Overnightcookies Recipes

ANISE OVERNIGHT COOKIES

Steps:

• In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.

OVERNIGHT COOKIES

Steps:

• 1. Blend all ingredients in a stand mixer. Note: add the flour gradually. (you can mix all by hand, but it gets really hard once all flour is added)
• 2. Firmly shape into two loaves. Cover with wax paper and plastic wrap. Refrigerate overnight.
• 3. Thinly slice cookies. Place on parchment lined cookie sheets. Bake at 375 degrees for approximately 10 minutes. (I lowered the temperature 10 degrees in my oven since I felt they were browning too quickly)

OVERNIGHT COOKIES

Steps:

• Cream together the butter, sugar and eggs.
• Sift together the flour and soda, then add to the butter mixture.
• Add nuts and form into 2 rolls.
• Place into the freezer for several hours or over night.
• When ready to bake, take out roll and slice into 1/4 inch slices and place on your cookie sheets ready for baking.
• Bake in a 350 degF oven until down (try 5- 8 minutes per pan).

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

OVERNIGHT COOKIES

Steps:

• Preheat oven to 350°F.
• Beat egg whites until frothy.
• Add salt and cream of tartar, and beat until stiff, but not dry.
• Gradually add sugar, continueing to beat until very shiny and stiff.
• Add vanilla and almond extract.
• Fold in pecans and chocolate chips.
• Drop by the teaspoon onto greased cookie sheets, and place in preheated oven.
• Immediately turn off the heat and leave until morning.
• Do NOT open the oven (bakes on retained heat).
• Store in an air-tight container if there are any left over.

OVERNIGHT COOKIES

Steps:

• Heat oven to 350° F. Add salt to egg whites and beat until soft peaks form add sugar 2 tablespoons at a time. Beat until stiff. Gently fold in chocolate chips and nuts. Drop by teaspoonfuls onto foil-lined baking sheet. Place in oven and turn off heat. Leave overnight.

OVERNIGHT OATMEAL COOKIES

Steps:

• 1. Mix oatmeal with brown sugar and oil. Let stand overnight. Next morning, stir in beaten eggs, flavoring and salt. Drop from teaspoonful onto greased cookie sheet. Bake at 325 degrees for 15 minutes or until lightly browned. ENJOY!
• 2. Craisins, raisins, nuts, coconut, etc. can be added to these cookies.