Recipes Galore Cookies - # 02
* Butterscotch Cookies *
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Ingredients: |
- 3 1/2 Cups All Purpose Flour
- 1 Teaspoon Cream Of Tartar
- 1 Teaspoon Baking Soda
- 3/4 Cup Shortening ( Half Butter )
- 2 Cups Moist Brown Sugar, Packed
- 1 Egg, Beaten
- 1 Teaspoon Vanilla
- 3 Tablespoons Cream
- 1 Cup Chopped Nuts
- 1 Cup Dates, Chopped
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Method: |
- Sift flour, measure, and resift with cream of tartar
and soda.
- Cream shortening, blend in sugar, and add egg,
vanilla and cream; beat until smooth and fluffy.
- Add flour mixture and stir until flour disappears.
- Stir in nuts and dates.
- Shape in a roll,
or divide in 2 or 3 portions and roll seperately;
wrap in waxed paper and chill in refrigerator overnight.
- Slice thin with a very sharp knife,
and transfer to a baking sheet.
- Bake at ( 400 ° F ) 7 minutes, or until nicely browned.
- Remove to cake racks to cool.
- Yield: About 60 Cookies,
depending on size and thickness. |
* Cocoa Macaroons *
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Ingredients: |
- 2 Egg Whites
- 3 Tablespoons Cocoa
- 1/4 Teaspoon Salt
- 3/4 Cup Sugar
- 1 1/2 Cups Cornflakes
- 1/2 Cup Moist Shredded Coconut
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|
Method: |
- Beat egg whites until stiff.
- Mix cocoa, sugar and salt together,
and fold slowly into egg whites.
- Then fold cornflakes and coconut.
- Drop from teaspoon onto a baking sheet covered with
waxed paper or buttered brown paper.
- Bake at ( 300 ° F ) 20 to 30 minutes,
or until well dried.
- Remove to cake racks to cool.
- Yield: About 2 Dozen Macaroons.
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* Butter Cookies *
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Ingredients: |
- 1 3/4 Cups All Purpose Flour
- 1/2 Teaspoon Baking Powder
- 2/3 Cup Soft Butter
- 1/2 Cup Sugar
- 1 Small Egg, Well Beaten
- 1/2 Teaspoon Vanilla
- 3/4 Square Chocolate, If Desired
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|
Method: |
- Sift flour, measure and resift with baking powder.
- Cream butter thoroughly;
add sugar and combine creaming until well mixed.
- Mix in the well beaten egg.
- Add vanilla.
- Stir in sifted dry ingredients in 2 or 3 portions
until dough is smooth.
- If some chocolate cookies are desired,
add chocolate, which has been melted and cooled,
to half the dough.
- Roll out 1/8 inch thick on a floured board,
and cut into desired shapes.
- A finish or topping may be made,
using whole blanched almonds split in two,
pieces of candied cherry, chocolate shot, etc.
- Bake on ungreased cookie sheet at ( 400 ° F )
for 6 to 8 minutes or until delicately browned.
- Cool on cake racks.
- Makes 3 to 4 Dozen Cookies.
- Note: 1/2 Teaspoon Lemon Extract
and 1/4 Teaspoon Of Mace may be used
in place of the Vanilla. |
* Peanut Butter Cookies *
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Ingredients: |
- 2 1/2 Cups All Pupose Flour
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Cup Margarine
- 1/2 Cup Butter
- 1 Cup Granulated Sugar
- 1 Cup Moist Brown Sugar
- 2 Eggs, Beaten Slightly
- 1 Cup Peanut Butter
- 2 Teaspoons Vanilla
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|
Method: |
- Sift flour, measure and resift with baking soda and
baking powder.
- Cream margarine and butter,
then add sugars and cream until well blended but not fluffy.
- Beat in eggs, peanut butter and vanilla.
- Mix thoroughly.
- Add flour.
- Knead to form a smooth dough.
- Divide into 4 parts and roll each part into 1 inch diameter.
- Cut into 1 inch lengths.
- Roll pieces in palms of hands to form smooth balls.
- Lay on ungreased cookie sheets, 1 inch apart.
- Press with tines of fork to make criss-crosses.
- Bake at ( 375 ° F ) 10 to 12 minutes.
- Makes About 7 Dozen Cookies.
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