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Sugar Cookies

Sugar Cookies

Sugar Cookies

Now what could be more from your heart but homemade Valentine’s Sugar Cookies for your sweetheart. Well truth be told I have never made sugar cookies before and was nervous about finding an fail-proof recipe as I not a confident baker. So I decided to make them for Mark on Valentine’s Day, also for him to take along on his fly fishing trip and for the women at work. This recipe is easy and oh so good. Found it in a very old Betty Crocker’s cookbook.

Ingredients:  Makes 3 1/2 to 4 dozen cookies

  • 1 1/2 cups sifted powdered sugar
  • 1 cup salted butter, softened
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 cups sifted flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar

Cream together the powdered sugar and butter, then mix in the egg and vanilla. Sift the flour, baking soda and cream of tartar together and stir into the creamy mixture. Wrap the dough in plastic wrap and refrigerate 1 to 2 hours.

Preheat your oven to 375 and line your cookie sheets with parchment paper.

Working with a third of the dough at a time, roll out on a generously floured surface with a floured rolling-pin to about 1/4″ thickness. Use a lightly floured cookie cutter to cut out your cookies and place on your lined baking sheet. Bake 7 1/2 to 8 1/2 minutes, until lightly golden. Let rest about 4 minutes on the cookie sheet before transferring them to a wire rack to cool.

Valentine's DaySugar Cookies

Valentine’s Day
Sugar Cookies

I frosted mine with a version of “Donna Sue’s Amish Frosting”.

Amish Frosting Ingredients:

  • 1 3/4 cups sifted powdered sugar
  • 4 Tb shortening
  • 4 Tb milk
  • 1/8 tsp vanilla
  • 1/8 tsp lemon flavoring

In a medium bowl add all ingredients and mix well using a whisk. If desired add some food coloring. This frosting not only taste wonderful but it’s easy to work with also.

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Posted by on February 14, 2013 in Cookies, Holidays

 

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Jane’s Candy Cookies

Candy Cookies

Candy Cookies

I work with Jane who has wonderful family recipes. This is just one of them.. It seems some people call them no bakes, but their traditional name seems to be “Candy Cookies”. I made them for the first time tonight. Unbelievably easy, no baking and so wonderfully good. Thanks Jane for sharing your family recipe with me.

Ingredients:

  • 2 cups sugar
  • 1 stick unsalted butter
  • 4 Tb unsweetened Cocoa
  • 1/4 tsp salt
  • 1/2DSC_0369 (2) cup milk
  • 2 1/2 cups quick oats
  • 2 heaping Tb peanut butter
  • 1 tsp vanilla
  • 1 1/3 cups salted peanuts (optional)

In a medium saucepan over medium heat combine the sugar, butter, Cocoa, salt and milk. Stir occasionally until the butter melts into the other ingredients. Increase heat to medium high, bring to a boil, and boil for 2 minutes, stirring occasionally. Remove from heat and stir the oats, peanut butter and vanilla. (If you’re adding the peanuts, add them now also) Make sure everything is combined well. Place the mixture on wax paper by the tablespoonful. Let cool thoroughly before serving or storing.

 
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Posted by on December 21, 2012 in Cookies, Holidays

 

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Our Christmas Goodies…

Sorghum Gingerbread Cookies

Sorghum Gingerbread Cookies

Thick & Chewy ChocolateChip Walnut Cookies

Thick & Chewy Chocolate
Chip Walnut Cookies

Peanut Butter & Salted Peanut Cookies

Peanut Butter &
Salted Peanut Cookies

Snickerdoodles

Snickerdoodles

Russian Tea Cakes

Russian Tea Cakes

Christmas is fast approaching. This is the last weekend I have to ensure Mark and I have all of our favorite Christmas Goodies. I have already shipped tins to my Son and Daughter-in-Law and my Niece and her Boyfriend. Both filled with special cookies from my childhood. My Mother, their Grandmother, passed when they were very young so they have no memory of all the goodies she would make during this season. I realized a couple of years ago, although I could pass down family meal recipes, I couldn’t bake well enough to share my childhood memories of this season with them. I am changing that. I want my future grandchildren, great nieces and nephews to count on me to share our family sweets and traditions.

So here they are, the sweets and treats you can expect around our Christmas table. I hope you all will find something you like. …..And to my Son (Jimmy), my Daughter-in-Law (Jessica), my Niece (Ashley) and her Boyfriend (Chris)… I love and miss you all, but watch out, cause I’ll be there next year will bells on. MERRY CHRISTMAS!

This year we’ll be sharing Snickerdoodles, Russian Tea Cakes, Peanut Butter Cookies, Chocolate Chip Cookies and Gingerbread Cookies. (You can find recipes for all of these here on my site under “cookies”) Hopefully once I have mastered the recipes you would also find, Turtles, Candied Walnuts, Peanut Butter Fudge, Divinity and Chocolate Fudge. Maybe next year I be able to post those.

 
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Posted by on December 20, 2012 in Cookies, Desserts, Holidays

 

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Snickerdoodles

Snickerdoodles

Snickerdoodles

One of my favorite Christmas cookies.

Ingredients:  yields about 3 1/2 dozen cookies

  • 1/2 cup shortening
  • 1/2 unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • cinnamon and sugar mixture

DSC_0339 (2)Preheat your oven to 400 and line 2 cookies sheets with parchment paper. In a large bowl using a rubber spatula, mix the shortening, butter, sugar and eggs until completely incorporated. Sift the flour, cream of tartar, baking soda and salt together. Stir the dry ingredients into the egg mixture. Roll into 1 inch balls. Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon and then roll your dough balls in this mixture until fully coated. Place on the parchment paper covered cookie sheets and bake for 8 to 10 minutes.

 
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Posted by on December 19, 2012 in Cookies, Holidays

 

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Russian Teacakes

Russian Teacakes

With the holidays approaching I am starting to make my menus for meals and goodies. These little cookies hold the flavor of the holidays for me. Some people know them as snowballs or mexican wedding cakes. But my mother always called them Russian Teacakes.

Ingredients: Yields about 3 dozen cookies

  • 1 cup salted butter, softened to room temperature
  • 1 1/4 cup powdered sugar, sifted, divided use
  • 1 1/4 tsp vanilla
  • 2 1/4 cups flour, sifted
  • 1/4 tsp salt
  • 3/4 cup walnuts or pecans, finely chopped

Preheat your oven to 400 and line your cookie sheets with parchment paper.

In a large bowl mix the butter, 1/2 cup of the sifted powdered sugar and vanilla thoroughly. In another bowl whisk the sifted flour and salt together, then mix this into the butter mixture. Stir in the nuts, cover and chill in the refrigerator for at least 1 hour. Roll dough into 1″-inch balls and place on the parchment lined cookie sheets. Bake 10 to 12 minutes. Place the remaining sifted powdered sugar in a small deep sided bowl and while the cookies are still warm, roll them in the powdered sugar. Place them on a wire rack to cool slightly, then roll again in the powdered sugar. Return them back on the wire rack to cool completely. Then once cooled roll them in the powdered sugar a final time.

Tip:    I place my wire cooling racks over newspaper to help contain the powdered sugar mess. I also use 3 different cookie sheets. I have found lining the cookie/baking sheets with parchment paper helps ensure a consistent bake.

 
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Posted by on October 4, 2012 in Cookies, Holidays

 

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Fresh Peach Snickerdoodles

Peach Snickerdoodles

Ingredients:  yields about 5 dozen cookies

  • 1/2 cup butter, unsalted, room temperature, cubed
  • 1/2 shortening, room temperature, spoonfuls
  • 1 1/2 cups plus 4 Tb sugar, divided use
  • 2 eggs
  • 3 3/4 cups flour, sifted
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 fresh peaches, peeled, seeded, diced, divided use
  • 4 tsp cinnamon

Preheat oven to 400. Line 3 cookie sheets with parchment paper.

Using a food processor, cream together the butter, shortening, 1 1/2 cups of sugar and the eggs. Add half of the diced peaches and puree until smooth. In a large bowl combine the flour, cream of tartar, baking soda and salt. Stir in the creamed ingredients from the food processor. Fold in the remaining diced peaches. In a smaller bowl combine the remaining 4 tablespoons of sugar and the cinnamon. Drop a rounded tablespoon of cookie batter into the cinnamon/sugar mixture and toss so that the batter is fully coated.(The batter is very moist)  Place on the cookie sheets about 2″ apart and bake for 11 minutes.

Tip: Rather than using the blanching method to remove the skin from the peaches I find that my inexpensive vegetable peeler makes quick and easy work of the skin removal.

 
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Posted by on July 10, 2012 in Cookies

 

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Chocolate Cherries Ole Fashion Drop Cookies

Chocolate Cherries Old Fashion Drop Cookies

I just love chocolate covered cherries and was craving them badly….so the next best thing was to create a recipe that would bring those flavors to me. This is an old fashion drop cookie which is soft and chewy and cake like in texture. But don’t be fooled by its smooth and silky feel, it’s packed with a wonderful flavor of chocolate and cherries.

Ingredients:   yields 3 1/2 to 4 dozen cookies

  • 1/4 cup shortening, softened
  • 1/4 cups salted butter, softened
  • 1 cup sugar
  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups fresh cherries, pitted and diced. (That’s about 3 cups whole)
  • 6oz of chocolate chips

In a large bowl cream together the shortening, butter, sugar and egg. Stir in the buttermilk and vanilla. Sift the flour, baking soda and salt together and stir into the wet ingredients until well blended. Fold in the cherries and chocolate chips, cover and chill in the refrigerator for 1 hour.

Preheat oven to 400 and prepare your cookie sheets by lining them with parchment paper. Drop the cookie batter by tablespoonfuls on the cookie sheets about 2 inches apart. (This is a wet cookie batter.) Bake 11-13 minutes until they are lightly browned and when touched lightly no finger imprint remains. Keep the batter refrigerated between uses.

 
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Posted by on June 26, 2012 in Cookies

 

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