Great Cookies Secrets to Sensational Sweets

oatmeal raisin cookies Makes about 4 dozen 3-inch cookies Savor the flavors of this favorite comfort cookie made with old-fashioned oatmeal, brown sugar, molasses, cinnamon, raisins, and lots of toasted pecans. The orange zest really complements these ingredients. Pan: Cookie sheets Pan Prep: Moderately buttered Oven Temp: 350 Baking Time: 15-17 minutes Difficulty: U 2 cups all-purpose flour, spooned in and leveled 1 1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, slightly firm 1 teaspoon grated Navel orange zest 2/3 cup lightly packed dark brown sugar 1/2 cup granulated sugar 1/4 cup dark unsulfured molasses 2 large eggs 2 teaspoons pure vanilla extract 2 cups old-fashioned oatmeal 1 cup broken, toasted pecans or walnuts 1 cup dark raisins, plumped (see page 000), drained, and patted dry on paper towels 1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350. Moderately butter the cookie sheets. 2. Strain together the flour, cinnamon, baking soda, and salt. Set aside. 3. In the large bowl of an electric mixer, using the paddle attachment, soften the butter with the orange zest on medium speed until smooth and creamy, about 1 minute; add the brown sugar, then the granulated sugar and mix until light in color, 2 to 3 minutes. Blend in the molasses and mix to combine. Add the eggs one at a time, then the vanilla and mix for 1 minute longer. 4. Reduce the mixer speed to low and pour in the dry ingredients, half at a time, mixing only to incorporate the flour, then blend in the oatmeal. Using a large rubber spatula, fold in the pecans and raisins. 5. Drop by rounded tablespoons 3 inches apart onto the cookie sheets. Bake for 15 to 17 minutes, or until the bottoms of the cookies are golden brown, rotating the pans top to bottom and front to back toward the end of baking time. Do not overbake or the cookies will be too crisp and difficult to remove from the pan. Let cookies stand for 2 minutes, then loosen with a thin metal spatula. Cool on wire racks. Storage: Store in an airtight container, layered between strips of wax paper, for up to 1 week. These cookies may be frozen. spiked apple cookies Makes about 4 dozen 21/4-inch cookies Here is a recipe that was inspired by hermits, the classic New England cookie. Flavored with cinnamon and nutmeg, the dough is flecked with bits of dried apples that have been macerated in apple liqueur. Try these along with a mug of hot mulled apple cider. What could be better to warm the tummy when there is a chill in the air? Pan: Cookie sheets Pan Prep: Moderately buttered Oven Temp: 350 Baking Time: 12-14 minutes Difficulty: U 1/2 cup firmly packed dried apple slices 3 tablespoons Calvados or applejack liqueur 1 1/2 cups all-purpose flour, spooned in and leveled 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2/3 cup (1 1/3 sticks) unsalted butter, slightly firm 1/2 cup lightly packed light brown sugar 1/2 cup granulated sugar 1 large egg 1/4 cup sour cream 1 teaspoon pure vanilla extract 1 cup broken walnuts 1 recipe Vanilla Glaze (page 000) 1. Place the apple slices in a small bowl and cover with boiling water. Let stand for 2 to 3 minutes to soften. Drain well and cut into 1/4-inch dice. Toss the apples with the Calvados in a small, deep bowl and let macerate while preparing the cookie dough. 2. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350. Moderately butter the cookie sheets. 3. Strain together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside. 4. In the large bowl of an electric mWalter, Carole is the author of 'Great Cookies Secrets to Sensational Sweets', published 2003 under ISBN 9780609609699 and ISBN 0609609696.