Free Online Recipes

Recipe ingredients:

• 1 cup (2 sticks) margarine
• 1/4 cup granulated sugar
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons baking powder
• 1/2 cup orange juice
• 1 teaspoon baking soda
• 4 to 5 cups flour

Recipe method:

• Beat margarine, sugar and oil. Add baking powder and beat well.
• Add baking soda to orange juice and stir until foamy, then add to first mixture. Beat well.
• Add flour, as much as is needed to form cookies.
• Knead by hand and form cookies in oblong shape.
• Bake at 375 degrees F on ungreased cookie sheet.
• When slightly brown on the bottom, remove from oven to let cool.
• When cooled, dip cookies in 1/2 honey and 1/2 water which has been brought to a boil.
• Sprinkle with chopped walnuts and sprinkle of cinnamon.

Recipe ingredients:

• 1 1/4 cups light olive oil
• 1/3 cup granulated sugar
• 1 cup orange juice
• 3 to 4 cups flour
• 2 1/2 teaspoons baking powder
• 1 1/2 cups semolina
• 1 grated lemon rind
• 1 grated orange rind
• 1 teaspoon cloves
• 1/2 teaspoon cinnamon
• Syrup:
  • 1 cup granulated sugar
  • 1 cup honey
• Topping:
  • 1 cup walnuts, coarsely ground
  • 2 teaspoons ground cloves

Recipe method:

• Beat olive oil with sugar. Add orange juice.
• Mix 2 cups of flower with baking powder and add to oil and orange mixture.
• Beat in brandy, semolina, orange and lemon peel, cloves and cinnamon.
• Knead dough on floured surface, adding more flour as needed for strong elastic dough.
• Let stand covered for 20 minutes.
• Preheat oven to 350 degrees F.
• Shape dough into oval cookies about 2 1/2 inches long.
• Bake on oiled cookie sheet for 25 minutes. Let cool.
• In saucepan bring sugar, honey and water to a boil.
• Simmer 10 minutes and remove from heat.
• Mix walnuts with cloves and sprinkle over cookies.
• Cool before serving.

Ingredients:

• 1 cup sliced brown almonds
• 1 teaspoon baking powder
• 6 cups flour
• 1 pound sweet butter
• 1/2 cup confectioners sugar
• 2 egg yolks
• 1 ounce whiskey
• 1 teaspoon vanilla extract

Directions:

• Soften butter at room temperature until very soft.
• Beat well with an electric mixer.
• Add sugar and beat until fluffy and light colored.
• Add egg yolks and beat thoroughly.
• Sift flour and baking powder and mix into butter mixture.
• Add nuts. Sprinkle dough lightly with whiskey and knead thoroughly.
• Roll out dough and make into desired shape.
• Bake on a cookie sheet at 350 degrees F for about 20 minutes.
• After the cookies have cooled, sprinkle with confectioners sugar.

Ingredients:

• 3/4 cup butter
• 3/4 cup granulated sugar
• 1 egg
• 2 egg yolks
• 3 1/2 cups flour
• 1 beaten egg
• 2 teaspoons baking powder

Directions:

• Cream butter and sugar.
• Add the egg and egg yolks and beat until light and fluffy.
• Add flour, sifted with baking powder, knead to make a soft dough, chill for an hour and form into small rings.
• Arrange on greased baking sheets, brush with beaten egg and bake in a moderate oven for about 10-12 minutes.

INGREDIENTS:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 cup margarine, softened

1/4 cup white sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

1 (3.5 ounce) package instant vanilla pudding mix

2 eggs

2 cups semisweet chocolate chips

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).

In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips.

Drop batter by heaping teaspoonfuls, about 2 inches apart, onto non greased cookie sheet. Bake for 9 to 9 1/2 minutes, or until they are brown.

INGREDIENTS:

1 3/4 cups all-purpose flour

1 cup finely chopped pecans

3/4 cup butter, softened

1/2 cup confectioners’ sugar

2 tablespoons grated orange zest, divided

1/2 teaspoon vanilla extract

1/2 teaspoon freshly squeezed orange juice

1/2 cup semi-sweet chocolate chips

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.

In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.

Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.

Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.

Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

INGREDIENTS:

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix

1/2 cup butter, melted

1 egg

1/2 cup Gold Medal ® all-purpose flour

1 teaspoon almond extract

Colored sugars or colored sprinkles

DIRECTIONS:

Heat in oven at 375 degrees F. In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms.

Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies on non greased cookie sheets. Decorate as desired using colored sugars and sprinkles.

Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.