Freakish Recipes

from Joyce

3 egg whites
1 c. granulated sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves

Beat the egg whites with an electric mixer at low until they get foamy, then at high speed until they form stiff peaks. You should be able to turn the bowl sideways without the egg whites moving. Your bowl and beaters must be grease-free for this to work properly! Gradually add sugar a little at a time while beating at high speed. When all the sugar has been beaten in, the egg whites will look shiny. Add the spices and beat in as briefly as possible. Drop the mixture into small mounds on baking sheets that have been covered with foil or parchment paper. Bake at 250 degree Farenheit for 90 minutes. Turn off the oven and leave the meringues to sit. Don’t open the door! Let them sit overnight (preferable) or at least until the oven cools. Remove them from the foil and store in an airtight container.

These cookies can be baked one day ahead. Store them in single layers in airtight containers at room temperature.

Ingredients

Makes 1 dozen.

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 1 teaspoon finely ground espresso
• 8 ounces (2 sticks) unsalted butter, softened
• 2/3 cup confectioners’ sugar, (sifted, then measured)
• 1 teaspoon pure vanilla extract
• 3 ounces semisweet chocolate, chopped

Directions

1. Whisk together flour, salt, and espresso in a large bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture. Transfer dough to plastic wrap. Flatten into a disk; wrap. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 275 degrees. Photocopy the template on this page, and cut it out. On a lightly floured work surface, roll out dough to 1/8 inch thick. Using template and a paring knife, cut dough into 12 headstones. Transfer to a parchment-lined baking sheet. Refrigerate 30 minutes.
4. Bake cookies until set but not browned, 25 to 30 minutes. Transfer to a wire rack, and let cool completely.
5. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Let stand until cool but not stiff. Transfer to a pastry bag fitted with a very small plain round tip, such as an Ateco #2, or to a parchment-paper cone. Pipe desired design on cookies.

From Martha Stewart’s Website…. frighening

1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

2. Drop dough by level tablespoonfuls onto ungreased cookie sheets.

3. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes 4 dozen.

• 1 cup butter/margarine or butter flavor crisco
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 cup cooking oil
• 2 eggs
• 1 tsp vanilla
• 1 tsp cream of tarter
• 1 tsp baking soda
• 1/2 tsp salt
• 4 1/4 cups flour

Cream shortening adding other ingredients in order given.  Form into small balls and flatten with a glass dipped in sugar.

Bake at 350 degrees for 10 minutes

Approx 9 dozen