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6 Fourth of July Recipes: Cookies

6 Fourth of July Recipes: Cookies is a cookies recipe made with Pure Vanilla Extract, Unbleached Flour, Sugar, Baking Powder, and Butter Sweet Softened. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 2 1/2 cup
• 1 1/2 cup
• 1 1/2 tsp
• 1 cup
• 3 oz
• 1/2 cup
• 1 tsp
• 2 cup
• 1 1/2 cup
• 1 tsp
• 1 tsp
• 1 cup
• 1 cup
• 1 tsp
• 12 oz
• 3/4 cup
• 1/3 cup
• 1 tsp
• 1 cup
• 1 cup
• 1 cup
• 2 1/2 cup
• 2 tsp
• 2 stick
• 1/2 cup
• 1 tbsp
• 2 1/4 cup
• 1 tsp
• 1/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Preheat oven to 350.

2. 2

   In a mixing bowl, combine margarine, egg white, and vanilla extract.

3. 3

   In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened.

4. 4

   Divide cookie dough into three equal portions.

5. 5

   Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix throughly

6. 6

   Form each portion into long bars.and stack bars on top of each other using alternating colors (red, white, blue).

7. 7

   Wrap finished cookies in waxed paper and place in the refrigerator for about an hour.

8. 8

   Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.

9. 9

   Preheat oven to 350 F.

10. 10

    In a mixing bowl, beat the butter with the cream cheese until well blended.

11. 11

    Beat in the sugar and vanilla, then stir in the flour until well mixed.

12. 12

    Using a 1/2 tablespoon measure, shape the mixture into small balls and place 2" apart on ungreased cookie sheets.

13. 13

    Make a small dent in the top of each cookie and carefully place a blueberry and a strawberry half, cut side down, in each indentation.

14. 14

    Bake cookies for 12 to 18 minutes or until very lightly browned. Cool on racks.

15. 15

    Preheat oven to 350F; grease baking sheets.

16. 16

    Combine flour, salt, and baking soda on waxed paper.

17. 17

    Beat together shortening, sugars, and vanilla in large bowl until creamy.

18. 18

    Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Mix in chocolate chips.

19. 19

    Drop by well-rounded measuring teaspoonfuls onto greased baking sheets.

20. 20

    Bake for 8 to 10 minutes or until golden in colour.

21. 21

    Cool cookies on sheets on wire rack 2 minutes. Remove to wire rack to cool completely.

22. 22

    Cream butter and sugar together using an electric mixer at medium speed.

23. 23

    Add vanilla and almond extracts and mix thoroughly.

24. 24

    Add flour, chocolate chips, and almonds and mix till just blended (don't overmix)

25. 25

    Use an icecream scoop to drop the dough onto ungreased cookie sheet (this ensures the cookies are uniform in size).

26. 26

    Press cookies down using the palm of your hand

27. 27

    Bake for 10-20 minutes of until golden in color.

28. 28

    Sift cocoa and confectioners sugar together; combine with crushed vanilla wafers and pecans.

29. 29

    Add corn syrup, rum, vanilla, and almond extracts.

30. 30

    Roll into 1" balls, and then roll in granulated sugar.

31. 31

    Store cookies in a tightly sealed container in the refrigerator.

32. 32

    Preheat oven to 400 degrees.

33. 33

    Cream together the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg; beat well.

34. 34

    Sift together the flour, cayenne powder, salt, and baking soda.

35. 35

    Beat dry ingredients into the butter mixture.

36. 36

    Drop dough by rounded tablespoons onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned.