MRS. FIELDS COOKIE RECIPE I
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
- Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
- In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
- Stir butter mixture into flour/oatmeal mixture. Blend well.
- Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 54.3 g, Cholesterol 47.8 mg, Fat 21.6 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 248.7 mg, Sugar 33.7 g
LEMON MELTAWAYS
These tender cookies are an elegant teatime snack, packed with bright lemon flavor. Bake them all at once or save half of the dough, well wrapped, in the freezer for later. If you've frozen the dough, let it warm slightly before slicing to prevent cracked cookies.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 30m
Yield About 40 cookies
Number Of Ingredients 8
Steps:
- Add butter, 1 1/4 cups/154 grams confectioners' sugar, and lemon zest to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sugar is moistened, then turn the mixer to medium-high and beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add the lemon juice and egg yolk. Mix to combine.
- Reduce the speed to low, add the flour, cornstarch and salt, and mix until just combined.
- Divide the dough into 2 pieces and set each piece on a length of parchment paper or plastic wrap. Fold the paper over the sticky dough, and use your hands to form it into a cylinder about 1 1/2 inches wide. Roll the cylinder a few times to help shape it, but don't worry if it isn't perfect. Chill the dough until completely firm, at least 2 hours.
- When you are ready to bake, heat oven to 350 degrees, and line two baking sheets with parchment paper.
- Slice the dough into rounds just under 1/4-inch thick and arrange them at least 1-inch apart on the prepared baking sheets. Bake the cookies for 12 to 17 minutes, rotating the pans from top to bottom and front to back halfway though. The cookies should be golden around the edges, but not brown all of the way through.
- Set the pans on cooling racks and cool for a few minutes. Dust both sides of the warm cookies with the remaining 3/4 cup/92 grams confectioners' sugar. Let the cookies cool completely, then store at room temperature in an airtight container. Dust with additional confectioners' sugar just before serving, if desired.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 25 milligrams, Sugar 6 grams, TransFat 0 grams
LIME MELTAWAYS FROM ''THE MARTHA STEWART SHOW''
The recipe for these delicious lime meltaways made on "The Martha Stewart Show" is from "Martha Stewart's Cookies."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
- Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.
- Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
MELTAWAYS
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g
MRS. ROBINSON'S MELTAWAY COOKIES
I was given this recipe by my friend Mary Stubblefield, years ago. Mary was a very sweet woman with a great sense of humor! She said this recipe was from Mrs. Woody Robinson.
Provided by PalatablePastime
Categories Dessert
Time 3h40m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Combine cheese and 1 cup of the softened butter in a large mixer bowl; mix thoroughly.
- Add flour gradually, beating until dough forms a ball (add extra flour if dough doesn't form a good ball).
- Divide dough into thirds; wrap in wax paper and chill several hours.
- Roll each piece into a 9-inch circle on a lightly floured board.
- Combine remaining butter, sugar, cinnamon, and pecans; spread each circle of the dough with 1/3 of the sugar mixture.
- Cut each circle into 16 pie shaped pieces and roll each up tightly, beginning at the wide end.
- Place the pointed end down on a greased cookie sheet.
- Beat egg yolks and water together and brush on cookies.
- Bake in a preheated oven at 400F about 20 minutes.
Nutrition Facts : Calories 83.8, Fat 5.5, SaturatedFat 3.2, Cholesterol 17.3, Sodium 53.4, Carbohydrate 7.5, Fiber 0.2, Sugar 3.4, Protein 1.2
FRUITY MELTAWAYS
Classic lime meltaways get their tender texture from the addition of cornstarch. Here, the cornstarch is swapped for your choice of freeze-dried fruit finely ground in a spice grinder or blender. This not only keeps the cookies delicate, but also adds a concentrated fruity punch. Any fruit will work, but choose a vibrant freeze-dried fruit, like cherries and blueberries, for a more brightly-colored cookie. Once formed into logs, the cookie dough will keep in the freezer for 3 months, helping you get ahead on your holiday baking. The freshly baked cookies are tossed in a combination of ground freeze-dried fruit and confectioners' sugar for a pretty pastel finish.
Provided by Sohla El-Waylly
Time 2h30m
Yield 60 to 70 cookies
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
- Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
- Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
- Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
- While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.
MRS. DICKIE'S MELTAWAYS (COOKIES)
Mrs. Dickie was the neighborhood Grandmother when my sons were growing up. She didn't have any children of her own, so she made certain that she got to know every child in the neighborhood. She was always baking cookies for them and us. She was a wonderful person and we miss her. She was also kind enough to give me her prized recipe for Meltaways. The yield is variable. I used teaspoons to drop.
Provided by Normaone
Categories Drop Cookies
Time 22m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Cream together all ingredients.
- Drop on ungreased cookie sheet.
- Bake at 350^F for 12 minutes.
- Do not brown them at all.
- Combine all frosting ingredients.
- Apply a dab to each cookie when cool.
- Mrs Dickie said that you might want to double the frosting recipe to insure that you have enough for all of the cookies.
Nutrition Facts : Calories 140.8, Fat 9, SaturatedFat 5.7, Cholesterol 24.2, Sodium 65.5, Carbohydrate 14.4, Fiber 0.2, Sugar 6.6, Protein 0.9
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