Posts filed under 'Cookies'
These are the best sugar cookies ever (assuming you like soft, chewy ones, that is). Originated in my recipe book as a Valentine’s Day confection, but perfect for any season that calls for cutouts.
Ingredients:
2/3 c. shortening
3/4 c. granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
2 c. flour
4 tsp. milk
1 egg
Directions:
- Thoroughly cream sugar and shortening
- Add egg
- Beat until mixture is light and fluffy
- Add vanilla and mix thoroughly
- Stir dry ingredients, together with milk, and add to creamed mixture
- Mix well
- Divide dough in half
- Chill for 1 hour
- Roll out half of dough 1/8″ thick. Keep other half chilled
- Cut and place on greased cookie sheet
- Bake at 375 degrees for 12 minutes
- Allow to cool and ice with buttercream frosting
Makes 2 dozen cookies
January 3rd, 2009
Although these are a Christmas favorite, they also go well on a New Year’s platter!
Ingredients:
1½ c. butter
1 c. granulated sugar
1 egg
2 Tbsp. milk
½ tsp. almond extract
3½ c. all purpose flour
1 tsp. baking powder
Directions:
*Note: You need a cookie press for these cookies.*
- Preheat oven to 375°.
- Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well.
- Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill.
- Place dough into cookie press and press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until lightly browned around the edges.
- Remove cookies from sheet; cool on rack.
Makes 7-8 dozen cookies.
December 30th, 2008
These cookies aren’t just for the holidays - chocolate and peanut butter go together all year round 
Ingredients:
48 Hershey Kisses
½ c. shortening
¾ c. creamy peanut butter
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla extract
1½ c. all purpose flour
1 tsp baking soda
½ tsp. salt
Granulated sugar (in which to roll cookies)
Directions:
- Preheat oven to 375° and unwrap chocolates.
- Beat shortening and peanut butter in a large bowl until well blended.
- Add 1/3 c. granulated sugar and brown sugar; beat until fluffy. Add egg, milk, and vanilla; beat well.
- Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar, place on ungreased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
- Immediately press a chocolate into the center of each cookie; cookie will crack around the edges.
- Remove quickly from cookie sheet to wire rack. Cool completely.
Yields about 4 dozen cookies.
December 30th, 2008
Very similar recipe to the Swedish Tea Cookies, but this one’s a tad “heavier”. Still sure to be a Christmas treat that everyone will want more of!
Ingredients:
1 cup butter
1/3 cup heavy cream
2 cups all-purpose flour
1/3 cup granulated sugar for decoration
1/4 cup butter, softened
3/4 cup sifted confectioners’ sugar
1 egg yolk
1 teaspoon vanilla extract
Directions:
- Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well. Chill 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough 1/8 inch thick on lightly floured board. Cut into 1 1/2 inch rounds. Transfer to waxed paper heavily sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4 places with fork. Bake 7 to 9 minutes or until slightly puffed. Put two cooled cookies together with filling.
- To Make Filling: Blend 1/4 cup soft butter, 3/4 cup sifted confectioners’ sugar, 1 egg yolk, and 1 tsp. vanilla. If desired, tint with food coloring.
December 15th, 2008
Not to be confused with Russian Tea Cakes, these fluffy, cream-filled wafers are sure to be a favorite around the Christmas cookie tray.
Ingredients:
1 cup butter
2 cups all-purpose flour
1/3 cup light cream
1/3 cup granulated sugar for decoration
1/2 cup butter
1 1/4 cups confectioners’ sugar
3 tablespoons evaporated milk
1 teaspoon vanilla extract
Directions:
- Preheat oven to 375°.
- Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
- Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
- Bake at 375° for 8 to 10 minutes. Let cookies cool before frosting.
- To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
- To make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners’ sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners’ sugar amounts to get buttercream to a good spreading consistency.
Put the extras into the freezer for safe-keeping; they also taste great “frozen,” too. Same cookies as the Christmas Cream Wafers, but with a slightly different recipe.
December 15th, 2008
One cup of (just about) every ingredient makes this recipe an easy one to remember!
Ingredients:
1 c white sugar
1 c brown sugar
1 c oil
1 c margarine (or butter)
1 c coconut
1 c chopped nuts
1 c oatmeal
1 c Rice Krispies
1 egg
___
1 tsp soda
1 tsp cream of tartar
3½ c flour
1 tsp vanilla
Directions:
- Mix wet ingredients until fluffy.
- Add dry ingredients.
- Place 1-inch balls on cookie sheet, flatten with sugared glass (sugar the bottom of a drinking glass and press into balls to flatten).
- Bake at 350° for ~10 minutes or until golden.
December 10th, 2008
With the holidays well under way, there can NEVER be too many cookie recipes from which to choose!
Ingredients:
2 sticks butter (or margarine)
2 small packages cream cheese
2 c sugar
2 c flour
1 package (2½ oz) walnuts, finely chopped
*optional* 1 tsp vanilla
Directions:
- Mix all ingredients together.
- Place onto cookie sheet and bake at 350° for ~13 minutes.
December 10th, 2008
Whether you love PB & J sandwiches or just love cookies, you’ll go crazy for this peanut butter and jelly cookie recipe!
Ingredients:
1½ c flour
½ c sugar
½ tsp baking soda
¼ tsp salt
¼ c honey
¼ c softened butter
¾ c creamy peanut butter
1 TBLS milk
jelly/jam
Directions:
- Combine flour, sugar, soda and salt.
- Add peanut butter, softened butter; mix until crumbly.
- Stir in honey and milk.
- Shape into 1-inch balls on ungreased cookie dish.
- Press thumb into center of balls, add a dollop of jelly.
- Bake at 375° for 8-10 minutes or until golden brown.
December 10th, 2008
The holidays have officially started - someone brought Russian Tea Cakes into work!
I’ve never made them before, but this looks like a GREAT recipe with which to start:
Ingredients:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 cup chopped walnuts (almonds, pistacchios, or nut of choice)
1/3 cup confectioners’ sugar for decoration
To Prepare:
Preheat oven to 350 degrees F (175 degrees C)
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts.
Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When the cookies have cooled but are still warm, roll in remaining confectioners’ sugar. Can roll a second time for a thicker coating.
November 25th, 2008