Posted on 14 May 2012. Tags: Baking Powder, Baking Soda, Egg Icing
Ingrients & Directions
3/4 c Molasses, light or dark
3/4 c Margarine (1-1/2 sticks)
3/4 c Sugar, brown firmly packed
3 2/3 c Flour, all-purpose
2 ts Ginger, ground
2 ts Cinnamon, ground
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Nutmeg, ground
1 Egg
Icing and assorted candies
In 3-quart saucepan over medium heat, heat molasses, margarine and brown
sugar until mixture boils, stirring occasionally to blend well. Remove from
heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder,
baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir
molasses mixture into flour mixture until smooth. Wrap dough in plastic
wrap; chill at least 1 hour.
Heat oven to 350F. Divide dough in half. On floured surface, roll dough
to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread
cookie cutter (or knife your own design). Carefully lift with metal spatula
onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no
indentation remains when touched. Remove from sheet; cool on wire rack.
Decorate as desired with icing and candies. Store in tightly covered
container for up to 2 weeks.
From
Yields
24 Cookies
Posted in Cookies
Posted on 26 December 2007. Tags: Baking Powder, Unbleached White Flour, Vegetable Oil
Ingrients & Directions
1/3 c Vegetable Oil
1 lg Egg
1 c Squash, cooked, mashed
1 1/2 c Unbleached White Flour
1/2 ts Baking Powder
1 ts Nutmeg
1/2 ts Cinnamon
1 1/2 c Dates, finely chopped
Beat together oil, egg, and sqash. Add flour, baking powder and
spices. Beat well; stir in dates. Drop batter by small teaspoonfuls
onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes
or until firm to the touch. Cool on wire racks.
Yields
36 Servings
Posted in Cookies
Posted on 01 September 2007. Tags: Anise Stir, Baking Powder, Powdered Sugar, Sifted Flour
Ingrients & Directions
4 c Sifted Flour
1 ts Baking Powder
1 ts Vanilla
4 c Powdered Sugar
4 Eggs
1 ts Anise
Stir all ingredients except anise together. Let stand about two
hours. Mold, take a small scoop and roll out on pastry cloth with
design roller. Then cut into squares and leave on board for a short
period of time so design sets.
Preheat oven to 325. Butter baking sheets, arrange cookies on sheet
and sprinkle with anise seeds. Bake on middle rack for 15 minutes.
Yields
25 Servings
Posted in Cookies
Posted on 11 August 2007. Tags: Add Milk, Baking Powder, Beat Egg, NOTE
Ingrients & Directions
3 1/2 c Flour 1 c Shortning
1 c Sugar 1 ea Egg
1 1/2 ts Baking Powder 1/2 c Milk
1 ts Salt 1 1/4 c Raisins (opt)
1/2 ts Baking soda 1 ts Ground nutmeg
Sift dry ingredients together. Cut in shortening until mixture is
mealy. Beat Egg. Add Milk and blend milk and Egg. Stir egg/milk into
dry (with shortening) Roll out on a floured board to 1/4 inch thick.
Cut with a cookie cutter. Grill on a hot grill on both sides (just
like pancakes) NOTE: this is also good if you do all of the above up
to grilling them and then freeze them. Then when you want one or 4 or
20 
cookies, just take that many out of the freezer and grill them
right up. (or eat them raw, whatever tickles your fancy. Enjoy.
Yields
1 servings
Posted in Cookies
Posted on 14 July 2007. Tags: Baking Powder, Chopped Nuts Measure, Ground Cloves
Ingrients & Directions
3 c Flour, sifted 1/4 ts Nutmeg (“Yuch!”, Grandma
1 ts Baking Powder -always “forgot” to add it)
1/4 ts Salt 1/4 ts Mace
1/2 ts Cinnamon 3 Eggs, beaten light
1/4 ts Allspice 3/4 c Sugar
1/4 ts Ground Cloves (done by hand, Juice and grated rind 1
-if poss, for stronger -Lemon
-taste) 2/3 c Chopped Nuts
Measure flour and sift with baking powder, salt, and spices. Add sugar
slowly to beaten eggs and stir in lemon juice and grated lemon rind.
Add dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll
out 1/2″ thick and cut with tiny cutter 3/4″ round. Let cookies stand
over night in cool place on ungreased cookie sheet. Just before
baking, put a drop of brandy on each cookie. Bake brandy side up
[don'tcha just love it?] in 300 deg F oven for 1/2 hour. Cool
thoroughly and place in tightly covered jar.
Yields
6 servings
Posted in Cookies
Posted on 21 June 2007. Tags: Baking Powder, Maple Syrup, Nutmeats Beat, Seedless Raisins
Ingrients & Directions
1/2 c Shortening
1 c Maple Syrup
1 Egg, beaten
1 1/2 c Flour
1 ts Salt
2 ts Baking Powder
1/4 c Milk
1/2 c Seedless Raisins
1 1/2 c Oatmeal
1/2 c Nutmeats
Beat shortening, syrup and egg. Sift dry ingredients together and add
to the shortening mixture alternately with the milk, mix well. Add
raisins, oatmeal and nuts. Drop by spoon on a greased cookie sheet,
leaving space between them. Bake in a preheated 375oF oven for
15 minutes
Yields
48 Servings
Posted in Cookies
Posted on 29 May 2007. Tags: Baking Powder, Baking Soda, Brown Sugar, Peanut Butter Creamy
Ingrients & Directions
1/2 c Shortening 1 tb Milk
1 c Peanut Butter (Creamy) 1 1/4 c Flour
3/4 c Granulated sugar 3/4 ts Baking Soda
1/2 c Brown Sugar (firmly packed) 1/2 ts Baking Powder
1 ts Vanilla 1/4 ts Salt
1 Egg
1. Heat oven to 375F.
2. Cream together; shortening, peanut butter, both sugars and
vanilla. Beat with electric mixer at medium speed for one minute. Add
egg and milk. Beat until well blended.
3. Combine flour, baking soda, baking powder, and salt and add to
creamed mixture. Mix well.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet.
Flatten in crisscross pattern with fork dipped in flour. Bake fo 8
to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet
onto a cooling rack.
Makes 2 dozen cookies.
Yields
24 servings
Posted in Cookies
Posted on 26 May 2007. Tags: Baking Powder, Flour Cream
Ingrients & Directions
1 c Shortening 1 ts Baking Powder
1 1/2 c Sugar 1/2 ts Salt
3 Eggs 1 1/3 c Mincemeatfilling
3 c Flour
Cream shortening; add sugar, blend well, add eggs, beat until
smooth.Add all dry ingridients mixed together, stir in mincemeat
last. Drop by teaspoon full on greased cookiesheet, about 2 inches
apart, they will spread out. Bake at 400 degrees F for 12 minutes, or
untill lightly brown. They keep well too.
Yields
20 servings
Posted in Cookies
Posted on 24 May 2007. Tags: Baking Powder, DASH, Flour Powdered Sugar, Powedered Sugar
Ingrients & Directions
1 c Butter,softened 1 ds Salt
1/2 c Powedered Sugar 1 ds Baking Powder
1 1/2 ts Vanilla extract 3/4 c Pecans,finely chopped
2 c Flour Powdered Sugar for dusting
In a bowl,beat together the butter and the powdered sugar until
smooth and creamy. Add vanilla. Blend together flour,salt and just
the DASH of baking powder. Add flourmix to buttermix,blend well. Add
the chopped nuts,combine well. Roll the dough out into two balls.Wrap
in platic wrap and chill for at least 1 hour. Flatten dough out and
cut into 15-16 equal sized pieces. Shape into marble sized balls.
Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12
minutes each sheet until firm but NOT brown. While still warm roll
into powdered sugar. Let cool and roll in sugar again. They store
well and are very yummy!!!
Yields
30 servings
Posted in Cookies
Posted on 21 May 2007. Tags: Baking Powder, Baking Soda, Brown Sugar, Peanut Butter Creamy
Ingrients & Directions
1/2 c Shortening 1 tb Milk
1 c Peanut Butter (Creamy) 1 1/4 c Flour
3/4 c Granulated sugar 3/4 ts Baking Soda
1/2 c Brown Sugar (firmly packed) 1/2 ts Baking Powder
1 ts Vanilla 1/4 ts Salt
1 Egg
1. Heat oven to 375F.
2. Cream together; shortening, peanut butter, both sugars and
vanilla. Beat with electric mixer at medium speed for one minute. Add
egg and milk. Beat until well blended.
3. Combine flour, baking soda, baking powder, and salt and add to
creamed mixture. Mix well.
4. Drop rounded tablespoons of dough onto ungreased cookie sheet.
Flatten in crisscross pattern with fork dipped in flour. Bake fo 8
to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet
onto a cooling rack.
Makes 2 dozen cookies.
Yields
24 servings
Posted in Cookies
