Joanne Fluke Recipes
From Chocolate Chip Cookie Murder
Chocolate Chip Crunch Cookies
Preheat oven to 375°
Rack in middle position
1 Cup butter (2 sticks)
1 Cup White Sugar
1 Cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 beaten eggs (you can beat them up with a fork)
2 1/2 cups flour (not shifted)
2 cups crushed corn flakes (just crush with your clean hands)
1-2 cups chocolate chips
Directions:
Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and set it in. Add crushed corn flakes and chocolate chips and mix thoroughly.
Form dough into walnut sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down with a floured or greased fork in a crisscross pattern (the same method as peanut butter cookies)Bake at 375° for ten minutes. Cool on cookie sheet for 2 minutes, and then remove to a wire rack until they’re completely cool. (The rack is important -- it makes them crisps.)
Regency Ginger Crisps
DO NOT preheat oven yet -- dough must chilled before baking!!
½ cup melted butter
1 cup brown sugar
1 large egg (beaten with an egg)
4 tablespoons molasses (that’s ¼ cup) *
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
2 1/4 cups flour (Not Sifted)
½ cup white sugar in small bowl (for later)
Melt butter and mix in sugar. Let mixture cool and add egg. Add soda, molasses, salt, and ginger. Stir it thoroughly. Add flour and mix in. Chill the for at least 1 hour. (Overnight is even better.)
When the dough has chilled, preheat oven to 375° rack in middle position.
Roll dough into walnut-sized balls with clean hands. Roll dough balls in white sugar. (Just dump in bowl with the sugar and shake the bowl gently to coat them)
Place them on greased cookie sheets. 12 to a standard sheet. Flatten them with a spatula.
Bake at 375° for 10-12 minutes or until nicely browned. Cool on cookie sheets for no more than 1 minute, and then remove to wire rack to finish cooling.
(If you leave them on cookie sheet too long, they’ll stick.)
*To measure molasses, first spray the inside of a measuring cup with Pam so that the molasses won’t stick to the sides of the cup.
Pecan Chews
Preheat oven to 350° rack in the middle position.
1 cup butter (2 sticks)
3 cups brown sugar *
4 eggs, beaten (with a fork)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons vanilla
2 cups finely chopped pecans
4 cups flour
Melt butter and add brown sugar. Mix well and let cool. Add beaten eggs and mix. Add salt, baking soda, vanilla and nuts. Mix well. Add flour and mix until flour is thoroughly distributed.
Form dough balls with your fingers. (Make them the size of a walnut with shell.)
Place them on a greased cookie sheet, 12 to a standard sheets. Press them down with a spatula. (Spray with Pam first)
Bake at 350 degrees for 10-12 minutes. Let cookies set up on sheet for one minute, then remove them to a wire rack to finish cooling.
*to make your own brown sugar: It can be easily made with white sugar and molasses. 1/8 cup molasses per 3 cups of white sugar. Just stir until it is mixed thoroughly and evenly mixed in.
Black and Whites
Don’t preheat oven yet. Dough must cool before baking!
2 cups chocolate chips
¾ cup butter (1&½ sticks)
2 cups brown sugar
4 eggs
2 teaspoon vanilla
2 teaspoons baking soda
1 teaspoon salt
2 cups flour NOT SIFTED
Approx. ½ powdered sugar in small bowl.
Melt chocolate chips with butter (Microwave on high for 2 minutes, then stir until smooth.)
Mix in sugar and let cool. Add eggs one at a time, mixing well after each addition. Mix in vanilla, baking powder and salt. Add flour and mix well.
Chill dough for at least 4 hours. (Overnight is even better)
When youre ready to bake, preheat oven 350° rack in middle position.
Roll walnut sized dough balls with your hands.
Drop the dough balls into a bowl with a powdered sugar and roll them around until theyre coated. (If the dough gets too warm, stick it back in fridge until you can handle it again)
Place the balls on a greased cookie sheet, 12 to a standard sheet. They will flatten when they bake. Bake at 350° for 12-14 minutes. Let them cool on cookie rack to finish cooling.
Chocolate Covered Cherry Delights
Preheat oven 350° rack in middle position.
1 cup melted butter (2 sticks)
2 cups white sugar
2 eggs
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons vanilla
1 cup cocoa powder
3 cups flour (not sifted)
2 small, 10 oz. jars of maraschino cherries*
1 pkg. chocolate chips (6 oz pkg -- 2 cups)
½ cup condensed sweetened milk
Melt butter and mix in sugar. Let mixture cool and add eggs. Mix thoroughly and then add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add flour and mix well. (Dough will be stiff and crumbly)
Drain cherries and remove stems, reserving juice.
Pat dough into walnut sized balls with fingers. Place on greased cookie sheets. 12 to a standard pan. Press down in center with thumb to make deep indention for cherry.
In a sauce pan over simmering water (in double boiler) combine the chocolate chips and the condensed milk. Heat on low until the chips are melted. You can also do this in microwave, but you have to keep it from hardening
Add approx. 1/8 cup of the reserved cherry juice and stir to a thick sauce. If sauce is too thick, add more juice in small increments. Test it with a teaspoon. If it doesn’t glob off its too thick.
Spoon the sauce over the center of each cookie just enough to cover each cherry. Make sure it doesn’t drip down the sides.
Bake at 350° for 10-12 minutes. Let cool on cookie sheet for 2 minutes then remove to rack to finish cooling.
Old Fashion Sugar Cookies
Do not preheat oven yet -- dough must chill
4 sticks of butter
2 cups powdered sugar (not sifted)
1 cup white sugar
2 eggs
2 teaspoons vanilla
1 teaspoon lemon zest
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
4 ¼ cups flour (not sifted)
½ cup white sugar in small bowl (for later)
Melt butter. Add sugars and mix. Let cool to room temperature and mix in the eggs, one at a time. Then add the vanilla, lemon zest, baking soda, cream of tartar and salt. Mix well. Add flour in increments mixing after each addition.
Chill dough for at least one hour. (Overnight is fine)
When youre ready to bake, preheat oven to 325 ° and place rack in the middle position.
Use hands to roll dough in walnut sized balls. Roll dough balls in a bowl white sugar. Mix sugar 2 to 1 with color sugar for holidays -- green for St Patty’s Day, red for Christmas.
Place on greased cookie sheet. 12 to a standard sheets.
Flatten dough balls with a greased spatula.
Bake at 325° for 10-15 minutes. Cool on cookie sheet for 2 minutes, then remove to rack to finish cooling. They can be decorated with a frosting piped from pastry bag for special occasions or left the way they are.
