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Raspberry Empanadas
1 (16 1/2 ounce) can raspberries
1 cup finely chopped pared tart apple
1/4 cup granulated sugar
1/4 cup chopped walnuts
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash salt
Pastry for double crust pie (ready-to-use, mix
    or homemade pie crust dough may be used)
1 tablespoon butter, melted

Preheat oven to 400 degrees F.
Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla extract and salt; mix well. Roll out pastry and cut into 5-inch rounds. Place 3 tablespoons berry filling on half of round, leaving about 1/2-inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle with cinnamon sugar. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.

To make cinnamon sugar mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.

from Recipe Goldmine

Ooey Gooey Dutch Oven Chocolate Chip Cookies

2½ C flour
¾ C packed brown sugar
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
2 eggs
1 C butter flavored Crisco
1 bag semi sweet chocolate chips
1 C sugar

Sift flour, baking soda and salt.
Cream Crisco, sugar, brown sugar and vanilla until smooth.
Add eggs.
Stir until well mixed and fluffy.
Add flour mixture, a little at a time.
Add chocolate chips.
Line bottom of 12” Dutch oven with foil.
Press mixture firmly and evenly into oven.
Use 30 coals to bake.
Place 4 coals under middle of oven, and 6 coals around the bottom outside edge.
Place 4 coals in the center of the lid, and 16 coals around the rim. 
Bake for 30 minutes.
Lift cookie out using foil, cool on rack.
Cut into pieces.

from International Dutch Oven Society

Swedish Christmas Cookies

1 cup sugar  3 egg yolks
½ cup shortening  Juice of one orange
3 cups flour

Cream shortening and sugar, add beaten egg yolks, orange
juice, then flour.  Chill dough overnight, roll thin.  Cut with
cookie cutter, sprinkle red sugar over top, and put raisins in top.
  Bake at 350°F. for 10-12 minutes.

from Gramma Stella's Cookies

Austrian Linzer Cookies

1 stick (1/2 cup ) butter, softened
½ cup granulated sugar
1 large egg, yolk and white separated, at room temperature.
2 tsp.vanilla extract
1 tbs. Unsweetened cocoa powder
½ tsp. cinnamon
¼ tsp. cloves
1 cup flour
1 cup blanched almonds, finely ground
1 Tbs. water
1/3 cup seedless red raspberry jam
¼ cup confectioners' sugar

1. Beat butter, granulated sugar and egg yolk in a large bowl at
medium speed until fluffy. Beat in vanilla, cocoa and spices.
On low speed, beat in flour and nuts. Press together , wrap and
chill until firm enough to roll out. 2. Heat oven to 350°'F.
3. On a floured surface with a floured rolling pin, roll
dough 1/8 in. thick. Cut with a 2/ ½ in. scalloped round
cookie cutter. Place half the rounds ½ in. apart on lightly
greased cookie sheets). With 'a 3/4-in. shaped cookie cutter (heart,
bell, Christmas tree or star), cut a centers of remaining rounds.
4. Beat egg white and water until foam Brush on cookies. Reroll and cut scraps.
5. Bake 8 minutes or until firm and light brown around edges. Cool on
cookie sheet on a wire rack 3 minutes, then remove rack to cool completely.
6. Stir jam until runny. Spread about ½ tsp. To ½ " from the edge of each
solid round. Top with a cutout cookie, gently pressing down so jam fills cutout.
Before serving, dust with confectioners’ sugar.

from Gramma Stella's Cookies

Lemon Zucchini Cookies

3/4 cup soft butter
1 1/2 cups sugar
2 eggs
2 cups grated zucchini
1 cup chopped pecans
2 teaspoons lemon zest
1 teaspoon salt
2 1/2 cups all purpose flour
2 teaspoons baking soda

Lemon Glaze
1 cup powdered sugar
1/2 cup water
juice of 1/2 lemon
zest of 1/2 lemon

Preheat oven to 350 degrees.
Lightly oil a cookie sheet.
Combine all ingredients and mix until they make a dough.
Form dough into balls the size of a golf ball.
Bake for 8-10 minutes.
Remove from oven and let stand to cool for approximately 15 minutes.
Mix ingredients of glaze together
After cookies have cooled, spread the glaze on top of each cookie.
Yields 2 dozen

from KSL-TV Cooking Show


1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
1 teaspoon cinnamon

In a large bowl, cream together the butter and sugars with an electric mixer on high speed.
Add the egg and vanilla and beat until smooth.
In another bowl, combine the flour, salt, baking soda and cream of tartar.
Pour the dry ingredients into the wet ingredients and mix well.
Preheat oven to 300 degrees
while you let the dough rest for 30-60 minutes in the refrigerator.
In a small bowl combine the sugar with the cinnamon for the topping.
Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet.
Repeat for the remaining cookies.
Bake the cookies for 12-14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven.
When the cookies have cooled they should be soft and chewy in the middle.
Makes 16-18 cookies.


Pumpkin Spice (chocolate chip) Cookies

2 ½ cups all-purpose flour
½ tsp. baking soda
¼ tsp. salt
2 tsp. pumpkin pie spice
1 cup dark brown sugar, packed
½ cup white sugar
¾ cup salted butter, softened (or margarine)
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 tsp. pure vanilla extract
1 cup chocolate chips (semi-sweet)
½ cup walnuts, chopped

Preheat oven to 300 degrees
In a medium bowl combine flour, soda, salt and pumpkin pie spice.
Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer set at medium speed.
Add the butter and beat to form a grainy paste.
Scrape sides of bowl, then add egg, pumpkin and vanilla.
Beat at medium speed until light and fluffy.
Add the flour mixture, chocolate and walnuts.
Blend at low speed just until combined. Do not over mix.
Drop by rounded tablespoons onto ungreased cookie sheets, 1 ½ inches apart.
Bake 22-24 minutes until cookies are slightly brown along the edges.

Submitted By Kelly Olsen

Dutch Speculaas
for a small amount of speculaas cookies.

1 cup of brown sugar
1 cup shortening
1/2 cup condensed milk
4 cups of flour
1/2 cup slivered almonds
1 cup white sugar
1/2 cup butter
1 teaspoon baking soda
4 tablespoons cinnamon

Mix together the sugars, the shortening and the butter.
Add the condensed milk and spices.
Blend in the flour gradually.
The batter will be somewhat stiff.
Roll batter into logs (cover with plastic or waxed paper).
Leave in refrigerator overnight (or a few hours in the freezer).
Cut into slices and place on lightly greased cookie sheet.
Bake in 375 degree oven around 10 minutes.


Peanut Butter and Honey Cookies

½ cup Sugar
¼ cup Honey or (½ cup Brown Sugar)
1 cup shortening
1 Egg
¾ cup Peanut Butter
1½ cup Flour (sifted)
1 tsp Baking Soda
1 tsp Vanilla
Chocolate Hershey’s kisses (1 per cookie)

Heat oven to 350o
Combine Sugar, Honey or Brown Sugar, Vanilla, Shortening, until creamy.
Add eggs. Blend well.
Mix in Peanut Butter, flour, Baking soda.
Form into a ball on an un-greased pan.
Press with a fork in cross wise directions.
Bake for 7 minutes or until just barely done.
Place unwrapped “kiss” in center of each cookie.Let cool.

Submitted By Kelly Olsen

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