
1 Cup Butter
¾ Cup Sugar
¾ Cup Packed Brown Sugar
2 Eggs
1 tsp. Vanilla
2 ¼ Cups Flour
1 tsp. Baking Soda
1 (10 oz.) Vanilla Milk Chips OR
1 2/3 Cups Coarsely Chopped White Chocolate
1 ½ Cups Graceland dried Tart Cherries
1 Cup Lightly Salted Cashews
In large mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla. Mix with electric mixer on medium speed until thoroughly mixed. Combine flour and baking soda; gradually add flour mixture to butter mixture. Stir in vanilla milk chips, Graceland dried cherries and cashews. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake in a preheated 375 degree oven 12-15 minutes, or until golden brown. Let cool on wire racks; store in a tightly covered container.
YIELD: 4 DOZEN COOKIES
CARROT OATMEAL COOKIES
2 Cups Butter or margarine
¾ Cup Sugar
½ Cup Brown Sugar
3 Cups Flour
4-½ Cups Oatmeal (uncooked)
½ Cup Slivered almonds, chopped
1 tsp. Almond extract
1 Cup Graceland dried carrots, julienne sliced
Beat margarine with sugar until smooth. Add flour, oats, almonds and almond extract. Mix well. Stir in chopped carrots. Drop heaping tablespoonful of dough onto ungreased baking sheets. Flatten with a fork. Bake in a preheated 350 degree oven 20 minutes, or until golden around the edges.
YIELD: 5 DOZEN COOKIES
DRIED CARROT SPICE COOKIES
½ Cup Butter
1½ Cups Flour
¼ Cup Milk
1 Cup Brown Sugar
1 Egg
1 tsp. Cinnamon
½ tsp. Baking Powder
¼ tsp. Cloves
½ Cup Chopped Walnuts
1 ½Cups Graceland dried carrots
Preheat oven to 375 degrees. Place butter in a medium mixing bowl. Add HALF the flour, HALF the milk, and all remaining ingredients EXCEPT the Graceland dried carrots. Thoroughly combine using an electric mixer on medium-high speed. Add remaining flour and milk, mixing at low speed. Add the Graceland dried carrots, stirring to mix. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 minutes or until golden brown.
YIELD: ABOUT 30 COOKIES
