Posted on 11 July 2007. Tags: Baking Soda, Ground Nutmeg, Hand Cookies Use, Large Egg
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
Posted in Cookies
Posted on 15 June 2007. Tags: Baking Soda, Brown Sugar, Crushed Pineapple, Salt Cream
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
Posted in Cookies
Posted on 11 June 2007. Tags: Baking Soda, Cream Cheese, Granulated Sugar, Semisweet Chocolate Chips
Ingrients & Directions
1 c Butter Or Margarine, 2 Eggs
– Softened 2 1/4 c All-Purpose Flour
3/4 c Granulated Sugar 1 ts Baking Soda
3/4 c Packed Brown Sugar 1/4 ts Salt
8 oz Cream Cheese, Softened 12 oz Semisweet Chocolate Chips
1 ts Vanilla 1 c Chopped Walnuts Or Pecans
Cream cheese adds flavor and a chewy texture to these pizza-sized
cookies.
Yields
2 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 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
Posted on 29 April 2007. Tags: Apricot Nectar, Baking Soda
Ingrients & Directions
2 3/4 c All-purpose flour
1 ts Baking Soda
3/4 c White sugar
1/4 c Dark brown sugar, packed
1 c Salted butter, softened
1 lg Egg
1/4 c Apricot Nectar
1/2 c Apricot preserves
3/4 c Dried apricots, chopped
1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour and baking soda. Mix well with a
wire wisk and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium
speed. Add butter and mix to form a grainy paste. Scrape down sides
of bowl. Then add egg, apricot nectar and apricot preserves; beat at
medium speed until smooth.
4. Add the flour mixture and apricots, and blend on low just until
combined. Do not overmix.
5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2
inches apart. Bake for *22* to 24 minutes, or just unil cookies
begin to brown at bottom edges.
6.Remove from oven and let cookies cool on baking sheets for five
minutes before transferring to a clool, flat surface with a spatula.
Yields
42 servings
Posted in Cookies
Posted on 15 March 2007. Tags: Baking Soda, Blended Oatmeal, Chocolate Chips, Oz Hershey Bar
Ingrients & Directions
2 c Butter 4 oz Chocolate Chips
1 t Salt 2 t Vanilla
2 c Sugar 1 ea 8-Oz Hershey Bar, grated
2 t Baking Powder 4 c Flour
2 c Brown sugar 3 c Chopped nuts
2 t Baking Soda 5 c Blended Oatmeal *
4 ea 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
Posted in Cookies
Posted on 02 March 2007. Tags: Apricot Nectar, Baking Soda
Ingrients & Directions
2 3/4 c All-purpose flour
1 ts Baking Soda
3/4 c White sugar
1/4 c Dark brown sugar, packed
1 c Salted butter, softened
1 lg Egg
1/4 c Apricot Nectar
1/2 c Apricot preserves
3/4 c Dried apricots, chopped
1. Preheat oven to 300 degrees F.
2. In a medium bowl, combine flour and baking soda. Mix well with a
wire wisk and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium
speed. Add butter and mix to form a grainy paste. Scrape down sides
of bowl. Then add egg, apricot nectar and apricot preserves; beat at
medium speed until smooth.
4. Add the flour mixture and apricots, and blend on low just until
combined. Do not overmix.
5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2
inches apart. Bake for *22* to 24 minutes, or just unil cookies
begin to brown at bottom edges.
6.Remove from oven and let cookies cool on baking sheets for five
minutes before transferring to a clool, flat surface with a spatula.
Yields
42 Servings
Posted in Cookies
Posted on 21 February 2007. Tags: Baking Soda, Brown Sugar, Chocolate Chips Nuts
Ingrients & Directions
1 c Margarine — melted
3/4 c Sugar
3/4 c Brown Sugar
2 Eggs
1 1/2 ts Vanilla
1 ts Salt
1 ts Baking Soda
2 2/3 c Flour
2 1/2 c Chocolate Chips
Nuts — optional
Melt margarine in a glass bowl in microwave. Add rest of
ingredients. Stir well. Let harden up. (Set out for about an hour. )
Bake on air-bake pan at 350 for 10-12 minutes. If using a regular
cookie sheet, cover with waxed paper before putting cookie dough on
it. Bake with same directions.
Yields
1 Servings
Posted in Cookies
Posted on 20 February 2007. Tags: Apple Butter, Baking Soda, Packed Brown Sugar, Quick Cooking Oats
Ingrients & Directions
1/4 c Butter or Margarine,
-softened
1 c Packed Brown Sugar
1 Egg
1/2 c Quick Cooking Oats
1/2 c Apple Butter
1 c All-purpose Flour
1/2 ts Baking Soda
1/2 ts Baking Powder
1/2 ts Salt
2 tb Milk
1/2 c Nuts, chopped
1/2 c Raisins
In a mixing bowl, cream butter and sugar. Beat in egg, oats, and apple
butter. Combine dry ingredients; gradually add to creamed mixture along
with the milk; beat until blended. Stir in nuts and raisins. Chill well.
drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350
degrees for 15 minutes. NOTE: Freeze baked cookies in tins or freezer bags
for the months ahead.
From
Yields
30 Servings
Posted in Cookies
