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Cake Scrap Cookies

Yield

8 - 10 dozen cookies

Ingredients

8 cups firmly packed cake scraps
1 teaspoon baking powder
1 cup solid vegetable shortening
1 cut granulated sugar
4 large eggs
2 teaspoons flavoring

Directions

Preheat oven to 325°F. In large mixing bowl, add cake scraps and mix until it forms a heavy paste. Add shortening. Mix well. Add baking powder, sugar, eggs and flavorings. Beat until well blended and smooth. Blend in nuts, chocolate chips, or coconut by hand as desired. Drop by rounded teaspoons onto lightly greased cookie sheet.

Bake for 13-17 minutes or until edges are a light golden brown. Cool 2 minutes and remove from cookie sheet. Continue to cool on cooling grid.

Variations

• Chocolate cake scraps with 1 cup dark chocolate chips, 1 cup white chocolate chips and 2 cups chopped walnuts, pecans or almonds.

• Chocolate cake scraps with 2 cups peanut butter chips and 2 cups chopped peanuts.

• Substitute 2 cups oatmeal for 2 cups of white or yellow cake scraps. Add 2 cups butterscotch chips and 2 cups walnuts, pecans or almonds.

• Strawberry cake scraps with 2 cups white chocolate chips and 2 cups shredded coconut.

• Lemon cake scraps with 2 cups dried cranberries and 2 cups of chopped almonds.

• Lemon cake scraps swirled with raspberry filling and topped with confectioners‘ sugar glaze.

• Half spice or carrot cake scraps and half white or yellow cake scraps with 1 cup raisins, 1 cup dried fruit pieces and 2 cups hopped walnuts, pecans or almonds.

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