Tag Archives: Baking Soda

Molasses Cookies

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Ingrients & Directions


3/4 c Sugar
3/4 c Shortening
3/4 c Molasses
3 ts Baking Soda
2 Eggs
3 c Flour
2 tb Warm water
2 ts Ginger
2 ts Cream of tartar
Salt as desired

Put baking soda in molasses and beat until it foams. Mix all the
ingredients well and let stand overnight. Rollout and bake at 350 for 12 to
15 minutes. This receipe is from my Barbour’s New Brunswick Cookbook.

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Yields
1 Servings

Mo Cookies

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Ingrients & Directions


1 lb Butter (Softened)
1 1/2 c Sugar
2 c Brown Sugar
3 Eggs
2 ts Vanilla
1 1/2 ts Salt
1 1/2 ts Baking Soda
6 c Flour
2 c Chocolate Chips
2 c Nuts (Your Choice)

Mix together butter, sugar, borwn sugar until well creamed. Add eggs,
vanilla, salt and baking soda and mix well. Start adding flour a little at
a time until all is in. The batter will be pretty stiff while adding the
last 2 cups! (Using the hands is ok) Add chips and nuts now. Drop
spoonfuls onto ungreased cookie sheet. Leave room for the cookie to spread
out. These get big. Bake 10-12 minutes at 350 degrees. Enjoy!

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Yields
72 Servings

(neiman Marcus) $250.00 Cookies

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Ingrients & Directions


2 c Butter 4 oz Chocolate Chips
1 ts Salt 2 ts Vanilla
2 c Sugar 1 8-Oz Hershey Bar, grated
2 ts Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 ts Baking Soda 5 c Blended Oatmeal *
4 Eggs

* Blended Oatmeal: Measure and blend in a blender to a fine powder.

Cream butter and both sugars. Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder, and baking soda. Add chips,
candy and nuts. Roll into balls and place two (2) inches apart on a
cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112
cookies, but recipe can halved.
Yields
112 servings

Krispie Cookies By Frances

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Ingrients & Directions


1/2 c Shortening (can) 1/2 c Butter
1 c Brown Sugar 1 c White Sugar
2 Eggs 1 ts Vanilla
2 c All-Purpose Flour 1 ts Baking Soda
1 ts Cream of Tartar 1 ts Salt
4 c Rice Krispies Nuts (if desired)
Chocolate chips (if desired)

Cream shortening, margarine with sugars. Add eggs and vanilla. Sift
dry ingredients together, add to the above, then add cereal and blend
in gently. Drop on un-greased cookie sheet, by teaspoon. Bake at 350
degrees for 12 to 15 minutes
Yields
12 servings

Peanut Butter Sandwich Cookies

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Ingrients & Directions


1 c Butter Or Regular Margarine 1 ts Vanilla
1 c Sugar 3 c Unbleached Flour; Sifted
1 c Brown Sugar; Firmly Packed 2 ts Baking Soda
2 Eggs; Lg 1/4 ts Salt
1 c Peanut Butter; Crunchy Style

PEANUT BUTTER FILLING
1/2 c Peanut Butter; Crunchy Style 4 tb Milk
3 c Confectioners’ Sugar; Sifted 1 ts Vanilla

Cream the butter, sugar and brown sugar together in a mixing bowl,
using an electric mixer at medium speed, until light and fluffy. Add
the eggs one at a time, beating well after each addition. Beat in
the peanut butter and vanilla. Sift the flour, baking soda and salt
together and stir into the creamed mixture. Form the mixture into
1-inch balls. Place about 2-inches apart on greased baking sheets.
Press with floured fork, making a criss-cross pattern on each. Bake
in a preheated 375 degree F. oven for 8 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. When
completely cooled, spread one cookie with the peanut butter filling
and top with another cookie making a sandwich.

Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING:

Mix all of the ingredients in a medium bowl and beat with an electric
mixer at medium speed until smooth and creamy.
Yields
12 servings

Apple Butter Cookies

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Ingrients & Directions


2 c Flour 1 c Dates, quartered
1 t Salt 1 c Seedless Raisins
1 t Baking Soda 1/2 c Margarine
1/4 t Cloves 1 c Sugar
1/4 t Nutmeg 1 Egg Substitute
1 t Cinnamon 1 c Apple Butter

[PAUSE] Combine dry ingredients. In another bowl, cream butter &
sugar; stir in egg, dates & raisins. Stir in dry ingredients
alternately w/apple butter. Drop by rounded teaspoons onto greased
baking sheet 2″ apart. Bake in preheated 375 deg oven for about 12
minutes.

Yields
60 cookies

Sour Cream Sugar Cookies

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Ingrients & Directions


3 c All-Purpose Flour
1/2 ts Ground Nutmeg
1/2 ts Baking Soda
1/4 ts Salt
1 c Butter — softened
1 c Sugar
2 Egg Yolks
1/4 c Dairy Sour Cream
1 ts Vanilla
Powdered Sugar Glaze
(Optional)

In bowl stir together flour,nutmeg,soda, and salt; set aside. In
large bowl beat butter 30 seconds. Add sugar, egg yolks, sour cream
and vanilla. Beat until well combined. Add half flour mixture, beat
until combined. Stir in remaining flour mixture with a wooden spoon.
Divide dough in half. If necessary, cover and chill dough until easy
to handle (about 1 hour) On floured surface, roll dough, half at a
time, to 1/8 inch thickness. Cut into desired shapes with cookie
cutters. Place on ungreased cookie sheets. Bake in 350F oven 5 to 7
minutes or until edges are firm and bottoms are lightly browned.
Transfer to wire racks, cool. If desired, glaze with powdered sugar
glaze. To glaze cookies, dip top surface of cookies into glaze. Let
excess glaze drip from cookies and dry on wire rack placed over waxed
paper. Using small paintbrush, paint designs on each cookie with food
coloring, if desired. Makes 72 cookies. Powdered Sugar Glaze: In
bowl, combine 2 cups sifted powdered sugar and 1/2 tsp. vanilla. Stir
in 1 to 2 tablespoons of milk to glazing consistency. Add milk to
thin, if necessary.
Yields
1 Servings

Sour Cream Cookies

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Ingrients & Directions


1 c Sugar
1/4 c Margarine Or Butter Softened
1/4 c Shortening
1 Large Egg
1 ts Vanilla
2 2/3 c Unbleached All-purpose Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/4 ts Ground Nutmeg
1/2 c Dairy Sour Cream
Decorator’s Frosting

Heat oven to 425 degrees F. Mix 1 cup sugar, the margarine,
shortening egg and vanilla. Stir in remaining ingredients except
frosting. Dived dough into 3 equal parts. Roll each part 1/4 inch
thick on lightly floured cloth-covered board. Cut into desired
shapes with 2-inch cookie cutters; pipe with decorators’ frosting.
Place about 1-inch apart on ungreased cookie sheet. Bake until no
indentation remains when touched, 6 to 8 minutes. Makes 4 to 5 dozen.
DECORATORS’ FROSTING: Mix 2 cups powdered sugar and 2 to 3
tablespoons water until frosting is of a consistency that can be used
easily in a decorators’ tube or envelope cone and yet hold its shape/
To make an envelope cone, place about 1/3 cup frosting in the corner
of an envelope; fold sides toward center. Snip off corner ot make
tip. VARIATIONS: Chocolate Sour Cream Cookies: Mix 1 ounce melted
unsweetened chocolate (cool) into 1 part of the dough. Coconut Sour
Cream Cookies: Mix 1/4 cup cookie coconut into 1 part dough. Hand
Cookies: Use the basic dough or any of the flavored variations. After
rolling, trace around hand with knife or pastry wheel. Cut remaining
dough into desired shapes. Makes About 6 hand cookies and 1 doz
2-inch cookies. Molded Sour Cream Cookies: Shape dough by
tablespoonfuls into balls. Flatten on cookie sheet with greased
bottom of glass dipped in sugar. Orange Sour Cream Cookies: Mix 1 T
grated orange peel into 1 part dough. Peanut Butter Sour Cream
Cookies: Mix 1 T creamy peanut butter into 1 part dough.
Yields
4 Servings

Raisin Pineapple Drop Cookies

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Ingrients & Directions


1/2 c Butter 3/4 c Crushed Pineapple, drained
1/2 ts Vanilla 2 1/2 c Flour
1 c Brown Sugar, packed 1 ts Baking Powder
1 Egg 1 ts Baking Soda
1/2 c Raisins 1/2 ts Salt

Cream butter, vanilla and sugar until light and fluffy. Add egg and
cream well. Stir in raisins and pineapple. Sift dry ingredients
together. Add gradually to cream mixture. Stir until well blended.
Drop by teaspoons on greased cookie sheets. Bake 12-15 minutes in a
preheated 375oF Oven.


Yields
36 servings