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Thread: American Family Cookie Book 2011

  1. Default American Family Cookie Book 2011

    American Family Cookie Book - 2011 was a real challenge to get.
    Not because of me - because of them.

    OK - to the "beginning" -

    I received an email from a friend (which I am re-considering if this person is still my friend after what I went through) about the above mentioned book.

    Heck - I love recipes and cooking and baking and I appreciate it when someone lets me in on something like this.

    So I went to the site - and you need to answer a "few" questions before you can download.

    After spending almost a half hour going through their crap I started to get really ****ed off. Now I know that my email box is going to be flooded with all kinds of crap - even the stuff I "skipped" not to put up with.

    FINALLY - at the very end - I am going to download.

    So I think.

    What download?

    Where?

    Do you see a download?

    I don't see any download for anything - just more "fluff" (for lack of a better word.)

    Well - they are not going to get away with this - not after I have given them my email addy and they are going to whore me out to the world.

    I contact them and complain about their false leads into getting information and email addy's to whore out and not coming through with the cookbook they so-called had for the download.

    Yes - they did respond -

    After several tries (they have a friggin' stupid download system!) I finally got it.

    Now I will share it with you - nix the pics - the recipes are more important.

    Feel free to pass it on to everyone you know - I spent an hour today deleting unwanted and unsolicited whore mail sent to me.

    I will save you all the headache -

    ENJOY!

  2. Default

    50 Favorite Cookie Recipes Curated by AmericanFamily.com

    Contents
    Almond Butter Cookies .........................................03
    Amaretto Butter Cookies.......................................04
    Banana-Nut Cookies........................................... ...05
    Banana Rum Coconut Cookies..............................06
    Big Crunchy Sugar Cookies ...................................07
    Biscotti Sticks............................................ .............08
    Bittersweet Sugar CookieMacaroons...................09
    Black-and-White Cookies ......................................10
    Candied Ginger-Citrus Cookies..............................11
    Candy Cane Cookies ...............................................12
    Cherry-PistachioWedding Cookies.......................13
    Chocolate-Almond Cookies....................................14
    Chocolate Chip Cookie Bars ...................................15
    Chocolate Chunk and Almond Cookies .................16
    Chocolate Cookie Bites ...........................................17
    Chocolate Peppermint Cookies..............................18
    Chocolate Sandwich withMarshmallow Filling .....19
    Cinnamon-Sugar Cookies......................................20
    Coconut with Lemon Curd & Raspberries.............21
    Cranberry-White Chocolate Cookies.....................22
    Double Chocolate-Chip Cookies............................23
    Double-ChocolateMeringue Cookies ...................24
    Dulce de Leche-Filled Cookies ..............................25
    Espresso Shortbread Cookies................................26
    Ginger Chocolate Cookies ......................................27
    Gingerbread Cookies .............................................28
    Gingerbread Iced Cookies .....................................29
    Gingerbread Ice-Cream Sandwiches ....................30
    Lemon Sugar Cookies........................................... ..31
    Macadamia & Ginger Cookies ...............................32
    Molasses Cookies .................................................. .33
    Oatmeal Cookies .................................................. ..34
    Oatmeal Toffee Cookies .........................................35
    Oatmeal-Walnut Cookies ......................................36
    Peanut Butter-Toffee Turtle Cookies.....................37
    Pecan Bar Cookies........................................... .......38
    PeppermintMolasses Cookies...............................39
    Potato Chip Cookies ..............................................40
    Raspberry LinzerWindowpane Cookies ...............41
    Rudolph's Christmas Sugar Cookies .....................42
    Sugar Cookies........................................... ..............43
    Sugar Cookie Pops .................................................4 4
    Tree Cookies .................................................. .........45
    Walnut Shortbread Cookies ..................................46
    White Chocolate Cherry Cookies...........................47
    White Chocolate Cookies 'n' Cream Fudge...........48
    White Chocolate-Oatmeal-Raisin Cookies ...........49
    White Chocolate, Strawberry & Oatmeal..............50
    Wreath Cookies........................................... ............51
    Zucchini Cookies .................................................. ..52

  3. Default

    Almond Butter Cookies
    These rich, delicate almond cookies are perfect with a
    cup of tea. You can store them airtight for up to 3 days.


    3/4 cup (3/8 lb.) butter, at room temperature
    8 ounces almond paste (about 1 cup)
    2/3 cup sugar
    2 large eggs
    2 teaspoons almond extract
    2 1/2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    1/4 teaspoon salt
    3/4 cup finely chopped almonds


    1. In a bowl, with an electric mixer on medium speed, beat butter, almond paste, and sugar
    until very smooth. Beat in eggs and almond extract until well blended, scraping down sides
    of bowl as needed.
    2. In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture
    until well blended.
    3. Place almonds in a shallow dish. Shape dough into 1-inch balls and roll in almonds to coat.
    Place balls 1 inch apart on buttered or cooking parchment-lined baking sheets.With a lightly
    floured fork, flatten balls into 1 1/4-inch rounds.
    4. Bake cookies in a 350° oven until lightly browned, 10 to 12 minutes; if baking more than one
    pan at a time, switch pan positions halfway through baking.With a wide spatula, transfer
    cookies to racks to cool.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    Last edited by Mama Mangia; 12-14-2011 at 10:20 AM.

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    Amaretto Butter Cookies
    These buttery cookies, which are decorated with sliced almonds
    and flavored with orange peel and almond-flavor liqueur.

    About 1 cup (1/2 lb.) butter or margarine at room temperature
    1 cup sugar
    1 large egg, separated
    3 tablespoons almond-flavored liqueur, such as amaretto, or 1 tablespoon almond extract
    2 teaspoons grated orange peel
    About 2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 1/4 cups sliced almonds


    1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
    2. In another bowl,mix 2 cups flour, baking powder, and salt. Add to buttermixture; stir tomix, then beat until well blended. Gather dough into a ball, divide in
    half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firmenough to roll without sticking, about 30minutes.
    3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.With a floured, 2-inch round cutter, cut
    out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
    4. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies withmixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
    5. Bake cookies in a 325º regular or convection oven until lightly browned, about 15minutes; if baking two sheets at once in one oven, switch their positions
    halfway through cooking. Let cookies cool on sheets for 5minutes, then use a wide spatula to transfer to racks to cool completely.
    Last edited by Mama Mangia; 12-13-2011 at 02:07 PM.

  5. Default

    Banana-Nut Cookies
    Instead of sugar, these nutty cookies are sweetened with mashed banana.

    2 cups uncooked regular oats
    1 cup raisins
    1 cup chopped walnuts
    1/2 teaspoon salt
    1 1/2 cups mashed banana
    (about 3 medium)
    1/3 cup vegetable oil
    1 teaspoon vanilla extract


    1. Preheat oven to 350°.
    2. Combine first 4 ingredients in a large bowl; stir well. Combine banana, oil, and vanilla;
    stir well. Add banana mixture to dry ingredients, stirring to combine. Let stand 15 minutes.
    3. Drop dough by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 15
    minutes or until lightly golden. Transfer cookies to wire racks; cool completely.
    Last edited by Mama Mangia; 12-13-2011 at 02:07 PM.

  6. Default

    Banana Rum Coconut Cookies


    2/3 cup packed dark brown sugar
    1/2 cup ripe mashed banana (about 1 medium)
    1/2 cup reduced-fat mayonnaise
    1 teaspoon rum
    3/4 cup all-purpose flour (about 3 1/3 ounces)
    1 cup quick-cooking oats
    1/2 cup flaked sweetened coconut
    1/2 cup golden raisins
    1/2 cup chopped walnuts
    1 teaspoon baking powder
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    Dash of ground ginger


    Preheat oven to 350°.
    Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Lightly spoon flour into dry measuring cups; level with a knife.
    Combine flour and remaining ingredients, stirring with a whisk. Stir flour mixture into banana mixture. Drop dough by 2 tablespoonfuls onto parchment
    paper-lined baking sheets. Bake at 350° for 19 minutes or until lightly browned. Remove from pan; cool completely on a wire rack.
    Last edited by Mama Mangia; 12-13-2011 at 02:08 PM.

  7. Default

    Big Crunchy Sugar Cookies
    Sparkling sugar cookies are holiday classics. These goodies, which earn their name from a coating of
    coarse sugar, received our Test Kitchens highest rating.


    1 cup unsalted butter, softened
    1 cup granulated sugar
    1 large egg
    1 1/2 teaspoons vanilla extract
    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    Assorted coarse decorator sugars


    Beat butter at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until smooth. Add egg and vanilla, beating until blended.
    Combine flour, baking powder, and salt; gradually add to butter mixture, beating just until blended. Shape dough into a ball; cover and chill 2 hours.
    Divide dough into 3 portions.Work with 1 portion of dough at a time, storing remaining dough in refrigerator. Shape dough into 1 1/2” balls; roll each ball in
    decorator sugar. Place 2” apart on parchment-lined baking sheets. Gently press and flatten each ball of dough to 3/4” thickness. Bake at 375° 13 to 15 minutes
    or until edges of cookies are lightly browned. Cool 5 minutes on baking sheets; remove to wire racks to cool.
    Last edited by Mama Mangia; 12-13-2011 at 02:08 PM.

  8. Default

    Cookie Biscotti Sticks
    Liven up your next coffee break with these extravagant cookie sticks. They’re impressive in size and mimic biscotti in length and crunch.


    1 cup firmly packed light brown sugar
    2/3 cup butter
    1/4 cup light corn syrup
    1 teaspoon vanilla extract
    3 1/2 cups uncooked regular oats
    1 (12-oz.) package semisweet chocolate morsels
    1 cup butterscotch morsels
    2 tablespoons shortening
    1/2 cup creamy peanut butter
    1/2 cup coarsely chopped peanuts


    Stir together brown sugar, butter, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat.
    Stir in 1/4 cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.
    Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in 1/2 cup peanut butter.
    Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm. (Or pop them in the freezer to speed cooling. Just be sure to let them stand 5 minutes at room temperature before cutting.)
    Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chefs knife.Wrap in cellophane bags or plastic wrap for gift giving.
    Last edited by Mama Mangia; 12-13-2011 at 02:09 PM.

  9. Default

    Bittersweet Sugar CookieMacaroons
    Sandwich these coconut-covered sugar cookies together with chocolate.


    1 (18-ounce) package refrigerated ready-to-bake sugar cookie bar dough (we tested with Nestlé)
    3 cups sweetened flaked coconut
    1 (4-ounce) bittersweet chocolate
    baking bar, chopped (we tested with Ghirardelli)
    2 tablespoons whipping cream


    Cut each cookie dough portion into 4 equal pieces. Roll dough pieces in coconut;
    shape into balls. Place balls 2” apart on lightly greased baking sheets.
    Bake at 350° for 12 to 13 minutes or until edges are golden. Cool on baking sheets 5 minutes; transfer to wire racks to cool completely.
    Combine chocolate and whipping cream in a small glass bowl.Microwave on HIGH 30 seconds; stir. Spoon melted chocolate into a small zip-top plastic bag. Snip a small hole in 1 corner of bag. Pipe 1/2 to 1 teaspoon chocolate mixture onto center of 40 cookie bottoms. Top with remaining half of cookies, pressing gently to adhere. Let sandwich cookies stand on wire racks for chocolate to harden.
    Last edited by Mama Mangia; 12-13-2011 at 02:10 PM.

  10. Default

    Black-and-White Cookies
    Big, irregular chunks of white chocolate look great in
    contrast to the dark, bittersweet chocolate in these cookies.

    12 ounces bittersweet or semisweet chocolate, chopped
    3/4 cup (3/8 lb.) butter, cut into chunks
    1 1/2 cups sugar
    3 large eggs
    2 teaspoons vanilla
    2 1/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    8 to 10 ounces coarsely chopped white chocolate or 2 cups white chocolate chips


    1. Preheat oven to 325°. In a heatproof bowl set over a pan of barely simmering water (but not touching it), stir bittersweet chocolate and butter until smooth, 5 minutes. Remove bowl from over water; whisk in sugar, eggs, and vanilla.
    2. In another bowl, mix flour, baking powder, baking soda, and salt. Add to chocolate mixture and stir until well blended. Stir in white chocolate. Cover and chill dough until firm, at least 1 hour.
    3. Shape dough into 2-inch balls and place about 3 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
    4. Bake until set at the edges but still soft in the center, 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
    5. Let cool for 5 minutes on sheets; transfer to racks to cool completely.
    Last edited by Mama Mangia; 12-13-2011 at 02:11 PM.

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