Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (35 page)

For the best results when baking a large batch, don’t overcrowd the oven! Bake just two baking sheets of cookies at a time. Halfway through the baking time, swap the pans between oven racks…your cookies will be perfectly baked.

Giant Chocolate Chip Cookies

Mmm…the cookies of Jon and Garfield’s dreams!

2 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

3/4 c. butter, melted

1 c. brown sugar, packed

1/2 c. sugar

1 egg

1 egg yolk

1 T. vanilla extract

12-oz. pkg. semi-sweet chocolate chips

In a bowl, combine flour, baking soda and salt; mix well and set aside. In a separate large bowl, beat together butter and sugars until well blended. Add egg, egg yolk and vanilla; beat until light and creamy. Add flour mixture to butter mixture; stir until just blended. Stir in chocolate chips. Form dough into balls by 1/4 cupfuls. Place on greased or parchment paper-lined baking sheets, 2 inches apart. Bake at 325 degrees for 15 to 17 minutes, until edges are golden. Cool cookies on baking sheets for several minutes; remove to wire racks. Makes about 15 cookies.

Homemade ice cream sandwiches! Spread softened ice cream on one cookie and top with another cookie. Roll edges of ice cream in chocolate sprinkles or crushed peppermint candies, wrap with plastic wrap and freeze until solid.

Applesauce Spice Bars

In a hurry? Frost these moist, spicy bars with creamy ready-to-use caramel or vanilla frosting.

1 c. all-purpose flour

2/3 c. brown sugar, packed

1 t. baking soda

1/2 t. salt

1 t. apple pie spice

1/4 c. shortening

1 egg, beaten

1 c. applesauce

1 c. chopped walnuts or raisins

Combine all ingredients in a large bowl; mix thoroughly. Spread batter in a greased 13"x9" baking pan. Bake at 350 degrees for about 25 minutes, until set. Let cool; frost with Browned Butter Frosting. Cut into small bars. Makes 2-1/2 to 3 dozen.

Browned Butter Frosting:

3 T. butter

1-1/2 c. powdered sugar

1 t. vanilla extract

1 to 1-1/2 T. milk

Heat butter in a saucepan over medium heat until it turns a light golden brown; remove from heat. Stir in remaining ingredients. Beat until frosting is smooth and spreadable.

Make clean-up a snap! Before you start baking, fill the sink with hot, soapy water. Toss in mixing bowls and utensils as soon as you finish using them. They’ll be a breeze to wash by the time the last pan of cookies is pulled from the oven.

Soft Pumpkin Cookies

For Halloween fun, frost these cookies with orange frosting, then use candies to create Jack-o’-Lantern faces. Remember, a treat in your mouth is worth two in the bag!

2-1/2 c. all-purpose flour

1 t. baking powder

1 t. baking soda

1-1/2 t. cinnamon

1/2 t. salt

1/2 c. butter, softened

1-1/2 c. sugar

1 c. canned pumpkin

1 egg, beaten

1 t. vanilla extract

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. In a separate bowl, beat together butter and sugar in a separate bowl until blended. Stir in pumpkin, egg and vanilla until smooth. Gradually add flour mixture to butter mixture; stir well. Drop dough by rounded tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 15 to 18 minutes, until edges are firm. Cool cookies on baking sheets for 2 minutes; transfer to a wire rack. Cool completely; drizzle with Powdered Sugar Glaze. Makes about 2 dozen.

Powdered Sugar Glaze:

2 c. powdered sugar

3 T. milk

1 T. butter, melted

1 t. vanilla extract

Combine ingredients in a small bowl; mix until smooth.

Whole-wheat pastry flour is ideal for making your favorite cookie recipe a little healthier. Substitute it for some or all of the all-purpose flour in the recipe.

Sugar Cookie Cut-Outs

You’ll use this recipe year ’round to make Valentine hearts, Easter eggs, Halloween pumpkins and, of course, Christmas cookies!

1 c. butter, softened

1 c. sugar

1 t. vanilla or almond extract

1 egg, beaten

2 t. baking powder

3 c. all-purpose flour

Garnish: frosting, candy sprinkles

In a large bowl, blend together butter and sugar; stir in vanilla and egg. In a separate bowl, mix baking powder and flour. Add flour mixture to butter mixture, one cup at a time, blending well. Roll out dough on a floured surface, 1/8-inch thick. Cut out dough with cookie cutters. Place cookies on ungreased baking sheets. Bake at 400 degrees for 6 to 7 minutes, until lightly golden. Cool cookies on a wire rack. Frost and decorate as desired. Makes about 2 dozen.

A simple trick for perfectly shaped cut-out cookies! Place cookies on parchment-paper lined baking sheets. Pop them in the fridge for 15 minutes or so, until firm, then bake as usual.

Easy Gingerbread Men

Santa’s favorite cookies…and Garfield loves ’em too!

18-1/2 oz. pkg. spice cake mix

1 c. all-purpose flour

2 t. ground ginger

2 eggs

1/3 c. oil

1/2 c. light molasses

Garnish: frosting, candy sprinkles, small candies

Place dry cake mix, flour and ginger in a large bowl; stir until blended. Stir in remaining ingredients except garnish. Beat with an electric mixer on medium speed for 2 minutes. Cover dough and refrigerate for 2 hours. Roll out dough on a floured surface, 1/4-inch thick. Cut out dough with cookie cutters. Place cookies on greased baking sheets. Bake at 375 degrees for 8 to 10 minutes, until edges start to darken. Let cookies cool on baking sheets for 5 minutes; cool on wire racks. Frost and decorate as desired. Makes 2 to 3 dozen.

It’s fun to decorate cookies with friends! Set out lots of cookies along with tubes of frosting, sparkly sugar, candy sprinkles and mini candies, and just let everyone go wild. Be sure to have extras for nibbling, plus a pitcher of icy cold milk to serve when you sample your cookie creations!

Fruit Cookie Gems

These fruit-filled cookies might change your mind about fruitcake! It’s fine to mix & match fruit too. You can use all candied cherries or pineapple instead of mixed fruit as long as you use 2 cups.

1/2 c. shortening

1-1/2 c. brown sugar, packed

2 eggs

2 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1/4 t. ground cloves

2 c. mixed candied fruit, diced

2 c. golden raisins

Optional: 1-1/2 c. chopped walnuts

1/2 c. evaporated milk

2 t. white vinegar

Blend together shortening and brown sugar in a large bowl; beat in eggs. In a separate bowl, combine flour, baking soda, salt and spices; mix well. Stir in raisins, fruit and nuts, if using. Add to shortening mixture along with milk and vinegar; mix well. Drop dough by teaspoonfuls onto greased baking sheets. Bake at 325 degrees for 20 to 25 minutes, until set and golden. Cool cookies on wire racks. Makes about 6 dozen.