70S COOKIES RECIPES
WORLD'S BEST COOKIES AKA THAT 70S ELUSIVE CORNFLAKE ...
This wonderful recipe was in circulation when I was a kid in the 70s. Years later, a woman brought a tray of these to the office, which I instantly recognized as THOSE COOKIES FROM MY CHILDHOOD, and she refused to give me the recipe (said it was her babysitter's secret recipe)! I searched online (tried several recipes) and asked my friends and family off and on if they'd heard of it, for 10 years. I finally JUST found this online! They are SO GOOD! Bake them for your friends and family and share the recipe with the WORLD! Note, the number of cookies you get will vary - depending on how big you roll the balls.
Total Time 42 minutes
Prep Time 30 minutes
Cook Time 12 minutes
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Cream butter, sugars, vanilla and egg.
- Add oil.
- Mix in dry ingredients.
- Form dough into walnut sized balls.
- Place on cookie sheet and flatten with a fork dipped in water.
- Bake for 10- 12 minutes.
- Cool on pan for a minute or two, then transfer to a rack to cook.
Nutrition Facts : Calories 345.9, FatContent 20.3, SaturatedFatContent 6.6, CholesterolContent 28.1, SodiumContent 325.4, CarbohydrateContent 38, FiberContent 1.4, SugarContent 17.7, ProteinContent 4
RICOTTA COOKIES III RECIPE | ALLRECIPES
This is a delicious light & fluffy cookie with a hint of lemon in the frosting. The ricotta cheese gives them a heavenly texture.
Provided by Allrecipes Member
Categories Italian Cookies
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.
Nutrition Facts : Calories 172.4 calories, CarbohydrateContent 28.4 g, CholesterolContent 21.2 mg, FatContent 5.5 g, FiberContent 0.3 g, ProteinContent 2.6 g, SaturatedFatContent 3.1 g, SodiumContent 80.3 mg, SugarContent 18.3 g
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