Boiled Cookies Recipe 4

BOILED COOKIES RECIPE - (4/5)

Steps:

• 1. In saucepan, mix butter, sugar, cocoa, and milk together over medium heat, stirring occasionally until butter is melted and ingredients are well mixed. 2. Bring to roiling boil, and boil for 1 minute, stirring constantly. 3. Remove from heat and quickly beat in peanut butter, quick oats and vanilla until well blended. 4. Drop by tablespoons onto waxed paper and allow to set.

BOILED OATMEAL COOKIES (PREACHER COOKIES)

Steps:

• Put oats in a large bowl.
• In a small saucepan over medium heat bring to a full boil: butter, milk, sugar, and cocoa. Reduce heat and simmer for 3 minutes. Remove from heat. There is a knack to this. Boil them too long, they will be dry and crumbly, too short and they will be runny.
• Quickly add peanut butter, salt, vanilla.
• Mix liquid into oats. Add more oats as necessary until it has a moist doughy consistency.
• Quickly put in buttered cake pan or quickly drop by the teaspoonful onto wax paper. Let them stand at room temperature for one hour.
• Variations: Add 1/2 cup coarsely chopped nuts, or Coconut. Replace 1/2 the oats with coconut. Use less cocoa and more peanut butter.

BOILED RAISIN COOKIES

Steps:

• Boil water and raisins together just until softened, about 5 minutes.
• Cream shortening and sugar together. Gradually add eggs.
• Sift together flour, salt, baking soda, baking powder and cinnamon.
• Gradually add flour mixture to the sugar mixture until thoroughly combined.
• Add water from the raisins and mix. Stir in raisins.
• Drop in spoonfuls onto ungreased cookie sheet. Bake at 375º for approximately 10-12 minutes.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

NO BAKE COOKIES I

Steps:

• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

BOILED GINGERBREAD COOKIES

Steps:

• Combine molasses, sugar, and spices in a medium saucepan, and bring to a boil, stirring to dissolve; boil 2 minutes. Transfer mixture to a stand mixer fitted with the paddle. Add baking soda and salt, and beat on low speed until frothy, about 2 minutes. Beat in butter, 1 tablespoon at a time, until thoroughly combined. Beat in a third of the flour, then the egg and remaining two-thirds flour. Increase speed to medium, and beat until mixture is smooth, pulls away from sides of bowl, and is no longer tacky (add more flour, 1 tablespoon at a time, if needed), about 3 minutes. Transfer mixture to a lightly floured surface, and knead, adding flour as needed, until a cohesive dough forms (it should no longer stick to your hands), about 5 minutes. Divide dough in half.
• Preheat oven to 325 degrees. Roll out half the dough to a little less than 1/4-inch thickness on generously floured parchment. Brush off excess flour, transfer dough on parchment to a baking sheet, and freeze until firm, about 15 minutes. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer to parchment-lined baking sheets, and freeze until firm, about 15 minutes. Bake until golden on edges, 18 to 20 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.
• Place icing in a pastry bag fitted with a small plain round tip (Ateco #0, 1, or 2). Pipe outlines and details on cookies. Immediately sprinkle with sanding sugar, and tap off excess. Let set completely at room temperature, at least 4 hours or (ideally) overnight.