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Cookie Baskets

6 different cookies in 1 basket

Ingredients

Apricot and Nut

  • 1/2 c butter/margarine/shortening butter flavor butter is at room tempt.
  • 1 c sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 2 c flour
  • 1 tsp BP
  • 1/4 c apricot jam
  • 3/4 c walnuts finely chopped

Cappuccino

  • 1/3 c butter/margarine butter is at room tempt.
  • 1 c brown sugar dark or light or even palm sugar and/or coconut palm sugar
  • 2/3 c cocoa powder
  • 1 tbsp instant coffee regular or decaf
  • 1 tsp BSoda
  • 1 tsp cinnamon powder
  • 2 egg whites if using pasteurized from carton, 1 egg white is equal to 3 tbsp and 2 tsp
  • 1/3 c yogurt plain, low fat, vanilla flavored, is up to you 🙂
  • 1 1/2 c flour
  • 1/4 sugar for rolling

Chocolate Oatmeal

  • 3/4 c flour
  • 1 tsp BSoda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/2 c chopped walnuts
  • 1 c m n ms or smarties
  • 1/2 c raisins
  • 3/4 brown sugar dark or light or palm sugar or coconut palm sugar is fine
  • 1 1/4 c quick cooking oats

Cranberry Cornmeal

  • 1 c flour
  • 1/2 c cornmeal
  • 1/2 tsp BP
  • a pinch of salt
  • 1/3 c butter/margarine butter is at room tempt.
  • 1/4 c sugar
  • 1/4 tsp almond essence
  • 1 egg
  • 1 tsp orange/lemon/lime zest
  • 1/4 cup chopped dried cranberries

Gingerbread

  • 1 c shortening
  • 1 c sugar
  • 2 eggs lightly beaten
  • 1 1/4 c molasses fancy, dark, cooking, whichever you can find
  • 5 1/2 c flour
  • 2 tsp ginger
  • 1 tsp each cinnamon powder clove powder, baking soda, salt (or you can use 1 tsp allspice to subs clove)

Poppy Seeds and Lemon

  • 2/3 c sugar
  • 1/2 c butter/margarine butter softened
  • 1 egg
  • 2 tsp grated lemon peel
  • 1 1/4 c flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp poppy seeds

Lemon Glaze

  • 1 c icing sugar
  • 2 tbsp lemon juice

Instructions

Apricot and Nut

  • Cream butter and sugar until fluffy then beat in egg and vanilla
  • Combine dry ingredients and gradually add to the creamed butter and mix well
  • If you are making pinwheels, roll dough, spread jam and sprinkle with nut and roll. Chill for 2 h and slice. But if you are making drop cookies like on the picture, once dough is formed, chill an hour then rewhip using mixer and beat in jam and the chopped walnuts
  • Drop by heaping tbsp on ungreased baking sheet and bake on preheated 375 F for 9-12 mins. Cool on rack completely before storing

Cappuccino

  • Preheat oven 350 F
  • Beat butter until fluffy then beat in brown sugar, cocoa powder, coffee granules, baking soda and cinnamon powder
  • Beat in egg whites and yogurt until combined
  • Beat in flour (if you are using hand held mixer, beat in as much flour as you can, then stir in with wooden spoon
  • Shape a tbsp dough into a ball, roll on sugar and place on ungreased baking sheet
  • Bake for 8-10 mins and cool on rack completely before storing

Chocolate Oatmeal

  • Preheat oven 350 F and lightly grease baking sheets
  • Beat 3/4 c butter (softened), 1 egg, 3/4 tsp vanilla essence until smooth then stir in flour mixture
  • Roll into balls and bake for 12-15 mins
  • Cool on sheets for 2 mins then move cookies to cooling rack to cool completely before storing

Cranberry Cornmeal

  • Mix dry ingredients, set aside
  • Beat butter, sugar, essence until fluffy then beat in egg and orange zest
  • Fold in dry ingredients followed with chopped berries
  • Roll into a log and freeze for an hour
  • Slice and bake on preheated 350 F for10-12 mins on parchment lined baking sheets

Gingerbread

  • Mix flour and spices, plus baking soda and salt, set aside
  • Beat shortening and sugar until fluffy, then beat in eggs and molasses
  • Gradually stir in the rest of the ingredients
  • Divide dough into 2 portion, shape into disk, cover and let rest in the fridge over night
  • Roll dough between parchment paper and cut with cookie cutter to desired shapes
  • Bake on preheated 325 F for 12-15 mins and cool on rack before decorating and storing

Poppy Seeds and Lemon

  • Preheat oven 350 F
  • Mix flour, baking soda, salt and poppy seeds
  • Beat butter and sugar until fluffy then beat in egg and lemon peel
  • Gradually beat in flour mixture
  • Drop dough by generous teaspoon on ungreased baking sheets and bake for 11-12 mins
  • Cool on rack completely before glazing
  • Mix icing sugar and lemon juice, pour into piping bag or ziplock bag, and glaze cooled cookies
  • Let icing harden before storing