Cookies In A Jar Emergency Cookies Recipes

COOKIES IN A JAR (EMERGENCY COOKIES)

Steps:

• Sift flour, baking powder, baking soda, and salt into a bowl; pour flour mixture into a 4-cup glass jar. Layer brown sugar and superfine sugar in the jar, pressing firmly between each layer. Layer oats, cranberries, and chocolate chips. Seal jar.
• To make cookies: Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Empty dry cookie mix in large bowl. Stir in butter, egg, and vanilla extract until combined. Roll the dough into tablespoon-sized balls and place 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until lightly browned, 10 to 15 minutes. Cool on the sheets for 10 minutes before removing to cool completely on a wire rack.

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Steps:

• Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer morsels, brown sugar and granulated sugar in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
• RECIPE TO ATTACH: Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.

EARTHQUAKE COOKIES IN A JAR

Steps:

• Sift together the flour, baking powder, almond meal, and salt. Melt the chocolate and butter together in a stainless steel bowl over a pan of simmering water.
• In an electric mixer fitted with a whisk, whip together the eggs and sugar at high speed for 3 to 4 minutes, until they become fluffy. Add the melted chocolate mixture and mix until incorporated. Add the dry ingredients slowly (better to take your bowl off the mixer for this part so flour doesn't fly around your kitchen) and mix until incorporated. Stir in the coffee, vanilla, and rum. Transfer to a small bowl and refrigerate for about an hour. It will become firm.
• Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Put the granulated sugar in one bowl and the confectioners' sugar in a second bowl.
• Using a sturdy spoon, scoop the chilled dough into 1-inch scoops and place them 1 inch apart on the prepared cookie sheet. Roll each individual cookie between your hands until it is a smooth ball, dip in the bowl of granulated sugar, then in the bowl of confectioners' sugar, coating each one fully. Return them to the cookie sheet.
• Bake for about 10 minutes, or until the sugar cracks and the cookies just start to firm up. (They are especially delicious with a little softness in the center.) Allow them to cool on a rack, then store airtight.

CHOCOLATE EMERGENCY COOKIES WITH VANILLA ICING

Steps:

• In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
• Sift together flour, cocoa, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
• Stir in flour mixture, mixing only until completely combined.
• Cover bowl with plastic wrap and refegerate for.
• 25 minutes.
• Preheat oven to 350ºF Grease the cookie sheets.
• Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
• Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
• Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
• Vanilla Icing-.
• Beat the butter until creamy.
• Gradually add the cream vanilla, and confectioners sugar and beat well.
• If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
• Spread a thick layer on each cookie.