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Mom’s Brownies

(Ivy Nagayama)
1½ cups unsalted butter, room temperature
2 cups cocoa powder
4 cups sugar
8 eggs, lightly beaten
3 cups flour
2 tsp baking powder
2 tsp salt
2 cups chopped nuts, your preference
1 cup macadamia nuts, chopped
 
  1. Preheat oven to 350 degrees.
  2. Butter a 12x18 jelly roll pan or a baking sheet with sides.
  3. In a saucepan, combine the butter and cocoa powder over medium heat, stirring until melted and combined.
  4.  In a large bowl, combine the sugar and eggs. 
  5. Add the cocoa mixture and mix gently.  Into another bowl, sift the flour, baking powder and salt and add a little at a time to the wet ingredients, mixing until incorporated. 
  6. Fold in the nuts. 
  7. Pour batter into the prepared pan and bake for about 30 minutes, checking periodically until a toothpick inserted into the center comes out clean. 
  8. Let cool, then cut into squares or bars.
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Jam Filled Peanut Butter Cookies

(Sam Choy)

 

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick butter
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 1 cup smooth peanut butter, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup guava jelly

Sift together the flour, baking soda and salt.  Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, sugar and brown sugar until smooth and fluffy, about 2 minutes.  Scrape down the bowl.  Beat in the peanut butter.  Scrape down the bowl.  Add the egg and beat in.  Beat in the vanilla.  Scrape down the bowl.  Gradually add the flour mixture.  Wrap the dough in plastic wrap.  Refrigerate at least 4 hours.  

Dust a 12x17-inch sheet of parchment paper with flour, place the dough on it, and dust the top of the dough.  Top with another sheet of parchment paper and roll out to about ¼-inch thickness.  Place with the parchment paper on a baking sheet and freeze for 30 minutes.

Place racks in the middle and upper third of the oven and preheat the oven to 350 degrees.  Line to half sheet pans with parchment paper.

Remove the top sheet of parchment paper from the dough, and using a 3-inch round cookie cutter, cut 3-inch circles of dough.  Top 1 circle with 1 teaspoon of the jelly and cover with another circle.  Pinch the edges together
And place on one of the baking sheets.  Repeat with the remaining circles, placing the cookies 1 inch apart.

Bake for 10 minutes.  Rotate the baking sheets from top to bottom and from front to back, and bake for another 3 to 4 minutes, until the cookies are nicely browned.  Remove the cookies from the oven and allow to cool on the baking sheets, on racks.  Do not handle the cookies until cool – they’re very crumbly and could easily fall apart.

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Chinese Tea Cookies

(Tracy Hironaka-Keao)
1 cup sugar
1 cup oil
1 egg, slightly beaten
1 tsp vanilla
1 tsp baking soda
3 cups flour
1/8 tsp salt
Red food coloring
  1. Mix sugar and oil in large bowl.  Add egg and mix well.  Add vanilla and set aside.
  2. In medium bowl, sift flour, salt and baking soda. 
  3. Slowly add flour to mixture.
  4.  Roll 1 tablespoon of mixture into a ball and flatten.
  5. Add a red dot of food coloring for good luck.  

Bake for 10 minutes at 350 degrees.

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Chocolate Chip Cookies

(Jim Lenhart) Yields: 60 cookies
Preparation: 15 minutes | Cooking time: 9 minutes |Cooling time: 15 minutes
 
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups (12 oz. pkg) semi-sweet chocolate chips
  • 1 cup chopped nuts
  1.  Preheat oven to 375 degrees.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. 
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually beat in flour mixture. 
  6. Stir in chocolate chips and nuts.
  7. Drop by rounded tablespoon onto ungreased baking sheets.  

Bake for 9-11 minutes or until golden brown.  Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.

**For high altitude baking (5200 feet), increase flour to 2½ cups.  Add 2 teaspoons water and reduce both granulated sugar and brown sugar to 2/3 cup each.  Bake drop cookies for 8-10 minutes and pan cookies for 17-19 minutes.

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LOL (Lots of Logs)

(John Tsukada)

 

Tender, rich shortbread is combined with a brandy glaze and pecans in this special holiday cookie.
Prep time:  45 minutes | Baking time: 12 minutes per pa | Yields: 3 dozen cookies

 

Cookie:
1¾  all purpose flour
1 cup butter, softened
½ cup powdered sugar
Frosting:
1 cup powdered sugar
1 Tbsp butter, softened
¼ tsp brandy flavoring*
1-2 Tbsp hot water
½ cup chopped pecans

 

  1. Heat oven to 350 degrees.  Combine all cookie ingredients in large bowl.  Beat at low speed, scraping bowl often until well mixed.
  2. Shape dough into ½ inch balls and shape balls into 2 inch logs.
  3. Place 1 inch apart onto ungreased cookie sheets. 
  4. Bake for 12-15 minutes or until lightly browned.  Cool completely.

Combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in medium bowl.  Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency.

Place wire cooling rack over waxed paper.  Dip both ends of cookie into frosting, then into chopped pecans.  Place cookies on rack to set.

*substitute ¼ tsp vanilla