Chef Isabelle's Heavenly Baking Recipes: Cookies

Isabelle's Amazing Oatmeal Walnut Raisin Cookies One of my absolute favorite recipes! There is nothing like the wonderful aromas of freshly baked oatmeal raisin walnut cookies wafting through your kitchen. These homemade delights will be sure to amaze your family and friends. They will be quite impressed with your baking skills! These amazing cookies are soft, chewy and packed with flavor.
Amazing Oatmeal Walnut Raisin Cookies
1 c. butter or margarine, softened 1 c. packed brown sugar ¼ c. granulated sugar 2 t. vanilla 2 eggs 1-1/4 c. flour 2 t. cinnamon 1 t. baking soda ½ t. salt 3 c. old-fashioned oats 1-1/2 c. raisins 1 c. walnuts, chopped Heat oven to 350. In a large bowl beat butter, sugars and vanilla until light and fluffy. Add eggs; beat until well blended. Combine flour, cinnamon, baking soda and salt. Gradually add to butter mixture until well blended. Stir in oats, raisins and nuts. Drop dough by tablespoons onto ungreased baking sheet. Bake 10 to 12 minutes or until edges begin to brown. Let stand 3 minutes before removing. Makes 5 dozen. Tips - Be sure to carefully measure all ingredients - Take your time when mixing the dough to make sure everything is well blended - Substitute double strength vanilla to boost the flavor

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Isabelle's Incredible Macadamia Nut White Chocolate Chip Cookies
Incredible Macadamia Nut White Chocolate Chip Cookies 1 c. butter or margarine, softened 1 1/2 c. granulated sugar 1/2 c. brown sugar, packed 2 eggs 1 1/2 t. vanilla 3 c. flour 1/2 t. baking soda 1 t. salt 12 oz. white chocolate chips 1 1/2 c. chopped macadamia nuts Preheat over to 350 degrees. Lightly grease cookie sheets (or line with parchment paper). Cream butter and sugars in a large bowl until blended and fluffy. Add eggs and vanilla; beat well. Blend in flour, baking soda and salt. Next stir in white chocolate chips and macadamia nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes or until firm. Remove to wire racks to cool. Tips - You may add less chips and nuts if you prefer a softer cookie - After removing the cookies from the oven, wait a few minutes before transferring them to the wire racks - Allow cookies to cool completely before storing in an air-tight container
Isabelle's Raspberry Almond Shortbread Thumbprints

1 c. (2 sticks) butter or margarine, softened 2/3 c. sugar 1/2 t. almond extract 2 c. flour 1/2 c. raspberry jam Glaze 1 c. powdered sugar 2-3 t. water 1-1/2 t. almond extract Combine butter, sugar and 1/2 t. almond extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed (2-3 minutes). Cover; refrigerate at least 1 hour. Heat oven to 350. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 t. jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheets. Cool completely. Meanwhile, stir together all glaze ingredients in small bowl with wire whisk until smooth. Drizzle glaze over cooled cookies. Makes 3-1/2 dozen cookies Tips - To make uniform indentations, spray a measuring teaspoon with a little cooking spray - Pure almond extract is preferred as it provides a deep, rich flavor
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