Posted on 16 September 2007. Tags: Karen Mintzias Yields, Powdered Sugar Cookies
Ingrients & Directions
1/2 c Butter or margarine 1 1/4 c All-purpose flour
1 c C and H Powdered Sugar 1/2 ts Baking soda
— unsifted 1/2 ts Salt
1 Egg 6 oz Chocolate pieces
1 ts Vanilla 1/2 c Chopped walnuts
Beat together butter and sugar until smooth. Add egg and vanilla;
beat well. Combine flour, baking soda and salt. Mix into creamed
mixture. Fold in chocolate pieces and nuts. Drop by teaspoonfuls on
greased cookie sheet. Bake in 375-degree oven 10-12 minutes. Cool
on rack.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Yields
48 cookies
Posted in Cookies
Posted on 15 September 2007. Tags: Karen Mintzias Yields, Salt Cream
Ingrients & Directions
1 c C and H Brown Sugar; packed 1 ts Baking powder
3/4 c Butter or margarine 1/2 ts Baking soda
1 Egg 1 ts Cinnamon
1 tb Water 1/4 ts Nutmeg
1 1/2 c All-purpose flour 1/4 ts Salt
Cream together sugar, butter, egg, and water. Combine flour, baking
powder, soda, spices, and salt. Stir into creamed mixture. Blend in
oats, apple, and raisins. Drop by teaspoonfuls, 2 inches apart, on
greased cookie sheet. Bake in 375 degree oven 15 minutes. Cool on
rack.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
48 cookies
Posted in Cookies
Posted on 14 September 2007. Tags: Karen Mintzias Yields, Salt Spread
Ingrients & Directions
2 c Quick oats 2 Eggs
2/3 c Shredded coconut 1 1/2 ts Vanilla
1 c C and H Brown Sugar; packed 1 1/2 c All-purpose flour
1/2 c Butter or margarine 1 ts Baking soda
1/2 c Shortening 1 ts Salt
Spread oats and coconut in a shallow pan. Toast, shaking
occasionally, in a 250 degree oven about 15 minutes or until lightly
browned. Cool. Cream together sugar, butter, and shortening. Beat
in eggs, one at a time. Stir in vanilla, then oats and coconut.
Combine flour, soda and salt, and mix into batter. Mix well. Form
into rolls about 1-1/2 inches in diameter on waxed paper. Seal and
refrigerate 4 hours or overnight. Slice 1/4-inch thick; place on
greased cookie sheet. Bake in 400 degree oven 8 minutes. Cool on
rack. Makes about 6 dozen cookies.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
72 cookies
Posted in Cookies
Posted on 10 September 2007. Tags: Bar Cookies, Karen Mintzias Yields
Ingrients & Directions
1 Egg; unbeaten 1/4 ts Salt
2/3 c C and H Granulated Sugar 2/3 c Seedless raisins
1/3 c Butter; melted 2 tb C and H Granulated Sugar
1 ts Vanilla – mixed with…
1 c All-purpose flour 1/2 ts Cinnamon
1/2 ts Baking powder
Beat egg; gradually beating in sugar. Stir in melted butter and
vanilla. Sift together and add the flour, baking powder and salt; mix
well. Add raisins. Spread in greased 9-inch square pan. Sprinkle
top with sugar-cinnamon mixture. Bake in 350 degree oven about 20
minutes, or until done. (Don’t overbake.) Leave in pan. Cut into
24 bars.
Reprinted with permission from: Bar Cookies from the C and H Sugar
Kitchen by Jean Porter Electronic format by Karen Mintzias
Yields
24 bars
Posted in Cookies
Posted on 09 September 2007. Tags: Karen Mintzias Yields, Powdered Sugar Cookies, Vanilla Pecan
Ingrients & Directions
1 c Butter or margarine 1/8 ts Salt
2 c C and H Powdered Sugar 1/2 ts Nutmeg
— unsifted 1 Egg yolk
1 Egg 1 tb Water
1/2 ts Vanilla Pecan halves
2 c All-purpose flour
Cream together butter and sugar until light and fluffy. Beat in egg
and vanilla. Combine flour, salt and nutmeg. Add to creamed
mixture. Mix well. Shape into small balls. Place on greased cookie
sheet. Mix egg yolk and water. Brush each cookie with egg mixture.
Lightly press pecan half on top of cookie. Bake in 350-degree oven
12 to 15 minutes.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Yields
60 cookies
Posted in Cookies
Posted on 08 September 2007. Tags: Karen Mintzias Yields, Powdered Sugar Cookies
Ingrients & Directions
1/2 c Butter or margarine 1 c All-purpose flour
1 c C and H Powdered Sugar 1 ts Baking powder
— unsifted 1/4 ts Salt
1 Egg 2 c Sugar coated cereal flakes
1 ts Lemon juice — (crushed)
1 tb Grated lemon rind
Beat together butter and sugar until creamy and smooth. Beat in egg,
lemon juice and rind. (The mixture may look curdled.) Stir in
flour, baking powder and salt. Place crushed flakes in a plate
(should be about 1-1/4 cups). Drop cookie batter by teaspoonfuls on
crushed flakes and toss to coat. Place on ungreased cookie sheet.
Bake in 350 degree oven 15 minutes. Cool on rack.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Yields
30 cookies
Posted in Cookies
Posted on 07 September 2007. Tags: Egg Soften, Karen Mintzias Yields, Powdered Sugar Cookies
Ingrients & Directions
1 c Butter or margarine 1 ts Vanilla
1 1/2 c C and H Powdered Sugar 2 1/4 c All-purpose flour
— unsifted 1 ts Baking powder
1 Egg
Soften butter and beat until creamy. Beat in sugar until smooth.
Add egg and vanilla; mix well. Stir in flour and baking powder until
thoroughly mixed. Chill 2 to 3 hours. Roll dough thin on floured
board. Cut into desired shapes. Bake on ungreased cookie sheet in
375-degree oven 8 to 10 minutes. To frost: Beat one egg white until
foamy. Beat in 1/2 cup unsifted C and H Powdered Sugar. Tint with
food coloring. Paint cookie with frosting BEFORE baking. Makes
4-dozen cut-out cookies.
Reprinted with permission from: Powdered Sugar Cookies from the C and
H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias
Yields
48 cookies
Posted in Cookies
Posted on 06 September 2007. Tags: Karen Mintzias Yields, Salt Gradually
Ingrients & Directions
1 1/2 c C and H Granulated Sugar 1 ts Vanilla
1 c Shortening 1/2 ts Lemon extract
– (part butter for flavor) 3 c All-purpose flour
2 Eggs; unbeaten 1/2 ts Soda
3 tb Sweet or sour cream 1/2 ts Salt
Gradually add sugar to shortening, creaming until fluffy. Beat in
eggs, one at a time. Add cream and flavoring. Combine flour, soda,
and salt. Add to creamed mixture, mix well. Chill. Roll out small
amounts at a time, very thin, on lightly floured board or canvas.
Cut with various shaped cookie cutters. Place on ungreased cookie
sheet. Sprinkle with additional granulated or colored sugar. Bake
in 400 degree oven 6 to 9 minutes, until golden. Makes 6 dozen
medium-sized cookies.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
72 cookies
Posted in Cookies
Posted on 05 September 2007. Tags: Karen Mintzias Yields
Ingrients & Directions
1 c C and H Granulated Sugar 1 1/2 c All-purpose flour
1 c Shortening 1/2 ts Salt
1 Egg 2 c Flaked coconut
1 ts Almond extract
Cream together sugar, shortening, egg and almond extract. Add flour
and salt and mix well. Fold in coconut. Shape into one-inch balls.
Place on ungreased cookie sheet. Flatten with fork. Bake in 325
degree oven 15 to 18 minutes until slightly golden around edges.
Makes about 5 dozen.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
60 cookies
Posted in Cookies
Posted on 04 September 2007. Tags: Karen Mintzias Yields
Ingrients & Directions
1/2 c Butter or margarine 3 1/4 c All-purpose flour
3 oz Cream cheese 3 ts Baking powder
1 1/2 c C and H Powdered Sugar 1/2 ts Salt
4 Eggs 2 ts Anise seeds
Cream together butter and cream cheese. Add sugar and beat until well
blended. Add eggs, one at a time, beating well after each addition.
(Mixture might look curdled.) Add remaining ingredients; mix well.
Chill dough 3 hours. Divide soft dough in half. On a 17 by 14 inch
cookie sheet, form each half of dough into a roll 1-1/2 inches wide
and the length of the cookie sheet. Bake in 350 degree oven 30 to 35
minutes. Remove from oven and cut rolls into 3/4 inch slices. Place
on cookie sheets, cut side down, return to oven and bake 10 minutes
or until toasted and crisp. Makes about 48 slices.
Reprinted with permission from _From our Private Collection_ From the
C and H Sugar Kitchen Electronic format by Karen Mintzias
Yields
48 slices
Posted in Cookies
