Bonnies White Wonder Cookies Recipes

BONNIE'S AMARETTI COOKIES

Steps:

• Line three baking sheets with Silpat baking mats.
• Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.
• Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.
• Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.

BONNIE DONALDSON'S RANGER COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and powder, and salt. Beat together shortening, sugars, eggs, and vanilla with an electric mixer until light and fluffy. Beat in flour mixture on low speed until just combined. Stir in oats, cereal, chips, and coconut.
• Drop rounded tablespoons of batter 2 inches apart on greased baking sheets.
• Bake cookies, 1 sheet at a time, in middle of oven until golden brown, 15 to 18 minutes. Cool cookies on sheets 1 minute, then transfer to a rack to cool completely.

GRANDMA BONNIE'S DREAM COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 275°F (135°C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

GRANDMA BONNIE'S DREAM COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
• In a medium bowl, sift together the flour, salt, and baker's ammonia.
• In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
• Add the vanilla and continue beating until fully combined.
• Add the dry ingredients to the wet ingredients and beat to incorporate.
• Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about ½ inch (1 ¼ cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 ½ cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
• Top each cookie with 3 chocolate chips, a single almond, or raisins.
• Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
• Enjoy!

BLACK, WHITE AND GREEN COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F and line two rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• Cream the butter and granulated sugar together with an electric mixer. Scrape the bowl and mix in the eggs. Scrape the bowl again and add the sour cream, vanilla and lemon zest. Mix to combine, then add the dry ingredients and mix until just combined-do not overmix.
• Using a 3-ounce ice cream scoop, scoop the batter for 6 cookies onto each prepared baking sheet. They will spread, so make sure there is plenty of room around each scoop. Bake, rotating the baking sheets once during baking so they bake evenly, until the edges of the cookies just start to brown, 15 to 18 minutes.
• Let the cookies cool for a few minutes, then transfer to a wire rack to finish cooling. If you don't cool on a rack the cookies can steam themselves and get gummy.
• For the icing: Whisk together the milk, corn syrup, vanilla and salt in a liquid measuring cup. Add the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Add the milk mixture and mix on low speed until combined. Increase the speed to high and whip until fluffy and smooth. Stir in the cardamom and lemon zest.
• Transfer 3/4 cup of the icing to a small bowl and whisk in the cocoa powder until well combined. Divide the remaining icing evenly between 2 more small bowls; add the pistachio paste to one of the bowls and whisk well to combine.
• To decorate: Spread the pistachio icing on half of the flat side of each cookie. Refrigerate the cookies for 5 minutes, then spread the other half of each cookie with the white cardamom icing. Drizzle the chocolate icing over the tops. Sprinkle with the ground pistachios, if desired.
• Let the icing set for 5 minutes in the fridge and enjoy!

BLACK AND WHITE COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

BONNIE'S BEST SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Make sure butter isnt melted! Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. My photo shows cookies scooped with a #40 food scoop. larger cookies need to have you squish them with a glass or cup so they are about halfway flattened.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

WHITE CHIP CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

WINTER WONDER BARS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.
• Chop 1/2 of the white chocolate into very small pieces. Chop the remaining white chocolate and the bittersweet chocolate into large chunks, set aside.
• Sift together the flour, baking powder and salt. Melt the butter in a small saucepan. Do not allow the butter to bubble or to color. Remove from the heat and add the finely chopped white chocolate. DO NOT STIR the chocolate in, set aside.
• Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is mixed in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies it is better to underbake than to overbake. Allow to cool about 1 hour then cut into squares.