New York Times Chocolate Chip Cookie.

Here is a cookie from the Brown Eyed Baker which they got from the New York Times.  You will have to go to this link to get the recipe.

I am posting this here for Duncan who likes chocolate chip cookies, but marshmallow rice krispie squares even better.

That recipes is
1/4 cup margarine
1/2 tsp vanilla
4 cups miniature marshmallow
5 cups rice krispies

Melt the margarine and the marshmallows.   Add the vanill and pour over the rice krispies.

Best eaten when hot.  Well, just kidding, but we do all have some when hot.

We lay it in a buttered 9 x 12 pan but it only fills 3/4 of it, and really only 1/2 by the time we are done having our first tastes.

Nanny's Real Scottish Shortbread

We got these from a couple in the ward who minister to us.

They are the best Shortbread I've had in my life!

I'll have to put up a picture later.  I can't find it in my photo's even though I just took the picture.
Now I need to call Roger's Four Mill tomorrow to see if they have bulk Berry Sugar and Rice Flour

Nanny’s Real Scottish Shortbread                        Bake @ 350 degrees – 15 to 20 min.

 -from Cheryl Meikle-                                                                          

1 lb.     Butter

1c.       Berry Sugar (fine)

3 c.      Flour

1c.       Rice Flour – Askews  or with Baking Supplies

2 tsp.   Baking Powder

Glazed Cherries

Cream Butter and Sugar

Gradually add flours (combined)  Until well mixed

Knead the dough until shiny

Balls and fork 

My Mom’s Ranger Cookies

My Mom’s Ranger Cookies

Ingredients:

    

1 c.        butter flavored shortening (margarine)

2 Tblsp.  milk

1 c.        white sugar

1 c.        brown sugar

2           eggs, beaten well

2 tsp.     vanilla

2 c.        sifted flour

1 tsp.     baking soda

½ tsp.    baking powder

½ tsp.    salt

2 c.        quick cooking oats

1 c.        shredded or flaked coconut

2 c.        Rice Krispies

2 c.        M& M’s

Using an electric mixer, cream shortening and sugars.   In another bowl, mix the flour, baking soda, baking powder, and oats together.   In a third bowl mix the milk, eggs and vanilla together.   Alternately add dry and wet ingredients to shortening mixture.   With a wooden spoon add coconut, dry cereal and candy. Drop by spoonful, or scoop, on lightly greased cookie sheet.   Bake at 350 degrees for 12 minutes for small cookies and up to 15 minutes for larger cookies.

Recipe Note:   Can make without candy or with any combination of M&M’s, raisins, chocolate chips, or spicy gumdrops.   Use 2 cups of any combination of Rice Krispies, Corn Flakes, or similar dry cereal.   Makes very sturdy and tasty cookies.   

Chewy Triple Ginger Cookies

Chewy Triple Ginger Cookies   submitted by Moiya Wood

Ingredients:

Chewy Triple Ginger Cookies       

Bake @ 375 degrees for __ min.   

Yield: four dozen cookies

2 cups     flour

2 tsp.      ginger

2 tsp.      baking soda

1 tsp.      each cinnamon & cloves

½   tsp.   salt

1 cup      golden brown sugar (packed)

½ cup     shortening, softened

¼ cup     butter, softened

1            egg

¼ cup     molasses

½ tsp.     vanilla

½ cup     finely chopped crystallized ginger

1 Tblsp.   Fresh ginger (grated)

              Sugar

Tips about ginger:

The ground and crystallized forms of ginger can be found in the spice and baking sections or bins of the grocery stores.

Crystallized ginger is usually chopped before it is used.

Lightly oiling your knife before chopping crystallized ginger will prevent it from sticking to the blade.

Ginger appears in the grocery stores in many forms.   The gnarly root, actually a rhizome, is sold fresh in the produce department.   Fresh   ginger should be firm and not shriveled in appearance.   After peeling, fresh ginger may be used sliced, chopped or grated in cooking.   Using a microplane, a rasp-like grater, works well for grating ginger.

Directions:

....as per usual

mix     shortening, butter until soft

add     brown sugar & whip

add     egg...molasses & vanilla

mix     dry ingedients together and then add slowly

gradually add the crystallized ginger so that it doesn't all stick together in a clump (what a mess! I've done that before!!!!)

Number Of Servings:  4 dozen cookies

Flourless Chocolate-Walnut Cookies

Mary and I have been talking about Wyora's favourite ice-cream, since it was just her birthday on March 8th.

Mary remarked that she didn't not know  that maple walnut was my mother’s favourite ice cream.  She went on to say about her own ice cream,

I prefer it without the walnuts. I have always wondered why you would ruin anything with walnuts. Kind of the same way you feel about rhubarb I guess. Though I must admit I have learned that if your walnuts are fresh, they taste much better. Who knew nuts could go rancid? One of my new favourite cookie recipes calls for walnut, but I always use pecans instead if I can afford it. Well, even when I can’t afford it.   

http://nymag.com/restaurants/recipes/inseason/45991/

These cookies are not a candy -- they have eggs too, ha, ha, ha.   They are divine.  A cross between meringue and a brownie.  There is a bakery in town that makes them.  The owner of the bakery studies with the owner of this recipe in NY.

A friend and I have been coveting the recipe and she managed to find it.  You can half the recipe and it still works.

If you have any friends who have gluten allergies, they will worship you forever if you make these for them.

Share if you must, but give all the glory to me (give it to me).