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Cooky jar favorites from Sunset readers.

Cookies you can count on that's what these simple-looking (and simple-to-make) favorites prove to be. Each of these four recipes, all suggested by readers, earned excellent marks at Sunset taste panels. Letters sent with some recipes said the cookies were often kept on hand, ready for snacking.

The first cooky is actually a tiny brownie baked in a paper cup. Mashed bananas make the next cooky moist and flavorful. Rolled oats give wholesome character to the last two.

Remember if you have only one oven and bake two pans of cookies at a time, alternate pan positions about halfway through baking for even browning. Wipe pans clean between batches.

All the cookies keep well at room temperature for a few days if packed airtight. But they stay fresh-tasting and keep their texture best when stored in the freezer.

Brownie Bites

1/2 cup (1/4 lb.) butter or margarine

4 ounces unsweetened chocolate

1 1/2 cups sugar

1 teaspoon vanilla

3 large eggs

1 cup all-purpose flour About 40 walnut halves

In a 2- to 3-quart pan, stir butter and chocolate over lowest heat until melted. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Stir in flour.

Spoon batter into paper-lined tiny (1 1/2-in.-diameter) muffin cups, filling cups almost to the top. Place a walnut half on top of batter in each cup.

Bake in a 325[deg] oven until tops look dry and feel firm when lightly touched, about 20 minutes.

Let brownies cool in pan 10 minutes, then transfer to racks to cool. Serve warm or cool. To store, let cool, then package air-tight and hold at room temperature up to 4 days. Makes about 40.-Jan Macauley, Spring Valley, Calif.

Per cooky: 95 cal.; 1.4 g protein; 5.6 g fat; 11 g carbo.; 29 mg sodium; 22 mg chol

Banana-Sunflower Seed Drops

1/2 cup salad oil

2 medium-size soft-ripe bananas, peeled and mashed

1 cup sugar

1 1/2 cups all-purpose flour

1 cup roasted salted sunflower seed

1 teaspoon baking soda

In a large bowl, beat oil, bananas, and sugar. Mix flour with sunflower seed and soda; add dry ingredients to banana mixture, and stir until thoroughly mixed.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased 12-by 15-inch baking sheets. Bake in a 350[deg] oven until edges are golden brown, about 15 minutes. Transfer to racks with a spatula. Serve warm or cool. To store, let cool, package airtight; hold at room temperature up to 4 days. Makes about 3 dozen. - Laurie Wilcox, Palm Desert, Calif.

Per cooky: 96 cal.; 1.2 g protein; 5.2 g fat; 12 g carbo.; 46 mg sodium; 0 mg chol.

Oat and Nutmeg Cookies

1 cup (1/2 lb.) butter or margarine, at room temperature

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1/2 cup unflavored low-fat yogurt

3 1/2 cups regular rolled oats

2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons ground nutmeg

1/2 teaspoon baking soda

In a large bowl, beat together until fluffy the butter, granulated sugar, and brown sugar. Add eggs and yogurt; mix well. Mix together oats, flour, baking powder, nutmeg, and soda. Add dry ingredients to butter mixture; stir to mix, then beat to blend thoroughly.

Drop dough in rounded tablespoonfuls about 2 inches apart on ungreased 12- by 15-inch baking sheets. Bake in a 350[deg] oven until edges are golden brown, about 20 minutes. Transfer to racks with a spatula; serve warm or cool. To store, let cool then package airtight; hold at room temperature up to 2 days. Makes about 4 dozen. Susie Brubaker, Ashland, Ore.

Per cooky: 114 cal; 1.9 g protein; 4.5 g fat; 17 g carbo.; 71 mg sodium; 19 mg chol.

Pecan Cookies

3/4 cup (3/8 lb.) butter or margarine, at room temperature

3/4 cup sugar

1/4 cup molasses

1/4 cup water

1 large egg

1 teaspoon vanilla

3 cups regular rolled oats

1 1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 cup coarsely chopped pecans

About 36 pecan halves

In a large bowl, beat together butter, sugar, and molasses. Beat in water, egg, and vanilla.

Mix oats, flour, soda, and baking powder; add to butter mixture. Stir to mix, then beat to blend thoroughly. Stir in chopped pecans.

Drop dough in rounded 2-tablespoon mounds about 2 inches apart onto ungreased 12- by 15-inch baking sheets.. With the back of a floured spoon, spread each mound into a, 1/2-inch-thick round; press a pecan half into center of each. Bake in a 350[deg] oven until edges are golden brown, 12 to 15 minutes. Transfer with a spatula to racks; serve warm or cool. To store, let cool then package airtight; hold at room temperature up to 2 days. Makes about 3 dozen. Sandra Jewett, Granada Hills, Calif.

Per cooky: 126 cal; 2.1 g protein; 7 g fat; 14 g carbo.; 56 mg sodium; 16 mg chol.
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1990
Words:862
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