Food recipes
Jolly Old Nob Cookies Recipe
Jolly Old Nob Cookies Recipe Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, granulated salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, groun...
Jolly Old Nob Cookies Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine flour, oats, sugar, salt, baking powder, and cinnamon in the bowl of a food processor fitted with a blade attachment.
Pulse 15 to 20 times, until the oats are coarsely ground.
Add butter and pulse another 8 to 10 times, until large pieces are no longer visible.
Add milk and pulse until a sticky dough forms, about 12 to 15 more times.
Shape dough into a flat disk, cover in plastic wrap, and refrigerate until firm, at least 1 hour.
Heat oven to 375 degrees F and arrange a rack in the middle.
Place dough on a lightly floured work surface and roll out to 1/4-inch thickness.
Cut dough into 3-inch round cookies and place on baking sheet.
Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
Bake cookies until edges are golden brown and centers are no longer soft, about 15 to 20 minutes.
Remove to a wire rack and cool completely.
Repeat with remaining dough.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Combine flour, oats, sugar, salt, baking powder, and cinnamon in the bowl of a food processor fitted with a blade attachment.
Pulse 15 to 20 times, until the oats are coarsely ground.
Add butter and pulse another 8 to 10 times, until large pieces are no longer visible.
Add milk and pulse until a sticky dough forms, about 12 to 15 more times.
Shape dough into a flat disk, cover in plastic wrap, and refrigerate until firm, at least 1 hour.
Heat oven to 375 degrees F and arrange a rack in the middle.
Place dough on a lightly floured work surface and roll out to 1/4-inch thickness.
Cut dough into 3-inch round cookies and place on baking sheet.
Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
Bake cookies until edges are golden brown and centers are no longer soft, about 15 to 20 minutes.
Remove to a wire rack and cool completely.
Repeat with remaining dough.