Food recipes
Winkler Sugar Cookies
Winkler Sugar Cookies
Ingredients:
------------
3/4 lb butter
4 1/2 c sugar
5 eggs
5 c flour
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp vanilla
1 tsp lemon extract
1/2 tsp almond extract
Directions:
-------------
Cream butter and sugar in a large mixing bowl.
Add eggs one at a time.
In a separate bowl, combine flour, cream of tartar, salt, baking soda
and nutmeg.
Beat extracts into butter mixture and gradually incorporate flour
mixture, blending thoroughly.
Place dough in greased bowl and refrigerate overnight.
Before baking, preheat oven to 350F.
Roll dough out on floured pastry cloth.
(12 of 13) [12/17/1999 10:55:52 AM]
COLLECTION: Cookies Vol.2 (of 2)
Cut with cookie cutters and bake on greased cookie sheets for 10-15
minutes until golden brown.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
(13 of 13) [12/17/1999 10:55:52 AM]
Christmas Cookies - Almond Bars & Praline Cookies
Christmas Cookies - Almond Bars & Praline
Cookies
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Date: 18 Nov 1993 07:58 EST
Here are two of my family's favorites:
Almond Bars
Crust: 1 cup butter, 2 cups flour, 1/2 cup powdered sugar. Mix well and
pat into even layer in a 9 x 13 pan. Bake crust at 350 degrees for 20 to
25 minutes.
Filling: 8 oz cream cheese, softened, 2 eggs, 1/2 cup sugar, 1 tsp almond
extract. Beat together well and pour over crust while it is still hot.
Bake 15 to 20 minutes (350 degrees). Cool.
Frosting: 1 1/2 cup powdered sugar, 1/4 cup butter, 1 1/2 tablespoon milk,
1 tsp almond extract. Whisk together and spread evenly on baked, cooled
cookies. Cut into bars - makes 24 to 36 bars.
Praline Cookies
1 1/2 cup flour 1 1/2 cup brown sugar
1 1/2 tsp baking powder 1/2 tsp salt
2/3 cup solid shortening 1 tsp valilla
1 egg 1/2 cup chopped pecans
Brown Sugar Glaze:
2 Tablespoons butter 1/4 cup brown sugar
1 1/2 - 2 1/2 Tbsp milk 3/4 cup powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine all ingredients
except pecans and glaze. Blend at medium speed to form s stiff dough.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake 10 to 13 minutes
until deep golden brown. Cool. Top each cookie with 1/2 tsp pecans. In
small saucepan, melt butter, stir in brown sugar and milk. Add powdered
sugar; blend to make a glazing consistency. Drizzle glase over pecans.
Makes about 4 dozen cookies.
amyl
[12/17/1999 10:55:56 AM]
Ginger and Molasses Cookies
Ginger and Molasses Cookies
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 25 Aug 1993 01:26:19 GMT
3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour (if using self-rising flour, omit salt
and reduce soda to 1 tsp.)
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
granulated sugar
Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour
by dipping method or by sifting. Blend all dry ingredients; stir into
molasses mixture. Chill.
Heat oven to 375 F. Roll dough in 1 1/4 inch balls. Dip tops in sugar.
Place balls, sugared side up, 3 inches apart on greased baking sheet. Sprinkle
Each with 2 or 3 drops of water. Bake 10 to 12 minutes, or just until set but
not hard. Makes 4 dozen.
mara
[12/17/1999 10:56:00 AM]
Gingerbread Cookies
Gingerbread Cookies
From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 4 Nov 1993 15:35:01 GMT
Here's my Grandma's recipe for gingerbread men (or should that be
gingerbread people).
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 Tbsp. vinegar
5 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift
together dry ingredients and blend into creamed mixture.
Chill 3 hours.
Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes.
Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.
Cool slightly on cookie sheet and then remove to rack.
Makes about 5 dozen.
Janet Morrissey
"Mostly Harmless"
morrissey@stsci.edu
amyl
[12/17/1999 10:56:04 AM]
Gingerbread Men
Gingerbread Men
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 15 Sep 1993 22:56:35 GMT
Here's my Grandma's recipe for gingerbread men (or should that be
gingerbread people).
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 Tbsp. vinegar
5 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift
together dry ingredients and blend into creamed mixture.
Chill 3 hours.
Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes.
Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.
Cool slightly on cookie sheet and then remove to rack.
Makes about 5 dozen.
amyl
[12/17/1999 10:56:08 AM]
Killer Brownies
Killer Brownies
From: Glorianne_Wong@notes.pw.com
Date: Thu, 11 Nov 93 08:32:26 PST
(Real Name Fudgy Brownies)
3/4 Cup Brown Sugar
1/3 Cup Unsalted Butter
2 Tablespoons Water
1 Cup (6 oz) Chocolate Chips ( I use Mint and it is Wonderful)
1 Teaspoon Vanilla
1 Teaspoon Instant Coffee
2 Eggs, Beaten
3/4 Cup Flour
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
3/4 Cup Chopped Walnuts or Almonds or Pecans
Combine sugar, butter and water in large saucepan. Bring to just a boil and
remove from heat. Add chocolate chips, vanilla and coffee. Stir until
chocolate melts. Beat in eggs. In a large bowl, sift flour, salt, and
baking soda. Add chocolate mix to the flour mixture. Add nuts (if you wish)
and stir till blended. Pour into greased 8 inch square pan and bake at 325
for 55 minutes. Should look slightly underbaked. Makes 9 brownies (more or
less).
Hint - I double the recipe and use a 9 x 13 pan and it is wonderful.
(Cafe Beaujolais Cookbook)
amyl
[12/17/1999 10:56:12 AM]
Lebkuchen
Lebkuchen
From: jenny@utopia.resntl.bhp.com.au (Jenny Hopkins)
Date: Mon, 15 Nov 1993 00:34:12 +0000 (GMT)
60g (2 oz) butter
2/3 cup golden syrup
1 3/4 cups plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cocoa
1 tablespoon milk
30g (1 oz) mixed peel
2 tablespoons plain flour, extra
raspberry jam
125g (4 oz) dark chocolate
Melt butter over low heat in medium-sized saucepan, add golden syrup,
bring to boil, remove from heat; stand ten minutes. Add sifted dry
ingredients, milk and finely chopped peel, stir with a wooden spoon
until smooth, cover, stand at room temperature for 1 1/2 hours. Mixture
will become thicker.
Turn the mixture onto surface which has been dusted with extra flour.
Knead lightly, working in only enough of this flour until the mixture
loses its stickiness.
Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped
or any other cutter, about 5cm (2 in) diameter. Place on lightly greased
oven trays.
Using the end of a wooden spoon, gently push indentation into centre of
biscuit; don't push right through. Fill with about 1/2 teaspoon of jam.
Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays
until completely cold.
Melt chocolate in top of double saucepan over simmering water. Spoon
on to saucer for easier handling. Dip bases of biscuits into chocolate;
smooth excess chocolate off with a knife. Place jam-side down on foil
lined trays, refrigerate until chocolate is firm.
(1 of 2) [12/17/1999 10:56:13 AM]
Lebkuchen
Makes about 40. (Source: The Big Book of Beautiful Biscuits)
amyl
(2 of 2) [12/17/1999 10:56:13 AM]
Lemon Bar Cookies
Lemon Bar Cookies
From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU
Date: Sat, 02 Oct 93 14:27:28 PDT
Crust: 1 c. soft butter
1/2 c. powdered sugar
2 c. flour
dash of salt
Combine ingredients and mix well. Press mixture in 9 x 13-
inch greased pan. Bake at 350 F for 15 minutes or until
lightly browned.
Filling: 4 eggs, beaten
1/4 c. flour
2 c. granulated sugar
6 T. lemon juice (FRESH!!)
grated rind of 2 lemons
Combine flour and sugar; mix in beaten eggs, lemon juice and
rind. Pour onto slightly cooled crust. Bake at 350 F for 25
minutes or until filling is set. Cool and sprinkle with
powdered sugar.
amyl
[12/17/1999 10:56:17 AM]
Lunchbox Cookies
Lunchbox Cookies
From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Date: Wed, 27 Oct 1993 19:22:33 GMT
Ingredients (stick to one set of measurements):
75g 3 oz 6 tbsp butter
65g 2 1/2 oz 1/3 cup dark brown sugar
100g 4 oz 1/2 cup caster (granulated) sugar
1tsp 1tsp 1tsp vanilla essence (extract)
1 1 1 egg
175g 6 oz 1 1/2 cups plain (all purpose) flour
1/2 tsp 1/2 tsp 1/2 tsp baking powder
1/2 tsp 1/2 tsp 1/2 tsp bicarbonate of (baking) soda
1/2 tsp 1/2 tsp 1/2 tsp salt
1/2 tsp 1/2 tsp 1/2 tsp ground ginger
1/2 tsp 1/2 tsp 1/2 tsp ground cinnamon
175g 6 oz 2 cups rolled oats
50g 2 oz 2 1/2 tbsp marmalade
100g 4 oz 2/3 cup raisins
Method:
Cream the butter with the sugars until light and fluffy. Beat in the
vanilla and egg. Sift the flour with the baking powder, soda, salt
and spices and fold into the creamed mixture with the oats, marmalade
and raisins. Drop in teaspoon onto greased baking sheets.
Bake in a preheated moderately hot oven (190C/375F/GM5) for about
15 mins.
Makes about 36.
amyl
[12/17/1999 10:56:18 AM]
Oatmeal Cranberry Cookies
Oatmeal Cranberry Cookies
From: swelch@nas.nasa.gov (Shaun M. Welch)
Date: Wed, 22 Sep 1993 22:04:42 GMT
From Martha Stewart's "Living" Magazine.
1/2 lb unsalted butter (2 sticks)
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk.
In a separate bowl, combine oats, flour, baking soda, cinnamon, salt.
Add dry ingredients to butter mixture and stir until combined.
Stir in cranberries.
Divide dough in half, roll into a log about 1 1/2
inches in diameter. Refrigerate until firm.
Heat oven to 350, slice logs into cookies, bake
on parchment lined cookie sheets leaving 1 1/2
inches between cookies.
Bake for 12 to 14 minutes or until golden brown.
Cool on a wire rack.
amyl
[12/17/1999 10:56:29 AM]
Orange-Ginger Cookies
Orange-Ginger Cookies
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Mon, 20 Mar 1995 08:09:29 GMT
1 cup butter
2/3 cup sugar
1 egg yolk
1 tablespoon grated orange peel
1 1/2 teaspoons ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups flour
Combine butter, sugar, egg yolk, orange peel, ginger, vanilla and salt,
mix well. Stir in flour to form a dough. Fill cookie press with dough.
Press into desired shapes on ungreased cookie sheets; decorate as desired.
Bake in a preheated 400F oven for 10 minutes, until set but not brown.
Makes about 5 dozen.
amyl
[12/17/1999 10:56:33 AM]
Peanut Blossoms
Peanut Blossoms
From: smorris@stat.ufl.edu (Stephanie Morris)
Date: 10 Aug 93 14:09:40
Recipe for Peanut Blossoms from "Award Winning Recipes" Cookbook
(makes about 4 dozen cookies)
1 3/4 cups All Purpose or Unbleached Flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla extract
1 egg
Granulated sugar
48 Hershey Kisses, unwrapped
Preheat oven to 375 degrees Farhenheit. Combine the flour, the 1/2
cup granulated sugar, the brown sugar, baking soda, salt, shortening,
peanut butter, milk, vanilla, and egg in a large bowl at a low speed
until a stiff dough forms. Shape into 1-inch balls; roll each ball
in granulated sugar. Place the balls 2 inches apart on ungreased
cookie sheets. Bake for 10 to 12 minutes or until golden brown.
Remove the cookie sheets from the oven and immediately top each cookie
with a chocolate kiss, pressing down firmly so the cookie cracks
around the edge. Remove the cookies to wire racks to cool.
mara
[12/17/1999 10:56:37 AM]
Peanut Butter Cookies
Peanut Butter Cookies
From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 15 Jul 1993 16:58:07 GMT
1/2 cup shortening (I use half butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy.
Agg egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed
mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly
greased cookie sheets.
Flatten with fork making criss-cross pattern, or use cookie stamps.
Bake at 375F for about 10 minutes.
(makes about 3 dozen)
mara
[12/17/1999 10:56:41 AM]
Peanut Butter Kisses
Peanut Butter Kisses
From: morrissey@stsci.edu (Mostly Harmless)
Date: Fri, 27 Aug 1993 02:12:20 GMT
1 3/4 cup flour 1/2 cup shortening
1 tsp. baking soda 1/2 cup peanut butter
1/2 tsp. salt 1 egg
1/2 cup sugar 1 tsp vanilla
1/2 cup firm packed brown sugar 2 Tbsp. milk
chocolate kisses
Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla.
Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes.
Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie
cracks around the edges.
Carefully remove to rack to cool.
mara
[12/17/1999 10:56:45 AM]
Persimmon Cookies
Persimmon Cookies
From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU
Date: Sat, 02 Oct 93 14:28:15 PDT
1 c. sugar
1/2 c. shortening (butter or margarine work too)
1 egg
1 c. persimmon pulp mixed with 1 t. baking soda
1/2 t. each cinnamon, nutmeg, and allspice
1 c. chopped dates or raisins
1 c. chopped nuts (walnuts are good)
1-3/4 to 2 c. flour (depending on how soft you want the
cookies)
1 t. baking powder
1/2 t. salt
Cream shortening and sugar; add egg and mix well. Add
persimmon pulp (it will be gelatinous with the soda mixed in)
and dry ingredients. Fold together. Add dates and nuts
last. Drop onto greased cookie sheet from spoon.
Bake at 350 F for about 10 to 12 minutes--til they are as you
like them. Cool (ha!) and enjoy!!
amyl
[12/17/1999 10:56:48 AM]
Shortbread : COLLECTION
Shortbread : COLLECTION
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Thu, 11 Nov 1993 11:00:00 +0100
I like Scotland ! Here two special shortbread recipes.
For the first one, it's a nice story about the origin
of these curiously-named shortbread biscuits:
- some say the name was derived from the french "petites gatelles",
meaning little cakes
- others that its origin lies in the shape of the biscuit which is a
replica of the Elizabethan full gored skirt
- third possibility: it was the clever invention of a cook after
years of broken tips to triangular shaped biscuits :-)
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Petticoat tails
Categories: Cookies
Servings: 1
350 g Plain flour (12 oz)
170 g Butter (6 oz)
50 g Granulated sugar (2 oz)
4 tb Milk
Sift the flour into a bowl and stir in the sugar. Gently heat the butter
and milk together and as soon as the butter has melted stir the liquid
into the flour to make a soft but not sticky dough.
Turn it onto a floured surface and kneat it lightly. Divide the dough in
half then roll the halves out directly onto a baking tray into 9-inch
rounds using a large plate as a guide. Flute the edges.
Cut out a 2-inch circle from the centre but leave it in place. Divide the
outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until
golden brown and crisp.
From: Janet Warren, A feast of Scotland, 1990,
MMMMM
Now the other one:
(1 of 3) [12/17/1999 10:56:49 AM]
Shortbread : COLLECTION
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate toffee shortbread (Millionaire's shortbread !!)
Categories: Cookies
Servings: 1
MMMMM----------------------------SHORTBREAD---------------------------------
175 g Butter (6 oz)
175 g Granulated sugar (6 oz)
225 g Plain flour (8 oz)
60 g Cornflour (cornstarch) (2oz)
1 ts Baking powder
MMMMM-----------------------------CARAMEL----------------------------------
175 g Granulated sugar (6 oz)
175 g Butter (6 oz)
450 g Condensed milk (15 oz)
1 tb Syrup
Few drops of vanilla extract
MMMMM----------------------------TO FINISH---------------------------------
175 g Dark plain (semisweet)
-- chocolate
a) Shortbread
Cream together the butter and sugar, beating very well. Sift together the
flour, cornflour and baking powder and beat into the butter and sugar.
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF)
for 20 minutes (or until golden brown). Take the tin out of the oven and
set aside to cool for 10 minutes while you make the caramel.
b) Caramel
Put all the ingredients for the caramel - except the vanilla - into a
saucepan. Over a moderate heat, stir until the butter has melted and the
sugar dissolved completely. Then bring the mixture to the boil and boil
for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for
2-3 minutes to cool it slightly. Then pour it over the shortbread.
Leave to cool completely.
To finish, melt the chocolate over hot water (no overheat !!) and pour it
over the caramel layer.
(2 of 3) [12/17/1999 10:56:49 AM]
Shortbread : COLLECTION
When it is cool, mark into squares with a sharp knife (makes 12 - 16).
Store in airtight container.
From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990,
amyl
(3 of 3) [12/17/1999 10:56:49 AM]
Snickerdoodles
Snickerdoodles
From: akhurshe@pearl.tufts.edu
Date: Sat, 25 Sep 1993 17:33:28 GMT
I noticed someone requested snickerdoodles, so i'll post 'em again:
1 cup shortening
1 1/2 cups sugar
2 eggs
mix these first three ingredients thoroughly
sift together:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
stir the two mixtures together. roll into balls the size of walnuts. dip
into a mixture of equal parts sugar and cinnamon. place two inches apart
on a lightly greased baking sheet. bake until lightly browned but still
soft (8 - 10 minutes) at 400 degrees.
makes 3 dozen cookies
amyl
[12/17/1999 10:56:53 AM]
Sugar and Spice Cut Out Cookies
Sugar and Spice Cut Out Cookies
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Tue, 12 Oct 1993 20:19:11 GMT
These cookies are pretty easy to make and don't take much time
to cook. They are perfect for decorating at holiday time
or just plain all year round.
This recipe makes *LOTS* of cookies. There are two steps to
the process. First, make a basic cookie mix. This
will keep for a long time in the refrigerator. The cookies
are made by taking 4cups of the mix at a time and adding
spices and eggs.
This recipe came off the side of a Domino sugar bag. When I was
a child, Mom always used to to make these cutout cookies before
Christmas and then we would frost them with my Grandmothers.
- Steve
(cookie mix) Dry ingredients
Full Batch Half Batch
----------------------------------------------
| |
All Purpose Flour | 10 cups | 5 cups
-------------------------------------------------
Granulated Sugar | 7.5 cups | 3.75 cups
-------------------------------------------------
Baking Powder | 4 Tbs | 2Tbs
-------------------------------------------------
Salt | 4.5 tsp | 2.25 tsp
-------------------------------------------------
Shortening, | | 1.5 cups
Margarine, or | 3.5 cups | plus
Butter | | 2Tbs
-------------------------------------------------
Yield: | 21 cups | about 10 cups
(1 of 3) [12/17/1999 10:56:54 AM]
Sugar and Spice Cut Out Cookies
- Don't use unbleached, cake, or self-rising flour
- If you choose margarine, don't use whipped or
soft type
- If you choose butter, use regular salted butter only
- Have all ingredients at room temp.
1. Mix flour, sugar, salt, and baking powder together
until well blended.
2. Add margarine, butter, or shortening. Use hands
and work into dry ingredients until mixture resembles
coarse cornmeal.
(I usually use a pastry knife to blend the butter)
3. Store in air tight container in refrigerator until
ready to use.
4. To use have it at room temp.
Cookies
4 cups of cookie mix above
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 TBS white vinegar
1 large egg beaten
Blend mix, spices, vinegar, and egg together thoroughly.
If too soft to roll out, shape on wax paper into an oval
about 1/2 inch thick. Slip into plastic bag, close tightly,
and chill for an hour. (If chilled longer, remove from
refrigerator 1/2 hour before rolling.) Roll 1/2 of the dough
at a time. Roll dough out 1/8 of an inch thick. Cut
desired shapes and transfer to greased baking sheets. Bake
at 375 for about 6 minutes. Do NOT brown. Cool one minute
and then remove to rack. Store airtight.
(2 of 3) [12/17/1999 10:56:54 AM]
Sugar and Spice Cut Out Cookies
Eat plain or decorate with frosting, candies, sprinkles, etc.
Yield: 80-100 cookies depending on cutter size.
index
(3 of 3) [12/17/1999 10:56:54 AM]
Turtle Brownies
Turtle Brownies
From: cynthia@tv.wkar.msu.edu (Cynthia Hill-Swanson)
Date: Mon, 20 Sep 1993 15:49:10 GMT
I thought that I had lost this recipe forever but, recently found it in a
book loaned to me by a co-worker. There was a girl in my dorm in college
whose grandmother used to bake these occasionally and boy were they good.
I've made them also. I warn you -- these brownies a very, very rich.
They're great on cold winter days -- or any day!
1 box German chocolate cake mix
2/3 cup evaporated milk, divided
1 6-ounce package semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts
1 bag caramels
3/4 cup melted butter
Combine dry cake mix with 1/3 cup evaporated milk. Press half of mixture
into greased 9x13-inch pan. Bake at 350 degrees for 5 minutes. Unwrap
caramels and melt with remaining 1/3 evaporated milk. Sprinkle chocolate
chips over partially-baked brownie base. (You don't have to let this
partially-baked brownie base cool befor adding chocolate chips.) Sprinkle
on walnuts. Pour caramel mixture over top. Pat reserved cake mixture into
flat pieces with your hands. Lay randomly on top of caramel. Bake at 350
degrees 20-25 minutes. Let cool, cut and enjoy!
amyl
[12/17/1999 10:56:55 AM]
Willow's Sour Cherry Bars
Willow's Sour Cherry Bars
From: Kathleen Williams
Date: Tue, 13 Jul 93 09:51:50 PDT
[This recipe comes from a local caterer in the Wenatchee area.]
CRUST: 1 1/2 c. flour
1/2 c. cold butter
5 Tb. powdered sugar
Mix together well, either in a food processor or by cutting
in by hand. Don't get the crust mixture too warm or it will
be sticky and hard to handle. Pat into a 9 x 13-inch pan.
Bake for 15 minutes at 350 F.
FILLING: 3 eggs
1 c. sugar
1 c. brown sugar
1 t. baking powder
1/2 c. flour
If using a food processor pour into work bowl and process
until well mixed. Then add 3 cups pitted sour cherries and
chop up by bursts of the on/off switch. Don't chop too
finely or the fruit will lose its identity. If using a mixer
or by hand, mix the ingredients except fruit. Chop the fruit
and add to mixture.
Pour over the partially baked crust and bake for another 45
minutes.
Variations: Rhubarb, apricots, peaches, plums, etc. are all
equally delightful. If using berries, be careful to leave
fruit intact.
mara
[12/17/1999 10:56:59 AM]
Ingredients:
------------
3/4 lb butter
4 1/2 c sugar
5 eggs
5 c flour
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1 tsp vanilla
1 tsp lemon extract
1/2 tsp almond extract
Directions:
-------------
Cream butter and sugar in a large mixing bowl.
Add eggs one at a time.
In a separate bowl, combine flour, cream of tartar, salt, baking soda
and nutmeg.
Beat extracts into butter mixture and gradually incorporate flour
mixture, blending thoroughly.
Place dough in greased bowl and refrigerate overnight.
Before baking, preheat oven to 350F.
Roll dough out on floured pastry cloth.
(12 of 13) [12/17/1999 10:55:52 AM]
COLLECTION: Cookies Vol.2 (of 2)
Cut with cookie cutters and bake on greased cookie sheets for 10-15
minutes until golden brown.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
(13 of 13) [12/17/1999 10:55:52 AM]
Christmas Cookies - Almond Bars & Praline Cookies
Christmas Cookies - Almond Bars & Praline
Cookies
From: prkenne@lims01.lerc.nasa.gov (CAROL SHARP)
Date: 18 Nov 1993 07:58 EST
Here are two of my family's favorites:
Almond Bars
Crust: 1 cup butter, 2 cups flour, 1/2 cup powdered sugar. Mix well and
pat into even layer in a 9 x 13 pan. Bake crust at 350 degrees for 20 to
25 minutes.
Filling: 8 oz cream cheese, softened, 2 eggs, 1/2 cup sugar, 1 tsp almond
extract. Beat together well and pour over crust while it is still hot.
Bake 15 to 20 minutes (350 degrees). Cool.
Frosting: 1 1/2 cup powdered sugar, 1/4 cup butter, 1 1/2 tablespoon milk,
1 tsp almond extract. Whisk together and spread evenly on baked, cooled
cookies. Cut into bars - makes 24 to 36 bars.
Praline Cookies
1 1/2 cup flour 1 1/2 cup brown sugar
1 1/2 tsp baking powder 1/2 tsp salt
2/3 cup solid shortening 1 tsp valilla
1 egg 1/2 cup chopped pecans
Brown Sugar Glaze:
2 Tablespoons butter 1/4 cup brown sugar
1 1/2 - 2 1/2 Tbsp milk 3/4 cup powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine all ingredients
except pecans and glaze. Blend at medium speed to form s stiff dough.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake 10 to 13 minutes
until deep golden brown. Cool. Top each cookie with 1/2 tsp pecans. In
small saucepan, melt butter, stir in brown sugar and milk. Add powdered
sugar; blend to make a glazing consistency. Drizzle glase over pecans.
Makes about 4 dozen cookies.
amyl
[12/17/1999 10:55:56 AM]
Ginger and Molasses Cookies
Ginger and Molasses Cookies
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 25 Aug 1993 01:26:19 GMT
3/4 cup soft shortening
1 cup brown sugar (packed)
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour (if using self-rising flour, omit salt
and reduce soda to 1 tsp.)
2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
granulated sugar
Mix shortening, brown sugar, egg, and molasses thoroughly. Measure flour
by dipping method or by sifting. Blend all dry ingredients; stir into
molasses mixture. Chill.
Heat oven to 375 F. Roll dough in 1 1/4 inch balls. Dip tops in sugar.
Place balls, sugared side up, 3 inches apart on greased baking sheet. Sprinkle
Each with 2 or 3 drops of water. Bake 10 to 12 minutes, or just until set but
not hard. Makes 4 dozen.
mara
[12/17/1999 10:56:00 AM]
Gingerbread Cookies
Gingerbread Cookies
From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 4 Nov 1993 15:35:01 GMT
Here's my Grandma's recipe for gingerbread men (or should that be
gingerbread people).
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 Tbsp. vinegar
5 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift
together dry ingredients and blend into creamed mixture.
Chill 3 hours.
Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes.
Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.
Cool slightly on cookie sheet and then remove to rack.
Makes about 5 dozen.
Janet Morrissey
"Mostly Harmless"
morrissey@stsci.edu
amyl
[12/17/1999 10:56:04 AM]
Gingerbread Men
Gingerbread Men
From: morrissey@stsci.edu (Mostly Harmless)
Date: Wed, 15 Sep 1993 22:56:35 GMT
Here's my Grandma's recipe for gingerbread men (or should that be
gingerbread people).
1 cup shortening
1 cup sugar
1 egg
1 cup molasses
2 Tbsp. vinegar
5 cups sifted all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 to 3 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Cream shortening and sugar. Beat in egg, molasses, and vinegar. Sift
together dry ingredients and blend into creamed mixture.
Chill 3 hours.
Roll dough on lightly floured surface to 1/8 inch thick. Cut in shapes.
Place 1 inch apart on cookie sheet. Bake at 375F for 5 to 6 minutes.
Cool slightly on cookie sheet and then remove to rack.
Makes about 5 dozen.
amyl
[12/17/1999 10:56:08 AM]
Killer Brownies
Killer Brownies
From: Glorianne_Wong@notes.pw.com
Date: Thu, 11 Nov 93 08:32:26 PST
(Real Name Fudgy Brownies)
3/4 Cup Brown Sugar
1/3 Cup Unsalted Butter
2 Tablespoons Water
1 Cup (6 oz) Chocolate Chips ( I use Mint and it is Wonderful)
1 Teaspoon Vanilla
1 Teaspoon Instant Coffee
2 Eggs, Beaten
3/4 Cup Flour
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
3/4 Cup Chopped Walnuts or Almonds or Pecans
Combine sugar, butter and water in large saucepan. Bring to just a boil and
remove from heat. Add chocolate chips, vanilla and coffee. Stir until
chocolate melts. Beat in eggs. In a large bowl, sift flour, salt, and
baking soda. Add chocolate mix to the flour mixture. Add nuts (if you wish)
and stir till blended. Pour into greased 8 inch square pan and bake at 325
for 55 minutes. Should look slightly underbaked. Makes 9 brownies (more or
less).
Hint - I double the recipe and use a 9 x 13 pan and it is wonderful.
(Cafe Beaujolais Cookbook)
amyl
[12/17/1999 10:56:12 AM]
Lebkuchen
Lebkuchen
From: jenny@utopia.resntl.bhp.com.au (Jenny Hopkins)
Date: Mon, 15 Nov 1993 00:34:12 +0000 (GMT)
60g (2 oz) butter
2/3 cup golden syrup
1 3/4 cups plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cocoa
1 tablespoon milk
30g (1 oz) mixed peel
2 tablespoons plain flour, extra
raspberry jam
125g (4 oz) dark chocolate
Melt butter over low heat in medium-sized saucepan, add golden syrup,
bring to boil, remove from heat; stand ten minutes. Add sifted dry
ingredients, milk and finely chopped peel, stir with a wooden spoon
until smooth, cover, stand at room temperature for 1 1/2 hours. Mixture
will become thicker.
Turn the mixture onto surface which has been dusted with extra flour.
Knead lightly, working in only enough of this flour until the mixture
loses its stickiness.
Roll out to 8mm (about 1/2 in) thickness. Cut out with a heart shaped
or any other cutter, about 5cm (2 in) diameter. Place on lightly greased
oven trays.
Using the end of a wooden spoon, gently push indentation into centre of
biscuit; don't push right through. Fill with about 1/2 teaspoon of jam.
Bake in moderate oven 8 to 10 minutes or until golden. Leave on trays
until completely cold.
Melt chocolate in top of double saucepan over simmering water. Spoon
on to saucer for easier handling. Dip bases of biscuits into chocolate;
smooth excess chocolate off with a knife. Place jam-side down on foil
lined trays, refrigerate until chocolate is firm.
(1 of 2) [12/17/1999 10:56:13 AM]
Lebkuchen
Makes about 40. (Source: The Big Book of Beautiful Biscuits)
amyl
(2 of 2) [12/17/1999 10:56:13 AM]
Lemon Bar Cookies
Lemon Bar Cookies
From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU
Date: Sat, 02 Oct 93 14:27:28 PDT
Crust: 1 c. soft butter
1/2 c. powdered sugar
2 c. flour
dash of salt
Combine ingredients and mix well. Press mixture in 9 x 13-
inch greased pan. Bake at 350 F for 15 minutes or until
lightly browned.
Filling: 4 eggs, beaten
1/4 c. flour
2 c. granulated sugar
6 T. lemon juice (FRESH!!)
grated rind of 2 lemons
Combine flour and sugar; mix in beaten eggs, lemon juice and
rind. Pour onto slightly cooled crust. Bake at 350 F for 25
minutes or until filling is set. Cool and sprinkle with
powdered sugar.
amyl
[12/17/1999 10:56:17 AM]
Lunchbox Cookies
Lunchbox Cookies
From: sharon@comlab.oxford.ac.uk (Sharon Curtis)
Date: Wed, 27 Oct 1993 19:22:33 GMT
Ingredients (stick to one set of measurements):
75g 3 oz 6 tbsp butter
65g 2 1/2 oz 1/3 cup dark brown sugar
100g 4 oz 1/2 cup caster (granulated) sugar
1tsp 1tsp 1tsp vanilla essence (extract)
1 1 1 egg
175g 6 oz 1 1/2 cups plain (all purpose) flour
1/2 tsp 1/2 tsp 1/2 tsp baking powder
1/2 tsp 1/2 tsp 1/2 tsp bicarbonate of (baking) soda
1/2 tsp 1/2 tsp 1/2 tsp salt
1/2 tsp 1/2 tsp 1/2 tsp ground ginger
1/2 tsp 1/2 tsp 1/2 tsp ground cinnamon
175g 6 oz 2 cups rolled oats
50g 2 oz 2 1/2 tbsp marmalade
100g 4 oz 2/3 cup raisins
Method:
Cream the butter with the sugars until light and fluffy. Beat in the
vanilla and egg. Sift the flour with the baking powder, soda, salt
and spices and fold into the creamed mixture with the oats, marmalade
and raisins. Drop in teaspoon onto greased baking sheets.
Bake in a preheated moderately hot oven (190C/375F/GM5) for about
15 mins.
Makes about 36.
amyl
[12/17/1999 10:56:18 AM]
Oatmeal Cranberry Cookies
Oatmeal Cranberry Cookies
From: swelch@nas.nasa.gov (Shaun M. Welch)
Date: Wed, 22 Sep 1993 22:04:42 GMT
From Martha Stewart's "Living" Magazine.
1/2 lb unsalted butter (2 sticks)
1 1/4 cups brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons milk
2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 cups dried cranberries
Cream butter and sugars until fluffy, beat in eggs, vanilla and milk.
In a separate bowl, combine oats, flour, baking soda, cinnamon, salt.
Add dry ingredients to butter mixture and stir until combined.
Stir in cranberries.
Divide dough in half, roll into a log about 1 1/2
inches in diameter. Refrigerate until firm.
Heat oven to 350, slice logs into cookies, bake
on parchment lined cookie sheets leaving 1 1/2
inches between cookies.
Bake for 12 to 14 minutes or until golden brown.
Cool on a wire rack.
amyl
[12/17/1999 10:56:29 AM]
Orange-Ginger Cookies
Orange-Ginger Cookies
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Mon, 20 Mar 1995 08:09:29 GMT
1 cup butter
2/3 cup sugar
1 egg yolk
1 tablespoon grated orange peel
1 1/2 teaspoons ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups flour
Combine butter, sugar, egg yolk, orange peel, ginger, vanilla and salt,
mix well. Stir in flour to form a dough. Fill cookie press with dough.
Press into desired shapes on ungreased cookie sheets; decorate as desired.
Bake in a preheated 400F oven for 10 minutes, until set but not brown.
Makes about 5 dozen.
amyl
[12/17/1999 10:56:33 AM]
Peanut Blossoms
Peanut Blossoms
From: smorris@stat.ufl.edu (Stephanie Morris)
Date: 10 Aug 93 14:09:40
Recipe for Peanut Blossoms from "Award Winning Recipes" Cookbook
(makes about 4 dozen cookies)
1 3/4 cups All Purpose or Unbleached Flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbsp milk
1 tsp vanilla extract
1 egg
Granulated sugar
48 Hershey Kisses, unwrapped
Preheat oven to 375 degrees Farhenheit. Combine the flour, the 1/2
cup granulated sugar, the brown sugar, baking soda, salt, shortening,
peanut butter, milk, vanilla, and egg in a large bowl at a low speed
until a stiff dough forms. Shape into 1-inch balls; roll each ball
in granulated sugar. Place the balls 2 inches apart on ungreased
cookie sheets. Bake for 10 to 12 minutes or until golden brown.
Remove the cookie sheets from the oven and immediately top each cookie
with a chocolate kiss, pressing down firmly so the cookie cracks
around the edge. Remove the cookies to wire racks to cool.
mara
[12/17/1999 10:56:37 AM]
Peanut Butter Cookies
Peanut Butter Cookies
From: morrissey@stsci.edu (Mostly Harmless)
Date: Thu, 15 Jul 1993 16:58:07 GMT
1/2 cup shortening (I use half butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 extra-large egg
1 1/4 cups sifted flour
2/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Cream shortening and peanut butter until blended; gradually add sugars;
beat until fluffy.
Agg egg and beat thoroughly.
Sift remaining ingredients together; divide in half and add to creamed
mixture, one at a time, mixing till well blended after each addition.
Shape dough into 1 1/4-inch balls and place 3 inches apart on lightly
greased cookie sheets.
Flatten with fork making criss-cross pattern, or use cookie stamps.
Bake at 375F for about 10 minutes.
(makes about 3 dozen)
mara
[12/17/1999 10:56:41 AM]
Peanut Butter Kisses
Peanut Butter Kisses
From: morrissey@stsci.edu (Mostly Harmless)
Date: Fri, 27 Aug 1993 02:12:20 GMT
1 3/4 cup flour 1/2 cup shortening
1 tsp. baking soda 1/2 cup peanut butter
1/2 tsp. salt 1 egg
1/2 cup sugar 1 tsp vanilla
1/2 cup firm packed brown sugar 2 Tbsp. milk
chocolate kisses
Cream together shortening, sugars, and peanut butter.
Add egg, milk, and vanilla.
Sift together flour, baking soda, and salt and gradually add to
creamed mixture.
Blend at low speed until well mixed.
Shape dough into balls by teaspoonfuls and rill in sugar.
Bake at 375 F for 10-12 minutes.
Remove from oven.
Immediately top each cookie with a kiss, pressing down firmly so cookie
cracks around the edges.
Carefully remove to rack to cool.
mara
[12/17/1999 10:56:45 AM]
Persimmon Cookies
Persimmon Cookies
From: Kathleen WILLIAMS@WSUVM1.CSC.WSU.EDU
Date: Sat, 02 Oct 93 14:28:15 PDT
1 c. sugar
1/2 c. shortening (butter or margarine work too)
1 egg
1 c. persimmon pulp mixed with 1 t. baking soda
1/2 t. each cinnamon, nutmeg, and allspice
1 c. chopped dates or raisins
1 c. chopped nuts (walnuts are good)
1-3/4 to 2 c. flour (depending on how soft you want the
cookies)
1 t. baking powder
1/2 t. salt
Cream shortening and sugar; add egg and mix well. Add
persimmon pulp (it will be gelatinous with the soda mixed in)
and dry ingredients. Fold together. Add dates and nuts
last. Drop onto greased cookie sheet from spoon.
Bake at 350 F for about 10 to 12 minutes--til they are as you
like them. Cool (ha!) and enjoy!!
amyl
[12/17/1999 10:56:48 AM]
Shortbread : COLLECTION
Shortbread : COLLECTION
From: r.gagnaux@chnet.ch (Rene Gagnaux)
Date: Thu, 11 Nov 1993 11:00:00 +0100
I like Scotland ! Here two special shortbread recipes.
For the first one, it's a nice story about the origin
of these curiously-named shortbread biscuits:
- some say the name was derived from the french "petites gatelles",
meaning little cakes
- others that its origin lies in the shape of the biscuit which is a
replica of the Elizabethan full gored skirt
- third possibility: it was the clever invention of a cook after
years of broken tips to triangular shaped biscuits :-)
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Petticoat tails
Categories: Cookies
Servings: 1
350 g Plain flour (12 oz)
170 g Butter (6 oz)
50 g Granulated sugar (2 oz)
4 tb Milk
Sift the flour into a bowl and stir in the sugar. Gently heat the butter
and milk together and as soon as the butter has melted stir the liquid
into the flour to make a soft but not sticky dough.
Turn it onto a floured surface and kneat it lightly. Divide the dough in
half then roll the halves out directly onto a baking tray into 9-inch
rounds using a large plate as a guide. Flute the edges.
Cut out a 2-inch circle from the centre but leave it in place. Divide the
outer ring into eight, keeping the inner circle whole. Sprinkle with
granulated sugar and bake at 180 oC (350 oF) for about 30 minutes or until
golden brown and crisp.
From: Janet Warren, A feast of Scotland, 1990,
MMMMM
Now the other one:
(1 of 3) [12/17/1999 10:56:49 AM]
Shortbread : COLLECTION
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate toffee shortbread (Millionaire's shortbread !!)
Categories: Cookies
Servings: 1
MMMMM----------------------------SHORTBREAD---------------------------------
175 g Butter (6 oz)
175 g Granulated sugar (6 oz)
225 g Plain flour (8 oz)
60 g Cornflour (cornstarch) (2oz)
1 ts Baking powder
MMMMM-----------------------------CARAMEL----------------------------------
175 g Granulated sugar (6 oz)
175 g Butter (6 oz)
450 g Condensed milk (15 oz)
1 tb Syrup
Few drops of vanilla extract
MMMMM----------------------------TO FINISH---------------------------------
175 g Dark plain (semisweet)
-- chocolate
a) Shortbread
Cream together the butter and sugar, beating very well. Sift together the
flour, cornflour and baking powder and beat into the butter and sugar.
Spread the mixture in a 30 cm (12 in) long baking tin, about 4 to 5 cm ( 1
to 2 in) deep and smooth even. Bake in a preheated oven, 180 oC (350 oF)
for 20 minutes (or until golden brown). Take the tin out of the oven and
set aside to cool for 10 minutes while you make the caramel.
b) Caramel
Put all the ingredients for the caramel - except the vanilla - into a
saucepan. Over a moderate heat, stir until the butter has melted and the
sugar dissolved completely. Then bring the mixture to the boil and boil
for 5 to 7 minutes.
Take the pan off the heat, stir in the vanilla and continue stirring for
2-3 minutes to cool it slightly. Then pour it over the shortbread.
Leave to cool completely.
To finish, melt the chocolate over hot water (no overheat !!) and pour it
over the caramel layer.
(2 of 3) [12/17/1999 10:56:49 AM]
Shortbread : COLLECTION
When it is cool, mark into squares with a sharp knife (makes 12 - 16).
Store in airtight container.
From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch, 1990,
amyl
(3 of 3) [12/17/1999 10:56:49 AM]
Snickerdoodles
Snickerdoodles
From: akhurshe@pearl.tufts.edu
Date: Sat, 25 Sep 1993 17:33:28 GMT
I noticed someone requested snickerdoodles, so i'll post 'em again:
1 cup shortening
1 1/2 cups sugar
2 eggs
mix these first three ingredients thoroughly
sift together:
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
stir the two mixtures together. roll into balls the size of walnuts. dip
into a mixture of equal parts sugar and cinnamon. place two inches apart
on a lightly greased baking sheet. bake until lightly browned but still
soft (8 - 10 minutes) at 400 degrees.
makes 3 dozen cookies
amyl
[12/17/1999 10:56:53 AM]
Sugar and Spice Cut Out Cookies
Sugar and Spice Cut Out Cookies
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Tue, 12 Oct 1993 20:19:11 GMT
These cookies are pretty easy to make and don't take much time
to cook. They are perfect for decorating at holiday time
or just plain all year round.
This recipe makes *LOTS* of cookies. There are two steps to
the process. First, make a basic cookie mix. This
will keep for a long time in the refrigerator. The cookies
are made by taking 4cups of the mix at a time and adding
spices and eggs.
This recipe came off the side of a Domino sugar bag. When I was
a child, Mom always used to to make these cutout cookies before
Christmas and then we would frost them with my Grandmothers.
- Steve
(cookie mix) Dry ingredients
Full Batch Half Batch
----------------------------------------------
| |
All Purpose Flour | 10 cups | 5 cups
-------------------------------------------------
Granulated Sugar | 7.5 cups | 3.75 cups
-------------------------------------------------
Baking Powder | 4 Tbs | 2Tbs
-------------------------------------------------
Salt | 4.5 tsp | 2.25 tsp
-------------------------------------------------
Shortening, | | 1.5 cups
Margarine, or | 3.5 cups | plus
Butter | | 2Tbs
-------------------------------------------------
Yield: | 21 cups | about 10 cups
(1 of 3) [12/17/1999 10:56:54 AM]
Sugar and Spice Cut Out Cookies
- Don't use unbleached, cake, or self-rising flour
- If you choose margarine, don't use whipped or
soft type
- If you choose butter, use regular salted butter only
- Have all ingredients at room temp.
1. Mix flour, sugar, salt, and baking powder together
until well blended.
2. Add margarine, butter, or shortening. Use hands
and work into dry ingredients until mixture resembles
coarse cornmeal.
(I usually use a pastry knife to blend the butter)
3. Store in air tight container in refrigerator until
ready to use.
4. To use have it at room temp.
Cookies
4 cups of cookie mix above
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
1 TBS white vinegar
1 large egg beaten
Blend mix, spices, vinegar, and egg together thoroughly.
If too soft to roll out, shape on wax paper into an oval
about 1/2 inch thick. Slip into plastic bag, close tightly,
and chill for an hour. (If chilled longer, remove from
refrigerator 1/2 hour before rolling.) Roll 1/2 of the dough
at a time. Roll dough out 1/8 of an inch thick. Cut
desired shapes and transfer to greased baking sheets. Bake
at 375 for about 6 minutes. Do NOT brown. Cool one minute
and then remove to rack. Store airtight.
(2 of 3) [12/17/1999 10:56:54 AM]
Sugar and Spice Cut Out Cookies
Eat plain or decorate with frosting, candies, sprinkles, etc.
Yield: 80-100 cookies depending on cutter size.
index
(3 of 3) [12/17/1999 10:56:54 AM]
Turtle Brownies
Turtle Brownies
From: cynthia@tv.wkar.msu.edu (Cynthia Hill-Swanson)
Date: Mon, 20 Sep 1993 15:49:10 GMT
I thought that I had lost this recipe forever but, recently found it in a
book loaned to me by a co-worker. There was a girl in my dorm in college
whose grandmother used to bake these occasionally and boy were they good.
I've made them also. I warn you -- these brownies a very, very rich.
They're great on cold winter days -- or any day!
1 box German chocolate cake mix
2/3 cup evaporated milk, divided
1 6-ounce package semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts
1 bag caramels
3/4 cup melted butter
Combine dry cake mix with 1/3 cup evaporated milk. Press half of mixture
into greased 9x13-inch pan. Bake at 350 degrees for 5 minutes. Unwrap
caramels and melt with remaining 1/3 evaporated milk. Sprinkle chocolate
chips over partially-baked brownie base. (You don't have to let this
partially-baked brownie base cool befor adding chocolate chips.) Sprinkle
on walnuts. Pour caramel mixture over top. Pat reserved cake mixture into
flat pieces with your hands. Lay randomly on top of caramel. Bake at 350
degrees 20-25 minutes. Let cool, cut and enjoy!
amyl
[12/17/1999 10:56:55 AM]
Willow's Sour Cherry Bars
Willow's Sour Cherry Bars
From: Kathleen Williams
Date: Tue, 13 Jul 93 09:51:50 PDT
[This recipe comes from a local caterer in the Wenatchee area.]
CRUST: 1 1/2 c. flour
1/2 c. cold butter
5 Tb. powdered sugar
Mix together well, either in a food processor or by cutting
in by hand. Don't get the crust mixture too warm or it will
be sticky and hard to handle. Pat into a 9 x 13-inch pan.
Bake for 15 minutes at 350 F.
FILLING: 3 eggs
1 c. sugar
1 c. brown sugar
1 t. baking powder
1/2 c. flour
If using a food processor pour into work bowl and process
until well mixed. Then add 3 cups pitted sour cherries and
chop up by bursts of the on/off switch. Don't chop too
finely or the fruit will lose its identity. If using a mixer
or by hand, mix the ingredients except fruit. Chop the fruit
and add to mixture.
Pour over the partially baked crust and bake for another 45
minutes.
Variations: Rhubarb, apricots, peaches, plums, etc. are all
equally delightful. If using berries, be careful to leave
fruit intact.
mara
[12/17/1999 10:56:59 AM]
Printed from https://recipe.bluelayer.org/recipe/65666/winkler-sugar-cookies